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The Sartorialist from Amsterdam Worldwide on Vimeo .

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Tourism (Gourmet) Pizza and dangerous local

When I was little (well, and now) I loved the windows and exhibitors packed, and out of cakes, ice cream or breakfast buffet in the hotel ... I like that coming, glad sight, hesitating a bit and finally take the same bun always preferred.

The last weekend were accidentally route by some of the best pastry shops in Madrid; accidentally cause you know, you go downtown to find a gift (and arguing with scrum of people) and return home without the gift, but well fed.

Yo, I'm out, I have always believed that to be " from here "was apparently to avoid tourist sites, but in Madrid and other cities in the center still cherishes some places that is worth spending time to time, even elbowing to get to the bar. One of them is the Mallorcan , in Puerta del Sol, where you can take a very rich coffee (which I discovered by MA) with a very generous French toast, or a tortel ... I, as I said, I will as usual and asked a Swiss, orange-flavored dough and cured me long roscón nostalgia. It was not expensive (2 cafes and a Swiss 3.5 euros) and also prepared fresh lattes! a luxury today.

Another large, Pastry Well, in the street of the same name. A beautiful place, and twisted roll of kings throughout the year:

pies also have various types, spectacular cream puffs or angel hair ... This time we got a cake French toast, well covered with cinnamon, how cute:

And finally (here we only picture and do not stop, we were on the verge of hyperglycemia) Casa Mira, in the race St. Jerome: the best craftsmen and-nougat as MA, which is the expert, the best Bayonne to Madrid, all laid out in an almost obscene revolving display that I had gone mad as a child. To me what I like is the variety of candied fruits, I'm still looking for a recipe that I used as an excuse to buy the precious mandarins, or squash:

And for those who do not like the sweet ? Do not worry: take advantage of the cold we still, make a stop at Lhardy, also in the Carrera de San Jerónimo, and served yourself a cup of soup while you rejoice in the light with all they sell.

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Homemade pizza ... or one of those good reasons to burn the palate (smells so good when it leaves the oven, which is hard to hold ...)

Make the perfect pizza is not easy, but it is making a pizza better than any we can buy (even better than some famous Italian Pizza), the only catch is some time and good ingredients. And if you have a good oven that reaches very high temperatures, the better. The best meal is one that is not too hard, for example, type 00, even better when mixed with flour from durum wheat semolina (the percentage you want, according to taste) but you can use any bread flour.

The pizza dough can be done in many ways, but one thing that marks the difference is the fermentation time should be extended to have some texture. The ideal is to use very little yeast, and either leave the dough to ferment slowly in the fridge (delayed) or making a preferment with some of the ingredients a few hours or a day earlier. Can also be made with sourdough, but today I have made with yeast. I've used for a finite pizza around 25-30 cm. diameter:

-150 gr. flour, bread flour mixture (in my case Rincón del Segura) and flour of durum wheat semolina

-105 to 110 gr.

water-only 2 small pinches of dried baker's yeast (less than 1 gram in total, or little more if fresh) -4

gr. -1

salt drizzle of olive oil

As I said, it can be done in two ways: either all the ingredients together, knead, let rest 1 or 2 hours, a bit of volume increase , and we put it in the refrigerator to finish fermenting very slowly (this is very convenient, because it can be preserved well enough time and ready for when we want to use) or do a preferment the day before with some of the ingredients (eg, 50 gr. of water, 50 of flour and 1 pinch of dried yeast) and knead with the other ingredients a couple of hours before use. Let it ferment until it doubles in size; when it is, and while you heat the oven to maximum (250 °, even more) the stretch with your hands until very thin (stay muuucho better than roller), put up whatever we want and bake for 7 to 15 minutes depending the power of the oven has to be golden brown, especially below. The

today is very simple, just had tomatoes (slightly past a skillet over high heat for losing some of the moisture), mozzarella, some remains of gorgonzola, olive oil and a pinch of oregano, and it was spectacular. For when there is no time to prepare pizza and there will, is lucky to buy about one of the best pizza of type Roman made in Madrid, in the Square Pizza (pear and gorgonzola, eggplant, potato!).

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Vegetable soup with sauerkraut and feta cheese.

Recycling leftovers, plus squash, more vegetables ...

one is over cans sauerkraut , and leverage the rich broth to flavor a soup made of vegetables, gives a spectacular flavor. On the other hand had a bit of feta cheese that was already being somewhat dry, so I used also, somewhat mimicking the Japanese use give the tofu in miso soup, the feta on drying is so salty that also reminded me of ricotta salata , a typical cheese from Sicily that is prepared, for example, pasta alla Norma (I'll talk more of this.)

