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2

From the kitchen f

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4

The

ple

asu

re

of

eati

ng.

In the dictionary, eat is defined as: “ to put (food) into

the mouth and chew and swallow it.” But when we really

think about the term, the act of eating is more than just

that.

It is a whole culture, from thousands of years of

modifications, flavors, shapes and experiences that lead

us to the point that we are today, thanks to all that

experience nowadays we have a variety of culinary

cultures that lead us to the wonderful experience of

eating.

This is also a term that won’t have an end, because

every day in every kitchen of the world someone is

cooking something different and new to add to this big

list of eatable pleasures.

Eating as is something that we do every day of our life,

most people don’t see it as something valuable; they

just eat and don’t think about the magic of this action.

Our intention with this magazine is to make you love the

food as much as we love it, and help you with tips and

significant information about the world of food.

Susana Galvis Bravo

Ana María Betancur Henao

editors@foodmagazine.com.uk

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Menu

S T A R T T H I N K I N G L I K E A C H E F 6

Ten tips to start understanding the kitchen as a

wonderful experience. The idea is to start cooking like

a professional.

V e r y I m p o r t a n t P e o p l e 9

A special edition of the chef that has been recognized

as the best chef in the world and one of the ten more

innovator person by the Times magazine.

B E G R E E N, E A T G R E E N 12

R E C I P E S 15

Four delicious and easy recipes to cook on your own

6

Start

thinking

like

a

Chef

1 LEARN THE BASIC

TECHNIQUES.

Cooking it is a fun process when you trust

yourself. Learning how to use the knife

properly, how to cut an onion, are the first

steps to be good at cooking. That is why

you have to research about techniques.

Cooking lessons, books or specialized

5 BE ORGANIZED. If you want to be successful cooking, organize a plan and make

sure, you have everything you need near to you. That way

when you actually start cooking it will be easier.

6 BE CREATIVE

Learn a recipe and make it

a couple of times, then try

to add you own ingredients

to it, for example a little

more pepper, a little less

salt. Cooking it is about

what you want to

experience.

It’s important to remember

that in some cases you

have to follow the recipe

for cooking times or

measurements.

7 LEARN ABOUT SPICES.

You have to taste them, smell them; that’s

the only way you will get to know them. It’s

important to mention that in almost every

country food is based on their own.

combination of spices. Learning how to use

them will give you the confidence to cook

without a cookbook.

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2 USE FRESH INGREDIENTS.

When you ask a famous chef for advices, fresh ingredients are first on their lists.

You have to look for quality because that is what guarantees the best taste.

You have to learn where to buy them. Local markets are usually the best choice.

3 CONSIDER

EACH PLATE AS

ART WORK.

How food looks like it’s

very important, that’s

why when you cook you

have to think about how

to make the food

attractive and colorful.

When you serve your food

keep in mind that you are

creating a piece of art,

that’s why you have to

distribute everything on

the plate carefully. In

addition, you can

decorate the plate with

vegetables and herbs,

make sure you don’t put

too much on the plate.

4 START SAVING.

With ingredients, saving can be even more

expensive. Cheap can be a synonym of low

quality and in consequence horrible flavor.

However, you CAN save in the kitchen, Never

ever, throw things out. Everything can be use for

soups or salads; other good idea could be save

the left over to cook great meals later.

8 HAVE FUN!!!

The advices we gave you are not going to work

if you are not having fun while you are

cooking. Preparing a dish can’t be a torture;

you have to enjoy the process to have the

result you are expecting.

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9

V

ery Imp

ort

ant P

eople…

Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel

Playafels, in the town of Castelldefels. He learned at this hotel the traditional Spanish cuisine. At 19 he

was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the

kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef.

Adrià is often associated with "molecular gastronomy,", also he has referred to his cooking

as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and

texture. Nothing is what it seems. The idea is to

provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli

to eat but to have an experience."

El Bulli is only open for about six months of the

year. Adrià spends the remaining six months of the year perfecting recipes in his workshop "El Taller"

in Barcelona. He is famous for his thirty course gourmet menu.

He is also well known for creating "culinary foam". In his quest to enhance flavor, Adrià discards the

use of cream and egg; foam is made exclusively of the main ingredient and "air" (combined in a siphon

bottle equipped with N2O cartridges). Adrià's foam creations include foamed espresso (Èspesso),

foamed mushroom, and foamed beetroot, as well as

foamed meats.

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El Bulli has 3 Michelin stars and is regarded as one of the best restaurants in the world. In

2005, it ranked second in the Restaurant Top 50. It was awarded the first place in 2006,

displacing The Fat Duck in Bray, England. El Bulli retained this title in 2007, 2008 and

2009, but in 2010 the title was awarded to Noma of Copenhagen, Denmark.

Adrià is the author of several cookbooks

including A Day at El Bulli, El Bulli 2003-2004 and Cocinar en Casa (Cooking at Home).

Adrià has been a featured chef on Great Chefs television.[7]

In the fall of 2010, Adrià and José Andrés will teach a culinary physics course at Harvard

University.

Controversy

Adrià denounced his fellow 3-star Michelin cook Santi

Santamaria who described his approach to cuisine as

"pretentious". Traditionalist Santi Santamaria attacked Adrià's dishes

in El Bulli as unhealthy, alleging that

"Adrià's dishes are designed to impress rather than satisfy and used

chemicals that actually put diners' health at risk". Top chefs, however,

accused Santamaria, who runs the 3-star Can Fabes near El Bulli, of

envy and "endangering the reputations of Spanish

kitchens".[10] The criticism has split top Spanish chefs into pro- and anti-

Adrià camps.[11] Unusual dishes that have been criticized include frozen

whisky sour candy, white garlic and almond sorbet, tobacco-flavoured

blackberry crushed ice

and Kellogg's paella (Rice Krispies, shrimp heads and vanilla-flavored

mashed potatoes).

