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This year I go back to half of Spain looking for the magical evening, the moment of inspiration. I have returned to some places that some years ago who never went (Valencia, Algeciras, Brihuega ,...), I have met some new (Bilbao, Albacete ,...) and, unfortunately, I could not go to Nimes, a place that I recognize I caught last year by his understanding of the Fiesta.

Perhaps the happiest reunion, after several years has been to the Plaza de Cáceres, the origin of my hobby. Because it's always a pleasure to return to childhood memory, because the Club Bullfighting in Cáceres treated me exceptionally (Ambrose Polo Garcia even had to make a detailed outline of my lecture in the playbill of the run) and because I shared the afternoon with Paul Shoot and José María Jurado.

base my season was the Plaza de Las Ventas (28 evenings), but I've been six in Sevilla, three in Olivenza, Valencia, Vistalegre (Madrid) and two Valdemorillo Huelva, Bilbao, El Puerto de Santa Maria , Algeciras and San Sebastian de los Reyes.

The full afternoons have been in Seville, Algeciras and Puerto de Santa Maria (the bullfight always comes with air from the south), with a very good time and Vistalegre Olivenza and remembering to take them out of Morante and Luque in Las Ventas. Apart from seeing bulls, travel to many places has always been a pleasure by the friends with whom I've shared, by the charm of cities and exciting at the cuisine of our country.

Hoping that in a couple of months (or less), meet again in the square Morante grace, the fullness of El Juli, Jose Tomas liturgy, packaging Manzanares, intelligence Ponce the residue of Juan Mora, ... enumerate the places that have made this annual pilgrimage.

• Valdemorillo: 2
• Vistalegre (Madrid): 3
• Olivenza: 3
• Valencia: 3
• Brihuega: 1
• Sevilla: 6
• Madrid: 28
• Bilbao: 2
• Cáceres: 1
• Algeciras: 2
• Barcelona: 1
• Huelva: 3
• El Puerto de Santa Maria: 2
• San Sebastian de los Reyes: 2
Pozuelo de Alarcón
• : 1
• Albacete: 1

And this year, it remains to wish the best for 2011 to all who follow us, comentaís, and you approach cyber linkáis anyway.

2011 to be prosperous and taurine.

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Reflections on the end of a year

The year that just has more news than joy. Since the death of Adrian Gomez multiple horns that have had and still have a lot of gold and silver bullfighters in dry dock: José Tomás, Manzanares, Curro Molina, Luis Mariscal, ... Suspensions has spaces first (Málaga) and has threats of suspension could have done even more damage to the party (Puerto de Santa María). He has given many horrific evening (almost all of San Isidro and the anniversary) and has a ban in Catalonia. Has given to the program and information Albero taurine increasingly absent in the news, unless it is to report some tragedy.

But this year has also given a evenings Morante in Glory (Nimes, Jerez, Badajoz, Cantalejo, take them out of Madrid ,...). Has given a year round Juli and a memorable evening Manzanares increasingly settled. Has twenty years of alternative Ponce. He gave a late sales (Juan Mora in autumn), with a triumphant outcome in four of the bulls, something that was more than ten years since he was recalled ... Has given "Plaza de Toros" the great book of José María Jurado and Paul pompano Siltolá Island. It has taken many other feelings and evening of passion.

The season has been not been good in art and has been economically ruinous. And guess who is not better. But we all have to do everything possible to have more economic good than the cries of mediocrity and boring afternoon. In this work, television plays a crucial role and I'm not sure if all the professionals are clear and act accordingly.

