Vistas de página en total

viernes, 18 de diciembre de 2020

Gingerbread Cookies- Everyday Food with Sarah Carey

Pavo al Horno Navideño de Albelca

 

martes, 24 de noviembre de 2020

Pumpkin Cake

Pumpkin Cake ★★★★★ 4.9 from 98 reviews Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 4 hoursYield: serves 12 This is the BEST pumpkin cake I’ve ever had and I know you’ll feel the same way! It’s supremely moist, soft, rich, and spiced with pumpkin spice flavor. Ingredients 2 cups (250g) all-purpose flour (spoon & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice* 1 cup (240ml) canola or vegetable oil* 4 large eggs 1 cup (200g) packed light or dark brown sugar 1/2 cup (100g) granulated sugar 1 (15 ounce) can pumpkin puree* 1 and 1/2 teaspoons pure vanilla extract CREAM CHEESE FROSTING 8 ounces (224g) full-fat block cream cheese, softened to room temperature 1/2 cup (115g) unsalted butter, softened to room temperature 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed 1 teaspoon pure vanilla extract 1/8 teaspoon salt Instructions Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days. Notes Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold. Special Tools: KitchenAid Hand Mixer, Glass Mixing Bowls, Glass 9×13 Baking Dish, Icing Spatula, Pumpkin Toppers, and Custom Stamped Fork Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe. Bundt Cake: This batter will fit into a 9.5 or 10 inch bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips. 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake. Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger. Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine in a pinch. If using fresh, blot out as much excess moisture as you can using a clean towel. Overall, I found the flavor better with canned. I prefer Libby’s brand for this cake. Did you make this recipe? Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction Find it online: https://sallysbakingaddiction.com/best-pumpkin-cake/

