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SUSPIRO A LA LIMEÑA


Cuisine: Peruvian
Category: Dessert
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4
Difficulty: 2
Cost: $ 9.99

Special Tools:
• 2 cooking pans (Bain Marie)
• 1 pan for caramel
• 1 Whisker for meringue

Ingredients:
• 1 can evaporated milk
• 1 can of condensed milk
• Egg yolks
• 3 egg whites
• 1 tsp. vanilla
• 1 cup sugar
• ½ cup port wine
• Ground cinnamon

Preparation:
Double Boiler:
1. In a saucepan add 1 cup of water and make a Bain Marie with another one then boil condensed and evaporated milk until a thick cream.
2. Remove from heat and add egg yolks and vanilla. Cool and pour into a bowl.

Caramel:
1. In a saucepan, add the sugar and port wine enough to cover it then boil until it has a thick texture.

Meringue:
1. In a separate bowl, beat egg whites for a meringue and add the syrup, stirring constantly until the syrup is cool.
2. 7. Cover cream mixture with the meringue and sprinkle with cinnamon.

Presentation:
1. Serve with ice cream and fruit salad.

LASAGNA AL FORNO



Cuisine: Italian
Category: Main dish
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 8
Difficulty: 1
Cost: $ 15.75

Kitchen Special Tools:
• 1 Baking proof pan

Ingredients:
Marinara:
• ½ pound ground chuck
• ½ pound ground spicy Italian sausage
• ½ medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground oregano
• ½ teaspoon ground basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can whole peeled tomatoes with basil, garlic, and oregano
• 1 can tomato sauce
• 1 can tomato paste

Lasagna toppings:
• ½ cup small curd cottage cheese
• 2 ounces grated Parmigiano-Reggiano
• 1 tablespoon freshly chopped parsley leaves
• 1 large egg, lightly beaten
• 6 lasagna noodles
• 1 cup shredded whole milk mozzarella

Preparation:
1. Preheat oven to 350°F.
2. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt, and pepper.
4. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer 45 minutes.
5. In a mixing bowl, combine cottage cheese, Parmigiano-Reggiano, parsley, and eggs.
6. Boil a large pot of water, and cook the lasagna noodles for six minutes. Remove from water, brush lightly with olive oil to prevent sticking, and set aside.
7. Pour ¼ of sauce into bottom of a baking pan. Place 3 cooked lasagna noodles on top of sauce.
8. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.
9. Bake 45 minutes. Top with remaining mozzarella and bake 15 minutes or until hot and bubbling around edges.

Presentation:
1. Let the Lasagna rest for 15 minutes then serve in a dish or a platter garnished with fresh parsley and garnishes.

KITCHEN NIGHTMARES – SPANISH PAVILLION


How bout some “NOT TO DO” in real time… watch this episode of Kitchen Nightmares and enjoy the night.

ACID WEAR & YOUR TEETH


Acid wear is caused by stomach acid and certain foods you eat. The acid temporarily softens the enamel of the tooth, and while this is occurring, damage to the enamel may occur. This can cause increased sensitivity, a change in color, transparency around the edges and even small indentations on the surface of the tooth. Reversing this damage isn’t possible, so it’s best to avoid it to begin with.

Instructions

1. Get help if you’re bulimic. Stomach acid can have very damaging effects on the teeth, so getting the help you need for your eating disorder is imperative.

2. Learn what foods can cause acid wear. Fruits and their associated juices (lemons are the worst), wine, salad dressing, caffeinated drinks and soft drinks are the typical offenders. Avoid holding these foods in your mouth for long periods of time, and don’t swish an acidic drink around in your mouth.

3. Stay hydrated. Drinking plenty of water keeps saliva production at proper levels; saliva effectively neutralizes acid left over in the mouth after eating.

4. Eat cheese or another dairy product after consuming something acidic. This also helps neutralize the acid and helps restore calcium to the teeth as well.

Tips & Warnings

1. Use a straw to drink acidic drinks. This reduces the amount of the drink that touches your teeth.

2. Avoid brushing your teeth for about an hour after eating something acidic. Since the enamel is soft, brushing your teeth can actually do more harm than good.

3. Try using a toothpaste designed to restore enamel.

4. See your dentist on a regular basis. Dentists typically recommend prophylaxis (teeth cleaning) at 6-month intervals.

DIET & DENTAL HEALTH


There are good foods and bad foods but timing can make all the difference in maintaining your dental health.

RICOTTA CHEESECAKE & ZABAGLONE SORBET


Cuisine: Italian
Category: Dessert
Preparation time: 20 minutes
Baking time: 90 minutes
Yield: 6
Difficulty: 2
Cost: $ 14.75

Kitchen Special Tools:
• 6 (8oz.) individual Ramekins
• 1 zester
• 1 whisker
• 1 set Measure spoons

Ingredients:
Ricotta Cheesecake
• 2 pounds ricotta cheese (32 oz.)
• ¾ cup white sugar
• 1/3 cup all-purpose flour
• 6 eggs
• ¼ teaspoon cinnamon
• 2 teaspoons orange zest
• ¼ cup golden raisins
• 2 teaspoons vanilla
• 1/8 teaspoon salt

Preparation:
Baking:
1. Preheat oven to 300ºF.
2. Butter and flour the ramekins and tap out excess flour.
3. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula.
4. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time.
5. Blend in vanilla, cinnamon, orange zest, raisins and salt. Pour batter into the ramekin individually.
6. Bake in the center of the oven for about 75 – 90 minutes, until a light golden color.

Serving:
1. Make sure the center is firm, and the point of a sharp knife inserted in the center comes out clean. Rest and Cool on a wire rack. It will sink slightly as it cools.
2. Cover, and chill till serving time.

Zabaglione Ice Cream
Ingredients
• 1 cup whole milk
• ⅔ cup sugar
• 1 pinch of salt
• 1 lemon, preferably unsprayed
• 1½ cups heavy cream
• 6 large egg yolks
• ½ cup dry Marsala wine

Preparation:
1. Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.
2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
4. Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer’s instructions.

Highlights:
1. Pair this gelato with a berry coulis, or spoon lots of sugared strawberries into a wine goblet and top with a scoop of the ice cream

Presentation:
1. Sprinkle with confectioners’ sugar, berries and top with ice cream sorbet.

PORK ADOBO


Cuisine: Peruvian
Category: Main Course
Preparation time: 15 minutes
Setting time: 3 hours
Yield: 6
Difficulty: 2
Cost: $ 12.75

Ingredients
• 1 pork tenderloin
• freshly ground pepper
• 1 teaspoon cumin
• 2 tablespoons minced garlic
• 3 tablespoons Ají Amarillo Pepper paste (Yellow pepper)
• 1 cup vinegar
• 1 teaspoon salt
• 1 tablespoon annatto powder
• 2 tablespoons olive oil
• 1 cup of brandy (Brandy)
• 1 cup beef broth

Preparation
1. In a small bowl mix the oil and annatto and reserve.
2. Place the pork in a large bowl and add the cumin seasoning, garlic and vinegar.
3. Let marinate for 2 hours.
4. Heat up oil in a heavy-bottomed pot then add the annatto and fry for 10 minutes.
5. Add the pork and all the liquid.
6. Simmer for about 1 hour or until meat is tender.
7. Serve over mashed potatoes or white rice.