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The Pleasure of New World wines in my school cafeteria menu

Croquer Belkis is possibly one of the most respected academic references that exist in the country in terms of understanding the world of wine and their classes, in addition to deeply intuitive, are fabulous. Building

she decided to come to Margarita Island for rest, we have "hijacked" to dictate two workshops our I nstitute ulinario C and T Urist of C Ariba (ICTC) and complete the while, I'll do the gag that harmonize with his lecture must!

THE PLEASURE OF THE NEW WORLD OF WINE.

-Classification of wines based on aging time.
-How to Read a Label.
-grape varieties.
Conditions for right guard.
"As should be the proper service of wine.
-How to choose the wine according to the Menu. (Harmony)
-The Art of Tasting Harmonized Tapas (tasting)

DATES: FRIDAY MARCH 04 4:00 to 7:00 pm and SATURDAY, MARCH 06 4:00 to 7:00 pm (for select the day)

COST: BsF. 400.00 (Four Strong Bolivars)

RESERVE SPACE:

- First notice by mail ictcmargarita@gmail.com their intention to participate. They then send the data to the bank deposit to secure your place



Sylvia Estevez Sacchettoni
Culinary Institute and Caribbean Tourism-ICTC -
ICTC: 0295-242.06.80
Cel: Final
0412-303.44.00 Larez Street, La Asunción, Margarita
Edo. Nueva Esparta - Venezuela
ictcmargarita@gmail.com
sylviasacchettoni@gmail.com
www.sumitoestevez.com

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Margarita Caracas (24 to February 26 2011)

appetizer - bacon caramelized parsnip with hot foam and pickled turnip

TICKETS



- atuncito Cojinua or pickling, with potatoes, onions, tomatoes, garlic, baby carrots and roasted peppers

- herbs cream pumpkin gratin, crispy Serrano ham and truffle oil





MAIN - Lomo PICU with peas, mashed potatoes, chorizo \u200b\u200band asparagus

- Rice with seafood Romanesque, spinach, tomato juice and roasted onions





DESSERT - cardamom cream yogurt with orange marmalade and apricot foam



Cost per person menu
220.00 Bs do not charge corkage of red wine white wine
Uncorked: Bs.50, 00
Uncork a bottle of whiskey and other: Bs.80, 00 per bottle
Soda, Coffee or Tea: Bs.10,

00 per person PAYMENT: Cash Check or
RESERVATIONS: 0212-9922429 / 0212-9913008
reservacionescomedor@gmail.com
http://elcomedorrestaurante.blogspot.com
@ comedoricc

Soul Eater Medusa Team

The honor of having the Chef Ma Elisa Römer on the island appetizer

Next Tuesday 22 and Thursday 24, our Culinary Center from Margarita Island (Culinary and Tourism Institute of the Caribbean: ICTC) will live a beautiful moment, sweetly expected. Chef Ma Elisa Römer, director of the Culinary Institute of Caracas Venezuela and founding member of Gourmet, will give two workshops of Sweets CREOLE. I know, repeatedly, that his technique and wisdom is overwhelming.

Here we are waiting, from the Island of open horizons! ________________________________



IF YOU WANT TO PARTICIPATE IN THE WORKSHOP OF THE CHEF MA. ELISA RÖMER PLEASE WRITE TO MY WIFE SYLVIA SACCHETTONI A ictcmargarita@gmail.com ... I understand (but not sure) that there are quotas. Hugs



Sumito

P / D The pictures of "the Black Shirt" and "Quesillo" were taken from a course I attended in Caracas of the Chef.

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Regardless of the subjective values \u200b\u200bassociated with evident pleasure, and aesthetics of presentation, which is behind the creative act when it comes to cooking, there are also quite technical objectives, not complied with, make a good intention issued from a kitchen is diluted by lack of expertise. A great example of this is given time to cook appetizers, hors d'oeuvres or appetizers, as popularly know them in Venezuela. Slightly, given the limited physical extent of this column, try walking on the 7 basic rules when cooking in small format.

1. the appetizer in itself is a world : It is very important to understand that do not cook appetizers in small what we know to do. This is a totally different world, much as it can be the bakery, hence it is essential idearlos with as little preconceptions as possible and study them with the same discipline that is needed to understand For example, the world of pasta and sauces.

2. all a matter of proportion : Of the more complex things to grasp when gag is made with regard to proportions. Nor is it possible to try to make your pair less than a traditional dish, nor is increased several times the size of what has been successful appetizer formats. In order to understand: There are few things tastier than a pizza and a few less elegant than a box of pizza tray past a wedding. On the other hand, few things more sublime than a Tequeño, and little more vulgar than a tequeñón.