domingo, 15 de noviembre de 2020

Cooking Live With Chef Victoriano Lopez: Ceviche, Tiradito y Leche de Tigre

You are here Articles & InsightsLife & MoneySupport Your Community Cooking Live With Chef Victoriano Lopez First Republic Bank October 28, 2020 SHARE Email Twitter Facebook LinkedIn PRINT Watch Executive Chef Victoriano Lopez and Executive Sous Chef Javier Cussato, from La Mar Cebicheria Peruana, in celebration of National Hispanic Heritage Month. They will share some of their favorite Peruvian dishes: cebiche clasico, tiradito verde and churrasco de pescado. We look forward to celebrating this month with you. Read below for a full transcript of the conversation. Jason Bender - Greetings from San Francisco. We're excited to have you join us today for our cooking demonstration in celebration of Hispanic Heritage Month. First Republic is honored to celebrate this special month and for our guests joining today, Hispanic Heritage Month begins each year on September 15th and runs through October 15th. It's intended to honor the contributions and influence of Latinx and Latin Americans to the history and the culture and the achievements of the United States. And what better way to learn about Latin culture than through food? Today, we have La Mar Restaurant, which is located here in San Francisco at Pier 1 1/2 to demonstrate some delicious Peruvian cuisine for us. So for those of you who don't know, Peruvian cuisine is heavily influenced by the many ethnic backgrounds found throughout Peru. The blending of these cultures with Peru's unusually large variety of climates, geographies and agriculture makes Peruvian cuisine one of the most varied and nuanced, and certainly delicious cuisines in the entire world. La Mar's signature menu items range from unique seafood, meat and vegetarian selections that showcase Executive Chef Victoriano Lopez's dedication to sea-to-table cooking. I know from personal experience that the empanadas are absolutely amazing, so try them if you haven't had a chance to. It's really a great honor to have Chef Lopez and Executive Sous Chef Cussato here today. Thank you both very much. And without further ado, I will now turn it over to our chefs. Executive Sous Chef Javier Cussato - Okay. Good afternoon everybody, welcome. My name Javier Cussato. I am the executive sous chef of La Mar. We’re gonna be doing three different dishes out of one same fish. So we're gonna start doing the leche de tigre. What we need for leche de tigre? We're gonna need some fish remnants. So all the fish that we get extra from our different cuts. We're gonna need some celery. Which I'm gonna put on the table so you can see it. We're gonna also need some cilantro stems. When you pick your leaves, your cilantro leaves you're gonna get the stems which we can use for the leche de tigre. We're gonna need some fresh pepper also. We're gonna use habanero pepper. We're gonna use some garlic cloves. And some onion, as we call it, hearts, or the core part of the onion. And ginger, fresh ginger, the freshest you have. So when we use fresh peppers in the leche de tigre, just because we're trying to maintain the flavor of a raw pepper, you're trying to maintain the flavor and the spiciness of a raw pepper. In Peru we use an aji limo, which is a type of pepper, very Peruvian. And here you can find it frozen, but we decided to use habaneros, because I just said, to maintain the flavor of raw pepper and the freshness, the crispness of the pepper as well. So we're gonna start, I'm gonna start showing you how we are supposed to do the limes. Here at La Mar we do it very, in a very specific way. So we grab the lime and cut it in three different places, containing the center part out of the equation. We get this out of the equation just because we don't want to get the bitterness out of this. So the bitter part of the lime is here in the center. You can see this white little part where we get the bitterness out of the lime, all right? So we get three different pieces. And we squeeze it by lime. It’s really important to squeeze it by lime. Squeeze it by hand, sorry. Because you want to get all the juices also from the skin of lime, because that gives you aroma, that gives you a special flavor for the cibiche as well. So we're gonna start running our blender. We're gonna add the lime juice. Very important that we squeeze it by hand not by a machine. We're also gonna do some filtered water. At La Mar we use fish stock that we do. Very gentle fish stock, very clear. It hasn't had to be too strong. You don't want that fishy kind of flavor of stock. So that's why we do a very clear fish stock. But today I am using filtered water which it also works very well. So we're gonna do lime juice. We're gonna do the water. We're gonna put the celery, garlic, fresh ginger. We're gonna take the stems out of the habanero pepper. We're gonna break it just a little bit so it can blend very well. And the onions. All right? We're gonna use the fish remnants, put it inside, gonna blend everything. We’re gonna add just a little bit more water. And also we're gonna do ice. Okay, ice is very important for us to keep the leche de tigre super cold. The leche de tigre doesn't get warm. Because it will last a lot longer if you keep it super, super cold. So we call it leche de tigre, because it resembles, would say like a milk texture, a milk color. It’s kind of…It's very, very white and we call it leche de tigre, you would translate to English as tiger's milk. Because it empowers you, probably the next day after your party and you wanna cure your hangover. This would give you like an excellent punch for you to begin your day or to keep going during your day. So very important, almost forgetting this right. You need to add salt, a decent amount of salt for you to break the protein and create that white texture resembling like milk. Okay, so now, we're gonna blend the leche de tigre. We're just gonna give it a quick blending. And then we're gonna strain it. Now, if you noticed, I didn't put the cilantro stems in the beginning. This is because you don't want to get color out of the cilantro stems. You just wanna break them with the pulse button in your blender. So you can just grab the flavors and infuse the cilantro taste in your leche de tigre. So we're just gonna break it with the pulse button, just a couple of times. And now we're gonna strain. We’re gonna use a spoon. You can see the color from there. It looks like milk and that's why we call it tiger's milk, leche de tigre. And this is gonna be our base for our cebiche. So if we would go back in time, let's say 20 years in the past, you would go to Peru and you will find that people would make cebiche probably two hours before they were gonna sit and have it. Or, maybe from last night. And this is because by that time, people used to prepare it, marinating the fish for a long time, over a long periods of hours. For then, because they thought that the lime would cook the fish. But this is completely incorrect. The fish would just get marinated by the lime and the protein would get, break into this kind of consistency. But this changed probably by the late eighties, when the Japanese arrived to Peru and they brought us their culture and we mixed it. And now we are doing more fresh fish. We are doing…now we eat it more fresh, we eat it completely raw and we just marinate the fish for probably one or two minutes just before we do. Now we're gonna start with the cebiche. We have brought a local halibut for this. It's about a pound. You need to make sure when you get fish from your fish market or your fish vendor that the fish texture is really firm. So if you get a filet it needs to be super, super firm for you to know that it is super fresh. If you get that whole fish, you need to make sure that the gills are super red. Also the eyes needs to be super brighty. And the texture as well needs to be firm, all right? So we're gonna cube this fish. This size, actually, it just gonna be, how do you like to eat the fish. Right? If you make big chunks of fish, you're gonna feel more the texture, of the firmness and the taste of the fish. If you do it smaller, then marinade it’s gonna be a lot quicker. So we're gonna finish cutting this fish to start making our cebiche. The ingredient you're gonna need are basically the same that we used for the leche de tigre. We're gonna need fresh celery, we're gonna do some chopped habanero pepper. And we're gonna garnish it very traditional as we would do it in Peru. Okay, with sweet potatoes. And I'm gonna show you also a Peruvian type of corn that we brought and it's very unique. So we’re now gonna put the fish into the bowl, we're gonna add some salt. And we're gonna mix it. We're going to add fresh celery, chopped celery. We're gonna add habanero pepper. Very important, the lime that we cut in the beginning, we're gonna use it to marinade also the fish. We're gonna squeeze the three pieces of lime, so essentially it's one lime. All right. We're gonna mix it just to pre-marinate the fish. Now we're gonna plate it. So in Peru, very traditional type of, let’s say, a grandmother's cebiche, would be using lettuce leaves in the bottom. I would say probably they would consider it a salad before, but it is not a salad. All right. I'm gonna put our cebiche in the middle, just a little bit. And we're gonna add also red onions. As I