An International Affair

I love all things international. I love going to new countries and seeing places I've never seen before. I love just sitting and soaking up the local culture. I love the sound of other languages and trying to learn a new phrase or two. I love being surrounded by the smells of different cities and places. But most of all, I love the food. Street food. Family style. Haute cuisine. It's all a wonderful adventure for me. Maybe it was growing up in the Middle East. Maybe it was traveling to so many countries at such a young age. Maybe I'm just that kind of person.  Whatever the reason, I now enjoy making some of the international dishes I ate as a child at home here in the deep South.


Last night we had one of our dearest friends over for supper. Ralf is from Germany, but for six years he and his family were our neighbors. Our eldest daughters played together, went to preschool together. I drove his wife to the hospital when she gave birth to their second daughter. When they moved back to Germany, we visited them for a week over Christmas. Now we only get to see Ralf when work brings him back to Alabama, but it's always a treat.


So, I thought if I've got a German guest, what on earth should I cook? Italian, of course! Okay, admittedly this is not exactly a logical conclusion, but Ralf loves lasagna and I wanted to stick to a theme.


Seeing as this was not a formal affair, I kept my outfit low key. Just black skinny jeans, a magenta tank, a white and grey 3/4 sleeve fitted cardigan with a skinny magenta belt, my Repetto flats, and a huge hug for our friend. Obviously, there was no opportunity for a picture between the cooking and the chatting, so you'll just have to use your imaginations on this one, my lovelies.




For the supper I made baby spring green salad with fresh orange vinaigrette, traditional lasagna, fresh baguette, and torta de la nonna for dessert. First, let's get the salad course out of the way...


The salad is fairly basic, just fresh baby spring greens, carrots, tomato, green onions, dried cranberries, and feta cheese (I prefer gorgonzola, but my family does not agree). The vinaigrette is perfect for this time of year since citrus fruits are in season.


Orange Vinaigrette:


3/4 c. freshly squeezed orange juice (you can use blood oranges for more impact)
1 t. dijon mustard
3 T. white wine vinegar
1/2 t. salt
3 T. olive oil


Whisk together and enjoy! 


So simple and light. Like a little burst of sunshine in your mouth!

You have to understand I needed a hearty meal for my guest. Ralf is seven and a half feet tall, and, no, that's not an exaggeration.  He's really really tall. And, well, it takes a lot of calories to maintain that kind of height. So, we weren't going for a lighter meal tonight. Time to bust out the pasta and cheese!


Traditional Lasagna:
1 lb. ground meat (I only use grass fed beef, but I'm crazy picky about these things)
1 small onion, finely diced
2 cloves garlic, finely minced
1 28 oz. can San Marzano tomatoes (trust me, they're so much better)
1 12 oz. can tomato paste
1 T. sugar
1 1/2 t. salt
1/2 t. oregano
1/2 t. thyme
1/4 t. crushed red pepper
1 bay leaf
1 package no boil lasagna noodles
3 eggs
1 30 oz. container ricotta cheese
1 c. fresh parmesan (not that icky canned stuff, reggiano preferably)
2 balls fresh mozzarella, thinly sliced (helps if it's super cold)


Cook beef and onion until pan juices evaporate and beef is browned. Add tomatoes and next 8 ingredients. Bring to a boil; break up tomatoes. Reduce heat to low, cover, and simmer for 30 minutes. Stir occasionally. 


Mix ricotta, eggs, and parmesan together. Layer the lasagna-sauce, noodles, ricotta, repeating to make 3 layers. Top last noodle layer with remaining sauce. Cover with mozzarella slices. Cover with foil and bake at 375 degrees for 30 minutes. Uncover and bake for additional 15 minutes until brown, bubbly, and luscious. 


It will be difficult, but let it sit for 15-30 minutes before serving. Mouth wateringly difficult!

This is Torta de la Nonna-literally "grandmother's cake" in Italian. It is a custard tart in a way, but made with semolina flour, giving it a unique and fabulous texture. Likewise, the crust is made with Pasta Frolla which is similar to a Pan Sucre. It is a sweet and dry crust and the first time I made it I freaked out thinking that there was no way I would be able to get that crumbly stuff to roll out into a sheet. This recipe is from Martha Stewart.


Pasta Frolla:


2 1/3 c. all purpose flour
1 t. baking powder
pinch of salt
1 stick unsalted butter, room temperature
1/2 c. sugar
freshly grated zest of 1/2 orange
1 egg, plus 1 egg yolk


In a medium bowl, whisk together flour, baking powder, and salt. You'll add this later.


