tag:blogger.com,1999:blog-359826272011-11-27T23:17:08.520ZEat breakfast like a King, lunch like a Prince and dinner like a Pauper! (end Quote) This is why this blog is called KING FOOD in Portuguese, off course... News and opinions available as well. I was the Breakfast Chef in the two Star Michelin Restaurant Vila Joya, in Portugal. Now I am a Chef at Home. We are all Kings and we are nourished by both material and spiritual food...Ze Cortesnoreply@blogger.comBlogger2081100tag:blogger.com,1999:blog-35982627.post-44389721589216841492008-10-01T18:45:00.002+01:002008-10-01T18:48:55.906+01:00

These events are folowing other events that have already began, specially those of 8 of August 2008 in Portugal, Spain and all over the world.Please, keep an open mind, just trust yourself.The Message Blossom's most recent book “The Bridge” documents the messages channelled to her by the Cosmic Beings known as The Federation of Light. In her most recent encounters with

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-18965356918761305252008-09-14T13:02:00.001+01:002008-09-14T13:03:32.223+01:00

Do not believe anything because it is said by an authority, or if it is said to come from angels, or from Gods, or from an inspired source. Believe it only if you have explored it in your own heart and mind and body and found it to be true. Work out your own path, through diligence. Guatama Buddha

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-25064314344555563212008-09-14T12:18:00.001+01:002008-09-14T12:21:57.050+01:00

Dear Friends,I have just read and signed the online petition:"We Are Ready to Change the World"hosted on the web by PetitionOnline.com, the free online petition service, at:http://www.PetitionOnline.com/readynow/I personally agree with what this petition says, and I think you might agree, too. If you can spare a moment, please take a look, and consider signing yourself.Best wishes,José Manuel

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-27640231205515147892008-09-14T11:44:00.001+01:002008-09-14T11:46:03.148+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-69976095673529349772008-09-12T13:34:00.002+01:002008-09-12T14:16:00.311+01:00

Aqui envio uma mensagem do meu mestre de Reiki e grande amigo de sempre Viktor, a partir do seu blog Astro-Reiki, desejando-lhe o melhor de todo o Universo neste seu caminho, aqui vai o convite :Curso de Iniciação - Reiki Nível I Caros leitores, amigos, internautas, Senhoras e Senhores, No dia 12 de Outubro, realizar-se-á um Curso de iniciação ao Reiki Nível I ou 1º Grau, em Albufeira, num

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-7476798231349100302008-09-02T20:18:00.003+01:002008-09-04T19:44:03.252+01:00

Meu querido pai Victor saíu deste mundo fez um ano completo no dia 1 de Setembro de 2008.No entanto, mantemo-nos juntos desde então. Deixo-lhe este poema escrito, psicografado, pelo Chico Xavier: O sino plange em terna suavidade, No ambiente balsâmico da Igreja; Entre as nuvens, no altar, em tudo adeja O perfume dos goivos

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-59817542711617587642008-08-26T20:43:00.001+01:002008-08-26T20:45:44.642+01:00

Este é o meu novo Blog e serve a minha presente actividade. Visite-o e contacte-me para mais informações.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-57861814868241979252008-08-19T12:53:00.003+01:002008-08-20T00:40:20.951+01:00

Well, I was fortunate enough to cook for a wonderful Portuguese family this August and the menus consisted on these Main Courses:Main Courses*******Oven Roasted Whole Sea Bass with small roasted potatoes, onions and bell peppers with sautéed vegetables and green salads*Filo Tiger Prawns with Med Salads and Thai Dip*Tornedó with Root Celery mash and Savory Chocolate Sauce*Roasted Cod Fillet under

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-53179210698550124452008-08-19T12:46:00.003+01:002008-08-20T00:37:46.963+01:00

Pois é, a vida dá cada volta...Passei este princípio de mês como cozinheiro particular de uma família portuguesa que me ficou no coração. Durante estes dias cozinhei e preparei algumas das minhas criações, algumas são versões dos originais, como por exemplo a feijoada à Transmontana, mas devo dizer que todos estes pratos principais me ficaram na memória pelo carinho com que os preparei e pelo