said, we're gonna use essentially the same ingredients that we were using in the beginning. Some red onions. We're gonna add some of our leche de tigre. Finally marinate the fish. And we are gonna plate it all. All right? Very important, all the juices from the leche de tigre. We also want to add some more, to be very juicy. So us Peruvians recommend doing the cebiche with a spoon. I would actually offend myself when I see someone eating cebiche with chopsticks. For me at least, it will be very offensive because you want to grab all the juices. You want to grab the fish. You want to grab the onions, the peppers, all the flavor. All right? So we're gonna finish it with some Peruvian corn. This is white corn, giant kernels, if you can see. It's not hominy, but it's very similar to it. Traditionally in Peru, we serve it with this type of corn. Let’s say you’re at home. Okay. I'm gonna plate just a couple pieces on the side. Also, we're gonna do some baked sweet potatoes. For some people the sweet potatoes are for you to actually relieve the spiciness of the cebiche. So if you're eating a very spicy cebiche, the sweet potato will help you to end with the spices. We're also gonna do just some onions on the top to finish it. And we're gonna break some cilantro. We're gonna finish it to give it some green color. You also can garnish it with a slice of a habanero pepper on top for you to make it a little prettier. Let me cut up some habaneros. So we can finish it, all right? Very fresh pepper. If you can cut the peppers just when you're gonna plate your cebiche, it's gonna be a lot better just because you're gonna have all the freshness and the crispness and of the pepper. So this is the cebiche classico. Sous Chef Cussato - Good afternoon everybody, Welcome back. My name's Javier Cussato. I am the executive sous chef of La Mar. Today, here we are making three different dishes out of a whole local halibut. All right. So now we're gonna start doing our tiradito. If you say, tiradito, if you say tirado, it means that you are laying something over a certain surface. So today we're gonna be doing fish tiradito. So we're gonna be laying our fish on top a plate. So we're gonna do our tiradito verde, or green tiradito. As we all know, what is trending now its people trying to be the healthiest as possible. So we try to imitate the green juices that we all know that we all can find everywhere and everybody's making, here at the restaurant. So we are making our tiradito verde, our green tiradito. And we have used baby kale, we have used celery, onions, ginger, lime juice for sure. And we also call it leche de tigre, even though it doesn't have any fish in the preparation, because it's completely vegan. We have also called it leche de tigre just because we are marinating the fish as in a cebiche. So we are gonna start with halibut filet. Same as the cebiche. This is about a pound, probably we're not gonna use all of it. But we're gonna start cutting the cebiche. Cutting the fish for the tiradito, I'm sorry. So what you need to find out where the connective tissue is towards to. So you're gonna go against of it. You need to find the piece of the fish, if we would have the whole fish over here we're gonna know that the tail is over here just because we notice that the connective tissue is going toward the tail. So we're gonna start cutting our fish. As I said, we're gonna do very similar to sashimi, but sashimi style is gonna be thicker. We're gonna do tiradito style, which is gonna be a lot thinner. We're going to do about 16 pieces of fish. Very important to be very consistent on the cut. Just to give you a little fact from the past, in Peru, the most original tiradito, it's made out of a small type of fish that you would call it pejerrey. In that case, you would need the whole fish because it's a very tiny fish that you could eat also the bones and maybe sometimes the head. And we would serve it with an amarillo leche de tigre, of course that preparation would have fish. Just because it would be the same sauce as we use for the cebiche. But here we have switch just a little bit the recipe and we have made our own. In this tiradito, we are not using any Peruvian ingredient. We are using mostly local ingredients. And we have fusion our cuisine with local produce and products from the area. So we have 16 pieces of fish. We're gonna plate it right now. So we're gonna lay all the pieces over the plate. It doesn't matter, how you would look nice. You would like to have order in the disorder of the plate. It's kind of a word puzzle, but that's what you want. You want to find some fish, some, most of the garnish that we're gonna put in only one bite. So that's why we're gonna try to use most of the space of the plate. So we're gonna try to use most of the plate to make it look nice. Find all the spots that we can for the fish to fit. Give it some height, also. Because in Peru, a tiradito, it's a very flat type of plate. You would lay the tiradito or the fish over the plate completely flat. But now, here at La Mar, we trying to give me some height to make it prettier, to make it more fun to serve. So now we're going to make our leche de tigre for the tiradito. We have our fish already cut. It's laying down in our plate and we have kept it in the fridge so it can stay super, super cold, that's what we want. So for the leche de tigre, even though, as I said, it has not any fish, any type of fish in the leche de tigre, we still call it leche de tigre just because we are marinating the fish of our tiradito. So today we're gonna do our green leche de tigre. Or leche de tigre verde, if you wanna call it in Spanish. And we're gonna use basically the same ingredients for the cebiche, we're not gonna use any onions though. And we're gonna use celery, okay, fresh celery. We're gonna use some garlic as well, garlic cloves, and gonna use fresh ginger. All right. Also we call it green because we are using um baby kale leaves and jalapeno peppers. All right. We're gonna use as garnish cherry tomatoes and radishes. All right. So just to remind you, it's very important to cut the lime in three pieces. Just as what we did with the cebiche. Leaving the core out of the squeezing. This is the bitter part. And we're gonna keep these three limes just to finish our tiradito. So for the leche de tigre we're gonna start doing lime, same as the cebiche, leche de tigre for the cebiche. We're gonna do some water also. Filtered water. As I said, here at La Mar for the cebiche, for regular cebiche we're gonna use fish stock. As this is tiradito with the leche de tigre with no fish at all, we are doing distilled water. You could also do it with a vegetable stock that you could use at home. You can do, not carrots because that would change the color of the leche de tigre, but you can do onions, garlic, ginger, some leeks as well for you to do a veggie stock. So we have added the water, we have added the lime. We're going to do some salt as well. Very important. We're gonna do the celery, we're gonna do garlic. I would say probably, depending on the size of the cloves, three to four. We're gonna do a jalapeno pepper, which we're gonna cut in half. And we're gonna get rid of the veins and the core parts of the jalapeno, okay, no seeds, unless, do you really like it really spicy and want to keep it seeds. But I would say probably, is just spicy enough if you take the seeds so you can enjoy the tiradito. So you're gonna take both of the jalapeno's seeds. You would probably would like to use gloves when you are doing this, because you can keep some of the spiciness of the pepper in your hands and it's gonna be very painful and you grab your face or your other hand, it will make it burn for at least a couple hours. I'm gonna clean just a little bit. So we're gonna put our jalapeno peppers and we're gonna do our baby kale to make it really, really green. Now we're gonna blend it. You're gonna reserve just in a cup for us to finish our plate. So now we have our fish back from the fridge. Super cold. We're gonna add some salt on top of it, all right? Just a little bit, a tiny bit. I'm gonna squeeze a couple of our limes that we cut at the beginning. All right. We're gonna add our leche de tigre. As we can see, it is a green leche de tigre. And we're gonna garnish it with some cherry tomatoes, to make it look better. Some taste of the tomatoes to make it super fresh. And also some radishes, these will make the tiradito a lot more crispy, a little tender, the texture of the radishes, alright? As I said, we wanted to make it look messy, but in a very, not that messy way. Right? So you're gonna grab a bite of fish with tomatoes, with the radishes, for you to enjoy all the flavors. This, I would also recommend 100% to eat it with a spoon because you wanna to enjoy all the juices and the fish and the garnishes. Alright, very important. If you can do, cut your peppers just before you're gonna use them. So the freshness is gonna be a lot more recent, then chop your peppers and then just keep it in the fridge. We're also gonna grab some cilantro leaves so we can finish our tiradito. There you go. This is our tiradito verde. Sous Chef Cussato- Welcome back everybody. We're here today at La Mar. My name is Javier Cussato, executive sous chef of La Mar. So what we're gonna do move right now, it's our main dish. So essentially we're gonna