tag:blogger.com,1999:blog-51517087094811980312024-02-19T03:50:42.901-08:00 Culinarian Expeditions BlogGildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-5151708709481198031.post-49142379005525647622020-04-02T12:14:00.000-07:002020-04-07T23:51:55.219-07:00Acquacotta<div class="western" style="direction: ltr; font-family: "Liberation Serif", serif; line-height: 16px; margin-bottom: 0in; orphans: 2; widows: 2;">
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<span style="font-family: "verdana" , sans-serif;"><br />After a almost a month on Coronavirus lockdown in Florence, Italy, I have found that the meditative aspect of cooking has given me much needed peace of mind. In the kitchen I keep repeating my mantra, 'andra tutti bene', everything will be alright. So, I've cooked something different just about everyday for this past month. Several of you asked for this particular recipe; this hearty soup is definitely worth trying.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I was introduced to this soup by my friend, M, (I have omitted her name according to her wishes), who grew up on a farm in Maremma. Her mother often prepared this dish for the family of 5, and although the ingredients were plentiful on this farm, this is historically a shepherd or coalminer’s meal, prepared out in the open with the few ingredients needed, always including the hardened bread ready to be thrown into a soup with plenty of water as the name implies: cooked water. </span></div>
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<span style="font-family: "verdana" , sans-serif;">This rustic dish came to be enhanced with the arrival of tomatoes from the Americas and it became quite another thing.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Acquacotta for 4- 5</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Notes: 1.) </span><i style="font-family: verdana, sans-serif;">You absolutely don’t have to use vegetable broth if you don’t have it. Just substitute water if you want to take this shortcut. But if you want to make the broth, boil 2 carrots, 2 sticks celery, and one onion in about 8 cups of water for about 1 hour. Or use commercial vegetable broth.</i><br />
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<span style="font-family: "verdana" , sans-serif;"><i>2.) You don't have to skin the tomatoes but it makes for a prettier dish with velvety looking tomatoes in the acquacotta. To skin the tomatoes, cut an X at the bottom, drop them for about 1 minutes in boiling water, take them out and place them in a bowl of ice water, then take them out and remove the peel.</i></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "verdana" , sans-serif;">700 g (1.5 lbs) yellow onions</span></div>
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<span style="font-family: "verdana" , sans-serif;">200 g (2 sticks) celery with leaves</span></div>
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<span style="font-family: "verdana" , sans-serif;">800 g (1.7 lbs) peeled chopped tomatoes</span></div>
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<span style="font-family: "verdana" , sans-serif;">120 g (about 1.5 cup) extra virgin olive oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">200 g (.75 cups) water</span></div>
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<span style="font-family: "verdana" , sans-serif;">500 g (2 cups) vegetable broth </span></div>
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<span style="font-family: "verdana" , sans-serif;">salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">basil</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 eggs</span></div>
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<span style="font-family: "verdana" , sans-serif;">For serving in the plate</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sliced hardened bread that you’ve brushed with extra-virgin olive oil and toasted slowly in the oven</span></div>
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<span style="font-family: "verdana" , sans-serif;">Parmigiano Reggiano for grating on top</span></div>
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<span style="font-family: "verdana" , sans-serif;">1. Peel the onion, cut in half lengthwise, then slice thinly and set aside.</span><br />
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<span style="font-family: "verdana" , sans-serif;">2. Wash the celery and slice thinly, including the leaves.</span><br />
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<span style="font-family: "verdana" , sans-serif;">3. Heat oil in heavy bottomed skillet and add the chopped onion and celery. Cook on low heat for about 5 minutes, then add the .75 cup water. </span><br />
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<span style="font-family: "verdana" , sans-serif;">4. Cook this on low heat, stirring until the water has evaporated.</span><br />
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<span style="font-family: "verdana" , sans-serif;">5. Add the chopped tomatoes, stir and cook for about 10 minutes, then add the vegetable broth (or water). Cook for about 40 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">6. Cover the skillet to finish cooking it and taste for salt. Stir every so often.</span><br />
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<span style="font-family: "verdana" , sans-serif;">7. It is ready when you see the oil beginning to float to the top. Add the leaves of basil. At this point, drop 4 eggs that you have cracked separately into a small bowl and dropped separately into the acquacotta. Drop each egg gently and close to the surface of the soup. Cover the skillet again to cook the eggs for about 3 minutes.</span><br />
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<span style="font-family: "verdana" , sans-serif;">8. Place the hard toasted bread on the plate and carefully spoon one egg in each plate along with the tomatoey soap. Grate some Parmigiana Reggiani on top.</span></div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-65567676581280768152019-09-06T13:29:00.000-07:002019-09-06T13:44:50.324-07:00Eggplant Parmigiana<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></b>
<b><span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-large; letter-spacing: normal;">Eggplant
Parmigiana for 4 -5 persons</span></span></span></b></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="color: black;"><span style="letter-spacing: normal;">Some
notes: </span></span>
</b></span></div>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">I
don’t bread and fry the sliced eggplant before layering, I just
grill </span></span><span style="color: black;"><span style="letter-spacing: normal;">the
slices</span></span><span style="color: black;"><span style="letter-spacing: normal;">
on a </span></span><span style="color: black;"><span style="letter-spacing: normal;">cast
iron ribbed skillet.</span></span></span></div>
</li>
</ul>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Even
though I don’t fry the eggplant, this recipe gets better the more
olive oil you use.</span></span></span></div>
</li>
</ul>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">You
have to let the tomato absorb the taste of the onion and garlic a
good while so you have a rich tasting sauce, </span></span><span style="color: black;"><span style="letter-spacing: normal;">so
cook it for at least 20 minutes. Add oil and water as needed so that it doesn't dry up.</span></span></span></div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><b>Ingredients:</b></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">2
</span></span><span style="color: black;"><span style="letter-spacing: normal;">medium
sized </span></span><span style="color: black;"><span style="letter-spacing: normal;">eggplants</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">5
cloves garlic chopped finely</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">1
</span></span><span style="color: black;"><span style="letter-spacing: normal;">medium</span></span><span style="color: black;"><span style="letter-spacing: normal;">
onion chopped finely chopped</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">a
few leaves basil</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">1
large can (800 gr) imported Italian tomatoes (Cirio, San
Marzano pelati, for example) </span></span><span style="color: black;"><span style="letter-spacing: normal;">Even
better, if you can find it is Passata di Pomodoro, you will have a
delicious velvety sauce</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">mozzarella</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Parmigiano Reggiano cheese</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Olive
oil, </span></span><span style="color: black;"><span style="letter-spacing: normal;">you’ll
need about ¾ cup</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">salt/pepper</span></span></span></div>
<div style="letter-spacing: normal; line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><b>For
the eggplant:</b></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Cut
off both ends of the eggplants so you can easily stand it on end and
slice downward with a sharp knife. Slices should be thin.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Salt
them lightly on both sides and brush with olive oil on both sides.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Grill
them on both sides </span></span><span style="color: black;"><span style="letter-spacing: normal;">until
they are soft and cooked through. (Some people fry them quickly in
hot oil, and then set them aside on paper towels, whatever you
prefer)</span></span></span></div>
<div style="letter-spacing: normal; line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><b>For
the sauce:</b></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Cook
the onion and garlic in olive oil in a skillet until soft and
transparent.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Add
the tomatoes and the juice they’re in after you’ve smashed them
uniformly. </span></span><span style="color: black;"><span style="letter-spacing: normal;">Or
use Passata di Pomodoro if you can find it.. </span></span>
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><br />
</span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Add
the leaves of basil</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Cook
for about 15 or 20 minutes until the flavors have blended</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Add
olive oil to the tomato if you think it looks dry.</span></span><span style="color: black;"><span style="letter-spacing: normal;"> </span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Use
a glass ovenproof dish to assemble everything.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Daub
the bottom of the dish with your sauce.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Add
the baked layers of eggplant at the bottom and add more sauce and
sprinkle bits of mozzarella on this and then grate some of the
</span></span><span style="color: black;"><span style="letter-spacing: normal;">P</span></span><span style="color: black;"><span style="letter-spacing: normal;">armigiano
cheese.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;">Repeat
this with each layer of eggplant, alway</span></span><span style="color: black;"><span style="letter-spacing: normal;">s</span></span><span style="color: black;"><span style="letter-spacing: normal;">
adding sauce, then the cheeses, etc.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: black;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Once
it’s assembled, you can let it rest in the refrigerator or you can
put it directly in the oven at about 350, uncovered. Bake for about 20 to 25 minutes.</span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;"><br /></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: "times" , "times new roman" , serif;"><span style="letter-spacing: normal;">Afterwards,
let it cool a bit so it doesn’t fall apart when you cut it.</span></span></span></div>
<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-84544645576430111802017-05-03T18:40:00.005-07:002018-12-09T06:03:14.282-08:00Un Vino de Postre Autenticamente Toscano<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu4p495M35PSS6urAWc9l1ZsV5-fBQMjBRzqYEtTT5DAHX03twC-UFzU6neTQCMD-sLSyxR_gOAusY7vU5cOPAHwAXIvMajt614dJy2Fh9sVCVzva928cKTJMQDxaAVSlVrfyPnIeDvQ/s1600/DSC_0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu4p495M35PSS6urAWc9l1ZsV5-fBQMjBRzqYEtTT5DAHX03twC-UFzU6neTQCMD-sLSyxR_gOAusY7vU5cOPAHwAXIvMajt614dJy2Fh9sVCVzva928cKTJMQDxaAVSlVrfyPnIeDvQ/s640/DSC_0259.jpg" width="640" /></a></span></span></div>
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Vin Santo o vino santo originario de la región de la Toscana, es un vino de postre italiano que proviene a menudo de distintas uvas blancas como la Trebbiano y la Malvasia, aunque también puede usarse Sangiovese para producir una variante rosada llamada Occhio di Pernice</span> (‘ojo de perdiz’). Debido a su proceso de elaboración no muchas vinícolas lo producen ya que requiere de tiempo y mucha dedicación... lo que da como resultado un vino altamente especial y muy preciado.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">La cosecha de las uvas es completamente manual y hecha con mucho cuidado para después dejarlas secar en una especie de bodega, con mucha ventilación, cuidando que no les dé luz directa. Esto puede tomar semanas o incluso meses, hasta que tengan una apariencia de pasa. A medida de que el líquido de la uva se evapora la concentración de azúcar incrementa. Una vez que están secas las uvas, son prensadas y lo que se obtiene de este proceso es colocado en barricas, llamadas “caratelli”. Dependerá de cada productor si agrega levadura o “mosto madre”, lo cual pertenece a los residuos de moho de cosechas anteriores y que colabora a la formación de levadura. Los “caratelli” después se sellan perfectamente para no tener contacto con el ambiente, y se depositan en cuartos en donde no se regule la temperatura, pues se cree que los cambios de temperatura de cada estación y entre el día y la noche ayudan a mejorar el aroma y sabor del vino. El periodo de tiempo que se deja el vino en las barricas puede variar, sin embargo lo más común es que sea de 6 años. En ocasiones, por el tipo de uva puede permanecer hasta 11 años. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">También es importante describir el sabor y apariencia de este vino, que es en mi opinión una delicia italiana. De acuerdo a Stephen Brook, experto en vinos, él describe los mejores ejemplares “con un color dorado o bronce, con aromas que pueden ir desde duraznos secos a cáscara de naranja, miel y caramelo, mostrando una complejidad considerable en el paladar, con sabores que reflejan los aromas junto con una textura aterciopelada y una acidez limpia”.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Hay muchas historias acerca del origen del nombre, la que se escucha mas en la región es que en Siena en la época de una de las plagas en 1348, a un fraile franciscano se le ocurrió usar el vino que se utiliza durante la misa para curar la plaga, por lo cual llegó a llamarse Vin Santo.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">En nuestro recorrido por la Toscana hacemos una encantadora parada en la Villa del Cigliano, casa de Anna Macaferri, cuya familia desciende de los Antinori. Nos sentamos a la mesa con un rico almuerzo, degustamos de los vinos producidos ahí mismo y no podrá faltar una deliciosa copa de Vin Santo acompañada de unos “cantucci”, o como se conocen mas comúnmente los biscotti de almendra, pero esa es otra historia… otra expedición culinaria! </span></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5gS-jVK16G_qkhtbupSutc3jy741P1_O9qaduG24QkwmXfOMVZpVb3DJ8XmmrAX5UrqLE7SmWGTq0HaXImnX5HbS26W_i-Ia47zoCdZ0TgNgIEQ8cLXETgns3JwGjt_pQwUvSdyZubk/s1600/DSC_0266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5gS-jVK16G_qkhtbupSutc3jy741P1_O9qaduG24QkwmXfOMVZpVb3DJ8XmmrAX5UrqLE7SmWGTq0HaXImnX5HbS26W_i-Ia47zoCdZ0TgNgIEQ8cLXETgns3JwGjt_pQwUvSdyZubk/s640/DSC_0266.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYcoIrwwp9vf5k4IOuuGs6v-E53prhvjqGw6uOhuYX8ny09LJI-ljM28etOQVJad56qfF0y1pilQT6gwJrLfeToK89ScGXnixjE48wlvwUGgSFw0bpwOHh9Fr8TGQFwxrB-jIrFTLAmk/s1600/DSC_0294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYcoIrwwp9vf5k4IOuuGs6v-E53prhvjqGw6uOhuYX8ny09LJI-ljM28etOQVJad56qfF0y1pilQT6gwJrLfeToK89ScGXnixjE48wlvwUGgSFw0bpwOHh9Fr8TGQFwxrB-jIrFTLAmk/s640/DSC_0294.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-size: large;">Esperen otro post en donde hablaremos de esta galleta de la Toscana y les compartiremos nuestra receta. Hasta pronto! </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-size: small;">Cynthia Carranza</span></span></span></div>
Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-1317945167590371722017-04-10T12:52:00.000-07:002017-04-10T22:49:34.102-07:00Liguria and its Easter Culinary Tradition<div style="margin-bottom: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmciHMuHOt3kOcKZIh1Egcku12QVYdo7O3j8FJjb2Pm74WCKmtoNx4_8slyDEJDzxfCCUOJJOTIADFTlxzNoPz8y38I69yhURPKxHTeQI6umAsu730V3BLXPXZDHF-d-WwYGo_I1SWL4/s1600/Image+4-10-17+at+9.43+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmciHMuHOt3kOcKZIh1Egcku12QVYdo7O3j8FJjb2Pm74WCKmtoNx4_8slyDEJDzxfCCUOJJOTIADFTlxzNoPz8y38I69yhURPKxHTeQI6umAsu730V3BLXPXZDHF-d-WwYGo_I1SWL4/s640/Image+4-10-17+at+9.43+PM.jpg" width="640" /></a></div>
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Living in Italy as I do
for so many months of the year, I marvel at the seasonal dishes that
are part of traditions that go back for centuries. Families get
together for holidays over meals that in some form or another have
been prepared since time immemorial. They may have religious
symbolism, but even those origins can be traced to a pagan tradition.
