tag:blogger.com,1999:blog-37132094298191396892024-03-13T12:13:34.199-04:00La Tia FabyFaby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-3713209429819139689.post-74625997888585449132011-04-13T22:49:00.000-04:002011-04-13T22:49:10.734-04:00I ♥ Pastry CreamWhenever given the option I always pick chocolate over vanilla. But when you get real good vanilla, the game changes. Pastry cream is flavored with vanilla, and when this is made with real vanilla, you can spread it on absolutely anything and it will be delicious, also... I really like making it, I just need something to put it on.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfEn7yh83FAoAOALr1OpMf6dX1RNdFpJM-yjkHyE_QFJnjJ0bsYaaVKvl8kOpnnPDVl8BbbJvCP4wgSnkE3etgxcM8piPyECO3OpIz00bsahqvHZUw5lVTyk0Kp6DTcJoqR_n984kFsI/s1600/IMG_1743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfEn7yh83FAoAOALr1OpMf6dX1RNdFpJM-yjkHyE_QFJnjJ0bsYaaVKvl8kOpnnPDVl8BbbJvCP4wgSnkE3etgxcM8piPyECO3OpIz00bsahqvHZUw5lVTyk0Kp6DTcJoqR_n984kFsI/s400/IMG_1743.jpg" width="400" /></a></div><br />
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I decided to use the same bun recipe for <a href="http://latiafaby.blogspot.com/2011/03/gombo-or-soboro-bread.html">Gombo</a> bread to recreate a pastry from bakeri. This is a really cute bakery in Williamsburg and whenever my husband plays soccer over there, he comes back with a treat- he knows how to make me smile. The bun is covered with pastry cream and a layer of shredded coconut. I had already made the buns (from the gombo entry), the pastry cream (from the pastel de tres leches) and I had shredded coconut (from the healthy granola)... SWEET.<br />
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However- it worked better in mind than in real life... all those tips I wrote on the gombo recipe, I didn't follow... thinking I knew what I was doing. Clearly not- the yeast was not properly activated, hence an more biscuit-like texture than an airy bun that I hoped for. It still tasted good, as I said before, pastry cream on anything is good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD3kCESaNZW3Dh0SB5sp14Ea5UIgOW0gZ3LYqQU2uiML82sDyUL0PiJ_TkVvL80d7-r7u4CXh9S7d2HdGXHgMAqhhdgT2NA7DYmFcQczfHlhMQdB1KmXrqfvF0ltSX-rX7j86W3Idn6w/s1600/IMG_1735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicD3kCESaNZW3Dh0SB5sp14Ea5UIgOW0gZ3LYqQU2uiML82sDyUL0PiJ_TkVvL80d7-r7u4CXh9S7d2HdGXHgMAqhhdgT2NA7DYmFcQczfHlhMQdB1KmXrqfvF0ltSX-rX7j86W3Idn6w/s400/IMG_1735.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For making these (properly), follow the recipe for the bun part in the <a href="http://latiafaby.blogspot.com/2011/03/gombo-or-soboro-bread.html">Gombo</a> entry. They still looked pretty... For the pastry cream, I used the same recipe for the <a href="http://latiafaby.blogspot.com/2011/01/pastel-de-tres-leches.html">Pastel de tres Leches</a>. </div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJReqS5868f7nbReFkxXDndaW8tluPFgs9BSEz12GZiOuGJ7kN70wU09Sn3TXA_1Jq-Ayyt-cDn6DR1TB5XJZV7sy9-XvCR3s-K1rrChlBZr5SJsnlvY-Pbv1WlhOO8wHiHI88ZCQc6w/s1600/IMG_1741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJReqS5868f7nbReFkxXDndaW8tluPFgs9BSEz12GZiOuGJ7kN70wU09Sn3TXA_1Jq-Ayyt-cDn6DR1TB5XJZV7sy9-XvCR3s-K1rrChlBZr5SJsnlvY-Pbv1WlhOO8wHiHI88ZCQc6w/s320/IMG_1741.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After spreading a layer of pastry cream, cover them with shredded coconut- and done! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Using good vanilla is key on the pastry cream. After overpaying at the grocery store, I placed a bulk online order. Now I feel rich, vanilla rich.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nQz5SufSKafpnmXxXpTAHELCcc8FAxs3Uzhntc-q2h39NvPun1fpSkKPMNbUxhTGGveJehmVqshXto2_3okyILr1G8aSu6VLhayek5G-iM2O368M80tRqCe0iOoyTKAV-CNkHCVcW30/s1600/IMG_1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nQz5SufSKafpnmXxXpTAHELCcc8FAxs3Uzhntc-q2h39NvPun1fpSkKPMNbUxhTGGveJehmVqshXto2_3okyILr1G8aSu6VLhayek5G-iM2O368M80tRqCe0iOoyTKAV-CNkHCVcW30/s320/IMG_1727.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Yes, my vanilla is better than yours. And yes, I'm talking pastry smack! ;)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To get the most out of your vanilla, use the back of the knife to flatten it, this make it easier to split it lengthwise, in half.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZniLaNIWME4G3qEkV0Z8QllJgPE7utNYkTXWXT5puDowatqIlrRNB9hZIVz1MxcsmtQbHdgai02jBkwyF3f8ZIWM7ZaMR12XK3moohAZxHW5BFMVwwbgDwRu_i-sBRlGuxDUuLJSM0bw/s1600/IMG_1728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZniLaNIWME4G3qEkV0Z8QllJgPE7utNYkTXWXT5puDowatqIlrRNB9hZIVz1MxcsmtQbHdgai02jBkwyF3f8ZIWM7ZaMR12XK3moohAZxHW5BFMVwwbgDwRu_i-sBRlGuxDUuLJSM0bw/s400/IMG_1728.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then use the back of the knife again, to scrape all the goodness.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxDXnyUsAOol1bqP-Y_qiyBYjX4JebzX_JC7Oh8b2MCT1m7vCNQL_E7rVbtY9YRHBEV7gzxbQlx0xwv8PUj6HbIXfdoQxbdEdx6JKfOlPYGrcWXsj3N17lAFfSFGuxxCwxxVejPqbJgk/s1600/IMG_1730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxDXnyUsAOol1bqP-Y_qiyBYjX4JebzX_JC7Oh8b2MCT1m7vCNQL_E7rVbtY9YRHBEV7gzxbQlx0xwv8PUj6HbIXfdoQxbdEdx6JKfOlPYGrcWXsj3N17lAFfSFGuxxCwxxVejPqbJgk/s400/IMG_1730.jpg" width="391" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Lucky me, I was left with more pastry cream, so I had to make something else to put them on... pate a choux!</div><div class="separator" style="clear: both; text-align: left;">(I'm saving that one for the next entry) </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com6tag:blogger.com,1999:blog-3713209429819139689.post-2983195461045066512011-03-17T12:23:00.000-04:002011-03-17T12:23:01.678-04:00St. Patricks gold rush<div style="text-align: center;"><span style="color: #38761d; font-size: large;"><b>Happy St Patrick's Day!!! </b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; color: #38761d; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzblrBfQgq9xaFQcBetLyn3wiKb2bpzX5GwFXPiSR7qtCAGBRn74bSTk9Ql4upzSKa7Oy3zIxq7fn6Ez7ZXf2krTq2UU1uaEbtfJC4uCc5rBbwR6oFZ9pzEqctZTw_ZCkR1UmS2mQOluk/s1600/cake_pop_pot_of_gold01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzblrBfQgq9xaFQcBetLyn3wiKb2bpzX5GwFXPiSR7qtCAGBRn74bSTk9Ql4upzSKa7Oy3zIxq7fn6Ez7ZXf2krTq2UU1uaEbtfJC4uCc5rBbwR6oFZ9pzEqctZTw_ZCkR1UmS2mQOluk/s640/cake_pop_pot_of_gold01.jpg" width="640" /></a></div><div style="color: #38761d;"></div><div style="color: #38761d;"><br />
</div><div style="color: #38761d; text-align: center;">Have you seen <a href="http://dsc.discovery.com/tv/gold-rush-alaska/">Gold Rush Alaska</a>? Thanks to my husband, I got hooked this season. The show is about gold miners in Alaska (duh!) - it is somewhat comparable to the<a href="http://dsc.discovery.com/tv/deadliest-catch/"> Deadliest Catch</a> which I ♥, but unlike the deadliest catch where you see them find some crab (and many times a crab load), these miners found very little to no gold. </div><div style="color: #38761d; text-align: center;"><br />
</div><div style="color: #38761d; text-align: center;">So for this St Patrick's day, instead of making shamrock cake pops, I thought this pot of gold would be a little different and cute. The gold in this case are mini M&M's and yellow sprinkles.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFj67RUTeDywM0uzNvYyDKd3VhPFhfwBg17QXjMI0P_JD7lwa_ssl2i9D_m7j_IuI_aDG14Ip8Dyp3o8oFa5KeoPHxKd0cdksqDwUoDZSeeYyzvYjwT3ATjprbvUeWrIeTL1ReIoIYyI/s1600/cake_pop_pot_of_gold02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFj67RUTeDywM0uzNvYyDKd3VhPFhfwBg17QXjMI0P_JD7lwa_ssl2i9D_m7j_IuI_aDG14Ip8Dyp3o8oFa5KeoPHxKd0cdksqDwUoDZSeeYyzvYjwT3ATjprbvUeWrIeTL1ReIoIYyI/s640/cake_pop_pot_of_gold02.jpg" width="640" /></a></div><br />
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</b></span></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-41869557166832079322011-03-07T13:48:00.001-05:002011-03-07T14:02:15.764-05:00Gombo or Soboro breadOnce in a while I get a massive craving for an old fashioned doughnut, my favorite type. I know it's very plain, but that's the kind my mom used to make, and they were delicious. Doughnuts are hard to find (or so they were) in Argentina; there used to be one Dunkin Donuts location we knew about- right across the street from the American embassy, where else? During each visit for our American greencards, my parents used to buy us a box of doughnuts to keep us quiet and happy while we spent what seemed like days sitting in the watiting room of the American embassy. Later on, Dunkin Donuts went out of business and left Argentina, and my mom started making doughnuts at home once every while. That was the only pastry type thing she made.<br />
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Gombo bread is not too sweet, and it has a crumbly top. They remind me of my mom's donuts for the not-so-sweetness, and... it's my favorite Korean bun. However my mom was never a baker, and I really wanted to try and make Gombo bread specially since I never baked any Korean breads and it was the perfect timing to share them with my parents while they visited last week. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-pt2Lq6FIX47OxeExe43bnnJToiNFOrkaEpU2NOKz5dhP-i7OTmdHv_ICMn70QxXCQvexhi6glLRt9Rf3xp3sUobbLPgjQmQSHEzi3TIQ5o3qIfnVSZHF3SpNJqY6QQGlxXZ4QmK9sE/s1600/IMG_1705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-pt2Lq6FIX47OxeExe43bnnJToiNFOrkaEpU2NOKz5dhP-i7OTmdHv_ICMn70QxXCQvexhi6glLRt9Rf3xp3sUobbLPgjQmQSHEzi3TIQ5o3qIfnVSZHF3SpNJqY6QQGlxXZ4QmK9sE/s400/IMG_1705.jpg" width="400" /></a></div><br />
Also, it happens to be my dad's favorite Korean bread (thou he eats anything and it's hard to pin point something as his favorite). He had never tried a home made version, let alone a warm one right out of the oven. It was gone in seconds. <br />
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</div><div style="text-align: center;">There are two parts of this bread, there is a crumble topping on top of a slightly sweet bun. First, you have to activate the yeast in a warm milk and warm water mix, along with the sugar for the bun.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8CU3Jpr1YLtrr-lpl3Tznh5P_0BBmpsftfgrH-12zXP6MXh9X_IwhD5MIgZXd6Uqtd_NtZ7ugb-vHGTPHImImtHZLDPQa6TqYhFkmP5IC50aH39uwVDTADCkY5o0VEwakARikPb5uQI/s1600/IMG_1692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8CU3Jpr1YLtrr-lpl3Tznh5P_0BBmpsftfgrH-12zXP6MXh9X_IwhD5MIgZXd6Uqtd_NtZ7ugb-vHGTPHImImtHZLDPQa6TqYhFkmP5IC50aH39uwVDTADCkY5o0VEwakARikPb5uQI/s400/IMG_1692.jpg" width="400" /></a></div><div style="text-align: center;"><br />
The recipe did not call for activating the yeast separately, but patience is always rewarded, this time with an airy bread. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnga6DKaMD4sv3oTjwwAJwUp0tRIeOgRdtPbQ9UnXUvuSzfb8K7yqiTihyphenhyphensuIDow6naW6LZBoPwCnFq8GCPWkDiRFZ7_72qRiX_FfbM1JevR2wTh4obzgwBALp9k2c30Rc1hB0qZlMb8/s1600/IMG_1685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnga6DKaMD4sv3oTjwwAJwUp0tRIeOgRdtPbQ9UnXUvuSzfb8K7yqiTihyphenhyphensuIDow6naW6LZBoPwCnFq8GCPWkDiRFZ7_72qRiX_FfbM1JevR2wTh4obzgwBALp9k2c30Rc1hB0qZlMb8/s400/IMG_1685.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix the flour and salt and make a hole in the center. Place the yeast mixture (yeast, sugar, warm milk and warm water), a lightly beaten egg and mix with the hook. Once the dough is starting to pull together, add the melted butter. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYUqd8QElxV3iQC0J747UN7LUz94gHwsfY-fwanE7zJTNVW07vrSMiT01e5iuQB9rHsq7eHwo-Ntyfjkrwtghej9UWYMueycw1V3BqrZ5w-68ekxPKcd2EaFI-bhsKDcqysB6DGaUReA/s1600/IMG_1687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYUqd8QElxV3iQC0J747UN7LUz94gHwsfY-fwanE7zJTNVW07vrSMiT01e5iuQB9rHsq7eHwo-Ntyfjkrwtghej9UWYMueycw1V3BqrZ5w-68ekxPKcd2EaFI-bhsKDcqysB6DGaUReA/s400/IMG_1687.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix until you form a dough.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place in a lightly oiled bowl and cover with a damp cloth. Let it sit in a warm place for an hour. I placed it inside the oven, the pilot keeps it warm.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTb30dZdUDDhfGhqTplygUIUSx9PNDyJvPlW_efG0xx3pbnnsgQXjk40P55I8l2kgEhrVixMIi5Mzh81g9pu1lVOpW3Np2SgVwWWi79HfvAr19MC0KSRVNuuScIZMpbLL_QtiIfobQ4c/s1600/IMG_1688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTb30dZdUDDhfGhqTplygUIUSx9PNDyJvPlW_efG0xx3pbnnsgQXjk40P55I8l2kgEhrVixMIi5Mzh81g9pu1lVOpW3Np2SgVwWWi79HfvAr19MC0KSRVNuuScIZMpbLL_QtiIfobQ4c/s400/IMG_1688.jpg" width="400" /></a></div><div style="text-align: center;"><br />
Meanwhile, make the crumble top. Cream the butter with the sugar. I made this bread twice last week; the first time I used regular granulated sugar and the second time, brown sugar. Go with regular granulated sugar. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtkLCk5yR1DN8eKHRQXJIFu0W2oF_CQnsJnkA5AD1GHh7qDwjKTIscDoH6ZSnEXjhzPKAIbTnzNbGnMWl2OYiDD6Mre_Xw0fqr-L5GMLaswRsGBoeShcHYkdagwOB2zUmidnGNBCvm_U/s1600/IMG_1690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidtkLCk5yR1DN8eKHRQXJIFu0W2oF_CQnsJnkA5AD1GHh7qDwjKTIscDoH6ZSnEXjhzPKAIbTnzNbGnMWl2OYiDD6Mre_Xw0fqr-L5GMLaswRsGBoeShcHYkdagwOB2zUmidnGNBCvm_U/s400/IMG_1690.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add the yolk and syrup. Scrape the bowl and add the flour and baking powder. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g_VV5c5uaHlPdZ4WtoyahU8L76Y9gIVWQwnTSvHP6kKpOUpYdiLwo8VLVcR_4oVE6JWCjlT70OYwgKGBpR301bhzhV0C_hdBkOE_bvnIZX0kb9fJYawFCpVx77BFHzRfZvFFt7KMhjI/s1600/IMG_1691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g_VV5c5uaHlPdZ4WtoyahU8L76Y9gIVWQwnTSvHP6kKpOUpYdiLwo8VLVcR_4oVE6JWCjlT70OYwgKGBpR301bhzhV0C_hdBkOE_bvnIZX0kb9fJYawFCpVx77BFHzRfZvFFt7KMhjI/s400/IMG_1691.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix it just until all the ingredients are incorporated, don't over-mix. Otherwise, it'll become like a cookie dough. If that happens, just break it apart with your fingers. Set aside.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56bXp-hyU1aSODvO2bCSNIbM2TnjrTrYiMr9J0P15CeiminH8FA0LwkljiM9zGmoWqGmoIup_m_bb2BmgcJSf-i071ThOdte1eSttrLt1ibWwdqGN2ZDd93j-_PptdcU3dY-8DOb3lPM/s1600/IMG_1695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56bXp-hyU1aSODvO2bCSNIbM2TnjrTrYiMr9J0P15CeiminH8FA0LwkljiM9zGmoWqGmoIup_m_bb2BmgcJSf-i071ThOdte1eSttrLt1ibWwdqGN2ZDd93j-_PptdcU3dY-8DOb3lPM/s400/IMG_1695.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After an hour, punch out the dough and divide in 8 pieces. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvr0cXctOaFnZ7wjm-RWImfdcaDupNfXOuAqzzdQEwFesVODIUH2jKNN3A-gLewTRmB7iu15cccJdnKg3W3EDmvEvNndDv23kUb0osfUC1ZpcWzUNZ3cv60ig4Dj5fpWm2beGsH9231Dw/s1600/IMG_1696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvr0cXctOaFnZ7wjm-RWImfdcaDupNfXOuAqzzdQEwFesVODIUH2jKNN3A-gLewTRmB7iu15cccJdnKg3W3EDmvEvNndDv23kUb0osfUC1ZpcWzUNZ3cv60ig4Dj5fpWm2beGsH9231Dw/s400/IMG_1696.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dip each bun in water and then place the crumble topping on top. The water will act as glue for the crumble topping.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD-t5WtuEUpUBJxRB0RTRScFfW6EZQLZJXhFQm1u6LHvcd3BRVS7dhRmvp9XemfdisNm3JbpNXgyoTALalve9MY6t_kwnNf54vzCRgpeIXC-MtSLM7LnwJipXmHozL1tjQoVcWE4NHsA/s1600/IMG_1697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD-t5WtuEUpUBJxRB0RTRScFfW6EZQLZJXhFQm1u6LHvcd3BRVS7dhRmvp9XemfdisNm3JbpNXgyoTALalve9MY6t_kwnNf54vzCRgpeIXC-MtSLM7LnwJipXmHozL1tjQoVcWE4NHsA/s400/IMG_1697.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Repeat with each one, flattening the bun. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09cSToxC0okBYf0ia1nf5zFEVqVLEjBn1pl1cb0eCeumioHiZesewzsFSHtbKvvcOT0VZQhepIAfGO2SG7l7MITIy9p8s_6vs1x0KUMLXAmiqMJs4Q7hrovpPYky_TBXWRWtavjELpss/s1600/IMG_1699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09cSToxC0okBYf0ia1nf5zFEVqVLEjBn1pl1cb0eCeumioHiZesewzsFSHtbKvvcOT0VZQhepIAfGO2SG7l7MITIy9p8s_6vs1x0KUMLXAmiqMJs4Q7hrovpPYky_TBXWRWtavjELpss/s400/IMG_1699.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The more crumble topping you put, the better. Use all the crumble topping you've made. Divide it equally among the buns.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSTEGfcGj57HocfjSKazhlAzuizWDDWlgv3LJRottEw-u53dUIARcZQ7qyb3t6OVeJZW1DtbmLnEhkTxCy_GApNAKYy4CUFPQR7aiC1AaGSIPWbs8elgLDPdcrTJf5nNFo4n_Z6tUkic/s1600/IMG_1700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSTEGfcGj57HocfjSKazhlAzuizWDDWlgv3LJRottEw-u53dUIARcZQ7qyb3t6OVeJZW1DtbmLnEhkTxCy_GApNAKYy4CUFPQR7aiC1AaGSIPWbs8elgLDPdcrTJf5nNFo4n_Z6tUkic/s400/IMG_1700.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cover with a damp cloth, and let them sit for 20 minutes while you preheat the oven at 350F.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjProPBamveX1_azjibJ8FHsvaHZlHxKsgNcLkHCxzGpEhdBriDDJL7HXk55JlQuxMStjyc83vlnzDqs-jp_CJ9nBd4HX4GXtxSMv-RZNltwfJ2wr1OU8cUwF3VkpYrfCzSAaqXF_UY72w/s1600/IMG_1701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjProPBamveX1_azjibJ8FHsvaHZlHxKsgNcLkHCxzGpEhdBriDDJL7HXk55JlQuxMStjyc83vlnzDqs-jp_CJ9nBd4HX4GXtxSMv-RZNltwfJ2wr1OU8cUwF3VkpYrfCzSAaqXF_UY72w/s400/IMG_1701.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake for 25 minutes or until golden brown. Enjoy! </div><br />
