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BULLETIN: Cooks of Weekend!!
Edition number: [2]
***************************************
Hello: With you again Alejandra Feldman
of http://www.la-panetiere.com
Today, I bring to you something, that insurance is going to turn out to be to you a marvelous idea, amen of an exquisite plate to honor your friends.
Although this plate, for most of the persons it turns out to be complicated to prepare, you will see after reading this bulletin, which easy will be to obtain a few excellent results that do that your guests literally "absorb the fingers"
I will tell you step by step, each of the points that you have to bear in mind, so that this plate with very much art although something complicated, it turns into something very easy for you.
Also also I will tell you the last culinary experiences (= to kitchen experiences) that I have had, since traveling also, it is learned very much, and sometimes more when they invite me to certain places where I will try to tell you the best thing that could the experiences, in addition to teaching you somehow easily, the best form to do it. I hope that you should enjoy with this article about 2nd edition of this bulletin.
Attentively Alejandra Feldman
mailto:boletin@la-panetiere.com
---------SUBSCRIPTION G_R_A_T_U_I_T_A---------
If you are receiving this bulletin and are not a Cooks' weekend subscriber!!, you can subscribe right now, any edition does not get lost
... http://www.la-panetiere.com/ecm.php?Prg=suscribe&List=1 "The subscription is G_R_A_T_U_I_T_A and volunteer and you will be able to dismiss yourself in the moment that you wish it"
----------------- publicity-----------------
I remind to you that you have at your disposal on my page the solution for that you were waiting to learn to use better the different types of meats, of fish, and very quickly you will be able to enjoy 1001 kitchen tricks delight so that you could cook like one / to real / real professional! You have only to click in the link below, or enter my kitchen page Con Encanto and to look OFFERS http://www.la-panetiere.com/ecm.php?IdItem=10
----------------------------------------------
If you receive this mail, it is because you are suscripto voluntarily to my bulletin in which habrás received: FREE!! and like OBSEQUIOUSNESS for doing it, my e-book, So that the Kitchen of the Weekend for your children turns out to be the whole adventure, topcoat when we are not, and it is they who have to be cooked, or want to suit with his friends, or friends Y is "A special e-book On Kitchen for Young people!" If you have remained similar, that so waited for it, would ask you him to advise to your friends to register in my bulletin of
========================
I ARTICULATE OF THIS EDITION: Since Baker prepares an exquisite lamb Roasted with Potatoes!!
For: Alejandra Feldman Vamos to begin for buying a lamb that is tender, means that we will ask the butcher who meets us, or to whom normally we buy this type of meat, which us of a shoulder and a piece of ribcage. It is an important knowledge that quantity of the people will eat of this plate, more than anything because you should calculate between 350 400 grms of meat for person, so that nobody remains with famine. (Eye if the ribcage has little meat, of calculating 500 grms x presents itself).
When you are already in your calm / or house, with your lamb, preferably trozeado but without cutting completely, you will place it in a source for stove and will add at least two or three water glasses to him and we will allow it to cook in the stove, more or less three quarters of an hour and with the fire of the quite strong stove. (aprox between 200ºC and 220ºC depending on the stove that you have)
This way the lamb will be throwing like a water species clear brown color, and with froth, which after having spent this time, you will have to withdraw, and pull at the sink of the kitchen. This step is very important, since it allows that the lamb to be degreasing! And in this moment, you will be able to begin then to salt the pieces with fat salt (gross), which is a salt a little fatter than the one that you consume every day, (since it is not so refined) and that allows to penetrate more easily the flavor in the meat. On the other hand, in a bols, or bowl you will prepare what you will place to him superficially to the lamb. On the one hand you will put one liter aprox of white wine. (also you can use some champaign, or champagne that you have already open). It is a good idea that you choose some type of wine that is rather dry or with a soft accent, since this somehow will be in what there will soak the lamb and the potatoes you (swallow). (TO MACERATE means that something is impregnated with certain flavor, or of what we choose to give him flavor to a meat or a fish) To this you will put him, go out it dies, cut parsley (this is an aromatic grass, which normally is bought in the greengrocer's shops and which then you her will have to wash and sting it, it is not essential that it is stung too