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-79991995172080064842008-07-28T17:40:00.000+01:002008-07-28T17:41:53.138+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-39129330822122214892008-07-28T17:38:00.000+01:002008-07-28T17:40:08.570+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-25049600895036059842008-07-28T17:37:00.000+01:002008-07-28T17:38:10.162+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-39577126366930672852008-07-26T01:52:00.002+01:002008-07-26T02:08:30.888+01:00

É mesmo, curioso como a vida tem destas coisas. Só quando temos pouco, damos valor ao que realmente interessa, todo o supérfluo quase que desaparece como por magia: Amizade, amor, afecto, tempo, cores da vida, do sol, do mar, da natureza, dos olhos dos nossos filhos, da nossa mulher que amamos, tudo realça em contraste com os dias de abundancia de dinheiro, onde o consumo se torna imperioso e

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-42832326098858095972008-07-22T15:01:00.003+01:002008-07-22T15:03:22.648+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-3797405825441893952008-07-22T12:14:00.003+01:002008-07-22T12:24:22.671+01:00

Desde Junho que não exerço a minha profissão como tal. Com uma dura lição de permeio, persigo na minha descoberta.A minha iniciação em Reiki neste mês, com os Mestres Viktor e Joaquim, foram parte desta minha caminhada de busca pelo meu lugar no Mundo.Irei continuar a desenvolver e a aprender com humildade a minha profissão e fá-lo-ei com esmero e dedicação, cada vez com mais empenho.Não sei,

Ze Cortesnoreply@blogger.com3tag:blogger.com,1999:blog-35982627.post-16818650365246904732008-07-21T21:02:00.006+01:002008-07-21T21:29:27.300+01:00

Nem eu sei,quantas vezes cá estive,quantas vezes me levantei.Quantos partos passeinum e noutro papel,onde a Luz era lei.Minhas mães e pais,depois filhos e avós,continuamente brilhaisFraca tenho a vozde tanto a usarprazer e dor atroz.Marés de sortetsunamis de azarboa e má morte.Vidas que vivisonhos que sonheiminha luz abriBing bang... estive lámas aqui agora estouda luz também sou.Antes e

Ze Cortesnoreply@blogger.com3tag:blogger.com,1999:blog-35982627.post-9109948160622394442008-06-23T01:07:00.003+01:002008-06-23T01:11:47.003+01:00

This was on my birth date and hour, according to my chart. I am just posting it so that I can access the text wherever I may be, nothing to it, just my thing.(I do want that, within the near future, I will start posting more interesting things about cooking and as well about my life experiences as a cook and as a human being, but for now, I take a break.) Jupiter Trine Uranus Being receptive to

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-36857430046723359432008-06-19T11:02:00.004+01:002008-07-08T00:02:01.499+01:00

True... who have imagined, when I created this blog's name, more than a year ago, that King Food would be what I would be doing now in my last Job?That's right, my last boss was the King's Chef, in Belgium of course, Portugal is a Republic.And more, much more, now I realize...This is why I claim that there are no coincidences, just signs confirming your path. You just have to feel when you are

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-33866428147162349882008-03-25T20:16:00.003Z2008-03-25T20:22:59.663Z

www.parisbreakfasts.blogspot.com

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-78538486395674796532008-03-23T18:40:00.006Z2008-03-23T20:45:55.778Z

Try to decide between 10 million Euros and 12 million Euros. Which one do you choose? Easy: None or the highest value. Right? Everything should be as easy, but it is not...How do you choose between staying in your country and develop your own cuisine in your own restaurant, already opened, but not yours yet, or going to France, to a new restaurant, to be opened, working with two Great French

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-22196885343084956142008-03-16T22:15:00.004Z2008-03-16T22:23:32.749Z

