Gulden Gourmet

Cazuela de Camarones

2012-01-17T07:17:00.000-08:00

Ingredientes

1 kg de Camarones peleados, yo preferia grandes,

2 Zanahorias (peladas, cortadas en cubos)

4 Papas (cortadas en cubos)

1 Cebolla (cortada en cubos)

1 tarro de leche de coco,

Sal/ Pimienta/ Curcuma/ Aceite de Oliva

1 diente de Ajo cortado muy fino,
2 hojas de laurel,

Conversion Table

Preparación

En una olla colocar aceite de oliva, incorporar la cebolla y ajo (agregar sal), saltear brevemente,
Luego incorporar las papas, zanahorias agregar pimienta, curcuma y agua hervida.
Dejar cocinar por lo menos 10 min.
Cuando esté listo agregar leche de coco, dejar reducir.
Sacar dos cucharas grandes y licuar (o en la olla con la licuadora de mano), luego volver a mezclar con todo lo demás.
Por último agregar las camarones. Dejar cocinar por 10 min mas.

Walnut Cookies

2011-12-10T10:29:00.001-08:00

Ingredients

1 cup plus 2 tablespoons unsalted butter, softened
1/2 cup plus 1 tablespoon light brown sugar
1 teaspoon vanilla extract
2 1/4 cups self-rising cake flour
35 (approximately 1/2 cup) walnut halves
2 baking sheets, lined with parchment or wax paper or greased

Directions

Preheat the oven to 325 F.

Cream the butter and sugar. When you've got a soft, supple mass, add the vanilla extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil ) or brushed with melted butter. Press gently onto the lined baking sheets -- leaving a 2-inch space round each as they'll spread -- and stud each with a walnut half.

Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.

Quesos

2011-11-23T10:22:00.001-08:00

Parmesano- Italia

Leche: Leche de Vaca,

Maduración: 2 anos maduración,

Origen: Elaborado desde elsiglo primero al norte de Italia, en Emilia Romana y Parma.

Sabor: Su textura esgranular y difícil de cortar. Posee gran consistencia y un sabor intenso ydulce al final.

Brie -Francia

Leche: Leche de Vaca,

Maduración: 12 meses maduración,

Origen: Se elabora desde elsiglo VIII al este de Paris.

Sabor: El color de su pastavaría entre amarillo pálido y oro; es untuoso, dulce, con sabor a nueces ypresencia de mohos aterciopelados. Sus aromas varían entre hierbas, alcachofasye champiñones.

Sugestión: Es el ejemplarpreferido por los gourmets y se acompaña con frutas secas y pistachos.

Holandés(tipo Gouda) – Holanda

Leche: Leche de Vaca,

Maduración: 6 meses maduración,

Origen: Es el más famoso delos quesos durante la Navidad, en particular el Navideño de alpina. Losholandeses lo expandieron alrededor de Europa por ser un producto de largaconservación.

Sabor: Se caracteriza por supasta de color amarillo pajizo, fácil de cortar y consistente. Su corteza serecubre con una capa de cera roja ya su sabor almendrado es suave.

Sugestión: De aromas afrutadosse acompaña con frutas frescas y pasta.

Gruyere –Suiza

Leche: Leche de Vaca,

Maduración: 3 meses maduración,

Origen: Famoso por sus ojos,debe su nombre al pueblo de Gruyeres, donde se elaboro por primera vez en elaño 1115.

Sabor: Presenta una cortezadura y su sabor es acido, dulce, ligeramente picante y recuerda las aceitunasverdes. Se identifica por su aroma a nueces, hierbas y frutas.

Sugestión: Hace parte de lareceta de FONDUE y derretido conforma la corteza de la sopa de cebolla.

Manchego- España

Leche: Leche de Oveja,

Maduración: 60 días maduración,

Origen: Elaborado en laregión de La Mancha desde el siglo I d.C., Apicio Claudio lo menciona como unode los quesos de Iberia más apreciados en las mesas romanas.

Sabor: Es extra graso yposee una corteza dura de color que va del amarillo hasta el café. De pasta(masa o interior del queso) firme, mantecosa, compacta y de colores entreblanco y amarillo marfil.

Sugestión: Su aroma esconcentrado ye se recomienda consumido acompañado con aceitunas.

Ricotta -Italia

Leche: Leche de Oveja,

Maduración: Queso fresco,

Origen: Obtenido a partirdel recalentamiento del suero, este queso típico de la cocina italiana.

Sabor: es suave(generalmente neutro), blanco fino y granulado.

Sugestión: Se utiliza comorelleno de pastas, postres y ensaladas. Para su conservación suele salarse oahumarse.

Bocconcini- Italia

Leche: Leche de Oveja oBúfalo,

Maduración: Queso fresco,.

Sabor: El bocconcini seelabora además con un poco de queso crema. De consistencia lechosa y saborsuave.

Sugestión: Puede servirse enensaladas y acompañarse con antipastos y tomates secos.

Feta(Beyaz Peynir) - Turquía

Leche: Leche de Oveja ovaca,

Maduración: Queso fresco,

Origen: Esta queso origen deTurquía pero es el clásico queso de pastor de la región mediterránea.

Sabor: Al paladar espicante y salado; es muy blanco y no presenta muchos ojos en su blandaconsistencia.

Sugestión: Acompáñese con especias,aceitunas, tomate, pan, exct.

Hash Browns

2011-11-13T09:01:00.001-08:00

ingredientes

1/2 taza de harina
2 cucharaditas de sal
1 cucharadita de polvo para hornear
5 tazas de papas peladas y ralladas
1/4 taza de aceite de oliva
2 huevos

instrucciones

En un bol grande, mezcle la harina, la sal y el polvo de hornear. Agregue las papas, los huevos y mezclar hasta que esté bien mezclado.
Caliente 1/4 taza de aceite en una sartén grande a fuego medio-alto. Caída cucharadas colmadas de las patatas en el aceite caliente, aplanando ligeramente. Cocine hasta que estén doradas en la parte inferior y luego voltear y cocinar del otro lado. Mantener en un horno caliente mientras fríe el resto.