do a chuleton de pescado, which is essentially a fish steak. So we keep the bone from the spine and we serve it as as a fish steak. So today we're gonna be searing the fish in our pan, and we're gonna prepare our risotto. And also we're gonna do an aji amarillo type of sauce that we are gonna add some limes, some cilantro. We're gonna make it taste a little bit, or with a cebiche profile. And it's gonna be on top of our fish and dripping all over our risotto. So we're gonna start with some of the ingredients. We're gonna do some white onions for our risotto. Also we're gonna do arborio rice. We have it pre-cooked and ready. What you can do at home is a pre-cook your arborio rice, or do your risotto type of technique, like Italian way. You're gonna sweat the onions, you're gonna deglaze with some wine, add the rice and keep adding stock until you find the perfect texture and consistency for your risotto. But we have it pre-cooked today so we can make the plate a lot easier and we can show you in a better and faster way for you to learn it. We're also gonna do some artichoke pieces that we have done here at home. I'm gonna show you how to clean the artichokes so you can do it also at home and just keep the core out of the vegetable and use it and use it in your dishes. We're also gonna do fresh green peas in the end for our sauce. For sure, we're gonna do aji amarillo pepper paste. We have prepare it here at La Mar. So by this time of the year, by end of October, beginning of November, we can find fresh aji amarillo pepper here at the farmer's market right next to us, which is amazing. This is like a luxury for us because usually you only find aji amarillo peppers frozen and the quality and the taste are not the same as you find in the fresh product. So we can get it here at the farmer's market around October, November. So this is a good time of the year for us to get it. Obviously, for some are gonna start. We already had some and we have made our own paste. We have process it for us to get all the spices out and we can enjoy the flavor, the sweetness and the tartness of the aji amarillo. So now, as I said, I'm gonna show you how to clean your artichoke. It's super easy. You need to grab the artichoke and start peeling all the leaves out, trying just to keep them the core part of it. So just gonna be rounding the artichoke, we call it part or core. So get all the leaves out. We're gonna get this out of here. Now what you wanna do is get just right by the base of the leaves, the actual leaves containing the core. Now you get just the tip of the stem and you're gonna start peeling all the green parts of the artichoke. You're just gonna keep the core part of the actual vegetable. For you to know, the actual artichoke it's a flower. So we grabbed the flower in it's special state. So that's why we call it still a vegetable, but it's actually the flower of artichoke. You also can find that in the farmer's market, super fresh. It is a purple type of flower. Very beautiful. So you take all the green part of the core of the artichoke and with a spoon, what you're gonna try to do at once is take core part, or the insides. You need to be careful because these would get in your hand super easily. You wanna get gloves for you to protect yourself, just because this will be as splinters in your hand. They're very, very thin. Try to get the most out of it. And if you wanna do this in advance, I would recommend for you to keep it in water with some lime juice, with the limes inside. And with some leaves of parsley as well. Because leaves the parsley have some acidity that will maintain the artichoke very, very white. And not obviously aging that fast. Now we're going to start with our fish. Gonna use some oil. Make sure that your pan is super hot. We're gonna salt the fish. And as soon as we start searing the fish, you're gonna get the temperature a little down. And we're just gonna leave it in a low temperature. Very gentle, cooking by itself. Now we're gonna do our sauce. We're gonna add some amarillo pepper in our pan. We're gonna do some white wine and our clear, very gentle fish stock. Just a little. Salt, for sure. And then at the end we're gonna add the green peas. We're gonna give it some time for it to reduce. We’re gonna put it aside. And in the meantime, we're gonna start doing our risotto. So we're gonna add some olive oil. And we're gonna start sweating our white onions. We're gonna add our artichoke pieces. Also sweat them a little bit. You can see that we are forming a crust on the fish. That's what we want. So at first it needs to be super hot for it to produce a crust in the fish and as soon as we're gonna turn it, we're just gonna leave it in a very low heat as well for us to continue doing our sauce and our risotto. You need to make sure that your onions are very, very sweaty. When you're sweating onions or making, lets say, a sofrito, in Spanish terms, you need to make sure that the onions are super well cooked just because this wouldn't make your food taste bitter. You don't want the bitterness out of the onions so you wanna cook them super, super well. Now we're gonna add, we're gonna deglaze with some white wine. We're gonna add our risotto. We're gonna add some fish stock as well. We're gonna turn the heat up and let it get the risotto consistency and the texture and we're gonna finish it with some olive oil before we plate. So now we're gonna turn our fish. Which right now it should be ready for us to turn it. Okay. As you can see, the crust is golden brown, exactly what we want. What you wanna get it, if you get yours super, super hot in the beginning, and then you turn the heat a little down for you to finish. You're gonna add some salt to our risotto. Okay. And as I said, as we have the rice precooked, it's gonna be super quick. As soon as it starts boiling, we're gonna have almost that consistency. Probably we're gonna add some stock, some more stock for us to not let it dry. And we're gonna finish our sauce. We're gonna add some more fish stock. And it's about it, it's almost gone. Okay, our fish is almost done. We're gonna set it aside so we can finish our sauce. We're gonna bring it to a boil. Risotto's almost done as well. We're gonna turn this off. We're gonna finish it with some olive oil. Okay. This is the consistency you want. We haven't add any cream or butter, but it needs to look creamy, needs to look juicy. We're gonna heat it up a little bit just before we're gonna plate it. Now we're gonna focus on this sauce. So we're gonna bring it to a boil. Gonna start working on the garnishes. So we're gonna use some aji pepper as well for us to finish our dish. We're gonna make a little salad with some baby kale. Okay, our sauce is about to boil. We're gonna finish it with some green peas. And as I said, we're gonna make it a little abicechada or with a cebiche type of profile flavor. All right, flavor profile. We're gonna add some lime juice as well. We want it a little limey. We’re gonna have some baby kale, cherry tomatoes, add some salt, olive oil and we're gonna squeeze just a little bit of lime on top. That's gonna be our salad. And we are going to include some radishes in the mix. So our sauce is done, risotto, we're just gonna bring it to one last boil before we plate it. This is the texture you want. Remember, very creamy, very juicy even though we haven't add any cream or butter, we have made our risotto vegan. Okay, so for the plating, we're gonna start with our risotto in the middle. The artichokes are gonna give you a very nice texture on the rice. It's very simple, but the main character of this dish is gonna be the fish for sure, and the aji amarillo sauce. So you don't want to expose the risotto that much on the plate. So we're gonna do our fish. On top. You can also infuse the sauce with some cilantro, for you to have the cilantro profile, flavor profile in the back. But I would say you wouldn't need it for this. Like I said, we're gonna finish it with a small salad on top. Baby kale, cherry tomatoes, and radish slices. Okay. These will give you freshness. This will give you an extra kick of lime in your dish. And this is how we present it at La Mar. Suzie Shqair - Thank you so much. Thank you Chef Lopez and Chef Cussato for your wonderful cooking demonstration today. I'm sure everyone is excited to try to make these at home. We greatly appreciate you and your team for making today's event a memorable experience. Thank you and be well. Again, Happy National Hispanic Heritage Month. Goodbye, everyone! SHARE Email Twitter Facebook LinkedIn PRINT Get Started Today Our Relationship Managers are ready to tailor financial solutions to suit your individual needs. Call (888) 408-0288 Have us contact you Find an office near you RECOMMENDED ARTICLES Types of Lines of Credit: What’s the Difference? bloomberg appearance Christopher J. Wolfe discusses market movements on Bloomberg TV Undaunted: Overcoming Doubts and Doubters with Kara Goldin The post-COVID-19 business model requires proactive planning The guest speaker(s) is neither an employee nor affiliated with First Republic. Opinions expressed by the guest speaker(s) are solely their own and do not necessarily reflect those of First Republic. This information is governed by our Terms and Conditions of Use. Contact Us Locations Client Support Directory Have Us Contact You Send Feedback

