2006 WORLDS OF FLAVOR INTERNATIONAL CONFERENCE …Tapas de Comerç 24, and recently opened a...

FEATURED RECIPES

FROM THE

2006 WORLDS OF FLAVOR

INTERNATIONAL CONFERENCE & FESTIVAL

SPAIN AND THE WORLD TABLE

WORLDS OF FLAVOR 2006 2 THE CULINARY INSTITUTE OF AMERICA MASTER RECIPE DOCUMENT V1.0 AT GREYSTONE. ALL RIGHTS RESERVED.

TABLE OF CONTENTS FEATURED RECIPES................................................................................................................................ 4

CARLES ABELLÁN ...................................................................................................................................... 5 ANDONI LUÍS ADÚRIZ ................................................................................................................................ 9 AMADO ALONSO ...................................................................................................................................... 19 JOSÉ ANDRÉS ........................................................................................................................................... 21 ORIOL BALAGUER .................................................................................................................................... 41 TERESA BARRENECHEA............................................................................................................................ 47 CÁNDIDO LÓPEZ CUERDO ........................................................................................................................ 54 MANOLO DE LA OSA................................................................................................................................. 56 ROBERT DEL GRANDE.............................................................................................................................. 62 JOAQUÍN FELIPE ....................................................................................................................................... 65 CARLES GAIG ........................................................................................................................................... 76 DANI GARCÍA ........................................................................................................................................... 80 KISKO GARCÍA ......................................................................................................................................... 85 JOYCE GOLDSTEIN.................................................................................................................................... 89 CHEFA GONZÁLEZ-DOPESO.................................................................................................................... 101 NANDO JUBANY ..................................................................................................................................... 104 MARIA MURIA LLORET .......................................................................................................................... 120 JUAN JOSÉ LÓPEZ ................................................................................................................................... 122 MARILÚ MADUEÑO ................................................................................................................................ 124 JANET MENDEL ...................................................................................................................................... 130 KIYOMI MIKUNI ..................................................................................................................................... 135 PEDRO MORÁN....................................................................................................................................... 139 DANIEL OLIVELLA.................................................................................................................................. 142 FRANCIS PANIEGO .................................................................................................................................. 148 JOAN ROCA ............................................................................................................................................ 154 GABINO SOTELINO ................................................................................................................................. 160 NORMAN VAN AKEN.............................................................................................................................. 165 MARI CARMEN VÉLEZ............................................................................................................................ 175

SPONSOR RECIPES............................................................................................................................... 179

ALASKA SEAFOOD MARKETING INSTITUTE............................................................................................ 180 AMERICAN LAMB BOARD....................................................................................................................... 183 CALIFORNIA RAISIN MARKETING BOARD: ROBERT DEL GRANDE ......................................................... 188 CASTILLA LA MANCHA: MANOLO DE LA OSA........................................................................................ 195


COMUNITAT VALENCIANA: MARIA MURIA LLORET, DOLORES VÉLEZ, MARI CARMEN VÉLEZ, RAFAEL

VIDAL..................................................................................................................................................... 197 FOODS FROM SPAIN: PATXI BERGARA ................................................................................................... 203 GILROY FOODS....................................................................................................................................... 206 GOBIERNO DEL PRINCIPADO DE ASTURIAS: AMADO ALONSO, PEDRO MORÁN ...................................... 212 HAZELNUT COUNCIL .............................................................................................................................. 216 ILLY CAFFE............................................................................................................................................. 222 JUNTA DE ANDALUCÍA: KISKO GARCÍA................................................................................................. 224 JUNTA DE CASTILLA Y LEÓN: MARCO ANTONIO GARCÍA, JESÚS RAMIRO............................................. 228 KIKKOMAN INTERNATIONAL: KIYOMI MIKUNI...................................................................................... 233 KINGDOM OF NAVARRA: ENRIQUE MARTÍNEZ ...................................................................................... 239 NATIONAL PEANUT BOARD: MARILÚ MADUEÑO ................................................................................... 246 POM WONDERFUL ................................................................................................................................. 248 PRODECA PROMOTORA D’EXPORTACIONS CATALANES: CARLES ABELLÁN, ORIOL BALAGUER,

CARLES GAIG, NANDO JUBANY.............................................................................................................. 252 PROMOMADRID DESARROLLO INTERNACIONAL DE MADRID, S.A.: JOAQUÍN FELIPE, JUAN JOSÉ LÓPEZ

............................................................................................................................................................... 257 RIAS BAIXAS/EXCEPTIONAL ALBARIÑO FROM SPAIN: CHEFA GONZÁLEZ-DOPESO ............................... 260 SANSÓ FOODS/SANSÓ OLIVE OIL: MARICEL E. PRESILLA ..................................................................... 263 SODEXHO ............................................................................................................................................... 269 SOURCE ATLANTIQUE/SYREN SAFFRON/COLUMELA: MARÍA JOSÉ SAN ROMÁN ................................... 275 STOCKPOT .............................................................................................................................................. 280 SUNKIST GROWERS: JOSÉ ANDRÉS, NORMAN VAN AKEN ..................................................................... 288 UNILEVER FOODSOLUTIONS ................................................................................................................... 295 UNITED STATES POTATO BOARD............................................................................................................ 298 VALLEY FIG GROWERS........................................................................................................................... 301 VANNS SPICES........................................................................................................................................ 306 VENTURA FOODS.................................................................................................................................... 312 VIBRANT RIOJA: FRANCIS PANIEGO ....................................................................................................... 321 VIKING RANGE CORPORATION ............................................................................................................... 324 WINES FROM MURCIA: JUAN ANTONIO PELLICER .................................................................................. 328

RECIPE INDEX ....................................................................................................................................... 335


FEATURED RECIPES


CARLES ABELLÁN CARLES ABELLÁN is the chef/owner of Comerç 24 in Barcelona, Spain. After studying at the School of Hotel Management in Barcelona, Chef Abellán trained at El Bulli under Ferran Adrià. He continued to work under Chef Adrià while running the kitchens at Talaia, the Hacienda Benazuza, and the Bulli Hotel. Chef Abellán is the author of Las Tapas de Comerç 24, and recently opened a traditional tapas bar, Tapaç 24, in Barcelona. (Barcelona, Spain)


DASHI SOUP

Yield: 20 portions Ingredients Amounts Soup Mineral water l l Katsuobushi 50 g Kombu 20 g Salt Wasabi ice cream Milk 375 ml Cream 200 ml Powdered milk 9 g Glucose 90 g Powdered wasabi 30 g Softgel 10 g Dashi noodles Dashi soup 1 l Agar-agar 9 g Gelatin leaf 2 ea.

Method 1. For the soup: Mix the chilled mineral water and kombu together, put over low heat,

and remove just before it comes to the boil. Strain and infuse the katsuobushi, covered, for 15 to 20 minutes. Strain through a superbag. Set aside.

2. For the wasabi ice cream: Mix the milk, glucose, powdered milk, and cream, and heat to 60°. Chill. Mix with the wasabi and adjust with salt. Emulsify with the softgel in a blender. Freeze for 12 hours at -18°.

3. For the dashi noodles: Bring 1 liter of the dashi soup to the boil with the agar-agar; add the gelatin, remove, and chill in a Gastronom mold. When set, cut with a mandolin to make the noodles.

4. For the presentation: Put the noodles in the middle of the plate and heat with a salamander. Serve the soup in a jug and the ice cream in a separate bowl.

Recipe credit: Carles Abellán, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session X on Saturday, Nov. 4, 2006.


BLACK CHERRY GAZPACHO

Yield: 12 portions Ingredients Amounts Tomatoes ½ kg Black cherry purée (frozen), or picota 250 g cherries, pits removed, blended and strained Green pepper 25 g Onion 25 g Cucumber 25 g Red pepper 50 g Garlic 5 g Salt 10 g Water 250 cl Ice cubes 5 ea. Oil 5 cl Vinegar 2 cs

Method 1. Heat a saucepan of cold water with the garlic and the onion. Bring to a boil and

shock in cold water or ice water. Repeat this process 3 times to eliminate the strong smell but not the flavor of the vegetables.

2. Peel the cucumber and remove the seeds. Season with plenty of salt and drain for 15 minutes to eliminate the water. Rinse under water to remove the salt.

3. Wash the tomatoes and cut in quarters. Put them into a deep container and blend. Do the same with the green and red peppers and the dehydrated cucumber.

4. Add the garlic, onion, black cherry purée, water, ice cubes, and salt. Blend all together in the Thermomix blender. Leave to settle for a day. Finally, add the oil and vinegar and strain through a fine-mesh sieve.

5. For the assembly: Serve in a glass and place a black cherry on a toothpick inside.

Recipe credit: Carles Abellán, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar II on Saturday, Nov. 4, 2006.


VANILLA WHITE GARLIC SOUP Ingredients Amounts Almonds 1 kg Mineral water 1½ l Sherry oil 25 dl Garlic cloves 6 ea. Virgin olive oil, 0.4 acidity 10 dl Vanilla oil Vanilla pod 1 ea. Sunflower oil 2 dl

Method 1. Put the almonds and the cold water in the Thermomix blender and lightly blend.

Leave to settle for 12 hours in the refrigerator. 2. Scald and blanch the garlic 3 times. 3. Emulsify the almond milk in the Thermomix blender with the olive oil and the

garlic. Finish emulsifying with the virgin olive oil, salt, and sherry vinegar at maximum speed. Let settle for 6 hours in the refrigerator.

4. For the vanilla oil: Remove the seeds from the vanilla pod with a knife and mix with the sunflower oil. Leave beside the heat in a saucepan and covered with plastic wrap for 24 hours.

5. For the assembly: Serve very cold inside a small glass previously chilled in the freezer. Add some vanilla oil drops on top.

Recipe credit: Carles Abellán, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II on Saturday, Nov. 4, 2006.


ANDONI LUÍS ADÚRIZ

ANDONI LUÍS ADÚRIZ is the chef of Mugaritz in San Sebastian, Spain. Chef Adúriz studied at the Superior School of Cuisine in San Sebastian before working at El Bulli for two years. In 1998 he opened Mugaritz, which holds two Michelin stars; the following year it was named “Restaurant of the Year.” Chef Adúriz is also the author of Clorofilia, Foie Gras, and Tabula Bacalao. (San Sebastian, Spain)


BUTTERY IDIAZABAL CHEESE GNOCCHI

Yield: 4 portions Ingredients Amounts Gnocchi Kuzu 22 g Mineral water 300 ml Idiazabal cheese or similar, semi-cured 100 g Salt Pork bouillon Pig’s tail 60 g Lard, mature 40 g Pork bone 60 g Lard 40 g Fresh white pork meat ½ kg Carrot 30 g Leek 40 g Onion 60 g Chickpeas 40 g Potato 100 g Water 1.3 l Contrasting vegetables Red shiso leaves 8 ea. Japanese parsley 8 ea. Dill tips 8 ea. Tarragon leaves 8 ea. Vinaigrette Olive oil, arbequina type 50 ml

Method 1. For the gnocchi: Cut the cheese into squares of 1 centimeter by 1 centimeter. Place in a

Thermomixer with the water and salt. Turn to speed four and cook at approximately 55° for 10 minutes. Decant through a fine mesh sieve.

2. Recover the juice from the cheese. Pour 250 milliliters of the cheese juice into a saucepan and add the kuzu. Cook the mixture very slowly on a hot plate until it becomes a gel, and stir quickly during the cooking process so that the cream becomes rubbery.

3. Prepare a bowl with water and ice cubes. Cool the dough for a few minutes and then place in a piping bag and, as if you were making churros, squeeze out the dough,


cutting it into small pieces. These will form small gnocchi as they shrink in the water. Set aside in a dish with a few drops of water and plastic wrap.

4. For the pork bouillon: Lightly rinse the lard, the bone and the pork rind to remove excess salt. In a pan, boil a fair amount of water. Once the water is boiling, add the pieces of pork and scald to eliminate the rancidity and impurities. Once scalded remove from the water; wash with tap water.

5. Dice the pork meat, drizzle with extra virgin olive oil, and bake until golden in a preheated 170°C oven. Once golden, remove from the oven and remove excess fat.

6. In a dish place the pig’s tail, the mature lard, the bones, the lard, the chickpeas, the onion, the carrot, the leek, the potato, the golden pork meat, and the water. Leave to soak for 2 hours.

7. Cook slowly on low heat, to avoid boiling and obtaining a cloudy broth, until it reduces to a half. Strain through a fine strainer and through filter paper. Season with salt and set aside.

8. For contrasting vegetables: Pick the herbs and keep in cold water and ice cubes until ready to prepare. With an appropriate disinfectant for vegetables diluted in water according to the manufacturer’s instructions, wash the herbs and set aside between damp pieces of paper until serving.

9. Final steps and assembly: Cover the gnocchi with plastic wrap and heat in the oven at low temperature, or in the salamander. Heat the Iberian pork juices in a test tube in a bain-marie, controlling the temperature, and pour into a jug. Place the gnocchi into a bowl. Pour the Iberian pork juices on top of the gnocchi and finish with the contrasting vegetables.

10. Dress the arrangement with a few drops of olive oil.

Recipe credit: Adoni Luís Adúriz, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop III A on Friday, Nov. 3, 2006.


CRUSHED POTATOES, BROKEN EGGS, AND “VEGETABLE COAL” WITH

GARLIC “CASEIN” DRESSING Yield: 4 portions

Ingredients Amounts Legume broth Water 3 l Carrot 50 g Leek 50 g Garlic cloves 4 ea. Onion 100 g Chickpeas, soaked in water overnight 500 g Bone 1 ea. Meat with collagen 200 g Vegetable coal Legumes broth 1 l Purple corn, off the cob 300 g Yeast extract 1 g Fine salt 5 g Baby squid ink 40 g Yucca 400 g Garlic casein dressing Garlic bulb 1 ea. Olive oil, arbequina type 50 ml Eggs Hen eggs, 35 g ea. 4 ea. Potatoes Ratte potatoes 180 g Water 500 g Salt 7 g Virgin olive oil 15 g Coal powder Eggplant 1 ea.


Method 1. For the legumes broth: Thoroughly clean all the vegetables, chop, and place in a

cooking pot with the other ingredients. Bring to the boil, then turn the heat down to minimum and cook for 5 hours. Strain and set aside.

2. For the vegetable coal: Peel the yucca. Cut a 3½ centimeter long piece. Cut this piece into 20 rectangular slices, ½ centimeter thick. Cut the rest of the yucca into thick 4 to 5 centimeter long slices. From each of these slices, cut 3 to 4 wedges until you have a total of 8 to 10 pieces. Set aside.

3. With an electric mixer (turmix), blend the baby squid ink with the legume broth, the salt, and the yeast extract until obtaining a homogenous broth. Separate this mixture into two saucepans, one with 650 milliliters of broth and 200 grams of corn and the other with 350 milliliters broth and 100 grams of corn.

4. In the saucepan with the greater quantity, submerge the 10 yucca wedges and heat until boiling; at this point turn the heat down to minimum. Cook for 2 hours. Remove from the heat, cool quickly, and set aside all together.

5. Submerge the yucca slices into the smaller saucepan and bring to a boil. Cook for 15 to 20 minutes. Remove from the heat, cool quickly, and set aside all together.

6. For the garlic casein dressing: Chop the garlic very, very finely, place into a saucepan, and cover with olive oil. Cook at medium heat, stirring constantly with a whisk until golden. Quickly cool the dressing by submerging it in a bain-marie with water and ice cubes.

7. For the eggs: Preheat a combined oven to 62°C and 90 percent humidity. Insert the eggs and cook for 33 minutes. Remove and set aside in bain marie at 50°C.

8. For the potatoes: Boil the water with 7 grams salt in a saucepan. Cook the potatoes for 8 to 10 minutes. Peel and crush with a fork. The potatoes should be firm, not completely cooked. Add the salt and the olive oil and mix. Cover with aluminum foil and leave unrefrigerated.

9. For the coal powder: Wrap the eggplant in aluminum foil and bury it in red-hot coals. Leave to bake until totally dehydrated. Grind in an electric mixer, strain the powder through a fine strainer, and set aside.

10. Final steps and assembly: Heat the crushed potato in a bain marie or microwave, and place in a hot bowl. Dress with a drizzle of toasted garlic olive oil, add the hot eggs, and break carefully into two sticky pieces.

11. As the yolk is thick it should partially bind parts of the potatoes, whereas other parts should show through.

12. On a plate draw a line of casein garlic dressing and place the crushed potatoes with the broken eggs along the line. Insert the “vegetable coal” along the sides and sprinkle one side with the coal powder. Serve.

Recipe credit: Adoni Luís Adúriz, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session V on Friday, Nov. 3, 2006.


OXALIS SALAD Yield: 4 portions

Ingredients Amounts For the potatoes Ratte potatoes 1 g Water ½ l Salt 7 g Virgin olive oil 15 ml Yeast 1.3 g For the chanterelle mushrooms Spring chanterelles 200 g For the mushroom juice Mushrooms 450 g Yeast 4.8 g Fine-grain salt 2 g Vegetable stock 500 ml For the vegetable stock Water 1 l Carrots 20 g Garlic cloves 2 ea. Leeks 20 g Onions 30 g Chickpeas 30 g Soup bone 1 ea. Meat, collagen-rich 100 g For the wild leaves Ground ivy leaves 12 ea. Wood sorrel leaves 12 ea. Virgin olive oil 5 ml For the truffle Aestivum truffle 20 g

Method 1. For the potatoes: Put the water on to boil in a pan with 10 grams of salt. Peel the

potatoes and chop into medium chunks. The potatoes should still be slightly al dente. Drain and add the yeast. Break up roughly with a fork. Add the salt and olive oil, mix in, and set aside (not in the refrigerator) covered with aluminum foil so they don’t blacken.


2. For the chanterelles: Select the freshest possible chanterelle mushrooms. With the help of a brush, remove any dirt on the surface. If necessary, use a knife tip. Do not immerse the mushrooms in water. Keep in the refrigerator covered with a damp cloth.

3. For the mushroom juice: Clean the mushrooms in plenty of running water. Quarter each mushroom and place them in the top layer of a steamer. Add the vegetable stock in the bottom and cook over a low heat. Once the stock is hot, leave to simmer. At no point should it come to a boil. After 1 hour, pass the stock through a damp cloth and keep in the refrigerator. When cold, add the yeast and fine-grain salt. Mix well and return to the refrigerator.

4. For the vegetable stock: Put all the ingredients in a saucepan. Bring to the boil, reduce the heat and leave to simmer for 2 hours. Strain and reserve.

5. For the wild leaves: Wash the leaves in plenty of water chilled with ice cubes and a few drops of bleach. Place on a dishcloth to dry and then separate between the molds, 1 per person.

6. For the truffle: Keep the truffle in the refrigerator. 7. To assemble: Heat the potato in a bain marie until very hot. 8. Remove the chanterelles from the refrigerator and slice into fine julienne using a

very sharp knife. 9. Slice the truffle very finely and then cut into fine julienne. Mix with the chanterelles. 10. Heat the mushroom juice through very gently. 11. Place the hot potato in the bottom of a deep dish, and the mix of truffle and

chanterelle julienne on top. 12. Arrange the leaves on each plate and add 5 drops of virgin olive oil. 13. Heat the mushroom juice to 80°C and pour into the dishes until it just covers the

base.

Recipe credit: Andoni Luís Adúriz, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop I B on Friday, Nov. 3, 2006.


POTATOES COOKED IN GREY CLAY WITH A LIGHT CREAM OF CONFIT OF GARLIC

AND FARMHOUSE EGG YOLKS Yield: 8 portions

Ingredients Amounts For the toasted aubergine powder Aubergine 1 ea. For the vegetable stock Water 3 l Carrots 50 g Leeks 50 g Garlic cloves 4 ea. Onions 100 g Chickpeas, soaked overnight 500 g Soup bone 1 ea. Collagen-rich meat 200 ea. For the dark stock Vegetable stock ½ l Purple corn, shelled 150 g Yeast extract 0.5 g Fine-grain salt 2.5 g Squid ink 20 g For the potatoes cooked in grey clay Ratte potatoes, small 16 ea. Water (cooking water) 3 l Salt (cooking water) 24 g For the coating Kaolin (white clay suitable for 60 g alimentary use) Lactose 40 g Squid ink 1 g Toasted aubergine powder 2 g Dark stock 6.5 ml Water 84 ml Fine-grain salt 0.5 g Salt flakes 32 ea.


For the confit of garlic Virgin olive oil 500 ml Garlic heads 2 ea. For the garlic aïoli Confit of garlic 40 g Olive oil, 0.4° acidity 60 g Egg yolk 1 ea. Water 6 g Salt

Method 1. For the aubergine powder: Wrap the aubergine in aluminum foil and bury in brazier

embers. Leave to roast until it completely dries out. Process in a blender, pass the powder through a very fine sieve, and reserve. The powder can also be bought in specialty shops selling natural products under the name of Dentie (used as a dental hygiene product in Japan).

2. For the vegetable stock: Clean all the vegetables well, chop, and put in a stockpot with the rest of the ingredients. When it comes to a boil, reduce to lowest heat and simmer for 5 hours. Filter and reserve.

3. For the dark stock: Mix all the ingredients together and bring to a boil. Blend in a blender or with a hand mixer and press through a chinois strainer. Reserve the liquid and throw away the strained ingredients.

4. For the potatoes cooked in grey clay: Clean the potatoes well with the help of a brush, being careful not to rub the skin off. Put the water on to boil with the salt and add the potatoes. Cook for 8 to 10 minutes, depending on size.

5. For the coating: Put the kaolin, lactose, squid ink, dark stock and toasted aubergine powder into a bowl and add the water little by little while stirring. Initially, the mixture will appear to be very dry. If you leave it to rest for an hour, it will become more liquid and take on the right texture for coating the cooked potatoes. Spear the potatoes at the flattest point and dip them in the coating. Remove, and spear the other end of the stick in the holes on a perforated tray with a baking tray underneath. Put the potatoes in a plate heater or dehydrator at a temperature of approximately 55°C. After around 30 minutes the exterior will have dried and the potatoes will be crispy on the outside and juicy inside. Leave inside the dehydrator.

6. For the confit: Heat the oil on the griddle, but without letting it reach the smoking stage. This can be done on the edge of the griddle to ensure very gentle cooking. Add the garlic cloves, separated but not peeled. Confit for about 2 hours so that at the end of this time they are soft, easy to peel and completely impregnated with oil. Drain off the oil, peel, mash, press through a fine sieve, and reserve.

7. For the garlic aïoli: With a hand blender, follow the same process as for a normal mayonnaise. Mash the confit of garlic, drained of excess oil, with the egg yolks until it starts firming up. Add the oil very slowly in a thin stream while continuing to beat the mixture, making sure the emulsion does not curdle. Add salt to taste, cover, and reserve.


8. To assemble: Heat some clean stones in the oven of about the same size as the clay-coated potatoes. These will help to complete the composition and also keep the potatoes hot for longer.

9. Lay a thin napkin in a serving bowl so it covers the bottom but leaves a piece overlapping of about the same size.

10. Place 4 to 5 of the hot stones on top of it, then arrange the hot potatoes on top. 11. Bring the surplus napkin over and tuck it in so that when the dish is taken to the

table the contents are not visible. 12. In another, smaller serving bowl place a generous quantity of the aïoli and invite the

diners to spread it on the potatoes.

Recipe credit: Andoni Luís Adúriz, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop I B on Friday, Nov. 3, 2006.


AMADO ALONSO

AMADO ALONSO manages the La Venta del Jamón restaurant founded by his great-grandfather. Chef Alonso is a member of the Asociación de Jóvenes Restauradores de Europa (honorary president), Euro-Toques, and Fomento de la Cocina Asturiana, Premio Alimentos de España 2002. In 2001 he opened a restaurant in Madrid, El Bosque Sagrado, specializing in traditional Asturian cooking. (Madrid, Spain)


RICE WITH FREE-RANGE CHICKEN

Ingredients Amounts Rice 400 g Free-range chicken 300 g Stock Stock Chickens 2 ea. Leeks 2 ea. Green pepper 1 ea. Red pepper 1 ea. Carrot 1 ea. Onion 1 ea. Garlic head ½ ea. Saffron 1 sachet Salt Water 1 l Chicken Onions 6 ea. Extra virgin olive oil 1 l Garlic clove 1 ea. Free-range chicken ½ ea. El Gaitero cider 1 btl.

Method 1. For the chicken: Rub the chicken with the salt and garlic and leave to rest for 1 hour.

Fry on all sides over a high heat and reserve. Strain the oil and use to fry the onion until golden. Mix the onion and chicken together, add the El Gaitero cider and a ladle of water, and braise until tender. Bone the chicken and reserve.

2. For the rice: Put the chicken and a small amount of its sauce in a 24 centimeter paella pan; sauté with the rice and add stock equivalent to double the amount of rice. Cook the saffron over a high heat for 10 minutes, then reduce to a low heat for the last 8 minutes. Allow to rest for 2 to 3 minutes, then serve.

Recipe credit: Amado Alonso, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II A on Friday, Nov. 3, 2006.


JOSÉ ANDRÉS JOSÉ ANDRÉS is the chef/owner of Café Atlántico, Jaleo, Zaytinya, and Oyamel restaurants in the Washington, DC area. Chef Andrés is the host of the popular daily television show “Vamos a Cocinar” in Spain, author of Tapas: A Taste of Spain in America, and conference chairman of the 2006 Worlds of Flavor International Conference & Festival at The Culinary Institute of America. Chef Andrés was the 2003 winner of the James Beard Foundation Award for Best Chef, Mid-Atlantic region, and received the Silver Spoon Award from Food Arts in December 2005. (Washington, DC)


NEW ENGLAND AND SPANISH CLAM CHOWDER IN A NEW YORK WAY

Yield: 6 portions Ingredients Amounts For the olive oil potato foam Potato purée 250 g Potato water 100 g Cream 125 g Olive oil 40 g For the crispy potato Idaho potato, large, peeled 1 ea. Olive oil 2 cups For the clams Water 3 qt. Littleneck clams, or small to medium 20 ea. size clams For the clam foam Clam juice 1 qt. Sheets of gelatin, softened 7 ea. For the onion jam Yellow onion, large, chopped 1 ea Olive oil 1 cup Water 1 cup Salt 2 Tbsp. For the chive oil Chives, roughly chopped 1 cup Olive oil 1 cup Salt For the onion oil Reserved cooking oil For the serrano ham cream Serrano ham 4 oz. Heavy cream 8 oz. Water as needed


Method 1. For the olive oil potato foam: In a small pot, put potato and enough water to cover. Add

1 tablespoon of salt. Bring to boil and cook until tender. 2. In a small saucepot, boil potato until tender. While potato is boiling, heat cream in

separate saucepot and keep warm. When tender, remove the potato from the water and place in a small bowl. Reserve the potato water.

3. Using a small immersion blender, blend the potato, cream, and water. Blend in olive oil. Adjust seasoning. Pour into an iSi bottle and charge with 1 cartridge. Keep cold.

4. For the crispy potato: Cut off edges of potato to form square block. Using a mandoline or sharp knife, slice potato into 1/8 inch layers. Cut into small, even-sized cubes. Place in bowl with cold water. In a deep, heavy saucepot, heat olive oil until just below smoking point. Drain potato and pat dry. In small batches, fry potato until slightly browned. Place potatoes on paper towel. Season with salt.

5. For the chive oil: Heat oil in a medium saucepan until just smoking and remove from heat. Add chives to saucepan and allow to cool for 5 minutes. In a blender, purée oil, chives and salt. Strain through coffee filter.

6. For the onion oil: Cook onion oil at a simmer until all the water is cooked away. Strain and reserve.

7. For the clams: Bring water seasoned with salt to a rapid boil. Working in batches of 5, place clams in water and blanch for 15 seconds. Remove and reserve. Working over a small bowl, carefully open clams with small paring knife and remove clam. Reserve any liquid released from clam. Place clams on a sheet pan and reserve. Bloom 1 ½ sheets of gelatin in cold water. Heat ¼ cup of clam juice in a saucepot, add gelatin and stir until melted. Combine with remaining clam juice. Place saucepot over ice bath, stirring occasionally. Chill until gelatin is soft but not firmly set. Coat clams with gelatin and keep refrigerated until service.

8. For the clam foam: In a saucepot, heat 1 cup of clam juice. Add remaining gelatin and heat until melted. Add remaining clam juice and chill until set. Beat mixture with a whisk and juice into a whip bottle, such as iSi whip charged with 1 cartridge. Keep cool until service.

9. For the onion jam: Combine onion, olive oil, water and salt in a heavy pot. Simmer until onions are very tender. Remove onions and set oil aside to reserve. Purée onions until smooth. Season with salt. Simmer onion oil until all natural juices of onion are cooked down. Strain oil and add onion caramel to purée. Whip together until well blended.

10. For the serrano ham cream: In a cold sauté pan, cook the ham until golden brown. Add the cream and allow to cook together. Remove from heat and blend until smooth. Adjust with water if necessary to achieve a yogurt-like consistency.

11. To serve: For each serving, place a teaspoon of the onion jam on the base of a deep plate. Surround the onion jam with some of the warm potato foam. Top with the serrano ham cream. Place a “lacquered” clam on top of bacon cream. Drizzle the onion and chive oils around the edge of the plate. Place a dollop of the clam foam to one side of the plate. Sprinkle a pinch of the fried potato over the clam foam. Put some thin slices of Spanish ham on top.

Recipe credit: José Andrés, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VI on Saturday, Nov. 4, 2006.


BLOOD ORANGE FOAM WITH TOMATO AND GREEN OLIVE SALAD

ESPUMA DE SANGUÍNEA CON ENSALADA DE TOMATE Y ACEITUNAS VERDES

Yield: 4 portions Ingredients Amounts For the blood orange foam Blood orange juice 1 l Gelatin 4 sheets For the tomato seeds Plum tomatoes 6 ea. For the salad Baby lettuce Orange blossoms Fennel leaves Micro greens Other Orange segments Spanish extra virgin olive oil Maldon salt

Method 1. For the blood orange foam: Soak the gelatin in cold water. Heat a small amount of the

blood orange juice. Dissolve the sheets of gelatin in the warm juice. Combine with the rest of the juice in the iSi bottle.

2. Charge the bottle with 2 charges of N2O. Place the bottle in an ice water bath. 3. For the tomato seeds: Take a sharp knife and slice off the top and bottom of the

tomatoes. Locate the fleshy dividing wall on one segment inside the tomato. Slice into the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds by slicing through the tomato through the core. Set aside the seeds. Your aim is to keep the seeds and their surrounding gel intact. Repeat with remaining tomatoes until you have 12 tomato seed “fillets.”

4. For the finish: Place foam on the base of the plate. Top with the tomato seed fillets. Combine the remaining ingredients to form a salad. Top the tomato and foam with salad and orange segments. Finish with a drizzle of extra virgin olive oil from Spain and bit of salt.




GRAPEFRUIT AND OLIVE OIL SOUP WITH BREADED CIGALAS

SOPA DE POMELO Y ACEITE DE OLIVA CON CIGALES EMPANADAS

Ingredients Amounts Grapefruit and olive oil soup Grapefruit juice 100 g Extra virgin olive oil, arbequina 50 g type Xanthan gum 9.3 g Grapefruit caviar Grapefruit segments 10 ea. Black sesame praline Black sesame seeds 150 g Canola oil 30 g Breaded cigalas Baguette, cooked and frozen Cigales (Norway lobster) 4 ea. Herb salad Fresh herbs Orange blossom Grapefruit zest Other Maldon salt

Method 1. For the grapefruit and olive oil soup: Combine the grapefruit juice with the xanthan

gum and blend with a hand blender. Once the mixture emulsifies, add the olive oil. Blend again until it emulsifies again.

2. For the grapefruit caviar: With your fingertips, very carefully pull and separate the vesicles that form each segment. Don’t mash them! You want those little delicate bits plump and whole.

3. For the black sesame praline: Toast the seeds in the oven at 120°C. Blend with the oil until it forms a creamy paste. Taste for salt.

4. For the breaded cigalas: Peel the cigalas and insert a skewer lengthwise so they keep their shape when cooked. Cut the frozen bread into thin slices using a slicer, no thicker than 1 millimeter. Trim the bread slices into rectangles the length of the


cigalas. Top the underside of the cigala with the bread. Oil the plancha and place the cigala bread side down on the plancha. Sprinkle with a little salt. When the bread is cooked and crispy, flip the cigala and cook briefly on the other side.

5. To finish: Add a stripe of the black sesame praline on one side of the plate. Sprinkle a little Maldon salt on the praline. Place a cigala parallel to the praline.

6. Combine the grapefruit caviar with a little salt and olive oil. Place on the center of the plate between the praline and the cigala. On top of the caviar, place a small amount of the herb salad. Chill the soup and serve alongside in a small jar. Pour at the table.




LEMON OIL BONBON CARAMELO DE LIMON

Ingredients Amounts Isomalt 200 g Lemon infused olive oil Vinegar powder Maldon salt

Method 1. Melt the Isomalt in a pot over low heat. 2. Heat until it reaches a temperature of 275°C. 3. Place the end of a plastic tube of 1½ centimeters in diameter on the surface of the

Isomalt so that a thin film sticks to the end. Working over a plate of olive oil so the bonbon does not stick, drop a small amount of olive oil down the tube. If the Isomalt is sufficiently hot and the drop of olive falls with enough speed, the olive oil will automatically be encased in the Isomalt.

4. If the first one doesn’t work, don’t be discouraged; the caramel may have cooled on the tube. Just try to do it faster the next time. Dip the base of the bonbon in vinegar powder (a Japanese product) and top with a bit of Maldon salt.




LEMON SPAGHETTI WITH TOMATO CAVIAR ESPAGUETTIS DE LIMON CON CAVIAR DE TOMATE

Ingredients Amounts Dashi noodles Water 200 ml Combu seaweed ¼ sheet Bonito flakes 1 cup Agar 1 tsp. Gelatin 1 sheet Salt Lemon dressing Lemon, juice of 1 ea. Extra virgin olive oil, Spanish 2 Tbsp. Lemon grass 1 bu. Lemon zest Black pepper Salt Yuzu Soy sauce 1 tsp. Xanthan gum ¼ tsp. Tomato seeds Plum tomatoes 6 ea. Other Lemon thyme Lemon basil Egg yolk Lemon blossoms Lemon leaves

Method 1. For the dashi noodles: Combine the water with the kombu and bring to a boil. Once it

begins to boil, remove the kombu and add the bonito flakes. Cover and let simmer for 20 minutes. Drain and salt to taste. Mix in the agar (you should have 200 milliters of liquid at this point). Bring the mixture to a boil and add the gelatin. Pour the mixture in a shallow pan; it should be no thicker than 1 millimeter thick. Let it chill on a level surface, and keep in the refrigerator for at least an hour. Cover it with plastic wrap so it doesn’t dry out.

2. For the lemon dressing: Mince the lemon grass. Add the lemon zest and then the liquids. At the end, add the xanthan little by little and blend until it forms a stable emulsion.


3. For the tomato seeds: Take a sharp knife and slice off top and bottom of the tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds by slicing through the tomato through the core. Set aside the seeds. Your aim is to keep the seeds and their surrounding gel intact. Repeat with remaining tomatoes until you have 12 tomato seed “fillets.”

4. To finish: With the aid of a pastry cutter, cut the dashi gelatin into tagliatelle shapes. Place them on the base of the plate. Drizzle with the lemon dressing. Top with a tomato seed “fillet,” the egg yolk, and a dollop of caviar. Decorate with fresh herbs. Serve at room temperature.




LIGHTBULB OF FLAVOR BOMBILLA DE SABOR

Yield: 6 portions Ingredients Amounts Lightbulb Isomalt 8 oz. Orange powder Oranges, zest of 5 ea. Water 1 cup Sugar 1 cup Salt powder Salt Other Cumin

Method 1. For the lightbulb: Over low heat, melt the isomalt until it dissolves completely. It is

important that you not allow it to boil, otherwise it will absorb more moisture when it cools. Lower the temperature and cool the isomalt to 156° and begin blowing the globes.

2. For the orange powder: In a large saucepan, cover the zest with cold water. Bring to a boil over high heat. Once boiling, remove the zest from the heat and drain. Repeat 2 more times. In a separate pan, combine the cup of sugar and cup of water. Bring to a boil. Lower heat and simmer until the mixture becomes syrupy. Add the blanched zest to the syrup. Over high heat, bring the zest syrup mixture to 241°. Remove the zest and drain. Lay out flat and allow to cool. Once cooled, grind the zest into a powder using a blender or coffee grinder.

3. For the salt powder: Crush the salt into a powder using a mortar and pestle or coffee grinder.

4. To finish: Place the lightbulb on the lighted lightbulb plate. Sprinkle with the orange powder, salt powder and cumin.

Note: This dish uses 6 intermittent light bulbs. These are available at most drugstores. The dish also uses 6 light bulb plates, which can be purchased at MOMA.

Recipe credit: José Andrés, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



OYSTERS WITH LEMON OSTRAS CON LIMON

Ingredients Amounts Purée of lemon Lemons, large 6 ea. Water 1 l Sugar 40 g Lemon gelatin oysters Water 150 ml Lemon juice 50 Citras 1/8 Sugar 1 Tbsp. Kappa ½ tsp. Oysters 4 ea. Lemon cream Confit of lemon pulp 150 g Cream 50 g Butter 15 g Lemon juice 25 g Sugar 10 g Water 15 g Lemon zest Trout roe and mango ravioli Trout roe Mango 1 ea. Seaweed salt Dried nori seaweed Sweet seaweed Sea salt Lemon salad Lemon segments Fennel leaves Lemon blossoms Lemon leaves Fresh chervil Extra virgin olive oil, Spanish Lemon juice Salt


Other Glass dome Lemon oil Lemon zest

Method 1. For the purée of lemon: Carefully remove the zest of the lemon with a peeler. Cut the

lemon into quarters and carefully separate the pulp from the white pith. Blanch the pith 3 times. Drain and cook with the water and sugar for 30 minutes.

2. For the lemon gelatin oysters: Boil the water with Kappa, Citras, and sugar. Remove from the flame and let cool to 70°C. Add the lemon juice. Let the mixture cool to 30°C. Dip the oysters into the mixture so they begin to get a coating of the lemon gelatin. Keep dipping until the oysters have a 2mm thick coating.

3. Macerate the lemon peel with 50 grams of water, 50 grams of sugar, and 25 grams of lemon juice for 24 hours.

4. For the lemon cream: Heat the cream and the butter together. Dissolve the sugar in the water and blend with the lemon zest using a hand blender. Add the hot cream and butter to the sugar mixture. Blend. Using a microplane, zest the 2 lemons and add to the mixture. Allow to cool. Place in a pastry bag.

5. For the trout roe and mango ravioli: Peel the mango. Using a mandolin cut it into thin sheets, as thin as possible. Place a small amount of trout roe in the center of each mango slice. Fold to create a square ravioli. Store on a plate that has been greased with vegetable oil, something neutral.

6. For the seaweed salt: Cut the algae and nori as fine as possible. Mix with salt. 7. For the lemon salad: In a bowl, mix all the herbs and flowers. Dress with a little

Spanish olive oil, salt, and lemon juice. 8. To finish: Form a circle of lemon purée on the base of the plate. Mentally divide the

plate into 2 zones. Place an oyster in each zone, on top of the purée. Between the oysters, place the ravioli. Sprinkle with some of the seaweed salt. Place some salad between the oysters and ravioli. Place a few drops of lemon oil in the dome and cover the plate. When the dome is removed the aroma of the lemon oil will be released.




SALT AND CLEMENTINE AIR MARGARITA MARGARITA CON AIRE DE SAL Y CLEMENTINAS

Ingredients Amounts Cocktail Tequila 2 oz. Triple Sec 1 oz. Sour mix 1 oz. Salt and clementine air Clementine juice 1 cup Water 3 cups Salt 2 Tbsp. Soy lecithin ½ tsp.

Method 1. For the cocktail: Combine all the ingredients in a shaker with ice and shake well.

Strain the liquid into a martini glass. 2. For the salt and clementine air: Combine all ingredients and blend with a hand blender

until a good quantity of froth is produced. Scoop the froth or air off the surface of the liquid and place it on top of the drink in the martini glass. Garnish the cocktail with lime zest.




COLD MUSSEL ESCABECHE WITH VINEGAR AND PIMENTÓN MEJILLONES EN ESCABECHE

Yield: 4 portions Ingredients Amounts Prince Edward island mussels, 1 lb. cleaned thoroughly Extra virgin olive oil, Spanish ½ cup Garlic cloves 3 ea. Orange, zest of, removed with a peeler ¼ ea. Pimentón (Spanish sweet paprika) ½ Tbsp. Sherry vinegar ¼ cup Black peppercorns ½ tsp. Fresh rosemary 1 sprig Fresh thyme 1 sprig Bay leaf 1 ea. Salt ¼ tsp.

Method 1. Bring 1 quart of water to a boil in a large pot. Place 10 mussels in a sieve and

immerse it in the boiling water for 5 seconds, or just until the mussel shells open. Take the mussels out of the sieve and put them in a colander. Position a plate under the colander to catch the juices that will emerge from the mussels. Repeat until you have cooked all the mussels.

2. Take the mussels out of the colander, open them, and remove the flesh, being careful to keep them whole. Set them aside. Strain the water that has collected under the colander and place it in a small pan over medium heat. Cook until the mussel water is reduced to around ¼ cup, about 2 minutes. Set aside.

3. Heat the olive oil in a small sauté pan over medium heat. Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife. Add the split garlic to the oil and brown it on all sides, about 2 minutes.

4. Remove the pan from the heat and add the reduced mussel water, orange zest, pimentón, vinegar, peppercorns, rosemary, thyme, bay leaf, and salt. Allow the escabeche to cool to room temperature, then pour it over the mussels. This dish usually tastes even better the day after you cook it.