Well, I was reading the original recipe (! almost) for Sachertorte and I have to try it. It's like a chocolate mousse made into a cake and filled with apricot jam and topped with a chocolate casing sauce.It has to be fluffy. The chocolate and eggs have to be the best you can find, as for the apricot jam, homemade preferably and the rest is all up to you and your skills.Have fun. It is a good

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-46029092732623927592008-03-12T21:18:00.000Z2008-03-12T21:19:36.573Z

Here goes another day...Diogo, as fotos seguem amanhã...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-16686476758571733832008-03-11T21:12:00.002Z2008-03-11T21:21:02.768Z

Açorda de fraca, com a sopinha e tudo, a caminho de Beja em Entradas. No Restaurante Celeiro !De chorar por mais...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-91674835144422023372008-03-07T21:55:00.003Z2008-03-07T21:59:09.472Z

Et voilà, je a trouvée cette blog avec Chef Nicolas Isnard, (Tribute to Claudia 2008, Vila Joya, Portugal).Intéressant ...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-24904774799061385762008-03-06T19:37:00.002Z2008-03-06T20:20:03.894Z

There I was in this wonderful town, almost one year ago, in France, working with Marc Meneau in L'Esperance. Time really flies.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-78243904544621907252008-03-03T16:11:00.004Z2008-03-05T21:25:22.351Z

Qual destas escolhas prefere?Jantar num restaurante com uma carta onde pode escolher entre dezenas de pratos, embora saiba que é impossível serem todos elaborados com produtos frescos, gastando cerca de 40 euros com o jantar.Jantar num restaurante com um menú de degustação, escrito numa ardósia, de 5 pratos com um preço de 25 euros por pessoa e onde tem a certeza de que todos os produtos são

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-28953695256231693022008-03-02T20:17:00.003Z2008-03-02T20:18:46.482Z

Made in Portugal. Douro Region.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-22324148212661997562008-03-02T15:14:00.001Z2008-03-02T15:20:41.607Z

Ce que payez avant de déguster: -la TVA -la taxe d'apprentissage -la médecine du tavail -la taxe professionnelle -l'URSSAF -les ASSEDIC -la SACEM -l'impôt sur les revenus -la formation professionnelle -la vignette sur les alcools -les impôts fonciers -la caisse de retraite des commencants -la caisse maladie -le droit de licence -la taxe anti-pollution -la CSG -le fond d'aide au logement -la taxe

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-84885331470158222722008-02-27T22:53:00.000Z2008-02-27T22:56:45.996Z

J'espère que nous tous savons ce 2008 est une année très importante pour l'Humanité.Tant de choses importantes arriveront :Les parents aimeront leurs enfantsLes enfants aimeront leurs parentsLes gens seront nésLes gens partirontLes guerres continuerontLes règles régnerontLes pauvres gens seront plus pauvresLes gens plus riches seront plus richesL'herbe grandiraLes arbres brûlerontLa bonne volonté

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-2139625072855556882008-02-27T22:39:00.004Z2008-02-27T22:42:23.538Z

Joy,I miss you very much. Hope that you are ok. You know where to find me.Zé.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-81128506934823074022008-02-27T22:29:00.004Z2008-02-27T22:38:45.598Z

Je suis le meilleur cuisinier dans mon village

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-78917867002730240802008-02-26T21:22:00.006Z2008-02-26T22:03:33.072Z

I have came across this restaurant in Chicago and went through the images. I am impressed. This is in America. Who would say it would be possible...? Well, everything is possible, so they say in there.It´s like El Bulli but in another dimension.take a look.The post title takes you to their site.Enjoy.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-47057420172843872052008-02-26T20:30:00.004Z2008-02-26T20:36:20.520Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-73063002695929712132008-02-19T20:31:00.001Z2008-02-19T20:34:11.536Z

1. Cooking is a language through which all the following properties may be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation and culture. 2. The use of top quality products and technical knowledge to prepare them properly are taken for granted. 3. All products have the same gastronomic value, regardless of their price. 4. Preference is

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-25721194343509866132008-02-18T16:38:00.003Z2008-02-26T20:53:19.785Z

