Pecan-Sugar Cookies

This cookies are becoming our got to cookies for the Holiday Season. So easy to make, basic delicious ingredients and tons of flavor. Here's the recipe:

Ingredients
Original recipe makes 4 dozen

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup of ground pecans
• pecans to decorate

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, ground pecans, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets and decorate with a pecan on top.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

image via: google search

Mexican Punch

Hello everybody! Its been a long time since we did a post. We been working hard at the shop during this Holiday Season and other projects like school, catering and family but we are here to celebrate the season by sharing a recipe of one the most traditional and iconic Mexican drinks: Mexican Punch or Ponche.

This a a warm and inviting cocktail that we drink during the Holiday Season. A go to for Posadas with a delicious Tamal. Here's the recipe:

Ponche
Adapted from Fany Gerson’s My Sweet Mexico
Makes about 3 1/2 quarts

Note: You shouldn’t feel wedded to any ponche recipe, as the ratios can be tweaked for your specific tastes. Fany’s version includes tamarind, raisins and prunes, but I found the original quantities to be a little too tangy, so I lessened them and added more water. In the future I may leave out the prunes all together.

If you don’t have piloncillo, you can substitute brown sugar. If you can’t find sugar cane, just leave it out.

The amount of water depends on how thick you like your ponche. Once the fruit starts to cook, the mixture will thicken — feel free to add more water to thin it out. Ponche also reheats beautifully on the stove, thinned with a little water. It will keep in the fridge in an air-tight container for at least a week.

To cut piloncillo: Grab the thick end of cone and slice with a knife. It’ll require some force on your end, but it should work. (The piloncillo should not be so hard that you can’t cut it.) You could also try scraping it along a box grater. Don’t put the cone in the food processor, or it might break your machine.

Ingredients

• 2 1/2 to 3 quarts water* (see note)
• 2 cinnamon sticks, about 6 inches long
• 8 ounces tejocotes, left whole
• 6 guavas, peeled and cut into bite-sized pieces
• 2 mild-flavored apples (not Granny Smith), peeled, cored and cut into bite-size pieces
• 2 four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup dark raisins
• 5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
• 6 to 8 ounces piloncillo or dark brown sugar (this equals about one average cone)
• Rum, brandy or tequila (optional)

Directions

1. Bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft, about five minutes.
2. Remove the fruit from the pot, let cool and then peel the skin off with your fingers. (It should come off easily.) Cut the tejocotes in half, and remove and discard the seeds.
3. Once they’ve been peeled and de-seeded, place the tejocotes back into your pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
4. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.

image via: mija chronicles

Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeño peppers

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

recipe via: barefoot contessa

Kahlua Arroz con Leche

In Mexico, one of the ultimate dessert staples for the majority of Mexican families is "Arroz con Leche" or better know as Rice Pudding. To be honest I never cared for it, but my husband has a special fondness for the dessert. He is especially fond of this dish in particular because his beloved Abuelita used to make it for him all the time. So after many years of avoiding the dessert I found a great recipe that we both can enjoy.
Last weekend, I was catching up on my cooking shows, and I saw a wonderful rice pudding recipe made by Ina Gartner. After seeing the list of ingredients and the process I knew this one was the winner, but I made some minor tweaks... I exchanged the rum for the Kahlua (because we are coffee lovers) and it didn't disappoint. Here's the recipe:


Kahlua Raisin Rice Pudding (6 to 8 servings)

Ingredients

· 3/4 cup raisins
· 2 tablespoons kahlua
· 3/4 cup white basmati rice
· 1/2 teaspoon kosher salt
· 5 cups half-and-half, divided
· 1/2 cup sugar
· 1 extra-large egg, beaten
· 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and kahlua. Set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

recipe: barefoot contessa

Margarita

During the weekend festivities we went with a couple of friends to a cantina to drink some margaritas. Although the ones we have were quite tasty we notice that something was missing, after a few sips we figure it out... No Triple Sec! 
A lot people forget that the traditional original margarita comes with an orange triple sec liquor that is Cointreau. There's more than lime juice and tequila to the recipe. Here's the basic traditional recipe to the Margarita:

1-2-3- MARGARITA:

