Catching Graphics

 For the last two weeks I been under the weather and although I been working yesterday my body took a toll on me and had some necessary rest. While I was skipping from channel to channel I happened to find an old favorite "Catch me if you Can". Truly I can get over this movie. I can watch it a hundred times..it's it Leo, the lovely sets or the amazing score...either way the most compelling thing about the movie is the intro and I'm a sucker for a graphic intro...like this one too!

images via: catch me if you can dvd

Tradition: Day of the Dead

Here's a very informative video I found about the Day of the Dead (Dia de los Muertos). Growing up in Mexico we didn't have Halloween. Now the younger generations take advantage of both Mexican and American traditions during a long week full of festivities. Here is a previous post we did about this day that still important. Also there's a really beautiful commercial made a couple of years ago about the Dia de los Muertos taking place in Michoacan.

A traves de los Ojos del Alma, dia de muertos en Mexico/ Through the Eyes of the Soul, Day of the Dead in Mexico By Andrade, Mary J. (Google Affiliate Ad)

The Quickfire Teese

Its been a while since we did a Dita post but I think this is the mother of all posts. During the week Dita Von Teese was a special guest in one of our favorite shows "Top Chef: Masters" and it certainly was one of the best episodes yet! Although she's know to be the Queen of Burlesque this lady is so elegant and full knowledge when it comes to her food. It was hilarious to watched Chef and host Curtis Stone acting  like a little boy when she speak. All feathers where ruffled during the taping of the show. Here is great review of the episode:

The Braiser: Tonight In Food TV: Dita Von Teese Ruffles Curtis Stone’s Feathers On Top Chef Masters
by Mariella Mosthof

"On tonight’s Top Chef: Masters, the cheftestants will battle it out with sexy foods in a Quickfire Challenge for burlesque goddess Dita Von Teese. Of course, unlike Top Chef: Amateurs, the chefs will only see coverage of Miss Von Teese tasting their dishes through a live feed of the dining room, which leaves host Curtis Stone all alone with a professional seductress. Okay, take a moment to calm yourself, because, yes, she is strikingly beautiful, and remarkably apt at toeing the line between coquette and pro-dom. Can we move on now? Great.

She arrived to take The Daintiest Bites Ever of the Quickfire dishes, while Curtis could barely scrape together his hostly charms, he was so thoroughly ruffled by the beautiful Von Teese. Between talk of teases vs payoffs and soft caresses vs quick smacks (we’re discussing food, here), Curtis blushed, stuttered, and choked his way through the tasting with all the charm of a 10th grade boy at the chalkboard with a boner."

Apple Galette

the apple galette from rachelchew on Vimeo.

Amazing video of the talented Rachel Chew from Elephantine. Currently obsess with her blog. Here is the complete recipe and OUR version of the french apple tart!

The Apple Galette (serves 2 to 4, depending) adapted from Too Much Food

For the dough
1 cup flour (I used a 50/50 mix of white and wheat)

1/2 teaspoon sugar

1/8 teaspoon salt

6 tbsp cold unsalted butter, cut into small pieces

chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced

2 tablespoons unsalted butter, melted
1/4 cup sugar (more or less depending on how tart your apples are)
turbinado sugar for topping (optional)

For the dough, sift flour in a large bowl. Mix in sugar and salt. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a 14" circle about 1/8" thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400°F.

For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle 2" from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired (I do this for added texture more than for sweetness).

Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla ice cream.

video & recipe: elephantine

Mojito, Chips & Salsa

mojitos, chips, and salsa from rachelchew on Vimeo.

Mojitos (serves 2)
adapted from Brandy
20 fresh mint leaves
1 lime, cut into 8 wedges
2 tablespoons sugar
2 cups ice cubes
6 tbsp white rum
1 cup club soda
Place 10 mint leaves and 1 lime wedge into each glass. Use a muddler (or the handle of a wooden spoon) to crush the mint and lime. Divide the remaining lime wedges and sugar between the two glasses, and muddle again. Fill each glass with 1 cup ice. Divide the rum between the two glasses. Add 1/2 cup club soda to each glass. Stir well and enjoy.

Tortilla Chips (serves 2)

6 small corn tortillas (I used 5 1/2" ones)
1 tbsp olive oil
Stack tortillas and slice into quarters. Place in a bowl, add olive oil, and toss to coat. Cook over medium heat in a non-stick frying pan until they begin to brown, about three minutes per side. Remove from heat and, if necessary, blot with a paper towel to remove any excess oil.

Serrano Salsa (serves 2)
adapted from Rick Bayless
6 ounces cherry tomatoes (approx 17 tomatoes)
1 serrano chile
a small handful of cilantro
1 garlic clove
1/3 cup white onion
fresh lime juice to taste (I used 1/2 lime)
salt to taste (I used 1/4 tsp)
Finely dice the tomatoes. Scoop into a bowl. Cut the chile in half lengthwise and scrape out the seeds if you want (I did). Chop the chile as finely as you can, then add it to the bowl. Carefully bunch up the cilantro sprigs, and chop into small pieces, stems and all. Add to the bowl. Mince the garlic and add to the bowl. Next, finely dice the onion and add to the bowl. Mix well. Taste and season with lime juice and salt, mix again, and let stand if you have a little time, for the flavors to meld before eating.

recipe & video via: elephantine

Mexico's Bicentennial Celebration

Basaseachi Waterfall, Chihuahua


Ruins, Yucatan


Ecological Reserve, Veracruz


Dessert Samalayuca, Chihuahua

I'm not a fan of network who created this videos but I must say they are breathtaking. They truly capture the beauty of Mexico!! Well done.