happened I commented briefly illustrates well that I comment. A couple of weeks, the award Taurine ABC Enrique Ponce was lucky to be able to socialize extensively with leaders of several television information involved in taurine. The data received were devastating. Commented that for them, giving a run either in a place without much relevance was much more expensive than a party to the Champion League Cup. That image rights had to be paid to the bullfighters were stratospheric. And also had to pay money to everyone involved in any way in the show, from the flaggers to entrepreneurs, through the servants of the sword, it helps ... It seems that at some point had been raised that it was not wise for any of these individuals were to receive amounts of any kind by televising a celebration and that they had replied that those were won by the workers to whom they would not resign. As many bullfighters responded evasively when they tried to do an interview (it is more difficult to interview some bullfighters world than any rock star.) Those professionals (some with important responsibilities television) complained bitterly about the lack of vision of taurine. They argued that in a time when, with many voices against it, there are managers in various television bent on spreading the Party, are the professionals and associates that make it difficult this broadcast can be carried out. Particularly

believe, and so I indicated that taurine diffusion should be otherwise. That with regard to information, what is needed is to ensure that, during the season, had at the beginning of each week (probably Tuesday, to avoid a clash on Monday with the avalanche of football) parts of two or three minutes that will show on the news, the best of the celebrations held last week, on which every broadcaster to make your mounts and make comments. I think it is essential to disseminate the positive part of bullfighting and that this should be the organization of the Party which, with generosity from everyone, could organize these summaries and make them available to television (getting, if possible, the commitment of these were disseminated in the news).

And I understand that the broadcast of the celebrations to open is also essential. Best if it could be relevant celebrations in places with signs of interest, which bullfighters media in places third. In comments that illustrate the behavior of bulls, on the art of bullfighting, on the History of the Festival on bullfighters themselves (yes, as did the great Matías Prats ),... Bullfighting required

stop being defensive and an offensive pass dignity and transparency. In this we are staking the future. And it would be very mean that it would impede short-term interests.

(A note, probably unnecessary. I have nothing against José Tomás. In fact I think we all realize that with four or five matadors with his attitude, his commitment to ethics and its delivery, status of bullfighting would be another , and no TV would be required. Still, I think it would be a nice gesture to allow a television in the festivities in which participate the next season. I think the problem of television is not exactly the only bullfighter who filled the places where he fights every night, and moreover it is, the more information gets disseminated to general spaces).

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BEANS WITH SHRIMP

The recipe that I propose today is one of those amazing, both for its simplicity, as apparent and the resulting differences.

On the other hand, using the beans already cooked, you can prepare but have not planned in advance.

Encourage them with this dish, spoon against the cold winter we are about to open.


BEANS WITH SHRIMP

1 can of cooked beans

1 medium onion 2 cloves garlic

chopped parsley 1 tablespoon flour

12

frozen raw prawns 2 eggs

1 splash of white wine

1 dash of sherry

2 tablespoons tomato sauce

A stream of olive oil Salt

Boil

two eggs for ten minutes, peel and reserve.

Drain the beans and clarify them under running cold water. Reserve.

Thaw shrimp by placing them under running water with a splash of cold water. Reserve.

Now, put a pan fire with a drizzling of olive oil. When the oil is hot fry the prawns in it. When making pink on both sides, remove them and reserve them.

In the same oil, prepare a sauce with minced onion brunoise. When the onion is well cooked incorporate the two cloves of garlic, peeled and chopped very finite. Fry.

now incorporate the chopped parsley and tomato sauce. Stir and add the wine and sherry. We let cook a few minutes to evaporate the alcohol. At this point add the flour and stir.

incorporate the drained beans and cover with water. Stir well to dilute the liquid sauce. Salted beans and let cook for ten minutes. Tested, and if necessary, rectify the salt. Now, we incorporate the prawns we had booked, peeled. Also add two chopped hard-boiled eggs. Stir and let it cook together for five minutes more.

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SNOW MOON

Consulting blog the other day the magic in my kitchen, I found this recipe as easy as appetizing. Without thinking twice I went to work, convinced that he would keep me out well the first time. Well I was wrong, the incredible result. A very good pastries reminiscent of that, a well known brand, sells at this time. I encourage you that ye do because it is a sure win.

SNOW MOON

500 gr flour 200 gr

lard

125 ml white wine

salt 1 pinch of sugar glass

In a saucepan put lard and Melt over low heat.

