Ooey Gooey Cinnamon Bun Pull-Aparts**Brioche Effeuiller a la Cannelle**

*ugly, but it sure was yummy!*  Sorry,  I ate quite a bit long before I photographed*

*I overstuffed the pan, that's why mine was ugly.*

It's dough mania at my house these days!  I've been making lots of pastries with brioche.  This particular recipe uses French technique  but with an American twist from a nice cinnamon sticky bun topping.  The result is a cute (not-so-cute in the photo, but cute functionally :)) pull-apart roll stuffed with rum-soaked raisins, cinnamon, brown sugar, and white sugar topped with a perfectly ooey gooey, buttery brown sugar sauce on top.  

Brioche itself is a soft, tender, buttery, sweeter, richly flavored bread.  It is also used as the base of many traditional French pastries, or viennoisserie.  This particular sweet bread, brioche effeuiller, literally "leaves or leaved," since leaf and layer are often communicated with the same word in most romance languages, but it actually means layered brioche.  For this recipe, I took the rum-soaked raisins of pain aux raisins and fused a great American-style sticky bun sauce with this delicious, homey French treat!  I know that you will enjoy as much as I did!

Just a note, be very careful with loading the pan.  I overloaded the pan with dough, forgetting that although the risen dough in the pan still fit, the dough would rise to 1.5 times it's pre-baking size in the oven.  Needless to say, my dough spilled over, and I found myself skimming the browned bread off the top and waiting forever for the interior dough to fully cook.  Long story short, this recipe is for 2 loaf pans.  Yours will be much prettier than mine and they won't spill over this way ;).

Brioche *for 2 loaf pans*

http://downtownfoodie.blogspot.com/2011/12/fluffy-silky-buttery-brioche.html

Ingredients *for 2 loaf pans*
filling
160g of raisins, soaked in 7 TB of dark rum
1 stick of butter, softened
1-1/2c packed brown sugar
2 TB cinnamon

sauce
1 stick of butter, cut into pieces
1/2c packed brown sugar
1c white sugar
1/4c milk
3 TB cornstarch
2TB corn syrup
1 tsp vanilla
pinch of cinnamon
1 small pinch of nutmeg

Note: The original recipe uses evaporated milk with 1/4c brown sugar and 3/4c white sugar, but we didn't have any evaporated milk at the time.  I had to increase this and add cinnamon and vanilla to compensate for the milk substitute and the addition of starch, which tends to mask flavor.

Procedure and Technique

1. Preheat oven to 350F.

2. Prepare dough per brioche dough instructions.  Once the dough has risen a second time and been punched down.  Begin rolling dough out on a floured surface.  Roll the dough into a rectangle no more than 1/4" in thickness.

3.  Butter the dough surface evenly with very soft butter.  Once completely buttered, sprinkle evenly with the topping.
4.  Begin cutting the dough lengthwise, as photographed here in the 4th row of photos.  You will lose topping in the process moving the layers on top of one another, but simply replace the topping before moving to the next layer.

5. Once the dough is placed in the pan, allow it to rise for about 15 minutes.  This is the perfect time period to begin making the sauce.

6. Next, place all sauce ingredients, besides the corn starch, into a sauce pot over medium heat.  

7. Once the mixture is homogeneous and hot, but not yet boiling, place the cornstarch into heat-proof mug or small heat-proof bowl and mix in a couple of tablespoons of the liquid from the pot.  Stir rapidly with a spoon until homogeneous and all lumps are out.  Add the cornstarch liquid back into the pot and stir until homogeneous. 

8. Allow mixture to boil gently 2-3 minutes, until thickened.  

9.  Once thickened and cooled slightly, just so that it is no longer boiling. pour generously and evenly on top of dough that has fully risen in the pan, just before baking.  I like to push the sides of the bread in a bit to pour some sauce a long the sides too, it won't hurt to pull the layers themselves apart to a bit to give them some extra love as well.  

10.  Bake at 350 in 2 separate loaf pans *that are placed on top of a baking sheet* for about 25 minutes, or until browned and a quick check between the center layers shows that the bread is done.  The baking sheet part is very important as that topping is very likely to spill over.

11. I actually inverted mine and poured more sauce before flipping over again.  The actual top is where it's easiest to pull the bread apart from.

12.  If you happen to overload your pan and your bread is browning too quickly without cooking enough in the center, simply cover to top loosely with foil, move the oven rack higher up, as the bottom is likely going to burn otherwise, and continue baking.

TIPS: For the brioche, you have to be sure to knead intensively the first time.  If you do not, your dough will be to slack, and once you add the butter there will be no repairing this since the butter will shorten the gluten strands, thus weakening the strength of the dough and causing it to be to slack, soft, and sticky.  After the first kneading, your dough should not leave bits here and there on the counter top.  You should be able to roll the dough and pick up any bits and lift the ball with minimal stickiness and the dough should form a smooth, very soft, yet minimally sticky ball.


Please see the link below for dough shaping process photos
http://www.papillesetpupilles.fr/2011/10/brioche-a-effeuiller-au-sucre-et-a-la-cannelle-pull-apart-bread.html/

References
http://www.patiss.com/recette/pates/brioche.html

http://www.papillesetpupilles.fr/2011/10/brioche-a-effeuiller-au-sucre-et-a-la-cannelle-pull-apart-bread.html/

http://morebutter.wordpress.com/2008/12/25/papa-moreheads-cinnamon-rolls/

http://megsvegrecipes.blogspot.com/2005/02/ooey-gooey-cinnamon-rolls.html

Nicaraguan Chicken and Rice Soup *Arroz Aguado Nicaraguense* Updated

  

Back when was living in Miami, I made it my job to find the best places to eat on a budget.  When I first moved and I didn't know anyone, I would take advantage of every Friday evening to go drive around a new area in search of restaurants to put on my list to try.  I loved food that was comforting, hearty, and had that homemade flavor that reminded me of my own home here in Virginia.