INGREDIENTS

• Diamond Crystal kosher salt
• 1 thin lime wedge
• Ice
• 1 1/2 ounces silver (blanco), 100 percent agave tequila
• 1 ounce triple sec orange liqueur, preferably Cointreau
• 1/2 ounce freshly squeezed lime juice (from about 1 lime)
• 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.
2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.
3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice.
4. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

image via: google 

Banana Bread

This banana bread recipe is been rocking our world lately. I have never tried such a delicious and moist banana bread in my life. Lately I been swearing on Martha Stewart recipes, not for nothing she's the Queen Bee in the cooking world. Here's the recipe:

BANANA BREAD:
The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.
YIELD: makes 1 loaf

INGREDIENTS:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

VARIATIONS:
To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

STEP 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

STEP 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOURCE : Martha Stewart Living, August 2004

Frittata

Breakfast is always a must in our home and one of our staples is a Frittata. A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. Here's a recipe for a fool proof frittata from Extra Virgen.

Frittata with Scallions

Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 bunch scallions, sliced
8 large eggs
1/2 cup milk
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Directions:

Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.

Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.

Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

recipe: cooking tv

Ramen Girl

We recently saw The Ramen Girl by the late Brittany Murphy. Its a cute little movie about a girl who goes to Japan and decides to learn how to cook ramen after heartbreak. Its a combination of The Karate Kid meets Babette's feast (both good on their own right). One of the reasons this little movie not know in the US is because is a japanese production and yes its is both in japanese and in english but if you love culinary movies you won't be dissapointed.

Here's a link to the Best Ramen restaurants in San Diego and a recipe too!

Miso Ramen Soup:

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

for more info click here!

images via: google recipe via: steamy kitchen

Slut Raspberries

 

During the weekend I saw one of the most decadent desserts ever made in television with a scandalous name: Slut Raspberries in Chardonnay Jelly! made from the Queen of Food Porn, Nigella Lawson. Although this dessert its luxury at its best to my surprise its quite simple to make. Here is the recipe:

Ingredients:

1 bottle good fruity chardonnay
11 oz raspberries
1 vanilla bean (split lengthwise)
10 gelatine leaves (16g)
9 oz superfine sugar
heavy cream (to serve)

Method:

• Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla bean until nearly boiling and leave to steep on one side for 15 minutes.
• Soak the gelatine leaves - which you can find in the supermarket these days - in cold water for about 5 minutes. Meanwhile, after removing the vanilla bean, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.
• Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
• Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top.
• Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving.

Serve some heavy cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat. 

image & recipe via: nigella

Bloody Mary Pops

Bloody Mary's is one of my favorite cocktails. Growing up in Baja is a staple for breakfast, lunch and dinner. We used to drink it with beer and clams and its know to cure any hangover. So when I discover this pop cycle recipe I was thrilled! Here is the complete recipe:

Bloody Mary Popsicles



Ingredients:

1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
1 celery stalk
Juice of half a lemon
4 tablespoons Worcestershire sauce
2 tablespoons of Dijon mustard
¼ teaspoon of chili powder
¼ teaspoon fresh cracked pepper
Pinch of salt
½ cup vodka

Instructions:

1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

recipe via: endless poptails

Scallop + Cauliflower Soup

This soup looks so deliciously decadent! Rich, creamy and zesty and the herbs are always right.We have to make it during the week. Here is the recipe:

Ingredients:

For the Soup:
1/2 lb butter
Extra virgin olive oil
2 cups diced white onion
1 cup sliced leek whites
2 shallots, sliced thinly
3 cloves garlic, sliced thinly
2 stalks lemongrass
1/ bunch thyme
1 head cauliflower, stem removed, florets roughly chopped
1 cup heavy cream
2 quarts milk
1/4 cup lemon juice
Kosher salt
White Pepper

For the Scallops:
30-40 bay scallops or 16 sea scallops
Grapeseed Oil

To Assemble and Serve:
Fennel fronds or microgreens
Maldon Sea Salt

Method:

For the Brown Butter:
In a small pot, gently heat the butter until it stops bubbling and begins to turn from yellow to light brown. Remove from heat and strain through a fine meshed sieve into a small bowl. Reserve warm.