3. The strength of the bite : An appetizer is usually an experience that at best be achieved with two bites to be satisfy at the taste, hence the importance of being strong appeal when spices, sugar, salt and hot eventually. The rule is simple: That two morsels satiate, three bored.

4. What if more than one bite? : Not every appetizer is meant to be eaten in one bite and surprisingly one of the factors most often forget is what to do with the piece that was? Sometimes it is something that is dripping wet and fingers, sometimes it's a spike that becomes even dangerous when displaying toed, or simply be part of a crisp, disarming into several pieces. The advice in these cases is simple: Never serve an appetizer without having seen you first how it behaves after the first bite.

5. Dance transport : No appetizer takes "silver." On the contrary, is always served on a tray accompanied by several companions identical. A tremendous amount of times we forget that this tray will be carried by a waiter hastily highly requested. Just to make a canoe from cassava hamaquee tartar "pico and gallo" with a strip of chive that swings gallant and precious, for surely the end result is a messy trip under inedible. All travel appetizer, and are the waves move that should reach the mouth just as he left the kitchen.

6. The long wait : Imagine that the appetizer that is designed to pinch a small glass (milk Andean soup, potato and cilantro) thought enough to observe the 5 precepts already mentioned ... Something we forgot. The soup served wait several minutes before a busy waiter to come and collect the tray under fractal, and in that time the surface of each cream soup will be an uncomfortable that have nothing to do with the original idea. We have forgotten that the expected transformation.

7. All experience is cadence : Finally. When we serve appetizers at a party we forget that our guests will eat more and in order. Would ask you will be served an appetizer apple cinnamon, after one of cassava with beans and cream just before tequeños? As in the case of a formal meal with starter, main course and dessert, it is important to imagine the overall experience in terms of taste.

II

When the news came and uprooted us a bit, and this column was written. On Wednesday died Catalan chef Santi Santamaria. He visited his restaurant in Singapore and death found him at age 53 with his boots on, is sitting at the table eating. Deservedly, has been a death that shocked our business from the ground. Let these few lines the deep respect shown by this chef who grew up with the writings and wisdom of the dishes on the genius of Can Fabes. " He died a genius. I know.

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WORLD RANK WITH ME MAIZINA

Many lines have dedicated this column over nearly five years to address the intricacies of culinary discourse from their successes and from those shortcomings, as a consequence, the minimized. We have commented that the pair be historicist and sociological discourse that explains our kitchen from its precarious origins, must be added the technical vision to praise its evolution. We talked about the need to understand that the concept of seasonality cuisine is not the privilege of those living the seasons, but on the contrary, it is up to document in Latin America to the overwhelming abundance of seasonal ingredients in the middle of our baroque concert. We have commented that the schematic marvelous compendium of technical language that gave us the French for us to communicate those of the brotherhood of the fire, through text books, you need to add words and message, and point majarete stew. We also said that the Venezuelan cuisine is complex, not laborious, but because learning is needed to replicate and understand.

all peoples, and only for a need for belonging, have attachments to their traditions, but this does not necessarily mean that it is an emotional bonds from the pride and certainty. Conquest and cultural imperialism are two extremely powerful forces, such as balloons that make us envious scan distant horizons and blur the land we walk on, live and smell.

Quite obviously at this stage of globalization that embraces us, that intangible cultural elements that add up to economic assets (we refer to songs, dances, customs, food ...) have come to have real leadership when establish the mechanisms for marketing of our nations, not only for commercial purposes, but especially differentiators. Inserted to achieve in the enviable club of countries that are building their global reputation through its cultural values \u200b\u200binvolves giving the huge leap from the realm of affection for the land belonging to the belief that our culture is a unique value in the transferable securities global level. A good example that points to the fact that not even "believe", is what occurs in almost all culinary schools at the time of passing the professional view regarding the use of Maizina (understanding that the mark has come to be commonly used word) or precooked corn flour.

Except for some vagaries of the modern kitchen, the man has never liked to eat sauces Aguaditas, that's what the soups. Hence, from the beginning of culinary alchemy've managed to devise thickeners. Nut dust, blood, mashed vegetables, gelatin, starches, have had throughout history its moments of glory. Because the specialized gastronomic literature had its origins in the Old Continent of Europe, it was natural that his two preferred ways to thicken sauces end up being the most widely taught and, in consequence of this transmission, the most respected. We refer to the method of reduction (slow cooker to thicken) and the use of Roux, which is the concern of this article. It is simply the use of wheat flour (mixed with butter to avoid then lumps) to "freeze" the water molecules in the sauce to thicken. Such is the academic popularity of Roux as a thickener, which has generated the matrix of the opinion that it is thickened with gourmet cooking and do it with corn or flour Maizina befits those who still can not cook professionally. The meta-message behind this statement is a mess: The European wheat is characteristic of haute cuisine and our corn (or potatoes, depending on the starch used) is a homemaker. Again, this is done, the speech minimizer of our processes of our own cultural and technical developments. Exercising

