30 October 2007

Snow Milk with Dulce de Leche's sauce



Always I'm thinking what`s type of recipes is the best to the Blog, and how I have to translate is all a history, choose the recipe, sometimes find, because the problem is I have a lot of recipes in all these years,Mom, teachers, GrandMa,Grand ma in law, etc. and we have so many wonderful blogs, how Valli say the other day, the time I am in the blog open a new world wonderful and fantastic of countries and recipes, new tastes etc. and we have the possibility to share with you our recipes.


This recipe, Snow milk (Leche nevada) is known in other countries and specially in France how "Iles flotter" (islas flotantes) and is a good name too for this dessert. Normally is made with a vanilla's sauce (delicious too) but the other day in cook class to make something different I make a dulce de leche's sauce with this and everybody loves it.


Ingredients
1 liter normal milk
1 1/4 cup of sugar
1 teaspoonful of vanilla
4 large eggs
pinch of salt
150 grs. of Dulce de leche
In some countries don't have Dulce de Leche, so I find other method that I find so good in a blog of Lauriel's Kitchen, if you want you may boil 2 or3 cans and save for
other recipes or to eat with bread at breakfast.
" To make homemade Dulce de Leche remove and discard labels from cans of sweetned condensed milk. Place the unopened cans into a large sauce pan and pour enough water to cover 1 or 2 inchs. Bring water to boil over high heat, then reduce heat to medium, cover and simmer for 3 hours aprox. adding more water as needed to keep cans completely covered, do not let boil dry or below cans. Drain, and let to cool to room temperature before opening.Don't open hot is so dangerous.
You may place the cans in cold water when are ready to cool.
Method Snow Milk with Dulce de leche's sauce
Place in a sauce pan the milk, 3/4 of sugar and the vanilla, warm to medium heat and cook by 5 minutes, take away and let rest by 10 minutes.
For while, in a bowl place the whites of the eggs and the pinch of salt, whip until be firm, add the rest of sugar and continue whip to make a good meringue.
Now, return to the sauce pan with the mix of milk and vanilla, and place the pot to medium heat and add spoonfuls of meringue to cook by two minutes, cook all and take away and reserve the meringue in a dish.

In a bowl beat the yellows and add to cups and half of the mix milk and vanilla and join all,place in a pot to slow heat and until is thicken, cut the heat and add the Dulce de leche, join well and let cool.
In little pyrex or other you may serve the Dulce de leche cream and put the meringues above of this cream. You may podwer with cinammon too if you like.


RECETA EN ESPAÑOL
LECHE NEVADA CON SALSA DE DULCE DE LECHE
Muchos de ustedes quizas conozcan esta receta, como Leche Nevada o Islas Flotantes con la crema de vainilla que se acostumbra , yo el otro dìa estaba en clases y quise hacer algo diferente e hize esta receta en que la leche nevada va con salsa de dulce de leche, a todos les encantò, asì aquì està la receta para el que quiera probarla
.

Ingredientes

1 litro de leche entera

1 1/4 taza de azùcar

1 cucharadita de vainilla

4 huevos grandes

pizca de sal

150 grs. de Dulce de Leche

En muchos paìse no hay Dulce de Leche y para los que no lo sepan preparar encontrè una receta muy buena en un Blog de Lauriel's kitchen que dice asì:

" Para hacer dulce de leche en casa retire primero las etique

tas de los tarros de leche condensada azucarada. (se pueden hacer dos o tres por vez, y se guardan....si es que pueden) Coloque los tarros sin abrir en una olla grande y coloque suficeinte agua para cubrirlos. 1 o 2 pulgadas. Pongalos a hervir con agua hasta que hiervan a fuego fuerte, entonces baje el calor a fuego medio, tàpelos y dèjelos cocer por 2 horas aprox., agregue màs agua si es neceario y tenga cuidado que nunca queden sin agua los tarros y que estèn completamente cubiertos. Despues cuando esten listos dèjelos enfriar a temperatura ambiente (o se pueden colocar en agua frìa) pero hay que dejarlos enfriar bien antes de abrirlos, jamàs abrirlos calientes.