For the Soup:
In a large pot over medium heat, add olive oil. When oil is smoking, add onions, leeks, and garlic. Add a pinch of salt and stir frequently, avoiding any browning whatsoever. Peel the outer layer of the lemongrass. Using a heavy object, smash and bruise the lemongrass stalk until middle is split. Add the lemongrass and thyme. When vegetables are translucent, add the cauliflower. Cook, stirring frequently until the cauliflower begins to soften. Add heavy cream and milk to barely cover the cauliflower. Cook until cauliflower is very soft. Remove thyme and lemongrass. Transfer mixture to blender in batches and blend, adding milk to thin out to desired consistency. To each blending batch, add about 3 tablespoons of brown butter. Strain the blended soup through a fine meshed sieve into another pot. Season with salt, pepper, and lemon juice. Reserve warm.

For the Scallops:
In a pan, heat grapeseed oil to smoking point. Season scallops and add to the pan, making sure to develop a crust on the bottom of the scallop. Flip the scallop and continue cooking on the other side. Remove scallops from pan and drain on paper towels. Slice scallops as desired and reserve warm.

To Assemble and Serve:
Heat the soup to desired temperature. Place the soup in a bowl. Top with scallops, fennel fronds, and sprinkle with Maldon sea salt. Optionally add a drizzle of brown butter over the top.

JJ’s Tips:
Since butter is purely for seasoning in this recipe you really want to use the best butter you can find. The self-respecting cook with soul has two choices here: a lovingly-made, local farmstead butter, or the most expensive French AOC butter at the local upscale grocery. AOC stands for appellation d’origine contrôlée, merely an official French designation meaning that the product is certified to be made “the old way” and live up to it’s reputation. So that six dollar log of Normandy butter slowly melting in your tote bag is the real deal – made as those clog-wearing nuns always made it – from the milk of sedated French cows grazing among the foggy orchards on salty, seaside grass. You get the point – it’s all about the butter elevating the cauliflower.

Whether your scallops are small or large, make sure you’ve salt and peppered both sides before you sear, so they can develop a crust. They won’t need to cook much, so keep a close eye on them and flip with a small spoon or spatula when the first seared side is golden brown. Let the other side cook for about 15 seconds and transfer the scallops to a paper towel and leave them alone for a minute or two. Now you can trim them down to bite-size by slicing right though them. How long do they really need to cook? Consider that really fresh ones can be eaten completely raw, so really it is up to you. I say the less, the better.

*original recipe by jj proville // photography by vicky wasik

Mardi Gras

Chicken & Sausage Gumbo

Banana Foster

Mardi Gras is just a couple of days away and the festivities already started in our neighborhood (Hillcrest). Here are two of our favorites dishes to eat during this colorful celebration.

Chicken & Sausage Gumbo (serves 6-8)

INGREDIENTS
½ cup canola oil
2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½" pieces
4 slices bacon, cut into ½" pieces
1 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1 small green bell pepper, stemmed, seeded, and finely chopped
2 tsp. dried thyme
1 tsp. cayenne
6 canned, whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. okra, trimmed and cut into ½" slices
4 cups chicken stock
Cooked white rice, for serving
Hot sauce and filé powder, for serving

INSTRUCTIONS
1. Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken.
2. Add remaining oil, and reduce heat to medium-low; stir in flour, and cook, stirring constantly, until this mixture (called a roux) is the color of dark, reddish caramel, about 8 minutes. Add celery, onion, and pepper, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. Season with salt and pepper, and serve with white rice on the side. Serve with hot sauce and filé powder for sprinkling over each serving.

Banana Foster (serves 4)

INGREDIENTS
1½ cups light brown sugar
8 tbsp. unsalted butter
½ tsp. kosher salt
1 stick cinnamon, broken in half
6 underripe bananas, halved lengthwise, and then halved crosswise
¾ cup dark rum
Vanilla ice cream, for serving

INSTRUCTIONS
Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambé, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

recipes via: savour

Taco Bar

In Mexico we do get together for Super Bowl Sunday and its call "Futbol Americano" and instead of doing a traditional BBQ with burgers and hot dogs we always do Carne Asada or a Taco Bar. We served skirt steak with tons of fresh salsa, veggies, pickle chiles, cilantro, lime and of course chard corn tortillas. Here are some ideas for your own Taco Bar:

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.