thin, but if that is: fresh air!) and also garlics bare and divided to the way, taking the green part from them, of the center or heart, which is the one that does to us to repeat it, or that we do not like or heavily. Sometimes almost it does not turn out to be green, since they are very fresh, but the same way it is suitable to take it from him. You do not need these to sting them, only with that they are cut to the way it is sufficient, that 5 units are more or less 4 ó. Also you will add 1 liter of tap water (shin) in which we will have dissolved two little cubes of broth of meat that can make dilute in a microwave to 100 % of heat during aprox 6 minutes, or in a cacerolita in the fire, and I will place this broth in the same bowl in which it was preparing the sauce. You will peel approximately two or three onions depending on the quantity that we like, and will cut them to the way and then we them will try to cut the most finite thing that goes out for us so that there remain half thin rueditas. (pen) Also that you will be able to place it in the same bowl so that they are taking flavor. Come to this point you will have to take 5 ó 6 potatoes to cook, (in the bags they come so that they are, if to cook or to fry) and to peel them and to cut them more finite that we prune so that we could do like an apartment in the base of the salver where we will place the lamb. You will salt the potatoes and will place them in the base of the sources where we will cook the lamb, and I say sources, porqué of course when you should prepare this exquisite plate there will be many friends who will want to accompany you, therefore of course you will have to put like minimum two salvers in the stove. Asique we will divide well the potatoes and you will put them under the lamb and for ebcima you will put the liquid that you had private room in the bowl. So that this plate goes out: EXQUISITE! you will have to do it with a lot of time because he needs to be in the stove at least from 3 until 4 hours, and you will have to be attentive to that never one has left without liquid in the sources. The stove will not have to overcome them 150ºC during almost the whole cooking, and in the end, when it is already almost ready, that you will realize why the bones will become alienated from the meat, and if you see that it is not too golden of that time, you will be able to raise a little the heat of the stove (220 to 250ºC) and to hope that it should be gilded a little more. The potatoes to this height will have to be completely cooked, and with the juguito that it stayed of everything what we place more the typical flavor of the lamb. Of course you can acomapañar this exquisite plate with the richest salad of green sheets, which would be only to buy a vegetables bag gourmet of the supermarket and to prepare him: a vinaigrette!
Y......... For you that perhaps not sábes what is one: Vinaigrette for the salad! Here Go!
... And if you want to quarrel more on the Salads, do not get lost my book on As Flavoring the Salads and Knowing all his delight and Varieties, in
http://www.la-panetiere.com/ecm.php?IdItem=10
To place in a small bowl, oil in quantity necessary to place the bols of the salad, with half a teaspoon of salt of table and vinegar of wine, or some special vinegar of those that you can buy in the special places for gourmets, (that is what it is you who are!!, an Excellent Gourmet of Weekend!) and you mix that well with a holder and you overturn it on the vegetables.
If you like also you can add a Dijon mustard poquitin. (It comes in frasquitos and is stronger than the common mustard, but if you do not put a bit any more of the mustard of the common plastic boats. The important thing is that the vinaigrette integrates well, when you are mixing it with the holder, and he forms like a salsita, and you will see that: rich flavor will give to him!
He wanted to tell you that this so Special plate of the Spanish Kitchen, I have learned it of my friend and cook ELIZABETH who taught it to me, step by step as I have explained it to you, and it will seem that you eat it in Toledo, Segovia, or in any of the bars that make it so rich!!
Asique you will not be out of tune by any means and on the contrary You will Remain Marvelous / or! And if you want to finish well this special super plate that you have realized your solita/o, you can finish it with a lemon ice cream to the champagne! Or simply with a sherbet!!! but this I leave it to you so that you learn it in our next bulletin! where you prop I will give you other brilliant ideas so that you invite, or simply so that you keep on learning to be a big weekend chef! That's why YOU MUST NOT GET LOST IT!!!!
Alejandra Feldman
=================================
Do You want to Publish East Article?
=================================
Now you have permission to reproduce the articles published in
in your web site in your own bulletin. Just you will have to observe the following points: - Every article will be published in his complete format, without alterations or modifications.
