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New summer edition of the “Healthy Gourmet Seasons 2022” promoted by the journalist Pilar Carrizosa under the expert drummer of chef Eduardo Gutierrez
Cooking is culture. Spain gourmet and its contrasts bring respect to the culinary art, which the more it is known is loved, and this summer comes with a formative leitmotiv in its most stimulating version and a gastro-cultural sample presented in a poetic precision environment, a Casa Palacio de 1852, the Hotel CoolRooms Palacio de Atocha, whose entrance, guarded by the figure of the god Hermes, transmits the imposing ceiling (https://coolrooms.com/palaciodeatocha/). A time trip in the neighborhood of Las Letras de Madrid, from the restaurant El Patio de Atocha located in an oasis of calm, with a backstage evocador: its pool and a fountain whose sound is the soundtrack of the space full of light., and a backdrop of its 34 cosmopolitan rooms. More Experiences? tours in Harley Davidson, photography courses, yoga sessions. The menu: Psalm of mango and watermelon with broccoli blossom Iberian bean and AOVE Olibaeza· Milhojas de cod contado con salicornia Marshfood y ajada de Pimentón de la Vera DOP· Cow onlymillo with roasted potatoes and demi-glace· Dairy cheese tart Granja Cudaña. All harmonized with water from Mount Teleno.
Learning trip for the gourmet world
Jaén. The cooperative El Alcázar (district of the Loma –Baeza) relegated by the Guadalquivir River with a variety of soils and olive trees produced the AOVE Olibaeza Premium Picual that has won numerous national and international awards among which stands out the Best Absolute EVOOLEUM 2022 (97 points over 100- that recognizes the 100 best AOVEs in the world (AOVEs del mundo).www.olibaeza.com).It is due to its aromatic complexity and balance in the mouth, forming part of the eight magnificent “Jaén Selección” in the 2016, 2021 and 2022 editions. Triunfa also in the categories Best Monovarietal; Best Green Fruit, Best in Spain, Best Picual. Cata: Intense fruit of green olive, of great olfactory complexity between herbaceous and fruity aromas. The green notes of tomato, wheat and artichoke are extended and combined with fruit notes of green apple, banana, kiwi and aromatics. Citrus touches. In the mouth: long journey highlighting in the nose the balanced and complex notes; in the entrance is sweet, amanzanado, passing in the center of the palate by a light bitter and a fully balanced posterior spic. Great structure and harmony. Properties: vitamin E, polyphenols and antioxidants.
Leon: It is believed that the origin of this water is in one or more aquifers under Mount Teleno (Leonese galaxy) and Agua Teleno comes from this mountain. The Romans already exploded by baptizing Mount Teleno in honor of their God, Mars Tilenus. They collected the water and moved it through a hydraulic network of visible channels today in the region. (www.aguadelteleno.com). Difference: very weak mineralization water, but what does it mean? In addition to being below the legal limit of 50 mg/L, it reaches 26 mg/L. That is why the less dry residue has a water (minerals containing the water that is drinkable and which have been obtained naturally), the more diuretic and healthy it is. Example: Cooking water in a container and leaving it for a while will have evaporated, but there is a small part of matter in the bottom without evaporating (that is dry residue). This type of water is especially suitable for infant diets (ideal in bottles does not need to boil it previously), athletes, elders, and kidney patients. Highlights: sustainable world: (autoconsumption in solar panels). Packaging: 50% recycled and 100% recyclable. Benefits of water consumption: reduces cardiovascular risks and blood pressure, joint lubrication prevents arthritis. Hydrate the skin. Improves physical performance, relieves fatigue and recomposes muscle and cell nutrients.
Cantabria: In Labarces, a family of several generations, they preserve their traditions and develop in the green, quiet and sowed passages of Farm Cudaña the production of cheese with a sustainable commitment of honesty and a philosophy of “Confort to the cow”, without preservatives or colorants. (www.granjacudana.com). New 2022. Lactic cheese made with pasteurized cow milk, garlic and lactic ferments (lactobacilus), free of preservatives, dyes and GMO ingredients. Properties: Nutritionally very balanced, with a high percentage of proteins, rich in calcium and low in salt. Tasting panel: creamy but firm texture, fresh cheese aromas, cuajada and yogurt. In soft mouth with a subtle final bitterness of intense lactic flavor with acid nuances that remind the main divergent yoghurt of the rest of its category. Its high performance is ideal for salty and sweet culinary productions. The experience is completed with excursions to the farm, cheese workshops or something unusual, giving the bottle to a calf. ¿A qué distancia podríamos ver el Sol?