And you can be certain that every town throughout Italy has its own
variation of any particular culinary tradition.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">The torta pasqualina,
prepared in Liguria, is one you see at this time in every bakery
window of that region of Italy. The ingredients include swiss chard,
eggs, cheese, a type of yogurt known as <i>prescinseua</i>, marjoram,
and artichokes. Although the torta pasqualina is steeped in the
Christian traditions of Easter, it really goes much further back to
pagan rites of spring which celebrated the rebirth of life after the
death of winter. A powerful symbol of rebirth undoubtedly is the
hardboiled egg in the torta which is 'dropped' raw on the vegetable /
cheese mixture in an indentation made with a spoon and then covered
with the pastry. The egg then becomes hardboiled with the steam of
the other ingredients when it's baked. </span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Just to get you in the
mood of our fall Ligurian tour, I'm posting this recipe,
just in time for your Easter celebrations. And I invite you to take a
look at our fall offering to Liguria: it's a splendid time to be on
this coast. Picture yourself walking along the ancient Roman paths
and later relaxing in a cooking class, learning to make the ancient,
traditional cuisine of this unique area of Italy.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">One of my very favorite
food blogs is by Emiko Davies. Look here and you'll see why:
<a href="http://www.emikodavies.com/blog/torta-pasqualina-ligurian-easter-pie/">http://www.emikodavies.com/blog/torta-pasqualina-ligurian-easter-pie/</a><a href="http://www.emikodavies.com/blog/torta-pasqualina-ligurian-easter-pie/">
</a></span>
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">I would suggest, as she
does, that if you're short on time, frozen puff pastry will work fine
as a substitute for your dough.</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Here is a recipe adapted
from Emiko's blog for this torta:</span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><i><b>Torta
Pasqualina</b></i></span><span style="color: #424242;"><span style="font-style: normal;"><b>
(Ligurian Easter pie)</b></span></span></span></span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">For
pastry:</span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">500
grams bakers or bread flour (a strong flour gives elasticity to this
very thin dough)</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">1
teaspoon salt</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">2
tablespoons olive oil</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">310
ml (1 ¼ cups) water (or as needed)</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">For
the filling:</span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">½
medium brown onion, chopped finely</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">1
kg silverbeet (chard), central veins removed and leaves blanched</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">handful
of fresh marjoram leaves</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">350
gr (1 ½ cups) ricotta</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">8
eggs</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">120
gr (about 1 cup) grated Parmesan cheese</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;"> </span></span></span><span style="color: #424242;"><span style="font-style: normal;"><span style="font-weight: normal;">salt
and pepper</span></span></span></span></span></div>
<div style="margin-bottom: 0in; margin-left: 0.5in; text-indent: -0.5in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">For
the pastry:</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Place
the flour, salt and oil in a bowl and add water, little by little
until you have a dough that is neither dry nor sticky. You may need
to add a bit more water, you may not need it all, so I suggest doing
this by hand or at least adding the water bit by bit so you can see
how the dough behaves.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Once
it comes together into a dough, knead it on a lightly floured surface
about 5-10 minutes, or until the dough is smooth and elastic (it
should bounce back when poked). Wrap in plastic wrap and let rest for
at least 1 hour (you can also prepare this the night before and leave
it overnight in the fridge).</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">For
the filling:</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Cook
the silverbeet (chard) until tender, about 5-7 minutes. Remove from
the water, drain, let cool slightly then chop finely. Squeeze again
to remove as much water as possible.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">In
a large pan, saute the onion in 2 tablespoons olive oil until soft
and translucent. Add the spinach and toss to combine with the onion,
cooking a further 2 minutes. Season with salt and pepper, add the
fresh marjoram leaves and set aside to cool. When cool, combine 2
beaten eggs and a third of the Parmesan with the chard mixture and
set aside until needed.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">In
a bowl, combine the ricotta, 2 eggs, a third of the Parmesan, and
season with salt and pepper. Beat until well combined. Set aside in
the fridge until needed.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">To
assemble the pie:</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Brush
olive oil lightly over a cake tin with a removable base (about
23-25cm diameter is fine but larger sizes work too). Cut the dough
into 4 equal portions. Roll one out at a time, keeping the others
well covered with a tea towel or plastic wrap. On a large, lightly
floured surface, roll the first ball of dough until very thin. You
may even need to pick it up and stretch it between your hands, gently
– you should be able to see your fingers through the other side.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Lay
the dough gently over the cake tin to cover the sides and base. Let
the excess dough hang over the edge. Brush the dough lightly with
olive oil. Roll out a second ball of dough as before and lay over the
first layer of dough the same way. Brush with olive oil, pushing out
any air bubbles with the brush as you do so.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Fill
the pie base with the chard mixture, smoothing over the top with the
back of a spoon. Next, layer over the ricotta mixture, smoothing over
the top with the back of a spoon. Then, with the help of a spoon,
make four round indents over the surface of the ricotta to fit 4 egg
yolks. Crack the eggs, placing them in the indents in the ricotta .
Sprinkle over the rest of the Parmesan.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Roll
out the third ball of dough as before. Gently lay it over the top of
the pie and brush lightly with olive oil. Roll out the last ball of
dough and lay it over the top. Trim the dough overhang, leaving about
an inch (2 ½ cm) from the edge of the top of the pie, and roll the
trim down until it reaches the top of the pie. Brush the top with
olive oil and then bake for about 50 minutes at 180°C.</span></span></span></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Serve
warm or even cold – this also makes a great portable picnic dish!</span></span></span><br />
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><br /></span></span></span>
<span style="color: #424242; font-family: "times new roman" , serif; font-size: large;">And
now that you're on a Ligurian wave length, take a look at our Liguria
page: </span><a href="http://bit.ly/2nngB0I" style="font-family: "Times New Roman", serif; font-size: x-large;">http://bit.ly/2nngB0I</a><span style="color: #424242; font-family: "times new roman" , serif; font-size: large;"> Although this trip is about Liguria, we start out in Florence and,
so, you get to see a bit of this Renaissance jewel before we leave by
private transport to the coast of Liguria. Our welcoming hosts in Liguria are Emanuela Raggio and Anna Merulla of Beautiful Liguria. If you're at all interested, please write me as soon as possible.</span><br />
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">May
your Easter be a peaceful gathering of beloved friends, family,
and heavenly food that nourishes your soul as much as your body.</span></span></span></div>
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<span style="color: #424242;"><span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Gilda</span></span></span></div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-73643976675106757322017-02-15T21:52:00.000-08:002017-02-15T21:52:11.296-08:00Belated Valentines<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">This year I gave a cooking class on Valentine's Day, so I'm a day late in preparing my chocolate dessert for my Valentine. Better late than never, and this year it was a Chocolate Mousse with a touch of tequila. The recipe calls for egg yolks, egg whites, sugar, tequila, espresso, butter, and whipped cream and berries as a garnish. It's an adaptation from The Cooking of Provincial France, Foods of the World, Time/Life Books.</span><br />
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I found a post from several years ago of Paco Cardenas, from a class I took from him years ago when I first came to San Miguel de Allende. Paco is a well known pastry chef here and owner of Petit Four in San Miguel and I think I have the 'confianza', not to mention pride, to call him a friend. I'll repost it here. Paco makes his chocolate mousse differently, but just as decadent. Anyway, this post is from several years back. The years have passed and my connection with this town have grown in ways I hardly expected.</span><br />
<span style="font-size: large;"><br /></span>
<div class="p1">
<span class="s1" style="font-size: large;">For the Love of San Miguel de Allende</span></div>
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<div class="p3">
<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">It would be easy to be selfish and keep the secret of <a href="http://en.wikipedia.org/wiki/San_Miguel_de_Allende"><span class="s2">San Miguel de Allende</span></a> to myself. But what the heck, <a href="http://www.themarthablog.com/2010/11/a-visit-to-san-miguel-de-allende-mexico.html"><span class="s2">Martha Stewart "discovered"</span></a> it several months ago. Granted, American GIs started going in droves to this colonial town in central Mexico in the late 40's when <a href="http://www.smithsonianmag.com/travel/Under-the-Spell-of-San-Miguel-de-Allende.html"><span class="s2">Stirling Dickinson</span></a>, the larger-than-life American expatriate impacted the life of this town forever after. In 1948, Life Magazine published a three-page spread entitled “GI Paradise: Veterans go to Mexico to study art, live cheaply and have a good time.” This was Stirling Dickinson's legacy.</span></span></div>
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<span style="font-size: large;"><span class="s1"></span><br /></span></div>
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<span class="s1" style="font-size: large;">In the intervening years, this sleepy town—and the cradle of Mexican independence—grew and became flooded with expats from all over the world, especially Americans. It also became a <a href="http://whc.unesco.org/"><span class="s2">UNESCO World Heritage Site</span></a>.</span></div>
<div class="p4">
<span style="font-size: large;"><span class="s1"></span><br /></span></div>
<div class="p3">
<span class="s1" style="font-size: large;">Unfortunately, in 2009, stories of the spread of swine flu discouraged tourism. This was compounded by the astounding stories of how large swaths of Mexico have been taken over by drug cartels, reversing the prosperity the town had enjoyed since those heady days of Stirling Dickinson. The irony is that San Miguel is safer than most American towns and life on the main square is lived almost as it was a hundred years ago.</span></div>
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<span style="font-size: large;"><span class="s1"></span><br /></span></div>
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<span class="s1" style="font-size: large;">I am a teacher and several years ago, with the collaboration of colleagues in my school, we created a program for our middle school students in San Miguel. This is how I ended up in a cooking class with <a href="http://www.eluniversal.com.mx/articulos/62623.html"><span class="s2">Paco Cárdenas Báez</span></a>, a pastry chef who owns Petit Four. Paco's class is foodie heaven. He takes his students to the market to meet the "real" people of San Miguel: women who sell nopales, blue handmade tortillas, <a href="http://mexicanfood.about.com/od/faqandglossaries/g/huitlacoche.htm"><span class="s2">huitlacoche</span></a>, and roasted corn.</span></div>
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<span style="font-size: large;"><span style="-webkit-text-stroke-width: initial; font-size: 18px;">He invites his pupils into his home to cook in a kitchen that is </span><i style="-webkit-text-stroke-width: initial; font-size: 18px;">al fresco</i><span style="-webkit-text-stroke-width: initial; font-size: 18px;">, the chef and his eager protégés bathed in the golden light of San Miguel.</span><span class="s1"></span></span></div>
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<span style="font-size: large;"><span class="s3" style="-webkit-text-stroke-width: initial; font-size: 18px;"><a href="http://hubpages.com/hub/History-of-Chocolate-From-Aztecs-to-Spanish-Explorers">The Aztecs knew what chocolate was about.</a></span><span class="s1" style="-webkit-text-stroke-width: initial; font-size: 18px;"> So does Paco. Here is his decadent chocolate mousse with tequila for you to enjoy this Dia del Amor, Valentine's Day.</span><span class="s1"></span></span></div>
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<span class="s1" style="font-size: large;"></span></div>
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<span style="font-size: large;"><b style="-webkit-text-stroke-width: initial;">Chocolate Mousse a la Mexicana </b><i style="-webkit-text-stroke-width: initial;">Recipe by Chef Paco Cárdenas from El Petit Four M.R.</i><span class="s1"></span></span></div>
<div class="p4">
<span style="font-size: large;"><span class="s1"></span><br /></span></div>
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<span class="s1" style="font-size: large;"><b>Ingredients:</b></span></div>
<div class="p3">
<span class="s1" style="font-size: large;">1 cup heavy cream</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">1 cup bittersweet chocolate, finely chopped</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">¼ cup tequila reposado (aged)</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">1 cup fresh mixed berries</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">Optional: ½ cup bittersweet chocolate for decorative flakes; pour on a granite top and scrape with spatula</span></div>
<div class="p4">
<span style="font-size: large;"><span class="s1"></span><br /></span></div>
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<span class="s1" style="font-size: large;"><b>Preparation:</b></span></div>
<div class="p3">
<span class="s1" style="font-size: large;">In the bowl of an electric mixer, using the whisk attachment, beat the cream to soft peaks.</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">Pour the tequila on top of the cream and mix well.</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">Melt the chopped chocolate and pour it on top of the tequila cream.</span></div>
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<span class="s1" style="font-size: large;">Whisk together until smooth.</span></div>
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<span class="s1" style="font-size: large;">To serve:</span></div>
<div class="p3">
<span class="s1" style="font-size: large;">Place the mousse in a pastry bag with a striped nozzle and pipe the mousse (or spoon it) in martini glasses, garnish with fresh mixed berries and dark chocolate flakes.</span></div>
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-40626118025048022472017-01-07T00:05:00.000-08:002017-01-07T00:05:34.906-08:00Los Reyes Magos<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: large;">The following post was written in Spanish by my good friend and Head of the Culinarian Expeditions Celaya office, Cynthia Carranza. She writes about the Three Kings tradition in Mexico which takes place on January 6. I have always gotten the Baby Jesus figure hidden in the cake, meaning a year filled with good things! By tradition, I must offer tamales on February 6 in order to pay it forward.</span></i></div>
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<span style="font-size: large;">En
algunos hogares del mundo Santa Claus se va a descansar después del 25 de diciembre. En el mío
lo importante es que el 6 de enero es el día de ¡los Tres Reyes
Magos!
</span></div>
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<span style="font-size: large;">La fiesta de Reyes se
lleva a cabo de distintas maneras en todo el mundo desde desfiles
hasta celebraciones de mas de un día. En México la llegada de
Melchor, Gaspar y Baltazar es mágica!! Porque además siempre había
una deliciosa Rosca de Reyes en la mesa junto con un atole o un
chocolate caliente.
</span></div>
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<span style="font-size: large;"><br />
</span></div>
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<span style="font-size: large;">Hay muchas explicaciones
a la forma de la rosca, unos dicen que simula una corona adornada con
frutos secos y cristalizados de colores simulando las joyas que
estaban incrustadas en las coronas de los Santos Reyes las cuales
significan Paz, Amor y Felicidad; otros, que es el amor eterno de
Dios que no tiene principio ni fin, los adornos, simbolizan las
distracciones del mundo que nos impiden llegar a Jesús, quien está
escondido dentro de la rosca en espera de que con ayuda de la
Estrella podamos encontrarlo así como lo hicieron los Reyes Magos y
finalmente hay quienes consideran que representa el recorrido que
realizan María y José al esconder a Jesús de Herodes.
</span></div>
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</span></div>
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<span style="font-size: large;">Lo cierto es que, sin
importar las creencias de cada uno, es increíble como esta tradición
es algo que muchos esperamos y no solo en casa, si no también en el
trabajo, alrededor de compañeros y amigos para ver a quien le toca
el Niño Dios! Según la tradición, la persona que encuentre el niño
Dios será bendecida con un año de suerte, por esta razón ofrece
tamales el día 2 de febrero, cuando celebremos el día de la
Candelaria.