In the bowl of an electric mixer with the paddle attachment, better the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Beat in the zest, whole egg and the yolk. Reduce speed to low and add flour mixture. Divide into 2 pieces, one slightly larger than the other. flatten into disks and wrap in plastic wrap. Refrigerate for 1 hour or overnight. Before using allow to come up to room temperature.


Torta de la Nonna:



1 c. sugar
2 c. milk
1/2 vanilla bean, split and scraped
1/2 semolina
1/2 t. salt
4 t. unsalted butter, cut into small pieces


Prepare an ice bath and set aside. In a medium bowl, whisk together yolks and 1/2 c. sugar until thick and lightened. Set aside.


In a saucepan, combine milk, vanilla bean seeds, remaining 1/2 cup sugar, semolina, and salt. cook over medium high heat until slightly thickened, about 3 minutes. Remove from heat; slowly pour 1/3 of the milk mixture into the egg mixture to temper, whisking constantly until combined. Pour egg mixture into sauce pan with remaining milk mixture, whisking constantly to combine.


Return pan to medium high heat. bring mixture to a boil, whisking constantly, until custard is thick enough to hold a visible trail when the whisk is lifted, 2-4 minutes.


Transfer the custard to a large heatproof bowl (I like to use my glass pyrex one). Whisk in the butter until combined. Set the bowl in the ice bath. Cover with plastic wrap directly on the surface of the custard to prevent a skin from forming. Let cool 30 minutes.


Preheat oven to 350 degrees. On a well floured sheet of wax paper roll out the larger disk of Pasta Frolla to a large circle (slightly larger than your 9 inch tart pan). The dough will be scarily dry, cracking and splitting as you roll it. Just keep working with it and when you place it in the pan, use the extra bits to patch the cracks.


Fill with custard and top with rolled out smaller disk.


Bake, rotating tart halfway through, until golden brown, about 45 minutes. Cool on a wire rack for 20 minutes. Remove from tart pan, let cool completely. Dust with powder sugar and serve. 


The best thing about this dessert is that it is best when eaten the same day it's made. So, you see, go ahead and have that second slice-it'll just go to waste otherwise, right? Right.


Cheers!

Feelin' Spicy (Latina Style)

Remember I mentioned the Tres Leches cake I made for NYE at my neighbors? Well, we had a bit leftover, and it put me in mind to make a meal that complimented it quite nicely. Now, I went to high school in Texas and was introduced to so many of the regional foods of Mexico. Not that disgusting bean paste and cheese crap that so many Americanized Mexican restaurants serve. I'm talking slow cooked, fresh and flavorful food. I've made Yucatan Lime Soup which is from the south of Mexico. Today I'm making Chicken Chimichangas with a Sour Cream Sauce from the Sonoran, or Northwest, area of Mexico. Coupled with Sofrito Yellow Rice and Black Bean and Hearts of Palm Salad we are set!


I don't know about where you guys are, but it is unseasonably warm here this winter. It's about 62 degrees outside right now which means that I am not bundled to my chin in sweaters and scarves. I'm in grey jeggings and a sequined teal asymmetrical shirt. It's balanced, it's comfortable, and it sure as hell isn't sweats!

(Disclaimer: As you may have guessed I took this pic two days ago when it was warmer, I'm way more bundled today!)


First let's make that Tres Leches Cake! It's creamy sponge caked soaked goodness. Seriously, if I could be covered in this stuff I would.  Hmmm, anniversary idea for the future, perhaps?

Tres Leches Cake:


1 c. all purpose flour


1 1/2 t. baking powder


1/4 t. salt


5 whole eggs, yolks and whites separated


1 c. sugar, divided


1 t. vanilla


1/3 c. milk


1 can evaporated milk


1 can sweetened condensed milk


1/4 c. heavy cream


Icing;


1 pint heavy cream


3 T. sugar


Preheat oven to 350 degrees. Spray 9 x 13 inch pan with non stick spray.


Combine flour, baking powder, and salt in a large bowl. In another bowl beat yolks and 3/4 c. sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir until combined. Beat egg whites until soft peaks form (oooh kinda kinky). Add remaining 1/4 c. sugar and beat until stiff, but not dry (definitely kinky!)


Fold egg white mixture into the batter VERY gently until just combined-don't want to lose that airy goodness!. Pour into prepared pan and and spread evenly. Bake for 35 to 45 minutes or until toothpick comes out clean.


Combine evaporated milk, sweetened condensed milk, and 1/4 c. cream.


