The Maya Kitchen: European Food Made Simple

I was invited once again to wonderful cooking demo at The Maya Kitchen and the featured Chef was none other than Chef Cara Davis, this young Chef had showcase us her talent in cooking specially with European Dishes. She can create pasta from the scratch and she seems like she love's doing. Together with her Uncle Pepe as her executive sue chef to assist her.

She gave us different tips on how to make Salmorejo Soup, sounds interesting right? She even tell stories about her experiences during the time she was in Spain and cooked Salmorejo Soup for the locals. This classic dish uses a blend of herbs used in traditional French cuisine. Making this recipe is so simple and this soup can be eaten as is or garnished with chopped hard boiled egg and crispy jamon serrano chips. To make it more delectable you can also serve it with rustic bread and a drizzle of olive oil.

Next we have Cavatelli Pasta with Pistachio Pesto, I love this one the taste is very authentic and the pasta was so fresh for it was hand made on the day itself. It may needs extra effort in preparing this but I'm telling you, this one is really great because the combination of basil, parsley, pistachios and parmesan cheese was awesome. Chef Cara also said that when making a pasta dough, the flour should be the double 00.

Another special recipe on the list was the St. Peter's Fish with Beurre Blanc. The fis is very easy to cook because it is not easily overcooked. it is perfect with the velvety and tangy sauce that Chef Cara was made. And of course, the Chicken Fines Herb. This is a classic dish uses a blend of herbs used in traditional French cuisine and this one is my favorite.

To end the final list, Peach Galette is making its way to our table as our dessert. The flaky crust of this simple sweet dessert is versatile as it can be easily adapted to other savory flavors. I remember the procedure in making biscuits with this recipe but the difference is that you have to mix the tiny chop frozen butter in the flour as fast as you can so that the butter will  not melt.

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