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COUNCIL 365. THE END? COUNCIL

The word end at the end of the movie means it has finished what we were seeing, but not necessarily the end of the saga. Harry Potter, The Star Wars etc have had several parts. I still do not know what it will be the second part of this blog and do not think there will be second part ... but you never know, and leave the door open to future.
I want to thank all those who have walked the road with me from day one, and also those who have fallen by the wayside for some reason.
My goal for this year 2011 we started is to read the entire blog again, from the beginning to the end, and that the advice it is discharged are timeless.
I hope you have helped even a little, and I hope you have enjoyed even though it was only sometimes. I've enjoyed myself and I encourage that you may begin one, whatever, the experience will be worthwhile.
A kiss, a hug and a very warm greeting from my heart and all of you-as. Victor T.

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364. THIS IS JUST THE COUNCIL

Slowly running out of the 365 tips blog to be happy and I'm sad, sad, but it has to be. The blog was born with that title so I had to end 365 days arrived. For me it was a big challenge and I thank God for having failed to finish. Thanks to the blog I've grown as a person, I feel that I am a little better, and I know I keep growing more and more.
At the time he spent on the blog I have learned to be more humble I've also learned that working with goals do more things and finish earlier.
I've learned that when we volunteer to help someone see miracles in their lives and yours, is an incredible satisfaction that you can not explain anything more than when you do.
I learned to love even to my family (and that they are everything to me.) A love even more to my friends with their strengths and weaknesses. A love even strangers who are around me.
I learned that we evolve, we are not watertight, we can improve and we must stop saying: "I am well and I can not change", yes we can change.
I learned that happiness is learned. Despite the problems that surround us, we can be happy, because the problems we are grown, and are part of the development plan.
I've learned that acquiring new knowledge is crucial to improve intellectually and to provide food for your soul as well is for life. Your mind needs the nourishment of learning.
I learned to read good books to help me open my mind, to live other lives and travel through worlds unknown.
And finally I learned that despite not understanding all the things in life get and conviction in God and know he's the gradually unveiled in due time.
I know that God exists and that helps me in my daily life. If I am a better person is for him and thanks to His teachings. My goal is to be as close to him and one day reach perfection.

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The fork in Telva.com


Photo: Mercedes Monti Telva.com
Since yesterday you can see on the site of the English magazine Telva a report where different bloggers give cooking recipes for the holidays. The holder is present with a pink honey scones for breakfast Three Kings Day.

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Curry Chicken Mami


Photos: Mercedes Monti
I like it hot, but in proportion. The original version of this curry was much stronger, but I was reducing the quantities of some ingredients, especially cayenne pepper, but in my house because no one wanted to eat. The Argentine palate is not accustomed to such intense spicy.
All curries come from India, but spread across several regions of the world where they settled to local tastes. According to magazine Martha Stewart Living January 2005, where I got the original recipe, this version comes from Malaysia.
What I liked is that this is a way to prepare a homemade curry powder out of the classic that can be bought in supermarkets, but lacks the personality of the dishes are cooked across the world.
The major complication is to present all the ingredients. Everything has a curry spice mix called masala , for the need for a well-stocked pantry, crammed with jars.

For 4 to 6 servings
cdits 2.
coriander seeds 1 tsp. seed
cumin 5 whole black pepper 1 tbsp
.
paprika ¼ tsp.
cayenne pepper ¼ tsp.
turmeric 2 to 3 cm. ginger, peeled and sliced \u200b\u200b
1 medium onion, peeled and chopped 2 tbsp
. vegetable oil 1 clove garlic

400 ml. coconut milk 1 ½
cds. salt 1 ½
cds. tamarind concentrate or lemon juice
1 kilo chicken breasts cut into bite-size
½ cup basil leaves, and a little more to finish the dish
6 cups basmati rice or some other fragrant rice and cooked to accompany

In a mortar or coffee grinder, ground coriander, cumin and peppercorns. Skip all to a small bowl and add the paprika, cayenne pepper and turmeric. In a processor, a mortar or blender, puree the ginger and garlic and ¼ cup water. Join this preparation with spices.