Allow to cool. Using a fork pierce the surface of the cake repeatedly. Slowly pour all but 1 cup of the milk mixture onto the cake. Allow the cake to sit for 30 minutes. This gives it time to absorb all that creamy lusciousness!


Meanwhile, whip pint of cream and sugar to make whipped cream topping. Ice the cake and enjoy!


This is a cake that only improves with time. I always make it a day ahead at least. My favorite time to enjoy it? 3 days after being made. It's like crack and sex had a crazy love child...


Now for the entre. I told you this is not your pour refried beans out of a can kinda meal. This is a labor of flavorful love!

Chicken Chimichangas with Sour Cream Sauce:

• 2 large chicken breast halves
• 
  
• 2 chicken thighs
• 
  
• 3 cups water
• 
  
• 2 tablespoon chili powder
• 
  
• 1 teaspoon salt
• 
  
• 1 teaspoon ground cumin
• 
  
• 1/2 teaspoon ground black pepper
• 
  
• 1/2 teaspoon garlic powder
• 
  
• 1/2 teaspoon onion powder
• 
  
• 1/4 teaspoon cayenne pepper
• 
  
• 1 (7 ounce) can chopped green chilies, divided
• 
  
• 1 cup diced onion
• 
  
• 3 large cloves garlic, minced
• 
  
• Sauce: 
•  
• 2 tablespoons butter
• 
  
• 2 tablespoons all-purpose flour
• 
  
• 1 cup water
• 
  
• 1 cube chicken bouillon
• 
  
• 1/2 cup sour cream
• 
  
• salt and pepper to taste
• 
  
• oil for frying
• 
  
• 10 (8 inch) flour tortillas
• 
  
• 
  

Directions

Place the chicken breasts and thighs into a large saucepan. Pour in the water, and season with chili powder, 1 teaspoon salt, cumin, 1/2 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes. After 15 minutes, stir in 7 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup-about 3o minutes. Remove the chicken, debone, shred with two forks, and return to the onion mixture.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place a tortilla onto your work surface, then spoon about 1/3 cup of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Did you think you were done? Roll up those sleeves, shoot a shot of tequila, and lets get to the side dishes!


Sofrito Rice:


If you aren't familiar with Latino cooking you may not know about sofrito. Sofrito is a flavorful paste of cooked tomatoes, green peppers, garlic, and onion. You can by it in a jar or frozen at your local supermarket, or like me you can make your own. Just freeze what you don't use.


Sofrito:


3 plum tomatoes, seeded and diced


2 cloves garlic, diced


1/2 c. onion, diced


1/4 c. green pepper, diced


Cook over low heat in 1 T. vegetable oil to slowly, oh so slowly, caramelize and reduce the liquid. About 15-20 minutes.


Rice:


2 cups chicken broth


1 T. olive oil


1-2 T. sofrito


1/2 t. salt


1 cup white rice


1 pinch saffron


Bring broth, oil, sofrito, salt, rice and saffron to a boil. Reduce heat to low and simmer for 25 minutes.


Done!


Now, my lovelies, kick up your stilettos and enjoy this comida muy sabroso you have made for yourself!


¡Salud!

Pastechis in Progress

Hello, my lovelies! I have been experimenting in the kitchen to create my beloved Aruban pastechis (like an empanada, but with a Dutch Caribbean twist).  Since pastechis come with many different kinds of filling, I decided to try chicken curry. And, not wanting to make a one note meal, I completed the menu with an avocado-spring mix salad with honey lime dressing and Dutch cashew cake for dessert.  With the windows thrown open to a warm spring day, and a breezy outfit to boot, I channeled my island girl childhood and went to work!


My idea of a breezy outfit? Well, I start with a closet staple-a pair of Miss Me white skinny jeans. The white creates a more casual and colorful color palette, while the skinny cut keeps it from being too bulky.

While it was warm, but the breezy had a bit of a coolness to it, I chose a light blue tissue weight v-neck sweater.  Perfect to contrast with my ginger hair!

Notice the feminine details on the sleeve caps? Keeps it from looking like Alexander Skarsgard on True Blood...not that I would mind looking AT him, just don't want to look LIKE him.

And, since no outfit is complete without a pair of red stilettos (actually no woman's closet is complete without a pair in her arsenal!)....

I tell you, my lovelies, I get more complements on these shoes than anything else I own.  Ignore that tired, conservative adage that only cheap women wear red shoes-I know I look like a million bucks when I wear these sweet shoes!

Okay, now that we are dressed and ready to cook, let's begin!

Pastechis with Chicken Curry Filling:

For the chicken:

1 whole roasting chicken

Juice of 3 limes

1 large yellow onion, sliced

3 t. garlic powder

3 t. allspice

3 t. smoked paprika

3 t. cumin

Mix garlic powder, allspice, paprika, and cumin together in a small bowl. 