Sopa de blanquillo

2011-09-08T13:02:00.000-07:00

Ingredientes
300 gr de blanquillo

3 manzanas rojas (pelada, cortada en cubos)

2 zanahorias (peladas, cortadas en cubos)

4 papas (cortadas en cubos)

½ cebolla (cortada en cubos)

½ Cda de mantequilla

1 taza de choclo

Sal/ pimienta/merquen/ aceite de oliva

Convertir

Preparación

En una olla colocar mantequilla y aceite de oliva, incorporar la cebolla y el choclo (agregar sal), saltear brevemente, luego incorporar las papas, zanahorias, manzanas (agregar pimienta, merquen) y agua hervida.

Dejar cocinar por lo menos 10 min. Cuando esté listo agregar leche, dejar reducir. Sacar dos cucharas grandes y licuar, luego volver a mezclar con todo lo demás. Por último agregar las piezas de blanquillo. Dejar cocinar por 10 min mas.

After long time wait, I am back with you guys...

2011-08-10T16:44:00.001-07:00

Since May 2011 We were trying to open our new location in Chile. Yes we did extend our service to Chile. After visiting and analyzing the Chilean market several times we decided to open Gulden Gourmet in Providencia, Santiago de Chile.
Gulden Gourmet Chile is much different then Gulden Gourmet Cali. We opened a European Cafe House in here. We have much smaller menu but more desert options. Also as I said we specialized European products and menu items.
if you will be in Chile one day please stop by in our Cafe and enjoy our delicious Italian Espresso (on me!).

Cem Gulden

Today I feel like Evliyâ Çelebi...

2011-02-08T16:22:00.000-08:00

We all know Evliyâ Çelebi... Famous Turkish traveler, who saw our Prophet in his dream and instade of saying "forgive me prophet of Allah", said that "travel me my prophet". Words forgive (Şefaat) and word travel (Seyahat) is very close sound word in Turkish, and it is very easy to make this mistake. Many says, therefore he traveled most of his life.

Today I feel like Evliyâ Çelebi. I am again in the airport and looking new adventure in my life. This time in Chile. This is my second trip to Chile. One of the best country in South America, very satiable, strong economy, keep increasing exportation, very safe and organize... basically there is all you need to do business. When I was there first time, I feet very confirtable and I thought that, I will not hesitated to take a change to do business in there if i got an opportunity. Here is the oportunity come and I am on my way to open second location of Gulden Gourmet in Chile.

Dear friend wish me a luck and more then luck prey for me to accomplish this dream...
I will update all of you soon...

Oatmeal Bars

2011-01-21T18:36:00.000-08:00

Si usted está buscando una nueva manera de comer avena hojuela, Usted puede disfrutarla en barras sabrosas, calientes, a temperatura ambiente o incluso en frío para el desayuno o como aperitivo. Son fáciles de hacer y mantenerse en un contenedor en el refrigerador para tenerla listas a comer.

Ingredientes

· 2 tazas de leche descremada
· 1 1 / 2 tazas de avena hojuela
· 200 g de almendras picadas
· 150gr ciruelas secas picadas
· 1 / 2 taza de linaza
· 1 cucharada de extracto de vainilla
· 1 cucharada de canela en polvo
· 2 manzanas ralladas

Precaliente el horno a 350 ° F. Mezcle todos los ingredientes en un bol grande. Pasar a un papel de aluminio o papel de pergamino-alineada molde cuadrado para hornear y hornear hasta queden, firme y dorado, aproximadamente 1 hora. Deje enfriar en el molde, cortar en cuadrados y servir caliente o en temperatura ambiente.

Oatmeal Bars

2011-01-21T18:16:00.000-08:00

If you're always looking for a new way to eat oatmeal, how about on the go? You can enjoy these tasty squares warm, at room temperature or even cold for breakfast or a snack. They're simple to make ahead and keep in an airtight container in the refrigerator so you can grab and go throughout the week.

Ingredients

· 2 cups Skimmed milk
· 1 1/2 cups oatmeal
· 200gr chopped almonds
· 150gr chopped dried plums
· 1/2 cup flax seeds
· 1 tablespoon vanilla extract
· 1 tablespoon ground cinnamon
· 2 grated apples

Preheat oven to 350°F. Mix all ingredients together in a large bowl. Transfer to a foil- or parchment paper-lined 9-inch square baking pan, press down and smooth out the top and bake until firm and golden brown, about 1 hour. Let cool in pan; cut into squares and serve warm or at room temperature.

Pasta with Clams

2011-01-17T15:13:00.000-08:00

Always use fresh clams, still in the shell, for the most traditional rendition of this favorite sauce for spaghetti.

Place the clams in large, wide saucepan, discarding any that do not close. Cover and place over medium heat. Cook, shaking the pan occasionally, until the clams open and release their juice, about 2-3 min. discard any clams that do not open. Remove from the heat. Transfer the clams to a bowl and strain the liquid in the pan. Set aside.

Cook your pasta until almost al dente, about 7min. Mean while, warm olive oil in a large frying pan over medium heat. Add the garlic and sauté, stirring often, until golden, about 3 min.

Drain the pasta and transfer to the frying pan with the garlic. Add the clams, the stained clam liquid, and the parsley and finish cooking over medium heat, stirring constantly, for 1~2 min.

Transfer to a warmed serving bowl and serve immediately.

