Cuisine with Chilean flavor

Philly Cheese Steak Sandwich

2012-01-16T15:45:00.000-06:00

If you're looking for a delicious sandwich for those cold days lunch or dinner. Here I have a recipe that you would certainly enjoy. A little twist to one of the fave classics. Philly Cheese Steak Sandwich.

I saw the recipe originally on one of the Throwdown episodes and decided to give it a try. I was not mistaken. This is delicious! It looks like a long prep but I promise, if you plan ahead, or even make the mushrooms, onions and peppers in advance, you'll be enjoying this jewel in a very short time!

Ingredients:

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows

Directions:

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

- For the Provolone Sauce:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

- For the Sauteed Mushrooms:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

- For the Caramelized Onions:

2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

- For the Sauteed Peppers:

2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Source: Recipe courtesy of "Food Network" - Throwdown - Bobby Flay

Chocolate Truffle Tart

2012-01-07T01:17:00.015-06:00

This is such a decadent and delicious dessert. If you're a chocolate lover, you would definitely love this recipe. Easy to make and with great and smooth texture. Give it a try, you will not regret it!

Ingredients:

- For the crust:
1 large egg yolk
2 Tbsp. heavy cream
1/2 tsp. vanilla extract
1 1/4 cup all purpose flour
3/4 cup confectioner's sugar
1/4 cup Dutch-processed cocoa
1/4 tsp. salt
10 Tbsp. unsalted butter, cut into 1/2-inch pieces and chilled

- For the filling:
2 cups heavy cream
1 1/2 pound bittersweet chocolate, chopped
12 Tbsp. unsalted butter, cut into 1/2-inch pieces and softened
2 Tbsp. cognac

Directions:

- For the crust: Whisk together egg yolk, cream, and vanilla in small bowl. Process flour, sugar, cocoa, and salt in food processor until combined. Add butter and pulse until mixture resembles coarse cornmeal, about 20 pulses. With processor running, add egg mixture and process until dough comes together, about 12 seconds. Turn dough out onto counter and flatten into 6-inch disk. Wrap disk in plastic wrap and refrigerate at least 1 hour before rolling.

Remove disk of dough from refrigerator and roll out on lightly floured counter or between 2 lightly floured large sheets of parchment paper or plastic wrap to 15-inch circle. Transfer dough to 11-inch tart pan with removable bottom. Working around circumference, ease dough into pan by gently lifting edge of dough with one hand while pressing dough into pan bottom with other hand. Press dough against fluted sides of the pan, patching breaks or cracks if necessary. Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on baking sheet or large plate and freeze for 30 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 375ºF. Set chilled dough-lined tart pan on baking sheet. Line the pan with double layer of aluminum foil and fill with pie weights (or beans). Bake until tart dough dries out and blisters, about 25 minutes. Carefully remove pie weights and foil and continue to bake for additional 5 minutes. Transfer baking sheet with tart shell to wire rack and let cool to room temperature, about 30 minutes.

- For the filling: Meanwhile, bring cream to simmer in saucepan over medium-high heat. Pour hot cream over chocolate in medium bowl and set aside one minute. Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating mixture. Slowly stir in butter until combined. Stir in cognac.

Pour filling into cooled tart shell. Use offset spatula to spread filling to sides of shell and smooth top. Refrigerate until firm, at least 2 hours. Cut int thin wedges and serve.

Source: Recipe courtesy of "All-time best Holiday recipes - America's Test Kitchen". Slightly adapted.

Pot Roast - French Style

2012-01-05T13:16:00.000-06:00

Are you thinking about soul and comforting foods? Here is a good recipe you would enjoy for sure! The depth of flavors were amazing. The meat so tender and succulent at the same time. Serve it with a buttery mashed potatoes and you're set for a delightful dinner!

Ingredients:

1 (4-5 pound) boneless chuck eye roast (or cut of your preference)
2 tsp. kosher salt
1 bottle (750 ml) medium-bodied red wine
10 sprigs fresh parsley plus 2 Tbsp. minced parsley leaves
2 sprigs fresh thyme
2 bay leaves
Salt & Pepper
4 slices bacon, preferably thick-cut, cut crosswise into 1/4 inch pieces
1 onion, minced
3 garlic cloves, minced
1 Tbsp. all purpose flour
2 cups beef broth
4 carrots, peeled and cut on bias into 1 1/2 inch pieces
2 cups frozen pearl onions
3 Tbsp. unsalted butter
2 tsp. sugar
1/2 cup water plus 1/4 cup cold water
10 ounces white mushrooms, trimmed and halved if small and quartered if large
1 Tbsp. unflavored gelatin

Directions:

Sprinkle the meat with kosher salt, place on wire rack set inside rimmed baking sheet, and let sit at room temperature for 1 hour.

Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

Pat beef dry with paper towels and season generously with pepper. Tie 3 pieces kitchen twine around each piece of meat.

Adjust oven rack to lower-middle position and heat oven to 300ºF. Cook bacon in large Dutch oven over medium high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 Tbsp. fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate; set aside.

Reduce heat to medium; add onion and cook, stirring occasionally, until softened, 2 to 4 minutes. Add garlic, flour, and bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen any browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of aluminum foil over pot and cover with lid. Set pot in oven and cook, using tongs to turn beef every hour, until fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots after 2 hours.

While meet cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender 5 to 8 minutes. Uncover, return heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 tsp. salt; cook, stirring occasionally, until vegetables are glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

Transfer beef to carving board; tent with foil to keep warm. Allow braising liquid to settle, about 5 minutes, then skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with table salt and pepper to taste. Add softened gelatin and stir until completely dissolved.

Remove twine from meat and discard. Using chef/carving knife, cut meat against grain into 1/2-inch-thick slices. Transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve.

Source: Recipe Courtesy of "All-Time Best Holiday Recipes - America's Test Kitchen:. Slightly adapted.

White Chocolate Bark - Merry Christmas - Belated!

2011-12-30T13:27:00.000-06:00

Dear friends, I am so sorry I was not able to post this before, hopefully, you can use this recipe on your New Year's celebrations or even through the Winter season.

Chocolate is always good. Now, white chocolate... it's simply delicious. Now, pair a beautiful and velvety white chocolate with some salted pistachios, sweet and tangy apricot chunks and dried sweet cranberries... hummm the result is simply delightful!

Ingredients:

1/2 cup whole shelled salted pistachios
16 oz. good quality white chocolate, finely chopped
1/3 cup dried cranberries
1/3 cup medium diced dried apricots

Directions:

Preheat oven to 350ºF. Using a pencil, draw and 8x20-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.

Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is JUST melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Source: Recipe Courtesy of Barefoot Contessa - How easy is that? - slightly adapted.

For more delicious Christmas inspired recipes, take a look at: "Buscador de Recetas Chilenas"

Nutella Pumpkin Tart

2011-12-13T09:56:00.001-06:00

Thanksgiving is over but still there is room for a little bit more of pumpkin! This recipe was a complete success in our house. We made it for some friends that came to eat with us and everybody was wowed by the nice texture and smooth flavor combination.

Ingredients:

- For the tart shell:
1 large egg yolk
1 Tbsp. heavy cream
1/2 tspn. vanilla extract
1 1/4 cups unbleached all purpose flour, plus more for dusting the work surfice
2/3 cup confectioner's sugar
1/4 tspn. salt
8 Tbsp. cold unsalted butter, cut into 1/2 inch cubes (1 stick)

- For the filling:
Nutella (Hazelnut - Chocolate spread) (about 1/2 cup or enough to cover the bottom of the tart)
8 oz. cream cheese, softened
1 can of pumpkin puree
2/3 cup light brown sugar1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups heavy whipped cream, chilled and whipped
Roasted hazelnuts, chopped
1/2 cup bittersweet chocolate chips, melted

Directions:

- For the tart shell: Whisk together the yolk, cream and vanilla in a small bowl, set aside. Place the flour, sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between two lightly floured sheets of parchment paper or plastic wrap to a 13-inch round. (If the dough turns soft and sticky, put it back in the fridge for 20 to 30 minutes more).

Transfer the dough to a tart pan by rolling the dough loosely around the rolling pin and unrolling over a 9 to 9 1/2-inch tart pan with a removable bottom. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge with one hand while pressing it into the corners with the other hand. Press the dough against the fluted sides of the pan. (If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself). Run the rolling pin over the top of the tart pan to remove the excess dough. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 375ºF. Set the dough lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights (I used beans). Bake for 30 minutes, rotating halfway through the baking time. Remove the foil and weights. Continue to bake until golden brown, 5 to 8 minutes longer. Let it cool on a wire rack.

- For the filling: While the tart is baking, cream the cream cheese until is soft and looks like a paste. Add the pumpkin puree, light brown sugar, spices and a pinch of salt. In another bowl, whip the heavy whip cream until firm peaks. Fold the cream into the pumpkin mixture and chill.

Once the tart shell is cooled, start to assemble the tart by spread a generous amount of Nutella at the bottom, don't be shy! (it has to be enough to cover the bottom of the tart). Then, pipe or spread the pumpkin mousse and sprinkle with roasted hazelnuts. Finish the tart by drizzling some melted chocolate on top. Refrigerate until ready to eat. Enjoy!

Source: Tart shell - Recipe Courtesy of "Baking Illustrated."

Thai Coconut Soup

2011-12-12T10:02:00.000-06:00

This is such a delicious soup/appetizer. It is full of flavor and has a good kick. If you don't like it as spicy, you can reduce the amount of red thai curry paste to make it to your liking. This soup has a complex flavor, that is developed by the use of authentic thai ingredients. All of them available at International or Asian markets.

Ingredients:

1 Tbsp. canola oil
3 Tbsp. lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
2 Tbsp. fresh ginger, minced
1 garlic cloves, minced
3 teaspoons Thai red curry paste (It is very spicy)
6 cups chicken stock (I recommend homemade)
3 Tbsp. fish sauce
1 Tbsp. sugar
2 (14 ounce) cans unsweetened coconut milk
12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
1 (15 ounce) cans straw mushrooms, drained and rinsed
3 tablespoons lime juice
salt
1/2 cup whole fresh cilantro leaves, loosely packed
3 scallions, greens only, sliced thin on an angle (optional)
Chinese chives (they have a garlic flavor)

Directions:

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro, chives and scallions.

Variation: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken.

Source: Recipe Courtesy of "Food.com" - Slightly adapted.

Black Pepper Crusted Pork Tenderloin with Cherry Marsala Sauce

2011-11-29T10:35:00.000-06:00

I was pleasantly surprised by this dish. I was looking for a "different" pork tenderloin recipe, and somehow when I read into this one, it looked really appetizing. To my surprise, the flavors were outstanding. Burst of peppery crust paired with a soft and juicy pork bite and a delicious sweet and tangy cherry sauce. I am telling you, this recipe, is the kind you save for those special occasions when you want to wow your crowd.! And let me tell you a secret... it doesn't require a huge effort to put it together... fancy and easy? yeah... that's my kind of combo!

Ingredients:

- For the Loin:

3 Tbsp. packed light brown sugar

2 Tbps. coarsely ground pepper

2 Tbsp. minced fresh rosemary

1 1/2 tspn. salt

1 (3 pound) boneless center-cut pork loin, trimmed

- For the Cherry - Marsala Sauce

4 Tbsp. unsalted butter

2 onions, chopped (about two cups)

3 cups low-sodium chicken broth (I used homemade)

1/2 cup Marsala wine (the original recipe called for Brandy)

1 bag (8 ounce) frozen pitted sweet cherries, thawed

1 cup dried cherries

2 Tbsp. balsamic vinegar

Salt to taste

Directions:

- For the Loin: Combine sugar, pepper, rosemary, and salt and rub all over pork. Let roast sit at room temperature for 1 hour or refrigerate for up to 24 hours.

- For the Cherry Marsala Sauce: Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Cook onions until golden, about 8 minutes. Stir in broth, Marsala, and frozen and dried cherries and simmer until thick and syrupy, about 15 minutes. Off the heat, stir in the vinegar, and the remaining two tablespoons of butter. Cover and set aside to keep warm. Season with salt to taste.

Adjust the oven rack to upper-middle position and heat oven to 450ºF. Arrange the pork on V-rack set in roasting pan. Roast for 15 minutes, then lower the oven temperature to 375ºF and cook until the meat registers 140ºF, about 50 minutes longer. Transfer the pork to cutting board and tent with aluminum foil. Let rest until center of roast registers 150ºF on an instant-read thermometer, about 15 minutes. Slice and serve. You can add some of the cherry sauce on top or pass the sauce at the table.

Source: Recipe Courtesy of "All Time best Holiday Recipes" - America's Test Kitchen (Slightly Adapted)

Roasted Turkey Roulade

2011-11-23T04:10:00.007-06:00

Keeping with the Thanksgiving's Theme, here is a delicious and tasty recipe especially for the occasion. If you don't feel like roasting a whole bird and would like to make a little twist to your regular meal, this is a great recipe you will certainly enjoy!

