This recipe I came across in the now vintage, The Umberto Menghi Cookbook. I have been adding walnuts to my canneloni recipe this year, and I love the texture it brings. This sauce makes enough for 450 g of fettuccine!
Ingredients:
50 g butter
450 ml whipping cream
200 - 250 g walnuts, shelled and finely chopped
salt and freshly ground black pepper to taste
Parmesan cheese, coarsely grated
Directions:
Cook the Fettuccine al dente 3 to 5 minutes.
Melt butter in a large skillet on medium heat.
Add cream to butter and cook on medium heat until cream begins to bubble.
Add walnuts ( reserving 3 for garnish) to the butter and cream and simmer on medium heat for 4 to 5 minutes, allowing the flavour of the walnuts to mix with the cream. Season with salt and pepper.
Add fettuccine to sauce. Toss and heat.
Gradually add Parmesan cheese to the fettuccine. toss together and heat throughly until cheese melts and sauce thickens. Put Fettuccine into a warm serving bowl or on warm plates, Garnish with walnuts, sprinkle with parsley and serve.
Saturday, October 23, 2010
Tuesday, October 20, 2009
Yogurt Cake
Adapted from Chocolate & Zucchin´s Daily Adventures in a Parisisn Kitchen,this has become a family favourite and easy enough for the toddlers to help out with. They look so cute and proud helping out the padres bake!
Ingredients:
1/3 cup vegetable oil, plus 1 teaspoon to grease pan
1 cup of plain yogurt, or vanilla flavoured in a pinch
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
juice of one lemon, optional
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
Directions:
Pre-heat oven to 350ºF or 3/4 hot on an Argentine oven (you must live here to understand this). Grease pan including sides. Dust with flour.
In a large bowl mix yogurt and sugar, and add one egg at a time, beating. I like to follow with the lemon juice, vanilla, baking soda, baking powder than the oil. Beating in each ingredient one at a time.
Sift the flour into the above mixture then gently beat in, but do not over stir. Add batter to cake pan and bake for 20 minutes. Then check for doneness. You may need 5 to 10 minutes more depending on the caprichiosoness of your Argentine oven. Do not over bake. Let cool if you can, before eating.
Ingredients:
1/3 cup vegetable oil, plus 1 teaspoon to grease pan
1 cup of plain yogurt, or vanilla flavoured in a pinch
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
juice of one lemon, optional
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
Directions:
Pre-heat oven to 350ºF or 3/4 hot on an Argentine oven (you must live here to understand this). Grease pan including sides. Dust with flour.
In a large bowl mix yogurt and sugar, and add one egg at a time, beating. I like to follow with the lemon juice, vanilla, baking soda, baking powder than the oil. Beating in each ingredient one at a time.
Sift the flour into the above mixture then gently beat in, but do not over stir. Add batter to cake pan and bake for 20 minutes. Then check for doneness. You may need 5 to 10 minutes more depending on the caprichiosoness of your Argentine oven. Do not over bake. Let cool if you can, before eating.
Thursday, July 23, 2009
Rice Krispie Treats
For us in North America, most of us grew up on Rice Krispie® Treats and often it is one of the first things kids learn to make on their own. Here in Argentina, Rice Krispies® are not on the market (but they do have something similar available in some health food stores, nor were the gigantic bags of plain white marshmallows, until very recently). After gifts of the two main ingredients; a ginormous bag of miniature marshmallows from Canada, and a box of Rice Krispies® from Boston, I was able to concoct a batch of my favourite childhood treat last night. Señor Capone shared one with a colleague this morning, and said colleague now thinks I am this amazing chef and my website should be highly promoted (imagine my mother keeling over with laughter rolling on the floor here.)
Ingredients:
1/4 cup butter
6 cups marshmallows
8 cups Rice Krispies®
1 Tablespoon Vanilla Extract
Directions:
Melt the butter in a large pot over low-medium heat, and add the marshmallows, stirring the mixture until the marshmallows soften then melt. Add the vanilla stirring it in well. Turn off the heat and add the Rice Krispies® stirring until the cereal is well coated with marshmallow goo. Pour into a lightly greased pan or tray and pat down gently with hands. Let set for a few minutes, cut and eat!