</span></div>
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<span style="font-size: large;"><a href="https://www.blogger.com/null" name="_GoBack"></a>Feliz
Día de Reyes, Culinarians! Y nos vemos el próximo 2 de febrero con
los tamales, ¿verdad Gilda?</span></div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-37195911291385421522016-01-17T17:48:00.001-08:002016-01-18T15:07:54.401-08:00Culinarian Expeditions makes it on the January Issue of Albatros<span style="font-size: medium;"><span style="font-size: large;">Albatros </span><span style="font-family: inherit; font-size: large;"> (</span></span><span style="color: blue; font-family: inherit; font-size: large;"><a href="http://www.albatrosmagazine.net/" target="_blank"><span style="background-color: white; white-space: nowrap;">www.</span><span style="white-space: nowrap;">albatrosmagazine</span><span style="background-color: white; white-space: nowrap;">.net </span></a>) </span><span style="font-size: large;">is an Italian magazine which appears monthly and reports on current news, culture, politics, and art. We are honored to have an article submitted and published on the January issue for their Italian readership both at home and abroad about our recent Day of the Dead tour of San Miguel de Allende. </span><br />
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<span style="font-size: large;"><a href="http://media.wix.com/ugd/0b7da3_b2711091040d438ebb8737c503bf1077.pdf" target="_blank">Albatros article</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYHZYgBS686HCI_ETMXVuJdf4tuLJgljdU9T8t0f3NFzdHJ-_mc8XToJLrkSs7p_hAn_oO5TTNk5bzvFAkknPBI5JEzkrXLEz9PR21QjM03H7JPHaN73YqW9eP8vbZK7qyg8RDDOOL_4/s1600/dia+de+los+muertos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYHZYgBS686HCI_ETMXVuJdf4tuLJgljdU9T8t0f3NFzdHJ-_mc8XToJLrkSs7p_hAn_oO5TTNk5bzvFAkknPBI5JEzkrXLEz9PR21QjM03H7JPHaN73YqW9eP8vbZK7qyg8RDDOOL_4/s640/dia+de+los+muertos.jpg" width="640" /></a></div>
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-29602586904486126202015-02-17T13:28:00.001-08:002015-02-17T13:31:46.335-08:00Valentine's Day Peposo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-dW-SD7pB6gO8kw0oS4O4a75HikFsA56Pq61jnRW_ZsgFSJV4Y4L61lHtdLmlSFLho3eKzScTMhSyg2oYujQQlPOmoVw3O6Cr1f_G-ygDeuJQ3rSkVnoZC9A43Ipi1x7j8gG4Lwnnvo/s1600/peposo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-dW-SD7pB6gO8kw0oS4O4a75HikFsA56Pq61jnRW_ZsgFSJV4Y4L61lHtdLmlSFLho3eKzScTMhSyg2oYujQQlPOmoVw3O6Cr1f_G-ygDeuJQ3rSkVnoZC9A43Ipi1x7j8gG4Lwnnvo/s1600/peposo.jpg" height="424" width="640" /></a></div>
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<span style="font-size: large;">During my career as a teacher, I used
to make this dish every year on a wintery day in February when my
colleagues and I were at the end of our rope: the snow, the cold, the
noisy, restless boys in our classrooms. It was comforting to get
together, relaxing around a blazing fire as we inevitably talked
shop...those boys we taught were never far from our minds. The Peposo
filled our bellies and the wine brought a lighthearted silliness
difficult to attain (nor would it have been recommendable) in the seriousness of our regular school setting.</span></div>
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<span style="font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">This snowy Saturday, I prepared it as
our Valentine's dinner to share with our cousins.</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Peposo's origins are associated with
the building of Brunelleschi's Duomo. Whether it's true or not, the
story goes that the tiles used for the Duomo came from nearby
Impruneta, an area famous to this day for its terra cotta. In
Impruneta, the tile makers were in the habit of cooking this peppery,
wine drenched meat in their tile making kilns. When the Duomo was
built, many of these same laborers, hired to build the Duomo, cooked
their Peposo all morning long, while they worked in the dizzying
heights above the ground. When it was ready, the Peposo was sent up
by a pulley so they could avoid the dangerous trip down.
</span></div>
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<span style="font-size: large;"><br />
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<div style="margin-bottom: 0in;">
<b><span style="font-size: large;">Peposo for 6 persons</span></b><br />
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Prep time: 25 minutes</span><br />
<span style="font-size: large;">Cook time: 3 to 4 hours</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br />
</span></div>
<ul>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">5 lbs chuck roast</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">1 tablespoon freshly ground pepper
(you may want to adjust this to your taste)</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">1 tablespoon pepper corns</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">3 cloves garlic, peeled</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">1 tablespoon sea salt</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">dry red wine, enough to cover the
meat when ready to start cooking (about two bottles)</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">5 bay leaves (I used fresh bay
leaves, but you can use dry)</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Olive oil for browning the meat</span></div>
</li>
</ul>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><br />
</span></div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;">Method:</span></div>
<ol>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Chop the meat into large cubes,
taking care to remove fat as much as you are able to.</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Brown the cubes of meat with the
garlic cloves in the olive oil over a medium flame, but remove the
garlic cloves before they start to burn. Do this a few pieces at a
time so you don't crowd your pot while you're doing this.</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Replace all the pieces of meat in
the pot, add the bay leaves, salt, pepper corns, ground pepper, and
the wine.</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Turn up the heat until it begins
to boil, and lower until it begins to simmer. Place a lid on the
pot, but leave it cracked open a bit so there is some evaporation.</span></div>
</li>
<li><div style="margin-bottom: 0in;">
<span style="font-size: large;">Stir every so often to be sure all
the meat is getting cooked in the wine. After 3 or 4 hours, it will
be ready, with a velvety, peppery sauce and meat that is tender and
edible with a fork but still maintaining its form.</span></div>
<div style="margin-bottom: 0in;">
</div>
</li>
</ol>
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<div style="margin-bottom: 0in;">
<i><span style="font-size: large;">Note: You may want to prepare it a
day ahead, and separate the meat chunks from the liquid in the pot.
After you refrigerate it overnight, you can separate the fat that may
appear on the surface of the liquid and then recombine the meat with
the liquid and reheat before you serve it. I prepared an herbed
polenta to go with it.</span></i></div>
<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-72371592152439313312015-02-01T07:47:00.002-08:002015-02-01T07:47:41.997-08:00Camotes con Leche - Sweet Potatoes with milk<div class="separator" style="clear: both; text-align: justify;">
I retired from 30+ years of teaching a year an a half ago. Recently I went back for a day to sub for a sick colleague. Ah! the energy it takes to teach, but it's nice to come home with no papers to grade. Here's a post I wrote while I was still teaching. It's worth reposting, since camotes or sweet potatoes are available at farmer's markets everywhere right now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRExvI9qFR6wYzSat1lgjFgxbWNO95nyTU9mH4V0-Kum5N5HObVLaoLv6uFEp4Yt6QDhh4YWkrRe-_1D0yHN4xlQaIzYZNtaMouBrRMWvSImPVkar9KYylGO8LH8AD9UyD4e-gBQBixlo/s1600/camote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRExvI9qFR6wYzSat1lgjFgxbWNO95nyTU9mH4V0-Kum5N5HObVLaoLv6uFEp4Yt6QDhh4YWkrRe-_1D0yHN4xlQaIzYZNtaMouBrRMWvSImPVkar9KYylGO8LH8AD9UyD4e-gBQBixlo/s1600/camote.jpg" height="478" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 18px;">As a teacher at a boys' school where we sit at the table with our students for lunch, I have an unusual opportunity to observe the appetites of these hungry boys. There are those boys who are willing to eat the meals prepared by the school staff, which on most days are healthy, tasty, and presented appetizingly. Then there are the boys who perplex me with their fixation on eating the same cold sandwich of processed meat, rubbery cheese or a limp peanut butter and jelly, day after day. To me the question is whether this is nature or nurture. Does early exposure to different foods, their natural colors, textures, and smells make a difference for a child's developing appetite? Is it like a second language where if you get it early enough, you internalize it?</span><br style="color: #444444; line-height: 18px;" /><br style="color: #444444; line-height: 18px;" /><span style="background-color: white; color: #444444; line-height: 18px;">I am not a nutritionist, a pediatrician, nor a child psychologist, so I'm left to ponder this. I do know that as a child of my generation and region (the border to Mexico), I had no choice but to eat food in its most natural state. My mother didn't have the choice of reaching into a pantry filled with several varieties of Corn Flakes, Fruit Loops, or Lucky Charms; and actually, I'm thankful for that. In the winter, our breakfast might be </span><em style="color: #444444; line-height: 18px;">atole de avena</em><span style="background-color: white; color: #444444; line-height: 18px;"> or </span><em style="color: #444444; line-height: 18px;">maís</em><span style="background-color: white; color: #444444; line-height: 18px;">. Another favorite was a poached egg in its shell with the top broken off (to be used as its own cup) with salt and pepper stirred into it with a toothpick. Not to be beaten for its basic simplicity was the baked sweet potato smashed into a bowl of cold milk my mother often served us. The texture of the sweet potato, or </span><em style="color: #444444; line-height: 18px;">camote</em><span style="background-color: white; color: #444444; line-height: 18px;">, as it is called in </span><em style="color: #444444; line-height: 18px;">nahuatl</em><span style="background-color: white; color: #444444; line-height: 18px;">, was smooth and creamy; the color was bright orange or straw colored and the taste of the cold milk against the steamy-hot sweet potato created an odd hot/cold sensation that added to the magic of this taste.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 18px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH6Kodvbt7h7UJx1Kg0Q2JHV18XdCU6nP3pGy-sjU_w1FpxXRw1UsWmPep_0_BhrAev-hCt8uD6Cd6vEj384ckBezvI4TFQurMjh6X6yJcdAbrK4kFnL3LrwKn0ip5NBG8pBqYe9sL2c/s1600/camotes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEH6Kodvbt7h7UJx1Kg0Q2JHV18XdCU6nP3pGy-sjU_w1FpxXRw1UsWmPep_0_BhrAev-hCt8uD6Cd6vEj384ckBezvI4TFQurMjh6X6yJcdAbrK4kFnL3LrwKn0ip5NBG8pBqYe9sL2c/s1600/camotes2.jpg" height="478" width="640" /></a></div>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 18px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 18px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #444444; line-height: 18px;">As it turns out, many nutritionists, including those at the </span><a href="http://www.cspinet.org/" style="color: #4d469c; line-height: 18px; text-decoration: none;">Center for Science in the Public Interest</a><span style="background-color: white; color: #444444; line-height: 18px;"> (CSPI) believe that the single most important dietary change for children would be to replace fatty foods with foods rich in complex carbohydrates, such as...yes...the very plain and simple </span><em style="color: #444444; line-height: 18px;">camotes</em><span style="background-color: white; color: #444444; line-height: 18px;"> we ate when we were little. According to the CSPI, sweet potatoes are considered at the top of the nutritional scale among vegetables. They are high in dietary fiber with naturally occurring sugars, protein, vitamins A and C, iron and calcium.</span><br style="color: #444444; line-height: 18px;" /><br style="color: #444444; line-height: 18px;" /><span style="background-color: white; color: #444444; line-height: 18px;">So, I submit that eating well doesn't need to be complicated, and teaching your child to be curious about food doesn't have to be impossible. And starting early is key. But, as a caveat, I would also venture to say that, for your three year old, the presence of colorful boxes and bags in your pantry might possibly be too much competition. Or maybe not.</span></span><br />
<div class="easyrecipe" style="color: #444444; line-height: 18px;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span><table border="0" class="ERHDTable"><tbody>
<tr><td><span class="item ERName"><span style="font-family: Times, Times New Roman, serif;"><b>Camotes con Leche</b></span></span></td><td align="center" valign="top"><span style="font-family: Times, Times New Roman, serif;"><br /></span></td><td class="ERHDPrint" valign="top"><span style="font-family: Times, Times New Roman, serif;"><br /></span></td></tr>
</tbody></table>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERHead">
<span style="font-family: Times, Times New Roman, serif;">Recipe Type: <span class="tag">Breakfast</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERHead">
<span style="font-family: Times, Times New Roman, serif;">Prep time: <span class="preptime">5 mins</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERHead">
<span style="font-family: Times, Times New Roman, serif;">Cook time: <span class="cooktime">1 hour 30 mins</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERHead">
<span style="font-family: Times, Times New Roman, serif;">Total time: <span class="duration">1 hour 35 mins</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERHead">
<span style="font-family: Times, Times New Roman, serif;">Serves: <span class="yield">4</span></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERIngredientsHeader">
<span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></div>
<ul class="ingredients" style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li class="ingredient" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Times, Times New Roman, serif;">Sweet potatoes, whatever quantity you prefer</span></li>
<li class="ingredient" style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: Times, Times New Roman, serif;">Milk, to add to the bottom of your bowl of hot, smashed sweet potatoes</span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div class="ERInstructionsHeader">
<span style="font-family: Times, Times New Roman, serif;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction" style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Bake the sweet potatoes at 350 degrees for about 1 hour or more, until they are completely soft and the peel begins to separate from the sweet potato</span></li>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<li class="instruction" style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Spoon some of the sweet potato into a bowl of milk and smash it so that it more or less blends with the milk.</span></li>
</ol>
</div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span><div>
<div class="ERNotesHeader">
<span style="font-family: Times, Times New Roman, serif;">Notes:</span></div>
<div class="ERNotes">
<span style="font-family: Times, Times New Roman, serif;"><br /><i>I prefer to buy the thin purple skinned sweet potatoes in the belief they are sweeter and faster to bake since they're not huge.</i></span></div>
<div class="ERNotes">
<span style="font-family: Times, Times New Roman, serif;"><i><br />Bake a large quantity and keep them in foil in your refrigerator for up to a week until you're ready to heat them quickly in the oven.</i><br /></span></div>
</div>
</div>
<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-51061123785590933292015-01-28T15:08:00.001-08:002015-01-29T18:20:30.622-08:00Atole de mais ~ Corn porridge<span style="font-size: large;">Here's a recycled post for atole, a porridge that is perfect for a snowy morning.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc07DEv09K2Ak5GWB6FF7jISK-t2UexdB8u29mAz1wfO2UgHtrLwX19cON_Uskv56cSVUyqodIvyUuRRCTrUPpfs4qb9OU-L37n2UCbZrudvg6lw0zkvbfGIfX7tySVZsw6_4gLLEntxc/s1600/atole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc07DEv09K2Ak5GWB6FF7jISK-t2UexdB8u29mAz1wfO2UgHtrLwX19cON_Uskv56cSVUyqodIvyUuRRCTrUPpfs4qb9OU-L37n2UCbZrudvg6lw0zkvbfGIfX7tySVZsw6_4gLLEntxc/s1600/atole1.jpg" height="426" width="640" /></a></div>
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<a href="http://culinarianexpeditions.blogspot.com/2011/01/atole-de-mais.html"><span style="font-size: large;">http://culinarianexpeditions.blogspot.com/2011/01/atole-de-mais.html</span></a>Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-43191379862877977372015-01-25T15:32:00.003-08:002015-01-29T17:56:24.935-08:00Part 2 of the Interview of Adriana Legaspi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeCOfd_usAQRImfFuOGvhz2c88iav-mNBIP-8T9InTDioz1HZUXSswhbRWx-qswk9SiWaJRmlvD9Kz4bKXm62M4zIpDMIp9p1tuhlQuZGhJbI6xR71TtEeqYvQpebt6ltdqsAbejysb8/s1600/legaspi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeCOfd_usAQRImfFuOGvhz2c88iav-mNBIP-8T9InTDioz1HZUXSswhbRWx-qswk9SiWaJRmlvD9Kz4bKXm62M4zIpDMIp9p1tuhlQuZGhJbI6xR71TtEeqYvQpebt6ltdqsAbejysb8/s1600/legaspi3.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Here is the continuation of the interview of Adriana Legaspi:</span><br />
