The workshop we conducted was to prepare a series of covers all quite sophisticated but not difficu

On Thursday last week, along with a good group of bloggers, I had the honor to participate in another bartender4 course taught by a taste of the best chefs and cooking teachers I have met, the Xesco Bueno. I think Dani owner of flavors, was right to say that fully Xesco is a great cook, an excellent cook, but even better communicators, bartender4 hence the success of their classes.
The workshop we conducted was to prepare a series of covers all quite sophisticated but not difficult to make, in addition to, gave us great ideas for this holiday tables. As usual flavor, it was a fully participatory class where Xesco was not to make us repeat what had not been good enough and explain in detail the different techniques and procedures used. We used to take pictures and take note of everything that was telling master.
A lid that we prepare another time with Xesco that he titled "From the Earth" and that is to create bartender4 a game and visual sensory sensations reminiscent of Earth. Sara-Maria Delights pantry demonstrated its ability to cut worms beet powder bartender4 that glides on earth.
One of the snacks that drew more attention was swollen pasta and rice, a very easy thing to do and we also had taught Xesco once before. To prepare these crunchy, just boil pasta or rice until they pass the optimum cooking, let it dry at room temperature and fry in plenty of oil. If, moreover, boil rice dye reaching yellowish calling much attention. The Xesco already brought pasta and boiled rice and dried and were Margarita World Cuisine and the Assumption of the bite We were ordered bartender4 to fry it with care because of the wild rice was followed by roasting.
But the cover star of the night, added at the last moment, it was a junket splashed foie gras with pears, which I thought for Christmas Eve. Today you will not give the detailed recipe, maybe later ...
Once prepared bartender4 the dishes together, we proceeded to the tasting, you do not need to tell you it was fantastic, not only because all caps were delicious but the pleasure of eating them with such good company.
For more information about the recipes that we developed, visit the blog of Michael, where is well explained in detail. But the best thing you can do is sign up for the workshop covers taste and to experience for yourself. Today it is difficult to find a cooking school with this level with such competitive prices. We definitely! It is a fantastic Christmas gift for any lover of cooking.
What deli, and it ought to be well spent eh! I agree I ideal for these next few days off. The sanditx apple and foie left me dripping keyboard ... 29 Nov 2011, 8:10
I've read other reports and saw that he was a wicked interesting workshop. Great photos of other bloggers taking pictures, je je je ... Xesco must be a wonderful teacher! 29 Nov 2011, 8:37
Girl, you so fine you passeuuu! And what has all this paint! Da mi sandwiches of applesauce bartender4 already stolen the heart from the start ... haha What luck to have participated in this workshop! :) A petoneeet! : D Nov 29 2011, 15:56
Marylou and all you want to, you can register for this course by calling flavors. If you check their website you will see all the proposals well organized calendar. Dare it, as you will see as you pass pipe and also learn a lot of things ... Kisses! 29 Nov 2011, 17:57
We had sea well and we learned a lot, we were delighted to meet you. Kisses 30 Nov 2011, 20:41
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