Sometimes we get sloppy and sometimes we are right on it. It is all very human to err, and so its is that I find my self apologizing in all earnest for my sloppiness.
Robin your Churros Rock!
Here is the link I overlooked to include.
Monday, March 21, 2011
Sometimes we get sloppy and sometimes we are right on it. It is all very human to err, and so its is that I find my self apologizing in all earnest for my sloppiness.
Sunday, March 13, 2011
Flan is a custard base food mostly used for desserts, as of recently there has been a revival of the savory flans as more professional cooks look into alternatives for side dishes. Savory flans used as a base for gourmand presentations on ever towering dishes and overlaid with delicate vegetables or fish the way whipped mashed potatoes have.
The basic steps of a Flan rely on the perfect proportions of their base ingredients, Eggs, Milk and Cream
3 Eggs to 1/3 Cup Cream to 1+2/3 cups Milk
3 Eggs to One Small can of Condensed Milk and one small can of Evaporated Milk
There are many variations of the formula but if you look closer the rations by volume start to make sense. The trick is to have enough eggs to coagulate the mixture when cooled otherwise you can end up with Egg Nog
The Modern English word "flan" and the earlier "flawn" come from French flan, from Old French flaon, in turn from Medieval Latin fladonem, derived from the Old Castillian flado, a sort of flat cake, probably from an Indo-European root for "flat" or "broad" (Wikipedia)
Image from comidalatinoamericana.wikispaces.com/ España
Flavoring ranges from:
Almond, Orange, Cream Cheese, Ricotta,Vanilla, Coffee and Essence of Flowers.
Sweetened with Maple Syrup, Molasses, Cane Sugar, Caramel or Juices.
Variations are Crema Catalana, Creme Caramel, Egg Custard and Bread Puddings
Monday, March 9, 2009
Ok So I stole this recipe from the net shot me!
For Churros Rellenos now that is a different twist.
I am all too familiar with Churros as a delicacy in Mexico and Spain but I was surprise to see them as part of the culinary plethora of southern brazilian celebratory food. Turns out the Gauchos are not only an Argentinean phenomena. Brazilian Gauchos are a culture on their own and have retained many of their european customs originating in the Iberian peninsula. Churros may have originated as a derived of Moorish (Ibero-arabic) food but the story goes that the invention actually came from shepherds in the regions between Portugal and Spain as a portable and easy to make staple for the long cold mornings at the herding camps. Urugay has a version worth mentioning since traditionally sweet Churros have turned savory for the Uruguayans, often stuffing them with cheese. The Churros that is not the Uruguayans!
Churros are the equivalent of fry dough and doughnuts. Using an extruder to drop a long rope into the hot oil. I recommend a mild to non flavored oil that serves well for flash frying or deep frying. Corn and Canola work well and keep better than with vegetable shortening though Churros should be eaten immediately. Use a pastry bag with a star or flour nozzle the largest opening gauge the better. In a pinch you may even use 1/2 pancake mix and 1/2 wheat flour batter just make sure is thicker consistency than that usually mixed for pancakes.
Sugar coating your freshly fried Churros is best done after the oil has drained or blotted to a paper towel. I like to mix the 10x Sugar with the Regular sugar and Cinnamon powder in a plastic bag and use that bag for quick easy to clean coating.
Once coated wrap the Churros half-way with parchment paper or waxed paper and stack neatly on shoot glasses. Dipping Churros into hot chocolate is the way to go you may stuff them with ready made Araquipe, Dulce de Leche, Chocolate Ganache or Condensed Milk. To stuff the Churros hold one end upwright while they are still hot and with a second pastry bag or a large marinade syringe with a long narrow nozzle, inject the filler making sure the filler has a consistency that is easy to flow but still holds the shape of a drop for several seconds. Warm fillers tend to do better at that!
Directions:Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
Friday, March 6, 2009
I am never certain of how I would feel like in Brazil. Joyfully sad or sadly
content, perhaps hilariously sad. The fact is I will always have a sad component the to trip. I mean: Brazil is so beautiful there is no way you can be there and not feel sad about the rest of the world. The people of Brazil know this feeling and often express it in their ambivalence for passion and restraint. Regardless of how hard life is for the everyday brazilian, they know how to live. Feel every moment to its fullest, tomorrow may not be there for you!
Monday, July 7, 2008
I have been working hard, office and roof deck garden.
Friday, May 23, 2008
Swiss...nah, nah nah, scratch that
French....Humm at least by name...
Scandinavian, Austrian... Japan?
Well actually all of the above claim a piece of the melting pot territory.
The basics are comparable to a love affair, innocent fruits, sweeties ,tarts or even beef cakes skewered and dunked into a hot and often thick situation.
Fondues are one of those culinary introductions made famous by the Swiss, and the "House beautiful" magazines of the fifties. Though as usual the Swiss got to officially name these dishes, claiming originality is a whole different ball game. Ever since mankind learned how to boil water, skewing and dunking has happened. Think of how convenient it is not to burn your hands.