<a href="http://culinarianexpeditions.blogspot.com/2013/01/part-2-preserving-mexican-identity.html"><span style="font-size: large;">http://culinarianexpeditions.blogspot.com/2013/01/part-2-preserving-mexican-identity.html</span></a>Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-53477318855209988282015-01-19T16:46:00.000-08:002015-01-29T18:18:57.941-08:00Adriana <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A00OUrjZ13aZjhpuZFRCio_KVXZ0jiAl2dJabZHjYu_I3IFYQzYzZWCTo3tHFg4aJOVbF-xtsLjcOF4FwhIXfchD5rouG8TVz8gi_Czt2iIOvu9wYUk-DDHQWptcq364xRyEDqtfR-o/s1600/Adriana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A00OUrjZ13aZjhpuZFRCio_KVXZ0jiAl2dJabZHjYu_I3IFYQzYzZWCTo3tHFg4aJOVbF-xtsLjcOF4FwhIXfchD5rouG8TVz8gi_Czt2iIOvu9wYUk-DDHQWptcq364xRyEDqtfR-o/s1600/Adriana.jpg" height="640" width="480" /></a></div>
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<span style="font-size: large;">Here is a <a href="http://goo.gl/cZ407b">repost</a> of my interview of Adriana Legaspi, a fascinating personage involved in ethnographic rescue of the native gastronomy of Mexico. Her Gastrotour of Malinalco is a must if you travel to Mexico City. We recently talked about collaborating on tours to other, lesser known parts of Mexico, like Merida and Puebla to bring the knowledge of those pre-Hispanic cuisines to our respective followers both in Mexico and the U.S.</span><br />
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<span style="font-size: large;"><i>There is a movement afoot in Mexico to preserve the traditions of its indigenous cuisine and the ancient knowledge of the use of curative herbs. It involves the rescue and preservation of the ingredients, methods, and utensils common in the pre-Columbian past of Mesoamerica in the hopes that they do not flicker out of existence in our lifetime. With globalization and the proliferation of fast food franchises, it is no surprise that these ancient traditions are becoming a distant memory. In twenty-five years, who will know how to prepare tecorral tea, muicle, tlacoyos, or tamales de atepocate or know what they are, for that matter?</i></span><br />
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<span style="font-size: large;"><i>Enter Adriana Legaspi, founder of Gastrotour Prehispánico Malinalco, an anthropologist of the palate and a woman on a mission to preserve these traditions. She is neither the first nor the only person in Mexico bent on what Adriana calls 'the ethnogastronomic rescue' but she certainly stands out in her passion and conviction.</i></span><br />
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<span style="font-size: large;"><i>A multi-faceted business woman who is not only proficient in the kitchen, Adriana also has degrees in communications, political science, and public affairs. Many years ago, she and her husband purchased a weekend home in the cobble-stoned mountain village of Malinalco outside of Mexico City. Adriana found herself in her element, naturally drawn to the wizened old 'doñas' in the ancient market of Malinalco, chatting, learning recipes, and listening to their stories of old times and ways.</i></span><br />
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<span style="font-size: large;"><i>With encouragement from friends and with a penchant for social causes, Adriana founded a project which would direct her seemingly boundless energy towards two goals: to preserve the culture and identity of the region and to help the women with a much needed income. This was the genesis of the Gastrotour Prehispánico of Malinalco. The tour consists of a hands-on cooking class on weekends, starting with a visit to the market in Malinalco to buy organic fruits, vegetables, and herbs grown by the seller herself at zero kilometers. She invites her guests to observe the fauna and the flora depicted on a convent wall, thus ensuring a</i></span><br />
<span style="font-size: large;"><i>thorough understanding of the historical backdrop of the food they are preparing.</i></span><br />
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<span style="font-size: large;"><i>What follows is the first of a two-part interview with Adriana about her work to preserve the Mexican identity through its prehispanic cuisine:</i></span><br />
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<strong><span style="font-family: Times, Times New Roman, serif; font-size: large;">When did you first become interested in cooking?</span></strong></h3>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="color: #444444;">The truth is that I'm a product of a generation that did not hold cooking in high regard because it was associated with a lack of culture or professional status. I am the first generation of female college graduates in a family where the women had always considered marriage and the running of a household as the first priority. My sisters and cousins began to take on minor professions in banks. The more professional we felt, the more we shunned the kitchen. Nevertheless, I'm a descendent of Italian immigrants to Mexico on my father's side for whom food and its preparation were of utmost importance in daily life. The quantity, the quality, freshness, uniqueness, and delectability for a traditional community in Northern Mexico where we lived, set us apart. As soon as I began my career in the hospitality industry, my own personal history became relevant as I found myself charged with the responsibility of organizing unique dining experiences at the empresarial level.</span></span><br />
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<strong><span style="font-family: Times, Times New Roman, serif; font-size: large;">How did you come to get involved in the gastronomic tours of prehispanic cuisine in Malinalco?</span></strong></h3>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="color: #444444;">This is a very long story whose chapters played out slowly starting from the first moment I arrived in Malinalco with my husband over 20 years ago. In spite of the enormous cultural offerings we enjoyed living in Mexico City, on weekends we spilled out of the city in search of open spaces and fresh air. That's how we ended up in Malinalco on many a weekend enjoying lunch in the subtropical climate of this town 88 kms from Mexico City. </span><br style="color: #444444; line-height: 18px;" /><span style="color: #444444;"><br /></span><span style="background-color: white; color: #444444; line-height: 18px;"></span><span style="color: #444444;">We often ate at a restaurant called El Tecorral situated in a grand old house dating from the 17<sup>th</sup> century where we took in the gardens, the climate, and the people. Soon we found ourselves buying a property in a place where every neighborhood had its Caocalli or <a href="http://en.wikipedia.org/wiki/Teocalli" style="color: #4d469c; text-decoration: none;">Teocalli</a> typical of Indian villages with a prehispanic past. The Augustin monks who arrived in Malinalco to evangelize in the 16<sup>th</sup> century built the Convento de la Transfiguracieon del Señor and directed every barrio to have its own saint and chapel. Ours came with a chapel; we purchased it from a seller who still has a a <a href="http://en.wikipedia.org/wiki/Nahua_peoples" style="color: #4d469c; text-decoration: none;">Nahua</a> surname: Donaciano de la Fuente Tecayahuatl. </span></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="color: #444444;">Little by little I became involved in the life of the town, admiring its geography, its ecology, and naturally, its cuisine. I became aware of the strength of its indigenous origins and the pride in its traditions evident in daily life. Imagine a prehispanic market where you can find tlacoyos, a type of oval tortilla filled with fava bean paste or ricotta spiced with chilies, cooked on a clay <a href="http://en.wikipedia.org/wiki/Comal_(cookware)" style="color: #4d469c; text-decoration: none;">comal</a> by vendors like Doña Carmen. I started, then, to make a mental inventory of all that grabbed my attention to begin my ethnographic research. I began interviewing the elders, finding and documenting ingredients, looking for their existence in a precolombian past. The rest came naturally. </span><br style="color: #444444; line-height: 18px;" /><span style="color: #444444;"><br /></span><span style="background-color: white; color: #444444; line-height: 18px;"></span><span style="color: #444444;">I felt the need to help the economic possibilities of the women of the market who rely on their own meager income. The weekend visitors were not necessarily buying their products; hence, the beginning of my classes: to teach my students the importance of this food, its contextualization, the value in its freshness, helping these students to understand who we are and why we eat as we do. Then, going home to turn the ingredients into a meal.</span></span><br />
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<strong><span style="font-family: Times, Times New Roman, serif; font-size: large;">Why do you think it's important to get back to authentic roots in mexican cuisine?</span></strong></h3>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="color: #444444;">First of all, because the Mesoamerican diet is healthy... and because to eat guided by prehispanic and Mesoamerican principles of <em>when</em> to eat something is healthy. Eating <a href="http://en.wikipedia.org/wiki/Guava" style="color: #4d469c; text-decoration: none;">guayabas</a> before and during winter, for example, provides the body with the vitamin C necessary for the immunological system to withstand the freezing weather of the central high plains of Mexico.</span></span><br />
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<strong><span style="font-family: Times, Times New Roman, serif; font-size: large;">What is the attitude and/or interest now of the professional (upper and middle) classes in Mexico regarding authentic prehispanic cuisine?</span></strong></h3>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span style="color: #444444;">Well, in reality, I think there is growing interest throughout the world, among those who can afford it, to eat authentic and traditional food. The designation of Mexican food as a world heritage cuisine has made it stylish, and chefs throughout Mexico are recuperating the tastes and recipes, creating them with modern techniques and charging exhorbitant prices.</span><br style="color: #444444; line-height: 18px;" /><span style="color: #444444;"><br /></span><span style="background-color: white; color: #444444; line-height: 18px;"></span><em style="color: #444444; line-height: 18px;">To be continued...</em><br style="color: #444444; line-height: 18px;" /></span><span style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: medium;"><br /></span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">*Photos courtesy of Adriana Legaspi.</span><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br style="color: #444444;" /><span style="color: #444444;"><br /></span><em style="color: #444444; line-height: 18px; text-align: justify;"><br /></em></span><br />
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<span style="font-size: large;">Check it out: <a href="http://goo.gl/cZ407b">goo.gl/cZ407b</a></span><br />
<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-64672667767220728522014-12-28T16:25:00.001-08:002015-01-28T13:44:24.348-08:00Raisins in our Tamales<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW434VjRP7kZVgb4_pPFNP-HLmvmQXU4sEGIGVmjZsxe7OVvmwOu5W6AN_a2XTmFne41td6W_sr1RbR_5BGLM86AyB_KAqrs6wa6xWKJFEV3U-ZtMBWYXlcYREd3P8iZ-eNPRlD0C77s/s1600/tamales.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW434VjRP7kZVgb4_pPFNP-HLmvmQXU4sEGIGVmjZsxe7OVvmwOu5W6AN_a2XTmFne41td6W_sr1RbR_5BGLM86AyB_KAqrs6wa6xWKJFEV3U-ZtMBWYXlcYREd3P8iZ-eNPRlD0C77s/s1600/tamales.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tamales have always been a tradition in my family. Who knows how many generations back our tradition goes and who knows what great-great grandmother in our family decided to add the very European ingredient, raisins, to the tamal, thus transforming a pre-Columbian food into a colonial hybrid. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Every family makes them differently; every family is convinced they make the best. Although...ours <i>are</i> the best. The arrangement of the raisins, one of the last things added before wrapping the tamal is crucial. They make the first bite into the tamal a delicate burst of sweetness mixed with the red chile-seasoned pork and venison. The corn dough is light, never pasty and thick and they are cooked in steam. Three types are made: venison/pork, bean with rajas, and sweet tamales. The moment of suspense comes in testing for doneness after the steaming process: the tamal must peel away from the husk easily. If this doesn't happen, two days of work are down the drain and everyone is in a tizzy looking for who or what is to blame. This has only happened once and it was about 30 years ago, but it's still a horror story retold nervously among the group of family gathering to make tamales every year.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Tamales have one taste when they're fresh out of the steamer, and another in the days after that, when you toast them on a comal to warm them. You can even warm them up in the microwave, but everyone prefers the toasted way. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">I'm re-posting our family recipe for tamales in case you get the courage to make them on some wintery day this season.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Enjoy </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">http://culinarianexpeditions.blogspot.com/2011/12/tamales.html</span></div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-38145371129260547202014-12-27T19:19:00.000-08:002017-12-23T18:13:23.025-08:00Almond Biscotti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DKnFnOTzELaWz4DPhjdK6osl09rWf3jjXpTDLTPjN-P9WmGDP2v135jhBAWoDYfzZLx3pLFQJAUUEDn5UyIi7K5dKylD3s9PfzkEwNimAoJfF33lHH7XALTi7pds29KJtEBJqw3i3jU/s1600/biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DKnFnOTzELaWz4DPhjdK6osl09rWf3jjXpTDLTPjN-P9WmGDP2v135jhBAWoDYfzZLx3pLFQJAUUEDn5UyIi7K5dKylD3s9PfzkEwNimAoJfF33lHH7XALTi7pds29KJtEBJqw3i3jU/s1600/biscotti.jpg" width="424" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Biscotti is something we like to eat when it's cold outside. I was given this recipe by a friend in Florence who always served them with Vin Santo. If you have flour, eggs, almonds, an orange, vanilla, and a bit of baking soda, you've got everything you need. They keep forever, especially if you store them in an airtight tin; you'll get the aroma of almonds and orange peel every time you open the tin.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">(48 cookies)</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 cup Flour; unbleached, all purpose</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 cup Sugar</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/4 tsp -Salt</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 Eggs, large</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 Egg yolk, large</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tsp Vanilla</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tbl Orange zest; freshly grated</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 1/2 c Almonds, whole; toasted lightly & chopped coarse</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 Egg, large; beaten with</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. </span></div>
<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-58229499050168714642014-04-20T10:07:00.000-07:002014-12-30T16:37:18.793-08:00Capirotada<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5tiRlKo5QOjdm7lbDZ_PirYS62g1P0yat0r1y8n0jLCUUXdlgQX7VFZhur1WAztss60SuvsgiRI7Vp5InDSQrdDBus1e0qSYNZy4rlESdbRYgpHKr5mH-EdkOicfca04ySqyk48oxZM/s1600/capirotada-1024x680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5tiRlKo5QOjdm7lbDZ_PirYS62g1P0yat0r1y8n0jLCUUXdlgQX7VFZhur1WAztss60SuvsgiRI7Vp5InDSQrdDBus1e0qSYNZy4rlESdbRYgpHKr5mH-EdkOicfca04ySqyk48oxZM/s1600/capirotada-1024x680.jpg" height="425" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Today is Easter and I confess I'm late in posting this Capirotada recipe because today is the day for all other types of Easter meals commemorating the resurrection of Christ. In countries where Christianity is practiced, it is the culmination of the Passion of Christ preceded by Lent or 'Cuaresma' as it's called in Spanish, a forty-day period of fasting, prayer, and penance.</span><br />
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During Lent, in Mexico, all sorts of foods are traditionally eaten; one of them is Capirotada. It is a bread pudding so delicious one wonders how it counts as a 'Lenten' penance dish.</span><br />
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Last year I posted an adaptation to Capirotada that I felt was more in keeping with my family's tastes and that our son would have liked. Here, however, I am posting a traditional recipe for it, since I am now living in San Miguel de Allende, after all, and I was given this Capirotada by my kind neighbors, who were making it on Palm Sunday, (Domingo de Palmas).</span><br />