Ingredients:

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries 1/2 cup Calvados or brandy 4Tbsp. (1/2 stick) unsalted butter 1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 Tbsp. chopped fresh rosemary leaves
3Tbsp. pine nuts, toasted
3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Directions:

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Source: Recipe Courtesy of Ina Garten - Back to Basics

Oven Roasted Turkey with Compound Butter

2011-11-22T00:11:00.000-06:00

Turkey. One of the most feared birds to cook. Let me tell you a little secret. It may look very intimidating, but it's like a chicken... but bigger. The secret weapon... a good planning ahead and no fuss happy roasting!

Ingredients:

- For the Turkey:
1 (12 to 15-pound) whole fresh turkey, rinsed well and patted dry
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
1 garlic head, halved lengthwise
a bunch of thyme, rosemary and sage sprigs
1 green apple, cut in half
1 or 2 turkey necks
2 cups homemade chicken stock, divided, plus more if needed for gravy
Salt and fresh ground pepper

- For the Compound Butter:

1 1/4 stick unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper

Directions:

Note: If you buy a frozen turkey, make sure to defrost it before cooking. Plan on having the bird in your fridge for 3 to 4 days ahead. This is the easiest and safest way to defrost your turkey.

The night before roasting your turkey: It's time to do some prep work, so the next day you can just put your roasting pan in the oven and baste your turkey every 20 to 30 minutes. Plan wisely on your roasting timing. Depending on the size, your turkey can be done within 2:45 to 3:30 hours. Also, do not forget the resting time of the roasted turkey before carving (30 minutes). So, if you are eating lunch at 2, you should be getting ready to cook around 10:45 to 11:00 am.

So, this is what you need to do the night before:

Get your turkey out of the fridge and let it sit at room temperature for about 30 minutes. Rinse it and pat it dry. Make sure you have removed the giblets and neck. Season the cavity with salt and pepper. Fill the cavity of the turkey with the apple, one onion and herbs. Truss the bird for a better look and set aside.

Get your roasting pan (preferably a v-neck roasting pan) and add the chopped vegetables, herbs, garlic and set aside.

Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper. With the help of your fingers, dis-attach the breast skin and rub a generous amount of the compound butter. Then, rub the rest of the bird. Make sure you are very thorough. Sprinkle the turkey with some sea salt and pepper. Finally, set the turkey on top of the pan. Cover with aluminum foil and put back in the fridge until the morning.

The next morning/afternoon: (depending when if you are eating lunch or dinner)

Bring your turkey out of the fridge and let it sit at room temperature for an hour. In the mean time, preheat the oven to 450 degrees F. Put 2 cups of the chicken stock in a medium saucepan and warm over low heat. Pour over the turkey pan, making sure not to touch the turkey.

Put in the oven, and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm pan juices every 20 to 30 minutes, until an instant-read thermometer inserted in the thigh registers 161 degrees F, about 2 to 2 1/4 hours longer (This will depend on your bird size, so make sure to start checking the temperature after the 2 hours mark, so you don't overcook your turkey.) Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let it rest 30 minutes before carving.

Enjoy!

I am back!

2011-11-21T12:06:00.000-06:00

Hello everybody!!

I know... I know... it's been way too long... if only I could have one reason... but what can I say... sometimes life gets in your way, and you just become crazy busy and those little things that you enjoy super much but you don't always have the time to work on get put in the waiting list.... does it make sense?!?! All that to say that I've missed you all and can't wait to be back on track with my favorite recipes, especially for this week of Thanksgivings and later on for some Christmas time!

Here is a little sneak peak of which recipes I'll be posting on the following days: Hope you get ready to read and cook with me!

Thai Coconut Soup

Black Pepper Crusted Pork Tenderloin with Cherry Marsala Sauce

Banana Pumpkin Cupcake, with truffle center and Orange Cream Cheese Icing

Roasted Turkey Roulade with Cherry- Cranberry-Sausage Stuffing

Nutella - Pumpkin Tart

Oven Roasted Turkey with Compound Butter

I promise we'll have a delicious week coming on!

Peach Shortcakes

2011-10-07T08:00:00.000-05:00

Sometimes pictures do not make justice to a plate. This is one of those occasions. This dessert was so fresh and delicious, but unfortunately my camera was not able to capture that. Anyway, I found a great recipe from Cooks Illustrated that will let you have this amazing dessert all year around, not only during Summer when fresh peaches from Chilton county are available ;-)

"This recipe works well with any peaches, regardless of quality. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. If buttermilk is not available, substitute 1/2 cup of low-fat yogurt mixed with 3 tablespoons of milk. Orange juice or orange liqueur can be used in place of the peach schnapps. The biscuits may be made up to 24 hours in advance." Cooks Illustrated.

Ingredients:

- For the Fruit:
2 lb. ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges
6 Tbsp. sugar
2 Tbsp. peach schnapps (see note)

- For the Biscuits:
2 cups unbleached all-purpose flour (10 ounces)
2 tspn. baking powder
2 Tbsp. sugar
3/4 tspn. table salt
2/3 cup buttermilk, cold (see note)
1 large egg
8 Tbsp. unsalted butter, melted and cooled slightly

- For the Whipped Cream:
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Directions:

For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.

For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.

For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.

Source: Recipe Courtesy of Cook's Illustrated. Published July 1, 2008.

Orange Cream Mimosas

2011-10-05T08:00:00.000-05:00

Morning pleasures... Mimosas are one of them, especially if you can make them in advance and serve them next to delicious breakfast/brunch foods! This is a very easy recipe. You will like it. I promise.

Ingredients:

2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
1 orange, zested
1 cup half-and-half
1 cup superfine sugar
1 bottle sparkling wine or Champagne (*)
Strawberries, for garnish

(*) Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted, make sure you cut the amount of sugar, so your drink won't be overly sweet.

Directions:

Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight. (If you have an ice cream maker, just follow the manufacturer's instructions and churn the mix until soft serving consistency)

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Voila!

Source: Recipe Courtesy of Tyler Florence

Spinach Salad Wrap

2011-10-03T08:00:00.000-05:00

I've been inspired by sandwiches recipes lately, and I saw a similar recipe on the web and decided to make a twist on a regular spinach salad and turn it into a wrap! Hope you guys enjoy it :)

Ingredients:

- For the Salad
1 5oz. package of baby spinach (fresh)
6 flour tortillas (10")
6 slices Muenster Cheese, cut into strings (or yellow cheese of your preference)

10 slices of bacon (cooked, and chopped coarsely)
1/2 small red onion (sliced)
3 hard eggs, sliced
1 tomato, thinly sliced

- For the salad dressing
5 Tbsp. red wine vinegar
2 Tbsp. mayo
2 Tbsp. sour cream
1 small garlic clove, minced
1/2 tspn. dijon mustard
2 Tbsp. honey
Salt & Fresh ground pepper, to taste

Directions:

For the salad dressing: Put all the ingredients inside of a mason jar and shake it until completely combined. Set aside.

Before starting building your wraps, make sure you don't over fill the tortillas or it will be harder to roll them up after you put the last ingredient on them. Divide the spinach leaves among the flour tortillas. Start layering them with cheese, bacon, red onion, sliced tomatoes and eggs. Sprinkle with a bit of salt and pepper and drizzle moderately with salad dressing.

Roll the tortillas up (like a burrito) and cut them diagonally in half. Serve immediately and enjoy!

Beef Tenderloin Sandwich

2011-09-30T08:00:00.000-05:00

So... what can you do when you have some leftover meat from dinner?

You can turn it into a delicious sandwich!

We wanted to try this recipe for quite some time, though I was not able to find "truffle butter" which I assume it would be hard to find it in Chile also, I substituted it with a lemon mayo. In this case, we used leftover beef tenderloin (which made the sandwich absolutely scrumptious and delicious), but you can use any kind of meat you have and/or want.

Ingredients:

1/2 lb. beef tenderloin (or any other meat)

1 French baguette

1 cup mayo

1/2 lemon, juiced

Sliced Parmesan cheese (about 1 ounce)

Fresh baby arugula

Directions:

Slice your meat about 1/2 inch thick and set aside. In a small bowl, mix the mayo and lemon juice. Split the bread lengthwise and spread the bottom generously with the mayo mixture. Top with a layer of sliced meat and sprinkle some salt and pepper if needed.

Using a vegetable peeler, shave the Parmesan cheese into thin shards and scatter them over the meat. Finish with a sprinkling of arugula leaves. Cover with the top of the baguette, and cut diagonally into 3 or 4 sandwiches.

Enjoy!

Source: Recipe Courtesy of Ina Garten - "Back to Basics" - Adapted

Grilled Beef Tenderloin

2011-09-28T11:00:00.000-05:00

A few weeks ago I got to cater a dinner for some friends. They ordered beef tenderloin. I was challenged. I had never cooked a WHOLE beef tenderloin before. My experience with fillet Mignon was good, but a whole cut of meet... grilled...(gulp) was a challenge. So, after doing some reading and testing in my kitchen, I ended up with this amazing piece of grilled meet, that would melt in your mouth once you tried it. Definitely a keeper, for those special occasions...

Ingredients:

1 whole beef tenderloin, pealed, trimmed and tied.
1 1/2 Tbspn. kosher salt
1 Tbspn. freshly ground pepper
Vegetable oil

Directions:

Pat dry the tenderloin and rub the kosher salt all over it. Wrap the meat in plastic wrap, tightly and let it sit at room temperature for 1 hour. This way, the salt would be able to penetrate the meet and flavor the whole tenderloin.

In the mean time, fire your grill (gas or charcoal) and let it get very hot. Once you are ready to grill the meat, remove the coals to one side of the grill (we'll cook the tenderloin under indirect heat). If you're using a gas grill, move the layers to one side of the grill.

Unwrap the tenderloin. Pat it dry, and brush it with vegetable oil. Rub the pepper all over it.

Put your tenderloin on the hottest part of the grill (the one with the coals) and proceed to sear it around two minutes in each side (start by the wide sides first). Once completely seared, roll it into the side with no coals and put the lid on and leave it there for 25 minutes.

Check the temperature and look for 125-130ºF with a meat thermometer and set it on a platter. Let it rest for 10 minutes (to let the juices get distributed inside of the meat) and slice it to taste. Enjoy!

Source: Recipe courtesy of "Cook's Illustrated"

Pumpkin Spice Latte

2011-09-26T11:32:00.002-05:00

This is one of the things that gets me excited about Fall. Those spiced lattes and flavorful meals that are so distinct of this lovely season... not even saying that the weather gets that little breeze or crisp that we longed so much during this past hot, hot summer!

This coffee drink, so common and very well sold by a national coffee chain, is now available in your very own kitchen... isn't that nice? I was looking for this recipe so long ago, tweaking here and there my own creations, until I found the one that actually fit all my expectations and desires! So, I am finally able to share this beauty with you all!

Ingredients:

For the pumpkin spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 Tbsp. ground cinnamon
1/2 tspn. ground cloves
1/2 tspn. ground ginger
1 tspn. ground nutmeg
3 Tbsp. canned pumpkin

For a single latte:
1 shot of espresso or 2-4 Tbsp very strongly brewed coffee
6-8 oz milk, heated or steamed until very hot
1-2 Tbsp pumpkin spice syrup (or to taste)
Whipped cream, optional
Salted Caramel Sauce, optional

Directions:

To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.

Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil. Allow mixture to cool for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Keep syrup in the fridge, it will last a while.

To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste). Top with whipped cream and salted caramel sauce, if desired.

Source: Recipe Courtesy of "Confessions of a Foodie Bride"

Greek Patty Melts with Kasseri and Muhammara Sauce

2011-09-22T20:41:00.000-05:00

Today, I want to share with you a delicious sandwich. It is one of our favorites. But I have to warn you: it requires a little bit of effort. But it is totally worth it! So delicious... you'll save it for those special lunch/dinner occasions :)

Ingredients:

1/2 cup finely chopped parsley leaves

1/3 cup whole milk Greek yogurt

2 garlic cloves, minced

2 tspn. ground coriander, from toasted seeds

1 tspn. kosher salt

1/2 tspn. ground cumin, from toasted seeds

1/2 tspn. paprika

1/4 tspn. ground allspice

1 1/4 pounds ground lamb

Olive oil

1 (20 to 24-ounce) prepared pizza dough, rolled into 1 large or 2 smaller rough rectangles

1 pound aged Kasseri cheese, grated (usually available in Mediterranean stores. If you can't find it you can substitute it for Provolone)

Muhammara Sauce (recipe below)

4 large sweet onions, thinly sliced and grilled

Directions:

Preheat a grill over indirect medium-high heat.