In my search, I found that my absolute favorite Latin cuisine was Nicaraguan.  There was just something about the heartiness of its root vegetables and soups, homemade juices, wonderfully marinated meats with rice and beans, and amazing homemade tropical juices that really made me feel at home.  It was like trying new food at a friend's house.  One of my favorite places to have Nicaraguan food was at one of the local fritangas, or Nicaraguan homestyle cafeterias.  At any given time, fritangas are serving up 5 different dishes, plus the standard carne asada and grilled chicken with rice and beans.  They also offer at least five, and as many as 10, freshly made tropical style juices.  My favorite fritanga in Miami is Tortilleria Carne Asada in Sweetwater, known locally as the unofficial Little Managua.

*photo from Cesar L. on Yelp.com

                                                  *photo from Cesar L. on Yelp.com

One night after tons of studying way fewer breaks than I should've had, I headed 20 minutes out to Carne Asada, where I discovered arroz aguado.  Arroz aguado translates literally to "watery rice" or "mushy rice."  It is a delicious soup with chicken, rice, chayote squash, potato, tomato and lots and lots of mint, along with onion, garlic, and green pepper.  I know that mint sounds a bit odd in savory food, but it completely transforms when mixed with the Nicaraguan trio, green pepper, onion, and garlic.  Even if you aren't a big fan of mint, which I thought I wasn't, you will love this!

If you're wondering what arroz aguado tastes like, it has a mild tang from the citrus fruits, it has the comforting taste of a chicken soup with a tinge of tomato, and the rice creates almost a slight creaminess, then top it all off with a mild, soothing herb-y flavor that doesn't quite taste like any one particular herb.  When I was in Miami, I was also battling some serious insomnia, and I can't tell you what it was, but a good bowl of arroz aguado always had me sleeping like a baby.  I don't know any food like it when it comes to kicking some real insomnia butt!

Arroz Aguado

Ingredients

1 whole bone-in chicken, in pieces (as in legs, drumsticks, etc), or equivalent in legs, leave some or all skin

2 tomatoes, peeled and chopped into chunks

1 large carrot, sliced into diagonal round

2 chayote squash (in Latin markets), cubed

1 potato, cubed

1 bunch of mint (not a stem, yes, the whole bunch, stems and all)

1onion, roughly chopped

1/2 green bell pepper, roughly chopped

4 cloves of garlic, minced

bitter orange juice to taste, about 2 or 3 TB

juice of 1 lime

annatto powder, diluted in water, about 1 TB of liquid

2 cups of long grain rice, washed and rinsed

6-1/2 cups of water

salt to taste

Procedure

1. In a large pot, place the water.  In the cool water,  immediately add in the chicken, bell pepper, onions, and garlic.  This allows the meat to release more flavor.  

2. Turn heat to medium high, cover, and bring to a boil.  

3. In a separate dry  pan over medium low heat, toast rinsed and drained rice until fragrant and rice has taken on a slightly different hue.  It will not brown.  Set aside.

4. Once the meat is cooked, add in the rice, potato, carrots, mint, the lime juice and bitter orange juice. and dissolved annatto.  Bring to a boil, stirring occasionally.

5. Adjust salt and bitter orange as needed.    Bring to a boil, add in chayote squash and cook for another 10 minutes, or until the rice plumps and the potato is cooked.

6. Traditionally, this dish is served with fresh, thick Central American style tortillas, but it is great just as it is.

7. Enjoy! Bye bye insomnia!

References: 

http://www.facebook.com/video/video.php?v=485022577755

http://es-es.facebook.com/notes/comidas-y-tradiciones-nicaraguenses/receta-para-hacer-arroz-aguado-de-pollo-carne-o-chancho-a-mi-manera/252462248129405

http://www.facebook.com/video/video.php?v=485022577755, http://www.youtube.com/watch?v=yNDKtVCbsoA

Cheesy Garlic Herb Biscuits

I had a craving for some nice herby biscuits, but I wanted something that was a real biscuit, rather than a drop biscuit like Red Lobster.  I also wanted biscuits that actually tasted like the herbs that were in themThis recipe makes a little over 1 dozen biscuits.  You can always freeze any leftovers.

Ingredients
2c AP flour
1 TB baking powder
1 tsp salt
1/2 cup lard (or shortening or very cold butter)
3/4c buttermilk (or milk with 1 TB white vinegar, allow 1 min to sour)

1 c grated cheddar
1 TB fresh cilantro, chopped
8 sprigs of fresh chives, finely chopped (or 1 tsp of parsley)
2 tsp fresh thyme (dried tastes similar, so 1:1 ratio should be fine)
1 tsp dried rosemary, broken up between your hands
1/4 tsp dried rubbed sage
1/4 cayenne pepper
1/4 tsp mustard powder


Procedure
1. If not using buttermilk, place milk and 1 TB vinegar in a bowl and set aside.  Do not stir.

2. Blend together flour, baking powder, and salt with a whisk.  Set aside.

3. Cut in lard with a pastry blender or with two knives (place end-to-end and make an outward cutting motion)

4. In a separate bowl, stir together cheese and remaining spices until evenly blended.  Set aside.

5.  Gradually add buttermilk or buttermilk substitute to the flour mixture, gently stirring constantly with a spoon.

6. Once all flour is moistened, blend gingerly with very clean hands just until homogeneous.  Minimal handling of the dough makes for more tender biscuits.

7. On a floured surface, gently pat out into a 1" thick rectangle.  Sprinkle the rectangle with 1/4 of the cheese mixture.

8. Fold the dough into thirds, bringing the edges of the dough in to meet in the center.  Gently press the dough out again with your hands until a rectangle with a 1" is achieved.

9. Sprinkle another quarter of the cheese mixture across the dough.  Repeat filling, folding, and flattening process.

10. Once flattened the 4th time, shape biscuits with a biscuit cutter or cut into squares with a knife.

11. Bake at 450F until lightly browned, about 12-15 minutes

*Do not wiggle or slide the knife back and forth, simply press it straight down and lift.  Moving the knife too much along the biscuit seals the edges and prevents proper rising and development of layers

Mini Pecan Peach Cobblers

I love summertime!  One of my favorite things about summer is the abundance of fresh produce from right here in the US.  It's May and delicious peaches are starting to fill displays in local supermarkets.  I picked up just 3 peaches today because I wasn't liking the produce at the particular grocery store that I stopped at after a doctor's visit.  I wanted peaches to eat, but they were super small and I was doubtful that they'd be the sweet, juicy peaches that I love.  What to do, what do, right?