- You will have to include at the end of the article the following information with the active linkage (that is to say, that could be touched) Alejandra Feldman Editora of Cooks of Weekend http://wwww.la-panetiere.com once Published, he would be grateful to you will communicate it to me across the e-mail mailto:boletin@la-panetiere.com Telling me where you have published it and how to gain access. ============================================
PRODUCTS AND HIGHLY RECOMMENDED SERVICES
============================================
Very quickly I will be able to tell you in that places you can buy the special articles so that your kitchen turns out to be better and with more facility to work!!! I am in it, and soon I will be able to give you this information, only I want that you can use first the best hardware and then where you will be able, or how to obtain them!!
=========================== SEND TO ME YOUR COMMENTS... ===========================:
I would like being provided with your opinion and your interest in these specific topics, this way I will be able to focus much more efficiently the development of these aspects, crucial for many companies and persons who are developing his business for Internet and offer you an information of major value for you and for your business. To send your suggestions you can put an e-mail to me straight to mailto:boletin@cocinaconencanto.cpm/subject=Comentarios_Boletin_1
====================== POLITICS OF PRIVACY ======================
This mail and it is sent only to those who have subscribed voluntarily to Cooks of Weekend.
it does not realize not requested mail mailing and, and our privacy politics does not admit the commercialization of the information of nuestr@s, suscriptor@s, asociad@s and clients. 0 % of tolerance to s*p*a*m. You are signed to this bulletin with the following information: Name: e-mail: If you want to dismiss yourself you can do it pulsating in the linkage of the end of this message. Automatically you will remain dismissed of the list of subscribers of this bulletin.
================================ INFORMATION OF THE EDITION ================================
This bulletin is edited by Alejandra Feldman, Madrid Spain
All the opinions, ideas or advices gathered in this Bulletin belong exclusively to his respective authors, and they are published to effects merely informative. He can send his comments and suggestions to:
mailto:boletin@la-panetiere.com/?subject=comentarios_boletin_1
BULLETIN: Cooks of Weekend!!
Edition number: [2]
***************************************
Hello: With you again Alejandra Feldman
of http://www.la-panetiere.com
Today, I bring to you something, that insurance is going to turn out to be to you a marvelous idea, amen of an exquisite plate to honor your friends.
Although this plate, for most of the persons it turns out to be complicated to prepare, you will see after reading this bulletin, which easy will be to obtain a few excellent results that do that your guests literally "absorb the fingers"
I will tell you step by step, each of the points that you have to bear in mind, so that this plate with very much art although something complicated, it turns into something very easy for you.
Also also I will tell you the last culinary experiences (= to kitchen experiences) that I have had, since traveling also, it is learned very much, and sometimes more when they invite me to certain places where I will try to tell you the best thing that could the experiences, in addition to teaching you somehow easily, the best form to do it. I hope that you should enjoy with this article about 2nd edition of this bulletin.
Attentively Alejandra Feldman
mailto:boletin@la-panetiere.com
---------SUBSCRIPTION G_R_A_T_U_I_T_A---------
If you are receiving this bulletin and are not a Cooks' weekend subscriber!!, you can subscribe right now, any edition does not get lost
... http://www.la-panetiere.com/ecm.php?Prg=suscribe&List=1 "The subscription is G_R_A_T_U_I_T_A and volunteer and you will be able to dismiss yourself in the moment that you wish it"
----------------- publicity-----------------
I remind to you that you have at your disposal on my page the solution for that you were waiting to learn to use better the different types of meats, of fish, and very quickly you will be able to enjoy 1001 kitchen tricks delight so that you could cook like one / to real / real professional! You have only to click in the link below, or enter my kitchen page Con Encanto and to look OFFERS http://www.la-panetiere.com/ecm.php?IdItem=10
----------------------------------------------
If you receive this mail, it is because you are suscripto voluntarily to my bulletin in which habrás received: FREE!! and like OBSEQUIOUSNESS for doing it, my e-book, So that the Kitchen of the Weekend for your children turns out to be the whole adventure, topcoat when we are not, and it is they who have to be cooked, or want to suit with his friends, or friends Y is "A special e-book On Kitchen for Young people!" If you have remained similar, that so waited for it, would ask you him to advise to your friends to register in my bulletin of
========================
I ARTICULATE OF THIS EDITION: Since Baker prepares an exquisite lamb Roasted with Potatoes!!