In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 4 patties, each about 4 by 6-inches by 1/2-inch.

Oil 1 side of the pizza dough very lightly. Grill, oiled side down, over medium-high heat until the bottom side is blistered. Lightly oil the top and flip over. Scatter the cheese over the dough and cook until the underside is blistered. Move to indirect heat, cover, and cook until the cheese is melted and the dough is cooked through, about 3 to 5 minutes. Cut the dough into rough rectangles about the size of the patties and keep warm while you grill the burgers.

Lightly oil the patties and arrange them on the hot side of the grill. Cook for 2 to 3 minutes, flip, and cook another 2 to 3 minutes for medium-rare to medium. Transfer the burgers to the bread, top with some Muhammara and grilled onions and top with another piece of the grilled pizza dough. Put them back on the grill over low or indirect heat for a few seconds per side. Remove them from the grill, halve the sandwiches on a long diagonal, and serve immediately.

Muhammara Sauce:

1 pound red bell peppers, charred, peeled, seeded and roughly chopped
1 to 2 small hot red peppers, charred, peeled, seeded and roughly chopped
1 cup walnut pieces, about 5 ounces, toasted
1 garlic clove, roughly chopped
1 tspn. ground cumin, from freshly toasted seeds
Kosher salt
1/2 tspn. smoked paprika
2 Tbsp. olive oil
1 Tbsp. pomegranate molasses (also available in Mediterranean Stores)
1 Tbsp. sherry vinegar
1/2 lemon, zested and juiced

Put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.

Source: Recipe courtesy of Miriam Garron from Food Network.

Chupe de Ostiones y Camarones (Scallops and Shrimp Chilean Style Au Gratin)

2011-09-15T11:39:00.000-05:00

(Picture courtesy of Emol.com)

September is here and our Independence's celebration day is only around the corner. This year, our celebrations are different. There is grief and lots of questions with no answers in many Chilean hearts. Only a couple weeks ago Chile got hit hard by a terrible accident. A plane crashed into the Pacific Ocean while was trying to land at Isla Juan Fernandez. As a result, 21 persons died. Sweet people that were working on the island's recovery from the earthquake and tsunami. Intense and extreme efforts have been made to recover them from the deep waters. When we heard the words "no survivors" it was like the a bad nightmare that we wanted so bad to wake up. A few weeks later, our hearts remain with grief, a grief that only God can heal and gives us hope of better days ahead. We pray that His name would receive great glory from this tragedy and the Chilean people can learn, grow and heal from this painful experience.

This recipe, is in memory of all the victims.

Chupe de Ostiones y Camarones (Scallops and Shrimp Chilean Style Au Gratin)

Ingredients:

1 bag of frozen baby scallops, defrosted
1 bag of frozen raw shrimp, peeled and deveined, defrosted
2 cups of baguette crumbs (see directions first)
1 cup of milk or seafood stock
2 Tbsp. olive oil
1 sweet onion, chopped
2 garlic cloves, minced
1/2 tspn. paprika
2 sprigs of thyme
1/2 cup white dry wine
1/2 cup heavy whip cream
1/2 cup Parmesan cheese
1/2 cup shredded Monterrey Jack cheese
a little squirt of lemon juice
1 small bunch of fresh cilantro or parsley, chopped
Salt & Pepper to taste

Directions:

Preheat your oven to 400ºF. Grease a pie plate and set aside.

With the help of a sharp knife, take the crust off your baguette. Cut into squares and process in a food processor until very coarse texture (small size peas). Put into a medium bowl and add milk (or seafood stock), about 1 to 1/2 cups and let it rest for a few minutes. (The idea is that the bread will soak most of the liquid while it rests).

In a big pan, heat the olive oil, then add the onions, garlic cloves and sweat for about 5 minutes (they will look soft and translucent). Add the condiments (paprika, thyme, salt and pepper). Stir and cook for one minute. Slowly add the wine and let it reduce. Then squeeze some of the liquid from the soaked bread and toss the solids in the pan. Keep stirring, until it resembles a paste. Add the heavy whip cream and let it reduce too. Add the cheeses and cook until fully incorporated and melted. Add the seafood (shrimp and scallops). Stir until well combined. Finally, add lemon juice, cilantro and re season if necessary.

Bake until bubbly and golden on top (about 15 to 20 minutes).

Serve with baguette slices :) Viva Chile!

Source: Recipe Courtesy of "Chef Potro", slightly adapted.

For more recipes and ideas to celebrate these "Fiestas Patrias" click on this link.

Chicken and Smoked Sausage Gumbo

2011-09-13T11:12:00.003-05:00

A delicious and comforting gumbo for those rainy days... a classic Cajun dish with a poultry twist (for those not seafood lovers).

Ingredients:

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 lb. smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 tspn. salt
1/4 tspn. cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 tspn. Rustic Rub (or any cajun rub you have)
2 Tbsp. chopped fresh parsley leaves
1/2 cup chopped green onions
1 Tbsp. file powder

Directions:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice on the side (or middle.)

** Rustic Rub:

8 Tbsp. paprika
3 Tbsp. cayenne
5 Tbsp. freshly ground black pepper
6 Tbsp. garlic powder
3 Tbsp. onion powder
6 Tbsp. salt
2 1/2 Tbsp. dried oregano
2 1/2 Tbsp. dried thyme

Combine all ingredients and store in an air-tight container.

Source: Recipe Courtesy of "Emeril Lagasse - 2005"

Slow cooked corned beef with cabagge

2011-09-11T21:15:00.000-05:00

So happy to be back!!! I was out of town for Labor Day weekend and then tropical storm Lee hit Alabama and I was without power for several days...

A few weeks ago, my husband asked me to make him this dish. It is a staple from southern cuisine and I gave it a shot and I enjoyed very much. It is very succulent and full of flavor. A good idea for this cooler fall nights :)

Ingredients:

4 pounds lean raw corned beef brisket
3 Tbsp. pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 lb. large carrots, cut into 4-inch pieces
1 1/4 lbs. large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head Savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup crème fraiche or sour cream

Directions:

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and crème fraiche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce.

Source: Recipe Courtesy of "Food Network Magazine"

Butterscotch Scones

2011-08-30T12:45:00.000-05:00

A few weeks ago, my friend Lisa and her family came to have brunch with us. She brought these delicious butterscotch scones, and I just couldn't help myself and had to make a batch to share with all of you... so delicious, so gooey and the best part, so easy to make!!!

Ingredients:

2 cups all purpose flour
1/3 cup brown sugar (packed)
1 Tbsp. baking powder
3/4 tspn. salt
1/2 cup (1 stick) chilled butter, diced
1 cup butterscotch chips
1/2 cup chilled heavy whip cream
1 large egg

Directions:

Preheat your oven to 375ºF. In the bowl of your electric mixer fitted with a paddle attachment, mix together flour, sugar, baking powder and salt. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Mix in chips. In a measuring cup, whisk together the heavy whip cream and egg. Gradually add the cream mixture into the dry ingredients until combined. Do not over-mix.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a large square plain or fluted cutter and cut squares of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more squares.

Bake for 15 to 20 minutes or until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

(*) I baked mine only 15 minutes for a more gooey texture.

Enjoy!

Source: Recipe courtesy of "Bon Appetit" - Slightly adapted.

Thick and Chewy Chocolate Chip Cookies

2011-08-25T11:36:00.000-05:00

All of us have a favorite chocolate chip cookie recipe under our sleeve, but sometimes you have new recipes coming up over and over saying "this is the best cookie I've ever had/made", and since I am a very curious person, guess what?!?!?! I did try this new recipe and felt right in love with it... simple, scrumptious, delicious...oh, and I forgot to mention... over sized chocolate pleasure!

Ingredients:

2 cups plus 2 Tbspn unbleached all purpose flour
1/2 tspn. baking soda
1/2 tspn. salt
12 Tbspn. melted butter, cooled (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
2 tspn. vanilla extract
1 1/2 chocolate chips (I used chocolate chunks)

Directions:

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, egg yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/2 (half) cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Grab a glass of cold milk and enjoy!

Source: Recipe Courtesy of Baking Illustrated - slightly adapted

Chocolate Muffins

2011-08-16T15:27:00.000-05:00

Muffins are such a staple for morning breakfast around here. You can find them in any flavors you can imagine. But there are some days that you NEED to have something chocolatey in the morning without gilt. This recipe will help you satisfy those cravings and won't really add too much to your scale!

Ingredients:
¾ stick (6 Tbspn.) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 Tbspn. baking powder
½ tspn. baking soda
½ tspn. salt
1¼ cups buttermilk
1 large egg
1 tspn. pure vanilla extract

Directions:

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Source: Recipe Courtesy of "Brown Eyed Baker"

Feliz Dia del Niño 2011 - Happy Children's Day

2011-08-06T21:57:00.001-05:00

This weekend in Chile we celebrate the Children's Day. It is a festivity where we intentionally celebrate our little ones and give them a special treat to remind them of our great joy of having them as part of our families.

Several food bloggers in Chile and around the world have agreed to post a recipe to share for those little ones that we love. So, today, I am going to post their favorite cake! Hope you enjoy it :)

Tuxedo Cake

Ingredients:

- For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

- For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners' sugar, sifted

- For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

- For Garnish:
6 or 8 chocolate covered strawberries (optional)

Directions:

To make the cake layers, preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogeneous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice with a long, sharp knife, wiping the blade clean between slices.

Source: Recipe Courtesy of "Annie's Eats"

For more delicious treats made by fabulous Chilean people, please visit this link.

Mango Smoothie

2011-08-05T17:14:00.000-05:00

It's hot in here people!!! So instead of that lovely cup of tea and a toast for breakfast we have to get creative and have something icy delicious! This treat is so fresh, velvety and full of flavor. You won't regret it!

Ingredients:

1 cup of cold mango puree (*)
1 cup of plain yogurt
1 splash of whole milk
a hand full of ice cubes
honey to taste

Directions:

Pour all the ingredients inside of your blender vase and pulse until well combined and smooth. Serve immediately. Enjoy!

(*) Mango Puree: Peal and pit three ripe mangoes. Put them in your blender and add 1/3 cup of water and 1 tablespoon of sugar. Process until liquified. Strain through a fine mesh and store in a sealed container in your fridge.

Beef Stroganoff

2011-07-27T15:36:00.003-05:00

My husband was craving this dish and I had never made it before. I was pleasantly surprise. This is not your traditional and rich beef stroganoff. It is brightened up by a splash of fresh squeezed lemon juice and flavored by some tomato paste. Definitely, a keeper!

Ingredients:

- For stroganoff:
2 Tbspn. olive oil
1 pound beef sirloin, cut into 2x1x1/8-inch strips
Kosher salt and freshly ground black pepper
6 Tbspn. unsalted butter
8 ounces button mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 medium yellow onion, thinly sliced
1 Tbspn. tomato paste
3 Tbspn. all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1/4 cup sour cream
1 tspn. Dijon mustard
2 tspn. freshly squeezed lemon juice
1 Tbspn. chopped flat-leaf parsley leaves

- For the noodles:
Kosher salt
One 12-ounce package wide egg noodles
2 tablespoons unsalted butter
Freshly ground black pepper

Directions:

Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.

Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.

Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered.

Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste.

Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

Source: Recipe Courtesy of "Food Network Kitchens" - Adapted

Crème Fraîche Ice Cream

2011-07-21T14:20:00.002-05:00

The weather has been ideal to try all kinds of ice cream recipes. The other night we had friends over for dinner and I thought this would be a great opportunity to try this luscious ice cream. Crème Fraîche is a french cultured cream, similar to Mascarpone Cheese to Italians. It is less sour than regular sour cream and it has a comparatively low viscosity and a higher fat content. By itself can be added as a topping to a dessert or even use to smooth a delicious and creamy soup. In this case, it is added to a simple custard and as a result... you'll get a delicious, smooth, sweet and luscious ice cream...

Ingredients:

1 cup whole milk
3/4 cup sugar
Big pinch of salt
5 large egg yolks
2 cups Crème Fraîche

Directions:

Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.

Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back in the saucepan.

Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

Once cool, whisk in the Crème Fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Note: If you can't find Crème Fraîche in your location, you can make your own version by stirring together 1 cups of heavy cream and 1/4 cup buttermilk. Let stand at room temperature for 24 hours, until thick. Refrigerate until ready to use.

Enjoy!

Source: Recipe Courtesy of "The Perfect Scoop" by David Lebovitz

Blueberry Muffins

2011-07-18T11:44:00.004-05:00

Blueberries are in season and muffins are a perfect pair for them! I have already posted a blueberry muffin recipe before, but when I saw this new one, I decided to try it. I was not wrong. They are so incredibly airy, full of flavor and let me warn you... they can be addictive!