Ingredients:
1/4 cup butter
6 cups marshmallows
8 cups Rice Krispies®
1 Tablespoon Vanilla Extract
Directions:
Melt the butter in a large pot over low-medium heat, and add the marshmallows, stirring the mixture until the marshmallows soften then melt. Add the vanilla stirring it in well. Turn off the heat and add the Rice Krispies® stirring until the cereal is well coated with marshmallow goo. Pour into a lightly greased pan or tray and pat down gently with hands. Let set for a few minutes, cut and eat!
Saturday, May 23, 2009
Matambre a la Pizza
Often when I read the menu, the way something is described can be a turn off, but if you do see Matambre a la Pizza on the menu I would recommend it. I tried it for the first time this year as part of our New Years Celebrations. Señor Capone´s mamá brought it over as her contribution. Matambre is a cut of meat either beef or pork, it is a tough cut, so it is softend by boiling in milk for 40 minutes or so. I had my first attempt at making it a couple nights ago following my brother-in-law´s directions below:
hervir el matambre en leche tapando con la leche el matambre sin que se pegue a la olla durante 45 minutos. Llevar al horno con la grasa para abajo a fuego moderado, ni fuerte ni bajo, durante 30 minutos, darlo vuelta poner la grasa para arriba ponerlo en el horno durante 20 minutos a fuego bajo sacarlo y prepararlo como una pizza llevar al horno nuevamente hasta que derrita la muzzarella y si sos pobre porsalú (jajajaja)
My translation:
Matambre either beef or pork
enough full fat milk to cover the meat ( I used a litre for about 1/2 kilo of meat)
Put the meat in a pot and cover with milk. Bring to a boil and reduce the heat, but keep a boil. The milk will curdle. Turn the meat, during this time to make sure all the meat is softened with the milk. Boil for about 45 minutes.
Put the meat in the oven on medium heat. Fat side down. Put the remaining milk fat and water on top of the meat. Cook for about 15 minutes on each side. Prepare the pizza sauce while the meat cooks.
Once the meat is browned, spoon the pizza sauce on top of the meat and add cheese. Cook for another 20 minutes or so and serve.
hervir el matambre en leche tapando con la leche el matambre sin que se pegue a la olla durante 45 minutos. Llevar al horno con la grasa para abajo a fuego moderado, ni fuerte ni bajo, durante 30 minutos, darlo vuelta poner la grasa para arriba ponerlo en el horno durante 20 minutos a fuego bajo sacarlo y prepararlo como una pizza llevar al horno nuevamente hasta que derrita la muzzarella y si sos pobre porsalú (jajajaja)
My translation:
Matambre either beef or pork
enough full fat milk to cover the meat ( I used a litre for about 1/2 kilo of meat)
Put the meat in a pot and cover with milk. Bring to a boil and reduce the heat, but keep a boil. The milk will curdle. Turn the meat, during this time to make sure all the meat is softened with the milk. Boil for about 45 minutes.
Put the meat in the oven on medium heat. Fat side down. Put the remaining milk fat and water on top of the meat. Cook for about 15 minutes on each side. Prepare the pizza sauce while the meat cooks.
Once the meat is browned, spoon the pizza sauce on top of the meat and add cheese. Cook for another 20 minutes or so and serve.
Thursday, March 26, 2009
Tiramisu
I recently decided to attempt to make Tiramisu for the first time as the second cake for my stepson´s birthday party with the family. Tiramisu always seemed like a mystery, and in my mind difficult to make. But I could not believe how easy it was while researching the recipes. I modified the recipe from Gourmet Magazine, and substituted Ricotta for Mascarpone, and used the remaining Tia María for the espresso syrup.
This recipe makes 8 to 10 servings.
Ingredients
Espresso Syrup
80ml water
125ml sugar
185ml Espresso strongly brewed
100ml Tia María
Ricotta Filling
375ml heavy cream
80ml sugar
10ml vanilla extract
500g Ricotta con crema
250g about 24 Ladyfingers called Vainillas in Argentina
Cocoa Powder
Directions
Syrup
Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and Tia María.
Filling
Whip cream with sugar and vanilla until soft peaks form. Fold cream into Ricotta.
Assembly
Dip Vainillas quickly into the syrup mixture. Placing dipped vainilla into a shallow 2L baking dish. (I used a large pyrex bowl), creating a layer.