<br />
<b>Gombo bread</b><br />
<br />
<u>For the bun:</u><br />
<ul><li>1 1/2 teaspoon of dry instant yeast</li>
<li>2 tablespoons of sugar</li>
<li>1/4 cup of warm milk</li>
<li>1/4 cup of water</li>
<li>2 1/4 cups of all purpose flour</li>
<li>1/2 teaspoon of salt</li>
<li>1 egg, beaten</li>
<li>2 1/2 tablespoons of butter (melted and cooled)</li>
</ul><br />
<u>For the Topping:</u><br />
<ul><li>4 tablespoons of butter (room temp)</li>
<li> 1/3 cup of sugar</li>
<li>1 egg yolk</li>
<li>1 teaspoon of light corn syrup</li>
<li>1 cup of all purpose flour</li>
<li>1 teaspoon of baking powder</li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-61972222829439119302011-02-14T15:48:00.000-05:002011-02-14T15:48:25.438-05:00♥♥ Happy Valentine's Day ♥♥After a long day of walking in Granada during our honeymoon, we got caught between meals- it was too early for dinner and we didn't want to spoil our appetites with a large snack, but I was in serious need of food. We retraced our steps to this tiny bakery we had passed by earlier, and it was a great call.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpODESLXgYAwl8BD1qebrZcJffMdH6__xAfaWx5JzVJPjh9JDrVVaLMiH6bqeW7uPfeJ86L5kuvsx7ItMPlphBQ7ehGSgQIqY-qkRp0F__suLDnoRlDzmdXiSjLuFpNa3ZXbI9_B0hQU/s1600/361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpODESLXgYAwl8BD1qebrZcJffMdH6__xAfaWx5JzVJPjh9JDrVVaLMiH6bqeW7uPfeJ86L5kuvsx7ItMPlphBQ7ehGSgQIqY-qkRp0F__suLDnoRlDzmdXiSjLuFpNa3ZXbI9_B0hQU/s400/361.jpg" width="400" /></a></div><br />
I instantly fell in love with this place. It was in Albaicí<b> </b>aka the Muslim quarter. This area is known for its narrow winding streets, so I couldn't stop thinking about how they bring all their fresh ingredients everyday into their shop, clearly cars don't fit... and I complain about my fifth floor walk up when I come from the grocery store- these people are amazing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn31qtrLzg4jcx9OzZkOPGvOqgH453SqLT4FcIuKSVzYTsbA4MeQSOg0VS9Sdm_tFDoGzVn5F1nltB3nybNHQAAPGMWyjO9d3w1PK4WGY5qyKCGUflMvjBw9hW2co_yfQaXqvjTxe1ltQ/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn31qtrLzg4jcx9OzZkOPGvOqgH453SqLT4FcIuKSVzYTsbA4MeQSOg0VS9Sdm_tFDoGzVn5F1nltB3nybNHQAAPGMWyjO9d3w1PK4WGY5qyKCGUflMvjBw9hW2co_yfQaXqvjTxe1ltQ/s640/Untitled-1.jpg" width="640" /></a></div>They had all sorts of baked goods, among many things we got a slice of torta de Santiago. This is a very traditional Spanish almond cake. I love all things almond, so this was the perfect snack for me.<br />
<br />
I've been wanting to make this cake, so I've been reading up on it. I've learned that the traditional torta de Santiago, is a very simple, flour-less basic cake- PERFECT! The ingredients are super simple: eggs, and equal parts sugar and ground almonds (so use a scale if you have one). That's it! and a bit of cinnamon and salt to enhance flavors. This is more of a tea cake and what makes it "Santiago" is the traditional cross mold for the powdered sugar on top. Since it's Valentine's day. I made it for my marido with a heart instead.... awww <br />
<br />
So here, make this (recipe follows).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrnNaMS49IWI3fNHoftgmhFzBIKY9CLq0ATLSW-7aAftbu271CD9ljlAz1NLdMGEeg32bbClUMSpvKI9pwCjL-1niUaMb-AFOSxTKiO1T3yZOxkMN70yMFbKY5RPUdy0MiO6UcAnIb30/s1600/IMG_1664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrnNaMS49IWI3fNHoftgmhFzBIKY9CLq0ATLSW-7aAftbu271CD9ljlAz1NLdMGEeg32bbClUMSpvKI9pwCjL-1niUaMb-AFOSxTKiO1T3yZOxkMN70yMFbKY5RPUdy0MiO6UcAnIb30/s400/IMG_1664.jpg" width="400" /></a></div><div style="text-align: center;">In a mixing bowl with the whisk attachment, beat the eggs and slowly add the sugar.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGPKRVbLMOR9gTEH5_wsqH0wMe0DXrSI_7v04_YnngxDzAE9O5d74DQYTRyKGUPyp1w_5BsHrrTy_PuPxaVd4dN9YlRVP9LrgW5D8AgtfcjApjLZ_i2RPFpmRB2-hTjzPKJNy33XKf8Y/s1600/IMG_1667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGPKRVbLMOR9gTEH5_wsqH0wMe0DXrSI_7v04_YnngxDzAE9O5d74DQYTRyKGUPyp1w_5BsHrrTy_PuPxaVd4dN9YlRVP9LrgW5D8AgtfcjApjLZ_i2RPFpmRB2-hTjzPKJNy33XKf8Y/s400/IMG_1667.jpg" width="400" /></a></div><div style="text-align: center;"><span id="goog_483899407"></span><span id="goog_483899408"></span>When incorporated and airy, add the salt and the cinnamon</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXIPNo_IPRUAs_dDZIjG5wfGYcYPYw6V0LH9QMBZlEaeRqSDozG5v9KGRD_PYNZqH9wPN4bXejX3TVhrZRcLHQvqMCAD3tUJrHTBysLhoV8Spp6YZz8P6jhq9Jb-JIRD6uLf1TUlHcQI/s1600/IMG_1668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqXIPNo_IPRUAs_dDZIjG5wfGYcYPYw6V0LH9QMBZlEaeRqSDozG5v9KGRD_PYNZqH9wPN4bXejX3TVhrZRcLHQvqMCAD3tUJrHTBysLhoV8Spp6YZz8P6jhq9Jb-JIRD6uLf1TUlHcQI/s400/IMG_1668.jpg" width="400" /></a></div><div style="text-align: center;">Fold in the ground almonds by hand. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5j0CCf7AUFAxnTtGaHvACOLE9MR0KLspKqBKrvqrcUVFVPDvygRmtzqepdWts8EeStija-Kdy6Lue1kV0gM5jt7y68BiB3JmzsJx1kyAiBxRW8y9BDsJfVL3AO7-Ht2QXjcSBTyo9Zk/s1600/IMG_1670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5j0CCf7AUFAxnTtGaHvACOLE9MR0KLspKqBKrvqrcUVFVPDvygRmtzqepdWts8EeStija-Kdy6Lue1kV0gM5jt7y68BiB3JmzsJx1kyAiBxRW8y9BDsJfVL3AO7-Ht2QXjcSBTyo9Zk/s400/IMG_1670.jpg" width="400" /></a></div><div style="text-align: center;">Once incorporated, pour batter into a 9" pan and bake for 50 minutes or until golden brown at 325 degrees.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZJhmWw9Np8rXqRDQ6N08rFSp7vA23lr7ylfBpx66dMDmQYs-t4dvlRK-XgpbDxn2LXgzrr3ACdQv-6V-w4yEUA0R2pNfsjlkKZTdBomDYkj9sUWC7Ib-sOK_9Mnre8ZZYqIaMAj-5Ag/s1600/IMG_1671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZJhmWw9Np8rXqRDQ6N08rFSp7vA23lr7ylfBpx66dMDmQYs-t4dvlRK-XgpbDxn2LXgzrr3ACdQv-6V-w4yEUA0R2pNfsjlkKZTdBomDYkj9sUWC7Ib-sOK_9Mnre8ZZYqIaMAj-5Ag/s400/IMG_1671.jpg" width="400" /></a></div><div style="text-align: center;">Let it cool in a rack and once cool...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBvx2WQKmCVA0bY6U0WA267foT9dB_LKu2Jm6QhiYVIRXglT2Qc1MVmOZSnIqpiXo4DeMmvQghOaxvztZieHVBZwaxdCQsBIzuQMfRGe9ObrwYq5HQL3FHdT5LNeFmyjQLQ2OapThNXc/s1600/IMG_1674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNBvx2WQKmCVA0bY6U0WA267foT9dB_LKu2Jm6QhiYVIRXglT2Qc1MVmOZSnIqpiXo4DeMmvQghOaxvztZieHVBZwaxdCQsBIzuQMfRGe9ObrwYq5HQL3FHdT5LNeFmyjQLQ2OapThNXc/s400/IMG_1674.jpg" width="400" /></a></div><br />
Place a paper cut out (or in my case a cookie cutter) to use as a mold and dust with powdered sugar. If you want to make a traditional Torta de Santiago, you can print and cut out this <a href="http://i33.tinypic.com/2v921hs.png">traditional mold.</a><br />
<br />
Enjoy, and Feliz dia de los enamorados! ♥<br />
<br />
<br />
Torta de Santiago:<br />
<ul><li>5 eggs</li>
<li>1/2 teaspoon of cinnamon</li>
<li>1/4 teaspoon of salt</li>
<li>250 gr or 1 cup + 2 tablespoons of sugar</li>
<li>250 gr or 1 1/4 cup of ground almonds</li>
<li>powdered sugar for dusting</li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-11161132812446115842011-02-01T14:43:00.000-05:002011-02-01T14:43:29.257-05:00Healthy yummy granola breakFor Christmas, I made some of this granola for my father in law, he's very health conscious so this was a yummy and healthy treat for him. It's also super easy to make, thou I burnt it the first time... oopsy poopsy.<br />
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It's so ridiculously easy that you can figure it out by looking at the pics.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy8_wT9YV-cke9iVSz-u-qSJUxvpRWNZepLLIAY4a_Cj3t4T_Ou9P5c1FiC9PHfg3Sh2MX2Z3xEicoxCixBl7eQ49eucSHgXIrwzWMHoKTuWRwiXPrdZwfSS71O9rgOCZiS9aDFJoQEQ/s1600/IMG_1662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLy8_wT9YV-cke9iVSz-u-qSJUxvpRWNZepLLIAY4a_Cj3t4T_Ou9P5c1FiC9PHfg3Sh2MX2Z3xEicoxCixBl7eQ49eucSHgXIrwzWMHoKTuWRwiXPrdZwfSS71O9rgOCZiS9aDFJoQEQ/s640/IMG_1662.jpg" width="451" /> </a></div><div class="separator" style="clear: both; text-align: center;">The final product. Keep in air-tight container and enjoy! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoRzzyiPUHP4S0zVzWlvPBctKbNuEkkBGZUwVKMfSzDnXdMxFeCc3ONTlA7h5NyEi6p1dm_XuLYXOuerOsWNw-h2kSIAdzqK4lkuQjVkFUcHQihKEMYoT4DUQ4QCM-eAuxuJaJo4Qzg8/s1600/IMG_1652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoRzzyiPUHP4S0zVzWlvPBctKbNuEkkBGZUwVKMfSzDnXdMxFeCc3ONTlA7h5NyEi6p1dm_XuLYXOuerOsWNw-h2kSIAdzqK4lkuQjVkFUcHQihKEMYoT4DUQ4QCM-eAuxuJaJo4Qzg8/s400/IMG_1652.jpg" width="400" /></a></div><div style="text-align: center;">Mix 4 cups of rolled oats, 3 tablespoons of brown sugar, 1/2 teaspoon of salt, 1/2 teaspoon of nutmeg, and 1 teaspoon of cinnamon.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRSFJ-TBCxxXpeg5N6L7F1aA_eCUotKnj7zTSZCpHGC0x399PQxvhENWs2zDq2mYXsFUqX8O_BF4b-7uw1-QbwOXjqaOqAmx02HABBjA_k6KibwFKS0OAyRWVPWD6oNY5DndYTvF-Q6A/s1600/IMG_1654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRSFJ-TBCxxXpeg5N6L7F1aA_eCUotKnj7zTSZCpHGC0x399PQxvhENWs2zDq2mYXsFUqX8O_BF4b-7uw1-QbwOXjqaOqAmx02HABBjA_k6KibwFKS0OAyRWVPWD6oNY5DndYTvF-Q6A/s400/IMG_1654.jpg" width="400" /></a></div><div style="text-align: center;">In a smaller bowl mix 1/3 cup of veggie oil, 1/3 cup of honey and 1/3 cup of apple juice. Once combined, pour over the oats and mix until everything is coated wet.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveL0bGpZHS1WLu52O6MU6t0-X5mc8nakf55dEysy1Zzyj_BTiOTyxzBY-kENLsZc39EriM2r9wV_lMzpENMaZ-BLu5D33SK5kIhvZxCWu8Zi9G7NO4eESGvvgNDCQR-BPC-8dwzmh1PA/s1600/IMG_1649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveL0bGpZHS1WLu52O6MU6t0-X5mc8nakf55dEysy1Zzyj_BTiOTyxzBY-kENLsZc39EriM2r9wV_lMzpENMaZ-BLu5D33SK5kIhvZxCWu8Zi9G7NO4eESGvvgNDCQR-BPC-8dwzmh1PA/s400/IMG_1649.jpg" width="400" /></a></div><div style="text-align: center;">Use good honey. <a href="http://letitbeehoney.com/">Let it Bee honey</a> is delicious, local and it was a gift from my friend's boyfriend's family who own the company. Check out the natural benefits of eating local honey. Bye bye allergies. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gIJLiESb6rq-kTIYKiSNngGtFT8ubREhioCZgwJgxUTzAWfuCi6GjCi84ziUoKmoschulmHBucyWhxVy92PNbEBzBu48UbaTBbUqr34xEegfphsTtrQnz89FzBobMXPF5G8ITlTkn-0/s1600/IMG_1656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gIJLiESb6rq-kTIYKiSNngGtFT8ubREhioCZgwJgxUTzAWfuCi6GjCi84ziUoKmoschulmHBucyWhxVy92PNbEBzBu48UbaTBbUqr34xEegfphsTtrQnz89FzBobMXPF5G8ITlTkn-0/s400/IMG_1656.jpg" width="400" /></a></div><div style="text-align: center;">Divide and spread in even layers.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJhVQQn1D13FpNxDwdssMJu1_qJ2GvXz9Xm4Kd1Bo-uRW7B0L5CIjMwBjgZkuRMeAkyIqcBM1jXGmRV5bi3bB7nbwtVi2FFMqtZ-AttRimOkVg3ft9ey-nHs0z-zaHKNNFF0xaWVwoRQ/s1600/IMG_1659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJhVQQn1D13FpNxDwdssMJu1_qJ2GvXz9Xm4Kd1Bo-uRW7B0L5CIjMwBjgZkuRMeAkyIqcBM1jXGmRV5bi3bB7nbwtVi2FFMqtZ-AttRimOkVg3ft9ey-nHs0z-zaHKNNFF0xaWVwoRQ/s400/IMG_1659.jpg" width="400" /></a></div><br />
<div style="text-align: center;">Bake at 350 degrees for 10 minutes, and add the chopped nuts. Then bake for another 20 minutes or until golden brown. Once you pulled it out of the oven, add 1/2 cup of dried cranberries.</div><br />
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<u>Recipe:</u><br />
<ul><li>4 cups of old fashioned rolled oats</li>
<li>1 cup of shredded unsweetened coconut</li>
<li>1/2 cup of chopped hazelnuts</li>
<li>1/2 cup of chopped almonds</li>
<li>1/3 cups of honey</li>
<li>1/3 cup of veggie oil</li>
<li>1/3 cup of apple juice</li>
<li>3 tablespoons of brown sugar</li>
<li>1 teaspoon of cinammon</li>
<li>1/2 teaspoon of nutmeg</li>
<li>1/2 teaspoon of salt</li>
<li>1/2 cup of dried cranberries</li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-86084625403888140562011-01-17T12:12:00.000-05:002011-01-17T12:12:34.209-05:00Pastel de Tres LechesAccording to wikipedia, the three milks in this cake are evaporated milk, condensed milk and heavy cream. I made it with three different milks: coconut milk, dulce de leche and good old cow's milk. This is one of the most complex recipes I have posted, but if you want to try something different, impress someone and have a recipe that will challenge you, make this. It's not hard to make, but it's time consuming and has several steps.<br />
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While working at the restaurant, one of my weekly duties was making a princess cake which is a sponge cake filled with diplomat cream, a thin layer of raspberry preserves, fresh raspberries, a thick domed layer of whipped cream covered with a green colored marzipan. This cake is delicious, and when I found a recipe for a tres leches cake with diplomat cream and dulce de leche, I was sold. Also- it happened to be my husband's birthday, so... perfect!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF5hyphenhyphen199_DT9MyPH-LXHspHiw5PWzqI5D-Wc9666luVvkFw0y8ROJIkgTGjjoIXGV29rTuhd0o8XP-ecC2SKeZUQ4kDglCLrtGcyPlNWzYml6snCLEQsNyoKOLl7H7Hle4EPGtN7OV4I/s1600/IMG_1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMF5hyphenhyphen199_DT9MyPH-LXHspHiw5PWzqI5D-Wc9666luVvkFw0y8ROJIkgTGjjoIXGV29rTuhd0o8XP-ecC2SKeZUQ4kDglCLrtGcyPlNWzYml6snCLEQsNyoKOLl7H7Hle4EPGtN7OV4I/s640/IMG_1628.jpg" width="640" /></a></div><br />
First, the sponge cake. This sponge cake was really easy to make. Make a dwell with sifted flour, 1 1/4 cups of the sugar, baking powder, salt and the ground nutmeg.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JL5dcXCypQXbpkiWsSzJjz9XKwn8ZFnyJlwOzbqkgdGU9eAnVuLDH5dbbv_plqKpdUrfbTzP9trsJAZvSFVq1k_Htrr3W3PBFL7yu_16VclHAKZ6x2CQK6zNp-cGb4YX7Ur-NLQYiao/s1600/IMG_1582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JL5dcXCypQXbpkiWsSzJjz9XKwn8ZFnyJlwOzbqkgdGU9eAnVuLDH5dbbv_plqKpdUrfbTzP9trsJAZvSFVq1k_Htrr3W3PBFL7yu_16VclHAKZ6x2CQK6zNp-cGb4YX7Ur-NLQYiao/s400/IMG_1582.jpg" width="400" /></a></div><br />
In a separate bowl, whip the egg yolks, veggie oil, coconut milk (unsweetened) and water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMk0DPMf7_Y-ygfdwsm9qvrw_21691bh5RdlpxuCMGSkqY82OTGRA4C2i9Xqn3E9Hq1uyZTqQEAIGsFNF9VtnIJL6sWzP0HCKXcEduqms2eVzNXQV0L_O_ohhjRJcK5Yc9l690bd3fK8/s1600/IMG_1577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMk0DPMf7_Y-ygfdwsm9qvrw_21691bh5RdlpxuCMGSkqY82OTGRA4C2i9Xqn3E9Hq1uyZTqQEAIGsFNF9VtnIJL6sWzP0HCKXcEduqms2eVzNXQV0L_O_ohhjRJcK5Yc9l690bd3fK8/s400/IMG_1577.jpg" width="400" /></a></div><br />
Pour the wet mixture and whip by hand for about a minute until smooth and lumps free.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8A3ClzMj1VfHJ8No3droZh4DN2SFvjXogQFtngQa44jWA5xTji_W8mDOIubCdgfWTVPjfY4LEvm7smijZcYqCV6jMP6w4nTHVqZlqv7uQ-fOC52STJ9w7NqiPFKl68gH9mmFoaQW6f8/s1600/IMG_1586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo8A3ClzMj1VfHJ8No3droZh4DN2SFvjXogQFtngQa44jWA5xTji_W8mDOIubCdgfWTVPjfY4LEvm7smijZcYqCV6jMP6w4nTHVqZlqv7uQ-fOC52STJ9w7NqiPFKl68gH9mmFoaQW6f8/s400/IMG_1586.jpg" width="400" /></a></div><br />
With an electric mixer, beat the egg whites with a pinch of the cream of tartar, or 1/4 teaspoon of lemon juice and add the rest of the sugar (1/4 cup) after the whites are frothy. If you don't have an electric mixer, this will replace your daily work out, so get whipping. Once you've formed peaks, fold them into the wet mixture. For this recipe, you'll have 4 left over yolks. I saved them and made home made ice cream, which was a great addition for the cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZfNNgde8v91rv9uJE86XYr-1evC2KD-hB7X7VLWduRyMNlMOc-P4cI4-mz-wVRTY7JBLyStOnJoh90GJCrZT5w4wEyiwJAafGdmOmMrR04aUWE5UZuRRkPQ0atDB9BMm6JqmKXL7M2g/s1600/IMG_1593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZfNNgde8v91rv9uJE86XYr-1evC2KD-hB7X7VLWduRyMNlMOc-P4cI4-mz-wVRTY7JBLyStOnJoh90GJCrZT5w4wEyiwJAafGdmOmMrR04aUWE5UZuRRkPQ0atDB9BMm6JqmKXL7M2g/s400/IMG_1593.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile9ymWx0iTCcGDKH7HuPH9E3WDyQ_1EKFH9CKYRQRX-QU6TCa8PBqG2OKxiXTnKa1kV3wZArmPO3wp20RD0RnNOxMobgHAZPDMR8JmkxYC8LYGNdXAmGTUqDI6W1bO0HLNXc8tnjHLBA/s1600/IMG_1594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: left;">Place them in two parchment lined 9" spring forms. I lined the edges as well, so I wouldn't have to clean the oven in case they rose too much. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkGXrhpA5mk90t223mPfId77-oj8IZaQvdvEUyTL89S58G15CYnwgn6i-H9aIrqZYqo4V-d58Cmjl5Cquey8_jQuSzD7h8qPBU2k7twv672-bsFX6NF12TPSKLbN0n8ezT-fNmcMJuek/s1600/IMG_1595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkGXrhpA5mk90t223mPfId77-oj8IZaQvdvEUyTL89S58G15CYnwgn6i-H9aIrqZYqo4V-d58Cmjl5Cquey8_jQuSzD7h8qPBU2k7twv672-bsFX6NF12TPSKLbN0n8ezT-fNmcMJuek/s400/IMG_1595.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Bake for about 45 minutes at 350 degrees. Let it cool completely on cooling racks and unmold them after cooled.<br />
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I wrapped the cakes with plastic wrap and placed them in the fridge overnight. It's a lot easier to cut them into layers when cold.<br />