hypothetical being chauvinistic, we could saying "Those poor Europeans who had to settle with the wheat flour in the absence of corn or potato," but neither is better than Maizina Roux and vice versa. Each town has managed its origins as he could and with what I had, and about that closet invented dishes. So as I'm sure if it is not a baby porridge or majarete Maizina coconut meal, the result would be anything but good, also I know that a béchamel sauce for lasagna made with Maizina, always a sister less than the original sauce thickened with flour.

So, without intention to offend, I inform you that Maizina use all the time. I'm Latin American.

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Seafood cocktail tarts

By José Manuel Ruiz Gil

of seafood tartlets

-Ingredients:
- Tarts
- Lettuce
- Sticks
crab - Mussels
- Cockles
- Hard-boiled egg
- Tuna
- peeled, cooked
Gambill - Smoked salmon
- Pink Salsa

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Onions Tuna

By Leticia Garcia

Bluefin Onions in Sauce Pepper


Ingredients for 2 people:


- 2 slices of tuna cut into cubes
- 100 gr of peeled prawns
- 1 onion, cut into julienne
- 1 clove garlic, sliced \u200b\u200b
- 1 bay leaf
- Provencal herbs
-
olive oil - salt

For the sauce:
- 1 small can of pepper
- 2
tablespoons sugar - 1 / 2
broth - 100 ml
white wine - 2 tablespoons tomato sauce
-
pepper - 1 garlic
-
oil -
salt Preparation:

In a saucepan add oil and brown the garlic. Add pepper, fry a little and add the juice that brings it in tin along with the pill and white wine. Keep

10 minutes to fire.

Add the tomato, pepper, salt and stir.

high heat grilling tuna and prawns to be made out only and apply to prepared sauce to finish cooking.
oil in a frying pan put the other garlic until golden, add the onion and herbs de Provence. Keeping a low heat to cook the onion.
tuna can be used both above and below the onion.
Cooked in: Pot, Iron, Skillet
Temperature: Low Fire, Fire high Fire under
Time: 30 minutes

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Pepper Sauce and Asparagus Omelette

By Marian Juan

and asparagus omelette


Ingredients: 10/12 fat potatoes, 1 bunch green esàrragos, and a large 1cebolla calabacin.sal, olive oil 8 eggs

chop the potatoes and zucchini into pieces and fry slowly go over very slow poached rather tiny add the chopped onion and when it almost sliced \u200b\u200bpotatoes add the asparagus is ready colaremos especially when removing the oil and add the eggs mix it all and dump the ingredients in a pan that will curdle the egg giving several times until the egg is set and see compact

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Llampuga envision anb (dolphinfish or dorado with peppers)

By Marian Juan

Llampuga envision anb (dolphinfish or dorado with peppers)

blue fish is a tough meat very tasty tuna is just kind
Seasonal Ingredients 1 1.200grs dolphinfish of what you cut into slices flour 2 sliced \u200b\u200bgarlic, 2 large red peppers 1 can tomato natural trocesado, oil and salt
floured fish fry and take afterwards colaremos a little oil and add doraremos some sliced \u200b\u200bgarlic and peppers add a little cut in thick strips and poached for 20/30m. very low heat when they are the peppers add the tomatoes and add everything ready when the fish above what we will about 5m. more and ready

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Salad


parsley 1 bunch parsley 1 tomato

1 small clove garlic chives

1 / 2 lemon

virgin olive oil salt pepper


chop the parsley with the garlic, onion and tomato for the finest we can, dressed with oil, lemon and salpimentmos to taste ..

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Parsley Salad Pork fillet with red peppers

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Pork fillet with red peppers


DEVELOPMENT: PORK TENDERLOIN



PEPPER PEPPER

GARLIC SALT PEPPER OLIVE OIL


PREPARATION: Season

IN THE TENDERLOIN MEDALLIONS

gilded IN OLIVE OIL AND RESERVE

gilded GARLIC AND WE ROLLED PEPPERS FRIED WHOLE ONCE PUT TOGETHER WITH TENDERLOIN MEDALLIONS SAME DORADO OIL THAT WE HAVE AND LEAVE COOK.

SERVE THE BASE WITH PEPPERS.