Ingredients (serves 8)

1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
8 radishes, thinly sliced (about 3/4 cup)
1 cup fresh cilantro, plus more for garnish
3 limes, cut into wedges
1 pound queso fresco, crumbled, or Monterrey Jack, shredded
8 ounces sour cream
Roasted-Tomato Salsa
Salsa Verde
Salsa Cruda
Carnitas
Poached Chicken
1 to 2 packages corn tortillas (12 count)

Directions

Arrange lettuce, radishes, and cilantro on a large platter. Place limes, cheese, sour cream, and salsas in separate serving dishes. Place chicken and pork in separate warm serving bowls. Garnish chicken with cilantro.
Toast each tortilla in a hot skillet or directly over a gas flame until softened, 15 to 20 seconds per side. Stack tortillas in a dish towel, keeping them wrapped.
Arrange all of the ingredients so that guests can make their own tacos.

Cook's Note
To keep the toasted tortillas warm, wrap them tightly in a dish towel, then in foil. Place in a 200-degree oven for up to 30 minutes. Remove foil, and transfer tortillas -- still folded in the towel -- to the buffet.

images & recipes via :ms

Lemon + Thyme Cake

This cake looks delicious! It's a recipe from Unruly Things inspired in the cake. Here's the recipe:

LEMON THYME CAKE

for the cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 cup milk
1 tsp minced thyme
zest of one lemon

• preheat oven to 350 degrees.  butter a 10-inch pie plate.  mix flour, baking powder, and salt together into a medium bowl and set aside.
• mix butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  reduce speed and mix in egg, milk, thyme and lemon zest.
• gradually mix in flour mixture.  transfer batter to buttered pie plate.
• bake cake 10 minutes, then reduce oven temperature to 325 degrees.  bake until cake is golden brown and firm to the touch, about 1 hour.  cool completely before icing.

for the icing
1/2 cup confectioners’ sugar
3 tablespoons crème fraîche
1 vanilla bean, scraped
• in a medium bowl, whisk together the confectioners’ sugar, crème fraîche and vanilla bean until smooth.  spread the glaze all over the top of the cake and allow to drip over the sides.  let stand until the glaze sets slightly, then cut into wedges and serve.

image via: unruly things

Winter Squash

Creamy Winter Squash Soup

Butternut Squash Lasagna

Winter Squash with Piloncillo

A couple of days ago a friend was kind enough to gave us an organic Butternut Squash. The only dilemma is that it measures over 24 inches! Imaging that!  We decided to divide the Squash in three equal parts an make three different  recipes featuring an appetizer, a main course and dessert. Here are the recipes:

Creamy Winter Squash Soup:

Ingredients 

• 2 tablespoons butter
• 1 small onion, chopped 
• 1 stalk celery, chopped 
• 1 medium carrot, chopped 
• 2 medium potatoes, cubed 
• 1 medium butternut squash - peeled, seeded, and cubed 
• 1 (32 fluid ounce) container chicken stock 
• salt and freshly ground black pepper to taste

Directions
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. 

Butternut Squash & Sage Lasagna:

Ingredients

• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1/3 cup loosely packed fresh sage leaves, coarsely chopped
• 1 1/4 cups homemade or store-bought low-sodium chicken stock
• Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Winter Squash in Cane Sugar Syrup:

Ingredients:

• 2 pounds winter squash
• 1 cup water (no more because the squash releases liquid)
• 2 cups dark brown sugar or "unrefined solid cane sugar"
• 1-2 stick cinnamon

Directions:Place water, pumpkin, sugar, and cinnamon stick into pot, bring water to a screaching boil on high heat covered, now lower heat to medium or medium low simmer for 1 hour then go back, stab pumpkin with fork or knife if tender your done, if you want to make syrup thicker (because it's usaully just a very light syrup but you may make it heavier by letting it boil uncovered until it reduces to desired consistency.

images via: google

Jalapeño Corn Bread

Here is one of favorite recipes of a traditional bread with a kick...Mexican style!