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Capirotada</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Dessert</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Prep time: <time datetime="PT30M" itemprop="prepTime">30 mins</time></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook time: <time datetime="PT40M" itemprop="cookTime">40 mins</time></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Total time: <time datetime="PT1H10M" itemprop="totalTime">1 hour 10 mins</time></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Serves: <span class="yield">6</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients:</span></div>
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<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">oil for frying</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">8½ cups water</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">6 large French rolls or one large French baguette, sliced</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 lb piloncillo or dark cane sugar</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup regular sugar</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">2 sticks cinnamon</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">4 cloves</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup raisins</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup walnuts</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup dried prunes</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup coconut</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">1 plantain, sliced</span></li>
<li class="ingredient"><span style="font-family: Times, Times New Roman, serif; font-size: large;">½ cup cheddar cheese cut into small cubes.</span></li>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Instructions:</span></div>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Dry the slices in the sun and then fry them in hot oil.</span></li>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Boil the water together with the piloncillo, sugar, cloves, and cinnamon sticks until you get a light syrup and strain it.</span></li>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Arrange a layer of the slices of the fried bread on the bottom of a clay casserole (or any other if you don’t have a clay one) and cover with part of the nuts, raisins, and cubes of the cheese.</span></li>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Pour the syrup over this and repeat until you have finished the ingredients.</span></li>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Cook either in the oven or on the stove top.</span></li>
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<li class="instruction"><span style="font-family: Times, Times New Roman, serif; font-size: large;">If you cook it on the stove top, you’ll need a low flame and you’ll need to stir often.</span></li>
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<div class="endeasyrecipe" style="display: none;">
3.2.1263</div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com2tag:blogger.com,1999:blog-5151708709481198031.post-7202634431498698602014-03-21T02:55:00.000-07:002015-01-02T15:06:12.979-08:00Chipotle Lentil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOUQfUmvtPqk0ni8zKS8pCWe3zFwFUIqQFJ0PSOznKj9wp1q90MWuYqI3810P2xETdFhRfePZByaR5gXBmhg0dIK2TNFi9FugBLYrIc4di3qMs2Kh0wfOWvKxyssBDVPxE0vnRHPQ5PQ/s1600/sopa-de-lentejas-e1395407738560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOUQfUmvtPqk0ni8zKS8pCWe3zFwFUIqQFJ0PSOznKj9wp1q90MWuYqI3810P2xETdFhRfePZByaR5gXBmhg0dIK2TNFi9FugBLYrIc4di3qMs2Kh0wfOWvKxyssBDVPxE0vnRHPQ5PQ/s1600/sopa-de-lentejas-e1395407738560.jpg" height="424" width="640" /></a></div>
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<span style="font-size: large;">Chipotle chili peppers are items that are a complete must for your pantry, if you're going to cook Mexican food. In fact, they're a unique flavor to add to just about any meat, if you are adventurous. Growing up in Laredo Texas, chipotles were peppers we occasionally used to make a salsa, but I knew these were not well known outside of the Spanish speaking community, for the most part. The word chipotle has become well known because of the restaurant chain by the same name, and even if you don't know how to pronounce it (chee-poh-tleh) chances are, you've eaten there and at least know it has to do with Mexican food.</span><br />
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<span style="font-size: large;">Chipotle is a nahuatl word, meaning smoked chili pepper. No one knows for how long the indigenous peoples of Mexico have used the technique of dry smoking a pepper both to preserve it and for the flavor. But the flavor the chipotle imparts to a dish is like no other spice: it is the essence of the earth and of fire encapsuled in these dried, wrinkled pods, coming to life in the warm moisture of another substance. This lentil soup has the signature flavor of chipotle. I made it with dried pods, reconstituted in the soup, although you can also use chipotle from the can.</span><br />
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Lentil soup is eaten often during this period of Lent and was introduced to me by the Godinez family in San Miguel de Allende.</span><br />
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<span style="font-size: large;">Chipotle Lentil Soup</span></div>
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<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Soup</span></span></div>
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<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
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<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
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<span style="font-size: large;">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins</time></span></div>
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<span style="font-size: large;">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour</time></span></div>
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<span style="font-size: large;">Total time: <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 mins</time></span></div>
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<span style="font-size: large;">Serves: <span class="yield">6</span></span></div>
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<span style="font-size: large;">This is a totally vegetarian soup, its personality comes from the smokiness of the chipotle pepper.</span></div>
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<span style="font-size: large;">Ingredients</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">3 cups dry lentils, rinsed</span></li>
<li class="ingredient"><span style="font-size: large;">2 or 3 dry chipotles washed</span></li>
<li class="ingredient"><span style="font-size: large;">1 tsp cumin powder (or grind your own)</span></li>
<li class="ingredient"><span style="font-size: large;">1 poblano pepper, seared over a gas flame on your stove, peeled, seeded, and cut into strips 1 inch strips</span></li>
<li class="ingredient"><span style="font-size: large;">3 roma tomatoes cut into small cubes</span></li>
<li class="ingredient"><span style="font-size: large;">1 large yellow onion, minced</span></li>
<li class="ingredient"><span style="font-size: large;">1 tsp oregano</span></li>
<li class="ingredient"><span style="font-size: large;">2 cloves garlic, minced</span></li>
<li class="ingredient"><span style="font-size: large;">cilantro for garnish in each bowl</span></li>
<li class="ingredient"><span style="font-size: large;">1/4 cup olive oil, or more if necessary</span></li>
<li class="ingredient"><span style="font-size: large;">salt to taste</span></li>
</ul>
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<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Sear, peel, seed, and cut the poblano into strips and set aside.</span></li>
<li class="instruction"><span style="font-size: large;">Place the poblano, tomato, onion, garlic, oregano, and cumin in a large pot to cook slowly in the olive oil, about 15 minutes.</span></li>
<li class="instruction"><span style="font-size: large;">Add about 5 cups of water and the lentils to the pot.</span></li>
<li class="instruction"><span style="font-size: large;">When it comes to a boil lower the heat and add the chipotle peppers and cover partially.</span></li>
<li class="instruction"><span style="font-size: large;">It should cook for about 1/2 hour or until all the flavors come together.</span></li>
<li class="instruction"><span style="font-size: large;">You can take 2 cups of the soup out with the lentils, place in the blender to cool for a moment, then blend, and replace into the soup, for added thickness to the soup, if you prefer.</span></li>
<li class="instruction"><span style="font-size: large;">Also, you can take the pepper out and chop them up to replace in the soup, if you want a spicier taste.</span></li>
<li class="instruction"><span style="font-size: large;">Serve with a cilantro garnish.</span></li>
</ol>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com2tag:blogger.com,1999:blog-5151708709481198031.post-64771818629540603292014-03-11T17:51:00.000-07:002015-01-02T12:47:40.652-08:00Beans, then and now<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfmUt1OXAko2KH0l0vlDTydGZYhVr1260E2d9ChaEubr-bGJhNsc8pxO1oTS8uc6llVL-IINTwZYfL6gfDBfy9ysmghyphenhyphen7r9BdiYDVa7CXLpRIpDqtfHcHpTW_efOzbtafgHIIiAsX958/s1600/beans21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfmUt1OXAko2KH0l0vlDTydGZYhVr1260E2d9ChaEubr-bGJhNsc8pxO1oTS8uc6llVL-IINTwZYfL6gfDBfy9ysmghyphenhyphen7r9BdiYDVa7CXLpRIpDqtfHcHpTW_efOzbtafgHIIiAsX958/s1600/beans21.jpg" height="426" width="640" /></a></div>
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<span style="font-size: large;">Beans are Mesoamerican in origin and together with corn and squash form the 'three sisters' that provided precolumbian societies the nutrient triangle necessary for survival. They are among the most important legumes in the world with their high concentration of protein and fiber.</span><br />
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They were central to my family's diet when I was a child growing up in Laredo, prepared in different ways depending on which meal of the day it was. When they were served at lunchtime, they came with guisados or picadillos, or calabacita con pollo. But we never tired of the ubiquitous beans boiling in a clay pot on our stove; it was always a taste and a texture that was as comforting as a mother's embrace. In fact, it's no surprise that one of my son's first meals when he began to eat 'solid' food was a strained bean soup with a velvety consistency that he loved from the first spoonful.</span><br />
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The marriage of round white corona beans with olive oil, vinegar, herbs, and chopped onion is a radically different taste and texture from the traditionally Mexican one. I've had them like this in Italy, but I was surprised to find them served this way in Mexico, albeit 'Mexicanized' with chile de arbol flakes. The beans are whole, and the herbs are fresh tasting, making a perfect side dish or a delicious salad, but best of all, so simple to put together.</span><br />
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<span style="font-size: large;">Simply beans</span></div>
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<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Appetiser, Salad</span></span></div>
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<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
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<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
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<span style="font-size: large;">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins</time></span></div>
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<span style="font-size: large;">Total time: <time datetime="PT20M" itemprop="totalTime">20 mins</time></span></div>
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<span style="font-size: large;">Serves: <span class="yield">6</span></span></div>
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<span style="font-size: large;">If you're using freshly cooked beans, which I recommend, make them at least a day ahead of time.</span></div>
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<div class="ERIngredients">
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<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">3 cups dry white corona beans</span></li>
<li class="ingredient"><span style="font-size: large;">1 small bunch fresh dill, chopped</span></li>
<li class="ingredient"><span style="font-size: large;">1 small bunch fresh parsley, chopped</span></li>
<li class="ingredient"><span style="font-size: large;">1 small white onion, chopped finely</span></li>
<li class="ingredient"><span style="font-size: large;">salt to taste</span></li>
<li class="ingredient"><span style="font-size: large;">1/2 teaspoon chile de arbol flakes</span></li>
<li class="ingredient"><span style="font-size: large;">1/2 cup olive oil or enough to coat the beans</span></li>
<li class="ingredient"><span style="font-size: large;">2 tbsp wine vinegar</span></li>
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<span style="font-size: large;">Instructions:</span></div>
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<li class="instruction"><span style="font-size: large;">Cook the beans as you would cook dry beans (soak overnight, drain, refill, then cook slowly for about 3 hours, adding the salt the last half hour)</span></li>
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<li class="instruction"><span style="font-size: large;">When the beans are cooked, drain them, and mix them with the chopped onion, dill, parsley, crumbled chili flakes, and olive oil.</span></li>
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<li class="instruction"><span style="font-size: large;">Adjust the salt.</span></li>
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<div class="endeasyrecipe" style="display: none;">
3.2.1263</div>
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-27019156224925938512014-03-09T16:23:00.000-07:002015-01-02T12:48:57.248-08:00You say guava, I say guayaba<br />
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<span style="font-size: large;">Escaping the snowy Washington D.C. March winter for a few days in San Miguel de Allende, I was drawn to the sun-kissed, aromatic, tropical fruit found in abundance at the market here: <em>guayaba</em> or guava, as it's called in English. The name guava has always confused me because in Laredo where we grew up everyone called it by its Spanish name, <em>guayaba</em>. A bowl of these, with the floral scent of the tropics and redolent of the warm sun under which they grew, make the most inviting fruit one can have arriving from a frigid nothern climate.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY5kbzg3yWpYFKsFy99aS8zATkiYZOF-C3YiHW0JiU_0CHFasaXGWhMKwiFOT03QKVhsPJY6ED_vaApzQ6Pdv7TTd8Wg4fn5QW4QrWnQOp1nEijBL4hobwwOnZ3_Ft6GaNRwtZ2dPbvs/s1600/peeled-guayaba.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY5kbzg3yWpYFKsFy99aS8zATkiYZOF-C3YiHW0JiU_0CHFasaXGWhMKwiFOT03QKVhsPJY6ED_vaApzQ6Pdv7TTd8Wg4fn5QW4QrWnQOp1nEijBL4hobwwOnZ3_Ft6GaNRwtZ2dPbvs/s1600/peeled-guayaba.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Use firm guayabas so they are easy to peel</span></td></tr>
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<span style="font-size: large;">At Casa Carmen where I'm staying, the devoted cook of this bed and breakfast, Doña Beatriz, prepared a dessert with <em>guayaba</em> today. This is just one of the ways to eat this delectable fruit, but really, you can simply eat it raw when it's sweet and ripe, have it as an <a href="http://66.147.244.221/~dosgilda/dosgildas/?s=aguas+frescas"><em>agua fresca</em></a>, make it into dried fruit paste, marmalade, ice cream or even a sauce to accompany meats. <em>Guayaba</em> is an antioxidant and is a great way to get Vitamin C. It doesn't get any better. Here is Doña Beatriz' recipe.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtttijxG2HK1H-OxVN_qBeDpxL_60bvpi34IAoYLET1o7-7Op1I5sRuF3bKbb_0xDGh9w_ciyYHX4UKX9MfZAkPGJc5cvsxanxgWfKrp2jc1Ptj9WR606x6ncidBu1xYQNfdHj7JpUfqk/s1600/boiling-guayaba.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtttijxG2HK1H-OxVN_qBeDpxL_60bvpi34IAoYLET1o7-7Op1I5sRuF3bKbb_0xDGh9w_ciyYHX4UKX9MfZAkPGJc5cvsxanxgWfKrp2jc1Ptj9WR606x6ncidBu1xYQNfdHj7JpUfqk/s1600/boiling-guayaba.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Guayabas literally bursting with flavor</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRMMp060o2g73j1uGukzF10yJNn5bq4FBIOfKxtCtqFgeYXM-Tov0PAB2ZYdiZdfNRDjQ08QNVBunUgeOoEyjtp_sCvDh79qFon2snjRsvG9K4A6Miqr_Ad25GwKbkXEtUsUsRJu9dPs/s1600/guayaba-en-almibar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRMMp060o2g73j1uGukzF10yJNn5bq4FBIOfKxtCtqFgeYXM-Tov0PAB2ZYdiZdfNRDjQ08QNVBunUgeOoEyjtp_sCvDh79qFon2snjRsvG9K4A6Miqr_Ad25GwKbkXEtUsUsRJu9dPs/s1600/guayaba-en-almibar.jpg" height="462" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">The sugar/water should syrup have turned pinkish from the cinnamon before you add the peeled guayaba</span></td></tr>
</tbody></table>
<div class="easyrecipe">
<link href="http://66.147.244.221/~dosgilda/dosgildas/wp-content/uploads/2014/03/guayaba.jpg" itemprop="image"></link><br />
<div class="item ERName">
<span style="font-size: large;">You say guava, I say guayaba</span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Dessert</span></span><br />
<span style="font-size: large;"><span class="type"><br /></span></span></div>
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