In a bowl, mix the flour with salt and add the white wine. When the butter is liquid and work also incorporate the mixture. We obtain a mass easy to work, it does not stick to hands. Roll out the dough on the plateau with a rolling pin until it is 1.5 cm thick. Now, using a pastry cutter, I used a moon-shaped, we cut the pastries and we are placing on a baking sheet covered with parchment paper.

Preheat oven to 180 º C. Enter the tray and bake for 35 minutes to heat up and down. Colored pasta will clearly, do not have to get brown. When you spend the 35 minutes, remove from oven, and check their cooked inside.

The left tuning and coated with powdered sugar.

cold

comprobáis If once they have absorbed some of the icing sugar to sprinkle can go back again.

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Salve Morante

I had long looked out upon this place which I share with the teacher grant Lorenzo Clemente who has been unsurpassed levels of excellence.

occasion of the delivery Morante de la Puebla prize "Silver Mercurial ", by the gathering of Seville" The Mercurial ", awarded with the great communicator and poet Antonio García Barbeito, uttered these words in honor of the bullfighter.

spent a wonderful evening at the event were Lawrence and Paul Shoot who made the effort to come from Madrid and Caceres respectively.

Paul gave the Master with his "Morante de Snuff and gold", which is wonderful and can be purchased here: excellent gift now that by 2011 will ban everything.



MORANTE

Salve, Morante, I greet you as Caesars greets because in an amphitheater of Gaul this year have claimed the throne of eternal bullfighting, sitting in that seat of rushes on top of grace and charm, where before they sit Rafael El Gallo. Salve

Morante, morituri salutant you, we are going to die salute you, nothing will remain of our efforts, the consuming fire burn wind our words and our ashes will thoroughly purge time, we are just men, wake in the sea, shadows unable to fight sand timer with small words, but you, José Antonio, has stopped clocks, have abolished the time. You occupy a place among the chosen.

What should we say, humble scribes, if we see now appear among us Homer, Dante or Virgil in all its majesty, with all its greatness? Admiration paralyze us. Well today is no less sacred to talk about my fear of you, facing you, Morante de la Puebla.

For Leonardo, painting was a mentale thing, you know very well that bullfighting is in the head, as it is in memory of fans. As long as the world, there bullfighting, while there is bullfighting, cosa mentale Will endure Morante.

We die, José Antonio, but you do not and that's why we're going to die salute you, because you've seen walking one afternoon in April with life thrown over the hood to the width of the black pigsty Plaza of Seville, like all the pens of all arenas of the world communicates with Hades, Hell to descend only the elect, and we've seen out fuchsia orchids risen between each May that turn on the Plaza de Las Ventas, as does Ceres when he visits his daughter Persephone, full of prairie gentian yellow roses and mimosas where the bull falls asleep in the spring.

my words not come out, almost sacrilegious, José Antonio, yielded only an admiration of fans who follow you into the streets and who is enraptured by your art, also, will I be too noticeable? I'm going crazy every time you do the little walk. But the proven fact that there has been no history of bullfighting in the past ten figures who have left bright comet trail and you're one of them, José Antonio, touched by grace, chosen of the gods.

Receiving this gift is a burden and is a tremendous responsibility to Morante that will profile the history, like the kings and emperors on coins, Morante overlaps the real flesh and blood, which must support an his cloak and fire crutch Elf and the mystical rapture of value.

Today we celebrate the man and the bullfighter, but late in this room the sacred memory of the heroes.

understand this is very difficult, I think it must be too complex for you to take your human form, but you're a straight man, humble, intelligent, we have seen in the square is where you see men. Recently in an interview I was asked if the bullfighting art, do not you just a "yes", you said "yes, when it manifests in its fullness." This is deeper than it seems, these days of siege and demolition of the party, you point the way to excellence and the liturgy, the place of ritual and beauty. Perfection. Because bullfighting can be many things, a dance, a fight, a game, but certain chosen ones chosen for certain bulls come together to build, at a time that is out of time, in a perpetual present, the most beautiful poem made of light, blood, color, life and death.