Huelva. The salicornia or asparagus of the sea, plant of the group of halophytes, is developed in the Natural Paraje Marisma of Isla Cristina (Huelva) or in the waters of the Gulf of Cadiz. Onuba SL halophites, a blue economy project pioneered in Spain, develops the cultivation with European ecological certification (1st in Spain with this certification).Temporada (April to September). Its gourmet use is increasingly demanded in families and for high cuisine. Cata: fleshy texture, crispy and sea flavor but low sodium content, suitable for cardiovascular problems. The “green salt” (salicornia dehydrated and crushed) is used as a substitute for salt. Benefits: magnesium, manganese, copper, iron, zinc, calcium, iodine, potassium, phosphorus and sodium. Vitamins: A, B, D and K, in addition to protein fibers, β-carotene, lutein, phenols, flavonoids and tannins, contains omega 3 and 6, fibers, proteins, antioxidant properties and reinforces the immune system. 100 grams have 14 kcl, ideal for hierarchical and sporty diets. The Andalusian Institute for Agricultural Research and Training, Pesquera, Alimentaria and the Ecological Production of its use as a bioremediator, and the Instituto de Biomedicina de Sevilla and the Hospital Universitario Virgen Macarena are collaborating on research projects in the salicornia. (https://marshfoods.weebly.com/)
Murcia. REDI. Brócoli purple fluorescent is a new concept that takes root in Europe after winning the Innovation Hub 2020 in its Fresh Product modality, and the result of a development of more than 15 years of research. What is it? A vegetable with unique attributes of purple buds with tender stems finished in a small inflorescence. It is intense but soft at the same time and is produces throughout the year in the Iberian Peninsula. Considered supefood food, it is endorsed by the CSIC with a 3-year study led by Dr. Juana Frías, and has revolutionized the gastronomy (www.redi.com.esBenefits: Its high levels of glucose produced naturally. Nutritional value: high levels of antioxidants and anthocyanin far superior to green varieties, thus enhancing their functional food power. Reduce food waste? 70% of domestic food waste in Europe is thrown unnecessarily, so it is essential to develop food with a low level of waste, as is the case of REDI, from which 100% of the product is used.
Spain. Voucher fans. Today it is known that it is born with a certain genetic strength (“genome“), which could be a kind of “hardware” in genetic heritage. At the same time you have a “epigenoma“, like “software“, in a modifiable way, that could determine the expression of present and future diseases. Healthy and healthy nutrition is based on a correct combination of foods present in the diet, where they should include: dairy meats, meats such as cattle, fish, eggs, legumes, nuts, vegetables, fruits, cereals and oils and fats. Each of them is fundamental for proper feeding, the quality and quantity of its daily consumption is directly related to healthy aging. Benefits of consuming beef. Its balanced consumption within a varied diet is an ally to prevent and combat anemia. Recovers muscles and tissues, synthesizes fats and Improves the immune system and growth. Vitamins proteins: B6 and B12, plus Vitamin A and E, pantothenic acid and biotinwww.fansdelvacuno.es) At this point, it is known that one of the circumstances involved in the positive or negative modification of the epigeneme is the feeding to take place in life.
Jaraíz de la Vera (Cáceres) The condiments are key to rounding up a dish, such as music in cinema. The Pimentón de la Vera, D.O.P is produced in the north of Cáceres (municipals of the natural districts of La Vera, Campo Arañuelo, Valle del Ambroz and Valle del Alagón) and is obtained from the grinding of the dry peppers after the collection of fully red fruits, of the varieties of the group of the “Ocales” (Jaranda, Jariza and Jeromín), His History is associated with the rainy autumn climate that motivated a drying system with oak and oak wood to dehydrate the unique smoked peppers in the world. Its aroma and flavor is due to the process of drying to the smoke. Color: intense red shine. (www.pimentovera-origen.com) Preparation are 2 steps: 1. dried fruits; 2: crushing dry peppers. For its aroma and flavor there are 3 types: Sweet: soft, totally sweet. Made with the varieties Bola and Jaranda .Agridulce: softly spicy to the palate ( Jaranda and Jariza varieties) . Picante: pronounced picor to the palate( Jeromín, Jariza and Jaranda varieties).
Summer dish to dish: Gourmet educational journey by chef Eduardo Gutierrez, CoolRooms
New summer edition of the “Healthy Gourmet Seasons 2022” promoted by the journalist Pilar Carrizosa under the expert drummer of chef Eduardo Gutierrez =''
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2023-04-11
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