Mètodo para la leche Nevada

Coloque en una olla la leche, 3/4`de la azùcar y la cucharadita de vainilla, calentar a fuego medio y cocinar 5 minutos màs. Retirar del fuego y dejar reposar 10 minutos.

Mientras tanto en un bol colocar las claras y una pizca de sal, batir hasta que estèn firmes, agregar el resto de azùcar y batir para merengue.

Volver a la olla con la mezcla de leche y vainilla y llevar a fuego medio, e ir agregando las cucharadas de merengue y cocinar de poco (unos dos minutos) el merengue por cucharadas, retirar y reservar en un plato.

En un bol aparte batir las yemas y agregar 2 y 1/2 tazas de la mezcla de leche y revolver y unir bien, ellevar a una olla y cocinar a fuego muy bajo sòlo hasta espesar. Retirar del fuego y agregar el manajr, revolver y dejar enfriar.

Colocar en pocillos individuales verter la crema de manjar y colocar sobre esta los merengue(alcanza para seis porciones)

Si se quiere se puede espolvorear con canela pero yo encuentro que con el dulce de leche es suficiente.

















































































26 October 2007

Turkey's breadcrumbs in Honey Mustard's dip






This recipe is so nice and delicious to Lunch or how a appetizers too.


I dedicated this recipe to my friend of England Honey Mustard of the Delia's site , always I like her delicious name and is a very good friend of mine.


This recipe is from the chef Kevin Poulter who has special turkey's recipes and original.






To the Turkey




150 grs. breadcrumbs
1 teaspoon cayenne pepper
3 teaspoon podwer mustard
salt and pepper
500 grs. turkey's breast without skin
and cut in slices
1/2 cup of flour
2 beaten eggs
corn's oil to fry or other oil flavorless
Honey Mustard's Dip
3 spoonful of natural yogourt
6 spoonful of mayonnaise's jar
1 spoonful of Honey
3 spoonful of mustard's cream
1 spoonful of chopped Chives (ciboulette.)
To make the turkey first. Place the breadcrunbs in a bowl and mix with cayenne pepper and podwer mustard. Sassoning the turkey with salt and pepper, and then pass the turkey first by the flour, then by the beaten eggs, and last for the mix of breadcrumbs, before to fry take out the excess of the mix.
In a large frying pan place the oil to medium heat and when is hot fry the slices's turkey by 3 minutes or when they will be golden. Place in a towel paper to dry the oil and reserve.
To the Honey's Mustard Dip mix well all the ingredients. To serve place the turkey in a large dish and the sauce in a gravydish or other.
  • The turkey is so delicious of this form and childs (and adults too) love them
  • You may serve how lunch with salads (letucce/avocado'slices, or tomatoes with chopped basil.etc.
How appetizer serve if you like with a white wine (Saugvinon Blanc or Chardonnay )
Y ahora inauguro un nuevo sistema, voy a poner las recetas en español tambièn debido a que varios me lo han solicitado,inclusive Gerardo, mi marido decía que era bueno ponerlo en español también para que todos lo pudieran leer, bueno aquì va la receta para todos los amigos de habla hispana.
Pavo Apanado con Dip de Mostaza y miel
Para el pavo
100 grs. pan rallado
1 cucharadita de pimentòn molido o paprika
3 cucharaditas de mostaza en grano o en polvo
sal y pimienta
500 grs. de pechuga de pavo sin piel cortado en tiras
1/2 taza de harina
2 huevos batidos
aceite de maiz para freir u otro sin sabor
Para Dip de mostaza y miel
3 cucharadas de yogourt natural
6 cucharadas de mayonesa de frasco
1 cucharada de miel
3 cucharadas de crema de mostaza
1 cucharada de ciboulette picado
Preparar primero el pavo. En un bowl mezclar el pan rallado, el pimentò y la mostaza en polvo. Sazonar el pavo con sal y pimienta. Luego pasar el pavo por la harina, huevo batido y la mezcla de pan rallado. Sacudir para eliminar el exceso antes de freir.
En un sartèn grande calentar el aceite a fuego medio y cuando estè bien caliente freir los trozos de pavo 3 minutos o hasta dorar. Dejar en papel absorvente para secar el aceite y reservar.
Para preparar el Dip de mostaza y miel. En un recipiente mezclar bien todos los ingredientes hast tener una consistencia cremosa
En una fuente servir el pavo acompañado de el dip de mostaza o la salsa en otra salsera .
El pavo es muy rico en esta forma y original y le gusta mucho a todos
Esta receta tan rica es del Chef Kevin Poulter que tiene recetas muy buenas de pavo.
  • Se puede servir como almuerzo o plato principal con ensaladas diferentes (Lechuga/aguacate (palta) o tomates.
  • Tambien se puede servir como aperitivo con un vino blanco bien helado, Sauvignon blanc o Chardonnay.
