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Second, is the syrup. The tres leches cake is known for being soaked, so this will the syrup that will do that for you. The syrup is super easy, just place coconut milk,sugar, vanilla extract and salt in a small saucepan and bring it just to a boil, remove from heat after that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ7NuCeERuhsZyXVSBBHvF_Pli4tCWty6_QzSAAuCuInaiczlQ2J1RENnObUScUKn6CmMBHBrYhHU4tdIizU7rGN_Ie9NJ6nRE5yroraG3ivQCSrrYNE9nxwyZfe9BQa1z9nAzBIw4RI/s1600/IMG_1596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ7NuCeERuhsZyXVSBBHvF_Pli4tCWty6_QzSAAuCuInaiczlQ2J1RENnObUScUKn6CmMBHBrYhHU4tdIizU7rGN_Ie9NJ6nRE5yroraG3ivQCSrrYNE9nxwyZfe9BQa1z9nAzBIw4RI/s400/IMG_1596.jpg" width="400" /></a></div><br />
Cut the cake into layers and have them waiting in the fridge while you work on the diplomat cream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zD64AXThEnUpP3nMn3O2i1NU72UEnf0uvgqpiz5el9D2MVmlMJfT4i-iUuENNxzsWuRpnNqz4tAt3HI31qP3zn24jfK-N8J5_ohAExyeTw8ygob0nHl8PwR3ZruBmAevcHZiSBuAxFc/s1600/IMG_1613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zD64AXThEnUpP3nMn3O2i1NU72UEnf0uvgqpiz5el9D2MVmlMJfT4i-iUuENNxzsWuRpnNqz4tAt3HI31qP3zn24jfK-N8J5_ohAExyeTw8ygob0nHl8PwR3ZruBmAevcHZiSBuAxFc/s400/IMG_1613.jpg" width="400" /></a></div><br />
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Third is the diplomat cream, the diplomat cream is pastry cream with whipped cream and unflavored gelatin to stabilize it. The pastry cream is where the second milk comes in.<br />
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I used vanilla extract but if you can get a vanilla bean, this will be well worth it. Cut the vanilla bean length wise and scrape the beans with the back of the knife and place them in a saucepan with the milk and salt. While the milk is warming, beat the eggs with the cornstarch and sugar. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFkdzaGvpYijZhr3W6k3LrPmYV4XTenyyTAlH1W61KtO-5uOjsFM_AdLPyntBtkqLRzGY_QD_HoMDM5wi0eKssQel6OsS0RQsSZ6LGqMW8YdAI_I_dWoO9Vr8M4KOeZLeSTNBgrLEjV4/s1600/IMG_1599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFkdzaGvpYijZhr3W6k3LrPmYV4XTenyyTAlH1W61KtO-5uOjsFM_AdLPyntBtkqLRzGY_QD_HoMDM5wi0eKssQel6OsS0RQsSZ6LGqMW8YdAI_I_dWoO9Vr8M4KOeZLeSTNBgrLEjV4/s400/IMG_1599.jpg" width="400" /></a></div><br />
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Bring the milk right below boiling point and pour or ladle it over the egg mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NZBsj1EqKd-ZN0LiUrwTUXasPXIr7fRJK3aMyrax8d5CVxFK6s7-Usq5nTwamRJ69f_mr4OVqgWblwpYsTEXnoP9Wv6_v-0w0xh0HUVfi4Wqa7bParmrmTJjr1oTXIPXpQJBPM0pSGw/s1600/IMG_1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NZBsj1EqKd-ZN0LiUrwTUXasPXIr7fRJK3aMyrax8d5CVxFK6s7-Usq5nTwamRJ69f_mr4OVqgWblwpYsTEXnoP9Wv6_v-0w0xh0HUVfi4Wqa7bParmrmTJjr1oTXIPXpQJBPM0pSGw/s400/IMG_1600.jpg" width="400" /></a></div><br />
Whisk constantly while pouring the milk so that you don't end up with scrambled eggs. This method is called tempering; you're pretty much introducing the hot ingredient to the eggs slowly, so the heat doesn't cook the eggs right away. This is done for most custards and ice creams. Pour the egg mixture now with the milk back to the saucepan, whisking again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xlFIPzxx7n3NzX-Fhsg60ufFto3UWBYKzJmxGKd37mU5A4a26tS1VpKoHVA5zhzYffrRdOLFSKu5x8zD5yZzrPjWCaNVtijwGFBgUbGuH-H48aujtZFxMlzJwkj8enhqiRMZVkqYWA8/s1600/IMG_1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xlFIPzxx7n3NzX-Fhsg60ufFto3UWBYKzJmxGKd37mU5A4a26tS1VpKoHVA5zhzYffrRdOLFSKu5x8zD5yZzrPjWCaNVtijwGFBgUbGuH-H48aujtZFxMlzJwkj8enhqiRMZVkqYWA8/s400/IMG_1602.jpg" width="400" /></a></div><br />
Whisk constantly over medium heat. The cornstarch will start cooking and the mixture thickening. Once the mixture comes to a boil, keep whisking for another minute over the stove, and remove from heat. It is very important you don't stop whisking, so even after removing from the heat, don't stop.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfv2xvoLeLxNaqpiUTQ4PM1XfkECjY3TG1zY3618AuVw-ho0lTRZKdnlIHX44PQrdqUcMehNz_6X4mV3cNdI0L9mqVi02Oh7b5h8HupxW-p_DUchDR_11kCoyfrI8_nFf7_bBcrtviVWs/s1600/IMG_1605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfv2xvoLeLxNaqpiUTQ4PM1XfkECjY3TG1zY3618AuVw-ho0lTRZKdnlIHX44PQrdqUcMehNz_6X4mV3cNdI0L9mqVi02Oh7b5h8HupxW-p_DUchDR_11kCoyfrI8_nFf7_bBcrtviVWs/s400/IMG_1605.jpg" width="400" /></a></div><br />
Add the butter, and incorporate it. Don't stop whisking, this will melt the butter. After the butter is melted, pour the pastry cream onto a bowl and cover with plastic wrap so the plastic wrap is in contact with the pastry cream, otherwise, the pastry cream will create skin, and nobody likes that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t4FgS1Mb392qCf8YJ4NQiQvMWgiOAJPlJLWTDedYvjTo6Dl_YkRS5FoHmnWWbZQvzxPEoGJBFn4sVvQoweazqSyGc95_jjDFP7VZoEtiCDA03hd-aLI9CEABRzz1bim-PYp0338P_kw/s1600/IMG_1606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t4FgS1Mb392qCf8YJ4NQiQvMWgiOAJPlJLWTDedYvjTo6Dl_YkRS5FoHmnWWbZQvzxPEoGJBFn4sVvQoweazqSyGc95_jjDFP7VZoEtiCDA03hd-aLI9CEABRzz1bim-PYp0338P_kw/s320/IMG_1606.jpg" width="320" /></a></div><br />
Now you have the pastry cream ready. Mine is not as pretty as it could be, when you use the vanilla bean, the black spots will make it a lot more attractive.<br />
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To make it into a diplomat cream, you have to dissolve the gelatin on it and add the whipped cream. This is the trickiest part of it, I have learned the hard way. I messed this up twice in a day, and after I got it right, it became the favorite thing to make at the restaurant.<br />
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For the gelatin, you always have to first activate it which is to put it on a cold liquid and it becomes like a gel. After that, you have to dissolve it. It needs to get hot, otherwise it doesn't dissolve.For this gelatin part, while the pastry cream is hot, activate the unflavored gelatin with two tablespoons of cold water, mix with a fork and after it has gelled, whisk and melt into the pastry cream, and cover again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWEYxUgsgSEBc93G3x8FyqTM1Px5q-_S7ySdbJtjv9i2XsQjUjw-wvRa1G_04dOjy8TF-qbxkcECMG0Mq1Bu18laRo0Q04eXW5zGSW_K05rvT8mnrqw3O6PCRX4pd6C3QUb2JYi8GPGI/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWEYxUgsgSEBc93G3x8FyqTM1Px5q-_S7ySdbJtjv9i2XsQjUjw-wvRa1G_04dOjy8TF-qbxkcECMG0Mq1Bu18laRo0Q04eXW5zGSW_K05rvT8mnrqw3O6PCRX4pd6C3QUb2JYi8GPGI/s400/IMG_1610.jpg" width="400" /></a></div><br />
Now, we have to add the whipped cream. If the pastry cream is too hot, it will curdle the whipped cream, and look disgusting- trust me. If the pastry cream is too cold, the gelatin will start solidifying and you'll find little gelled pieces, and that's not good either, it should be smooth. So, after you whip the heavy cream; you should only fold it into the pastry cream when is slightly warm to the touch. If you have a kitchen thermometer, it should read 35 Celsius or 95 Fahrenheit. If the pastry cream got too cold while whipping the heavy cream, put it over a water bath to warm, no microwave shenanigans.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaVRkxEIkKHH2OvxWnDzkMKL7t_ijEZQWVbaj6ogDdUHqDjjA6VP3WLl4gGLJUn8bgt8SHrS1Oxt4brj0eHMifhjvq4EB6AcrrYT6wWhXCkk96M0My7nhU7xnRHDBgUtCTTN6XWukJik/s1600/IMG_1618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaVRkxEIkKHH2OvxWnDzkMKL7t_ijEZQWVbaj6ogDdUHqDjjA6VP3WLl4gGLJUn8bgt8SHrS1Oxt4brj0eHMifhjvq4EB6AcrrYT6wWhXCkk96M0My7nhU7xnRHDBgUtCTTN6XWukJik/s400/IMG_1618.jpg" width="400" /></a></div><br />
The third milk, I just used store bought dulce de leche.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfGn6JjEhZrdVI2q0rS06JbOJj5dmJZI7x9IihiFVzWRRyOmMm01L8HqmAs5WQ0o8lt9VHKjmDFn1i31DIkh-kLIgnZ_yZPi1MSYIqDPE2OxLHrGkeSkx5z3HesucVFqMdtqiXF0OWeA/s1600/IMG_1616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfGn6JjEhZrdVI2q0rS06JbOJj5dmJZI7x9IihiFVzWRRyOmMm01L8HqmAs5WQ0o8lt9VHKjmDFn1i31DIkh-kLIgnZ_yZPi1MSYIqDPE2OxLHrGkeSkx5z3HesucVFqMdtqiXF0OWeA/s400/IMG_1616.jpg" width="400" /></a></div><br />
Now the assembly part. Line the spring form with plastic wrap over the edges, so that after the cake is assembled, you can cover it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMRevqhQgccKbh2I5tlTdb-Rr_ROiXd8-GMptSDw447-Y3VRXjstOUXY0UGMjOmLGMdNI8gdioB1ASPtUQO6AC8ujzI6h_odOMejVR9KHsp5iYW73N7MHD3a_4ALwyRuhXVc2ULHG26A/s1600/IMG_1611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMRevqhQgccKbh2I5tlTdb-Rr_ROiXd8-GMptSDw447-Y3VRXjstOUXY0UGMjOmLGMdNI8gdioB1ASPtUQO6AC8ujzI6h_odOMejVR9KHsp5iYW73N7MHD3a_4ALwyRuhXVc2ULHG26A/s400/IMG_1611.jpg" width="400" /></a></div><br />
Place one cake layer and brush it evenly with a quarter of the syrup. Don't worry if you think it's too much, as a matter of fact this is where i made the mistake and didn't put enough of the syrup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_BuVxUXqID6aJpcw_sN62QErURa-84wfZvjmZzB4gT5oJCIcrn8B9pp8z6H4zAIngvwT-unepqpMx6S61lw1dJi12YSoc0trVlKbUDcPFbhk-e03kGH7c5O-nNWqy_0vKu-VWQQo8Ro/s1600/IMG_1619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_BuVxUXqID6aJpcw_sN62QErURa-84wfZvjmZzB4gT5oJCIcrn8B9pp8z6H4zAIngvwT-unepqpMx6S61lw1dJi12YSoc0trVlKbUDcPFbhk-e03kGH7c5O-nNWqy_0vKu-VWQQo8Ro/s400/IMG_1619.jpg" width="400" /></a></div><br />
Spread an even layer of the dulce de leche<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GSGJrlFk8wnn9SuNgtCw8LQ5wExzJEy-dQczs5pCgWFqajMYYhT_WJk1EKDRAOEuP2e0fH36hv8m_sZZ59ZMMdLY9le93fs9j0GbiFZxIY8lhIxhDnYpjjpytvditTIwPo8WbvaLrqw/s1600/IMG_1620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GSGJrlFk8wnn9SuNgtCw8LQ5wExzJEy-dQczs5pCgWFqajMYYhT_WJk1EKDRAOEuP2e0fH36hv8m_sZZ59ZMMdLY9le93fs9j0GbiFZxIY8lhIxhDnYpjjpytvditTIwPo8WbvaLrqw/s400/IMG_1620.jpg" width="400" /></a></div><br />
Spread an even layer of the diplomat cream. Use about a quarter of it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluyEouIflY6CBgt0ayKVEzYFzaYNX93xnIjFltLKsscNQLEaH6UvOTXijeHb8ImNfKtpFx06cvTScOxrqOtmXAk3YBXSd9mJ1Jwjd5oZzjt4QkTW7rqd0b8JHQ9LoW-8WBgUoMc-EYm4/s1600/IMG_1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluyEouIflY6CBgt0ayKVEzYFzaYNX93xnIjFltLKsscNQLEaH6UvOTXijeHb8ImNfKtpFx06cvTScOxrqOtmXAk3YBXSd9mJ1Jwjd5oZzjt4QkTW7rqd0b8JHQ9LoW-8WBgUoMc-EYm4/s400/IMG_1622.jpg" width="400" /></a></div><br />
Repeat until you use all cake layers. On the top one, soak it with the syrup, cover and refrigerate.<br />
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While it's cooling, whip the heavy cream with the sugar, and then cover the cake, using an offset knife, or a butter knife... and you're done. What better than rewarding yourself with a big slice of cake? Enjoy!<br />
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<div style="background-color: white; color: black;"><b>Pastel de Tres Leches</b></div><div style="background-color: white; color: black;"><br />
</div><div style="background-color: white; color: black;"><u>Sponge cake:</u></div><ul style="background-color: white; color: black;"><li>2 1/4 cups all purpose flour</li>
<li>1 1/2 cups of sugar</li>
<li>2 teaspoons of baking powder</li>
<li>1/2 teaspoons of ground nutmeg</li>
<li>1 teaspoon of salt</li>
<li>1/4 cup of veggie oil</li>
<li>6 large egg yolks</li>
<li>1/4 cup of water</li>
<li>3/4 cup of unsweetened coconut milk</li>
<li>10 egg whites </li>
<li>1/2 teaspoon of cream of tartar or 1/2 teaspoon of lemon juice</li>
</ul><div style="background-color: white; color: black;"> <u>Syrup:</u></div><ul style="background-color: white; color: black;"><li>1 cup of unsweetened coconut milk (i bought a can and it was the perfect amount for this cake)</li>
<li>6 tablespoons of sugar</li>
<li>1 teaspoon of vanilla extract</li>
<li>pinch of salt</li>
</ul><div style="background-color: white; color: black;"> <u>Pastry Cream:</u></div><ul style="background-color: white; color: black;"><li>2 cups of whole milk</li>
<li>1/2 vanilla bean or 1 teaspoon of vanilla extract</li>
<li>1/4 teaspoon of salt</li>
<li>3 tablespoons of cornstarch</li>
<li>1/2 cup of sugar</li>
<li>2 large eggs</li>
<li>4 tablespoons of unsalted butter</li>
</ul><br />
<div style="background-color: white; color: black;"><u>Make into diplomat:</u></div><ul style="background-color: white; color: black;"><li>1 1/2 teaspoons of unflavored gelatin</li>
<li>2 tablespoons of cold water</li>
<li>1 cup of heavy cream</li>
</ul><div style="background-color: white; color: black;"><u>Other:</u></div><ul><li style="background-color: white; color: black;">1/2 cup of dulce de leche</li>
<li><span style="background-color: white; color: black;">1 1/4 cup of heavy cream and 4 teaspoons of sugar for covering the cake</span></li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-79951222282910060972011-01-03T11:21:00.000-05:002011-01-03T11:21:56.391-05:00Baking, painting, feasting and no bloggingI've been meaning to update my blog for a couple of weeks (or months) now, so I apologize for the long wait in between. I cannot believe it's 2011 now! During my long blogging break, I made a potica for the first time. It's very much like a Slovenian bouche de noel.<br />
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My husband's grandmother (his mom's mom) was Slovenian and used to make this during the holidays. Unfortunately I never met her but the more I hear about her, the more love I have for her. She was a very loving grandma; very crafty and an amazing cook and baker. This year, when I asked Jeff what I should bake for Christmas, he thought a potica would make his grandpa happy and bring back some old memories, so I decided to give it a shot. Since I wasn't familiar with this treat, I spent a good amount of time reading about it on blogs and getting familiar with recipes and what it should look like. There ways to make it fancy but I went for the simple version (less chances to mess it up!). <br />
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For holiday orders, I made some mini panettone among other cookies and treats for orders; I'm really enjoying working with yeast and I'm definitely not as scared of it. Too bad I was busy wrapping and packaging everything that I didn't take a single picture of the adorable mini panettone. Boo-hoo!<br />
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Anyhow- here's the potica!<br />
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(Recipe follows below)<br />
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First of all, you have to activate the yeast, so dissolve the yeast in warm (not boiling) milk with 1 teaspoon of sugar and 1 tablespoon of flour. Mix it and let it sit in a warm place (the turned off oven on pilot works wonders) until frothy.<br />
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While you wait, cream the room temperature butter with the remaining sugar. Add the egg yolks incorporating them one at the time. Add the frothy yeast mixture, remaining milk and salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkQ0JiG2gl0iJxFx0OKRAps8j03pHFpiwddwWSMidLSUUAyZrbFMRTOyPArw_dBLWih9ZbMkxQmKNDZgt46WQUpkBFGW4x4eKdhI1Ahj51xkD0D1IM_yqw7PiAu5J0m56sSwEGADuzRs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkQ0JiG2gl0iJxFx0OKRAps8j03pHFpiwddwWSMidLSUUAyZrbFMRTOyPArw_dBLWih9ZbMkxQmKNDZgt46WQUpkBFGW4x4eKdhI1Ahj51xkD0D1IM_yqw7PiAu5J0m56sSwEGADuzRs/s400/1.jpg" width="400" /></a></div><br />
Start adding the flour, one cup at the time. I started with the paddle attachment,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKy2QzNffcyC5GkROqLh58ZihmxXs3q6p0UTT8tLJR2dHYNRXpQvcjDUYw3rTMyk1C7eddNO-SrbfhWkIDI4-_f8ArWLWWzWxXa3znJNQPaf6p5UTIK4stj0RcR-foRxwrc0g6RORi6g/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKy2QzNffcyC5GkROqLh58ZihmxXs3q6p0UTT8tLJR2dHYNRXpQvcjDUYw3rTMyk1C7eddNO-SrbfhWkIDI4-_f8ArWLWWzWxXa3znJNQPaf6p5UTIK4stj0RcR-foRxwrc0g6RORi6g/s400/2.jpg" width="400" /></a></div><br />
and once it incorporated the flour, switched to the hook.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy8OoLqniChNhL1HiKm1jwoF3F3vyqf_Hpyq1eOV7kOZM5LhxJ2ks5Qor68me5LaMYL4fz1-Ld2xXXwpm8NGPriiqgvn6JaoyhCQYZX0b8JC829oxA3p9nDFkHzCODm6wdXB6lGFLpFU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy8OoLqniChNhL1HiKm1jwoF3F3vyqf_Hpyq1eOV7kOZM5LhxJ2ks5Qor68me5LaMYL4fz1-Ld2xXXwpm8NGPriiqgvn6JaoyhCQYZX0b8JC829oxA3p9nDFkHzCODm6wdXB6lGFLpFU/s320/3.jpg" width="320" /></a></div><br />
Knead the dough for a good 8 to 10 minutes until it incorporates all the flour and it's elastic but not sticky.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5urMtt-nwDFGa41gxn0L1PNkFOQkHf8iFfqEVc-Ibk65GVRAO6fYLHV5VxrvuNZZrL_32VwBgbRwFNz20bGdSyV6E3aKJ-LsnZZQbQpXuH1srYmGmuNdSVL1oBSJlD4PiNtz2lcC2pCs/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5urMtt-nwDFGa41gxn0L1PNkFOQkHf8iFfqEVc-Ibk65GVRAO6fYLHV5VxrvuNZZrL_32VwBgbRwFNz20bGdSyV6E3aKJ-LsnZZQbQpXuH1srYmGmuNdSVL1oBSJlD4PiNtz2lcC2pCs/s320/4.jpg" width="320" /></a></div>Place the dough in a lightly oiled bowl and turn the bowl to coat the dough. Cover with a damp cloth and let it sit in a warm place for an hour.<br />
