By James Caruso
Including the chef's advisor to vintage Spanish elements, this superbly photographed assortment involves tapas (small bites) of meat, seafood and greens; delicious soups; hearty major dishes; and delectable truffles, all utilizing clean produce, the best cheeses and meats, and exact spices.
James Campbell Caruso is the chef and proprietor of los angeles Boca eating place in Santa Fe. he's the writer of El Farol: Tapas and Spanish food and proprietor of l. a. Boca, which has been acclaimed by means of the hot York occasions, the foodstuff community, go back and forth and relaxation, and Esquire. He lives in Santa Fe.
Douglas Merriam is a foodstuff and commute photographer who splits his time among Santa Fe and Maine.
Capture layers of flavors and hidden nuances utilizing vintage Spanish ingredients
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Additional resources for Espana: Exploring the Flavors of Spain
The eggs will continue to cook for several minutes after you remove them from the heat. How to Crack an Egg The ﬁrst thing to know is that tapping the egg on a ﬂat surface will help to develop a uniform crack around the middle. Once the shell is cracked, pull the two sides apart so the egg falls through the middle. Another secret of chefs: stainless steel will naturally attract the shells like a magnet. So if you’re cracking your eggs into a stainless steel bowl, you don’t need to worry about ﬁshing out stray shell pieces.
It can be used for slicing meats, but will leave ridges on the surface of the meat. 22 THE BASICS paring knife Knife Construction A knife is made up of the blade, the bolster, and the handle. The blade should be made of high-carbon steel, which holds a sharp edge longer and doesn’t corrode. The metal of the blade should extend all the way through the handle, as well. This is called a “full tang” blade. If it only sticks part way into the handle it’s called a “half tang” blade. handle The bolster is the point where the sharp part of the blade stops and transitions into the handle.
5cm) heavybottomed stainless steel sauté pan Offset spatula Chef’s Note Most spices come from seeds, roots, and barks. This means they don’t dissolve very well in water, but they do dissolve in fats or oils. In this recipe, the cinnamon is added with the heavy cream so the fats in the cream help dissolve the cinnamon. If you were to use milk instead of heavy cream, the cinnamon would just ﬂoat to the top of the mixture and end up covering only the ﬁrst piece of French toast you make. FRENCH TOAST 51 8 10 minutes 21⁄2 hours INGREDIENTS 1 ⁄2 cup brown sugar Granola (or Muesli) Grains are one of the most widely consumed breakfast foods in the world.
Espana: Exploring the Flavors of Spain by James Caruso