Molecular Gastronomy is dead. Indeed, if Heston Blumenthal had his way it would never have been born in the first place. He accepts that, early on, the term let punters know something curious was going on at his restaurant, the Fat Duck, in Bray; that it gave people trying to make sense of a menu of grain-mustard ice cream, white chocolate with caviar or palate cleansers cooked in 'liquid

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-67756738302074848212008-02-18T16:08:00.002Z2008-02-18T16:18:05.499Z

A burst of flavourBoil it, fry it, braise it or roast it: you don't have to be a rocket scientist to recognize that how you prepare and cook any ingredient will affect just how much of its integral taste will remain in the finished dishHeston BlumenthalSaturday June 1, 2002GuardianFlavour encapsulation sounds like something in a sci-fi film, but it is, in fact, a vital element in both food

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-8799327132934816812008-02-18T13:26:00.000Z2008-02-18T13:27:36.293Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-54276505491693121812008-02-16T19:16:00.004Z2008-02-16T20:05:23.710Z

The Bull is killed, the job is done, let 2009 begin...cheese dish from BauSimple but so good, believe me. Smoked and roasted meat with other delights, from Bau...Bau's sweet thing ...In Action !TV Reporter : Joana Latino ! She likes our food ! We like her !Sabine ! Pâtissier...Lili ! Entremettiez ...Caviar and friends by BauBau's foi grasLollipop , gourmet styleDélice Nicolas Isnarœuf Nicolas !

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-26073919355616816492008-02-15T19:56:00.002Z2008-02-15T20:02:14.691Z

During Tribute to Claudia 2008 in Vila Joya, I had the rare opportunity to work with this great Chef. He his the youngest Chef to get the 3 star from the Red Guide Michelin.Very simple, but full of content, I loved his masterpieces and it was a honnor for me to have helped him, during this day.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-62793361785333516572008-02-13T21:12:00.001Z2008-02-13T21:15:06.368Z

ritual no Flickr – Compartilhamento de fotos!

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-88617962913990883302008-02-11T19:49:00.000Z2008-02-11T23:26:13.598Z

Recette de Pierre Hermé, Larousse du chocolatJ’ai obtenu 60 macarons de 4-4,5 cm de diamètre environ1ère étape : faire la ganache au chocolat300g de beurre mou320g de chocolat noir220 mL de laitÉcraser le beurre à la fourchette et le malaxer jusqu’à ce qu’il devienne mou et onctueux.Hacher le chocolat, le mettre dans un saladier.Porter le lait à ébullition, en verser un peu sur le chocolat,

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-82425917344338200942008-02-11T16:16:00.000Z2008-02-11T16:17:22.044Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-90887152923597422422008-02-11T16:05:00.000Z2008-02-11T16:06:50.999Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-1192863464120118332008-02-11T16:03:00.000Z2008-02-11T16:05:33.787Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-13824054730894931522008-02-11T15:38:00.000Z2008-02-11T16:01:10.478Z

After 2 years and 7 months, it is time for me to move on and continue my cooking adventure.I am leaving Vila Joya within the next few months. I have signed in very many online job sites. I know that I have talent and charisma, I believe in myself. I will succeed !I am looking forward to meet and work with great Chefs.I kiss and hug all the Vila Joya staff, for all their love and care, some more

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-13296078757483666672008-01-25T23:23:00.000Z2008-01-25T23:43:20.316Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-60188508778934425402008-01-13T16:59:00.000Z2008-01-13T18:59:18.502Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-6059446392930855932008-01-13T14:52:00.000Z2008-01-13T15:10:07.239Z

Yes ! She is one of our Entremetier Cooks and her birthday is today !Happy birthday , Horny Potatoe, or Lili as we call her !

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-8331980500085908952008-01-13T14:48:00.001Z2008-02-24T20:49:15.472Z

Well, tonight I will continue to work in my working place at 6 PM. Thomas Dorfer will be the Chef in charge of the kitchen. I'll make photos and videos if I have time, and will show them to you here tomorrow.See ya !