Ingredientes

· 750gr Clams,

· 500gr Pasta,

· 90ml Olive Oil,

· 3 Cloves garlic, sliced,

· 3tbs minced fresh parsley

Créeme Burle

2011-01-13T12:17:00.000-08:00

Bata las yemas con el azúcar y la vainilla. Agregue la crema y la leche y mezcle bien. Espume la superficie deje descansar por 2 horas en la naviera. Agregue la mezcla de créeme burle encima hasta ¾ partes del molde. Lleve al horno a baño maría por espacio de 45 minutos a hasta que esta cocido y casi firme en su interior. Deje enfriar y antes, de servir coloque azúcar por encima y queme con soplete hasta que se forma un caramelo.

Ingredientes

· 750ml de crema de leche,

· 350ml de leche,

· 8 yemas,

· 150gr de azúcar,

· 1 cuchara de vainilla

Haciendo dieta otra vez? No, simplemente es una buena ensalada

2011-01-04T18:35:00.000-08:00

Haciendo dieta otra vez? No, simplemente es una buena ensalada
La cual llamaremos Ensalada Tropical

Algunas veces quiero solo comer una ensalada y que conste que no es por hacer dieta, simplemente es lo único que me apetece. Además, de dejarme lleno esta ensalada que vas a degustar es súper sabrosa y dicen que afrodisiaca, por que lleva ingredientes como el chontaduro. Soy amante de los tomates cherry de los rojos y amarillos y de las habas, también de los tomates secos, estos acompañados de una buena vinagreta hacen fiesta con mi receta:

Ingredientes

• 1/2k Tomates cherry roja y amarillo
(También uso uchuvas en vez de tomates cherry amarillo),
• 1/2k Tomates plum (pera),
• 100gr Tomates secos,
• 150gr Habas cocidas y peladas,
• 150gr Chontaduro cocido y pelado,
• 200gr Queso Costeño asado cortado en cubitos,
• Queso Parmesano,
• Aceite de Oliva,
• Vinagreta Balsámico,
• Sal y pimienta al gusto

Corte los tomates cherry y/o las uchuvas en mitades. El tomate plum en rebanadas, Hidrate los tomates secos en agua caliente por 5min para suavizarlos
Mescla todos los tomates, mas las habas y el queso costeño. Agregue aceite de oliva, vinagre balsámico, sal y pimienta recién molida.
Servir con queso parmesano.

FRIED PLANTAINS

2010-12-15T15:44:00.000-08:00

FRIED PLANTAINS - Plátanos maduros (mature, ripe)

Before frying the plantain you should learn little bit of plantain: Plantain is a crop in the genus Musa (is one of three genera in the family Musaceae; it includes bananas and plantains) and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).

Ingredients

· Soft, very ripe and sweet yellow plantains
· 125gr vegetable oil per plantain (apx. 25cm long)

Heat the oil in frying pan over medium heat.

Remove the skins from plantains and slice them about 5cm thick and fry in oil until they got golden brown.

After get them out from fryer with back site of one desert dish flatten them thickness of less than 1cm (apx. 75mm).

Fry them one more time but much less time, just get back the heat.

Depends to your preference “I like with cheese (Queso Costena)”, so as soon as get them off the frying pan place the cheese at top of the plantains and let it little cold and wait cheese melts.

Enjoy it like a pre-desert or as a side dish…

Marinated Olives

2010-12-09T14:02:00.000-08:00

Aceitunas marinadas

Hace 250gr Aceitunas

Esta receta puede ser fácilmente duplicado o triplicado para llenar frascos de que sea necesario. Guárdelos en el refrigerador por meses.
Ingredientes

200gr de aceitunas turca de Gulden Gourmet negro o verde, con los hoyos
1 ramita de romero grandes, cortadas en trozos de 5 cm
Ralladura de 1 naranja, curtado en tiras finas (si usted puede encontrar Naranjas los colores naranja mucho mejor)
1/2 cucharadita de aji de pimiento rojo
Aceite de oliva virgen extra y jugo de limón

MétodoEn un tazón grande, mezcle las aceitunas, la ralladura de romero y la pimienta y, a continuación paquete de la mezcla en un frasco. Vierta suficiente aceite y el jugo de limón para cubrir sólo las aceitunas (cerca de 1/2 taza), y luego sellar herméticamente y refrigerar durante 1 a 3 días antes de comer.

Festival of Sacrifice

2010-12-06T19:58:00.000-08:00

Eid al-Adha (Arabic: عيد الأضحى‎ ‘Īdu l-’Aḍḥā) or "Festival of Sacrifice" or "Greater Eid" is an important religious holiday celebrated by Muslims worldwide to commemorate the willingness of Abraham (Ibrahim) to sacrifice his son Ishmael (Ismail) as an act of obedience to God, before God intervened to provide him with a ram to sacrifice instead. The meat is divided into three parts to be distributed to others. The family retains one third of the share, another third is given to relatives, friends and neighbors, and the other third is given to the poor & needy. Learn More in Wikipedia (http://en.wikipedia.org/wiki/Eid_al-Adha)
First time in my life I sacrificed in this year’s festival of sacrifice. There is an organization called Kimse yokmu (www.kimseyokmu.org.tr) which is nonprofit organization and mission of helping to the people. People around the world can donate money over the internet and organization depend the needs of the people (most commonly with food) helps them. First time in this year they want to help people around Cali, Colombia. In Cali we have give away 270 kg of meat and in Buenaventura which is 3 hours away from Cali we give away 650 kg of meat.
Today I will make “Kavurma” and hopefully all my family in Cali, Colombia will enjoy this traditional Eid al-Adha dish. Kavurma meaning is roasting but against to name we will cook this meat with its own juice in very low heat. Also we will serve this meat with classic rice pilav but little touch of my specialty.

