lunes, 17 de agosto de 2009
sábado, 1 de agosto de 2009
Salmon ceviche with guacamole and white corn tortilla chips
1 pound of diced fresh salmon
4 tablespoons mild pepper rings cut in very small dices
4 tablespoons of
6 teaspoons of fine cut cilantro
1 tablespoons of Thai fish sauce
8 tablespoons of lime juice
4 teaspoons of finely diced leeks
1/2 of a finely diced onion
White Corn Tortillas Chips
Dice the salmon into half-inch pieces. Add the lime juice, the fish sauce, 3 tablespoon of
For guacamole, take the skin off the avocado and with a fork, mash the avocado and add the onion, the rest of the cilantro, the pepper ring, the
Place the guacamole in the middle of plate then add the salmon around the guacamole. Then add white corn chips around the rim of the plate.
Roasted Tomato Risotto
2 tablespoons olive oil
1 onion, peeled and diced
1 ½ cups Arborio rice or other short-grain rice
Kosher salt and freshly ground black pepper
6 to 8 cups Chicken Stock
3 roasted tomato halves, recipe follows, chopped
4 roasted garlic cloves, recipe follows, peeled and chopped
1 tablespoon unsalted butter
¼ cup freshly grated Parmigiano-Reggiano
Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
Roasted Tomatoes and Garlic
20 ripe tomatoes, stems and cores removed
2 large heads garlic, divided into unpeeled cloves
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 sprigs fresh thyme
Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice.
One of my favorite desserts to prepare for my guests is the Warm Soft Chocolate Cake. The warm gooey center, not unlike chocolate molten lava, is so sinfully decadent. It’s very surprising how easy it is to prepare. It’s an impressive dessert too. The only trick lies in the timing. In my oven it takes exactly 8 minutes. It is great served with vanilla ice cream .
Warm Soft Chocolate Cake
8 tablespoon unsalted butter
2 teaspoon all-purpose flour
4 oz bittersweet chocolate
2 large eggs
2 egg yolks
¼ cup sugar
Preheat oven to 450°F. Butter and lightly flour 4 6-ounce molds, custard cups, ramekins, or similar containers. Tap out excess flour. Either in a double boiler or small saucepan, gently heat butter and chocolate together until chocolate is almost completely melted. In the meantime, beat eggs, yolks, and sugar together with a whisk or electric beater until light and thick.
Beat melted chocolate and butter together. While still warm, pour into egg mixture, and then quickly beat in flour until combined.
Divide batter among molds. (At this point you can refrigerate desserts for several hours, until ready to eat. Bring to room temperature before cooking.)
Bake molds on a baking sheet for 10 to 12 minutes; the center will still be quite soft, but the sides will be set.
Invert each mold onto a plate and let sit about 10 seconds. Unmold by lifting up one corner of mold; cake will fall out onto plate. Serve with lightly sweetened whipped cream or vanilla ice cream.
Carpaccio of Octopus
1 large octopus
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 fresh parsley sprigs
2 fresh thyme sprigs
2 bay leaves
2 cups of red wine
4 cups of water
½ cup olive oil
2 tablespoons Spanish paprika
3 tablespoons finely chopped black olives
3 tablespoons finely chopped Ciboulette (small chive)
Place the water, wine, onion, carrot, celery, bay leave, parsley and thyme into a pot. Bring to the boil then add the octopus into the pot and reduce the heat to simmer for 40 minutes, or until the octopus is tender.
Remove the octopus from the stock and reduce the heat to low and allow the stock to reduce to ½ cup.
Allow the octopus to cool, then roll up in cling film to form a sausage shape and chill in the fridge.
Heat the olive oil in a frying pan over a medium heat. Add the Spanish Paprika and a teaspoon of salt, cook for a couple of minutes, strain well.
Once the octopus is very cold and holding its shape, using a large, very sharp knife, slice it into thin sheets.
To serve, place the slices of octopus onto each plate. Drizzle over the Paprika Oil, Garnish the plate with the chopped black olives and Ciboulette. Add the wine reduction around.
Boiling Octopus Tips
Freezing fresh octopus first; then boiling it for 35-40 minutes, lifting it three times out of the boiling water for a few seconds and then re-submerging it.
When I opened this window with the image of a “Chez L'Ami Louis” from a Family Album of Paris, which was hand painted by Aida Gruebler in San Antonio, Venezuela, where I go back to reconnect with my friends and myself, I did that to express my dreams, emotions, experiences and find friends.
On September 22, 2007 I started to write to others, enter to their house and to their lives, to visit their cooking and sharing recipes, the table and dreams with you.
My friends, family, nephews, neighbors have been looking at this site and have shared my dreams.
I found a space for expression and sharing, which has filled my need to be in contact with more people, impacting others and get recognition as cook.
"The deepest principle in human nature is the craving to be appreciated."
William James Quote