I build my words with a short theory about your art, our admiration is born not only irrational unconditional faith, born of the knowledge of the party, every night, of all places for which you have followed.

The modern bullfighting before the vertical flat shoes-with its ravages and its technical achievements, born with Joselito, Belmonte and Rafael el Gallo when it occurs, In addition, the linkage of bullfighting to the arts and philosophy in the platinum age of English culture. I think

Morante is an ocean at the confluence of three rivers: the concept of bullfighting in the nature of Juan Belmonte agony, with which it shares Seriousness and absorption, we have seen in their tragic struggle against hell's door kneeling toriles an April afternoon in Seville or the running of the Charity of Madrid in which he saw happen one after another, until the last, glorious, full litter bulls that fought Geryon Hercules. And yet, in both cases we finally appeared in Joselito transverberado: in that historic afternoon Seville was the bull with one hand veronicas so low that seemed powerful forehands, implemented by the immense wisdom of Joseph who is always in the knowledge of his crutch.

remember the evening of the Charity saw Morante, dear Antonio Barbeito, and the Cristo de la Piedad the Marketplace among banderilleros, was thus broken into the afterlife and shining out to give artistic value to the mystery of living with death and the crutch in his hand. Joselito which in its glory.

Morante, and that afternoon, is also the purest banderillero, their power in the flags is to Joselito because it makes the classic sort out walking the face of bull, but when you run the two-flavor to dodge as old, could only be Rafael El Gallo, the divine bald invention three quarters of modern luck with the supreme grace of Andalucia ..

José Antonio Morante de la Puebla: the Holy Trinity of Bullfighting, transfigured in Madrid and Seville.

When I smoke a cigar to Morante, a bullfighter dream overseas, for example on the afternoon of golden honey and last Easter Sunday, thousands of pigeons called the laurel for the bullfighter, and a goldsmith magic had built up very slowly, in his small workshop albero and grace, a slow piece of remembrance, a gentle guajira rocking on his crutch with a baroque fairy embroidered by Rodríguez Ojeda backstage. Everything was fine, everything slow, like a loom. And in that mysterious compass, and at that precise timing and in the eternal insolence can numb the time were former bullfighters old galleons and foreign music and flowers and remote. Because, as opposed to the horns of a tame death revealed asleep again-Resurrection-the bottom of the dilemma: Is it possible to prohibit the beauty?

José María Jurado

Whats The Eyeshadow This 2010?

A Gift Taurine for Christmas

BULLRING,

PRINTS (Paul Shoot Bullfighting)


If you've read the book not miss the movie.


Antonio Ordóñez, by Paul Shoot

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Introductory Course bullfighting (and 3)

weekend of 27 and 28 November took place the last days of this second edition of the Introductory Course for bullfighting fans.

On Saturday morning there was a speech of Martin Eduardo Peñate, livestock, President of the Association of Fighting Bulls Livestock and Managing Director and spokesman for the Bureau of bull. For about an hour we were talking about how, in his opinion, one of the biggest problems is the lack of importance Fiesta which gives the bull and how it is derived from the small union of farmers and low prices. He hoped that the significant costs involved in organizing a celebration of bullfighting, the bulls purchase represents approximately 6% and that in any economic activity who represents 6% of the costs has real relevance. This percentage would have been reduced very substantially over the twentieth century. Furthermore, the figures now, companies and suppliers who choose bulls, rather than the farmer. He also spoke of the multitude of all kinds bullfights that take place throughout the season and for which the bulls and heifers bull bites are a very small percentage. Defended those shows for their economic importance to the farmer and the large social impact that this mode has the bullfighting in many villages. For him, there is a problem that many bulls are in the field because what happens is that every farmer is the remains of litters that are divisible by six.