WE HAVE MADE SOME OF LINING BAKED POTATOES IN THE FORM OF MUSHROOMS

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Endive and Avocado Salad Mussels

By Marian Juan


Endive and Avocado Salad


In a salad bowl for Server puts a layer over the tomato endive seasoned with salt, black pepper, oregano and thyme placed on top of tomato and endive will add a slot for chips avocado crab sticks, prawns cooked We will make a dressing with a good vinegar lemon, salt and add oil over salad and garnish with whole prawns over

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Apple pie sauce

For Fina Yagüe

Mussels in sauce


INGREDIENTS:

SHELLED MUSSELS, OR WITH NUTS AND OPEN TO STEAM AND AFTER REMOVAL, tomato, onion, almonds, garlic and parsley, and white wine.

fry the onion SQUARES AFTER THAT TOMATOES ARE Trips, WELL WHEN YOU ADD THE FRIED MINCED garlic and parsley and almonds, a little white wine and LIST, JOIN THE MUSSELS AND IF IT IS VERY FLUID , add some breadcrumbs. I forgot

and adds it NOW, WHO CAN YOU LIKE TO PUT A LITTLE HOT PEPPER STIR IN WHEN AND THIS POINT.

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For

Inmaculada Segura

apple pie

Ingredients 250 gr of flour 170 azucarcuatro 170grmantequilla huevos250gr of a large apple ricotta pinch ... of salt a limon.poner the harinaformando a raft in the table incorporate 125gr of butter 125 gr sugar 1 whole egg yolk and salt

Knead quickly I have a mixer let stand 1 hour with a Sevilleta while sift through the cottage cheese 2 egg yolks add the remaining sugar 30g melted butter and beat the mixture with 1 wooden spoon until it becomes creamy apple peel the thin part rociondolas with lemon juice and let it sit for 30 yards for a mass reposar1 last hour left when stretching the dough into a buttered pie gets cottage cheese mixture surface level well and place the slice of apple into a sort of cordon with pasta that goes beyond the rim of pan to pinch finger at 180 g for about 40 my wakeful depends on my oven has turned out good but practice makes perfection, good luck! More

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Cream of tomato and carrot bread

By Marian Juan

Cream of tomato and carrot

Ingredients: 500 grs of ripe tomatoes, peeled, 2puerros white, 1 Tbsp butter, 300 grams of carrots 1 large potato, 1 vegetable stock, salt, water, 1 bouillon cube or 1 carton of vegetable broth, a handful

croutons in a pan or sauté pan with butter, leeks, carrots tomato and potato all cortadito very often when this all well cooked add the vegetable broth or water let boil prove 30m salt and if you want to spice up with some kind mince and finally add if you like with croutons if you want you can put cebolino serrano chips or parsley will taste

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milk chocolate syrup

By José Manuel Ruiz Gil

Bread milk chocolate syrup


Ingredients:

-50 -25 gr gr sugar yeast

-1 / 4 pint of milk

-500 -50 g g flour
-salt butter -1 egg


Preparation:

-Mix everything in a bowl and let stand half an hour
-Make balls and place on baking tray
-Hunter with egg yolk and bake for 20 to 30 minutes
-Cool and dress with chocolate syrup or jam (to taste).

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By Leticia García



Special Lasagna Serves 3 or 4:


- 200 gr. ground turkey meat
- 1 and 1 / 2 green pepper
- 1 / 2 red pepper
- 1 / 2 onion
- 1 / 2 leek
- 1 / 2 zucchini
- 1 pear
- 4 dried figs
- 4 or 5 dried black mushrooms
- 4 garlic
-
basil - pasta sheets for lasagna
-
oil - salt
- Grated cheese (I used smoked cheese and pesto cheese)

For tomato bechamel:

-
1 tablespoon butter - 2 tablespoons flour
-
pepper - Nutmeg
-
1 cup milk - 4 tablespoons fried tomato

Preparation:

Heat water to boiling and put the dried mushrooms. Cut into squares

all ingredients.

oil in a pan with finely chopped garlic take until golden and add the meat. Remove when cooked.

Replace oil in the pan in the pan and lay the peppers, onion, leek, zucchini and when almost cooked add the mushrooms, figs and pears.

While the sauce before cooking is finished, prepare a white sauce with the ingredients listed.

When this is done, put the tomato and stir well.

Cook the pasta and mix with the sauce bechamel.

Place a sheet of pasta and the formula above (three times). In the last layer to the cheese and grill.

