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From the kitchen f



The pleasure of eating.

In the dictionary, eat is defined as: “ to put (food) into the mouth and chew and swallow it.” But when we really think about the term, the act of eating is more than just that. It is a whole culture, from thousands of years of modifications, flavors, shapes and experiences that lead us to the point that we are today, thanks to all that experience nowadays we have a variety of culinary cultures that lead us to the wonderful experience of eating. This is also a term that won’t have an end, because every day in every kitchen of the world someone is cooking something different and new to add to this big list of eatable pleasures. Eating as is something that we do every day of our life, most people don’t see it as something valuable; they just eat and don’t think about the magic of this action. Our intention with this magazine is to make you love the food as much as we love it, and help you with tips and significant information about the world of food.

Susana Galvis Bravo Ana María Betancur Henao


Menu  START THINKING LIKE A CHEF 6 Ten tips to start understanding the kitchen as a wonderful experience. The idea is to start cooking like a professional.  Very Important People 9 A special edition of the chef that has been recognized as the best chef in the world and one of the ten more innovator person by the Times magazine.  B E G R E E N, E A T G R E E N


 RECIPES 15 Four delicious and easy recipes to cook on your own







Cooking it is a fun process when you trust yourself. Learning how to use the knife properly, how to cut an onion, are the first steps to be good at cooking. That is why you have to research about techniques. Cooking lessons, books or specialized




If you want to be successful cooking, organize a plan and make sure, you have everything you need near to you. That way when you actually start cooking it will be easier.


a Chef


Learn a recipe and make it a couple of times, then try to add you own ingredients to it, for example a little more pepper, a little less salt. Cooking it is about what you want to experience. It’s important to remember that in some cases you have to follow the recipe for cooking times or measurements.



You have to taste them, smell them; that’s the only way you will get to know them. It’s important to mention that in almost every country food is based on their own. combination of spices. Learning how to use them will give you the confidence to cook without a cookbook.




When you ask a famous chef for advices, fresh ingredients are first on their lists. You have to look for quality because that is what guarantees the best taste. You have to learn where to buy them. Local markets are usually the best choice.



With ingredients, saving can be even more expensive. Cheap can be a synonym of low quality and in consequence horrible flavor. However, you CAN save in the kitchen, Never ever, throw things out. Everything can be use for soups or salads; other good idea could be save the left over to cook great meals later.



The advices we gave you are not going to work if you are not having fun while you are cooking. Preparing a dish can’t be a torture; you have to enjoy the process to have the result you are expecting.




EACH PLATE AS ART WORK. How food looks like it’s very important, that’s why when you cook you have to think about how to make the food attractive and colorful. When you serve your food keep in mind that you are creating a piece of art, that’s why you have to distribute everything on the plate carefully. In addition, you can decorate the plate with vegetables and herbs, make sure you don’t put too much on the plate.



P mportant ery


Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. He learned at this hotel the traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef. Adrià is often associated with "molecular gastronomy,", also he has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience." El Bulli is only open for about six months of the year. Adrià spends the remaining six months of the year perfecting recipes in his workshop "El Taller" in Barcelona. He is famous for his thirty course gourmet menu. He is also well known for creating "culinary foam". In his quest to enhance flavor, Adrià discards the use of cream and egg; foam is made exclusively of the main ingredient and "air" (combined in a siphon bottle equipped with N2O cartridges). Adrià's foam creations include foamed espresso (Èspesso), foamed mushroom, and foamed beetroot, as well as foamed meats.


El Bulli has 3 Michelin stars and is regarded as one of the best restaurants in the world. In 2005, it ranked second in the Restaurant Top 50. It was awarded the first place in 2006, displacing The Fat Duck in Bray, England. El Bulli retained this title in 2007, 2008 and 2009, but in 2010 the title was awarded to Noma of Copenhagen, Denmark. Adrià is the author of several cookbooks including A Day at El Bulli, El Bulli 20032004 and Cocinar en Casa (Cooking at Home). Adrià has been a featured chef on Great Chefs television.[7] In the fall of 2010, Adrià and José Andrés will teach a culinary physics course at Harvard University. Controversy Adrià denounced his fellow 3star Michelin cook Santi Santamaria who described his approach to cuisine as "pretentious". Traditionalist Santi Santamaria attacked Adrià's dishes in El Bulli as unhealthy, alleging that "Adrià's dishes are designed to impress rather than satisfy and used chemicals that actually put diners' health at risk". Top chefs, however, accused Santamaria, who runs the 3-star Can Fabes near El Bulli, of envy and "endangering the reputations of Spanish kitchens".[10] The criticism has split top Spanish chefs into pro- and antiAdrià camps.[11] Unusual dishes that have been criticized include frozen whisky sour candy, white garlic and almond sorbet, tobacco-flavoured blackberry crushed ice and Kellogg's paella (Rice Krispies, shrimp heads and vanilla-flavored mashed potatoes).