Curiously, described the division that occurred many years among the farmers of the Union and the Association to deal with in the first bullfights and chopped novilladas Association and the rest of festivities and how that resulted in a significant economic advantage for farmers of the Association, so that the Union requested breaking the covenant, but without any implication that some animals are better than others (and was told the story.) And also told the story of the Mesa del Toro and, in particular, how important was the exposure was organized in Brussels to consider when discussing bullfighting in the European Parliament.

Ultimately, his proposal to improve the party was based, above all, was that an agreement was reached on prices so that you could not sell any animal below the average production cost thereof. So, with no price competition below the minimum, try to buy the best animals, not the cheapest. He agreed

with Martin-Peñate in the past and acknowledge that the vision of the party that has completely different from mine. No doubt his sincerity or his hobby, his work or his efforts to uphold the Fiesta. But I doubt whether it wants to defend the Party as ritual and as liturgy (which is my view) or as a business selling livestock (which is yours). Obviously, insistently repeating how important are the thousands of celebrations with fighting animals that exist in many towns in Spain and the need to reach agreement on the price of animals for all the festivities (including these) is to put the focus problem in a place that never entered my mind, or think it's relevant. No doubt there underlying debate is whether bullfighting spectacle is best defended as elitist (intellectually, not in economics) or the generalization of festivities. That is, doing less festivities, but with greater predictability in the behavior of animals (via better selection) and increased exposure and commitment of the bullfighters (less celebrations), or if there is to do many celebrations in all possible sites to be a big turnout and so politicians are more difficult to ban them. I think you have to tend to the former, to which every celebration is an event. However, those who are defending the Fiesta at the Mesa del Toro go the other way, and I do not know if by real conviction or because, while they are defending their negociete.

Regarding the agreement on price, no matter what you explain to this gentleman, he says that this pathway is to be taken and that he himself has decided that this is legal. Whether you be told that the pricing agreements are contrary to competition law, we can not talk about average costs ... Whether you are told that indeed the dumping is prohibited and that whoever acts against dumping, but did not reach a price agreement in a legally enforceable against all sector employers in the same. Anyway, he has decided that this is so and is not ready to accept any negative opinion. Actually changes the gesture and attacked the Court of Competition when they remember they have already stirred well to all livestock associations a few years ago to impose conditions of sale of the bulls to their partners. In the background, reminds me of some young entrepreneurs who believe that to protect your business you have to do is put all agree and share the market. And do not stop to analyze (not able to do so) if it violates the current laws, what is the reality of the current economy ... The defense of the Fiesta is in the hands of people who think this way bothers me. But it is what it is.

On Saturday afternoon there was discussion selected twenty of which went to stand in front of the cows on Sunday morning in the Perez Brothers Livestock Villena, near Valdemorillo. Pretty but chilly Sunday morning (slightly less in the large square cover), and interesting practical test with the boat and directing Boni school kids who stopped first animals and the fans who stood in front of them later. Some took a heavy bump because some of the cows developed a safety hazard. Good day, stew, and home delivery of diplomas.

For the curious, I stood before the animals because I do not take the exam. I had to leave Saturday after the morning session to Logroño to give a lecture at the Rock The Remove. Superb hospitality and great time we spent in both the conference and in the back while taking good Rioja wines and great food. Interesting work that makes this rock disseminating the most varied aspects of the festival.

Thanks also to Pedro Mari here Azofra for his article in the Courier and Pablo García Mancha English for the interview last Thursday on his radio show.

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EGGS IN POTATO WITH SALSA VERDE

bring today's recipe my mother made it very often as a child. Is one of those recipes you can always do that's a rare house that there are no eggs and potatoes.

Years later, in my college days, this recipe became a classic in our student flat Galiano Street on Friday and it was strange that we did not eat. The reason is easily explained. We used to stay up late on Thursday and Friday, we gathered a crowd for lunch and discuss "the play" the night before "and that I better do it with this recipe so inexpensive, tasty and easy.