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-73389796501331247572008-01-13T14:41:00.000Z2008-01-13T14:46:36.327Z

That's true !RTP and SIC, two of our 4 national TV Stations, were in our Restaurant because of the Festival going on this week, and they have interviewed me for the daily news !I am famous now ! Please talk with my agent ! It's the same as Ferran Adriá's !Stars, here I go !LOL !I'm so full of __it...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-17323380325209602362008-01-13T14:34:00.000Z2008-01-13T14:38:22.917Z

And what you know, it happened...I don't know if it was by talking and writing about it, (my last article) but tonight I had a dream so real that I thought that I was really there... having a meal with my parents... Thank you, who ever you are, I owe you one million euros.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-40352282007116413642008-01-12T21:03:00.000Z2008-01-12T21:16:08.892Z

Hey !How are you all? good? Hope so...We are getting ready for this weeks event in Vila Joya and the stress level is peaking up.What will I learn from these Chefs? Are they any good out of their kitchens? I'm sure that the answer is yes.Believe me when I say that my best meals were taken at my grandmothers tables both in Lisbon and in Herdade da Pacheca. Even a piece of bread and a bowl of warm

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-77732689927234041782008-01-12T20:42:00.000Z2008-01-12T20:43:32.763Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-83373801855744222932008-01-12T20:34:00.000Z2008-01-12T20:35:15.268Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-72071724071889617982008-01-12T20:09:00.000Z2008-01-12T20:10:30.909Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-52680717900654344892008-01-12T20:04:00.000Z2008-01-12T20:05:10.700Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-13799907820799438952008-01-12T20:01:00.000Z2008-01-12T20:03:13.050Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-68406992836081561192008-01-12T19:55:00.000Z2008-01-12T19:56:49.403Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-41921987811825051112008-01-10T20:51:00.000Z2008-01-10T21:16:56.928Z

Alta Cozinha: 12 dos maiores chefes do Mundo no Algarve para participar em festival gastronómico no Vila Joya Faro, 06 Jan (Lusa) - Doze dos melhores chefes de alta cozinha do Mundo vão estar no Algarve para participar a partir do próximo domingo, dia 13, a 2ª edição do Festival gastronómico "Tribute to Cláudia", no hotel-restaurante Vila Joya, em Albufeira.Além do chefe Dieter Koschina -

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-12021758298934852452008-01-04T22:10:00.000Z2008-01-04T22:11:27.804Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-16938535120845342312008-01-03T23:05:00.000Z2008-01-03T23:08:29.737Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-4606205935032198292008-01-03T20:41:00.001Z2008-01-03T20:50:45.317Z

Really,the more I know about cooking, the more humble I get .To be a Chef takes a great deal of humbleness. Nose up will only make you dum and dummer, if you insist.The learning process never ends, as in life...When you have younger cooks and chefs working with you , you tend to feel watched by all. They judge you every second and you know that you have to make mistakes to learn and to get

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-90305573837704473092007-12-31T22:52:00.000Z2007-12-31T22:53:19.352Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-65176396929541893732007-12-31T22:46:00.000Z2007-12-31T22:47:22.343Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-86407193825883647732007-12-31T22:21:00.000Z2007-12-31T22:33:12.284Z

I hope that we all know that 2008 is a very important year for Mankind.So many important things will happen:Parents will love their childrenChildren will love their parentsPeople will be bornPeople will departWars will continueRulers will rulePoor people will be poorerRicher people will be richerGrass will growTrees will burnGood will happenWrong will happen as wellSo, what's new?Everything will

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-46481599943650590842007-12-25T14:28:00.000Z2007-12-25T14:30:58.639Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-24432777296145963512007-12-20T21:51:00.000Z2007-12-20T21:54:25.756Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-60741650568824468762007-12-19T18:36:00.000Z2007-12-19T18:45:18.814Z

Next January 2008, the Event will take place for the second time.I am sure that it will be a success as the first one. This time we will have Chefs from 2 and 3 stars Michelin Restaurants, and the last day will be reserved for Koschina and friends, but now there will be 7 great Chefs cooking each one his dish. All the other days will be filled with gastronomic bliss, each day with a different

