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2 egg yolks
40 gr. sugar
250 gr. Greek yogurt
175 gr. whipped cream
nut butter
1 C / tablespoon sugar rasa
yolks and sugar. We mix the yogurt and add the whipped cream. Let cool in refrigerator.
In the frying pan a knob of butter and sauté the apple slices. A half done add the sugar and continue to sauté until the apple is tender to your liking.
cold put on the mousse and serve warm apple
½ kg of potatoes Galician Kennebec (Ratte in the original recipe)
125 grams of butter cold cut into cubes
3 º cl whole milk
Sal
white pepper (not in original recipe)
Wash the potatoes and put to boil in a saucepan covered with cold water to cover not more than 2 cm. The water we salar at 10 grams of salt per liter of water.
The boil gently for 20 to 30 minutes until they let pass without difficulty by the blade of a knife.
The drain and pelaremos while hot. Then the pass through the food mill with the fine grid to a large saucepan. We will put the pan to low heat and stir in the spirit for 4 or 5 minutes for the mash is losing moisture. Now we will incorporate the diced butter gradually. It is necessary to stir vigorously the puree so that it becomes smooth and creamy.
finished adding mashed the boiling milk and stirring continuously with energy to be absorbed completely. At this point we can add the white pepper ..
To make it even thinner and light can pass through a sieve.
1 lubina de 1,5 kg
1 manojo de grelos
1 zanahoria grande
1 nabo
1 puerro (parte blanca)
1 cebolla
Toda la hortaliza cortada en trozos grandes y la cebolla en aros.
1 hoja de laurel
1 botella de albariño previously boiled for alcohol lose
Water
Sal
Pepper
We Cook the vegetables with the bay leaves and salt . The cooking liquid will previously boiled wine, the same amount of water and a dash of vinegar.
When the vegetables are almost cooked, previously submerged bass wrapped in a white linen cloth. It must be completely submerged. So boil gently for about 12 minutes after the fire which will remove the container and let the calm set, poaching for more than thirty others.
top of the vegetables we put the fish at the table.
accompany with vinaigrette and mayonnaise with a touch of mustard.
Albariño white wine grape and treixadura (85 and 15% respectively) with 11.5 º for graduation. Bottled after four months in oak. It is a slim and elegant wine to drink - reminding Cunqueiro-feel as if a friendly hand-warm-to lean on your shoulder. It tastes like ripe fruit, grapes, peaches and figs. Join formidably good roast chicken or sea bass with pepper ... I attest. Pain that is gone.
Portuguese olive oil "Galician" proper to the Alentejo. This variety has been replanted in the province of Orense. It's great to dress a cod stew.
Written in 1924 by Ignasi Domenech was for many many years "the book of Catalan cuisine. Must say that does not explain the different recipes easily; is for advanced students. But it should be read because it is very modern repair if the will of the author. This
declaring their intentions in the prologue. The first of all - whether This is the caption-writing a text that puts within reach of everyone cuisine of Catalonia.
is a remarkable fact very special. While leaving the press Teak (1924) which includes recipes Domènech; Pompeu Fabra working to collect words Dictionary of Language General from 1923 to 1930, which finally issued in 1932. This seems very strange circumstance: recipes and words. Both authors with the intention to settle there two "body" of identity in a moment of affirmation of Catalan national consciousness. Sometimes the work comes when he plays, apart from the intention of the author.
So Domenech writes in the prologue:
"Catalonia kitchen needed a simple book, which extended the recipes clearly specified, so that in making the dishes do not doubt or confusion arise or originate useless waste of time and materials. "(1)
If we changed the term" recipe "for the" words "and" plates " by "texts" paragraph could well refer to a dictionary. That is, this book aims to clarify the words of Catalan cooking and looking culinary vocabulary enrichment:
"(...) the cooks, they cook well know and knowingly not taking advantage of four topics poorly understood. "
The second chef's stated intention is to contribute to the happiness of home and family. It is not revolutionary: for him the charge of such work should be the woman crowned queen of the home. " Time roles were well determined. The paragraph does not waste even gets in the way of divinity:
"Our queens of the household must demonstrate their taste in the presentation of the table: (...). Women must not forget that home is his kingdom, which God has destined to shine because the qualities of his soul, clarity and discretion of his intelligence and mastery of his hand. It is in this sense that the Queen proclaim: in that it directs the government's domestic revenues, not only in receiving tributes.
Woman is for Domenech la administradora de la llar que ha de preparar-se para aquesta funció sobre qualsevol altre i de la qual depèn la felicitat i prosperitat de la família.
Finalment l’autor reivindica la seva “autoritats” de cuiner que li permet transmetre el coneixements adequats:
(...) no està escrit per una persona que no és capaç de fregir un parell d’ous (...) sinó per qui s’ha passat la vida dedicat a perfeccionar l’art culinari (...) en acreditades cuines."
(1) Domènech, Ignasi; La Teak , November 80th Editions, Barcelona, \u200b\u200b1994 (16th edition), (pp.5 8)