Well, I'll be moving soon so I am trying to use up everything in my cabinet, but I was not up to having a full size dessert around--ta-da individual peach cobblers : D!  This recipe is perfect for a quick and easy little sweet bite after a busy day at work.  This recipe makes just enough for 4 ramekins of little cobblers. This particular version of peach cobbler highlights the tangy freshness of the peaches so it  has just a touch of cinnamon with a nice brightness from lemon zest.  The crust is an amazing rich, buttery, mile-high crust that's almost like a super tender, airy, yet dense cake with amazing crispy edges.  I hope you'll enjoy it as much as I did!

Ingredients

crust

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

2 TB lard (or shortening or very cold butter or a mix)

1/2 c sugar (I used all Florida Crystals turbinado sugar for a nice, rich crust flavor)

1/2 cup buttermilk

1 tsp vanilla

Zest of half a lemon 

1heaping TB chopped pecans

filling

4 medium peaches

zest of 1/2 lemon

about 2 TB white sugar

a light dash of cinnamon

pinch of salt (optional)

Procedure

1. Blanch peaches for 30 seconds to 1 minute to facilitate peeling.  Peel peaches once cool enough to handle and slice to desired size.  I chopped my slices in half lengthwise for a nice bite size.

2. Meanwhile, blend the flour with salt, sugar, baking powder, zest, and pecans.  Once blended, cut the lard into the dough using a pastry blender until the fat is pea-sized.  Gradually and gently stir in milk until all ingredients are moistened completely.

3. Preheat oven to 375 degrees F

4. In a pot over medium heat, place all filling ingredients and allow to cook, stirring occasionally, until peaches are softened but still have a nice bite left.

5. Spray 4 ramekins with cooking spray and divide filling among the ramekins.  Top the filling with an equal amount of topping and bake for 20-25 minutes until golden brown and bubbly and dough springs back when touched. If you like more crunch, you can sprinkle extra sugar on top.

This recipe was inspired by:

http://www.skinnytaste.com/2011/10/skinny-apple-cobbler.html and http://foodwishes.blogspot.com/2011/09/crazy-basil-peach-black-pepper.html

Mmm, Mmm Zesty Sausage Gravy

Although I'm not much of a breakfast meat person, I'm such a sucker for a good sausage gravy.  There's just something about that warm, delicious, comforting gravy on fluffy biscuits in the morning.  Mmmm, mmm!  There's nothing like it!

Traditionally, sausage gravy is seasoned with simply salt and pepper, but this is my zestier, more flavorful recipe that has a great mildly herby flavor and the perfect spicy bite.


Ingredients
3 breakfast sausage rounds (broken into bits) or the equivalent of ground sausage
1 TB minced onion
1 garlic clove, minced
3 TB butter (if your sausage does not make enough fat)
1/4 cup flour
1 cup of milk, more if you want a thinner gravy
1/8 tsp sage
1/4-1/2 tsp red pepper flakes
1/8 tsp cayenne pepper
a few dashes of smoked paprika if your sausage isn't smoky enough (optional)
salt and black pepper to taste

Procedure
1. Saute the onions over medium low heat until soft and translucent.  At this point, add in the garlic until fragrant.

2. Raise the heat to medium high and add in the sausage and brown it, breaking it up into bits.  Meanwhile, season it with all of the spices.

3. Once the sausage is browned and thoroughly cooked, add in the butter and allow it to melt.  After the butter melts, gradually stir in flour until you achieve a homogeneous meat paste.

4.  At this point, gradually add in the milk until you achieve a homogeneous gravy.  Bring the gravy up to a boil and cook until it thickens, about a minute or so after it boils.

5. Enjoy over split hot biscuits or incorporate into a baked breakfast casserole.

Triple Cheese Beef and Pasta Casserole

This deliciously simple casserole was born of a need to clean out my cabinets before moving (can you tell?), but let me tell you, it might not be the prettiest, but it is delicious and bursting with flavor!  If you're anything like me, you love hearty, comforting, one-pot meals, and this is a super all-in-one that's packed with flavor and nutrients, mmmm, mmmm!  The fresh veggies and spicy bite are the icing on the cake for this tasty soon-to-be-favorite.  Whether you're trying to use everything in the cabinet or looking to whip up a quick meal after work, this one is sure to please.

Let me not forget, this dish is 100% boyfriend approved.  He called me after he got home and says, "Man, what was that you made?  It was SO good!  I should've taken some home!"

Ingredients:
1 box of pasta (I used zitti,  but shells, bowties, macaroni, and other tubular pastas are fine)
1 lb ground beef
2 ears' worth of fresh corn
1 medium carrot, chopped into small cubes
1 small can of sliced olives (the short can)
1 or 2 tomatoes, peeled, seeded, and cubed
1 medium onion, diced
1/2 green bell pepper, diced
6 cloves of garlic, smashed
1 TB tomato paste
1 TB Tony Chachere's or other creole seasoning
2 tsp paprika
1/4-1/2 tsp cayenne pepper
1/2 tsp thyme
black pepper and salt to taste (you will need the meat sauce mildly on salty side before adding pasta)
generous 1/4 c + 1 rounded TB flour
1-1/4 cup milk

1/4 cup ricotta cheese
1 cup or so of cheddar and a stretchy white cheese (I happened to have shredded cheddar and a slice of provolone around)

olive oil and butter blend for sauteeing

Procedure:

Boil pasta in salt water until al dente.  Bear in mind that it will not cook much in the oven.  Drain pasta and coat with oil to prevent sticking.  Set aside.

Sautee onions and peppers over medium heat until soft.

In a separate pan, sautee  carrots until  halfway done over medium heat in a 1TB or so of butter and enough oil to prevent butter from burning.

Once halfway done, add in corn and salt vegetable mix.

Add in tomatoes and garlic a few minutes before onion mix is ready.  Once soft and translucent, turn heat to medium high.