Put the saucepan over medium heat, if they have an iron can use this time, and heating oil in it. Toss the onions and cook until transparent. Add the spice paste, cook stirring for a couple of minutes then add 1 ¼ cups water.

Cover the pot and cook over medium heat for about ten minutes. Uncover and add the coconut milk, the salt and lemon juice. Allow to reduce for the groom gets thicker for about half an hour to simmer.
Finally add the chicken and basil. Cook until chicken is cooked. Serve with rice and a sprig of fresh basil.

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Photos: Mercedes Monti
more than 38 years ago that Cakes Mommy has a local on Soldado de la Independencia 1177, in Belgrano. But now you can also test their delight at a new location with a very modern setting JLPagano 2748 on the street, one block from Libertador and Tagle. The place is very comfortable, full of newspapers and magazines, perfect for a quiet area, accompanied by his classic brioche bread sandwiches ($ 6 each), or their famous cookies.

While I was taking pictures in charge asked if I wanted a piece of cake "Pagan" to portray ($ 18). I accepted but told him I was not going to eat because some time ago he had lunch. After shooting a couple of shots, with chocolate mousse and caramel in the foreground, I decided to change plans a bit and took the fork. The rest you get the idea.
also
can have lunch. There is a menu that includes a slice of cake, drink and dessert for $ 35, and a champagne pate, pasta of the day, dessert and coffee beverage for $ 45. They also have gnocchi souffle ($ 35), chicken feet ($ 40), beef stroganoff ($ 45), omelette ($ 20), and many other classic dishes.

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cakes apple cake spinach pancakes integral


Photo: Mercedes Monti
I spent a week with the broken computer and I'm still some problems, but at least today I upload this picture and share the recipe for this delicious apple pie prepared over the weekend. Mass


140 grs. flour thin integral
100 grs. 0000
flour 125 grs.
brown sugar 1 tsp.
cinnamon 60 grams.
chopped walnuts 140 grams.

butter 1 egg 1 tsp.
baking powder 1 pinch of salt Filling


4 blocks
2 tablespoons brown sugar 2 tablespoons water


Beat sugar and butter to white. Add the egg at room temperature. After the meal, previously screened with the baking powder, salt and cinnamon. Finally, nuts. Wrap in plastic wrap and put into refrigerator for one hour.

Meanwhile, make filling. Peel apples and cut into squares of two inches or so. Put in a saucepan along with water and sugar. Simmer until tender.

Once the dough is rested, divide it into two and on the floured counter stretching each disc-shaped parts. Cover with one based on a mold of 20 cm. in diameter. Fill with the apples and cover with another disc of dough. Click a little and place in the oven until crust is golden brown.

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Photos: Mercedes Monti
These days when I have the head covered with thoughts crossed me want to get into the kitchen and do mechanical work such as cooking pancakes one after the other without thinking rather than to fill the bucket and spread the batter into the pan.
A stack of pancakes is not to do in times of trouble and anxiety, but to take a little time, prepare the dough, let it rest and then plunge into the task of cooking without departing from the stove because they are made in one minute and the next minute burn.
mass removal from Petrona Book, but I added an egg again, and the filling is a cannelloni recipe book Cooking Pia Fendrik Argentina, published by V & R Publishing, and instead four cheese sauce the bath with another a little less heavy.


For 18 pancakes about 3 eggs ½ pint of milk

220 grs.

flour Mix everything with a wire whisk and let stand in refrigerator for one hour. Cook pancakes in a hot nonstick skillet. With the help of a ladle pour some batter into the pan and spreading it in circles with the belly of the bucket.

filling for 12 pancakes :
500 grs. cooked spinach, drained and chopped
250 grs.
ricotta grated Parmesan cheese 1 medium onion
thin and sauteed in a little butter
Salt, pepper and nutmeg, to taste

Mix all ingredients and place a spoonful of filling on each pancake. Rolled up or folded like a handkerchief tucked into a baking dish. Ideally, falling well together, half tight. Salsa


150 grs.
cream cheese 150 ml.
cream herbs, such as chives or thyme, to taste
Grated Parmesan cheese to sprinkle on top

Heat in a small pot of cream with cream cheese and herbs sauce until smooth. Dump it on the source with the pancakes and finish with cheese. Bake in preheated oven over high heat until well browned.