Note: This tapa is one of those dishes that you’ll find in most bars in Spain, made with canned mussels. But don’t fool yourself. Sometimes those cans are very expensive, filled with the highest-quality mussels that have been perfectly cooked. Here we’re re-creating a very popular tapa right at home, without opening an expensive Spanish can.


Tip: By scalding the mussels for a mere few seconds, you cook them just enough to be edible but not so much that they become chewy. This technique can be used for any bivalves.


Served at the World Marketplace on Friday, Nov. 3, 2006.


CONFIT OF PIQUILLO PEPPERS IN THEIR OWN JUICES PIMIENTOS DEL PIQUILLO CONFITADOS

Yield: 1 cup Ingredients Amounts Piquillo peppers (Spanish 25 ea. wood-roasted sweet peppers); or one 13 oz. can Sugar 1 tsp. Garlic cloves, peeled 2 ea. Salt to taste Spanish extra virgin olive oil 1 cup

Method 1. Heat the oven to 250°F. 2. Place 5 of the peppers in a small bowl, along with the sugar and 2 tablespoons of

water. Use a hand blender to purée them well. 3. Arrange half of the remaining peppers in 1 layer in an 8-inch terra cotta or ceramic

casserole (this works best when the peppers don’t overlap). Spoon half of the pepper purée on top, and smooth it out with the back of the spoon. Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife.

4. Scatter the garlic over the purée, and sprinkle with salt to taste. Make another layer of peppers, and cover with the remainder of the purée. Salt again.

5. Cover the peppers with the oil. Bake in the oven for 1½ hours, until they are completely tender. Remove, allow to cool to room temperature, and serve.

Note: Piquillo peppers cooked this way are easy, fast, and unbelievably delicious. They can be enjoyed alone on a plate, on a slice of bread, or as a garnish with fish or meat. This is a traditional side dish in the steakhouses of northern Spain. Tip: To cook this dish successfully, you need more oil than you’ll eat. Keep the leftover oil for dressings or for sautéing another dish later. The oil becomes infused with the pepper, and the taste is wonderful.


Presented at the World Marketplace on Saturday, Nov. 4, 2006.


ENSALADILLA RUSA

Ingredients Amounts Potatoes 15 ea. Carrots 8 ea. Peas 4 cups Spanish parsley, chopped 1 cup Eggs, hard boiled 20 ea. Salt Pepper Mayonesa (recipe follows) Tuna in olive oil

Method 1. Boil potatoes and carrots, in separate pots, until very tender. 2. Remove from water and allow to cool naturally (never cool potatoes or carrots in

refrigerator). 3. Cut potatoes and carrots in ½-inch dice. 4. Fold in peas and parsley. 5. Peel and dice hard boiled eggs. Add to mixture. Season with salt and pepper. 6. Add homemade mayonesa and tuna. Serve. Note: Never refrigerate. Salt and pepper to taste. For each 3 quarts of mix add 3 cups of tuna in olive oil plus 3 cups of mayonesa. For each 1½ quarts of mix add 1½ cups of tuna in olive oil plus 1½ cups mayonesa.


Presented at the World Marketplace on Friday, Nov. 3, 2006.


MAYONESA

Ingredients Amounts Olive oil 1 gal. Egg 8 ea. Water 1 cup Lemon juice ½ cup Salt 2 Tbsp.

Method 1. Put water, lemon juice, and salt in a container with 2 cups of olive oil and the eggs. 2. Add slowly the oil until emulsified. If it gets too thick add more water.




ACEITUNAS RELLENAS DE ANCHOAS Y PIMIENTOS DE PIQUILLO

Ingredients Amounts Green olives, pitted 4 ea. Piquillo, confited 1 ea. Anchovies 1 ea. Garnish Sea salt Olive oil

Method 1. Make a slit in one half of the olive. 2. Cut anchovy in 4 pieces. 3. Cut 4 julienne slices of piquillo. 4. Stuff each olive with a piece of anchovy and piquillo. 5. Skewer together.


Presented at the World Marketplace on Thursday, Nov. 2, 2006.


GREEN OLIVES FILLED WITH PIQUILLO PEPPERS AND ANCHOVY

ACEITUNAS VERDES RELLENAS DE PIMIENTO Y ANCHOA Yield: 4 portions

Ingredients Amounts Green olives, extra large, unpitted 8 ea. Anchovy fillets, oil packed 4 ea. Piquillo peppers 2 ea. Garlic clove, unpeeled 1 ea. Extra virgin olive oil, Spanish 3 Tbsp. Orange, zest of, grated ½ ea. Sherry vinegar 1 Tbsp. Sea salt to taste

Method 1. Using the flat side of a knife, press each olive until the pit pops out, being careful not

to split the olive in half. Cut the anchovy fillets lengthwise to create 8 long slices, and cut the piquillo peppers into eight ½-inch wide strips.

2. Place 1 anchovy slice and 1 pepper strip in each olive. You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.

3. Split open the garlic clove by placing it on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife.

4. In a small bowl, mix the garlic, olive oil, orange zest, and vinegar. Place the stuffed olives in the dressing and allow them to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange them on a plate, with toothpicks for serving.

Note: There’s no better tapa than a good stuffed olive. But the ones you usually find in the supermarket are filled with poor-quality pepper and even poorer anchovy. One of the best appetizers for a lunch or dinner is to take a good olive and stuff it with the real thing. Simple ingredients prepared in a simple way—that’s the best way to take your everyday cooking to a higher level. Tip: Buy unpitted olives for this dish. It’s more work for you, but the olives are usually better quality and have meatier flesh. Piquillo peppers come in 8-ounce (or larger) jars. They are available at specialty markets and on the Internet.


Served at lunch on Friday, Nov. 3, 2006.


ORIOL BALAGUER ORIOL BALAGUER is the pastry chef/owner of Estudi Xocolata (the Chocolate Studio), in Barcelona, Spain. Chef Balaguer trained under the legendary Michelin three-star chefs Martin Berasategui at Restaurant Martin Berasategui and Ferran and Albert Adrià at El Bulli. Among other honors, Chef Balaguer has been named “Best Catalonian Baker,” “Best Spanish Baker,” and “Best Spanish Restaurant Baker.” Chef Balaguer owns a shop in Tokyo, and is the author of La Cocina de los Postres. (Barcelona, Spain)


LEMON PIE

Ingredients Amounts Meringue ice cream Egg whites 300 g Sugar 200 g Lemon juice 30 g Lemon cream Lemon juice, freshly squeezed 600 g Sugar 500 g Eggs 300 g Egg yolks 300 g Lemon rinds 30 g Streusel couscous All-purpose flour 100 g Almond powder 100 g Brown sugar 100 g Butter 100 g Vanilla, coffee, aniseed 1 Tbsp. Crue juice Mineral water 500 g Sugar 100 g Cocoa crue 50 g Pectin 3 g

Method 1. For the meringue ice cream: Mix the egg whites with the sugar and whisk lightly until

the sugar dissolves. Add the juice and freeze in the ice cream maker at -20°C. Blend. 2. For the lemon cream: Mix all ingredients together and cook in a bain marie until

completely thick (82°C). Strain through a fine-mesh sieve and then blend in a mixer to obtain a perfect texture.

3. For the couscous: Mix the solids and slowly add the softened butter. Refrigerate for 2 hours at 4°C. Grate with a microplane and cook until brown at 150°C, about 20 minutes.

4. For the crue juice: Marinate all cold ingredients for 3 days. Strain. The idea of a cold marinade is to obtain all the genuine flavors and aromas, while avoiding all the unpleasant substances of each infusion.

5. For the assembly: Place the orange reduction in a circle on a plate. In the middle mound the lemon cream. On top of the cream place the couscous in a volcano shape, and finish with a quenelle of meringue ice cream.

Recipe credit: Oriol Balaguer, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop V B on Friday, Nov. 3, 2006.


OIL BONBON

Ingredients Amounts Liquid cream 2700 g Glucose 525 g Invert sugar 160 g 0.1° DAURO virgin olive oil 3900 g White chocolate (31%cocoa) 6025 g

Method 1. Boil the cream and sugar. Invert. Chill to 80°C and pour over the couverture

chocolate and emulsify. Add the oil and emulsify again. 2. For the assembly: Spray half the bonbon gold.




SPHERICAL EGGS

Ingredients Amounts White chocolate (31% cocoa) 1000 g

Method 1. Once the chocolate has been tempered, make half chocolate spheres. 2. Stick the spheres together and mold into an egg shape with different size spheres. 3. Stick on a square base that rotates. 4. Spray with edible white paint.




OIL, ORANGE, AND PEDRO XIMÉNEZ

Ingredients Amounts Orange sorbet Orange juice 400 g Atomized glucose 240 g Sugar 400 g Dextrose 60 g Fructodan stabilizer 9 g Orange juice 1900 g Lemon juice 30 g Pedro Ximénez gelatin Pedro Ximénez 1927 200 g Gelatin 2.5 g Honey gelatin Water 250 g Honey 200 g Gelatin sheets 4 g Lemon confit Sugar 250 g Water 500 g Glucose 50 g Lemons 3 ea. Maldon sea salt 0.1° acidity “Dauro/abbae” virgin olive oil Balsamic vinegar reduction Balsamic vinegar 500 Glucose 50 g Sugar 50 g

Method 1. For the orange sorbet: Warm the juice. Add the atomized glucose and the dextrose.

Add the sugar with the stabilizer and bring to the boil. Set aside to cool and mature for 4 hours. Add the orange and lemon juices and blend.

2. For the gelatin: Heat a small amount of the Pedro Ximénez to melt the soaked and drained gelatin sheets. Mix in the remaining Pedro Ximénez, strain, and chill.

3. For the honey gelatin: Caramelize the honey and deglaze with the hot water. Add the soaked and strained gelatin sheets, strain, and chill.


4. For the lemon confit: Brunoise the lemon rind and confit on a low heat with the sugar, water, and glucose mixture. The final texture should be al dente; you should be able to notice the texture of the lemon rind.

5. For the vinegar reduction: Mix the sugar, glucose, and vinegar, and reduce on low heat until obtaining a reduction texture (the glucose is to delay the crystallization of the reductions).

6. For the assembly: Place a circle of vinegar reduction on a plate. In the center place the diced lemon and at each side 2 pieces of gelatin. Pour the oil on top and finish with the orange sorbet and the Maldon sea salt.

Recipe credit: Oriol Balaguer, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session IV on Friday, Nov. 3, 2006.


TERESA BARRENECHEA TERESA BARRENECHEA is a chef and cookbook author. Her books include The Cuisines of Spain: Exploring Regional Home Cooking and The Basque Table, which was awarded the National Gastronomy Prize in Spain in 1998. Previously, for 13 years Chef Barrenechea was the chef/owner of Marichu restaurant in New York, one of the city’s top traditional Spanish restaurants. (Madrid, Spain)


MADRID-STYLE CHICKPEA, MEAT, AND VEGETABLE STEW COCIDO MADRILEÑO

Yield: 6 portions Ingredients Amounts

Dried chickpeas 1 lb. Meats Boneless beef shank, round, or chuck, 1 lb. in 1 piece Stewing hen, or 1 small chicken, about ½ ea. 2 lb., quartered Fatback or bacon, in 1 piece ½ lb. Soup bones, small, preferably 2 ea. marrowbones Ham bone, small (optional) 1 ea. Chorizo, 3 oz. 3 ea. Morcilla, 3 oz. 3 ea. Salt 1½ tsp. Vegetables Water 8 cups Salt Carrots, peeled and halved crosswise 3 ea. Russet potatoes, peeled and halved 3 ea. crosswise Green cabbage, coarsely chopped 1 head Angel hair pasta, broken up (optional) 1 cup Olive oil 6 Tbsp. Garlic cloves, thinly sliced 2 ea. Tomato Sauce (recipe follows) 2 cups Country-style bread or baguette slices, toasted, if using marrowbones

Method 1. Rinse the chickpeas in a colander under cold running water. Place in a bowl, add

water to cover by 3 inches, and let soak for at least 8 hours or overnight. 2. For meats: In a large stockpot, combine the beef, stewing hen, fatback, soup bones,

and ham bone with water to cover by 3 inches. Bring to a boil over high heat, boil for 10 minutes, and then skim the foam from the surface.


3. Drain the chickpeas and wrap them in a cheesecloth pouch tied with kitchen string (to make it easier to retrieve them for serving later). Add the chickpeas to the stockpot holding the meats.

4. Cover, decrease the heat to medium-low, and simmer gently for about 1½ hours. Skim the foam from the surface every 30 minutes and add more water if necessary to keep the ingredients covered at all times.

5. Add the sausages and salt, decrease the heat to low, and cook for 30 minutes longer, or until the sausages are fork-tender. At this point, the chickpeas and the meats should be done.

6. Just before the chickpeas and meats are ready, cook the vegetables. 7. For vegetables: In another stockpot or large saucepan, bring the water to a boil over

high heat and then salt it lightly. Add the carrots, potatoes, and cabbage, decrease the heat to medium, and cook for 30 minutes, or until the carrots and potatoes are fork-tender.

8. When the meats and chickpeas are ready, retrieve the cheesecloth pouch of chickpeas and set aside; keep warm.

9. Lift out the beef, hen, fatback, soup bones, ham bone, and sausages and set aside; keep warm. Pour the broth through a fine-mesh sieve placed over a clean saucepan.

10. Bring the broth to a boil over high heat and add the pasta, if using. Boil for about 5 minutes, or until the pasta is tender. Remove from the heat and keep warm.

11. When the vegetables are ready, drain them into a sieve or colander. Place the carrots and potatoes on a warmed platter and keep warm. Squeeze the cabbage thoroughly to eliminate any excess liquid.

12. In a sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes, or until golden. Add the cabbage and turn several times in the oil and garlic to heat through and blend the flavors. Transfer the cabbage to the platter holding the carrots and potatoes.

13. In a saucepan, heat the tomato sauce over medium heat until hot. Transfer to a serving bowl and keep warm.

14. Cut all the meats and sausages into pieces and arrange on a warmed serving platter. If the soup bones contain marrow, removed the marrow, spread it on the toasted bread, sprinkle with salt, and keep warm; otherwise, discard the bones. If you have used the ham bone, cut the meat from the bone and add it to the platter.

15. Remove the chickpeas from the cheesecloth pouch and add them to the vegetable platter.

16. Serve the broth with pasta as the first course, reheating it if it has cooled. Serve the chickpeas, cabbage, potatoes, and carrots with the tomato sauce on the side as the second course. Serve the meats and sausages and the marrow-topped toast as the third course.

Note: The cocido has its origin in the much older olla podrida, a stew containing legumes, meats, and sausages that was cooked for long hours over low heat. Adafina, the equivalent Sephardic dish popular in every Jewish quarter in Spain, is cooked at the lowest heat all Friday night until dawn on Saturday, so the dish is ready for the Sabbath. Though undeniably humble in origin, cocidos gained respectability during the years the Hapsburgs ruled Spain, when aristocrats and peasants alike were drawn to these


bountiful dishes. Today, Madrid offers a long list of prominent establishments that prepare excellent cocidos. My favorite, the legendary restaurant Lhardy, is steps away from Puerta del Sol, at the heart of the city. Its dining room is on the second floor, above its delicatessen, where you can also enjoy a wonderful consommé-like caldo made from the broth of the cocidos served in the dining room. Some Madrileños add a pelota, a large dumpling made of ground pork or beef, or of bread crumbs, garlic, parsley, and egg, to their cocidos. It is slipped into the pot toward the end of cooking. As noted earlier, cocidos are traditionally served in three courses, usually with the broth first, followed by the chickpeas and vegetables, and then finally the meats. You may alter the order, of course, if you like.

Recipe credit: Teresa Barrenchea, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshops IV A and IV B on Friday, Nov. 3, 2006


TOMATO SAUCE SALSA DE TOMATE

Yield: 3 cups Ingredients Amounts Olive oil 1 cup Yellow onions, large (about 1 lb.), 1½ cups finely chopped Whole tomatoes, 28 oz. can, with juice 1 ea. Water 1¼ cups Salt, plus more if needed 1½ tsp. Sugar 1½ Tbsp.

Method 1. In a large sauté pan, heat the olive oil over medium heat. Add the onions and sauté,

stirring often, for about 15 minutes, or until golden. 2. Add the tomatoes with their juice, water, salt, and sugar and bring to a boil.

Decrease the heat to low and simmer uncovered, stirring occasionally, for about 1½ hours, or until very soft and almost puréelike.

3. Remove the sauce from the heat and let cool slightly. Pass the sauce through a food mill fitted with the medium plate held over a bowl. Taste and adjust the seasoning with salt.

4. If not using immediately, let cool, cover, and store in the refrigerator for up to 1 week.

Note: My life would not be the same without a large container of salsa de tomate always in the refrigerator. With it on hand, I can put together a dish in no time. For example, I combine it with mussels or pasta or serve it with fried eggs. I am not embarrassed to admit that there is no better tomato sauce than the one that Fina, our family’s guardian angel, has been perfecting over the years she has lived with us. I taught her to cook all our favorite dishes and, of course, my salsa de tomate. She has been slowly diverging from the original recipe ever since.


Presented at Seminar VII A and Kitchen Workshops IV A and IV B on Friday, Nov. 3, 2006.


BROILED SCALLOPS VIEIRAS EN SU CONCHA

Yield: 4 portions Ingredients Amounts Olive oil 6 Tbsp. Yellow onion, finely chopped 1 ea. Garlic clove, finely chopped 1 ea. Sweet pimentón or paprika 1 Tbsp. Dry white wine ½ cup Tomato Sauce (see previous recipe) 2 Tbsp. Salt ½ tsp. Black pepper, freshly ground ½ tsp. Sea scallops, quartered, or 1 lb. whole bay scallops Fine dried bread crumbs 2 Tbsp. Flat-leaf parsley, chopped 1 Tbsp.

Method 1. In a sauté pan, heat the olive oil over medium heat. Add the onion and garlic and

sauté for 5 minutes, or until soft. 2. Decrease the heat to low and add the pimentón, stirring to prevent it from burning. 3. Add the wine and cook for about 10 minutes, or until it evaporates. Add the tomato

sauce, salt, and pepper, and mix well with the rest of the ingredients. Cook for 2 minutes, or until heated through. Taste and adjust the seasoning with salt and pepper.

4. Preheat the broiler. Have ready 8 sea scallop shells or at least 16 bay scallop shells. 5. Fill a saucepan two-thirds full with water and bring to a boil. Add the scallops,

remove from the heat, and let the scallops sit in the hot water for 5 minutes, or until just opaque throughout. Drain well.

6. Arrange the shells in a rimmed baking sheet. Spoon an equal amount of scallops into each shell.

7. Spoon the tomato mixture evenly over the scallops. Sprinkle with the bread crumbs and then the parsley. Slip under the broiler and broil for 2 to 3 minutes, or until the tops are golden. Serve immediately.

Note: Scallops are common in Galicia and are typically sold in the shell. In the United States, scallops in the shell are far less common, but you can buy just the shells at many cookware shops. If you can’t find the shells, use your favorite small flameproof ramekins.


Presented at Seminar VII A on Friday, Nov. 3, 2006.


COLD ALMOND AND GARLIC SOUP AJO BLANCO

Yield: 6 portions Ingredients Amounts Garlic cloves, coarsely chopped 2 ea. Blanched almonds 1½ cups Country-style bread roll, day-old, 1 ea. about 3 oz., torn into pieces and soaked in 1 cup water for 10 minutes; or 1 fresh roll, torn into pieces Salt 1½ tsp. Sherry vinegar 6 Tbsp. Extra virgin olive oil ½ cup Water 4 cups Green grapes, seeded and halved, 12 ea. for garnish Sliced almonds, toasted ½ cup

Method 1. In a blender, process the garlic until puréed. Add the blanched almonds and process

until finely ground. Add the soaked bread and any remaining water (or the fresh bread), salt, vinegar, and olive oil, and blend for 2 minutes, or until a smooth paste forms. Add the water and blend for 2 minutes longer, or until smooth. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.

2. Just before serving, stir the soup well, reaching to the bottom of the bowl. Taste and adjust seasoning with salt.

3. Ladle into chilled soup plates, garnish with the grapes and toasted almonds, and serve.

Note: Also known as white gazpacho, ajo blanco is a perfect cold summer soup: easy to make, healthful, and distinctive. The Arabs who ruled Andalusia for almost 800 years introduced almonds to the Iberian Peninsula, and this dish probably originated with their reign. Though highly popular in Andalusia, it is little known in the rest of Spain and virtually unknown in the United States. I serve it garnished with grapes, but thin apple slices are also common.


Presented at Seminar VII A on Friday, Nov. 3, 2006.


CÁNDIDO LÓPEZ CUERDO CÁNDIDO LÓPEZ CUERDO is the chef of Mesón de Cándido in Segovia, Spain. Chef Cuerdo began working in his family’s historic restaurant at the age of 15; he eventually became an attorney. He also manages the Cándido Mesonero Mayor de Castilla Foundation, which honors gastronomic innovation, social-minded endeavors, and the promotion of Castile-Leon, and was created to mark the centenary of the birth of his legendary grandfather, Cándido, “Mesonero Mayor de Castilla.” (Segovia, Spain)


SUCKLING PIG CHEEKS WITH SOY SAUCE AND POTATO CREAM

Ingredients Amounts Suckling pig cheeks 2 lb. Serrano ham bone 1 ea. Onion, chopped 1 ea. Garlic clove, chopped 1 ea. Soy sauce 1/8 qt. Sake 1/8 qt. Olive oil 1/8 qt. Potato cream Potatoes 9 oz. Butter 9 oz. Rosemary or parsley, chopped

Method 1. Boil the cheeks in water with salt, a drizzle of olive oil, and the Serrano ham bone for

about 90 minutes. 2. Strain the cheeks, slice, and reserve. 3. Sauté the onion and garlic in olive oil. Add the suckling pig cheeks, sake, and soy

sauce. 4. Reduce 10 minutes. Season if necessary. 5. For the potato cream: Peel the potatoes and boil in enough water to make them tender. 6. Blend with the Thermomix, adding the butter to make a very fine cream. 7. For presentation: In the middle of a dish, put 2 spoonfuls of potato cream. Top with

the suckling pig cheeks and a drizzle of the jus. 8. Finish with some rosemary or parsley.

Recipe credit: Cándido López Cuerdo, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshops IV A and IV B on Friday, Nov. 3, 2006


MANOLO DE LA OSA MANOLO DE LA OSA is the chef of Las Rejas in Las Pedroñeras, Spain, which holds one Michelin star. Inspired by the food his mother and grandmother cooked for local weddings, Chef de la Osa studied at Vid School in Madrid before returning to his hometown and opening an eight-table restaurant specializing in authentic regional cuisine. He was honored with the “Best Chef” award from the Spanish Gastronomic Association. (Cuenca, Spain)


LAMB CONFIT COOKED IN SHEEP’S MILK WITH HERBS, SPICES, AND VANILLA

Ingredients Amounts Baby lamb kidneys 4 ea. Sheep’s milk 2 l Sage Mint Basil Rosemary Thyme Cinnamon Vanilla Clove Coffee Salt Pepper Sunflower oil

Method 1. Place the lamb on a baking tray and season with salt and pepper. Add the herbs,

spices, and flavorings. Cover with the sheep’s milk and a dash of sunflower oil. 2. Cover with foil and bake for 2 hours in a 160° oven. Drain the lamb and sauté until

golden. Cook for another 10 minutes. Add the sauce and garnish.

Recipe credit: Manolo de la Osa, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop III B on Friday, Nov. 3, 2006.


SHEPHERD-STYLE MIGAS WITH MARINATED SARDINES, RED GRAPE JUICE,

AND MARINATED BACON

Ingredients Amounts Bread, day-old 100 g White wine Ham, diced 50 g Chorizo 50 g White pancetta bacon 25 g Sugar 600 g Rock salt 400 g Red Spanish grapes 1 kg Sardine fillets 250 g

Method 1. Soak the day-old bread in white wine. 2. Sauté the bread with the diced ham, chorizo, and white pancetta bacon until golden.

When cooked crispy, remove from heat and set aside. 3. Marinate the sardine fillets in a mixture of the sugar and rock salt for 1 hour. Set

aside. 4. Mix the red Spanish grapes with some sage and basil leaves. Set aside. 5. For the assembly: Place a few spoonfuls of the warm, crispy bread crumbs into a deep

dish, followed by roughly half the marinated sardine fillets. Top with a slice of fried bacon and pour the wine juice over the top.

Recipe credit: Manolo de la Osa, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III B on Friday, Nov. 3, 2006.


LAS PEDROÑERAS HOT GARLIC SOUP

Ingredients Amounts Smoked black pudding 1 piece Bay leaf 1 ea. Cut of ham (and another of fat) 1 ea. Choricero pepper 1 ea. Sun-dried tomatoes 2 ea. Sweet paprika 1 spoonful White stock 1 l Fried tomato sauce 3 spoonfuls Garlic head 1 ea. Olive oil (0.4% acidity) Garnish Bread, sliced Garlic, shaved Ham, diced Egg poached in stock (one per person)

Method 1. Sauté the bay leaf with half the head of garlic crushed in olive oil. Add the ham and

smoked black pudding. 2. Once golden, add the sweet paprika and fried tomato sauce. Sauté for a few seconds

and cover with the stock. Add the choricero pepper and sun-dried tomatoes and leave to cook. Bring to a boil, add the roasted garlic, and allow to reduce.

3. Cut the bread slices and toast under a grill. Rub with garlic and dice. Fry the diced ham and garlic shavings.

4. Serve piping hot with a poached egg and other garnish ingredients.


Presented at Kitchen Workshop III B on Friday, Nov. 3, 2006.


SMOKED COD STEW WITH CAVIAR

Ingredients Amounts Smoked cod 250 g Desalted cod 150 g Leek, white part only 400 g Potatoes, roughly chopped 300 g Garlic cloves 6 ea. Fresh spring onion 200 g Confit of mushroom oil 1 dl Olive oil 1 dl Chicken stock 2 l Cream ½ l Herring roe 1 Tbsp. Green parsley oil 1 Tbsp.

Method 1. Sauté the garlic, leek, and spring onion in olive oil. Add the potatoes, followed by

the smoked and desalted cod. Poach well without coloring the flesh. Add the stock and cook until potatoes are fork-tender.

2. Remove from heat and add the cream. Leave to stand for a few minutes. Place in the Thermomix and drizzle in the mushroom oil. Salt lightly. Pass through a fine sieve and allow to cool.

3. For the assembly: Place a spoonful of the stew into a small glass or container along with a few drops of parsley oil and a teaspoonful of caviar. Decorate with chervil.

Recipe credit: Manolo de la Osa, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III on Saturday, Nov. 4, 2006.


OYSTERS IN PUMPKIN CREAM WITH CITRUS FRUIT, GINGER, AND SZECHUAN PEPPER

Ingredients Amounts Pumpkin 500 g Orange 1 ea. Oysters (with juice) 8 ea. Gelatin 1 sheet Saffron 1 spoonful Herbs (chervil, sage, chive) Ginger 20 g Szechuan pepper

Method 1. Oven-roast the pumpkin until tender. Blend with blanched orange peel and allow to

cool. 2. Open the oysters. With their juice, the saffron, and gelatin make a gelatinous stock. 3. Cover the oysters with the stock. Add the herbs, ginger, and Szechuan pepper.


Presented at Seminar III on Saturday, Nov. 4, 2006.


ROBERT DEL GRANDE ROBERT DEL GRANDE is the executive chef and owner of Café Annie and partner in the Schiller-Del Grande Restaurant Group. He received his undergraduate degree in biology and chemistry from the University of San Francisco and his Ph.D. in biochemistry from the University of California at Riverside. Chef Del Grande joined Café Annie in 1981 and was instrumental in the development of Southwest cooking in America. He has received a James Beard Award for Best Chef, Southwest region, and been inducted into Who’s Who in American Cooking. (Houston, TX)


SALSA DE PASITAS ROJAS

Yield: 3 cups Ingredients Amounts

Almonds, toasted or smoked 2 oz. Garlic cloves 2 oz. Raisins or raisin paste 3 oz. Black olives 2 oz. Pasilla or ancho chiles 2 ea. Lemon, rind of ¼ ea. Extra virgin olive oil 1 cup White anchovies, marinated 2 ea. Chicken broth 1 cup Balsamic vinegar 1 Tbsp. Salt 2 tsp.

Method 1. Combine the garlic cloves, almonds, raisins, olives, chiles, lemon rind, and extra

virgin olive oil in a sauce pot. Heat the oil until the ingredients lightly fry (oil temperature approximately 250°F). Cook the ingredients until the garlic cloves are light brown and have softened, and the raisins begin to puff. Add the white anchovies. Remove from heat and allow to cool to room temperature.

2. Transfer the cooked mixture with the oil to a food processor. Process until smooth. 3. With the food processor running, pour the chicken stock and vinegar into the

ground mixture and process until smooth. Add the salt. Blend until smooth. Adjust seasonings and refrigerate.

Recipe credit: Robert Del Grande, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III B on Friday, Nov. 3, 2006.


SALSA DE PASITAS VERDES

Yield: 3 cups Ingredients Amounts

Pumpkin seeds 2 oz. White almonds 2 oz. Golden raisins 2 oz. Garlic cloves 1½ oz Extra virgin olive oil 1 cup Lemon, rind of ¼ ea. Serrano chile, charred and peeled 2 ea. Poblano chiles, charred, peeled, 1 ea. and seeded White anchovies 4 ea. Fish or chicken stock 1 cup Italian parsley 1½ oz Tarragon leaves 2 Tbsp. Lemon juice 1 Tbsp. Salt 2 tsp.

Method 1. Combine the pumpkin seeds, almonds, raisins, garlic cloves, olive oil, and lemon

rind in a sauce pot. Heat the oil until the ingredients lightly fry (oil temperature approximately 250°F). Cook the ingredients until the garlic cloves are light brown and have softened and the raisins begin to puff. Add the poblano and serrano chiles and the white anchovies. Remove from heat and allow to cool to room temperature.

2. Transfer the cooked mixture with the oil to a food processor. Process until smooth. 3. Combine the fish stock, parsley, and tarragon in a blender and purée until well

blended. 4. With the food processor running, pour the blended fish stock into the ground

mixture and process until smooth. Add the lemon juice and salt. Blend until smooth. Adjust seasonings and refrigerate.

Recipe credit: Robert Del Grande, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III B on Friday, Nov. 3, 2006.


JOAQUÍN FELIPE JOAQUÍN FELIPE is the chef of the Europa Decó restaurant at the Urban hotel in Madrid, Spain. Chef Felipe began his career studying under Chef Luis Irizar, and later became head of the kitchen at the Catering Paradís Madrid. Later he moved on to the Madrilenian restaurant El Chaflán and the Hotel Real Villa, where he began to study tuna and codfish. In 2005 he joined the Europa Decó, and has since been awarded the “Best Chef Metropoli Prize.” (Madrid, Spain)


CODIUM SEAWEED STOCK

Ingredients Amounts Seaweed 1 kg Water 1 l Salt

Method 1. Wash the seaweed and vacuum cook with steam at 80°C for 2 hours. Note: Use to boost all types of seafood dishes (soups, creams, mayonnaises, etc.)

Recipe credit: Joaquín Felipe, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop I A on Friday, Nov. 3, 2006.


WHITE ASPARAGUS

Ingredients Amounts White asparagus ½ kg Extra virgin olive oil 150 g Wasabi, powdered 5 g Salt

Method 1. Vacuum cook the asparagus 80°C for 30 minutes. 2. Grind in the blender and emulsify with the oil. Dress with wasabi and salt. 3. Pass through a chinois strainer. Note: May be used as dressing for salads or to accompany fatty fish like the belly cut of the tuna.




SALMOREJO

Ingredients Amounts Ripe tomato 1 kg Extra virgin olive oil, Arbequina 200 g Reserva Jerez vinegar 40 g Salt and pepper

Method 1. Emulsify the tomatoes with the oil and vinegar. Correct seasoning, if necessary, with

salt and pepper. 2. Pass through a chinois strainer. Note: This is a very versatile sauce, as it may be served on its own or accompanying poultry, fish, etc.




SEA URCHINS

Ingredients Amounts Fresh sea urchins 100 g Extra virgin olive oil, Arbequina type 20 g

Method 1. Dress the sea urchins with the oil. Note: The flavor may be boosted with rock fish.




SPICY STOCKFISH STOCK

Ingredients Amounts Stockfish 1 ea. Chiles 2 ea. Onion 1 ea. Tomatoes 2 ea. Leek 1 ea. Carrots 2 ea. Salt and pepper

Method 1. Cook in a pressure cooker for an hour from when the valve comes up. 2. Strain and taste for salt. Note: This is a good accompaniment to cod dishes.




SEAFOOD SALAD OF RED TUNA TORO WITH CAVIAR

Yield: 5 portions Ingredients Amounts Tosaka seaweed 300 g Soya beans 100 g Potatoes, peeled, 2” x 2” dice 500 g White asparagus 1 can Wasabi 5 g Red tuna toro, belly cut 200 g Caviar 1 Tbsp. Salt and pepper Extra virgin olive oil, Arbequina type Ostrich egg yolk, cooked at 65° for 5 hours

Method 1. Leave the seaweed to desalinate in fresh water. 2. Whiten the beans in boiling water. Remove from water, let cool, and shell. 3. Poach the potato in oil. 4. Emulsify the asparagus in a blender with the wasabi and a little oil. 5. Prepare the toro: First freeze it slightly, then cut it with a meat slicer. Place the pieces

of grease-proof paper with olive oil in between each slice; season. 6. For the assembly: Alternate the toro with the potato in a millefeuille manner. Place the

asparagus soup, the seawood, and the toro and potato bites with the beans. Place the ostrich yolk and the caviar on top.

Recipe credit: Joaquín Felipe, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session VII on Friday, Nov. 3, 2006.


SQUID STOCK WITH CITRUS FRUITS

Ingredients Amounts Squid 1 kg Onions 100 g Tomatoes 100 g Carrots 100 g Leeks 100 g Celery 100 g Limes, rind of, grated 3 ea. Salt and pepper

Method 1. Toast the cleaned squid with the washed and chopped vegetables until golden

brown. 2. Combine 3 liters of water, at a temperature of 80° to 90°, with the squid and the

toasted vegetables and reduce to half a liter. Taste for salt and add the grated lime rind.

3. Strain. Accompany with white fish.




TARTARE OF SALCHICHON WITH PAPAYA

Ingredients Amounts Iberian salchichón 500 g Papaya 250 g

Method 1. Slice evenly and mix.


Presented at Kitchen Workshop VI on Saturday, Nov. 4, 2006.


CONE OF IBERIAN HAM WITH MIGAS AND QUAIL YOLK

Ingredients Amounts

Ibérico ham, sliced 250 g Bread, minced 1 loaf Garlic clove 1 ea. Ibérico ham, minced 50 g Quail eggs 12 ea. Extra virgin olive oil

Method 1. Wrap the ham around steel cones and toast in the oven. 2. For the migas: Lightly sauté the garlic with the bread crumbs and ham 3. Fill the cones with the migas and crown with lukewarm yolks of quail eggs.




MILLEFEUILLE OF HAM, ANCHOVY, DATE, AND TENDER MANCHEGO CHEESE

Ingredients Amounts Ibérico ham, sliced 500 g Anchovy fillets, in oil 250 g Dates 250 g Manchego cheese, tender 250 g

Method 1. Cook the dates and prepare a smooth cream. 2. Slice the cheese. 3. Place the ham on grease-proof paper and add the dates, anchovies, another layer of

ham, then cheese, and finally cover with more ham. Vacuum-pack with grease-proof paper to form a millefeuille.

4. Unmold and slice.




CARLES GAIG CARLES GAIG is the chef/owner of the Gaig Restaurant in Barcelona, Spain, a 100-year-old business founded by his great-grandmother, Antònia Borràs, in 1907. Since 1973 Chef Gaig has been in charge of the kitchen. His efforts have been rewarded with a Michelin star, the “Merit for Tourism” award given by the Catalan government, and the National Award for Gastronomy. (Barcelona, Spain)


BLACK TRUFFLE CANNELLONI

Yield: 4 portions Ingredients Amounts Ravioli pasta sheets 8 ea. Black truffles 250 g “Tou Tilers” cheese 150 g Ox shank ½ kg Ox bones 4 ea. Chamomile wine 1 dl Egg whites 3 ea. Parsnip, celery, carrot, and onion Sea salt crystals Mineral water, good quality 2 dc

Method 1. In a glass jar place 50 grams of truffle shavings, the mineral water, and a few sea salt

crystals. Vacuum seal and steam at 95° for an hour and a half to obtain a nice truffle stock.

2. Place the ox shank, bones, vegetables, and the skin of an onion in a pan, cover with water, and slowly boil for 6 hours, skimming now and then. Drain the consommé, and set aside to chill for a few minutes.

3. Add the chamomile and the egg whites (not beaten) and slowly bring to a boil for 30 minutes. Drain with a filter to obtain a completely clear consommé.

4. Boil the ravioli pasta sheets for 1 minute in water and salt. 5. Spread out the pasta sheet, and using a truffle slicer, completely cover the pasta

sheets with truffle shavings. 6. Make small logs of cheese and place one in each cannelloni. Add a few sea salt

crystals and roll. 7. Heat up a little of the consommé and add some minced truffle with its juice. Salt to

taste. 8. Heat the cannelloni in a steamer for 2 minutes. 9. Serve the truffle consommé in soup bowls with the cannelloni. Note: Instead of the consommé, a cream of truffle soup can be used by making chicken stock with the chamomile and then reducing the stock with a little cream, blending it with some butter, and adding the minced black truffle with its juice, to obtain a creamy sauce.

Recipe credit: Carles Gaig, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar III on Saturday, Nov. 4, 2006.


JUICY SEAFOOD RICE WITH LACQUERED HOOK-BAITED SQUID

Ingredients Amounts Stock Rock fish 4 kg Onion 1 ea. Garlic bulb 1 ea. Leek 1 ea. Mineral water Lacquer and squid Suckling pig 1 kg Onion 1 ea. Leek 1 ea. Garlic bulb 1 ea. Carrot 1 ea. Mineral water Oil Butter Rancid wine 100 g Hook-baited squid 500 g Rice Garlic 6 ea. Red pepper 1 ea. Baby sea cucumbers (squid or tomato 250 g scallops) Trompeta de la muerte mushrooms 250 g Bomba rice 500 g

Method 1. For lacquer and squid: Chop up the suckling pig, brown it with the oil in a casserole,

add the coarsely chopped vegetables, and wet with the rancid wine. Reduce, cover with water, and boil for 3 hours. Strain, reduce, and blend slightly with the butter. Sear the squid on a high heat and lacquer with the suckling pig sauce under a grill, basting it several times during the cooking process, until achieving a deep color.

2. For the rice: Clean the rock fish by removing the intestine and eyes, then wash off the excess blood.

3. Lightly fry the fish and the vegetables, then cover with water. Boil for 45 to 60 minutes. Drain and set aside.

4. Lightly fry the chopped vegetables. Dampen with the stock and bring to a boil; add the rice. Five minutes before the rice is completely cooked place some stems of the


trompeta mushroom and some sea cucumber into the pan and finish cooking. Remember this is not a dry rice dish, you should be generous with the stock and only cook the rice for approximately 15 minutes.

Recipe credit: Carles Gaig, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session III on Friday, Nov. 3, 2006.


DANI GARCÍA DANI GARCÍA is the chef of Calima in Marbella, Spain. Chef García began studying cuisine at the age of 18 in Málaga before training at Martín Berasategui. He later founded Tragabuches, which received the only Michelin star in Andalusia. Chef García, who was named “Best Cook of the Year” in 2002 by Lo Mejor de la Gastronomía, is the author of Dani García, Técnica y Contrastes, and La Cocina de Tragabuches. (Málaga, Spain)


FROZEN OLIVE OIL SEMOLINA WITH TOASTED BREAD AND GARLIC

Ingredients Amounts Basilippo Arbequina olive oil 1 l Liquid nitrogen 20 l Siphon 1 l Garlic cloves 6 ea. Sea salt, fine Viennese bread, for toasting

Recipe credit: Dani García, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session I on Thursday, Nov. 2, 2006.


“NITRO” POPCORN WITH OLIVE OIL AND RAF TOMATOES

Yield: 25 portions Ingredients Amounts Red tomatoes, ripe 6 kg Olive oil 1 l Gelatin 6 sheets Liquid nitrogen 20 l Siphon 1 l Brown prawns, raw 60 ea. Agar-agar 5 g Manzanilla olives ½ kg Xanthan gum 5 g Mixed baby herbs and flowers as needed

Recipe credit: Dani García, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


RAW BROWN SHRIMP SALAD WITH OLIVE OIL “NITRO” POPCORN AND RAF TOMATOES

Ingredients Amounts

Brown shrimp, raw 5 ea. Raf tomatoes 2 kg Agar-agar 2 g Soybeans, raw 10 ea. Baby peas 10 ea. Mange tout 4 ea. Siphon ½ l Gelatin sheets 4 ea. Mixed herbs, rocket, red swiss chard, sisho, etc.)

Recipe credit: Dani García, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session IV on Friday, Nov. 3, 2006.


CHERRY GAZPACHO WHISKED WITH OLIVE OIL, COTTAGE CHEESE, AND ANCHOVY SNOW

Ingredients Amounts Ripe red tomatoes 5 kg Feta cheese, in brine 1 kg Milk 400 g Glucose syrup 120 g Anchovies 15 ea. Pistachios, unshelled green 50 ea. Onion ½ ea. Green pepper ½ ea. Garlic clove 1 ea. Bread, day-old 200 g Olive oil ½ l Basil, fresh 1 handful Equipment Paco jet processor, 3 quick pulses Freezer at -30ºC Thermomix food processor Fine sieve

Recipe credit: Dani García, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop VI B on Friday, Nov. 3, 2006.