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While you're waiting, you can get the rest of the ingredients together. You will need 1/2 cup of melted butter, 1 cup of honey, 1 1/2 cups of dried fruit, 1 1/2 cups of chopped walnuts and 1 table spoon of cinnamon. Since the recipe makes two potica logs, divide these ingredients in two. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEzae5Rmr86kOdY4PHtyjam8S1ihApo1I8uWyU0twmGwIm5L-zICaufYEL5KRlDTpY9Uj8TMuIm-YCeRl-sOf-JK-oB5f_aOl9tbp6xMXf_k8v2pPIM6WjNCpsQEM9z58__k_os6QrZc/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEzae5Rmr86kOdY4PHtyjam8S1ihApo1I8uWyU0twmGwIm5L-zICaufYEL5KRlDTpY9Uj8TMuIm-YCeRl-sOf-JK-oB5f_aOl9tbp6xMXf_k8v2pPIM6WjNCpsQEM9z58__k_os6QrZc/s320/5.jpg" width="320" /></a></div><br />
Once the dough has doubled in size, divide the dough in half and punch it out to deflate.<br />
Now is a good time to preheat the oven at 350. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3gWkKJxAQpCxMUBwBHoCrEw7B60vQOgp3wYfY7TfY2w0NtMis86WLCmNpwQe4xmp6CxlRQDl3Ya_J0lk64SXp51OHl26TrfOC-_jBsVwMPSC9snyw1KGtVQpxXqWBfaJsonD8CTovf0/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3gWkKJxAQpCxMUBwBHoCrEw7B60vQOgp3wYfY7TfY2w0NtMis86WLCmNpwQe4xmp6CxlRQDl3Ya_J0lk64SXp51OHl26TrfOC-_jBsVwMPSC9snyw1KGtVQpxXqWBfaJsonD8CTovf0/s320/6.jpg" width="320" /></a></div> In a clean and lightly floured surface, stretch the dough flat and using a rolling pin, stretch the dough about 1/4" thick.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVro7PWrbmolb3etRRwg8xKWYRmaK_bFO1x7mx1LtWPzT9CohVqORMZUFLkHJf4MT8Gk1GwZuIBJkpsb90Lh4pWaba9J2J7LXoGEokGNuLYbrBg3lQB8gFRovq5OJ3CnjMbMfF0IMjMgk/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVro7PWrbmolb3etRRwg8xKWYRmaK_bFO1x7mx1LtWPzT9CohVqORMZUFLkHJf4MT8Gk1GwZuIBJkpsb90Lh4pWaba9J2J7LXoGEokGNuLYbrBg3lQB8gFRovq5OJ3CnjMbMfF0IMjMgk/s320/7.jpg" width="320" /></a></div><br />
The dough is really easy to work with, since it's not sticky and very elastic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuN0HYZqi0BLvEtlorWmMoEMTly2rdr97OefE6-AixJ68eybUXSLVLxPPjJFK-qla4lH1evOeyzKAnmCfpXWND8FD3zNEsxwEht_d9WOURK26Fo6Bs7Jv3YBLZsW54xNmkRfZJlrh4w8/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuN0HYZqi0BLvEtlorWmMoEMTly2rdr97OefE6-AixJ68eybUXSLVLxPPjJFK-qla4lH1evOeyzKAnmCfpXWND8FD3zNEsxwEht_d9WOURK26Fo6Bs7Jv3YBLZsW54xNmkRfZJlrh4w8/s320/8.jpg" width="320" /></a></div>Brush it with the melted butter, be generous, this will prevent the layers to sticking to each other and create that rolled up look.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60-L2MddXe5zKwUToZdijmzPRRtRY1XjzIjwxKrFaPqH6iGbePUSYTl_x87x3vhf1bduLmkT3dIHT6zPgtoASz-HWYA7j4xoIr4igU6O9G9aWxdFkaAIyszvBA372NgbSEnPRVw9ZMlk/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60-L2MddXe5zKwUToZdijmzPRRtRY1XjzIjwxKrFaPqH6iGbePUSYTl_x87x3vhf1bduLmkT3dIHT6zPgtoASz-HWYA7j4xoIr4igU6O9G9aWxdFkaAIyszvBA372NgbSEnPRVw9ZMlk/s320/9.jpg" width="320" /></a></div>Pour half of the honey and even out with the back of a spoon to cover most of the surface. I suggest you leave about an inch from the edges free of butter and honey, since that will make the pinching of the dough later easier.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSzvtSqw5hEVel93-z7he_bFJ82loEb-orOOc7nCJO8O3Ntqvte3UcqqHz5JSYpJaRk9cHlDKoBTzUzQ4Ffe7lssaC0PqMLJGVcQrqUfQ0fuQ665Z-ucySH1_KQuoi9DAqqmGyo25Ym0/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSzvtSqw5hEVel93-z7he_bFJ82loEb-orOOc7nCJO8O3Ntqvte3UcqqHz5JSYpJaRk9cHlDKoBTzUzQ4Ffe7lssaC0PqMLJGVcQrqUfQ0fuQ665Z-ucySH1_KQuoi9DAqqmGyo25Ym0/s320/10.jpg" width="303" /></a></div>Add the nuts and the dried fruit and sprinkle the cinnamon evenly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TBm_2WKj212VFo7kqIhnDjEJYT576czFCY4dLMU0hpLX38LNyCHBClbW7LUep80WlyqUAYZLEl4Ah3r3FeaW4nFep2Vk6GPDbdQadpilQ5IaTehwM-A-fA8ojXqSfapU6eoNzHKn3rg/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TBm_2WKj212VFo7kqIhnDjEJYT576czFCY4dLMU0hpLX38LNyCHBClbW7LUep80WlyqUAYZLEl4Ah3r3FeaW4nFep2Vk6GPDbdQadpilQ5IaTehwM-A-fA8ojXqSfapU6eoNzHKn3rg/s320/11.jpg" width="320" /></a></div><br />
Start rolling the side closest to you.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMEVGmWWoFaEwSeByQLiKhOIORs1NHZ0KSiyS_ajfKaEt5U6EogF_jj6jIXUOSiFVhwpuXNJ90AD3vHZmKeRiN4ExKlPjJ8pC3ZdjSn33EwfNiRMK9KS3ytUAgbnK0dmotd0-cqN61TQ/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyVUPAdVtryohSw3JKdEY5lYaekixTQxuAWKxi2DGIC-TsOpZyPGgGiplwxPdETOyCiNK0eKZ-hxx6GLykXqv7WO80o-4QXb1igE23rfzFuLDHiUq0w-1jt7I9nuPML6pwFks89G_7GM/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyVUPAdVtryohSw3JKdEY5lYaekixTQxuAWKxi2DGIC-TsOpZyPGgGiplwxPdETOyCiNK0eKZ-hxx6GLykXqv7WO80o-4QXb1igE23rfzFuLDHiUq0w-1jt7I9nuPML6pwFks89G_7GM/s320/12.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMEVGmWWoFaEwSeByQLiKhOIORs1NHZ0KSiyS_ajfKaEt5U6EogF_jj6jIXUOSiFVhwpuXNJ90AD3vHZmKeRiN4ExKlPjJ8pC3ZdjSn33EwfNiRMK9KS3ytUAgbnK0dmotd0-cqN61TQ/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMEVGmWWoFaEwSeByQLiKhOIORs1NHZ0KSiyS_ajfKaEt5U6EogF_jj6jIXUOSiFVhwpuXNJ90AD3vHZmKeRiN4ExKlPjJ8pC3ZdjSn33EwfNiRMK9KS3ytUAgbnK0dmotd0-cqN61TQ/s320/13.jpg" width="320" /></a></div>Pinch the edges<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUMt5UQqcrKIX6_tmkuerha7wDS0bJlhajEG0BLNhTcFx10DBlTTSdspj2t38oe9QDV5AEfCp01BTiAWFMBDlZtHJ0TGIDFhtPqlnX7DrSteGQqcxK_0B4cm8-_Xf-lHf2V9BIKxqf-c/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUMt5UQqcrKIX6_tmkuerha7wDS0bJlhajEG0BLNhTcFx10DBlTTSdspj2t38oe9QDV5AEfCp01BTiAWFMBDlZtHJ0TGIDFhtPqlnX7DrSteGQqcxK_0B4cm8-_Xf-lHf2V9BIKxqf-c/s320/14.jpg" width="320" /></a></div><br />
And place seam side down in a cookie sheet. Let the dough rise again, for about 15 minutes and bake for 60 minutes until brown. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss4PQSB1aHvTz8EzWepCdp25bggOby0WJf9hpUwR13bzfd8yNrWZ8Q-3X5NQkA4SnITarKghChYULHxLyLt10__GcmYAC3KgkhnVdUxzfOZ_le1tOIoS7fgcUfdtgu4XO9H4THvGlMu8/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss4PQSB1aHvTz8EzWepCdp25bggOby0WJf9hpUwR13bzfd8yNrWZ8Q-3X5NQkA4SnITarKghChYULHxLyLt10__GcmYAC3KgkhnVdUxzfOZ_le1tOIoS7fgcUfdtgu4XO9H4THvGlMu8/s320/15.jpg" width="320" /></a></div><br />
My placing of the seam side down wasn't great so and i lost part of the honey... and cleaning the pan wasn't fun either!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6ocMWlxg3quhA9AGrchqPwfCCBN3OvVj9OpJkJv-Xz8U5Er_Kn9dJQulvWLlPpGhEPqMBJ0O2O5B0sjq-sXAbzHqEwHlkAIbCbLSznuRLjlschw9t38PuYBVS4llY_bS1TliDBx-7vk/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6ocMWlxg3quhA9AGrchqPwfCCBN3OvVj9OpJkJv-Xz8U5Er_Kn9dJQulvWLlPpGhEPqMBJ0O2O5B0sjq-sXAbzHqEwHlkAIbCbLSznuRLjlschw9t38PuYBVS4llY_bS1TliDBx-7vk/s320/16.jpg" width="320" /></a></div>That's ok... because the end result was still yummy! <br />
<br />
It was the best potica ever (maybe because i didn't have anything to compare it with)! Heh!<br />
<br />
While in Connecticut for Christmas, my mother in law showed me her mom's old recipe books, among them was the "Slovenian Women Union of America Cookbook". This would have made the potica better since it had at least 5 variations of it; so next year i'll be better prepared. The book suggested the Slovenian home makers to share the potica with their American friends. I'm far from being Slovenian, but here... try the potica!<br />
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<br />
Potica:<br />
<br />
Activating the yeast: <br />
<ul><li>One package of dry instant yeast</li>
<li>1 teaspoon of sugar</li>
<li>1 tablespoon of flour (all purpose) </li>
<li>1/4 cup of warm milk</li>
</ul>Dough:<br />
<ul><li>1 cup of room temperature butter</li>
<li>1/4 cup of sugar</li>
<li>6 egg yolks </li>
<li>1 1/3 cups of milk</li>
<li>1 teaspoon of salt </li>
<li>4 to 5 cups of flour depending on your dough</li>
</ul>Filling:<br />
<ul><li>1/2 cup of melted butter</li>
<li>1 cup of honey</li>
<li>1 1/2 cups or raisins (i used a dried berry mix)</li>
<li>1 1/2 cups of chopped walnuts</li>
<li>1 tablespoon of cinnamon</li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-50455720901217788732010-11-23T16:51:00.000-05:002010-11-23T16:51:15.484-05:00Happy Turkey Day!<div style="text-align: center;">Tomorrow we'll be heading to my in-laws (so weird to say that!) and since I'm not a big fan of the typical pumpkin pie, I was looking around for something with a twist but that was still traditional, and I came across a ridiculously easy Pumpkin Banana Mousse Tart, so why not make it? The thing that I like the most about this dessert is that it doesn't need much baking time (only 10 minutes for the shell), so it's perfect for Thanksgiving; no need to fight over oven space. Also- I get to use my tart pan which I don't use often enough.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The crust is a very simple graham cracker crust and the only thing you'll bake for this dessert.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuPKDOYKckfb4xSzv_-GtfnNRopcnL8isxwXcyii-wUZCUiQOQ1SQSfGt3TfchsNg83f-ZdmMuUtCY1EKpuYGBqp5gu0fIDJVFGt8ktg8i6PUSUduwczMsyt6qUUhqmhtZzJx1lC066g/s1600/pumpkin-tart-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuPKDOYKckfb4xSzv_-GtfnNRopcnL8isxwXcyii-wUZCUiQOQ1SQSfGt3TfchsNg83f-ZdmMuUtCY1EKpuYGBqp5gu0fIDJVFGt8ktg8i6PUSUduwczMsyt6qUUhqmhtZzJx1lC066g/s400/pumpkin-tart-1.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jj2135ou1-FwRX7jcp6HCYMOxNnol8Xx0pwbcu9YG3yCKbJkTJIKTTarkoU4Fr9hRqbZTOVZ3j8MpPxZFif7f1vyD0EUN5NtStRp2YhJLJSWaMLuX4Zc_TptLxOdZdYt1Qtqbsd23R4/s1600/pumpkin-tart-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tTsoqncXv4pt5WUkf6mEytAR_9NLciYvoQNjA4KpROpCc8zBRTgQ2RXQytLLAg0lT1gUluwDX72zUntnwCwjkZxpCoPoN8y5jkXQ2F-pwDAVZzYyb0_Z8ByJD4mA13YiYXnG-CQJYk8/s1600/pumpkin-tart-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tTsoqncXv4pt5WUkf6mEytAR_9NLciYvoQNjA4KpROpCc8zBRTgQ2RXQytLLAg0lT1gUluwDX72zUntnwCwjkZxpCoPoN8y5jkXQ2F-pwDAVZzYyb0_Z8ByJD4mA13YiYXnG-CQJYk8/s400/pumpkin-tart-2.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Use your hands to even the bottom and I used a square glass to make a cleaner edge, you can then trim the overflowing crust with your hands. Bake 10 minutes at 350.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">You'll want to start by getting some of the ingredients ready first. Mash up the bananas and set them aside. Also, have your yolks in a separate bowl and beat them lightly, just to break them.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxaBdOmTJu74_OH4vEeMJgbjQ0XifcGCRvuQWi2gGnVyOCPY9yTOBzgdlOe5b8PqREpwb61ZihGcq9oGfLew8kNPzI76IGXB40x18VJoax6wQaNI52MFTt7yKgQQJ7QV4tQGG2-tc_Nc/s1600/pumpkin-tart-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxaBdOmTJu74_OH4vEeMJgbjQ0XifcGCRvuQWi2gGnVyOCPY9yTOBzgdlOe5b8PqREpwb61ZihGcq9oGfLew8kNPzI76IGXB40x18VJoax6wQaNI52MFTt7yKgQQJ7QV4tQGG2-tc_Nc/s320/pumpkin-tart-5.jpg" width="240" /></a></div><div style="text-align: center;"> </div><div style="text-align: center;">Now that we have all our ingredients ready, we can start.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUjuWcj_VfGWYdUiLhq9mY0I_X0jJFwJuXriIDSxvTb0gjLuTv0zvqW4SKUpLVbgZg7Nnd1S1ScC8XSTLQf_LZmG0nlaG2xRMFiYQ3qcr_mcxbwIJcnfxF2WFLNtTQUQL2905WpqZyLc/s1600/pumpkin-tart-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUjuWcj_VfGWYdUiLhq9mY0I_X0jJFwJuXriIDSxvTb0gjLuTv0zvqW4SKUpLVbgZg7Nnd1S1ScC8XSTLQf_LZmG0nlaG2xRMFiYQ3qcr_mcxbwIJcnfxF2WFLNtTQUQL2905WpqZyLc/s400/pumpkin-tart-3.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In a heat proof bowl, mix the pumpkin puree, sugar, the spices, salt and half and half. Bring the bowl onto a double boiler and keep mixing while it heats up. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jj2135ou1-FwRX7jcp6HCYMOxNnol8Xx0pwbcu9YG3yCKbJkTJIKTTarkoU4Fr9hRqbZTOVZ3j8MpPxZFif7f1vyD0EUN5NtStRp2YhJLJSWaMLuX4Zc_TptLxOdZdYt1Qtqbsd23R4/s1600/pumpkin-tart-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jj2135ou1-FwRX7jcp6HCYMOxNnol8Xx0pwbcu9YG3yCKbJkTJIKTTarkoU4Fr9hRqbZTOVZ3j8MpPxZFif7f1vyD0EUN5NtStRp2YhJLJSWaMLuX4Zc_TptLxOdZdYt1Qtqbsd23R4/s400/pumpkin-tart-4.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once its warm to hot to the touch (about 4 minutes), spoon some of the pumpkin mixture to the yolks, so that you don't end up with scrambled eggs.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrWSfo2HJHzJmD5uRP_iwey43giDqlkCINNkwfCx0felrZsQ4kN10FL0Vj8xsRGQ0seMnQdJAQ2cRcS1kV7gqafVnB92r00maxtOff-vDLOo27Zxkg7ZUjon91H8EbwUKkdwpWJgBA9k/s1600/pumpkin-tart-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrWSfo2HJHzJmD5uRP_iwey43giDqlkCINNkwfCx0felrZsQ4kN10FL0Vj8xsRGQ0seMnQdJAQ2cRcS1kV7gqafVnB92r00maxtOff-vDLOo27Zxkg7ZUjon91H8EbwUKkdwpWJgBA9k/s400/pumpkin-tart-6.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Mix the pumpkin mixture and the yolks, then pour the yolks back into the double boiler. Make sure you keep whisking to avoid the yolk to cook in tiny pieces. Cook for about 4 minutes and remove from heat.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While the pumpkin mixture is cooling, mix the gelatin powder with 1/4 cup of cold water, then add it to the pumpkin mixture. Whisk until the gelatin is melted and dissolved.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-65-2Z_dUx-zdHcqXNueepg3_rJ-mJCepUEFU-qA9IqQ0fKxvFzF9rMEdcaXq4A1GW3cUf68wkWuEz1VyAGbaCfQbMChPjPKv76SikZXt8EJ_e3ntd811nDe1jbx7QhKKCj0drEnFZ7Y/s1600/pumpkin-tart-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-65-2Z_dUx-zdHcqXNueepg3_rJ-mJCepUEFU-qA9IqQ0fKxvFzF9rMEdcaXq4A1GW3cUf68wkWuEz1VyAGbaCfQbMChPjPKv76SikZXt8EJ_e3ntd811nDe1jbx7QhKKCj0drEnFZ7Y/s400/pumpkin-tart-7.jpg" width="400" /></a></div><div style="text-align: center;">Then add the mashed bananas, and fold</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X-OkJSBt2uyL4voztcNWwIGo3WLcvyUPMEeIDRduM9JysVv5qegs2BR7E-qeA8-Hp6WYtwya4W9ntarwoBjF-wXJGl5ddQk6oMvx7TdUPkwZJPX1pJcIaku5Itn4g9B6IHCF75ro04k/s1600/pumpkin-tart-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X-OkJSBt2uyL4voztcNWwIGo3WLcvyUPMEeIDRduM9JysVv5qegs2BR7E-qeA8-Hp6WYtwya4W9ntarwoBjF-wXJGl5ddQk6oMvx7TdUPkwZJPX1pJcIaku5Itn4g9B6IHCF75ro04k/s400/pumpkin-tart-8.jpg" width="400" /></a></div><div style="text-align: center;">Fold the bananas until incorporated and set aside while you work on the whipped cream.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Whip the cream and sugar until soft peaks form. The pumpkin mixture will be cooling while you do this. Add and fold the whipped cream when the pumpkin mixture bowl is cool to the touch, otherwise you'll have a pretty curdled mess.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlhC6k3RFApJkQv_yyZZwqco54PjIcs_12Oq6lEPSKDWxgkcHMGcK-WUx6ehr1G9GfEuerRGp9U_23PJwCx7i868_3Pi5IeuIvBNQnNgOod5vIokxoJm1Ti8z1vGjtd41YnEBuFbap2o/s1600/pumpkin-tart-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlhC6k3RFApJkQv_yyZZwqco54PjIcs_12Oq6lEPSKDWxgkcHMGcK-WUx6ehr1G9GfEuerRGp9U_23PJwCx7i868_3Pi5IeuIvBNQnNgOod5vIokxoJm1Ti8z1vGjtd41YnEBuFbap2o/s400/pumpkin-tart-9.jpg" width="400" /></a></div><div style="text-align: center;">The cream will make the mixture a lot lighter and give it the mousse consistency. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4gzrtpgm8DXsEQsY061BoPKXJyCaW6pDB8DNCETMN4RMbpPZqwWG0w5ZpGMbhWQ1S-2IzfKwbCJAcw2-I4pEz5jsN7QI0GrACqvrOsd-Uy3e4eCyMKlTsOB20f7x32NzQXSqwc-8rXw/s1600/pumpkin-tart-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4gzrtpgm8DXsEQsY061BoPKXJyCaW6pDB8DNCETMN4RMbpPZqwWG0w5ZpGMbhWQ1S-2IzfKwbCJAcw2-I4pEz5jsN7QI0GrACqvrOsd-Uy3e4eCyMKlTsOB20f7x32NzQXSqwc-8rXw/s400/pumpkin-tart-10.jpg" width="400" /></a></div><div style="text-align: center;">Pour over the tart shell and refrigerate for 4 hours so that the gelatin sets, and that's it! The easiest tart ever.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I can't wait to try it, but I can't bring a pie missing a piece... or can I? </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Happy thanksgiving peeps, hope you have a fun food day, whether is turkey, tofu or just pie! </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"></div><div style="text-align: left;"><u>Ingredients (adapted from Ina Garten): </u></div><div style="text-align: left;">Tart Shell</div><ul><li>2 cups of graham cracker crumbs</li>
<li>1/4 cup of melted butter</li>
<li>1/4 cup of sugar</li>
</ul> Filling<br />
<ul><li>2 ripe bananas</li>
<li>3 egg yolks</li>
<li>1 (15oz can) of pumpkin puree (yes, canned! I roasted and drained a pumpkin once and i couldn't really tell the difference) </li>
<li>1/2 teaspoon of ground cinnamon</li>
<li>1/4 teaspoon of nutmeg</li>
<li>1/4 teaspoon of salt</li>
<li>1 cup of light brown sugar</li>
<li>1 package of unflavored gelatin</li>
<li>1/2 cup of heavy cream</li>
<li>2 tablespoons of sugar</li>
</ul>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-18509110707940090612010-11-16T11:15:00.000-05:002010-11-16T11:15:08.236-05:00Baking for MikaeMy sister in law (Mikae) is one of those women that can eat everything she wants and is still super skinny- so now that she's pregnant, she can eat a lot (LOT) more and what kind of aunt would I be if i can't provide her with some sweet goodies? <br />