24 October 2007

Poppy's seeds Mousse with Figs's Jam


I always love figs (that I was a child) and I was lucky to have my summer's holiday in the countryside, in the house of my uncle Miguel and his family who have a small farm with tomatoes, letuces,chilees, and plums tree, but the most big tree was a Figs tree, so nice with delicious figs, so always we eat them only how a fruit, sometimes we lunch and after we went to out and eat figs or others, we came from the city so he laughs of us because he gives us a piece of water melon and say, go out to eat the dessert, and you know the water melon how is, but now I thanks him all I learned with he and his family a lot of things and enjoy the simple life.
He had a little vineyard too, but is for other history, but only I say for first time I saw the bigs wood barrel where they place the juices' s grapes and they talk histories of people that had fall in the wood barrels.

Well, about figs when I begin to make cook's class I begin to make desserts with figs and I find so delicious, and you make this recipe with dry figs or fresh figs.

The poppy seeds is more new for me, and I love them in desserts and barbarois, are so light and with good taste, I like so.

Ingredients to Fig's Jam

300 grs. fresh or dry figs (if are dry place them in hot water by one hour to moist, dry with a tower paper and will be ready)
1/2 cup of cold water
1/2 cup of granulated sugar
1 teaspoonful of liquid vanilla

Ingredients Mousse poppy seeds

1/2 cup of milk
3 spoonful of liquid honey
2 envelopes of unflavored gelatin
400 grs. double cream
2 spoonful of caster sugar
3 tablespoonfuls of poppy seeds

Method to fig jam

Cut the figs in pieces and place them in a pot, add granulated sugar and 1/2 cup of water, stir and cook to medium heat by 10 minutes, until the mix is thicken how jam, add the vanilla and cook 5 minutes more and let chill.


Method Mousse poppy seeds

In a pot place the milk and the liquid honey, cook to medium heat, until to warm and take out of fire. Add the gelatin dissolved in a little of water, let chill and stir a while.

In a bowl beat the double cream and add the caster sugar until to begin to thicken, add slowly the mix of honey and gelatin, and incorporate the poppy seeds and stir well, place in a large mod (I use the mode of the bread) or in little pyrex individuals. Refrigerate by two hours or until to be firm to desmold.Over the mold put aluminum paper for while is in the refrigerator.
When you are going to serve put over the mousse the figs jam.
Ahora en español:

Mousse de de semillas de Amapolas con dulce de higos

Ingredientes
300 grs. de higos frescos o secos (si son secos remojar una hora en agua caliente y despues secar.
1/taza de azúcar granulada
1 cucharada de vainilla
1/2 taza de agua fría

Mousse de semillas de Amapolas

1/2 taza de leche
3 cucharadas de miel
2 sobres en polvo de gelatina sin sabor
400 grs. de crema para batir
2 cucharadas de azúcar super fina (azùcar impalpable)
3 cucharadas de semillas de amapola

Para preparar el dulce de higos:
Cortar los higos en rodajas y colocar en una olla pequeña, agregar el azúcar granulada y la 1/2 taza de agua fría.Cocinar a fuego medio10 minutos hasta que la mezcla tenga consistencia de mermelada, agregar la vainilla, cocinar 5 minutos más y dejar enfriar.

