And what a week! Busy, busy, busy, and I can't say that it was uneventful, but thank God it's over and now I'm back to my beloved blog, which I had inadvertently, abandoned. So with no valid apologies, I am publishing the recipe I promised last week, Cassarola Italiana, Brazilian version and revised by me... This is a dessert that can never go wrong, it's way too easy, and not too sweet, yet good enough to be the perfect ending to any delicious meal... enjoy!
6 whole eggs
2 cups of white sugar
1/2 liter of warm white whole milk
6 tbsps of all purpose flour
100 grs of grated parmesan cheese
2 tbsps of melted butter
Blend the eggs and sugar, add the warm milk, the flour, the butter, and half of the cheese. Pour the mix on a buttered pyrex or baking pan (preferably rectangular) and spread the remaining cheese on top. Bake on preheated oven for 15 to 20 minutes at 180 degrees Celsius (350 Fahrenheit) or until the stick or knife come out clean and the cheese is "bronzed". Let it cool and serve.
If you prefer a "healthier" version of this delicious dessert, you can substitute the the white sugar for brown sugar, the whole milk for 2%, and the all-purpose flour for whole wheat flour. Unfortunately the real enemies remain the same, but it'll be a 35% to 40% healthier than the original recipe. Good luck, see you tomorrow ;)
Friday, April 16, 2010
Friday, April 9, 2010
Food and life flavors
Food as life can be simply delicious or a terrible disaster. See, life to me is like a complete menu, where you mix flavors, colors, textures and sensations. So here is the tricky part; if you don't know how to blend the ingredients properly, you may end up creating something you will regret for good. I mean, sweet is supposed to taste sweet, not bitter, unless of course you meant for it to taste like that, which I consider simply not right. Yes, yes, you can use some bitter-sweet touches here and there, but not like totally bitter. Well, a couple of things you learn from bitterness is that; one, you discovered the flavor in your mouth, and then you realized how bad it tastes (when is not supposed to taste like that); and two, you know what went wrong and swear never ever to do the same mistake again... right? As in life, with food you have to be careful; choose the wrong ingredients and you'll be really unhappy.
Once again I'm rambling, but don't fear, I do have a point. Umami, you know what that is? I'll give you the Wikipedia concept (I'm quoting, not stealing): Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue . Umami is a loanword from Japanese meaning "flavor" or "taste" (noun). In English, however, "brothy ", "meaty ", or "savory" have been proposed as alternative translations. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms , umami is similar to Brillat-Savarin 's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock .
Ummm... you know what that is right? MSG!!!! That nasty ingredients most of us have banned from our kitchens. But I have to confess that I've learned how to use it and take advantage of it because this controversial ingredient DOES enhance flavors (too bad we can't use it to enhance our lives). I just want to clarify something, I'm not suggesting you use it, I'm just making a point; you can use it, try it, experiment with it and IF (huge IF) you happen to like it, well there you go! Try mixing it with the other four flavors (sweet, salty, bitter and sour) and you'll see what I mean... just please, don't add it to your next chocolate cake ;)
Tomorrow I'll share something called "Cassarola Italiana", it's very easy to cook, cheap and definitely yummy. And, I'll give you the "healthier" option for it as well.
Have a good Friday my friends...
Once again I'm rambling, but don't fear, I do have a point. Umami, you know what that is? I'll give you the Wikipedia concept (I'm quoting, not stealing): Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue . Umami is a loanword from Japanese meaning "flavor" or "taste" (noun). In English, however, "brothy ", "meaty ", or "savory" have been proposed as alternative translations. In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms , umami is similar to Brillat-Savarin 's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock .
Ummm... you know what that is right? MSG!!!! That nasty ingredients most of us have banned from our kitchens. But I have to confess that I've learned how to use it and take advantage of it because this controversial ingredient DOES enhance flavors (too bad we can't use it to enhance our lives). I just want to clarify something, I'm not suggesting you use it, I'm just making a point; you can use it, try it, experiment with it and IF (huge IF) you happen to like it, well there you go! Try mixing it with the other four flavors (sweet, salty, bitter and sour) and you'll see what I mean... just please, don't add it to your next chocolate cake ;)
Tomorrow I'll share something called "Cassarola Italiana", it's very easy to cook, cheap and definitely yummy. And, I'll give you the "healthier" option for it as well.
Have a good Friday my friends...
Thursday, April 8, 2010
Chupe
This is my personal recipe. I sort of made it up one day when I was cornered and HAD to say I knew how to make it. It is actually what I could remember from how my mom used to do it and a recipe I thought I remembered too... Here is the improved version of what I prayed wouldn't be a total disaster.
