is true that there are things that are only available to a select few. Le Cordon Blue
arrives in Spain and opens doors its first branch located in Madrid for 32 students go on to become chefs under the name of the most prestigious cooking school and bakery in the world.
In 1985 the French cook Marthe Distel had the idea to push the magazine of which she was founder "The Cordon Bleu chef, with cooking classes taught by celebrity chefs, I could not imagine that would trigger more cooking school prestigious in the world.
The inaugural class of the school took place at the Palais Royal in Paris, was the birthplace of Le Cordon Blue, and at present with 35 schools in 20 countries.
The school has opened in Madril on campus Universidad Francisco Vitoria has the latest technology and can obtar for the Diploma in Pastry Cooking Diploma or both. If you opt for both options, the course consists of 30 weeks and its price is 34,000 €.
sure for some it is a dream come true and for others it is the dream of Cinderella waiting to see its fairy godmother with a fabulous check under the arm. I am one of these, I always wanted to study cooking and on occasion I said that when you raise the issue at home, was no more emphatic than ever received from my father.
Imagine what it means to be surrounded by the best teachers, best technologies, where creativity we have in our minds and, often for lack of technical know how to do will not take shape in these pristine and fabulous kitchens where dreams come true.
Today I bring a vegetable dish, to which, not give up regardless of the time of year when we meet. Although still fancy a warm dish, I choose today to take a warm white beans in vinaigrette and accompanied by a confit of duck (for me without it) but I love this kid accompaniment.
complete and is a super healthy recipe where the vegetable protein and carbohydrates are the pods are great quality in our daily diet. The duck confit is completely scoured, which also contributes an extra fat.
ingredients and processing.
during cooking if we need to add water, it will be cold. While
cooked, open the duck confit and we withdrew all the time grasa.Una clean the fat layer that brings it crumbled with the fingers in thin strands and set aside. NOTE: The duck confit is already cooked. If you become a full one you will have to duck leg cooked in advance.
Peel red onion and finely chop the braise in a pan with a tablespoon of olive aceti and try not to brown.
This once sautéed onions, AddMore vinegar, salt it and let it reduce over medium heat. Once mixed with mustard reduced. Remove from heat and add the oil and pepper. Reserve.
Drain the beans soft and cut into thin slices the carrot that has been cooked with the pod, we deal in the dishes and put up the strands of duck confit. Vinaigrette dressing and warm and if it has cooled a bit warm. It
excellent and is a set of tastes and textures he has done the delights of our table today at noon, I hope you enjoy it and who decides to prepare.
arrives in Spain and opens doors its first branch located in Madrid for 32 students go on to become chefs under the name of the most prestigious cooking school and bakery in the world.
In 1985 the French cook Marthe Distel had the idea to push the magazine of which she was founder "The Cordon Bleu chef, with cooking classes taught by celebrity chefs, I could not imagine that would trigger more cooking school prestigious in the world.
The inaugural class of the school took place at the Palais Royal in Paris, was the birthplace of Le Cordon Blue, and at present with 35 schools in 20 countries.
The school has opened in Madril on campus Universidad Francisco Vitoria has the latest technology and can obtar for the Diploma in Pastry Cooking Diploma or both. If you opt for both options, the course consists of 30 weeks and its price is 34,000 €.
sure for some it is a dream come true and for others it is the dream of Cinderella waiting to see its fairy godmother with a fabulous check under the arm. I am one of these, I always wanted to study cooking and on occasion I said that when you raise the issue at home, was no more emphatic than ever received from my father.
Imagine what it means to be surrounded by the best teachers, best technologies, where creativity we have in our minds and, often for lack of technical know how to do will not take shape in these pristine and fabulous kitchens where dreams come true.
Today I bring a vegetable dish, to which, not give up regardless of the time of year when we meet. Although still fancy a warm dish, I choose today to take a warm white beans in vinaigrette and accompanied by a confit of duck (for me without it) but I love this kid accompaniment.
complete and is a super healthy recipe where the vegetable protein and carbohydrates are the pods are great quality in our daily diet. The duck confit is completely scoured, which also contributes an extra fat.
ingredients and processing.
- 300 g of white beans 1
- duck confit (the thigh)
- 2 onions 2 carrots
- Laurel Sal
- 1 red onion 75 ml
- extra virgin olive oil
- 50 ml white wine vinegar
- chopped chives 1 tablespoon Dijon mustard Salt
- White pepper
We during cooking if we need to add water, it will be cold. While
cooked, open the duck confit and we withdrew all the time grasa.Una clean the fat layer that brings it crumbled with the fingers in thin strands and set aside. NOTE: The duck confit is already cooked. If you become a full one you will have to duck leg cooked in advance.
Peel red onion and finely chop the braise in a pan with a tablespoon of olive aceti and try not to brown.
Drain the beans soft and cut into thin slices the carrot that has been cooked with the pod, we deal in the dishes and put up the strands of duck confit. Vinaigrette dressing and warm and if it has cooled a bit warm. It
excellent and is a set of tastes and textures he has done the delights of our table today at noon, I hope you enjoy it and who decides to prepare.
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