Ingredients for Kavurma

· 1 kg Boneless Lamb Stew Chunks

· 150 grams unsalted butter,
· Salt pepper to taste,

· For Garnish, 1 tsp oregano

In a large pot melt the butter and place lamb with little warm water. Cook on low heat, with lid close (make sure meat is not drying out, it would burn so if you need add more water). Simmer until most of the water evaporates. This will take approximately 4 to 5 hours. Check the meat with tasting it if it is tender enough, sprinkle some dry oregano and salt and black pepper on top and cook little bit more until those new ingredients integrated with meat.

Ingredients for Pilav

· 1 cup rice, washed and drained
· 2 cups water
· 1 tbsp butter
· 1/2 cup sesames
· 1 tsp salt

Roast the sesames in a medium-sized pot with butter (10~20gr) until they're light brown. Put aside.
Pour the water in a medium sized pot along with salt and butter. When it starts boiling, add the rice. Cook on low heat with the lid half covered until the water has evaporated. When rice cooked then add roasted sesames and stir. Serve while still warm.

BROWNIES with Hazelnut Butter Frosting

2010-12-04T14:50:00.000-08:00

As a food lover and Chef, I follow several different web sites for new recipes or update myself. This recipe from one my favorites, web site called Café Fernando and author’s name is Cenk (Jenk). He is from Istanbul and lived in San Francisco, USA and he describes himself “seasoned home baker and a shameless chocoholic”. I really like his recipes but one of them is very special brownie…

Especially after he did brownie to Dolce & Gabbana I really want to try them out. I didn’t do like he did for D&G but I did with Hazelnut Butter Frosting for my brownies.

Please go take a look at Cenk’s website and for sure try these brownies…

Before I forget I make these brownies birthday celebration for my assistant chef.

Happy birthday Tatiana…

Ingredients

For Brownies:

10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
3/4 cup (105 grams) all-purpose flour
1/2 cup (35 grams) Dutch-process cocoa powder
1/2 teaspoon salt
1+1/2 cup (300 grams) granulated sugar
5 large eggs
2 teaspoons vanilla extract

For Hazelnut Butter Frosting:

1 14-ounce (400 grams) jar smooth hazelnut butter

To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.
Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
Sift together the flour, cocoa, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.
Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.
To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.

Also try with Rose Ice Cream...

Somon Baligi ile Avokada Tartar

2010-11-30T18:41:00.000-08:00

Her zaman yazılarımda bahsettiğim gibi balık benim en çok sevdiğim yiyeceklerden biri. Bu tarifte Şili ye yaptığım geziden esinlenerek, size Somon balığı tarifi vereceğim.

Şili balıkları ile meşhur. İç tüketimin yanı sıra başta Amerika, Japonya ve İspanya olmak üzere bir çok ülkeye balık ihraç ediyorlar. Çok güzel, temiz organize bir balık pazarları var başkent Santiago da. Turistlerin uğrak noktası. Bende orda iken birçok yerel balık deneme şansım oldu. Özellikle benim en çok sevdiğim Somon ve levrek balıklarının daha tazesini bulamazsınız.

Bu tarifte avocado ile bir salata da yapacağız. Bildiğiniz gibi avokado bir tropikal meyve, fıstıki yeşil rengi, krem gibi dokusu ve benzersiz tadı ile çok özel bir meyve. Birçok kişi avokado yu Meksikalıların guacamole si ile tanır. Benim tarifimde avokado nun tadı biraz daha ön planda olacak.

Balığın yanı sıra Şili de çok kaliteli sızma zeytin yağı ve avokado yağı üretimi var. Şili güney amerikada ki akdeniz iklimine sahip iki ülkeden biri olduğu için bizim alışık olduğumuz meyve ve sebzeler orda da mevcut. Ama avokado yağını ben hiç denememiştim. Eğer marketinizde bulabilirseniz size tavsiyem deneyin pişman olmayacaksınız. Özellikle salatalara ayrı bir lezzet veriyor.

Malzemeler

· 100 gr kılçıksız Somon balığı,

Balığın kızartılacağı yağ için:

· 12gr Sızma Zeytin yağı,

· 6 parça Limon,

· 1 defne yaprağı,

Balığın üzeri için:

· 24gr deniz tuzu,

· 24gr kişniş çekirdeği,

· 3gr Merken (Şili ye özel tütsülü acı kırmızı biber),

· 3gr kuru Kekik,

Avokado Tartar:

· 96gr avokado küçük küp şeklinde kesilmiş,

· 12gr çok ince kıyılmış kırmızı soğan
· 48gr çok ince kesilmiş kırmızı biber (acı olursa daha iyi olur)

· 6gr avokado yağı,

· 1,5gr Limon suyu,

· 3gr ince kıyılmış maydanoz,

· Ağız tadınıza gore tuz ve karabiber,

· bir tutam şeker,

· bir tutam ince kıyılmıs limon kabuğu,

Balığın üzeri için verilen malzemeyi ilk once iyice karıştırın sonrada bir değirmen yardımı ile öğütun,

Teflon bir tavada zeytin yağında limon parçaları ve defne yaprağını kızdırıp tatların yağa işlemesini sağladıktan sonra somon balığının her iki tarafının altın rengini alıncaya kadar kızartın. Balığın iç tarafının nerde ise çiğ kalması gerekiyor ki balık çok kurumasın. Somon balığı çok pişirilirse tüm lezzetini kaybeder. Balık piştikten sonra balığın üzeri için hazırladığımız malzemeye bir yüzünü bastırıp toz haline gelmiş karışımın iyice balığa işlemesi sağlanır.

Balık pişerken avokado salatası için verdiğimiz tüm malzemeler bir çanakta bir birine karıştırılır. Karıştırma işlemini dikkatli yapınki püre haline gelmesin.