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Diary of a foodie

Diving
information on the Internet for a note I got to the site of Gourmet magazine , where I found the three seasons of the show Diary of a foodie.
Each episode lasts 20 minutes and explores in an entertaining, lucid and full of color, various themes of world cuisine, ranging from the slow food, green cuisine, bread, water, kitchen or smuggled, to programs dedicated to the food culture of a specific country. This link
can find them all the chapter of the three seasons that unfortunately only in English.

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The fork in Pots



last month I was called Tigris magazine to ask if I wanted to be part of a note on kitchens of chefs who would come in the November issue. Gladly gave my resounding yes immediately, because it is an honor that they thought of me, and I have also put together a great chefs like Juliana López May, Rodrigo Toso, and specialist in the art of hospitality, Rose Galfione .

From here take the opportunity to please the whole team of Tigris, including the director of the magazine, Rosario Lanusse, and producer Ana Inés Gil. Les

pass the link to the pdf. of the note.

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Tigris crème caramel taste Key lime pie


Photos: Mercedes Monti
Here other dessert creamy base of buds. What happened was that I clearly left over from the key lime pie I tried to make macarons. But as it is a very detailed recipe based on clear, that takes some practice, it was enough with this first test and had to keep trying over and over again, which left me with many buds waiting.

What to do with them before they spoil? I diecidí by pots of crème, a French dessert that I met through the plain of the posts Cannelle et vanille and La tartine gourmande . You can make thousands of flavors -Chocolate, vanilla, Earl Grey, but to me the ones I like are the candy.

The recipe is very simple. The secret is once again in the cooking water bath to be very slow. This prevents the preparation boil in the oven and thus forming such balloons which, when displayed, break the charm of this creamy smooth and delicious, unlike the flan, barely holding its own.



4 egg yolks ½ cup brown sugar
1 and ½ cups milk ½ cup
cream

Preheat oven to low heat. In a pan with high walls to accommodate four cups, pans soufflé, or other small container that can be carried to the furnace.

Mix the egg yolks in a bowl with two tablespoons of sugar.

Boil the milk with the cream and at the same time, in a saucepan, place the remaining sugar and make candy. When ready, carefully, pour over the boiling milk.

Stir well, until the caramel is completely dissolved in the milk and pour over the yolks, whisking constantly. Once everything is integrated stirring constantly, since the idea is to form the least amount of bubbles.

Place the preparation in the molds. If you have foam on the surface, remove with a spoon and discard. Fill pan with boiling water to 2 / 3 of the molds. Cover everything with aluminum foil and put two holes so steam can escape.

Bake for about an hour, but depends on the oven. Should be firm but center still have to move like a jelly. Cool

well in the refrigerator before eating.

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Photo: Mercedes Monti
time ago a reader asked me a recipe for key lime pie. I had already posted a frozen version , but this has happened to them now is more traditional, and I think it is closer to what this reader was looking for.

This is a terribly greedy citrus cake. Bring two cans of condensed milk whole balance their sweetness with the lime juice, and that when cooking the yolks curdle achieve a texture just firm, dense and creamy. An ideal snack for those who belong to the side of those who prefer yogurts hose connections. "

2 cans of condensed milk (790 gr.)

4 egg yolks 180 ml.
lime juice Zest of one lime

2 packages (300 gr.) vocation or other cookie vanilla wafers
100 grs. Water
butter, as needed
For decoration, a bit of meringue or whipped cream cookies

Process until they are completely crushed. Mix with melted butter and add a little water to make it a granulate that is coupled to hand pressure. Lining with this

edges and the base of a 20 cm springform pan. in diameter. Bake for 10 minutes and let cool.

