Category: Recipes (Page 18 of 26)

Last night I made Crema Catalana, a Catalan custard similar to creme brulee. That meant I had a lot of egg whites leftover, so I figured I’d make meringues.
Both my mother and my grandmother Granny used to make meringues from time to time. Granny made them white and crunchy. My mother insisted on putting food coloring on them, and they always ended up being soggy. I much preferred Granny’s. In Argentina, meringue “sandwiches”, with a dulce de leche filling, are pretty common. Tiny ones are presented as masas finas, and huge ones make a diabetes-inducing snack.
Still, in my many years as a home cook I’d never made meringues – I guess I thought they were too hard. Nothing could be further from the truth. It must be the easiest thing I ever made. Basically all you do is beat egg whites until they form stiff peaks, add sugar (1/4 cup per egg white – I told you they were sinful) and beat until the peaks form again. Then you put them in a 200F pre-heated oven for an hour, turn off the heat and leave them in the oven for another hour. The ones I made last night turned out beautiful, even though the girls (7 & 4 yo) were the ones to put them on the cookie sheets (make sure to oil/flour them well).
Will I make them again? Perhaps if I have too many egg whites to get rid off, but really, they are so sugary that I feel bad giving them to my children.

My Caprese menu consisted only of Torta Caprese, I couldn’t find any other recipes that I could tell were uniquely caprese and that both Mike and I would like. The cake, however, was outstanding. You can find the recipe at:
http://www.marga.org/food/int/capri/torta.html

A couple of nights ago I made this Tomato Cream Sauce to serve over frozen ravioli. It was good but not great – definitely not worth the effort or the expense (i.e. jarred sauce is just as good and cheaper). It also produced about twice as much sauce as we actually needed. Won’t make it again.

I had plan on making Irish stew for St. Patrick’s day, but it was Tuesday, and Tuesday I get home late from the kids’ swimming lessons, and I just ran out of time. So I made it last night instead. The recipe I used comes from The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother, which is one of my favorite cookbooks and one you should definitely get if you like ethnic cuisine. Indeed, I think it was probably part of the inspiration for my international cooking project. This stew was not part of the project, though, I just wanted something Irish for St. Paddy’s Day.
The results were quite good, the herbs gave an amazing smell while being cooked, but were more subtle on the final product. My only problem was that the sauce was too liquid. If I make it again, I will uncover the pot during the last half an hour or so of cooking. I also did not put the carrots in the stew. I bought them, I swear, but I couldn’t find them anywhere! Now, it’s true that my kitchen is a mess, but I did look everywhere I could think of! I have to conclude that the two little bunnies who live in this house consumed them and won’t own up to it.
Irish Beef Stew

• 2 Tbsp. olive oil
• 3 bay leaves
• 2 lbs beef chuck, cut into bite-size pieces
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2-3 Tbsp. flour
• 3/4 cup beef broth
• 1/2 cup Guinness stout
• 1 Tbsp. chopped parsley
• 2 carrots, sliced
• salt & pepper to taste.

Preheat oven to 275F
Put a large pot on the stove, over high heat, and add the oil and the bay leaves. Cook for a moment, and add the meat. Brown on all sides. Add the sliced onion and cook until transparent, about 5 minutes. Reduce the heat to low and add the garlic, thyme, rosemary and flour. Stir until smooth. Add the broth and stout and simmer until the stew thickens a bit, stirring frequently. Add the parsley and carrots and stir. Season with salt and pepper, and stir. Cover the pot and place in the oven for about 2 hours.

I’ve been trying to be a little more thrifty on what I make for dinner, and part of that is using things I have at home – mostly leftover from other meals. Yesterday it was the turn of cream and bacon (both perishable). I also had leftover Parmessan cheese (from Christmas, it’s great that cheese lasts so long), so the logical thing to make was a Carbonara – even though I’d made one a couple of weeks ago.
This time I followed this recipe by Nigella Lawson (which I guess is a Food Network star – I don’t have cable so I don’t really know her). The recipe was quite good and Mika & Mika enjoyed it (though apparently Mika no longer likes bacon). I liked it too, but I didn’t think it was worth the calories. Still, I think it’s the carbonara recipe I’ve liked most so far.
I think the one I made before is this one. It was also quite good. But I think, perhaps, that no carbonara I could make would be worth its calories. Which is not to say I wouldn’t make it again, just not too often.

Yesterday I made some cupcakes from this recipe (who the hell is Amy Sedaris, anyway?). Camila helped me. Perhaps for that reason the cupcakes just didn’t come out – they barely rose. Taste wise they were OK, not very sweet or special, just OK. I wouldn’t make them again. I really need a recipe for cupcakes that is fool-proof – where the measurements don’t need to be too exact for it to work, because God knows, I no longer get to measure anything.
Now, for the frosting I modified this recipe. I chose it specifically because it didn’t require as much powdered cream as the other one. I reduced it by 2/3 because I didn’t have that many cupcakes to frost, and still, there was too much frosting. My modified frosting was very good, in particular the second day. Here is the “recipe”
Buttercream frosting

• 6 oz cream cheese, room temperature
• 5 Tbsp. butter, room temperature
• 1 3/4 cup powdered sugar.

Mix the cream cheese and butter together in an electric mixer until smooth. Add the powdered sugar, a little bit at a time, and mix until creamy.

Today, Lotti and Vienna came over for tea (our fourth tea partner, Regina, has unfortunately moved to NY – we miss you Regina!). The house was a complete mess, so I spent much more time cleaning up than cooking – but I still wanted to have something yummy to go with the tea (that English breakfast tea I bought at Harrod’s in the London Airport). What I served were simple things:
–Chicken salad sandwiches
–Sugar Cookies
–Scones with butter & strawberry jam.
The only new recipe was that for the scones, and they were fairly easy to make and quite good. IT wasn’t the definitive recipe for scones, however, which is why I did not copy it here.
I’ve been looking for tea cups at Thrift Town, a great thrift store, and I’ve bought three so far. I hope I can find more 🙂

Last night I made Pork Chops With Banana And Bacon, an Antiguan recipe. Of course, I’ve now added the recipe to my website, as part of my international cooking project, but I wanted also to blog about the banana-bacon chunks because the combination was absolutely delicious.
Basically, all you do is cut a banana in large chunks, lightly saute some bacon, wrap each banana chunk with a slice of bacon, put them in a skewer, and broil them (or grill them) for a few minutes. Wow!
I think they’d go great as a side to any dish, but also as a small breakfast treat. Try it!

A couple nights ago I made Curacaoan Beef Sate for dinner, and I needed a peanut sauce to go with it. Alas, I couldn’t find a recipe for a Curacaoan version of such sauce (though later, when it was too late, I found one at http://www.recipeisland.com/blog/recipe-island/curacao-recipes/peanut-sauce/), so I looked for an Indonesian peanut sauce recipe. I decided on this one, because it was very simple and it didn’t require any exotic ingredients. I further westernized it by getting rid of the pepper (hoping that my kids would then eat it, which they didn’t after all). Though the sauce wasn’t as layered or delicious as it would otherwise have been, it was pretty addictive – I couldn’t resist sampling it every time I went by the stove (hey, I just made it for my family). I’d definitely make it again if I needed a mild peanut sauce for whatever reason.
BTW, I halved the proportions from the original recipe, and it still made much more peanut sauce than we could eat at one or two sittings. If I was going to make it again, I’d halve the recipe once more.

Indonesian Peanut Sauce