Wednesday, January 25, 2012
Roost
Roost is a new food blog that I been following. Is full of rustic richness with unpretentious recipes. Everything in this blog screams lushness and decadence with a down to earth attitude. Just gorgeous and delicious. Here is a little bit about the founder of Roost blog.
images via: roost blog
Tuesday, January 17, 2012
Mod3: Assignment 03
Coffee Cherries
Thumbnails
Front Page
Inside Pages
Back Page
Assignment03 is done! The task was to make a four page newsletter of a theme of our choice. I decided to focus mine on Mexican Coffee. Being a long time coffee lover and drinker and with my Mexican heritage this was an easy choice. The newsletter focus a little bit on everything from the History of Coffee in Mexico to the rise of the Co-Ops as well as benefits, recipes and the type of beans that grow in Mexico. I wanted something really colorful with traditional Mexican colors also something clean and easy to read. If your interested in the history of coffee read this. Also check out my previous InDesign assignments here and here!
images via: haydee yanez
Labels:
hayan stuff
Thursday, January 12, 2012
Silk Sheets
One of the sexiest drinks ever! A recreation of Debi Mazar for the Extra Virgin show this drinks a definitively a love potion. Strawberry, balsamic and creamy foam is scream romance. Here is he recipe:
Silk Sheets Cocktail
Ingredients
- 3 to 4 medium strawberries
- 1 ounce balsamic vinegar
- 2 ounces gin, such as Hendrick's
- Ice
- St. Germain Foam, optional, recipe follows
- 1/2 cup egg whites1/2 cup elderflower liqueur, such as St. Germain
- Juice from 1 lime
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.
Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.
recipe via: extra virgin
Labels:
coffee and drinks,
recipes
Pea & Basil Soup
We love this soup! Served hot or cold this goodness has became a favorite fast plus is so easy to make. Here is the recipe:
Pea and Basil Soup:
Serves 4-6
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds (about 4 1/2 cups) frozen peas
- 3/4 cup chopped fresh basil leaves
- 2 cups chicken broth, divided
- 2 cups cream
- 4 to 6 very thin slices fresh mozzarella cheese
- 1/4 cup diced roasted red bell peppers (jarred is fine)
Place a medium soup pot over medium heat. Add the olive oil, butter, onions,
garlic, salt and pepper. Cook until the onions are soft and
translucent, about 5 minutes. Add the peas and basil, and heat until the
peas are thawed.
Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.
To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.
recipe via: giada de laurentiis
Labels:
recipes
Wednesday, January 4, 2012
Pizzelle
Pizzelles
Makes 60 pizzelles.
This recipe makes a thicker, firmer pizzelle.
6 eggs
2 cups granulated sugar
1/2 pound butter (2 sticks), melted
2 teaspoons vanilla extract
1 (or 2) teaspoons anise seed**
1 tablespoon anise extract
4 tablespoons baking powder
7 cups all-purpose flour
Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.
Beat eggs and sugar. Add cooled melted butter, vanilla extract, anise seeds, and anise extract. Sift flour and baking powder in a bowl and add to the egg mixture. Beat for a few minutes, or until the batter becomes thick. It will have a dough-like consistency. Knead with your hands for a couple of minutes until dough is smooth and has a sheen. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.
Dust with confectioner's before serving, if desired.
Pizzelles will last for a couple of weeks if stored in an air-tight container and kept in a cool area.
**The original recipe calls for 1 teaspoon anise seed.
I also found this whole wheat pizzelle recipe. Enjoy!
recipe via: food blogga
Were Back!
2012 here we go!! We are back! Café Olé is back to business! Make sure to follow us on facebook for daily news, recipes and specials. For more recipes, cooking tips or coffee news please check our blog!
Labels:
cafe ole,
weekly menu
Gift Giving!
Is the thought that counts...not! Although I am grateful that somebody thought of me this holiday season sometimes is not always the case. This year I received the most random gifts ever! Stuff that are not my taste and that I will never ever used. I'm not gonna lie I was really disappointed with the selection but most of all was shock that somebody wasted there hard earn money on something useless or the fact that really nobody knows me/or what I liked. So before you are a victim of the gift giving blues think about this:
10 Golden Rules of Gift Giving
1. Set a Budget
The budget depends on how money you can afford to spend, how many people are pitching in to get the gift, the type of event being celebrated, and how important the gift-recipient is to you. When you set a budget it makes it easier to define the sort of gift you need to buy.
2. Consider the Event’s Importance
Particularly its importance to the person being honored. Some people go all out to celebrate a birthday; while others place more importance on Christmas... some even celebrate certain saint’s days. But there’s no need to wait for a special event to buy a gift; it’s always nice to get unexpected, spontaneous gifts.
