Noma Stage - Week 1

I`m not here to post any recipes or anything like that today. Im just here to make a diary of my experiences as a stagier at Noma.
The 1st week gone so fast, it`s even hard to describe all that happened.
The restaurant enviroment is so friendly and it is surely a really nice place to be. I`m learning so much, and seeing so many new stuff that really makes me like every single second I spend there.
For the first 5 days I`ve been here, i got to see all the production part of the kitchen, helping with the mise-en-place and doing some dishing up.
Despit the really long hours, I`m having such a great fun, always talking about cooking and techniques either with the chefs or the other stagiers.
Tomorrow, a new week of work will start. Hopefull I will get to see and do different stuff.

Brazilian independence day meal

Yesterday, 7th of september was brazilian independence day, so I decided to do a little cooking to my family. The meal was prety simple, nothing really hard to cook. Just plain ingredients, fresh and good tasting.
For starters we had sautee scallops with garlic and basil butter.




Then we moved to the main course. A wonderful lobster tail, with Casarecce pasta in rosé champagne and onions sauce.
I baked the lobster in medium heat oven, just added salt, pepper, parsley and olive oil. Nothing else.
Hope you guys like the pictures. If you have any suggestions to what I should be cooking next weekend, please do.


Thanks for visiting my blog.

Deep fried egg yolk

Hello my friends. After a real long time I'm back to posting here what I've been doing the past few months. Unfortunately my awfull memmory makes me forget almost everytime to take pictures of what I've cooked.
Even tho, I still got a couple recipes with pictures up on my computer and I will upload them in upcoming days.
This photos are of a breaded and deep fried egg yolk. As you can see, the yolk is fried, with a crust on the outside, and still creamy inside, and tastes absolutely great.


If you guys get curious about the recipe, leave some comments so I post a how-to-do this on the next post.
THanks for reading.
Pedro R.

Busy times

After a long while, im back here to post a little bit of what im currently doing with my life.
At this very moment im at Lasarte Oria ( Spain ) working in the Martin Berasategui's restaurant. It's considered one of the 50 best restaurants in the world, and has 3 Michellin Stars.
I've been here for around a month and have learnt alot about cooking. Unfortunately, due to personal problems, i cant stay here any longer, but it was a great experience a huge step on my career.
Hopefully i will use the new techniques I've learnt here to you guys.
Thanks for visiting my blog, hope you enjoyy.

Paella Valenciana

Hello everybody out there.
Last weekend I bought rabbit and was wondering what to do with it.
Well, too many options came in to my head, but none were as interesting as the Paella.
It is quite a simple recipe, very traditional, but i really like the taste.


(sorry image is not that good)

Ingredients you will need:
750g of chicken legs
1 medium-sized rabbit
5 grated tomatoes ( yes you can grate tomatoes leaving the skin behind)
20g of chopped garlic
500g of Spanish rice ( i don't know how you guys call it out there so i'm sorry )
165 grs. wide green bean
1 level teaspoon of saffron
1 level teaspoon of sweet red paprika
And enough water to cook the rice ( i'm not sure exactely, but should be 2 times the rice, abit more maybe)
Olive oil to cover the bottom of the pan.
Salt and pepper

Method:
Heat and paella ( or anything kinda alike ) pan with olive oil. Add all the chicken and the rabbit. Keep moving the pieces of chicken and rabbit around untill they are nearly fully cooked. Make a gap in the middle of the pan. Add the garlic, then paprika. Cook for about 20 seconds, then add the beans, then the tomatoes.
Add all the water, the saffron and leave it cooking for about 20 minutes.
To finish, add all the rice and cook untill its soft.
Turn off the heat and leave it resting for 10 minutes.
Then serve.
Thats it, it shouldn't take more than 1h 30 min to 2 hours.
Hope you guys liked, and try this at home :)

Updating.

Well, after leaving the blog alone for a couple of weeks, I'm here today to tell more about a culinary course I've done 2 weeks ago in argentina.
The course was focused, basically, on Sous Vide ( Vacuum ) cooking and Modern Cuisine.
Both were very usefull to me, teaching me techniques I haven't got much in contact before.
In a professional kitchen, where food has to be done in large scale, equipments such as Roners and a Vacuum chamber ( or machine ) are really helpfull. In my opinion, fish and vegetables get cooked to perfection without much trouble using them. But, everything has a bad side, in my opinion, beef, duck and other stuff don't get as good as they do when you old style cook them.

This is the roner, it basically keep the water in a exact temperature, without great cahnges, perfect for stuff that needs to be cooked for a long time, or requires an certain temperature.


This is the chamber to remove the air, you basically put the food in special bags and this chamber will remove all the air, maximizing the taste and the smell of the food.


Well, to avoid gigantic posts, later on I will post more about the so called modern cuisine.
Thanks for reading. Hope you enjoyed.

Orange Risotto and shrimp sautée

Been quite busy lately, so i have less time to cook and post.
But hopefully i will be back on here fully in a couple of weeks.

Well, this recipe came out better than i thought and the orange risotto is quite good, specially because I did it for the first time ever, so i didnt have time to adjust and modify it to make even better.



Well, here we go to the recipe then.

100g of arborio rice.
Juice of 2 oranges.
Zest of those 2 oranges.
50g of onions.
50 ml of olive oil.
Around 600 ml of vegetable stock (homemade preferably)
Salt and pepper as you like

Well, this Orange Risotto is basically the same as every risotto, but instead of using wine, we use the orange juice. So first of all, with around 20ml of olive oil, sautee the onions, and then the rice. Leave for about 5 minutes. Add all the orange juice and keep mixing untill it gets dry. Add the salt and pepper.
Add the stock every once in a while and keep mixing.
When its cooked to your taste, add the rest of the olive oil and mix, so it gets more creamy and tastes better.
For the shrimps, just sautee it as you like.