POTATOES WITH EGGS IN SALSA VERDE

5 medium potatoes

1 / 2 onion

4 eggs

A stream of olive oil Salt

Water

A splash of white wine

Chopped parsley

120 g frozen peas

1 tablespoon flour 1

food coloring on
Clown

Peel, wash and cut potatoes slices half a centimeter thick. Then we are going to fry, but with oil at low temperature, so it will not browned but half cooked and tender. Once candied potatoes, drain and set aside. At this rate we call on oil confit is a way to save time later in the cooking process.

In a saucepan with salted water, boil the eggs for ten minutes. Once cooked, runoff, cooling, peel and reserve.

put in a pan to heat water with salt. When it starts to boil incorporate peas and boil for about 8 minutes. Once cooked, the drain and reserve.

low in a pan cast a stream of olive oil and put it on fire. When the oil is hot add the onion, peeled and cut into brunoise. Braise. When the onion is translucent incorporate the splash of white wine and let reduce to evaporate the alcohol. Now add the parsley, the envelope of coloring and a tablespoon of flour. Stir well to incorporate the flour to the sauce. Once dissolved add a glass of water and stir until the sauce is dissolved in the liquid and avoid lumps. Salted.

Now we incorporate candied potatoes we had booked. If we see that water is little we can add a little more. Now add the peas and cook all together for ten minutes. At this point, place the boiled eggs cut into quarters. Before removing from heat, check that the potatoes are fully cooked and rectify the salt.

If you do not want confit potatoes in oil, can also take raw to the sauce and let cook for about twenty minutes.

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Sweet Rice Small crab

continue to rescue devices and spare parts, tableware and utensils, among the things of my grandmother. Searching, searching, we found the clay pot you see in the picture, which has been a first cousin of which I taught the other day. How could it be otherwise, the casserole was crying out for a seafood dish that gave life and said and done, we have to work with the rice with crabs today I come to share with you.

Sweet Rice Small crab

Serves 4

400 g rice

type pump 1500 ml fish stock

2 cloves garlic 1 green pepper

1

teaspoon paprika 1 envelope food coloring Clown Salt

crushed tomatoes 1 jet

4 crabs

olive oil

We in the fire to warm pie mud with a splash of olive oil. When the oil is hot add onion, peeled and cut into brunoise. We let cook and when the onion is translucent add the garlic cloves, peeled and cut into brunoise. Sauté a few minutes and add the green pepper, cleaned and cut into small cubes.

When vegetables are cooked, add a splash of crushed tomato and teaspoonful of paprika. Stir and incorporate the rice and the envelope of dye. We give a few turns to mix all the sauce and get wet with broth. It is better to incorporate the already hot water for cooking rice and faster.

When it starts to boil add salt and let cook for 10 minutes. At this time incorporated the crabs cut in half and let cook another 10 minutes.

When the rice grains are cooked properly, are integers, the starch is on the inside, it absorbs the broth in which it is cooking and assimilates all the flavors it contains. Acts as a sponge can retain the flavors of the liquid in which we're cooking. The sticky rice is not fully dry as a paella because it will be between the dry and the soup.

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EGGS ON PLATE

Today for dinner I have prepared some fried eggs for those who did my mother. Although home peas are not very well regarded, like cooked this way at all. The recipe is no problem but it is important that the peas are of good quality since they are the main ingredient of the dish.

EGGS ON PLATE



for 2 people frozen peas 350 gr

1 / 2 onion

1 / 2 cup of tomato sauce

5 thick slices smoked bacon


1 teaspoon paprika Sal


4 eggs

A stream of olive oil

in a pan with boiling salted water, boil the peas for about 8 minutes. Once cooked, drain them and refresh with cold water. This temperature contrast the peas get stuck with a nice green color and not darken. Drain again and set aside.

In a frying pan cast a stream of olive oil. When the oil is hot add the onion, peeled and cut into brunoise. Sauté until translucent. At this point, add 3 slices of bacon cut into small cubes. Sauté again a few minutes and incorporate the teaspoon of paprika. Then, we added the tomato sauce, stir and add the peas that we had booked. Sauté all together again a few minutes.

