This week Xabier Gutiérrez gives us a nice interview. He just published a book to eat, without bread or anything, What would my mother say?. In Tapas, pintxos and toasts (Planet Gastro), the cook, psychologist and writer from San Sebastian proposes that we learn how to prepare the best and most appetizing pintxos and tapas through more than a thousand recipes. And although a thousand seem like many to us, the book is read straight through or, rather, enjoy a sit. Xabier Gutierrez (Saint Sebastian, 1960) directs from 1990 the innovation department of the Arzak Restaurant in San Sebastián. Collaborate, besides, with different media, advising companies in the food sector and teaching classes in the master's degree in restaurant innovation and management at the Basque Culinary Center. He has published twelve cookbooks and five essays on culinary aesthetics.. Ten of his works have been awarded with awards such as the Best World Cookbook Award and the National Gastronomy Award.. Don't leave it to dessert to read his novels, specifically, his tetralogy The aromas of crime. GINÉS J. VERA.
In the brief introduction of this Tapas, pintxos and toasts You tell us that one of the keys to the success of the included recipes is that while we cook we have fun. Tell us about this extra ingredient very present in the book, especially at the end of many of the recipes, as a sample, that phrase at the end of the fried tongue recipe.
Fun is the key to getting good recipes. We overcome, at least in this country, the necessity component that, along with sex, has gastronomy. That is left behind and what really remains is the playful essence that is what we work on.. And we do it for several reasons. Cooking is easy, It's also cheap and generates endorphins. Pure pleasure. And I'll play devil's advocate. Easy? Yeah, I already know that becoming number one in the kitchen is not a trivial task., nor is it in any other professional activity., but achieve a level to please your diners, that is available to anyone. ¿Cheap? Yeah, focus on cheap products and you will see. Don't cook caviar, That's just opening the can in every way.. Make yourself some croquettes, a stewed meat, etc. Finally, It will generate pleasure in yourself for the task completed and in others who will thank you for having spent the afternoon in the kitchen for them.. Well, some soulless people surely won't even notice., ha ha ha.
In the chapter dedicated By hand or fried the queen of tapas appears: the croquette. Not only is there a profuse list of how to make croquettes “with”… but you also talk about recipes “with”. Tell us about it and the most important thing about a good croquette.: the bechamel. (And don't add extra flour, Of course)
There are no tricks to making a good croquette. Have made the dough many times and that you know, just spinning the béchamel, If it has the exact texture to be able to pick them up and fry them so that they get rid of their creaminess in the mouth later.. Besides, The section you name is fun because we create skewers avoiding putting bread. That is to say, We replace it with the same croquette, putting on top of it any product that matches or contrasts with the croquette itself.. In any case, the crusty bread base could always be present
We see numerous footnotes. For example, when you advise replacing some fish with another, like one where you “let us use” jarred strawberries if we don't have natural ones. Thread this with that on the back cover: leave the door open to changes and generate our own appetizers from these in the book. Comment on it.
The book is a small ode to improvisation. Almost all my books are., including novels, especially the first, The scent of crime. Having a small knowledge base, those provided from the pages of this, you can modify, tint, tune, emphasize, accentuate or highlight any of the products or preparations that are reported there. Only your imagination can constrain you to your new finds..
In the recipe for mussels with tomato and peppers you point out that there is no more mystery in the recipe beyond some good mussels and a good tomato sauce. Obvious. Good ingredients make a good dish. Unless we have a big ham, In that case we will not use it for some fried sliced artichokes with ham, you say. And for some croquettes, better a ham of the ones at a hundred?
And, no doubt. Doing that with a splendid ham is a sin. Better to do it with a white ham. Nothing to refine.
