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Foodfront: Francis Morman is eco-friendly with his new cookbook

The famous chef of raw fire is a new cookbook, Green Fire

Skip the meat. 11} Argentinian chef Francis Mallmann, author of Green Fire (Appetite by Random House), with the iron dome he built to grill fruit and vegetables over a fire pit.
Argentine chef Francis Mallmann, author of Green Fire (Appetite by Random House), has an iron dome for baking fruits and vegetables in the fire pit. I made. Photo courtesy of William Herefold fro /jpg

When Patagonian chef Francis Mallmann visited Vancouver for dinner at Sinshin Ristorante in 2014, he closed a large chunk of Robson Street. I made a firewood asado. Fragrant smoke scented the air for hours and days, and passers-by couldn't tear their eyes from the dozens of prime ribs hanging over the smoldering coal.

Morman is famous for cooking on fire with wood and charcoal, and is also famous for being Francis Morman. He has an oversized personality, owners of nine restaurants around the world, and a star on Netflix's chef's table.

He is also famous for meat dishes. After all, he is Argentine. His ribeye with chimichurri is almost as famous as he is.
But these days, like many of us, he has significantly reduced meat and cooked more fruits and vegetables. That's all of his latest cookbook.

Green Fire (published by Random House by Appetite in Canada) recalls Mallmann's teenage vegetarian garden, saying: Cooking through books featuring vegetarian and vegan recipes.

This is a beautiful and poetic book. But it's also almost certainly a practical one that encourages you to put carrots on the grill, squeeze some eggplants into charcoal, or miss the steak altogether.

He starts by defining why outdoor cooked food is so delicious. “Outdoors, there are many other factors involved, such as the wind, the scent of pine trees, grass and flowers, the setting sun over the hills,” he thinks.

Next, we will explain the practicality of various types of fire, fuel, cooking surface, etc. The launcher is a flat-top griddle that "looks like a cast iron coffee table." Caldero (cauldron); Parilla (grilled great); horno (a type of oven); and rescoldo, how to cook food with coal.

Next, there is a dome made of iron rods, from which the entire cabbage head, bunches of grapes, pumpkins, peppers and other produce are hung in the fire pit. Cook slowly. The pit is located on his private island in Patagonia or Plaza Mayor in Madrid.

To avoid thinking that the outdoor cooking space needs to be restructured, he also points out that all recipes in the book can be made with a basic Weber 22-inch charcoal grill. But you may want to invest. With a cast iron griddle.

Most of the recipes are fairly simple and straightforward. Grilled carrots with potatoes crushed in four ways, grilled carrots with charred mint salsa, and grilled corn salad with avocado and cherry tomatoes. The dessert (burnt cherries with ice cream, anyone) has an appetizing section, and there are also some fascinating cocktails like G&T with burnt lemon and cucumber.

Simple yet spectacular. It is what Morman calls "changing the vibrant colors of the harvest into the subdued black, brown and golden colors of the baptized food. Sensual, carnal and delicious."

Recipe: Roasted strawberry with ricotta cheese and mint

Roasted Strawberries with Ricotta and Mint.
Roasted strawberry with ricotta cheese and mint.Photo provided/jpg

Excerpt from Greenfire by Francis Morman (appetite by random house): "Strawberries are milk Product. British love strawberries and cream while watching tennis players compete in Wimbledon. Strawberry short cakes with whipped cream are a staple of American desserts. Eastern Europeans use strawberries and farmer cheese. Prepare the brint. In this gorgeous dessert, caramelize sugar, butter and strawberries and sprinkle the melted stew on ricotta cheese topped with fresh mint. ”

Serve 6

Prepare the fire from medium to low and place the grate on it.

Remove the berries from the shell and place in a bowl. If it is large, cut it in half vertically. Add sugar and gently throw the berries to completely coat.

Pour the berries into a 9 inch or 10 inch (23 or 25 cm) cast iron skillet and sprinkle with butter. Place the pan on the grate (or on the stove over medium heat) and heat for 3-4 minutes until the sugar melts and the berries begin to caramelize.

Stir occasionally as the butter dissolves in caramelized sugar and berries to form the sauce. Remove the pan from the heat, put the sauce in a bowl and leave the berries in a warm frying pan. Put the pot back on the heat and burn the berries for about a minute.

Spoon the ricotta cheese on the serving dish and top with the roasted berries. Take a mint and shower and add a warm sauce to the sides.

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