Tabağımızın ortasına avokado salatası ve üzerinede somon balığı yerleştirilerek servis yapın.

Afiyet olsun...

Salmon with Avocado tartar

2010-11-30T15:40:00.000-08:00

As always I mention I love fish. I come out this recipe impression from my Chile trip. When I was there I had change to enjoy many local fish. Specially salmon, I really like, you can find salmon in Chile as fresh as it gets. We will serve salmon with avocado tartar.

Also Chileans have very nice oils; handcrafted extra-virgin Olive oil and Avocado oil. Avocado oil, I never tried before and I really enjoy. Like the fruit, the oil has antioxidants such as vitamin E, believed to reduce coronary artery disease and help the skin; lutein, a carotenoid that protects the eyes against diseases like cataracts and macular degeneration and that may guard against prostate cancer; and glutathione, which regulates other antioxidant, such as vitamin C and E. Avocado oil has a wonderfully nutty flavor and usually high smoke point of almost 500 degree Fahrenheit. It is great for stir-frying and equally delicious drizzled on salads or finishing oil for vegetables, poultry or seafood. It is not easy to find in Colombia but if you find in your store I strongly recommend that you try. Especially it is excellent with dip recipe in below.

Happy Cooking…

Ingredients

· 100gr boneless, skinless salmon fillet,

Oil for Fry:

· 4 tablespoon (12gr) Olive Oil,

· 6 pieces of Lemon,

· 1 leave Laurel,

For Crust:

· ½ cup (24gr) coarse Sea Salt,

· ½ cup (24gr) Cilantro seeds,

· 1 tablespoon (3gr) Merken,

· 1 tablespoon (3gr) Dried Oregano,

Avocado Tartar:

· 2 cup (96gr) avocado cut in small cubes,

· ¼ cup (12gr) finely diced red onion
· 1 cup (48gr) finely diced red pepper

· 2 tablespoons (6gr) of avocado oil,

· ½ tablespoon (1,5gr) Lemon Juice,

· 1 tablespoon (3gr) parsley leaves,

· Salt pepper to taste,

· Pinch sugar,

· Pinch lemon zest,

Mix and coarsely grind all ingredients under “for crust” reserve in shallow bowl.

In a noon-stick pan heat up lemon pieces and laurel leave and take it before burn. Sear the salmon both sides just getting a nice golden color. Do not over-cook, the center has to be raw.

Press one side of the salmon into the crust mixture and set aside.

Mix all ingredients for avocado tartar in a bowl.

Serve the salmon fillet over the tartar at the center of the plate. Serve immediately.

Just sandwich

2010-11-24T17:39:00.000-08:00

Tonight I want just a sandwich. But not any sandwich, I want sandwich with anchovies which I love (fresh one if it is possible but in can also acceptable).
Because, I am from northern side of Turkey and also my family loves fish, I grow up with fish especially small fishes like anchovies, sardines, exct. Even thought I left my country 15 years ago and since I went back only 4 times, today I am homesick. I miss my home town, fish and much more…
I will use pide bread for this sandwich which also traditional bread especially in Ramadan season in Turkey. We bake pide in my restaurant every day so it is easy to find pide in Cali, Colombia.

Happy cooking…

Ingredients

· 2 big (500gr) Red Onions

· 2 cans (50gr/each) Anchovies filet

· 1 medium size (axp.200gr) Red pepper

· 200gr Parsley

· 5 teaspoon (5gr) Olive Oil

Slice fine to onions and in frying pan with medium heat start caramelize them. I use olive oil in the Anchovies cans but if you need more you can add more. Olive oil gives very nice taste as well as glazed look to caramelized onions. It takes 10~15 min to caramelized those onions but make sure mix them so often otherwise they will burn quickly.

Mean time start to roast red pepper directly over the heat. Make sure each side roasts evenly. When you roast red pepper skin burns to black and inside cooks with steam and gets smoked taste. Then clean the burned skin and seeds inside. Slice them fine and mix them with caramelized onion.

Also add to this mix anchovies filets and quick mix your filling it is ready. After take over the heat mixture add cores chopped parsley to them.

Cut pide bread at the middle and fill with your mixture. Please consume while its hot.

Classic American breakfast Biscuits

2010-11-23T16:53:00.000-08:00

Last Sunday we were invited to breakfast to my sister-in-law (Claudia) place. It was small but tasty breakfast. My sister-in-law’s husband (Carlos) is crazy as I am to different tastes and gourmet products. In one of his trips he brought Biscuits mix and he was waiting the right time to enjoy them. He opened the box and followed the instruction on the box. After 15 min with very nice smell Biscuits were ready. Classic American breakfast Biscuits.

When I was living in the USA, I didn’t pay attention to them, at most piece of bread right? And in the USA you can find everywhere so many tasty patisseries. Biscuits kind of lost in that patisserie haven.

So when I got first bite I feel like miss them. It was tasty treat but it was a small box and it came out only 6 pieces. We were 4 adults and lovely Juanita (daughter of my sister-in-law, She is gorgeous!). Yes, it wasn’t enough for me.

I start to search recipes for Biscuits in internet. You can find many of them. The problem is recipes not apply your conditions. Therefore especially patisserie you have to make sure adjust your numbers and choice of products to your geography.

In my case, I am in South America and tropical climate it took me 4 different batches with different brand and different quantities to come out right recipe. I also include to my recipe local brands that I used so people in Cali, Colombia can do it perfect job.