Heat an oven to 400 degrees

Once pan temperature is up, add ground beef, breaking up the meat and incorporating the onion and pepper mix with a wooden spoon.  Season the meat generously with all of the spices and continue stirring occasionally.

Once the meat is cooked, incorporate tomato paste and cook for a minute or so more.  At this point, gradually stir in the flour to absorb all of the liquid.  If more liquid remains, add more flour.  Stir in the flour until you have a thick meat paste.

Once fully incorporated, gradually stir in the milk until homogeneous.  Taste and adjust seasoning as necessary.  Be sure to keep it slightly salty to compensate for pasta.

At this point, blend pasta, meat sauce, corn, carrots, and sliced olives in a pot or bowl.  Layer the mix in a pan (I used ceramic, and I'd recommend that or glass) and place spoonfuls of ricotta throughout.  Once all pasta is in pan, top with more ricotta and cover with a layer of cheese blend.

Bake for 15 minutes at 400 degrees F.

Enjoy!


*Again, sorry for not having photos, I did take them but my crazy computer's memory card drive has been damaging my cards :(*

Peanut Butter Pecan Blondies

So if you haven't figured it out yet, I love peanut butter!  It gives the perfect decadent richness to so many different desserts.  I had a craving for something chewy and quick that I could dress up with just a touch of peanut butter.  I thought about cookies, but I've never been too big on peanut butter cookies, and I wasn't finding any twists on the typical recipe that were interesting enough for me.  Peanut butter oatmeal cookies?  Nope!  No quick oats around.  Then it came to me--if I don't want chocolate, but I want that yummy chewiness of a good, fudgey brownie, why not make a blondie?  And what could be better than a peanut butter blondie?  Well, not much.

Try out this recipe and see for yourself.  Enjoy the perfect chewiness, the crispness of the edges,  the richness added by a touch of peanut butter, and the perfect crunch and added nutty touch from chopped pecans, mmmmm, mmmm, mmm!

I modified this recipe based on the blondie recipe shared by "Whipped the Blog"

http://whippedtheblog.com/2009/02/16/the-best-basic-blondie-recipe/ 

Simply follow this recipe but add in 1 TB of good quality peanut butter (I recommend Planter's) after the sugar is dissolved and before the eggs are added.  Yum, oh, yum!

***These are best on the first day, but still great later.  I highly recommend storing them with a slice of bread (change it daily) to retain chewiness***

Amazing Fluffy Roasted Banana Bread

*See the yummy banana chunks?*

I just made the most amazing banana bread I've ever had!  The texture is soft and fluffy instead of being that typical, almost excessively dense and sticky banana bread.  What's more, using chunky mashed bananas instead of puree leaves you with wonderful, flavorful chunks of banana in the finished bread.  The banana flavor is intensified by roasting, and the palm and demarara sugars give this bread such an amazingly rich flavor that you don't even need cinnamon or other spices!  Who knew?!  Take that coming from a total cinnamon freak.  The rum also aids in intensifying flavor and it, along with the yogurt, create a soft, silky texture.  I also topped the bread with some coarse demarara sugars and that created a nice crunch on the top of the bread, yum!

Whether you love banana bread or aren't all too crazy about it, I'm telling you, try this recipe!  It really is amazing!  It is infinitely better than the old school recipe.  Plus, who can complain when the process for making it is so simple and the reward is oh so great?!  Do tell me how you like the recipe or any changes that you make.  Enjoy :)!!

Roasted Banana Bread


Ingredients:
1/2 cup palm sugar (in the jar--microwave until just softened, if necessary) (if in a solid block, grate first)*
1/2 c demarara/turbinado sugar* (my favorite brand is Florida Crystals)
1/2 cup of butter, softened
1/4 tsp salt
2 eggs
4 unpeeled bananas, roasted and mashed coarsely
1 TB yogurt or sour cream
2 TB dark rum (my favorite is Barbancourt, Haitian rum)
1 TB vanilla
2 cups + 1 TB flour
3 tsp baking powder

*If you do not have palm sugar or demarara sugar, just use all regular Domino brown sugar.  The taste will be different, but still delicious.

Procedure:
1. Preheat the oven to 350 degrees

2. Roast the bananas on a baking sheet while still inside the peel.  When roasting, the peel will brown and you may hear some mild hissing from some of the banana juices seeping out.  Do not be alarmed by this; it is normal.  Allow the bananas to cool.  Remove the peel and the threads.  Mash the banana by hand, leaving the mixture full of small chunks

3.Cream the sugars, salt, and butter with an electric mixer.

4. Beat in the eggs, one at a time, until fully incorporated

5. Stir in the yogurt, rum, and vanilla.

6. Stir in the flour and baking powder just until the batter is moistened and all ingredients are fully incorporated.

7. Bake in a prepared pan for 1 hour or until the bread springs up when pressed in the center. Do not use the toothpick test for doneness with this recipe.  When done, the bread will be golden brown on the tops and sides, and the sides will pull away from the side of the pan.

8. Allow to cool for at least 10-15 minutes before serving.

References: http://danicasdaily.com/brown-sugar-banana-nut-bread-recipe, http://doesnttaztelikechicken.com/2009/03/22/the-amazing-banana-bread/, http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html

On a side note, sorry for the lack of photos lately.  My computer's SD drive is malfunctioning, and it has already damaged one of my memory cards.  Would anyone happen to know how to repair memory cards that show up with a read error when inserted in the camera itself?

Warm, Rich, and Comforting Winter Favorites

There are so many wonderful dishes that I love to enjoy in the winter time.  There's just something about a good, rich, hearty, comforting meal in the winter that just warms that soul and gives you that warm, fuzzy feeling.  I wanted to take the time to compile a list of some of my favorite winter dishes for those days when you're not quite sure what you want, but you know you want some good comfort food to warm you up when it's freezing outside.  I hope you enjoy this selection of recipes for comfort foods that are especially good when enjoyed in the winter.