KISKO GARCÍA KISKO GARCÍA is the chef at Choco in Córdoba, Spain. Chef García trained at the Tourism and Catering School of Córdoba, Spain, and in the kitchens of famous restaurants such as Café de Paris, Casa Marcial, and El Celler de Can Roca. Returning to the city of his birth, he became chef at Choco, his family’s restaurant. This year’s Madrid Fusión awarded him the “Andalusia Restaurant Revelation Prize.” (Córdoba, Spain)


CORDOBAN SALMOREJO

Yield: 4 portions Ingredients Amounts Ripe tomatoes 20 kg Stale bread 5 ea. Olive oil, mild 10 l Garlic Ibérico ham 1 Tbsp.

Method 1. Marinate all the ingredients together the day before serving. 2. Blend and homogenize with the olive oil.

Recipe credit: Kisko García, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.


FLAMENCO STEW

Ingredients Amounts Salt cod 3 ea. Chickpeas 2 kg Spinach 1½ kg Potatoes 3 kg Egg, garlic, and parsley 1 Tbsp. Bread crumbs 1 kg

Method 1. Desalt the cod. 2. Make a stew of the chickpeas, spinach, and potatoes. Set aside to cool. 3. Flake the cod and mix with the egg, garlic, parsley, and bread crumbs. Form into cod

balls. 4. Cook the cod balls in the stew.




WHITE ASPARAGUS MAZAMORRA

Ingredients Amounts Stale bread 5 slices Olive oil, mild 2 l Eggs 1 Tbsp.

Method 1. Marinate all the ingredients the day before serving. 2. Blend and make an emulsion with olive oil.




JOYCE GOLDSTEIN JOYCE GOLDSTEIN is a food industry consultant, food writer, and prolific cookbook author. Her books include The Mediterranean Kitchen, Cucina Ebraica: Flavors of the Italian Jewish Kitchen, and Mediterranean the Beautiful Cookbook. A former chef at Chez Panisse and chef/owner of Square One in San Francisco, Chef Goldstein is a founding member of Women Chefs and Restaurateurs. (San Francisco, CA)


LAMB AND ROASTED PEPPER RAGOUT CORDERO AL CHILINDRON

Yield: 6 portions Ingredients Amounts Lamb shoulder, well trimmed of fat 3 lb. and sinew, cut into 2” cubes Marinade White wine ½ cup Paprika 2 Tbsp. Cumin 2 tsp. Bay leaf, crumbled 1 ea. Olive oil, mild ½ cup Lemon rind, thin strips 8-10 ea. Olive oil ½ cup Onions, chopped 3 cups Paprika 2 Tbsp. Cumin 2 tsp. Garlic, finely minced 2 Tbsp. Salt and pepper, freshly ground to taste Dry white wine ½ cup Lamb or chicken stock 1½ cups Lemon zest, grated 1 ea. Lemon juice 2 Tbsp. Tomatoes peeled, seeded, and chopped 3 cups Peppers, roasted, cut into wide strips 4-6 ea. or large dice Flat leaf parsley, chopped 6 Tbsp.

Method 1. Place the lamb in a non-aluminum container and toss well with the paprika, cumin,

bay, olive oil, wine, and strips of lemon peel. Cover the container and marinate overnight in the refrigerator.

2. Bring the lamb to room temperature. Heat ¼ cup olive oil in a large sauté pan. 3. Salt and pepper the lamb and brown it over high heat, then transfer with a slotted

spoon to a stew pot. Pour off the fat. 4. Heat remaining ¼ cup oil in the sauté pan and cook the onions over moderate heat

for about 10 minutes, until translucent and tender. 5. Add the paprika, cumin, and garlic and cook for a few minutes longer. Season with

salt and pepper. 6. Add the cooked onions to the lamb.


7. Deglaze the pan with the white wine and add the pan juices to the lamb. Add the stock, diced tomatoes, lemon zest, and juice to the stew pot and bring up to a boil. Reduce heat and cover the pan.

8. Simmer gently for about an hour then add the roasted peppers. Simmer about 30 minutes longer, until lamb is tender. Adjust seasoning. If you like, add a bit more lemon. Garnish the stew with chopped parsley. Some versions add chopped bacon to onion mixture.

Note: The Rioja/Navarre regions are known as the “land of the peppers.” This stew is prepared in a manner called “al chilindron,” a classic sauce where sweet paprika and sweet peppers combine to form a rich sauce for meat. A similar stew is prepared in Portugal but there the sweet red peppers are ground into a paste with garlic and salt and rubbed on meat or poultry before cooking. Tomatoes may be added to a chilindron dish. Like most stews this savory dish can be made the day before and reheated. Chicken and rabbit may be prepared al chilindron.

Recipe credit: Joyce Goldstein, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop IV A on Saturday, Nov. 4, 2006.


ROSH HASHANAH SEVEN VEGETABLE SOUP SOPA DE SIETE VERDURAS

Yield: 6 to 8 portions Ingredients Amounts Onions, chopped 3 ea. Pumpkin, or butternut squash, peeled 2 lb. and diced Chickpeas, soaked overnight 2/3 cup Zucchini squash 3 ea. Gourd, small, or vegetable marrow; 1 ea. or turnip or rutabaga Apples, quince, or pears, peeled 2 ea. and diced Swiss chard greens, cut in strips 1 bu. Beef broth or bouillon cube and water (or vegetable stock) Salt Cinnamon ½ tsp. or to taste Freshly ground black pepper 1 tsp. or to taste Cumin (optional) 1 tsp. Sugar if needed Meat variation Brisket or beef shank 3-4 lb. Chickpeas, soaked overnight 2/3 cup Onions, chopped 2 ea. Pumpkin, peeled and diced 1 piece Cinnamon ½ tsp. Sugar 1 Tbsp. Black pepper, freshly ground 1 tsp.

Method 1. Cut all of the vegetables and fruit into rounds, quarter rounds, or large dice,

depending upon size and shape. 2. Simmer chickpeas and onions gently in salted water or beef broth until almost

tender, about 45 to 60 minutes. Add the rest of the vegetables and simmer until tender. Season to taste.

3. For meat variation: Combine brisket, chickpeas, onions, pumpkin, cinnamon, sugar, and pepper with 2 liters of water. Bring to boil, skim, and simmer for 3 hours. Remove the meat and set aside. Some cooks purée the soup. Cut the meat into dice and return to the soup. Reheat gently. Serve hot.


Note: In her book Marrakech la Rouge, les Juifs de la Medina, Helen Ganz Perez reminisces about the soupe aux sept legumes that was part of her family’s Rosh Hashanah tradition. The seven vegetables are onion, pumpkin, gourd, zucchini, a few swiss chard leaves, chickpeas and quince. I could not get over how closely it resembles the Andalusian soup called olla gitana, gypsy stew, which uses pears instead of quince. I suspect that the “gypsy” title was added as a cover, after the Jews had left Spain and the recipe remained in the culinary pipeline. Today in Spain they add ham to flavor the stock but in pre-inquisition days the soup was most likely was made with beef. You may add diced cooked brisket to the basic vegetable soup for a more filling soup. In Tetouan, Moroccan cooks add greens to the basic pumpkin and use white beans instead of chickpeas. For a meatless version use vegetable stock.


Presented at Kitchen Workshop III on Saturday, Nov. 4, 2006.


THE SABBATH STEW D’FINA AND SKHINA

Yield: 8 portions

Ingredients Amounts Olive oil 2 Tbsp. Onions, large, chopped 2 ea. Garlic cloves, minced 6 ea. Stewing beef or brisket, cubed 3-4 lb. Potatoes, peeled and halved if large 6 ea. Chickpeas, soaked overnight, drained 1½ cups and rinsed. Ginger 1 tsp. Allspice 1 tsp. Salt and black pepper, freshly ground to taste Water or stock Eggs in shell, washed 8 ea.

Method 1. Heat the oil in a heavy stew pot and cook the onions over moderate heat until pale

gold, about 15 to 20 minutes. Add all the other ingredients (including eggs) and water or stock to cover. Bring to a boil and reduce heat to a simmer.

2. Preheat oven to 250°F. 3. Cover the pot and place in a low oven and cook for 8 hours, or until meat and

chickpeas are tender. (Or cook at 300°F. oven for 4-5 hours.) 4. To serve, remove eggs from their shells and put back in the stew. This stew also

could be simmered over very low heat on top of the stove. Note: In the Orthodox Jewish tradition it is forbidden to light a fire or work on the Sabbath. In order that there be a mid-day meal on Saturday, housewives put one pot stews in a very low oven, or use the oven of the local baker, before sundown on Friday and keep it there until lunch the next day. In Spain these stews were called cocido, in France cassoulet, and in other parts of Europe cholent. The d’fina is a typical Sabbath stew. Joelle Bahloul, in her wonderful book The Architecture of Memory, tells of Jewish life in Algeria. Of d’fina she says, “It is described as the materialization of the slow pace of Sabbath time. Its flavor and thick consistency are presented as the gustatory representation of Sabbath time in abeyance.” The name comes from the Arabic dfi’ne which means buried; in this case the cooking pot was buried in the fireplace ashes. Eggs in their shells are also buried in the stew, much like hamin eggs (eggs cooked for many hours with brown onion skins) with a similar creamy texture. D’fina can also be served at Passover. For Passover chickpeas are


replaced by fresh favas or peas which are just coming into season. And for breaking the fast at Yom Kippur the d’fina is made with chicken, usually stuffed with an almond and cinnamon sweetened meat mixture. In Morocco this dish may be called dafina, or adafina, but it becomes a skhina (which means hot) when sweet potatoes, roasted barley or rice, and sometimes meat loaf seasoned with sweet spices are added to the pot and are cooked along with the basic stew of meat, chickpeas, potatoes and eggs. One hour before the meal is to be served the top of the pot is removed so that the stew may brown. Leftovers are eaten at room temperature. When I was last in Morocco I was invited to a reception given by the American consul. He and his wife, both of them Jewish, served a Moroccan Jewish banquet. The skhina with barley was the star. Variation for Moroccan Skhina: Add a dozen pitted dates or dried apricots when adding the liquids and add Kora (recipe follows) among the meats in the stew pot. To add sweet potatoes: Peel and cut 1 pound potatoes into large chunks. Rub with a paste of 1 beaten egg, 3 Tbsp. sugar, ½ tsp. cinnamon, pinch cloves and ½ cup ground almonds. Wrap in cheesecloth and tie. Add to pot. To add cracked wheat, barley or rice: Wash 2 cups of the grains well and mix with 6 cloves garlic, 1 tsp. paprika, ½ tsp. cayenne, 1 tsp. cumin, and 1/3 cup oil. Tie in cheesecloth and add to the stew pot. To serve, unwrap meatloaf, potatoes and grains and offer these along with the stew.




MEATLOAF KORA

Yield: 6 to 8 portions Ingredients Amounts Ground beef, not too lean ¾ lb. Bread crumbs ½ cup Mace or nutmeg ½ tsp. Salt and black pepper, freshly ground to taste Eggs 2 ea. Oil 2 Tbsp. Parsley, chopped ¼ cup

Method 1. Combine all ingredients, mix well, and form into a long loaf. Wrap in cheesecloth

and tie the ends. Place among the meat in the stew pot.




BEAN AND MEAT STEW FROM ASTURIAS FABADA ASTURIANA

Yield: 6 portions Ingredients Amounts White beans, soaked overnight in 1 cup cold water Salt pork or bacon, soaked for 3 hours 4 oz. or longer Raw ham, sliced or ham hock, soaked 5 oz. for 3 hours Garlic cloves 6 ea. Onion 1 ea. Bay leaf 1 ea. Chorizo sausages 3 ea. Pork shoulder 6 oz. Saffron a pinch Paprika 1 Tbsp. Savoy cabbage, quartered, coarsely 1 ea. shredded (optional)

Method 1. Drain the beans and cover with fresh cold water in a saucepan. Add the garlic,

onion, and bay leaf, and bring to a boil. 2. Add the meat, partially cover the pot, and simmer for 2 hours over low heat. Add

the paprika, saffron, and optional cabbage after 1 hour. Adjust seasoning. You probably won’t need salt, but you may want some pepper.

This fabada from Asturias resembles most of the classic bean and meat stews found all over Spain under the name cocido. This slowly cooked one pot dish is related to the North African Jewish cholent type dishes called adafina. The Moors and Jews used lamb or beef. Not pork. Most fabadas or cocidos are beans or chickpeas flavored with onions and garlic and simmered with an assortment of meats. Some variations called pote add potatoes or cabbage. Cocido Madrileno adds chicken to the stew, uses chickpeas instead of white beans and serves this stew with cooked pasta. Artichokes or green beans may be added to the cabbage. It is interesting to note that Sardinia, which was under Spanish rule for many years, also has a version of this stew. The Sardinians add cabbage, fennel greens and accompany this dish with fried bread and grated cheese.




CHORIZO STUFFED MUSHROOMS CHAMPINONES RELLENOS


Mushrooms, large, wiped clean with 12 ea. damp towel or brush Olive oil 3 Tbsp. Butter, plus extra melted butter 3 Tbsp. for basting as needed Onion, finely minced 6 Tbsp. Garlic cloves, finely minced 2 ea. Parsley, thyme, or marjoram, chopped 2 Tbsp Serrano ham, minced 4 Tbsp. Chorizo sausage, chopped (or, if using ¼ lb. fresh, sautéed and drained) Bread crumbs, toasted 4 Tbsp. Salt and black pepper, freshly ground to taste Manchego or Parmesan cheese, grated, optional

Method 1. Carefully remove the stems from the mushrooms and chop the stems finely. You’ll

need only about 8 to 10 tablespoons of chopped stems. 2. Warm the olive oil in a large sauté pan and quickly brown the mushroom caps over

high heat. Set aside. 3. Melt the butter in a small sauté pan over moderate heat and cook the onions until

soft. Add the garlic and stems and cook until stems are wilted, about 3 minutes. Add the ham and cooked drained sausage and cook for 2 to 3 minutes. Stir in the parsley and bread crumbs. Season to taste with salt and pepper. Remember that ham will give off more salt as it heats.

4. Spoon this mixture into the mushroom caps. 5. Sprinkle with grated cheese, if desired. 6. Preheat oven to 400°F. 7. Bake mushroom caps for about 15 minutes, basting with a little melted butter if

desired. Note: In Spain, to make a savory filling for stuffed mushrooms, sausage or ham are added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with bread crumbs or a combination of grated cheese and crumbs. For even cooking quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.


Served at the World Marketplace on Thursday, Nov. 2, 2006.


SALMON WITH CATALAN FLAVORS

Yield: 6 portions Ingredients Amounts Almonds, sliced 1 cup Olive oil 1 cup Sherry vinegar ¼ cup Orange juice ½ cup Capers, drained, rinsed and chopped 2 Tbsp. medium fine Orange zest, grated 2-3 Tbsp. Anchovies, puréed or finely chopped 1 Tbsp. Salt and pepper, freshly ground to taste Salmon fillets, about 6 oz. ea. 6 ea. Olive oil, for brushing the fish Avocados, halved and pitted (optional) 2 ea.

Method 1. Preheat the oven to 350°F. Place the almonds on a baking sheet and toast for 7

minutes, or until golden. Cool for a few minutes, then chop coarsely. 2. Whisk together the olive oil, vinegar, orange juice, capers, orange zest, and

anchovies. Add the chopped almonds. Season with salt and pepper. Set aside. 3. Brush salmon fillets with oil and grill (or bake) to desired doneness. 4. Spoon the sauce over the grilled (or baked) salmon. 5. As an additional garnish, slice the avocados and warm the slices in a sauté pan with

a little oil. Or if you like place avocado slices around the salmon and drizzle sauce over all.

Recipe credit: Joyce Goldstein, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Friday, Nov. 3, 2006.


CATALAN FISH AND BEAN STEW ROMESCO DE PEIX

Yield: 6 portions Ingredients Amounts Angler, sliced about 1” thick 1½ lb. Sea bass, cut in chunks 1½ lb. Sole, cut in wide pieces 1½ lb. Shrimp, shelled and deveined 8 ea. Olive oil 8 Tbsp. Garlic cloves, finely minced 6 ea. Tomatoes, peeled, seeded and sliced 2 ea. Green pepper, seeded and sliced 1 ea. Chile pepper, minced or pimenton 1 ea. picante Onion, thinly sliced 1 ea. Almonds, toasted and finely chopped ½ cup Saffron, steeped in ¼ cup white wine a pinch Black pepper, coarsely ground ½ tsp. Water or fish stock 2-3 cups White beans, cooked 2 cups

Method 1. Cut all the fish into soup spoon-sized pieces. Sprinkle lightly with salt and set aside

in the refrigerator until needed. 2. Warm the oil in a frying pan over moderate heat. Cook the garlic, tomato, green

pepper, and chile pepper until tender. 3. Remove with slotted spoon and set aside. 4. Sauté the onion in the same oil until golden. Return the tomato-pepper mixture to

the onions and add the almonds, saffron, black pepper, and parsley. 5. Stir well and add enough water or fish stock to cover the vegetables by about a half

inch. Bring to a boil, add the fish and reduce heat to a simmer. 6. Cover the pan and simmer for about 10 minutes, then add shrimp and squid and

cook for 2 minutes longer. 7. Stir in the cooked white beans. Adjust seasoning.


Presented at Seminar III A on Friday, Nov. 3, 2006.


CHEFA GONZÁLEZ-DOPESO CHEFA GONZÁLEZ-DOPESO is a chef and restaurant advisor. She has received numerous honors, including being named “Champion of Spain” at the Best of Gastronomy conference in San Sebastian-Kursaal, and being acknowledged by the Academy of Gastronomy of Galicia and the Chamber of Commerce of La Coruña. Chef González-Dopeso was in charge of the Mama-Manuela restaurant opened by her sister Mª Fernanda González-Dopeso. She was also gastronomic advisor to Mama-Manuela Pinchos, El Rincón de Mama-Manuela, and Casa Dopeso. (La Coruña, Spain)


POTATO OMELETTES, VARIED

Ingredients Amounts Olive oil to taste Potatoes, thinly sliced 3-4 kg Onion, finely chopped 2 ea. Red pepper, diced ½ ea. Serrano ham, diced, or chorizo cured 1 ea. sausage, diced

Method 1. For potato omelette with onion and eggs: Heat oil in a pan. Once the oil is very hot add

the potatoes, which you have seasoned with salt. Shortly after, add the onions (making sure they do not burn) and fry until well cooked. Drain; mix with the eggs and then return to the pan.

2. For potato omelette with onion, eggs, and ham: Repeat the same procedure as above, and add the diced ham before removing the omelette from the pan.

3. For potato omelette with onion, chorizo sausage, and eggs: Repeat the same procedure as above, adding the chorizo sausage.

4. For potato omlette with onion, peppers, chorizo sausage, and eggs: Fry the potatoes with the peppers. Shortly after, add the onions, and approximately 1 minute before draining add the finely chopped chorizo sausage. Mix with the eggs and return all the ingredients to the pan.

Recipe credit: Chefa González-Dopeso, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop IV on Saturday, Nov. 4, 2006.


SPANISH OMELETTE MAMÁ MANUELA

Ingredients Amounts Olive oil Potatoes 3-4 kg Onion, finely chopped ½ ea. Red pepper, diced ½ ea. Serrano ham, diced, or chorizo sausage, 1 ea. diced

Method 1. Cut the potatoes into thin slices and season with salt. In a pan heat plenty of olive oil.

When the oil is very hot, add the potatoes and fry. Halfway through frying add the onions and the pepper until the flavors mix together, and as a final touch add some diced serrano ham or chorizo to taste. Pour all ingredients into a colander.

2. In a separate bowl beat the eggs. Once they are well beaten add the drained ingredients and mix all together.

3. In the same pan heat a small amount of olive oil. When the oil is very hot tip the mixture from the bowl into the pan and leave it on low heat, making sure the eggs do not burn. When the eggs have set, turn the omelette over with an omelette turner and then repeat this step for the other side. Once this has been done tip onto a round platter.

Recipe credit: Chefa González-Dopeso, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar II B on Friday, Nov. 3, 2006.


NANDO JUBANY

NANDO JUBANY is the chef/owner of Can Jubany in Vic, Catalonia, Spain. A third-generation restaurateur, Chef Jubany began working in his family’s establishment at the age of 10. At 18 he started as a chef, and nine years later opened Can Jubany, which holds one Michelin star and specializes in local ingredients prepared in a contemporary Catalan way. He is the author of A Taula Nando Jubany. (Calldetenes, Spain)


OUR VERSION OF THE PIJAMA

Ingredients Amounts For the pineapple Slices of peeled pineapple with a ½ cm heart Txt syrup 125 g Vanilla pod ¼ ea. Bacardi 25 g For the peaches in syrup Fresh peaches For the cocoa sauce Sugar 180 g Cocoa 75 g For the caramel foam Sugar 125 g Cream, warm 125 g Cream, cold 175 g For the vanilla custard (make half) Milk 1 l Vanilla pod 1 ea. Sugar 150 g Egg 1 ea. Egg yolks 10 ea. Dextrose 170 g Sugar 128 g Ice cream stabilizer 6 g For the Chinese crème caramel (1 mold) Sugar 160 g water 160 g Sugar, enough to make caramel Egg yolks 2 ea. Cream 25 g Salt pinch For the cream ice cream Milk 494 g Cream 229 g skimmed milk powder 47 g dextrose 160 g


sugar 64 g ice-cream stabilizer 6 g For the melindro liquid crunch Tips of dry melindro, crushed to 50 g powder Syrup 87½ g Glucose 25 g (Blend all ingredients)

Method 1. For the melindro liquid crunch, blend all ingredients. 2. For the pineapple, mix the syrup with the vanilla and bring to the boil. Remove the

vanilla pod and blend. Once this is cool add the Bacardi and place in a container with the slices of pineapple. Cook in the Roner at 65ºC for 45 minutes and set aside to cool.

3. For the cocoa sauce, mix the water and the sugar to make a syrup. Add the cocoa powder and mix well and strain.

4. For the caramel foam, toast the sugar thoroughly, add the warm cream and let the sugar dissolve. Strain and add the cold cream.

5. Vanilla custard, heat the milk and the vanilla together until the milk becomes flavored. Mix the sugar with the eggs and the egg yolks. Add the infused milk to the mixture and blend with a whisk. When all the ingredients are blended together, cook without boiling and strain.

6. For the cream ice cream, mix the milk, the cream, the skimmed milk powder and the dextrose together, then bring to the heat and cook until reaching 40ºC. In a separate pan mix the sugar with the ice cream stabilizer. Bring to the heat and cook until reaching 40ºC and then add to the first mixture. Heat until 85ºC and then cool in bain marie. Set aside to mature for 24 hours and then put through the machine.

7. For the Chinese crème caramel, mix the sugar with the water to make the syrup. Then mix the eggs, the cream, the egg yolks and a pinch of salt. Mix well and add the syrup. Cook in the oven for 45 minutes in bain marie.

Recipe credit: Nando Jubany, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop I on Saturday, Nov. 4, 2006.


DRY RICE WITH ESPARDENYES Yield: 6 portions

Ingredients Amounts Broth Scampi, small (small fish for the broth) 2 kg Garlic 50 g Onion 300 g Ripe tomato 650 g Leek 100 g Celery 50 g Parsley 3-4 sprigs Dry fennel 1 stick Water 6 l Tomato purée 30 g Olive oil, 0.4° acidity Mortar mix Garlic clove 1 ea. Parsley leaves 8 ea. Fried toast 1 piece Saffron threads 20 ea. Nyora 1 ea. Farmhouse bread 1 slice Rice Carnaroli rice 500 g Espardenyes (baby sea cucumbers) 100 g Black onion 1 Tbsp. Mortar mix 1 Tbsp.

Method 1. For the broth: In a large pan heat a little olive oil and golden the garlic. Then add the

rest of vegetables, cook over high heat for 3 minutes, then add the tomato and the scampi, mix together for a few minutes, and add the cold water and the tomato purée. Bring to the boil, removing the froth. Boil for 25 minutes, removing the froth now and then, and finally strain through a colander and add salt to taste.

2. For the dry rice: Bring a large flat Valencia rice pan to the heat and add a drizzle of oil, the espardenyes split open, the black onion, and finally the mortar mix. Lightly fry, then add the rice. Cook until slightly golden and cover with the boiling broth. Boil for 5 minutes on high heat, 5 minutes on low heat and 5 minutes in the oven at 280°.

3. Remove from the oven and leave to settle for 2 minutes. Serve. Note: It is important that the rice is cooked until slightly underdone or cooked in a shallow pan so that the result is an al dente rice.

Recipe credit: Nando Jubany, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop I on Saturday, Nov. 4, 2006.


ESCALIVADA WITH ROMESCO SAUCE

Ingredients Amounts Romesco sauce Ripe tomatoes 2 kg Raw hazelnuts 400 g Nyores 3 ea. Garlic bulb 1 ea. Stale bread 75 g Olive oil, 0.4° acidity 400 g Sherry vinegar 100 g Salt Black pepper Parsley, chopped by hand Garlic cloves 3 ea Escalivada Green or white asparagus 3 ea. Zucchini, with its flower 1 ea. Green pepper, miniature 1 ea. Red pepper, miniature 1 ea. Artichoke, miniature 1 ea. Green beans 5 ea. Eggplant, miniature 1 ea. Potato, small 1 ea. Onion, small 1 ea. Spring onions 3 ea. Wild mushrooms 4 ea. Ibérico pork lard 1 piece Sugar pinch

Method 1. For the romesco sauce: Cut the nyores open, remove the seeds, and soak in water.

Roast the hazelnuts in the oven until they can be peeled without difficulty. 2. Wash the tomatoes and cut a cross underneath each one. Place them in a pan and

roast in the oven along with the whole garlic bulb (unpeeled). 3. In a separate dish fry the slices of bread in a little olive oil until crispy, making sure

they do not burn. 4. With a knife, scrape out the pulp from the soaked nyores. 5. Once the tomatoes and garlic bulb are roasted add the nyora pulp, sieve all

ingredients through a colander to obtain the juice, and leave the pips and the skin. 6. With a pestle, crush the peeled hazelnut with the garlic cloves, add the tomato pulp,

the parsley, and the fried bread with its oil (it is important that the oil is not burnt). 7. Mix well and bind with the oil. Add the vinegar, salt, and pepper to taste.


8. For the escalivada: First roast the peeled asparagus, the zucchini with its flower cut open, the peppers, half peeled artichoke cut into two, beans, eggplant, spring onions, potato, onion wrapped in silver foil, and finally the wild mushrooms.

9. In a separate pan sauté the lard until crispy and cooked inside. Note: If a large quantity is being made, bind the sauce in a blender.




MARINATED SQUAB, POACHED AND ROASTED WITH ITS CANAPÉ

Yield: 6 portions

Ingredients Amounts Squabs with their giblets 6 ea. Ginger slices 3 ea. Lemons, rinds of, 2 cm 3 ea. Cinnamon stick 1 ea. Gerarde grey salt (to marinate the 1 kg squabs) Sugar 200 g Whole black pepper Thyme sprig 1 ea. Frozen baguette ½ ea. Airtight bags for cooking 3 ea. Sauce Roast juices 1 l Balsamic vinegar 1 Tbsp. Rancid wine 2 Tbsp. Good red wine 2 Tbsp. Port 5 Tbsp. Butter 20 g Canapé Squabs, hearts, livers, and lungs of 6 ea. Foie terrine 100 g Fresh foie 100 g Cognac, good quality 2 Tbsp. Port 2 Tbsp. Butter, to sauté the giblets 20 g

Method 1. For the marinade: Remove the heads, feet, and necks of the squabs, making sure to

remove all the feathers. In a Thermomixer place the grey salt, the sugar, the black pepper (to taste), and the sprig of thyme, and blend for 20 seconds. Marinate the squabs in this mixture for 12 hours in the refrigerator.

2. To poach: After marinating for 12 hours, rinse the squabs and sauté in a pan with some olive oil until slightly golden. Place the squabs in airtight bags, 2 at a time, along with a stick of cinnamon, a slice of ginger, the lemon rind, and 3 tablespoons


of roast juices. Place the airtight bags in bain marie at 75°C for 50 minutes. Remove from the bain marie and shock with ice to stop the cooking process immediately.

3. Once cool, refrigerate. These can be kept between 5 and 7 days. 4. For the canapé: Chop the poached squab heart, lungs, and liver, and sauté with some

butter in a pan. Flambé with the cognac and the port and place into a mortar. Crush along with the terrine and the fresh liver to obtain a smooth paste.

5. Add salt and pepper to taste. For the canapé cut very fine slices of the frozen baguette to make ravioli, using the minimum amount of bread necessary. Once the ravioli are made, sauté in a non-stick pan.

6. For the assembly: Golden the squabs in a pan and set aside under the heater. In the same pan reduce the vinegar, rancid wine, red wine, and port. Once this has reduced add the roast juices from the airtight bags and the butter.

7. Serve with a line of chocolate, the canapé, and on top of a cabbage and potato mash with black pudding.




OUR OWN PRAWN CASSEROLE

Yield: 6 portions Ingredients Amounts Prawn casserole stock Rock fish, small (red scorpion fish, 2 kg red mullet, weaver fish, etc.) Monk fish heads, small 2 ea. Sea-bass or turbot head 1 ea. Common prawns 200 g Onion, medium 1 ea. Leek 1 ea. Carrots, small 3 ea. Scampi, small 500 g Ripe tomatoes 8 ea. Celery stalk 1 ea. Garlic cloves 8 ea. Parsley sprig 1 ea. Dry fennel sprig 1 ea. Casserole Prawns from the Costa Brava, medium 48 ea. Potato, fresh mashed 200 g Potato, finely sliced and fried in olive oil until crispy Sea salt Mortar mix Almonds, roasted 4 ea. Parsley leaves 4 ea. Bread, fried 1 slice Saffron 1 pinch Garlic clove 1 ea. Saffron, extra 1 g 0.4° olive oil 50 ml Nyores 2 ea.

Method 1. For the stock: Bring a pan to the heat with a little olive oil. Fry the garlic and add the

vegetables, chopped brunoise style; finally add the tomatoes. Fry lightly, then add the remaining ingredients (the fennel, the parsley, the rock fish, the rice, the scampi, and the common prawns).


2. Add cold water and bring to the boil; remove the froth and cook for approximately 20 minutes. After the 20 minutes strain through a colander and add salt to taste.

3. For the mortar mix: In a mortar and pestle crush the almonds, garlic, parsley, and saffron. Add the fried bread, crush, and set aside.

4. Assembly: Peel the prawns, leaving the tails on. Slightly open the tails, to remove the dirt and cook more evenly. Finally sauté the prawns, leaving them quite raw. Cook the heads on the hot plate with sea salt crystals.

5. On a plate place a base of warm mashed potatoes and top with 3 prawn heads and tails per person. In between the tails insert the crispy potato slices, then drizzle a line of the mortar mix oil over the tails. Heat the dish slightly under the salamander and finish the dish at the table by adding the fish stock which has been reduced for 5 minutes with the leftover prawn heads.




SCALE FISH TARTAR ON CRUSHED POTATO, SWEET TOMATO, AND CAVIAR

Yield: 6 portions

Ingredients Amounts Tartar Sea bass, daurade or another scaled 1 kg fish, cleaned and scaled Vinaigrette Dijon mustard seeds 1 tsp. Virgin olive oil, 0.4° acidity 8 tsp. Lemon juice 1 tsp. Salt White pepper Potatoes, medium (boiled with the 5 ea. fish) Ripe tomatoes 2 ea. Sugar pinch Sea salt pinch Decoration Hard-boiled egg, finely chopped Chives Caviar Black olive oil (depending on taste)

Method 1. For the vinaigrette: Place a teaspoon of Dijon mustard in a steel bowl, and add salt,

white pepper, and a teaspoon of lemon juice; slowly add the olive oil and whisk until obtaining the vinaigrette.

2. For the tartar: Remove all bones carefully so as not to break any part of the fish. Finely chop the fish and add it to the previously prepared vinaigrette. Stir well and taste to make sure all ingredients are thoroughly dressed so that none of the ingredients particularly stand out.

3. Peel the boiled potatoes and dress with olive oil and a pinch of sea salt crystals. 4. Grate the tomato and dress with olive oil, salt, white pepper, and a pinch of salt. 5. For the assembly: Use the stainless steel molds to assemble the dish. First place a base

of dressed crushed potato, then add the tomato and the fish dressed in the mustard vinaigrette. Finish with a sprinkling of chopped hard boiled egg, chives, caviar, and a drizzle of nyora flavored oil.


6. Serve soon after the fish has been dressed in the vinaigrette. Note: Depending on the time of the year this dish can be garnished with hard boiled egg, seeds, etc.




OVEN ROASTED LLANEGUES (WILD MUSHROOMS) WITH RANCID WINE AND SHELLFISH

Yield: 4 portions Ingredients Amounts Llanegues Llanegues or similar wild mushrooms, 16 ea. medium, the same size White prawns (lobster, scampi) 12 ea. Rancid wine 80 g Roast juices 160 g Extra virgin olive oil, arbequina style 50 g Roast juices Mineral water 5 l Hen 1 kg Onion, quartered 250 g Ripe tomato 250 g Garlic 50 g Bay leaf 1 ea. Thyme sprig 1 ea. Black pepper, ground 10 g Rancid wine 150 g Cognac 80 g

Method 1. For the roast juices: Dice the hen and sauté until golden on all sides. Add the onion.

When the onion is golden, add the garlic and tomato. 2. Let the water evaporate and add the herbs, wine, and cognac; reduce the alcohol and

cover with water. Remove the froth and boil over low heat for a couple of hours. Strain and set aside.

3. For the llanegues: Pour the extra virgin oil into a cold pan and add the llanegues, seasoned with salt and pepper. Fry slowly, tossing the llanegues without breaking them. When they have absorbed the vegetable water, add the rancid wine and when this has evaporated, add the roast juices. Complete the cooking process in the oven at 250°.

4. Sear the white prawn tails on the hot plate on one side only. Remove from the heat and add the langoustine to the llanegues and the juices and serve.

5. If necessary add a drizzle of olive oil, as the result should be roast juices slightly separated by the oil.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop I A on Friday, Nov. 3, 2006.


PIG’S TROTTERS—OFF THE BONE—STUFFED WITH VEAL SNOUT AND WILD MUSHROOMS

Yield: 6 portions

Ingredients Amounts Pigs’ trotters 6 ea. Onion 1 ea. Stewed veal snout 300 g Carrot 1 ea. Bouquet garni (celery, leek, thyme, 1 ea. bay leaf) Ripe tomatoes 6 ea. Pork crepine 500 g Ham bone, small 1 ea. Garlic cloves, medium 3 ea. Rancid wine 1 glass Red pepper 1 tsp. Wild mushrooms, seasonal 300 g Veal snout Veal snout, washed and boiled 200 g Green pepper ½ ea. Red pepper ½ ea. Figueres onion, small ½ ea. Tomatoes, peeled and grated 5 ea. Cayenne pepper 1 ea. Red pepper

Method 1. For the veal snout: Start by cooking the ingredients in a nonstick pan. First add the

cayenne pepper, then the diced peppers, and then the onion. Cook without letting it change color and then add the grated tomato. Finally add the veal snout, previously seasoned with salt and pepper and a pinch of red pepper; let boil.

2. For the pig’s trotters: Split open the trotters, season with salt and pepper, and refrigerate for at least 12 hours. Toss the trotters in flour and fry.

3. Clean and sauté the vegetables in 0.4° olive oil. Add the tomatoes, the spices, the ham, and the red pepper. Then add the pig’s trotters and the rancid wine. Cook for a few minutes and add the hot water.

4. Boil for approximately 2 hours on low heat until well cooked. 5. Clean the wild mushrooms, sauté, and set aside. 6. When the trotters are cooked, remove from the bone and stuff with the veal snout

cooked separately, then wrap them in the pork crepine.


7. Once the trotters have been stuffed and wrapped, roast them in the oven at 220°C for approximately 8 minutes, so that they shed all excess fat.

8. While the trotters are cooking, place the bones into the saucepan with the juices from boiling the trotters and bring to a boil. Strain in a fine-mesh sieve.

9. Boil the wild mushrooms with the sauce for a few minutes and then add the trotters. Season with salt and pepper to taste. Serve.

10. For assembly: Serve with a potato purée garnish and sprinkle with croutons of jabugo fat.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session II on Friday, Nov. 3, 2006.


VENISON LOIN WITH PEPPERED SAUCE

Yield: 10 portions Ingredients Amounts Venison carré 1 ea. Sunflower oil Black pepper, bay leaf, thyme, and savory Figueres onion 1 ea. Carrots 3 ea. Leek, small 1 ea. Celery rib 1 ea. Garlic bulb 5 ea. Red wine, good quality 5 glasses Port 2 glasses Rancid wine Cognac 1 glass Butter Wine vinegar 1 glass

Method 1. Start by removing the bones from the venison carré; once the fillets and loins are

clean and removed from the bone, mix these with the sunflower oil, black pepper, bay leaf, savory, and thyme.

2. Marinate the bones and scraps (with the onion, carrot, leek, celery, herbs, black pepper, wine, port, rancid wine, and cognac). Marinate for approximately 12 hours.

3. For the sauce: Once the sauce has marinated for 12 hours, drain and separate the bones from the vegetables. Reserve the marinade.

4. Place the bones in a pan and roast; when the bones are golden, add the vegetables and the spices, fry lightly, and add flour.

5. Stir to cook the flour and add the vinegar, the wines, etc. Reduce to a quarter and add cold water. Boil for 2 hours, making sure to remove the froth.


Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop I A on Friday, Nov. 3, 2006.


MARIA MURIA LLORET MARIA MURIA LLORET is the co-founder of Ca’Sento, in Valencia, Spain. A native of Valencia, she and her husband opened a bar in the same neighborhood in which they had met. What started as a small establishment serving beer and sandwiches slowly became, as a result of Chef Lloret’s cooking and her recipes for rice and seafood dishes, the prestigious restaurant that Ca’Sento is today. Their son, Raul Aleixandre, manages the restaurant’s kitchen, continuing the family tradition. (Valencia, Spain)


FINE NOODLE ROSSEJAT

Yield: 4 portions Ingredients Amounts Fish fumet (stock) Mineral water 4 l Common prawns 150 g Crab 150 g Rock fish 1 kg Tomatoes 4 ea. Garlic bulbs 3 ea. Onions 2 ea. Olive oil Leek 1 ea. Rice Baby squid 200 g Prawns, small, peeled 150 g Garlic, finely chopped 3 ea. Cooked tomato sauce 200 g Sweet paprika 1 tsp. Rice (senia) 230 g Fumet 500 g

Method 1. For the fumet: In a pan, lightly fry the common prawns and the crab. Add the two

garlic bulbs, the leek, and the onion. When well fried add the tomato; sauté until all ingredients are golden, then cook for 45 minutes.

2. For the rice: Lightly fry the baby squid and the prawns in a pan with the olive oil. Add the chopped garlic and then the tomato sauce, and lightly fry. Add the noodles and mix with the sauce. Then add the teaspoon of sweet paprika.

3. Cover with the fumet and cook for approximately 7 minutes, until the ingredients turn golden. Serve.

Recipe credit: Maria Muria Lloret, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar I B on Friday, Nov. 3, 2006.


JUAN JOSÉ LÓPEZ JUAN JOSÉ LÓPEZ is the chef/owner of La Tasquita de Enfrente in Madrid, Spain. Chef López studied commercial management and marketing and went on to work in business for 22 years, specializing in the insurance field, as a commercial director and general manager. Seven years ago he joined his family restaurant, following the teachings of his father. (Madrid, Spain)


GARLIC SOUP

Ingredients Amounts Ibérico ham 300 g Eggs 8 ea. Bread 2 kg Garlic heads 6 ea. Leeks 6 ea. Carrots 6 ea. Onions 3 ea. Ham bones 2 ea. Cooking oil Sweet and hot paprika

Method 1. Pour oil into a pot and lightly fry the unpeeled garlic heads. Add the bread and fry.

Add the paprika and stir gently to prevent burning. Add the vegetable stock, made beforehand, with the ham bones. Leave to cook for 20 minutes.

2. Whisk until no trace of the bread remains. Remove from heat and add the eggs. Gently stir until they fall into thin streams or ribbons, and add the diced ham. Serve piping hot.

Recipe credit: Juan José López, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III on Saturday, Nov. 4, 2006.


MARILÚ MADUEÑO MARILÚ MADUEÑO is the executive chef at Huaca Pucllana Restaurant in Lima, Peru. A graduate of Le Cordon Bleu in Paris, Chef Madueño furthered her studies by working in a number of renowned restaurants, including La Rosa Nautica Restaurant in Lima and Taillevent in Paris. At Huaca Pucllana she works with native ingredients, creating and reinterpreting traditional and contemporary Peruvian dishes. (Lima, Peru)


ARROZ CON PATO

Yield: 4 portions Ingredients Amounts Olive oil Red onions, chopped 3 oz. Ground cilantro paste 3 oz. Black beer 7 oz. Yellow chili paste 2 Tbsp. Arborio rice 1 lb. Chicken stock 2 l Duck confit 7 oz. Red bell pepper, brunoise 1 ea. Green peas 3 oz. Parmesan cheese, grated Magret ducks 2 ea.

Method 1. In a pot with olive oil fry the onions until caramelized. Add the cilantro paste, chili

paste, and beer. 2. Add the Arborio rice and let cook for a couple of minutes, stirring constantly. Add

the chicken stock, gradually, until the rice is cooked. 3. Finish by adding the duck confit, red bell peppers, and peas, and finally the grated

Parmesan cheese. 4. Fry the duck magret until crisp on the outside and red on the inside. Slice and serve

immediately.

