During our trip in Perú we had the chance to try different variations of a fantastic cocktail called Pisco Sour in many different places and we loved it so much that we decided to bring home a bottle of Pisco and a small bottle of Angostura bitters.
During a walking tour in Arequipa we stopped by a Pisco shop and we tried varieties of Pisco. They are really quite different!
For more details read:
If you already tasted some salted caramel sauce you know what I’m speaking about: if not this is special sauce that can be used as topping hot beverages as coffee and hot cocoa, over ice cream or simply drizzled over just about any dessert.
Before you start to cook I really recommend you read the recipe first and to have all the ingredients on hand as you will need them very quickly. It’s little bit tricky, but if stay near your skillet and you wait for the deep amber color before adding the butter and the heavy cream you will be successful. Be careful, the sugar is very hot, keep distance while pouring the cream!
Refreshing the sourdough starter is necessary to keep it strong and alive.
These preparation have been creating to refresh my sourdough starter and avoid making “too much” bread when I don’t need it. It’s a simple way to refresh without spoiling material/food.
Last time I needed to refresh I decided to prepare grissini with rosemary taste and as the first batch was in the oven I decided to convert the second part into bread rolls.
For grissini I decided to prepare a dough with 60% (this means 60% water to flour weight) hydration as more water would make the dough to sticky.
For breads, especially if prepared in the Dutch oven as for no knead bread I prefer the 70% formula.
I started with the 100 g of starter, corresponding to the amount of 50 g water + 50 g (=ml) water.
Adding 100 g water and 200 g flour we get a total amount of 150 g water to 250 g flour; this is equal 60 % hydration (calculation: 150 / 250 *100)
For a softer preparation we can add 120 ml water + 200 g flour.
Finally after a few month I’m coming back reviewing my photos and selecting a few of them for a new post.
In Cusco we spent a few days from where we had the possibility to make excursions and discover the surroundings.
I imagined Cusco much smaller with a center more or less similar to nice village. I was surprised to find a beautiful colonial town with a center like jewel, with a golden shine during nighttime especially in the wet season.
As we booked the trip we knew that we would find rain and we were prepared to accept eventually heavy rains. In some way we were more than lucky and we did not hot have lot of rains and the sun appeared every day.
We visited the town mostly walking, we enjoyed our lunches usually in very small restaurants with fixed menus and the dinner in “normal” restaurants. We slept not in the historical center but at walking distance from there, we were really lucky.
http://www.machupicchu.gob.pe/ (tickets online, here no students tickets available)
The first time I prepared this curry was about 20 years ago following the instruction of the book wrote by Charmaine Solomon. In the meantime I completed the recipe (see spice mix recipe added) and I adapted it to the ingredient we have. This serves 2-4 peoples depending on the other dishes added.
Sri Lankan cuisine has influences from the Kerala region of India and from Tamil Nadu. Main ingredients are rice, coconut and especially spices, reflecting the island’s history as a spice producer and trading post over several centuries.
With dish includes beef which is widely used in Sri Lanka as the main religion (70% of population) is Buddhism and it allows to eat beer/cow.
This gentle curry with homemade Ceylon curry powder is very hot (depends also on the kind of cayenne you use) and my guest were always delighted by this dish and asked me the recipe.
Once more the list of the ingredients is long, but if you prepared all the ingredients first you will see that the preparation is fast. What you need is more time for simmering as the meat need a few hours.
Last year was a berries year for us, spring is here and we still have a lot of cherries in the freezer.
I took I package out of the freezer and placed it over a colander in the kitchen to defrost. During this time I made my search for a new recipe, something completely new to use these delicious fruits.
Finally I find the solution I needed, not a recipe from the internet or from the books, since a combination of many ideas.
With this portion I prepared two rings (one for special giveaway) but you can prepare simply a bigger one and bake it for about 40-45 minutes.
The result is a not too sweet diary free and beautiful bread!
