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Thursday, November 17, 2011

Simple and quick, yummy and creamy tomato soup!

I made this soup today and realized that I haven't yet shared this recipe with you! I make it often because it's super easy to make, takes only a few minutes to put together, cooking time is only 25 minutes, then you blend, add cream, and eat! I hope you will try it. Make sure you have on hand some nice french bread to have with it!
2 carrots (peeled and chopped)
2 or 3 garlic cloves (minced)
olive oil
1 large can of diced tomatoes (28 oz)
1 ltr vegetable broth
1/2 cup cream (any cream, whipping cream, double cream, any really)
salt and pepper

Heat about a tbsp of olive oil in a small soup pot. Add the chopped carrots, and cook for about 2 or 3 minutes, then add the garlic. Cook for another 30 seconds, then add the tomatoes. Stir. Add broth and stir longer until well mixed. Bring to a boil, then reduce heat to low and let it simmer for about 25 minutes. Carefully blend and then return to pot. Add the cream and stir. Season with a little salt and pepper if you wish. Serve warm with some fresh french bread. :D

Sunday, October 30, 2011


Ratatouille is a dish I like to make often, as it goes well with so many things!
Very few ingredients are required, and it is so easy and quick to make. Add to any pasta, serve as your vegetable side dish, spread over french bread, serve over rice or couscous, or use on sandwiches and wraps.
Here's the ingredients:
1 eggplant
1 zucchini
2 tomatoes
1 long yellow squash
fresh or dry herbs such as oregano, basil, and thyme (ideal if you have all of these)
1/4 onion
1 (or two if you prefer)garlic clove
tomato puree or tomato sauce (about a cup and a half)
salt and pepper
olive oil (1 or 2 tablespoons)
parchment paper

Slice all vegetables (thinly, crosswise, chop onion, and dice garlic. If using fresh herbs, chop them up too.
In a glass or ceramic baking dish (this amount of ingredients is enough for a 9 1/2 in baking dish)pour tomato puree and sauce. Add onion and garlic, and add basil and oregano, but not the thyme. Add olive oil. Season with salt and pepper. Stir until all combined. Now, as you see in the photo, arrange the vegetables on top, and then sprinkle the thyme on top. Season with salt and pepper, and drizzle a little more olive oil on it. Cover with a piece of parchment that fits exactly over the dish. Bake in a 400 degree oven for 35-40 minutes until it bubbles. Enjoy.

Friday, April 22, 2011

Rellenos de Pescado o Pescado Envuelto (Forrado) para Semana Santa

Ciao friends! I am making Rellenos de Pescado today, as is the tradition during this time of Semana Santa.

You will need the following ingredients:
Salted Cod (Bacalao)
2 Eggs
Flour (all purpose)
Canola or Vegetable Oil
1 can of Garbanzo Beans
2 Tomatoes, chopped in large chunks or wedges
1/2 Onion, finely chopped
1/2 Green Bell Pepper, finely chopped
2 Garlic Cloves, finely chopped
1 Cup Vegetable Broth
1 Tbsp Ground Achiote
2 Tbsp Tortilla Flour
2 Potatoes, peeled and cubed

First thing you need to (This is very important!!) is you will have to buy the salted cod a day ahead and soak it overnight. Change the water 2 or 3 times. You will continue to soak the fish until right before you are ready to cook it. Doing this is necessary in order to get rid of the excess salt.

I always make the Recaudo first ( this is the sauce) and to do this, you will need to add the onion, green pepper, and garlic, together with a cup or so of the broth, into a large, 2 inch deep, lidded pan. Let this simmer for at least 30 minutes while covered.
While this simmers, place the tomato wedges with about a cup of water, into the blender and blend until liquefied. Also, place the achiote into a small bowl, add water, and with your fingers help this dissolve into a sauce. After the 30 minutes, add the tortilla flour, and achiote to the sauce, and then add the tomatoes. Stir well. Cover and simmer for another 20 minutes. Now while this simmers, cook the potatoes to soften, use whatever cooking method you'd like, I like to braise them in a little broth, but even using a steamer basket will do the job, the goal is to soften them a little. After the 20 minutes, add the potatoes and the garbanzo beans, cover and cook for 10 more minutes. You're done with the sauce. Turn off the heat and set aside.
Now, beat the eggs until you create a thick foam. On a large plate, pour the all purpose flour and spread. Drain the water from the fish and dry it with a kitchen towel. Cut in medium sized portions. Heat the canola oil on high in a large deep frying pan. When Oil shimmers, it is hot enough. Coat each piece of fish with flour, then dip in egg, and immediately place in hot oil. Fry each side for about 3 or 4 minutes, always being careful not to burn yourself with the very hot oil and using spatulas to flip them, and to take them out. Once fried, start placing them in the pan with the sauce, and proceed to cook this again on low heat, just so everything will get warm again and the rellenos will get a chance to simmer in the sauce for a little bit to combine all the flavors. Serve warm with rice and tortillas.