Ingredients:

2 cups all-purpose flour
1 Tbspn. baking powder
½ tspn. salt
1 egg
1 cup granulated sugar
4 Tbspn.unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries

Directions:

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Note: I tried this recipe with fresh blueberries (like the first picture) and they have a cleaner look, while the batch I made with frozen ones, the batter part makes purple stripes in it (picture bellow)

Trust me. You will not regret to make these guys!

Source: Recipe Courtesy of "Brown Eyed Baker"

Mexican Grilled Corn

2011-07-03T07:24:00.003-05:00

If you're ready looking for a delicious recipe for grilled corn, here is this one. Full of texture, flavor and depth! This 4th of July can be the day to make your corn with a little twist and add some Mexican flare!

Ingredients:

1/4 cup regular or light mayonnaise
3 Tbspn. sour cream
3 Tbspn. minced fresh cilantro leaves
1 medium garlic clove, minced
3/4 tspn. chili powder
1/4 tspn. ground black pepper
1/4 tspn. cayenne pepper (Optional)
4 tspn. juice from 1 lime
1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
4 tspn. vegetable oil, plus extra for cooling grate
12 tspn. kosher salt
6 large ears corn, husks and silk removed

Directions:

Turn all burners to high and heat grill with lid down until very hot, about 15 minutes.

Combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In a second large bowl (I used a gallon sized ziploc bag), combine oil, salt, and remaining chili powder; add corn and toss until coated evenly.

Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooling grate. Grill corn, turning occasionally, until lightly charred on all sides, 7 to 12 minutes. Place corn in bowl with mayonnaise mixture; toss to coat evenly (I used a kitchen brush and brush them evenly around). Serve immediately.

Source: Recipe Courtesy of "Cook's Ilustrated, Summer Grilling

Summer Fruit Tarts

2011-07-01T09:17:00.004-05:00

Talking about summer treats, this is one of our favorites. Easy to make and delicious to pieces! You can either make it as a big tart or individual ones. I chose to use a square biscuit cutter to make mine.

Ingredients:

- For the pastry:
2 sheets of puff pastry, thawed

- For the glaze:
1 large egg lightly beaten
1 Tbspn. milk

- For the Cream Filling:
1 cup mascarpone cheese or cream cheese
1 cup (120 ml) heavy whipping cream
4 tablespoon granulated white sugar
1 tspn. pure vanilla extract

- For garnish:
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, cantaloupe, melon, or kiwi.
Mint leaves, chiffonade.
Powder sugar

Directions:

For the Pastry Tart: Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. Roll out the puff pastry and smooth it out with a rolling pin. Using a biscuit cutter, cut 9 pieces and put them on the baking sheet . Using a sharp paring knife, score a 1/4-inch-wide border around each pastry square. Prick the pastry inside the score lines with the tines of a fork. Cover and refrigerate until well chilled (15 minutes or so)

In the meantime, make the glaze (egg and milk). With the help of a pastry brush, brush the little squares and bake for 15 minutes. Reduce the oven temperature to 350º F and continue to bake the tart shells for a further 5 minutes, or until they are golden brown. Remove and place on a wire rack.

Once the shells are cooled, with the help of a sharp paring knife remove the top of the inside square. Set those aside, you'll use them at the end for decoration.

Cream Filling: In a large bowl, beat the mascarpone or cream cheese until fluffy and smooth. Add the heavy whipping cream, sugar, and vanilla and beat until soft peaks forms. At this point, you can start filling up your shells. You can use a pipe or spoon the filling into the shell. (I used a cookie scoop for mine).

Garnish: Decorate with the fresh berries or fruit of your choice and chiffonade mint. Cut the little square tops in half and add it to the final mini tart. Sprinkle some powder sugar.

Note: You can make the puff pastry shell several hours in advance but do not fill with the cream and fruit until shortly before serving.

Source: Recipe adapted from "Joy of Baking"

Pesto Devil Eggs with Crumbled Bacon

2011-06-28T19:03:00.001-05:00

4th of July is around the corner, and you may want to try this old fashioned recipe with the volume turned up! A few days ago, I was asked by a friend to prepare these for a baby shower. The result... amazing!

Ingredients:

2 dozen of eggs (hard boiled)
1/3 cup water
1/2 cup mayonnaise
8 tablespoons basil pesto (you can find a pesto recipe here)
Bacon crumbles

Directions:

Cut the eggs in half (lengthwise), then drop all the yolks into the food processor. Add the water and mayo and pulse until well combined. Add the pesto, two tablespoons at a time, pulsing after every addition.

Evenly distribute the mixed egg yolk and pesto into the center of each egg, and decorate with the bacon crumbles. Enjoy!

Source: Recipe Adapted from "Food.com"

How to cook perfect hard boiled eggs

2011-06-28T18:46:00.004-05:00

The perfectly cooked and pealed hard boiled egg sometimes seems to be almost a challenge. I spend a lot of time searching for the perfect recipe, not because I didn't know how to boil an egg, but I wanted the really perfect egg. The one that the yolk is bright yellow and when you take the shell off, it would slide right off it, without taking pieces of the egg white in the process. So, after several recipe testings, I came out with the one that will never fail you. I promise. Perfectly cooked eggs, every single time!

What you need:

1 heavy bottom pot
Cold water
Eggs
3/4 tspn. baking soda
Ice cubes

Directions:

Put the eggs on the pot in a single layer. Cover them up with cold water and add the baking soda.

Cook the eggs uncovered under medium heat. Once started to boil, turn the heat off and cover the pot. Set your timer for 8 minutes.

Drain the eggs and shock them in a bowl with iced water (cold water+ice cubes). Once they are cold, start taking the shells off. I personally tap the bottom and top of the egg on the counter and then roll the egg until the shell is cracked. Peel the egg under running water (cold). I promise, a perfectly cooked egg (no more green border around your egg yolk) and perfectly pealed every time!

Happy Father's Day 2011!!! / Feliz Dia del Padre 2011!!!!

2011-06-17T12:38:00.000-05:00

A few chilean bloggers decided to get together again and post a special recipe either from our fathers or their favorite recipe to celebrate this day. My dad passed away in 1992. Some of his favorite foods were "cazuela", "pan amasado", "porotos con riendas" and "duraznos en almibar". Since I am out of town, I am short of time to make any of the above recipes, but instead I will be sharing with you my husband's favorite drink: "Lime Frozen Margarita". He is an amazing father. Our boys love him to death and I am so honored to spend this life with him! Happy Father's Day, Sweet Boy!!

Ingredients:

1 cup good Tequila
1 cup Orange Liquor (I use Triple Sec)
3/4 cup fresh squeezed lime juice
1/2 lemon, juiced
1/2 cup simple syrup
3 cups of ice cubes
Salt

Directions:

Put all the ingredients inside of your blender pitcher and process until well combined. Pour over salted rimmed glasses. ¡Salud!

For more Father's Day recipes, please check out this link.

Frozen Key Lime Pie

2011-06-16T09:47:00.000-05:00

This is such a delicious dessert. Especially for those hot summer days. The flavor is right on. I have to warn you that this recipe has to be made in advance since it needs to freeze for at least 8 hours. If you do not have the time for it, you may just need to bake the filling until it sets and let it chill in the fridge.

Ingredients:

- For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

- For the filling:

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

- For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions:

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for at least 8 hours or overnight.

Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa Family Style"

Roasted Summer Vegetables

2011-06-13T22:51:00.000-05:00

Summer is almost here but somehow we are able to enjoy these gorgeous produces a few weeks in advance. They are not only yummy but also healthy. One way we have learned to maximize their flavors is through the roasting process. It caramelizes the natural sugars bringing a sweeter and more complex taste.

Ingredients:

2 zucchinis (sliced thick)
2 yellow squash (sliced thick)
1 big red onion (cut into wedges or big chunks)
1 cup cherry tomatoes
3 garlic cloves (minced)
Salt & fresh ground pepper
Olive oil
Splash of balsamic vinegar (optional)

Directions:

Put all the veggies in a pan big enough to cook them in a single layer. Season with salt and fresh ground pepper to taste. Drizzle generously with olive oil and finally give them a splash of balsamic vinegar (1/2 Tbsp or so). Stir them up and bake at 400ºF for 20 minutes. Serve.

Pesto Butter Potato Salad

2011-06-12T09:47:00.005-05:00

This is a delicious side dish for your favorite protein. It is full of flavor and very easy to make too.

Ingredients:

2 lbs. baby red potatoes
2 Tbsp unsalted butter
1 Tbsp fresh basil leaves, stems removed
1 Tbsp fresh parsley leaves, stems removed
1 very small garlic clove
1 tsp fresh lemon juice
1 - 1 1/2 Tbsp olive oil
freshly ground pepper, to taste
1 Tbsp grated Parmigiano-Reggiano cheese

Directions:

In large stockpot, add potatoes to boiling water and cook until fork tender, about 20 minutes. Drain and let cool slightly.

Meanwhile, in bowl of mini food processor, add remaining ingredients and blend until smooth. Carefully halve, or quarter if larger, potatoes and place into large bowl.

Add pesto butter mixture and gently toss to combine, being careful not to break up the potatoes. Serve immediately.

Source: Recipe Courtesy of "Good Things Catered"

White & Dark Chocolate Peppermint Bark

2011-06-06T09:55:00.000-05:00

This is a Christmas treat that we love. It is so addictive that I have to hide it from our little guys, so every time I make it I save some for us and give away the rest!

Ingredients:

1 lb. Semi Sweet Chocolate
1 lb. white chocolate
1 box of candy canes, smashed

Directions:

Line a baking sheet with parchment paper. Melt the dark chocolate in a double boiler. Once smooth, pour it over the baking sheet and smooth it in a thin layer with a spatula. Put on the fridge for 10 minutes to solidify.

While the dark chocolate is cooling, melt the white chocolate.

Bring the baking sheet out and pour the white chocolate on top of the dark layer and smooth it gently. Sprinkle the candy on top in a single layer. Put on the fridge to harden it for a couple hours. Once ready, break into pieces and enjoy!

Note: Consider yourself warned. It is addictive!

Beef Vegetable Soup

2011-06-05T09:38:00.001-05:00

This is a very easy to make soup. You simply toss a bunch of stuff in your crock pot or dutch oven and cook it slowly for a few hours. The result is a delicious, comforting and hearty soup for those cold and rainy days.

Ingredients:

1 lb. browned ground beef (ground beef cooked in a pan and drained its fat)
1 tall can V-8 juice
1 large can diced tomatoes (2 cups)
1 can of water (use the empty one from the tomatoes)
2 Tbspn. dried onion soup mix
1 Tbspn. Mc Cormick Chile Mix
1 large potato diced
1 yellow squash diced
1 bag frozen veg. soup mix
lots of shredded red cabbage

Directions:

Combine and cook in large pot for 3 - 4 hours at low heat. (If you use a crock pot cook it on low for 4 hours)

Substitutions: As some of these ingredients are hard / impossible to find in Chile, here are a few tips to substitute them.

- 1 Can V-8 (I know they sell this in Chile but can get a little bit pricey. You can substitute with plain tomato juice.)

- Onion Soup Mix (use onion and garlic powder plus pepper)

- Chili mix (use chili powder. if you cannot find it, you can make you own mix using this link)

- Frozen Veg soup mix (use any kind of frozen vegetables mix you like)

Source: Recipe Courtesy of "Carol Ann Shull"

Peach Smoothie

2011-06-03T09:30:00.000-05:00

This is a classic in our house. We love smoothies, especially when is as hot as this Spring is! Can you believe we had 97ºF/36ºC and it is only June?!?!?!

If you want a refreshing and tasty treat, here is a great recipe for you to try!

Ingredients:

1 cup frozen peaches (You can use fresh but you'll need to add ice cubes to the mix)
1 cup plain yogurt
2 Tbspn. of honey
a splash of milk

Directions:

Put all the ingredients in a blender and process until smooth and liquified. Serve and enjoy!

(*) You can use any kind of fruits. (Mixed berries, mango-pineapple, peach-blueberry, etc)

White Chocolate & Peppermint Biscotti

2011-06-02T09:33:00.001-05:00

Another "friend" for your coffee time! I made this around Christmas. (I told you I have recipes from last season!) This is a classical flavor combo for the Holidays, though, I would eat it all year around!

Ingredients:

2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions. Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly. Bake until the cookies are light golden brown on top, about 18-20 minutes. Remove the pan from the oven and let cool for 10 minutes on the cookie sheet. Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal. Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up. Bake for 15 minutes more, until the cookies are light golden brown and crisp. (They may seem a bit soft, but will firm as they cool.) Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler. Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper. Sprinkle with extra crushed candy canes while the chocolate is still wet. Let stand at room temperature until the chocolate has set completely. Store in an airtight container.