First of all, shrimp are bought by amount per kilo, that is how you decide on the size. For example, if it says in the bag 25/35, that means there are between 25 and 35 units per kilo (or pound) and that should tell you about the size. That is for the commercialized in-store shrimp. Now, if you go to the market to buy them handpicked, then you're up for a treat! They have to be whole, remember, and if they have ANY black spots or are headless, discard them, they're not good.
1 kg (2 lbs.) of fresh whole shrimp
1 cup of white rice
1 cup of cooked green peas
1 cup of cooked yellow corn
6 - 8 cups of boiled warm/hot water
1 chopped medium red or white onion
2 chopped fresh cloves of garlic
1 chopped celery stalked
1 chopped small carrot
1 chopped leek stalk
1 tablespoon of tomato extract.
50 ml of white wine (dry preferably)
1 can of evaporated milk or cream (crema de leche)
Blend of spices (oregano, parsley, cilantro, black pepper)
Aji (hot chili pepper)
Salt
Butter
Remove the tails of the shrimp and wash them. Clean the shrimp, cover and refrigerate for later. If you want, save a few with the last ring on the tail for decoration purposes.
Clarify the butter (melt it first and remove all the white foam on top). Sauté the onions, leek, carrot and celery, don't let it brown. Add the tails and sauté for a couple of minutes, until they change to a darker color. Pour the wine and the tomato extract, make sure the wine evaporates and the tomato extract spreads over the mix. Cover completely with water (2-3 cups at the most) and let it boil. Once it has boiled, let it simmer for 15 minutes. Remove from the stove, let it cool and blend preferably with the pulse function, you don't want to pulverize the tails. Sift it carefully, making sure there are no big pieces of anything remaining. It should be a thick but fluid orange blend.
Put it back on the stove, preferably in a big/tall pan, add the salt and spices to taste, remember you'll be adding rice, rice absorbs the water and the flavor in it so, don't be afraid to add more salt as needed. Once again, let it boil and once it's boiled add the rest of the hot water. When it boils add the rice and let it cook until it's soft. Add the shrimp and cook for 5 minutes or so, don't let them shrink too much or they will get hard and will taste like rubber. Add the milk/cream, don't let it boil, just heat up until it blends. Add the peas and corn. Turn off the stove. Correct the salt and spices, add more as needed and add the aji (chili pepper).
If you decide to use the shrimp for decoration, sauté those shrimps on olive oil, and serve them on top of the soup. You can use some pulverized parsley or cilantro also.
Good luck! Let me know if it works and if you liked it... I need the feedback... seriously!
First of all, shrimp are bought by amount per kilo, that is how you decide on the size. For example, if it says in the bag 25/35, that means there are between 25 and 35 units per kilo (or pound) and that should tell you about the size. That is for the commercialized in-store shrimp. Now, if you go to the market to buy them handpicked, then you're up for a treat! They have to be whole, remember, and if they have ANY black spots or are headless, discard them, they're not good.
1 kg (2 lbs.) of fresh whole shrimp
1 cup of white rice
1 cup of cooked green peas
1 cup of cooked yellow corn
6 - 8 cups of boiled warm/hot water
1 chopped medium red or white onion
2 chopped fresh cloves of garlic
1 chopped celery stalked
1 chopped small carrot
1 chopped leek stalk
1 tablespoon of tomato extract.
50 ml of white wine (dry preferably)
1 can of evaporated milk or cream (crema de leche)
Blend of spices (oregano, parsley, cilantro, black pepper)
Aji (hot chili pepper)
Salt
Butter
Remove the tails of the shrimp and wash them. Clean the shrimp, cover and refrigerate for later. If you want, save a few with the last ring on the tail for decoration purposes.
Clarify the butter (melt it first and remove all the white foam on top). Sauté the onions, leek, carrot and celery, don't let it brown. Add the tails and sauté for a couple of minutes, until they change to a darker color. Pour the wine and the tomato extract, make sure the wine evaporates and the tomato extract spreads over the mix. Cover completely with water (2-3 cups at the most) and let it boil. Once it has boiled, let it simmer for 15 minutes. Remove from the stove, let it cool and blend preferably with the pulse function, you don't want to pulverize the tails. Sift it carefully, making sure there are no big pieces of anything remaining. It should be a thick but fluid orange blend.
Put it back on the stove, preferably in a big/tall pan, add the salt and spices to taste, remember you'll be adding rice, rice absorbs the water and the flavor in it so, don't be afraid to add more salt as needed. Once again, let it boil and once it's boiled add the rest of the hot water. When it boils add the rice and let it cook until it's soft. Add the shrimp and cook for 5 minutes or so, don't let them shrink too much or they will get hard and will taste like rubber. Add the milk/cream, don't let it boil, just heat up until it blends. Add the peas and corn. Turn off the stove. Correct the salt and spices, add more as needed and add the aji (chili pepper).