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-59973621193842032332007-12-16T02:29:00.000Z2007-12-16T11:35:24.282Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-83729340872328590932007-12-06T16:33:00.000Z2007-12-06T16:45:23.821Z

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-67656185709508606592007-12-06T16:17:00.000Z2007-12-06T16:28:26.101Z

Once more we went to River Douro to taste some of the best food and wine in Portugal.Niepoort, Murganheira, Casa Amarela, to name a few brands of magnificent wine and Port wine.From Chef Rui Paula in DOC Restaurante near Peso da Régua CityGrapevines for Port Wine in Douro.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-77469705945874322662007-11-15T19:05:00.000Z2007-11-15T19:18:39.766Z

300 g Quark, 100 g creme fraiche, 4 egg yolks, 4 egg whites, 50 g maizena flower, 40 g powder sugar, lemon and orange zest, clarified butter. pinch of salt.Mix the quark, creme fraiche, zests and maizena flower. One by one, mix the egg yolks. Meanwhile, beat the egg whites with a pinch of salt and one thrid of the sugar until creamy and fluffy, then add the rest of the sugar and beat more.Mix one

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-63750503908526479222007-11-13T20:56:00.000Z2007-11-13T20:58:52.386Z

I apologize for not posting for a while, but I have been really busy with my life.I have new great recipes coming.Please stay tuned.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-2203824052492774482007-11-06T18:58:00.000Z2007-11-06T22:51:29.660Z

A terceira questão refere-se Aos tempos e às cozinhas...3. Cozinha Ocidental, ora aí está um termo engraçado...mas também não é sobre isso que vou falar... Em primeiro lugar, as duas posições estremadas: Enquanto uma mantém as memórias culturais gastronómicas dum povo ou povos, a outra recria a partir dessas memórias ou não, as próximas memórias desses povos. Complicado? Não... As condições que

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-55308178763446973782007-11-04T18:29:00.000Z2007-11-04T20:13:25.733Z

Continuando na minha resposta às questões que não me foram colocadas na edição 67 da Epicur... 2. Entendo que a alta cozinha é aquela que não é de todo, terminal, última e final mas a que reside na fronteira do conhecimento gastronómico, em todas as suas qualidades mais sublimes. Ao situá-la numa fronteira, digo que esta está constantemente em expansão. Em cada momento, cada escola vai deixando a

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-56444290609601644852007-11-02T19:45:00.000Z2007-11-03T13:31:00.748Z

Pois ainda hoje comprei a Epicur, uma revista de prazeres privados e virtudes públicas.Alfredo Saramago é, e muito bem, seu director.Este número a que me refiro é o nº 67.Aqui, entre outros interessantes artigos, há uma série de respostas dadas por 4 chefs da nossa praça referentes a várias questões colocadas pela redacção da Epicur.Tomo a liberdade de responder também, embora ninguém ,

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-63852835662508559442007-10-31T22:45:00.000Z2007-10-31T22:51:19.149Z

it's true !It all started on October, 13th, in 2006.Still going and lots of things have happened since then. Some good, some strange, some that I still don't know how to judge, but here I am, still blogging for you all and for myself I presume, after all, this is my passion, I hope yours too.keep in touch...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-1641941113566649032007-10-31T21:12:00.000Z2007-10-31T22:24:23.105Z

Try this:Breakfast Steak Hash... from the book (buy it! great recipes inside !) of Paul Gayler:Mashed potatoes pancake with strips of steak on top and a fried egg, topped with black bean salsa.serves 4to make the black bean Salsa get 2 tomatoes, blanched, seeded and diced; 1/2 red bell pepper cut into 5 mm dice; 100 g cooked black beans; 1 red onion, chopped; 1 small red chili, seeded and finely

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-20371255924285255782007-10-31T15:47:00.000Z2007-10-31T15:53:37.270Z