Recipe credit: Marilú Madueño, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session XI on Saturday, Nov. 4, 2006.


FISH AND SEAFOOD CEVICHE

Yield: 4 portions Ingredients Amounts Fresh flounder or sole fillets 1 lb. Seafood (scallops, shrimp), blanched ½ lb. Limes, juiced 6 ea. Ají limo (Peruvian red chile), deveined 2 ea. and sliced Red onions, thinly sliced 5 oz. Sweet potatoes, boiled 10 oz. Corn kernels, boiled 7 oz. Salt Cilantro

Method 1. Cut the fish in medium-size cubes and mix with the previously blanched seafood. 2. Put in a bowl and season with salt. Add the onions and chile and mix. Add the lime

juice, mix well, and let stand for 1 minute in order for all the flavors to concentrate. 3. Serve with the boiled corn kernels and sweet potatoes. Finish with chile and cilantro.




FISH ESCABECHE

Yield: 4 portions Ingredients Amounts White fish (sea bass), cut in medium- 1 lb sized fillets Flour Escabeche Olive oil Red onions, coarsely sliced 7 oz. Yellow chile, sliced 4 oz. Dry chili paste 2 oz. White wine vinegar 50 ml Beer 50 ml Dry oregano Fish stock Sweet potatoes, boiled

Method 1. Dredge the fish fillets with flour and fry. Set aside. 2. For the escabeche: In a medium pan heat olive oil and add the onions and sliced

yellow chile. Mix in the vinegar, dry chili paste, and beer. Let reduce a couple of minutes. Add fish stock. Top the fish with this sauce and let stand for at least a couple of hours or overnight. Serve with the boiled sweet potatoes.

Recipe credit: Marilú Madueño, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session XI on Saturday, Nov. 4, 2006.


QUINOA AND SPICE TUILES FILLED WITH LUCUMA MANJAR BLANCO

Yield: 4 portions

Ingredients Amounts Clarified butter 2 oz. Sugar 2 oz. Syrup 3 oz. Flour 2 oz. Boiled quinoa 2 oz. Ground spices (cinnamon, cloves, nutmeg) Manjar blanco Lucuma pulp 8 oz. Sweetened condensed milk 14 oz. Evaporated milk 14 oz.

Method 1. Melt butter, sugar, and syrup in a pot. Add flour, quinoa, and spices, and mix. Form

into tuiles and cook on a Silpat-covered baking sheet pan at 350°F. 2. For the manjar blanco: Put the condensed and evaporated milks in a pot and bring to a

boil, stirring constantly until you can see the bottom of the pot. Take off the fire and add lucuma pulp.

Recipe credit: Marilú Madueño, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


ROCOTO AND PIQUILLO CAUSA TOPPED WITH OCTOPUS IN OLIVE SAUCE

Yield: 4 portions

Ingredients Amounts Peruvian yellow potatoes, boiled 2 lb. Limes, juice of 5 ea. Vegetable oil 2 Tbsp. Peruvian rocoto chili paste 5 oz. Piquillo paste 5 oz. Tomatoes Avocados Salt Olive sauce Mayonnaise 7 oz. Black olives 7 oz. Salt and pepper to taste Limes, juice of 2 ea. Octopus, medium, boiled 7 oz. Capers

Method 1. Purée the potatoes while hot. Let cool and add the lime juice, red chili paste,

piquillos, oil, and salt. Mix well to form a smooth paste. 2. Put 1 scoop of the causa in the bottom of a ring mold, fill with avocado slices and

tomatoes, and cover with a second scoop. 3. For the olive sauce: Blend the mayonnaise with the black olives. Season with salt and

pepper and lime. 4. Cut the octopus into small slices. Top the causa with the octopus and cover with the

sauce. Decorate with capers.




JANET MENDEL

JANET MENDEL is an American-born journalist who has lived in Southern Spain for more than 30 years. Ms. Mendel is the author of the newly released Cooking from the Heart of Spain: Food of La Mancha, as well as My Kitchen in Spain, Cooking in Spain, and Traditional Spanish Cooking. (Andalusia, Spain)


MANCHEGO CHEESE AND POTATO CROQUETTES WITH QUINCE SAUCE

CROQUETAS DE QUESO CON SALSA DE MEMBRILLO Yield: 50 croquettes

Ingredients Amounts Potatoes (3 medium) 1½ lb. Olive oil 1 Tbsp. Manchego cheese, grated (about 6 oz.) 2½ cups Scallion, minced 1 Tbsp. Flat-leaf parsley, finely chopped ¼ cup Salt ½ tsp. Thyme a pinch Hot pimentón or cayenne a pinch Eggs 4 ea. Vinegar 1 tsp. Dry bread crumbs, fine 1 cup Olive oil, for frying 4 cups Quince Sauce (recipe follows)

Method 1. Cook the potatoes, unpeeled, in boiling water until tender, about 30 minutes. 2. Drain thoroughly. Split in half and scoop the flesh into a bowl, discarding skins. Add

1 tablespoon of oil and mash the potatoes with a fork or potato masher until fairly smooth.

3. Stir the cheese into the potatoes. Add the scallion, parsley, salt, thyme, and hot pimentón.

4. Separate 2 eggs. Place the whites in a clean bowl. Stir the yolks into the potato mixture.

5. At high speed beat the whites until stiff. Beat in the vinegar. 6. Fold half of the egg whites into the potato mixture until thoroughly combined. 7. Fold in remaining whites. 8. Beat remaining 2 eggs and place in a shallow bowl. Spread the bread crumbs in a

tray. 9. Use a teaspoon to scoop up a mound of potato-cheese. Drop it into the beaten egg

and roll it to coat all sides. Lift it out with the spoon and a fork, allowing excess egg to drain off. Place the croquette into the crumbs. Continue shaping croquettes until the tray is filled. Spoon some of the crumbs over the croquettes and, using a fork, roll them to coat all sides.

10. Lift the croquettes out of the crumbs, patting very gently to shape into a ball. Place them on another tray as they are shaped.


11. Place enough oil in a deep skillet to reach a depth of ¾ inch. Heat the oil to 360ºF. The oil will be shimmering, but not smoking. Fry the croquettes in 4 or 5 batches, turning them once, until they are golden brown, 1½ to 2 minutes. Skim out and drain briefly on paper towels.

12. Serve hot accompanied by quince sauce. Note: Croquettes can be fried up to 4 hours in advance and kept at room temperature. Place them on a baking sheet and reheat them in preheated 400ºF oven until hot, 10 minutes. Fried croquettes can be frozen for up to 1 month. Remove them from freezer 15 minutes before heating. Place on a baking sheet and bake in a preheated 375ºF oven for 15 minutes. For authenticity’s sake and flavor too, use true Manchego ewes’ milk cheese, preferably the cured cheese, which is drier than semi-cured.

Recipe credit: Janet Mendel, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



QUINCE SAUCE Ingredients Amounts

Membrillo quince paste 4 oz. (approximately a 2” cube), cut into pieces Sherry vinegar 2 tsp. Hot water 1/3 cup

Method 1. Combine the membrillo, vinegar, and water in a blender. Blend until smooth. Serve

at room temperature or slightly warmed.




POTATOES, LA RIOJA STYLE PATATAS A LA RIOJANA

Yield: 4 portions Ingredients Amounts Baking potatoes, such as russet, mature 3 lb. Olive oil ¼ cup Onion, chopped 1 ea. Green pepper, small, cut in 1” pieces 1 ea. Pimentón 1 tsp. Bay leaf 1 ea. Salt 1 tsp. Soft chorizo, cut in 8 pieces 12 oz.

Method 1. Peel the potatoes and cut and break them into chunks of about 1½ inches. 2. Heat the oil in a cazuela and sauté the onion until softened, about 5 minutes. 3. Add the potatoes and turn them in the oil for another 5 minutes. 4. Add the green pepper, pimentón, bay leaf, salt, and 2 cups of water. 5. Bring to a boil, then lower heat so potatoes cook gently for 10 minutes. 6. Add the chorizo to the potatoes and continue to cook for another 25 minutes, or until

the potatoes are tender. 7. Let the dish rest for 10 minutes before serving. The cooking liquid should be

thickened to a sauce consistency.

Note: La Rioja cooks say you shouldn’t cut the potatoes with a knife, but rather cut them slightly, then break them into pieces. This is supposedly because the rough broken surface releases more potato starch, which is what thickens the cooking liquid. This dish is served, instead of soup, as a first course.




KIYOMI MIKUNI KIYOMI MIKUNI is the chef/owner of Hôtel de Mikuni, one of Tokyo’s most acclaimed restaurants. Chef Mikuni’s first exposure to the international culinary world started at the age of 20 at the Japanese Embassy in Switzerland; since then he has continued to travel around the world to find new flavors to complement his style. Recently his interest has focused on Spain and exploring the natural flavor and conceptual affinities between Japanese and Spanish foods, with a special emphasis on seafood, rice, and umami. (Toyko, Japan)


TUNA TARTARE

Yield: 1 portion Ingredients Amounts Tuna, 5 mm dice, seasoned with salt, 50 g pepper, and olive oil Cucumber, peeled and diced 3 g Carrot, peeled and diced 3 g Onion, peeled and diced 3 g Radish, thinly sliced and cut 1 ea. into half moons Chives, 8 cm 3 ea. Quail eggs, poached 1 ea. Parsley, minced to taste Black pepper, cracked to taste Dressing for 3 portions Soy sauce 8 cc Balsamic vinegar 8 cc Lemon juice 8 cc Avocado oil 45 cc Salt and pepper to taste

Method 1. In a bowl combine the tuna, cucumber, carrot, onion, olive oil, parsley, salt, and

pepper. 2. On the center of the plate place a circle mold. Fill the mold with the tuna mixture.

Slowly and neatly remove the mold. 3. Garnish with the radish slices. Assemble the chives in cross marks on top of the

tartar. 4. Place the poached quail egg in the center and sprinkle with black pepper. 5. Drizzle the dressing around the tartare.

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop III A on Friday, Nov. 3, 2006.


SOLE MEUNIÈRE, JAPANESE STYLE

Yield: 1 portion

Ingredients Amounts Sole fillet, seasoned with salt and 200 g pepper, dusted with flour Shiitakes, small, cleaned and mark 7 ea. a cross on top of each Onion, julienne 40 g Tomato, peeled, 1 cm dice 50 g Garlic clove 1 ea. White wine 50 cc Mirin 20 cc Soy sauce 40 cc Butter, unsalted 60 g Sugar 2 g Parsley, minced to taste Soy sauce 10 cc Lemon juice 10 cc Pepper to taste

Method 1. In a sauté pan heat 1 tablespoon of olive oil and 30 grams of butter. Place the sole

fillet skin side down and fry until crispy. Flip over and continue to cook until evenly done.

2. In another sauté pan heat 10 grams of butter with shiitakes, onion, and garlic, and sauté until the onion is tender. Season to taste with salt and pepper.

3. Add the wine, mirin, and soy sauce to the sauté pan. Reduce by three-quarters. 4. Add 20 grams butter and sugar to the sauté pan. When butter has melted add the

tomato and parsley. 5. Plate the sole. Heat the remaining sauce from first sauté pan and add in 10 cc of

lemon juice and 10 cc of soy sauce. Drizzle about 3 tablespoons of this sauce on the sole.

6. Top with the wine sauce and season with pepper to finish.

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SEA BREAM IN CONSOMMÉ Yield: 1 portion

Ingredients Amounts

Consommé (makes 300 cc) Fish stock from sea bream 500 cc Carrot, small dice 10 g Onion, small dice 60 g Celery, small dice 50 g Leek, small dice 30 g Parsley to taste Bay leaf 1/5 leaf Egg white 100 cc White wine 30 cc Konbu 5 g Bonito 4 g Salt 2 g Sea bream, 10 g pieces 6 ea. Savoy cabbage, blanched in salt water 15 g and cut into 6 cm square (wrap salmon roe with cabbage) Salmon roe, pickled in soy sauce 5 g Pink pepper 5 ea. Avocado oil 10 cc Cilantro leaf to taste Dill leaf to taste Chinese scallion, diced to taste Sherry, tioppe 3 cc

Method 1. In a bowl combine the white wine and egg white. Add carrot, onion, celery, leek,

parsley, and bay leaf, and mix until combined. 2. In a pot combine the fish stock with the vegetable mixture. Heat on low. 3. Heat, stirring, until the mixture reaches 80ºC. Add in konbu, bonito and simmer on

low heat for 20 minutes, without stirring. Strain.

Note: To plate, drizzle olive oil onto plate and place 6 pieces of the sea bream in a fan. In the center place the cabbage roll and warm the plate in the oven. Garnish with the pink pepper, Chinese scallion, and cilantro. Warm the consommé and ladle onto plate. To finish, drizzle with some sherry and avocado oil.

Recipe credit: Kiyomi Mikuni, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



PEDRO MORÁN PEDRO MORÁN is the chef/owner of Casa Gerardo in Prendes, Spain. Casa Gerardo, which holds one Michelin star, was founded in 1882 by Chef Morán’s great-grandfather, and has remained in the family ever since. In 1983 the restaurant, which specializes in up-to-date traditional cuisine, received the National Prize of Gastronomy from the Academia Nacional de Gastronomía. (Asturias, Spain)


BEAN STEW FABADA PRENDES STYLE

Ingredients Amounts Fabes (beans from Asturias) 6 lb. Blood sausage 8 ea. Chorizo 10 ea. Saffron 1 oz. Desalted pancetta 1 piece Olive oil 1½ cups Olive oil ½ cup Onion 1 ea. Salt 1 Tbsp. Sweet paprika 1 Tbsp. Chicken stock 1 qt. Lacón (pork from the front leg) 1 piece

Method 1. Soak the beans in water the night before. The right proportion will be 1.6 gallons of

water to 6 pounds of fabes. 2. The next day, put fabes, pancetta, and 1½ cups olive oil in a casserole (we always use

one with a diameter of 16 inches). 3. Boil the chorizo and blood sausage for 10 minutes separately to take out the fat, and

then add to the preparation. 4. Heat the beans, and before the beans start to boil, skim away all impurities. 5. After the beans have been boiling 20 minutes, prepare, in another casserole, a sofrito

with the oil, onion, and the sweet paprika. Add to the stew with the diluted saffron. Adjust seasoning.

6. After adding the sofrito, turn off the stove, and let the beans rest. 7. After the beans have rested, turn on the stove again and let it simmer at medium

heat a half hour without boiling. Be aware of the remaining stock and add some more if necessary. The beans must be covered with stock at all times.

8. The fabada will be ready when the beans have a nice texture, but are creamy and delicate at the same time.

9. Cook the lacón separately to garnish the stew.

Recipe credit: Pedro Morán, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar II A on Friday, Nov. 3, 2006.


FABES WITH CLAMS Ingredients Amounts For fabes stew Fabes (beans from Asturias) 6 lb. Onions 9 oz. Sweet paprika 1 tsp. Leeks 3½ oz. Carrots 7 oz. Olive oil 1½ cups Hen or chicken stock 1 qt. For clams with green sauce Littleneck clams 10 lb. Garlic cloves 4 ea. Spanish dry chile pepper 1 ea. Parsley, chopped to taste Flour 3 oz. Water, hot Olive oil

Method 1. For the fabes: Soak the fabes in water overnight. Use 1.6 gallons of water for 6 pounds

of fabes. 2. The next day, combine in a pot the beans with their water, the vegetables, and the

olive oil. Heat on high. Before it reaches a boil, clean all impurities from the legumes. 3. Cook 20 minutes at high heat, season, and add stock if too dry. 4. Turn off the heat and let rest. 5. After resting, cook for 1½ hours. Keep the beans covered with stock and do not

allow to dry out. 6. The beans will be ready when they have a nice texture, but are creamy and delicate

at the same time. 7. For the clams and salsa verde: Fry the garlic with the chile pepper. Remove from pan

and reserve separately. 8. Add flour and cook without burning or changing color. 9. Wash clams and add with some chopped parsley. 10. Fry for a few minutes, whisking all the time to avoid burning the flour. 11. Add hot water and cook until reduced by half and sauce is thick. Season to taste. 12. Strain and put to the side. 13. Blend the garlic in a blender until finely chopped. Add parsley and oil and blend

until emulsified and bright. Put in a tall container and let sit for 24 hours so the paste will sink to the bottom and the oil rise to the top.

Recipe credit: Pedro Morán, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II A on Friday, Nov. 3, 2006.


DANIEL OLIVELLA DANIEL OLIVELLA is executive chef/partner of San Francisco’s B-44 Catalan Bistro. Born in Catalonia, Spain, Chef Olivella got his start in his family’s restaurant in Vilafranca del Penedes. Before founding B-44 in 1999, he was the executive chef at Thirsty Bear restaurant in San Francisco. In 2001, San Francisco magazine selected Chef Olivella as its rising chef of the year, and USA Today lauded one of his paellas, “Arros Negre,” as one of the best 20 dishes in the United States. (San Francisco, CA)


POTATOES FROM THE BAKERY PATATAS A LA PANADERA

Yield: 6 to 8 portions Ingredients Amounts Potatoes, very large, peeled and thinly 6 ea. sliced Onion, medium, very thinly sliced 1 ea. Olive oil Butter, melted (optional) ½ cup Garlic cloves, slivered 2-4 ea. Bay leaf 1 ea. Thyme, crushed ¾ tsp. Sweet paprika 1 tsp. Salt and pepper, freshly ground Beef or veal stock 1 cup

Method 1. Layer potatoes with the onion in a greased baking dish. 2. Mix the oil and melted butter, if used, with the garlic, bay leaf, thyme, paprika, salt,

and pepper, and pour evenly over the potatoes. 3. Pour the stock down the side of the dish so it does not disturb the seasonings. 4. Cover and bake in a preheated 375°F/190°C oven for about 1 hour, or baked covered

40 minutes, uncover, and cook until the potatoes are tender and the tops are crisped and brown.

Recipe credit: Daniel Olivella, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar II B on Friday, Nov. 3, 2006.


GARLIC POTATOES PATATAS AL AJILLO

Yield: 6 to 8 portions Ingredients Amounts Potatoes, medium (Kennebec, if 4 ea. possible) Garlic cloves, finely sliced 8 ea. Dried chile pepper, crushed 1 ea. Parsley, chopped Olive oil Salt and pepper, freshly ground

Method 1. Cut potatoes, then boil until three-quarters cooked. 2. Fry the garlic until almost burnt, then add the chile, parsley, salt, pepper, and olive

oil. Set aside and keep warm. 3. Deep fry potatoes until crisp. Toss in a bowl with the sauce.

Recipe credit: Daniel Olivella, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



HALIBUT A LA PLANCHA WITH PIMENTON, JAMÓN SERRANO, AND GARUM

Yield: 4 portions

Ingredients Amounts Fresh halibut, cut into 5 oz. pieces 4 pieces Olive oil Salt

For the sauce Sofrito 3 Tbsp. Cream 6 Tbsp. Unsalted butter 2 oz. Onion, diced ¼ ea. Fish stock 2 cups For garum Bread, (preferably the inside of 1 oz. a round loaf 2 days old) Olive oil 1½ cups Black olives, herb marinated, pitted 2 oz. Oregano, chopped 1 Tbsp. Thyme 2 sprigs Anchovies, roughly chopped 2 oz. Jamón serrano, thinly sliced, cut 4 slices julienne, and deep-fried to crisp

Method 1. For the garum: In a mortar pound the oregano and thyme, then the olives and finally

the anchovies until it is all a paste. Add the bread and pound until it is incorporated, slowly start pouring the oil into the pounded mixture, until well combined.

2. Drizzle the fish with olive oil, sprinkle with salt, and place on a hot surface such as a griddle. Cook both sides until it is a bit crisp, 3 to 4 minutes per side.

3. To serve: Place some of the sauce on a plate. Set the fish on top. Top the fish with the jamón serrano and drizzle with the garum.

Note: If you do not have a mortar, just mix all the ingredients except the oil in a blender. Once everything is well puréed, add the oil and mix for a few seconds only, otherwise the garum becomes too gray and bland.


If the mortar is too small to hold everything, transfer to a bowl right after pounding all the ingredients, then whisk in the olive oil.




PIQUILLO PEPPERS STUFFED WITH CRAB MEAT

Yield: 6 portions (24 peppers) Ingredients Amounts Piquillo peppers 24 ea. Stuffing Fresh dungeness crabmeat 1 lb. Bread crumbs 2 oz. Eggs 2 ea. Dijon mustard 2 Tbsp. Honey 2 Tbsp. Pimenton ½ Tbsp. Salt and black pepper, freshly ground Sauce Sofrito 3 Tbsp. Cream 6 Tbsp. Unsalted butter 2 oz. Onion, diced ¼ ea. Fish stock 2 cups Pimenton ½ Tbsp. Garnish Parsley, chopped; or microgreens

Method 1. In a large bowl mix all the stuffing ingredients together, adding salt and pepper to

taste. Stuff the peppers and set aside. 2. For the sauce: In a heated pan melt the butter and sweat the onion. Add the sofrito,

cream, and fish stock, and combine evenly. Add the salt and pimenton. 3. Add the peppers to the sauce, cover, and cook slowly for 5 minutes, stirring the pan

occasionally. 4. Put 4 peppers on each plate, reduce sauce, add sauce to the peppers, and top with

something green such as parsley or microgreens.




FRANCIS PANIEGO

FRANCIS PANIEGO is the chef of Echaurren in Ezcaray, Spain. Chef Paniego studied at the Escuela Superior de Hostelería y Turismo de Madrid and later trained at El Bulli. He has received a number of honors, including being named “Best Cook of La Rioja.” He is currently readying a new restaurant in Rioja Alavesa, built by Frank Gehry. (Rioja, Spain)


LOIN OF SALT COD ON A COULIS OF ROASTED GARLIC AND PEPPERS

Ingredients Amounts

Salt cod Salt cod per person 80 g Olive oil (to cover) 200 g Coconut, grated 200 g Butter 100 g Garlic coulis Potato 500 g Water ½ l Milk 200 cl Butter 100 g Garlic cloves, cooked in milk and 7 ea. previously blanched in water Butter 150 g Salt 150 g Roasted peppers Sweet red peppers, for roasting 6 ea. Olive oil to taste Salt to taste

Method 1. For the salt cod: Sear the salt cod on the side of its skin on the hot plate. Submerge it in

the oil, coconut, and butter at 65ºC. Cook for about 5 minutes, then serve. 2. For the garlic coulis: Cook the potatoes with the garlic in a mix of water, milk, butter,

and salt. Once the potatoes are cooked and the stock has reduced by half, strain well. Put the potatoes and the garlic in the Thermomixer and add the cooking stock until the desired texture is reached. Add salt to taste.

Note: Complete the dish by placing some salt cod sliced on a plate. Top with the garlic purée and finally some strips of roasted peppers.

Recipe credit: Francis Paniego, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar VI A on Friday, Nov. 3, 2006.


GOAT CHEESE AND SPROUTS UNDER A VEIL OF PIMENTO JUICE

Yield: 25 portions

Ingredients Amounts For the veil Roasted pepper juice 200 g Agar-agar 1¾ g Other ingredients Semi-soft goat cheese ¾ k Roasted red pepper 5 k Anchovies 1 can Sprouts, onion or soy Extra virgin olive oil Maldon sea salt

Method 1. Boil the roasted pepper juice, add the agar-agar, and strain onto a flat sheet pan. Let

cool. Once cool, cut into 3-inch rounds. 2. Cut the other ingredients into ¼-inch dice, combine, and season with salt and olive

oil. Place in a small mound on each plate. 3. Season the sprouts with extra virgin olive oil and salt. Place a few sprouts on top of

the vegetables, then cover with the veil. 4. Finish with roasted juice and maldon sea salt.

Recipe credit: Francis Paniego, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



BATTER FRIED HAKE POACHED IN OIL AT 45°C ON A BASE OF GRILLED PEPPERS AND RICE SOUP

Ingredients Amounts Rice soup Olive oil 1 dl Onion 1 ea. Garlic clove 1 ea. Carrot 1 ea. Rice 200 g Chicken stock, smooth ½ l Salt Hake, prime loin with thin flank 180 g/person Flour Egg “Crystal” type peppers

Method 1. Cut the hake and wrap the pieces, cutting off the edges. Season, dip in flour, then

salt. Fry first on high heat until brown on the outside and then immerse for approximately 5 minutes in the oil at 45°C or 50°C.

2. For the rice soup: Lightly fry the onion with the garlic clove and the carrot without letting them brown. Add the rice and sauté to eliminate the starch. Mix in the chicken stock and leave to cook for 25 minutes. Taste for salt and blend in the Thermomix or strain through a fine colander.

3. For the fried peppers: Fry the “crystal” type peppers in a pan, first on low heat and then on high heat. Cover and cool, then peel. They will be placed in strips with fine salt underneath the loin.

4. Place the peppers on the plate and place the hake on top with a sprinkle of Maldon salt. The waiter will finish the dish by serving a small amount of cream of rice soup with a small jug.

Recipe credit: Francis Paniego, as presented at the Worlds of Flavor International



RIB OF SUCKLING LAMB “AL SARMIENTO” AND “PANADERA” POTATOES

Yield: 4 portions

Ingredients Amounts Rib of lamb 1 ea. Garlic cloves 4 ea. Lamb stock Onions 4 ea. Leek 1 ea. Carrots 2 ea. Lamb bones 500 g Garlic cloves, unpeeled 6 ea. Bay leaf 1 ea. Peppercorns a few White wine 1 btl. Brandy 2 glasses Patatas panadera New potatoes Onion Salt

Method 1. Separate the shoulder and the leg from the rib of lamb. Cut up the ribs in groups of 2

or 3 per portion. From each whole rib there is usually enough for 4 portions for tasting. Make sure that each portion has sufficient fat so that it becomes golden when cooked.

2. Meanwhile, make a lamb stock with the ingredients given in the recipe. Place the ribs with a clove of garlic and a little of the lamb stock in a vacuum sealed container and cook at 70°C for 10 hours.

3. Once cooked they can be kept in the cold storage room and warmed up but never at a temperature of more than 70°C. When they are hot, reduce the stock and fry the ribs until they are golden.

4. For the assembly: Place on a soup bowl over the sliced potatoes and onions, trim with green salad, and dress with the reduced lamb stock; salt to taste.




IBÉRICO HAM ICE CREAM WITH TOMATO SEEDS, BREAD CROUTONS, AND “DAURO” OIL

Ingredients Amounts Ibérico ham ice cream Iberian ham 40 slices Milk ½ l Glucose 125 g Stabilizing agent 12 g Eggs, beaten 3 ea. Other ingredients Vine tomato seeds Extra virgin olive oil Fresh basil leaves 15 ea. Dough bread Garlic cloves 2 ea.

Method 1. Slightly fry the slices of Ibérico ham and drain. Infuse the broken slices of ham with

the milk on low heat, making sure it does not boil. Grind the mix in a Thermomixer and place on the stove, adding the glucose and the stabilizer. Boil for a few seconds to make sure the stabilizer doesn’t form lumps.

2. Let the mixture temper and add to the beaten eggs, stirring constantly. Once all the ingredients are well mixed, place in the ice cream maker until ready and set aside to settle.

3. For the assembly: Marinate the fresh basil leaves in the oil for 3 hours, then filter and set aside.

4. Remove the seeds from the tomatoes, keeping them as whole as possible, and place them on a plate. Cut the bread in slices, rub with the garlic clove, and chop into small whole dice. Toast in the oven and place the croutons on top of the tomato seeds.

5. Finally serve a quenelle of ham ice cream and dress with the basil-marinated oil and a sprinkle of julienne-cut basil.




JOAN ROCA JOAN ROCA is the chef of the two-Michelin-star Celler de Can Roca in Girona, Spain. Chef Roca grew up in a family of restaurateurs and later worked in their establishment, Can Roca. In 1986 he opened Celler de Can Roca with his brothers. Chef Roca is the author of several books, including El Celler de Can Roca, La Sinfonía Fantástica, La Cocina al Vacío, and La Cocina Catalana de Toda la Vida. (Girona, Spain)


SLIGHTLY SMOKED SEA BASS WITH KEFIR Ingredients Amounts Sea bass supremes, 160 g 3 ea. Smoked oil 4 Tbsp. Kefir ¼ l Liquid cream 50 g Chives, finely chopped 1 Tbsp. Salt to taste

Method 1. Vacuum seal the sea bass in a bag with the smoked oil and salt. 2. Submerge in water at 50ºC for 15 minutes. 3. Heat the kefir, add the cream, and emulsify by beating energetically. 4. Open the bag and keep the cooking juices. Add the copped chives. Place the sea bass

supremes on the hot plate with the skin facing down for 1 minute.

Note: To assemble the sea bass on the plate with the skin facing up, then place the kefir emulsion and the cooking juices around the fish.

Recipe credit: Joan Roca, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at General Session VII on Friday, Nov. 3, 2006.


BABY OCTOPUS WITH SMOKED MASHED POTATO Ingredients Amounts Sweet paprika 10 g Ratte potato 300 g Oil 2 cups Cream 2 cups Baby octopus 24 ea. Bowls 4 ea. Cling film wrap Olive tree sawdust

Method 1. Put the sweet paprika into a bowl and cover with plastic wrap. With a hot needle,

poke holes in the plastic wrap 1 centimeter in diameter. 2. Grill the potatoes, peel, and push through a sieve with the oil and cream. 3. Sauté the baby octopus. 4. Place a quenelle of potato purée on top of the plastic wrap and the baby octopus on

top of that. 5. Insert the smoke with a mechanic pipe. 6. The smoke inside will slowly rise during the tasting, creating the aromatic

complexity of the dish.


Presented at General Session VII on Friday, Nov. 3, 2006.


WARM SMOKED SALMON WITH APPLE AND VANILLA OIL

Ingredients Amounts

Vanilla oil Sunflower oil ½ l Vanilla pods 4 ea. Wild salmon supremes, 150 g 4 ea. Olive oil 4 Tbsp. Granny Smith apples 1 ea.

Method 1. For the vanilla oil: Vacuum seal the oil with the vanilla pods and cook in a bain marie

at 50ºC for 1 hour. 2. For the salmon: Smoke the salmon supremes with oak sawdust for ½ hour. 3. Vacuum seal the salmon supremes individually with a pinch of salt. Cook at 50ºC for

13 minutes. 4. Wash and peel the apples, making sure that the skin is quite thick. Liquidize in a

blender. 5. To assemble, place the salmon supreme in the center of a bowl and drizzle apple skin

juice around it as well as some drops of vanilla oil. Note: Knowing the difficulties of controlling the cooking process of fish with a high fat content, we use the low temperature sous vide method to obtain the best results. Fifty degrees Celsius will allow for a very soft cooking process, preserving all juices and obtaining a texture different to that obtained with any other traditional cooking method, as well as fixing of the smoked flavor. The possibility of serving warm smoked salmon is quite surprising and original.

Recipe credit: Joan Roca, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


POACHED IBERIAN SUCKLING PIG, AND CARAMELIZED SHALLOTS WITH ORANGE AND CLOVE


For the suckling pig Suckling pig, 4 kg 1 ea. Olive oil 2 tsp. Salt to taste Black peppercorns 3 ea. For the sauce and shallots Oranges 2 ea. Clove spice 2 Tbsp. Sugar 2 Tbsp. Cabernet sauvignon vinegar 1 tsp. Shallots 400 g Virgin olive oil 2 Tbsp.

Method 1. Cut the suckling pig into 6 pieces (2 shoulder blades, 2 legs, and 2 parts of each rib

cage). 2. Season the pieces with salt and vacuum seal individually with a few peppercorns,

salt, and olive oil. 3. Cook at 70ºC for 12 hours. 4. Chill quickly in the blast chiller or in a cold bain-marie with ice cubes. 5. Open the bags and reserve the juices. Take the meat off the bone. 6. Before the bag is opened the temperature of the meat must be brought back to 50-

60ºC in medium sized bain-marie so that the meat can be taken off the bone easily. 7. For the sauce and shallots: Roast the shallots in the oven. Peel. 8. Squeeze the oranges. 9. Put a pan on the heat and make a caramel sauce with the sugar. 10. Add the orange juice and the clove. 11. Add the cooking juices and vinegar and reduce by half. 12. Strain through a fine-mesh sieve. 13. Caramelize the shallots with a quarter of the sauce in a pan over low heat. 14. Add the olive oil to the rest of the sauce and emulsify with a whisk. 15. Place the pieces of suckling pig with the skin facing down on a preheated nonstick

pan or a hot plate with a drizzle of olive oil. 16. When they are nicely golden and crisp, remove the pieces from the heat. 17. To assemble, pour the sauce in the center of the plate and place the suckling pig with

the skin facing up on top.


Note: This recipe is cooked using the sous-vide method, which allows for a perfect pasteurization of the base of this dish, which in turn allows for a good preservation of the individual cold portions. This system also provides the preservation method for the suckling pig gelatin which allows for a crispier skin during the regeneration process in a nonstick pan.


Presented at General Session II on Friday, Nov. 3, 2006.


GABINO SOTELINO GABINO SOTELINO is the vice president and executive chef of Ambria, Mon Ami Gabi, and Cafe Ba-Ba-Reeba in Chicago, IL. He is also part owner of all seven restaurants with Lettuce Entertain You Enterprises, Inc (LEYE). In 1974 Chef Sotelino moved to Chicago and became executive chef for the Le Perroquet. Three years later he joined LEYE as chef for its recently acquired restaurant, the Pump Room. In 1980 they opened LEYE’s first fine-dining restaurant, Ambria. Chef Sotelino was named “Chicago Chef of the Year” by the Chefs of America in 1990, and Gault Millau’s The Best of Chicago gave Ambria a rating of three toques, the highest possible—an honor shared with only three other restaurants. (Chicago, IL)


LENTIL STEW WITH QUAIL, CEPE MUSHROOMS, AND PUMPKIN

LENTEJAS CON CODORNIZ Y HONGOS Ingredients Amounts Onion 1 ea. Leek, white part only 1 ea. Pumpkin, cleaned and cut into medium 1 ea. dice Garlic clove, slivered 2 ea. Dried lentils, soaked for 30 minutes 1 lb. before using Serrano ham, small dice 3 oz. Olive oil Bay leaves Thyme Hongos Cepe mushrooms (hongos), cleaned, 5 lb. caps separated from stems Onion 1 ea. Garlic cloves 2 ea. Parsley 1 bu. Quail legs Quail legs Thyme Parsley Olive oil Garlic Salt and pepper Sherry vinegar

Method 1. For the lentils: Dice the onion and leek to small dice. Cut the pumpkin into a medium

dice. In a large saucepot, over medium-low heat, warm the olive oil. Add in the Serrano ham and sweat for 3 minutes. Add in the onion and leeks; continue to sweat for 5 minutes without color. Add in the pumpkin. In a separate sauté pan warm ½ cup of olive oil and gently fry the garlic until golden brown. Add to the saucepot with the other vegetables. Add in the lentils and cover with water by 2 fingers. Increase the heat and simmer for 40 minutes. Season. Reserve.


2. For the hongos: Clean the hongos with a damp towel to remove dirt. Separate the caps from the stems (they will be cooked in 2 separate pans). Save ½ pound of the hardest firmest caps to shave raw.

3. Preheat oven to 350°F. Place the onion and garlic in a ovenproof pan that will accommodate the mushrooms. Cover with olive oil and warm in the oven. Place the stems in one pan and the caps in another. Confit the mushrooms for 25 minutes. They should take on some color. Chop the parsley and toss in with the mushrooms. Cool and reserve in the oil. Slice the mushrooms into medium dice and reserve in the olive oil. This oil will have great flavor and can be used to finish the plate.

4. For the quail legs: Clean the quail legs by removing the thigh bone and chopping off the tip of the leg bone closest to the foot. Season the leg meat with salt, pepper, and some chopped parsley. Fold the thigh over the tip of the leg bone, piercing it to secure it. The quail leg will resemble a small ball with the bone sticking out. Warm the olive oil to 156°F and confit the quail legs for 2 hours. Reserve in the olive oil.

5. For the presentation: Warm the lentils. Season with salt and pepper and sherry vinegar to taste. Warm the hongos. Remove them from the olive oil. Remove the quail legs from the oil and gently fry until the skin is crisp. Place the lentils and mushrooms down and top with the quail leg. Shave a few mushroom caps for garnish.

Recipe credit: Gabino Sotelino, as presented at the Worlds of Flavor International



KOKOTXAS DE BACALAO CON PATATAS EN SALSA VERDE

Ingredients Amounts Kokotxas—cod jowls, small “v” 1½ lb. shaped piece of flesh on the underside of the jaw Spanish olive oil 12 oz. Garlic clove, finely chopped 1 ea. Spanish white wine 2 oz. Fish stock 2-4 oz. Parsley, finely chopped 1 oz. Fingerling potatoes, cooked, peeled ¾ lb. and sliced into rounds

Method 1. Clean the kokotxas by removing the nerve and inner skin. Pat the kokotxas dry with

a towel. 2. Season the kokoxas with salt. 3. Place the cazuela over medium low heat. 4. Add in the olive oil and finely chopped garlic. 5. As the olive oil heats, the garlic will begin to “dance” in the oil (rocking back and

forth). It is at this point that you add in the kokotxas, skin side up. 6. Lower the heat and gently swirl the oil around the kokotxas for 3 to 4 minutes 7. Add in the white wine and continue to swirl the olive oil around the kokotxas. 8. At this point the oil will begin to thicken due to the gelatin from the kokotxas. 9. If the emulsion is too thick, thin it out with a little fish stock. 10. Add in the fingerling potatoes and chopped parsley. 11. Season the emulsion.

Recipe credit: Gabino Sotelino, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Kitchen Workshop II A on Friday, Nov. 3, 2006.


SPIDER CRAB GRATIN CENTOLLO GRATINADO

Ingredients Amounts Vegetables Shallots 2 ea. Sweet onions 2 ea. Leeks, white part only 3 ea. Butter ¼ lb. Extra virgin olive oil 2 oz. Crab Spider crab meat, cooked and cleaned 1¼ lb. Tomato confit Garlic clove 1 ea. Shallot 1 ea. Tomatoes 4 lb. Olive oil ½ cup Cognac 1 oz Bread topping Bread crumbs 2 oz Butter 1 oz.

Method 1. For the vegetables: Begin by cutting the shallots, onions, and leeks into small dice. In a

medium saucepot over low heat, warm olive oil and butter. Add in the shallot, onion, and leek, and cook very slowly until the vegetables have reduced by 90 percent and are very soft. Do not color the vegetables (90 minutes). Season and reserve.

2. For the tomato confit: Blanch, shock, peel, and seed the tomatoes. Cut the garlic and shallot into a small dice. In a medium saucepot over medium low heat, warm the olive oil. Add in the garlic and shallot and cook for 5 minutes. Add in the tomatoes and cook until the tomatoes are a thick sauce consistency. Season and reserve.

3. For the spider crab: Cook the spider crab in a large pot of salted water (10 minutes for every 2 pounds). Remove the crab and allow it to cool. Remove the meat, season, and reserve.

4. For the finishing procedure: Add the tomato sauce to the vegetables, then the crab. Add in the cognac to taste. Season. Place the crab into ovenproof dish, top with bread crumbs, and dot with butter. Gratinée under a broiler until golden brown.

Recipe credit: Gabino Sotelino, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop II A on Friday, Nov. 3, 2006.


NORMAN VAN AKEN NORMAN VAN AKEN is the executive chef/owner of Norman’s in Miami, FL in Orlando, FL at the Ritz Carlton, and in Los Angeles, CA. He is one of the few chefs in America to have won the James Beard Award, the Robert Mondavi Award, and Food Arts magazine’s Silver Spoon Award. Chef Van Aken is the author of four cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine, and New World Kitchen. In 2006, Van Aken received the “Founders of the New American Cuisine,” award from Madrid Fusion, recognizing his exceptional talents that have changed and influenced cooking and dining in the United States. (Miami, FL)


ESCABECHE OF HALIBUT WITH “SALSA” OF MARCONA ALMONDS, RAISINS, AND SERRANO HAM

Yield: 6 appetizer portions

Ingredients Amounts Salsita of parsley, almonds, and raisins Golden raisins 150 g Chardonnay wine 250 ml Marcona almonds, toasted 175 g Parsley leaves 100 g Olive oil 450 ml Capers, rinsed 30 g Sherry vinegar 25 ml Cured anchovy fillets, rinsed 8 g Kosher salt ½ Tbsp. Escabeche spice rub Cumin seeds, toasted ½ cup Black pepper, toasted ½ cup Sugar ¼ cup Kosher salt 2 Tbsp. Halibut Halibut, cut into 2”x2” logs 1 lb. Escabeche spice rub Serrano ham Serrano ham, sliced paper thin 6 ea.

Method 1. For the salsita: Bloom the raisins in wine until plump, then strain. Add all ingredients

except 75 grams of the parsley into a Vita-mix blender. Purée, adding remaining parsley in batches, until smooth. Adjust salt and sherry vinegar.

2. For the escabeche spice blend: Place cumin and pepper in a spice grinder and pulverize until not quite finely ground. Remove to a bowl and mix in the sugar and salt.

3. For the halibut: Rub the fish in the escabeche spice rub. Lightly sear each side, cool, and slice. Serve with the salsita and Serrano ham.

Recipe credit: Norman Van Aken, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Thursday, Nov. 2, 2006.


