Tag Archives: cooking

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

IMGP4478
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

Lemon Lime Macarons


IMGP4410

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

Something sweet


How about a superhero chocolate cake…

IMGP4391

Or an ice cream cookie?

 

IMGP4323

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 :)

Blue Jellybeans Top Ten


When I was little (I don’t like the sound of “when I was young”…) I used to listen to a show on the radio called American Top 40 with Casey Kasem, I loved it and every week I will listen to it for hours. Well, with this show in mind I leave you with the BJB Top 10 (most viewed)  ;)

The 10 most popular posts on BJB clearly reflect the spirit of my blog, simple and easy recipes but with character and a deep connection with my culture, as a Panamanian living in Madrid (who loves America!)

” Now, on with the countdown! ”

Number 10: Panamanian style Codfish with potatoes

A delicious recipe from Panama.
Bacalao con papas

Bacalao con papas

Number 9: Bon Bread

This one is from back in the days when I used to write my posts in both languages… now I know better ;)

Number 8: Meatballs in caramelized wine sauce

One of Panama favorites at parties

Number 7: Panamanian cocada

From 2011 come these beautiful and delicious treats made with coconut
imgp4955
In sixth place we have our Corn fritters, another Panamanian hit
imgp6868
The top five begins with an American classic…Peanut butter cookies. You can’t have only one!
The forth place in this top ten are M&M’s cookies! No wonder these are among the top five…
galletas-de-mms
Now is time for the three posts on top of the chart.

Number 3:

My post about the Separation of Panama from Colombia with a delicious recipe for my mom’s Crème caramel (flan).
flanengl1

Number 2:

And finally, here it is. The number one! St. James cake!
imgp9593
And that’s it, ladies and gentlemen…BJB/T10. I hope you enjoyed this walk down memory lane… I certainly did!
Take care
G

Wild rice with caramelized onions and balsamic vinegar


The wildlings

The wildlings

While my mom is in town a rarely cook, she takes care of everything. I miss her already…

Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.

Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.

Enjoy!

Ingredients

  • 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
  • Extra virgin olive oil
  • 3 white onions cut into julienne
  • 500 ml balsamic vinegar.
  • Water

Directions

Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.

Strain and wash with cold water, letting it drain well again.

In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.

Finally, add the rice, season with salt and stir well.

This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.

Take care

G

How long has it been? … Too long


Too much time has passed since my last post…I’ve been baking like crazy. But I promise that I’ll be back with new recipes pretty soon. Well, actually after my trip to the US to fetch Pilar (that’s my excuse… ;) ) Anybody in the Georgia Area or NYC? Let me know.

Here are a few pics from my last works.

See you soon!

Cakes

Cookies

Cupcakes

Chili with pasta


P1110627

Spring made a spectacular entry into Madrid. With a hint of summer, temperatures invited us to wear sandals and sundresses… But this weekend, cold winds and rain sent us back home, saying turn on that oven and bake, bake! ;)
IngredientsP1110631

  • 500 g ground beef
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ¼ cup chopped green bell pepper
  • 2 tablespoons chili powder
  • 500 g crushed tomatoes
  • 3 tablespoons oil
  • 1 teaspoon salt
  • Pepper to taste
  • ½ jalapeno chopped
  • ½ cup water
  • 500 g elbow macaroni
  • 4 cups Béchamel sauce with cheese *

* Béchamel sauce with cheese

  • 3 tablespoons butter
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 225 g shredded cheddar cheese

DirectionsP1110629
Béchamel: Melt butter, add flour, stirring constantly, incorporate the milk gradually, stirring to avoid lumps. Add cheese and stir until melted. Finally add salt and nutmeg. Set aside.

Chili: Sauté onion, bell pepper, jalapeno and garlic in a pan with olive oil until soft. Remove from the pan and add the meat. Sauté until golden brown. Reincorporate the veggies, add tomatoes and chili powder. Stir well, add water and cook until most of the liquid has evaporated.
Cook the pasta al dente according to package directions.
Mix three-quarters of the béchamel with the pasta and three quarters of the chili. Pour into a baking dish and cover with the rest of the béchamel and the chili; sprinkle with grated cheese and bake at 180 ° C for 20 minutes.

Enjoy!

Follow

Get every new post delivered to your Inbox.

Join 863 other followers

%d bloggers like this: