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Sunday, 23 January 2011

Rhubarb Galette

Okay, so I found the secret to make an ultradelicious crust
that secret has a name, and that name is: Cornmeal. 
Oh yeah, by adding cornmeal to your pastry you'll be adding more than just flour... you're adding
I promise.

Rhubarb is pretty hard to find, some of you may remember my last post using Rhubarb was some time ago. And well, the reason for that is that it's too hard to find sometimes. You have to know where to look, and isn't it great that I now know? 
I'll be making a post of my every once in a while visits to Mexico's food jackpot. 
El Mercado de San Juan. 
You'll find everything there, from all sorts of meat to Rhubarb! Or Butternut squash! And this really really exquisite parmaham tortitas...
You know, the sort of things you don't get from your regular supermarket. 
Okay Okay enough talk, lets head to the recipe!

Rhubarb Galette. 

First you need to make your Cornmeal Pate Brisee (which is just fancy words for Ultradelicious crust!)

2 cups of all-purpose flour. 
1/2 cup of cornmeal. 
1 teaspoon of salt. 
about three tablespoons of sugar.
2 sticks of unsalted butter. 
1/4 to 1/2 of ice water. 

Okay so put the flour, the cornmeal, salt and sugar in and mix until combined. 
Add the butter and mix it until it resembles a coarse meal. 
With your mixing machine running add the ice water just until the dough holds.
Turn the dough in a clean surface and wrap the dough with cling film. Flatten them to form a disk. 
Refrigerate for an hour up to a day before you use them. 

Rhubarb Galette. 

1/4 cup of all purpose flour, plus more for work surface. 
1/2 recipe Cornmeal Pate Brisee
1 pound of Rhubarb, sliced. 
Juice of half a lemon. 
1/4 cup granulated sugar. 
Pinch of salt. 
Pinch of Ground Cinnamon. 
One freshly ground nutmeg. 

Preheat oven to 375 degree. 
In a lightly floured surface roll the dough into a disk. 
Next work the Rhubarb... 
Place it a bowl the rhubarb and add the lemon juice and toss to combine. 
In a medium bowl whisk together the flour, sugar, salt, cinnamon and nutmeg until well combined. 
Add the sugar mixture to the rhubarb and toss until well coated. 
Then add the Rhubarb to the pastry, place it right in the middle. Remember the Galette is a really rustic kind of pie/tart so don't worry if it doesn't look stylish. 
Once you place the Rhubarb in the middle of the pastry fold fold the borders, overlapping when necessary. 
Transfer to fridge for 20 minutes. 
Bake for 60-55 minutes. 

Sunday, 2 January 2011

Happy New Year! 2011

Well, first of all... 
Happy New Year!
Let us welcome this 2011 with this awesome post I got for you people. 
I can honestly say that the meal I got to enjoy this 31/01 was the best I had in 2010 and possibly the best I'll have this 2011. 
The concept was all posh bistro, which I loved. 
Even when the amount of food that was served was minimal it was absolutely breathtaking, both in presentation as in flavour. 

EstaciĆ³n Comida de Mercado located in CityCenter Zona Esmeralda, was the superb location for our delicious dinner. A very contemporary spot I'll say... breaking through the "concept" one would expect in a Mexican Cuisine Restaurant. 

Just picture a wide room with dark walls and a very high ceiling from which, dozens of small light bulbs hang all set at different heights scattering a dim yellow light bellow the expectant visitors. 
Instrumental Mexican music floods the room as from the high dark wooden shelves filled with; wines, beers, glasses, plates and basically everything you can find on your table, you can see the well lit space confined as the kitchen, where the Chef and his group began to prepare themselves for what would be a busy but glorious night.  
Set on what once was a hill, the wind blows as cold and hard as it always does on winter nights. 
Separating the outside of the plaza from the restaurant are the glass doors that had in front of them a heater set at is pick. 
The kitchen noises are eclipsed by the scattered chat among the few tables set for the event. The smallest of which me and my family are sitting. Our table has been decorated with white linens as well as for the cups we'll be using to taste different wines with our food and a beautiful centerpiece  with sliver spheres and peach blossoms. 

And so the dinner begun: 

First we were served this delicious salad that exceeded all possible expectations. 
The sweetness of the beetroot with the acid from the clementines was above all...divine. 

Then came the Romeritos, 
The Romeritos were served with Mole and a really really delicious shrimp. 

The Highlight of my night was the delicious Elote Cream with Cuitlacoche Cream. 
There are no words to describe the deliciousness. 
Then followed, The Huachinango a la Veracruzana. A little spicy but ultimately delicious. 

We received this 2011 while eating this:
I had never tried duck before and my oh my was this an awakening! 
The Sweet Potato Pure was delish, not the mention the way the flavours seemed to grow with every sip of the delicious wine they served us. 

The end of the year had passed us by and so we were nearing the end of the meal. 
And what better way to say hello to a new year than by cleansing our palates with a berry sorbet?

And so... dessert...
What can I say about dessert? 
It was mind-blowing and utterly outstanding.
The best combination that pleases two important senses, both the eyes and the mouth. 

Beautiful on the eyes. 

Yummylicious in the mouth. 

And so, three things came to an end... 2010, dinner and this post.