Now we can enjoy nice Biscuits at any time …

Happy cooking…

Ingredients

· 200gr Bleached self-rising wheat flour (Haz de oros)

· 1 teaspoon (1gr) baking soda (La Vaca)

· 1 teaspoon (1gr) salt (Sal Marina)

· 12 tablespoons (36gr) cold unsalted butter, cut into small pieces (Alpina)

· 1 1/2 cups (72gr) cold milk (Alpina)

· 1/2 cup (24gr) heavy cream (Alqueria)

Preheat the oven to 300 degrees C.

Combine the flour, baking soda and salt in a large bowl. Using your fingers or a dough cutter, combine the ingredients until they are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the milk and cream and gently mix until the mixture just begins to come together.

Wait like 15min for dough recuperates together. if you are in rush you don't even need to wait as long as we didn't used yeast waiting is not really required.

Scrape the dough onto a lightly-floured counter. Pat the dough into a 10 by 12-inch (25cm x 30cm) rectangle about 3/4-inch thick (2cm). Use a 2-inch (5cm) round biscuit cutter to cut out the biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on a baking sheet lined with parchment paper or like me directly oiled baking sheet. Bake the biscuits for 12 to 15 minutes or until light golden brown. Cool on a baking rack. Yields: 10 to 12 biscuits…

Little fancy: Brush over the biscuits with the beaten egg and sprinkle with little sesame on each. Result is really fancy…

Alternative recipe:

Ingredients

· 198gr Bleached wheat flour (Haz de oros)

· 2 teaspoon (2gr) baking powder (Levapan)

· 1 teaspoon (1gr) baking soda (La Vaca)

· 1 teaspoon (1gr) salt (Sal Marina)

· 12 tablespoons (36gr) Olive Oil (GULDEN OLIVE OIL)

· 1 1/2 cups (72gr) cold milk (Alpina)

· 1/2 cup (24gr) Yogurt (GULDEN YOGURT)

My wife and I felt with this adjustment, biscuits have got some unique taste. We actually enjoyed more. Try it out…

Squash with Spinach

2010-11-09T13:38:00.000-08:00

With its beautiful colors and pleasing balance of textures and flavors. Serve it either as a first course or a side dish.

Ingredients

1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Method

Use a fork to mash together blue cheese (can substitute blue cheese with queso Costeno) and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

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Ensalada Calabaza

2010-11-07T12:40:00.000-08:00

If you think you hate Pumpkin, chances are you’ve just never had them cooked properly. Well it’s time to give Pumpkin a chance.

It is easier roast the pumpkin with little drizzled olive oil apx. 20 min in oven (350). While you are roasting your pumpkins lets make some, a homemade vinaigrette. But don’t be nervous, and don’t succumb to the temptation of bottled dressing. You simply add vinegar, mustard, salt and pepper to a bowl, then slowly add the oil, in a steady stream, whisking till emulsified. As you whisk, you’ll see your vinaigrette come together. Then just toss the pumpkins and the greens with the vinaigrette, plate your salad and top it with sliced pears, toasted almonds and a bit of goat cheese.

Queso Brie

2010-09-05T14:07:00.001-07:00

Brie - Francia

Leche: Leche de Vaca,

Maduración: 12 meses maduración,

Origen: Se elabora desde el siglo VIII al este de Paris.

Sabor: El color de su pasta varía entre amarillo pálido y oro; es untuoso, dulce, con sabor a nueces y presencia de mohos aterciopelados. Sus aromas varían entre hierbas, alcachofas ye champiñones.

Sugestión: Es el ejemplar preferido por los gourmets y se acompaña con frutas secas y pistachos.

Roasted Chicken Home style

2010-07-08T17:30:00.000-07:00

This wonderfully aromatic chicken dish is short on preparation and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.

Ingredients
1 1/2 teaspoons good olive oil (like Gulden Olive Oil)
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons apple vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
Method
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, and then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

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Borek Cigarrillos - Cigarette Borek - Sigara Böreği

2010-05-23T11:59:00.000-07:00

Ingredients
3 sheets - 500gr Phyllo Pastry (Yufka)

Filling:
1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped
Pinch of salt and pepper

1/2 cup soy oil

Mix the filling ingredients in a bowl.
in a small cup have some water for to use stick the edges of the borek.

Place the three sheets on top of each other on the counter and Cut them the way shown in the picture above. You should have 8 smaller pieces from each phyllo pastry. and total 24 pieces form 3 sheets of phyllo pastry.

Put one teaspoonful of filling on the long side of each sheet.

And fold the ends from each sides like in the picture, then roll it up. Soak the open end in the water and close it up.

Fry each borek equally over medium heat until they take a light golden color.
Don't forget to place them on a paper towel to soak up extra oil.

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Roasted Red Pepper & Feta Cheese Omelet

2010-05-12T22:18:00.000-07:00

Ingredients
2 eggs
Salt and pepper to taste
1 tablespoon (15gr) extra virgin olive oil
Few thin slices of red onion
1/2 medium zucchini, thinly sliced
1 ounce (30gr) Feta cheese
1 roasted red pepper, chopped
Small handful fresh herbs such as parsley and chives, roughly chopped

Beat eggs and season well. Heat oil in a small cast iron or other ovenproof skillet and cook onion and zucchini 2 to 3 minutes to soften. Add eggs and cook 1 to 2 minutes until almost set. Dot with feta cheese and roasted red pepper, then sprinkle with herbs. Place under broiler until golden, 2 to 3 minutes.

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Sucuk with Egg

2010-05-12T21:54:00.000-07:00

Ingredients
1 tablespoon (15gr) garlic butter
2 eggs
100 grams of Sucuk sausage
pinch of salt

Cut the Sucuk (sausage) in 4 mm thick circles. Place the skillet on the stove top with small heat melt the garlic butter. Place the sausages in the skillet and cook the one side and turn the other sides. As soon as turn the sucuks crack two eggs. Be careful not to damage the egg yolks. In low heat cook the eggs but not too much... Enjoy it with Turkish Black Tea...