<span style="font-size: large;"><br />
</span><br />
<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
<span style="font-size: large;"><br />
</span><br />
<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT25M" itemprop="prepTime">25 mins</time></span></div>
<span style="font-size: large;"><br />
</span><br />
<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT30M" itemprop="cookTime">30 mins</time></span></div>
<span style="font-size: large;"><br />
</span><br />
<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT55M" itemprop="totalTime">55 mins</time></span></div>
<span style="font-size: large;"><br />
</span><br />
<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">6</span></span><br />
<span style="font-size: large;"><span class="yield"><br /></span></span></div>
<div class="ERSummary summary">
<span style="font-size: large;">This dessert can be easily prepared several days ahead of time and stored in the refrigerator.</span></div>
<span style="font-size: large;"><br /></span>
<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">2 lbs guayabas (approximately 12 small guayabas</span></li>
<li class="ingredient"><span style="font-size: large;">2 sticks cinnamon</span></li>
<li class="ingredient"><span style="font-size: large;">2 1/2 cups sugar</span></li>
<li class="ingredient"><span style="font-size: large;">2 1/2 cups water</span></li>
</ul>
<span style="font-size: large;"><br /></span></div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Peel the guayabas and pierce them to the center with a sharp knife and set aside.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Boil the water with the cinnamon sticks until the water turns pinkish.</span></li>
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</span>
<li class="instruction"><span style="font-size: large;">Add the sugar and boil for another 10 or 15 minutes.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Add the peeled guayabas and boil them until they feel soft when you pierce them with a fork.</span></li>
</ol>
<span style="font-size: large;"><br /></span></div>
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<div class="ERNutrition">
</div>
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<div class="endeasyrecipe" style="display: none;">
3.2.1263</div>
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-59286133690164056162014-02-25T11:55:00.000-08:002014-12-31T14:50:47.975-08:00Sopes with Shrimp and Cactus<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMgZT5S18WjS6K3e-Shh7-y7ZjakpG1OyO_ADI-4eF2y437Wb0qJ3B3OV8RItXzAuRp35LXkkAnr6PK1Z0B8lI7q8x6uMiB4JXj-YgXrnRnqtYJLkbN3ARw72MBrEXeq3amA6nxHMqq4/s1600/nopal-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMgZT5S18WjS6K3e-Shh7-y7ZjakpG1OyO_ADI-4eF2y437Wb0qJ3B3OV8RItXzAuRp35LXkkAnr6PK1Z0B8lI7q8x6uMiB4JXj-YgXrnRnqtYJLkbN3ARw72MBrEXeq3amA6nxHMqq4/s1600/nopal-2.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Nopales (cactus) boiled with cloves of garlic and strained</span></td></tr>
</tbody></table>
<span style="font-size: large;">So much of what the indigenous people of Mexico eat is finger food, picked up gingerly and eaten with the hands, while it is hot, freshly made, and handed to those gathered around the hot comal. Freshly nixtamalized corn is shaped into small tortillas, gorditas, tlacoyos, huaraches, or sopes...all vessels that will carry the vegetables, the beans, or the meats to those hungry mouths. You simply can't eat some of these things with a fork. They won't even taste the same. The base of all 'wrappings' in Mexican food is, of course, this corn dough, sometimes thickly patted by hand, sometimes flattened thinly in a tortilla press...small, large, oval, round, fried, cooked on a <em>comal</em>, or steamed, but it's all corn dough.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i>Sopes</i> fit into the category of small, edible 'plates' of corn with diverse toppings, usually offered ahead of a meal. You make your <em>masa</em> (dough) using commercial corn dough like Maseca if you're not lucky enough to live in Mexico where you can always find freshly ground corn dough. For your dough, use slightly more water than the recipe calls for so that your dough doesn't crack on the edges. Here's a recipe for <i>sopes</i> made in an oval shape. These are not fried the way you often find them sometimes and the topping is an amazing mixture of nopal (cactus, or prickly pear) with dried shrimp which is rehydrated with warm water. I've mixed a red chile ancho sauce.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We don't yet have all the evidence to call cactus a superfood, but we know it's part of a healthy diet: it's high in fiber and antioxidants.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My aunt, Tía Leila, helped me make these in San Miguel de Allende last time we were there. Tía Leila, who is in her 80's, explained to me they were often eaten during Lent in our family when she was a child and later when she was raising her family.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sSEg6xn3mcK3OEL7CQ2R4ps6DXHTn9nFCRG1pgD6LgsYu7ichRRBxldzttge7BqRHCyUsohkNmpDDly9tkYptvcoVlPEuQT0ArAYSGPBbRGQTOEijCysRK8Kcy2oP4Vsc7aXs7x6WkU/s1600/shrimp2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sSEg6xn3mcK3OEL7CQ2R4ps6DXHTn9nFCRG1pgD6LgsYu7ichRRBxldzttge7BqRHCyUsohkNmpDDly9tkYptvcoVlPEuQT0ArAYSGPBbRGQTOEijCysRK8Kcy2oP4Vsc7aXs7x6WkU/s1600/shrimp2.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Dried shrimp after rehydration</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN7OnY40EjVv7uMUIq_trADZR05NNpsRr5OmdaJmlUof_HhcKpVa0qHC4TP20Bw48NP3TaQqUz4X7f9f_vFcDAauhma6b0oEmMguEk3UZuJEff9EoM3iGeT_qxHumi-_4s7DWmHP3mj4/s1600/sope1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN7OnY40EjVv7uMUIq_trADZR05NNpsRr5OmdaJmlUof_HhcKpVa0qHC4TP20Bw48NP3TaQqUz4X7f9f_vFcDAauhma6b0oEmMguEk3UZuJEff9EoM3iGeT_qxHumi-_4s7DWmHP3mj4/s1600/sope1.png" height="338" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Sope topped with shrimp, cactus, and chile guajillo salsa</span></td></tr>
</tbody></table>
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<div class="easyrecipe">
<link href="http://66.147.244.221/~dosgilda/dosgildas/wp-content/uploads/2014/02/shrimp2-1024x680.jpg" itemprop="image"></link><br />
<div class="item ERName">
<span style="font-size: large;">Sopes with Shrimp and Cactus</span></div>
<br />
<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Appetiser</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT1H" itemprop="prepTime">1 hour</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT30M" itemprop="cookTime">30 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT1H30M" itemprop="totalTime">1 hour 30 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">4</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERSummary summary">
<span style="font-size: large;">Dried shrimp is an ingredient that is usually found in Latino stores, but you can substitute boiled fresh shrimp, of course. I've seen the cactus paddles very often now in regular grocery stores. I recommend you prepare a chile guajillo sauce ahead of time: </span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">http://culinarianexpeditions.blogspot.com/2012/04/la-madrina-salsa-recipes.html</span></div>
<br />
<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">3 cups chopped cactus</span></li>
<li class="ingredient"><span style="font-size: large;">2 cloves garlic</span></li>
<li class="ingredient"><span style="font-size: large;">2 cups small dried shrimp (or fresh tiny boiled shrimp)</span></li>
<li class="ingredient"><span style="font-size: large;">4 cups commercial corn dough (following the recipe on the package)</span></li>
<li class="ingredient"><span style="font-size: large;">red chile guajillo salsa, see </span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">http://culinarianexpeditions.blogspot.com/2012/04/la-madrina-salsa-recipes.html</span></li>
<li class="ingredient"><span style="font-size: large;">chopped cilantro, optional</span></li>
</ul>
<br /></div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Place the dried shrimp in a bowl of hot water to soak for about 30 minutes.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Boil the cactus for about 10 minutes with the peeled cloves of garlic, then strain and set aside.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Drain the shrimp, peel it and chop it.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Place the shrimp and the drained, cooked cactus in a bowl.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Stir in enough chile guajillo salsa to your preference, see recipe </span>http://culinarianexpeditions.blogspot.com/2012/04/la-madrina-salsa-recipes.html</li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Make the corn masa according to the instructions on the package, adding a few extra tablespoons of water to make it more pliable.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Shape balls of dough about ping pong sized into cylinders.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Flatten them between your hands until you have oval shapes about 1/8 inch thick. (Keep your hands slightly damp)</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Place the oval shapes (sopes) on a medium comal (iron griddle) and cook them on both sides until you see spots on the dough.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Remove the sopes from the comal and pinch the sides so they all have ridges on the edges.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Spoon your shrimp/cactus mixture onto the sopes and place them on the comal again for a few minutes before placing them on a tray.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">If you like, top the sopes with chopped cilantro.</span></li>
</ol>
<br /></div>
</div>
<div class="endeasyrecipe" style="display: none;">
3.2.1263</div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-39697290603493994742014-01-11T00:19:00.000-08:002014-12-30T16:15:58.693-08:00Silky Flan<div style="text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasPYe8TO6qNW-XRHLk2lAbXxsHRPsoQcr-MGJ3MW5HX1MKGjzyv6L7xFnUZVUaTm-rsDmtb0BxI74-_03mDGKigGW9UGydgKYlDUxseKRC3R6bBwFMBLI6555qHYdqt0HTHCkW3DS7rg/s1600/flan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasPYe8TO6qNW-XRHLk2lAbXxsHRPsoQcr-MGJ3MW5HX1MKGjzyv6L7xFnUZVUaTm-rsDmtb0BxI74-_03mDGKigGW9UGydgKYlDUxseKRC3R6bBwFMBLI6555qHYdqt0HTHCkW3DS7rg/s1600/flan.jpg" height="425" width="640" /></a></div>
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<br />
<span style="font-size: large;">This started out as a blog about Mexican cuisine, but how well we know that cultures cross, mixing and blending together into improved versions of the original. Many years ago I discovered this flan, otherwise known as <em>crème caramel</em> in French, as a guest at a country house in northern France. Our hostess served it to my three year old son, my youngest sister and me at the end of a sumptuous meal at a table set by a roaring fire in this country house. The impeccable French hospitality created a welcoming ambiance, leaving us with warm memories of the evening. I can remember almost everything from that meal about 30 years ago, everything prepared to perfection. But it was the flan (<em>crème caramel) </em> that came as a revelation. I wondered why I had ever tolerated those overly sweet, rubbery, rich things that looked like Swiss cheese.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In Mexico and other countries in Latin America, condensed milk is used, rendering it cloyingly sweet. No sugary condensed milk here, only whole milk, resulting in a silky, elegant custard with the smoothest texture imaginable. It makes a supreme arrival at the end of a good meal. It became one of my son's most requested desserts growing up.</span><br />
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<div class="easyrecipe">
<div class="item ERName">
<span style="font-size: large;">Silky Flan</span></div>
<div class="ERClear">
</div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">Dessert</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">6</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERSummary summary">
<span style="font-size: large;">The preparation time for this dessert does not include the cooling time in the refrigerator, about three hours.</span></div>
<br />
<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ERSeparator"><span style="font-size: large;">For the caramelized sugar</span></li>
<li class="ingredient"><span style="font-size: large;">½ cup sugar</span></li>
<li class="ingredient"><span style="font-size: large;">¼ cup water</span></li>
<li class="ingredient"><span style="font-size: large;">¼ tsp. cream of tartar</span></li>
</ul>
<span style="font-size: large;"><br /></span><span style="font-size: large;">For the Custard</span><ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">2 cups milk</span></li>
<li class="ingredient"><span style="font-size: large;">1 tsp vanilla</span></li>
<li class="ingredient"><span style="font-size: large;">¼ cup sugar</span></li>
<li class="ingredient"><span style="font-size: large;">3 eggs plus 2 egg yolks</span></li>
<li class="ingredient"><span style="font-size: large;">zest of one orange (optional)</span></li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<br />
<div class="instructions">
<div class="ERSeparator">
<span style="font-size: large;">Preheat oven to 325</span></div>
<span style="font-size: large;"><br /></span>
<div class="ERSeparator">
<span style="font-size: large;">Caramel</span></div>
<ol>
<li class="instruction"><span style="font-size: large;">Work quickly to line your 1 quart porcelain mold (or individual molds) and wear mitts if you're worried about getting burned with the melted sugar. Place the mold on a large strip of wax paper.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">In a small, heavy saucepan, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves and stirring in the cream of tartar.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Boil the syrup over moderate heat tipping the pan back and forth almost constantly, until the syrup turns into a rich color of brown that looks like tea. It takes around 10 minutes.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Remove the pan and carefully pour the syrup into the mold in a thin stream, tipping and swirling the mold to coat the bottom and sides as evenly as possible.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">When the syrup stops moving, turn the mold upside down on the wax paper to cool and let any excess syrup run out.</span></li>
</ol>
<span style="font-size: large;"><br /></span>
<div class="ERSeparator">
<span style="font-size: large;">Custard</span></div>
<ol>
<li class="instruction"><span style="font-size: large;">In a 1 – 1 ½ quart saucepan, bring the milk almost to a boil over moderate heat.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Remove the pan from the stove and add the vanilla extract.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">With an electric mixer beat the sugar, eggs, and egg yolks until they're well mixed and thickened. Add the zest if you like this flavor.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Stirring gently and constantly, pour in the milk in a thin stream (you don't want to do this all at once because you'll get scrambled eggs)</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Strain this mixture through a sieve into your mold and place the mold in a large pan on the middle shelf of the oven.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Pour boiling water into the pan until it comes about halfway up the sides of the mold.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Bake the flan, but be careful to lower the temperature of the oven if you see the water in the pan beginning to boil.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">After about an hour, insert a knife in the center. If it comes out clean, it's ready.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Take the mold out of the water and refrigerate the flan for at least 3 hours.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">To unmold it, run a sharp knife all around the edge and dip the bottom of the mold briefly in hot water. Then dry the bottom, place your serving plate upside down over the mold and grabbing both sides firmly, quickly turn the plate and mold over.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Rap the plate on a table and the flan should slide easily out of the mold.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Pour any extra caramel remaining in the mold over the flan.</span></li>
</ol>
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<div class="ERNutrition">
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<div class="endeasyrecipe" style="display: none;">
3.2.1263</div>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-22489606508174066662013-05-28T15:03:00.000-07:002014-12-31T14:28:16.066-08:00Chilacayote Empanadas<div class="easyrecipeWrapper">
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<span style="font-size: large;">Yesterday, Memorial Day 2013, I wrote in my journal:</span><br />
