How Long To Wait After Wax

one morning at the museum, a dinner without pictures and a decadent dessert

On Saturday I was at the dessert shop of the Museum of the author with a ton of Xocolata gastrobloggers, which somehow makes me feel like I'm not that geek and I share my hobby with others. Basically it was a shortbread emplatado cocoa, white chocolate cream and chocolate sauce black. Leave some samples and pictures of the meeting.

I was amazed when I see blogs, photos of the dishes served at dinner parties. I do not have time. I have to arrange to serve it fast and keep it warm, not dry, it is well presented and is delicious. It happens very often that I guests have to wait because I have not synchronized 100% with your arrival and truth that I can not devote myself to photograph the dishes. Therefore, regrettably, only I can provide photos of the leftovers. But also, what is on on little so that no trace of puff pastry with roasted vegetables and Romesco sauce, no trace of prawns in Thai curry paste, I can only offer vanilla cheesecake photos that I served for dessert ... Ah! The bread was homemade, with sourdough and a lot of holes. I'll get the hang, I dedicate a post soon (I am aware that I am creating expectations, I hope to fill them then ... but the world of bread is the most addictive).

Vanilla cheesecake

200g Philadelphia

1 egg 25g butter 75g crackers
marie

30g sugar 1 / 2 vanilla bean

Crush cookies and mix with the butter with your fingers. Mix cheese with sugar and add the seeds of the vanilla pod. Add the egg being careful not to incorporate air.

Place the cookies on the bottom of a muffin pan and press them in the ass from a cup. Pour over cheese mixture. Bake 20 minutes at 150 º. Cool overnight in the refrigerator (winning flavor.) Serve with chocolate frosting black to complete the decline ...

Official Jacket Of Boston Marathon

What happens when I get something ...

I spent a couple of weeks of poor appetite blogosphere. When the weekend comes, I lock myself in my kitchen conduct trials that capture my energy and not leave me time to post. The challenge takes me head is the bread, sourdough, with long time weighed with an authentic taste of people and a consistency that traps gravity. Found not to be easily hit the texture, timing, handling and got me hooked, fascinated by the magic vulgar enclosing the routine world around us. In my fridge there is now a jar that holds the small dormant life that make yeast dough rise transforming it into a spongy network that captures air.

But no, I'm not posting yet bread recipe because I have not yet mastered and wait to get the results I'm looking for before embarking on writing. I'm still working on it but until I get an incoming indigenous touches I made for dinner yesterday and failed none among the younger diners. I guess the texture of cod is not suitable for children ... High demands of the little people.

Cod with potatoes and romesco caliu

250g unsalted cod (I think this number but since I do everything by eye ...)

4 medium potatoes 4 tomatoes

1 onion 1 clove garlic 200g

raw almonds

4 peppers (or peppers chorizo)

1 handful of sprouts (alfalfa in my case, do not tell the joke at the table ...)

good oil salt and pepper

Put in the oven

potatoes, tomatoes, onion and garlic clove wrapped in foil for 45 minutes at 200 º. Cool slightly. Meanwhile, toast almonds in the pan raw. Put the peppers soaked in water tebia 5min and extract the pulp by scraping with a knife.

First, make mashed potatoes with a fork making potato and onion. Season and pour a good splash of oil. For the Romesco, put the rest of the ingredients in a blender with a splash of oil, salt and pepper.

Finally, mount the plate with the following layers: romesco + mashed + cod + touch of sprouts. Smart, rich, with an air of terroir and a good presentation.