Para preparar la Mousse en una olla coloque la leche y la miely cocine a fuego medio calentando la mezcla,luego apague el fuego.Agregue revolviendo la gelatina sin sabor disuelta en un poco de agua fría revolviendo hasta disolver bien.
En un bol aparte batir la crema con el azúcar fina hasta espesar y añada en forma de hilo la mezcla de miel, leche y gelatina, incorporar de a poco las semillas de amapola hasta integrar, refrigerar en un molde grande (yo uso el de pan alargado) o en moldes pyrex individuales y servir con la mermelada de higos. Refrigerar por 2 horas o hasta que esté firme para desmoldar.

19 October 2007

Some delicious Appetizers



This delicious recipe is from the cook's teacher Gloria Frugone that has many good recipes to coktails and others. And sometimes give recipes in magazines of our country, is ideal to before a dinner or barbacue for while you wait the meat or others.
Go well with white wines and red wines
CROUTE'S GINGER MUSHROOMS IN TOASTED BREAD
(Croute de champiñones al jengibre en pan tostado)
10 bread white slices
3 spoonfuls ob butter milk
1 teaspoon podwer ginger
400 grs. mushrooms in slices
1 spoonful white wine
1/2 cup of cream or sour cream
2 teaspoonful of cornstarch
1 tablespoon chopped parsley
1 cup grated cheese
Preheat the oven. Spread butter in the bread slices for the two sides. Cut each slice in four parts. Place the bread in oven by 6 to 8 minutes until be golden.
Heat 1 spoonful of butter in a frying pan and add the clove garlic by one minute and add the mushrooms, ginger and fry by 5 minutes more until will tender, add salt and pepper.
Incorporate the cornstarch dissolve in white wine and add the cream.
Stir well until is thicken. Put the mix over the bread's slices and podwer them with the cheese, take to the oven by 5 minutes and serve inmediately.

18 October 2007

Artichokes and parmesan's cheese in baguettes'slides



This recipe is a mix of two that I had, and finally I adapted to this recipe that I find delicious and easy.




Ingredients


The food of 5 artichokes boiled or two tins of artichokes, or freezed.

1 cup of mayonnaise's jar

1 cup of cream or sour cream

1/2 cup of parmesan cheese grated

1/2 cup of provoleta cheese grated

2 garlic cloves crushed

1 tea spoonful of Tabasco's sauce or chili cream (ajì)

salt

Somes baguettes in slices, and toasted before to serve.



I f you want you make this the day before , in a bowl place the artichoques ground with a fork, add the mayonnaise, cream or sour cream, grated cheese, galic cloves and tabasco's sauce, and salt if you think is necessary , mix well, place in a tupper and refrigerate.


The day you will serve, preheat the oven to medium heat and place the mix in a pyrex about 25/30 minutes, until to be a little golden. Serve with the toasted slices's baguettes.


Tip : If you don't have provoleta cheese, add only parmesan, the recipe is good the same.

13 October 2007

Dulce de leche's ice cream







For these times many people question for Dulce de Leche at Restaurants and many of these are making some desserts with Dulce de Leche. This recipe is adapted from one of Cheff Anna Olson from Canadà, who has very good sweet recipes. I think this recipe is delicious and easy.





Ingredientes

2 tins sweetened condensed milk

3 cups whipping cream

1 cup of milk

1 teaspoon vainilla extrac

dash of salt



Method


Place the condensed milk in a heavy-bottomed pan over medium to slow heat, until golden brown in colour, stirring constantly for about 10-12 minutes.The caramel will turn thicker as it cooks, but constant stirring will ensure an even colour.

Remove the caramel from heat and whisk in cream and milk a little at a time,being careful for steam that comes off the hot caramel milk when cream is added. Add salt, stir in vainilla extract and cool mix completely.



I don't have an ice cream maker, so I make how following, place the ice cream in extend glass pyrex and freeze 1 hour, take out and whip slowly and put again at the freeze for 1/2 hour more.