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She absolutely loves cheesecakes, and when we lived together I used to make them for her quite often, so I decided to make one for her again. I modified the classic Junior's cheesecake recipe and she finished it within days. 3 to be exact. <br />
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There is something about sponge cakes that I really enjoy making them, so I usually go for this base instead of the graham cracker crust, besides- I like how the timing works on this one, by the time i'm done with the cheesecake batter, the sponge is baked and cooled.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEAGZtOyFeLojpTN7zKud9lWuYu6yhBAI1FluASFOUcq4cCazdyywSQSAQsAeJ5_VLgqBMi9eKOzNmL9gwbwlInAcENcQvP2FCENwvJtXheGPJGb8MCH9rCTwDzPc7YJudC1TOU-re0g/s1600/cheesecake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghEAGZtOyFeLojpTN7zKud9lWuYu6yhBAI1FluASFOUcq4cCazdyywSQSAQsAeJ5_VLgqBMi9eKOzNmL9gwbwlInAcENcQvP2FCENwvJtXheGPJGb8MCH9rCTwDzPc7YJudC1TOU-re0g/s400/cheesecake-1.jpg" width="400" /></a></div><br />
Since I don't have the typical cheesecake pan, I used my 9" ring, buttered it up, placed a piece of parchment and wrapped the sides and with aluminum foil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj240GGPufJRgMHWO4Yr7T0Iyt3qO1SbpU42pEfZAa99eMhJjNHceIDN7aVSyUkaostT0IBYtMCsME9ByzTfKKDtoDbLW1bCZQh9CFlcTnNEqgnu4LnAs7gx7y3oPapN2AEsV0CPRI2aJk/s1600/cheesecake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj240GGPufJRgMHWO4Yr7T0Iyt3qO1SbpU42pEfZAa99eMhJjNHceIDN7aVSyUkaostT0IBYtMCsME9ByzTfKKDtoDbLW1bCZQh9CFlcTnNEqgnu4LnAs7gx7y3oPapN2AEsV0CPRI2aJk/s400/cheesecake-2.jpg" width="400" /></a></div>For the sponge cake (recipe below), you'll want to sift all the dry ingredients, so it's free of lumps, pretty and fluffy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbutPGL9MDMZndZl6AhvPbo8xrgPtMBCJDbdsbmlPr2CMg59EO7xbHGE34uwRjuZmDLOnxyvGYyXzwGJZdF8GjaOTgplUPLnkuQycbgRRc_rU87j6-urd3NxgB3KpX1pjaEGaX14V5FA/s1600/cheesecake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbutPGL9MDMZndZl6AhvPbo8xrgPtMBCJDbdsbmlPr2CMg59EO7xbHGE34uwRjuZmDLOnxyvGYyXzwGJZdF8GjaOTgplUPLnkuQycbgRRc_rU87j6-urd3NxgB3KpX1pjaEGaX14V5FA/s400/cheesecake-3.jpg" width="400" /></a></div>In another bowl, beat your yolks until pale, and slowly add a bit of the sugar (about three tablespoons). The sugar will help the yolks to become think and keep beating them until you pull the mixer and you can see the batter sitting on top. They call this "punto letra" in Spanish because you should be able to write with it. I find the stand mixer to be too big for the sponge cake, so the multi-use hand blender is perfect for this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_4JA_nWXySvEo1qanhY953yMoCBm4AKDeX4i_wM7UsGjswkVY6adg1TeDREiQGVyHpcJwIZplPNr3Ad6l8bJjLmLPqQ6-6MX3yN-UjCPVstC0Go7RkA7Gz5JbZaxwabGvU3sz0-M4QM/s1600/cheesecake-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_4JA_nWXySvEo1qanhY953yMoCBm4AKDeX4i_wM7UsGjswkVY6adg1TeDREiQGVyHpcJwIZplPNr3Ad6l8bJjLmLPqQ6-6MX3yN-UjCPVstC0Go7RkA7Gz5JbZaxwabGvU3sz0-M4QM/s400/cheesecake-4.jpg" width="400" /></a></div>Add the vanilla extract and after incorporating it, sift the dry ingredients and fold by hand, just until everything is incorporated, then add the melted butter and incorporate it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1sWoifzx0mfaGhy5MPGXxQuKR_GYOFd-fPMV2R3jk-S3xWUvGYfubBkzihSowlufo98Gh3Q_meOHWUwX7IvB6OPJXVj7dzcRLwczlZkFjmEaNhthZoPY_JGRcn-aPV_ZBCP00f4o3xg/s1600/cheesecake-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1sWoifzx0mfaGhy5MPGXxQuKR_GYOFd-fPMV2R3jk-S3xWUvGYfubBkzihSowlufo98Gh3Q_meOHWUwX7IvB6OPJXVj7dzcRLwczlZkFjmEaNhthZoPY_JGRcn-aPV_ZBCP00f4o3xg/s400/cheesecake-5.jpg" width="400" /></a></div>Wash the whisk and wash it well, any fat left on it (from the yolks) may not let the egg whites to whip until frothy. A little of cream of tartar will help the whites to rise. Once they are frothy, slowly add the remaining sugar. The whites will become shiny and whip them until you get soft peaks.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCN9F74Q7zyt69W3ejB4voKbZo1QAZg5H5vygSOjzqYdDrzKyekrKdHDXqoycvh75ThgUOchpcv-SfaY5MzIZ5Mm6UEQvDWQrTPjG5I0fSYTWP8lEvIwL626EhA4oePoOXWjJFhF86xo/s1600/cheesecake-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCN9F74Q7zyt69W3ejB4voKbZo1QAZg5H5vygSOjzqYdDrzKyekrKdHDXqoycvh75ThgUOchpcv-SfaY5MzIZ5Mm6UEQvDWQrTPjG5I0fSYTWP8lEvIwL626EhA4oePoOXWjJFhF86xo/s400/cheesecake-6.jpg" width="400" /></a></div>Add about a quarter of the whites into the yolks mixture and you can use the whisk to incorporate them. After that, only fold the whites by hand with a spatula.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IkrwBR4VtN6VHsevyJBDlMgEUZbzpEuMAS3ve7Ro2nVrf4Fm7KnZMaMG6LDVDNPmrUywGzHIfK39RVovFIZzrTFvQuCjtkiu5jsttjcg1MkzTjjbMhorhTM9zXpI_3iIdL3W_d9GVr0/s1600/cheesecake-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5IkrwBR4VtN6VHsevyJBDlMgEUZbzpEuMAS3ve7Ro2nVrf4Fm7KnZMaMG6LDVDNPmrUywGzHIfK39RVovFIZzrTFvQuCjtkiu5jsttjcg1MkzTjjbMhorhTM9zXpI_3iIdL3W_d9GVr0/s400/cheesecake-7.jpg" width="400" /></a></div><br />
Spread the batter into the prepared pan and even it out with an offset spatula, or a small butter knife will do the job as well. Bake for 10 minutes at 350 degrees F. The sponge cake should be golden but not brown.<br />
Remove from oven and set it on a cooling rack while you prepare the cheesecake part and leave the oven on. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnt5ZCtx7i7W7_1m7S9y8sXpP7QWr1zkt_i4ogNA0mgU_tB5mEHJePjeLWROcRYWp23j8oSs7d8FChpJzpuzRE6p6xA1JpvBad3lPsx5NkkFG_0WSA3rAbkwYfydMBnUPdX_cPZnklGs/s1600/cheesecake-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBnt5ZCtx7i7W7_1m7S9y8sXpP7QWr1zkt_i4ogNA0mgU_tB5mEHJePjeLWROcRYWp23j8oSs7d8FChpJzpuzRE6p6xA1JpvBad3lPsx5NkkFG_0WSA3rAbkwYfydMBnUPdX_cPZnklGs/s400/cheesecake-8.jpg" width="400" /></a></div>The cream cheese should be at room temperature so it's easier to whip. Using the paddle attachment, mix (on low speed) one package of the cream cheese, 1/3 cup of the sugar, and cornstarch until creamy. You'll have to scrape the bottom a few times as the cream cheese will stick to the bottom of the bowl. Once creamy and smooth, add one package of cream cheese at a time, scraping the bowl between additions.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0bJmIFaUu4q9Y0Xn47I6b_domeww4h1e54m4eUzLZ8LeaAcMIju2m3kV-byd6UFbHTeEDhez2z0jYcx3-cQLBYxApw2BZYbRcb1yg7px-5pimnDIVmJjZeXxzcdKFobqO-qozJ7AlT0/s1600/cheesecake-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0bJmIFaUu4q9Y0Xn47I6b_domeww4h1e54m4eUzLZ8LeaAcMIju2m3kV-byd6UFbHTeEDhez2z0jYcx3-cQLBYxApw2BZYbRcb1yg7px-5pimnDIVmJjZeXxzcdKFobqO-qozJ7AlT0/s400/cheesecake-9.jpg" width="400" /></a></div>Now you can increase the speed to medium and add the rest of the sugar, then the vanilla extract.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwH5DxryFt2SO_nVPrckNKh20oX5rA7HA5in0tVsepCQ7j4ustlrWd2itQbbyptN8eWXiM7Hm7kVmvplVeyu3WWOKT0rXlkyFhwLlLqxZgDK5nzdcIC7-kzEJwx3u6whvUEmlxL3OPyM/s1600/cheesecake-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwH5DxryFt2SO_nVPrckNKh20oX5rA7HA5in0tVsepCQ7j4ustlrWd2itQbbyptN8eWXiM7Hm7kVmvplVeyu3WWOKT0rXlkyFhwLlLqxZgDK5nzdcIC7-kzEJwx3u6whvUEmlxL3OPyM/s400/cheesecake-10.jpg" width="400" /></a></div>Blend in the eggs one at a time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyT3VufyF1L-HZJJ3XLrE6RNIq2BYWUeSgMvc6hetDgA8did5nLbahc5IjHPBbK2PnY9uCWyMbFLhWeUPL6cmlMDbksxQPnIP-1orpkX4k6LZIr1kVUrohij_jT3prTrGkjw31JaaMxE/s1600/cheesecake-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyT3VufyF1L-HZJJ3XLrE6RNIq2BYWUeSgMvc6hetDgA8did5nLbahc5IjHPBbK2PnY9uCWyMbFLhWeUPL6cmlMDbksxQPnIP-1orpkX4k6LZIr1kVUrohij_jT3prTrGkjw31JaaMxE/s400/cheesecake-11.jpg" width="400" /></a></div>Once the eggs are incorporated, add the heavy cream and mix just until everything is incorporated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyL5tmgHakOSdG66IW94NUCMFj5SkS-kE626YcmZsBqmx_jNAuHlS-ElBeK5xDBQt4uU6dGG41KgAUlnrzIn4PBLFOkSNueT7Gk9azEDS4jXheW-0aCULIGEFjt1rsDilA-v72RfGLp9c/s1600/cheesecake-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyL5tmgHakOSdG66IW94NUCMFj5SkS-kE626YcmZsBqmx_jNAuHlS-ElBeK5xDBQt4uU6dGG41KgAUlnrzIn4PBLFOkSNueT7Gk9azEDS4jXheW-0aCULIGEFjt1rsDilA-v72RfGLp9c/s400/cheesecake-12.jpg" width="400" /></a></div>Gently pour the batter on the cooled sponge cake and even out just like you did on with the sponge cake mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkBGFZqoODux_TFTMMoz1_u62VDqdR_Qu6y5FC1vpx2jG7CsNNEBf7j4e6qzxXmamXQrZXQZdMDQwFBbcwBylnXllNUE1CyEfllp5C_1PKiYwYXc142cF8sSlsCV_2c24VkL50ffRvqM/s1600/cheesecake-13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkBGFZqoODux_TFTMMoz1_u62VDqdR_Qu6y5FC1vpx2jG7CsNNEBf7j4e6qzxXmamXQrZXQZdMDQwFBbcwBylnXllNUE1CyEfllp5C_1PKiYwYXc142cF8sSlsCV_2c24VkL50ffRvqM/s400/cheesecake-13.jpg" width="400" /></a></div>Bake the cheesecake for about 75 minutes over a water bath. It's always a good idea to pour the water into the baking dish once you have already placed it in the oven, safe and more efficient! The cheesecake should be brown on the edges and tan on the top. It will still be a little wiggly in the center, remove from the water bath and place it on a cooling rack. Leave it on the cooking rack for about 2 hours and then you can loosely wrap it with plastic wrap and refrigerate overnight before digging in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAhSGlRlEkIynKuHW9Nds1rJPlo-CWghLlDjEWZIehbIh-HDAjGjmb9vg7cY5L7pGc5HsRb0JpSRVUyqhQCefdufGjPmTSs2rYE9mKwFzbyTo_JPwq8ZDQsCHa20bkSuODcvb3B1HHJQ/s1600/cheesecake-15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAhSGlRlEkIynKuHW9Nds1rJPlo-CWghLlDjEWZIehbIh-HDAjGjmb9vg7cY5L7pGc5HsRb0JpSRVUyqhQCefdufGjPmTSs2rYE9mKwFzbyTo_JPwq8ZDQsCHa20bkSuODcvb3B1HHJQ/s400/cheesecake-15.jpg" width="400" /></a></div>Strawberries are always good with cheesecakes, so you can make a quick sauce by boiling the water, the sugar and once the sugar has dissolved, add the cornstarch and once it comes to a boil, pour over the strawberries. Place the strawberries on top of the cheesecake and enjoy!!<br />
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Sponge cake: <br />
<ul><li>1/4 cup of cake flour</li>
<li>1/2 teaspoon of baking powder</li>
<li>pinch of salt</li>
<li>2 large eggs, separated</li>
<li>1/3 cup of sugar</li>
<li>1 teaspoon of vanilla extract</li>
<li>2 tablespoons of melted unsalted butter</li>
<li>pinch of cream of tartar (optional)</li>
</ul><br />
Cheesecake:<br />
<ul><li>3 packages of 8oz cream cheese</li>
<li>1 1/3 cups of sugar</li>
<li>3 tablespoons of cornstarch</li>
<li>1 tablespoon of vanilla extract</li>
<li>2 large eggs</li>
<li>3/4 cups of heavy cream</li>
</ul><br />
Strawberries:<br />
<ul><li> 1 cup of sugar</li>
<li>1 cup of water</li>
<li>4 tablespoons of cornstarch dissolved in a bit of warm water. </li>
</ul><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwqinGeSoau0pHN3vxcFi-pOvydKcEo0d4qHmmB_TZPQa5SAsNeVSeHLpxY1GL-OlChrI9uVIMq3UpBqqkfl2UYVIgLVutsiCkPGS1wZbJrVOPZwv-keO3KpZqJgF2FrAZ-VsA8mN6qU/s1600/cheesecake-14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com2tag:blogger.com,1999:blog-3713209429819139689.post-26584970692762414032010-10-27T19:44:00.000-04:002010-10-27T19:44:24.360-04:00BOO!!<div style="text-align: center;"><span style="background-color: orange; font-size: x-large;">Happy Halloween! </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk7911jxpRsSHPhPBTzWwE8TQQsGsLRgIbhI8MD2J2AbjL9v1w1OlJzS2cnTV6uRPaFxlXFQ5ocHmthFB4v3VSgBWJ2HOxIgBpCt60SV8VbLfRgCo2CqEG_Xb0nV8w_ArrDIvGJCnSZc/s1600/fantasmita-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk7911jxpRsSHPhPBTzWwE8TQQsGsLRgIbhI8MD2J2AbjL9v1w1OlJzS2cnTV6uRPaFxlXFQ5ocHmthFB4v3VSgBWJ2HOxIgBpCt60SV8VbLfRgCo2CqEG_Xb0nV8w_ArrDIvGJCnSZc/s400/fantasmita-1.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLgOrs9Lep3zzRuLVw-LZ4tunYqCWiUwuODJ-Usnj1WlAxmS2xbjVL03z8g3Pw2RSDgAHRIKmPcuxiosP8vHXimisxzNYLNz3qrUZL1PI_5X_IXFUNcviqIZJNTaekCPQ9OY_8gD5uUU/s1600/fantasmita-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLgOrs9Lep3zzRuLVw-LZ4tunYqCWiUwuODJ-Usnj1WlAxmS2xbjVL03z8g3Pw2RSDgAHRIKmPcuxiosP8vHXimisxzNYLNz3qrUZL1PI_5X_IXFUNcviqIZJNTaekCPQ9OY_8gD5uUU/s400/fantasmita-2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: large;">...ouch!!!</span></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-41209798356852677602010-10-21T09:58:00.000-04:002010-10-21T09:58:36.295-04:00España- segunda parteWhile selecting the pictures for this entry, I realized how much I love the food culture in Spain, but then again.. maybe because that's the part we explored the most while there. We arrived around 8pm to Sevilla and after freshening up at the hotel we went out trying to find a place for dinner. The hotel we stayed at was in the older side of town, where the streets are narrow, so narrow that the cabbie couldn't drop us off at the front door of the hotel because the car would just not fit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX86SJG4XaqpvYYx4CCMQv8VezeYjftWQ_KQMxTJRWMJdDbul3y1fjPr2hDSHKEfWoPrXGHKENKhRbuK2ZXPrenpRe-fJWIx3yU4V8-8raxM3rcraciKwD3r3C5kvRcLOujLY07_URENc/s1600/streets-of-sevilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX86SJG4XaqpvYYx4CCMQv8VezeYjftWQ_KQMxTJRWMJdDbul3y1fjPr2hDSHKEfWoPrXGHKENKhRbuK2ZXPrenpRe-fJWIx3yU4V8-8raxM3rcraciKwD3r3C5kvRcLOujLY07_URENc/s640/streets-of-sevilla.jpg" width="480" /></a></div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RG9wZQ603exv-vdnt6t7zuF_12D4CSSENmeeIgqIDtG3x8GmE_0skuTpX3JY8jmBxn2Fqe4Qsm1qd6nPHmTdtkvQy8aV9KqkSJhLOfNX9Z_fLi9IyL5eWKazggRCDiqzY-TSzhfTP6Q/s640/ice-cream_01.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Oh... Good times! </span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RG9wZQ603exv-vdnt6t7zuF_12D4CSSENmeeIgqIDtG3x8GmE_0skuTpX3JY8jmBxn2Fqe4Qsm1qd6nPHmTdtkvQy8aV9KqkSJhLOfNX9Z_fLi9IyL5eWKazggRCDiqzY-TSzhfTP6Q/s1600/ice-cream_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>I had ice cream every night while we went for a walk to walk off dinner, somehow i always managed to have a little more room for ice cream. I found some really interesting flavors. Like Smurf and Cloud. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pW6_AO-KGA-HMETpaWTvRC-ZBkz1FHEYm3esZ2Pc_1UodnAHAIGEHBHoDDPogfhsQEG-Em2vOwA9WmzyJyLg_uk-EP_JSeF05FqoOACrLIhP5h2UlT2cZC_8xt6L4_OXbSvVjY1Av7U/s640/ice-cream_02.jpg" width="480" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pW6_AO-KGA-HMETpaWTvRC-ZBkz1FHEYm3esZ2Pc_1UodnAHAIGEHBHoDDPogfhsQEG-Em2vOwA9WmzyJyLg_uk-EP_JSeF05FqoOACrLIhP5h2UlT2cZC_8xt6L4_OXbSvVjY1Av7U/s1600/ice-cream_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZqMpaH9-9kUUt5PYxkERC2LwyAthKzMnADQuTTb7BYf0co0fr6QelgOwVpUnkHPa1OsZNzLedcu-9adcOVPhJcPKP2pSCn_xMdRWVQXx0NRE_Y5Y-2hXmHvJUGwCtI4k4QyY6xIHVrc/s1600/ice-cream_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZqMpaH9-9kUUt5PYxkERC2LwyAthKzMnADQuTTb7BYf0co0fr6QelgOwVpUnkHPa1OsZNzLedcu-9adcOVPhJcPKP2pSCn_xMdRWVQXx0NRE_Y5Y-2hXmHvJUGwCtI4k4QyY6xIHVrc/s640/ice-cream_03.jpg" width="480" /></a></div><div style="text-align: center;">...and the Kinder one took me right back to 5th grade. </div><br />
When we got to Barcelona, I couldn't wait to check out Boqueria. Acording to our guide book, we could get hot churros and good coffee for breakfast. We never found the churros stand, and the only coffee we could find was Dunkin' Donuts. There is nothing wrong with Dunkin' coffee, but it wasn't the local experience I had anticipated. Either way, it was really cool, and we decided to leave when i had too much eye candy and needed some real food.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCAbFgFFerhyRUcUxhjMCHrQDC8gXyklCYkrSjZm1-BBIh9OsLixAhC21XC8D4a5HTutgsCEPySB_oaBUNzvvuK-tndLlXFagw9fg7STM3dM2bPPl_pLQNiEFtvZ6cybWCPK3hqUnntw/s640/boqueria_3.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chewy, colorful and so many shapes of colored sugar.</span></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrMN8aRLsP6q9lApLSYulO03kLKDuZDDXut9SLPR22HiyXiCZGhugDA2lqiF7icEFn3ri3mfRffiM6lL_xnKPqviSkQKAOBIbL7bqWu6FxrHTkB02gc_Ko6xqNStULFVcuW472QXefcU/s640/boqueria_4.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And everything you can imagine covered in chocolate. </span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrMN8aRLsP6q9lApLSYulO03kLKDuZDDXut9SLPR22HiyXiCZGhugDA2lqiF7icEFn3ri3mfRffiM6lL_xnKPqviSkQKAOBIbL7bqWu6FxrHTkB02gc_Ko6xqNStULFVcuW472QXefcU/s1600/boqueria_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGCAbFgFFerhyRUcUxhjMCHrQDC8gXyklCYkrSjZm1-BBIh9OsLixAhC21XC8D4a5HTutgsCEPySB_oaBUNzvvuK-tndLlXFagw9fg7STM3dM2bPPl_pLQNiEFtvZ6cybWCPK3hqUnntw/s1600/boqueria_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawD5KVqYW7CQ96w-52DwMkYtveBUZ3eB6BCHJ0LkReNM4Vh8t-GfOz4hdJ4FKk2-oDjKyiTIveOt7EmzBwh_upvwCYidswVi4mVUZYLzGmR_rmzM41Pj2JiYCwbVHOYhgwNSbcQ5Obdw/s640/boqueria_5.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr align="center"><td class="tr-caption"><span style="font-size: small;">De pez a pescado</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawD5KVqYW7CQ96w-52DwMkYtveBUZ3eB6BCHJ0LkReNM4Vh8t-GfOz4hdJ4FKk2-oDjKyiTIveOt7EmzBwh_upvwCYidswVi4mVUZYLzGmR_rmzM41Pj2JiYCwbVHOYhgwNSbcQ5Obdw/s1600/boqueria_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhe6iHW-_a7dxBb491w99w3Ax6E_OPk2kNXE7WeV1vAI9mAksveHibIz7uU_WjdacfFvOIRRVBa9ZO1Dm8jzn8skirKFGkQ9NLh8WkR9J9_dt08f2GclGvHLFRSj8Wxnm9zuJ0rMc1h4/s640/boqueria_7.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mm... juicy! </span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhe6iHW-_a7dxBb491w99w3Ax6E_OPk2kNXE7WeV1vAI9mAksveHibIz7uU_WjdacfFvOIRRVBa9ZO1Dm8jzn8skirKFGkQ9NLh8WkR9J9_dt08f2GclGvHLFRSj8Wxnm9zuJ0rMc1h4/s1600/boqueria_7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrx5EG9cMU-vKr2BUfR5QjOrbdUXIslTAZyzVKJC7gsoiafPexR96a6iuaUNt2q2n3L7rU1S_kz2u0R6OAuKrEyVvV1N128HuEnLo_2wQpP2wbWmHeoKodgS_q3J3lol18L6Oj2AQihk/s640/boqueria_2.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Signs both in Spanish and Catalan.</span></td></tr>