Source: Recipe Courtesy of "Annie's Eats"

Peanut Butter & Chocolate Biscotti

2011-06-01T08:51:00.000-05:00

Following with the sweet little pleasures, here I have another one, that is the perfect "mate" for a delicious cup of coffee!

Ingredients:

Yields: about 30 cookies

3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
6 tbsp. unsalted butter, at room temperature
¾ cup creamy peanut butter
1 cup sugar
2 tsp. vanilla extract
3 large eggs
1 cup mini chocolate chips (or chopped dark chocolate)
Additional chocolate, for drizzling (optional)

Directions:

Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend. In the bowl of an electric mixer, combine the butter, peanut butter and sugar. Beat on medium-high speed until fluffy and smooth, 1-2 minutes. Blend in the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed between additions. With the mixer on low speed, blend in the dry ingredients just until incorporated. Stir in the chocolate chips or chocolate chunks until evenly distributed.

Divide the dough in half. Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart. Bake for 30 minutes. Remove the pan from the oven while maintaining the oven temperature. Let the logs cool for 10 minutes. Slice the logs diagonally into slices about ½- to ¾-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more. Transfer to a cooling rack and let cool completely. If desired, drizzle cooled biscotti with additional melted chocolate. Let set before serving.

Source: Recipe Courtesy of "Annie's Eats"

Eggnog Macaroons

2011-05-30T09:52:00.000-05:00

This cookies are so delicious that you will make them over and over. There are so many varieties of flavors and fillings that you can mix and match, that makes a great resource to impress your guests!

Ingredients:

- For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)

- For the Eggnog Buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (180gr)(6 ounces) unsalted butter, at room temperature
1/4 teaspoon to 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

Directions:

Prepare the macaroons: In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not over beat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macaroons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

To Prepare the Eggnog Buttercream: Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the cinnamon and nutmeg and mix until fully incorporated.

Assembling the macaroons: Grab one macaroon cookie, pipe or spread some buttercream on the middle. Grab another macaroon cookie and cover the icing simulating a sandwich.

Source: Recipe courtesy of "Tartellete"

Liquid Autumn

2011-05-28T09:49:00.001-05:00

If you're looking for a silky but full of flavor soup on a cold day, this is your kind of recipe. A friend of mine invited me to eat dinner at her place last Fall and I just simply fell in love with the flavors of this soup. I had to try it on my own! So after, checking and searching here and there, I found this recipe:

Ingredients:

¼ lb (1 stick) butter (113gm)
1 cup roughly chopped onion (230gm)
1 cup peeled, cored and roughly chopped Granny Smith apple (230gm)
1 cup peeled and roughly chopped rutabaga (230gm)
1 cup peeled, seeded, and roughly chopped butternut squash (230gm)
1 cup peeled and roughly chopped carrots (230gm)
1 cup peeled and roughly chopped sweet potato (230gm)
1 quart good chicken stock (1 lt) (I totally recommend homemade)
2 cups heavy cream (480ml)
¼ cup maple syrup (60ml)
Salt and cayenne pepper to taste

Directions:

In a large saucepan over medium-high heat, melt the butter. Add the onions, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock, and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh sieve into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt, and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve with a hearty bread.

Source: Recipe Courtesy of Patrick O'Connell's Refined American Cuisine

Fetucinni with Clam Sauce

2011-05-25T08:46:00.000-05:00

This is one of our favorite "cook in a flash" dish to make. It is so delicious and with ingredients that you usually have in your pantry. Hope you like it. Great to serve for a big crowd, too.

Ingredients:

12 oz. linguine pasta (I personally prefer fresh pasta)
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half)
1/2 cup white wine
Salt and pepper
Grated Parmesan, minced fresh parsley leaves, for garnish (optional)

Directions:

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.

Pour 1/3 or the sauce to the drain pasta and toss to coat. Serve into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan and parsley, if desired. Serve immediately.

Source: Adapted - Recipe Courtesy of "Annie's Eats"

Southwest Shredded Chicken 3 Bean Chili

2011-05-23T09:52:00.000-05:00

This is a very comforting dish for those cold and rainy days. It is very easy to make and actually you can make it the day before and the flavors will marry even better!

(I have to apologize for the poor quality of my picture. I'll re do it once I make this dish again, I promise!!!)

Ingredients:

4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth (I use homemade)
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can Canelli beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper

Directions:

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. Garnish with sour cream, cheese, scallions, etc.

Source: Recipe Courtesy of "Picky Palate"

Chocolate Candy Cane Cake

2011-05-21T09:59:00.001-05:00

I have several recipes from the end of Fall / beginning of Winter that I wasn't able to post by then, hopefully you won't mind to get those in the coming days. Thankfully, the soups, chowders and warm dishes are in season for my friends in Chile!

The recipe I want to share today, it is a very common flavor around Christmas. The flavor combo "Mint + Chocolate" goes extremely well, and you see it in lots of food items, drinks included. I made this cake for an end of the year's party. Hope you enjoy it!

Chocolate Candy Cane Cake

Ingredients:

- For the cake:

½ cup Dutch-processed cocoa powder, plus extra for dusting pans
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1¼ cups boiling water
4 oz. unsweetened chocolate, finely chopped
1 tsp. espresso powder
10 tbsp. unsalted butter, softened
1½ cups packed light brown sugar
3 large eggs
½ cup sour cream, room temperature
1 tsp. vanilla extract

- For the filling, frosting and garnish:

8 oz. white chocolate, finely chopped
1 lb. unsalted butter, softened
1 cup confectioners' sugar
1/8 tsp. salt
4 tbsp. heavy cream
2 tsp. vanilla extract
1¾ finely ground peppermint candies, plus extra whole candies for garnish

*I made three 9-inch cake layers, and increased the amount of cake batter by 50%. I made the regular amount of filling and frosting called for in the recipe, and it was just enough. (as suggested by recipe's source)

Directions:

To make the cake: Preheat the oven to 350° F. Grease the edges of three 8-inch round cake pans. (If you decided to increase the cake butter by 50%, you need to grease three 9-inch round cake pans instead). Dust with cocoa powder and tap out the excess. Line the bottom of each pan with parchment or wax paper. Whisk together the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, cocoa powder and espresso powder together until smooth.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-6 minutes. Beat in eggs one at a time, scraping down the bowl between additions. Beat in the sour cream and vanilla and mix until incorporated. Reduce the mixer speed to low and mix in the dry ingredients in three additions alternately with the chocolate mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated.

Divide the batter evenly into the prepared pans, and smooth the tops with a spatula. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating the pans halfway through baking. Cool the cakes in the pans for about 10 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper. Turn the cakes right side up and allow to cool completely.

To prepare the filling and frosting: Melt the white chocolate in the top of a double boiler until smooth. Set aside and let cool until no longer warm to the touch. In the meantime, beat the butter on medium-high speed in the bowl of an electric mixer about 30 seconds. Add confectioners' sugar and salt, and beat at medium-low speed, scraping down the bowl once, about 1 minute. Add the cream and vanilla and beat on medium speed just until incorporated, about 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl as needed. Transfer half of the mixture to a separate bowl and stir in the cooled white chocolate until smooth. Add ¾ cup of the ground peppermint candies to the remaining frosting.

To assemble the cake: Place one cake layer on a cardboard cake round or cake platter. Spread half of the peppermint frosting over the cake. Top with another cake layer and spread evenly with the remaining peppermint frosting. Top with the final cake layer. Reserve ½ to ¾ cup of the white chocolate frosting in a pastry bag. Frost the top and sides of the cake with the remaining white chocolate frosting. Coat the top and sides of the cake with the remaining crushed peppermints. Use the reserved white chocolate frosting to pipe a decorative border around the bottom edge of the cake, as well as decorative swirls on top. Garnish with reserved whole peppermints as desired.

Source: Recipe courtesy of "Annie's Eats"

New England Clam Chowder

2011-05-18T21:29:00.000-05:00

This is one of our favorite chowders. The clams just add so much richness and flavor to the chowder that you will fall in love with this dish (only if you love shellfish). It's great and hearty on a rainy or cold day. Give it a try. You won't regret it :)

Ingredients:

5 pounds small quahogs or large Cherrystone clams, scrubbed and rinsed, open clams discarded
3 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons unsalted butter
1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise (1 1/4 to 1 1/2 cups)
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon minced garlic
3 sprigs fresh thyme
1 bay leaves
1 pounds potatoes, peeled and cut into 1/2-inch cubes
1 cups heavy cream
1/4 teaspoon freshly ground black pepper
3/4 teaspoons salt, or to taste
3 tablespoons cold unsalted butter, cut into half-tablespoon pieces
2 Tbspn. finely chopped fresh parsley
2 Tbspn. finely chopped fresh chives or green onions

Directions:

In a large stockpot bring 1 1/2 cups of water to a boil. Add the clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of the clams), or until most of the clams are open.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 4 cups of clam broth. If not, add enough water to bring the volume up to 4 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.

Cook the bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 1 tablespoon. Add the 2 tablespoons butter, leeks, onions, and celery and cook until softened, about 5 minutes. Add the garlic, thyme, and bay leaves and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth and bring to a boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender, about 30 minutes. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.). Remove from the heat, Discard the thyme stems and bay leaves, stir in the clams and cream, and season with the pepper and the salt to taste.

Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot; garnish each bowl with a pat of butter and some parsley and chives.

Source: Recipe Courtesy of Emeril Laggase - "Emerils Potluck" (Slightly Adapted)

Salted Caramel Popcorn

2011-05-17T14:21:00.000-05:00

The perfect snack to share watching an awesome movie!

Ingredients:

2 Tbspn. canola oil
3/4 cup popcorn kernels
2 cups sugar
1 1/4 teaspoons sea salt

Directions:

Spray 2 large, rimmed baking sheets with nonstick cooking spray. Heat the oil in a large heavy pot over medium-high heat until it is hot but not smoking. Add the popcorn kernels and cover the pot. Using pot holders, shake the pot constantly over the heat as the kernels pop, about 5 minutes, or until the kernels stop popping. Immediately spread the popcorn out on the prepared baking sheets.

Stir the sugar, salt, and 1/4 cup water in a small heavy saucepan over low heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush. Increase the heat and boil without stirring, occasionally brushing down the sides and swirling the pan, until the syrup is a deep amber color, about 8 minutes.

Working quickly, drizzle the hot caramel over the popcorn and toss with 2 wooden spoons to coat the popcorn lightly. Be careful not to get hot caramel on your skin! Allow the caramel corn to cool slightly.

Enjoy!

Source: Recipe Courtesy of Curtis Stone - "Relaxed cooking with CS"

Stuffed Roasted Bell Peppers

2011-05-16T10:03:00.001-05:00

All the sudden I found 4 bell peppers in my fridge and I had to come up with a dish idea since I just didn't want to freeze them and use them as condiment for other meals. So, I talked to my mom on the phone, and after she gave me a few ideas, I came up with this recipe. My husband absolutely loved them!

Ingredients:

4 bell peppers (red, yellow or green)
1 small onion, chopped
1 large garlic clove, minced
1 stick of celery, diced
1 small carrot, grated
2 Roma tomatoes, washed, seeded and small diced
1/2 lb. ground beef
1 bundle of fresh herbs (parsley, oregano, thyme and a couple basil leaves)
1/2 cup grated Parmesan cheese
1 cup cooked white rice
1/2 cup Shredded cheese (I used sharp cheddar and Monterrey Jack)
1 Tbsp. Olive Oil
Salt and Pepper

Directions:

Preheat your oven to 375ºF.

Wash the bell peppers, dry them well. Cut the top and with your hands get rid off all the cartilages and seeds. Set aside.

In a big pan, heat the olive oil and add the onions, garlic, celery and carrots. Saute them for 5 minutes, then add the ground beef and cook until is brown. Add the herbs (finely chopped). Cook for five more minutes. Season with salt and fresh ground pepper.

Pour the mix on a big bowl and let it cool off a little. Then, add the rice and tomatoes and Parmesan cheese. Mix well and start filling the bell peppers.

Finally, sprinkle the grated cheese on top and put the bell peppers inside of a square pan. Add about 1/4' (half centimeter) of hot water to the pan and bake for 40 minutes.

(*) If you like the peppers really soft, you may need to cover them with aluminum foil and bake them an extra 20 minutes or so.

Serve with a salad (if using as a main dish), or simply use it to complement a delicious protein.

Strawberry - Spinach Crunch Salad

2011-05-13T10:06:00.000-05:00

This recipe has become one of our favorite salads for special occasions. It is very simple to make and you can actually have the "crunchy part" made ahead as well as the salad dressing and simply assemble the salad right before serving.

Ingredients:

- For the Salad:

1 box of organic baby spinach
1 c sliced almonds
1 c sunflower seeds
1 package ramen noodles, raw and crushed
1/2 stick butter
4 to 6 strawberries, washed and sliced.

