4 Oct 2011

By my side.....




Last week it was full of surprises and I want to share them with you. My blog was mentioned in Saveur magazine, one of the most important and related publications in the world gastronomy, which were 55 great global food blogs. My blog was there representing Argentina. I was surprised and happy...., very happy........


It's a proud to be alongside great blogs that I admire and, thank to Saveur Magazine because it included my work on this such wonderful list.





Because of this I´d have done a great recipe, but I didn´t. I opted by some  side dishes according to the season


Simple bruschetas on ciabatta bread, chopped tomatoes, chopped garlic and grated muzzarela. Oven for gratin, sprinkle with minced basil, a thread of olive oil and fried quail eggs.  Delicious!









Potato salad and quail eggs, were also at our table this week. Cherry tomatoes wrapped in ham.
As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup




As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup








And finally but not less important, as we are in full season, yesterday I baked an asparagus tart with mascarpone, which can be served with meat or fish  or as  a starter. 








I hope you enjoy it and have a beautiful week




Mascarpone & asparagus tart




Ingredients


1 package puff pastry
1 tablespoon oil
2 shallots or one medium onion, chopped
1 bunch asparagus
200g mascarpone cheese
150 of fresh cream
3 egg yolks
3 tablespoons grated Parmesan cheese
Ground pink pepper
Salt to taste



Directions:

Roll out the dough and line onto a rectangular pan
Preheat oven to 250 ° C

Cut the thick white asparagus and steAm for 7 minutes 

Heat oil in a skillet and brown the onion, add the esparargos and cook for two minutes more. Remove the asparagus. Reserve

In a large bowl mix the yolks with the mascarpone, heavy cream, sautéed onions and grated cheese. Check for salt and add pepper

Put this mixture over the puff pastry and condition over the asparagus
Bake for 25 to 30 minutes or until golden brown


17 comments:

Colores said...

pero qué platos!! no sabría cual elegir por lo que mejor vengo y pruebo de todo un poco!! un beso

Dzoli said...

I am not surprised at all.Foe everyone taht follows you thsi would be recognizable.Never teh less congratulations;))

Bev Weidner said...

Absolutely GORGEOUS. I could stick my face all over that!

Sory Escudero said...

Enhorabuena por aparecer en Saveur, tiene que ser muy emocionante.
Me quedo con esas chapatitas que tienen un aspecto delicioso, las haré sin duda.
BESOS

fresaypimienta said...

Tu blog es fantástico, así como tus recetas y tus fotografías, no me extraña que salga en la prestigiosa revista !!!! besos

Manderley de GuindillayCanela said...

Delicius! wonderful recipes and wonderful images.

xoxo

Shirley said...

Congratulations! And while everything is beautiful, I especially love the look of the asparagus tart.

Anonymous said...

muy bueno el post... pero casualmente, me es familiar, yo ya he visto esa receta... y curiosamente, hay otra compatriota que hace la misma receta. Porfavor sigue este link
http://www.frombatoparis.com/2011/04/un-air-de-printemps-spring-is-in-air.html
Desde Europa, vemos muchos blogs, pero lo fundamental en esos blogs, es la creatividad y la innovación, creo que habria que haber un rigor en lo que se hace.
Enhorabuena por saber calcar una receta ya publicada.
Victoria en la Cocina

Sylvia said...

Gracias Victoria,pero veo que desde Europa no saben leer los blogs, no te has dado el trabajo de leer la receta.O si no verias que son totalmente diferentes.La otra es de naranjas y asparragos. Recuerda que todas las tortas de chocolates solo por ser redondas no son iguales. Besos

Isabel said...

Estoy de acuerdo, si hago un bizcocho de chocolate y tú también vengo y te digo que es mío, mío, mío, como si lo hubiera inventado yo! además, en cuanto lo ponemos en circulación para a ser susceptible de ser copiado, menuda novedad....
Gracias por tu comentario, así he podido conocer tu fabuloso blog

Maggie said...

Belas fotografias e pratos. ;)

Anonymous said...

Efectivamente, tienes razón, pero veo muchos blogs culinarios, y claro que se copian unos a otros, pero nunca en el estilismo.
De todos modos, sigue pareciendome muy parecido. Innovación y creatividad es lo que hace falta.

Andréa said...

SYLVIA QUERIDA,
MUITO OBRIGADA POR SUA VISITA, FIQUEI FELIZ EM VÊ-LA NO MEU BLOG!
O TEU BLOG É MARAVILHOSO, AS FOTOS SÃO LINDAS!

BEIJOS,
ANDRÉA....

Marly said...

Sylvia, querida,

Congratulations! Acho que o seu blog mereceu a menção! Quanto às comidas: bruschetas, torta de aspargos, bolo de chocolate, todas deliciosas e os pratos muito bem fotografados!

Beijoca e bom fim de semana!

Sylvie @ Gourmande in the Kitchen said...

Congratulations on the Saveur mention! Well deserved.

perudelights said...

Congratulations for your blog. I love the pictures and the recipes, as well. It´s wonderful to be in the Saveur best food blogs. You must be very proud. Keep up the good work!!!

beleye said...

Enhorabuena grandisimo por aparecer en el Saveur.
Bien merecido!. Tus fotos son extraordinarias y las recetas cada vez me inspiran. Lo repito: el día que ofrezcas un workshop de fotografía y de cocina VOY!