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Food composition has changed through the

years. Nowadays food is more processed

than ever, it has a lot of chemical products

in some products even more than natural

ingredients, and that’s why it takes a long

time to be digested and also that why in

the XXI century there are more people with

gastrointestinal diseases than ever before.

We want invite you to have a good and

balance diet that includes vegetables,

fruits, meats, and also it’s very important

to exercise, drink water and visit the doctor

frequently to check your health.

Be

Eat

This is also an invitation to

care more about yourself, to

love you as you are and to

learn what the

consequences are when you

don’t have good eating

habits, consequences that

not only affect you but

affect the planet too.

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If you really want to make a difference in your life and in the world,

other things you can do to save the environment are being aware of how

important recycling and reusing is for the planet. So when you are

cooking in your home classify the garbage in organic and inorganic, that

way the trash goes where it’s supposed to go and the elements that can

be reuse are transformed into new materials saving energy and

resources.

Also when you go out to eat try to pick places that serve organic food,

stay away of greasy and fast food, this only make you feel full but it’s

not giving your body what is necessary to function, is only giving you

carbohydrates and empty calories that in a long term will end up in lethal

heart diseases.

Following this recommendations it’s probably a good start for changes in

your life, that in some point will change your community and eventually

the entire world will start thinking different and better, and that’s the

only way we will save this beautiful blue planet.

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15

Quick Creamy Tomato Soup

Ingredients

2 (15-ounce) containers,

chicken or vegetable

stock/broth (preferred

brand: Kitchen Basics)

1 (28-ounce) can

concentrated

crushed tomatoes

1 cup heavy cream

Coarse salt and black

pepper

20 leaves fresh basil, cut

into chiffonade,

for garnish

Soup toppers, for

garnish, recipe follows

Directions

Combine broth and tomatoes in a

medium saucepan over moderate heat. When soup

bubbles, stir in heavy cream and reduce heat to low.

Season with a little salt and pepper and simmer gently

15 minutes, stirring occasionally. With animmersion

blender, puree soup. Serve bowls of soup with

basil chiffonade and floating soup toppers.

Broccoli and Peppers

Directions

Cook 1 pound broccoli florets and 1 sliced red

bell pepper in salted boiling water until just

tender, about 3 minutes; drain and transfer to a

bowl of ice water to cool, then drain again. Heat

2 tablespoons olive oil in a skillet over medium

heat. Add 1/2 cup chopped walnuts, 2

sliced garlic cloves and 2 to 4 crushed dried

red chiles and cook 30 seconds. Add the

broccoli and bell pepper and cook 2 minutes.

Season with salt.

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Grilled Chicken Pitas

Ingredients

3 boneless, skinless chicken

breasts (about 1 1/2 pounds)

3 tablespoons plus 2 teaspoons

fresh lemon juice, divided

3 tablespoons soy sauce

1 clove garlic, minced

2 teaspoons dried oregano,

divided

2 small tomatoes, finely

chopped

1 cup crumbled feta cheese

(1/4 pound)

1/4 cup olive oil

Directions

Olive oil cooking spray

1 large Vidalia or purple onion, cut into thin rings

6 pita breads

1/2 head romaine lettuce, finely chopped

1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black

olives

12 slices bacon, fried crisp

Alfalfa sprouts

Salt

Freshly ground black pepper

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy

sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn

to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30

minutes at room temperature or overnight in the refrigerator.

Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2

teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and

stir to combine. Allow to sit at room temperature for 30 minutes.

17

Easy blondies

Ingredients

2 sticks unsalted butter,

softened, plus more for pan

1 cup packed brown sugar

1/2 cup granulated sugar

2 1/3 cup all-purpose flour

1 1/4 teaspoon baking soda

Pinch fine sea salt, if desired

2 large eggs

2 teaspoons pure vanilla

extract

3 cups semisweet chocolate

chips

1 to 1 1/2 tablespoons fleur

de sel

Directions

Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with

softened butter or cooking spray.

Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2

minutes. Add the brown and granulated sugars a little bit at a time, pouring them

in on the side of the bowl. While you're adding your sugars, stop the mixer

occasionally and scrape the sides and bottom of the bowl to make sure that

everything is fully mixed. Cream the butter and sugar mixture until it is light and

fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore

these blondies have a light and delicate texture.)

Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if

desired because there is plenty on top of the finished brownies.) Add your eggs 1

at a time, adding the second only after the first is fully incorporated. Once the

second egg is fully incorporated, add your vanilla. Turn your mixer down to low

speed and slowly add the flour mixture. Once the dry ingredients are fully

incorporated into the wet ingredients, add in all those chocolate chips. Your

machine will seem to be struggling to mix in the chocolate chips because there are

so many of them, but don't turn it up, leave it on low and allow it to fully mix the

chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the

top of the dough with the fleur de sel.

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Pop the blondies in the oven until they are golden brown on top and not

wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the

pan on a wire rack or on a dishtowel on your counter.

Cut the blondies, still in the pan, with a sharp knife into bars, about 48

pieces. Remove with a spatula and serve. (Store any leftovers in an

airtight container for up to 1 week, but they will not last that long!)

You are

what

you

eat.

Direction, edition, production: Ana María Betancur Henao.

Susana Galvis Bravo.

Photoraphy: María Teresa Bravo Henao.

This magazine will not take ANY responsibility for the opinions or comments, the authors of those are the

ones responsible for them.

Text copyright© Susana and Ana Company 2012

Images copyright© Susana and Ana Company 2012

All rights reserved.

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