Spread half the filling ontop of the vainillas. Repeat the layering process a second time.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
This recipe makes 8 to 10 servings.
Ingredients
Espresso Syrup
80ml water
125ml sugar
185ml Espresso strongly brewed
100ml Tia María
Ricotta Filling
375ml heavy cream
80ml sugar
10ml vanilla extract
500g Ricotta con crema
250g about 24 Ladyfingers called Vainillas in Argentina
Cocoa Powder
Directions
Syrup
Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and Tia María.
Filling
Whip cream with sugar and vanilla until soft peaks form. Fold cream into Ricotta.
Assembly
Dip Vainillas quickly into the syrup mixture. Placing dipped vainilla into a shallow 2L baking dish. (I used a large pyrex bowl), creating a layer.
Spread half the filling ontop of the vainillas. Repeat the layering process a second time.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
Tuesday, September 2, 2008
Mustard Curry Encrusted Brotóla
For this recipe I just eyeball the amount of ingredients, to top the fish with. Brotóla is a white fish that we enjoy eating, but any fish will do.
Ingredients:
400 to 500 g Brotóla
75 g Reggiatano cheese, grated
75 g Bread crumbs
Olive oil
20 ml Powdered Curry
Salt
Whole Mustard Seeds
Directions:
Rinse the fish under cold water and place on a baking tray. Rub the mustard seeds on the fish, be generous!
In a small bowl mix the curry, salt, bread crumbs and cheese, then add the olive oil. Spoon this mixture on top of the fish encrusted with mustard.
Bake in a medium temperature oven. 10 to 15 minutes.
Ingredients:
400 to 500 g Brotóla
75 g Reggiatano cheese, grated
75 g Bread crumbs
Olive oil
20 ml Powdered Curry
Salt
Whole Mustard Seeds
Directions:
Rinse the fish under cold water and place on a baking tray. Rub the mustard seeds on the fish, be generous!
In a small bowl mix the curry, salt, bread crumbs and cheese, then add the olive oil. Spoon this mixture on top of the fish encrusted with mustard.
Bake in a medium temperature oven. 10 to 15 minutes.
Friday, July 4, 2008
Wheat Tortillas - Tortillas de harina
I have never made any sort of flat bread before. I have been researching the internet for tortilla recipes for over a year, but became a little overwhelmed thinking I needed a special tortilla maker to shape the darn things.
Over at Orangette, my prayers were answered. The recipe is simple, although I find it is a little easier to shape the tortillas into closer to perfect circles using a little more dough, dividing it into 12 or 10 rather than the recommended 18.
Wheat Tortillas
Ingredients:
4 cups of flour
1 1/4 teaspoons salt
6 Tablespoons Vegetable Shortening (Vegetalina in Argentina)
2 cups boiling water
Directions:
Mix flour and salt in a large bowl. Add the Vegetalina, using your hands rub into the flour mixture until it becomes like cornmeal. Make a well in the center add about 1 1/2 cups of the water, stir in with a wooden spoon. Ojo! It is quite hot, when it starts to form, you can start to use your hands. Knead for 2 to 5 minutes. Let rest for 30 minutes.
Cut ball into 2, and further divide each of these balls into 6 or 9, whatever. Roll out each of these into a thin circle, using a little flour to prevent sticking.
In a pan, cook for about a minute on each side until lightly golden on a medium heat.
Over at Orangette, my prayers were answered. The recipe is simple, although I find it is a little easier to shape the tortillas into closer to perfect circles using a little more dough, dividing it into 12 or 10 rather than the recommended 18.
Wheat Tortillas
Ingredients:
4 cups of flour
1 1/4 teaspoons salt
6 Tablespoons Vegetable Shortening (Vegetalina in Argentina)
2 cups boiling water
Directions:
Mix flour and salt in a large bowl. Add the Vegetalina, using your hands rub into the flour mixture until it becomes like cornmeal. Make a well in the center add about 1 1/2 cups of the water, stir in with a wooden spoon. Ojo! It is quite hot, when it starts to form, you can start to use your hands. Knead for 2 to 5 minutes. Let rest for 30 minutes.
Cut ball into 2, and further divide each of these balls into 6 or 9, whatever. Roll out each of these into a thin circle, using a little flour to prevent sticking.
In a pan, cook for about a minute on each side until lightly golden on a medium heat.
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