If you have an icream maker, following the manufacturer`s instructiones when the cream is ready to freeze.

You may serve, with pieces of fruit, or chocolate's sauce or pieces of hard chocolate, always is nice.


10 October 2007

Talking about wines.......

This pictures is taken by of balcony at a vineyard in Santa Cruz, Central valley, Chile.
Many these vineyard have beautiful and antiques houses, and some of them have restaurants
with very good food, and wines of course.



This lovely picture is Casablanca Valley, and the experts say that for weather, temperature and other things is the best place for wines, specially sauvignon blanc. The climate of the central Valley is described as mediterranean or temperate.



Each vine variety has specific adaptation requirements, in accordance with the differents types or wines which can be vinified from its grapes.



And the works begins grapevines and even before, with the appropiate selection of the vine variety, given the existing climate and soil.































Some of you know Chile for their so good wines and for this I was thinking to posted about wines of our country and show some of their beautiful vineyards.

I'm not an expert but I love wines, and I like so investigate about foods and wines, many times when I give recipe I like to know about it history.

Well, to left, one of my favorites, Riesling of Undurraga ( a very antique vineyard) is a fresh

white, I love so the whites because are very fresh and go well with many foods.

But I love so one red wine that is the most best I taste, Santa Digna of Miguel Torres, this spanish man have vineyards in Spain and come to Chile and make it again, have wonderful vineyard and wines.

























The history of chilean vineyards and the wines begin about the year 1548, when arrived at the country the first plants of France and they adapted so well here to the variations of temperature. The climate of the Central valley is decribed as mediterranean an temperate.



On top at the right a very antique and nice drawing of the first vineyards here. This is of the Macul's vineyards.Is one of the most antiques vineyards of here.







About wine varieties: The grape wines introduced to Chile in the middle of the century are almost all for noble stock.These wine varieties were imported from France and adapted here, we have Cabernet Sauvignon,Merlot and Pinot noir.



And the whites we have, sauvignon blanc and chardonnay which was only introduced the last years.And the in the most young of the whites we have Riesling from Germany.







Characteristics of red wines



Cabernet Sauvignon: Originally from Bordeaux, France, these grapes produce poweful and aromatic vines, the experts think is the king of the red wines. Smell to cinnamom, blueberrys and chocolat. The best are from California, Australia, Maipo (Chile), and Mendoza (Argentina.





Carmenere: Arrive about s. 19 from France, and smell to cherries, notes of vainilla and herbs.





Merlot: Is different from cabernet sauvignon, more sweet and more smooth, smell to tabacco, and coffe and sometimes cinnamon.





Pinot noir: From France, this grapes variety produces wines with good aroma and body. Smell to vainilla,and strawberries. Of some pinot noir making excellent champagne.





Syrah: The best young of the wines, smell to cinnamon, and cloves, raspberries and pepper.















Characteristics of whites wines


Sauvignon blanc: Is an aromatic white with good acidity levels. Fresh and sparkling, the saugvinon blanc is so lovely, and is a mix of green apples, hierbs, honey and peach.In the Central Valley (Casablanca) smell to red apples or quinces, because the Pacific Ocean refresh this wine.





Chardonnay:Called the king of the whites for someones, This variety is in all the world for this cappacity to adapt oneself to differents types of weather.Smell to fruits,caramel, toffe and raisins.









Riesling: Comes from Germany and Austria. Here in Casablanca thanks to the Humbold current we have excellents Riesling. Is an aromatic wine with smell of fruits,flowers and hazel nuts.







Gewürztraminer: Of German origin, this is one of the most intensely aromatic grapes. Intense and potent, green and floral, fresh and someones with aroma of peaches.























For the last some wines for some foods. I know the majority know about wines but think in somebody who wants to know about wines.

.





To meats, birds,lambs,pastas with tomatoes, some pizzas,ckichens, cheese souflee, ans some quiches, red wines.













To fishes, prawns, shellfish, some carpaccio, pastas with white sauces and pesto,veggies, salmon,quiches of veggies,artichockes and asparagaus, white wines.




