1/20/07

I just posted the photos of Sangria and Jelly Roll. See the recipes below.

Mom's Popovers

Mom’s Popovers

These popovers always remind me of winter in New York. When it was freezing outside my mother would make beef stew and popovers and both were so delicious. She served the popovers nice and hot, right out of the oven with a little butter on them. It was a great way to warm up.

3 large eggs
1-1/4 cup whole milk
1-1/4 cup all-purpose flour
1/4 tsp salt
1 Tbsp butter, melted

Preheat oven to 450 degrees.

In a small bowl beat the eggs with an electric mixer until creamy about 30 seconds. Add milk and continue to beat for 1 minute.

Add flour and salt. Mix by hand until all the ingredients are combined.

Generously grease 6 large muffin cups. Fill the muffin cups half full. Bake for 25 minutes and then reduce heat to 350 degrees. Bake for 15 more minutes until golden brown. It is important NOT to open the oven door during baking or the popovers will collapse in the muffin cups.

Serve immediately.

Baked and Stuffed French Toast

Baked and Stuffed French Toast

Serves: 6

8 oz. plain cream cheese, softened
1 large loaf French Bread – sliced into 22-24 slices, each approximately 1/2" thick
2 Tbsp butter
10 large eggs
1-1/2 cup whole milk
2 Tbsp vanilla extract
1/4 cup maple syrup
1 tsp cinnamon
1/4 cup confectioner’s sugar

Grease a 9 x 13 inch baking dish with the butter. Lay half of the bread slices in the baking dish, overlapping them if necessary.

In a medium bowl combine the cream cheese, maple syrup and cinnamon. Using a spatula spread the cream cheese mixture on one side of the remaining bread slices. Lay those slice on top of the ones in the baking dish, cheese side down.

Whisk eggs, milk and vanilla together in a large bowl. Pour egg mixture over bread making sure all of the bread gets coated. Cover tightly with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Uncover bread and bake for 1 hour.

Sprinkle with confectioner’s sugar and serve hot with warm maple syrup or sliced fruit.

Thank you for your emails

I have to tell you that I am so surprised by the number of emails I've already received from people who have seen my blog. Thank you for the comments, questions and tips. One question that I've been asked a few times already is why my blog does not come up when they do a Google search for home cooking or cooking. Honestly, I'm trying to figure out how to do that myself. As I said in the beginning, this is my first blog and I am learning so much. I would love to have my site come up when you type in "cooking" or "home cooking" but I haven't been able to figure out how to do it yet. In fact, if there's a blogger out that willing to share some helpful advice I would be forever grateful. This is my first experience using HTML codes as well and it's completely foreign to me. Over time I hope to have it all down to a science and then I can provide many more links to websites and other blogs, my cookbook once it's published, and a multitude of other things. Thank you again. For now I hope you'll add my URL to your favorite places so you can access it.

Keep your cutting boards from slipping

To keep your cutting boards from sliding all over your counter while your dicing, slicing or chopping, just place a Silpat or rubber-type placemat under them. They'll hold the cutting board in one place.

1/19/07

Need to get your storage containers organized?

I don't know about you, but I have a big drawer full of Tupperware and other storage containers of all sizes and shapes. It used to drive me nuts trying to figure out which lid went with which container. I also had lids that had no container and containers that I had no lids for. Or my husband would put food in a container and then ask me which lid to use (as if I had some inside knowledge on it). I finally took everything out of the drawer, matched lids with containers, threw out all the odd pieces, and then numbered each one. I used a permanent marker on the bottom of each. Now it's a breeze to find things. If I put food in container #2, I just find the lid that has the same number on it. No more confusion. Believe me, it's simple and it works; even Sal can can find his own lid now and I told you how well acquainted he is with all things kitchen-related. If you need to get yourself organized in the kitchen it's a great way to start.