</tbody></table><br />
We found a restaurant attached to a market (not boqueria) where all the ingredients came from that market. This is the menu.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLXlAwZn8bfcyxPgsJisXr2GKv0FThM7l1OJYJyG6fgQiXmzHNOtfcNRK0ccuJHp5m4V4ATtxSkxXU2vj7ScipY5PoVAhmb7B-T6EDqx2qSLyVE5vUIfD4ssL3y-dHpypR9EJb-MrulQ/s400/market-food-3.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A chart with foods on one side and cooking method on the other. </span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLXlAwZn8bfcyxPgsJisXr2GKv0FThM7l1OJYJyG6fgQiXmzHNOtfcNRK0ccuJHp5m4V4ATtxSkxXU2vj7ScipY5PoVAhmb7B-T6EDqx2qSLyVE5vUIfD4ssL3y-dHpypR9EJb-MrulQ/s1600/market-food-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwHFuNR4WiQ-NrZGQ6nRRMZDPEoZJs57hVi3AgKbHUakEicc-WrD6ukk_-tDg4ebm-ORfcswFZiRP49YZFi5aw_jiSabdaxZkbEaO1u7No0EnjJ7lBliAvr28e62oU3srs8ZMvRrJ-zQ/s400/market-food-2.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hands down the best thing we ate at the market: Roasted peppers, a little salty a little spicy all delicious.</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAwHFuNR4WiQ-NrZGQ6nRRMZDPEoZJs57hVi3AgKbHUakEicc-WrD6ukk_-tDg4ebm-ORfcswFZiRP49YZFi5aw_jiSabdaxZkbEaO1u7No0EnjJ7lBliAvr28e62oU3srs8ZMvRrJ-zQ/s1600/market-food-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsO5l_91H0UFQqAsnrfC3ta5g87Cc88gYbYOwSCpD-S85xHrOfNECMEQREewY_VN86t_N8azrQ3d8l_KrEnIrRlgiKJK80USz0rzgNy6w15wirgSv7A_alRcqnTXTwHCXJt96P8O1U9E/s640/market-food-1.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The clams with pancetta and artichokes wasn't bad either. </span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsO5l_91H0UFQqAsnrfC3ta5g87Cc88gYbYOwSCpD-S85xHrOfNECMEQREewY_VN86t_N8azrQ3d8l_KrEnIrRlgiKJK80USz0rzgNy6w15wirgSv7A_alRcqnTXTwHCXJt96P8O1U9E/s1600/market-food-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaxtuUb3X7bNmDOSUqWsFzW1MyaEY5G7qhz85h8xGp9V0FI8hNrIG63cEz1feunt06jsKRhMH7ZD3q4_H_fkrsUNfEQtD3dqRG3MPrN11VSkUCQJWlTQE8Jda_HcyIu7u55MAC5p4LSQ/s640/market-food-4.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
</tbody></table><div style="text-align: center;">Picture of the restaurant, exposed storage + communal dining </div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofTYZb_jmigGnoF403Prs4ViJdKj1uWnZJWZ8Ry_m9GbVRmPm5yogzN_sHyoYKiDBMEjvZrwSzZ8EmYKAvDfKRyS5uq_zXv-1TIefOaNomGmM9ebTsrzCZPiAjQK7irBvqI4AM81FGDM/s640/market-food-5.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
</tbody></table><div style="text-align: center;">Wall of herbs. Urban gardening at it's best</div><br />
If you have the chance to visit Spain, do so. And eat your heart out. You won't regret the extra pounds of Jamon Iberico you'll come back with.Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-44295482011617635692010-10-10T10:20:00.000-04:002010-10-10T10:20:08.743-04:00Cake pop intermissionBefore I post the second and maybe third part of Spain, i figured i could put some cake pop pics that i've made lately.<br />
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<tr><td style="text-align: center;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHCC_Sl2Fb_zOGwUN_yJcZ3sy27XB1bcemaVHxampUrXm68cwKyM5jg9MmtE-aiTXpL8Vp_3GHk7pJhYiEr8Re2MsxdWbttHVMLoysSC-Qru-GHrZqKG0Y-LtP5dYvYbEjQLPFGAUwLk/s640/cake_pop_pink.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet pops for a private event at the Sky Room, NYC. </td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHCC_Sl2Fb_zOGwUN_yJcZ3sy27XB1bcemaVHxampUrXm68cwKyM5jg9MmtE-aiTXpL8Vp_3GHk7pJhYiEr8Re2MsxdWbttHVMLoysSC-Qru-GHrZqKG0Y-LtP5dYvYbEjQLPFGAUwLk/s1600/cake_pop_pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PGbPsFNYW8Rv-jxdn7Qjs4Ms2nh1QvslO5DtLmJkZK2JAZY9dJccBwyZhJTqmbYEyCCYmTaNulgMYwCvsRqvdxgwPGDXqGT4XBVpgj7EytoAR875ZZHPKoGXtPbVcRqeZ8nBXAsoUjU/s1600/cake_pop_green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PGbPsFNYW8Rv-jxdn7Qjs4Ms2nh1QvslO5DtLmJkZK2JAZY9dJccBwyZhJTqmbYEyCCYmTaNulgMYwCvsRqvdxgwPGDXqGT4XBVpgj7EytoAR875ZZHPKoGXtPbVcRqeZ8nBXAsoUjU/s640/cake_pop_green.jpg" width="640" /></a></div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2t5LNWXSXNxCX5hK1HHku9OBpJv28eabMI_KAqb6CSHa8ctOzzUa_axBkvIlejVK03vT8EpdERv6CLwpz9gwUKykteLAbla61PDazWgYWNKt6Rur2QgMgCCQ7og4naeJ6U2oHMeKxeU0/s400/cake_pop_bride.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made these for my sister- in- law's bridal shower. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2t5LNWXSXNxCX5hK1HHku9OBpJv28eabMI_KAqb6CSHa8ctOzzUa_axBkvIlejVK03vT8EpdERv6CLwpz9gwUKykteLAbla61PDazWgYWNKt6Rur2QgMgCCQ7og4naeJ6U2oHMeKxeU0/s1600/cake_pop_bride.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAl1koS63GVG9UwGaVZgeKwrfEBU20qqFinxW4ERXPZny7xY5Y9sUZqipTDR5uCpf_BOA9GkPoHLe_M3V9kGUS7DYJ_AbRjwjdaG6kLkDSsueaU8YuRR5vKR1SgTJ6spheCrsoFa_9q0/s640/katieandkevin.jpg" style="margin-left: auto; margin-right: auto;" width="508" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Congrats Katie & Kevin! </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaAl1koS63GVG9UwGaVZgeKwrfEBU20qqFinxW4ERXPZny7xY5Y9sUZqipTDR5uCpf_BOA9GkPoHLe_M3V9kGUS7DYJ_AbRjwjdaG6kLkDSsueaU8YuRR5vKR1SgTJ6spheCrsoFa_9q0/s1600/katieandkevin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com2tag:blogger.com,1999:blog-3713209429819139689.post-46486936347092798872010-09-28T15:15:00.000-04:002010-09-28T15:15:04.702-04:00Sweet as honey. 1era Parte<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>It's a while since my last post. A month to be more exact. A lot happened during this past month; I got married, family came and went, and we went on our honeymoon to Portugal and Spain.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiZhx1ymCTBtqWkVswqNmNRZaGUJkdYaplUqG4FKr19Lg4VSWBDZcaK2ojNpX_ow6DTHJZWrleivsGVJWKEVmC-thSe-zbq0vfLb7Onk8wQCh1Jnfxx8HPuUr_LSQb1QTtj6H4OicX34/s400/bobble.jpg" style="margin-left: auto; margin-right: auto;" width="318" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture of our cake topper - bobble head version of us</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiZhx1ymCTBtqWkVswqNmNRZaGUJkdYaplUqG4FKr19Lg4VSWBDZcaK2ojNpX_ow6DTHJZWrleivsGVJWKEVmC-thSe-zbq0vfLb7Onk8wQCh1Jnfxx8HPuUr_LSQb1QTtj6H4OicX34/s1600/bobble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div>The trip was great, the weather was unbelievable in every place we visited and the food was out of this world - and that's what i'll talk about. I definitely came back with a little more junk in my trunk, but whatever, i'm married!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8I2csbxv77YyAuJFNbAcQyNqGYBPc-fahwMLi3anoLP9Mp9U4GER5eYIlKGp9TuNlwksWgOH4PxMO8MaOdotxQZMSQFUw177MCAXjQEn0ONLQPD-GTgH7mi8zoipyJ-RCV2gAUXLFLs/s1600/096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8I2csbxv77YyAuJFNbAcQyNqGYBPc-fahwMLi3anoLP9Mp9U4GER5eYIlKGp9TuNlwksWgOH4PxMO8MaOdotxQZMSQFUw177MCAXjQEn0ONLQPD-GTgH7mi8zoipyJ-RCV2gAUXLFLs/s400/096.jpg" width="300" /></a></div><br />
We landed in Lisbon and ate our way through Sevilla, Granada and Barcelona. In Lisbon, we had amazing seafood, unfortunately, we we're busy eating and forgot to take pictures. That seems to happen to me a lot, I love food, then comes blogging. In Sevilla, we started taking pics of food.<br />
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A picture is worth a thousand words, so here you go, I'm giving you over ten thousand mouth watering words. Enjoy. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnyb9SpChD1gHRni1av73PTLTOJ_8Kx6CQCyH1-11S5vqC5LqBEGSKVcVxpM4WrwjELDSI34gjgk4_YVThPV9QoAV0Io0yPKJ6NY4WnqBKtCZaGUziP3WJ9Zvckh14inC-z2Vhlz-aM/s400/194.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yea, the "device" to cut the jamon iberico is called Jamotec.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnnyb9SpChD1gHRni1av73PTLTOJ_8Kx6CQCyH1-11S5vqC5LqBEGSKVcVxpM4WrwjELDSI34gjgk4_YVThPV9QoAV0Io0yPKJ6NY4WnqBKtCZaGUziP3WJ9Zvckh14inC-z2Vhlz-aM/s1600/194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66nvCJIa_gtKacmt-7mJNjyDsjIsz3kyBM9Oc8AyM0aKWbqK_PFwW0VHBrlnI9QRSSVOCTXLFGy1YXebj31olwbuTPoex1zYcajZTCvcvoPJuY2RqOAkBIFP-Z3x_DJhnlh7vYQ4XLfk/s400/198.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So simple yet so delicious. Pan con tomate y anchoas</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66nvCJIa_gtKacmt-7mJNjyDsjIsz3kyBM9Oc8AyM0aKWbqK_PFwW0VHBrlnI9QRSSVOCTXLFGy1YXebj31olwbuTPoex1zYcajZTCvcvoPJuY2RqOAkBIFP-Z3x_DJhnlh7vYQ4XLfk/s1600/198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy_BRnU8VwOMaHf8DnhYC0P6wRzlZkA9amTLT0-1z7LSd_8umImzZGLzUPqtI0q1Bfvrt67NXXo1boVrl1viAMI27sfnt2FBOV25MNjf5o1wVb9lIrVw8HQQT8JGbov2X7eKJLazGe-8/s400/201.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gambas al ajillo. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy_BRnU8VwOMaHf8DnhYC0P6wRzlZkA9amTLT0-1z7LSd_8umImzZGLzUPqtI0q1Bfvrt67NXXo1boVrl1viAMI27sfnt2FBOV25MNjf5o1wVb9lIrVw8HQQT8JGbov2X7eKJLazGe-8/s1600/201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyPF4_HWkPSglZrF2-_A95MlEcy2bK42Vl3CU0dIZn06qCaH35UmNabbrFW1BwH0cAiVJ-anJ-C4kVGF9n3JvwM6rRbge-Y_b1eUIs3RX1ppN_-xJbrHm0OCQr6JjvEPwI7WHohskYls/s400/273.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More jamon iberico. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyPF4_HWkPSglZrF2-_A95MlEcy2bK42Vl3CU0dIZn06qCaH35UmNabbrFW1BwH0cAiVJ-anJ-C4kVGF9n3JvwM6rRbge-Y_b1eUIs3RX1ppN_-xJbrHm0OCQr6JjvEPwI7WHohskYls/s1600/273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf6FogCg24BQcyl6eQYqyfO1BFw5AHWjzg-fyBEjdpJyA9gkdvt2-2RaUcIq6jdLEXc5HNehfgkjKxoSkaNHJVkTDvoMl2AhLyQmhIau2KQi4UZT8mkkEyMpVz0pSO4-d3USKD7sDero/s400/274.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plump aceitunas</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf6FogCg24BQcyl6eQYqyfO1BFw5AHWjzg-fyBEjdpJyA9gkdvt2-2RaUcIq6jdLEXc5HNehfgkjKxoSkaNHJVkTDvoMl2AhLyQmhIau2KQi4UZT8mkkEyMpVz0pSO4-d3USKD7sDero/s1600/274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowXcIsVVIEg2zNSvALOjMpK2vVwE4JigOgvkJpTIc1S5jNfouuKOWP6w4VeC2C5k8vcupzAdSs4XxHyCvdQqt_HRbeoNPD9KOitdFPTSlRbuvIwTGpK6oYXV6b8tNCjgSjbqtziVejLc/s400/275.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Cod</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowXcIsVVIEg2zNSvALOjMpK2vVwE4JigOgvkJpTIc1S5jNfouuKOWP6w4VeC2C5k8vcupzAdSs4XxHyCvdQqt_HRbeoNPD9KOitdFPTSlRbuvIwTGpK6oYXV6b8tNCjgSjbqtziVejLc/s1600/275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmcCCdNEEnRaKbDYinouzy-8dPivSXloD2Q94HYIWVG4diytUs0wSNCcI11bE9-lyl97owZvJSk16GWfg2nRfeVmMY-p27DgUB0-Jke9fN4lPKUhHa0R1s5xXYegqU91O4gIEQWbI6b0/s400/277.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pollo al ajillo</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p3fAYk0Qn5VE-ReD9xUrOsogC6GT7_Ayey-E7kg9hMMx53fyZfJQQgwU8Vavb1lrPCbyc_YRd9lcn5m4DtR8mS6vI1M1mRKW60lEcFBmDIuM3ImBDzmVqXIFJu97bTbmYW3QrvCKPmw/s400/302.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stacked roasted veggies, held up by melted cheese. YUM</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELO37PTK_sfojU-8YCtVafMshd0o_ZGopIbUf3b4VXBshCXMq-A0sWDwYcInyRKSvCDq9PAPZmwhOZ1rjgdDRFwFD1ToED8EowMP2Wn-BVZ9z24P83cQpZpfpD8fPWQ71LSpQ39F3QFM/s400/304.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fideos con tinta </td></tr>
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<tr><td style="text-align: center;"><br />
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBHlIG3T_20Gjg-Uef2SNH23sm1bXupdzxOy94DuqXff3DVbevqn7uvGSYRxMsunG4vqnd7IEW-gfm7v8ub8MVKVW_crewweqV8Q2ryb0meLAdcnTNQe46EcwgTi6jlVdXCcsGzjZywQ/s400/276.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing Ox tail stew<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmcCCdNEEnRaKbDYinouzy-8dPivSXloD2Q94HYIWVG4diytUs0wSNCcI11bE9-lyl97owZvJSk16GWfg2nRfeVmMY-p27DgUB0-Jke9fN4lPKUhHa0R1s5xXYegqU91O4gIEQWbI6b0/s1600/277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1i0Yr3F6M3C9Qx4U4dfCuYcQo54mTsmWzq-xlu56ySEzymyvcLYQmkqGGjWyMZmVYsL9N0mqRg3Ps_k9PwouvORV0rt4NbPrXcvrje6JLiUPKLx8Qn7MZ5nzrZZgDRgiyYxU090-25iQ/s1600/297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-p3fAYk0Qn5VE-ReD9xUrOsogC6GT7_Ayey-E7kg9hMMx53fyZfJQQgwU8Vavb1lrPCbyc_YRd9lcn5m4DtR8mS6vI1M1mRKW60lEcFBmDIuM3ImBDzmVqXIFJu97bTbmYW3QrvCKPmw/s1600/302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELO37PTK_sfojU-8YCtVafMshd0o_ZGopIbUf3b4VXBshCXMq-A0sWDwYcInyRKSvCDq9PAPZmwhOZ1rjgdDRFwFD1ToED8EowMP2Wn-BVZ9z24P83cQpZpfpD8fPWQ71LSpQ39F3QFM/s1600/304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBHlIG3T_20Gjg-Uef2SNH23sm1bXupdzxOy94DuqXff3DVbevqn7uvGSYRxMsunG4vqnd7IEW-gfm7v8ub8MVKVW_crewweqV8Q2ryb0meLAdcnTNQe46EcwgTi6jlVdXCcsGzjZywQ/s1600/276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-20859301923949558312010-08-26T09:46:00.000-04:002010-08-26T09:46:59.204-04:00Hoot, hoot!!<div style="text-align: center;">Someone once told me a silly owl joke. It goes... </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFXpDD58kj1Ly7jOciAjxTtZw3H4a6-U-DDquxqtTHmHwLE-6NGdEYQxU7Hscc5P89slMuEcgLICiLqPPsUZ7OgAlQK8sE95YTbX4FfEU3C2sRCCLLLetLMWNiV3M5n10wWR_I8PlK7s/s1600/cake_pop_owl_004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFXpDD58kj1Ly7jOciAjxTtZw3H4a6-U-DDquxqtTHmHwLE-6NGdEYQxU7Hscc5P89slMuEcgLICiLqPPsUZ7OgAlQK8sE95YTbX4FfEU3C2sRCCLLLetLMWNiV3M5n10wWR_I8PlK7s/s400/cake_pop_owl_004.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">-Knock, knock</div><div style="text-align: center;">-Who's there?</div><div style="text-align: center;">-Owl</div><div style="text-align: center;">-Owl who?</div><div style="text-align: center;">-Owl be seeing you!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwIHfosGVmcGU4XlI4BERa1HuwHviFcu8hBbeZQfyoVgpn4zdi3m_jtErm3eSH9v1CnQxEKz8uKcNEDBebsMHE2t7RYd50yjumqp6FGX0weJaz74IX5I4Y9LagqtK4hedCQ077BfiqEE/s1600/cake_pop_owl_002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwIHfosGVmcGU4XlI4BERa1HuwHviFcu8hBbeZQfyoVgpn4zdi3m_jtErm3eSH9v1CnQxEKz8uKcNEDBebsMHE2t7RYd50yjumqp6FGX0weJaz74IX5I4Y9LagqtK4hedCQ077BfiqEE/s400/cake_pop_owl_002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I couldn't stop giggling while making them</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A-pOAaAjTptMkQMX_LE8O2A7cSJH-TPWYN_xzb-d6zjgDAA5kNXMsQqzv3Utrssaoo3vXGIYqck5lJwwAPpFtOwtGxj_zEnjJ5g3w86soqQPMw_O01e39xHaC_JlnO-NDxSjEJ8PcfI/s1600/cake_pop_owl_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-A-pOAaAjTptMkQMX_LE8O2A7cSJH-TPWYN_xzb-d6zjgDAA5kNXMsQqzv3Utrssaoo3vXGIYqck5lJwwAPpFtOwtGxj_zEnjJ5g3w86soqQPMw_O01e39xHaC_JlnO-NDxSjEJ8PcfI/s400/cake_pop_owl_001.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3vZ2EAKGANJYAJhyletcx6SSr3AMELUqNe_ec1HhtSwM2S6SofV62vc1TJEwALNqj8Yv_CuNEomzrOvWxp6CgoZYqlRMFGSAa4qXJws6Ml8USlipqFr0raEIZ6WPhvD9H0FzV3zvD-M/s1600/cake_pop_owl_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3vZ2EAKGANJYAJhyletcx6SSr3AMELUqNe_ec1HhtSwM2S6SofV62vc1TJEwALNqj8Yv_CuNEomzrOvWxp6CgoZYqlRMFGSAa4qXJws6Ml8USlipqFr0raEIZ6WPhvD9H0FzV3zvD-M/s400/cake_pop_owl_003.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Too cute for words. </div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-91048610445874542532010-08-12T09:43:00.000-04:002010-08-12T09:43:26.381-04:00Chimichurri casero,One of my favorite restaurants in the city is<a href="http://www.izakayaten.com/"> Izakaya Ten</a>; is a small Japanese drinking and tapas place. Given that I have the Asian glow, whenever I drink, I get beet red and I can't drink much- but that's because I'm just a light weight, nothing to do with race. This place has re-introduced me to sake and it must be the fact that it's a rice wine that I can enjoy it more than other spirits. For last new year's eve, they had a 6 jar sampler tasting special.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnZavlLHNxVSZhdhNggDhaCj4J8njEiPDVTsfiDN2ANKWL-eDIx6GkelRUxR7xHbZ6mRcUJrjOX2WR3FHao2glh96BE_N9MIBTYo6PjuaIJqzl8lQHPvsPsPcO5jUc_XKnVDrlNr9ON4/s1600/chimichurri-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTnZavlLHNxVSZhdhNggDhaCj4J8njEiPDVTsfiDN2ANKWL-eDIx6GkelRUxR7xHbZ6mRcUJrjOX2WR3FHao2glh96BE_N9MIBTYo6PjuaIJqzl8lQHPvsPsPcO5jUc_XKnVDrlNr9ON4/s320/chimichurri-06.jpg" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">These were so cute and we had such a great time that we decided to bring the jars home, and we would find a crafty thing to do with them. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2cmAipV1Lr5uCc22Kyfeqb-igADy3-3K-z_U5GQ2Cl7zIgOqP9kC7cc0M9kBVI5LKbiJoeGHDpvQmOSKk1hxNz2rX1QsTvXB6_l3OVNlhl0UQSZuE3q-Ut91Pev6Cye091Tcakh8Www/s1600/chimichurri-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2cmAipV1Lr5uCc22Kyfeqb-igADy3-3K-z_U5GQ2Cl7zIgOqP9kC7cc0M9kBVI5LKbiJoeGHDpvQmOSKk1hxNz2rX1QsTvXB6_l3OVNlhl0UQSZuE3q-Ut91Pev6Cye091Tcakh8Www/s640/chimichurri-04.jpg" width="640" /></a></div><br />
