Chema Soler carabineros croquettes
In the world of gastronomy, Chema Soler is synonymous with tapas . But not just any tapas, but one of the most characteristic and delicious in our country: the croquette . This Valencian chef was a pioneer in opening in 2011 the first restaurant specialized in gourmet croquettes and now he publishes the first cookbook in the world that revolves around them.
He does it in 2021, the same week that the International Croquette Day and when the hospitality industry is enduring its most complicated months. But he does it with the best of intentions for this new year and to remind us that gastronomy is more alive than ever both inside and outside our homes.
gourmet croquettes is a book of just over 200 pages where you start by making a review of the origins of this well-known gastronomic proposal of our country, to continue with 80 recipes for all palates and finish with the most cutting-edge tips and tricks from the quintessential croquetero master . Come and read.
gourmet croquettes
CHEMA SOLER AND ITS SPECIALIZATION IN GOURMET CROQUETTES
Chema Soler's (Albaida, 1980) passion for cooking does not arise innately, but he had to wait until he was 23 years old when he decided to study cooking in Gandía and from that moment on it became his great vocation. In the following years he went through different renowned restaurants such as La Cuina in Ontinyent and won the title of Best Young Chef in the Valencian Community.
It was in 2011 when he decided to embark on his most personal project: Chema's Gastro-croqueteria . “After going through several restaurants, it was when I decided to open my own and I found where I wanted to go, which was the concept of the tapa. And to finish defining myself I chose the croquette, in gourmet format, to specialize 100% ”, Chema Soler tells Traveler.es excitedly.
And why opt for croquettes when we have endless other types of tapas in Spain? In the words of the chef himself: “ what I like is the concept of tapas and small portions . Looking for something original, the croquette appeared. The idea was to be unique, something that today is almost impossible”, he comments.
Chema Soler, the 'croquette' master
Two years later -when the premises became too small- moved to number 7 Calle del Barco - changing the name to La Gastro by Chema Soler. In subsequent years two new additions: The Wild Gastro in 2017 , also in Madrid and showing a more rogue and street version (temporarily closed due to the pandemic); and in 2019 the Street Food by Chema Soler in Gandía, the return to the roots of the chef himself.
Due to the health crisis, the hotel industry has been one of the most affected; but chefs like Chema Soler are going to continue defending their kitchens and putting on the same enthusiasm as always until all this is over. For him, 2021 arrives with this long-awaited book : “Years ago I had the idea of creating my own work, but I didn't know very well how to do it either. Until in the end the opportunity arose and here we are”, comments the founder of La Gastro by Chema Soler.
Boletus croquette on cream cheese and tomato jam, by Chema Soler
A RECIPE BOOK WITH 80 PROPOSALS SUITABLE FOR ALL PALATES
“The term 'croquette' comes from the French word croquant which means 'crunchy' and, contrary to popular belief, its origin is not in Spain, where it is, has been and will always be very popular, but in France... ”, begins by introducing Chema Soler in this volume launched by the publishing house Libros Cúpula (Grupo Planeta) with photographs by Matías Pérez Llera , specialized in gastronomy.
A compilation of 80 gourmet croquette recipes that are divided into six sections: meat croquettes, sea croquettes, healthy croquettes, traveling croquettes, childhood flavors and sweets.
Eggplant croquette with red miso, by Chema Soler
That is how in the meat we can find duck croquettes with foie gras sauce, cheeks on truffled potato foam or cured meat croquettes with dried tomato and Manchego cheese cream, among other fantastic preparations.
In the sea section , options such as garlic prawn croquettes, tiger mussel with red curry accompanied by soft shell crab in tempura or the famous shrimp with kimchi…A tasty bite with lots of Unami!
If we go to healthy , we have the Shiitake mushroom croquettes with sesame sauce and foie foam , liquid cheese croquettes on black olive and tomato jam, aubergine croquettes with red miso, among others.
A culinary adventure awaits us as travelers, passing through Japan, Greece, Italy, the Middle East or Mexico; with creations like cochinita pibil croque-tacos , the falafel croquettes with yogurt sauce waves salmon nigiri croquettes.
salmon nigiri
Between those of his childhood, those of ratatouille with fried egg and duck ham , those of cod like those of the chef's mother, or one of his favorites ( the recipe for sobrassada croquettes with chocolate ): “One day, when my mother was preparing my sandwich for school, she had the brilliant idea of mixing these ingredients in the same bread and WOW! From that moment until today, that has been, is and will be my favorite snack. So, effectively, I was forced to croquette it ”, comments Chema Soler in the book Croquetas Gourmet.
And finally, the sweet croquettes , the finishing touch for a lunch or dinner. Croquette of donuts, nougat with sweet potato, Oreo cookies, apple pie...and even roscón de Reyes! Our favorite desserts in the form of this delicious bite.
The perfect croquette? In Chema's own words: "Although it sounds cliché, it has to be very crispy on the outside and very creamy on the inside , without being an excessively thick layer on the outside to make it very crispy. There are plenty of options from there. I like them to be creamy, tasty and for the product to be noticed”, he says.
All people are welcome to get hold of this wonderful copy that has just been released on the market, from professionals in the world of restoration to cooks who wish to prepare the recipes from their homes. “ Making a croquette is not something difficult, we just have to put love, time and dedication into it ”, says Chema Soler.
“After this trajectory and all the work that I have behind my back, the fact of releasing this book for me is very exciting. My partner Tamara García has been of great help when writing it and without her support it would have cost me much more”, she continues.
Why should it be one of our first acquisitions in 2021? "Chema has managed to move me with each of the recipes and experiences that you will find in this book, a work that must be without a doubt on all the shelves of the houses where it is cooked well", writes the prestigious chef Rodrigo de la Calle in the prologue of Croquetas Gourmet.
We will have to pay attention to it and soak up the best croquettes guide made by the one who knows the most about them.