jueves, 22 de octubre de 2020

LA CARAPULCRA DE DOÑA MATILDE

CARAPULCRA de comidayreceta.com: Qué es la Carapulcra La Carapulcra, o Calapurca en Quechua, forma parte del gran exquisito menú Andino, originaria de la zona central de la costa peruana, en la región de Chincha-Ica. Uno de las principales características de la Carapulcra es el uso de la papa seca, que no es otra cosa que papa trozada deshidratada al sol, práctica milenaria de los antiguos peruanos que la han venido realizando a fin de preservar el tubérculo. 
Historia de la Carapulcra La denominación Carapulcra proviene del aimara “qala phurk´a” que significa guiso hecho sobre piedras calientes. La Carapulcra es considerada uno de los platos más antiguos de Perú y en la época incaica se preparaba con papa, carne de llama o alpaca y piedras dentro de una olla de barro. Con el pasar de los años este plato llegó también a la costa del Perú, lugar en el cual vivía la mayoría de los descendientes africanos y fueron ellos quienes le agregaron el maní (cacahuate) y otras especies como el ají colorado. Este plato era considerado durante el siglo XVII como comida de pobres y no es hasta mediados del siglo XIX que llega a los hogares de la clase media limeña.

Del Diario El Comercio: Este famoso plato criollo de nombre quechua y remoto origen precolombino tiene dos nombres: carapulcra y carapulca. Y es tan apetecido que hasta nuestro gran tradicionista Ricardo Palma recuerda “un festín de familia, en el que lucía... la sabrosa carapulcra” (“Tradiciones peruanas”, Espasa-Calpe, 1968, tomo 1, página 205). Además, en su tradición “A nadar peces”, nos cuenta la vida y milagros del libertino padre “Carapulcra”, que tenía ese apodo “por los estragos que en su rostro hiciera la viruela”. Y en “Agustinos y franciscanos”, nos cuenta que estos frailes festejaron su reconciliación con un banquete en donde sirvieron carapulcra de conejo y otras delicias criollas (Idem, tomo 2, página 163; tomo 3, página 224). Manuel Atanasio Fuentes, en 1860, escribe carapulca, e indica que era uno de los “platos que forman el alimento diario de las personas no muy acomodadas” (“La ciudad de los Reyes...”, Lima, Instituto Latinoamericano de Cultura y Desarrollo, 1998, páginas 110, 263). Más tarde aclara que también se servía en los “grandes festines”, los cuales “se componían de los platos más famosos de la época”, uno de los cuales era la carapulca (“Lima...”, París, 1867, páginas 125, 126). ¿Y qué es la carapulca? Juan de Arona afirma que es un “Guisote criollo, un poco (y hasta dos muchos) ordinario. Se hace de papa seca molida, carne cocida, su punta de ají, etc. Como otras muchas voces quichuas, tiene ésta el privilegio de parecer castellana, y hasta latina, cara pulchra” (“Diccionario de peruanismos”, 1884, página 97). El erudito Alberto Tauro del Pino, en su “Enciclopedia ilustrada del Perú”, explica que la carapulca se prepara con “papa seca, tostada y ligeramente machacada. Al cocerla se la condimenta con manteca, cebolla, sal, ají, ajo, pimienta y comino molido; luego se le agrega carne sancochada, con su propio caldo y, para servir, papas sancochadas y huevos duros en trozos” (Lima, Peisa, Empresa Editora “El Comercio” S.A., 2001, tomo 4, página 507). Llámela como usted quiera, carapulca o carapulcra, es uno de los platos más antiguos y apreciados de la cocina peruana. (Publicado en “El Comercio”, Lima, 22 de marzo de 2004, página e-4).

Esta receta va como un homenaje a Doña Matilde de Zegarra, ilustre dama peruana, madre de la Dra. Zoila Zegarra y gran amiga mía, quien acaba de fallecer y cuyo plato preferido y apreciadísimo en la familia: y el cual ella hacía tan cuidadosamente,  fue la carapulcra. Hoy la recordamos dando su receta fantástica.
Para 8 personas: 
1/2 pollo trozado 
1 kilo de panceta con costillas incluídas
1 taza y media de papa seca o 6 papas frescas (ésta es una variación de la receta) cortadas en cubitos de una pulgada(de preferencia, papa firme). La papa seca, primero se tuesta y luego se le deja remojar por dos horas. 
Caldo de pollo 
100 gramos de maní 
1 cucharada de ají amarillo 
1 cucharada de ají panca 
1 palito de canela 2 clavos de olor 1 ramita de hierba buena 
1 cebolla grande picada en cubitos pequeños 
1 cucharada de ajos finamente picados 
sal, pimienta y comino al gusto 
1 copita de oporto o de vino tinto. 

 Preparación: 
 En una sartén, dorar el chancho cortado en trozos. Dorar el pollo cortado en presas en el mismo aceite donde se frió el chancho. Retirar las carnes y freir la cebolla en la misma sartén utilizando esa misma grasa, hasta que se caramelize y quede clara. 
Luego, echar el ajo, ají amarillo,ají panca, pimienta y comino. 
Una vez listo el aderezo, echarle la papa seca lavada y colada (si se hace con papa fresca hervir sólo por media hora) y después, agregar las carnes. A este preparado, echarle el de doble de caldo de pollo hirviendo, sobre la cantidad del guiso que está en la olla. Dejar hervir por una hora; pero probar si está cocinada la papa a los 40 minutos de que esté hirviendo. Cuando el agua esté casi consumida, agregar el chancho y echarle sal. Después de media hora, echarle el pollo. Agregar canela, clavo y hierba buena. Echar un ají amarillo entero con su tallo y sin abrir. Después de 15 minutos, echarle el vino, y al final, el maní chancado. Todo esto se hace moviendo contantmente. porque es muy fácil de que se queme, y corrigiendo la sal. 
Servir con arroz o con la típica sopa seca que se hace con fideos y salsa roja y otros ingredientes que daré cuando publique la receta por separado.