MOORISH LAMB “ESPADAS” WITH RECADO ROJO AND LEMONY ALLIOLI

Yield: Sixteen 1-ounce portions

Ingredients Amounts Recado rojo Annatto seeds, finely ground ½ cup Oregano, dried and ground ½ Tbsp. Cumin, ground ½ Tbsp. Black peppercorns, ground ½ Tbsp. Allspice, ground ½ tsp. Cloves, ground ½ tsp. Cinnamon, ground ½ tsp. Salt 1 Tbsp. Garlic, roasted, puréed 1 Tbsp. Sour orange juice 1 cup Olive oil 1 cup Canola oil 1 cup Lamb espadas Lamb loin, cut into 16 1-oz. slices 1 lb. Recado rojo Kosher salt to taste Black pepper, cracked to taste Skewers 16 ea. Lemony allioli Egg yolks 2 ea. Canola oil ¾ cup Olive oil ¼ cup Lemons, zest 3 ea. Lemons, juiced 1-2 ea. Kosher salt to taste

Method 1. For the recado rojo: Combine all ingredients. 2. For the lamb espadas: Marinate the lamb in the recado rojo 1 day in advance. Thread

lamb on skewers, season with salt and pepper, and grill. Serve with lemony allioli. 3. For the lemony allioli: Place yolks and a few drops of lemon juice in a mixing bowl.

Whisk in oils gradually. Adjust with lemon juice and salt to taste. Fold in lemon zest.

Recipe credit: Norman Van Aken, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



BRAISED VANILLA PORK BELLY

Yield: 8 entrée portions Ingredients Amounts Vanilla paste as needed. Pork belly, 5 lb., skinned and boned 1 ea. Kosher salt 3 Tbsp. Dark brown sugar 2½ Tbsp. Asian five spice 1½ Tbsp. Black pepper 1 Tbsp. Lemon grass stalks, chopped 2 ea. Ginger, 2” piece, chopped 1 ea. Kaffir lime leaves, chopped 3 ea. Mirepoix 1 pt. Black vinegar 1 cup Plum wine 1 btl. Red wine 1 btl. Sake Veal stock 2 qt. Chicken stock 1 qt.

Method 1. Preheat oven to 325˚F. 2. Inject pork belly with vanilla paste. 3. Combine salt, brown sugar, Asian five spice, and black pepper. 4. Rub belly with spices. 5. Leave to marinate overnight. 6. Lightly caramelize mirepoix in rondeau. Add lemon grass, ginger, and kaffir lime

leaves. 7. Deglaze with black vinegar. Reduce au sec. 8. Add wines and sake reduce by half. 9. Add stocks and bring to boil. 10. Grill belly over medium heat. 11. Put belly into the rondeau. Cover with aluminum foil. 12. Place rondeau in the oven and cook until fork tender, about 1½ to 2 hours.

Recipe credit: Norman Van Aken, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar I on Saturday, Nov. 4, 2006.


SMOKEY PLANTAIN CREMA

Yield: 2 cups Ingredients Amounts Roasted garlic oil 2 Tbsp. Bacon, small dice 4 oz. Bean kit ½ ea. Onion, small dice ½ ea. Carrot, small dice ½ ea. Poblano pepper, small dice Garlic cloves, sliced 2 Scotch bonnet, stemmed and seeded, 1 minced Annatto seeds, toasted ½ cup Fresh bay leaf 1 ea. Cumin seeds, freshly toasted and ground 1 tsp. Black peppercorn 1 ea. Chipotle infused sherry wine vinegar ¼ cup Vanilla bean, split 1 ea. Sherry wine 1 cup Orange juice 2 cup Chicken stock 2 cup Maduro or ripe plantain, hot smoked and caramelized in oil Crème fraiche 2 cup

Method 1. In roasted garlic oil, caramelize bacon, bean kit, garlic, and annatto seeds. 2. Add bay leaves, cumin, black peppercorn, and vanilla bean. 3. Add the sherry vinegar and sherry wine; reduce by 90 percent. 4. Add the orange juice and reduce by 80 percent. 5. Add the chicken stock and reduce by 80 percent. 6. Blend the plantains with the sherry-orange juice reduction in a Vita-mix. 7. Pass through chinoise. 8. Chill. 9. Add reduction to crème fraîche, to taste. 10. Whip over an ice bath to medium peaks.


Presented at Seminar I on Saturday, Nov. 4, 2006.


POLE BEAN CAZUELA Yield: 8 entrée portions

Ingredients Amounts Duck fat or canola oil 2 Tbsp. Chorizo, diced 3 oz. Spanish onions, fine julienne 2 ea. Sugar 1 Tbsp. Carrot, brunoise 1 ea. Tomato sofrito as needed Bordelaise or other red wine sauce ½ cup Pole beans, cut into bite-size pieces, 1½ lb. blanched Kosher salt to taste

Method 1. Render bacon in duck fat. 2. Caramelize onions, add sugar, and season with salt. 3. Add carrots and sweat. 4. Add tomato sofrito. 5. Add bordelaise. 6. Fold in pole beans. Simmer to concentrate flavors, making sure not to overcook. Note: Recipe works best with three different varieties of pole beans.


Presented at Kitchen Workshop II on Saturday, Nov. 4, 2006.


ROMESCO BÉARNAISE Yield: 2 cups

Ingredients Amounts Egg yolk 3 ea. Whole grain mustard 1 Tbsp. Beef fat, clarified and warmed 2 cup Romesco sauce 3 Tbsp. Herbs, mixed, chopped 3 Tbsp. Shallots, minced 3 Tbsp.

Sherry vinegar to taste Kosher salt to taste

Method 1. Mix yolks and mustard. Cook until ribbon on a double boiler. 2. Gradually beat in the beef fat. 3. Add the romesco, herbs, and shallots. 4. Season with sherry vinegar and salt. Keep warm to serve.




POMEGRANATE MILKSHAKE Yield: 8 portions

Ingredients Amounts

Pomegranate syrup Pomegranate juice 625 ml Vanilla bean 1 ea.

Soy lecithin milk Milk, 2% 250 ml Soy lecithin ½ Tbsp.

Black peppercorn crumble Hazelnut flour 150 g Sugar 150 g All-purpose flour 150 g Fleur de sel ½ tsp. Black peppercorn mignonette 1½ tsp. Butter 150 g Milk shake Soy lecithin milk 250 ml Pomegranate syrup 50 ml

Method 1. For the pomegranate syrup: Reduce pomegranate juice, with vanilla bean, to 125

milliliters. Strain and chill. 2. For the soy lecithin milk: Heat milk and soy lecithin. Steep for 30 minutes. Strain and

chill. 3. For the black peppercorn crumble: Preheat oven to 325°F. 4. Cut butter into dry ingredients. Bake. 5. For the milk shake: Combine. Place into whipped cream canister and charge with CO2.

Shake and let stand 15 minutes. 6. To assemble: Praline or vanilla ice cream; pomegranate seeds; black pepper crumble;

pomegranate syrup; soy lecithin milk, frothed; milk shake “whipped cream canister.”




DUCK, XOCOPILI CHOCOLATE, AND ESPELETTE PEPPER JUS

Yield: 2 cups Ingredients Amounts Duck bones, rinsed and dried 5 lb. Madras curry 1 Tbsp. Paprika 1 Tbsp. Coriander 1 Tbsp. Espelette 1 Tbsp. Black pepper 1 Tbsp. Canola oil ¼ cup Mirepoix 1 pt. Orange juice 2 cups Port wine 1 btl. Veal stock 2 qt. Duck stock 2 qt. Xocopili chocolate to taste

Method 1. Preheat oven to 400ºF. 2. Mix spices and sprinkle over the duck bones. Roast bones in the oven. 3. Heat canola oil in a rondeau, add bones, then mirepoix, and caramelize. 4. Deglaze with orange juice and port wine. Reduce almost au sec. 5. Add stock. Reduce until sauce consistency, skimming constantly. 6. Finish with xocopili chocolate to taste.


Presented at Seminar IV A on Friday, Nov. 3, 2006.


TOMATO, ANCHO, AND XEREZ JAM

Yield: 1 quart Ingredients Amounts Tomatoes, peeled, seeded, and chopped 1 k Honey 50 g Granulated sugar 100 g Ginger, minced 25 g Cinnamon 1 stick Garlic cloves 1 ea.

Star anise 1 ea. Cumin, toasted and ground 1 ea. Ancho pepper, toasted and seeded 1 ea. Sherry vinegar 150 ml Kosher salt to taste

Method 1. Combine all ingredients and cook au sec.


Presented at Seminar IV A on Friday, Nov. 3, 2006.


MARI CARMEN VÉLEZ MARI CARMEN VÉLEZ is the co-owner and head chef of La Sirena Restaurant in Petrer-Alicante, Spain. Coming from a mostly self-taught background and having completed many specialized restaurant-related courses, Chef Vélez has been collaborating for some years with different organizations with the aim of publicizing and promoting Alicante cuisine and the Mediterranean diet. She also teaches cooking to the Valencian community, and for the past seven years has taken part in the gastronomic program “Costa Blanca,” broadcast on Radio Alicante-Cadena SER. (Alicante, Spain)


MARINATED PRAWNS, ALMOND MILK CHEESE, SMOKED TROUT CAVIAR AND RED TEA CRUSHED ICE

Ingredients Amounts For the prawns Lemon or lime juice 30 g Orange juice 100 g Forum cabernet sauvignon vinegar 10 g Vermouth vinegar 15 g Raspberry vinegar 5 g Sweet and sour ginger 1 ea. Lemon rind 1 piece Arbequina olive oil 50 g Prawns 6 ea. For the almond milk cheese Young almonds 125 g Mineral water 250 g Salt 1 Tbsp. Ground fresh almonds 10 g Ground toasted hazelnuts 5 g Jerez vinegar ½ Tbsp. Jelly 2 sheets For the red fruits crushed ice Mineral water 500 g Red fruit tea 3 Tbsp. Red tea 1 Tbsp. Salt 1 pinch sugar 1 pinch Jelly 1 sheet Others Cooked green tapioca 50 g Smoked trout caviar 1 Tbsp. Coriander 1 Tbsp. Tarragon 1 Tbsp. Flower of salt 1 Tbsp.

Method 1. For the prawns: Mix all the marinade ingredients together. Peel and remove the

intestine from the prawns and place them in the marinade for at least 15 minutes.


2. For the almond milk cheese: Infuse the teas for 10 minutes. Strain, add the jelly, and dissolve. Freeze and grate when serving.

3. For the red fruits crushed ice: Infuse the teas for 10 minutes. Strain, add the jelly, and dissolve. Freeze and grate when serving.

4. To assemble: Arrange the different element on the plate. Dress the prawns with a drizzle of the marinade and season with the flower of salt. Add a small amount of crushed ice just before serving.

Recipe credit: Mari Carmen Vélez, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar I B on Friday, Nov. 3, 2006.


SOFT ALLIOLI

Ingredients Amounts Garlic 20 g Eggs 2 ea. Salt 5 g Lemon juice 5 g Mineral water 100 ml Olive oil 500 ml Sunflower oil 500 ml

Method 1. Grind the garlic cloves without germ, with the salt, eggs, and lemon juice. 2. Mix the oils together. 3. Continue to mix, and slowly add the water and the oil mixture until thick.

Recipe credit: Mari Carmen Vélez, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at Seminar I A on Friday, Nov. 3, 2006.


SPONSOR RECIPES


ALASKA SEAFOOD MARKETING INSTITUTE


ALASKA SCALLOPS ON SERRANO HAM AND LENTIL SALAD

Yield: 4 portions Ingredients Amounts For the lentils Onion, small 1 ea. Garlic cloves, halved 3 ea. Italian parsley sprigs 3 ea. Bay leaf 1 ea. Black baluga lentils 5 oz. For the salad Extra virgin olive oil, Spanish ½ Tbsp. Spanish chorizo sausage, ¼” dice ½ lb. Pimento, large dice 4 ea. Celery rib, fine dice 1 ea. Fennel, fine dice 1½ oz. For the vinaigrette Extra virgin Spanish olive oil 1/3 cup Sherry vinegar 2 Tbsp. Red wine vinegar 1 Tbsp. Honey 1 tsp. Pebrella 1 tsp. Garlic cloves, minced 2 ea. Orange zest ½ ea. Salt ½ tsp. Black pepper ¼ tsp. For the garnish Olive oil 1 Tbsp. Serrano ham 2 oz. Parsley, chopped 3 Tbsp. For the marinade Alaskan scallops 1 lb. Spanish fino sherry 2 Tbsp. Olive oil 2 Tbsp. Piment d’espellette 2 tsp. Orange juice ¼ cup Pebrella 1 tsp. Cumin, ground 1 tsp. Salt ½ tsp.


Method 1. For the lentils: Place the onion, garlic, parsley, and bay leaf in cheesecloth, and put

in a saucepan. 2. Add the lentils and cover with water. 3. Simmer 15 to 20 minutes, until cooked but still firm. Drain thoroughly. 4. For the salad: Heat the olive oil in sauté pan and sauté the chorizo until barely

browned (about 1 minute). 5. Drain in strainer or on paper towels to remove any fat. 6. For the vinaigrette: In small bowl, whisk together the olive oil, sherry vinegar, red

wine vinegar, honey, pevrella, garlic, and orange zest to make the vinaigrette. 7. Season with salt and pepper, and toss vinaigrette with lentil salad ingredients. 8. For the garnish: In a sauté pan, heat 1 tablespoon olive oil. Cook the Serrano ham

in olive oil until crisp (about 1 minute). 9. For the marinade: Whisk together the sherry, olive oil, piment d’Espelette, orange

juice, pebrella, and cumin. Wash and pat dry the scallops. 10. Gently mix marinade with scallops, and chill for 1 to 4 hours. 11. Heat 1 tablespoon of olive oil in a sauté pan. Season the scallops with salt and

sear about 4 minutes on the first side, then 1 minute on the second side. 12. To assemble: Place 1 cup lentil salad on each serving plate. Top with 5 Alaskan

scallops, crisp side up. Garnish with crumbled Serrano ham and parsley.

Recipe credit: Susan Walter for the Alaska Seafood Marketing Institute, as presented at the 2006 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.



AMERICAN LAMB BOARD


BASQUE COUNTRY SPICY LAMB SAUSAGE WITH WHITE BEANS

Yield: 12 portions

Ingredients Amounts Cumin seeds, toasted 1 Tbsp. Fennel seeds, toasted 1 Tbsp. Caraway seeds 1 Tbsp. Dried pequin chiles 2 oz. Sweet smoked paprika 2 tsp. Salt 2 tsp. Pepper 2 tsp. Garlic cloves 10 ea. Olive oil 4 tsp. American Lamb boneless shoulder, 5 lb. trimmed Pork belly 1½ lb. Lamb casings as needed White beans Serrano ham, diced 1 cup Garlic cloves, sliced 8 ea. Yellow onion, large, diced 1 ea. Bay leaf 2 ea. Brandy 4 cups Cannellini beans, cooked 4 cups Fresh thyme leaves 4 sprigs Italian parsley, chopped 2 Tbsp. Salt and pepper to taste Garnish Thyme sprigs as needed

Method 1. In spice grinder, combine the cumin, fennel, caraway, chiles, paprika, salt, and

pepper. Pulse to a fine grind. 2. In mortar, pound the garlic and dash of salt into a paste. Combine spices, garlic, and

oil. 3. Cut the lamb and pork into 1-inch cubes. Add spice mixture, tossing to coat. Cover

and refrigerate overnight.


4. Grind the meat through medium plate on a meat grinder twice. Stuff meat mixture into lamb casings, twisting the sausage into links. Grill sausages for 4 to 5 minutes per side.

5. For white beans: Sauté the Serrano ham until very crispy; set aside. To sauté pan add the garlic, onion, and bay leaf. Cook until they start to caramelize. Add the brandy and deglaze pan. Remove bay leaf and stir in the cannellini beans, thyme leaves, parsley, salt, and pepper. Cover and refrigerate for 4 to 6 hours.

6. To serve: Spoon the beans onto plate and sprinkle with the Serrano ham. Top with the grilled sausage and garnish with fresh herbs.

Recipe credit: Kevin Marquet for the American Lamb Board, as presented at the 2006 Worlds of Flavor

International Conference and Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


MINTED AMERICAN LAMB MEATBALLS WITH AN ALMOND SHERRY SAUCE ALBONDIGAS DE CORDERO

Yield: 12 portions Ingredients Amounts Baguette, cubed and dried 1 ea. Sherry wine ½ cup Ground American Lamb 5 lb. Eggs, beaten 5 ea. Garlic cloves, minced 10 ea. Yellow onion, diced 1 ea. Fresh mint, chopped ¼ cup Salt and pepper to taste All-purpose flour as needed Olive oil 2 Tbsp. Almond sherry sauce Garlic cloves, minced 5 ea. Yellow onions, diced 2 ea. Sherry wine 4 cups Lamb stock 2 cups Almonds, toasted 2 cups Lemons, zest and juice of 2 ea. Olive oil ½ cup Fresh mint, chopped ½ cup Butter, cut into chunks ¼ lb.

Method 1. Soak the bread in the sherry wine. Place in a Robotcoupe and process. Pour into a

bowl and combine with the lamb, eggs, garlic, onion, mint, salt, and pepper. 2. Form the lamb mixture into 1½-ounce meatballs. Dust with flour. In large skillet,

heat the oil over medium-high heat. Add the meatballs in batches and brown on all sides.

3. For the sauce: In large pot, combine the garlic, onions, sherry wine, and lamb stock. Bring to a boil; remove from heat. Layer the meatballs in hotel pan and pour on sauce. Bake at 350°F for 30 minutes. Pour off the sauce and reserve. Keep the meatballs warm.

4. In a Robotcoupe, combine the almonds, lemon zest and juice, olive oil, and mint. Process to blend and make a paste. Pour reserved sauce into a pan and whisk in the paste. Heat through and add the butter, stirring to finish sauce. Add the meatballs and serve.

Recipe credit: Kevin Marquet for the American Lamb Board, as presented at the 2006 Worlds of Flavor

International Conference and Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


TORTILLA ESPANOLA CON CORDERO Yield: 30 portions

Ingredients Amounts American Lamb hindshanks 2 ea. Salt and pepper Olive oil 1 Tbsp. Garlic cloves, minced 10 ea. Carrots, diced 2 ea. Celery ribs, diced 2 ea. Yellow onion, diced 1 ea. Tempranillo red wine 4 cups Hot smoked paprika 2 Tbsp. Fresh thyme sprigs 3 ea. Water 3 qt. Tortilla Olive oil 2 qt. Yukon gold potatoes, peeled, thinly 5 ea. sliced Yellow onion, minced 1 ea. Salt and pepper Eggs, beaten 8 ea.

Method 1. Rub the shanks with salt and pepper. Heat oil in a cazuela over high heat. Add the

shanks and brown well on all sides. Remove from cazuela. 2. To cazuela add the garlic, carrots, celery, and onion. Cook and stir the vegetables

until caramelized. Remove the vegetables and add the red wine; deglaze. 3. Place the shanks, caramelized vegetables, paprika, thyme sprigs, and water into

cazuela. Braise at 350°F for 2 hours, or until the lamb falls off bone. Cool lamb in sauce.

4. Remove the shanks from the liquid and pull the lamb into shreds, removing all fat and sinew. Strain the sauce, cook, and reduce by half. Reserve sauce.

5. For the tortilla: Heat the oil in a large skillet over medium heat. Add potatoes and onion; poach until tender. Drain potatoes and onions. Combine eggs and potato mixture. In a large non-stick skillet, layer half of the egg potato mixture. Evenly top with the pulled lamb meat. Spoon on the remaining egg potato mixture.

6. Cook over medium heat until just browned on the bottom. Bake at 350°F for 30 minutes, or until set. Flip tortilla and cook on rangetop to brown the other side. Cool.

7. To serve: Cut the cooled tortilla into 1½-ounce squares. Serve on a puddle of sauce.

Recipe credit: Kevin Marquet for the American Lamb Board, as presented at the 2006 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.



CALIFORNIA RAISIN MARKETING BOARD: ROBERT DEL GRANDE

ROBERT DEL GRANDE is the executive chef and owner of Café Annie and partner in the Schiller-Del Grande Restaurant Group. He received his undergraduate degree in biology and chemistry from the University of San Francisco and his Ph.D. in biochemistry from the University of California at Riverside. Chef Del Grande joined Café Annie in 1981 and was instrumental in the development of Southwest cooking in America. He has received a James Beard Award for Best Chef, Southwest region, and been inducted into Who’s Who in American Cooking. (Houston, TX)


NEW YORK STEAKS WITH WHITE RAISIN STEAK SAUCE AND ASPARAGUS SALAD


White raisin steak sauce Garlic cloves, peeled 2 oz. White onion, chopped 1 oz. California golden raisins 2 oz. Fennel bulb, chopped 1 oz. Chile de arbol 2 ea. Grapeseed oil ¼ cup Extra virgin olive oil ¼ cup White anchovies 2 ea. Egg yolks 2 ea. Buttermilk ½ cup Heavy cream 2 Tbsp. Champagne vinegar (or cider vinegar) 1 Tbsp. Salt 1½ tsp. Black peppercorns, ground ¾ tsp. Prime New York steaks, 16 oz. 2 ea. Asparagus, jumbo 16 ea. Extra virgin olive oil 1 Tbsp. Salt and pepper

Method 1. For the white raisin steak sauce: In a saucepot, combine the garlic cloves, onion, golden

raisins, fennel, chile de arbol, olive oil, and grapeseed oil. Heat the oil to lightly fry the ingredients until the garlic is lightly golden and soft and the raisins begin to puff. Add the anchovies, remove from the heat, and cool to room temperature.

2. Transfer the cooled ingredients with the oil to a food processor and process until fairly smooth. Remove from the processor and reserve.

3. In the processor, add the egg yolks, buttermilk, and cream. Process to blend. With the processor running, slowly add the puréed ingredients. Process the mixture to form a smooth sauce. Add the vinegar, salt, and pepper. Adjust seasoning to taste. Refrigerate (you should have approximately 1½ cups).

4. For the asparagus: Remove the woody portion of the asparagus stalk. With a vegetable peeler, peel the asparagus. Blanch the asparagus in salted boiling water for approximately 1 to 2 minutes so that the asparagus is just barely cooked at the center. Chill in ice water. Split the asparagus lengthwise into halves or quarters


depending on the size. Toss the asparagus in the extra virgin olive oil. Lightly salt and pepper.

5. For the New York steaks: Lightly rub the steaks with olive oil. Prepare a charcoal fire and grill the steaks to medium rare. Allow to rest for 5 to 10 minutes.

6. Carve the steaks into vertical slices (approximately ¼ inch thick). Divide the slices among 4 dinner plates. Spoon some of the white raisin steak sauce over the slices. Garnish with the asparagus salad.

Recipe credit: Robert Del Grande for the California Raisin Marketing Board, as presented at the Worlds of

Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


SEA SCALLOPS WITH GREEN RAISIN SALSA AND PEARS SEA SCALLOPS CON SALSA DE PASITAS BERDES Y PEARS

Yield: 8 portions

Ingredients Amounts Green raisin salsa Pumpkin seeds 1 oz. White almonds 1 oz. Golden California raisins 1 oz. Garlic cloves ¾ oz. Extra virgin olive oil ½ cup Lemon, peel of ¼ ea. Serrano chile, charred and peeled 1 ea. Poblano chiles, charred, seeded, and 1 ea. peeled White anchovies 2 ea. Fish stock or chicken stock ½ cup Italian parsley ¾ oz. Tarragon leaves 1 Tbsp. Lemon juice ½ Tbsp. Salt 1 tsp. Sea scallops, large 16 ea. Bosc pears, crisp 2 ea. Almond oil or walnut oil 2 Tbsp. Watercress 1 bu. Lime, cut into wedges 1 ea. Salt to taste Pepper, freshly ground to taste

Method 1. Combine the pumpkin seed, almonds, raisins, garlic cloves, olive oil, and lemon peel

in a sauce pot. Heat the oil until the ingredients lightly fry (the oil should be about 250°F). Cook the ingredients until the garlic cloves are lightly brown and a little soft and the raisins begin to puff. Add the poblano and Serrano chiles and the white anchovies. Remove from heat and allow to cool to room temperature.

2. Transfer the cooked mixture with the oil to a food processor. Process until smooth. 3. Combine the stock, parsley, and tarragon in a blender and purée until well blended. 4. With the food processor running, pour the blended stock into the ground mixture

and process until smooth. Add the lemon juice and salt. Blend until smooth. Adjust seasonings and refrigerate. Yields approximately 1½ cups.


5. For the pears: Slice the pears vertically into ¼-inch slices (avoid the slices with the core). Lightly toss or coat the pear slices with the oil. Season with salt and pepper.

6. For the sea scallops: Clean the scallops. Sear in a hot skillet or grill until just barely cooked through.

Note: To present, arrange the pear slices on dinner plates. Arrange the sea scallops over the pear slices. Spoon some salsa over each scallop. Arrange some watercress sprigs over the sea scallops. Season with salt and drizzle with a little additional almond oil and garnish with thin lime wedges.

Recipe credit: Robert Del Grande for the California Raisin Marketing Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



GRILLED LAMB CHOPS WITH SALSA DE PASITAS ROJAS AND FENNEL SALAD

Ingredients Amounts

Salsa de pasitas roja Garlic cloves 1 oz. Almonds, toasted or smoked 1 oz. California raisins 1½ oz Black olives 1 oz. Pasilla or ancho chiles 1 ea. Lemon, rind of 1 ea. Extra virgin olive oil ½ cup White anchovies 1 ea. Chicken broth ½ cup Balsamic vinegar 2 tsp. Salt 1 tsp. Lamb rib chops 8 ea. Fennel bulbs 2 ea. Black olives, slivered ¼ cup Extra virgin olive oil 2 Tbsp. Lemon juice, fresh 2 tsp. Salt to taste Pepper to taste

Method 1. For the salsa pasitas roja: Combine the garlic cloves, almonds, raisins, olive, chiles,

lemon peel, and extra virgin olive oil in a sauce pot. Heat the oil until the ingredients lightly fry (oil should be 250°F). Cook the ingredients until the garlic cloves are lightly brown and have softened and the raisins begin to puff. Add the white anchovies. Remove from heat and cool to room temperature.

2. Transfer the cooked mixture with the oil to a food processor. Process until smooth. 3. With the food processor running, pour the chicken stock and vinegar into the

ground mixture and process until smooth. Add the salt. Blend until smooth. Adjust seasonings and refrigerate. Makes 1½ cups.

4. For the lamb chops: Prepare a charcoal fire. Rub the lamb chops with olive oil. Grill until medium rare.

5. For the fennel salad: Split the fennel bulbs in half lengthwise. Cut out the thick core at the base of the bulb. Slice the bulbs vertically into shards.

6. In a bowl, mix the slivered black olives, olive oil, and lemon juice. Add a pinch of salt and pepper. Add the fennel shards and toss to lightly coat.


Note: To present, arrange two grilled lamb chops on each dinner plate. Add some fennel salad. Spoon some salsa de pasitas rojas over each lamb chop. Drizzle some extra virgin olive oil over each lamb chop. Serve.

Recipe credit: Robert Del Grande for the California Raisin Marketing Board, as presented at the Worlds of

Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


CASTILLA LA MANCHA: MANOLO DE LA OSA

MANOLO DE LA OSA is the chef of Las Rejas in Las Pedroñeras, Spain, which holds one Michelin star. Inspired by the food his mother and grandmother cooked for local weddings, Chef de la Osa studied at Vid School in Madrid before returning to his hometown and opening an eight-table restaurant specializing in authentic regional cuisine. He was honored with the “Best Chef” award from the Spanish Gastronomic Association. (Cuenca, Spain)


GALIANOS

Ingredients Amounts Flour 7 lb. White wine 3 btl. Mineral water 1.6 gal. Extra virgin olive oil 2 qt. Rosemary 2 bu. Sage 2 bu. Thyme 2 bu. Hare 6 pieces Rabbit 6 pieces Partridge 3 pieces Onions 4 lb. Garlic 2 lb. Button mushrooms 2 lb. Porcini mushrooms 2 lb. Red wine 3 btl. Port wine 1 btl Brandy 1 btl Red bell peppers 5 lb. Tomatoes 5 lb.

Recipe credit: Manolo de la Osa for Castilla La Mancha, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



COMUNITAT VALENCIANA: MARIA MURIA LLORET, DOLORES VÉLEZ,

MARI CARMEN VÉLEZ, RAFAEL VIDAL MARIA MURIA LLORET is the co-founder of Ca’Sento, in Valencia, Spain. A native of Valencia, she and her husband opened a bar in the same neighborhood in which they had met. What started as a small establishment serving beer and sandwiches slowly became, as a result of Chef Lloret’s cooking and her recipes for rice and seafood dishes, the prestigious restaurant that Ca’Sento is today. Their son, Raul Aleixandre, manages the restaurant’s kitchen, continuing the family tradition. (Valencia, Spain)

MARI CARMEN VÉLEZ is the co-owner and head chef of La Sirena Restaurant in Petrer-Alicante, Spain. Coming from a mostly self-taught background and having completed many specialized restaurant-related courses, Chef Vélez has been collaborating for some years with different organizations with the aim of publicizing and promoting Alicante cuisine and the Mediterranean diet. She also teaches cooking to the Valencian community, and for the past seven years has taken part in the gastronomic program “Costa Blanca,” broadcast on Radio Alicante-Cadena SER. (Alicante, Spain) RAFAEL VIDAL is the chef of Levante in Benissanó, Spain. Chef Vidal is the third generation of his family in the kitchen, which now also includes his children and other relatives. The restaurant is known for its paella, which Chef Vidal has prepared for the king of Spain. Levante is listed in numerous gastronomical guides (Michelin, Gourmetour, CAMPSA) and has received many honors. In 2005 the restaurant was redesigned to expand the kitchen and allow for more innovation on the menu. (Benissanó, Spain)


SLIGHTLY SWEET SEAFOOD RICE

Yield: 4 portions Ingredients Amounts Fumet Mineral water 4 l Common prawns 150 g Crab 150 g Rock fish 1 kg Tomatoes 4 ea. Garlic bulbs 2 ea. Onions 2 ea. Olive oil Leek 1 ea. Rice Baby squid 200 g Prawns, small, peeled 150 g Garlic bulbs, finely chopped 3 ea. Cooked tomato sauce 200 g Sweet paprika 1 tsp. Rice, senia variety 230 g Fumet (fish stock) 800 g

Method 1. For the fumet: Lightly fry the common prawns and the crab in a deep saucepan. Add

the 2 bulbs of garlic, the leek, and the onion. When they are nice and fried add the tomatoes. Brown and cook for approximately 45 minutes. Strain and set aside.

2. For the rice: In a cast iron pan add a little olive oil. When the oil is hot, lightly fry the baby squid and the peeled prawns, add the garlic, and then the cooked tomato sauce. Fry and add the paprika. Cover with the fumet; after is comes to a boil, strain and add the baby squid and the prawns. Add the rice and cook for approximately 16 minutes.

Recipe credit: Maria Muria Lloret for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



ALMOND SPONGE AND OLIVE OIL WITH ORANGE PECTIN AND CHOCOLATE

Yield: 250 portions

Ingredients Amounts Eggs, fresh 60 ea. Sugar 3 kg Virgin olive oil (arbequina or similar) 2 l Milk 2 l Flour 2 kg Baking powder 100 g Almond flour 0.5 kg Lemons 1 kg Egg yolk, pasteurized 2 kg Cream, 35% fat content 10 l Couverture chocolate 64% 3.5 kg Oranges 30 kg Mineral water 4 l NH pectin 0.2 kg Cinnamon sticks 5 ea. Cinnamon powder 20 g Isomalt sugar 1 kg Calcium chloride 0.5 kg

Method 1. Prepare the soup/orange pectin. 2. Prepare the chocolate mousse. 3. Prepare the sponge. 4. Prepare the caramels. 5. Serve.

Recipe credit: Doloress Vélez for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SALT COD SUPREME WITH ALLIOLI GRATINÉE ON CREAM OF ROASTED TOMATO SOUP

Yield: 250 portions

Ingredients Amounts Desalted salt cod (thick fillets 10 kg without bones) Fresh ripe tomato (Daniela variety 15 kg or similar) Virgin olive oil (Arbequina mild 35 l variety or similar) Garlic 2 kg Fresh eggs 60 ea. Salt 2 kg Lemons 2 kg Sugar 1 kg Black and pink peppers 0.2 kg Dill, oregano (preferably dry) 0.2 kg Rocket, mustard, or red chard leaves, 250 ea. about 5 cm

Method 1. Soak the salt cod in water after testing the level of salt. Chop. Poach the cod in oil. 2. Peel the garlic and poach. 3. Whip the allioli. 4. Roast, peel, and blend the tomatoes. 5. Cover the cod with the allioli. 6. Bake in the oven. Serve.

Recipe credit: Mari Carmen Vélez for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SCALLOP WITH A MOSAIC OF VEGETABLES AND CITRUS FRUIT JELLY

Yield: 250 portions

Ingredients Amounts Scallops, without shell, medium-size 250 ea. Carrots 4 kg Zucchini 4 kg Mushrooms 2.5 kg Pumpkin 2.5 kg Oil 2 l Lemons 5 kg Oranges 8 kg Sugar 2 kg Liquid glucose 0.5 kg Mineral water 1 l Rocket, mustard or red chard leaves 250 ea. (about 5 cm) Forum cabernet sauvignon vinegar 30 gr Vermouth vinegar 50 gr Raspberry vinegar 20 gr Honey 30 gr Fleur de sel 20 gr Sweet and sour ginger 5 gr Fresh parsley 1 handful Potatoes 4 kg

Method 1. Peel and brunoise the vegetables. 2. Squeeze the juices. 3. Confit the citrus fruit peel. 4. Sauté the vegetables. 5. Make the jelly. 6. Sauté the scallops. Serve.

Recipe credit: Mari Carmen Vélez for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



PAELLA VALENCIANA

Yield: 10 portions Ingredients Amounts Chicken (about 2 kg) 1 ea. Rabbit (about 1 kg) 1 ea. Pure olive oil 125 cl Ripe tomatoes, peeled and puréed 4 ea. Bachoqueta de herradura (green beans ½ kg from Valencia) Garrofo (flat green bean typical from ¼ kg Valencia) Rice 1 kg Water 3½ l Saffron and salt

Method 1. Place a paella dish on the flames with the oil. When the oil is hot add the chicken and

rabbit. Fry on low heat until the meat is golden. Then add the tomatoes, the vegetables, the green beans, and the garrofó beans, maintaining the same flame.

2. Once all the ingredients are well cooked, add the water and a sprig of rosemary and increase the heat. As soon as this starts to boil add the rice, salt, and saffron, and remove the rosemary. This is when the heat created by the flames must be at its hottest which is achieved; if cooked with fire-wood, use “remulla” (twigs from the olive or orange tree), and “branca” (thicker wood, between 3 and 10 cm diameter) when frying the vegetables.

3. While the rice is cooking, towards the last few minutes, the flames must be reduced and moved away from the center of the paella dish to achieve the “socarrat.”

4. When in snail season, the variety known as “vaqueta,” previously washed and boiled, improves the flavor.

5. Although best made with fresh vegetables, dried may be used, such as in the case of the “garrofo” (bean) which can be previously boiled and added at the last minute when the rice is cooking.

6. Once the paella is cooked, set it aside for a few minutes, then ready to serve.

Recipe credit: Rafael Vidal for Comunitat Valenciana, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



FOODS FROM SPAIN: PATXI BERGARA

PATXI BERGARA and his wife Blanca Ameztoy run the Bar Bergara in San Sebastian, Spain, which has been in Mr. Bergara’s family for 56 years. Under their management the Bar Bergara has focused on a more sophisticated, refined, and elaborate pintxo (bite-sized snacks on bread or a cocktail stick). Bar Bergara has been named “Best Pintxos Selection” at the Best of Gastronomy conference in San Sebastián-Kursaal, and has been named an honorary member of the Pintxo Association and the Anchovy Association. (San Sebastian, Spain)


BIKOTE Yield: 4 portions (pinchos)

Ingredients Amounts Marinated anchovies 2 ea. Salted anchovies 2 ea. Piquillo sweet pepper 1 ea. Green pepper 1 ea. Garlic Salt Potato chips Parsley vinaigrette

Method 1. Marinate the anchovies, separately, overnight with vinegar and salt. 2. In a pan, sauté the piquillo pepper with garlic. 3. In another pan, sauté the green pepper. Season with salt. 4. For assembly: On a base of toasted white bread, place both kinds of anchovies on top

of the two pieces of pepper and decorate with the potato chips. Dress with the vinaigrette.

Recipe credit: Patxi Bergara for Foods from Spain, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace, 2006.


FALSE ANCHOVY LASAGNA

Yield: 4 portions (pinchos) Ingredients Amounts Marinated anchovies 3 ea. Pisto Onion ½ ea. Green pepper ½ ea. Sweet red pepper ½ ea. Olive oil Courgette ½ ea. Tomato ½ ea. Salt Balsamic vinegar Bread, sliced and toasted

Method 1. Marinate the anchovies for 12 hours. 2. For the pisto: In a saucepan, poach the sweet red pepper, green pepper, and onion in

olive oil. Season with salt. Cook for 10 minutes. 3. Add the tomato and the courgette. Cook for 15 minutes. 4. For the presentation: Place the pisto onto a slice of toasted bread cut into 4 pieces;

place 3 pieces of anchovy on top and dress with balsamic vinegar.

Recipe credit: Patxi Bergara, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at the World Marketplace, 2006.


GILROY FOODS


STUFFED CALAMARI WITH SQUID INK FOAM Yield: 24 portions

Ingredients Amounts For the stuffed calamari Whole squid 24 ea. Olive oil ¼ cup Serrano ham, finely diced 2 oz. Bread crumbs ½ cup GardenFrost Sofrito Base 3 Tbsp. For the squid ink foam Olive oil 3 Tbsp. GardenFrost Latin Blend 3 Tbsp. Fish or shellfish stock 2 cups Squid ink 2 Tbsp. Agar-agar 1 tsp. Carrageenan 1 tsp. For the bell pepper oil GardenFrost Sweet Bell Pepper Purée ½ cup Olive oil ½ cup

Method 1. Clean the squid by removing the heads just above the eyes. Set aside. 2. Remove the ink sac, intestines, and cartilage by pulling out the body. Squeeze out

any remaining insides and rinse body under running water, removing the outside skin. Set bodies aside.

3. To make the stuffing: Heat the olive oil at medium heat, add the sofrito and Serrano ham, and cook 5 minutes.

4. Stir in the bread crumbs, season to taste, and let cool. 5. Stuff the tubes about 2/3 full. The tubes will shrink when you cook them. You may

want to secure the end with a toothpick. 6. To make the foam: Sauté the GardenFrost Latin Blend in the olive oil at medium heat

for 5 minutes. 7. Add the squid ink and cook for 3 minutes. Add the stock and bring to a boil. 8. Whisk in the agar-agar and carrageenan. Use a stick blender to produce foam. 9. To make the oil: Combine the bell pepper purée and oil in a blender, then strain. 10. To finish the dish: Sauté the stuffed calamari, browning evenly on all sides. Finish in

the oven 10 minutes, until cooked through. 11. Add the tentacles and sauté 2 minutes. 12. To plate: Arrange 1 tube and tentacle on plate, top with foam, and drizzle with bell

pepper oil.

Recipe credit: Robert Petzold for Gilroy Foods, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


CHORIZO BOCADILLOS WITH GARNISHES Yield: 24 portions

Ingredients Amounts Chorizo sausages 24 ea. Sausage buns 24 ea. For the jalapeño relish Olive oil 3 Tbsp. Anaheim pepper, fire-roasted, 1 cup 3/8” dice Sweet jalapeño, ¼” dice 1 cup Onion, diced ¼ cup Garlic cloves, chopped 2 ea. Pickles, chopped ¼ cup Sugar ¼ cup For the roasted onion marmalade Olive oil 3 Tbsp. Yellow onions, grilled, 3/8” strips 2 cups Tomato sauce ½ cup Sugar 3 Tbsp. For the red bell pepper ketchup Olive oil 3 Tbsp. Red bell peppers, 3/8” dice 2 cups Garlic cloves, chopped 2 ea. GardenFrost Red Bell Pepper Purée ¼ cup Tomato sauce ¼ cup Sherry vinegar ¼ cup Sugar ¼ cup

Method 1. For the relish: Sauté the peppers, onions, garlic, and pickles on medium high heat for

10 minutes, until soft. 2. Add sugar and salt and pepper. Sauté another 5 minutes; let cool. 3. For the marmalade: Sauté the onions in the olive oil on medium heat for 15 minutes,

until golden brown and soft. 4. Add the tomato sauce and sugar and cook 20 minutes, until reduced to marmalade

consistency. Add salt and pepper to taste; let cool. 5. For the red bell pepper ketchup: Sauté the bell peppers, onions, and garlic in olive oil on

medium heat for 10 minutes until soft. 6. Add the sugar and vinegar and cook 15 minutes, reducing the vinegar and forming a

gastrique.


7. Add the tomato sauce and bell pepper purée and cook 10 minutes. 8. Add salt and pepper to taste. Purée in blender and strain; let cool. 9. Grill sausages and place each in a bun. Set up garnishes for guests to add

themselves.

Recipe credit: Robert Petzold for Gilroy Foods, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


DECONSTRUCTED “MOLE” WITH RED BELL PEPPER SORBET AND MEXICAN HOT CHOCOLATE SAUCE

Yield: 24 portions Ingredients Amounts Eggs, separated 7 ea. Sugar 2/3 cup Sugar 2 Tbsp. Salt to taste Vanilla 2 tsp. Cocoa powder 2 Tbsp.