- For the Salad Dressing:

1 cup vegetable or canola oil
1/2 cup red vinegar
1/3 cup honey
2 Tablespoon soy sauce.

Directions:

Melt butter in skillet. Add almonds and ramen noodles. Cook and stir constantly until they are brown. Drain on a paper towel.

Add sunflower seeds to nut mixture. (You'll have enough mix to make at least 3 salads, so use as much as you need and keep the rest in a sealed container)

While the above is cooling, spread the spinach in a big salad bowl or platter. Add about 1/3 of the nuts mix and the sliced strawberries. Right before serving, drizzle dressing to taste.

To make dressing: The best way to mix this is in an air tight container and shake. (I keep mine refrigerated, so next time I need it I simply put it under running hot water to make the oil smooth again)

If you want to "turn the volume up" of this salad, sprinkle some chopped pistachios on top ;-)

Source: Adapted from recipe courtesy of Mendi Walden.

Chicken Picatta

2011-05-10T09:43:00.001-05:00

My family loves chicken, so I am always looking for new recipes using this kind of protein. When I saw this one, I totally knew it would be a winner!

Ingredients:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa" - 2007

Happy Mother's Day 2011!!!! / Feliz Dia de las Madres 2011

2011-05-07T11:16:00.005-05:00

A few chilean bloggers decided to get together and post a special recipe from our own mothers to celebrate their day. It brought so many sweet memories of my mom, especially now that I am 5,000 miles away from her.

The recipe I wanted to share today in her honor is one of my favorite dishes. "Ceviche de Corvina" Unfortunately I cannot get corvina in here, but I adapted her recipe using Tilapia.

Ceviche is a typical appetizer dish in central Chile (Valparaiso). It is made with fresh fish, shredded or finely chopped, with onions, spices, herbs and lots and lots of lemon juice. It makes my mouth water just to think about it! So, here we go:

Ingredients:

4 Tilapia fillets
1 big onion, finely diced
5 big garlic cloves, minced (I used my microplane zester grater)
1 hand full of parsley leaves, finely chopped
1 hand full of cilantro leaves, finely chopped
Kosher Salt and Fresh ground pepper to taste
4 oregano leaves, finely chopped
1/2 tspn. of ground cumin
1 cup of fresh lemon juice
2 Tbspn. vinegar
2 Tbspn. olive oil

Directions:

Rinse the fish and either shredded with a fork or dice it very finely (I think it is easier to dice it) and set aside in a glass bowl.

Chop the onions, cilantro and parsley leaves, garlic and set aside.

Once your ingredients are ready, start assembling the dish. Add salt, pepper and condiments to the fish (cumin, oregano leaves, vinegar, olive oil and lemon juice). Stir well and let it rest for 30 minutes. Add the onions, garlic, parsley and cilantro. Mix well and let it chill for a couple hours.

Serve with toasted bread slices or crackers.

Enjoy!

For other delicious flavors and recipes made by our mothers, please check these blog entries:

Cuisine with Chilean flavor

Dejame cocinarte

El punto del caramelo

En guete

En mi cocina hoy

Espacio Culinario

La Brujita de Jengibre

Lemon - Basil Potatoes

2011-05-06T09:42:00.000-05:00

This is a delicious side dish. Goes really well with grilled chicken, beef or pork. I liked the idea of cooking the potatoes with chicken stock. It made them really flavorful.

Ingredients:

16 baby new potatoes, halved
2 cups low-sodium chicken stock (Homemade is even better!)
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves

Directions:

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil. Re-season if necessary.

Source: Recipe Courtesy of Giada de Laurentis - Everyday Italian

Lobster Corn Chowder

2011-05-04T09:47:00.000-05:00

We love chowders in our family. I think because they are chunky and full of delicious veggies. This one is kind of fancy, but tasty! I have to be honest. It takes a while to get to the finish dish, but it is totally worth it. It is a great dish for dinner guests. It yields a lot!

Ingredients:

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn

- For the stock:

6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine

- For the soup:

1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Directions:

Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.

For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)

Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

Source: Recipe Courtesy of Ina Garten - "Back to Basics"

Tornadoes hitting Alabama

2011-05-02T09:28:00.005-05:00

Dear friends,

This post is not food related. But, I have to share it. The afternoon / early evening of last Wednesday, several violent tornadoes hit our State. Our family is fine, but thousands of others are not. Please pray for our city. So many children, lost their parents, houses completely swept away from their foundations. Here are a few pictures and videos, that really do not make justice to the whole pain, devastation and suffering that many folks are going through...

Cream Cheese Pastries

2011-04-27T09:45:00.001-05:00

My husband asks me very often to make these goodies. They are rich and light at the same time. Served with a nice smooth coffee is totally a winner!

Ingredients:

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Source: Recipe Courtesy of Ina Garten - "Barefoot Contessa at Home"

Goat Cheese - Tomato Tart

2011-04-26T09:51:00.000-05:00

This is a very delicious and easy to make tart. I like it especially when I have my friends over for lunch. The individual tarts look just darling!

Ingredients:

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
8 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
8 ounces garlic-and-herb goat cheese (recommended: Montrachet)
2 large tomatoes, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Cut 4 squares from each sheet of puff pastry. Place the pastry squares on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry square. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each one, staying inside the scored border.

Equally divide the onion mixture on each piece of pastry, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart (or two small ones). Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Source: Recipe Courtesy of Ina Garten - "Back to Basics" (Slightly adapted)

Happy Easter!!!

2011-04-22T12:15:00.000-05:00

Corn Chowder

2011-04-18T13:17:00.000-05:00

I've seen the first corns showing up and I thought about this recipe that we love. For those kind of chili nights, this is a great option!

Ingredients:

4 cups of fresh corn kernels
1 Tbspn. Olive Oil
1/2 pound good bacon, diced
2 cups cubed Yukon Gold Potatoes (I love the mini ones)
1 1/2 cup chopped sweet onion
2 cups diced celery
Salt & Pepper to taste
1 quart chicken stock (homemade preferably)
1/4 dry white wine
1/4 cup heavy whip cream

Directions:

Cut the corn kernels from the cobs and set aside. (You can totally make it with frozen corn if you want)

In a big pot (dutch oven), heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove from the pot and reserve. Add the potatoes, onions, celery, corn kernels, salt and pepper and saute for about 5 minutes. Add the chicken stock. Simmer over low heat for 15 to 20 minutes, until the potatoes are tender. If it looks too thick, you can add some extra chicken stock/water. Add the wine, heavy cream and check for seasoning.

* If you want a creamier consistency you can transfer 1/3 of the chowder to a blender/food processor and make it into a paste. Transfer back to the pot with the rest of the chowder and let it simmer for 5 minutes more.

Serve with the bacon on top.

Chilean Cuisine National Day Celebration

2011-04-15T11:42:00.007-05:00

Today is our Chilean Cuisine National Day. It started a few years ago, and people gathered in the different places to taste and enjoy the fruit of our soil/ocean. As a celebration, several blogger friends have agreed to post one dish that would represent our food. Being so many miles away from my country, it makes me long for those unique flavors that I grew up with. Seafood was one of them. Lots of flavors, textures, smells that cannot be replaced when you are not home.

The recipe I want to share with you today, came from one of my friends. Her name is Angelica Bertin from "Cocina Chilena". This dish is divine. It's called "Curanto en olla". Basically is a bunch of shellfish, poultry, pork, sausages, potatoes cooked all together with wine in a sealed pot. Again, if you love seafood... you will totally love this dish! Enjoy!!

Ingredients:

5 lb. shellfish (mussels, clams, any kind that comes with shell)
4 pieces of chicken (dark meat has more flavor)
4 Whole Red or Golden Potatoes
4 pieces of smoked pork ribs (I used regular back ribs)
2 large pieces of sausage or 4 medium ones (I used smoked sausage)
500 cc white wine (I used Chardonnay)
1 sweet onion cut in 8 wedges
2 garlic cloves (smashed)
1 small green bell pepper
1 wet kitchen towel (not dripping)

Directions:

Wash and clean up the shellfish. In a large deep pot start adding the ingredients following this order:

Start by putting a layer of the vegetables (onions, bell pepper and garlic). Then, add half of the shellfish. Top the seafood with the sausages. Layer the ribs on top and lastly the chicken. Finish it by adding the potatoes and the rest of the seafood. Drizzle the wine all over the pot and seal it with the kitchen towel. Put the lead on and cook at medium low heat for about 45 minutes. Since my pot was filled up to the top and I have an electric stove, I had to cook my Curanto for about 1 hour and 15 minutes instead (to make sure that the meats were all cooked through). Uncover and start plating.

Source: Recipe Courtesy of Angelica Bertin from "Cocina Chilena" (Adapted)

Classic Caesar Salad

2011-04-12T15:03:00.000-05:00

This is one of our favorite salads. We love the dressing, though I have to warn you that it is the real deal with anchovies and raw egg included. Still, we love it!!

Ingredients:

- For the dressing:

1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy fillets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan

- For the croutons:

2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, cubed into finger sized pieces
6 tablespoons finely grated Parmesan

- For the salad:

2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts, cut into ribbons
Freshly ground pepper

Directions:

For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups. (You will need about 3/4 cup for one salad)

For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread cubes and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

Assembling the salad: Put the whole romaine ribbons in a big bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle some shaved Parmesan over all and sprinkle some fresh ground pepper. Serve.

Source: Recipe Courtesy of Michael Chiarello (Adapted)

Asian Chicken and Broccoli

2011-04-09T10:12:00.001-05:00

This is a very easy weeknight meal. And yes, a great way to sneak out some veggies for the little ones too!

Ingredients:

1 pound chicken breast (about 2 breasts), cubed
3 scallions, thinly sliced on an angle (on the bias)
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
1 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
1/3 cup water
3 tablespoons vegetable oil
2 heads of broccoli, cut into florets
a pinch of chili flakes
1 tablespoon Hoisin sauce
1 splash of Rice wine vinegar
Toasted sesame seeds, for garnish (optional)

Directions:

In a medium bowl, toss the chicken with the scallion, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets, and stir-fry for 30 seconds. Add the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the Hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you needed and add the splash of rice wine vinegar. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Source: Recipe Adapted from Food Network Kitchens

Chocoflan

2011-04-06T09:35:00.006-05:00

For the longest time I wanted to try this recipe. I am so glad I did! It is so delicious!!! and it is absolutely gorgeous when you transfer it from the pan to the platter. I would recommend to eat it at room temperature. If you have left overs, you need to refrigerate it because of the dairy of the flan, but before serving, let it get to room temperature. The texture of the cake really changes if not.

Ingredients:

- For the Pan:
12-cup capacity Bundt pan
Softened butter, to coat pan
1/4 cup cajeta, Dulce de Leche or caramel sauce

- For the cake:

10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

- For the flan:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract

- For garnish:

1/4 cup cajeta, Dulce de Leche or caramel sauce
1/4 cup chopped pecan (optional)

Directions:

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted.

Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

Cajeta is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as Dulce de Leche or Manjar and it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.

Source: Recipe Courtesy of "Marcela Valladolid"@ Food Network.

Guacamole Salad

2011-04-04T10:39:00.000-05:00

This is one of the perfect side dishes for Enchiladas or any other Mexican dish.It is very light and fresh. Usually it is served with no dressing. I personally love to add some fresh salsa on top!

Ingredients:

1 head of iceberg lettuce, washed, drained and cut into ribbons
2 ripe avocados, peeled, seeded and smashed (you can add a few drops of lemon juice so they won't turn dark)
2 or 3 Roma tomatoes, peeled, seeded and chopped
Sour cream
Fresh cilantro leaves

Directions:

In a large platter or individual plates, put the lettuce ribbons as a base for your salad. Add the mashed avocado layer smoothly and top with the chopped tomatoes. Continue by adding the sour cream (in this case I used a small ice cream scooper) and finally sprinkle the cilantro leaves. Enjoy!

Wedding Italian Soup

2011-04-03T09:46:00.001-05:00

I have to apologize for the quality of the picture, but I didn't get a chance to make more! This recipe is very hearty and delicious and very simple to make. You can even get the prep work done the night before and then just assemble everything at once!

Ingredients:

- For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano (I only had Parmesano Reggiano)
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

- For the soup:

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as Tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions:

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Source: Recipe Courtesy of Ina Garten - "Back to Basics"

Peppermint Cream Puff Ring

2011-04-02T01:01:00.003-05:00

This is a delicious pasty recipe. The peppermint flavor added to the whipped cream makes it simply perfect. I highly recommend this recipe if you want to wow your guests!