The recipe is fairly simple, is a vegetable soup ingredients added variables to which the rest of a can of sauerkraut (about one cup of broth) and finished off, and served with slices of dry crumbled feta . The contrast was great with the pumpkin and sweet carrots, sauerkraut acid background (not very pronounced, but present) and the saltiness of the feta. How cute ... I could feed almost soup base! In case anyone wants to know exactly how I did, these were the ingredients (got more than 3 servings): -1

thick slice of pumpkin leek

-1 -1 -1
large potato carrot turnip

-1 -1 cup of broth -1
sauerkraut piece of feta cheese, some dried (just any cheese)
-oil, salt, pepper, water, fresh parsley

sauté the vegetables are clean and cut, in order: first the leeks, then pumpkin and finally the rest. Cover with water and broth of sauerkraut, salted lightly and simmer about 25 minutes, or until all vegetables are done to taste. Taste for salt and served with cheese and parsley.

........

I can not publish today without expressing the deep sorrow and printing is causing me all that is happening in Japan. Besides tell us everything you going and help as possible, I think it is important that this help us reflect on how fragile we all are, and our inability to control our own creations or anticipate the risk they entail when nature is imposed for many security measures are put. Maybe this be a lesson and, as mentioned several times in the media these days, hopefully lead us to ask whether we should change our energy model, and more even beyond, our way of life. They have published many accounts of scientists, specialists, etc., I left you a link that has interested me particularly, although not a scientific paper: the interview published today in Kenzaburo Oe country to .

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THE RACHEL ZOE PROJECT

This March have begun issuing this program on the Bio channel Digital +, in It shows the daily life of the designer, one of the most sought after by Hollywood celebrities to advise them with their clothes on the red carpet and at events. We can see that Rachel so he and his assistants are always on guard, going to shows, looking for the perfect dress and jewelry ...
advantage that chapter of Elle last week visited the home of Rachel, and for this the designer decor remodeled its Fendi Casa, I show you some pictures.

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Warm salad with snow peas and fried squash and other matters

Back to cooking ... wanting to prepare lots of vegetables to recover from the celebrations of the past few days, but with some variation to avoid falling into the typical boiled (which otherwise I love it)

can be prepared with cooked vegetables or steamed that we like, and I felt like cooking snow peas because I have tried many times as an appetizer in Japanese restaurants (one of the times, I think, one of my favorite Japanese restaurants, the Janatomo ) and I love them, but in the end never buy for home. The only trick of the dish is, as always, cook the vegetables just right, especially the snap peas, so they are slightly Aldente . For 2 servings

I used:

-1 bunch of green beans, the flat
-1 handful of snow peas carrots

-2 -1 -2
slice of pumpkin eggs (optional)
-olive oil, salt ,

pepper Boil a pot of water. When starts to boil, add salt and added, in that order (or to taste) green beans whole and clean, 3-5 minutes after the carrots into small pieces and about 7-8 minutes later, finally, snow peas, that will be just about 3 min. more or less (approximate times, you can keep trying ... also be made to steam).

In a separate pan with a little oil goes to sauté over medium-high diced pumpkin, adding each time a little bit of water (you can take to cook the vegetables) to prevent drying or burn, when it is tender, adding a bit more oil, it leaves a stronger fire minute to brown lightly salted and seasoned with salt and pepper, it has to be squishy but not broken, and know very sweet.

beans are cut into pieces and even vegetables are served warm, with a little olive oil (and vinegar if you like), fried pumpkin on top and a boiled egg or poached. Done. (The best: what is at the bottom of the dish, mix the dressing and the egg, reserving a piece of bread when it arrives, yum).

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Moving Pan

I'm moving. Next door, but I move: another kitchen, another furnace, another window: from photos of the blog now have a different light. The pots and books, yes, are the same:

Why? Well ... I can not deny it, every time I prefer this one neighbor that I have sometimes spoken in the blog, and Sunday breakfast which was given its name: the one who taught me almost everything I know about wine, which has accompanied me trips I have had here and on field trips every day, always eaten with relish the breads I make (and like, even liked the beginning when only baked bricks!). Also, the rich foods I prepare for my birthday (this year, with a nice pot of potatoes):

... So we decided to hire indefinitely, to see how we give that to share the purchase, pans and breakfasts throughout the week.

is a very happy, news and illusions. Also changes (not thrown): I have long shared house with my compi A., who has been my friend all day, my fellow student, home, parties and meetings, the beginning of many things of so many happy times and sad ... and so continue, even if you do not have to put up with my hobbies home or live with my thousand pots, my experiments cociniles and floured kitchen from top to bottom. Girlfriend, needless to say here how much you miss, you know well:)

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OS

I have the recipe on my iPhone, I expect them soon, to see how I stay because this is already high pastries ...