No hay tocino

 

 

I can’t believe that it’s been over 5 years since I completed my study abroad program in Cordoba, Argentina! Where does the time go!?

I guess time flies when you’re having fun!

For some reason today I’ve been thinking about a particular event that occurred while studying abroad….I think that we were about half way through our stay and a bunch of us began to crave things that we couldn’t have (or things that just weren’t common in Argentina).  Prime example: bacon.  Now, I’m not an avid bacon eater….once in a while if I head out to IHOP I may munch on a strip or two….but like I said before, you always want what you can’t have.

And we had it bad…we found ourselves talking and talking and talking about bacon….A LOT.  Finally, one Saturday afternoon when we just couldn’t take it anymore we decided we were going to have a good ole’Merican breakfast….yes all of our host families thought we were crazy (those crazy Americans and there BIG breakfasts!).  But the day of our feast as we entered the grocery we couldn’t find the one thing we all really really wanted….BACON!  So, we settled for jamón crudo…and fried it up a bit….at least it smelled like bacon!

Advertisements

Las empanadas de manzana

Here is a recipe and cooking video from one of my students.  I hope you enjoy!

Cooking video http://youtu.be/zzTZ9Uk-5E8

Empanadas-de-Manzana..4

English:

Dough

Prep time: 15 mins

Cook time: 1 hr

Ingredients:

  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas.
Filling
Serves/Yield: 12
Ingredients
  • 3 medium apples (fancier varieties like Gala, Fuji, Pink Lady, etc. are nicest, though any will work)
  • 12 empanada wrappers (or your choice of pastry sheet with a 6 inch diameter)
  • 1/4 cup butter
  • 1/4 cup honey or 1/3 cup raw sugar
  • 2 Tbsp cinnamon
Instructions
  1. Pre-heat your oven. I’m currently cooking on Argentine gas ovens that have no temperature gauge, so I’m going to go out on a limb and suggest around 400 F.
  2. Peel and dice apples, in 1/2 inch pieces. My hubby thinks they’re best when diced small. It’s his recipe, so I’ll defer to him on this one.
  3. Lay out your empanada wrappers. Place about 1/4 cup chopped apples in the center. You want it to be good and full, but not overstuffed.
  4. Sprinkle the apples with 1/2 tsp. cinnamon, and a generous drizzle of honey or sprinkle of sugar (honey is sweeter than sugar, so keep that in mind depending on which one you use). Note that you can absolutely cut the sweetener back if you enjoy a more tart apple taste. Add a couple dabs of butter onto the top of your apples.
  5. Fold the wrapper in half, pulling and stretching the edges just a bit as you seal them, to give yourself dough for folding over or crimping. Make your edges look as simple or fancy as you like.
  6. If you’re my husband, you will want to melt a small amount of butter to brush on top of the finished empanadas, then finish with a light sprinkle of more cinnamon and sugar. This step isn’t necessary, but it does add to the presentation.
  7. Put on a greased baking sheet or pan, with just a bit of space between each empanada as they will puff up a little.
  8. Cooking time is approximately 25 minutes, give or take. I’ve baked these in so many different ovens, in different amounts of time. Start checking in around 15 minutes. You’re waiting to see the soft dough all begin to firm and crisp up, and the tops should be lightly browned when they’re finished.

Español:

(Also the script in the video)

Las Empanadas de Manzana

Yo preparé las empanadas de manzanas. En este video le mostraré como hacerlas.
Primero, haga la masa de las empanadas.

Obtenga los ingredientes para la masa:

Tres tazas de harina de trigo

Una cucharita de sal

Una media taza de agua fría

Un huevo

Una clara de huevo

Una cucharita de vinagre

Tres cucharadas de grasa

En un cuenco bata la agua, el huevo, la clara de huevo y el vinagre juntos.
En otro cuenco mezcle las tres tazas de harina de trigo y la sal.
Corte la grasa en la mezcla con la harina de trigo.
Luego contribuya los ingredientes de otro cuenco.
Incorpore todos los ingredientes con tenedor hasta la mezcla es rígida.
Ahora tenemos nuestra masa.
Doble la masa en una superficie con un poquito de harina de trigo.
Amase la masa dos o tres veces. ¡No Más!
Ponga la masa en el refrigerador por los menos una hora pero no más veinticuatro horas.
Mientras esperando para la masa, haga el relleno.

Los ingredientes para el relleno son:

Tres manzanas medianas

Una cuarta taza de mantequilla

Una cuarta taza de miel o una tercia taza de azúcar

Dos cucharadas de canela.

Precalente el horno a cuatrocientos grados.
Pele y pique las manzanas en pedazos pequeños.
Póngalas en un cuenco.
Mezcle la canela y el azúcar en otro cuenco.
Ahora tome la masa del refrigerador.
Estire la masa hasta llega a la densidad que quiere.
Córtela con una vasa de agua.
Ponga la mezcla de manzanas encima de la masa.
Ponga mantequilla encima de las manzanas y añada un poquito de la canela y el azúcar.
Doble la masa sobre la mezcla y junte los bordes con un tenedor.
Póngalas en el horno por veinticinco minutos.
Sáquelas del horno y cepíllelas con mantequilla y espolvoree con la canela y el azúcar.