3. Respect Your Friend’s Taste
Before you buy anything, keep in mind your friend or family member’s tastes. Take note of the sorts of things your friend tends to buy, their favorite colors, what their house looks like, their pastimes... If it’s someone you know well, buying a gift should not be too difficult. If you don’t know them very well, do some research, ask questions and find out as much as you can about them.
4. Take Notes All Year Round
If you often surf the Internet and you find a gift idea for a friend or family member, make sure you use the bookmarks on your browser to keep track of that page so you won’t forget it. Sites such as amazon.com that manage a personalize wish list of your family or friend and allow you to organize and check them out using any computer are also quite helpful. When that birthday or holiday rolls around, all you’ll have to do is consult your friends/family wish list: it’s like a letter to Santa, only the gift-giver writes it.
5. Look for Ideas: Brainstorming + Internet
Prepare a meeting with anyone else who’ll be pitching in for the gift so you can brainstorm gift ideas. Let each person make suggestions, and make sure you take notes. Then buy whatever you like. You can also get ideas from the Internet. There are specialized gift sites such as uncommon goods or red envelope, where you can find gifts for everyone (girlfriend, kids, ex, grandparents, mom...) and for any occasion (Christmas, Valentine’s, Father’s Day...).
6. Nothing Too Practical
Your gift shouldn’t be something practical: they’ve probably got that sorted. Socks, photo albums, tablecloths... Save yourself the trouble. Generally, most people take care of their own needs and when your birthday comes around you expect to get a treat, the sort of thing you’d never buy for yourself or simply can’t afford.
7. No Decorative Accessories
None. Even if you think you know your friend perfectly well, home decor is very personal. A picture, some cushions, a wall calendar, a clock... don’t risk it. If they don’t like it, they’ll have to hang it one the wall every time you visit, and will end up resenting you. It could ruin the friendship.
8. Ask Them What They’d Like
This is an extreme option you should only pursue if you’re desperate and aren’t very sure of yourself. Advantages: you’ll get something they like. Disadvantages: there’s no surprise factor and your friend will quickly forget who got them that great gift.
9. Make Creative Gifts
Gifts don’t always have to be something material. You can also design them yourself, buy theater tickets, organize a surprise party, a trip, or offer to be someone’s slave for a day. The best gifts are creative.
10. All-Purpose Gifts
These gifts may not be very original, but they’re sure to be a hit:
-For gals: candles and soaps.
-For guys: gadgets and their favorite TV series on DVD.
-For moms: flowers and theater tickets.
-For dads: films and technology.
-For people who have it all: something totally useless. It’s something they’re not likely to have already.
-For people who never buy anything: essential basics such as personalized towels, journal or a mug.
-Never Fail: movie tickets, spa certificate, favorite restaurant gift card, a good book and a staycation in their favorite hotel.
Also is your heart is not in it don't give anything. It's better that way, a bad gift can ruin everything.
Labels:
events,
hayan stuff,
holidays,
lust list
Monday, December 26, 2011
Perfect X-Mas
So pretty much we had the perfect X-Mas. We woke up late and I mean late (1:30 p.m. anyone?) with the hubby and the dogs in bed, had a nice walk in the neighborhood, went to see Girl with the Dragon Tattoo (it's awesome...now I want to bleach my eyebrows) and we end the night with pizza (delivered of course) and Elf. Happy Holidays!!
Labels:
hayan stuff,
holidays
Thursday, December 22, 2011
X-Mas Time!
Casa Yanez is ready for the break as well as a cocktail! Here are some of the dishes we are cooking in our traditional Christmas Eve dinner or as we call it Noche Buena! We will be updating our blog during the Holiday break so be sure to check us out. Have a Happy and Safe Holiday Season!
Best regards,
Haydee & Yan
Labels:
weekly menu
X-Mas Break!
Hello Porteños,
Café Olé will be closed from the 23th of December to the 2nd of January. We will gladly return Monday, January 3rd. Hopefully you can keep checking our blog for new recipes, coffee and everything México! Have a Happy & Safe Holiday Season.
Best regards,
Yan & Haydee
Labels:
cafe ole
Tuesday, December 20, 2011
Mexican Christmas!
Christmas is almost here! Me and my mom are starting to look for produce and sea food to make our traditional Christmas Dinner on Christmas Eve. We call it NocheBuena (for the Poinsettia flower). Here are some of the dishes we are working on, it's a combination of the traditional indigenous food as well as Spanish delights and after that we are ready for the Posadas!