Cocoa powder 1/3 cups For the Mexican hot chocolate Mexican “Ibarra” chocolate 1 pkg. Milk 1½ cups Agar-agar 1 Tbsp. Guajillo chile powder ¼ tsp. For the bell pepper sorbet GardenFrost Red Bell Pepper Purée 3 cups Water ¼ cup Sugar ¼ cup Glucose syrup ¼ cup Lemon, peel and juice of 1 ea. Vanilla bean ¼ ea. For the mole tuile Flour ¾ cup Butter ½ cup Water ½ cup Glucose syrup 1 Tbsp. Dried ancho chile powder 2 tsp. Dried guajillo chile powder 2 tsp. Dried pasilla chile powder 2 tsp. Cocoa powder 2 tsp.

Method 1. For the sponge cake: Preheat the oven to 340ºF. 2. Line jelly role pan or cookie sheet with foil, overlapping the ends. Grease and flour

foil. 3. Beat egg yolks and 2/3 cups sugar until thick and tripled in volume. Beat in vanilla. 4. In clean, large bowl beat egg whites until foamy; add remaining 2 tablespoons of

sugar and a pinch of salt. Beat until stiff peaks form.


5. Fold 1/3 of white into yolks to lighten. Sift cocoa over top of this mixture and fold in gently. Fold in remaining whites.

6. Spread in prepared pan and bake 15 minutes. Cool. 7. Turn onto a lined counter and use cutter to stamp out circles. 8. For the chocolate sauce: Bring milk to a boil. Add the chocolate, agar-agar, and chile

powder, using a stick blender to create froth. 9. For the sorbet: Add all ingredients together and bring to a boil. Cool in an ice bath. 10. Put in sorbet machine and churn until desired firmness. 11. For the tuile batter: Mix the sugar, glucose, and water together. Add the butter and

melt. 12. Whisk in the flour, chiles, and cocoa powder. 13. Cool mixture. 14. To make the tuiles: Spread desired shape on Silpat and bake in 350ºF oven for 12

minutes. Let cool. 15. To assemble: Place sponge cake circle in middle, top with sorbet quenelle, and spoon

froth over and around. Garnish with tuile.

Recipe credit: Robert Petzold for Gilroy Foods, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


GOBIERNO DEL PRINCIPADO DE ASTURIAS: AMADO ALONSO, PEDRO MORÁN

AMADO ALONSO manages the La Venta del Jamón restaurant founded by his great-grandfather. Chef Alonso is a member of the Asociación de Jóvenes Restauradores de Europa (honorary president), Euro-Toques, and Fomento de la Cocina Asturiana, Premio Alimentos de España 2002. In 2001 he opened a restaurant in Madrid, El Bosque Sagrado, specializing in traditional Asturian cooking. (Madrid, Spain)

PEDRO MORÁN is the chef/owner of Casa Gerardo in Prendes, Spain. Casa Gerardo, which holds one Michelin star, was founded in 1882 by Chef Morán’s great-grandfather, and has remained in the family ever since. In 1983 the restaurant, which specializes in up-to-date traditional cuisine, received the National Prize of Gastronomy from the Academia Nacional de Gastronomía. (Asturias, Spain)


BROAD BEANS WITH CLAMS

Ingredients Amounts Organic broad beans, dry 1 kg Bread crumbs 1 Tbsp. Onion 1 piece Garlic clove 1 ea. Parsley sprig 1 ea. Bay leaves a few Olive oil Clams 300 g Saffron, lightly toasted

Method 1. Put the beans in to soak overnight in cold water. Drain and place in a saucepan, add

a piece of onion, a clove of garlic, a sprig of parsley, a few bay leaves, and the olive oil, and mix together lightly; cover with cold water and bring to the boil. When it has come to the boil, lower the heat and leave to cook slowly, partially uncovered, making sure they are always covered with warm water so the skins don’t come off.

2. Prepare the clams as if making them á la marinière and add the broad beans when they start opening. Add the saffron, shake the pan around to make sure everything is well blended, and continue cooking over a low heat until the broad beans are very tender. Season with salt.

3. As soon as they are ready, remove from the heat and leave to rest for a few minutes before serving.

Recipe credit: Amado Alonso for the Gobierno del Principado de Asturias, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CHEESE TEXTURE, DATES, AND FRIED FABES

Ingredients Amounts Ahumada de Pría 300 g Cabrales 200 g Whole milk 700 cl Mascarpone cheese 200 g La peral cheese 250 g To serve Dates in olive oil, chopped Fabes, fried

Method 1. Grate the cheese and mix with the milk. Cook at 50°C for 5 minutes. Strain and cool

down. The texture should be creamy but elastic. 2. For the assembly: Put in a bowl 2 pieces of dates. On top cover with the cheese

mixture. Finish with another piece of date and the fried fabes. Note: If desired, serve with a drizzle of extra virgin olive oil, arbosana 100 percent.

Recipe credit: Pedro Morán for the Gobierno del Principado de Asturias, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CRISPY SANDWICH OF CABRALES

Ingredients Amounts Phyllo dough Heavy cream 1 qt. Sugar 600 g Cream cheese 7 oz. Cured goat cheese, Manchego style 3½ oz. Cabrales cheese 5½ oz. Heavy cream 2 oz. Soy sauce 1 Tbsp.

Method 1. Mix heavy cream with sugar. Use this mix to paint the surface of the phyllo dough.

Cut into the desired shapes. 2. Put 2 pieces together and bake until it reaches a golden brown color. 3. Grate the goat cheese. Smash the Cabrales and mix with the cream cheese. 4. For presentation: Make a pyramid and stuff with the creamed cheeses.

Recipe credit: Pedro Morán for the Gobierno del Principado de Asturias, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



HAZELNUT COUNCIL


JAMÓN AND ARUGULA SALAD WITH CABRALES CHEESE AND HAZELNUT VINAGRETTE

Yield: 8 portions Ingredients Amounts Hazelnut paste ½ cup Champagne wine vinegar ¼ cup Shallots, minced 1 tsp. Grapeseed oil 1 cup Kosher salt 1 tsp. Black pepper 1 tsp. Arugula 1 lb. Jamón 8 slices Cabrales blue cheese 1 Tbsp. Hazelnuts, toasted 1 tsp.

Method 1. For the hazelnut dressing: Place hazelnut paste in a mixing bowl and whisk in vinegar

and shallots. Slowly whisk in oil. Season with salt and pepper. 2. Dress arugula with the hazelnut dressing. 3. Place a thin slice of jamón on the bottom of plate. 4. Place greens in the center of plate and garnish with blue cheese and toasted

hazelnuts.

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


GARDEN GAZPACHO WITH HAZELNUT AND PEAR FRITTER

Yield: 40 portions

Ingredients Amounts Heirloom tomatoes (assorted colors 40 ea. to balance acidity and sweetness), cored and passed through food mill Red bell peppers 6 ea. Yellow bell peppers 6 ea. Poblano peppers 6 ea. English cucumbers 2 ea. Habanero chile ½ ea. Cilantro, chopped ½ cup Limes, juice of 2 ea. Kosher salt Black pepper Lobster stock 1 qt. Pear balls (use melon baller and scoop) 40 ea. Hazelnuts, ground 2 cups Eggs, whisked with water 3 ea. Wondra flour 1 cup

Method 1. Place 3 of each pepper and 1 cucumber in a food processor. Make into pulp. Dice the

remaining peppers and cucumber. Season with salt and pepper to taste. Adjust acidity with lime juice. Finish with chopped cilantro.

2. For fritters: Place pear balls in Wondra flour, then egg wash (shake off excess egg), then roll in ground hazelnuts.

3. Place in freezer for at least 1 hour. 4. Fry from frozen state at 350°F until golden brown. Serve warm. Place the gazpacho

in a shot glass with a fritter resting on top.

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


HAZELNUT CRUSTED HALIBUT WITH ROMESCO

Yield: 8 portions Ingredients Amounts Ancho pepper, seeded 1 ea. Jalapeño, small, seeded ½ ea. Extra virgin olive oil 2 Tbsp. Tomato, roasted 1 ea. Garlic clove 2 ea. Hazelnut, whole, roasted 20 ea. Parsley 1 sprig Focaccia herb bread, pan fried in oil 1 slice Red wine vinegar ½ tsp. Kosher salt ½ tsp. Black pepper ½ tsp. Halibut fillet, 6 oz. 8 ea. Lemon aïoli or mayonnaise ¼ cup Hazelnuts, ground ½ cup Red kale 1 bu. Clarified butter 4 oz. Butter 4 oz.

Method 1. Sauté the ancho and jalapeño until a little caramelized. Place the peppers in a food

processor with the garlic, then add the hazelnuts, parsley, and bread. Finish with the tomatoes and vinegar, and adjust seasoning with salt, black pepper, and vinegar.

2. For the halibut: Season with salt and white pepper, then brush one side with the aïoli. Roll in the ground hazelnuts.

3. Place 1 ounce clarified butter in a sauté pan on medium high heat. When it begins to smoke, place the halibut crusted side down first in pan and immediately reduce heat to medium-low. Once halibut crust is golden brown turn over and place in oven at 400°F to finish cooking.

4. Wilt kale with a little whole butter, water, or stock. Season with salt and pepper. 5. To serve: Place kale in center of plate with fish on top. Sauce around fish and kale and

a little over the top.

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


HAZELNUT AND JABUTICABA ICE CREAM

Yield: 30 portions Ingredients Amounts Heavy cream ¾ gal. Eggs 30 ea. Sugar 1 lb. Vanilla bean and pod, scraped 1 ea. Hazelnuts, roasted, roughly chopped 1 cup Jabuticaba purée 3 cups

Method 1. Bring cream, milk, sugar, and vanilla bean to a boil. 2. Temper cream mix into yolks while whisking. Strain. 3. Place in ice bath to cool quickly. Whisk in purée and spin in an ice cream machine.

Serve soft.

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


HAZELNUT TUILES

Yield: 30 portions (small cones) Ingredients Amounts Hazelnut butter 4 oz. Confectioner’s sugar 8 oz. Honey ¼ cup Egg white ½ cup Vanilla extract ½ tsp. Flour, all-purpose sifted 4 oz.

Method 1. Cream the butter, sugar, and honey. Add the egg whites and vanilla extract,

emulsify on high speed until smooth. Turn off and add flour on low speed until incorporated. Remove from mixer.

2. Take a teaspoon of mix and lay on a Teflon sheet tray or any nonstick sheet pan. Smooth to 1½ inches in diameter. Lay out mix so they are not touching and very thin.

3. Bake at 350°F until golden brown. Invert over bottle top while warm. 4. Shape into a cone and pinch to close. Let cool and store in an air-tight container.

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


ILLY CAFFE


ARMAGNAC TRUFFLES Yield: 42½-ounce truffles

Ingredients Amounts Cream 300 g Vanilla bean seed 1 ea. Glucose 80 g Chocolate 500 g Butter, softened 130 g Armagnac 80 g

Method 1. Bring cream, glucose and vanilla seeds to a boil. Cool to 175°F. 2. Pour cooled cream over finely chopped chocolate. 3. Emulsify thoroughly. 4. Stir in butter, then the armagnac. 5. Pour mixture into ½ hotel pan, cover with plastic wrap directly on surface. 6. Scoop ½-ounce balls onto sheetpan. 7. Very lightly pat powdered sugar onto hands and roll truffles into even size balls. 8. Coat truffles with tempered chocolate. Once chocolate is set, coat one more time. 9. Immediately bury in cocoa powder until dry. 10. Shake and place onto sheetpan.


JUNTA DE ANDALUCÍA: KISKO GARCÍA

KISKO GARCÍA is the chef at Choco in Córdoba, Spain. Chef García trained at the Tourism and Catering School of Córdoba, Spain, and in the kitchens of famous restaurants such as Café de Paris, Casa Marcial, and El Celler de Can Roca. Returning to the city of his birth, he became chef at Choco, his family’s restaurant. This year’s Madrid Fusión awarded him the “Andalusia Restaurant Revelation Prize.” (Córdoba, Spain)


ASH CHEESE LOLLIPOPS CHUPA-CHUPS

Yield: 250 portions Ingredients Amounts Ricotta cheese 10 kg Duck liver 4 ea. Marmalade Bamboo skewers 250 ea.

Method 1. Warm the cheese. Add nuts of foie, shape, and caramelize.

Recipe credit: Kisko García for the Junta de Andalucía, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



OLIVE OIL, ORANGE, AND PEDRO XIMÉNEZ

Ingredients Amounts Olive oil, mild 5 l Orange sorbet 15 l Pedro Ximénez 6 bottles Gelatin 100 ea. Agar-agar 1 kg

Method 1. Make a gelatin with the Pedro Ximénez. 2. Cut the gelatin into equal pieces and make the sorbet.




SALT COD SLOWLY COOKED WITH ALBORONIA (VEGETABLE STEW) AND QUINCE JELLY

Ingredients Amounts Salt cod, extra fillets 12 kg Eggplant 5 kg Tomatoes 5 kg Zucchini 5 kg Cebolla 5 kg Onion 5 kg Green peppers 5 kg Red peppers 5 kg Pumpkin 5 kg Quince jelly 3 kg Garlic

Method 1. Cook all the vegetables according to their firmness. 2. Stew for 1 hour, cut, and cover with oil. 3. Add small pieces of salt cod to stew in olive oil at 50° for 8 minutes.




JUNTA DE CASTILLA Y LEÓN: MARCO ANTONIO GARCÍA, JESÚS RAMIRO

MARCO ANTONIO GARCÍA is the chef/owner of Mannix in Campaspero, Spain. Chef García brings to his restaurant the traditions of cattle farming, butchering, and carving, and specializes in young lamb. The recipient of the Blasón de Oro Turístico de Castilla y León prize and named “Best Entrepreneur of Castile and León,” Chef García has given demonstrations all over Spain. (Campaspero, Spain) JESÚS RAMIRO is the chef-owner of Ramiro’s in Valladolid, Spain. After apprenticing in various restaurants, Chef Ramiro opened a restaurant in his hometown of Valladolid. Soon after, he began traveling throughout South America, and later opened restaurants in Puerto Rico, Mexico, and the United States. In 2006 he opened his newest restaurant, Ramiro’s, in the Science Museum of Valladolid. Chef Ramiro is known for his conceptual cuisine, and Ramiro’s includes a workshop specializing in innovative dishes. (Valladolid, Spain)


SUCKLING LAMB CORDERO LECHAL


Lamb of the Churra breed from the 2 quarters northern plateaus of Spain (Cuenca del Duero) Water to cover Salt to taste

Method 1. Roast the lamb in adobe (mud and straw) ovens supplied with holm oak firewood

placed inside, not below, rising to the temperature that the chef considers optimum as each suckling lamb requires its own temperature, contrary to the popular belief that a set temperature exists for all roastings.

2. Cook the animal, belly up, for 2 hours inside a previously seasoned terracotta cooking pot. After 2 hours turn the suckling lamb belly down.

3. De-season the outside skin and cook under the firewood flames to turn the skin crispy and maintain a juicy tender flesh. Serve with salad, bread, and good wine.

Recipe credit: Marco Antonio García for Junta de Castilla y León , as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


CREAM OF VALLADOLID BREAD SOUP WITH HAM CAVIAR

Yield: 250 portions

Ingredients Amounts Olive oil 1 l Garlic cloves, sliced 30 ea. Bread, chopped 8 lb. Paprika ¼ lb. Ham bones 7 lb. Fine tapioca 1 lb. Cured ham, finely chopped 1 lb. Chives, chopped ¼ lb.

Method 1. Fry the garlic in oil. Add the bread pieces and slowly fry. 2. Add the paprika and fry. 3. Make a stock with the ham bones and add this to the bread. 4. Boil for approximately 30 minutes and mix in a Thermomix to homogenize. 5. Boil the tapioca in the ham stock. 6. For assembly: Pour the cream into glasses. Cover with the ham caviar. Add a dash of

paprika oil and a sprinkle of chopped chives.

Recipe credit: Jesús Ramiro for Junta de Castilla y León , as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



RICE IN MOVEMENT, ZAMORANA STYLE Yield: 250 portions

Ingredients Amounts Rice 8 lb. Garlic cloves, sliced 20 ea. Olive oil 1 l Pig’s ears 3 lb. Chorizo Ibérico cured sausage 3 lb. Onion, chopped 5 lb. White wine 3 l Butter 5 lb. Cream 2 l Almonds, toasted ¼ lb. Oregano Dry tunafish scales 1 lb.

Method 1. Cook the pig’s ears and cut into pieces. 2. Slowly fry the onion and the garlic for approximately 20 minutes and then add the

rice. 3. Add the chopped ears and the chorizo sausage; cook slowly. 4. Add the ham stock and cook for approximately 10 minutes. 5. Add the butter, the cream, the oregano and stir for approximately 5 minutes. 6. Add the almonds. 7. To assemble: Place on small plates and place scales on top.


Presented at the World Marketplace on Fridayday, Nov. 3, 2006.


QUINCE PASTE AND CASTELLANO CHEESE SANDWICH Yield: 250 portions

Ingredients Amounts Castellano cheese, semi-mature 4 lb. Quince paste, firm 2.2 lb. Pine nuts or macadamia nuts ½ lb. Olive oil ½ l

Method 1. Slice the cheese on a slicer set on number 9 (or slice by hand). 2. Slice the quince paste slightly thicker than the cheese. 3. Grate the pine nuts or macadamia nuts. 4. To assemble: On top of the bread place the cheese, the quince paste, and then cheese

again. 5. Cut in triangles. Sprinkle with the grated nuts.


Presented at the World Marketplace on Fridayday, Nov. 3, 2006.


KIKKOMAN INTERNATIONAL: KIYOMI MIKUNI

KIYOMI MIKUNI is the chef/owner of Hôtel de Mikuni, one of Tokyo’s most acclaimed restaurants. Chef Mikuni’s first exposure to the international culinary world started at the age of 20 at the Japanese Embassy in Switzerland; since then he has continued to travel around the world to find new flavors to complement his style. Recently his interest has focused on Spain and exploring the natural flavor and conceptual affinities between Japanese and Spanish foods, with a special emphasis on seafood, rice, and umami. (Toyko, Japan)


SUSHI PAELLA

Yield: 250 portions Ingredients Amounts Saffron rice Fish stock 1,000 cc Japanese rice 5.2 kg Sugar 600 g Salt 120 g Japanese rice vinegar 600 cc Saffron powder or threads 20 g Parmesan cheese 750 g Olive oil 500 cc Butter 250 g Saffron sauce vin blanc Shallots, sliced White wine 2250 ml White wine vinegar 150 cc Heavy cream 3 l Saffron powder 20 g Topping Salmon roe 500 g Fresh scallops, blanched and 1875 g quartered Baby mussels 250 ea. Black tiger prawns, medium, blanched 85 ea. and cut into 3-4 pieces Nori, or kelp, cut into 1000 2.5x2 cm 120 sheets pieces Pink peppercorns 250 ea. Fresh dill 8 bu. Saffron sticks, short 750 ea. Soy vinaigrette Soy sauce 400 ml Extra virgin olive oil 1200 ml

Method 1. For saffron rice: Cook rice with fish stock, sugar, salt, rice vinegar, and saffron

powder. When done, dress with Parmesan cheese, olive oil, and butter.


2. For sauce vin blanc: In a pot combine the shallots, white wine, and white wine vinegar, and bring to boil. Reduce to 1/6. Add heavy cream and return to boil. Add in saffron powder.

3. Shuck and fry mussels. 4. Whisk together the soy sauce and olive oil to make the vinaigrette. 5. Pack the saffron rice into a square form. Carefully remove from form. 6. Place the nori on 4 sides of the rice square. 7. Drizzle the saffron sauce, vin blanc, and vinaigrette around a plate. 8. Place the sushi in the center of the plate and garnish with scallops, mussels, shrimp,

and salmon roe.

Recipe credit: Kiyomi Mikuni for Kikkoman International, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



RED WINE SUSHI WITH SERRANO

Yield: 250 portions Ingredients Amounts Red wine risotto Japanese rice 5.2 kg Sugar 700 g Salt 100 g Japanese rice vinegar 500 cc Red wine (alcohol evaporated to 6.2 l) 8 l Parmesan cheese 750 g Olive oil 500 cc Butter 250 g Red wine sauce Red wine 10 l Sugar 500 g Fond de veau 1250 cc Butter 2.4 kg Soy sauce 500 cc Olive oil 500 cc Iberico ham slices, each slice formed 750 g into a ball Green asparagus stalks, blanched 42 ea. with salt, cut Potatoes, small, blanched and fried 42 ea. Kinome (a Japanese herb) 250 ea. Black pepper as needed

Method 1. For red wine risotto: Cook rice with sugar, salt, vinegar, and reduced red wine. Finish

with Parmesan cheese, olive oil, and butter. 2. For the red wine sauce: Reduce the red wine in a pot from 10 liters to 1800 milliliters.

Then add the sugar and fond de veau, and reduce to 1/3. Add in butter. 3. For assembly: Put red wine risotto into a circle mold (6½ centimeters in diameter by 3

centimeters in height). 4. Combine the soy sauce and olive oil. 5. Drizzle the red wine sauce and the soy sauce-olive oil mixture around the edge of

plate. 6. Place Iberico ham, green asparagus, potato, and kinome on top of the rice.


7. Place black pepper on top of the ham and serve. For extra garnish you may add an herb bouquet.

Recipe credit: Kiyomi Mikuni for Kikkoman International, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


SUSHI OF BEETS WITH SMOKED SALMON CHIPS

Yield: 250 portions Ingredients Amounts Beet risotto Japanese rice 6.2 kg Sugar 700 g Salt 100 g Water 7000 cc Japanese rice vinegar 500 cc Beet sauce Sherry 625 cc Beets, puréed 840 g Red bell pepper, skinned and 250 g cut julienne Shiitake mushrooms, cut into sixths 85 ea. and sautéed in butter Olive oil 1250 ml Soy sauce 400 ml Smoked salmon, frozen or fresh, cut 1500 g into chips Currants, frozen or fresh 250 ea.

Method 1. For the risotto: Combine rice, sugar, salt, water, and vinegar. Bring to boil, reduce

heat, and cook until done, about 8 minutes. 2. For the beet sauce: Add sherry to puréed beets. 3. For the assembly: Combine the risotto with the bell pepper and mushrooms. Put the

rice into the mold so it will form a pyramid. 4. Combine the olive oil and soy sauce. 5. Drizzle beet sauce and soy sauce-olive oil mixture on plate. 6. Place the risotto in the center of the plate and place salmon chips on each surface of

the pyramid. 7. Place a currant on top.

Recipe credit: Kiyomi Mikuni for Kikkoman International, as presented at the Worlds of Flavor

International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


KINGDOM OF NAVARRA: ENRIQUE MARTÍNEZ

ENRIQUE MARTÍNEZ is the chef at El Hotel Restaurante Maher in the Navarra region of Spain. The restaurant is a tradition in his family, as it was originally managed by one of his grandmother’s students. In 1976 Chef Martínez took charge of the restaurant and founded Young Cooks of Navarra, which represents the cuisine of the region at gastronomic events throughout Spain. He has been the recipient of numerous awards, including the Aura award for his contribution to gastronomic culture and the art of living. (Navarra, Spain)


COAGULATED REDUCTION OF PIQUILLO RED PEPPERS

Yield: 300 portions Ingredients Amounts Cristal pepper stock Cristal peppers (2 jars) 7800 g Water 30 l Garlic 200 g Coagulated reduction of cristal peppers Cristal pepper stock 5000 g Sugar 1500 g Pectin 250 g Agar-agar 40 g Lemon juice 150 g Crust of the coagulated cristal peppers Cristal pepper stock 2 l Short-grain rice 500 g Tartaric acid 200 g

Method 1. For the cristal pepper stock: Sauté the peppers with a little garlic, add the water, and

bring to the boil. Mash the cristal peppers in the blender and return to the boil. Make a foam from the mixture, strain it, and micro-filter it. This reduction should result in 1½ liters of pepper stock. It is very important that the pepper stock be extremely cold.

2. For the coagulated reduction of cristal peppers: Mix the cold cristal pepper stock with the sugar, pectin, and agar-agar. Bring to the boil and add the bergamot essence. Bring to a boil. Remove from head and add the lemon essence. Pour into molds and leave in the refrigerator at 2° for 1 hour. Portion out.

3. For the crust of the coagulated cristal peppers: Cook the rice in the cristal pepper stock, then process in the blender. Spread the mixture on sulphurized paper and dry in the oven for 1½ hours at 96°. Break up the rice sheets and mix with the tartaric acid.

4. For the assembly: Coat the cristal pepper molds with the crispy flakes.

Recipe credit: Enrique Martínez for the Kingdom of Navarra, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



COD AND NAVARRE ASPARAGUS TUBES PIMIENTOS DEL PIQUILLO

Ingredients Amounts For the cod mixture Virgin olive oil 125 g Cream 1.25 l Desalted cod 1.25 kg Gelatine sheets 10 ea. Garlic 50 g Lemon zest 2 pieces Cayenne pepper 2.5 g Pil-pil 250 n Agar-agar 7 g Asparagus filaments Asparagus spears, thick 200 ea. Treacle Red wine 2 l Sugar 600 gl Balsamic vinegar 150 g Treacle gelatine Treacle 1/5 l Sugar 150 g Pectin 25 g Agar-agar 4 g Lemon juice 15 g Technique for cod cylinders Plastic paper, 8 x 8 150 ea.

Method 1. For the emulsified cod mixture: Remove the skin from the cod and microwave for 2

minutes along with the sautéed garlic and chi. 2. Divide the cod into 2 equal parts. 3. Heat 1/5 of the cream and bring to the boil with the agar-agar. Remove from heat

and add gelatine, olive oil, lemon zest, and garlic. 4. Flake the cod and add to the above mixture. 5. Whip the remaining cream and add to the other ingredients. 6. Put the mixture in a piping sleeve. 7. For the asparagus filaments: Cut the asparagus into thin slices lengthways. 8. Cook the asparagus slices very gently.


9. Layer the slices on sulphurized paper 10. For the treacle: Arrange the cod cylinders on a slate and drizzle with olive oil. 11. Wrap the cod cylinders in the asparagus layers. Note: For making cod cylinders, use PVC tubes of 7 centimeters high by 1 centimeter in diameter. With the help of a piping sleeve, fill the tubes with the cod mixture and insert a brochette stick. Freeze the cylinder.




MICRO-SLICES OF VEGETABLES WITH SOUSED FOIE ON A SLICE OF RUSTIC BREAD

Ingredients Amounts Rustic bread Mild flour 1500 g Water 600 g Yeast 60 g Salt 30 g Oil 30 g Milk 150 g Sugar 30 g Thyme flowers Black olives Vegetable filaments Salt-baking technique Spring onions 100 g Garlic shoots 100 g Tomato 100 g Celery 100 g Sea salt 2 kg Pasteurized egg whites 500 g Lemon thyme 5 g Rosemary flowers 5 g Condensation cooking technique Baby carrots 100 g Green asparagus 100 g Young broad beans and peas 40 g Borage shoots 50 g Chard stalks 50 g Fennel 125 g Antioxidation technique Artichokes 100 g White asparagus 100 g Empeltre olive oil Cooking over vine shoots on a brazier technique Pepper crystals 200 g Pumpkin sections 100 g Onion 100 g Pontigo tomatoes 75 g


Vine shoots Olive oil 50 g Lemon thyme Ginger Dill Sousing technique Olive oil 1000 g Mature wine vinegar 250 g Cider vinegar 250 g Water 300 g Soy sauce 100 g White wine 200 g Ginger 20 g Garlic 10 g Black pepper 4 g Rosemary 4 g Thyme Citronella Basil Soused foie Fresh foie 10 pieces Sousing liquid ½ l

Method 1. For the rustic bread: Mix the water, yeast, and sugar and temper at 30°. Mix the flour

and salt and sieve onto the work surface. Make a well in the center of the pile of flour. Pour the water, yeast, and sugar mixture into the well and knead the mixture until it’s a cohesive dough. Let rest for 3 hours at 35°. Stop the fermentation and put the dough in the refrigerator at 4° for 12 hours. Knead and stretch the dough to the desired shape. Ferment for another 2 hours at 35° and 50% humidity. Paint the loaves with black olive oil and thyme flowers. Bake at 180°.

2. For the salt-baking technique: Emulsify the egg whites with the salt. Spread out on a slate and cover the vegetables individually, having previously sprinkled them with the herbs. Bake at 170° for 15 minutes. Set aside to rest and clean the salt crust off the vegetables. Remove the skins and charred bits from the vegetables and set aside. Cut the vegetables into perfect lengthwise slices for the filaments.

3. For the condensation cooking technique: Clean the vegetables and cut them into very thin slices. Arrange in hermetic glass bowls for the condensation process. Drizzle the micro-slices with water heated to 100°. Seal the glass container. Keep the cooking water of the vegetables apart. Cut the vegetables into perfect lengthwise slices for the filaments.

4. For the antioxidation technique: To cook in a veil of oil, use a of proportion 130 grams oil for each liter of water. Put the water and oil in a pan and bring to the boil. Clean


the vegetables and submerge in the boiling water, wait until it reaches 100°, then reserve. Cut the vegetables into perfect lengthwise slices for the filaments.

5. For the cooking over vine shoots on a brazier technique: Wrap the vegetables and herbs in the vine shoots. Place on the brazier and baste with the cooking juices for 25 minutes. Clean any charred bits from the vegetables and keep aside. Cut the vegetables into perfect lengthwise slices for the filaments.

6. For the sousing technique: Mix all ingredients together and leave to marinate for 3 hours. Heat the mixture to 70°. Leave to chill at 4°.

7. For the soused foie: Season the livers and cover with the sousing liquid; heat to 70°. Leave to marinate for 6 hours and then turn. Leave for another 6 hours. Portion the foie lengthwise and keep in the sousing liquid.

8. For the assembly: Arrange the micro-layers of vegetables “en papillote” on top of the toasted rustic bread. Lay a layer of soused foie on top, drizzled with its sousing juices. Finally, top with another layer of vegetable filaments.




NATIONAL PEANUT BOARD: MARILÚ MADUEÑO

MARILÚ MADUEÑO is the executive chef at Huaca Pucllana Restaurant in Lima, Peru. A graduate of Le Cordon Bleu in Paris, Chef Madueño furthered her studies by working in a number of renowned restaurants, including La Rosa Nautica Restaurant in Lima and Taillevent in Paris. At Huaca Pucllana she works with native ingredients, creating and reinterpreting traditional and contemporary Peruvian dishes. (Lima, Peru)


LAMB ANTICUCHOS IN ADOBO SAUCE WITH PAPA SECA PURÉE AND PICKLED YACON

Yield: 4 portions

Ingredients Amounts Lamb loins 2 lb. Ají panca 4 Tbsp. Vinegar 6 Tbsp. Oregano 1 Tbsp. Chicha de jora 100 ml Olive oil a splash Salt and pepper Papa seca 8 oz. Red onion 1 ea. Garlic cloves 2 ea. Peanuts 2 Tbsp. Ají amarillo 2 Tbsp. Ají panca 1 tsp. Tomato paste 1 tsp. Clear stock Salt and pepper Yacón 1 ea. Ají amarillo 1 ea. Salt ¼ cup Vinegar ¼ cup Lime 1 ea. Azúcar ¼ cup

Method 1. Cut the lamb loins into bite-size squares and marinate overnight with the ají panca,

chichi de jora oregano, vinegar, salt, and pepper. 2. Hydrate the papa seca in water overnight. In a saucepan fry the onions, garlic, and

aji pastes. Add the tomato paste, peanuts, papa seca, and clear stock. Boil until the potato is cooked. Process to form a purée.

3. Put the lamb dice on skewers and grill until desired doneness is reached. 4. Peel yacon and slice thinly, cover with salt for 15 minutes, then rinse. Mix the rest of

the ingredients with the yacon and aji cut julienne.

Recipe credit: Marilú Madueño for the National Peanut Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



POM WONDERFUL


POM CHOCOLATE COVERED ARILS

Yield: 24 portions Ingredients Amounts Arils (seed sacks) from 2-3 large 2 cups POM Wonderful pomegranates Bittersweet chocolate, fine quality, 8 oz. finely chopped

Method 1. Score 2 to 3 fresh pomegranates and place in a bowl of water. Break open the

pomegranates under water to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. Refrigerate or freeze remaining arils for another use.

2. Line a shallow 11-by-16-by-½ inch baking sheet with parchment paper. 3. Over medium-low heat, melt the chocolate in a saucepan set over a pan of

simmering water. When the chocolate is sufficiently melted, transfer to a work bowl. Keep the bowl in a pan of warm water for convenience.

4. Allow the chocolate to cool to the touch (it should still be runny). 5. Add the arils and stir to combine. 6. Use a fork to scoop out clusters of chocolate and arils; drop clusters onto the

prepared baking sheet. Work quickly as the chocolate will harden. 7. Place baking sheet with clusters in the refrigerator for 1 hour, or until confections

harden. 8. Serve on your favorite platter and enjoy.

Recipe credit: POM Wonderful, as presented at the 20056Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



POMTINI

Ingredients Amounts POM Wonderful pomegranate juice 1 oz. Vodka 1½ oz. Grapefruit juice 1 oz. Fresh lime juice ½ oz. Simple syrup ½ oz.

Orange peel, for garnish Method 1. Combine all ingredients and serve.



.


POM ICED TEA

Ingredients Amounts POM Wonderful pomegranate juice 2 oz.

Tea 5 oz. Simple syrup 1 oz. Lemon wedge, for garnish

Method 1. Combine all ingredients and serve.




PRODECA PROMOTORA D’EXPORTACIONS CATALANES:

CARLES ABELLÁN, ORIOL BALAGUER, CARLES GAIG, NANDO JUBANY

CARLES ABELLÁN is the chef/owner of Comerç 24 in Barcelona, Spain. After studying at the School of Hotel Management in Barcelona, Chef Abellán trained at El Bulli under Ferran Adrià. He continued to work under Chef Adrià while running the kitchens at Talaia, the Hacienda Benazuza, and the Bulli Hotel. Chef Abellán is the author of Las Tapas de Comerç 24, and recently opened a traditional tapas bar, Tapaç 24, in Barcelona. (Barcelona, Spain) ORIOL BALAGUER is the pastry chef/owner of Estudi Xocolata (the Chocolate Studio), in Barcelona, Spain. Chef Balaguer trained under the legendary Michelin three-star chefs Martin Berasategui at Restaurant Martin Berasategui and Ferran and Albert Adrià at El Bulli. Among other honors, Chef Balaguer has been named “Best Catalonian Baker,” “Best Spanish Baker,” and “Best Spanish Restaurant Baker.” Chef Balaguer owns a shop in Tokyo, and is the author of La Cocina de los Postres. (Barcelona, Spain) CARLES GAIG is the chef/owner of the Gaig Restaurant in Barcelona, Spain, a 100-year-old business founded by his great-grandmother, Antònia Borràs, in 1907. Since 1973 Chef Gaig has been in charge of the kitchen. His efforts have been rewarded with a Michelin star, the “Merit for Tourism” award given by the Catalan government, and the National Award for Gastronomy. (Barcelona, Spain) NANDO JUBANY is the chef/owner of Can Jubany in Vic, Catalonia, Spain. A third-generation restaurateur, Chef Jubany began working in his family’s establishment at the age of 10. At 18 he started as a chef, and nine years later opened Can Jubany, which holds one Michelin star and specializes in local ingredients prepared in a contemporary Catalan way. He is the author of A Taula Nando Jubany. (Calldetenes, Spain)


MCFOIE BURGER

Yield: 250 portions Ingredients Amounts Beef tenderloin 26½ lb. Foie gras 11 lb. Truffle 11½ oz. Salt 5½ oz. Black pepper 3 oz. Mini hamburger buns 250 ea.

Method 1. Clean the tenderloins and chop very finely with a knife. 2. Devein the foie gras and chop very finely with the knife as well. 3. Mix all the ingredients and season. 4. Shape into patties, 2 to 2½ ounces each. 5. Cook in the flat top (a la plancha), put in the bun, and finish in sylessia.

Recipe credit: Carles Abellán for PRODECA Promotora d’Exportacions Catalanes, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


CONCEPT CAKE Ingredients Amounts Apple purée Golden apple pulp 600 g Sugar 80 g Lemon juice 10 g Gelatin sheets, soaked and drained 4 g Pectin 2 g Cream cheese mixture Cream 250 g Cream cheese 1000 g Sugar 80 Peppers 5 ea. Streusel Brown sugar 200 g All purpose flour 200 g Almond flour 200 g Butter 200 g Salt, coffee, aniseed, vanilla powder Mature cheese “Dauro” olive oil Rocket Broad bean couscous White chocolate

Method 1. For the apple purée: Dice the apples and place in a koma tin with the sugar and butter

and little of the lemon juice. Cook for 12 minutes at 220°C. Mix remaining apple purée ingredients together.

2. For the cream cheese mixture: Mix the sugar and cream until the sugar dissolves. Slowly pour the mixture on top of the cheese and mix until a homogeneous dough is obtained.

3. Refrigerate for 4 hours. 4. Make slits in the dough and cook at 160°C until it turns color, about 20 minutes. 5. For the assembly: Pour the apple purée on a base of streusel pastry. Freeze and then

caramelize the apple. Turn into a gelatin and irregularly pour in the fried broad bean couscous.

6. Finish with the cream cheese quenelles and the gelatin rocket leaves and the white chocolate tears and the mature cheese.

Recipe credit: Oriol Balaguer for PRODECA Promotora d’Exportacions Catalanes, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


CHICKEN CANNELLONI WITH LARD AND WILD MUSHROOMS

Ingredients Amounts Farmhouse chicken 3.75 kg Onion, cut in eighths 900 g Garlic, peeled 45 g Bay leaf 1 ea. Thyme 1 sprig Whole black pepper 10 g Tomato, peeled and seeded 900 g Cognac 150 g Rancid wine 450 g Salt 25 g Black pepper, ground 5 g Lard from the neck (salted 24 hours 1.3 kg before) Bread, sliced 150 g Milk 400 g Fresh cannelloni pasta 100 sheets Béchamel sauce Milk 2 l Cream ½ l Flour 75 g Butter 100 g Figueres onion 100 g

Method 1. Clean the chickens and cut into quarters. Season with salt and pepper and slowly

sauté in their own fat and the chopped lard. When golden add the onion and the peeled garlic. Cover and cook slowly.

2. Add the herbs and the tomato. Turn the chicken over. When the tomato liquid has evaporated, add the alcohol. Let this evaporate and check if the chicken is cooked. If it is not cooked, add some more water and cook until tender.

3. Once cooked, remove from the bone and coarsely mince in the machine. 4. Mix in the lard and the vegetables left at the bottom of the pan. Finally add the bread

soaked in milk. Season with salt and pepper. 5. Cook the sheets of pasta and roll the cannelloni. Use 45 grams of stuffing for each

cannelloni. 6. Make the cannelloni sauce with the bones, the remaining vegetables, and the meat

juices. Boil the ingredients and strain. 7. For the béchamel sauce: Bring the milk and the cream to the heat.


8. In a separate pan, cook the butter and the finely chopped onion without letting them turn golden. Add the flour and slightly golden. Add the hot milk and cream, immediately stirring with the whisk to avoid creating lumps. Slowly boil for 10 minutes. Strain through a sieve and add salt and pepper to taste.

Note: This dish could be served with béchamel sauce, a creamy Parmesan sauce, or a creamy truffle sauce.

Recipe credit: Nando Jubany for PRODECA Promotora d’Exportacions Catalanes, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights

reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


PROMOMADRID DESARROLLO INTERNACIONAL DE MADRID, S.A.: JOAQUÍN FELIPE, JUAN JOSÉ LÓPEZ

JOAQUÍN FELIPE is the chef of the Europa Decó restaurant at the Urban hotel in Madrid, Spain. Chef Felipe began his career studying under Chef Luis Irizar, and later became head of the kitchen at the Catering Paradís Madrid. Later he moved on to the Madrilenian restaurant El Chaflán and the Hotel Real Villa, where he began to study tuna and codfish. In 2005 he joined the Europa Decó, and has since been awarded the “Best Chef Metropoli Prize.” (Madrid, Spain)

JUAN JOSÉ LÓPEZ is the chef/owner of La Tasquita de Enfrente in Madrid, Spain. Chef López studied commercial management and marketing and went on to work in business for 22 years, specializing in the insurance field, as a commercial director and general manager. Seven years ago he joined his family restaurant, following the teachings of his father. (Madrid, Spain)


RED TUNA BITES Ingredients Amounts Red tuna, loin of 20 kg Desalted cod, very finely cut 5 kg Anchovy fillets, in oil 150 ea. Soy sauce 1 lb. Mayonnaise 1 kg Chorizo pepper meat 1 kg Almonds, fried 500 g Extra virgin olive oil, arbequina type 1 lb. Water

Method 1. Cut the loin into slices, sashimi style. 2. Spread out the cod and the anchovies, cover with a layer of tuna, cut into tapas, and

dip in soy sauce. 3. Process the mayonnaise, almonds, oil, and water in a blender to emulsify. Strain. 4. Place the bites with the sauce on a spoon.

Recipe credit: Joaquín Felipe for PromoMadrid Desarrollo Internacional de Madrid, S.A., as presented at the

Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


COCIDO

Yield: 250 portions Ingredients Amounts Chickpeas 33 lb. Pork codillos, fresh 5 Ibérico ham 50 ea. Serrano ham bones 20 ea. Hens 5 ea. Morcillo, 1 kg ea. 5 ea. Bone marrow 20 ea. Knee bones 20 ea. Fresh pancetta 22 lb. Ibérian lard 22 lb. Carrots 40 ea. Onions 20 ea. Turnips 15 ea. Leeks 15 ea. Potatoes 20 ea. Cloves, salt, pepper, and extra virgin olive oil Cabbage, cooked 5 ea.

Method 1. Soak the chickpeas in water with all the bones overnight. 2. The next day, put all the meat, bones, and onions with the cloves in a casserole and

cover with water. Put over highest heat until it reaches a boil, skimming away all impurities.