1/18/07

Thin Spaghetti and Basil Pesto


Thin Spaghetti and Basil Pesto

Serves 4

This is a very simple recipe to make. On nights when you don't have time to make a big meal, you can just serve this with a salad and some warm bread

16 oz (1 lb) box thin spaghetti (or linguine)
1-1/2 cups fresh basil leaves
2 large garlic cloves
2 Tablespoons pine nuts
4 Tablespoons freshly grated Parmesan cheese
2 Tablespoons freshly grated Romano cheese
1/3 cup extra virgin olive oil
Salt and pepper

Wash and dry the basil leaves. Place in a food processor with the garlic, pine nuts and cheese. Process until smooth. While the food processor is still running, slowly add the oil. Add salt and pepper to taste.

Fill a large pot with water and bring to a boil. Cook the pasta al dente, according to package directions. Drain well and place on a large serving platter. Toss with the pesto.

It's been a long day

I'm working on the "Using Fresh Herbs" section. I planned on doing it today but I'm exhausted from work and putting up with all the traffic on the way home. The traffic here in South Florida is brutal.

Over the weekend I'll fill that section in and I'll also show you some more gadgets and tools that I use in my kitchen. I have lots of them. I'm forever buying things for my kitchen. Thankfully we just completely remodelled ours so now I have twice as much storage space as I used to.

When I want new dishes or serving bowls, two of my absolute favorite places to go are Italy and Mexico. Not only do I love the people and the culture in both countries but the pottery they make is great. I've bought the most beautiful plates, dishes, bowls, platters, ladles and a number of other things on our many trips throughout both countries. I just bought the most adorable cazuela (like a gratin dish) there to make queso fundido in. Queso Fundido is basically a Mexican cheese fondue but I add chorizo and onion among other things. Delicious! When I make it again, I'll take a picture of it and post the recipe.

1/17/07

Bacon-Wrapped Prawns on a Bed of Tostones




Plantains (plátanos) are a staple in Latin American cooking. They are similar to a banana, but they must be cooked before you can eat them.

Yellow plantains are ripe and sweet, and can be baked or sautéed to make maduros (I promise to add the recipe for maduros on another post).

Green, or unripe plantains, are not sweet. They're peeled, sliced, and fried to make tostones (more commonly called fritos verdes in the Dominican Republic). 

Tostones are as common a side dish in places like the DR, Puerto Rico and Cuba, as french fries are in the United States. They are crispy and delicious, and go great with just about any main dish.


Bacon-Wrapped Prawns on a Bed of Tostones
Serves 2

For the prawns:

8 large prawns, shelled and deveined, tails removed
2 Tablespoons bourbon
3 Tablespoons maple syrup (use real maple syrup if you have it)
1 Tablespoon Dijon mustard
2 Tablespoons orange juice
1 Tablespoon + 1 teaspoon soy sauce
4 slices bacon, uncooked
1 Tablespoon fresh cilantro, chopped
Non-stick cooking spray
1/2 lemon cut in wedges
For the tostones:

2 green plantains
vegetable oil
salt
In a bowl combine the bourbon, syrup, mustard, orange juice and soy sauce. Add the prawns to the bowl and coat the prawns completely. Tightly cover the bowl and refrigerate for 30-45 minutes.
Make the tostones:
Fill a medium bowl with water and add a teaspoon of salt. Set aside.
Peel the plantains and cut diagonally into 1" thick slices. Place the slices into the salt water and leave for 5 minutes or so. Remove from the water and dry completely on paper towel.
Heat approximately 1-1/2" of vegetable oil in a large pan over high heat. Fry the plantains in the oil just until they are a bit soft and a golden yellow color, about 3 minutes. Don't brown them. Leave the heat on and remove the plantains from the oil one by one. As you remove them, press to flatten them using either a tostonera (see *Gadgets and Kitchen Tools* on my blog) or the bottom of a heavy saucepan. Flatten to approximately 1/4" thick. Gently place them back in the pan again and fry until golden brown, turning to brown each side. Drain on paper towels and season with salt. Set them aside to keep them warm.
Meanwhile, remove the prawns from the marinade. Pour the marinade in a small sauce pan and heat on medium.
Cut each slice of bacon in half. Wrap bacon around each prawn diagonally so it covers most of the prawn.
Spray your broiler pan with the cooking spray. Broil approximately 4 inches from the element, until bacon is crispy and the prawns are opaque - approximately 6 minutes on each side. Brush with the marinade as they are broiling.
Place tostones on a plate and lay the prawns on top of the tostones. Sprinkle with cilantro and serve with a lemon wedge.

