Papas especiales

Torrijas

 

• Torrijas tradicionales

• facebook
  twitter
  google
  Email

PUBLICADO POR El Corte Inglés

• Tiempo: De 40 a 60 min
• Dificultad: Media
• Categoría: Postres
• Número de Comensales: 4

• Fuente de calcio, fuente de fósforo, fuente de vitamina B2, 342 Kcal/persona.

• Imprimir
• Añadir a mi recetario

Ingredientes: 1 barra de pan especial para torrijas, 1 L de leche, 1 ramita de canela, 1 corteza de limón, ½ vaina de vainilla, 2 huevos batidos, aceite de oliva, 300 g de azúcar, 4 cucharadas soperas de miel, 2 cucharadas soperas de brandy y 500 ml de agua.

Elaboración: Cortamos el pan en rebanadas oblicuas de unos 2 cm y las colocamos en una bandeja honda. Calentamos la leche con la canela, el azúcar, la corteza de limón y la vainilla. Dejamos hervir y vertemos sobre el pan, dejando reposar. Pasamos las torrijas por huevo batido y freímos en abundante aceite de oliva por las dos caras, escurrimos sobre papel absorbente y enfriamos. Ponemos un recipiente al fuego con el azúcar, la miel y el brandy y dejamos que tome un color rubio. Añadimos el agua y cocemos unos 10 minutos. Enfriamos. Vertemos el almíbar sobre las torrijas y servimos.

Términos de carne

Chip Conley on TED.com

Check out this amazing TED Talk:

Chip Conley: Measuring what makes life worthwhile

Sent from TED app for iOS
http://itunes.com/apps/tedconferences/ted

Atentamente,

Eduardo Vera Prendes

Enviado desde mi iPad

Idea de café en cubitos

Los cronuts y otras locuras

The most memorable food fads combine familiar favorites in unorthodox ways, cooking up new unions that run the gamut from weird to wonderful. We've been hot on the trail of these treat trends that inspire people to weather long lines, pay high prices, and even resort to the black market for the chance at a taste. From cronuts to crookies, and umami burgers to Japadogs, these latest food fads are worth traveling for, so pack a fork and hit the road.

Cronut

For now, the cronut reigns supreme in the world of fanciful food fads. All other fads measure themselves against the breakout popularity of this doughnut made with croissant dough. While some insist that this deep-fried croissant has been around for decades, trademark rights go to Dominique Ansel Bakery in New York City, where people endure long waits and pay $5 per cronut (with a limit of two per person). If the wait is too long and you're willing to spend more, score one on Craigslist, where cronuts sell for around $30 each. You can find plenty of similar attempts (all with different names on account of that whole copyright thing) in Los Angeles, Philadelphia, Chicago, Singapore, and other cities around the globe.

Umami Burger

Umami Burger's namesake sandwich brings new life to ground beef with the addition of "Umami Master Sauce" in every patty. Topped with shiitake mushrooms, caramelized onions, roasted tomato, a parmesan crisp, and "umami ketchup," this is definitely not your father's burger (and if it is, congratulations on a delicious childhood). The restaurant chain also serves up a burger topped with house-made truffle cheese, another with four types of green chiles, and one smothered in blue cheese and port-caramelized onions. Umami Burger developed its fanatic audience in Los Angeles before expanding to the San Francisco Bay Area and now New York City. And if one food fad at a time just isn't enough for you, check out this account of the first documented umami-cronut burger. Shudder.

Townie

The Townie: not the crux of an '80s movie about college-town tensions, but something you can eat! In London, mash-up-dessert veteran Bea Vo (inventor of the "duffin," a doughnut-muffin) has taken London by storm with her brownie tart, the Townie. Created at the urging of the Evening Standard newspaper specifically to challenge the supremacy of the cronut, the Townie winningly combines a gooey dark-chocolate brownie with a flaky tart crust. If only all battles were this tasty.

Crookie

Part cookie, part croissant? That's right. You can find the crookie -- made by packing crushed Oreos into croissant dough -- at Toronto's Clafouti Patisserie et Cafe. Its origin story is strikingly similar to that of the Townie: Local magazine challenges pastry chefs to come up with the next cronut, and, voila, a sweet, addicting Frankenpastry is born. Yelp reviewers call the crookie "heavenly" and say, "It was kind of like eating a chocolate croissant but a gajillion times better." And with mentions on Good Morning America and in The Daily Mail, this is one food fad getting plenty of buzz outside of its native Canada.

Frozen S'mores

World domination by cronut was not enough for New York City's Dominique Ansel, so he's come up with another hybrid dessert that already has people lining up for a taste. Building on two summer favorites -- ice cream and s'mores -- the frozen s'more features a vanilla ice cream center wrapped in a chocolate wafer and covered in marshmallow. Served on a smoked willow branch and torched to order, it's got the nostalgia-inducing superpower of Proust's madeleine, conjuring up lost feelings of childhood summer camping trips for anyone hardy enough to brave the bakery's long line.