For: Alejandra Feldman Vamos to begin for buying a lamb that is tender, means that we will ask the butcher who meets us, or to whom normally we buy this type of meat, which us of a shoulder and a piece of ribcage. It is an important knowledge that quantity of the people will eat of this plate, more than anything because you should calculate between 350 400 grms of meat for person, so that nobody remains with famine. (Eye if the ribcage has little meat, of calculating 500 grms x presents itself).
When you are already in your calm / or house, with your lamb, preferably trozeado but without cutting completely, you will place it in a source for stove and will add at least two or three water glasses to him and we will allow it to cook in the stove, more or less three quarters of an hour and with the fire of the quite strong stove. (aprox between 200ºC and 220ºC depending on the stove that you have)
This way the lamb will be throwing like a water species clear brown color, and with froth, which after having spent this time, you will have to withdraw, and pull at the sink of the kitchen. This step is very important, since it allows that the lamb to be degreasing! And in this moment, you will be able to begin then to salt the pieces with fat salt (gross), which is a salt a little fatter than the one that you consume every day, (since it is not so refined) and that allows to penetrate more easily the flavor in the meat. On the other hand, in a bols, or bowl you will prepare what you will place to him superficially to the lamb. On the one hand you will put one liter aprox of white wine. (also you can use some champaign, or champagne that you have already open). It is a good idea that you choose some type of wine that is rather dry or with a soft accent, since this somehow will be in what there will soak the lamb and the potatoes you (swallow). (TO MACERATE means that something is impregnated with certain flavor, or of what we choose to give him flavor to a meat or a fish) To this you will put him, go out it dies, cut parsley (this is an aromatic grass, which normally is bought in the greengrocer's shops and which then you her will have to wash and sting it, it is not essential that it is stung too thin, but if that is: fresh air!) and also garlics bare and divided to the way, taking the green part from them, of the center or heart, which is the one that does to us to repeat it, or that we do not like or heavily. Sometimes almost it does not turn out to be green, since they are very fresh, but the same way it is suitable to take it from him. You do not need these to sting them, only with that they are cut to the way it is sufficient, that 5 units are more or less 4 ó. Also you will add 1 liter of tap water (shin) in which we will have dissolved two little cubes of broth of meat that can make dilute in a microwave to 100 % of heat during aprox 6 minutes, or in a cacerolita in the fire, and I will place this broth in the same bowl in which it was preparing the sauce. You will peel approximately two or three onions depending on the quantity that we like, and will cut them to the way and then we them will try to cut the most finite thing that goes out for us so that there remain half thin rueditas. (pen) Also that you will be able to place it in the same bowl so that they are taking flavor. Come to this point you will have to take 5 ó 6 potatoes to cook, (in the bags they come so that they are, if to cook or to fry) and to peel them and to cut them more finite that we prune so that we could do like an apartment in the base of the salver where we will place the lamb. You will salt the potatoes and will place them in the base of the sources where we will cook the lamb, and I say sources, porqué of course when you should prepare this exquisite plate there will be many friends who will want to accompany you, therefore of course you will have to put like minimum two salvers in the stove. Asique we will divide well the potatoes and you will put them under the lamb and for ebcima you will put the liquid that you had private room in the bowl. So that this plate goes out: EXQUISITE! you will have to do it with a lot of time because he needs to be in the stove at least from 3 until 4 hours, and you will have to be attentive to that never one has left without liquid in the sources. The stove will not have to overcome them 150ºC during almost the whole cooking, and in the end, when it is already almost ready, that you will realize why the bones will become alienated from the meat, and if you see that it is not too golden of that time, you will be able to raise a little the heat of the stove (220 to 250ºC) and to hope that it should be gilded a little more. The potatoes to this height will have to be completely cooked, and with the juguito that it stayed of everything what we place more the typical flavor of the lamb. Of course you can acomapañar this exquisite plate with the richest salad of green sheets, which would be only to buy a vegetables bag gourmet of the supermarket and to prepare him: a vinaigrette!
