Author Archives: Giovanna Rodríguez Mena

Ragged Catalan sausages


Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià.

Butifarra “esparracada” or ragged

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For 6 people
Ingredients

  • 6 butifarras (Catalan sausages) or any other fresh sausages
  • 600 g mushrooms sliced or chopped into quarters
  • Minced fresh parsley
  • 12 cloves garlic, peeled
  • A sprig of fresh rosemary
  • A sprig of fresh thyme
  • 12 tablespoons of wine (The original recipe uses sour wine (a Catalan wine), but if you can’t find it, use other kind of wine)
  • Olive oil
  • Salt and black pepper to taste

 

Directions
Remove the skin from the sausages and form small meatballs with the meat (to remove the skin make a cut along the sausage).IMGP4472
Sauté the meatballs in olive oil until golden. Add garlic, rosemary and thyme. Sauté for 5 minutes.
Add the wine and deglaze, scraping the pan to retrieve all the meat juices. Remove from heat and set aside.
In another pan add the mushrooms and a bit of salt. Sauté for a few minutes and then add the sausage (with juices) and cook everything for 15 minutes.
Finally add the chopped parsley, correct the seasoning if needed and serve.
Enjoy!

 

 

 

From the book “The Family Meal” by Ferran Adrià

Butifarra “esparracada”


Mis últimos posts han sido en inglés, así que para compensar a mis lectores hispanohablantes, hoy publico primero en castellano.

Esta receta es muy sencilla de hacer, está buenísima y viene firmada por un gran chef español, Ferrán Adrià.

Butifarra “esparracada” o harapienta

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Para 6 personas

Ingredientes

  • 6 butifarras o salchichas frescas
  • 600 g de champiñones laminados o picados en cuartos
  • Perejil fresco picadito
  • 12 dientes de ajo pelados y machacados
  • Una ramita de romero fresco
  • Una ramita de tomillo fresco
  • 12 cucharadas de vino (La receta original usa vino rancio, pero a falta del mismo, podemos usar otro tipo de vino)
  • Aceite de oliva
  • Sal y pimienta negra al gusto

ProcedimientoIMGP4478

Retiramos la piel de las butifarras y formamos pequeñas albóndigas con la carne. Para quitar la piel lo más fácil es hacer un corte a lo largo de la butifarra.

Doramos las albóndigas en un poco de aceite de oliva. Añadimos los ajos, el romero y el tomillo. Rehogamos durante 5 minutos.

Añadimos el vino y desglasamos, raspando bien la sartén para recuperar todos los jugos de la carne. Retiramos la cazuela del fuego y reservamos.

En otra sartén añadimos los champiñones, un poco de sal y los salteamos, luego añadimos la butifarra (con su jugo) y cocemos todo durante 15 minutos.

Finalmente añadimos el perejil picado, corregimos el punto de sal y pimienta y servimos.

¡Qué aproveche!

Del libro La Comida de la Familia de Ferrán Adrià

Are You There, Empire State Building? It’s me, Maya.


Bluejellybeans:

#empiregogold

Originally posted on ROCKSTAR RONAN:

Dear Empire State Building,

About a year ago, a formal application was sent in on behalf of The Ronan Thompson Foundation requesting that one night be lit up Gold to bring awareness to all types of childhood cancer. You see, my son Ronan, died just shy of his 4th birthday from Neuroblastoma, which is one of the deadliest forms of childhood cancer out there. The awareness color for Neuroblastoma is Purple and also just happened to be Ronan’s favorite color. When I filled out the application, it didn’t even cross my mind to ask the Empire State Building to be lit up Purple in honor of my son or any other child out there who had died from this particular form of cancer. I instantly wrote down Gold because it represented ALL 46 children who are diagnosed each day and ALL 7 of them who will die from this disease…

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Mola cake


Hi! Last Friday, August 15th, was the 495th anniversary of the foundation of Panama Vieja, A settlement founded on 15 August 1519 by Pedro Arias Dávila and other 100 inhabitants. At the time, it was the first permanent estado_torreEuropean settlement on the Pacific Ocean, replacing the two cities of Santa María la Antigua del Darién and Acla. Also, that same day we celebrated the 100th anniversary of the Panama Canal.

I’m a bit late, but I wanted to share with you this cake  which I decorated inspired by the Molas, a form of art from the Kuna Indians in Panama. In Dulegaya, the Kuna’s native language, “mola” means “shirt” or “clothing”. The mola originated with the tradition of Kuna women painting their bodies with geometrical designs, using available natural colors; in later years these same designs were woven in cotton. Here you can see an example of this art:

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This one hangs on my living room

As you can see, it is made with small pieces of fabric sewed together to form a complete design, always with a dark color in the back.

And here is the cake

IMGP4461It isn’t perfect, but I’m very proud of it, because it is inspired by my dear Panama.IMGP4468 IMGP4467 IMGP4466

Happy Anniversary Panama!

In Memoriam Lauren Bacall


“BACALL: No, I don’t like legend. I mean, I don’t like the category. And to begin with, to me, a legend is something that is not on the earth, that is dead.

KING: You have to be dead to be a legend?

BACALL: I think so. Because legends are built and evolve in the past. They’re not the present. I don’t like categories either, in any event. I prefer individual — I mean, if people have respect for you or admire your work or whatever, I mean, you know, it’s like they say, this one is the second Garbo, that one is the second Bogart. There are no seconds. You are what you are, everyone is an individual.

