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Chef Yolanda Wu is a professional Chef from Argentina/ Taiwan. She began her career with French culinary training at Le Cordon Bleu College of Culinary Arts. In addition she acquired a BA degree in Gastronomy and Culinary Arts at a prestiged University. After her training, Chef continued pursuing to improve her skills with a fine dining focus. She honed her expertise by working at diverse establishments and was mentored by renowned Chefs in the United States. A few of her professional experiences include non-profit organizations, French & Japanese restaurant, boutique butcher shop, acclaimed American steakhouse, 1* and 3*** Michelin starred restaurants. Chef Yolanda is a member of American Culinary Federation and Certified Professional Food Manager. Considerable honors were awarded to her, for instance, a member of President’s List of Le Cordon Bleu College. Most recently she was named as a grant recipient from Oxford Food Symposium in the United Kingdom. Chef’s tireless work ethic made her always up to take on challenges and push her abilities in various culinary competitions. In particular, she earned her Silver Medal in Nation’s Capital Culinary Salon of American Culinary Federation. Chef Yolanda believes that anyone can cook, she is delighted to share the food of her hometown-- Argentine Cuisine with you. She travelled and researched independently in South America and Asia, has also lived and volunteered abroad which developed a keen sensitivity to people from diverse cultural backgrounds. Welcome to her class and you will have fun cooking together!
Dishes you can learn with
Arroz con Leche de Coco
Arroz con leche, ""rice with milk"", is one of the oldest desserts in Spain, comes with several regional variations, but the basic ingredients are the same: rice, milk, sugar and lemon or orange peel.
Spanish colonists brought this dish to the New World and it is loved by people in other Spanish speaking countries. You often find arroz con leche with other flavors added in and each one has their own twist with the same result, sweet, creamy rice that comforts with each luscious bite.
You can get very creative with this recipe, adding ingredients according to your taste or what you have available at the kitchen. In this recipe, I added in coconut milk to give it an extra depth of flavor.
You are encouraged to make experiments with rum or cognac soaked raisins, nutmeg, cloves, roasted nuts, condensed milk (if so, be sure to lower the amount of sugar in the recipe), dulce de leche (caramel), etc.
Ensalada de Remolacha
In Argentina, we love beets, they are usually made into a salad and served with mayonnaise and a hard boil egg. It is a very common vegetable in our kitchen and used widely across the country. People often dismiss beets as they are messy and takes long time to prepare. This simple dish shows that with different flavor combination, this root vegetable can be an impressive salad or side dish.
I designed this recipe to be a side dish for Milanesa Napolitana. A fresh and flavorful dish for all seasons with a sweet and tangy citrus vinaigrette.
In this recipe, you get to learn how to make a home-made vinaigrette. Surely, there are a lot of ways to follow on the internet. However, I will be teaching you how to make a traditional vinaigrette with correct ratio, it is very versatile and adjustable, works well with different type of fruit and herbs.
I will also be providing personal tips to improve emulsification in order to make it successful every time. Once this skill is mastered, you will no longer need a recipe or purchase store bought dressing.
*Health benefits: beets are low in calories and a great source of nutrients, including fiber, folate and vitamin C. They also carry nitrates and pigments that help lower blood pressure and improve athletic performance. Furthermore, beets fit well into a healthy and balanced diet.
Milanesa is thought to have come over to Argentina with the Italian immigrants during the Italian diaspora between 1880-1930. "Cotoletta alla milanese" is what it was known in those days, for instance, "Schnitzel" shares the same origin. The Italian immigrants arrived in Argentina and brought with them their culture which had a huge impact on the local culture. Milanesa napolitana is a variation of milanesas. It does not originate from Naples; it is thought to have been invented in the 1940s at a Buenos Aires restaurant called “Nápoli de Jorge La Grotta”. It is very similar to veal parmesan, yet with South American flair. After the steak is breaded and fried, it's topped with tomato sauce, a slice of ham and melted mozzarella cheese. Leftovers make great sandwiches with lettuce and tomatoes.