Ingredients:

For the Pastry:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs

For the Peppermint cream:
1 1/3 cups (or more) heavy whipping cream
40 fresh mint leaves
1/2 cup chilled crème fraîche or sour cream
6 tablespoons sugar, divided
1/4 teaspoon peppermint extract (optional)

For the Glaze:
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon whipping cream
2 teaspoons light corn syrup
3 tablespoons sliced almonds, toasted (I only had pecans at the time, so I substituted the almonds by them)

Directions:

For pastry:
Position rack in center of oven and preheat to 425°F. Using 8-inch round cake pan bottom as guide, draw 8-inch circle on piece of parchment paper; turn paper over and place on baking sheet. Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat. Add flour all at once; mix in with wooden spoon. Reduce heat to medium-low.

Stir constantly and vigorously until dough comes together in smooth mass. Continue cooking until dough pulls away from sides of pan, stirring constantly, about 2 minutes. Transfer hot dough to heavy-duty electric mixer fitted with paddle attachment. Add 3 eggs, 1 at a time, and beat until each egg is fully incorporated before adding next. Whisk remaining egg in small bowl to blend; very gradually add enough egg to form thick, shiny, and silky dough.

Spoon warm dough into pastry bag fitted with 3/4-inch-wide plain piping tip. Pipe 1-inch-thick ring of dough along outline of circle on parchment. Pipe second ring of dough inside first ring, just touching first. Pipe third ring of dough on top of circle where first and second rings of dough meet.

Bake dough ring 15 minutes. Reduce oven temperature to 375°F and bake until ring is puffed, brown, and firm, about 20 minutes. Turn off oven; leave ring in oven 5 minutes. Using serrated knife, cut off top of pastry ring in 1 piece. Cool both top and base pieces completely. Using fingers, gently remove any soft dough from inside of base and discard. (Can be made 6 hours ahead; let stand at room temperature.)

For peppermint cream:
Bring 1 1/3 cups heavy cream and 40 mint leaves to boil in medium saucepan. Remove from heat. Cover and let steep 1 hour, then refrigerate until cold, about 3 hours. Strain cream into measuring cup; add enough additional chilled whipping cream to measure 1 1/3 cups.

Using electric mixer, beat crème fraîche and 2 tablespoons sugar in medium bowl until thick. Using electric mixer, beat mint cream and remaining 4 tablespoons sugar in large bowl to firm peaks. Fold crème fraîche mixture into mint mixture. Mix in peppermint extract if stronger mint flavor is desired.

Carefully place base of pastry ring on platter. Spoon mint cream into large pastry bag fitted with large star tip. Pipe large rosettes into hollowed-out base. Pipe second row of rosettes atop first row. Gently place pastry top on mint cream. Refrigerate while making glaze.

For glaze:
Stir chocolate, cream, and corn syrup in small bowl set over simmering water until melted and smooth. Using small icing spatula, spread glaze over top of pastry. Sprinkle nuts over glaze. (Can be made 6 hours ahead. Keep refrigerated.) Garnish with additional mint leaves.

Source: "Adapted from 'Baking from my home to yours' - By Dorie Greenspan"

Chicken Enchiladas

2011-03-28T16:23:00.003-05:00

Hola a todos!!! Hello, everybody!!

I've been gone for so long. I am so sorry!!!!! Life some times gets really crazy, with two adorable but busy toddlers --especially if they are 11-months-apart! But it is all my fault, no excuses!!! Can you please give me another chance?!?!? pretty, please?!?!?

I'll try to keep this blog rolling with non unannounced sabbaticals, so you don't have to wonder if I am still breathing or if I have stopped cooking :D. I think I can commit to post one recipe a week for sure, so you can start checking this blog whenever you have a chance!

Today's recipe is so delicious!!! I've made this meal in several occasions, especially when we have guests. It is easy, delicious and budget friendly... what else can you ask for?!?!, so here we go:

Chicken Enchiladas

Ingredients:

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded Monterrey Jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray

Directions:

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13" baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

Source: Recipe Courtesy of "Annie's Eats"

Omelet for two... but actually it can feed 4!

2010-10-07T09:16:00.003-05:00

Hey friends! I am so sorry I've been gone so long! Life and its own challenges sometimes make me take a break on my blog without even planning on it!

The last weekend my husband's family came to visit us. The weather is getting cooler and cooler, so I wanted to make them a comforting breakfast. This is how I came up with this recipe from one of my favorite chefs... Ina Garten.

The original recipe says that is an omelet for two. I guess we were a little bit more conservative on our portions and this whole thing fed 4 adults and two little ones. Though we serve it with a side of fresh fruit. So, I guess if you serve it on its own, it can totally warm up the heart (and appetite) of two!

Ingredients:

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
1 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions:

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Source: Recipe courtesy of "Barefoot Contessa at Home", by Ina Garten

Tres Leches Cupcakes

2010-09-13T09:19:00.003-05:00

This is a delicious and simply recipe to wow your crowds!

Ingredients:

6 large eggs, separated, room temperature
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup all-purpose flour, sifted
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk (1 1/2 cups)
3/4 cup heavy cream
2 cups heavy cream
1/4 cup confectioner's sugar sifted
Ground cinnamon, for dusting

Directions:

1. Preheat oven to 325ºF. Line standard muffin tins with paper-lined foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar; whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.

2. Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven. Immediately poke holes in tops of cupcakes with a skewer.

3. Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving).

4. Whisk heavy cream until soft peaks form. Add confectioner's sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

5. To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.

Source: Martha Stewart's Cupcakes

How to freeze corn

2010-09-01T11:11:00.002-05:00

This summer I've been very interested in freezer fresh organic fruits and vegetables for our winter use. After checking several websites, I decided that this approach gets the best flavor of our produces after they are frozen. If you want to freeze some corn, here are some tips that may help you to do it!

Ingredients and Equipment Needed:

6 fresh corn on the cob
1 Large pot of boiling water
1 Large pot of iced water
Vacuum food sealer, 1 quart plastic containers for frozen food or "Ziploc" type freezer bags
1 sharp knife
1 set of tongs

Directions:

1. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.

2. Get the pot filled ¾ full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil. Next, get the other pot or big bowl filled with ice and cold water. You may need to buy a bag or two of ice if you are planning to do more than a dozen ears of corn.

3. Begin counting the blanching time as soon as you place the corn in the boiling water. Cover the kettle and boil at a high temperature for 4 minutes. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Blanching time varies depending on the type of frozen corn you are making: cut-whole kernel,cream style or corn-on-the-cob: between 4 to 6 minutes.

4. After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For
instance, if you blanch sweet corn for 4 minutes, then cool in ice water for 4 minutes.

5. Cut kernels from cob about 2/3 the depth of the kernels. I hold the ear by the
small end, and slide the knife down the ear.

6. Bag the corn. You can use a vacuum food sealer to prevent freeze burn. Otherwise, make sure you get all the air out of your bags or plastic containers. Label your packages and freeze immediately.

Strawberry Cheesecake

2010-08-19T11:20:00.007-05:00

I made this delicious cheesecake for my niece. She got baptized and requested a strawberry cheesecake as dessert. I checked several recipes and ended up with this amazing one. Strawberries + chocolate = always a great combo!

Ingredients:

- For the strawberry puree:
10 oz. frozen organic strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

- For the graham cracker crust:
2 cups graham crackers crumbs
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

- For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

- For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:

To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.

*(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the crust, preheat the oven to 400˚F. Place the cracker crumbs, sugar and salt in the bowl of a food processor. Pulse until the everything is well mixed. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F.

To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl
as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust.

Place the springform in a larger pan with a water bath. Bake for 55 minutes. Remove the cheesecake from the oven but maintain the oven temperature.

To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap).

Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Source: Adapted from Recipe Courtesy of "Annie's Eats"

Banana Caramel with Vanilla Swiss Meringue Buttercream Cupcakes

2010-08-12T08:45:00.005-05:00

This is a delicious way to use your ripped bananas. The vanilla Swiss Meringue Buttercream is absolutely out of this world!

Ingredients:

- For the Cupcakes:
3 cups sifted cake flour
1 1/2 tspn. baking soda
3/4 tspn. baking powder
3/4 tspn. salt
1 tspn. ground cinnamon
6 ounces (1 1/2 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
3 large eggs
4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
3/4 cup buttermilk
1/2 tspn. pure vanilla extract
1 cup chopped pecans

- For the Swiss Vanilla Meringue Buttercream
12 ounces (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 tspn. pure vanilla extract

- For the caramel
1 cup plus 2 Tbspn. sugar
1/4 cup water
1/4 cup heavy cream
1 Tbspn. light corn syrup

Directions:

To prepare the cupcakes. Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. In the meantime, cream the butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating after each addition.

Reduce speed to low. Mix the bananas, buttermilk and vanilla (as wet ingredients) in a measuring cup. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Stir pecans into batter. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins for five minutes, then transfer to wire racks.

To prepare the caramel. Bring 1/2 cup plus 2 tablespoons of sugar, the corn syrup and water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

To prepare the frosting. Place egg whites and remaining 1/2 cup of sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160ºF on a candy thermometer.

Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment, and beat until smooth, 3 to 5 minutes.

Assembling the cupcakes. Pipe the icing over the cupcakes and drizzle them with the caramel (I put mine inside of a squeezing bottle). Top with sliced bananas as garnish.

Enjoy!

Source: Recipe Adapted from "Marta Stewart's website".

Baked Ziti

2010-08-06T16:30:00.001-05:00

There are so many comforting dishes that involve pasta, but certainly none of them like this one! I suggest you to try this recipe. It is easy, fast and DELICIOUS!!!!!

Ingredients:

1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Directions:

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Source: Recipe Courtesy of "Annie's Eats"

Vanilla Cake, Lemon Curd filling and Vanilla Buttercream Frosting = Delicious!

2010-08-04T12:19:00.007-05:00

I was asked to make dessert for a friend's anniversary last week, and I made this cake. It is simply delicious, even better the next day...

Ingredients:

- For the Cake

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
(I made a three layers cake, so I did a recipe and a half)

- For the Filling:

8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced

- For the Vanilla Buttercream Frosting:

6 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 sticks unsalted butter, cut into chunks and softened
(Makes about 4 cups)

Directions:

Getting ready: Center a rack in the oven to 350 degrees F. Butter two (or 3, if you're making a 3 layers cake) 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make The Cake: Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

To make the Lemon Curd Filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken, this process will take quite some time. Hang in there. It is totally worth it. Once the consistency is thick, remove from heat and allow to cool (It will thicken even more once cooled).

To make the Vanilla Buttercream Frosting: Whip the egg yolks in a large bowl with an electric mixer on medium speed until slightly thickened and pale yellow, 4 to 6 minutes.

Meanwhile, bring the sugar and corn syrup to a boil in a small saucepan over medium heat, stirring occasionally to dissolve the sugar, about 3 minutes.

Without letting the hot sugar mixture cool off, turn the mixer to low and slowly pour the warm sugar syrup into the whipped egg yolks without hitting the side of the bowl or the beaters. Increase the mixer speed to medium-high and whip the mixture until it is light and fluffy and the bowl is no longer warm, 5 to 10 minutes.

Reduce the mixer speed to medium-low and add the vanilla and salt. Gradually add the butter, one piece at a time, until completely incorporated, about 2 minutes. Increase the mixer speed to medium-high and whip the buttercream until smooth and silky, about 2 minutes. (If the mixture looks curdled, wrap a hot, wet towel around the bowl and continue to whip until smooth, 1 to 2 minutes).

Assembling and Decorating the cake: Start by adding like a tablespoon of your frosting on the center of your cake plate. This will prevent your cake of moving while you're working on it.

Place the first layer, cut side down, on the cake plate. (Moist the cake with simple syrup if desired). Pour half of the lemon curd filling and spread it evenly leaving about 3/4 of an inch from the edges. Then, place the next layer on top, cut side down. (Moist with simple syrup if desired). Add and spread the rest of the lemon curd filling. Top with the third layer. At this point, you can smooth the sides if any filling is coming out. If you have a brush, it would help to get rid off any crumbs that you see around the sides or top of the cake.

Spread a thin layer of the frosting all over the cake. I personally start doing the top and then going down the sides. It does not have to be perfect, it is a very thin spread in order to avoid crumbs to the final coat. Once you are done with this part, chill the cake until you touch the frosting on top and leaves a little mark.

Once the cake is ready, give the final coat of frosting and decorate as desired.

Sources:
- Perfect Party Cake - Recipe Courtesy of Dorie Greenspan.
- Lemon Curd Filling - Recipe Courtesy of Paula Deen.
- Vanilla Buttercream Frosting - Recipe Courtesy of The America's Test Kitchen Family Baking Book.

Cookies and Cream Cupcakes

2010-07-29T10:15:00.000-05:00

Following my cupcakes summer fun, here I share with you ones that you will love! Not only because they are fun to make but also because they are delicious! Seriously, who doesn't enjoy cookies and cream flavor with an oreo on top?!?! Hope you try it, you won't regret it!