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">On a day like today my son was buried, at the very front of neat, diagonal rows of tombstones. The empty, verdant field in front of his grave where his mother and father gasped in anguish at the sight of his casket on that day, is now a fully populated landscape, filled with the lost dreams of young lives ripped away from this earth so early, so incomprehensibly. The rows grew from Alex's grave in all directions, of those young who still lived, breathed, and dreamed they would survive, when Alex was lowered into the ground. So much was lost and buried forever, never to be found again.</span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I could not bear to write about celebratory food. I longed to write about memories of times past, memories that didn't tread anywhere near the symbols of this day. Would you humor me with my recipe for empanadas which I learned from my aunt in Mexico? Because...after that moment in our lives seven years ago, we ever so slowly learned to live again, and food once again became the expression of love that it had always been. These <a href="http://www.chilacayote.com/">chilacayote</a> empanadas are truly special, divine little folded pockets of love, flaky on the outside with a golden, angel-hair surprise spilling out of every bite. My elderly aunt, Leyla, prepared the filling in the little town of Marfil, Guanajuato, recently, and then packed the jars filled with the angel hair chilacayote in her suitcase for her bus ride to San Miguel de Allende where she visited us. It all reminded me of those days so long ago in Laredo when the aunts arrived with bags full of delicacies from Monterrey, Puebla, or Villaldama.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MP3Pa1iF_cRlLrQcwRDoprE0vJN16lolxk1qoowYfMFvo2KVGcLoeyT2_9XT4JWTg4ogE8e5-sV7c7BOAGZ3PPt1dA47cYxymgzHG3nbSbI6CSId5ul4Ziitnjt805Kwuq_vxm_MPIo/s1600/Chilacayotes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7MP3Pa1iF_cRlLrQcwRDoprE0vJN16lolxk1qoowYfMFvo2KVGcLoeyT2_9XT4JWTg4ogE8e5-sV7c7BOAGZ3PPt1dA47cYxymgzHG3nbSbI6CSId5ul4Ziitnjt805Kwuq_vxm_MPIo/s1600/Chilacayotes1.jpg" height="424" width="640" /></a></div>
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<span style="font-size: large;">Chilacayote is a squash that favors a mountain micro climate, very common in the area around San Miguel de Allende; its mottled sage green color is a delight to the eyes, and, as it turns out, you can prepare a million different things from chilacayote, just take a look online.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOfkthi54P5VfG6end7KavBMrjyH2tJVUp2VMaY6wRnXyJB2NsxhbMUpscY_XFgugvV4zhQD06K9oN1ZdSrNoP_YayxVDmziahXDWD80yl810s1ZsRx1UNNXycBa69PYrtguAlaQIGH0/s1600/Chilacayotes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHOfkthi54P5VfG6end7KavBMrjyH2tJVUp2VMaY6wRnXyJB2NsxhbMUpscY_XFgugvV4zhQD06K9oN1ZdSrNoP_YayxVDmziahXDWD80yl810s1ZsRx1UNNXycBa69PYrtguAlaQIGH0/s1600/Chilacayotes2.jpg" height="508" width="640" /></a></div>
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<div style="text-align: left;">
<span style="font-size: large;">One of my favorites is candied chilacayote and another is agua de chilacayote. Anyway, Tía Leyla arrived with the cooked, amber colored angel hair chilacayote filling and it was a perfect beginning for a tray of empanadas. We put our aprons on the next morning and got to work, cranking out dozens of empanadas ready to offer friends arriving at our house from out of town later that day. I lost myself that day in the good moments shared with a beloved aunt and the conviviality of those days that followed with friends that came and went, exclaiming over our seemingly endless supply of</span><br />
<span style="font-size: large;">empanadas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzAqpHWuqilZ1MkIqVsTJvoq3sEyX4uQUFtJmeHmLMX_lvd5Zf445TLBIZLjoHmoALV-jXIk3j25VqtrITD3UvZtCgWuB7oijNXQVde54C4u1xF3EZx3nRozJxRgegHUIt2BPu3EiHBc/s1600/Chilacayotes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzAqpHWuqilZ1MkIqVsTJvoq3sEyX4uQUFtJmeHmLMX_lvd5Zf445TLBIZLjoHmoALV-jXIk3j25VqtrITD3UvZtCgWuB7oijNXQVde54C4u1xF3EZx3nRozJxRgegHUIt2BPu3EiHBc/s1600/Chilacayotes3.jpg" height="542" width="640" /></a></div>
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<div class="easyrecipe">
<link href="http://66.147.244.221/~dosgilda/dosgildas/wp-content/uploads/2013/05/DSC_0425.jpg" itemprop="image"></link><br />
<div class="item ERName">
<span style="font-size: large;">Chilacayote Empanadas</span></div>
<br />
<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">dessert</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT1H45M" itemprop="cookTime">1 hour 45 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT1H50M" itemprop="totalTime">1 hour 50 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">15</span></span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERSummary summary">
<span style="font-size: large;">This recipe is on the difficult side but well worth it if you can find chilacayotes where you live.</span></div>
<br />
<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">a 5 lb chilacayote (more or less)</span></li>
<li class="ingredient"><span style="font-size: large;">brown sugar or piloncillo (you will measure half the weight of your baked squash)</span></li>
<li class="ingredient"><span style="font-size: large;">2 cloves</span></li>
<li class="ingredient"><span style="font-size: large;">1 stick cinnamon</span></li>
<li class="ingredient"><span style="font-size: large;">grated peel of one orange</span></li>
</ul>
<br /></div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Cut the chilacayote in half and bake covered for one hour in a 350 degree oven.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Remove from the oven and scoop out the flesh.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">You don't have to remove the seeds, they're good for you!</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Weigh it and place in a large pot covered with water, half the weight in sugar, the cloves, the stick of cinnamon and the grated peel of the orange.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Cook at medium heat for about 45 minutes until it all caramelizes and the water evaporates.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Take care to stir often so it doesn't stick.</span></li>
</ol>
<br /></div>
</div>
<div>
<div class="ERNotesHeader">
<span style="font-size: large;">Notes</span></div>
<span style="font-size: large;"><br /></span>
<br />
<div class="ERNotes">
<span style="font-size: large;">The recipe for the pastry is here: http://culinarianexpeditions.blogspot.com/2011/11/floria-pumpkin-empanadas.html</span><br />
<div class="ERClear">
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com8tag:blogger.com,1999:blog-5151708709481198031.post-13863453338772255902013-04-12T06:49:00.000-07:002014-12-30T16:32:41.548-08:00Fava Bean Soup<span style="font-size: large;">After a week's worth of splendid weather in San Miguel de Allende and festivities with family and friends leading up to Easter Sunday, getting back to the classroom has been, frankly, difficult. I love my job as a teacher and always delight in seeing my students after a long break. But I'm also thinking of my trip over Spring Break, the recent memories like the sun warming my back.</span><br />
<br />
<span style="font-size: large;">In San Miguel, the furiously twittering birds entice you out of your bedroom early in the morning. From the rooftop you observe the glory of each morning and consider the day's promises. Time's awastin', <em>mi vida, levántate,</em> the melodious birds also seem to be telling me.</span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7q1m7USZeFn8_bf9ElmMnGripVwXp4GDl3ka2PbGisBIGknWVjmpr4e7VGvQt07LYUb_xo2G04zrILIYetsId6-yo3PjtVvLxAfrKR8K4QsxBzFAC8REMzTEL49CodeoXBZzCGpOdjE/s1600/gilda-tiachiquis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7q1m7USZeFn8_bf9ElmMnGripVwXp4GDl3ka2PbGisBIGknWVjmpr4e7VGvQt07LYUb_xo2G04zrILIYetsId6-yo3PjtVvLxAfrKR8K4QsxBzFAC8REMzTEL49CodeoXBZzCGpOdjE/s1600/gilda-tiachiquis.jpg" height="426" width="640" /></a></div>
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<div style="text-align: center;">
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<br />
<span style="font-size: large;">This year, we had a special visitor. An elderly aunt who took a nine hour bus ride all the way from Monterrey to be with us. Tía Leyla is our <em>regiomontana</em> (a native of Monterrey, Mexico) Mary Poppins. She has the profound wisdom of her years and the exuberant energy of a 20 year old. She's a powerful storyteller, weaving tales from a remote past, she vividly brings to life the village where my father was born in Mexico. Each morning we made coffee and set the table, taking pleasure in small things, reminiscing, grateful for the opportunity to be together for what was left of our vacation.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tía Leyla is the kind of person who makes you believe things will be alright; she calls everyone <em>hijo</em> or <em>hija</em>, even the cabdrivers. She has a wise nugget of wisdom for every occasion. She writes poetry (and recites it!). She is kind, intelligent, and a devoted Catholic. If you suspected that she is perhaps is little overzealous in her religious devotion, you would see her differently after a few days in her company. She doesn't preach, she <em>practices</em> and does so quietly. You will never hear a cross word or complaint coming from her.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So, if I bring you these Lenten specialities after Easter, you will forgive me because I did 'seize the moment' by spending this quality time with my aunt.</span><br />
<span style="font-size: large;"><br /></span>
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<div style="text-align: center;">
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<span style="font-size: large;">Let's start first with fava bean soup. Fava bean soup is something eaten in Mexico especially during the period of Lent and it's something we ate often this past week. My aunt and I prepared it with fava beans we bought at the Tianguis outside of San Miguel. There is a buttery, creamy texture to this bean soup that makes it very special. You will find it very easy to make with the dry fava beans you find at the grocery store here. You can even make it with canned fava beans, but you will get a creamier texture if you make them yourself.</span><br />
<div class="easyrecipe">
<link href="http://66.147.244.221/~dosgilda/dosgildas/wp-includes/js/tinymce/plugins/wordpress/img/trans.gif" itemprop="image"></link><span style="font-size: large;"><br /></span>
<div class="item ERName">
<span style="font-size: large;">Fava Bean Soup</span></div>
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<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">soup</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT15M" itemprop="prepTime">15 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT3H" itemprop="cookTime">3 hours</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT3H15M" itemprop="totalTime">3 hours 15 mins</time></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">6</span></span></div>
<span style="font-size: large;"><br /></span>
<div class="ERSummary summary">
<span style="font-size: large;">It is magic to watch these homely looking dried beans become this velvety, elegant soup. If you can make your own chicken broth for this, it's better, if not, use commercial broth. If you can make your own beans, it's also better, if not, use canned beans. But just try this soup, it's delicious!</span></div>
<br />
<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">5 cups dry fava beans</span></li>
<li class="ingredient"><span style="font-size: large;">3 roma tomatoes, chopped finely</span></li>
<li class="ingredient"><span style="font-size: large;">1 medium sized onion, chopped finley</span></li>
<li class="ingredient"><span style="font-size: large;">2 cloves garlic, chopped</span></li>
<li class="ingredient"><span style="font-size: large;">olive oil to cook tomatoes, onion, and garlic</span></li>
<li class="ingredient"><span style="font-size: large;">3 cups chicken broth</span></li>
<li class="ingredient"><span style="font-size: large;">salt to taste</span></li>
<li class="ingredient"><span style="font-size: large;">cilantro for garnish</span></li>
</ul>
</div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Soak the fava beans overnight.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Place them in a pot and cover them completely with fresh water.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Bring to a boil and then lower the heat, cooking them for about 2 hours.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Add the chicken soup; it should be a soupy, lumpy, creamy texture.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Separately, cook the onion slowly until it is almost transparent.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Add the tomatoes, and garlic and cook this mixture covered until it is practically dissolved.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">When it is completely cooked, add this mixture to the pot of beans.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Cook for another 20 minutes, adjust for salt.</span></li>
<span style="font-size: large;"><br />
</span>
<li class="instruction"><span style="font-size: large;">Serve in bowls as a first course, or in ramekins, as an appetizer, garnished with cilantro.</span></li>
</ol>
<span style="font-size: large;"><br /></span></div>
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<div class="ERNutrition">
</div>
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<div class="endeasyrecipe" style="display: none;">
3.2.1230</div>
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<br />Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-26747644493146974702013-03-16T23:18:00.000-07:002014-12-30T16:35:07.369-08:00Mixing Cultures: Capirotada for Alex<br />
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<span style="font-size: large;">Our son was raised in a household where his Italian father and Mexican mother reigned in the kitchen with battling cuisines. The Italian cuisine won the battles more often than not, but never to anyone's disadvantage. Frankly, during these last thirty-five years of marriage, it has become as easy for me to cook a good risotto as an arroz a la mexicana. So, often it's me cooking Italian with a wary eye to my husband who is known to slip into the kitchen at the least expected moment in a badly timed effort to straighten up the kitchen counter, inadvertently sabotaging my cooking (ie; throwing down the disposal a pound of orange sections from which I've just removed the membrane and put aside.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Needless to say, meals have been important to us. Through the years we learned to settle for Mexican breakfast: taquitos, quesadillas, atoles, frijoles, huevos a la mexicana. But the rest of the day has often been reserved for Italian family favorites. It hasn't always been easy to 'mix' things, though, because one always wants to reproduce things as they were in our taste bud memories. One morning, discovering I was out of corn oil, my husband and I argued about whether I should mix olive oil with refried beans. The conversation went something like this:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Me (with fanatic conviction): I'm not cooking my pinto beans with olive oil!</span><br />
<span style="font-size: large;">My husband (testy): Why not?</span><br />
<span style="font-size: large;">Me: Not gonna do it!</span><br />
<span style="font-size: large;">Alex (attempting to mediate with the hope of getting breakfast at some point): Papá, she doesn't like to mix her cultures.</span><br />
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<span style="font-size: large;">So, Alex had gotten to the crux of the matter, as usual. He was mostly right. I've liked to keep my cuisines compartmentalized. But, here, to honor and remember my baby who was born in April almost 32 years ago, I've made a special capirotada. Capirotada is a Lenten-Passover bread pudding that has been made in Mexico in a myriad of ways. The three main ingredients that give this dish its Mexican essence are dark brown sugar (piloncillo), cinnamon and clove. It is not a typical bread pudding with egg and milk and usually falls limp and floppy on the plate. I've adapted the recipe, keeping the three main ingredients but adding milk and egg to give it the elegance of the mold it is baked in.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxE_vC4KzLRwbh8W9BP7Xa4zvoLUTtA5n-zMrKdB6P2rrRbWk_UwQ0ZnLEt8TDsYbugvX2JKDbgkU2Z4gSQZ8ipFlYwYrfEIX4hsBU0XjM8UEFPOcrkVL_YXtR6LU56nEVKHLLTNptI8/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxE_vC4KzLRwbh8W9BP7Xa4zvoLUTtA5n-zMrKdB6P2rrRbWk_UwQ0ZnLEt8TDsYbugvX2JKDbgkU2Z4gSQZ8ipFlYwYrfEIX4hsBU0XjM8UEFPOcrkVL_YXtR6LU56nEVKHLLTNptI8/s1600/bread.jpg" height="426" width="640" /></a></div>
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<span style="font-size: large;">I've used my husband's homemade Italian bread which is slightly sour, but you can use any good quality artisan bread. In addition, I have added orange peel and walnuts that bring to mind the desserts of Italy. The fragrance of orange, cinnamon, and clove will fill your kitchen for hours.</span><br />
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<em><span style="font-size: large;">Alex, your teasing, lop-sided smile is always with me in the kitchen...looking over my shoulder, prodding, taste-testing, keeping my wine glass filled, putting on my favorite salsa music to cook by. How precious, how short, how bittersweet, the times we shared...</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoaPjE9lm4elmIRon9GQs9_sAuNaJ3q-2uscgq7AC5RxIIo9q2GxVrL9GSg-AjaJ7i8OrcLELlLyUquQoJDHaafJ3_vC3nlbE7zfbQo8RwpVfesvmHHkXIWCV4e3eC8ZJ3lKfd_6a3hc/s1600/capirotada1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoaPjE9lm4elmIRon9GQs9_sAuNaJ3q-2uscgq7AC5RxIIo9q2GxVrL9GSg-AjaJ7i8OrcLELlLyUquQoJDHaafJ3_vC3nlbE7zfbQo8RwpVfesvmHHkXIWCV4e3eC8ZJ3lKfd_6a3hc/s1600/capirotada1.jpg" height="426" width="640" /></a></div>