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Rice over Green Lentils with Curry, Almonds and Yogurt

2010-05-05T07:57:00.000-07:00

Protein-rich lentils are a great choice to include in your regular diet. Here, they're prepared with curry powder, tomatoes and onions and spooned over rice with almonds and yogurt on top.

Ingredients

2 cups uncooked rice
Salt to taste
1 cup lentils, rinsed and soaked overnight in 1 cup water
1 large tomato, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 tablespoons curry powder
1/2 cup chopped almonds (from Gulden Gourmet)
3/4 cup plain tick yogurt (from Gulden Gourmet)

Place rice in a strainer and rinse under cool water until water runs clear. Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes. Add 4 cups water and salt, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour. Uncover pot, fluff rice and set aside.

Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes. Add tomato, onion, garlic, curry powder and salt. Simmer for 30 minutes more, covered, until lentils are tender. Serve over rice. Top with almonds and a dollop of yogurt.

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Pasta A la Turco

2010-04-18T17:15:00.000-07:00

-30 gr. Sea Salt
-60 gr. Extra Virgin Gulden Olive Oil
-1 medium red onion, cut lengthwise into 2 mm wide slices
-15 gr. (1 tablespoon) coarsely ground black pepper
-500 gr. Penne pasta
-120 gr. freshly grated Smoked Provolone
-1 can (apx. 90gr) fillets of boneless sardines
-120 gr. coarsely chopped Green and Black Gulden Turkish Olives
-120 gr. coarsely chopped capers
-100 gr. coarsely chopped Gulden Sun dried Turkish tomatoes
-200 gr. Gulden Tomatoes Sauce
-80 gr. coarsely chopped fresh parsley

Bring 2,5 lt. of water and salt to a boil in a large pot.

Meanwhile, on over medium-high heat in large pot cook onion in oil. Cook until lightly browned and the onion are softened, about 7 minutes. To the onion stir pepper, sun dried tomatoes, capers, sardines and olives after cook 2 minutes add tomatoes sauce and keep it in low heat 5 more minutes.

Drop the pasta into the boiling water and cook until just al dente. Drain and reserve about 120 gr. of the pasta water for use loosen the sauce.

Add the pasta and the reserved pasta water to the sauce and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the cheeses and parsley and serve immediately.

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Masa Basica para Pizza

2010-04-07T08:12:00.000-07:00

Mi primera receta es de la cocina italiana. Soy amante de la comida rápida y la Pizza es una de ellas. Para hacer una buena pizza, en primer lugar se necesita una buena masa de pizza, por supuesto que necesitas saber cómo cocinar y qué tipo de ingredientes debes usar; pero para mi la masa es lo mas importante! Hoy me enfocare en contarte como hacer una masa sencilla; y dejare que escojas los ingredientes que le quieras agregar. Una vez aprendida la masa lo otro es todo un paseo.

1 cucharada (15 gr) de levadura
2¾ cucharadas (210ml) agua tibia (90-105 ºF o 32-40 ºC)
2¾ tazas (440gr) de harina
1 cucharadita (5gr) de sal
1 cucharadita (15gr) de aceite de olive extra virgen

• En un recipiente pequeño, disolver la levadura en el agua y deje reposar unos 10 minutos hasta que esté ligeramente espumosa en la parte superior.
• En un tazón, mezcle la harina y la sal y agregue la levadura. Revuelva hasta que se forme una masa.
• Transfiera la masa a una superficie ligeramente espolvoreada con harina. Amase con las palmas de sus manos hasta que la masa quede suave y elástica (alrededor de 10 min). Si es necesario durante el proceso amador espolvoree más harina sobre la superficie de trabajo.
• Aplique aceite de oliva en el interior de un recipiente y coloque la masa en el. Cubra con envoltura plástica durante 1 o 2 horas a temperatura ambiente, deje que la masa crezca por lo menos dos veces de su tamaño original.

• Coloque la masa en una superficie espolvoreada de harina. Presione la masa suavemente con sus manos hasta darle la forma deseada. El espesor deseado es aproximadamente 6mm para una base de pizza crujiente y 12 mm para una más suave.

• Cuando su masa este lista transfiérala a un molde diseñado para pizza (acero carbono o bandeja para hornear) cubra con papel de cocina y deje crecer otra vez hasta que casi se duplique, aproximadamente 20 minutos.
• Coloque los ingredientes que desea agregar y hornearla.
Para su información 650gr de masa, es suficiente para una pizza de corteza delgada 30cm o para una pizza de masa gruesa de 23cm.

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Hay ciertas razones por las que la masa de pizza no se levantará:
1. La levadura es una bacteria que tiene vida y por ende tiene que ser fresca. Asegúrese de que la fecha en el paquete no haya expirado.

2. La sal mata la levadura por esta razón hay que añadirla a la harina, pero no con la levadura disuelta en los ingredientes líquidos.

3. La levadura puede morir por el agua caliente, sólo se debe utilizar agua tibia. Rocíe los gránulos de levadura (seca activa) o desmorónelos (pastel) sobre la superficie de 110 a 115 grados F líquido, preferiblemente agua, ni más ni menos, medida por termómetro.

4. Cuando el ambiente es demasiado frío retarda el aumento. La masa debe quedar en un ambiente cálido (75 grados F y 85 grados F es lo ideal) el lugar de tiro libre para elevarse.

5. Un día lluvioso o tormentoso: cuando la presión barométrica es baja, usted encontrará que el pan suba más rápidamente. Esto se debe a que la masa no tiene aire tanto para "empujar " en contra.