Ramen Burgers

Ramen burgers -- ramen noodles grilled to bun-like perfection and then filled with typical accompaniments like fish cake and pork -- have long been street foods in parts of Japan. But it took the vision of Japanese-American ramen aficionado Keizo Shimamoto to pair the crispy-noodle-bun concept with a beef patty, a soy-based sauce, and plenty of scallions, and elevate it to food-fad fave. Currently only available in limited quantities at the Saturday Smorgasburg market in Brooklyn, Shimamoto recently told TODAY.com that he'd like to eventually open restaurants on both the West and East coasts.

Japadog

Japadog first emerged as a food fad during the Vancouver Olympics, when the food cart won over athletes, spectators and celebrities willing to wait in long lines for its Japanese-style franks. Since then, Japadog has maintained cult status by growing slowly and maintaining its commitment to quality dogs and bold Asian-inspired flavor combinations. Think Kobe beef, grated daikon radish, bonito flakes, and ume (plum) sauce. And with veggie sausage and a deep-fried bun filled with ice cream on the menu, Japadog is playing to all tastes. With three food carts, a trailer, and a shopfront in Vancouver, its heart is still squarely in the Canadian city. But last year, Japadog opened a location in hot-dog-capital New York City.

Bantam Bagels

The idea for Bantams -- mini bagel balls that are filled instead of topped -- came to its originator in a dream. At the West Village shop, find lox, tomato, and red-onion cream cheese inside an everything bagel ball and bacon-cheddar cream cheese with maple syrup inside a cheddar-and-egg bagel ball. Or treat yourself to the Cookies & Milk Bantam, a brown-sugar-and-walnut bagel ball filled with sweet chocolate-chip cream cheese. Even though Bantam Bagels just opened last week, these stuffed rounds have made quite a splash already, with write-ups in national publications and cameos on the Today Show.

Gourmet Popcorn

Popcorn is ready for its time in the spotlight. No longer content to wear simple robes of butter and salt, the snack food has been getting serious upgrades as of late, with accoutrements ranging from dark chocolate to sriracha sauce. Like Cracker Jacks on steroids, dressed-up popcorn is taking the country by storm, and the Specialty Food Association named it one of 2013's top 10 food trends. You can find artisanal popcorn shops around the country, gourmet popcorn bars at weddings, and all-popcorn cookbooks in case you want to invite the fad into your own kitchen.

Halo-Halo

In its native Philippines, halo-halo (pronounced hah-low rather than hay-low) isn't a mere passing fad, it's a classic summer treat. In the U.S., though, the dessert that chef and television personality Anthony Bourdain called "oddly beautiful" is just starting to catch on. Halo-halo, which looks like a Technicolor ice cream sundae, contains some combination of sweet preserved beans, coconut meat, yam, flan, jackfruit, plantain, ice, milk, and ice cream. Find halo-halo at Filipino restaurants and some ice cream and boba-tea shops.

 

 

-- By Christine Sarkis

Más de hot dogs

Un carrito (callejero) para vender Hot Dogs Gourmet
 
Por ejemplo:

Hot Dog Melts

Wolfgang Puck of Spago may be the ultimate L.A. chef, but he grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.

Crif Dogs • Manhattan

This late-night hot dog spot is locally famous for its franks. This one, which goes by the name The Chihuahua, is wrapped in bacon and topped with sour cream and avocado

Grilled Pickled Hot Dogs with Mustard Relish

Many people add pickled condiments to their hot dogs. Phillip Kirschen-Clark of New York City's Demi Monde, who developed this recipe as a Crif Dogs "guest chef," has other ideas: He pickles the hot dog itself, in an apple cider vinegar. Then he grills it and serves it with sauerkraut and creamy mustard relish.

BLT Hot Dogs with Caraway Remoulade

These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

Pastrami-and-Mushroom "Hot Dogs"

In this distinctive high-low recipe, Joe Beef co-chef and co-owner Frédéric Morin wanted to combine girolles (chanterelle mushrooms) with something less highbrow. "As a good chef, you can't mix all expensive things in one dish," he says. So he stuffed the mushrooms inside hot dog buns with Montreal's famous smoked meat

Hot Dogs with Grilled Coleslaw

Snappy, salty hot dogs and grilled coleslaw—a mix of charred cabbage, vinegar, mayonnaise and pickled jalapeños.

Shake-and-Fry Shrimp Rolls

The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they're both gluten-free and extra crisp.

 
Ademas por ejemplo
 
Se me ocurre hacer uno en vez de salchicha con chistorra.
USar queso azul
Podríamos hacer (tengo el contacto) Salchichas de  Pato o de faisan
HAcer un pate de foie gras, etc....
 
Ponernos afuera de corporativos, volantear... Tener refrescos mas "elegantes" tipo Orangina
 
 
Problemas:
Donde guardar carrito, Donde hacer la preparacion, bodega, etc...
 
 
Que opinas