Extra Virgin

We been a fan of Debi Mazar since Goodfellas so when she & her husband started an online cooking show we started watching. Good think the folks from Cooking Channel saw their amazing chemistry and the delicious food to give them a TV show. The first episode didn't disappoint... lots of love, food and famiglia!

image via: cooking channel tv

Italian Coffee

All Italian Coffee by Debi Mazar & Gabrielle Corcos from Under the Tuscan Gun. Dont forget to check their new show Extra Virgin in the Cooking Channel.

We are very happy to finally get to this episode.
We have been waiting for our Italian family to ship us a Napoletana coffee machine, as we felt we needed it to fulfill our desire to pay homage to such an old and very traditional kitchen piece.
So, today we will guide you through the necessary steps, in order to make the best and purest Italian Coffee!
In the picture, from left to right: the De Longhi Espresso Machine "Magnifica", a bottle of Grappa Di Barolo (for your Corretto Coffee), a Bialetti "Mukka Express", a Bialetti "Moka", and an old (still shiny) Napoletana Machine.
Just one note: We have been trying almost every coffee in the past seven years (at least for the time Gabriele has been living in Los Angeles), and it truly has been hard to find "The One"....at least for us...here in the US.
Strangely enough, all the Italian blends represented in local stores are very toasted and very bitter, qualities you won't sometimes find in Italy...for the same brands. Maybe just a matter of marketing? Do Americans really like a "different" flavor?
After tasting many different kinds, several beans and ground mixes (we even dared to try a Sturbucks ...ops), we are finally very happy to say it! We have found a favorite brand!

Tattararaaaaaaa.....!!!!!!!!!!!!
Bustelo Coffee!

video via: under the tuscan gun

Posada Navideña

One the best parts of the December holidays are the Posadas. Its a celebration of the Nativity in Mexico when each family of a neighborhood will host a little get together to pray, sing, eat, drink and break the most festive piñata full of fruit and other goodies. The celebration starts 9 days before the 24. Here are some recipes to get starting on this holiday as well as some history.

Rated Food Songs

To TJ

TJ's New Nightlife from Kathleen Kilpatrick on Vimeo.



D.I.Y. Aesthetic Grows in Tijuana from Kathleen Kilpatrick on Vimeo.



Daniel Ruanova: Art and Violence in Tijuana from Kathleen Kilpatrick on Vimeo.


Please support Tijuana and it's new movement for a better and healthier city. Be sure to check out their first Farmers Market "Mercado Campestre" when your in town!

Cointreauversial

Sidecar


Cosmopolitan


Margarita


Behind the Scenes

I love this Cointreau Webisodes. Cocktails, Dita Von Teese & Glamour and the best part it's that at the end of every webisodes you get the recipe of the feature drink! Here's a little taste of her performing the Cointreauversial act!

videos via: you tube

Ten Questions

Chefs,authors and foodies answer 10 questions by Time Magazine readers. Enjoy!


Michael Pollan, author (The Omnivore's Dilemma, Food Rules and more)


Mario Batali, chef


Anthony Bourdain, chef & host


Rachael Ray, cook & author

video via: time magazine

This time for Africa

WORLD CUP 2010 OFFICIAL SONG:


THE CHALLENGE


USA


FC BARCELONA


SPAIN


TAIWAN


MEXICO


BRAZIL


COLOMBIA


THE ORIGINALS

Knife Skills

Current Addictions

Top Chef Masters: Season 2


9 by Design


Man Shops Globe


Dinner with the Band

Delicious Dish

Betty White on SNL was to die for... I also miss the ladies of Delicious Dish, please more Ana Gasteyer and Molly Shannon!

The original Margarita story

Loving this commercial, perfect for all mexican festivities...Ahhh to be that glamorous!

Start the Revolution!

Sizzling stir-fry

Choose between beef, chicken or veg, all mixed with pak choi and marinated in a soy sauce with a hint of garlic, ginger and chilli. Then pick a delicious vegetable stir-fry base of crunchy vegetables and udon noodles with pots of hoisin sauce and a lime and coriander dressing (520g of total uncooked weight) and assemble at home.

Ingredients:

WITH BEEF:
* Pak Choi
* Soy Sauce
* Spring Onions
* Fresh Ginger
* Red Chilli
* Garlic
WITH CHICKEN (diced breast):
* Pak Choi
* Soy Sauce
* Spring Onions
* Red Chilli
* Ginger,
* Garlic.,
WITH VEGGIES:
* Udon Noodles
* Bean Sprouts
* Broccoli
* Mango Tout
* Hoisin Sauce
* Whole Lime
* Garlic
* Sesame Oil
* Ginger
* Red Chilli
* Fresh Coriander.

Cooking instructions

Remove the labels from both of the containers and take off the lids. Take out the small pots of sauce and dressing from the larger container and put to one side. Put a wok or a medium frying pan on a medium to high heat. Add a drizzle of olive oil, and once hot, tip in the containers from the small container - either beef, chicken, prawns or veg. Stir-fry for:

Beef = 2-3 minutes
Chicken = 3-4 minutes

Now tip in all the vegetables from the large container and stir-fry for another 2-3 minutes. Add the hoisin sauce and stir through for 1 minute until all the ingredients are well coated.
Divide between your plates then pour an equal amount of the lime, sesame oil and coriander dressing over each one. Enjoy with rice or a salad.

Recipe via: jamie oliver

V is Victory

Mickey's Garden


Barney Bear's Victory Garden


Donald's Garden

Victory gardens, also called war gardens or food gardens for defense, were vegetable, fruit and herb gardens planted at private residences and public parks in United States, United Kingdom, Canada and Germany during World War I and World War II to reduce the pressure on the public food supply brought on by the war effort. In addition to indirectly aiding the war effort these gardens were also considered a civil "morale booster" — in that gardeners could feel empowered by their contribution of labor and rewarded by the produce grown. This made victory gardens become a part of daily life on the home front.