For the filling, mix condensed milk with the yolks, lemon juice and lime zest. Pour over biscuit base and bake on low for 15 or 20 minutes, until just firm. There must be gold.

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Photos: Mercedes Monti
Over time I was cooking quite so undecided this weekend. Generally Saturday morning I read the paper, and then I go to the shelves of the kitchen where I keep the recipe books and magazines, which more and more. I buy them compulsively and still counting.

Not well at every one of them flipped through many times, do not give a coarse to cook it! Luckily I remember more or less what is each one, and then after seeing what I have in the fridge do a bit of memory and look for a recipe that I left out with those ingredients.

In this case I had avocado, which is weird because I like so much that do not last long in my refrigerator. The salad as the first two days after the order reaches the grocery store.

But there they were on Saturday still in its perfection, creamy but still no black coup. A delight for the palate and eye. Then I remembered I had seen an avocado soup in one of my latest acquisitions, Miss Dahl's book voluptuous delights of Sophie Dahl, who besides being a model, writer and host of a cooking show is the granddaughter of Roald Dahl, British writer of children's books, author of such famous titles as or Matilda Charlie and the Chocolate Factory .

But back to the plate, anything else is to put all ingredients in blender or the processor and push the button. Then, in the refrigerator to be cold at lunchtime.

If there are no natural yogurt, or hard to get, can replace cream cheese, which is also very good. But in this case can reduce the amount slightly. Depends on each cheese. It is best to start with two tablespoons charged, and if necessary, add more.

To 2 0 3 servings: 2 avocados


1 apple 1 cup plain yogurt Juice of ½ lime

2 cups vegetable stock Salt to taste

parsley or cilantro for garnish

Wash, peel and avocado cut into squares and apple.
Put this together with the rest of the ingredients in a blender or food processor.
Blend until a smooth cream. Carry
the refrigerator until very cold.
Serve with a little parsley or cilantro.

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avocado soup and lemon poppy muffins


Photos: Mercedes Monti
On Saturday we celebrated the birthday of my daughter, who served two years. As you can see in the picture, wanted to try everything I cooked for the big day. The lemon poppy muffins were one of his favorite snacks, so I decided to pass on this recipe.
The sticks with the animals that match the pirotinos I bought on a trip and thought about the birthday. They are brand Meri Meri, but I think that here they do not sell.


450 grs.
self-rising flour 200 grs. sugar 1 pinch salt

200 grs.
butter 3 eggs 240 ml milk

Juice and zest of one lemon
3 cds. poppy seed

Place into a food processor with the paddle electric mixing (not sharp) butter, milk, eggs, juice and lemon zest. Process. Add dry ingredients (flour, sugar, salt and set seed), previously screened. Press the button a few times to integrate everything but beat.
Preheat oven to 180 ° C. Meanwhile, spread the mixture evenly into 12 muffin cups coated with pirotines muffin. If you do not have molds, they can do is put pirotinos stacked in threes. In this way hold the mass without the need for a mold.

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Noma


Photos: Culinaire Saisonnier and Mads Damgaard.
" On 26 April, the restaurant Noma, Copenhagen , jumped to number one ranking by the magazine Restaurant, and so moved from the top of world cuisine to El Bulli Catalan Ferran Adria.
René Redzepi, chef and one of the owners of Noma, Nordic cuisine reinterprets a supernatural approach to the plants that has as protagonists. In their dishes using only seasonal ingredients from the five Nordic countries: Denmark, Sweden, Finland, Norway and Iceland.
son of a Macedonian taxi driver and a maid Danish, came to the kitchen by chance, at fifteen, when he entered a cooking school just go to a friend. He continued his education at prestigious three-star Michelin restaurants, including El Bulli, where he acquired was not the techniques of molecular cuisine made famous by Adrian, but the freedom to break rules.
returned to Copenhagen, opened in 2003 and signed Noma, next to major Scandinavian chefs, the manifesto of the New Nordic Kitchen, which is characterized not only by the freshness, simplicity and purity of their regional foods free of artificial ingredients, but "Besides being healthy, nutritious, and ethics, and who cares about ecology and fair trade ."
This text is part of a note I wrote for the magazine for you, and that was published on 13 August. Since there is not got online to blog, but I was wanting to put something here about this restaurant so far for us, which touts a food talks a time and place. That is, only dishes I could eat at that place in the world at that time of year, which places it in the opposite path to globalization. Still, the chef concedes that there are two products you use in your restaurant that occur outside the Nordic region: coffee and chocolate.