<div style="text-align: center;">So what better container to put the fresh herbs that my good friend Kevo brought us from his community garden in Philly? </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MYwc8dFqq-wZVmRm6WBdnCpr80yKBzP8yOxFwWO5a5Rx-tNlb4bll6GSZj4spsEd6vn5p9akCvazM8qtiOHWoj0HWx_JFGWPmVhavgeV12R1x5rAIU18DAMWN13rZwuszVTRabY2IvA/s1600/chimichurri-05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MYwc8dFqq-wZVmRm6WBdnCpr80yKBzP8yOxFwWO5a5Rx-tNlb4bll6GSZj4spsEd6vn5p9akCvazM8qtiOHWoj0HWx_JFGWPmVhavgeV12R1x5rAIU18DAMWN13rZwuszVTRabY2IvA/s640/chimichurri-05.jpg" width="640" /></a></div><br />
<div style="text-align: center;">This is the closest thing to a garden i'll ever have in our fifth floor walk up apartment. </div><br />
We were trying to think how to get the most out of it, so I decided to make some home made chimichurri.<br />
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I used:<br />
-Chopped parsley<br />
-Chopped oregano<br />
-Chopped cilantro<br />
-Red pepper flakes<br />
-Chili powder<br />
-Cayenne pepper powder <br />
-Veggie oil<br />
-Vinegar<br />
-Salt and pepper<br />
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I used my very scientific method of eyeballing and tasting to come out with the right consistency and flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV9yjp5QyNsZy3kyNcms_UjmGZyF46kQU_NQ8v9t5g_L5a7G8lCl6VZ3EuQzo9IK2bAv6i4rNFX1a1KF-LAXZvQB5y2uNXZD_Zy7MYYnBOu17J9EzZlgTQGTLxcq0RhK7hFZsNefTvEM/s1600/chimichurri-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV9yjp5QyNsZy3kyNcms_UjmGZyF46kQU_NQ8v9t5g_L5a7G8lCl6VZ3EuQzo9IK2bAv6i4rNFX1a1KF-LAXZvQB5y2uNXZD_Zy7MYYnBOu17J9EzZlgTQGTLxcq0RhK7hFZsNefTvEM/s640/chimichurri-03.jpg" width="640" /></a></div><div style="text-align: center;">I used the mini food processor which was key to making it in less than 30 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcPsqIcYqQwrnr-vLs12ZwX4rNoA3Esrw6FBP56zdUo6iWFPwX7zpfSGa9bNkhK7FxgLiMBxmkoErbNae4lN2GPk6SZhiNj_PDIxVuNzii7YSLqdx9AMp99Ha2bWwKnCy2gpEY9uDwNo/s1600/chimichurri-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcPsqIcYqQwrnr-vLs12ZwX4rNoA3Esrw6FBP56zdUo6iWFPwX7zpfSGa9bNkhK7FxgLiMBxmkoErbNae4lN2GPk6SZhiNj_PDIxVuNzii7YSLqdx9AMp99Ha2bWwKnCy2gpEY9uDwNo/s640/chimichurri-02.jpg" width="466" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">The packaging process. I used a skewer to push the herbs down the baby funnel. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8NbPRYsdNI3kh8o2hjZktVYryXLJ7iPc-OW5VNrioLpV8dvGSKKtZrVS0CiduH6NMNHTeoBwnPxbsjx0So5KLBq8Vm3dNd2rT-OnqNiJ37DN47nIxOM8-DOlI_gGj9wqjF_XUgkDXcU/s1600/chimichurri-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8NbPRYsdNI3kh8o2hjZktVYryXLJ7iPc-OW5VNrioLpV8dvGSKKtZrVS0CiduH6NMNHTeoBwnPxbsjx0So5KLBq8Vm3dNd2rT-OnqNiJ37DN47nIxOM8-DOlI_gGj9wqjF_XUgkDXcU/s640/chimichurri-01.jpg" width="396" /></a></div><div style="text-align: center;">... And the final product. I read up online and it suggested to let it sit outside for about a week. I can't wait to pour some of this on a good piece of meat. Argh argh!! </div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-12300031927637715732010-08-02T09:34:00.000-04:002010-08-02T09:34:15.905-04:00Maine and grilled pizzaMy previous entry was about all the goodies we ate in Maine and one of the best meals was a grilled pizza. I took too many pictures to only have to pick one, so I wanted to make a separate entry for this heavenly delight.<br />
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I am pretty much obsessed with the show <a href="http://www.foodnetwork.com/good-eats/index.html">Good Eats</a> with Alton Brown. I'm always amazed at how much he knows about food, history of food and his props for explaining all this. A couple of weeks before the trip, I watched an episode about grilled pizza and it instantly made it into my "Things I have to cook in Maine" list. During the show, he also mentioned an alternative option for those who live in NYC in fifth floor walk-ups (which is my exact location) but that one wasn't as much fun as the one on the grill.<br />
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As far as the recipe goes, I modified <a href="http://allaboutalton.blogspot.com/2010/06/alton-browns-grilled-pizza.html">his version</a> a bit, making a whole wheat dough and a spelt dough, but having seen the technique was really helpful. Unfortunately this year's house did not come with an electric mixer, so I made the dough the good old fashioned way - con el sudor en la frente!<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLQcblmnESkvAnoGA4gE6rL9dVV3eS3jgaGqsO_p0Me6mRUpQo7kFZ30HBiCygUI9Tu891rYUmiw1_eH4trEtyzvVm099BgiQ0A4LqqgMjU97_n-yOOCeH_DQ9JLXZPz96KCEJl4KtYk/s1600/pizza-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLQcblmnESkvAnoGA4gE6rL9dVV3eS3jgaGqsO_p0Me6mRUpQo7kFZ30HBiCygUI9Tu891rYUmiw1_eH4trEtyzvVm099BgiQ0A4LqqgMjU97_n-yOOCeH_DQ9JLXZPz96KCEJl4KtYk/s320/pizza-01.jpg" /></a></div><div style="text-align: center;">This is the dough that I had to knead for about 30 minutes by hand and then let sit for a total of an hour and 45 minutes. Perfect for kayaking. </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHJCzubKGqE09U1rWn6t_AJf5g4bPn7GWCyGF4fZZsEq8FfY-exKmW7TZHwivFjUkgQJKg0qg3V7D67EzQr5aaX6jFfGsEBaOZ2XJ95gM1TxaQgq-RwoplkY42lVy0sK3GgVTCMTsPzg/s1600/pizza-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHJCzubKGqE09U1rWn6t_AJf5g4bPn7GWCyGF4fZZsEq8FfY-exKmW7TZHwivFjUkgQJKg0qg3V7D67EzQr5aaX6jFfGsEBaOZ2XJ95gM1TxaQgq-RwoplkY42lVy0sK3GgVTCMTsPzg/s320/pizza-02.jpg" /></a></div><div style="text-align: center;">For the toppings, we pretty much sauteed veggies we had in the fridge - and also the chorizo we got at the farmer's market.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVTrOARq-7a1RPrUolV9DL4Qxz8iOG82D6Y5X_k1yw5qQrdd_tZDR6cA_0nzHR909KFvtL_5On7TC2NsvNAlKSubMW0HAMryHe42bRFs1WVh-6e_HQoQX6xBt8Cf-nzypXyP1vAqgkls/s1600/pizza-03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVTrOARq-7a1RPrUolV9DL4Qxz8iOG82D6Y5X_k1yw5qQrdd_tZDR6cA_0nzHR909KFvtL_5On7TC2NsvNAlKSubMW0HAMryHe42bRFs1WVh-6e_HQoQX6xBt8Cf-nzypXyP1vAqgkls/s320/pizza-03.jpg" /></a></div><div style="text-align: center;">The total dough was enough for 3 whole wheat pizzas and 2 spelt pizzas. The spelt one was definitely harder to roll out. This one was pizza #1 with grilled tomatos, chorizo and cheese. Yum.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5ogHbnkemgp5IwQwhFMPgMTcu305AApRIvrAYcBcj2y3h8QwYD4R7mkbpJPUS9kOm-bZolprJ937_ra7O4HYq7knCLtnlpn4NEsVWICG9sL5Vg_HiYO7m32xiRaT1zzxjZYkrKnfrC8/s1600/pizza-04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5ogHbnkemgp5IwQwhFMPgMTcu305AApRIvrAYcBcj2y3h8QwYD4R7mkbpJPUS9kOm-bZolprJ937_ra7O4HYq7knCLtnlpn4NEsVWICG9sL5Vg_HiYO7m32xiRaT1zzxjZYkrKnfrC8/s320/pizza-04.jpg" /></a></div><div style="text-align: center;">Pizza #2. Whole wheat dough with kale, mushrooms and goat cheese. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQfwDG5f2-Y3v7o1h7JbsBClDT_VL-dPZKv1iozOqzh7U_k9kO8guhfHBDQluMYkA5p725MrHCJOJt3vfYJBInqGg_QTDrLwD_px-hO3yfDgoe8LMEawskRgrw0g_pEnyxXAoYWeEksM/s1600/pizza-05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQfwDG5f2-Y3v7o1h7JbsBClDT_VL-dPZKv1iozOqzh7U_k9kO8guhfHBDQluMYkA5p725MrHCJOJt3vfYJBInqGg_QTDrLwD_px-hO3yfDgoe8LMEawskRgrw0g_pEnyxXAoYWeEksM/s320/pizza-05.jpg" /></a></div><div style="text-align: center;">Pizza #3- Spelt dough with broccoli, kale, walnuts and cheese.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2lp4-RUs-EsLnwvqDdfbYLsgZ__KSdInP3lWCBbqA2nmAWBjLb8HLIMua8uO8Z-Nw7C5UajyjWqXYquczduXuJkfbGdHMy8GilYGwXrJlpQk1EUMfNY5hG9n37XsC1uuwZP05P5g7Os/s1600/pizza-06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2lp4-RUs-EsLnwvqDdfbYLsgZ__KSdInP3lWCBbqA2nmAWBjLb8HLIMua8uO8Z-Nw7C5UajyjWqXYquczduXuJkfbGdHMy8GilYGwXrJlpQk1EUMfNY5hG9n37XsC1uuwZP05P5g7Os/s320/pizza-06.jpg" /></a></div><div style="text-align: center;">Pizza #4- Chorizo part deux... and remembered we had fresh basil! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiLyCuRbkcRqkSS703WXTpYyUMkz81AEzZruDiVBt_MGV8ZRBZXLTRIYYMDSTY_d8Ee0aImfdDvSavIWkLuFRWY5YJ5Kk8LpCS5UaqB4ei35PR67DR8pSkmllt2NJgidJEzjIrcomhMA/s1600/pizza-07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiLyCuRbkcRqkSS703WXTpYyUMkz81AEzZruDiVBt_MGV8ZRBZXLTRIYYMDSTY_d8Ee0aImfdDvSavIWkLuFRWY5YJ5Kk8LpCS5UaqB4ei35PR67DR8pSkmllt2NJgidJEzjIrcomhMA/s320/pizza-07.jpg" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Unfortunately, one of the spelt doughs fell apart, we were able to save it, but it wasn't pretty and we were busy feasting. It's hard to take pictures when your hands are a bit greasy. </div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-26331389327963819582010-07-19T09:13:00.000-04:002010-07-19T09:13:41.368-04:00Fourth of July, Maine, loons and of course, food.<div class="separator" style="clear: both; text-align: center;"></div>This was the third year going up to Maine during the summer. The first year (2008) we went for a long weekend in August, we had such a good time and fell instantly in love that decided to go back for fourth of July (last year), and we went back again this year because Maine is that awesome. <br />
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We rented a beautiful house by the lake, we kayaked, swam, listened to loon calls, cooked and feasted.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8V3RpXnathOf0OglGhSIKDRljVxgOtg6MUXv7Gm2xcjPYRV20tAxuGyP0sCJlW-8w3rhdj_df14MuQx_DMwWYQ4rsd3ZYPmlEeruo54m8d9aqucrlcAjtLWfTXUD4Sa-moTFhQYt9yK4/s1600/maine-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8V3RpXnathOf0OglGhSIKDRljVxgOtg6MUXv7Gm2xcjPYRV20tAxuGyP0sCJlW-8w3rhdj_df14MuQx_DMwWYQ4rsd3ZYPmlEeruo54m8d9aqucrlcAjtLWfTXUD4Sa-moTFhQYt9yK4/s400/maine-1.jpg" width="400" /></a></div><br />
<div style="text-align: center;">This is the view from our porch. This house had an amazing fire pit, that helped a lot with the mosquitos and other bugs at night and obviously it was just plain kickass.</div><div style="text-align: center;"> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMr8-ABDRLQ51_aRyrqkp4h6HDAMBo_NAewD7FIgr-x4OZk50K1bSdy8VtQy_TdbNseGe1NHnTSsp5iMPRJHvxYDzXkLVG3CPlYMmnpxrVi9G59EYRX59BDl8kvGlEblUIYkfPn0XdDw/s1600/maine-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMr8-ABDRLQ51_aRyrqkp4h6HDAMBo_NAewD7FIgr-x4OZk50K1bSdy8VtQy_TdbNseGe1NHnTSsp5iMPRJHvxYDzXkLVG3CPlYMmnpxrVi9G59EYRX59BDl8kvGlEblUIYkfPn0XdDw/s400/maine-2.jpg" width="400" /></a></div><br />
<div style="text-align: center;">We had to celebrate we were in Maine, so of course we had lobsters and clams. This was one of the few meals were I stood back and watched, I didn't wanna be too close to the live lobsters, specially if I was gonna attack it with torture- like weapons to eat it.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkWY_yuiqEjyg8oW5n6i2aCCP7l-HJ4uv0vZp8qV8tFHxdc48buremhRnNAo2RDQUbdksMp2ZkYj0jmtx-aH3-fn4UjR6h0oZ-oS-cFAb8MdtFQeiw55oEmEFjwECdTmv4Xnpn7RWAuA/s1600/maine-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkWY_yuiqEjyg8oW5n6i2aCCP7l-HJ4uv0vZp8qV8tFHxdc48buremhRnNAo2RDQUbdksMp2ZkYj0jmtx-aH3-fn4UjR6h0oZ-oS-cFAb8MdtFQeiw55oEmEFjwECdTmv4Xnpn7RWAuA/s400/maine-3.jpg" width="400" /></a></div><br />
<div style="text-align: center;">I had made a strawberry short cake for dessert after the lobsters, unfortunately I was too busy stuffing my face with it to take a picture, but after that, I decided I would take pictures of other meals, so here it is, the second dinner dessert. A puff pastry with vanilla ice cream and peaches... mm... my mouth is watering again.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0a8cuox0LNLi8y_4zBc_uJIQwC9bnsWkgVPJyWRztdqBO8TdShetpAd_75f2VeKYUWv2ik_eiJiN-xB37B8dG6u5QFBaJmkOTzl60LdXW5W0W79k1gL5n1zBclAYmNU-DyfkH5U7y6Xo/s1600/maine-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0a8cuox0LNLi8y_4zBc_uJIQwC9bnsWkgVPJyWRztdqBO8TdShetpAd_75f2VeKYUWv2ik_eiJiN-xB37B8dG6u5QFBaJmkOTzl60LdXW5W0W79k1gL5n1zBclAYmNU-DyfkH5U7y6Xo/s400/maine-4.jpg" width="400" /></a></div><div style="text-align: center;"> Jeff (my fiance) made this spicy and peppery vegetarian cauliflower and chick pea dish. It was indeed spicy and peppery, it actually tasted better two days later when I had it for an afternoon snack!</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXbdOh2_1Xa8SKaYDbHQF7ByhV4ArSzan9HNuxqVH_dzj4R9caV5ZnxiRAER5AM0OJhAni_J4b3a6hdfXPSprRbs6hOKDFTVWTOQXTlVb5Whu5BJ9m_a8PfVI9A3YR7JM2C4MsAN52SU/s1600/maine-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXbdOh2_1Xa8SKaYDbHQF7ByhV4ArSzan9HNuxqVH_dzj4R9caV5ZnxiRAER5AM0OJhAni_J4b3a6hdfXPSprRbs6hOKDFTVWTOQXTlVb5Whu5BJ9m_a8PfVI9A3YR7JM2C4MsAN52SU/s400/maine-5.jpg" width="400" /></a></div><div style="text-align: center;">Cheers!</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXsQG_kPxjqbqSwbokTp7v42LVPzOI-Mu6FGN7CWAVM3uF904h1SzoL4vILuDuBXkk6rYcK9NaWppQqj7ltJGljvYxWYA5FVIf9TsdQCHgk9uX478lka4lcujsCEjc-LaLLdFrTMHoEU/s1600/maine-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXsQG_kPxjqbqSwbokTp7v42LVPzOI-Mu6FGN7CWAVM3uF904h1SzoL4vILuDuBXkk6rYcK9NaWppQqj7ltJGljvYxWYA5FVIf9TsdQCHgk9uX478lka4lcujsCEjc-LaLLdFrTMHoEU/s400/maine-6.jpg" width="400" /></a></div><div style="text-align: center;">Being in Maine, this house did not have AC, but it had a weirdly cool basement where we hung out to cool off and stay away from the bugs. I made a panna cotta with a blueberry sauce. Walkie- talkies, head lamps and a broken water gun could pretty much sum up our week.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZcbtixU5mx1v2vTcxtsrccYZ9f6v-qn7LUtd_ReO57Ow-9XMSiLsPcSpwZjgeb5-zbFZDwLEQPU2PCdzJApjE9PI7M_WaOtpbSQ4LUFGyre_KJvaQd7jxBHjFN3fUrN1SMfLpiB6Odc/s1600/maine-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZcbtixU5mx1v2vTcxtsrccYZ9f6v-qn7LUtd_ReO57Ow-9XMSiLsPcSpwZjgeb5-zbFZDwLEQPU2PCdzJApjE9PI7M_WaOtpbSQ4LUFGyre_KJvaQd7jxBHjFN3fUrN1SMfLpiB6Odc/s400/maine-7.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Most of the ingredients were purchased at local farms, at the green market, and at the local co-op market. We had this delicious spicy chorizo I made a frittata with and made a nice fried rice with kale, carrots, onions, scapes and the spicy chorizo left overs.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSu9LhAThq7NHtGWbpwzsymFsyqQVzZXljEpgT-dwv6crB5neXKIA9GGUASbaifyrzNjbMKzyq22I-DeysoAa5mW-1CXVeMjIG9ppFz47j1FjgYfJ4UoUWgNub9j5xMiBQRb6HZqBJA7I/s1600/maine-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSu9LhAThq7NHtGWbpwzsymFsyqQVzZXljEpgT-dwv6crB5neXKIA9GGUASbaifyrzNjbMKzyq22I-DeysoAa5mW-1CXVeMjIG9ppFz47j1FjgYfJ4UoUWgNub9j5xMiBQRb6HZqBJA7I/s400/maine-8.jpg" width="400" /></a></div><div style="text-align: center;">When does it become sad when about 50% of the pictures are all food? Well, everything was so good that it needed to be documented, like these breakfast of scrambled eggs and sweet potatoes fries.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRq3I3FHJWEiXGiU2BFjlptNsL_-Fy8XqewMmvSI_iivjatL_0skgop6wz-3q7x6lYL3-U2gg9W9Qi3FhFMZNOZmVdQeskkyn76-HXi_IXbukEFn-kfRPpIORorzpPO4MVGdErsczgpoE/s1600/maine-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRq3I3FHJWEiXGiU2BFjlptNsL_-Fy8XqewMmvSI_iivjatL_0skgop6wz-3q7x6lYL3-U2gg9W9Qi3FhFMZNOZmVdQeskkyn76-HXi_IXbukEFn-kfRPpIORorzpPO4MVGdErsczgpoE/s400/maine-9.jpg" width="400" /></a></div><br />
<div style="text-align: center;">This meal was definitely the sum of it's parts, so I wanted to make sure it was all on one image. We had this delicious halibut with an orange, parsley and cilantro sauce, and we roasted all miscellaneous veggies we had in the fridge and last but not least, the best scallops i've ever had. </div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5pOIeBVYBw0ZkQR8XGuAcCH_CS8NMzPWmOFsoflhaX7jz3lhkgtOD2HBnJjTET2yvTgkxqAbbEvLZxgZ6Y5tQorgOHwKkoeJUruDhW7OewYECXO7tYla68IunpiZzqb5LbvhJ_Y5ZvY/s1600/maine-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5pOIeBVYBw0ZkQR8XGuAcCH_CS8NMzPWmOFsoflhaX7jz3lhkgtOD2HBnJjTET2yvTgkxqAbbEvLZxgZ6Y5tQorgOHwKkoeJUruDhW7OewYECXO7tYla68IunpiZzqb5LbvhJ_Y5ZvY/s400/maine-10.jpg" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">We started seeing fruit flies around the bananas, so what better way to use them up quick? I made this banana bread with caramelized bananas and ice cream for dessert. </div><br />