Savory
Warm, comforting Cuban garlic soup  

Rich and creamy tomato soup

Nicaraguan chicken soup with meatballs (sopa de gallina con albóndigas)  

spaghetti alla carbonara  

Southeast Asian carmelized sweet and spicy pork

Dominican fish in coconut sauce

Cuban tamal soup

Sweet

Rich, moist, chocolaty devil's food cake

Rich, fudgey brownies 


Chewy, sweet, salty, and crunchy toasted Korean stuffed pancake (hodduk)  

Peanut Butter Bread Pudding with Homemade Butterscotch Sauce *updated*

I had some leftover ciabatta bread yesterday, and I was definitely due for some de-stressing time in the kitchen, so I decided to make bread pudding.  I've been itching to do something with a peanut butter twist, so why not peanut butter bread pudding, right?  I knew that the peanut butter alone would create a very flat, one-dimensional flavor, so in came the idea for the butterscotch sauce.  There is just something very special about the combo of peanut butter and butterscotch.  It just never fails!

This bread pudding was easy to make and tasted divine!  The top was crusty; the inside was soft and moist without being a mono-textured blob.  The peanut butter created a flavor that was warm and slightly salty while just the right amount of sweetness and richness came from the butterscotch topping, and the golden raisins gave the perfect pop of slightly tart brightness to balance the flavor.  Mmmm, tasty perfection!  The cute little cupcake portions were a great touch and a nice little portion control aid...well, at least in theory ;).

Ingredients:
1-1/2c heavy cream
1c milk (I used almond milk because that's what I had on hand)
3/4 c - 1 c sugar (to your taste)
2 TB butter
1  roundedTB of peanut butter
1 tsp vanilla
4 egg yolks
8 cups of crusty bread cut into 1" cubes (at least day old--I used ciabatta, but French bread or challah is ideal)
1 heaping TB golden raisins, soaked in rum or scotch min. of 30 min. (microwave raisins in rum or scotch 30 sec to speed process)
cinnamon to taste (~ 1/4 tsp or so)
pinch of salt (I add extra because I like mine a little saltier)

homemade butterscotch sauce---this recipe calls for scotch, but I used dark rum because it's what I had on hand and it was absolutely delicious!

Procedure:

1. Preheat oven to 350F

2. Place sugar, milk, cream, peanut butter, butter, and cinnamon in a sauce pot over medium heat, stirring occasionally until homogeneous.  Note that there will still be thin streaks of peanut butter, but the goal is to remove any lumps.

3. Allow mixture to cool

4. Whisk egg yolks and whisk in vanilla and cooled cream mixture.

5. Soak cubed bread in custard and toss in raisins.  Allow bread to soak with custard and raisins for at least 30 minutes, tossing occasionally to ensure that custard is nearly fully absorbed

6. Lightly press soaked bread cubed into a lined muffin pan.  Compress bread pudding mixture lightly to avoid gaps, but also to avoid a one-textured bread pudding.  I like a little crunch and texture variation.

7. Bake about 20-25 minutes or until springy when pressed.

8.  Once baked, drizzle hot bread pudding with butterscotch sauce

9. Remove liners before serving.  If desired, top with a dollop of homemade sweetened whipped cream

*You can mix the leftover egg whites with 1/4 tsp cream of tartar, sugar, and vanilla and make meringue cookies http://www.dominicancooking.com/784-suspiritos-meringues.html or you could always just add the extra egg whites to your eggs for omelettes in the morning, as I did, yum!

References: http://sourkrautkrafts.blogspot.com/2010/08/white-chocolate-bread-pudding-cupcakes.html, http://carpecupcakes.blogspot.com/2010/02/recipe-of-week-bread-pudding-cupcakes.html, 

Authentic Spaghetti Alla Carbonara Take II

Rich, creamy, a little salty, and slightly smokey--traditional spaghetti alla carbonara is simple.  It's made with only 6 ingredients--pork jowl bacon, egg yolk, pecorino cheese, olive oil, salt, pepper.  Although you may not be familiar with it right off, it is super cheap and easy to find.  It is exactly what's used in the traditional carbonara sauce in Italy, where it is called guanciale (wahn CHA Leh).  Pork jowl is the cheek meat of the pig.  It is very flavorful and is similar to regular bacon in the way that it cooks and tastes.  

Spaghetti alla carbonara falls into the category of primi piatti in Italy.  Primi piatti are things like rice, pasta, and other starches that are eaten alongside a meat dish.  Although we are accustomed to having the chicken mixed into our spaghetti  alla carbonara here in the U.S., it is traditionally served alongside a chicken main course.

Traditional spaghetti alla carbonara contains absolutely no cream, nor does it contain pancetta.  The pancetta piece is changing and some people have become more flexible on that aspect.  For those who are lactose intolerant, the technique used for this recipe is a great way to get creamy sauces without the use of milk or cream.  The creaminess comes from the combination of egg yolks and Parmesan cheese.  Since Parmesan is a much drier cheese it generally does not cause a negative reaction in those who have a lactose intolerance.  Even for those who are not lactose intolerant, you get the benefits of a nice, rich, and creamy sauce without the gross feeling that cream-based sauces often leave you with.  

Recipe

Ingredients: 350 grams of pasta, 150g (~1cup) of pork jowl bacon, 2TB of olive oil, 1 egg, 4 egg yolks, 100 grams  (~1cup) of pecorino cheese*, cracked black pepper to taste + salt, and 1 garlic clove, sliced 

*I use grated parmesan in the can because that's what I have around, and it's more economical

Cook pasta until al dente in salted water with the sliced garlic clove.  The pasta soaks up all of that yummy garlickiness, mmm!  You can leave the garlic pieces behind once you strain the pasta.

Fry pork jowl  over medium heat in a TB or two of olive oil.  Yes, this is necessary because otherwise it will stick to the pan.

Continue frying until crisp

Whisk the 1 egg and four yolks.  Once eggs are broken, whisk in parmesan until evenly blended.  Add in cracked black pepper to taste.

Once jowl bacon is crispy, immediately whisk it, along with all of the fat from the frying pan, into egg and parmesan mixture until homogeneous.  

Once the pasta is al dente, strain it lightly, leaving in some of the pasta water.  Immediately toss into into the egg mixture until the sauce has time to thicken and cook.  You must add the pasta immediately after cooking to fully cook the sauce.  Add more pasta water for a thinner sauce.  