The base of these dishes is a silky smooth sauce of a fatty ingredient (Cheese or Chocolate) emulsified, beaten and rendered into submission but not so much as to loose their natural ability to smother....then again just like a perfectly balanced love affair. A little alcohol to keep things flowing and some flour. These hot sauces are served preferably warmed up by a tealight or in a bath of hot water and have a tendency to required constant stirring to avoid forming a thick skin. Nontheless do not stirr too deep into the emotions in gathered in th epot or you may get the burned bitter bits to raise early to the surface. The Fondue is a communal dish, food orgy if you must compare. A race to the bottom were you may find the burned bits of your stirrings, bitter yet increadibly addictive. LIKE WITH ALL LOVE AFFAIRS TIMING IS OF UPMOST IMPORTANCE! Too long in the heating elements and the flavor can be ruined, not enough stirring around and a thick skin may form. A perfect balance of roughness in texture and smothness in flow. Fondue sauces may require a pinch of flour to maintain thickness or a bit of alcohol to keep all ingredients pefectly suspended in the richness of the sauce. But who are we kidding Fondues are just FUN to DO.
Set up a double boiler if you are serving a fondue that may be on the table for a while, or a Kettle Candle to keep warm if serving inmediatly.
Shamelss Plagerism fom Wikepedia:
Boy I love cut and paste!
A recipe for a sauce made from Pramnos wine, grated goat's cheese and white flour appears in Scroll 11 (lines 629-645) of Homer's Iliad and has been cited as the earliest record of a fondue. Swiss communal fondue arose many centuries ago as a result of food preservation methods. The Swiss food staples bread and raclette-like cheese made in summer and fall were meant to last throughout the winter months. The bread aged, dried out and became so tough it was sometimes chopped with an ax. The stored cheese also became very hard, but when mixed with wine and heated it softened into a thick sauce. During Switzerland's long, cold winters some families and extended groups would gather about a large pot of cheese set over the fire and dip wood-hard bits of bread which quickly became edible.
Modern fondue originated during the 18th century in the canton of Neuchatel. As Switzerland industrialized, wine and cheese producers encouraged the dish's popularity. By the 20th century many Swiss cantons and even towns had their own local varieties and recipes based on locally available cheeses, wines and other ingredients. During the 1950s a slowing cheese industry in Switzerland widely promoted fondue since one person could easily eat half a pound of melted cheese in one sitting. In 1955 the first pre-mixed "instant" fondue was brought to market. Fondue became very popular in the United States in the mid fifties during the 1960s after American tourists discovered it in Switzerland.
A full cheese fondue set in Switzerland. Apart from pieces of bread to dip into the melted cheese, there are side servings of kirsch, raw garlic, pickled gherkins and onions, and olives.
There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made. The caquelon is first rubbed with a cut garlic clove, then wine and cheese slowly added until melted. A small amount of potato starch (or corn starch, cornflour or flour) is added to prevent separation and the fondue is almost always further diluted with either kirsch, beer, black tea, and/or white wine. The most common recipe calls for 1 dl (100 ml) of dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses: The mixture must be stirred continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese.
Temperature and la religieuse
A cheese fondue mixture should be held at a temperature warm enough to keep the fondue smooth and liquid but not so hot as to allow any burning. If this temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the caquelon. This is called la religieuse (French for the nun, more or less). It has the texture of a thin cracker and is almost always lifted out and eaten.
Neuchâteloise: Gruyère and emmental.
Moitié-moitié (or half 'n half): Gruyère and Fribourg vacherin.
Fribourgeoise: Fribourg vacherin wherein potatoes are often dipped instead of bread.
Fondue de Suisse centrale: Gruyère, Emmental and sbrinz.
Appenzeller: Appenzeller cheese with cream added.
Tomato: Gruyère, Emmental, crushed tomatoes and wine.
Spicy: Gruyère, red and green peppers, with chili.
Mushroom: Gruyère, Fribourg vacherin and mushrooms.
A fondue bourguignonne: At top is a pot of hot oil for quickly cooking the meat, at middle a caquelon for a further cheese fondue and at bottom more sauces for dipping.
Bourguignonne: During the late middle ages as grapes ripened in the vineyards of Burgundy a quick harvest was needed and the noontime meal was often skipped. Johann du Putzxe was a monk who made a kind of fast food by dunking pieces of meat into hot oil. The Swiss later adapted this as a variety of fondue. The pot is filled with oil (or butter) and brought to simmer. Each person spears small cubes of beef or horse meat with a long, narrow fondue fork and fries them in the pot. An assortment of sauces and sometimes a further cheese fondue are provided for dipping.
Bressane: Small cubes of chicken breast are dipped in cream, then in fine bread crumbs and at last deep fried, as with a bourguignonne.
Court Bouillon (or Chinoise): A Swiss traveling in China ate a dish called Chrysanthemum which was dunk-cooked in a pot of bouillon. Fondues based on this became popular when he returned to Switzerland. The diner dips rolled shaved meat (traditionally beef) into a simmering broth. As with a bourguignonne, dipping sauces are served. This dish is still somewhat like a Chinese hot pot (huoguo in Chinese, or steamboat, which is popular across Asia). At meal's end the much flavoured broth may be served to the participants, with or without sherry wine.