3. Add all the vegetables except the cabbage in order of hardness, waiting each time until the stew returns to a boil. After cooking for a total of 4 hours, add the chickpeas. Cook an additional 2 hours.

4. Serve the broth, then the vegetables and the meat.

Recipe credit: Juan José López for PromoMadrid Desarrollo Internacional de Madrid, S.A., as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.



RIAS BAIXAS/EXCEPTIONAL ALBARIÑO FROM SPAIN: CHEFA GONZÁLEZ-DOPESO

CHEFA GONZÁLEZ-DOPESO is a chef and restaurant advisor. She has received numerous honors, including being named “Champion of Spain” at the Best of Gastronomy conference in San Sebastian-Kursaal, and being acknowledged by the Academy of Gastronomy of Galicia and the Chamber of Commerce of La Coruña. Chef González-Dopeso was in charge of the Mama-Manuela restaurant opened by her sister Mª Fernanda González-Dopeso. She was also gastronomic advisor to Mama-Manuela Pinchos, El Rincón de Mama-Manuela, and Casa Dopeso. (La Coruña, Spain)


RIAS ALTAS BITES Ingredients Amounts Prawns or similar 2 kg Whole milk 10 lb. Onions 2 ea. Wheat flour 1 kg Salt to taste White pepper to taste Nutmeg to taste Butter 1 kg Olive oil 2 lb. Eggs 1 dozen Bread crumbs, fine 2 kg Cream 1 lb.

Method 1. Melt 200 grams of butter in a pan on low heat without letting it change color. Once

the butter has completely melted, add 6 tablespoons of wheat flour and mix both ingredients well.

2. In a separate pan heat the milk, and then slowly add the hot milk to the previous mixture, constantly stirring with a wooden spoon so that it does not stick.

3. After 15 minutes, add the prawns and season with salt and a pinch of nutmeg. 4. Stir for a few minutes to mix all ingredients well, and then pour onto a flat dish to

cool the mixture down. 5. Once the mixture has cooled and set, cut into squares and then dip in beaten egg and

bread crumbs. 6. Fry the squares in plenty of very hot oil; enough to cover the squares. Once these are

golden brown remove from the pan and place on a dish. Serve hot.

Recipe credit: Chefa González-Dopeso for Rias Baixas/Exceptional Albariño from Spain, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


SPANISH OMELETTE

Ingredients Amounts

Potatoes 12 kg Eggs 10 dz. Onions 6 ea. Red peppers 4 ea. Green peppers 4 ea. Chorizo sausages, diced 4 ea. Serrano ham, diced ¼ kg Semi-coarse salt to taste Olive oil as needed Salt

Method 1. Cut the potatoes into thin slices and season with salt. In a pan heat plenty of olive oil.

When the oil is very hot, add the potatoes and fry. Halfway through frying add the onions and the pepper and cook until the flavors mix together.

2. Pour all ingredients into a colander. 3. In a separate bowl beat the eggs. Once they are well beaten add the drained

ingredients and mix. 4. In the same pan heat a small amount of olive oil. When the oil is very hot tip the

mixture from the bowl into the pan and leave it on low heat, making sure the eggs do not burn. When the eggs have set, turn the omelette over with a omelette turner and then repeat this step for the other side. Once this has been done tip it onto a round platter.

Recipe credit: Chefa González-Dopeso for Rias Baixas/Exceptional Albariño from Spain, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author.



SANSÓ FOODS/SANSÓ OLIVE OIL: MARICEL E. PRESILLA

MARICEL E. PRESILLA is a chef, author, and culinary historian specializing in the cuisines of Latin America and Spain. She is the chef/owner of Zafra and Cucharamama restaurants in Hoboken, NJ, which specialize in traditional Pan-Latin cooking. Chef Presilla, who holds a doctorate in Spanish history, is also the author of The New Taste of Chocolate and a forthcoming, comprehensive book on the culinary traditions of 21 Latin American countries. (Weehawken, NJ)


CUCHARAMAMA SLAB BACON IN PANCA PEPPER-BROWN LOAF SUGAR ADOBO WITH OLOROSO SHERRY TOCINO ENTREVERADO EN ADOBO DE AJÍ PANCA Y MIEL

DE CHANCACA CON OLOROSO Yield: 6 to 8 portions

Ingredients Amounts Slab bacon or pork belly, in 1 piece 4 lb. Dried panca peppers, stemmed and 18 ea. seeded Extra virgin olive oil 2 Tbsp. Garlic cloves, large 14 ea. Ground cumin 2 tsp. Spanish hot paprika 1 tsp. Spanish aged sherry vinegar ¼ cup Orange juice ½ cup Salt 1 tsp., or to taste Catalan wild oak honey, or 2 tsp. 1 Tbsp. Peruvian sirope de algarrobina Oloroso Brown Loaf Sugar Syrup ½ cup (recipe follows)

Method 1. To prepare the slab bacon: Rinse the bacon or pork and pat dry. Cut a grid pattern on

the meat side; do not cut through. 2. Preparing the adobo: Heat a heavy-bottomed skillet or griddle over medium heat. Add

the dried peppers, in batches, and toast lightly, about 3 to 4 seconds on each side. Place in a medium bowl and cover with warm water to soften. When the peppers are soft, place in a blender with the olive oil, garlic, cumin, paprika, sherry vinegar, orange juice, salt, and brown sugar syrup, and process to a smooth paste.

3. Roasting the meat: Place the bacon on a 2-inch deep baking pan that can fit the meat comfortably. Pour the adobo over the meat and rub thoroughly all over. Cover with plastic wrap and let marinate for at least 6 hours or overnight. Bake in a preheated 350˚F oven on the middle rack until golden brown and fork-tender.

4. To serve: Transfer the meat to a large cutting board and cut into bite-size cubes. Serve alongside or on top of fresh corn tamales presented in their own corn husk with toasted Andean corn.

Recipe credit: Maricel E. Presilla for Sansó Foods/Sansó Olive Oil, as presented at the Worlds of Flavor



OLOROSO BROWN LOAF SUGAR SYRUP MIEL DE CHANCACA CON OLOROSO

Yield: 1½ cups Ingredients Amounts Latin brown loaf sugar, dark 1 lb. Muscovado, or dark brown sugar Water 2½ cups True cinnamon sticks, 3”; or cassia bark 2 ea. Allspice berries 15 ea. Cloves 8 ea. Star anise pods 3 ea. Oloroso sherry ½ cup Orange, peel of 1 ea. Salt 1/8 tsp.

Method 1. Place all ingredients in a medium-size, heavy-bottomed saucepan and bring to a boil

over medium heat, stirring to dissolve the sugar, about 20 minutes. Reduce the heat to low and cook at a simmer until the liquid thickens to the texture of light molasses, about 15 minutes. Let cool. Strain into a glass or plastic container and store tightly covered in the refrigerator. It will last for three months.




CUCHARAMAMA PAN-FRIED PADRÓN PEPPERS WITH SERRANO HAM

Ingredients Amounts Extra virgin olive oil ¼ cup Serrano ham, cut into ½” cubes ¼ lb. Pimientos de padrón 15-20 ea. Sea salt to taste

Method 1. Place the peppers in a colander and rinse under cold running water. Dry thoroughly

with paper towels. 2. Heat the oil in a medium, heavy-bottomed skillet over high heat until sizzling. Add

the ham and sauté for 40 seconds. Add the peppers, and cook, stirring until they are blistered and softened, but have not turned brown.

3. Transfer to a decorative plate, sprinkle with salt, and serve immediately as a tapa or as a side dish for grilled meat, fish, or poultry.


International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar IV A on Friday, Nov. 3, 2006.


SANSÓ GARLIC AÏOLI

Ingredients Amounts Sansó extra virgin olive oil 1½ cups Garlic cloves 6 ea. Egg yolks 2 ea. Dry mustard 1 tsp. Vermouth vinegar 3 Tbsp. Salt 2 tsp.

Method 1. In blender, combine garlic, vinegar, and egg yolks. 2. Blend while pouring in olive oil steadily. 3. Store in refrigerator.

Recipe credit: Sansó Foods/Sansó Olive Oil, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.


SANSÓ OCTOPUS ESCABECHE

Ingredients Amounts Sansó octopus pieces, 2.2 lb. can, 1 ea. drained and patted dry Sansó roasted red peppers, thinly sliced 5 ea. Sansó extra virgin olive oil 1 cup Sherry vinegar ¼ cup Capers ¼ cup Sansó salad olives, drained 1 cup Flat leaf parsley, finely chopped 1 bu. Garlic cloves, roughly chopped 10 ea. Red onion, peeled and julienned 1 ea. Salt and pepper, freshly ground to taste

Method 1. In a large saucepan, heat 1 cup olive oil and cook garlic until it begins to brown.

Remove from heat, add vinegar, and let cool. 2. In a large bowl, mix the drained octopus and olives. 3. Add the garlic and the remaining ingredients. 4. Mix together and let sit in refrigerator for 2 hours before serving.

Recipe credit: Sansó Foods/Sansó Olive Oil, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



SODEXHO


BAKED BRANDADE WITH SPANISH OLIVE OIL-GARLIC POACHED TOMATOES & SAFFRON TEMPURA SHRIMP

Yield: 6 portions Ingredients Amounts Yukon gold potatoes, baked and riced 3 ea. Butter 8 oz. Heavy cream 1 cup Salt cod, boiled 3 times and strained 1 lb. Eggs 2 ea. Baking powder 1 tsp. All-purpose flour 2 cups Salt and pepper Lemon juice 1 Tbsp. Plum tomatoes 10 ea. Olive oil to cover Basil 2 lb. Rosemary 4 oz. Garlic cloves 20 ea. Tempura mix 2 cups Saffron 2 pinches Sparkling water, cold Salt and pepper Shrimp, tail on, cleaned 6 ea. Frisée head, cleaned 1 ea. Micro greens Oil for frying 1 qt.

Method 1. For the tomatoes: In a 4-inch deep pan, place 20 garlic cloves, ½ pound of basil, and all

the rosemary. Cut the bottom stem from the tomato and score the top. Place the tomatoes on top of the herbs and garlic scored side up, cover the tomatoes with ½ pound of basil, and add enough olive oil to reach ½ inch above the tomatoes. Place the container in the oven at 275°F, until the skins on the tomatoes begin to peel, about 3 hours. Remove from the oven and let it cool.

2. Peel the tomatoes (keep them as whole as possible) and transfer to a small pot with 14 of the garlic cloves. Cook for 20 minutes, using a wooden spoon crush them. Season with salt and pepper. Set aside and keep hot.

3. For the syrup: Strain the oil and separate the juice from the bottom. Transfer the juice to a sauce pot. Take ½ cup of the cooked tomatoes and blend until smooth; add to the tomato juice and reduce by half, or until becomes sweet and thick. Transfer to a blender and blend until smooth. Adjust the seasoning.

4. For the brandade: In a mixer fitted with a paddle combine the potatoes, butter, cream, and cod. Mix for 1 minute and add the eggs, half of the flour, the baking powder,


and 6 cloves of garlic from the tomatoes. Mix at low speed until all ingredients are combined. It should be a thick mixture. Adjust the seasoning and add the lemon juice.

5. Transfer the mixture to a flour-dusted surface; weigh 2½-ounce portions and dust with the remaining flour. Form into cakes and brown in a sauté pan with 2 tablespoons of olive oil from the tomatoes. Place the pan in the oven at 350°F and cook for 8 to 10 minutes, or until golden brown. Remove the cakes from the pan and transfer to a plate with paper towels to absorb excess grease keep warm and set aside.

6. For the basil oil: In a high-speed blender combine 1 pound of basil and 2 ounces of parsley at a high speed. Blend until the outside of the blender cup becomes warm to the touch, about 2 to 3 minutes

7. Transfer to a plastic container and let sit for 2 hours. Strain using a coffee filter and set aside.

8. For the tempura: Combine 2 pinches of saffron with ¼ cup of sparkling water; let sit for 15 minutes.

9. In a mixing bowl combine the tempura mix according to the package directions, substituting sparkling water and incorporating the saffron water into the mix. Heat the frying oil to 400°F , dip the shrimp into the tempura mix, and fry until crispy. Set aside and keep warm.

10. To assemble: In the center of a plate, spoon a pool of the syrup, place some of the frisée on top, add 1 tablespoon of the tomatoes, place the brandade cake on the tomatoes, spoon on 2 more tablespoons of tomatoes, place the crispy shrimp on top, and garnish with micro greens. Drizzle the basil oil around the plate and serve warm.

Recipe credit: Sodexho, as presented at the 2006 Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


PAELLA CROQUETTE WITH SAFFRON-TOMATO AÏOLI AND PETITE GREENS

Ingredients Amounts Bomba rice 1 lb. Olive oil 1 cup Carrot, diced small 1 cup Celery, diced small 1 cup Onion, diced 1 cup Garlic cloves, minced 2 ea. Chicken thighs, cut into small cubes 1 lb. Spanish chorizo, cut into small dice 8 oz. Pork, cut into small dice 8 oz. Clams, cleaned 8 oz. Canola oil, for frying 1 qt. Green mussels, cleaned 8 oz. Shrimp, cleaned and chopped 10 ea. Chicken broth 1 qt. Eggs, beaten 2 cups All-purpose flour 2 cups Bread crumbs 2 cups Fresh herbs, chopped ¼ cups Micro greens Serrano ham, julienned ¼ cup Saffron-tomato aïoli Tomato paste ¼ cup Olive oil 2 Tbsp. Shallot, small, minced 1 ea. Saffron 1 pinch Garlic, minced ½ tsp. Water ½ cup Egg 1 ea. Red wine vinegar 1 Tbsp. Garlic-chili paste 1 tsp. Canola oil 1 cup Salt and pepper

Method 1. In a large, wide pan heat the olive oil and add the onion, carrots, celery, and garlic.

Cook for 4 minutes at high heat. Add the chicken and pork and cook for an additional 5 minutes. Add the chorizo and the rice and toast the rice for 3 minutes. Add the chicken broth and cook for 25 minutes, or until the rice is tender. Add the


mussels, shrimp, and clams for the last 5 minutes of cooking. Season with salt and pepper, remove the clams and mussels, and chop them into small pieces. Cool the rest of the paella in the refrigerator for about 6 hours.

2. Combine the fresh herbs with bread crumbs. Weigh 2 ounces of cold paella, stuff some of the clams and mussels in the center, and roll into a ball. Roll in the flour, dip into the egg, and roll in the bread crumbs. Refrigerate for 1 hour.

3. For the aïoli: In a sauté pan heat the olive oil. Add the shallot and garlic and cook until the raw smell is gone. Add the saffron and tomato paste and cook for 3 minutes, adding water if needed to prevent sticking. Remove from the fire and cool off in the refrigerator.

4. In a tall container combine the egg, vinegar, and chili paste. Use a hand blender to blend the ingredients. Slowly pour the oil in a thin stream until becomes a thick sauce (like mayonnaise). Add the cooled tomato and blend everything is incorporated.

5. Adjust the seasoning and set aside. 6. To assemble: Heat the oil to 400°F and fry the croquettes until golden brown. Transfer

to a plate lined with paper towels to remove the excess grease. 7. In the center of a plate spoon a pool of the aïoli. Place a small amount of micro

greens on the aïoli, set the croquette on top, and garnish with fine julienne strips of serrano ham. Serve at once.

Recipe credit: Sodexho, as presented at the 2006 Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


Method 1. In a large, wide pan heat the olive oil and add the onion, carrots, celery, and garlic.

Cook for 4 minutes at high heat. Add the chicken and pork and cook for an additional 5 minutes. Add the chorizo and the rice and toast the rice for 3 minutes. Add the chicken broth and cook for 25 minutes, or until the rice is tender. Add the mussels, shrimp, and clams for the last 5 minutes of cooking. Season with salt and pepper, remove the clams and mussels, and chop them into small pieces. Cool the rest of the paella in the refrigerator for about 6 hours.

2. Combine the fresh herbs with bread crumbs. Weigh 2 ounces of cold paella, stuff some of the clams and mussels in the center, and roll into a ball. Roll in the flour, dip into the egg, and roll in the bread crumbs. Refrigerate for 1 hour.

3. For the aïoli: In a sauté pan heat the olive oil. Add the shallot and garlic and cook until the raw smell is gone. Add the saffron and tomato paste and cook for 3 minutes, adding water if needed to prevent sticking. Remove from the fire and cool off in the refrigerator.

4. In a tall container combine the egg, vinegar, and chili paste. Use a hand blender to blend the ingredients. Slowly pour the oil in a thin stream until becomes a thick sauce (like mayonnaise). Add the cooled tomato and blend everything is incorporated.

5. Adjust the seasoning and set aside. 6. To assemble: Heat the oil to 400°F and fry the croquettes until golden brown. Transfer

to a plate lined with paper towels to remove the excess grease. 7. In the center of a plate spoon a pool of the aïoli. Place a small amount of micro

greens on the aïoli, set the croquette on top, and garnish with fine julienne strips of serrano ham. Serve at once.

Recipe credit: Sansó Foods/Sansó Olive Oil, as presented at the 2006 Worlds of Flavor International



SOURCE ATLANTIQUE/SYREN SAFFRON/COLUMELA: MARÍA JOSÉ SAN ROMÁN

MARÍA JOSÉ SAN ROMÁN is the chef-owner of the Restaurant Monastrell in Alicante, Spain. Chef San Román studied with Jean Louis Neichel of Barcelona and Joan Roca of Girona prior to opening her restaurant. She also teaching cooking and is involved with an exploration of saffron and its applications, a collaboration with the University of Castilla-La Mancha. Chef San Román is a member of Euro-toques. (Alicante, Spain)


SPICY FRIED POTATOES PATATAS BRAVAS

Yield: 4 portions Ingredients Amounts Potatoes, old 1 kg Syren saffron 10 threads Mineral water 1 l Columela extra virgin olive oil, picual variety, for frying Pimenton oil Syren hot pimenton 10 g Columela extra virgin olive oil, 50 g arbequina variety Allioli Columela extra virgin olive oil, 300 g arbequina variety Garlic cloves 2 ea. Egg 1 ea. Lemon juice a splash Salt Saffron water, made from water used 1 tsp. to boil the potatoes

Method 1. For the potatoes: Peel the potatoes and cut into 3 centimeter cubes. 2. Parboil the potatoes, adding the salt and saffron dust to the water. 3. Drain and allow to dry. 4. Heat the olive oil to 160º. Fry the potatoes until golden. 5. Remove the potatoes from the oil and use a kitchen towel to remove the excess oil. 6. For the pimenton oil: Heat a little olive oil and infuse with paprika (without frying). 7. For the allioli: Place all ingredients into a container and whisk until emulsified. 8. Serve the potatoes with the allioli and pimenton oil.

Recipe credit: María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.



ORANGE SAFFRON INFUSION

Ingredients Amounts Coconut foam Coconut purée 2 lb. Gelatin sheets 5 ea. Simple syrup 3½ oz. Saffron infusion Mineral water 1 qt. Syren ground saffron 1 tsp.

Oranges Oranges, peeled and chopped 10 ea. Orange sorbet Edible flowers, for decoration (capuchinas)

Method 1. For the coconut foam: Heat the simple syrup and dissolve the gelatin sheets in it. Mix

with the coconut purée. Introduce into a siphon and cool down. 2. For the saffron infusion: Infuse for 4 hours a 65°C. 3. For oranges: Reserve oranges to release some juice. 4. Presentation: Put 2 spoonfuls of chopped oranges on the dish. Add the orange sorbet

and cover with the coconut foam. Finish the dish with some saffron infusion and decorate with flowers.

Recipe credit: María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the

Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


CONSOMMÉ WITH SAFFRON

Ingredients Amounts Mineral water 2 1/8 qt. Beef 7 oz. Hen 7 oz. Chicken 7 oz. Pork rib 7 oz. Veal bone 1 ea. Ham bone 1 ea. Carrots 2 ea. Parsnip 1 ea. Beet 1 ea. Chard 2 pc. Cabbage 7 oz. Syren saffron 15 threads Duck foie gras 8 oz. Vegetable sprouts Chives, chopped

Method 1. Put the meat in cold water and boil for 1 hour. 2. Skim off the foam, then add the vegetables and saffron. Boil slowly for about 2

hours. 3. Strain. Add the vegetable sprouts, a 1-inch slice of fresh foie gras, and some saffron

threads into each serving. Sprinkle with chives and serve hot.

Recipe credit: María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author.

All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.


ORANGE, COCONUT, AND SAFFRON DESSERT Ingredients Amounts Saffron infusion Mineral water 100 ml Syren saffron filaments .1 g Xantana (vegetable thickener) .2 g Coconut foam Coconut milk 250 g Gelatin, soaked in water 2.5 g Simple syrup 25 ml Orange and orange sorbet Oranges 5 ea. Orange sorbet 250 ml Flowers, orange, for garnish

Method 1. For the coconut foam: Heat the syrup and dissolve gelatin in it. Mix with the coconut

milk, put in an iSi siphon, and chill. 2. For the saffron infusion: Simmer the saffron filaments in the water for 4 hours at 65°C.

Let it cool, add the Xantana, and mix with a blender. 3. For the oranges: Peel the oranges and cut them into pieces. Let simmer in their own

juices for a while. 4. To serve: In the bottom of a glass place 2 spoonfuls of orange pieces. Add 1 spoonful

of sorbet and cover with the coconut foam. Garnish with the saffron infusion and decorate with flowers.

Recipe credit: María José San Román for Source Atlantique/Syren Saffron/Columela, as presented at the

Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace in Novemerber 2006.


STOCKPOT


BRAISED KUROBUTA PORK BOCADILLOS WITH SPICY LENTILS AND ROASTED PIQUILLOS PAIRED WITH A

FENNEL INFUSED GOLDEN TOMATO BISQUE DUSTED WITH FENNEL POLLEN

Ingredients Amounts Seville orange glazed Kurobuta pork Kurobuta pork belly, cut into portions 4-5 lb. about 4½” x 3” ea. Salt and pepper, freshly ground Onion, large, coarsely chopped 1 ea. Carrots, coarsely chopped 2 ea. Celery ribs, coarsely chopped 2 ea. Chicken stock 4½ cups Orange juice, strained 2 cups Light brown sugar ¼ cup Thyme sprigs, fresh 4 ea. Cloves, whole 4 ea. Allspice, whole ½ tsp. Glaze Orange juice, strained 2½ cups Sugar ¾ cup Spicy lentil reduction Stockpot Gypsy Lentil Soup 3 lb. Spanish-style chorizo, minced 6 oz. Bocadillos Puff pastry, cut into triangles, baked Piquillo peppers, roasted, chopped 4 ea. Fennel Infused Golden Tomato Bisque (recipe follows)

Method 1. For the pork: Score the fat side of the pork belly and season with salt and pepper.

Place the onion, carrots, and celery in the bottom of a large roasting pan. Place the pork belly, scored side up, on top of the vegetables. Broil until golden brown, about 15 minutes. Turn and broil for 10 more minutes.

2. Reduce the oven temperature to 300°F.


3. Turn the pork back to the scored side up and add the chicken stock, 2 cups of the orange juice, the light brown sugar, thyme, cloves, and allspice to the roasting pan. Cover the pan with foil and bake for 2 hours. After 2 hours, fold back the foil to create a vent and continue to bake for another 2 hours, or until the meat is very tender.

4. For the glaze: Combine the juice and ¾ cup sugar in a medium saucepan and bring mixture to a boil. Reduce the heat to a gentle boil and cook until the glaze is thick and syrupy.

5. Remove the pork from the braising liquid, brush on the glaze, and return to the broiler until golden brown.

6. For the spicy lentil reduction: Sauté the chorizo and add to the soup along with rendered fat from roasting the pork belly. Let simmer for 20 minutes, or until reduced.

7. For the assembly: Place a small amount of spicy lentil reduction on puff pastry triangle and top with shredded braised Kurobuta pork and a pinch of roasted piquillos. Top with another puff pastry triangle to create a sandwich. Serve with fennel infused golden tomato bisque.

Recipe credit: Stockpot, as presented at the Worlds of Flavor International Conference & Festival.



FENNEL INFUSED GOLDEN TOMATO BISQUE

Ingredients Amounts Stockpot Gold Rush Tomato 3 lb. & Fennel Bisque Fennel pollen 2 oz. Mojo rojo Garlic, chopped 3 cups Olive oil 2 cups Red wine vinegar 1½ cups Hot Spanish paprika 2 Tbsp. Red pepper flakes 1 Tbsp. Salt and pepper to taste

Method 1. For the mojo rojo: Heat the oil in medium saucepan. Add the garlic and cook for 10

minutes on medium-low heat. Add remaining ingredients and cook for 15 minutes on low heat. Cool and blend until smooth.

2. Heat the Stockpot Gold Rush Tomato & Fennel Bisque and garnish with pinch of fennel pollen and a swirl of mojo rojo.




FOIE GRAS TORCHON & FIG ESCEBECHE GARNISHED WITH PICKLED QUINCE PAIRED WITH A SAFFRON

SCENTED CALDILLO WITH DUCK CONFIT

Ingredients Amounts Foie gras torchon Foie gras, grade A 1¼ lb. Milk to cover Kosher salt 2 tsp. White pepper, ground ¼ tsp. Sugar ¼ tsp. Chicken stock 2 qt. Dry sherry ¼ cup Fig escebeche Eggplant 10 ea. Red bell pepper 2 ea. Green bell pepper 5 ea. Yellow bell pepper 2 ea. Extra virgin olive oil 2 cups Garlic, minced 1 Tbsp. White wine vinegar 1 Tbsp. Salt 1 Tbsp. Black pepper, ground to taste Black mission figs, dried, diced 3 cups Pickled quince Quince, minced 12 ea. Red wine vinegar ½ cup Water ¼ cup Sugar ¼ cup Extra virgin olive oil 1 tsp. Sea salt, Spanish 1 tsp. Black pepper, ground 1 tsp. Brioche croutons Brioche croutons 12-18 ea. Saffron Scented Caldillo with Duck Confit (recipe follows)


Method 1. For the foie gras torchon: Rinse the liver under cold water; pat dry with paper towels.

Place in an airtight container and cover with cold milk. Refrigerate overnight, or up to 24 hours.

2. Remove the liver from the milk, rinse, and pat dry. Cover with a damp towel and let stand at room temperature for 45 minutes. Clean liver, separating lobes and removing veins and any bruised areas.

3. Press the liver into a container in an even layer, ¾ to 1 inch thick. Season with kosher salt, white pepper, and sugar. Cover with plastic wrap and refrigerate 24 hours.

4. Using parchment paper as a guide, form a loaf about 6 inches long and 3½ inches wide. Roll the liver into a log. Transfer the log to a piece of cheesecloth and twist to compact log.

5. Bring the chicken stock to a simmer and poach for 90 seconds. Immediately remove and place log in an ice water bath to cool. Reform log to desired shape.

6. For the fig escebeche: Roast peppers and eggplant. Peel and slice. Combine all ingredients and marinate for at least 24 hours.

7. For the pickled quince: Add quince, vinegar, water, and sugar to a saucepan and bring to a simmer. Immediately remove from the heat. Add olive oil, salt, and pepper. Cool and refrigerate for a few hours or up to several days.

8. Just before serving, remove the towel and cheesecloth from the liver. You will see that the outside of it is gray and oxidized. Cut the ends from the log. Slice the liver into six ¾-inch slices. Use a round cutter (about 2¼ inches) to cut away the darkened exterior of the liver.

9. For the assembly: Remove the foie gras torchon from the cheesecloth and slice. Top toasted brioche crouton with fig escebeche. Place slice of foie gras on top and follow with a dollop of the quince relish.




SAFFRON SCENTED CALDILLO WITH DUCK CONFIT

Ingredients Amounts Stockpot Caldillo Broth 8 qt. Saffron 1 tsp. Smoked Spanish paprika 1 tsp. Dry sherry 1 cup Cloves, whole 2 ea. Spanish bay leaf, broken 1 ea. Bouquet garni (thyme sprig, parsley, 1 ea. peppercorns) Duck legs, confit, shredded 6 ea. Chives, chopped

Method 1. Bring caldillo broth to a simmer and add remaining ingredients. Cook at a bare

simmer (do not let boil), partially covered, stirring and skimming occasionally, about 1 hour.

2. Pour broth through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat. The broth can be made ahead and cooled completely.

3. Serve with shredded duck confit and chopped chives.

Recipe credit: Stockpot, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



GRILLED LOBSTER MEDALLIONS WRAPPED IN SERRANO HAM WITH A SPICY MOJO ROJO PAIRED

WITH A SMOKY LOBSTER BISQUE WITH A TOUCH OF FINO SHERRY

Ingredients Amounts Serrano-wrapped lobster medallions Lobster tails, blanched, meat 3 ea. removed Serrano ham 6 slices Mojo rojo (below) 4 oz. Chives, chopped Mojo rojo Garlic, chopped 3 cups Olive oil 2 cups Red wine vinegar 1½ cups Hot Spanish paprika 2 Tbsp. Red pepper flakes 1 Tbsp. Salt and pepper to taste Smoky lobster bisque Stockpot Lobster Bisque 3 lb. Smoked Spanish paprika ½ tsp. Fino sherry ½ cup

Method 1. For the mojo rojo: Heat oil in medium saucepan. Add the garlic and cook for 10

minutes on medium-low heat. Add remaining ingredients and cook for 15 minutes more on low heat. Cool and blend until smooth.

2. For the smoky lobster bisque: Heat the soup in a saucepan with the sherry and smoked paprika.

3. Split the poached lobster tails down the middle, coat with butter, and wrap with the Serrano ham. Sear the tails on a hot grill. Slice the medallions and top with a drizzle of mojo rojo and fresh chopped chives.


Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


SUNKIST GROWERS: JOSÉ ANDRÉS, NORMAN VAN AKEN

JOSÉ ANDRÉS is the chef/owner of Café Atlántico, Jaleo, Zaytinya, and Oyamel restaurants in the Washington, DC area. Chef Andrés is the host of the popular daily television show “Vamos a Cocinar” in Spain, author of Tapas: A Taste of Spain in America, and conference chairman of the 2006 Worlds of Flavor International Conference & Festival at The Culinary Institute of America. Chef Andrés was the 2003 winner of the James Beard Foundation Award for Best Chef, Mid-Atlantic region, and received the Silver Spoon Award from Food Arts in December 2005. (Washington, DC)

NORMAN VAN AKEN is the executive chef/owner of Norman’s in Miami, FL in Orlando, FL at the Ritz Carlton, and in Los Angeles, CA. He is one of the few chefs in America to have won the James Beard Award, the Robert Mondavi Award, and Food Arts magazine’s Silver Spoon Award. Chef Van Aken is the author of four cookbooks: Feast of Sunlight, The Exotic Fruit Book, Norman’s New World Cuisine, and New World Kitchen. In 2006, Van Aken received the “Founders of the New American Cuisine,” award from Madrid Fusion, recognizing his exceptional talents that have changed and influenced cooking and dining in the United States. (Miami, FL)


ORANGE SODA REFRESCO DE NARANJA

Ingredients Amounts Orange juice 500 g Xanthan gum 0.3 g

Method 1. Blend the orange juice with the gum using a hand blender; strain. Add to the iSi soda

siphon. Charge the bottle with one soda charger. Chill the bottle in an ice bath.

Recipe credit: José Andrés for Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Served at the World Marketplace on Saturday, Nov. 4, 2006.


ARTISAN GOAT CHEESE Yield: 1 portion

Ingredients Amounts Goat cheese 1 cup Shallots, minced 1 ea. Chives, minced 2 Tbsp. Extra virgin olive oil 2 Tbsp. Kosher salt to taste Black pepper, cracked to taste

Method 1. Combine all ingredients. If the cheese is soft, whip cheese and olive oil and fold in

the rest of the ingredients. If the cheese is in log form, cut into small dice and fold in the rest of the ingredients.

Recipe credit: Norman Van Aken for Sunkist Growers, as presented at the Worlds of Flavor International



BAGUETTES Ingredients Amounts Baguette, cut into ¼” thick slices 1 ea. Extra virgin olive oil to taste Kosher salt to taste Black pepper, cracked to taste

Method 1. Brush baguettes with olive oil, season with salt and pepper, and toast in 325ºF oven.

Recipe credit: Norman Van Aken for Sunkist Growers, as presented at the Worlds of Flavor International



SCOTCH BONNET, MANGO, AND SESAME MOJO

Yield: 1 to 2 cups Ingredients Amounts Ripe mango, peeled, use flesh only 1 ea. Chardonnay or any other white wine ¼ cup. Orange juice, freshly squeezed 2-4 Tbsp. Scotch bonnet or other hot chile, ½ ea. stemmed and seeded, minced Rayu, hot sesame oil ½ Tbsp. Black sesame seeds, toasted 2 Tbsp. Kosher salt to taste

Method 1. Purée the mango, chardonnay, orange juice, and rayu in a blender. 2. Add the scotch bonnet chiles and sesame seeds. 3. Season to taste with salt.

Recipe credit: Norman Van Aken for Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CLASSIC SANGRIA

Ingredients Amounts Orange, sliced 1 ea. Lemon, sliced 1 ea. Lime, sliced 1 ea. Sugar, superfine 2 Tbsp. Cognac ½ cup Orange liqueur ¼ cup Orange juice 2 Tbsp. Spanish red wine 1 btl. Seltzer water, chilled 1 cup

Method 1. Dissolve sugar in cognac and orange liqueur. Add sugar mixture and fruit to a

pitcher or punch bowl. Pour in wine and orange juice. Stir to mix in fruit. 2. Chill overnight or for at least eight hours before serving. 3. When ready to serve add in seltzer water to give the sangria some fizz. Serve with

ice cubes if desired.

Recipe credit: Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



CITRUS SANGRIA

Yield: 6 portions Ingredients Amounts Dry red wine 3¼ cups Cointreau ½ cup Brandy ½ cup Orange, large, juice of 1 ea. Lemon, medium, juice of 1 ea. Lime, medium, juice of 1 ea. Confectioner’s sugar 2 Tbsp. Club soda to taste Orange, small, thinly sliced crosswise 1 ea. Lemon, small, thinly sliced crosswise 1 ea. Lime, small, thinly sliced crosswise 1 ea.

Method 1. Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher.

Refrigerate overnight. 2. Immediately before serving, add in the club soda and orange, lemon, and lime slices.

Serve over ice.

Recipe credit: Sunkist Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



UNILEVER FOODSOLUTIONS


WHITE GAZPACHO WITH GREEN GRAPES AND GARLIC Yield: Ten 8-ounce portions

Ingredients Amounts White bread, crusts removed and cubed 1 loaf Garlic cloves, minced 2 ea. Extra virgin olive oil 1 cup Sherry vinegar ¼ cup Cucumber, peeled, seeded, chopped 3 cups Unilever vegetable base, prepared 3 cups Green grapes, halved 3 cups Fresh parsley, chopped ¼ cup Fresh cilantro, chopped ¼ cup Salt to taste Pepper to taste

Method 1. Soak the bread crumbs in cold water to cover for half an hour. Squeeze the water out

of the bread, then place it in a food processor or blender along with the garlic, olive oil, vinegar, and half the cucumbers.

2. Blend until smooth. 3. Add the prepared vegetable base and stir. 4. Add the remaining cucumbers, grapes, parsley, cilantro, salt, and pepper. Chill

thoroughly for at least 6 hours, or overnight for best results. 5. Garnish with additional cilantro.

Recipe credit: Unilever Foodsolutions, as presented at the Worlds of Flavor International Conference

& Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.


GAZPACHO GARBANZOS

Ingredients Amounts Chickpeas, cooked 400 g Olive oil 125 g Garlic cloves 4 ea. Bread, stale 40 g Sherry vinegar 25 g Stock, water, or cooking liquid ½ l from beans Salt to taste Cumin to taste Sweet paprika to taste Fresh herbs to garnish Cucumbers, diced to garnish Red pepper, diced to garnish

Method 1. Process chickpeas in a blender with the olive oil, garlic, and bread until smooth;

should be the same consistency as mayonnaise. 2. Add water or stock. 3. Season with vinegar and salt. 4. Serve chilled.

Recipe credit: Unilever Foodsolutions, as presented at the Worlds of Flavor International Conference



UNITED STATES POTATO BOARD


YUKON GOLD POTATO CONFIT AND CURED COD SALAD

Yield: 4 portions Ingredients Amounts For the Yukon gold confit Yukon gold potatoes, medium 4 ea. Extra virgin olive oil, reserved ¾ cup from poaching cod Garlic cloves 2 ea. For the tomato confit Roma tomatoes 4 ea. Garlic clove 1 ea. Thyme sprig 1 ea. Olive oil as needed Sea salt as needed For the saffron aïoli Garlic cloves 10 ea. Milk ¾ cup Saffron to taste Sea salt to taste Tabasco as needed For the parsley oil Grapeseed oil ½ cup Parsley leaves 2 oz. For the cured cod salad Cod fillet 8 oz. Sea salt 2 oz. Garlic cloves 2 ea. Bay leaf 1 ea. Rosemary sprig 1 ea. Thyme sprig 1 ea. Extra virgin olive oil as needed White onion, thinly sliced 2 oz. Black olive, chopped 1 ea. Green olive, chopped 1 ea. Piquillo pepper, chopped 1 ea. Parsley as needed Pepper as needed Sherry vinegar 1½ tsp. Sea salt as needed


White pepper as needed Smoked paprika as needed

Method 1. For the potato confit: Peel potatoes and cut into 1½-inch slices. With 1¼-inch diameter

round cutter, cut slices into cylinders. In small saucepan cover potatoes and garlic with oil.

2. Cover and cook in 165°F oven for 45 minutes. 3. Keep potatoes in oil until ready to use. 4. For tomato confit: Blanch and peel tomatoes. Cut in quarters; remove seeds. Place

tomatoes, garlic, and thyme on parchment-lined sheet pan; brush with oil and season with salt and pepper. Bake in 120°F oven for 4 hours.

5. For the saffron aïoli: Remove green sprout from garlic. In small saucepan, cover garlic with water and bring to a simmer, then strain. Repeat this twice.

6. Simmer garlic with milk and saffron until soft. Strain, reserving garlic and milk. 7. Purée garlic in blender with ¼ cup of the milk, adding more milk if needed for

proper consistency. Season with salt and Tabasco. Strain through fine chinois. 8. For the parsley oil: Warm oil, then purée in a blender with the parsley. Strain through

a coffee filter. 9. For the cod salad: Sprinkle cod on both sides with salt. Let sit 90 minutes; rinse well

and pat dry. 10. In a saucepan, cover cod, garlic, bay leaf, rosemary, and thyme with oil. Cover and

cook in 165°F oven for 1 hour. 11. Cool, remove fish, and strain oil. Reserve Yukon gold potato confit. 12. In sauté pan, cook onion in a little oil until soft. Gently flake cod; place in a bowl

with onion, olives, ½ ounce tomato confit, piquillo pepper, and parsley. 13. Season with salt and pepper. 14. To serve, season Yukon gold potato confit with vinegar, salt, and pepper; arrange on

a plate. Place a dollop of saffron aïoli on potato confit; arrange cured cod salad on top and sprinkle with paprika. Drizzle with parsley oil.

Recipe credit: United States Potato Board, as presented at the Worlds of Flavor International Conference



VALLEY FIG GROWERS


MISSION FIGS STUFFED WITH SPANISH BLUE CHEESE

Ingredients Amounts Blue Ribbon Orchard Choice or 12 ea. Sun-Maid Mission Figs, large Spanish blue-veined mixed milk 3 oz. cheese, tangy, such as Picón, Valdeón, or Cabrales Chocolate nibs ¼ cup

Method 1. With scissors, cut the stem end about ¼ inch from the top of each fig. Press the tip of

a spoon into the opening to make an indentation for the cheese in the soft center of the fig.

2. Press a rounded teaspoon of cheese into the center of each fig. 3. Press a generous pinch of cocoa nibs into the cheese. Note: Enjoy with a glass of Oloroso Sherry.

Recipe credit: Marie Simmons for Valley Fig Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



MISSION FIG AND OLOROSO SHERRY FLAN WITH SPICED ALMOND BRITTLE

Yield: Six 4-ounce portions

Ingredients Amounts Oloroso sherry 2 oz. Blue Ribbon Orchard Choice or 2 oz. Sun-Maid Mission Figs, diced The Girl & the Fig Spiced Fig Caramel 4 oz. Sauce Cream 1 cup Milk ¾ cup Vanilla bean ½ ea. Eggs 3 ea. Egg yolks 2 ea. Maple syrup ¼ cup Sugar 1½ oz. Spiced Almond Brittle (recipe follows)

Method 1. Preheat oven to 350°F. 2. Place the Oloroso sherry and figs in a saucepan and cook over low heat until the

sherry has been absorbed by the figs. Mix together with the caramel sauce. 3. Place the cream and milk into a saucepan. Split open the vanilla bean and scrape the

contents into pan, along with the pod. Bring to a boil and turn off. Let steep for about 15 minutes or until the milk has a vanilla flavor; strain to remove vanilla bean.

4. Meanwhile, beat the eggs, yolks, maple syrup, and sugar until smooth. Slowly whisk in milk mixture.

5. Spray ramekins with nonstick spray. Cover the bottom of each ramekin with the fig caramel. Ladle in the milk and egg mixture. Place ramekins in a water bath and cook for 25 to 35 minutes in 350°F oven, rotating every 15 minutes.

Recipe credit: Sondra Bernstein for Valley Fig Growers, as presented at the Worlds of Flavor International

Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


SPICED ALMOND BRITTLE

Ingredients Amounts Sugar ½ cup Corn syrup 2 Tbsp. Brandy 1 Tbsp. Salt 1 tsp. Butter 2 oz. Baking powder 1/8 tsp. Smoked paprika ¼ tsp. Chili powder ¼ tsp. Chipotle powder ¼ tsp. Almonds slivers, toasted ½ cup

Method 1. Combine the sugar, corn syrup, brandy, and salt in a non-reactive saucepan. Stir

constantly on high heat until golden brown. 2. Remove from heat and stir in the butter and baking powder; work until

incorporated. Add the remaining ingredients. Spread the mixture out on a Silpat sheet to 1/8-inch thickness. When cool, break into desired pieces.