If you decide to use the shrimp for decoration, sauté those shrimps on olive oil, and serve them on top of the soup. You can use some pulverized parsley or cilantro also.
Good luck! Let me know if it works and if you liked it... I need the feedback... seriously!
Fish and seafood
It has come to an end, and thank God! Because I couldn't see those tasty, yet smelly creatures... I guess my cholesterol is way down now, I mean, after all that omega 3 I've been consuming for the last three weeks... I wonder... Anyway, it's over and I had my final test today!
And this too, is actually my excuse for not writing yesterday, I had to study 'cause it was a lot of information I had to get into my brain, which as some of you may know, it's not easy.
Ok, enough, off to a more interesting subject: Fish and seafood! Ha ha ha! No, it's not a joke. See, the purpose of this blog is not only to share recipes and frustrations, but also to share knowledge. In other words, whatever I learn, you will too, Cliff's Notes version of course, but you'll definitely learn something with me.
For example, did you know that fish is an excellent source of omega 3? That the colder the water, the fatter the fish, the healthier it is (salmon)? That tuna, one of the biggest predators in the ocean, when caught is hanged upside down in order to bleed out and this is how it dies? That lobster and crab are tastier when cooked alive? That an octopus grows a new tentacle when he loses one? And shrimp does the same with the eyes (creepy!)? That squid when cooked very rapidly or very thoroughly doesn't taste like rubber? That frogs are rich in flavor and nutrients, and that are allergy free? And that swordfish is a nasty fish than even dead can cause you a bad injury?
Well, this is just a little bit of all I learned the past three weeks, and I'll share more as I enter the recipes. There are a lot of fun and creepy facts about fish and seafood; some will make you want to eat them, some will make you never want to see them again, but you'll definitely, definitely learn something ;)
I will share a few recipes from now on; some may be hard, others way too easy, but all of them DOABLE. However, today, I will start with one of my favorites, and one that I didn't learn in my class... Chupe! Peruvian and personal style!
It'll go on another note, as you know I like to keep them separate so you don't have to read my rambling along with the recipe ;)
Much love!
And this too, is actually my excuse for not writing yesterday, I had to study 'cause it was a lot of information I had to get into my brain, which as some of you may know, it's not easy.
Ok, enough, off to a more interesting subject: Fish and seafood! Ha ha ha! No, it's not a joke. See, the purpose of this blog is not only to share recipes and frustrations, but also to share knowledge. In other words, whatever I learn, you will too, Cliff's Notes version of course, but you'll definitely learn something with me.
Well, this is just a little bit of all I learned the past three weeks, and I'll share more as I enter the recipes. There are a lot of fun and creepy facts about fish and seafood; some will make you want to eat them, some will make you never want to see them again, but you'll definitely, definitely learn something ;)
I will share a few recipes from now on; some may be hard, others way too easy, but all of them DOABLE. However, today, I will start with one of my favorites, and one that I didn't learn in my class... Chupe! Peruvian and personal style!
It'll go on another note, as you know I like to keep them separate so you don't have to read my rambling along with the recipe ;)
Much love!
Tuesday, April 6, 2010
Alfajores!
Well, today was a rough day, unfortunately... What whatever doesn't kill you makes you stronger right? Then I'm on my way to becoming the incredible Hulk (I'm going to start charging this dude for mentioning him so much)!!!! I'm sorry to disappoint you, but today I just couldn't cook; I mean, I did, at school and a few minutes ago I finished supper, arroz chaufa (fried rice), peruvian style. Only that it wasn't for my little project, only 'cause I had to, not because I was inspired... do you know the feeling? But don't worry, today was the exception, that I can guarantee ;)
Ok, so to my dear beloved high school mates, and the few other that chose (and dared) to follow me here goes my recipe of peruvian alfajores, Anilu style:
4 cups of white flour
Ok, so to my dear beloved high school mates, and the few other that chose (and dared) to follow me here goes my recipe of peruvian alfajores, Anilu style:
4 cups of white flour 350 grs of BUTTER (no margarine please) unsalted preferably
6 tablespoons of confectioner's sugar
2 cups of dulce de leche (manjar blanco)
2 cups of dulce de leche (manjar blanco)
1 cup of grated coconut
2 shots of rum
1 shot of limoncello (if you can't get it, I'll share a recipe for it later)
By the way, by shots I mean not the tequila ones please, the official shot which is measured by the bottle lid; you can use the other kind for the waiting time ;)
Sift the flour, then the sugar, add the butter (should be at room temperature) on a mixer, and mix at the slowest speed. This dough is really difficult to blend, so be very patient and diligent, don't give up because eventually it'll happen for you. Once you see it's starting to blend, pour the shots, one by one. If you see that the dough is not coming together, wash your hands with very cold water, dry them and try to work the dough with your hands, until it gets an homogeneous texture. Even though it's done, it'll look like it's falling apart. Don't worry, this is totally normal ok?
