Ten brilliant dishes to show off this Christmas

Today Summum We explain how to get out of the ordinary on Christmas evenings with the help of some of the best chefs in the world. And by the way we give you some clues about the most appetizing gastronomic publications of the moment.

To start with, a game between Catalan and Japanese cuisine

Hot Dashi, a classic Japanese cuisine background made with seaweed and dried bonito, romesco sauce and some slices of Japanese wagyu, one of the most expensive meats in the world. First the thin wagyu slices are eaten quickly passed through a boiling vegetable broth and then through the romesco sauce. Finally, the Dashi broth mixed with the sauce is savored.

Un refined starter and unusual that bears the signature of the chef Carme ruscalleda, an expert in merging the Catalan cuisine with Japanese. It is one of the recipes compiled in the book Felicidad which summarizes the last thirty years of activity and creativity of the cook.

Ruscalleda has just closed its Sant Pau restaurant with 3 Michelin stars, but they have a few left between Barcelona and Tokyo. Without a doubt, the ideal dish to start a Christmas dinner that aspires to be perfect.

The magic of the grill in a cheese-based appetizer

A clay pot, provolone cheese, tomatoes and to top it off a bit of oregano or, for a fresher effect, arugula. A seemingly simple dish, very mediterranean, which nevertheless has its trick.

The trick is that to prepare it as the master chickadee would do Juan Manuel Benayas you have to master the flames. Ancestral technique and gastronomic trend at the same time, the fire reveals all its secrets in the pages of the bookamong embers. Tools, techniques, accessories, raw materials, tips and, of course, recipes with fire as the common thread. For those who do not know how to resist challenges.

A smoked eel mousse inspired by a masterpiece

In opulent Venetian palaces, cutlery was made from sugar and often dumped into the canal after its first use. The gold cutlery they were too “cheap” and ordinary considering Serenissima’s then wealth levels. It is not easy to elaborate, but everything is to put on: a smoked eel mousse topped with edible flowers and served with a sugar fork.

A dish that could undoubtedly become the brightest of all Christmas evenings. The recipe is from the chef of Mugaritz Andoni Luis Aduriz and is inspired by Lucio Fontana’s painting Venice was all in gold, which is part of the collection of the Thyssen-Bornemisza Museum from Madrid. It is one of the twenty-five contained in the book The Thyssen on the plate signed by as many chefs and inspired by large paintings.

Bamboo and kokotxas in the style of Arzak

Delicate and tasty, las kokotxas They are one of the treasures of Basque cuisine. If the idea is to surprise your guests with this peculiar cut of fish, nobody better than two TOP Basque chefs like Jand Mari and Elena Arzak to give advice.

The kokotxas are first washed, then quickly passed through the grill, spread with olive oil and mojo. Finally, they are placed on a bamboo leaf and a layer of crushed bamboo shoots and seasoned with a mixture that contains, among other ingredients, sherry vinegar, ginger and truffle juice. The recipe is in the definitive book about the cuisine of the mythical San Sebastian establishment, which compiles the dishes of its last ten years of existence.

The “MX” touch for fish

A veces the luxury it is a question of details. A teaspoon of salsa can give almost any type of dish an unexpected twist. If the sauce in question then comes out of the hands of Roberto Ruiz, chef of the now legendary Mexican restaurant MX point, success is assured.

It is prepared with jalapeño peppers, another Mexican gem, garlic, rice vinegar, and olive oil. It is designed to finish off a Scallop ceviche (another recipe from the book MX. Contemporary Mexican cuisine. Bases, products, creations and philosophy) but everything indicates that it could go well with any type of fish.

Simply a carabinero

What Christmas table worthy of this name could be missing some carabinieri? Open in half, cooked in papillote for a few minutes and with a piece of sobrasada wrapping their heads.

It is one of the recipes of Juanjo López, chef and owner of La Tasquita de Enfrente, collected in the book The simple nudity. Yes, they have to be carabinieri of southern Spain, he warns, smaller and sweeter than those from the north.

The book is a anthology of recipes and anecdotes from one of the most famous restaurants in the capital. The first chapter is dedicated to López’s way of understanding and officiate luxury. And the luxury also speaks Risto Mejide in the prologue that he signs for this work.

A sweet with 3 Michelin stars

Dinner could land sweetly on a dessert of Jordi Cruz, chef who shows, in his restaurant ABaC, 3 Michelin stars. This is the Chamomile, Milk and Waffle Pillow: a chamomile and citronella meringue with Earl Gray tea foam, citronella and bergamot ice cream and Speculoos biscuit (with a touch of spice).

The recipe is in the ABaC book, a deluxe and bilingual edition in Spanish and English that summarizes the creative universe of the award-winning chef.

Coffee for coffee

Those with a weakness for sweets always have room for a little more. So after dessert, Why not repeat with another sweet snack ideal for the coffee moment? It is about financiers – whose shape is inspired by a gold ingot, hence its name – with walnuts, almonds and coffee. The recipe is part of Sweet, another masterpiece of Yotam Ottolenghi, one of the most influential chefs in the world. Cakes, cookies, snacks, sweets and cakes of the most exuberant. More than one hundred and twenty sweet recipes for inspiration no solo at christmas, but throughout the year.

How to make the perfect Dry Martini

If there is a cocktail capable of bringing together so many interesting anecdotes and stories, this is the Dry Martini. The Bar is a book, a tribute and a walk through this icon of mixology written by the Spanish Javier de las Muelas, one of the great bartenders in the world and owner, among others, of the Dry Martini Bar in Barcelona.

Those who are passionate about liquid art in general and Dry Martini in particular they can turn to this book (not a cookbook) to prepare the perfect drink. Vemut Martini Extra Dry, gin, lemon twist and the essential green olive.

A chocolate brioche for a luxurious breakfast

If the evening is prolonged and dinner is linked to breakfast, the best option is a freshly steamed brioche with ganache of Jaén chocolate 72% cocoa. Behind this delight is the hand of one of the best pastry chefs on the planet, Jordi Roca, who writes together with the gastronomic journalist Ignacio Medina el Casa Cacao book.

An editorial novelty that goes beyond chocolate and chocolate recipes to search for the origins of cocoa. By the way, Cocoa House It is also the name of the new project of the Roca family: a chocolate workshop, shop, chocolate shop and boutique hotel located in an emblematic building in the center of Girona. One of the most interesting news of the national gastronomic scene for the new year.