Tagged with recipe

Award Winning Recipe Revealed

Award Winning Recipe Revealed

“Sea Envelope” The winner of this year’s ICEX “Flavors of Spain” Cooking Competition for Young International Chefs in Spanish Cuisine, Chee Kok Sen (also known by the name Terry Jiro) is on his way back to Spain from Singapore this week to claim his prize. In a seven-day tour packed with visits to several iconic … Continue reading

Finishing the Program

Finishing the Program

Miles hard at work preparing his dish for the competition. I am sad to be done with the (ICEX) program, but satisfied. The last two weeks leading up to the competition were a big learning experience for me. However it was a very busy time. On top of working at the restaurant, I was trying … Continue reading

Spring in Echaurren

Spring in Echaurren

Spring is a my favorite season. Mostly because, after the long winters in Canada, any sign of new life is warmly welcomed. The vibrant colors, fragrant smells and fresh flavors are that much more cherished. Nature’s dormant plants have been waiting to break open, to seek the warm touch of the day’s lengthening sunshine. Here … Continue reading

Pimientos – My New Found Love

Pimientos – My New Found Love

While preparing food at the restaurant for an upcoming wedding at Hotel Echaurren, I noticed an unusual amount of both variety and quantity in the pimientos (peppers) we were using. This realization sparked my curiosity. Why do the Spaniards love pimientos so much? There were elongated green ones roasting in the oven and a red … Continue reading

Inspiration from Tocino and Spring

Inspiration from Tocino and Spring

On my short walk to work, through the historical village of Ezcaray (La Rioja), I pass by a fresh and seasonal selection of products. First, in one of the alleyways that interweaves through the town centre, there is an array of fresh vegetables displayed right on the street. Now that spring has peeked around the … Continue reading

Romesco Sauce

Romesco Sauce

People always enjoy what they can connect with. This is important to me, both as a chef, and an eater! This might explain my immense enjoyment upon recently devouring the fire burnt, sweet spring onions (calçots) that the people of Catalonia have turned into a festival, or as they call it, a calçotada. The raw-with-nature experience of … Continue reading

Sweet Cherry Lips…

Sweet Cherry Lips…

Well…..Wake up chef and realize the moment you´re in! Far away from sweet red cherry lips and stacked in a kitchen when the sun is burning outside. When people is getting a nice tan I´m standing there with my pale Scandinavian skin and doing the thing that I love the most. To create, to cook … Continue reading

Salmon and Ajoblanco

Salmon and Ajoblanco

Not much have happened here in Cáceres the last week. Days are passing by and I´m growing older, getting more experience – “Growing old is getting old” is one of my favorite songs of the Californian group Silversun Pickups. If you like pop/punkstile music with those typical American husky voices you should look them up. … Continue reading

Guadalupe in the Middle of Nowhere

Guadalupe in the Middle of Nowhere

We finished last time on our way back from Madrid and de Salón de Gourmets. A trip of almost three hours along the dry landscape of La Mancha and Extremadura. Mainly covered with farms of olive trees, and closer to Cáceres miles after miles covered in oak trees where the Ibérico pigs are having a … Continue reading

Artichoke Creation

Artichoke Creation

I finished last time by telling you that I bought a large bunch of artichokes for cheap money. We are getting in to the main season of a product that I usually have a distance to. First of all it´s a product that takes time to prepare and a lot of it goes straight in … Continue reading