Naan are very popular leavened flatbreads eaten not only in India, but also in Pakistan, Bangladesh, Afghanistan, Iran and other surrounding Countries.
Today we can find different variations with different toppings or fillings. They are delicious served hot and brushed with ghee (or butter) and, for those who love it, with garlic.
The traditional way to cook these breads in the tandoor oven, a clay oven heated by a charcoal fire at the bottom, where the naan were pressed on the walls for cooking
The main ingredients usually consists of yeast, all-purpose flour, warm water, sugar, salt, ghee and yoghurt.
Trying to imagine how in the villages the naan were cooked I imagined that the kind of yeast available could be wild yeast.
I found that it’s possible to prepare the sourdough starter simply after combining some yogurt, flour, salt and sugar and fermenting it overnight; BUT in this case for the final dough baking powder was added. The result may be delicious but I really wanted to prepare my naan without commercial yeast or baking powder.
I still have my sourdough starter (which needed to be refreshed), this was my choice.
The naans puffed very well and in contrast to the recipe with commercial yeast, the flavor was more “floury” and less “bready”! I can’t say which ones are the best, we loved both!
The surprising warm sunny evening of the first spring days was perfect for this kind of meal: zucchini balls with their herbed smell, yogurt sauce, fresh tomatoes and homemade bread (thawed in the oven just before serving) and some Greek wine make us feel at least a little bit like in vacations on Crete. Perhaps a frugal but wonderful tasty dinner!
Note: I know that these zucchini balls are usually fried and served as fritters, but as I don’t like the oily smells in the kitchen, I prefer to bake them in the oven; this works pretty well and it is easier to have them ready at once when you need them.
Tiramisù is famous and delicious Italian dessert based on layers of a cream with mascarpone and raw eggs combined with biscuits soaked in a coffee based mix.
Tiramisù means “pull me up”; perhaps because this is full of energetic ingredients (proteins in eggs and cheese) and/or since it contains alcohol as well as cocoa and caffeine.
If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible.
For those who don’t trust the origin of their eggs I saw recipes where eggs yolks were beaten in a pot over steam (double boiler) in order to deactivate the possible salmonella germs and the egg whites are substituted by beaten heavy cream. I never had to take this precautions, but I would like to post this here because I know that “safe-eggs” are not everywhere available. The choice is yours!
This recipe is characterized by the flavor of amaretto liqueur and maraschino; do you prefer a dessert without alcohol? Add more coffee and add some bitter almond extract.
As always I fully agree when my recipes are taken as base, as suggestion or as inspiration. I really appreciate when my reviewers post their suggestions and their experience.
I’m used to prepare a quite soft and creamy version of tiramisu, if you prefer a more solid one, you only have to layer more biscuits (about 40 pieces) as in my version.
I tried find something about the history of tiramisu`, but as the real origins are not confirmed I prefer to post here simply some links:
Filet mignon are also called Chateaubriand, tournedos, filet de boeuf, tenderloin Steak, or fillet steak.
Some year ago my mother collected a newspaper article of a veal roast with the sauce I described in this post and I combined this tenderloin. I tried this recipe with whole beef tenderloin, with medaillons and both turned delicious.
I made and remade this dish, this year I prepared this for Easter adapting once more the recipe and it turned out so perfect that my mother told me these were the best medaillons I’ve ever prepared.
Suggestion: serve this with potatoes, egg noodles, mashed potatoes or with rice. I found out that with yellow saffron risotto this is perfect as well as the mushroom sauce goes perfect with the rice.
Variation: At home we have special oven which allows constant temperature around (80°C). In this case I roast the whole tenderloin in the pan for 4-5 minutes after rubbing it with salt, pepper and grill spices and I place it in in the preheated oven at 80°C. Quickly I prepare the sauce in the skillet were I roasted the meat and when ready I pour the sauce in the mold around the meat, this will keep the meat moist. Baking time at 80°C: about 2 hours for 2 pounds filet. Slice and serve with the sauce.