Savoir Faire: enero 2011

domingo, 30 de enero de 2011

Perico: Scrambled Eggs the Tropical Way

Perico is the tropical version of scrambled eggs. Why do we call it like that in Venezuela and Colombia, I don’t know, I’m curious about it and I have no clue.

jueves, 27 de enero de 2011

1, 2, 3 Lavender Syrup!

When I published my recipe for vanilla syrup, Orquídea, one of Savoir Faire most consistent followers, suggested that I should list other syrups, made in a similar way and used for the same purpose (sweeten and flavor dishes and cocktails).

martes, 25 de enero de 2011

Gusty Garbanzo Bean Salad

Last time I made hummus, I cooked a whole package of garbanzo beans. I saved half of the beans with the idea of making a winter soup to keep us warm and full of energy. But here we are, in the middle of January and the temperature outside is 69°F.

domingo, 23 de enero de 2011

A Cocktail for the Pilgrims

To celebrate the Holy Year of St. James (a year like 2010, in which July 25 falls on a Sunday), Pablo Mosquera-Costoya, a Spanish mixologist from A Coruña, created a cocktail inspired by El Camino de Santiago (The Way of St. James.)

jueves, 20 de enero de 2011

martes, 18 de enero de 2011

Creamy Yummy Hummus

Hummus, hommos, hommus, houmous, hummos and hummous are all words to name a spread made out of garbanzo beans, garlic, tahini, lemon juice and olive oil.

lunes, 17 de enero de 2011

Angel Falls

After my post on Ron de Venezuela Santa Teresa 1796, I got a few questions about mixing with this superb rum. In spite of the official suggestion, regarding having it straight in a balloon glass, on the rocks or topped off with premium carbonated water —such as Perrier or San Pellegrino— and a lemon peel, I honestly think you can enjoy it the way you want.

viernes, 14 de enero de 2011

1, 2, 3 Vegetable Broth!

Nothing can be easier and healthier. Vegetable broth is an endless source of flavor that can be used as an ingredient, as a very light appetizer if tossed with green onions or chives, or as a calorie free warmer during the winter. By adding an egg it becomes a tasty source of protein.

miércoles, 12 de enero de 2011

The Master of Rums…

I just finished Ron de Venezuela, the book that tells you the history, past and present of a Controlled Denomination of Origin with a brilliant future to come. While reading, I realized how much I owe Ron Santa Teresa’s Rum Master, Néstor Ortega, who I consider my private Rum Bible. We have been working together during the past 11 years. He’s the one I call when I have a doubt regarding sugar cane, molasses, distilling, ageing, blending añejos and even mixing with them.

lunes, 10 de enero de 2011

Carrot, Apple, Ginger and Orange Soup (Morotssoppa)

This is a Swedish recipe. It probably goes better in spring and even during summer because it is really light and citrusy. However, I thought it will be a nice way to start a fresh new week —now that even the Three Wise Men are gone— with something really light, earthy and healthy: after all we are all regretting about all the holiday food.

sábado, 8 de enero de 2011

All American Roasted Potatoes, Bacon, Cheddar Cheese and Green Onions Frittata

I love frittatas. They are an egg based dish from the same family of tortillas (in the Spanish, not in the Mexican sense) and omelets. They can be cooked in the oven or on the stove and more important, they may be made with all kind of vegetables, meats, cheese and indeed: whatever you want.

jueves, 6 de enero de 2011

Winter Lentil Soup with Spanish Chorizo

I love lentils. Today´s recipe is one of my favorite lentil soups ever: so gusty and a meal by itself. It keeps you warm and full of energy for a good while. I began to make it while in college, at that time, all I cared was Spain and Spanish stuff, and I fell in love with gazpacho, Jamón de Jabugo, tortilla española and all the tapas.

martes, 4 de enero de 2011

Ginger People and Other Shapes…

It's still snowing in the mountains. I'm literally working with my laptop by the fireplace. The holidays are over but this is winter time and there is nothing like ginger cookies to warm up and perfume the whole house.

lunes, 3 de enero de 2011

Sicilian Caponata to Bring Summer Flavors to the Winter Table

It's snowing in the mountains. So I decided to make a Sicilian caponata, not only to bring summer flavors to my table, but also because after all the holidays’ decadence, I wanted to have something healthy, earthy and flavorful and definitely Italian.
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