How about a superhero chocolate cake…
Or an ice cream cookie?
A girly white chocolate cake?
Or a chocolate soccer ball?
I love cake decorating. It gives me the opportunity to expand my creativity :)
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.
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.
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! ;)
* Béchamel sauce with cheese
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.
These photographs have been “sitting” in my computer for weeks, waiting to be posted alongside a clever and enticingly written post. Well, good luck with that! ;)
Anyway, here it is. I hope that now those delicious caramelized onions will stop yelling at me that they were born to be published every time I walk by my desk.
Heat the oil and melt the butter in a large saucepan. Add onion, stir well and cover. Cook at low heat for 15 minutes, stirring occasionally.
Meanwhile, pour the broth into another pot and bring it to a boil.
Add flour to the onions and cook for another 3 minutes stirring constantly. Pour the vermouth and cook for 2 more minutes, stirring, until the alcohol had evaporated. Then start adding the broth and bring everything to a boil, turn down the heat, put on the lid and allow it to boil for 40 minutes.
Meanwhile, we can make the croutons (but be careful! I burned my only batch of baguettes and ended using slices of white bread instead).
Preheat the grill and roast the bread in both sides. Rub them with a garlic clove, cover with grated cheese and grill again for a few minutes until the cheese has melted.
Finally, add the brandy, remove the pot from the heat, taste it and add salt and pepper as needed.
Serve immediately with one crouton on top.
I made these the other day to take to a friend’s house where we were having a small gathering.
The “recipe” couldn’t be easier: just go and by some filo or brick pastry and then prepare the filling. You may use one of these two, which are delicious, or come up with one of you own.
Preheat the oven to 190 ºC (374 ºF).
Filo pastry needs to be protected from air, or it will dry and crack when working with it, so it’s best to handle it one by one and keep the rest covered.
To make the first version, mix in a bowl bananas, lime juice, sugar and chocolate. Brush one rectangle of pastry with the melted butter, place a couple of teaspoons of the filling near the top. Fold the end of the pastry over the filling making a triangular shape and continue folding down the strip to the bottom, alternating diagonal and straight folds to maintain the triangular shape.
I found this fantastic step by step at Chef in disguise blog (and another filling!); the link is in the picture.
To make the second version, simply mix the fruits with the chopped white chocolate and fill and fold the pastry as before. But bear in mind that berries tend to release plenty of juice when cooked, so don’t overfill them or the pockets will burst.
Place them on a baking sheet; sprinkle the banana-chocolates somosas with confectioner’s sugar and cinnamon and the ones with berries with brown sugar and cinnamon.
Bake for 15 minutes, or until golden brown.
Well, that’s it! Now is your turn :)
Preheat the oven to 200 ºC (390 ºF). Wrap each sausage with a slice of bacon.
Pour the oil into an ovenproof dish, place it on the stove and sauté the sausages until golden brown. Put the baking dish in the oven and bake for 20 minutes.
Add the apples and bake for 10 more minutes, until the sausages are done and the apples are caramelized.
A good choice as side dish are mashed potatoes, a match made in heaven!
From the book 101 Budget Dishes