Don't worry raw egg police, there is not an egg in the world that won't cook once you pour boiling hot oil, pasta and water over it.  Since the sauce is mostly yolk, and since it's mixed with Parmesan, no curdling! 

 Enjoy :)!

Before you comment on my unconventional method of cooking pasta, let me explain.  When I first moved to my new apartment, all of my things were still in storage because I waited until the last minute to schedule the delivery of my storage cube.  During that time, of course I was itching to cook, so I purchased a couple of cheap pans to hold me over.  I wanted to make pasta one day but I had not pots, so I improvised and made my pasta in a large pan.  The water reaches a boil much more quickly, thus it saves energy, and it holds the perfect amount of water to cover the pasta if you're only cooking for one or two people.  I've been cooking my pasta in a pan ever since.

References: http://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html (in Italian).  I learned this wonderful recipe thanks to my favorite Italian chef, Sonia Peronaci of GialloZafferano.it :).

Creamy, Rich, and Comforting Cuban Tamal Soup/Tamal en Cazuela

Tamal en Cazuela, which literally translates to tamal in a in a pot, is a wonderfully rich, hearty soup made with a base of fresh ground corn and cornmeal.  Many Cuban soups (such as crema de malanga (cream of malanga/yautia/coco yam) and sopa de ajo (garlic soup--see previous post) are very thick and hearty.  They are more commonly a creamy, even paste-like consistency as opposed to a thinner, runny texture.  It's amazing that these dishes were created on an island where there's no real winter because, for most of us, these dishes would seem like winter meals.  Oddly enough, I found the same to be the case in the Dominican Republic, where they regularly drink thick maizena (a thick, creamy, cornstarch-based hot drink) and eat hearty sancocho.  I assume that these very hearty dishes are primarily a product of the African influence in both countries.  Ahh, what a marvelously delicious influence it is.

For those of you who have never had or even seen tamal in cazuela, much like me for before I moved to Miami, it is very similar to a polenta or even grits in thickness, but is much creamier and smoother.  For those of you who just can't get into grits because, well, they're gritty...or because they just never seem to have enough flavor, tamal en cazuela is the answer to all of your problems--it's immensely flavorful, smooth and creamy, warm, rich, and comforting.  The flavor is intensely garlicky, like most Cuban food, and it also has the slightest touch of tanginess and sweetness from white wine added into the sofrito, or vegetable seasoning sauce.

Even though it's hot here, mid 80s or so, I still love this dish.  It's great for me because it lasts throughout my hot, busy days and because I can heat it up to lukewarm at home and it holds up until I eat at lunch time.  For those of you still enduring the bitter cold, you've got even more reason to make this dish.  Though it may be intimidating on the sole basis of being unfamiliar, don't be scared, you can definitely finish this dish in 40 minutes easily.  It doesn't need babying either.  Once you've got the soup together, just stir about every 7-10 minutes while it simmers.  Otherwise, leave it covered and let it do its thing.

Just as a note, to get an idea of the actual color, which is a beautiful, rich golden yellow, see the final video at 3:09.  The color on the soup in the rest of the video is way off and doesn't look appetizing, I know.

Tamal en Cazuela

Tools: blender or food processor

Ingredients:
1 lb of boneless pork, marinated 10 minutes in the mojo or cooked with lots of garlic and lime
**I cut them bite-sized in the vid, but I prefer the traditional small bits
**I used rib meat, which I would likely pre-simmer for 20 minutes to get it tender next time.  Use pork of your
choice.

1 lime
3-4 cloves of garlic
mojo (in lieu of the lime and garlic - the traditional recipe simply seasons the meat with salt and lime)
2TB  olive oil

1 small white onion, diced finely
1 green pepper, diced finely
3 cloves of garlic, smashed with salt or minced
1/2 cup tomato sauce (unflavored)
2 TB of dry white wine*
1.5 cups of yellow corn meal* (I did 3/4 cup but I'll do 1 cup the next go 'round)
salt to taste (about 1-1/2 tsp should do for the assembled soup)
1 TB olive oil

2 cups frozen sweet kernel corn, thawed
3 cups of water

* these are amounts that I have changed since making the video

Procedure:
In a large pot over medium heat with 2TB of olive oil, cook the marinated meat (or the meat with garlic and lime), stirring frequently, until it is about 85% cooked. 

Meanwhile, make the sofrito by sauteeing the green pepper and onion over medium low heat in a pan with 1 TB olive oil.  Once softened, add in the garlic, tomato sauce, and oil, and bring the pan up to medium heat.  Sautee for a few minutes to cook off the wine, stirring occasionally.

Once the sofrito is ready, add it to the meat and continue the cooking process, stirring the seasoning into the meat and its juices.

Meanwhile, grind the corn in a blender or food processor.  It will get stuck, so just use your spoon to move the mixture around and process the mixture again until homogeneous.  Once you have a homogeneous mixture, add in 3 cups of water and process the mixture again until homogeneous.

Once the meat has cooked for a few minutes, strain the corn mixture into the soup and blend.
Once blended, add in the corn meal and blend.  Cover and simmer over low heat for an hour, stirring every 7-10 minutes to avoid sticking.  Thirty minutes is sufficient, but one hour will simply intensify the flavors.

Makes 4 sizable servings.
 

Warm, Comforting and Super Easy Cuban Garlic Soup - Sopa de Ajo Cubano

I know it's freezing cold on the regular these days back home, but it was in the mid 80s here for the past month, and all of a sudden the past week has dropped down into the low 70s and into the 60s at night.  I know you guys will have no sympathy, but for me, that is freezing!!

All of this rapidly changing weather plus the onset of allergy season here has me super congested.  I've got a runny nose that just won't stop.  So, with the nights being chilly and me battling all this congestion, I've been in the mood for soup.  After having Cuban food with my friend the other night, I was craving some garlicky Cuban goodness, but it had to be something quick.  I Googled and Googled some more until I decided on Cuban garlic soup (sopa de ajo).

