3.01.2020

Bone broth

This is one of the most basic and useful recipes to learn how to make and always have in your freezer. I learned how to make this stock years ago with French chefs while working at the Sofitel.

Ingredients:

2kg cow or chicken bones from a good butcher
2 carrots, cut in big pieces
2 onions, quartered
1 clove garlic, cut in half
4 sticks celery
2 tbsp chopped ginger
8 black pepper corns
8 pink pepper corns
4 bayleaves
1 fresh rosemary spring
Water to cover

1. The first step is to roast all the ingredients together in 200C for 30 minutes.You can roast for more time if you would like a stronger taste and darker color;

2. After all is roasted, put everything in a big stock pot and fill with water. Cook in low heat for five hours, otherwise you can cook using a pressure cooker for 40 minutes;

3. Strain it while is still hot, this way is easier so is more liquid. When it get cold it can get a gelatine texture;

Demi-Glace, a stronger version of the broth.
4. After straining, you can reduce in low heat for another five hours and create a supre strong sauce that is French recipe called Demi-Glace. With the Demi-Glace you can create a lot of other sauces.

1.17.2020

Cooking Classes in California (Pismo beach)

Cooking with Lucas events in Pismo beach! :)

Classes are open to everyone.

March 9th
- Focaccia with Rosemary
- Pear ravioli stuffed served with parmigiano, walnuts and Parma ham sauce
- Chicken alla Cacciatore 
- Tiramisu 

March 11th
- Herbs bread
- Fresh Pasta 
- Antique recipe of a spicy sausage ragu with a perfume of cinnamon 
- Risotto with Asparagus and Lemon
- Amaretto cheese cake

March 12th
- Cheese bread rolls with garlic and oregano
- Fresh pasta made with spinach
- Authentic Bolognese sauce with Almonds
- Chicken stuffed with pears, rolled with Parma ham served in Asiago cheese sauce
- Panna cota with toffee and chocolate


The price is 100USD per person, but if you sign up for two classes the price is 90USD per class and if you sign up for three classes the cost is just 80USD! Class is hands and very intimate. On each class we will host maximum 10 participants.

Cheese class with wine tasting (Max 15pp USD60)

On this class we will taste five diferent Italian cheeses and talk about them. We will also taste three Italian wines. On the end of the event it will be served a Fresh pasta with four cheeses sauce and for dessert an Italian Cheese cake made with Ricotta cheese. 

8.18.2019

Pork loin with Guinness sauce

1kg pork loin
2 pints of Guinness1 cup beef stock
2 onions, Slices
4 carrots, in cubes
1 garlic clove, chopped
1/2 cup chopped bacon
3 little pieces of dried porcini mushroom (optional);
Chopped rosemary
2 tbsp butter

1. In a big pan brown the pork loin with the butter;
2. Take the meat away and brown all the vegetables, mushrooms with the bacon;
3. Add the meat back, the beer, stock and herbs;
4. Cook in low heat for about 1 hour;
5. Remove the meat and blend all the other ingredients until smooth;
6. Cook the meat again on that sauce for about 30 minutes;
7. Slice the meat and serve it.


7.26.2019

Baked fish Italian style

500 grams of Merluzzo (you can use cod, branzino or any fish you like)1 cup, cherry tomatoes cut in half
1/4 cup black olives
1/4 cup capers
1 lemon, sliced
Olive oil
Salt & Pepper
Fresh oregano


Place the fish in a baking dish;
Combine all the ingredients in a big bowl and mix everything;
Place all the ingredients on the top of the fish;
Bake it for about 30 minutes in 180C in a convection oven.


Parma ham bread

3 1/3 cups flour
1 cube of yeast or 1 tbsp of baking yeast powder1 tbsp sugar
1/2 cup pork lard
1 cup water
1/4 cup Parma ham, chopped
1/4 cup fresh rosemary, chopped

In a big bowl mix the yeast and sugar until the yeast transforms in liquid;
Add the water and mix;
Incorporate the flour using a wood spoon;
Add salt, ham and rosemary;
Spread the lard in your hands and kneed the bread for about 3 minutes;
Divide the dough in 8 pieces and make it in rolls;
Bake it on 180C for about 20 minutes on convection oven.



6.21.2019

Turmeric Chicken curry

For the chicken curry
  • 2 tbsp Coconut Oil
  • 1 tbsp turmeric powder
  • 1 lemon grass
  • 2 tbsp red Thai curry paste
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. chicken breast, cubed
  • 1 cup coconut milk
  • Juice of half a lime (reserve the other half to serve)
  • 1 tsp sea salt
  • 2 tbsp cilantro, chopped

  • For the chicken curry
    1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
    2. Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
    3. Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
    4. Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!

Zaatar and lemon chicken

1/4 cup olive oil4 tbsp Zaatar
1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste


1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture. 

2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.

3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.