6. Demasiado o muy poco amasado: amasado es un proceso que se desarrolla y fortalece el gluten de la masa. Amase por 8 - 10 minutos. Puedo utilizar un temporizador para ayudarse a no perder de vista el tiempo. Si no se hace correctamente, la estructura del pan se sub o sobre-desarrollado.

Temel Pizza Hamuru

2010-03-31T08:09:00.000-07:00

1 Çorba kaşığı (15gr) maya
2¾ Su bardağı (210ml) ılık su (90-105 °F veya 32-40 °C)
2¾ Su bardağı (440gr) çok amaçlı un
1 Çay kaşığı (5gr) tuz
1 Çorba kaşığı (15gr) sızma zeytinyağı

• Küçük bir kapta maya ılık suyun içinde çözülür, yaklaşık 10 dakika.
• Bir kasede un, tuz ve maya karışımı eklerek karıştırın. Hamur formunu alana kadar karıştırın.
• Hamuru hafiçe zeytinyağlanmış geniş bir kasenin içinde üstü kapalı olarak yaklaşık 1-2 saat oda sıcaklığında bekletin. Bu süre içerisinde hamur mayalanacak ve şişecektir.
• Hamuru hafif unlanmış bir yüzeyede elinizi kullanarak açmaya başlayın Yumuşak pizza hamuru (Kalın hamur Pizza) için yaklaşık 12mm, kıtır pizza (İnce hamur Pizza) için ise 6mm kalınlık idealdir.
• Pizza hamuru pişirilecek yüzeye taşıdıktan sonra tekrar şişmesi için yaklaşık 20 dak. kadar (üzeri mutfak havlusu ile örtülü) bekleyin.
• Tekrar şişen pizza humurunun üstüne istenilenler döşendikten sonra pişirilir.

Bilgilerinize: 650gr hamur yaklaşık 30cm ince hamur pizza veya 23cm kalın hamur pizza verir.

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Otlu Pizza Hamuru

2010-03-30T22:54:00.001-07:00

Hoş kokulu ve lezzetli otlar; Kekik, fesleğen, mercanköku, adaçayı, nane ve rezene tohum seçilebilir. Iki yada en fazla uç ot seçilirse her otun tadinin alinmasi daha kolay olacagindan daha lezzetli olacaktir.

1 Çorba kaşığı (15gr) maya
2¾ Su bardağı (210ml) ılık su (90-105 °F veya 32-40 °C)
2¾ Su bardağı (440gr) çok amaçlı un
1 Çay kaşığı (5gr) tuz
1 Çorba kaşığı (15gr) sızma zeytinyağı
2 yemek kaşığı (30gr) kıyılmış taze otlar veya 1 Çorba kaşığı (15gr) kurutulmus otlar

Yukarida tarif edildigi gibi Temel Pizza Hamuru hazirlanirken un ve tuz ile otlar karıştirilir.

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Basic Pizza Dough

2010-03-30T22:50:00.000-07:00

1 tablespoon (15gr) yeast
2¾ cups (210ml) lukewarm water (90-105 °F or 32-40 °C)
2¾ cups (440gr) all-purpose flour
1 teaspoon (5gr) salt
1 tablespoon (15gr) extra virgin olive oil

• In a small bowl, dissolve the yeast in the water and let stand until slightly foamy on top, about 10 min.
• In a bowl, stir together the flour and salt and add the yeast mixture. Stir until a dough forms.
• Transfer the dough to lightly floured work surface. Using the hell of your hand, knead the dough until it is smooth and elastic, bout 10 min. if it is necessary while working sprinkle additional flour on the work surface.
• Brush the inside of a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, about 1-2 hours.
• Turn the dough light floured work surface. Punch the dough down and using your hand, begin to press it out gently into the desired shape. The desired thickness is about 6mm for a crusty pizza base and 12mm for softer one.
• When your dough ready transfer it to a baking stone or baking sheet, cover with kitchen towel and let rise again until almost doubled, 20 min.
• Top and bake as directed in the individual recipes.

For your information 650gr dough, is enough for a 30cm thin crust pizza or 23cm thick crust pizza.

There are a couple of reasons bread won't rise:

1. Yeast is living and needs to be fresh. Make sure the date on the package has not expired. Proof any type of yeast before using.

2. Salt kills yeast. It should be added with the flour, but not with yeast dissolved in the liquid ingredients.

3. Yeast can be killed by hot water and only lukewarm water should be used. Sprinkle the yeast granules (active dry) or crumble (cake) over the surface of 110 - 115 F degrees liquid, preferably water; no more and no less, as measured by an Instant Read or Candy Thermometer.

4. The room is too cold. Cold retards rising. The dough should be left in a warm (75 degrees F and 85 degrees F is ideal) draft-free place to rise. Some tips as to where.
5. A rainy or stormy day: when the barometric pressure is low, you'll find that your bread will rise more quickly. This is because the dough doesn't have as much air to "push" against.

6. Too much or too little kneading: Kneading is a process that develops and strengthens the gluten in the dough. Knead for a full 8 - 10 minutes. I use a timer to help me keep track of the time. If not done correctly, the structure of the bread will be under- or over-developed.

Herb Pizza Dough

2010-03-30T21:58:00.000-07:00

Choose hers such as Oregano, basil, marjoram, chive, thyme, rosemary, sage, mint and fennel seeds. It is better to choose two or max three complementary herbs, rater than large mixture.

1 tablespoon (15gr) yeast
2¾ cups (210ml) lukewarm water (90-105 °F veya 32-40 °C)
2¾ cups (440gr) all-purpose flour
1 teaspoon (5gr) salt
2 tablespoons (30gr) minced fresh herbs or 1 tablespoon (15gr) dried herbs
1 tablespoon (15gr) extra virgin olive oil

Proceed as directed for Basic Pizza Dough above, stirring the herbs together with the flour and salt.