Jalapeño Corn Bread

Ingredients (Original recipe makes 8 servings Change Servings)

• 1 (8.25 ounce) can cream-style corn
• 1 cup yellow cornmeal 
• 3/4 cup buttermilk 
• 1/2 cup corn oil 
• 3 ounces shredded Cheddar cheese 
• 3 eggs 
• 2 jalapeno peppers, minced 
• 1 teaspoon salt 
• 1/2 teaspoon baking soda 
• 2 tablespoons butter

Directions

• Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
• Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
• Put butter into a 9-inch square baking dish.
• Melt butter in preheated oven, 2 to 3 minutes.
• Pour corn bread batter into the baking dish over melted butter.
• Bake in preheated oven until golden brown, about 35 minutes

recipe via: allrecipes

Cilantro Lentil Soup

The Cilantro Lentil soup was a total success of Friday and many of you requested the recipe. it's so simple and delicious so here it is.

Lentil Soup with Cilantro
 
Ingredients:
1 cup dry French green lentils, soaked overnight, cooked until tender, and drained of all cooking liquid
1 tbs olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes in juice
2 1/2 cups water or vegetable broth
sea salt to taste
Fresh cilantro

Directions:
1. In a soup pot, add olive oil and chopped onion and a pinch of salt. Cook over medium low heat until the onion is nicely softened. Add the minced garlic and then immediately add the diced tomatoes.

2. If you're going to add any other spices, now is the time to do so. Also, if you choose to add any cooked grains to the soup, you can add those now.

3.Add the water or broth and the drained cooked lentils to the pot. Taste for seasoning and add salt if necessary, especially if you're only using water. Raise the heat to bring the soup to a boil, then reduce the heat and simmer 10 minutes.

4. If you're adding chopped greens, like kale, chard, collards, or spinach, add them to the soup now and let them wilt for about one minute.

5. Ladle into bowls and serve with lots of fresh cilantro. I really like cilantro and think it adds a wonderful flavor to the soup...but if you're not a fan, add any fresh herb you like!

Makes 4-5 servings

Note: For a more cilantro taste add coriander seasoning and lemon pepper to taste.

image & recipe via: nourish your roots

Mexico's Independence Recipe

Mexican Independence Day with Authentic Mexican Food Recipes

In Mexico, September 16th is celebrated as the date of Mexico's Independence from Spain.

History:
Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, and a restriction of the over bearing power of the Catholic Church. They determined that the only way to reform their society would be to gain independence from the Spanish, whom they felt had oppressed them for over 300 years. (Cinco de Mayo or May 5th, is when Mexico won a battle against the French in the city of Puebla, Mexico in 1862.)

In late hours of September 15, 1810, Padre Miguel Hidalgo y Costilla, a Catholic priest in the town of Dolores, Guanajuato, led his people in rebellion against the Spanish. He rang the church bells, calling the Indians and Mestizos (those of mixed Spanish and Indian blood) to mass. He exhorted them to rebel against the Spaniards with cries of, "¡Viva México!" "¡Viva la independencia! ("Long live Mexico! Long live our independence!"), which is the now-famous "Grito de Dolores," or cry of Dolores. Hidalgo then ordered the arrest of the town's Spaniard population. With clubs, slings, axes, knives, machetes and intense hatred, the Indians took up his challenge.

The people's army marched to Mexico City, fighting all the way. When they finally reached the capital, they hesitated, and many soldiers deserted. Before the year was over, Father Hidalgo was captured and executed. His army fought on, however, and his "Grito de Dolores" became the battle cry of the war. The bloody fighting raged on until 1821, when Mexico finally succeeded in winning its independence from Spain.

Today:
Every year, on September 15th, the Zócalo, or main square in Mexico City is decorated with flags, flowers and lights of green, white, and red. People sell confetti, whistles, horns, paper-machie helmets, and toys in the colors of green, white and red. Street vendors sell all their favorite foods. At 11:00 p.m. the crowd becomes silent, as the president of Mexico steps out on the palace balcony, and rings the historic bell that Father Hidalgo rang to call the people. Then the president gives the Grito de Dolores. He shouts "¡Viva Mexico!" and "¡Viva la independencia!" and the crowd roars the words back at him. Fiestas celebrating independence take place that night and the next day-throughout Mexico. The air is filled with confetti and streamers. The 16th is a fiesta day-full of music, rodeos, parades, more fireworks and plenty of dancing, food and drink.