4. Serve the chicken with the yogurt sauce.


4.23.2019

Basil Pesto


*1 clove of garlic
*1 big bunch of fresh basil
*1 hand full of pine nuts (You can also substitute
for 1 cup of walnuts)
*1 cup fresh grated Parmigiano cheese
*Extra virgin Olive oil
*Salt
Making with the pesto mortar
1. Peel the garlic, then pound in a pestle mortar with a little bit of salt;
2. Add the basil leaves and pound;
3. Combine the pine nuts or walnuts and pound until it become all homogeneous;
4. Add the oil and the cheese until you are happy with the consistency.
Making using a blender
1. Peel the garlic, then add on the blender and pulse;
2. Add the basil and pulse for about a minute;
3. Combine the pine nuts or the walnuts and pulse, then add the oil;
4. Take mixture out of blender and transfer into a bowl, add more cheese and oil until you are happy with the consistency.


4.18.2019

Brazilian coconut cake

For the cake:

1 1/2 cup sugar 2 cups flour
4 eggs
1 cup milk
2 tbsp coconut shaved
1 tbsp cake yeast
2 tbsp butter

1. Mix on the blender the eggs, milk, sugar and coconut.

2. Add the flour in a mixing bowl and combine the liquid ingredients

3. For the last add the yeast

4. Bake for 40 minutes on 180C oven or until is baked.

For the coconut mix:

1 can condensed milk
1 can coconut milk
1 1/2 cup whole milk
1 cup coconut shaved

Mix all ingredients together and pour on the top pf the cake after the cake is baked. Let rest for at least 6 hours before eating in a refrigerator.



3.13.2019

Meatballs with Balsamic sauce


For the meatballs
1/2kg or1 pound minced veal
1/2kg or 1 pound minced pork
2 cloves of garlic, minced
1/2 tea spoon nutmeg
1/2 cup bread crumbs
1/3 cup milk
1/4 cup of parsley
Pinch of cinnamon 

Zest of one lemon
Olive oil
Salt & Pepper to taste


Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball
Bake it for about 20 minutes.

For the Sauce

1 cup heavy cream or mascarpone
2/3 cup balsamic
1 tsp tarragon dry or fresh
Salt & Black Pepper to taste

Remove the meatballs from the pan you use to bake on it. Put the same pan in high heat, then add the balsamic and stir it. Reduce heat and add the tarragon. Then combine cream or mascarpone and turn off the heat. Add the meatballs on the sauce and serve it.




2.24.2019

Pork stuffed with apples, wrapped with black forest ham with creamy balsamic sauce

1kg pork loin sliced very thin
2 apples
200g black forest ham
400g mascarpone
1 cup balsamic vinegar
3 cups chopped mushrooms
Olive oil

1.Wrap the thin slices of pork with the black forest ham and apples;
2. Bake it for about 25 minutes on 200C, using the convection mode;
3. Remove all the pork from the baking dish and put the baking dish on the stove top on high;
4. Add some olive oil and fry the mushrooms until they are brown, then add the balsamic and let cook for 5 minutes, then add the mascarpone and stir it;
5. Put the pork back on the baking dish and serve it.

I recommend to serve with creamy polenta or with mash potatoes.

Recipe for the creamy Polenta:
2 litters of stock
2 cups of polenta
4 tbsp mascarpone
1 tbsp salt

Let the stock and salt to a boil, then add the polenta slowly and stir for about ten minutes. When it's ready add the mascarpone. Let it cool down for ten minutes before serve.

1.29.2019

Romenian Goulash

Ingredients for the Romanian goulash:
1/2 tablespoon unsalted butter 
1 tablespoon olive oil 
2 1/2 cups thinly sliced red onion

3 garlic cloves, sliced
1 1/2-2 pounds beef stewing meat (cut into 1-inch pieces) 
1/3 cup all-purpose flour 
2 1/2 tablespoons sweet Hungarian paprika 
1 1/2 teaspoons caraway seeds 
1 cups beef stock

1 cup dark beer
2 tablespoons tomato paste

1 cup sauerkraut
1 large green bell pepper, stem end and membranes removed, sliced (2 cups)

3 large carrots, chopped
1/4 cup sour cream, optional 2 tablespoons chopped fresh dill, plus extra sprigs for garnish 
1. Melt butter and heat oil in a large heavy-bottomed pot, Dutch oven or pressure cooker over medium heat. Add the onions, garlic and a pinch of salt and cook, stirring, 6 minutes or until onions are beginning to become limp. 
2. Season beef with salt and freshly ground pepper and toss with flour to coat on all sides. Stir paprika and caraway seeds into onions and simmer, stirring, 30 seconds. Then add the beef to the onion mixture, cooking and stirring for 2 minutes. 
3. Add 1/2 cup of the stock, beer and tomato paste, stirring and scraping the bottom of the pot as the broth thickens with the floured beef. Gradually stir in the remaining broth. Stir in peppers and carrots and bring to a slow simmer. Cover and cook, occasionally stirring, about 1 1/2 - 2 hours or until beef is very tender, or 30 minutes in pressure cooker. Add the sauerkraut after the meat is cooked and tenter. (Note: If stew if watery after 1 1/2 hours, remove cover and let reduce until desired thickness; if it is too thick, add additional stock in 1/4 cup increments). Season to taste with salt and freshly ground pepper; stir in dill. 4. Serve in individual bowls over polenta.