Garbanzo Cakes (Torticas de Garbanzo) by (de) Liana Marmol

1 cup cooked garbanzo beans

1 taza garbanzos cocidos

1 cup grated zucchini

2 tazas de zucchini rallado

½ grated carrots

½ zanahoría ralladas

2 tbs garbanzo flour (rice, whole wheat, regular)

2 cucharadas harina (arroz, integral, regular)

2 scallion stalks, minced

2 cebollines, picados

3 garlic clove, minced

3 diente de ajo, machacado

3 tbs fresh cilantro, chopped

3 cucharadas de cilantro picado

Salt and pepper to taste

Sal y pimienta al gusto

1 tbs chia seeds (linseed)

1 cucharada de semillas de chia

1. Mash the garbanzo with a fork. Add the rest of the ingredients. Mix well with your hands. Form the patties and let it rest for one hour.

Triturar los garbanzos con un tenedor. Agregar el resto de los ingredientes. Mezclar bien con las manos. Formar las torticas y dejar reposar por una hora.

2. In sauté pan with oil cook until golden brown on both sides (be careful when flipping). Transfer the patties to a parchment lined baking sheet. Bake for 25 minutes at 350° F (180°C).

En un sartén con aceite cocinar las torticas por ambos lados hasta dorar. Transferir a una bandeja para hornear. Hornear por 25 minutos a 350° F (180° C).

Black Forest Cake / Schwarzwälder Kirschtorte / Gateau / Selva Negra

The Black Forest is a cream cake with multiple layers of chocolate sponge cake soaked with cherry schnapps (Kirsch), cherries, whipped cream, and covered with chocolate shavings.

Many believes the cake was named for Schwarzwälder Kirshwasser (cherry liquor) from the Black Forest region in the state of Baden-Württemberg in Southwest Germany, others believes its name from the traditional outfit that was worn by woman in the Black Forest.

→ its creation is attributed to several German pastry chef, among them Erwin Hildebrand and Josef Keller.

→ March 28 is the national Black Forest Cake day

Chicken Hash

6 chicken thighs (breast) bone-in, skin on

6 muslos (pechugas) de pollo con hueso y piel

1 red bell pepper dice

1 pimentón rojo picado en cuadritos

Salt and pepper to taste

Sal y pimienta al gusto

1 tbs fresh thyme, chopped

1 cucharada de tomillo fresco picado

12 fresh basil leaves

12 hojas de albahaca

10 potatoes into cubes

10 papas cortadas en cubos

2 red onions

2 cebolla roja

3 garlic cloves minced

3 dientes de ajo picado

1 tbs paprika

1 cucharada de pimentón en polvo

2 tbs tomato paste

2 cucharada pasta de tomates

4 scallions chopped

4 cebollines picados

1 tbs fresh parsley, chopped

1 cucharada de perejil picado

Butter

Mantequiila

Olive oil

Aceite de oliva

1. Place chicken on a baking sheet. Place two basil leave under the skin of each chicken thigh. With your hands, rub each thigh with olive oil and sprinkle salt and pepper for both sides. Bake at 350° F for 45 minutes.

Set aside until cool enough to handle with your hands. Remove the bones and the skin. Cut in medium dices.

Colocar el pollo en una bandeja para hornear. Colocar dos hojas de albahaca debajo de la piel de cada muslo o pechuga. Con las manos, frotar con aceite y espolvorear sal y pimienta por ambos lados.

Apartar para enfriar lo suficiente como para manejar con las manos. Quitar los huesos y la piel. Cortar en dados medianos.

2. Sauté red onions and the potatoes with 4 tbs of butter. Seasoning with salt and pepper and cook over medium heat for 10 minutes or until potatoes are cooked through without stirring too often. (Add more butter or oil if needed to prevent the potatoes from sticking).

Saltear las cebolla y las papas con 4 cuchuradas de mantequilla. Sazonar con sal y pimienta y cocinar a fuego medio for 10 minutos o hasta que las papas estén bien cocidas sin revolver demasiado.(Añadir más mantequilla o aceite de oliva si es necesario para evitar que las papas se peguen).

3. In separate sauté pan, melt two tablespoon of butter. Add the red pepper, thyme, salt, pepper, paprika, garlic, and tomato paste. Cook for 5 minutes.

En otro sartén, derretir dos cucharadas de mentequilla. Agregar el pimentón, tomillo, sal, pimienta, paprika, ajo y la paste de tomates. Cocinar por 5 minutos.

4. Combine all together. Add parsley and scallions. Toss together and place on a serving dish.

Mezclar bien. Agregar perejil y cebollin, mezclar bien y servir.

Risotto

Risotto is a traditional Italian dish made with short-grain rice.

→ Risotto is more of a technique than a dish.