Photo: gentilieza DeliciousDays
When I saw this week's interview on the blog Redzepi Delicious Days occurred to me to put this and other links (they are in English) with various media interviews that he did this young chef before and after having reached the top of the ranking, where it has some of us what this cutting-edge cuisine.

Delicious Days

ABC News

The Guardian

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chocolate tarts and ginger poached egg with asparagus


Photos: Mercedes Monti
As I mentioned last week, was wanting to make something with chocolate and ginger. By then he had in mind these tarts, which are filled with nothing but a chocolate ganache to which I added a little grated ginger.
so I did a first round and took a couple of pieces of ginger polished thinking of giving only an eye-catching detail. But when I tried I realized that these chips could provide more than just a flash of coquetry. Therefore in the second set I decided to add some at the base of the tarts, which are not seen, but at first bite cut the silky texture of the ganache, and give the characteristic flavor that combines the itching as well with dark chocolate.

Mass:
225 grs. 0000
flour 25 grs. unsweetened cocoa
110 grs.
caster sugar 150 grs.
butter 1 pinch salt 2 egg yolks

1 trickle

Beat butter and sugar. Incorporate the egg yolks, water, and finally, add flour sifted with cocoa and salt. Mix well all without kneading. Wrap in plastic wrap and put into refrigerator for at least an hour. Grease
stop molds tarts and preheat the oven to medium heat. Roll out the dough on the floured counter and accommodate it on the molds. Prick the dough. If you want you can put some weight on each of the tarts for the mass does not grow during cooking. I use as molds tarts weigh about two youngest, but also POSE cover with a piece of aluminum foil and fit over a bean or other vegetable. In either case you must remove the weight to half of the cooking for the dough to finish cooking at the top. When
the edges are lightly browned remove from oven and let cool.


Filling: 120 ml
.
cream 120 grs.
bittersweet chocolate grated ginger to taste Ginger
polished, at ease

In a saucepan, boil the cream with ginger. As soon as it starts to boil, turn off heat and add the chopped chocolate. Let stand for a while and bequeath mix well, until there is no piece of chocolate without melting.
To assemble the tarts, place in the bottom few bits of ginger glazed, covered with ganache and finished with another polished piece of ginger in the middle of each tarts.
chill well before eating in the refrigerator.

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Photos: Mercedes Monti
As season arrives asparagus not lose even a minute and buy one or two bundles each week. I advise you do the same and take advantage of this luxury of spring.
can blanch in boiling water with sea salt for a few minutes over high heat baking, or grilling (though in this case it is necessary to blanch them before.) It is very typical

combined with poached eggs. So I decided to try this form of cooking which is much less complicated than it seems. Just be confident, because the first time can cause a little dizzy the egg throwing boiling water there alone, without their protective shell. But I assure you very well manages to create in a short time a new clear layer covering the yolk and keeps it whole, just cooked, as a treasure of golden lava that corresponds to your fork first kneel on it.

There are two easy ways to prepare poached egg. The one I prefer, simply a cosmetic issue, because my taste is the most beautiful egg in this way is as follows: Pour
Agura about four inch in a skillet over the fire.
When it begins to release the first bubbles of boiling, carefully throw the egg, previously broken into a small bowl.
Cook for four minutes and remove accurate water. If by chance (though very rare) is stuck at the bottom of the pan, peel it off with a rubber spatula.
Pass a bowl of cold water to stop cooking.
one thing: while cooking, the clear part of spreads in the water, but very little, much remains around the yolk.