Buen provecho!
 

1/16/07

Potatoes Gratin Recipe


Potatoes Gratin

I made this recipe last night and had to share it with you because it was really good. It's a recipe that I've had for a long time but have never gotten around to making. The original recipe is from Martha Stewart but I needed to make a much smaller portion so I used the ingredients in smaller quantities. I also used a different type of potato. For her original recipe click on the Martha Stewart website and look under Potatoes Gratin.

My version:

1 Tablespoon butter
4 cloves of garlic, mince
3 large Yukon Gold potatoes
salt and pepper to taste
2 Tablespoons fresh rosemary, chopped
1 cup heavy cream
1 - 1/4 cup Gruyere cheese, grated

Pre-heat oven to 325 degrees

Butter a 9-1/4" baking dish

Scatter the garlic into the baking dish

Slice the potatoes as thin as you can. For this I used the side blade on my box grater and the slices were like paper which was great. If you don't have a box grater or a mandolin, just try to slice them as thin as possible.

Place a layer of the potatoes in the baking dish. Sprinkle salt and pepper and rosemary over the potatoes, and then top with approximately 1/3 of the cheese. Continue layering like this, finishing with a top layer of cheese. With your hands, press the potatoes down into the dish gently.

Pour the cream over the potatoes and cheese.

Bake, uncovered, for approximately 40 minutes or until brown on top. Serve hot.
In case you're wondering, I will post photos for each of the recipes as soon as I get the hang of the blog. As I said yesterday, I'm trying to figure things out.

Toasted Ravioli Recipe


Toasted Ravioli

These are a delicious side dish with dinner, or as an appetizer with a small bowl of marinara sauce to dip them in.

3/4 cup seasoned bread crumbs
1 (26-oz) package frozen ravioli (I like spinach and cheese but you can use any type you want)
5 Tablespoons butter
2 Tablespoons vegetable oil

Pour the bread crumbs into a large shallow dish and set aside.

Cook the ravioli according to the directions on the package, and drain. In the meantime melt the butter over medium/high heat in a large saute pan.

While the butter is melting, put the ravioli in a large resealable plastic bag. Add the oil. Seal the bag and gently turn so all the ravioli are coated.

Once the butter has begun to brown, put the ravioli in the pan, 7-8 at a time, and cook until brown on both sides, approximately 4 minutes. Remove from heat and toss in the bread crumbs.

Repeat with the remainng ravioli.

*You may need to add a little more butter to the pan after you cook the first batch.

Asian Citrus Dressing Recipe

Asian Citrus Dressing

Each time I post a recipe I will do my best to give credit to the person or source I got it from. I honestly do not remember where I got this recipe from or if I created it myself. I've had it for years and have used it on salads and as a marinade for chicken and seafood. It's very versatile and delicious.

2 Tablespoons toasted peanut oil
1 teaspoon toasted sesame oil
4 Tablespoons rice vinegar
4 Tablespoons orange juice (approximately 4 oranges)
2 Tablespoons fresh lime juice
2 Tablespoons soy sauce (I prefer low-sodium soy sauce but it's up to you)
2 Tablespoons honey
2 Tablespoons Dijon mustard

Whisk all ingredients together in a bowl or combine and shake vigorously in a jar with a tight lid. Cover tightly and refrigerate at least one hour.

*Note: To use as a marinade for chicken - marinate for at least 30 minutes. To use as a marinade for seafood - marinate for approximately 15 minutes. There is a lot of acid in this so it will "cook" the seafood if you leave it in much longer.

1/15/07

Jelly Roll Recipe


Jackie's Jelly Roll

This is my mother's jelly roll recipe and by far it's my favorite. It's a simple and light dessert.