We take two bowls of mud and available at the bottom of each of the slices of bacon that we have left. We share the peas sautéed between the two pans.

Now Break the eggs and incorporate, being careful not to break us, two in each container. Sprinkle some salt sandstone above the eggs.

introduce the clay pots in the oven that we will preheated to 200 ° C heat up and down. We let the eggs curdle for ten minutes. Before removing the containers from the oven, check that has been curdled eggs thoroughly.

is desirable that you have careful not to burn you at the time to put the pots on the table because the mud can really hold the heat.

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SQUID IN INK

the other day gave us a beautiful cuttlefish and taking advantage of the time we prepare to eat with the recipe that today I come to propose. The recipe is not complicated and the result delicious. It's a little odd jobs cleaning but then the rest is easy.

SQUID IN INK



Serves 6 2 kg of uncleaned cuttlefish (three units)

2 medium onions 4 cloves garlic 1 red pepper

1 / 2 cup crushed tomatoes 1 good jet

olive oil 1 / 2 cup white wine Salt



cleaned and washed cuttlefish, remove the shell. Cut into medium size pieces and reserve.

open in a separate bowl with a knife cuttlefish ink and mix it with white wine. Stir to dilute and removed the skins of the bags of ink. Reserve.

We

heat a clay pot and take a good splash of olive oil. When the oil is hot add the onions, peeled and cut into julienne strips. When the onions begin to brown transparent add the chopped garlic and sauté brunoise a couple of minutes. At that point, add the red pepper, which we have removed the seeds, cut into cubes, stir and let cook. When the vegetables are well cooked add the chopped tomato. Now stir and add chopped cuttlefish and clean. Then through a strainer and add the wine that we mixed with the ink, we do well to avoid that we can brew any particular granite sound that comes with the ink. Salted, stir and let cook the squid for 15 to 20 minutes. After this time we tried it before removing from the fire to make sure it is tender. If it is necessary to correct for salt.

If sauce is too thin you can thicken the diluted in half a glass of cold water a tablespoon of cornstarch and adding this mixture to the sauce. Garnish

I have prepared white rice but can also accompany with boiled potatoes.

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Photo René Avilés Fabila presentation November 13, 2010 - 50 years RAF Literature I am totally chilango

From left to right:
David Figueroa, Rafael Luviano, René Avilés Fabila, Jorge Melendez and David Gutierrez.

50 years of Literature by René Avilés Fabila Hall Cultural Center Hermilio Novelo Ollin Yoliztli

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Excelsior - Community November 13, 2010

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chickpea stew WITH SPINACH

The other day, rummaging through my grandmother's things I found this soup. I see nothing terrible came a desire to wash and put in use. Sure, some think that is a little kitsch but I love it and I thought a chickpea stew with spinach combine superbly with it. Do not tell me you do not run with the world when you take her to the table.


chickpea stew WITH SPINACH

Serves 6

chickpeas 500 gr 400 gr fresh spinach

1 bay leaf 1 medium onion 1 teaspoon paprika

Oil Olive
1
tablespoon flour 3 eggs Salt

Nutmeg

Last night we soaked chickpeas.

Boil three eggs for ten minutes and set aside.

fire in a pan, boil the water with salt and bay leaf. When you lift the boil add the clean spinach. The bake for about 8 minutes. At this point, remove from water, using a slotted spoon, and reserve. We offer water reheat cooked spinach have when it starts to boil add the drained chickpeas (it's important to cook them from boiling water to prevent hardening). I have cooked in a pressure cooker for 10 minutes. A Once cooked and tender the water reserve in the pan itself.