But in all cases I think is a personal choose that if you want some food with some wine is OK.

The nice is enjoy the food and the wines.Cheers!!!








Bibliography:


`"Guìa de vinos de Chile"(Wine's guide extract) by Pablo Prieto,Francisca Sanchez
y Rafael Prieto.

"All of wines" Patricio Tapia, a oenologist specialized in wines critic, write for many magazines
and is one of the best critical wines of Chile.








































































9 October 2007

Raspberries's pie (Küchen de frambuesas)




Really. I don't remember where come this recipe, but is so delicious and I love it. I try someones, when a few years ago some people order me lemon's pie and raspberries's pie.


In our country, we have many recipes of german's cook, specially of pastry, and that we call küchen, you call pies . In the south of Chile (Frutillar,Osorno, Valdivia, Puerto Varas) I tasted the most delicious home made's küchen, and this I think is like them. For you have an idea of these tea to the right I put a picture of a typical tea's table at the south.


Dough Ingredients


2 cups of plain flour (500 grs.)


1 teaspoon of baking powder


100 grs. butter milk


1 egg


130 grs. granulated sugar


Method dough


Mix the dry ingredients and then add the egg and butter milk, knead the dough a little and let it at the refrigerator for about 10 minutes.


After, keep out the dough and roll and place in a tart pan with removable bottom. (about 24 or 26 cm diameter)and place at the oven preheat to medium heat about 20 minutes.


When is ready cover first with corn flour's cream give above and the top the raspberries sauce and let at the refrigerator to be cool (1 hour) and the raspberries sauce look like jelly.


To filling:


Corn's flour cream


2 cups of whole milk(1/2 lt)


125 grs. granulated sugar


3 spoonful of corn flour dissolve in cold water previously


2 beaten yolks


1 teaspoon of liquid vainilla


In a sauce pan put the milk and the sugar to medium heat, stir and add the corn flour dissolved, stir constantly than to begin thicken, add the yolks and put the fire out and add the vainilla. Chill for a moment and put at over the cake.


Raspberries's sauce for the top


300 grs. freeze or fresh raspberries200 granulated sugar


150 grs. raspberries jam


1 spoonful of corn flour or special powder to thicken.


In a sauce pan place the raspberries to slow heat with the sugar, add the jam, stir and finally the corn flour, and cover with this mix the küchen, place at the the refrigerator.


4 October 2007

Artichokes Pie (pastel de alcachofas)


I like this recipe because everybody love when I cook and I teach at my first class, and the dough
is so good, and if you want you warm at
microwave so well to the night or the next day.
Sorry for not mail other recipe last days but I have to translate and I make this last night.If I have a mistake at the translate sorry I am learned yet.

And I forget tell you this is and other recipe from my Mom.


Ingredients


For Dough: 3 cups plain flour (type tea)

or 600 grs. plain flour

3 sponful of butter milk or other butter

1 little tea sponful of salt

1/2 cup of milk to make a dough


For stuffed: 4 or 5 artichokes (boiled and grinded)

1 sponful oil flavorless

1 and 1/2 sponful of flour

milk

nutmeg podwer

3 eggs

butter to the pyrex

3 sponful of grated cheese

For stuffed in a large frying pan place the oil, the flour, turn up with a woodspoon and the milk to make a sauce, add the grated cheese, salt, the nutmeg, the grated cheese and the artichokes food. Now beat the whites firm and add to the sauce and after add the yolks, join all. Reserve.


For dough: Join the flour with the butter milk and add the milk and salt to make a dough smooth and firm. Divide the dough, one part more big than other. Preheat the oven and spread the butter in the pie pyrex.

Roll the big part first and place inside the pyrex.Place the artichokes stuffed and cover with the other rolled dough. Put at the oven about 25 minutes. When begin to be golden is ready.


Tip: For this pie normally I boiled the artichokes they day before, let chilly and take out the food of the artichokes leaves and the center, with fork grind it and let at the refrigerator, for the next day make the pie.

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