The other way of preparing it, a little less daring, is to line a cup with plastic wrap and place inside the egg. With the help of a kitchen twine to close the plastic wrap like a bag, careful not to leave any air inside. Toss well to boiling water and let it cook for four minutes. After this time you pass it to a bowl with cold water.


Salad for one: 1 poached egg

5
cooked asparagus spears 1 bunch of green leaves
½ avocado cut along
Optional: a few slices of prosciutto vinaigrette


3 teaspoons olive oil 1
teaspoon lemon juice Grated lemon
to
taste Chopped parsley to taste
Salt and pepper to taste

Mix together all vinaigrette ingredients (better if you prepare well for a while before it integrate the flavors.) In a bowl
accommodate all salad ingredients.
Drizzle with the vinaigrette.
Done.

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Il figo notebooks and hazelnut chocolate cookies


Photos: Mercedes Monti
Among the dried fruit, nuts are the ones that I have less appreciation of them. I prefer the taste of walnuts or almonds. But if I judge only by appearance, the nuts have the upper hand, drop your fat, almost round, and the gap that shows inside the split.
must have been why as soon as I saw this recipe I conquerors. What is the blog Ate Katie, Katie Quinn of Australia Davies, a photographer and food stylist for not posting almost daily recipes and wonderful photos. I took macadamia nuts because here not coniguen and ginger because next week I'll make another recipe exactly with the combination of chocolate and ginger.

350 grs. 0000 Flour
1 tsp.
baking soda 1 tsp.
baking powder 200 grams.
soft butter 160 gm.
white sugar 140 grs. brown sugar 2 eggs
at room temperature
250 grs. bittersweet chocolate chips
2 handfuls of hazelnuts, coarsely chopped one and the other not.

Preheat the oven to low heat. Grease two sources of oven or cover with parchment paper.
Beat butter with sugars until creamy. Incorporate the eggs one by one. Moreover
sift the dry ingredients: flour with baking soda and baking powder. Add them to mix batches.
Finally, add 150 grams of chocolate chips and one of the handfuls of chopped walnuts. Mix everything.
With a teaspoon accommodate portions of the mixture onto the baking sheet, leaving a good space between them. If you like the cookies rather flat can crush a little with the spoon. Finally, each accommodating up the remaining chocolate chips and whole hazelnuts (can split some middle).
Bake until lightly browned and with a slightly darker color on the edges. But not sobrecocinene!

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cornmeal cake, nuts and lemon


Photos: Mercedes Monti
When a couple of months ago I was in the Bolivian market Liniers, one of the things I bought was a very fine corn flour rather finer than polenta. At that moment I thought that could be used to make tortillas, or to prepare some of the cakes that indicate meal, because for my taste the polenta is a little thick for use in baking. Just
August 31, in the supplement Pots & Pans Clarin, left a note in which the chef Paul Massey gave three recipes with polenta. Including a lemon and almond cake, which clarified that this was to be used fine cornmeal.
This is my adaptation of that cake. I did half the recipe, I changed minimally proportions, and used very fine chopped pecans instead of almonds. But you can wear what they like or make the original recipe is here on line .
has an amazing texture. Breaks into thousands of slightly crunchy crumbs with lemon flavor. Moreover, as no flour, if done with all ingredients without TACC is suitable for coeliacs.

200 grs. soft butter
225 grs.
sugar 200 grs. very fine chopped nuts 1 tsp
. vanilla 3 eggs

Zest of 2 lemons Juice of 1
lemon
135 grs. corn flour 1 tsp fine
. baking powder
1 pinch of salt.

Savarin Mold Grease a 25 cm. in diameter. Preheat the oven to low heat.
Beat butter and sugar until it turns a light color.
Add nuts and vanilla extract. Add eggs one at a time, mixing after each addition. Incorporate zest, lemon juice, cornmeal, baking powder and salt.
Pour into pan and bake 40 minutes. Cool and unmold.