{"id":6878,"date":"2014-05-10T00:00:00","date_gmt":"2014-05-10T00:00:00","guid":{"rendered":"http:\/\/dev-dug.flywheelsites.com\/herbalicious\/"},"modified":"2025-03-21T22:07:32","modified_gmt":"2025-03-21T22:07:32","slug":"herbalicious","status":"publish","type":"post","link":"https:\/\/dug.org\/es\/herbalicious\/","title":{"rendered":"Herbalicious"},"content":{"rendered":"<div class=\"journal-entry-wrapper post-text authored-by-denverurbangardens \">\n<div id=\"item9077285\" class=\"journal-entry\">\n<div class=\"journal-entry-text\"><span class=\"posted-on\"><img decoding=\"async\" class=\"inline-icon date-icon lazyload\" title=\"Fecha\" data-src=\"https:\/\/dug.org\/universal\/images\/transparent.png\" alt=\"Fecha\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\">s\u00e1bado, octubre 2, 2010 a las 12:35PM<\/span><\/p>\n<div class=\"body\">\n<p>Milan Doshi es chef, posadero de <a href=\"http:\/\/www.queenannebnb.com\/\" target=\"_blank\" rel=\"noopener\">The Queen Anne Bed &amp; Breakfast<\/a> y miembro de la Junta Directiva de DUG. Recientemente imparti\u00f3 una clase en <strong><br \/>\n  <a href=\"https:\/\/dug.org\/delaney\/\">DeLaney<\/a><br \/>\n<\/strong> y hemos querido compartir sus sencillas y arom\u00e1ticas recetas con todos los que no pudieron asistir. Encontrar\u00e1 copias impresas de estas recetas en el n\u00famero de verano de 2010 de The Underground News.<\/p>\n<p><strong>Patatas asadas con salvia frita y mantequilla marr\u00f3n Receta<br \/>\n<\/strong><em>El sabor a nuez de la mantequilla marr\u00f3n, unido al terroso de la salvia, es maravilloso. Incluso una sola cucharadita de mantequilla marr\u00f3n y salvia frita proporciona un sabor incre\u00edble a todas esas patatas. Divi\u00e9rtase con la mantequilla marr\u00f3n de salvia frita y a\u00f1\u00e1dala a sus platos de pasta o fideos.<\/em><\/p>\n<ul>\n<li>aproximadamente 2 libras de patatas, lavadas y cortadas en dados<\/li>\n<li>2-3 cucharadas de aceite de oliva<\/li>\n<li>sal al gusto<\/li>\n<li>un pu\u00f1ado de hojas de salvia fresca<\/li>\n<li>unas 2-3 cucharadas de mantequilla<em>, si tiene mantequilla clarificada, a\u00fan mejor<\/em><\/li>\n<\/ul>\n<p>1. Precaliente el horno a 400\u00baF.<\/p>\n<p>2. En un bol grande, mezclar las patatas cortadas, unas 3 hojas de salvia (picadas) y suficiente aceite de oliva para cubrir las patatas. A\u00f1adir sal al gusto<\/p>\n<p>3. Colocar las patatas en una bandeja y asarlas en el horno durante unos 30-45 minutos, o hasta que est\u00e9n doradas. Dar la vuelta a las patatas al menos una vez durante el asado.<\/p>\n<p>4. En una sart\u00e9n, derrita suavemente la mantequilla. No derritas la mantequilla demasiado r\u00e1pido o se quemar\u00e1.<\/p>\n<p>5. Cuando la mantequilla se derrita y empiece a burbujear, a\u00f1adir el resto de las hojas de salvia. Fre\u00edr las hojas de salvia por ambos lados, hasta que est\u00e9n crujientes.<\/p>\n<p>6. Vigile la mantequilla mientras fr\u00ede la salvia y la mantequilla se dora. Desnatar si es necesario <em>(si se utiliza mantequilla clarificada se reducir\u00e1 este paso)<\/em>. Retire la mantequilla del fuego cuando est\u00e9 bien dorada, piense que tiene un rico color caramelo, y cu\u00e9lela para eliminar cualquier sedimento.<\/p>\n<p>7. Mezcle las patatas con la mantequilla marr\u00f3n y las hojas de salvia fritas.<\/p>\n<p><strong>Ali\u00f1o de menta y coco para ensaladas<\/strong><\/p>\n<ul>\n<li>1\/2 taza de hojas de menta fresca<\/li>\n<li>3 cucharadas de zumo de lima fresco (zumo de 1 lima)<\/li>\n<li>3 cucharadas de aceite de oliva<\/li>\n<li>1\/2 taza de leche de coco entera<\/li>\n<li>1 &#8211; 2 cucharaditas de n\u00e9ctar de agave o sirope de arce<\/li>\n<li>1\/4 cucharadita de sal<\/li>\n<li>1\/2 cucharadita de pimienta negra<\/li>\n<li>Opcional: 1 o 2 cucharaditas de mantequilla de anacardos como espesante<\/li>\n<\/ul>\n<ol>\n<li>Deshoje las ramitas de menta hasta obtener 1\/2 taza de hojas sueltas.<\/li>\n<li>Exprimir la lima y colar el zumo<\/li>\n<li>A\u00f1adir todos los ingredientes a una batidora o robot de cocina y batir a velocidad media hasta que est\u00e9n bien mezclados<\/li>\n<li>A\u00f1adir 1 \u00f3 2 cucharaditas de mantequilla de anacardos para espesar si se desea<\/li>\n<li>Con una esp\u00e1tula de goma, raspar el ali\u00f1o y verterlo en un cuenco o recipiente de almacenamiento<\/li>\n<li>Guarde el ali\u00f1o que no haya utilizado en un tarro en el frigor\u00edfico durante un m\u00e1ximo de 3 d\u00edas. Cali\u00e9ntelo a temperatura ambiente y ag\u00edtelo bien antes de utilizarlo.