LA CARAPULCRA DE DON CUCHO en Peru21

La carapulcra de don Cucho La carapulcra tiene sabiduría y, por lo tanto, es permeable a la sazón que se le da en cada región, distrito o provincia. Es festiva, popular y rendidora. Comencé revisando libros y recetarios de 1883 hasta los del siglo XXI. No hay una receta que se parezca a otra. La más antigua solo menciona un aderezo de manteca, cebolla, ajo, sal, pimienta y comino, al que se le agrega la papa seca molida, tostada y lavada, y algo de caldo. El sabor riquísimo, su apariencia pálida, por falta de color en el “ahogao”, no es un detente para el goce. Se incorporan papas sancochadas y carne de chanchito. Se presenta en la mesa con aceitunas, huevos duros e incluso queso fresco. Una guarnición muy utilizada hasta bien entrados los años 70. La carapulcra es un plato siempre vigente, sea preparado con gallina, cerdo, pato, carnero, conejo o gallo. Usando papa seca, fresca o ambas. Mezclada con harina de garbanzos, habas, rosquitas u otra. Aderezada con ají panca, mirasol, amarillo o con todos juntos. Especiada con pimienta, comino, palo de canela, clavo de olor, pimienta de chapa, maní, ajonjolí, incluso anís. Perfumada con vino mistela, borgoña, oporto, sauternes. Eso sí, siempre que sea dulce, como el amor de mamá. CONSEJOS DE UN CONEJO - Se escribe carapulcra, carapulca, calapurca. Dejar reposar el guiso para que se concentren los sabores. - En recetarios antiguos, el guiso es básico: aderezo, con ají o sin él. El maní se lee a partir de los años 1940; el clavo y la canela son posteriores. El chocolate es apenas mencionado. - Cuando el maní marca su presencia. Los expertos recomiendan que la cantidad ideal es la mitad respecto al peso de la papa seca. Bastante, ¿no? - En Chincha, la carapulcra se elabora con papa fresca y se acompaña con sopa seca (manchapecho), que consiste en fideos aderezados con la magia de las damas de la zona. CARAPULCRA Ingredientes: ¾ de kilo de papa seca 1/2 kilo de panceta de cerdo con piel 1 kilo de bondiola de cerdo sin piel ¼ de taza de aceite vegetal 1 cebolla picadita 1 cucharada de ajos molidos 4 cucharadas de ají panca molido Sal, pimienta y comino 1 palito de canela 3 clavos de olor 1 copa de vino dulce 3 papas yungay cocidas y en cubos (opcional) 1 taza de maní tostado Preparación: Tostar la papa seca a fuego lento, lávela y cúbrala con agua por 12 horas. Con la panceta, hacer un caldo y desgrasar. Prepare el aderezo con aceite, cebolla, ajo, ají panca, sal, pimienta y comino. Agregue la canela, los clavos de olor y la bondiola de cerdo en trozos grandes. Cocine 10 minutos. Adicione la papa seca escurrida, vierta dos litros de caldo y cocine moviendo a fuego lento; de ser necesario, vierta más caldo. A mitad de cocción, retire la carne del guiso y dore. Cuando la papa seca está suaveciiita y el guiso con buen cuerpo, adicione el vino, las papas en cubos (opcional) y 10 minutos después el maní molido. Retire del fuego. Sirva con la carne, arroz, yucas, salsa criolla y salsitas de ají. No olvide utilizar la carne de la panceta. Sigue a Perú21 Google

sábado, 3 de octubre de 2020

Mango Lime Cheesecake by Tasty

Mango Lime Cheesecake by Tasty 8 servings Ingredients: Crust: 8 digestive biscuit 1 tablespoon sugar ¼ cup butter, melted Cheesecake: 3 large mango, or 6 small yellow mangos, peeled & diced 32 oz cream cheese, at room temperature 1 ¾ cups sugar 3 large egg, at room temperature 2 egg yolk, at room temperature 2 lime zest Topping: 1 cup sour cream 2 lime juice 1 tablespoon sugar Preparation: 1. Preheat your oven to 190°C (375°F). 2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled. 3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined. 4. Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool. 5. Using a blender, puree mangos until smooth. Set aside. 6. In a large bowl, whisk together cream cheese and sugar until smooth. 7. Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined. 8. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour. 9. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F). 10. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake. 11. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern. 12. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour. 13. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. 14. Enjoy! Watch it on Tasty Download the app

martes, 18 de agosto de 2020

Ensalada de Frutas Manuela


Ingredientes:

 2/3 taza de jugo de naranja

1/3 de taza de jugo fresco de limón

1/3 de taza de azúcar rubia

1/2 cucharadita de ralladura de naranja

1/2 cucharadita de ralladura de limón

1 cucharadita de extracto de vainilla

2 tazas de piña en cubos

2 tazas de fresas limpias y en rajas

3 kiwis pelados y cortados en rajas

3 bananas largas y en rajas

2 naranjas peladas en gajos

1 taza de uvas sin pepas

Preparación: 

Hervir el jugo de naranja con el de limón a fuego mediano.  Echar azúcar rubia, las ralladuras del limón y de la naranja.  Reducir el fuego y mover hasta que espese ligeramente, como 5 minutos. Remover de la cocina y echar vainilla y dejar enfriar.  

Mezclar las fruta y echarles el jarabe.  Cubrir y refrigerar entre tres a cuatro horas antes de servir.

jueves, 13 de agosto de 2020

Causa

Why Is Peru‘s National Dish Chinese? Lomo Saltado

Chimichurri de Perejil

 

Esta receta es del blog de Laylita.  Lo pongo con su nombre para que busquen las recetas pertinentes en su blog, que me parece excelente.


Chimichurri

Chimichurri receta

Esta receta para la tradicional salsa chimichurri argentina se prepara con perejil, orégano, ajo, cebolla, aji o pimiento picante, vinagre y aceite. Me di cuenta de que me faltaba compartir mi receta de esta clásica salsa argentina, a pesar de que anteriormente he publicado una receta para la versión rápida del chimichurri que utiliza albahaca fresca y también mi receta del chimichurri balsámico, que tiene una mayor proporción de orégano y lleva vinagre balsámico. El chimichurri argentino se suele preparar con un mortero o picando las hierbas finamente. A veces (como en la receta rápida) se puede tomar un atajo al prepararlo en el procesador de alimentos, pero para la receta tradicional es mejor prepararlo a mano.


Receta de Laylita:

Si buscas una salsa para darle un toque más fresco a tus platos, te recomendamos esta receta de chimichurri de cilantro.

Ingredientes

  • 1 manojo de cilantro
  • cebolla
  • 1 limón
  • 1 vaso de aceite de oliva
  • 2 dientes de ajo
  • Sal

 

Receta de chimichurri de cilantro

  1. Su preparación resulta bastante sencilla, muy parecida a la elaboración del chimichurri de perejil. Lava el manojo de cilantro, desechando las partes que no vayas a utilizar y el resto las picas bien. Echa todo en el vaso de la batidora.
  2. Pela y pica los dientes de ajo, que también echarás en la batidora. Ahora vas a pelar la cebolla, lavarla bien bajo el agua del grifo y picarla también en trocitos bien pequeños. Mézclalo con el resto de ingredientes en el vaso de la batidora.
  3. Vierte el jugo del limón y lo bates todo junto, hasta lograr una mezcla única. Entonces vierte el vaso de aceite de oliva, un poco de sal y vuelta a batir, a una velocidad suave, hasta obtener una ligera salsa.
  4. Comprueba el punto de sal por si necesita más. Si no, ya tienes lista tu salsa.


Chimichurri de Cilantro

 

Receta del Blog: Una Receta


Si buscas una salsa para darle un toque más fresco a tus platos, te recomendamos esta receta de chimichurri de cilantro.