3 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup water
3/4 cup self-rising flour
1 (12 oz) jar Strawberry or Red Raspberry Jam
1/4 cup powdered sugar

Pre-heat oven to 375 degrees

In a large bowl, with an electric mixer, beat the eggs until they are smooth and a light lemon color, about 20 seconds. Gradually add the sugar while continuing to beat. Add vanilla, water and flour, and beat until smooth. The batter should be a thin, soupy consistency.

Spray a large cookie sheet with cooking spray. Place a sheet of wax paper on the cookie sheet and spray with cooking spray. Pour the mixture onto the wax paper and tap the cookie sheet lightly to release any air bubbles and evenly distribute the mixture.

Bake for 12-15 minutes until a light golden brown and the edges just begin to curl up.

Remove from oven and lift the cake and wax paper off the cookie sheet. Lay a clean dish towel over the cake, turn it upside down and remove the wax paper. Roll the cake up tightly in the towel and leave on a wire rack until completely cool, approximately 1 hour.

Unroll the cake gently and place on a platter without the towel. Spread the jam over the cake, leaving a 1/4" margin on all sides. Roll back up and dust with powdered sugar.

Sangria Recipe


Sangria

3/4 bottle red wine (Merlot or Cabernet)
3 oranges, sliced
2 strawberries, washed and stems removed
1/4 cup sugar
1 and 1/2 cans lemon lime soda (the original recipe actually calls for carbonated lemonade but it is difficult to find in the United States. Lemon lime soda is a good substitute though)
1 cup Cointreau

Pour the wine into a large pitcher. Add 6 orange slices and 8-10 strawberries. Add the sugar. Mix well and let it sit for approximately 30 minutes. Just before serving, add the Cointreau, soda and a lot of ice. Mix well.

Fill tall, individual serving glasses with ice. Add an orange slice and 2 strawberries to each glass. Pour sangria over the fruit to serve.

**Note: Some people substitute Triple Sec for the Cointreau as the Cointreau can be quite expensive. Both are orange liqueurs but I definitely prefer the taste of the Sangria with the Cointreau. Rather than use Triple Sec, I suggest booking an international flight for yourself so you can buy the Cointreau in a Duty Free store. You'll save a lot of money and it's a great excuse for a weekend getaway!
I hope you'll bear with me while I figure this all out. I've never done a blog before so I'm learning all the little tricks and how to post things. I am working on making it more user friendly and organized.

Tip for reheating Pizza

The best way to reheat slices of pizza so the crust remains crispy and the toppings hot: Put pizza slices in a large pan on top of the stove. Turn heat to medium/low and cover the pan. Heat for 4-5 minutes, until the cheese is beginning to bubble. Be careful not to have the heat on too high or you will burn the bottom of the crust
I'll post the paella and the Sangria recipes by the end of the week

This year I decided to do a Spanish theme for Christmas dinner at my house. Here's Edgard getting the Paella together. We did shrimp, scallops, chorizo and chicken this time.
For years now we have been making Sangria for the holidays, from a recipe we got while in the Mediterranean. It's our favorite Sangria and the recipe comes from a couple who owns a restaurant in the north of Spain. Everyone loves it and it's always a big hit when I make it. I wish I knew the couple's name so I could thank them.



Sal (my husband) and I on a recent trip to Bermuda - one of my favorite islands. There's nothing like a good cold Rum Swizzle at the Swizzle Inn



Getting Started

Welcome to my cooking and travel blog; a place for home cooks to share ideas and recipes, ask questions, and just chat about all things kitchen related. I love cooking foods from a variety of cultures and I hope to share that passion with you. I also love to travel and learn about local cuisines.

I am NOT a trained chef. Sure, I've taken a variety of cooking classes over the years but in no way do I profess to be a professional chef - I am a home cook who enjoys putting my own "spin" on existing recipes.

