Caesar salad

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This is a landmark recipe has very interesting story that I will try to tell you more about. Creator of the salad is an Italian immigrant, his name is Caesar Cardini, he worked during the early 20th century in San Diego, USA and Tijuana, Mexico. It is claimed that the recipe dates back to 1924 and there are various rumors about how it occurred, and as the most popular recipes it was discovered accidentally. One version is that Caesar had only the products that are listed below left from the previous evening and he combined them to find this famous recipe.

Tony
 

Salmon en croute with Bearnaise

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The technique, with which I have prepared this recipe comes from the French verb "croute", which means crust. It can be applied successfully to different types of meat (fish, beef, pork, chicken), desserts or foods that are wrapped in dough and baked. Thus the food inside is stifled and this helps to retain juices and she can acquire a unique taste and juiciness.

The technique of preparation of the EA require certain skills, such as which products are appropriate, also the time required for cooking and other tips that I will share with you.

Tony
 

Béarnaise Sauce

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French cuisine is characterized by its sauces, even the first French chefs began experimenting in this direction and create - some of the best sauces with which every dish acquires a subtle flavor and airiness.
Bearnaise sauce is melted butter, a mixture of beaten egg yolks, acid base and all seasoned with herbs. As a precursor to Bearnais is considered the famous Hollandaise sauce. While in Bearnaise you add reduction of white wine, vinegar, dried tarragon, onion and pepper, the Hollandaise uses lemon juice instead.

Tony
 

Chocolate Soufflé (Fondant)

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This is one of my first recipes, with which my culinary skills have become the center of attention. I remember how three years ago I found a version of Gordon Ramsay's chocolate souffle and fell in love with this recipe, but over time I made small changes.
Interestingly the skill in this dessert is not so much the preparation of the mixture but baking the cake so that the outside is crispy and the inside remains liquid. The most difficult part I think is the preparation of shapes, so that the souffle is removed without spoiling its shape.

Tony
 

Pesto Genovese

The traditional recipe for pesto comes from Italy and more specifically Genoa and contains garlic, fresh basil, pine nuts, crushed with olive oil and Parmigiano Reggiano cheese or Pecorino. The original method for making pesto is to crush the ingredients in stone or wooden pestle in order to achieve the necessary consistency.

Tony
 
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