Recipe credit: Sondra Bernstein for Valley Fig Growers, as presented at the Worlds of Flavor International



SPANISH FIG CAKE

Yield: 1 cake Ingredients Amounts Blue Ribbon Orchard Choice or 1 lb. Sun-Maid Mission or Golden Figs Cloves, ground ¼ tsp. Cinnamon, ground ½ tsp. Honey 1 Tbsp. Almonds, slivered, toasted 2/3 cup Sherry 2 Tbsp.

Method 1. Remove fig stems and cut figs into quarters. Process figs in bowl of food processor

until finely chopped. Add spices and honey. Process until combined. Add almonds. Continue processing until almonds are coarsely chopped and combined with figs. Add sherry and process until mixture sticks together.

2. Lightly coat hands with sherry and form fig mixture into log. Wrap in parchment paper and place in loaf pan or other container with weight on top to compress into firm log-shaped cake, about 1 to 2 days.

3. Serve thinly sliced with Manchego cheese, if desired.

Recipe credit: Sondra Bernstein for Valley Fig Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



VANNS SPICES


LAMB WITH CHICKPEA SOCCA AND SPICED YOGURT Yield: 15 portions

Ingredients Amounts Lamb Lamb loin, boneless, trimmed 1 ea. Vanns Spanish paprika, combination 3 Tbsp. dulce and picante Grapeseed or canola oil as needed Salt and black pepper to taste Chickpea socca Milk 1 cup Egg 1 ea. Butter, melted 4 Tbsp. Flour, all-purpose ½ cup Flour, chickpea ½ cup Baking soda 1 tsp. Vanns Ground Cumin, toasted and ¼ tsp. ground from whole Vanns Ground Fennel Seed, toasted ¼ tsp. and ground from whole Vanns Ground Coriander, toasted and ¼ tsp. ground from whole Spiced Yogurt Vanns Ground Fennel Seed, toasted and 1 Tbsp. ground from whole Yogurt, drained ½ cup Garnish Parsley leaves, washed and dried

Method 1. For the chickpea socca: Sift dry ingredients together and set aside. Combine wet

ingredients separately and then add to the dry. Mix and allow to rest 15 minutes. 2. For the spiced yogurt: Combine all ingredients for spiced yogurt. Season to taste.

Reserve. 3. To prepare the pancakes, spoon the socca mixture onto a hot griddle to form 1-inch

circles. Cook until golden and flip to finish. Keep warm. 4. Season the lamb. Sear in a hot skillet. Roll in the paprika and finish to desired

temperature in a 300ºF oven. Slice the lamb thinly and place a piece on each pancake. Top with spiced yogurt and garnish with small parsley leaves.

Recipe credit: Vanns Spices, as presented at the Worlds of Flavor International Conference & Festival.



DUCK CONFIT B’STEEYA

Yield: 20 portions Ingredients Amounts Filo cups Filo dough 4 sheets Butter, melted ¼ cup Vanns Dukkah ¼ cup (about) Duck confit Duck fat 3 cups Duck legs 2 ea. Kosher salt 1 cup Sugar ½ cup Vanns Star Anise 1 ea. Vanns Cinnamon Stick 1 ea. Vanns Fennel Seed 1 Tbsp. Vanns Juniper Berries 1 Tbsp. B’steeya Confit duck legs, shredded 2 ea. Garlic, chopped 2 Tbsp. Onions, chopped 2 ea. Walnuts, crushed 1 cup Eggs, beaten 2 ea. Cumin 1 tsp. Cayenne pepper ½ tsp. Cinnamon ½ tsp. Chicken stock 1 pint Kosher salt and black pepper to taste Vanns Berbere to taste

Method 1. For the filo cups: Brush 1 sheet filo with butter. Top with another layer and repeat.

Repeat with the remaining two sheets of filo. Season with salt and pepper. Cut the filo into 1½-inch squares. Place the squares into buttered mini muffin tins. Bake at 350ºF until golden.

2. For the duck confit: Combine all spices with the salt and sugar. Rub this mixture over the duck legs and cure 8 hours. Rinse well and immerse in the duck fat. Bake at 275ºF for 8 hours or until the meat is tender and pulls easily.

3. For the b’steeya: Saute the onions and garlic until soft. Add the spices and toast until fragrant. Add the stock, walnuts, and duck meat, and bring to a simmer. Add the eggs and cook until the liquid is almost gone and the mixture is tight.


4. Serve the warmed b’steeya mix in the filo cups.

Recipe credit: Vanns Spices, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.


HOMEMADE QUINCE CHUTNEY AND MANCHEGO CHEESE ON SAVORY SERRANO HAM BISCOTTI

Yield: 12 portions

Ingredients Amounts Biscotti Serrano ham, finely diced ¼ lb. Butter, melted 4 Tbsp. Flour, all-purpose 1¼ cups Black pepper 1/8 tsp. Baking powder ¾ tsp. Kosher salt 1¼ tsp. Egg 1 ea. Milk ¼ cup Olive oil 1½ Tbsp. Lemon, zest of 1 ea. Parsley, chopped 2 Tbsp. Egg, for eggwash 1 ea. Quince chutney Quince, peeled and chopped 2 ea. Butter 2 Tbsp. Garlic cloves, chopped 2 ea. Ginger, chopped 1 piece Chile, (such as jalapeño), small, finely 1 ea. chopped Red wine vinegar ¼ cup Red wine ¼ cup Sugar ¼ cup Cinnamon Allspice Cloves Manchego cheese, shaved with a ¼ lb. vegetable peeler

Method 1. For the biscotti: Render the ham with the butter until the ham is crisp. Drain the fat

and measure out 4 tablespoons. Discard the remaining fat. Reserve the ham on paper towels.

2. Combine the liquid ingredients and set aside. Sift the dry ingredients together and place in the bowl of an electric mixer. With the motor on low, drizzle in the reserved


fat and mix until the flour resembles a fine meal. Mix in the liquid ingredients in a steady stream and add in the remaining ingredients, including the rendered ham.

3. Shape the dough into 1-inch wide loaves and brush with egg wash. Bake at 350ºF until browned evenly. Allow the loaves to cool and slice thinly into individual biscotti. Bake on a rack at 250ºF until crisp, about 30 minutes.

4. For the chutney: Sweat the garlic, ginger, and chile in the butter until translucent. Add the remaining ingredients and cook slowly until the quince is soft. Season this mixture and cool.

5. To serve, spoon some of the cooled chutney on each biscotti and garnish with a shaving of manchego cheese.

Recipe credit: Vanns Spices, as presented at the Worlds of Flavor International Conference & Festival.



VENTURA FOODS


ROASTED AND STUFFED CHILE PADRONS Yield: 225 pieces

Ingredients Amounts Fire-roasted padrons Chile padrons, fire-roasted 15 lb. Goat cheese filling Goat cheese 5 lb. Mascarpone cheese 2 lb. Calamyrna figs, small dice 1½ lb. Serrano ham, render, drained, chopped 1½ lb. Toasted marcona almonds Marcona almonds, blanched 3 lb.

Method 1. Roast chile padrons and cool. Cut vertical slits for stuffing. Set aside until ready to

use. 2. Combine the goat and mascarpone cheeses in a mixing bowl and blend until smooth.

Fold in the figs and serrano ham. 3. Preheat a deep fryer to 365°F. Deep fry the almonds until golden brown. Drain and

cool. Place in a food processor and chop finely. 4. To assemble, place the filling in a piping bag. Cut tip for piping. Pipe goat cheese

filling into roasted padrons. Roll cheese side into the almonds. Serve with allioli and drizzle with Spanish extra virgin olive oil.

Recipe credit: Ventura Foods, as presented at the Worlds of Flavor International Conference & Festival.

Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov 3, 2006.


PIQUILLO PEPPER ALLIOLI Yield: 3 gallons

Ingredients Amounts Garlic cloves, crushed 1½ cups Garlic cloves, roasted 3 cups Bread, day old, ¾” dice, fried 2 cups Egg yolks, large 4½ cups Extra virgin olive oil 12 cups Soybean oil 12 cups Lemon juice 6 cups Lemon zest ¾ cup Water, warm 1½ cups Piquillo peppers, puréed 12 cups Kosher salt to taste

Method 1. In a food processor, combine the garlic, bread, and egg yolks in a food processor and

pulse until smooth. Slowly pour in the oil until it forms an emulsion, and continue until the oil is fully incorporated.

2. Add the lemon juice, zest, and water into the food processor. 3. Fold in the piquillo pepper purée. Season with kosher salt.

Recipe credit: Ventura Foods, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.

Presented at the World Marketplace in November 2006.


PIMENT D’ESPELETTE ALLIOLI Yield: 3 gallons

Ingredients Amounts Garlic cloves, crushed 1½ cups Garlic cloves, roasted 3 cups Marcona almonds, blanched, fried 1½ cups Egg yolks, large 4½ cups Extra virgin olive oil 12 cups Soybean oil 12 cups Lemon juice 6 cups Lemon zest ¾ cup Water, warm 1½ cups Piment de’espelette 12 cups Kosher salt to taste

Method 1. In a food processor, combine the garlic, almonds, and egg yolks in a food processor

and pulse until smooth. Slowly pour in the oil until it forms an emulsion, and continue until the oil is fully incorporated.

2. Add the lemon juice, zest, and water into the food processor. 3. Fold in the piment d’espelette. Season with kosher salt.




GREEN SAUCE Yield: 2 gallons

Ingredients Amounts Italian parsley 8 cups Fresh basil, leaves only 13 cups Fresh oregano leaves 5 cups Anchovy fillets in oil, drained, chopped 2 cups Capers in vinegar, drained, rinsed 2 cups Shallots, chopped 32 ea. Garlic cloves, chopped 64 ea. Lemon juice 2 cups Extra virgin olive oil 1 gal.

Method 1. Combine all ingredients except the olive oil in a food processor and slowly pulse

while adding olive oil. Continue adding oil until a medium-coarse paste is achieved. Transfer mixture to a mixing bowl. Add remaining olive oil and mix together. Set aside until ready for use.


Published with permission of the author. All rights reserved. Presented at the World Marketplace in November 2006.


FRIED GARLIC VERJUS VINAIGRETTE Yield: 1 gallon

Ingredients Amounts Garlic cloves, finely chopped 32 ea. Extra virgin olive oil 8 cups Marcona almonds, blanched, fried, finely 1 cup chopped Capers, brined, rinsed, drained 2 cups Yellow onion, finely chopped 6 cups Piquillo peppers, finely chopped 2 cups Italian parsley, finely chopped 3 cups Verjus 4 cups Sherry vinegar 3 cups Piment d’espelette ¼ cup Kosher salt to taste

Method 1. Gently heat olive oil to 190° to 200°F. Confit garlic until golden brown. Drain garlic

and reserve oil. 2. Combine all ingredients, including fried garlic, in a mixing bowl. Slowly add

reserved garlic oil into bowl. Salt to taste.




LEMON-SALSIFY SPREAD Yield: 3 gallons

Ingredients Amounts Nut paste Marcona almonds, blanched 3 cups Bread, day-old, ¾” cubes 6 cups Extra virgin olive oil 4½ cups Kosher salt to taste Vegetable mixture Extra virgin olive oil 3 cups Garlic cloves, finely chopped 18 ea. Yellow onions, finely chopped 4 ea. Salsify, canned, drained 24 cups Sauvignon blanc 6 cups Kosher salt ¾ cup Lemons, zest of 12 ea. Lemon juice 1½ cups Piment d’espelette 2 Tbsp. Italian parsley, finely chopped 2¼ cups Almond oil 1½ cups Kosher salt to taste

Method 1. Preheat a deep fryer to 365°F. Deep fry almonds until golden brown, drain, and set

aside. Deep fry bread until golden brown, drain, and set aside. In a food processor grind the fried almonds and bread; slowly add the olive oil until a smooth paste is reached. Salt to taste and set aside.

2. Heat a sauté pan with olive oil. Sauté the garlic and onions until translucent. Add Salsify and sauté for an additional 5 minutes. Add sauvignon blanc and cook down until the wine is almost completely absorbed, 8 to 10 minutes. Salt to taste. Combine vegetable mixture with nut paste in a food processor, and purée into a chunky paste. Transfer to a stainless steel mixing bowl to cool. Set aside.

3. Add all remaining ingredients into the reserved nut/vegetable mixture and fold until evenly mixed. Salt to taste.




PIPERADE-OLIVE OIL Yield: 3 gallons

Ingredients Amounts Garlic cloves, finely chopped 2½ cups Anaheim chiles, finely chopped 8 cups Chile padron, finely chopped 8 cups Yellow onion, finely diced 5 cups Tomato, seeded, finely diced 12 cups Anchovies packed in oil, chopped 10 oz. Piment de’espelette 5 tsp. Bay leaf 4 ea. Kosher salt 5 Tbsp. White pepper, ground 2½ tsp. Extra virgin olive oil 1 gal., plus 4 cups

Method 1. Combine all ingredients in a 6-quart saucepan and heat to 180°F. Steep for 2 to 4

hours. Cool and set aside.




SPICY RED MOJO MOJO PICON

Yield: 3 gallons Ingredients Amounts Sourdough bread, day old, sliced 18 oz. Garlic cloves 30 ea. Kosher salt 3 Tbsp. Hot smoked paprika 1 cup Ground cumin 1 cup Red wine vinegar 2 cups Extra virgin olive oil 6 cups Piquillo peppers, puréed 30 ea.

Method 1. Place bread in a bowl. Add enough water to cover. Let soak for 5 minutes, then drain

by squeezing out water. Set aside until ready for use. 2. Place garlic, salt, paprika, and cumin in a food processor. Pulse into a chunky purée

and slowly add the vinegar and oil. Transfer to a mixing bowl and fold in the piquillo pepper purée. Add more olive oil to reach the desired consistency.




VIBRANT RIOJA: FRANCIS PANIEGO

FRANCIS PANIEGO is the chef of Echaurren in Ezcaray, Spain. Chef Paniego studied at the Escuela Superior de Hostelería y Turismo de Madrid and later trained at El Bulli. He has received a number of honors, including being named “Best Cook of La Rioja.” He is currently readying a new restaurant in Rioja Alavesa, built by Frank Gehry. (Rioja, Spain)


ECHAURREN’S CROQUETTES Yield: 12 to 15 portions

Ingredients Amounts Butter 160 g Spanish ham, finely chopped (the 55 g better the quality the better the result) Chicken breast, gently fried in a little 55 g olive oil, in which a few pieces of onion have previously been fried and removed; add a spoonful of dry sherry and finely chopped giblets Hard-boiled eggs, crushed with a fork 2½ ea. Flour 210 g Milk 2 l Beef stock, concentrated 21 g Salt to taste Bread crumbs as needed

Method 1. Put the butter in a suitable pan and let it melt on a low heat. Add the finely chopped

ham and allow to cook slowly so that it gives off juices. 2. Next, add the chicken breast. Slowly add the flour, whisking constantly. Gradually

mix in the milk in small quantities. The more the béchamel is blended the smoother it will become. Don’t be lazy—make your arm work hard.

3. Be sure your béchamel is smooth and light but not too pale; this depends on the quantity of milk added. Finally taste the mixture and add the salt and hard-boiled eggs.

4. Stir a little more and tip out onto a buttered roasting pan. 5. When the mixture is cold, shape the croquettes. 6. Pick up with a small spoon, coat with bread crumbs, then with well beaten egg and

once again coat with bread crumbs. Fry and serve.

Recipe credit: Francis Paniego for Vibrant Rioja, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



TARTARE OF TOMATO WITH CRAYFISH AND WHITE GARLIC

Yield: 8 portions Ingredients Amounts Tartare Tomatoes, diced 100 g Dates, diced brunoise 25 g Virgin olive oil 25 cl Onion, cut julienne style, browned ½ ea. Chives, chopped ½ bu. Worcestershire sauce dash Vinegar reduction Red wine 1 l White wine vinegar ¼ l “Tio Pepe” sherry 50 cl Sugar 100 g Crayfish, peeled and without the 8 ea. intestine Ruby chard 1 leaf Balsamic vinegar reduction a line

Method 1. For the tartare: Mix all the ingredients for the tartare and leave it to stand and cool for

2 hours. 2. For the white garlic: Mix all the ingredients in the Thermomix and strain through a

cloth. 3. For the vinegar reduction: Cook all the ingredients and reduce them until they acquire

the desired texture. Reserve in a squeeze bottle. 4. For the assembly: Place a quenelle of tartare in the center of a soup plate or tray. Place

the crayfish on the tartare with Maldon sea salt, the chopped chives, the line of vinegar reduction, and the ruby chard leaf. The waiter will serve the white garlic around the dish, on the table, at the end.

Recipe credit: Francis Paniego for Vibrant Rioja, as presented at the Worlds of Flavor International



VIKING RANGE CORPORATION


CATFISH-STUFFED EGGS

Yield: 4 portions Ingredients Amounts Hard-cooked eggs, peeled 4 ea. Mayonnaise or aïoli ¼ cup U.S. farm-raised catfish, cooked 2 oz. and finely chopped Salt to taste Red pepper (cayenne) to taste Lemon juice to taste Paprika, for garnish Parsley, for garnish

Method 1. With a sharp knife, slice eggs in half lengthwise. Using a teaspoon, scoop the yolks

into a bowl, reserving the whites. Be careful not to tear or damage the egg whites during this process.

2. Add mayonnaise or aïoli to yolks and, using a fork, mash the yolks and catfish. Add salt, cayenne, and lemon juice.

3. Divide catfish mixture among egg whites. This can be done with a small spoon, or the mixture can be piped into the egg whites with a piping bag with a star tip for a more decorative presentation.

4. Arrange the catfish-stuffed eggs on lettuce leaves and garnish with paprika and parsley sprigs.

Recipe credit: Viking Range Corporation, as presented at the 2006 Worlds of Flavor International

Conference and Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Saturday, Nov. 4, 2006.


CEVICHE DE CATFISH

Yield: 10 portions Ingredients Amounts U.S. farm raised catfish fillets, fresh 1 lb. slightly frozen to make it easier to dice Red spanish onion, medium, medium 1 ea. dice Garlic cloves, minced 2 ea. Hot red chiles or peppers, finely 1-2 ea. chopped Spanish olive oil 1 Tbsp. Hot smoked paprika ½ tsp. Lemon juice, freshly squeezed ½-¾ cup Salt and pepper to taste Fresh cilantro, chopped ½ cup

Method 1. In a ceramic or glass bowl, place the catfish which has been cut into ½-inch squares.

Add the olive oil, paprika, onion, garlic, chiles, lemon juice, salt, and pepper to the catfish. Make sure that the marinade covers the catfish and the vegetables. Refrigerate for 8 hours. The lemon juice will “cook” the fish.

2. Add the cilantro and combine with the mixture just before service. This dish looks great served on micro greens in a small martini glass with a lemon wedge and a sprig of cilantro on top.

Note: Do not use a metal or plastic bowl for this dish.

Recipe credit: Viking Range Corporation, as presented at the 2006 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.



SPANISH CATFISH STEW Yield: 6 portions

Ingredients Amounts Spanish olive oil ½ cup Spanish red onions, medium, 2 ea. finely diced Garlic cloves, large, minced 4 ea. Red bell peppers, cored, seeded, and 2 ea. julienne Prosciutto or Serrano ham, julienned 2 oz. Ripe tomatoes, peeled, seeded, and 3 lb. chopped (use good quality) Slivered almonds, toasted and finely ½ cup ground Saffron threads ½ tsp. Dried thyme 1 tsp. Fresh rosemary 2 sprigs Sea salt 2 tsp. (or to taste) Black pepper, freshly ground ½ tsp. Red pepper flakes ½ tsp. Dry white wine 1 cup Fish stock 3½ cups Lemon, juice of ½ ea. U.S. farm-raised catfish fillets, cut 1½-2 lb. into 2” chunks Lemon wedges, for garnish 6 ea. Eggs, hard boiled, for garnish Grilled crusty bread, wedges, to serve with soup

Method 1. Heat the olive oil in a large soup pot over medium heat. Sauté the onions until

translucent. Add the garlic and red bell peppers and cook 5 minutes more, until softened. Stir in the ham and cook 3 minutes longer, stirring occasionally. Add the tomatoes and increase the heat to medium-high. Continue to cook, stirring frequently to prevent scorching, until the liquid has evaporated.

2. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, red pepper flakes, and white wine. Boil until the liquid has evaporated.

3. Pour in the fish stock and lemon juice. Bring to a boil and cook for 3 to 5 minutes. Add fish and simmer, 3 to 5 minutes longer, until fish is done. Adjust seasonings and remove rosemary sprigs. Serve family-style in soup bowls with lemon wedges, diced hard-boiled eggs, and grilled bread.

Recipe credit: Viking Range Corporation, as presented at the 2006 Worlds of Flavor International

Conference and Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Friday, Nov. 3, 2006.


WINES FROM MURCIA: JUAN ANTONIO PELLICER

JUAN ANTONIO PELLICER is a restaurant and catering technician and cookery teacher at the Cartagena Tourism and Catering School in the Murcia region of Spain. He collaborates with the University of Murcia’s Department of Bromatology and Nutrition, and with the Department of Agriculture, Fisheries, and Cattle Farming of the Murcia region. (Cartagena, Spain)


ZARANGOLLO RAVIOLI WITH HERRING ROE

Yield: 10 portions Ingredients Amounts Zucchini 4 ea. Spring onions, brunoise 600-800 g Quail eggs 10 ea. Sweet red pepper 250 g Wine cheese from Murcia 1 Tbsp. Herring roe 1 Tbsp. Olive oil 1 Tbsp. Salt, white pepper, pink pepper, sea 1 Tbsp. salt crystals, chives

Method 1. Wash the zucchini, trim the ends, and slice lengthwise. Cook for 5 minutes in a

steam oven and shock in ice water 2. Poach onions in a pan with olive oil. Sauté to finish. 3. Grate the cheese. 4. Make a purée in the Thermomixer with the sweet red pepper. 5. Make a ravioli with 2 slices of zucchini and stuff with the onions. 6. Fry the quail eggs. 7. Bake the ravioli for a few minutes with the grated cheese. 8. Present the ravioli with the quail egg and the roe; dress with the sweet red pepper

and the chives. Note: This dish can also be dressed with ñora infused oil. The sweet red pepper purée can be lightened by adding olive oil.

Recipe credit: Juan Antonio Pellicer for Wines from Murcia, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved.



MURCIA HOMEGROWN VEGETABLE “MIGAS” WITH POACHED SALT COD

Yield: 10 portions

Ingredients Amounts Flour, self-rising 500 g Pumpkin, onion, leek, carrot, cabbage 100 g Garlic cloves 10 ea. Red pepper 300 g Green pepper 300 g Spring onions, miniature 10 ea. Salt cod 10 dices Beetroot 300 g Olive oil 4 dl Water ¾ l Salt, cream, soy lecithin 1 Tbsp.

Method 1. Make a ½ liter of vegetable stock with the water, pumpkin, onion, leek, carrot, and

cabbage. 2. Chop the green and red peppers into 10 dice each and fry. 3. Poach the garlic in olive oil. 4. Poach the green onions in olive oil. 5. Poach the salt cod and keep it hot. 6. Cook the beetroot, season with salt and pepper, and blend in a Thermomixer with

the cream and a little soy lecithin. 7. Make mini brochettes with the red pepper, green pepper, spring onion, and garlic. 8. Pour 2 deciliters of olive oil into a pan and add the vegetable stock. When this boils

sieve the flour into the mixture. Stir constantly until obtaining “migas.” 9. Present the portion of salt cod on a teaspoon. To one side place a small bowl with the

migas and on top of this the mini-brochette. Dress with the beetroot. Note: This dish can also be garnished with thyme and rosemary leaves.




PAPARAJOTES

Ingredients Amounts Flour 1 Tbsp. Milk 1 Tbsp. Yeast extract 1 Tbsp. Salt 1 Tbsp. Olive oil 1 Tbsp. Cinnamon 1 Tbsp. Lemon balm leaves 1 Tbsp.

Method 1. Clean the lemon balm leaves; dry. 2. Sieve the flour into a bowl. Add a pinch of salt and the yeast. Slowly add the milk

until a batter is formed so that it will stick to the leaves when dipped. Set aside for 1 hour.

3. Heat the oil in a Parisien. When hot, fry the leaves previously dipped into the batter. 4. Place the fried leaves on a paper towel to absorb excess oil. Toss the leaves in

cinnamon-flavored sugar. Note: The batter may include beaten egg. The amount of yeast depends on the amount of flour. The paparajotes may be accompanied with ice cream, or filled with crème brulée.

Recipe credit: Juan Antonio Pellicer for Wines from Murcia, as presented at the Worlds of Flavor



CALDERO

Yield: 10 portions Ingredients Amounts Fish (monkfish, daurade, sea bass 500 g mullet) Daurade fish (25 g ea.) 10 dices Red prawns 10 ea. Rice 300 g Garlic bulbs 2 ea. Nõra 4-6 ea. Tomato 1 ea. Salt, olive oil, and saffron 1 Tbsp.

Method 1. Make a stock with the fish, the heads of the prawns, 1 bulb of garlic, and the blended

ñoras. Cook for a maximum of 30 minutes. Strain. 2. Blend the rest of the ñoras until they are almost powder. 3. Peel and finely chop the garlic. 4. Place the dices of daurade in a container, add salt and pepper, then add the sweet

paprika powder, the oil, the salt, and the parsley, and seal airtight. Cook in the Roner oven for a few minutes at approximately 68°F.

5. In a saucepan fry the chopped tomato with a little olive oil. Add a tablespoon of chopped garlic, then add the rice. Stir thoroughly and then add the ñora powder. Stir again and cover with the fish stock.

6. Cook on high temperature heat for 10 minutes. Turn the heat down to finish the cooking process. The rice grains should be al dente and creamy.

7. Serve the rice in a small bowl; place the daurade on top. 8. Beside the plate place a small glass filled with concentrated fish stock and flavor this

with some ñora powder and sautéed garlic. Note: The fish stock in the small glass is to be poured over the rice and the daurade.




CARAMELIZED MEDALLIONS OF MURCIAN GOAT’S CHEESE ON A BED OF BRUNOISE PEACHES

IN CIEZA SYRUP

Yield: 10 portions Ingredients Amounts Goat’s cheese log 300-400 g Peaches in syrup 300 g Sugar 1 Tbsp. Pink pepper powder 1 Tbsp. Rocket leaves 1 Tbsp. Jumilla sweet wine 1 Tbsp.

Method 1. Cut the cheese into medallions. 2. Cut the peaches brunoise style. 3. Caramelize the cheese with the sugar using a small blow torch. 4. Serve on small plates. First arrange a base of peaches, then add the cheese and

decorate with the pink pepper, a leaf of rocket, and a drizzle of Jumilla sweet wine reduction.

Note: Fig marmalade may be substituted for the peaches. This dish may be served on a small porcelain spoon, decorated with an almond paste crunch, or on a base of almond short crust pastry.




JUAN CIERVA’S PIE

Yield: 10 portions Ingredients Amounts Sweet short-crust pastry 200-300 g Chicken 500 g Celery 50 g Parsley 1 sprig Thyme 1 sprig Eggs 5 ea. Bacon rashers 10 ea. Lombard cabbage 1 Tbsp. Chicken stock 1 Tbsp. Salt, pepper, and cinnamon 1 Tbsp.

Method 1. Make short-crust pastry with butter, flour, and confectioner’s sugar. Chill. 2. Cook the chicken with the celery, parsley, and thyme. Chill. Take off the bone. 3. Cook the eggs for 12 minutes. 4. Bake the bacon rashers in the oven until crispy. 5. Line miniature tin molds with a fine layer of pastry. Fill with the cooked egg and

chicken. Season with salt and pepper and sprinkle with cinnamon. 6. Cover with the rest of the pastry, brush with beaten egg, and bake in the oven. 7. Serve on miniature dishes with the bacon and cabbage crunches.




RECIPE INDEX A

Aceitunas Rellenas de Anchoas y Pimientos

.....................................................................39

Alaska Scallops on Serrano Ham and Lentil

Salad .........................................................181

Almond Sponge and Olive Oil with Orange

Pectin and Chocolate ..............................199

Arroz con Pato .............................................125

Artisan Goat Cheese....................................290

Ash Cheese Lollipops..................................225

B

Baby Octopus with Smoked Mashed Potato

...................................................................156

Baguettes.......................................................291

Baked Brandade with Spanish Olive Oil-

Garlic Poached Tomatoes & Saffron

Tempura Shrimp.....................................270

Basque Country Spicy Lamb Sausage with

White Beans .............................................184

Batter Fried Hake Poached in Oil at 45°C on

a Base of Grilled Peppers and Rice Soup

...................................................................151

Bean and Meat Stew from Asturias.............97

Bean Stew......................................................140

Bikote.............................................................204

Black Cherry Gazpacho ..................................7

Black Truffle Cannelloni ...............................77

Blood Orange Foam with Tomato and Green

Olive Salad.................................................24

Braised Kurobuta Pork Bocadillos with

Spicy Lentils and Roasted Piquillos

Paired with a Fennel Infused Golden

Tomato Bisque Dusted with Fennel

Pollen ....................................................... 281

Braised Vanilla Pork Belly ......................... 168

Broad Beans with Clams............................ 213

Broiled Scallops............................................. 52

Buttery Idiazabal Cheese Gnocchi.............. 10

C

Caldero......................................................... 332

Caramelized Medallions of Murcian Goat’s

Cheese on a Bed of Brunoise Peaches in

Cieza Syrup............................................. 333

Catalan Fish and Bean Stew ...................... 100

Catfish-Stuffed Eggs................................... 325

Ceviche de Catfish ...................................... 326

Cheese Texture, Dates, and Fried Fabes .. 214

Cherry Gazpacho Whisked with Olive Oil,

Cottage Cheese, and Anchovy Snow .... 84

Chicken Cannelloni with Lard and Wild

Mushrooms............................................. 255

Chorizo Bocadillos with Garnishes .......... 208

Chorizo Stuffed Mushrooms....................... 98

Citrus Sangria.............................................. 294

Classic Sangria ............................................ 293

Coagulated Reduction of Piquillo Red

Peppers .................................................... 240

Cocido .......................................................... 259

Cod and Navarre Asparagus Tubes......... 241


Codium Seaweed Stock ................................66

Cold Almond and Garlic Soup ....................53

Cold Mussel Escabeche with Vinegar and

Pimenton ....................................................34

Concept Cake ...............................................254

Cone of Iberian Ham with Migas and Quail

Yolk.............................................................74

Confit of Piquillo Peppers in Their Own

Juices...........................................................36

Consommé with Saffron.............................278

Cordoban Salmorejo......................................86

Cream of Valladolid Bread Soup with Ham

Caviar .......................................................230

Crispy Sandwich of Cabrales.....................215

Crushed Potatoes, Broken Eggs, and

“Vegetable Coal” with Garlic..................12

Cucharamama Pan-Fried Padrón Peppers

with Serrano Ham...................................266

Cucharamama Slab Bacon or Pork Belly in

Guava-Bitter Orange Adobo .................264

D

Dashi Soup........................................................6

Deconstructed “Mole” with Red Bell Pepper

Sorbet and Mexican Hot Chocolate Sauce

...................................................................210

Dry Rice with Espardenyes ........................107

Duck Confit B’steeya...................................308

Duck, Xocopili Chocolate, and Espelette

Pepper Jus ................................................173

E

Echaurren’s Croquettes...............................322

Ensaladilla Rusa.............................................37

Escabeche of Halibut with “Salsa” of

Marcona Almonds, Raisins, and Serrano

Ham ......................................................... 166

Escalivada with Romesco Sauce ............... 108

F

Fabes with Clams........................................ 141

False Anchovy Lasagna ............................. 205

Fennel Infused Golden Tomato Bisque.... 283

Fine Noodle Rossejat .................................. 121

Fish and Seafood Ceviche.......................... 126

Fish Escabeche............................................. 127

Flamenco Stew .............................................. 87

Foie Gras Torchon & Fig Escebeche

Garnished with Pickled Quince Paired

with a Saffron Scented Caldillo with

Duck Confit............................................. 284

Fragrant Brown Loaf Sugar Syrup ........... 265

Fried Garlic Verjus Vinaigrette ................. 317

Frozen Olive Oil Semolina with Toasted

Bread and Garlic....................................... 81

G

Galianos ....................................................... 196

Garden Gazpacho with Hazelnut and Pear

Fritter ....................................................... 218

Garlic Potatoes ............................................ 144

Garlic Soup .................................................. 123

Gazpacho Garbanzos ................................. 297

Goat Cheese and Sprouts Under a Veil of

Pimento Juice.......................................... 150

Grapefruit and Olive Oil Soup with Breaded

Cigalas ....................................................... 25

Green Olives Filled with Piquillo Peppers 40

Green Sauce ................................................. 316


Grilled Lamb Chops with Salsa de Pasitas

Rojas and Fennel Salad...........................193

Grilled Lobster Medallions Wrapped in

Serrano ham with a Spicy Mojo Rojo

Paired with a Smoky Lobster Bisque with

a Touch of Fino Sherry ...........................287

H

Halibut a la Plancha with Pimenton, Jamón

Serrano, and Garum ...............................145

Hazelnut and Jabuticaba Ice Cream..........220

Hazelnut Crusted Halibut with Romesco 219

Hazelnut Tuiles............................................221

Homemade Quince Chutney and Manchego

Cheese on Savory Serrano Ham Biscotti

...................................................................310

I

Ibérico Ham Ice Cream with Tomato Seeds,

Bread Croutons, and “Dauro” Oil ........153

J

Jamón and Arugula Salad with Cabrales

Cheese and Hazelnut Vinaigrette.........217

Juan Cierva’s Pie..........................................334

Juicy Seafood Rice with Lacqured Hook-

Baited Squid...............................................78

K

Kokotxas de Bacalao con Patatas en Salsa

Verde ........................................................163

Kora .................................................................96

L

Lamb and Roasted Pepper Ragout..............90

Lamb Anticuchos in Adobo Sauce with Papa

Seca Purée and Pickled Yacon...............247

Lamb Confit Cooked in Sheep’s Milk ........ 57

Lamb with Chickpea Socca and Spiced

Yogurt...................................................... 307

Las Pedroñeras Hot Garlic Soup................. 59

Lemon Oil Bonbon........................................ 27

Lemon Pie ...................................................... 42

Lemon Spaghetti with Tomato Caviar....... 28

Lemon-Salsify Spread ................................ 318

Lentil Stew with Quail, Cepe Mushrooms,

and Pumpkin .......................................... 161

Lightbulb of Flavor....................................... 30

Loin of Salt Cod on a Coulis of Roasted

Garlic and Peppers................................. 149

M

Madrid-Style Chickpea, Meat, and

Vegetable Stew ......................................... 48

Manchego Cheese and Potato Croquettes

with Quince Sauce ................................. 131

Marinated Prawns, Almond Milk Cheese,

Smoked Trout Caviar And Red Tea

Crushed Ice ............................................. 176

Marinated Squab, Poached and Roasted

with its Canape....................................... 110

Mayonesa ....................................................... 38

McFoie Burger ............................................. 253

Meatloaf ......................................................... 96

Micro-Slices of Vegetables with Soused Foie

on a Slice of Rustic Bread...................... 243

Millefeuille of Ham, Anchovy, Date, and

Tender Manchego Cheese....................... 75

Minted American Lamb Meatballs with an

Almond Sherry Sauce............................ 186

Mission Fig and Oloroso Sherry Flan with

Spiced Almond Brittle ........................... 303


Mission Figs Stuffed with Spanish Blue

Cheese.......................................................302

Moorish Lamb “Espadas” with Recado Rojo

and Lemony Allioli.................................167

Murcia Homegrown Vegetable “Migas”

with Poached Salt Cod ...........................330

N

New England and Spanish Clam Chowder

.....................................................................22

New York Steaks with White Raisin Steak

Sauce and Asparagus Salad...................189

Nitro Popcorn with Olive Oil and Raf

Tomatoes....................................................82

O

Oil Bonbon......................................................43

Oil, Orange, and Pedro Ximénez.................45

Olive Oil, Orange, and Pedro Ximénez ....226

Orange Saffron Infusion .............................277

Orange Soda .................................................289

Our Own Prawn Casserole.........................112

Our Version of the Pijama ..........................105

Oven Roasted Llanegues (Wild Mushrooms)

with Rancid Wine and Shellfish............116

Oxalis Salad ....................................................14

Oysters in Pumpkin Cream with Citrus

Fruit, Ginger, and Szechuan Pepper ......61

Oysters with Lemon......................................31

P

Paella Croquette with Saffron-Tomato Aïoli

and Petite Greens ....................................272

Paella Valenciana.........................................202

Paparajotes....................................................331

Pig’s Trotters—Off the Bone—Stuffed with

Veal Snout and Wild Mushrooms ....... 117

Piment d’Espelette Allioli .......................... 315

Piperade-Olive Oil ...................................... 319

Piquillo Pepper Allioli................................ 314

Piquillo Peppers Stuffed with Crab Meat 147

Poached Iberian Suckling Pig, and

Caramelized Shallots with Orange and

Clove........................................................ 158

Pole Bean Cazuela....................................... 170

POM Chocolate Covered Arils ................. 249

POM Iced Tea.............................................. 251

Pomegranate Milkshake ............................ 172

POMtini........................................................ 250

Potato Omelettes, Varied ........................... 102

Potatoes Cooked in Grey Clay with a Light

Cream of Confit of Garlic and Farmhouse

Egg Yolks .................................................. 16

Potatoes from the Bakery........................... 143

Q

Quince Paste and Castellano Cheese

Sandwich................................................. 232

Quince Sauce ............................................... 133

Quinoa and Spice Tuiles Filled with Lucuma

Manjar Blanco......................................... 128

R

Raw Brown Shrimp Salad with Olive Oil

“Nitro” Popcorn and Raf Tomatoes ...... 83

Red Tuna Bites ............................................ 258

Red Wine Sushi with Serrano ................... 236

Rias Altas Bites............................................ 261

Rib of Suckling Lamb “Al Sarmiento” and

.................................................................. 152


Rice in Movement, Zamorana Style ..........231

Rice with Free-Range Chicken.....................20

Roasted and Stuffed Chile Padrons ..........313

Rocoto and Piquillo Causa Topped with

Octopus in Olive Sauce ..........................129

Romesco Béarnaise ......................................171

Rosh Hashanah Seven Vegetable Soup ......92

S

Saffron Scented Caldillo with Duck Confit

...................................................................286

Salmon with Catalan Flavors .......................99

Salmorejo ........................................................68

Salsa de Pasitas Rojas ....................................63

Salsa de Pasitas Verdes .................................64

Salt and Clementine Air Margarita .............33

Salt Cod Slowly Cooked with Alboronia

(Vegetable Stew) and Quince Jelly .......227

Salt Cod Supreme with Allioli Gratinée on

Cream of Roasted Tomato Soup ...........200

Sansó Garlic Aïoli ........................................267

Sansó Octopus Escabeche...........................268

Scale Fish Tartar on Crushed Potato, Sweet

Tomato, and Caviar ................................114

Scallop with a Mosaic of Vegetables and

Citrus Fruit Jelly......................................201

Scotch Bonnet, Mango, and Sesame Mojo292

Sea Bream in Consommé............................138

Sea Scallops with Green Raisin Salsa and

Pears..........................................................191

Sea Urchins .....................................................69

Seafood Salad of Red Tuna Toro with Caviar

.....................................................................71

Shepherd-Style Migas with Marinated

Sardines, Red Grape Juice, and Marinated

Bacon.......................................................... 58

Slightly Smoked Sea Bass with Kefir........ 155

Slightly Sweet Seafood Rice ...................... 198

Smoked Cod Stew with Caviar................... 60

Smokey Plantain Crema............................. 169

Soft Allioli .................................................... 178

Sole Meunière, Japanese Style................... 137

Spanish Catfish Stew.................................. 327

Spanish Fig Cake......................................... 305

Spanish Omelette ........................................ 262

Spanish Omelette Mamá Manuela ........... 103

Spherical Eggs ............................................... 44

Spiced Almond Brittle................................ 304

Spicy Fried Potatoes ................................... 276

Spicy Red Mojo ........................................... 320

Spicy Stockfish Stock.................................... 70

Spider Crab Gratin...................................... 164

Squid Stock with Citrus Fruits .................... 72

Stuffed Calamari with Squid Ink Foam... 207

Suckling Lamb............................................. 229

Suckling Pig Cheeks with Soy Sauce and

Potato Cream ............................................ 55

Sushi of Beets with Smoked Salmon Chips

.................................................................. 238

Sushi Paella.................................................. 234

T

Tartare of Salchichon with Papaya............. 73

Tartare of Tomato with Crayfish and White

Garlic........................................................ 323

The Sabbath Stew.......................................... 94

Tomato Sauce ................................................ 51

Tomato, Ancho, and Xerez Jam ................ 174


Tortilla Espanola Con Cordero..................187

Truffles, Armagnac......................................223

Tuna Tartare .................................................136

V

Vanilla White Garlic Soup..............................8

Venison Loin with Peppered Sauce ..........119

W

Warm Smoked Salmon with Apple and

Vanilla Oil ................................................157

White Asparagus .......................................... 67

White Asparagus Mazamorra..................... 88

White Gazpacho with Green Grapes and

Garlic........................................................ 296

Y

Yukon Gold Potato Confit and Cured Cod

Salad......................................................... 299

Z

Zarangollo Ravioli with Herring Roe ...... 329

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