You'll need parchment paper, to spread the dough. Roll out the dough on a floured surface to 1/4-inch (6 mm.) thick, then cut into 1 to 1 1/2-inch (25 to 35 mm.) circles with a small, round cookie cutter. Place circles onto an ungreased baking sheet (teflon is better), and poke each twice with a fork.
Bake in preheated oven for 15 minutes at 180 degrees celsius (350 fahrenheit. Disks should be removed from the oven while still pale, they should not brown. Cool completely on a wire rack.
To put them together spread the dulce de leche on one of the disks with a spoon, then put the other disk on top, press it a little so the dulce de leche shows, then roll it by the borders only with the grated coconut or if you prefer, use confectioner's sugar.
Limoncello: This is an italian alcoholic drink, since I don't know if you'll be able to get it, you can do this: Make a lemonade, more lemon less water (8 to 10 lemons), no sugar. Add either pisco or vodka (1/3 of a glass) and put it to boil on a small pan, let it reduce, but not thicken. Remove it from the fire and add a teaspoonful of honey, mix it and let it cool.
Good luck my peoples, let me know how it went ok? Also, you can play with your imagination, shapes and colors, they don't have to be round, and you can add other flavors to the dulce de leche, you know?
Love!
Monday, April 5, 2010
Going green
The title refers to today's wish to cook something green... why? I don't know, I just felt like trying something new. Remember when yesterday I mentioned connecting your senses to the food? Well, today I did a little experiment of blending different kinds of green. I made pasta (from scratch), green of course, a green bechamel and a compound butter (check my Facebook profile for details) with green herbs of course. I know it sounds like a lot of green, and it was, but the thing is that I didn't repeat the "green" anywhere, so in the end it turned out an interesting blend of flavors. Kids loved it, but then again they're biased, I'm the mom who HAS to cook for them, and they HAVE to like my food... although that doesn't necessarily apply all the time, they can be pretty demanding too. Today they DEVOURED the food, five minutes after serving it, it was gone! I guess it was pretty good. I'll post the recipe for you to try it, it's quick and easy, the only thing is that I made the pasta as I said, from scratch, so if you can't do it, at least try to buy the homemade kind, it will make a huge difference.
Well, the "Hulk experience" wasn't so bad, maybe tomorrow I'll try a different color, maybe not; all I know is that now I feel like playing with food, it's so much fun! And you should try it too ;)
Sunday, April 4, 2010
To my number one (and maybe the only one) fan
From Evernote: |
To my number one (and maybe the only one) fan |
This week I've accomplished more things than I could've possibly imagine. I remember when I started this blog and I had every intention of writing every day... obviously laziness took over me, then procrastination invaded my mind and the result, nothing, no ideas, no words, no NOTHING. Now thanks to a great movie, and mostly thanks to my wonderful husband support, I am motivated to do this every day.
So, since I don't want to disappoint him, here goes today's blog; although I didn't cook today, I need to say something right?
So, since I don't want to disappoint him, here goes today's blog; although I didn't cook today, I need to say something right?
We are creatures of habit, probably most of us do basically the same things everyday, or at least every week day. Some may have a more interesting life than others, but in the end we always have a routine. One of the things we ALL definitely do, is eat. We do it because we're hungry or some times because we just have to. But regardless of the reason, let me share this thought with you... what if we make it a different experience every time we do it? I mean, try to identify every flavor you're eating, the texture, the ingredients involved; try to tie it up to a memory, to a person, to a happier time, even to your favorite color or smell... You'll see it'll be a whole different sensation!
Remember Ratatouille? Remember when the critic (ugly guy) started remembering his mom making the same dish when he was a little kid? Well, that's it! Food involves all your senses, which are managed by your brain, which also stores your memories... see the connection? I hope I'm not making it too complicated, especially if you're hungry when you read this because it won't probably make much sense and you'll end up hating me; but if you get what I'm saying, next time you have dinner try my little experiment and you'll see what I mean.
Tomorrow I'll cook "chorizo" (beef cut), and I have to figure out how to do it, so expect a new invention, right after the initial confusion and frustration of course!
G'night!
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