Christmas Salad:
Ingredients
- 4 big beets
- ½ lettuce, chopped
- 3 pieces of sugar cane
- 4 oranges with skin
- 3 plantains with skin
- 3 apples
- 3 limes with skin
- 3 clean and peeled jicamas
- 3 royal lemons with skin
- 1 cup peanuts
- 1 cup colacion (sugar candy)
Preparation:
Slice the oranges, limes, plantains, lemons, apples and jicamas. Peel the sugar cane and make strips.
Cook the beets with a little sugar in 7 cups of water. Keep the stock. Slice the beets.
In a salad bowl, mix the fruit slices with the sugar cane strips and the beet slices. Pour one part of the stock in which the beets were cooked. Cool.
When you serve it, cover it with chopped lettuce, peanuts and sugar candy.
Slice the oranges, limes, plantains, lemons, apples and jicamas. Peel the sugar cane and make strips.
Cook the beets with a little sugar in 7 cups of water. Keep the stock. Slice the beets.
In a salad bowl, mix the fruit slices with the sugar cane strips and the beet slices. Pour one part of the stock in which the beets were cooked. Cool.
When you serve it, cover it with chopped lettuce, peanuts and sugar candy.
Romeritos:
Ingredients
- 1 ½ cleaned romeritos
- ¼ kilo dry shrimp
- 100 grams breadcrumbs
- 6 fresh eggs
- 1 teaspoon baking powder
- ½ kilo small potatoes
- 10 cooked nopales cut in strips
- 3 spoons toasted sesame seeds
- ¼ cup toasted almonds
- 7 chiles anchos
- 3 chiles pasilla
- 3 chiles mulatos
- one little piece of fried tortilla
- one little piece of fried bread
- pork lard or olive oil
- one stick of cinnamon
- salt as needed
Preparation:
Clean and wash the romeritos with plenty of water to remove the soil from them.
Cook them in boiling water with salt and drain. Shell the shrimp and ground them with the bread until they are a fine powder.
Beat the egg whites and then add the yolks, ground shrimp and baking powder. Form a paste taking spoons of it and fry them in very hot oil on low heat so they don’t burn and they rise. Fry golden brown and drain.
Clean and cook the nopales in boiling water with salt and a piece of onion. Drain and let them cool.
Toast and seed the chilies and soak them in hot water.
Toast and ground the sesame seeds with cinnamon, tortilla, bread, almonds and salt.
When everything is ground, add a little cold water so it is not so thick and add the rest of the ingredients. Season with salt and let it boil on low heat for about half an hour until everything is incorporated and the broth has lightly consumed.
It is a very common dish in Mexico served with tortillas. In province houses tortillas are still made on comales and are served warm.
Clean and wash the romeritos with plenty of water to remove the soil from them.
Cook them in boiling water with salt and drain. Shell the shrimp and ground them with the bread until they are a fine powder.
Beat the egg whites and then add the yolks, ground shrimp and baking powder. Form a paste taking spoons of it and fry them in very hot oil on low heat so they don’t burn and they rise. Fry golden brown and drain.
Clean and cook the nopales in boiling water with salt and a piece of onion. Drain and let them cool.
Toast and seed the chilies and soak them in hot water.
Toast and ground the sesame seeds with cinnamon, tortilla, bread, almonds and salt.
When everything is ground, add a little cold water so it is not so thick and add the rest of the ingredients. Season with salt and let it boil on low heat for about half an hour until everything is incorporated and the broth has lightly consumed.
It is a very common dish in Mexico served with tortillas. In province houses tortillas are still made on comales and are served warm.
ROMERITOS: the plant grows wild, it is not cultivated. It has that name for the resemblance it has with rosemary and it is only eaten mixed with pipian and potatoes, nopales, shrimp and torta de aguahutle.
Bacalao (Cod Fish with Potatoes):
To prepare bacalao for this recipe you will have to soak the fish for several hours to remove the salt.
Ingredients:
- 1 1/2 pounds deboned, salted codfish (soaked to remove salt)
- 3/4 pound potatoes (peeled and quartered)
- 1 green bell pepper (large size, chopped)
- 1 red onion (small size, chopped)
- 3 roma (plum) tomatoes (cut into quarters)
- 1 1/2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cloves garlic (peeled and minced)
- Water
- Salt and Pepper to taste
Boil the salted codfish and potatoes in a pot of water until tender, about 10 to 15 minutes. Remove any foam that forms during boiling.
Remove the potatoes and set aside.
Remove the codfish and flake it with two forks. Set aside.
Discard the water from the pot then heat the olive oil in the pot. Sauté the onions, tomatoes, and peppers until soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the flaked codfish and 1 cup of water. Bring the mixture to a simmer and allow to simmer over medium low heat for 3 minutes.