Y......... For you that perhaps not sábes what is one: Vinaigrette for the salad! Here Go!
... And if you want to quarrel more on the Salads, do not get lost my book on As Flavoring the Salads and Knowing all his delight and Varieties, in
http://www.la-panetiere.com/ecm.php?IdItem=10
To place in a small bowl, oil in quantity necessary to place the bols of the salad, with half a teaspoon of salt of table and vinegar of wine, or some special vinegar of those that you can buy in the special places for gourmets, (that is what it is you who are!!, an Excellent Gourmet of Weekend!) and you mix that well with a holder and you overturn it on the vegetables.
If you like also you can add a Dijon mustard poquitin. (It comes in frasquitos and is stronger than the common mustard, but if you do not put a bit any more of the mustard of the common plastic boats. The important thing is that the vinaigrette integrates well, when you are mixing it with the holder, and he forms like a salsita, and you will see that: rich flavor will give to him!
He wanted to tell you that this so Special plate of the Spanish Kitchen, I have learned it of my friend and cook ELIZABETH who taught it to me, step by step as I have explained it to you, and it will seem that you eat it in Toledo, Segovia, or in any of the bars that make it so rich!!
Asique you will not be out of tune by any means and on the contrary You will Remain Marvelous / or! And if you want to finish well this special super plate that you have realized your solita/o, you can finish it with a lemon ice cream to the champagne! Or simply with a sherbet!!! but this I leave it to you so that you learn it in our next bulletin! where you prop I will give you other brilliant ideas so that you invite, or simply so that you keep on learning to be a big weekend chef! That's why YOU MUST NOT GET LOST IT!!!!
Alejandra Feldman
=================================
Do You want to Publish East Article?
=================================
Now you have permission to reproduce the articles published in
in your web site in your own bulletin. Just you will have to observe the following points: - Every article will be published in his complete format, without alterations or modifications.
- You will have to include at the end of the article the following information with the active linkage (that is to say, that could be touched) Alejandra Feldman Editora of Cooks of Weekend http://wwww.la-panetiere.com once Published, he would be grateful to you will communicate it to me across the e-mail mailto:boletin@la-panetiere.com Telling me where you have published it and how to gain access. ============================================
PRODUCTS AND HIGHLY RECOMMENDED SERVICES
============================================
Very quickly I will be able to tell you in that places you can buy the special articles so that your kitchen turns out to be better and with more facility to work!!! I am in it, and soon I will be able to give you this information, only I want that you can use first the best hardware and then where you will be able, or how to obtain them!!
=========================== SEND TO ME YOUR COMMENTS... ===========================:
I would like being provided with your opinion and your interest in these specific topics, this way I will be able to focus much more efficiently the development of these aspects, crucial for many companies and persons who are developing his business for Internet and offer you an information of major value for you and for your business. To send your suggestions you can put an e-mail to me straight to mailto:boletin@cocinaconencanto.cpm/subject=Comentarios_Boletin_1
====================== POLITICS OF PRIVACY ======================
This mail and it is sent only to those who have subscribed voluntarily to Cooks of Weekend.
it does not realize not requested mail mailing and, and our privacy politics does not admit the commercialization of the information of nuestr@s, suscriptor@s, asociad@s and clients. 0 % of tolerance to s*p*a*m. You are signed to this bulletin with the following information: Name: e-mail: If you want to dismiss yourself you can do it pulsating in the linkage of the end of this message. Automatically you will remain dismissed of the list of subscribers of this bulletin.
================================ INFORMATION OF THE EDITION ================================
This bulletin is edited by Alejandra Feldman, Madrid Spain
All the opinions, ideas or advices gathered in this Bulletin belong exclusively to his respective authors, and they are published to effects merely informative. He can send his comments and suggestions to:
mailto:boletin@la-panetiere.com/?subject=comentarios_boletin_1
