Grandmaster Chef: Boris Gelfand

Los platos favoritos de Boris Gelfand

Gelfand en el Torneo Cascanueces | Foto: B. Dolmatovsky / V. Barsky

¿Cómo alimentar a un campeón?

En 2015, la esposa de Boris Gelfand, Maya, ha publicado un libro con recetas. La traducción del título del libro (que ha sido publicado en hebreo y ruso), es Las recetas de la esposa de "¿Cómo alimentar a un campeón?". 

Las recetas  de los platos favoritos de Boris Gelfand (en inglés)

Beetrop soep (sopa de remolacha)

Ingredients

• 2 beetroots medium sized
• zest from 1 lemon
• 2 quarts (8 cups) water for the soup
• 4 bay leaves
• 1 cucumber, medium to large (2 if small)
• 6 eggs, hardboiled, peeled, and refrigerated
• 1 bunch of parsley
• 1 bunch of green onion greens
• 2 potatoes medium sized or 4 smalls
• sour cream
• salt, black pepper, and sweeten to taste (I used tablespoon of pomegranate molasses)

[En la foto: Beetroot soup y la partida Gelfand-Bruzón tras 19.Tfd1 | Foto: Elliott Winslow]

Master Class Vol. 12: Viswanathan Anand

Vishy Anand, nacido en 1969, pasa por ser “la cabeza más rápida del planeta“ y es el actual Campeón del Mundo. Los expertos dicen que es uno de los más grandes talentos naturales de la historia del ajedrez. Los expertos GM Yannick Pelletier, GM Mihail Marin, GM Karsten Müller y MI Oliver Reeh explican las partidas de Vishy Anand y nos enseñan, como se pueden armar las partidas desde un punto de vista estratégico para presionar sobre el oponente y para jugar los finales con la técnica apropiada para ganar la partida.

Más...

1. Making the soup
   1. Cut the greens and tap root from the beets. Grate the beets.
   2. Zest a lemon
   3. Bring the water to a boil and add the grated beets and lemon zest, immediately cover pot, reduce heat, and let simmer for 30 minutes
   4. Remove from heat, add bay leaves, salt, pepper and sweeten to taste
   5. Refrigerate to cool. However, you may want to cool to room temperature then put it in the fridge.
2. Preparing the toppings
   6. Fill a pot high enough to cover the eggs with cold water
   7. Put egg pot on high heat until it starts to boil then remove from heat and let the eggs sit in the hot water for 12 minutes
   8. Immediately plunge the eggs in cold water
   9. Clean and quarter the potatoes (unless they are small)
   10. Put in a pot and cover with cold water.
   11. Bring the pot of potatoes to a boil, reduce heat, cover, and simmer for 25 minutes. Fork test for tenderness, continuing simmering until the fork enters and exits each potato easily
   12. Peel the skin from the cucumber. Cut the cucumber in half lengthwise. Scrape the seeds from the cucumber. Dice the remaining flesh.
   13. Chop the parsley and green onion greens
   14. Peel the cold hard-boiled eggs
3. Ladle the soup into serving bowls. In each bowl, add chopped herbs, veggies, a hard-boiled egg, a couple pieces of hot potatoes and a dollop (or more) of sour cream. Add additional toppings as you like. Serves 3, enough for 3 bowls for one meal and 3 cups for a next, leftovers meal.

Gefilte Fish (pescado relleno)

Ingredients

• 2 onions
• 1 beetroot (not canned beets)
• 1 carrot
• 3 celery stalks
• 1 fish head (salmon, carp, pike, or cod); if not available, double up on the vegetables
• 1 pound of fish filet (carp, pike, or cod)
• 1 egg
• 2 tablespoons flour
• 2 tablespoons water for fish and enough water to fill 3/4 of your large pot
• 5 bay leaves
• 12 peppercorns
• 2 tablespoons olive oil
• ground nutmeg and pepper to taste

[Foto: Gefilte Fish y la partida Ju-Gelfand tras 15.Dd2? ]

Suscripción anual Premium a la Cuenta ChessBase

Suscripción durante 12 meses a los servicios Premium de la cuenta ChessBase

Más...

1. Making the consommé
   1. Rough chop up one of the onions and two of the celery stalks
   2. Cut the up the beetroot and the carrot into 6 pieces
   3. Bring to a light boil a large pot or Dutch Oven that is ¾ full of water
   4. Add the fish head, the vegetables prepared in steps a and b above, the bay leaves, and the peppercorns to the boiling water and let cook for 60 minutes, removing the scum every 10 minutes. If no fish head, cook for 45 minutes then simmer.
   5. After 60 minutes, remove the fish head. Continue at a simmer. 
2. Making the fish balls
   6. Dice the onion, frying half with the olive oil in a skillet until translucent
   7. Mince the remaining celery stalk
   8. Chop up the fish filet
   9. Put the chopped fish, celery, the raw and fried onions in a food processor or blender. Pulse until becomes homogenous mass. I had to move the mass around a bit with a spatula in my blender to break down all the chunks.
   10. Remove from blender and put in a bowl
   11. Add an egg, nutmeg, and ground pepper, stirring well
   12. Slowly add the flour while continually stirring
   13. Add up to the 2 tablespoons of water as needed to incorporate the flour
   14. Make fish balls (I used an ice cream scoop for a consistent size), placing them in the consommé, set at a light boil, for 30 minutes
3. Plate the fish balls, beetroot, and carrots. Serves three people.

Las partidas

Boris Gelfand vs. Lázaro Bruzón

Ju Wenjun vs. Boris Gelfand

Más libros por Boris Gelfand que serán publicado aún este año:

Artículo original y más amplio en inglés por Alexey Root y Mike Walder

Enlaces

• Levon Aronian: comida, amor y música