Eggs Florentine are a classic.Basically it is a poached egg served on top of a blanched bed of spinach leaves, all covered with Mornay Sauce - which is made on a Roux base, with Gruyère cheese added, serve with a sage leaf on top and a tiny bit of grounded nutmeg.Try if you fancy this, its quite good.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-20528278641123299212007-10-22T14:39:00.000+01:002007-10-22T14:39:23.500+01:00

Centro Virtual Camões - Página principal

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-33535966756668217102007-10-22T14:37:00.000+01:002007-10-25T00:45:45.039+01:00

Love is a burning fire without being seen;A happy unhappiness;A aching wound that one doesn't feel;A uncontentious contentment;Pain that bothers without aching;It is not wanting more than wanting wellA lonely walk amidst the crowd;Never enough pleased for being happy;Knowing that loss is gain;It is to be willingly imprisoned;To serve who wins, the winner,To have loyalty to the one who kills

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-3557222906913350352007-10-22T14:34:00.000+01:002007-10-22T14:36:31.313+01:00

Amor é fogo que arde sem se ver;É ferida que dói e não se sente;É um contentamento descontente;É dor que desatina sem doer;É um não querer mais que bem querer;É solitário andar por entre a gente;É nunca contentar-se de contente;É cuidar que se ganha em se perder;É querer estar preso por vontade;É servir a quem vence, o vencedor;É ter com quem nos mata lealdade.Mas como causar pode seu favorNos

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-17892812445671533652007-10-12T14:49:00.000+01:002007-10-12T15:03:51.174+01:00

Check this out:BuffetFresh fruits and natural fruit juicesAvailableGreen teaCoffee, Black and whiteExpressoEntréeSmoked Salmon cubes with toast and Dill SauceMain CourseEggs Benedict en CocotteDesertTiramisúSounds good for breakfast ?Your opinions, please...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-59082334563745867552007-10-11T22:14:00.000+01:002007-10-11T22:23:45.329+01:00

After a few weeks, I am back. Life is what happens while you are planing it, thats what happened, so mom and dad are not here any longer and, truly enough, life goes on.I have the feeling that I will never be a Michelin star Chef with my own restaurant, but that doesn't mean that I won't try. Watch out inspectors, I will !Meanwhile I didn't stop cooking, so I have new ideas and recipes that I

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-79527746877787644212007-09-13T22:07:00.000+01:002007-09-13T22:22:39.592+01:00

Pai, estamos juntos, sempre.Foste no dia 1 de Setembro e deixaste-nos sem ti fisicamente, mas sabemos que estás sempre connosco.Não é fácil e sabes que não é.Mantém-te em contacto, eu nunca deixarei de tentar fazê-lo e de perceber os teus sinais.Beijos muito grandes à mãmã e aos queridos avós, temos muitas saudades deles e de ti.Amamos-te muito e, embora a vida seja aquilo que nos acontece

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-80541879166244323412007-08-26T21:42:00.000+01:002007-08-26T21:45:05.211+01:00

This August was awesome in working hours ! But thats life, 'cause later in the season it will be calmer and now it's time to boogie and make money.I am just saying that I had not much time to write here so often and in September will write more and some new and crazy recipes with eggs and other stuff.See ya all !

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-38914041784372481392007-08-26T12:14:00.000+01:002007-08-26T12:15:36.960+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-20112585363867048752007-08-04T21:24:00.000+01:002007-08-06T01:38:34.905+01:00

That's what I like:(...) The breakfasts were superb, but the evening meals were outstanding. I believe a sign of a good restaurant is not having any salt or pepper condiments on the table, as there is no need because the food is already perfectly seasoned.(...)A guest's comment posted on the internet.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-86486978848584215382007-08-04T21:09:00.000+01:002007-08-04T21:14:16.688+01:00

Try this:As you start making the scrambled eggs, add a pinch of Fenugreek leaves. Towards the end, just before the eggs start to coagulate all together, add some finely chopped chive.It will taste a bit like curry, because curry uses Fenugreek seeds, and the taste is similar, but not the same as the leaves.You may use dried leaves.Tell me if you liked it...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-727255670654882172007-07-25T20:55:00.000+01:002007-07-25T20:57:02.372+01:00