Ready in: Skillet

Temperature: medium-high heat

Time: 45 minutes

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Special Lasagna Baked chicken with roasted onions and zucchini

By Graciela Martin

Chicken baked squash with onions and roasted aroma of mandarin


Ingredients (4 servings) 1 whole chicken
of 2 kilos.
200 g of onion.
200 g zucchini.
200 g of carrots.
2 cloves of garlic.
1 tangerine, peeled.
1 tangerine juice.
4 tablespoons olive oil. Salt

How elaborates:

Heat oven to 180 º C. Wash and chop

zucchini, carrots, garlic and onions.

Mix olive oil and tangerine juice Coat the chicken inside and outside. Inside the chicken introduce a tangerine peeled open in half.

We place the zucchini, carrots, garlic and onions in a large oven tray.

have chicken on the baking tray over the vegetables.

introduce the tray in the oven and roast for 1 hour or until chicken is grilled.

Serve chicken cut into fitting rooms with grilled vegetables and juices from roast

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mandarin aroma of asparagus and garlic Revelt

By Ruth Sanchez

Revelt of asparagus and garlic

the other day I made a garlic sautéed asparagus and death! It


cut pieces of garlic and asparagus, sauté well with ajito and when you are almost done add eggs, depends on the amount that you still keep the vegetables, stir well until the egg curd, seasoned and ready .. ..

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Stewed Pork Spareribs

By Marian Juan

Stew Pork Spareribs

Ingredients: Pork Spareribs (you cut it along) 2 bay leaves 1 onion, grated 1 head whole garlic 1 dried red pepper chorizo \u200b\u200b(I have it a couple of hours to soak in hot water to soften) salt, oil, water 1 / 2 cup red wine ypatatas, Good start to heat up meat seasoning the oil I put the laurel and the head of garlic when meat is golden brown add the onion and chorizo \u200b\u200bpepper wine then cover it with water and let boil for about 45m. I take the pepper and remove seeds with a teaspoon I put the pulp, add the potatoes and some 15/20m. more until they are tender

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Paella Chocolate Souffle

By Carlos Segura

Bogabante Paella Ingredients




400 grams of rice, 150 grams of squid, 1 lobster, 1 / 2 red pepper, 1 / 2 green pepper, 2 tomatoes, 1 teaspoon paprika, a pinch of saffron, 2 cloves garlic, fish stock, olive oil, salt.

Chop the squid, tomatoes, garlic and peppers, very small. We heat the fish stock. We

paella on fire with a generous splash of oil, we break the lobster in half lengthwise, fry both halves for a couple or three minutes, until skins take a bright red. We remove from the pan and set aside.

We add the chopped squid paella, and they have dropped the water and this has reduced add the tomatoes, garlic, peppers we had cut, and a pinch of salt. We let everything cook very slowly for 15 or 20 minutes.

Add the rice, stir and let it roast for a few minutes, then add paprika, stir, also threw the fish stock (between 800 grams and 900 grams depending on the type of rice that we use), a few strands of tasted saffron and salt to taste.

let cook on medium / low for the time we advise the manufacturer on the package of rice. A half cooked put the two halves of lobster meat side down, to be finished cooking, we must have entourage.

We let it finish cooking, pull out, cover with a cloth and let rest a few minutes.

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Bogabante

For Kitchen Crafts Home Tourism




Chocolate Souffle INGREDIENTS:


CHOCOLATE 250 GR 200 GR 150 GR SUGAR
GLAS.
8 EGGS FLOUR 200 GR


BUTTER MAKING:

beat the eggs and add the sugar, melted butter and sifted flour, ONCE WE ALL AS A CREAM BOUND Add the melted chocolate. Put them in greased pan and about seven minutes of PREHEAT OVEN TO 220 ° C.7 PREVIOUS MINUTES. Is delicious.

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Peas with Ham Creamy rice with meat

By Marian Juan

Peas and Ham Ingredients: 1 / 2 kg of peas (fresh or frozen), 1cebolla grated, diced ham and a teaspoon of tomato sauce we

a sauce with onions, diced ham, a spoonful of tomato and finally I added and boiled peas rowing

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By Marian Juan Sticky rice with meat

Ingredients: rabbit, Chicken, Pork Spareribs mushrooms, snow peas (boiled peas) 2 artichokes, 1 handful of beans green and red bell pepper pieces, onion and chopped tomato, 1 bouillon cube, oil and salt water

We will in a clay pot add oil and meat and seasoned with black pepper and salt and add a bit doraremos peppers below sliced \u200b\u200bonion and tomato in the water last mushroom broth and let boil for about 30m. add green beans and artichokes then let the rice boil for about 10m. and add the snow peas (peas) is a vegetable that has to be crunchy al dente places it above about 5m. 15m more in total. not forget that cooking the rice should be neither dry nor sweet broth is very rich.