Food:
Besides your well know traditional mexican dishes such as tamales, pozole, menudo, birria and more. The dish that represents Mexico's independence is Chiles en Nogada. The chile en nogada is a traditional Mexican dish made with poblano chiles stuffed with a mixture of meat and dried fruits, covered in walnut sauce, and garnished with pomegranate seeds and parsley. It is said that this dish was invented in the 1800s by nuns in Puebla. Here is the recipe:

A wonderful dish consisting of a green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite.

Chiles en Nogada (Chilies in Walnut Sauce):

Ingredients:

Filling:

• 2 tablespoons vegetable oil 
• 1 onion, diced 
• 2 cloves garlic, minced 
• 1/2 pound ground pork 
• 1/2 pound ground sirloin beef 
• 1 bay leaf 
• 1 cinnamon stick 
• Salt and freshly ground black pepper 
• 1/3 cup dried apples, chopped 
• 1/3 cup dried apricots, chopped 
• 3/4 cup acitron, or sweetened dried pineapple, chopped 
• 1 teaspoon ground cinnamon

Sauce:

• 4 cups walnuts, peeled* see Cook's Note
• 2 1/2 cups Mexican crema 
• 4 ounces goat cheese, at room temperature 
• Salt

Chiles:

• 10 poblano chiles, charred, peeled, left whole for stuffing 
• Whole flat-leaf parsley leaves 
• 1/2 cup pomegranate seeds

Directions

1. In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. 
2. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. 
3. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. 
4. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside.
5. Remove the cinnamon stick and bay leaf and discard.

 Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

1. Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
2. Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

If this is to much information for you. We recommend you to check out "The Mija Chronicles" for a step by step guide in making Chiles en Nogada.

recipe via: mexican made easy & image via: mija chronicles

It's Challah...Holla!

Oh Challah...were have you been all our lives. This is a Jewish egg bread, often braided for a beautiful presentation. Top it with sesame or poppy seeds or try adding raisins to the batter for a special touch. Here's the recipe:

Ingredients

• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1/2 cup honey
• 4 tablespoons vegetable oil 
• 3 eggs
• 1 tablespoon salt 
• 8 cups unbleached all-purpose flour 
• 1 tablespoon poppy seeds (optional)

Directions

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. 
3. Preheat oven to 375 degrees F (190 degrees C). 
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. 
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Here's our favorite recipe for Challah French Toast that we created during the weekend. So good!


Ingredients

• 14 slices challah, sliced 1 inch thick (cut larger slices in half)
• 1/2 cup lowfat milk
• 2 eggs
• 2 tsp vanilla
• 1 tsp almond extract
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1-2 tbsp Rompope (mexican eggnog) or  Kahlua
• 2 tbsp unsalted butter

To serve:

• Pure honey
• Seasonal fruit salad (strawberries, mango, blueberries, orange slices, melon)
• Sifted confectioners' sugar (optional)

Directions

1. Slice the challah in 1-inch thick slices. Toast the the challah in a pan . 
2. In a large shallow bowl, whisk together the eggs, milk, almond extract, cinnamon, rompope, vanilla and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
3. Heat 2 tablespoon butter  in a very large saute pan (can be the same where you toast) over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. 
4. Fry the remaining soaked bread slices, adding butter as needed, until it's all cooked. 
5. Serve hot with honey, fruit salad, and/or confectioners' sugar. 

recipe via: cafeole

Tomato Carpaccio

When I'm feeling lazy or it's just to hot to cook  I always go with my mom's "simple tomato carpaccio" its so easy and simple and the flavors truly shine. Here's the recipe:

Mom's Tomato Carpaccio

Ingredients:

• 1 beefy/large heirloom tomato
• pinch of crushed dried oregano
• a drizzle of lemon extra virgin olive oil
• salt & pepper to taste

Direction:

1. Thinly sliced your heirloom tomato with a tomato knife or serrated knife.
2. Arrange the sliced tomatoes in concentric circles, slightly overlapping the slices.
3. Sprinkle with crushed dried oregano. 
4. Drizzled with lemon extra virgin olive oil. Season with salt and pepper. 
5. Serve at room temperature.   

images via: cafeole