Ingredientes

  • 1 manojo de cilantro
  • cebolla
  • 1 limón
  • 1 vaso de aceite de oliva
  • 2 dientes de ajo
  • Sal

Receta de chimichurri de cilantro

  1. Su preparación resulta bastante sencilla, muy parecida a la elaboración del chimichurri de perejil. Lava el manojo de cilantro, desechando las partes que no vayas a utilizar y el resto las picas bien. Echa todo en el vaso de la batidora.
  2. Pela y pica los dientes de ajo, que también echarás en la batidora. Ahora vas a pelar la cebolla, lavarla bien bajo el agua del grifo y picarla también en trocitos bien pequeños. Mézclalo con el resto de ingredientes en el vaso de la batidora.
  3. Vierte el jugo del limón y lo bates todo junto, hasta lograr una mezcla única. Entonces vierte el vaso de aceite de oliva, un poco de sal y vuelta a batir, a una velocidad suave, hasta obtener una ligera salsa.
  4. Comprueba el punto de sal por si necesita más. Si no, ya tienes lista tu salsa.

miércoles, 24 de junio de 2020

Emeril's Chicken Cacciatore

Emeril's Chicken Cacciatore: Also known as Hunter's Chicken, here chicken is cooked until meltingly tender in a flavorful tomato sauce with mushrooms and served over pasta. As the story goes, if the hunter came home without a kill for dinner, the wife would cook a chicken. Not bad for second place! Toward the end of cooking, taste your sauce. If it is a bit on the acidic side, stir in a pinch or two of sugar.

martes, 23 de junio de 2020


https://www.cookingchanneltv.com/recipes/emerils-chicken-cacciatore-3644527

PIMIENTOS RELLENOS


Para 4 personas:

4 pimientos grandes de cualquier color
1 libra de carne molida
I cebolla mediana
1 cucharada de ajos picados o molidos
6 champiñones picados
1 taza de arroz de coliflor (  o de la verdura finamente picada)
1/2 taza de salsa de tomate
Queso mozarella  para  gratinar los pimientos

Preparación:

Lavar bien los pimientos  y cortar en la parte de arriba.  Ponerlos, una  vez limpios, a hervir en una olla, por aproximadamente cinco minutos, para que se ablanden un poco.  Retirar y reservar.
Hacer un aderezo con la cebolla y el ajo.  Una vez caramelizada, agregarle la carne, los champiñones picados, el arroz de coliflor y la salsa de tomate. Echar un poquito de agua y dejar cocinar por 10 minutos.  
Rellenar los pimientos con la salsa.  Rociar con un poco de queso mozarella, y ponerlo al horno hasta que se gratine.  Acompañarlo con verduras al vapor o puré de papas.

Champiñones Rellenos









8 champiñones a los que se les han sacado y picado los tallos
1 cebolla china grande
4 rajas de tocino cortado muy fino
Una tapia de ron añejo
1 cucharadita de mantequilla
80 ml de crema de leche
50 gramos de queso de oveja curado Manchego
1 cucharada de aceite de oliva
Pimienta Negra
Perejil Fresco
Sal

Preparación:
En una sartén poner una cucharadita de mantequilla y otra de aceite de olivo, y sofreír la cebolla China, el ajo, los tallos picados de los champiñones y el tocino picado
Tapar la sartén y dejar que se haga el refrito por 5 minutos
Añadir la crema al refrito ( puede poner leche evaporada) y parte del perejil picado
Con el fuego apagado, rallar un poco del queso y mezclar con todo.
En otra sartén poner unas gotas de aceite y los champiñones.  Tapar dos minutos.  Darles  la vuelta y tapar otros dos minutos
Incorporar el ron y tapar un minuto más. Apagar el fuego.
Rellenar los champiñones con el refrito y gratinarlos 5 minutos en el horno.
Decorar con el resto del perejil picado y servir.


lunes, 22 de junio de 2020

PAN FRANCÉS de GABRIEL VALDIVIESO

Ingredientes:
👉9 gramos de levadura seca(2 y 1/2 cucharaditas) o 18 gramos de levadura fresca (2 y 1/2 cucharadas).
👉320 ml de agua cruda tibia (1 taza y 6 cucharadas).
👉15gr de azúcar (1 cucharada).
👉500 gramos de harina sin preparar (3 tazas y 4 cucharadas)
👉2 cucharadas de  aceite vegetal.
👉5 gramos de sal (1 cucharadita)
Preparación:
En un recipiente pequeño pon la levadura y el azúcar.
Añade el agua tibia.
Remueve hasta que se diluya la levadura.
Deja reposar 10 min.
En otro recipiente más grande tamiza la harina.
Añade la levadura que dejaste en reposo.
Agrega el aceite.
Añade la sal.
Mezclar con espátula.
Termina de hacer una bola con la mano.
Dejar reposar  5 minutos.
Luego amasar  en la mesa de trabajo. Amásala hasta que se vuelva lisa, elástica y deje de pegarse a las manos por 10 o 15 minutos.
Forma una bola y  coloca en un recipiente  aceitado.
Tapa el recipiente con plástico, film o tela y deja la masa en reposo  en un lugar tibio unos 30 minutos a 1 hora o hasta que doble el volumen.
*A temperatura más baja tardará más en subir y viceversa.
Vuelca la masa sobre la mesa de trabajo  y presiona con las manos para desgasificar, enrolla  la masa hasta  tomar forma alargada.
Divide la masa en 15 porciones.
Haz bolitas presionando contra la mesa moviendo la mano en forma circular. Espolvoréa las bolitas con harina.
Forma los panes empezando por la primera bolita que hiciste. Presiona con la mano de forma vertical  para formar  la hendidura  del  pan.
Coloca en la bandeja previamente  aceitada mínimamente  o enharinada tipo lluvia.
Deja reposar por 30 minutos debe casi duplicar su tamaño. Precalentar  el horno (20min) a 180 grados centígrados  y hornear por 25  minutos .
Deben estar ligeramente doraditos por dejado.
Saca los panecillos del horno.
*Si deseas doraditos por arriba voltéalos rápidamente y vuelve a meter al horno por 5 min más.