KING: How about the term living legend?

BACALL: I don’t like legend, Larry.

KING: No matter what?

BACALL: I don’t like legend. I don’t know what it means.”

CNN LARRY KING LIVE. Interview with Lauren Bacall. Aired May 6, 2005

Well, now she’s a legend.

Rest in peace Betty

 

Macarons de lima limón


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Esta semana he podido cocinar varias recetas que tenía pendiente desde hacía tiempo. Una de ellas la de estos macarons de lima limón. Se trata de una adaptación muy sencilla de los clásicos macarons, pero con un toque fresco perfecto para el verano.

Ingredientes

Conchas

  • 200 g de azúcar glas
  • 100 g de almendras molidas
  • 120 – 125 g de claras de huevo (3 huevos grandes)
  • Una pizca de sal
  • 40 g de azúcar extrafino
  • 1 limón
  • Colorante amarillo en gel

Relleno

  • ¼ taza (56 g) de mantequilla sin sal
  • 1 – 2 tazas de azúcar glas
  • 2-3 cucharaditas de nata
  • 1 cucharada de zumo de lima
  • 2 cucharaditas de piel de lima rallada
  • ½ cucharadita de extracto de vainilla
  • Una pizca de sal
  • Colorante verde en gel

Procedimiento

Conchas

Lavamos y secamos el limón y rallar la cáscara. Reservamos.2014-08-04 19.47.01

Ponemos el azúcar glas y las almendras en el bol de un robot de cocina(o batidora) y mezclamos hasta que se amalgame todo, unos 30 segundos.

Batimos las claras con una pizca de sal hasta que empiecen a subir y luego añadimos poco a poco el azúcar extrafino. El merengue debe formar picos firmes. 

Añadimos unas gotas de colorante amarillo y la ralladura de limón.

Incorporamos la mezcla de azúcar glas y almendras y lo mezclamos con movimientos envolventes.

Llenamos una manga pastelera y formamos las conchas. Las dejamos reposar entre 15 minutos y una hora hasta que al tocarlos no se peguen a los dedos.

Precalentamos el horno a 140 -150 ºC y horneamos durante 12 minutos aproximadamente. Cuando hayan pasado los 12 minutos, abrimos el horno y tocamos las conchas para ver si están unidas al collarín de los macarons, si no es así, cerramos y volvemos a comprobarlo tras 30 segundos hasta que estén listos.

Los dejamos enfriar unos minutos en la bandeja y luego los separamos y cuando estén fríos los rellenaremos con la crema de lima.

Relleno

Batimos la mantequilla a velocidad media-alta durante 2 minutos hasta que esté suave y esponjosa. Añadimos el azúcar glas, media taza cada vez. Añadimos la nata y el zumo de lima.

Luego incorporamos la piel rallada, la vainilla y la sal, seguimos batiendo durante 1 o 2 minutos. Añadiremos más azúcar si parece estar muy líquida o más nata si está muy seca.

Rellenamos los macarons y listo.

¡Qué aproveche!

G

Lemon Lime Macarons


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This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.

Ingredients

Shells

  • 200 g icing sugar
  • 100 g ground almonds
  • 120-125 g egg whites (3 large eggs)
  • Pinch of salt
  • 40 g caster sugar
  • 1 lemon
  • Yellow gel color

Filling

  • ¼ cup (56 g) unsalted butter
  • 1-2 cups of icing sugar
  • 2-3 teaspoons of cream
  • 1 tablespoon lime juice
  • 2 teaspoons grated lime peel
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Green gel color

Directions2014-08-04 19.47.01

Shells

Wash and dry lemon and grate. Set aside.

Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.

Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.

Add a few drops of yellow food coloring and lemon zest.

Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).

Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).

Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.

Let them cool for a few minutes on the tray and then lift them and fill when cold.

Filling

Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.

Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.

Fill the macarons and enjoy!

G

Rest In Peace, Robin Williams


Originally posted on Vander:

Today, we lost one of the most legendary performers of our time.

It’s needless to demonstrate to anyone how unbelievably talented this actor and comedian was. His ability to create memorable stand-up shows and landmark film and TV scenes without even a script to work from is a rarity, if not singularity. No one ever could have done what this delightful entertainer did in his career.

But it’s not only his talent that I’ll remember. Growing up in the 90’s, I remember his face on almost every video that my family and I rented and watched together: Aladdin, Jumanji, Miss Doubtfire, Jack, The Birdcage, Patch Adams, Good Will Hunting. He was a prominent pillar in the structure that I and everyone my age call our childhood.

A lot of us would have felt part of their childhood slip away today.

Even though this exceptional man is no longer amongst us, his energy will resonate beyond our years, as rare talent…

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Algo dulce


Os dejo con algunos de mis últimos proyectos

Cupcakes de zanahoria

Cupcakes de zanahoria

Unas galletas muy fresquitas

Unas galletas muy fresquitas

Tarta Caillou

Tarta Caillou

Tarta balón de fútbol de chocolate

Tarta balón de fútbol de chocolate

Una tarta muy romántica

Una tarta muy romántica

Tarta Batman de chocolate

Tarta Batman de chocolate

¡Hay que ver cómo me gusta decorar tartas!

:)

Something sweet


How about a superhero chocolate cake…

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Or an ice cream cookie?

 

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A girly white chocolate cake?

1

Or a chocolate soccer ball?

balón1

I love cake decorating. It gives me the opportunity to expand my creativity :)

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