Add another 1 cup of water, the cooked potatoes, and tomato paste.
Continue to simmer over low heat for another 10 minutes. Add salt to taste.
Cod Fish with Potatoes
Capirotada:
Ingredients
- 4 sliced bolillos (Mexican rolls)
- 2 brown sugar cones
- ½ cup peeled peanuts
- ½ cup raisins
- 1 cup añejo cheese diced
- 1 cinnamon stick
- 1 spoon color sprinkles
- frying oil
Preparation:
Boil the brown sugar with cinnamon in 2 cups of water to make syrup. Fry the slices of bread in oil and remove the grease excess placing them on a paper napkin.
Put one layer of bread slices in a pot, cover it with raisins, peanuts and pieces of cheese. Then put another layer of bread, raisins, peanuts, etc. Pour syrup on it.
Put the pot in a double boiler for half an hour to soften the bread. Decorate with color sprinkles.
Boil the brown sugar with cinnamon in 2 cups of water to make syrup. Fry the slices of bread in oil and remove the grease excess placing them on a paper napkin.
Put one layer of bread slices in a pot, cover it with raisins, peanuts and pieces of cheese. Then put another layer of bread, raisins, peanuts, etc. Pour syrup on it.
Put the pot in a double boiler for half an hour to soften the bread. Decorate with color sprinkles.
Rompope:
Ingredients:
- 4 egg yolks
- 6 cups milk
- 1 cup sugar
- ½ cup almonds
- rum
Preparation:
Soak the almonds in boiling water, peel them and blend with some milk until it does not have any lumps.
Boil the milk and add sugar and the blended almonds. Move it constantly with a wooden spoon until it gets a little thick. Take it away from the heat.
Beat the yolks with the rum and add little by little without stopping moving until they are completely incorporated to the milk. Let it cool and put in a glass bottle.
Serve it in wine glasses with a Poinsetta flower.
Soak the almonds in boiling water, peel them and blend with some milk until it does not have any lumps.
Boil the milk and add sugar and the blended almonds. Move it constantly with a wooden spoon until it gets a little thick. Take it away from the heat.
Beat the yolks with the rum and add little by little without stopping moving until they are completely incorporated to the milk. Let it cool and put in a glass bottle.
Serve it in wine glasses with a Poinsetta flower.
Christmas Punch:
Ingredients:
- 25 tejocotes
- 15 guava apples
- 3 oranges
- ½ cup raisins
- 4 apples
- ½ bottle red wine
- 6 sticks cinnamon
- 2 cloves
- brown sugar
Elaboration:
Wash the fruit, slice the apples and guava apples, cut the tejocotes (if you want you can peel them, they taste better).
Boil 25 cups of water with sugar and cinnamon in a pot (it is better if it is a clay one). Add the fruit. When the fruit is cooked, take the pot away from heat and add the wine. It is served hot in a cup with a slice of orange at the bottom, if you wish, you may add some rum.
To peel the tejocotes, heat some water, when it boils put the tejocotes in, turn off the heat and when the skin is softened peel them. The water you use in this can be added to the punch.
Wash the fruit, slice the apples and guava apples, cut the tejocotes (if you want you can peel them, they taste better).
Boil 25 cups of water with sugar and cinnamon in a pot (it is better if it is a clay one). Add the fruit. When the fruit is cooked, take the pot away from heat and add the wine. It is served hot in a cup with a slice of orange at the bottom, if you wish, you may add some rum.
To peel the tejocotes, heat some water, when it boils put the tejocotes in, turn off the heat and when the skin is softened peel them. The water you use in this can be added to the punch.
Saturday, December 17, 2011
Lust List: Mexico Must!
Here are my "Mexico" must items for any season. My two favorites are the Ibarra Chocolate (of course) and the Cine Mexicano Poster book, both are a staple in any Mexican household!
1.Cine Mexicano 2. Mexican Family Cooking 3.Paletas 4.Molcajete 5.Tortilla Press 6.Latin America Graphic Design 7.The Discovery and Conquest of Mexico 8.Chocolate Ibarra 9.Las Reinas del Tropico (for more info about this book check this)
images via: amazon
Thursday, December 15, 2011
Lust List: Cooking Books!
Here are some of my favorite books to cook and also to give for the Holiday Season. You can also find other favorite books here.
1.Spain...a culinary road trip 2.Uncommon Grounds 3.Fresh Mexico 4.My Life in France 5.The Edible Front Yard 6.A Beautiful Bowl of Soup 7.Kitchen Confidential 8.Food Lovers Companion 9. MS:Cooking School
images via: amazon
Labels:
cooking tips,
food,
lust list
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