<\/li>\n<\/ol>\n<p><strong>Ali\u00f1o de ensalada al estrag\u00f3n fresco<\/strong><\/p>\n<ul>\n<li>\u00bd taza de hojas de perejil italiano, finamente picadas<\/li>\n<li>3 cucharadas de hojas de estrag\u00f3n fresco, finamente picadas<\/li>\n<li>1 cucharadita de romero fresco, finamente picado<\/li>\n<li>3 cucharadas de vinagre bals\u00e1mico<\/li>\n<li>1 cucharada de vinagre de vino tinto<\/li>\n<li>3 cucharadas de aceite de oliva virgen extra (Este es el momento de sacar el bueno)<\/li>\n<li>1 ajo, finamente picado<\/li>\n<li>2 cucharadas de mostaza de Dijon<\/li>\n<li>\u00bd cucharadita de sal kosher<\/li>\n<li>\u00bd cucharadita de pimienta negra reci\u00e9n molida<\/li>\n<\/ul>\n<p>Agite todos los ingredientes en un tarro con tapa herm\u00e9tica. Si no dispone de un tarro de este tipo, bata primero todos los ingredientes y a\u00f1ada las hierbas frescas al final.<\/p>\n<p>Mezcle las verduras y el ali\u00f1o en un bol grande, sirva la ensalada en un plato aparte.<\/p>\n<p>Suficiente para ali\u00f1ar 4 ensaladas.<\/p>\n<p><strong>Pesto de albahaca<\/strong><\/p>\n<ul>\n<li>3 tazas de albahaca fresca<\/li>\n<li>4-6 dientes de ajo<\/li>\n<li>\u00bd taza de pi\u00f1ones<\/li>\n<li>\u00bd-3\/4 taza de parmesano rallado<\/li>\n<li>2\/3 de taza de aceite de oliva, o m\u00e1s<\/li>\n<\/ul>\n<p>Pulse la albahaca y el ajo. A\u00f1adir los frutos secos y los quesos y, a continuaci\u00f3n, a\u00f1adir poco a poco el aceite de oliva. Triturar hasta obtener la consistencia deseada, a\u00f1adiendo m\u00e1s aceite de oliva si se desea. Rinde aproximadamente 2 tazas<\/p>\n<\/div>\n<\/div>\n<div class=\"journal-entry-tag journal-entry-tag-post-body\">\n<div class=\"journal-entry-tag-post-body-line1\"> <span class=\"posted-by\"> <a href=\"https:\/\/dug.org\/dug-blog\/author\/denverurbangardens\"> <img decoding=\"async\" class=\"inline-icon user-registered-icon lazyload\" title=\"Autor\" data-src=\"https:\/\/dug.org\/universal\/images\/transparent.png\" alt=\"Autor\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\">Jardines urbanos de Denver<\/a><\/span> | <span class=\"post-comments\">Comentarios desactivados <\/span> en <span class=\"email-item\"><br \/>\n  <a href=\"https:\/\/dug.org\/dug-blog\/recommend\/9077285\"> <img decoding=\"async\" class=\"inline-icon email-icon lazyload\" title=\"Enviar art\u00edculo\" data-src=\"https:\/\/dug.org\/universal\/images\/transparent.png\" alt=\"Enviar art\u00edculo\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\">Enviar art\u00edculo <\/a><br \/>\n<\/span> | <span class=\"share-item\"><br \/>\n  <a> <img decoding=\"async\" class=\"inline-icon share-icon lazyload\" title=\"Compartir art\u00edculo\" data-src=\"https:\/\/dug.org\/universal\/images\/transparent.png\" alt=\"Compartir art\u00edculo\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\">Compartir post <\/a><br \/>\n<\/span> <\/div>\n<div class=\"journal-entry-tag-post-body-line2\"><span class=\"tagged-with\">etiquetado <span class=\"tag-element\"><br \/>\n  <a href=\"https:\/\/dug.org\/dug-blog\/tag\/recipes\" rel=\"tag\"> <img decoding=\"async\" class=\"inline-icon tag-icon lazyload\" title=\"Etiqueta\" data-src=\"https:\/\/dug.org\/universal\/images\/transparent.png\" alt=\"Etiqueta\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\">recetas<\/a><br \/>\n<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>s\u00e1bado, octubre 2, 2010 a las 12:35PM Milan Doshi es chef, posadero de The Queen Anne Bed &amp; Breakfast y miembro de la Junta Directiva de DUG. Recientemente imparti\u00f3 una&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-6878","post","type-post","status-publish","format-standard","category-sin-categorizar"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"s\u00e1bado, octubre 2, 2010 a las 12:35PM Milan Doshi es chef, posadero de The Queen Anne Bed &amp; Breakfast y miembro de la Junta Directiva de DUG. Recientemente imparti\u00f3 una clase en DeLaney y hemos querido compartir sus sencillas y arom\u00e1ticas recetas con todos los que no pudieron asistir. 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