Sopa de ajo was inherited from the Spanish and Cubans have adapted it to their taste.  This is like their version of chicken soup; Cubans swear a good sopa de ajo can cure the worst of head colds.  After trying my first bowl tonight, I have to say, it's definitely a better cure-all than chicken soup.  Even the smell of this soup cooking makes you start feeling better.  I must say, a little garlic seems to take care of way more than just vampires.  This warm, comforting soup has a rich, garlicky flavor and a velvety texture to which garlicky toasted bread croutons are added for a deliciously crunchy variation of texture.  Any garlic lover is sure to enjoy this incredibly easy and flavorful dish.

Tip:
The trick is to be sure to temper the beaten eggs just before the soup reaches a boil, whisking rapidly and adding the broth in a slow, steady stream.  If your eggs curdle, it likely isn't ruined.  Just strain the egg; the flavor is likely fine

Also, be sure to strain out the garlic and onion before serving .

Add the croutons only as you are serving.  Do not add to the main pot if you plan to have leftovers.

The following recipe was adapted from : http://www.ehow.com/how_5710025_make-cuban-garlic-soup.html (the soup looks nothing like the photo--it's yellow and velvety)

References:
http://www.tasteofcuba.com/garlicsoup2.html
http://cocinacubana.cibercuba.com/2008/11/01/179/sopa_de_ajo (pimenton dulce - paprika)


Sopa de Ajo Cubano
16 garlic cloves, finely chopped
1 small onion, minced
2 quarts of chicken stock (2 cartons)
3 eggs
8 slices of Cuban bread (or French as a substitute, but do NOT use white sandwich), cubed
1 tsp paprika (optional) --this is closer to the Spanish version, but most Cubans don't use it
salt and pepper to taste
1/2 cup of olive oil for sauteeing (yes, you do need it all.  You will be splitting it up into three fryings)

Over medium low heat, sautee the minced garlic for a few minutes in the olive oil, until softened.

Once softened, strain the oil and set the garlic aside (you will use it toward the end).

Coat the bottom of the pan with the garlic oil and turn the heat up to medium to medium high.  You do not need to pour it all in, just coat the bottom of the pan (maybe 2 tsp - 1TB)

Fry the cubed bread until crispy (does not need to be brown).

Remove the bread from the oil and set aside for later use.

Add the rest of the oil, turn the heat to medium, and sautee the onion until translucent

Once the onions are translucent, add in the chicken broth, add in the garlic, and add the paprika, if using.

Serve the soup with the garlic bread croutons you fried previously and one raw egg per person over the toast, which you allow to cook in the hot soup bowl.  Enjoy!

Notes:
Some people do the bread in full slices
Some people poach the egg in the soup per person by opening a raw egg onto the top of the soup while it boils and letting the egg cook 2-3 min.

Sopa de Albondigas and My Not-So-Secret Secret Love--A Delicious Cuisine You May be Missing Out On

  

Sopa de Gallina con Albondigas--Hen/Chicken Soup with Meatballs

shredded chicken meatballs, chicken wings, malanga/yautia, plantain, cabbage, herbs

Miami's easy access to authentic Caribbean food as well as Caribbean ingredients in supermarkets have allowed me to try my hand at learning a number of new foods.  Nicaraguan food is one that it never crossed my mind to try.  I am a very adventurous cook and often try recipes from countries I’ve never been to and end up with dishes I’ve never had in my life and probably never will have outside of my own kitchen.

Here in Miami, second to Cuban food, Nicaraguan food is probably the next most prevalent.  Before coming to this city, I’d never heard the slightest mention of Nica food.  I will say that it has to be among the most severely underappreciated cuisines I know of.  It is very versatile, very flavorful, and full of lots of vitamins that are vital to our diets.  In fact, Nicaraguan food has very much become my culinary love, if not obsession.  I love it's tangy flavorfulness, the comforting feeling it gives you, and it's almost playful culinary ingenuity.  You may not have had Nicaraguan food before, but don't be afraid.  Step out and try something new!  

Nicaraguan food is very much reflective of its continental Caribbean location.  The cuisine of Nicaragua has been heavily influenced both by the African-descended population on the Atlantic coast and its indigenous roots.  Its cuisine is best known for its grilled meats, especially churrasco, here in Miami, as well as its delicious and hearty soups and stews.  Unlike Cuban food, Nicaraguan food always comes with veggies, even if it's only the very Nicaraguan ensalada (salad).  Nicaraguan ensalada is shredded cabbage, carrots, and sometimes chopped tomatoes and onions that is quick-pickled in lime juice, salt, sugar, and sometimes a little white vinegar.  It is an accompaniment to anything that is grilled, baked, or fried.  I absolutely love Nicaraguan soups and stews.  They come with tons of root vegetables and other starches, such as yuca (Eng - cassave, Fre - manioc, Kre- kasav), yautia (Eng - cocoyam, Span2 - malanga), and plantain (Span - platano, Fre - banane) as well as other veggies such as auyama/calabaza (buttercup squash), corn (still on the cob and chopped into three or so rounds), chayote squash (Span2 - tallota), carrots, and often tomato.  The seasoning used in Nicaraguan cuisine is grounded by a heavy use of fresh mint, onion, green pepper (chiltoma in Nicaraguan Span.), garlic, lime juice, bitter orange juice, as well as the use of other herbs such as parsley and cilantro.

One of my favorite Nicaraguan dishes is sopa de gallina con albóndigas (hen or chicken soup with meatballs).  If you've never had sopa de gallina, it is made with a whole chicken or hen cut into pieces, yuca, yautia, plantain, carrots, cabbage, corn on the cob, buttercup squash, chayote squash, mint, onions, garlic, bell pepper, tomato, bitter orange, and sometimes lime, cilantro, and parsley.  It is a delicious soup that has a light tangy-ness, a light herb-y flavor, and it gives you that nice, warm, comforting sensation that all Nicaraguan food does.  If you're like me, and you're uneasy about the idea of mint in your savory foods, don't worry; the seasoning blend in Nicaraguan food works very well with mint.  It is not overpowering at all.  It's not too different from the flavor you get from adding similar herbs to pho (Vietnamese beef soup).  The overall flavor, of course, is very different from pho.  Sopa de albondigas, as it is also known, is very hearty and has lots of vitamins that are vital to a balanced diet.

