Thursday, September 17, 2009
OK, so we decided this month's theme on a bit of a whim. Then we thought, "What will we prepare?". If you search Tapas online, you will return some odd Spanish-inspired, sometimes-unappetizing results; alas, do not be afraid. The Tapas we had in mind fall more within the bounds of finger foods or appetizers even. If you so choose to be a little more traditionally Spanish, this is certainly encouraged and indeed flair might be encouraged even more. Here are a few links and the Wikipedia entry.
We'll send a text of our address and directions beginning at Anderson's Junction. Really for you Santa Clarans, it's a quick trip mostly on I-15. We hope you all can make it. See you on the 29th at 6:30.
Monday, June 15, 2009
Wednesday, June 3, 2009
Tuesday, May 12, 2009
Friday, May 1, 2009
Wednesday, April 15, 2009
This recipe is from Ina Garten and really is so easy. I omitted the pecans and raisins, pecans might not be so bad, but who really likes raisins in their sticky buns? gross. I don't use frozen puff pastry that often, but now I'm going to stock my freezer with it. Nate said they put dark chocolate in the middle of puff pastry and bake it and I can't get that idea out of my head. soo yummy.
Tuesday, April 14, 2009
Wednesday, April 8, 2009
- 2 dried ancho chilies, stemmed and seeded
- 2 dried anaheim chilies, stemmed and seeded
- 2 dried chipotle chilies, stemmed and seeded
- 1/4 cup golden raisins
- 1/4 cup whole almonds
- 3 tablespoons sesame seeds
- 3 tablespoons pumpkin seeds
- 1 tablespoon whole black peppercorns
- 1 2 inch cinnamon stick, broken in pieces
- 1 tablespoon dried oregano, preferably Mexican
- 4 sprigs fresh thyme, leaves only
- 3 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 3 cloves garlic, chopped
- 2 serrano peppers, stemmed and seeded
- can of good tomatoes, drained
- 2 ounces bittersweet chocolate, chopped
- 3 to 4 lbs boneless chicken breast
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 cups chicken stock
- Cilantro leaves, for garnish
- Cooked white rice or warm tortillas, for serving
Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce.
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.Serve over cooked white rice or with warm tortillas. Garnish with cilantro. Easily serves 8. Enjoy!
Tuesday, March 10, 2009
Sunday, February 15, 2009
Our contribution to our fun filled Mexican delicacy fiesta was Smoky Pork Tinga Tacos with Avocado and Fresh Cheese, a recipe from Mexican Everyday by Rick Bayless. This dish is Bayless' riff on the "spicy, chipotle-smoky shredded pork, local fresh cheese and intensely flavorful avocados" from his time spent in Puebla. Bayless says, "I know this recipe may look long, but I've streamlined it so it's easy." I found this to be true. It's mostly just a "chop and drop" recipe where the hardest element is having to cut up the pork.
Saturday, February 14, 2009
adapted from a recipe by Alton Brown
For the cake:
- Vegetable oil
- 1 1/2 c. flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 c. unsalted butter, room temperature
- 1 c. sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
For the glaze:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
For the topping:
- 2 cups heavy cream
- 2/3 c. sugar
- 1 teaspoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour 2 round cake pans and set aside.
Whisk together the flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pasn and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 10 minutes. Remove cake to wire rack set over a cookie sheet with high sides. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour half the glaze over the cake. Let rest for about 30 min. Turn cake over and pour the rest of the glaze over cake. Let sit until ready to frost, up to 4 hours.
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.