½ onion, chopped

1 tbs olive oil

1 cup Arborio rice

3½ cups hot chicken stock (vegetables, water)

½ cup white wine

½ cup grated Parmesan cheese

2 tbs butter

Salt and pepper (optional)

1. In a saucepan with olive oil over medium heat, sauté the onions until translucent. Add the rise and cook until rice is coated with oil, about 2 minutes. Add the wine and stir constantly until wine is absorbed.

2. Add a ladle of hot stock and stir until liquid is absorbed. When the rice looks almost dry, add another ladle of stock and repeat until stock is absorbed, about 20-25 minutes. The risotto should be creamy.

3. Remove from heat, stir in butter, the parmesan cheese, and season with salt and pepper. Serve right away.

Tips for making risotto

• The ratio of rice to liquid is 1 to 3½

• Do not wash the rice before using

• Always use simmering broth or stock

• Wait until the rice absorbs all the stock to add some more

Types of rice for risotto

• Arborio Rice

It is named after the town Arborio in the Piedmont and Lombardy regions of northwest Italy. Arborio is a short grain rice and has a high starch content which is perfect for the famous risotto.

• Vialone Nano

It is grown in the Veneto region of Italy.

• Carnaroli

Arborio rice is grown in the Piedmont and Lombardy regions of Italy.

Île Flottante / Isla Flotante / Oeufs à la neige

Salsa Inglesa (Creme Anglaise)

INGREDIENTES

• 1 taza de leche entera
• 1 taza de crema de leche (nata par montar 35% grasa)
• 1 cucharadita de vainilla pura
• 1/2 taza de azúcar 

PREPARACION 

1. Colocar la leche y la crema de leche en una olla de fondo grueso. Llevar a ebullición suave. Al hervir, retirar del fuego. Tapar y dejar infusionar por 5 minutos.
2. En un bowl colocar las yemas con el azúcar. Batir por dos minutos con varilla o cuchara de madera hasta blanquear. Incorporar la leche caliente gradualmente (temperar) en hilo fino para evitar que se corte, batiendo constantemente.
3. Regresar al fuego bajo-medio. Cocinar hasta alcanzar 170°F(75°C) sin hervir, batiendo constantemente con espátula de silicona. La mezcla debe napar la cuchara. Cuando comience a espesar, rápidamente colocarla en baño de Maria inverso (bowl con hielo). Remover constantemente hasta enfriar por completo. Colar por colador fino y refrigerar. No congelar.

Caramelo

• 1 1/2 taza de azúcar blanca
• 1/2 taza de agua

1. Colocar el azúcar y el agua en una ollita a fuego bajo sin revolver. Al momento de obtener un caramelo oscuro ámbar 340°F /170°C, retirar del fuego inmediatamente. Reservar 1/2 taza para hacer el praline.

Praline de Almendras

• 1.5 oz (45 g) almendras fileteadas. Enfriar por completo. Cortar o triturar

1. Tostar almendras a 350°F (175°C) por 10 minutos hasta dorado claro. Mezclar en caliente co 1/4 taza de caramelo reservado. Extender sobre papel encerado engrasado con espátula engrasada. Enfriar por completo. Cortar o triturar.

Merengue Suizo

• 5 claras  a temperatura ambiente
• 1 1/4 taza azúcar blanca
• 1 cdta. vainilla
• 1 cdta. vinagre blanco (estabilizante)

1. Batir claras incorporando el azúcar en forma de lluvia sin dejar de batir. Agregar vainilla y vinagre. Batir hasta picos firmes.

My food

Tartines

Is a French term used to describe any open faced sandwich usually served with toasted rustic bread (Sourdough, Country bread, Baguette, Ciabatta, Whole grain) and can be topped with anything from butter, mayonnaise and jams to any spreadable cheese and ham.

Suggestions toppings

Eggs

Smoke salmon

Prosciutto

Cherry tomatoes

Blue cheese

Roasted bell peppers

Hummus

Avocado slices

Roast beef

Capers

Saute onions with balsamic vinegar

Basil

Arugula

Roasted zucchini

Guacamole

→Many Cafes in France use the country bread made by the Poilane bakery in Paris which is available on the Web at www.poilane.com

Names in other countries

In Italy → Crostini

In Spain → Tostada

In Scandinavia → Smorrebrod

½ red bell pepper

½ zucchini

2 tomatoes

6 slices white cheese for frying

1 tbs oil

1 garlic clove, chopped

Pinch salt

Black pepper to taste

Olive oil for drizzle (optional)

2 Italian bread slices

1. Cut vegetables in julienne. Slice the cheese (½ inch thick). Set aside.

2. In a saute pan over medium heat, add the oil and heat. Add the vegetables, pinch of salt and garlic; cook and stir for 3 minutes

4. Arrange the bread on a baking sheet drizzle or brush with olive oil for one side (optional) and place in the oven to toast for 2-3 minutes.

5. Top each toast with cheese and the vegetables. Sprinkle black pepper. Cut the tartine in 4 pieces and serve