Ingredients:

- For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

- For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream

- For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:

Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Source: Recipe Courtesy of "Annie's Eats"

Chocolate Kahlua Cupcakes

2010-07-28T10:16:00.002-05:00

Cupcakes have become an addiction to make! They are so much fun! A long time ago, I made these delicious ones for a friend. Hope you enjoy the richness and lovely coffee flavor of them!

Ingredients:

- For the cupcakes:
¾ cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract

- For brushing the cupcakes:
Kahlua liqueur

- For the frosting:
12 tbsp. unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
7-8 tbsp. Kahlua liqueur
2 tbsp. heavy cream

Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm. Allow to cool completely.

To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners' sugar until incorporated. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.

Source: Recipe Courtesy of "Annie's Eats"

Triple Chocolate Cupcakes

2010-07-21T10:00:00.004-05:00

This beauties will blow your mind! They are out of this world!!!! I have a friend that just had her little baby and I was looking for a special treat for her and OF COURSE, I went to my favorite food blog "annie's eats" and after browsing all her cupcakes, many of them I have already made, but some how I was driven by this chocolate seduction... let me tell ya, I wasn't disappointed, actually I feel like I was rewarded!

Ingredients:
Yield: about 32 cupcakes

- For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

- For the ganache filling:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature

- For the frosting:
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
6 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream

- For the chocolate curls:
Large block of high-quality semi- or bittersweet chocolate

Directions:

To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife. Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling. Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners' sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.

To make the chocolate curls, warm the block of chocolate just slightly (heat in 5-second intervals in the microwave - be careful not to melt). Use a vegetable peeler to create chocolate curls. Top cupcakes with curls immediately. Reheat chocolate as needed to keep it workable.

As you can tell by the pictures, I wasn't able to conquer the curls, they most likely look like chocolate shavings. It takes a little practice and the right kind of chocolate to get those lovely curls!

Source: Recipe Courtesy of Annie's Eats.

Grilled Peaches, Homemade Vanilla Ice cream and Melted Chocolate

2010-07-16T10:09:00.000-05:00

What a delicious summer dessert and so easy to make, especially when you have company!

Ingredients:

8 fresh peaches, pitted and halved
Vegetable oil
1 batch of Vanilla Ice Cream (homemade is even better!)
4 ounces bittersweet or semi sweet chocolate, melted
1/4 cup chopped walnuts, toasted and chopped

Directions:

Heat grill to high. Brush peaches with oil and grill, cut side down, until golden brown, about 2 minutes. Turn over and continue grilling for 2 minutes. Transfer to a serving plate, scoop the ice cream inside the cavities and drizzle with melted chocolate and toasted walnuts.

Enjoy!

Cantaloupe Sorbet

2010-07-16T09:43:00.004-05:00

My family is not a cantaloupe lover, but my husband is. So, I bought one yesterday, then I asked myself how can we use the rest of this whole thing, and after browsing some recipes, I decided to make it into a sorbet. The result was incredible, my little guys asked for seconds, and I cannot lie, that cantaloupe sorbet was pretty darn good!

So, if you want to give this recipe a try, just get your ingredients and utensils ready... it's pretty easy!!

Ingredients:

3/4 cup granulated sugar
3/4 cup water
1 fresh mint sprig (about 3 to 4 medium leaves)
1 cantaloupe, diced (about 2 1/2 lb.)
1/3 cup fresh squeezed orange juice
1/3 cup fresh squeezed lemon juice
1 Tbspn. corn syrup

Directions:

Place sugar, mint leaves and water in a 1 1/2 quart saucepan. Bring to a boil over medium high heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup - you will have about 1 1/4 cups of simple syrup. You can fill it up with water to get this amount if you ended up having less. Transfer to a bowl and let it cool completely.

Place the melon cubes in a food processor fitted with the metal blade. Pulse to chop, then process until completely pureed -it should yield about 6 cups. Stir in the orange and lemon juice, corn syrup and the simple syrup (without the mint sprig). Process until well combined. Transfer to a bowl and chill for 2 hours or longer.

Pour the mix into an ice cream maker, and let it mix until thickened, about 20 to 25 minutes. The sorbet will have a soft slushy texture, similar to a freshly scooped Italian ice. If you want a firmer consistency, just transfer it to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.

Enjoy!

Source: Adapted from Cuisinart Recipe Booklet

Mini Cupcakes

2010-07-12T12:29:00.004-05:00

I've been baking a lot of cupcakes lately, so I decided to share this wonderful and versatile recipe with all of you. Sometimes you just need to keep it simple, to make it look and taste wonderful. This is a very easy and quick recipe. Just add some here and there and you can end up with amazing creations from it.

Ingredients:

- For the Cupcakes:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract (I substituted for vanilla extract)

- For the Easy Vanilla Buttercream:

2 1/2 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
1/8 tspn. salt
2 tspn. vanilla extract
2 Tbspn. heavy cream

Directions:

Preheat your oven to 350 degrees F. Line your mini muffin pans with the mini cupcakes liners (The recipe makes about 60).

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared pans.

Bake for 15 minutes, or until the cakes are well risen and springy to the tough. Transfer the cupcakes to cooling racks and cool for about 5 minutes, then unmold them and let them cool completely.

In the mean time, start preparing the Buttercream icing.

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: Adapted from "Baking From My home to yours" by Dorie Greenspan (cupcakes)
"Annie's Eats" - Easy Vanilla Buttercream

Gift

2010-07-12T12:19:00.003-05:00

I got this cute witch from my friend Angelica. Thanks so much!!! It took me forever to be back, sorry everybody!!!!!

Here are some blogs that I recommend you guys to go visit:

- Cocina Chilena by Angelica
- La Brujita de Jenjibre by La Brujita
- Cocina de Mercado by Sol
- Cool e Chic Style, confidential by Stefania
- Dulcinea by Claudia
- En mi cocina hoy by Pilar
- Recetas y Condimentos by Annie
- La cocina de Blo by Blo

Amazing recipes (chilean and worldwide flavors)

Roasted Shrimp & Orzo Salad

2010-06-29T10:11:00.004-05:00

This is a perfect dish to make in advance. The flavors get more incorporated and blended when you do it the day before. It is fresh. It's a guilty free pleasure and very easy to make, what else can you ask for?

Really, it is a very summery and easy dish. You should give it a try if you are a shrimp lover. If you don't do seafood, you can totally replace the shrimp by roasted chicken :)

Ingredients:

Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions:

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, mint, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.

If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Source: Recipe Courtesy of Food Network - Barefoot Contessa at Home (Adapted)

Whole Wheat Sandwich Bread

2010-06-23T09:24:00.004-05:00

This bread has won a place in our kitchen. It is very easy to make and very flavorful. It is not the regular whole wheat that you would buy at a store. It is heavier, but better. I promise.

Ingredients:

1 cup warm whole milk (110 degrees)
1/3 cup warm water (110 degrees)
3 Tbsp. unsalted butter, melted and cooled, plus extra for brushing.
3 Tbsp. honey
1/4 cup toasted wheat germ
2 cups bread flour + 1/4 cup extra if needed
1 1/2 cups whole wheat flour
1 envelope instant or rapid-rise yeast (2 1/4 tsp.)
2 tsp. salt

Directions:

1. Whisk the milk, water, butter, and honey together in a large liquid measuring cup.

2. Toast the wheat germ in a dry skillet until fragrant, about 5 minutes,

3. In the bowl of your electric mixer, fitted with the dough hook, combine the flours (bread and whole wheat), toasted wheat germ, yeast and salt. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

4. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

5. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

6. Grease a 9 by 5-inch loaf pan. Turn the dough out onto a lightly floured counter and, gently press into a 9-inch square. Roll the dough into a tight cylinder and pinch the seam closed. Place the loaf seam side down, in the prepared pan. Mist the loaf with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked with a knuckle, 45 to 75 minutes).

7. Adjust an over rack to the lower-middle position and heat the oven to 350 degrees. Brush the loaf lightly with melted butter, then spray lightly with water. Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40 to 50 minutes, rotating the loaf halfway through baking. Cool the loaf in the pan for 15 minutes, then flip out onto a wire rack and let cool to room temperature, about 2 hours before serving.

TO MAKE AHEAD:

In step 5, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes, then continue with step 6.

Source: "The America's Test Kitchen Family Baking Book"

Awards

2010-06-22T15:55:00.003-05:00

A couple days ago I was pleasantly surprised by a cyber/chilean friend. I got these two beautiful gifts from her. She has a wonderful blog (in Spanish), please go visit it, I highly recommend it! So many dishes that remind my childhood and life in my beloved Chile! Thank you, so much Angelica!!! You can visit her blog just clicking in here.

Now, the big challenge! Who do I give these beautiful awards? Lots of you out there read our blogs and get inspired with new flavors, new recipes, new stories, etc. I also want to thank you, my blogger buddies for the effort you put in every post. Sharing your talent with the cyber world!

So, here we go:

- Stefania. I've became her follower a few weeks ago. Even though her blog is in Italian, there is so much to learn!!! (Awesome, awesome pictures too!)

- Pilar. A chilean/cyber friend that I met through the blog and got to meet several of you! She has beautiful and delicious recipes. Her breads are amazing!

- Sol. Her recipes are so delicious and they always look so fresh!

- Annie. She is my hero! I follow her blog for a little bit more than a year. Her recipes are so good!!! Easy to make and look so fancy! She is amazing!

Thanks again, Angelica!!!! Te pasaste!!

Mac and Cheese, with the volume turned up!

2010-06-16T10:09:00.004-05:00

I love Ina Garten's recipes, and this one especially didn't disappoint me. It was so creamy, with a nice crusty top and freshness provided by the tomatoes. The nuttiness added by the Gruyere cheese was amazing... you should try this one!

Ingredients:

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Source: Food Network - Recipe Courtesy of Ina Garten - Barefoot Contessa Family Style.

Tuscan Lemon Chicken

2010-06-07T10:28:00.000-05:00

I've made this recipe many times, but always I made it in the oven instead of grill. This past weekend I decided to grill it, and it was the best decision ever!!! It was so delicious, full of flavor and with that smoky flavor that only you can get when you grill. If you happen to have a gas grill, like me, you'll have to adjust the cooking timing. (It grills more slowly than charcoal)

Ingredients:

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions:

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Enjoy!

Source: Recipe Courtesy of Ina Garten - "Back to basics"

Oven Roasted Garlic Gourmet Potatoes

2010-06-03T10:19:00.000-05:00

This is a perfect side dish for any kind of protein. Full of flavor and delicious texture. If you are a fun of garlic, this is the recipe you need to try!

Ingredients:

1 1/2 pounds fingerling/gourmet potatoes
4 tablespoons olive oil
8 garlic cloves, minced
1 tablespoon freshly chopped Italian parsley leaves
Salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

In a casserole dish, put the potatoes in a single layer. Season with salt and pepper. Sprinkle the garlic cloves and drizzle with the olive oil. Roast for 20 minutes, toss them and keep baking for another extra 15 minutes or until the potatoes are tender. Add the parsley leaves right before serving.

Enjoy!

Stuffed Salmon, anyone?

2010-06-02T16:33:00.000-05:00

I made this roasted stuffed salmon last night. It was a complete success! Full of flavor, juicy and succulent, perfectly baked and easy to make. Doesn't that sound like your kind of dish? If so, here is the recipe. Enjoy!

Ingredients:

1 (10 pound) fresh salmon
5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves, coarsely chopped
2 tablespoons coarsely chopped fennel fronds
1 orange, zested
2 tablespoons freshly squeezed orange juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions:

Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.

Preheat the oven to 500 degrees F.

Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.

Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.

Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!

Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.

Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

Source: Food Network - Recipe Courtesy of Ina Garten "Barefoot Contessa Cookbook - 1999"

Cheddar Bacon Scones

2010-05-30T09:52:00.000-05:00

You are not reading wrong. These are cheddar - bacons scones. They are delicious!! Seriously. The best savory scones I've ever made. They are dangerous!!! but these are not my own creation. I saw this recipe at Annie's Eats and I just had to make them. So, she deserves all the credit for such and amazing treat!

Ingredients:

3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
1 large egg
2 tbsp. water

Directions:

Preheat the oven to 400˚ F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Enjoy!

Source: Recipe Courtesy of "Annie's Eats"

It's been three months...

2010-05-27T15:12:00.001-05:00

Dear friends,

Today I am not going to post a recipe, I'll just upload a video that a friend shared with me a few days ago... It's been three months since Chile was hit by a terrible earthquake. Still there is a lot of need, a lot of pain, a lot to be healed of. Please keep my country in your prayers, especially today.

Homemade Granola Bars

2010-05-26T10:30:00.000-05:00

These are the perfect snack! Full of flavor and rich consistency. Give them a try, you won't regret it!

Ingredients:

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Directions:

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Source: Ina Garten - "Back to Basics"