Below is my recipe for a wonderful sopa de gallina con albondigas.  I've combined elements from the following recipes and made the dish my own.
http://et-ee.facebook.com/note.php?note_id=162025655075, http://www.recetasnica.com.ni/Sopa-de-Albondigas.html, http://www.taringa.net/posts/recetas-y-cocina/2585683/Como-hacer-Sopa-de-Albondigas-_-Comida-Nicaraguense.html

You will need your large stock pot for this one.  It's a family-sized portion that will leave leftovers, but not a ridiculous amount.  Just invite a couple of friends and family members over.  Enjoy!

Sopa de Gallina con Albondigas Nicaraguense 
(Nicaraguan Hen/Chicken Soup with Meatballs)

Ingredients:

Soup:

14 cups of water

1 large whole chicken or hen (marinated at least an hour in lots of smashed fresh garlic (6 cloves?), salt (1/2 TB), paprika (1/2 tsp), 1/4 onion (chopped), and pepper), cut up (not bite sized, but into legs, breasts, etc)

1 green bell pepper, chopped

1 red bell pepper, chopped

6 garlic cloves

2 tomatoes (peeled by blanching quickly in hot water then peeling), chopped

5 stalks of fresh mint (wash and leave whole)

2 stalks of flat leaf parsley (whole)

1 stalk of cilantro (whole)

1 tsp celery leaves, chopped (they come attached to celery but you are using leaves only)

1 onion, chopped finely (for the broth)

1/3 TB achiote (eng - annatto), dissolved in water (use the marinade from the smoky garlicky chicken post or approximate its ingredients.  That is the achiote I'm referring to here.)

1/4 cup bitter/sour orange juice (span - naranja agria - found in the Latin section of any supermarket or in any Latin market.  I recommend Goya or Badia brand)

juice of 1 lime (always choose your limes by feeling how heavy they are in your hand.  The heaviest ones have the most juice)

3 TB salt

pepper to taste (maybe 1/2 tsp)

***see other ingredients under the meatballs section***

Vegetables:

1 small buttercup squash, cut into quarters 
(wash well with soap and water, rinse, then remove seeds and stringy fibers and leave on the peel)

1/2 small-medium  cabbage, cut into two wedges 
(leave the wedges whole to prevent falling apart during cooking)

2 stalks of corn (cut into 3 or 4 pieces each)

1 medium to large carrot (cut on a bias into 1/4" thick slices)

2 yellow but firm plantains (minimal black streaking), (cut into thirds or quarters)

1 chayote squash, sliced into lengthwise quarters then cubed into 1-1/2" blocks 
(peel then remove the white heart with a spoon) (optional) (it has no flavor, just a light broccoli-stem-like crunch and is used often in Nica food)

1 medium yuca root 
(choose the most narrow and slender one, these are the best in flavor.  Be sure there are no soft spots, avoid black spot, if possible) (cut into 2 - 2-1/2" thick rounds) (you do not peel yucca with a peeler, rather by breaking through the hard peel with a vertical blow with the blade of a knife, then lifting off the peel by sliding the knife under the pink under layer and pulling it upwards and back)

2 yautia/malanga/coco yam roots 
(found at SE Asian markets (see my market list) and  sometimes at Mi Pais Mart on Hull St near Walmsley, but call ahead--do not ask for  
coco yam; no one knows that word except West Africans and West Indians) ( **cut 
 these into 1" thick rounds**)

Meatballs:

2 level cups of Maseca corn flour

All of the chicken breast from the chicken cooked in the soup above (finely shredded by 
 hand)

1/2 stick of butter (not margarine)

1 egg, beaten

achiote (just enough dissolved achiote to give a reddish orange color)

broth from the soup once meat is cooked (used to moisten the flour and form a dough)

1 stalk of mint, finely chopped

2 stalks of cilantro

1 onion, finely chopped

1 green bell pepper, finely chopped

2 garlic cloves, minced

2 TB naranja  agria

salt (at least 1 tsp, maybe two)

pinch of pepper

Procedure:

Bring the water with the salt, chopped garlic, onion, bell pepper, black pepper, and the achiote to a boil over medium heat (go ahead and cover at this point to reach boiling point faster).  

Once at boiling point, add in your marinated chicken that you've cut into pieces (legs, wings, etc).  I like to take the skin off of everything but the wings.  There is variation on this particular part as some people will take all of the skin off and others will leave it all on.  I've had it both way and, I must say, with all of the skin on, the amount of added flavor is amazing.  A happy medium for me is to follow my suggestion of skinning all but the wings.   Sometimes I even add in a little of the skin I cut off and remove it once its flavor gets into the broth.  As the chicken boils, a frothy foam will appear on the top.  Scoop this foam off and discard it as it appears throughout the cooking process.

Once the chicken breast is cooked (test by inserting a fork.  It is done if the fork goes in smoothly, without resistance), remove it and set it aside to cool.  You will use the breast to make meatballs.  

At this point, once you've removed the chicken, add in the plantain, carrots, buttercup squash, cabbage wedges, and yuca.  You will add the other faster-cooking veggies later.  Let these all cook for 10 minutes. 

After the ten minutes are up, add in tomato, bitter orange juice, lime juice, parsley, mint, celery leaf chayote, malanga, and corn.  After 15 minutes have passed, add in the raw meatballs.  Once they float, turn off the burner.  The soup is now ready to enjoy with white rice or tortilla!

Meatball preparation:

Mix all of the ingredients from the meatballs section above, adding in enough soup broth to form a dough.  Roll the dough into golf-ball-sized balls.  

Tips:

When the chayote is done, it will still have a light crunch.  Do not cook it to the point that it has no crunch.  Malanga is the softest of the root vegetables we are using, so be careful not to overcook it.  If you see that it softens before everything else is done, take it out and add it again once everything is done.  The same goes for the buttercup squash.  If you see that it will get too soft and fall apart if you leave it in through the whole cooking process, remove it and re-add it once everything else has cooked.


Serve with white rice and a thick, warm homemade tortilla