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<strong><span style="font-size: large;">Capirotada</span></strong><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 large egg</span><br />
<span style="font-size: large;">1 1/3 cup dark brown sugar</span><br />
<span style="font-size: large;">4 cups water</span><br />
<span style="font-size: large;">1 stick cinnamon</span><br />
<span style="font-size: large;">1 teaspoon vanilla</span><br />
<span style="font-size: large;">4 cloves</span><br />
<span style="font-size: large;">1/3 cup walnuts</span><br />
<span style="font-size: large;">1 small loaf French bread or any artisan style bread sliced and left to harden and then toasted, torn up into small chunks and placed in a bowl</span><br />
<span style="font-size: large;">3 tablespoons butter</span><br />
<span style="font-size: large;">zest of one large orange</span><br />
<span style="font-size: large;">2/3 cup whole milk or heavy cream</span><br />
<span style="font-size: large;">To garnish: crème fraiche, clotted cream, or Mexican crema if you can find it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;">In a saucepan bring the water to boil with the sugar until it dissolves. Add the cloves and cinnamon, cooking at a boil for about 20 minutes, until it becomes syrupy. Remove from the heat, discarding the cinnamon sticks and cloves, adding the butter to melt in the hot syrup. Add the zest as an effusion of flavor into the hot syrup. Let it sit for 10 minutes.</span><br />
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<span style="font-size: large;">In a bowl beat the egg and the milk or cream together. Pour slowly into the warm syrup mixture taking care not to curdle the eggs. Stir well.</span><br />
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<span style="font-size: large;">Pour the syrup, egg and cream mixture into the bowl with the bread. Be sure to moisten all the bread with the poured liquid. Add walnuts. Pour this into a buttered flan dish.</span><br />
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<span style="font-size: large;">Cover with foil and bake for about half an hour at 375 degrees. Remove the foil for 15 more minutes to brown the Capirotada. Set aside for 10 minutes before serving. It can be topped with crème fraiche to counterbalance the sweetness of the piloncillo.</span><br />
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<span style="font-size: large;">Option: add ½ cup yellow raisins when you pour the syrup, milk and egg mixture into the bread.</span>Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com10tag:blogger.com,1999:blog-5151708709481198031.post-76441715059033543222013-03-10T08:04:00.000-07:002015-01-02T12:55:04.341-08:00Recipe Review: Diana Kennedy's Lenten Beans<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2bj1888KNDkD5YnqEfBxjhgqwSjg0yxKbio3LyoqDQTT0jXApH74Mvgkactxp614byqgDOnXm5fe_HFbuGMxEgIO7jZCflb64QwykXtooBMWqBn30vdbAXbFwj_7JlRiM1mHOpJgKH8/s1600/frijolesBlancos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2bj1888KNDkD5YnqEfBxjhgqwSjg0yxKbio3LyoqDQTT0jXApH74Mvgkactxp614byqgDOnXm5fe_HFbuGMxEgIO7jZCflb64QwykXtooBMWqBn30vdbAXbFwj_7JlRiM1mHOpJgKH8/s1600/frijolesBlancos.jpg" height="424" width="640" /></a></div>
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<span style="font-size: large;">I recently purchased Diana Kennedy's book <em>Oaxaca al Gusto</em>, a 400 page tome on the indigenous food of Oaxaca, which, in many cases, is unknown even to many Mexicans outside of these valleys. Here you will find recipes with the fundamental building blocks of the food of the region: chocolate, chiles, and corn. And, as <a href="http://66.147.244.221/~dosgilda/dosgildas/interview-adriana-legaspi/">Adriana Legaspi</a> has argued, these meals are not just a means of nourishment, but, rather, an important way to understand how they fit within ancient traditions practiced by the community.</span><br />
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<span style="font-size: large;">The book is a treasure, with glossy colored photographs and recipes of such exotic things as squash vine soup, wild mushrooms in yellow mole, corn fungus empanadas, duck in guajillo sauce, black mole of nopala, and eggs in pipian....three hundred recipes in all. It's intimidating, to say the least, especially given the fact that many of the ingredients are unavailable here. With this consideration in mind and given the fact that it's Lent, I decided to try the <i>Frijoles blancos guisados</i>, (Stewed White Beans) from Hueyapam, which, according to Ms. Kennedy's notes, are eaten during Lent and served with fish.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQtBsHGioEw3JDHT3ODYR5Acq2pN34r7r41ruSLDEONszOreZE_-y2ev_9d-rlqaPTNsljMY1HpUfwu7h4JkXc1jYpQwvF0CCnRwjfYcy5IRd2K4JHxkWfvxMotWPKp-VygL2h_nqwLA/s1600/frijolesBlancos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQtBsHGioEw3JDHT3ODYR5Acq2pN34r7r41ruSLDEONszOreZE_-y2ev_9d-rlqaPTNsljMY1HpUfwu7h4JkXc1jYpQwvF0CCnRwjfYcy5IRd2K4JHxkWfvxMotWPKp-VygL2h_nqwLA/s1600/frijolesBlancos2.jpg" height="424" width="640" /></a></div>
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<span style="font-size: large;">They are surprisingly easy to make and, with the aromatic cloves and oregano, are a nice alternative to plain white beans. Also, instead of smashing the beans with a wooden spoon to thicken the sauce, I took out about a ¼ of them after they had completely softened and before adding the rest of the ingredients. I then placed them in a blender and liquefied them before putting them back into the bean broth. This seemed to be a more efficient way of pureeing them, resulting in a velvety texture to contrast with the whole beans.</span><br />
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<span style="font-size: large;">This book is like a portal into another world, the hidden Mexico that still exists, a world sorely in need of other Diana Kennedys who will follow in her path preserving and protecting the ways of the land and its people as they have existed for centuries.</span><br />
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<span style="font-size: large;">Lenten beans</span></div>
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<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">side dish</span></span></div>
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<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
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<div class="ERHead">
<span style="font-size: large;">Author: <span class="author">Recipe adapted from Diana Kennedy's Oaxaca al Gusto</span></span></div>
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<div class="ERHead">
<span style="font-size: large;">Prep time: <time datetime="PT15M" itemprop="prepTime">15 mins</time></span></div>
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<div class="ERHead">
<span style="font-size: large;">Cook time: <time datetime="PT3H" itemprop="cookTime">3 hours</time></span></div>
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<div class="ERHead">
<span style="font-size: large;">Total time: <time datetime="PT3H15M" itemprop="totalTime">3 hours 15 mins</time></span></div>
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<div class="ERHead">
<span style="font-size: large;">Serves: <span class="yield">6</span></span></div>
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<div class="ERSummary summary">
<span style="font-size: large;">Take your time to cook these white beans and they will have a soft, buttery texture with the fragrance of the herbs and spices you will add.</span></div>
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<div class="ERIngredients">
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">12 ounces (350 g) small white beans, picke dover and rinsed</span></li>
<li class="ingredient"><span style="font-size: large;">1 small white onion, coarsely chopped</span></li>
<li class="ingredient"><span style="font-size: large;">1/2 small head garlic, halved horizontally, unpeeled</span></li>
<li class="ingredient"><span style="font-size: large;">salt to taste</span></li>
<li class="ingredient"><span style="font-size: large;">2 allspice, crushed</span></li>
<li class="ingredient"><span style="font-size: large;">1 teaspoon dried Oaxacan oregano leaves or 1/2 teaspoon Mexican oregano</span></li>
<li class="ingredient"><span style="font-size: large;">2 tablespoons vegetable oil</span></li>
<li class="ingredient"><span style="font-size: large;">1/2 medium white onion thinly sliced</span></li>
<li class="ingredient"><span style="font-size: large;">3 garlic cloves peeled and thinly sliced</span></li>
<li class="ingredient"><span style="font-size: large;">6 ounces (165 g) tomatoes, thinly sliced</span></li>
<li class="ingredient"><span style="font-size: large;">3 large sprigs flat-leaved parsley, roughly chopped</span></li>
<li class="ingredient"><span style="font-size: large;">salt to taste</span></li>
</ul>
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<div class="ERInstructions">
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Put the beans into a large pot with the onion, garlic, and salt to taste.</span></li>
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<li class="instruction"><span style="font-size: large;">Cover well with water and cook, covered, over medium flame until they are tender but not too sof, about 2 1/2 hours, depending on the age of the beans.</span></li>
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<li class="instruction"><span style="font-size: large;">They should be very brothy.</span></li>
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<li class="instruction"><span style="font-size: large;">Grind together the spices and oregano.</span></li>
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</span>
<li class="instruction"><span style="font-size: large;">Heat the oil in a casserole and fry the onion and garlic, with the spices, until translucent.</span></li>
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</span>
<li class="instruction"><span style="font-size: large;">Add the tomatoes and continue cooking until the mixture has reduced and seasoned. about 5 minutes.</span></li>
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<li class="instruction"><span style="font-size: large;">Add 1 cup (250 ml) of the beans and mash well to thicken the mixture a little.</span></li>
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</span>
<li class="instruction"><span style="font-size: large;">Add the beans with their broth and the parsley and cook, uncovered, over low heat until all the flavors have blende, about 25 minutes.</span></li>
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<li class="instruction"><span style="font-size: large;">Adjust the salt.</span></li>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com0tag:blogger.com,1999:blog-5151708709481198031.post-87984247665354557582013-02-18T02:31:00.000-08:002015-01-02T15:22:39.318-08:00A Hot Meal On the Go: Sincronizadas Gringas<span style="font-size: large;">This summer I will take my middle school students to San Miguel de Allende and already the menu of what they'll eat dances in my head. It should be authentic but not too exotic, healthy, but appealing to even the least adventurous 13-year-old. Some things are just going to look mysterious to them, but they will not leave Mexico without tasting mole in the Oaxacan style. The experience at the table is another facet of the culture, another dimension of the country and its people. Hence, missing out on the gastronomic opportunities is a total loss, no matter how many hours of Spanish you offer students.</span><br />
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<span style="font-size: large;">In addition to large meals, the boys will have meriendas (snacks). The stomach of an adolescent boy is a bottomless pit, there is no end to their hunger, and today's recipe is a perfect quick, hot meal on the run. It's a kind of glorified quesadilla, called sincronizada. Instead of just the tortilla and melted cheese, it includes shaved cooked ham, but it can be simply sliced ham, although, the better the quality of the cooked ham, the better it turns out, of course. In Mexico, these are always made with corn tortillas. When I made these here at home in the U.S. this week, I was unable to find the quality of corn tortillas that I like, so I used whole wheat flour tortillas, hence the name Sincronizadas <em>Gringas</em>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjKPGTR5UQDU5Wwfp8oFfUQ6ZR3RF9PIUBY7yfatgM2wDDgGm4u4LjC7kGz8iR5XJgjEm6HR3M23fZ5Nwb-ax7wPyaQUYXMh_VlsOfRLAsHX7sovcV3zX9YupmktnvdQKIV1g1Y7FBsc/s1600/sincronizadasGringas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjKPGTR5UQDU5Wwfp8oFfUQ6ZR3RF9PIUBY7yfatgM2wDDgGm4u4LjC7kGz8iR5XJgjEm6HR3M23fZ5Nwb-ax7wPyaQUYXMh_VlsOfRLAsHX7sovcV3zX9YupmktnvdQKIV1g1Y7FBsc/s1600/sincronizadasGringas.jpg" height="470" width="640" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To prepare these for four, you'll need a dozen tortillas (preferably corn if you can find the ones that really taste like freshly nixtamalized masa). For the cheese, use Chihuahua cheese or any kind of cheese that melts easily, like muenster, Monterey Jack or a mild cheddar. For the shaved ham, you will need about half a pound.</span><br />
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<span style="font-size: large;">If you would like to add sauces, there are many choices, just look <a href="http://66.147.244.221/~dosgilda/dosgildas/a-salsa-challenge/">here</a> and <a href="http://66.147.244.221/~dosgilda/dosgildas/salsa-recipes/">here</a>.</span><br />
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<span style="font-size: large;">A Hot Meal on the Go: Sincronizadas Gringas</span></div>
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<div class="ERHead">
<span style="font-size: large;"><span class="xlate">Recipe Type</span>: <span class="type">appetizer, snack</span></span><br />
<span style="font-size: large;"><span class="type"><br /></span></span></div>
<div class="ERHead">
<span style="font-size: large;">Cuisine: <span class="cuisine">Mexican</span></span></div>
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<span style="font-size: large;">Author: <span class="author">Gilda Valdez Carbonaro</span></span></div>
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<span style="font-size: large;">Prep time: <time datetime="PT5M" itemprop="prepTime">5 mins</time></span></div>
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<span style="font-size: large;">Cook time: <time datetime="PT10M" itemprop="cookTime">10 mins</time></span></div>
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<span style="font-size: large;">Total time: <time datetime="PT15M" itemprop="totalTime">15 mins</time></span></div>
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<span style="font-size: large;">Serves: <span class="yield">4</span></span></div>
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<div class="ERSummary summary">
<span style="font-size: large;">Sincronizadas are always prepared with fresh corn tortillas in Mexico. But, unless you can find corn tortillas that taste like freshly nixtamalized masa, it's better to stick to wheat flour tortillas here in the U. S.</span></div>
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<div class="ERIngredients">
<span style="font-size: large;"><br /></span>
<div class="ERIngredientsHeader">
<span style="font-size: large;">Ingredients:</span></div>
<ul class="ingredients">
<li class="ingredient"><span style="font-size: large;">A dozen flour or corn tortillas</span></li>
<li class="ingredient"><span style="font-size: large;">Approximately 1/3 pound cheese similar to Muenster, Monterey Jack, or any mild cheddar</span></li>
<li class="ingredient"><span style="font-size: large;">1/2 pound shaved good quality cooked ham</span></li>
</ul>
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<div class="ERInstructions">
<span style="font-size: large;"><br /></span>
<div class="ERInstructionsHeader">
<span style="font-size: large;">Instructions:</span></div>
<div class="instructions">
<ol>
<li class="instruction"><span style="font-size: large;">Place as many of the tortillas as you can fit on an oiled iron skillet or comal (preheated to medium heat).</span></li>
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</span>
<li class="instruction"><span style="font-size: large;">Turn them over and then start arranging the ham and cheese, placing another tortilla on top (the warm side), taking care to use the cheese as the 'glue' that will hold the two tortillas together with the ingredients inside.</span></li>
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<li class="instruction"><span style="font-size: large;">After about 2 minutes, turn the entire sincronizada to heat the other side.</span></li>
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<li class="instruction"><span style="font-size: large;">After the tortillas look freckly, and, more importantly, the cheese is melted, place them on a wooden board and cut them in 4 wedges.</span></li>
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<li class="instruction"><span style="font-size: large;">Serve them while they are hot, with or without sauce.</span></li>
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Gildahttp://www.blogger.com/profile/01917522150062643572noreply@blogger.com2