jueves, 31 de enero de 2008

TGRWT #8 - The one I didn't do...

So the deadline's long gone, and I didn't do it. I came up with a couple of ideas but time and economic constraints stopped me from doing it. Here's the one I was almost sure I was going to do.

At first I had thought up of a fish dish that would be a spin-off of Alain Senderens' Homard a la vanille. I have it written down somewhere. Sometime later, the idea for an "edible cocktail" came to mind, based on the idea that vodka and caviar also go well together. So, without further ado here it is:

White Chocolate and Caviar "Martini"

250 mL White Chocolate Liqueur
250mL Vanilla infused Vodka
10 g gelatin sheets (4.7%)

The idea is to set the different liquids in layers, then cut into bite-sized pieces. Top with a small quenelle of caviar.

I hope to actually get to make this one sometime...

lunes, 21 de enero de 2008

Adrián Herrera

I met Chef Adrián Herrera over a Christmas dinner last year. He runs a small place here in Monterrey that could practically be called a Joint (because of the physical space, not the food). Tucked in the downtown area of San Pedro, the Fonda San Francisco is undoubtedly one of the restaurant jewels of the city.

Adrián has dedicated part of his life to researching about Mexican food. He's gathered a wealth of recipes from the diferent regions of the country. When creating plates for the Fonda, he'll usually take the original recipe then give it a twist. A fine example would be his Smoked corn soup. It's basically, as the name suggests smoked corn broth into which cured cacahuazintle corn is added for garnish. The result is a surprising flavor that still manages to be familiar.

The rest of his dishes complete the range for appetizers, antojitos, and main courses. As an added bonus, he features a weekly menu to keep things fresh.

Something else that sets Chef Herrera apart from others in the city, is according to his own words: "I don't only sell food, I sell stories". Adrián is frequently seen in the dining room entertaining his patrons. A word of caution though, sometimes his stories might be a bit far from the truth, but incredibly fun nonetheless.

If you're ever in town, don't miss the Fonda de San Francisco. Or in case someone looking for a talented Mexican cuisine specialist is reading: Invest in this guy!

jueves, 10 de enero de 2008

X-Mas Dinner Menu

Yes, It's been ages, but who cares... We visited some friends in Germany over the Holidays, my parents insisted that I had to make them a meal and the only timeslot available was Christmas Dinner. Having no clue as to what their tradition dictates on this day, or the intention to work on a turkey, I came up with this menu (partly I had to come up with it at the supermarket, THERE WAS NO FISH!).

X-Mas menu

Baby Arugula
Roasted Red Peppers
Pecorino Dolce

Fennel Compote

Roasted Veal Loin
Celery Puree
Sautéed Oyster Mushrooms
Port sauce

Sauteed Granny Smith Apples
Rosemary Anglaise

lunes, 7 de enero de 2008


Hope everyone's starting their year good and all...

I'm back from a trip to Europe: Amsterdam, Lübeck, Prague, Berlin and Hamburg. Lots of food, wine and beer. Lot's of sights.

Once I get things organized I'll try to report on some of the things that we ate.