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-84723669265354640502007-07-23T00:42:00.000+01:002007-08-27T23:47:18.455+01:00

Quite a success, everyone enjoyed Chef Murat's delights. He really knows how to make good food. I helped him on the spot with the cooking and Daniel with the service.This day I started at 5 AM and finished at 2 AM next day. Wow... I must love this... I do.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-14016838295266312932007-07-19T22:01:00.000+01:002007-07-19T22:06:07.810+01:00

Next Weekend I'll be cooking for VIP music stars, backstage in the VIP salon in a concert.Is that cool or what?Who knows? Maybe Madonna will drop by...

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-81455045331710207232007-07-18T20:17:00.001+01:002007-07-18T20:24:52.305+01:00

A good friend of mine read my hand today.If you are curious about this subject go hereI am truly astonished with what he told me.I still think that we are soles having a human experience.Don't be afraid. Never.Follow your true instincts.

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-75953427468706481672007-07-15T21:46:00.000+01:002007-07-15T21:50:05.893+01:00

Summer is here. I love it!Gimme heat and I'll be happy!!!

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-53832473365933459612007-07-15T21:13:00.000+01:002007-07-15T21:55:32.200+01:00

Pois é, o Luis sabe bem do que eu estou a falar...Levantar-mo-nos tão cedo todos os dias, trabalhar como trabalhamos e ainda estarmos sujeitos a ter de conviver com aquelas duas todos os dias... é duro... literalmente...Devia haver um subsidio que nos aliviasse esta tensão.Até lá , tem paciencia, Luis, que eu também...Há coisas piores...se há....

Ze Cortesnoreply@blogger.com2tag:blogger.com,1999:blog-35982627.post-13239244395181513352007-06-18T15:15:00.001+01:002007-06-18T17:01:50.678+01:00

A Associação dos Cozinheiros Profissionais de Portugal tem como seu Presidente o Chef Fausto Airoldi, o qual respeito muito, tendo eu inclusivé sido, há uns bons anos atrás,cerca de 13 , seu gerente numa sua cozinha central, na zona do Principe Real.Como as coisas têm o seu tempo, naquela época eu nunca imaginei que algum dia me tornasse um profissional de cozinha, assim o meu contributo foi

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-4865080396620895332007-06-18T12:03:00.000+01:002007-06-18T17:11:14.300+01:00

Fui jantar com a família ao restaurante Royal, nas Areias de S. João, em Albufeira, a convite dum familiar.Fomos muito bem servidos e o jantar ficará na memória.O Chef Rakesh é o responsável por esta cozinha indiana.Parabéns Chef !

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-40284380655414386102007-06-10T23:01:00.001+01:002007-06-18T17:12:18.213+01:00

Tenho vindo a verificar cada vez mais que a malta vai a um restaurante e tá-se mais ou menos nas tintas para saber quem é o chef.O que importa é que o sítio até é fixe e a comida nem é má, o pessoal é simpático... etc. Claro que isto é importante, mas foram lá fazer o quê? Comer? e quem faz a comida? O ou a chef e a malta que trabalha com ele ou ela ! E como é que ele ou ela se chama? Qué lá

Ze Cortesnoreply@blogger.com1tag:blogger.com,1999:blog-35982627.post-43538887106533179792007-05-27T21:25:00.000+01:002007-05-27T21:45:18.666+01:00

One day, I hope, if I can, I would like to run a restaurant where the cooks are young people with no resources. Specialy if I can make it in a place where they are set aside by the society in general.If I could make this for my profession, maybe other professionals from other areas could do the same. We can't always wait for governaments to act in favour of their people, 'cause they usualy

Ze Cortesnoreply@blogger.com0tag:blogger.com,1999:blog-35982627.post-88890781831033264172007-05-27T20:49:00.001+01:002007-05-27T20:49:02.034+01:00

tadaaaaammmmm !....

Ze Cortesnoreply@blogger.com0