The last night, we made grilled pizza, oh yes, grilled and it was so good it needs a separate blog entry. Stay tuned!!Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-89509607133785807682010-06-18T12:29:00.002-04:002010-06-18T17:42:07.870-04:00Ole, ole ole ole...!!<div style="text-align: center;"> Vamos, vamos... Argentina~ vamos vamos, a ganar..!!! <br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAxyCIsYZx2LFW6RQBsdklVSw1Bb0M2G2tobkEw4MD5UMXRpS4L8z5Jq0dleBUCQOAdH9l_Dywpj5n7c7m6epy8RtVTQkrvl1oTcGhNyWQJhrM0vCzxgXEk9DUOl_yLB067vOMYWdoQk/s1600/usa-sebas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAxyCIsYZx2LFW6RQBsdklVSw1Bb0M2G2tobkEw4MD5UMXRpS4L8z5Jq0dleBUCQOAdH9l_Dywpj5n7c7m6epy8RtVTQkrvl1oTcGhNyWQJhrM0vCzxgXEk9DUOl_yLB067vOMYWdoQk/s400/usa-sebas.jpg" width="237" /></a></div>(This is my friend Susie and Mike's adorable kid, Sebas wearing la albiceleste)</div><div class="separator" style="clear: both; text-align: center;"></div><br />
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Every four years, something beautiful happens, that is the World cup! I miss when the entire country stops for 90 minutes of pure passion. The world cup is not that big of a deal here in the US (at least compared to Argentina) but I found a good man who enjoys "soccer" as much as the biggest Argentine fan, and he lead me to meet a large group real fans, so last Saturday we hosted a party for the World cup; Argentina won, Korea won, and the US tied against England (which is kind of winning, really).<br />
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I made a Chocolate Raspberry Jello shot cake with an American Flag decoration.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOKS9NJ4zIvqQ3wUZCfBQmpNxO-UDWFoF7tg35zq_o5BQWgstaTX_Qep72KTZr9J47LPPA-uRaqW8emD33FW0_3bwe4fMf3EJ0ILyjKvQg7UH7rBqs2pd8_ulBZ1QJthiUdrVE3ojiWo/s1600/usa-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOKS9NJ4zIvqQ3wUZCfBQmpNxO-UDWFoF7tg35zq_o5BQWgstaTX_Qep72KTZr9J47LPPA-uRaqW8emD33FW0_3bwe4fMf3EJ0ILyjKvQg7UH7rBqs2pd8_ulBZ1QJthiUdrVE3ojiWo/s400/usa-cake.jpg" width="400" /></a></div><br />
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I got this recipe from my friend Victoria from <a href="http://www.sweetiepiesbrooklyn.com/">Sweetie Pies Brooklyn</a> and it's so easy, and delicious.<br />
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You need:<br />
<ul><li>A chocolate cake (I have to admit, that I used the one out of the box...) </li>
<li>1/2 cup of any raspberry flavored vodka</li>
<li>1/2 cup of boiled water </li>
<li>1/2 cream of cocoa</li>
<li>2 tablespoons of chambord</li>
<li>1 package of raspberry flavored jelllo</li>
</ul>How to:<br />
<ol><li>Bake the cake following the directions on the box, and let it cool ( i used a 13"X9" pan)</li>
<li>Bring the water to a boil and dissolve the jello powder in it. Let cool for 10 minutes.</li>
<li>While it's cooling, poke the cake with a fork (not all the way through)</li>
<li>Add the vodka, cream of cocoa and chambord to the jello mixture</li>
<li>Pour the jello mixture over the cake (make sure you've poked it enough so it can really absorb the jello mixture)</li>
<li>Cool for 4 hours at least in the fridge for the jello to set </li>
</ol>For the decoration i used:<br />
<ul><li>1 pint of blueberries</li>
<li>1 pint of raspberries</li>
<li>1/2 quart of heavy cream</li>
<li>1 tablespoon of vanilla extract</li>
<li>1 1/2 cups of confectioner's sugar</li>
</ul><ol><li>Whip the cream using an electric mixer (or get a work out out of it by doing it by hand), adding the sugar and vanilla extract.</li>
<li> Spread a thin layer of the whipped cream, and then... you know what to do, if you don't just look at the picture, is pretty self explanatory. Easy and delicious, and you won't be able to tell is from the box, because is all accessorized. :)</li>
<li>Enjoy- and don't share it with kids. </li>
</ol><div style="text-align: center;"><br />
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</div><ol></ol>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-62116844750483208522010-06-01T20:59:00.000-04:002010-06-01T20:59:29.358-04:00Big Fucking Deal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVUPkCBsJZ5aG9LVQm8xZ0INZ74EN295psnGhlLlwqh2K2gWBhGiPJpFycUrji2XaTrgJ-LIX5WRiOxpimYQeFu2ARhYUWGaLAyMjo7eYqkRkdkYE1uxoEg_K_QXlGoqCcS-iJEFSTks/s1600/big_fucking_deal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVUPkCBsJZ5aG9LVQm8xZ0INZ74EN295psnGhlLlwqh2K2gWBhGiPJpFycUrji2XaTrgJ-LIX5WRiOxpimYQeFu2ARhYUWGaLAyMjo7eYqkRkdkYE1uxoEg_K_QXlGoqCcS-iJEFSTks/s640/big_fucking_deal.jpg" width="379" /></a></div><br />
I have great news, my friends. Julia Moskin from The New York Times wrote yet another great article about food, but this one is special to me, because I'm in it. (!!!!!!)<br />
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Click here for the <a href="http://www.nytimes.com/2010/06/02/dining/02vendors.html?ref=dining">article</a> and here for the <a href="http://video.nytimes.com/video/2010/06/01/dining/1247467962132/home-cooks-take-to-the-street.html">video</a>. <br />
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This isn't an award (it feels like one, a little star on my shoulder that acknowledges all my hard work at least) but I still want to thank Julia Moskin, Kristen Luce and Estefania Rousselle for putting this article, pictures and video together. It's a cliche to thank the reader, but I'm truly thankful for your support, whether is from buying empanadas at the market, telling your friend about La tia Faby or just reading this once in a while. Gracias, en serio.Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com3tag:blogger.com,1999:blog-3713209429819139689.post-22486539549277128992010-05-20T20:39:00.000-04:002010-05-20T20:39:53.436-04:00Empanadas calientes para las viejas sin dientes!<div style="text-align: center;">Come out to the <a href="http://greenpointfoodmarket.wordpress.com/">Greenpoint Food Market </a>this Saturday from noon to 5pm to get your share of the new cake pops! The shapes will be the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJu2rui8ZAZS45IHuWHbC7UpxOY9x8ruoV2aFPizwltGhFp3Lw9ZX2hC9NyL32vSLvVqjqogCUfQqCZNk_g2n3GCYXNhLE8-7QUPBQJ0aolM1OmDdThuPGcnnRc1ltxtPMNayoesNXpM/s1600/23506_543146592885_17401471_31871282_5569079_n.jpg">adorable chicks</a> that were so popular at the last market, but the inside is all new. Two new kinds: Chocolate base with yummy delicious dulce de leche and the other, also chocolate but this one with heavenly nutella. I'll also be making a lot of empanadas, for those who come in by the time I'm sold out, so come hungry. As for empanadas, I'll have my classic and personal favorite spicy beef, the spinach and mushroom, and the kimchi sausage that did so well last time. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And here is a cute butterfly cake pop picture. hehe. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFi_nMBazXzkdTHXRljkJAvZ2HkchTYjk2Y6r7o5Kqu02ASW-pnT8MFs1J0b099kVDEt64Mbg6nNN6JDsVA0nWNgp2zBw3p1r_CryGG2ld8zb9J97Mslpc36iMUK8roBPtTXHRJC4vPA/s1600/cake_pop_butterfly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFi_nMBazXzkdTHXRljkJAvZ2HkchTYjk2Y6r7o5Kqu02ASW-pnT8MFs1J0b099kVDEt64Mbg6nNN6JDsVA0nWNgp2zBw3p1r_CryGG2ld8zb9J97Mslpc36iMUK8roBPtTXHRJC4vPA/s400/cake_pop_butterfly.jpg" width="372" /></a></div>Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-56674032836151237522010-05-14T21:43:00.000-04:002010-05-14T21:43:48.633-04:00Congrats Ali!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7aBg2YecFTp4Fw1e5F3VwHWo8dlDhVzorr1uFAHJfePO4Ev1YMiDJekb9f6bcphr5uwAMD7ya-OAbCJMuGigF_OAH2cOWjp81AV3rFae-Z0wgtDxhFkFmnL86cXHYU7-BEaDjZro79Y/s1600/cake_pop_graduation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7aBg2YecFTp4Fw1e5F3VwHWo8dlDhVzorr1uFAHJfePO4Ev1YMiDJekb9f6bcphr5uwAMD7ya-OAbCJMuGigF_OAH2cOWjp81AV3rFae-Z0wgtDxhFkFmnL86cXHYU7-BEaDjZro79Y/s400/cake_pop_graduation.jpg" width="400" /></a></div><br />
This weekend I'm going up to Newport for my future sister- in- law's graduation and I thought it'd be cute to make graduation caps. I went to the grocery store in search for a flat square surface that could work for these; I didn't find anything close, so I bought and cut some Oreo cookies. Unfortunately cutting them wasn't easy and I ended up eating a lot of crumbs. <br />
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Here are some bees. I had worked on them a few weeks ago and saved the pic for a new posting. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAtjveVkJ57jNgOMZfms0nYed-r1UDhU58nCwKRSUX4xynfc5GzlUcVYM4jrzNMW41vGv1-Obj9J_lV5S-2JdZid1uvsnxpDPIWeqoNuKjtRzO84001ZGI6JQkqoe7NBG8CJ2tVnxOYE/s1600/cake_pop_bee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAtjveVkJ57jNgOMZfms0nYed-r1UDhU58nCwKRSUX4xynfc5GzlUcVYM4jrzNMW41vGv1-Obj9J_lV5S-2JdZid1uvsnxpDPIWeqoNuKjtRzO84001ZGI6JQkqoe7NBG8CJ2tVnxOYE/s400/cake_pop_bee.jpg" width="400" /></a></div><br />
I made these using some cereal for the wings and sunflower seeds covered in chocolate for the stinger. These are delicious and adorable.<br />
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Also...<br />
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Next Saturday is the <a href="http://greenpointfoodmarket.wordpress.com/2010/05/10/picnic-in-the-park-may-22nd/">Greenpoint Food Market</a>. I'll be working on some Dulce de Leche cake pops early next week and if they are as delicious as I expect, you'll see them as the market along with the empanadas. Hope to see you there!!Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-47290400060528958802010-05-10T21:14:00.002-04:002010-05-10T21:15:51.218-04:00mi mama me mima<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNy0rT39cRFHCjTHrjlEBV-HzpUNUHELv3umO7Y7G9E7LZWMa0_JatBKBiZ9tT7D7674EkBHpbGffsf4n876nBGzDiuq-ayhaa0B5LNXzbn3kip7oOgKqgjf0sEu-VxARQ-ChjsHgcr4/s1600/mafalda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNy0rT39cRFHCjTHrjlEBV-HzpUNUHELv3umO7Y7G9E7LZWMa0_JatBKBiZ9tT7D7674EkBHpbGffsf4n876nBGzDiuq-ayhaa0B5LNXzbn3kip7oOgKqgjf0sEu-VxARQ-ChjsHgcr4/s400/mafalda.jpg" width="400" /></a></div>(click on the pic so you can actually read it. ay mafalda!) <br />
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Yesterday was mother's day in the US and made me think about my mami in Buenos Aires who is alone at the time since my dad is in Korea visiting my gparents. Pobrechita... mi mami....<br />
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I come from women who can cook- My moms mom is hardcore- she makes everything and I mean EVERYTHING from scratch. When they first arrived in Buenos Aires, there weren't any Korean grocery stores, so she figured out how to make good old traditional meals all from scratch; she makes gochujang, doenjang, and cases of kimchi on a monthly basis. You can really admire this if you understand the work and stink that this means (this stuff tastes great... but Koreans do not cook with their sense of smell). My mom is spoiled by my granma who makes all this awesomeness- but she has her weapons too. Donuts are hard to find in BA- during the 90's Dunkin Donuts opened in Buenos Aires. I remember exactly where it was, right across the street from the American embassy- of course. After competing with medialunas (croissants), Dunkin Donuts quickly packed their donuts and left the country. Good thing i had my omma who makes the best damn donuts ever (I don't even really like donuts). She never followed a recipe, she just made them... just like that- as if anyone could do it. She can make a feast with very few ingredients- she would be an awesome contestant for chopped. Most of her signature dishes are Korean but whatever she makes I kid you not- you will devour. She just makes everything delicious, after all, that's what makes a real good cook.<br />
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I wanted to write a little about her since she is truly my teacher in the kitchen. For as long as I remember, I was helping (probably bothering too) her cook. Starting with peeling veggies, graduated to dicing and then promoted to sous chef. Mami te quiero.<br />
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Here is a pic of my family circa 1992 (i believe) at the San Diego zoo. I miss my ninja turtle sweater. The kid in the back is my bro.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9DCvdEuRfXh6VYWP1dJQC0LsS7nd0B730xOB0UX6-ivbp9w94eaPRAZ_NIvbQFXco2D0q8yZuKW9vdWWtB4jNCfaWTxHkaebwKit-PNBMKWdkuhBDoi_jGl909rqYXaT2ZSQZ4H1YKo/s1600/flia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9DCvdEuRfXh6VYWP1dJQC0LsS7nd0B730xOB0UX6-ivbp9w94eaPRAZ_NIvbQFXco2D0q8yZuKW9vdWWtB4jNCfaWTxHkaebwKit-PNBMKWdkuhBDoi_jGl909rqYXaT2ZSQZ4H1YKo/s640/flia.jpg" width="640" /></a></div><br />
And.. a cute cake pop onesy pic. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6aVnXWNAHV7d8yHjr-n5Jm-zNKBd3WHBGXf4zgUQuK9xRqoUngjRuRAMo8-Jx9QpeDU5n3eTVN3t7abZ8kyQHuvOaFCP_4TMDCxfDTNaJWUzt4SMXGwV2YjiYTwkp4YBhCQlSXrrpxs/s1600/cake_pop_onesy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6aVnXWNAHV7d8yHjr-n5Jm-zNKBd3WHBGXf4zgUQuK9xRqoUngjRuRAMo8-Jx9QpeDU5n3eTVN3t7abZ8kyQHuvOaFCP_4TMDCxfDTNaJWUzt4SMXGwV2YjiYTwkp4YBhCQlSXrrpxs/s320/cake_pop_onesy.jpg" /></a></div>I made these for baby showers. They look really cute when they are for boys, but for girls.. I'm open to suggestions on how to decorate them.<br />
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I will post some spring themed ones later this week.Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com2tag:blogger.com,1999:blog-3713209429819139689.post-41660679858928761272010-05-02T16:53:00.000-04:002010-05-02T16:53:26.656-04:00Long time no blog.I can't believe it's already May, April just flew by.. The last post was about the Spring Awakening at the Greenpoint Food Market.. That's a long time ago, my bad.<br />
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The market went really well, and it developed into more work; I catered a fare-well party in Williamsburg providing empanadas and cake pops for dessert also- my cake pops are now also available at <a href="http://www.betterbeing.net/">Better Being</a> in the west village.. pretty awesome, huh? The kimchi sausage empanadas sold out first! I folded them in a dumpling fashion. The only picture I have from the empanadas is from the <a href="http://greenpointfoodmarket.wordpress.com/2010/04/13/spring-awakening-recap/">recap post</a> that I stole since I didn't take any pictures myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZXn0uHUAVgskI8C0J9tWm6juiRc6mS1GiUryHMOEGD4CDRRdj8oR8f5MqhZZ2AxibKih7Mlc7fUJIEPBeguZvZZPa55khBsZizx262pOI7dOD1R1SmtsMP6OwMw7H7bdGWtL2mjQBTs/s1600/kimchi+sausage.htm" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZXn0uHUAVgskI8C0J9tWm6juiRc6mS1GiUryHMOEGD4CDRRdj8oR8f5MqhZZ2AxibKih7Mlc7fUJIEPBeguZvZZPa55khBsZizx262pOI7dOD1R1SmtsMP6OwMw7H7bdGWtL2mjQBTs/s400/kimchi+sausage.htm" width="400" /></a></div><br />
The chicks cake pops did really well too.. and got a spot at the better being shelf which is awesome. I've also been working on some new shapes for cake pops that I promise i will post them within this week. I intended to make little baseballs but drawing the stitch didn't look as good as I expected, but i'll be trying again. So I had a bunch of white little balls i decided to make into little faces.<br />
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Business has been good, not an excuse for not blogging but it has definitely been keeping me busy. I'll have some new pictures soon.Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com1tag:blogger.com,1999:blog-3713209429819139689.post-38663766849388133632010-04-08T21:19:00.000-04:002010-04-08T21:19:57.477-04:00Spring Awakening this Saturday.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhsWnbv7_YYWe0LvW6Y3jpjxJhCYFD8CBTd5cri2Wgi1H8MJf-nMfjnlBDUmv1DaeZVDx6NLuz2MYMkHyUPGNH3u0HHE7OSeq1A5-NiqtjOBxx0eeJf5YdVPV8f41uwIZbENdnpv1vUU/s1600/go2.wordpress.com.htm" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhsWnbv7_YYWe0LvW6Y3jpjxJhCYFD8CBTd5cri2Wgi1H8MJf-nMfjnlBDUmv1DaeZVDx6NLuz2MYMkHyUPGNH3u0HHE7OSeq1A5-NiqtjOBxx0eeJf5YdVPV8f41uwIZbENdnpv1vUU/s400/go2.wordpress.com.htm" width="390" /></a></div><br />
Market time- <br />
I'll have three kinds of empanadas:<br />
<ul><li>Spicy Beef</li>
<li>Spinach and Mushroom</li>
<li>and... <b style="color: purple;">kimchi sausage!</b></li>
</ul>Check out this week's <a href="http://greenpointfoodmarket.wordpress.com/2010/04/06/vendor-blender-la-tia-faby/">vendor blender</a> for the kimchi sausage empanada recipe.<br />
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I'm also getting cake pops ready.<br />
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I'll have Chocolate and Red Velvet chicks. Hope to see you there!Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com0tag:blogger.com,1999:blog-3713209429819139689.post-37581232055231701552010-03-27T22:32:00.000-04:002010-03-27T22:32:07.659-04:00Get eggcited.These are some Easter themed cake pops I worked on this week. <br />
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These little chicks look more like egg yolks... they are still adorable. <br />
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I don't have much to say...Faby Leehttp://www.blogger.com/profile/06271465173223751678noreply@blogger.com2