¡Disfrútelas!

las recetas

recetas

 My future sister-in-law recently gave me a Spanish textbook that belonged to her brother called, Sol y sombra.  I was honored to have this book to add to my collection and have truly enjoyed reading it.  It’s an older textbook, published in 1972, but I love the teaching method.  This book contains many stories, articles, etc. that are separated by difficulty level. Each story contains cognates of English words, and the grammar becomes progressively harder as the reader progresses through the book.

In the second level, I found an article that contained a couple of recipes, with illustrations of all the ingredients.  I pondered this article for quite a while, and decided that I could do something similar with my students.  So, right now I have students thinking of their favorite recipes, which we are translating into Spanish, collecting, making copies and redistributing.  That’s right, a recipe exchange, in Spanish!  And it’s a great opportunity to teach the commands! 

So, if any of you out there would like to contribute to our recipe exchange, that would be great!

El día de acción de gracias

El jueves fue el día de acción de gracias aquí en los Estados Unidos y por eso, quiero decir “gracias” a todos mis clientes, amigos, y por supuesto, familia.  Tuvimos un buen día llena de comida, diversión y hermandad.

Y mi contribución: Los panes.  Ya sabemos que no soy cocinera, pero también le aduyé a mi mamá con la preparación de la cena.  Ayer regresamos a Atlanta y gracias a Dios, no participamos en la locura que es, “el Viernes Negro”. Estoy feliz a regresar a casa, pero espero que pueda pasar más tiempo con mis padres.  Aunque, necesitamos regresar al trabajo…pero nos vemos pronto para la Navidad.

¡Feliz día de acción de gracias a todos!

Una receta nueva

Hummingbird Cake has been around forever, well maybe not forever but when I was looking for a ‘new’ cake to make for my someone special I came across this recipe.  While searching, one web site popped up with a link to the magazine Southern Living.  The magazine had catalogued the appearance of the hummingbird cake recipe in its magazine over time.  I think the first appearance was in 1971, but I’m sure moms and grandmas have been making this cake for much longer.  I guess the best way to describe this cake is that it’s very similar to Italian Wedding Cake, which has nuts, spices, and I believed is topped with cream cheese frosting.  However, the Hummingbird Cake has other yummy ingredients, like crushed pineapple, bananas, pecans, and cinnamon.  I did end up frosting this cake with cream cheese frosting, which I thought was a bit too sweet.  So, if I were to do it again I think I would just lightly dust the top with powdered sugar.  Recipe below, enjoy!

Hummingbird Cake

3 cups all-purpose flour (I used GF flour)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar (I used 1 3/4 cups)
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract (didn’t have this on hand so, I splashed a bit of rum in there…)
1 (8-ounce) can crushed pineapple, un-drained
1 cup chopped pecans
2 cups chopped bananas (5 or 6 bananas)

I did top the cake with Cream Cheese Frosting, but I would recommend dusting with powdered sugar

una receta al azar…

To digress, just a little from the norm I thought I would include something new and a little random…

Rosquillas cocidas sin gluten
(Gluten Free, Baked Doughnut Holes)

 

Baked Doughnuts, adapted from this recipe:

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

To make this recipe Gluten Free and a bit more healthy I changed a lot of things….

I used gluten-free flour and rice cereal

Substituted rice milk for milk

Did not use eggs

And cut the shortening with applesauce

When using the applesauce, make sure you don’t use too much…otherwise, you’re doughnut holes will be spongy!

 

I hope you enjoy it!  And let me know about your adaptations!

Chau Chau!

Sí, yo cocino….

ImageOk, I’ll admit it…cooking is not my favorite thing to do.  And unfortunately, I can think of a number of things I’d like to do in its place (sorry, but it’s true).  BUT, that doesn’t mean that I can’t cook (I’m not the best, but I can do it…my mama and grandma taught me well!).

But my method is as follows:

1) Pick a recipe (or dinner menu for the week)
2) Scour the cabinets and pantry for what I already have
3) Make out my list the night before
4) Go to the grocery store the next day (sticking strictly to my list and moving as fast as humanly possible without running into anything or anyone….while simultaneously humming the theme song to “Speed Racer” in my head)
5) Come home and put everything away (except for what I need immediately)
6) Prep everything (Become the Slice and Dice MASTER!)
7) Throw it all together (without trying to burn anything….I’m usually pretty good at this)

So, it was in this manner that I made last night’s dinner…Black Bean and Corn Salad with Wild Caught Salmon Burgers. (YUM!  And ok, the burgers came out just a little cripsy…but it was nothing Bragg’s Liquid Aminos couldn’t fix!)

So after that beyond exciting story about my cooking routine, here are some palabras de español so at least you can say you learned something useful!

concinar- to cook
comer- to eat
frijoles negros- black beans
maíz- corn
aguacate- avocado
pimienta- pepper (like a red pepper)
sal- salt
ajo- garlic
aciete de oliva- olive oil
jugo de lima- lime juice
salmón- salmon

La receta de anoche (last night’s recipe, enjoy!)