sábado, 13 de junio de 2020

Menús de La Pandemia

 La pandemia del corona virus del 2020 ha creado una serie de situaciones nuevas en nuestras vidas.  Nos quedamos en casa obedientemente y sólo salimos para comprar víveres, para ir al banco o a la farmacia o al medico.  Hay veces pareciera para algunos que sus cabezas van a explotar, porque no se les ocurre nada que pueda reemplazar esos días de eterno deambular adónde nos diera la gana, de bailar entre cuerpos sudorosos en los salones de baile,de hacer colas interminables para entrar a los restaurantes populares, o de pasar noches enteras conversando muy acomodados entre nuestros amigos.  Pareciera que han pasado años...pero son tres meses!
Pero la pandemia nos a enseñado toda clase de valores como el de apreciar la naturaleza que nos rodea... El verdor de las hojas,el color de las flores, los vuelos atropellados de los pájaros, y su constante competencia para encontrar comida.  Los atardeceres se han puesto más lindos y por fin podemos sumergirnos en libros o películas para salir imaginariamente de ese encierro que nos ha impuesto ese implacable bicho.  Pero no nos hace bien vivir con miedo...tenemos que resetear nuestras vidas alrededor de este hecho...Por esto es, que un grupo de amigos en diversos lugares del mundo, hemos decidido hacer comidas en la pandemia y reunirnos todos los sábados para cocinar en nuestras cocinas y compartir virtualmente nuestros platillos, siguiendo las recetas ofrecidas por tres cocineros entre nosotros. Después de cocinar, nos sentamos en nuestros respectivos comedores, saboreamos lo que hemos cocinado bajo supervisión del que dio la receta, y conversamos sobre muchos temas...culinarios, políticos, económicos o sociales. Nos sentimos compenetrados porque comemos, rezamos y amamos...como el libro y su película.  Y es que el mundo virtual nos permite viajar y estar juntos y compenetrados en esta aventura!
Dicho esto, compartimos con uds. El menú de hoy.  Las recetas las encontrarán en orden alfabético y por tipo de curso de comida  en el indice de este blog.
MENÚ  DE PANDEMIA
CHAMPIÑONES RELLENOS DE CREMA Y TOCINO
POLLO CON SALSA DE CHAMPIÑONES
POSTRE DELICIA DE CHOCOLATE
Nos seguimos viendo!

miércoles, 27 de mayo de 2020

DE OLLAS Y SUEÑOS Y EL LIBRO DE NICOLINI

YouTube - De Ollas y Sueños - Cooking Up Dreams (trailer)

Tengo en mis manos un libro de cocina dedicado a mi madre por un Sr. Zamudio en Diciembre de 1973, que se llama "¿Qué Cocinaré?" publicado por la fabrica de fideos y pastas Nicolini en el Perú. Esta fábrica fue una de las primeras industrias peruana fundada en el Perú,dentro del marco de la República Aristocrática, en los años 1900 por los hermanos Nicolini. Ellos, vinieron desde Italia y fundaron una fábrica dedicada a la confección de pasta y harinas que funcionó por más de 80 años, integrando la tecnología extranjera que trajeron sus fundadores.
Como parte de la promoción de sus productos, publicaron un famoso librito que se convirtió en una especie de biblia para las amas de casa; especialmente las principiantes. Muchas señoras y gente jóven aprendieron a cocinar con este libro; y es hasta el día de hoy, un instrumento valioso para aquellas personas que quieran preparar nuestros platillos nacionales, pues detalla ingredientes, medidas y consejos para la buena cocina en forma económica y simple En el curso de los años, la fábrica ha sido absorbida por la compañía Alicorp en el año 1996.
La actividad económica de esta última consiste en la fabricación y distribución de aceites y grasas comestibles, fideos, harinas, galletas, jabón para lavar, detergentes, salsas, helados, refrescos instantáneos, alimentos balanceados para consumo animal, productos de cuidado personal y oleína de pescado con alto contenido de Omega 3, así como la distribución de productos fabricados por terceros.
La Compañía efectúa sus ventas principalmente en el mercado nacional, así también exporta sus productos a Chile, Bolivia, Colombia, Ecuador, Venezuela, Haití, Guatemala, Costa Rica, Estados Unidos de América, República Dominicana, Nicaragua, Canadá, Panamá, Bélice y Honduras. Al respecto, en los años 2008 y 2007, las exportaciones representaron 17.2% y 10.9% de sus ventas netas, respectivamente.
Alguien tuvo la buena ocurrencia de mandarme una copia electrónica del libro y aquí les mando el link para que se pongan a cocinar y me conviden. Uno de los chefs, que participa en el documental Ollas y Sueños, del cual también les presento un "trailer", nos dice que él aprendió a cocinar en su libro de Nicolini.
Para bajar la copia del libro, referirse a http://www.alicorp.com.pe/espanol/recetas.html# Y para ver un avance de tal película, por favor mirar el link a continuación.

POSTRE DE CREMA DE CAFÉ

De la Vieja Cocina Limeña

La receta que sigue la transcribo de la Revista Bien del Hogar de La Sociedad del Bien del Hogar, que data del mes de agosto de 1942 . Estas revistas, que salían mensualmente, fueron empastadas por mi "bisabuela postiza" (era madrastra de mi abuela), doña Hortensia Paz Soldán y Paz Soldán, cada año. Entre consejos de toda clase, cápsulas culturales, poesías y extractos de las revistas de la época, publicaban las recetas de las clases de cocina y degustación que hacían las señoras que asistían a esa prestigiosa institución en aquellos tiempos. Heredé de mi abuela varios volúmenes de aquellos, y me parece que se deleitarán con recetas de platillos hechos por sus abuelas, que no han sido rescatadas por sus descendientes.

Postre Exquisito de Crema por Doña María Jesús de Larriva.

En una cacerola se pone a hervir medio litro de agua, y cuando hierve a borbotones, se le echan dos onzas de café molido rico del día, quitándolo del fuego para removerlo bien con una cuchara de palo. Ya bien mezclado con el agua, se vuelve al fuego, y que cueza hasta que por cinco veces aumente su volumen sobre la vasija. Se le deja reposar para sacarlo en limpio sin colarlo, sólo recogiendo el café con una espumadera fina y añadiéndole igual cantidad de leche fresca y azúcar.

Y otra vez se vuelve al fuego para que se reduzca un poco. Entonces se quita del fuego. En cinco yemas unidas, no batidas, se deshace con esmero una cucharadita de harina de trigo cernida antes, y se le va agregando a pocos el cocimiento del café con leche que no esté muy caliente para no cocinar las yemas, y se le echa todo ese líquido hasta que la mezcla sea perfecta. Después se pasa por un colador o tamiz. En una fuente honda o molde acaramelado, se pone a cocinar en baño maría este delicado postre.

Ojalá les guste y coméntenmelo también para darles más recetitas.