Savoyarde: Comté savoyard, beaufort, and emmental.
Jurassienne: Mature or mild comté.
Fonduta: Fontina, milk, eggs and truffles, known as Fonduta valdostana in the Aosta valley and Fonduta piemontese in Piedmont, both in northern Italy.
Refrigerated fondue blends are sold in some Swiss grocery stores and need little more than melting in the caquelon. Individual portions heatable in a microwave oven are also sold.
Dessert fondue recipes began appearing in the 1960s. Slices of fruit or pastry are dipped in a caquelon of melted chocolate. Other dessert fondues can include coconut, honey, caramel and marshmallow.
As with other communal dishes fondue has an etiquette which can be both helpful and fun. Most often, allowing one's tongue or lips to touch the dipping fork will be thought of as rude. With meat fondues one should use a dinner fork to take meat off the dipping fork. A "no double-dipping" rule also has sway: After a dipped morsel has been tasted it should never be returned to the pot. In longstanding Swiss tradition if a nugget of bread is lost in the cheese by a man he buys a bottle of wine and if such a thing happens to befall a woman she kisses the man on her left. Lately, rather more humorous twists on this have shown up in Switzerland such as young diners diving into the snow whilst clad only in underclothing.
Those who succeed in following the etiquette of fondue can share the cheese cracker-like la religieuse left at the bottom of the emptied caquelon.
Fondue Bourguignonne refers to a fondue of meats or vegetables cooked in oil. It was created in the vineyards in Burgundy sometime during the middle ages. Here, when these grapes are ready to harvest, they have to be quickly picked, and the workers couldn't take time to leave the fields for a hot lunch. Some hungry soul (many credit a monk named Johann du Putzxe) came up with the idea of quickly cooking pieces of meat in pots of hot oil that were set-up in the vineyards. That way, workers could dunk and cook pieces of meat in spare moments without losing valuable harvesting time. This fondue is most often made with beef, but pork, game, poultry, seafood as well as vegetables can be cooked in this manner. I've fired up the traditional French side sauces with ones based on those found in the Spicy Food Lover's Bible by Dave DeWitt and me.
1 1/2 pounds trimmed beef tenderloin or sirloin, cut in 3/4-inch cubes
Vegetable oil, peanut or canola preferred
Place the sauces in individual bowls and arrange around the fondue pot and have the beef at room temperature on a serving platter.
Pour the oil into a fondue cooker to no more than 1/3 to 1/2 the capacity or to a depth of 2 inches. Heat the oil over a medium heat to a temperature of 370 degrees F and transfer the cooker to the fondue burner. The meat should bubble when put in hot oil; if it doesn't, return to the heat.
To serve, guests spear the meat with a fondue fork and cook in the hot oil to desired doneness 15 seconds for rare, and about a minute for well-done. Transfer the beef to a dinner fork, dip in a sauce, eat and enjoy.
Sunday, May 4, 2008
I was out of commission for a little while. Between a back/shoulder injury and planning a dinner too many.
I just got done with a benefit dinner full of good intentions and personality clashes.
We set out to have a German-Puerto Rican Fare.
Diferent cuisines reflect exactly that: diferences.
But after all the work and frustrations there is nothing like looking back at what worked.
Also at what did not work and the reasons why.
I tend to concetrate on the what needed more work, and like an investigator look for the reasons why it did not work.
Pastelillos de Guayava y Chorizo:
10 Goya small (Hojaldre) dough disc
(These are ready made puff pastry dough shells of aproximately 6 inches diameter)
Chop Chorizo sausage (2)
String Cheese (Oaxaca Mexican Mozzarella)
Guava Paste cut in to 2 inch squares
One Poblano Pepper Roasted and cut into strips.
Place a mix of all the ingredients in the center of the disc
about two table spoons
Fold the disc and seal the edges by pinching and crincling the edge.
Do not crincle to much or pinch dough edges too thinly.
They can be baked but they are better fried.
Meat Roladen with Bread Fruit Nuts Stuffing
One large flank steak (strip cut)
One can of Bread fruit Nuts (Goya)
4 Whole eggs
1/2 cup Bread Crumbs
1/8 Cup of Golden raisins
1 cup of Beef Stock
All beef drippings
1/2 Stick Butter
1 Beef Buillon
1/2 Cup Red Wine
One spring of Majoram
MIx all the Ingredients on list A.
You should have a thick paste
Tenderize the Flank Steak using a tenderizing hammer
I use the dough roll or a Pestel
Sandwich the steak between heavy gauge wax paper or Plastic Wrap
Gently hammer the meat and roll it at the edges
until you roughly double the steak size and trim
Evenly distribute the Mixture on the flatened steak
Using the plastic wrap slowly roll the meat starting at the widest side.
Keep meat wrapped in the fridge overnight.
Roast slowly 3 hrs at 200 degrees.
Serve in one inch cuts over sauce.
may accompany with Rye bread cream cheese rolls.