In a large Dutch oven or clay baking pot, placed rinsed whole chicken.

  Pour lime juice over chicken, making sure to get plenty inside the cavity.  Put onion slices in and around the chicken, and sprinkle spice mixture over whole chicken, making sure to get fair amount inside the cavity as well.

Bake at 350 F, for 2 hours, or until the bird is fork tender.  After chicken has cooled, de-bone, dice and set meat aside. (While the chicken is cooking you can start on the cashew cake.)

For the filling:

3 potatoes, diced to 1/2 pieces

1 onion, diced

3 T. olive oil

2-3 t. curry powder (I prefer Sharwood's Hot Curry Powder)

Diced chicken 

Salt and pepper to taste

In a large saute pan, heat olive oil over medium heat.  Add potatoes and onions and cook until potatoes are golden and onions have carmelized.  Add chicken and curry powder, stirring until warmed and mixed thoroughly. Salt and pepper to taste.

For the dough:

4 cups of flour
1 T. of baking powder
1 T. sugar
2 T. vegetable shortening
2 T. margarine
1 t. salt
1 egg beaten
1 cup of water

Put all ingredients into a large bowl except water. Mix well. Add water, a little bit at a time to form dough. When the dough is pliable, knead it well.

Divide into 18-20 small, equally sized dough balls.  Roll each ball to 1/8 inch thickness and place 2 T. filling and fold over to form a half moon shape.  Seal with water and pinch closed, making sure that no filing can leak when frying.

To Fry:

In a large pot, heat 2 inches of vegetable oil over medium high heat.  Cook pastechis, a few at a time, until golden brown.  Remove with a slotted spoon and let drain on a plate with paper towels.

Whew! It's a bit of work, isn't it, my lovelies?  Not to worry, pour yourself a glass of wine and take a breath.  It's almost time to eat...

  

Dutch Cashew Cake:

This cake is a European style cake, meaning it is not crazy sweet and the icing is a delicate egg white frosting rather than a heavy, rich butter cream.  The recipe also only makes 1 9 inch round, but it is a lovely when sliced in small pieces and served with tea. It is good the first day, and spectacularly moist on the second.

Where I live, I cannot buy ground cashews, so I have to make them.  Make sure you buy unsalted, raw cashews for this step, otherwise-well, eww.

Grind the raw, unsalted cashews in a food processor, pulsing until the nuts resemble a coarse meal, much like corn meal.

Cake:

• 1/2 cup butter
• 1 cup sugar
• 3 egg whites
• 1-1/2 cups sifted flour
• tiny pinch of salt
• 1-1/2 teaspoons baking powder
• 1 cup whole milk
• 1/2 teaspoon almond extract
• 2 cups ground cashews

Frosting: (use a metal bowl)

• 2 egg whites
• 1 cup confectioner's sugar
• 1/3 cup butter
• 1 teaspoon almond extract (no artificial flavoring)
• tiny pinch of salt
• 1 cup ground cashews

DIRECTIONS:

Beat egg whites until they form stiff peaks.

Cream butter and sugar until smooth. Fold in the egg whites and mix gently. Add the rest of the cake ingredients and mix gently, being careful not to deflate the egg whites. Grease and flour a 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.

Frosting: 
In metal bowl......Beat egg whites on high speed until they form soft peaks, then add sugar and continue beating on high speed until stiff. Add butter, salt, almond extract and beat well.

Notice that the frosting only covers the top of the cake-this is how it should be served.  The thin and delicate frosting would not sit properly on the sides, but slide down to a puddle.

The remaining ground cashews are sprinkled on top of the cake.  My mouth is watering just looking at the picture again.  Yum! Yum!

For the salad, this is one I have posted before.  Just your favorite spring greens, red onions sliced, tomatoes, and diced avocados.  Toss with 3 T. honey, the juice of one lime (whisked together, of course).

Notice the tasty cocktail in the background of the picture? This is a concoction we invented on the fly that evening.  We're calling it a Malibu Mike.

Malibu Mike:

2 oz. Malibu rum

6 oz. Mike's Hard Limeade

juice of 1/2 lime

1 maraschino cherry

In a cocktail shaker, combine rum, lime juice, and hard limeade. Shake gently.  Pour over cherry and crushed ice.  Garnish with a lime slice.

And, last but not least, the slice of cashew cake.  All and all, it was like a trip home.

Here's to spring weather and all that comes with it, my lovelies-

Cheers!