Separately in a pan with olive oil fry the onion, peeled and cut into brunoise, when it starts to be transparent, add the tablespoon of flour and stir. Now add the teaspoon of paprika and nutmeg. Stir and add the spinach we had booked. Cook the sauce for five minutes. Now add the sauce to the dish with chickpeas. Finally add chopped boiled eggs and let it cook together for ten minutes. We test and correct the salt if necessary. If you have been very loose porridge can thicken it by crushing some of the beans.

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STEAK IN SALT

will by the time change or because we had a bridge-boiled, but truth is that these days I have not been eager to complicate my life in the kitchen.

For those moments of "little inspiration and desire" I have always hand-easy recipes and it works with which, almost without effort, you get everyone in your pocket.

tenderloin SAL

850 grams pork loin in one piece

2 kg of coarse salt for baking special

1 / 2 cup of water

In a bowl mix the salt with half a glass of water.

In a baking tray and base have a layer of salt about 1 cm. Placed over the back. We now cover the meat with the remaining salt, pressing it with your hands, so that the meat is completely covered.

Place in the oven preheated to 180 º C, heat up and down, and cook for about 40-45 minutes.

After this time, remove from the oven, give a knock on the salt crust, to be hardened during cooking and removed the flesh. Wipe excess salt and filleted.

Garnish can use the mashed potatoes and an apple sauce as the pork goes well with these flavors on this occasion, I have opted for another option and I have prepared some mushrooms in garlic, by that we are in the season and are very rich and very good price.

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50 years of Literature by René Avilés Fabila

50 years of Literature by René Avilés Fabila Saturday November 13, 2010 at 17 hours

Hermilio Novelo's Room Centro Cultural Ollin Yoliztli Participants: David Gutierrez Fuentes

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CREAM PUMPKIN

Halloween has left us and with all those pumpkins that have been the motif we have to do something. To me it strikes me that where they can best be is inside the pot. So said and done, we will prepare a wonderful cream of pumpkin.

CREAM PUMPKIN

1 / 2 kg pumpkin 2 onions


2 carrots 1 clove garlic
1 / 2
green pepper 1 cup of tomato
2 medium potatoes
A jet olive oil and salt water


brunoise Peel and chop the onion and garlic. Pepper wash it, we remove the seeds and cut into cubes. Carrots also peel and cut into slices.
fire in a pan, I used the pressure cooker, we take the stream of olive oil and let it sautéing onion, garlic, peppers and carrots. When the vegetables begin to take gold. Add the pumpkin, peeled, cored and cut into large chunks. Stir and sauté two minutes. Now add the potato also peeled and diced.
Sauté all vegetables together for three minutes and add the glass of tomato. Then add water to cover vegetables. Salted, cover and let cook.
As I used the pressure cooker I cooked the vegetables for 12 minutes. If you use a conventional pan you should cook for at least 30 or 40 minutes. Until we prove that the pumpkin is tender.
Once cooked vegetables, grind with the help of the blender and then pass the cream for the Chinese to stop sneaking bits we are not crushed. We have to get a soft cream Fine. Correct salt, if necessary, and we have the cream ready to bring to the table.

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BICA SINGLE

At home we all love the bica, this cake dense and moist, so typical of some Galician towns of the province of Orense. No intention of trying to emulate the excellent dessert or Castro Caldelas Trives today I come to propose an easy excellent way to develop the bica. What do you think if you call Bica Simple recipe.

SINGLE BICA

4 Eggs

200 gr of butter in a cream or ointment

200 g sugar

200 g cream

400 g of flour

Royal 1 envelope

Preheat oven to 160 º C.

In a bowl mix using the egg beater, sugar and butter in a cream or ointment.

Now add the cream and continue beating. Once built, we add the flour mixed with yeast.

In a baking dish, I used a rectangular 32 x 22 cm, lined with parchment paper, pour the mix and give a knock against the table so that the mass is distributed uniformly.

Before entering the bica in the oven, sprinkle sugar generously over the surface.

Place in the oven and cook to heat up and down in space 40 minutes. We note, before removing from the oven, with the tip of a knife that is perfectly cooked inside and ready to enjoy it.

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