Eat Food composition has changed through the years. Nowadays food is more processed than ever, it has a lot of chemical products in some products even more than natural ingredients, and that’s why it takes a long time to be digested and also that why in the XXI century there are more people with gastrointestinal diseases than ever before. We want invite you to have a good and balance diet that includes vegetables, fruits, meats, and also it’s very important to exercise, drink water and visit the doctor frequently to check your health.

This is also an invitation to care more about yourself, to love you as you are and to learn what the consequences are when you don’t have good eating habits, consequences that not only affect you but affect the planet too.


If you really want to make a difference in your life and in the world, other things you can do to save the environment are being aware of how important recycling and reusing is for the planet. So when you are cooking in your home classify the garbage in organic and inorganic, that way the trash goes where it’s supposed to go and the elements that can be reuse are transformed into new materials saving energy and resources. Also when you go out to eat try to pick places that serve organic food, stay away of greasy and fast food, this only make you feel full but it’s not giving your body what is necessary to function, is only giving you carbohydrates and empty calories that in a long term will end up in lethal heart diseases. Following this recommendations it’s probably a good start for changes in your life, that in some point will change your community and eventually the entire world will start thinking different and better, and that’s the only way we will save this beautiful blue planet.



Quick Creamy Tomato Soup Ingredients

Directions Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With animmersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Broccoli and Peppers Directions Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt. 15

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) 1 (28-ounce) can concentrated crushed tomatoes 1 cup heavy cream Coarse salt and black pepper 20 leaves fresh basil, cut into chiffonade, for garnish Soup toppers, for garnish, recipe follows

Grilled Chicken Pitas Ingredients 3 boneless, skinless chicken breasts (about 1 1/2 pounds) 3 tablespoons plus 2 teaspoons fresh lemon juice, divided 3 tablespoons soy sauce 1 clove garlic, minced 2 teaspoons dried oregano, divided 2 small tomatoes, finely chopped 1 cup crumbled feta cheese (1/4 pound) 1/4 cup olive oil

Directions Olive oil cooking spray 1 large Vidalia or purple onion, cut into thin rings 6 pita breads 1/2 head romaine lettuce, finely chopped 1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives 12 slices bacon, fried crisp Alfalfa sprouts Salt Freshly ground black pepper Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator. Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.


Easy blondies Ingredients 2 sticks unsalted butter, softened, plus more for pan 1 cup packed brown sugar 1/2 cup granulated sugar 2 1/3 cup all-purpose flour 1 1/4 teaspoon baking soda Pinch fine sea salt, if desired 2 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 1 to 1 1/2 tablespoons fleur de sel Directions

Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray. Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)

Whisk your flour, baking soda and sea salt, if using, in a bowl. (Add the salt only if desired because there is plenty on top of the finished brownies.) Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll. Evenly sprinkle the top of the dough with the fleur de sel. 17

Pop the blondies in the oven until they are golden brown on top and not wobbly in the center, 30 to 35 minutes. Allow the blondies to cool in the pan on a wire rack or on a dishtowel on your counter. Cut the blondies, still in the pan, with a sharp knife into bars, about 48 pieces. Remove with a spatula and serve. (Store any leftovers in an airtight container for up to 1 week, but they will not last that long!)

You are what you eat. Direction, edition, production: Ana María Betancur Henao. Susana Galvis Bravo. Photoraphy: María Teresa Bravo Henao. This magazine will not take ANY responsibility for the opinions or comments, the authors of those are the ones responsible for them. Text copyright© Susana and Ana Company 2012 Images copyright© Susana and Ana Company 2012 All rights reserved. 18



from the kitchen  

it's a magazine about food.

from the kitchen  

it's a magazine about food.