My other passion is travelling. I've worked both onboard and shoreside for two major cruise lines, and I was a flight attendant with a major airline for 16 years.  I had the opportunity to travel to many places throughout the world. Everywhere I go I try new and, sometimes, exotic foods. The more I travel the more I love what other cultures have to offer through their cuisine. I particularly enjoy the Latin American countries and I'm on a personal quest to speak Spanish fluently. It's been a long process but something I really enjoy.

I was born &  raised in New York and then I moved to South Florida where the lifestyle is very different. Now I'm embedded in a community where words such as pastelitos, pan de bono, churasscarrias and arroz imperial are the norm. I also met my husband here in South Florida. He's a NY-Dominican, and that opened a whole world of foods, seasonings and methods of cooking that I'd never heard of before.

I'm of Irish descent, have 4 sisters and the greatest parents anyone could ask for. The foods I ate growing up are still my comfort foods; Beef Stew, Corned Beef & Cabbage, Irish Soda Bread, Jelly Roll, Steaks and Burgers on the grill, Bread Pudding, Roast Beef with Mashed Potatoes and so forth. My parents both worked full time for as long as I can remember and yet we all sat down to dinner every night at the kitchen table. When I was in 7th grade I took a Home Economics class and from then on I was hooked on cooking. I loved "getting dinner started" for my mother. To this day I still use the cookbook and recipes I used back then and will always treasure them. The pages are yellowed and many of the recipes are very simple but they hold so many good memories for me. My sisters and I share recipes and we're always looking for something new and exciting to cook.

For over a decade now we've lived in South Florida and this in itself has influenced the way I cook and the foods I eat even more. (Imagine my impression the first time I saw a whole pig being roasted in my neighbor's backyard, and to learn that they had "picked out the pig" from the farm that morning!).

My husband did not grow up eating the foods I did. His comfort foods are Locrio, Arroz con Gandules, Pernil, Chicharrones de Pollo and so forth. At first these were all foreign to me but at the same time intriguing. I learned to cook all them by asking questions and watching other people; and also by trial and error. These dishes are delicious and, in most cases, easy to make. Over the years I have falled in LOVE with the Dominican Republic and we travel there as often as possible. The people, the culture and the beauty of the country are irresistible and we've made a decision to retire in there; hopefully sooner. I like nothing more than to travel through the DR trying local dishes and learning more about the people.

I like to try the local foods when I travel and then recreate the same dishes at home. Has it worked right every time? No. Sometimes I've had to change things 3 or 4 times before it brings back memories from the trip. However, there have also been many times a new recipe was born by "mistake" as well in my kitchen.

Travelling has opened my eyes to so many great things and I have a lifetime of memories that I will share with you through this blog. There are many funny stories and lessons learned.
Cooking is not rocket science; there are endless ways to make the same dish and allows each cook puts his or her own personal touch into it. That's what makes it exciting. 

I invite you to post comments, share a story or ask a question here. I will share my recipes with you and hope that you too can "travel to other places" through foods. If you've been intimidated by trying to cook ethnic foods I'm going to show you just how easy it is. I'll be honest with you - I don't do a lot of gourmet cooking. We love to entertain and I enjoy cooking all the food when we do, but we like to eat simple, everyday foods that taste good. You don't know what you're missing unless you've created your own Paella from scratch, cooked Thai Red Curry Chicken, or nibbled on homemade Pernil (pork roast).

My husband, for better or worse, is a very picky eater. However, I don't let it discourage me. Instead, I welcome the challenge to cook foods that he likes and to introduce him to new dishes. He's come a long way over the years and he's been my guinea pig every time I try a new recipe. He's both my biggest fan and, by far, my biggest critic. Some of the recipes he loves and others he'll politely tell me never to make again. That's part of cooking. Not everyone enjoys the same foods. We've had a lot of laughs in the kitchen and I'm on a quest to teach him to cook. Talk about a challenge! I'm determined to get him to a point that he can make a full meal on his own, although I truly doubt it will be any time soon.

Again, I want to welcome all the home cooks out there and I hope that you'll join me in learning to love foods from around the world.

Buen provecho y que tengan un buen viaje!
Colleen (AKA Mrs. Mangú)