Roasted Red Pepper Homus - Grow Your Own #2

Hummus or homus is a dip made basically of chickpeas and sesame tahini. It is a popular spread in various countries in the Middle Eastern world that we borrowed. This recipe has been on my waiting list for so long... One of the reasons it took me so long is that I live close to a restaurant with a drive-thru that sells this type of food, and it is so easy to order it from my car... So, this time, I planned this meal, went to the market and bought both chickpeas and tahini. And I combined two recipes, one from Technicolor Kitchen and another one from the kitchen of The Budding Cook, because the red pepper adds a fascinating color to this dip!

Ingredients
15 oz (about 400g) drained canned chickpeas
2 big pieces of roasted red pepper
3 tablespoons tahini
3 tablespoons lime juice
1 teaspoon cumin
2 cloves garlic (I baked them for a minute in the microwave)
Salt to taste
2 tablespoons olive oil

1) Combine all ingredients, except olive oil, in a food processor and blend well. With the processor running, gradually pour the olive oil processing until just smooth.

2) Transfer to a bowl and decorate with mint leaves and green onions (these herbs are both from my tiny garden).

3) Serve with pita bread, vegetables or other Middle Eastern dishes.

Here's how I roast peppers
- Directly on the burner, over the gas flame of my stovetop, I blacken the pepper. I remove them from the fire and place in a food grade plastic bag so the steam that forms will help to remove the skin. Let cool for about fifteen minutes, remove from bag and with a knife I peel off the skins.

Be careful: If you don't use this type of stove, roast the peppers under a broiler or in the oven.

Milk Caramel - Dulce de Leche

My mom used to make this creamy milk caramel when we were kids. When I was seven and still lived on a farm, I was eating caramel outside our house, in the balcony, with so much gusto and I was stung by a wasp! Time went by, we moved into town and she never made this again, she would tell me it only tasted good with raw milk which we didn't get in town. Some time ago I was telling her how much I missed her milk caramel and we decided to give it a try with pasteurized milk and ta da... there it was right in front of me, my delicious milk caramel!

Dulce de leche is the Spanish word for milk caramel, in Portuguese it is called "Doce de leite."

Ingredients
4 cups (1 liter) milk
1 cup sugar
1 teaspoon cornstarch

Pour milk, sugar and cornstarch in a non-stick saucepan and and cook it over low heat, stirring fairly constantly for about 45 minutes or until the milk achieves the consistency you want.

Serve plain or use it as cake filling.

And speaking of sweet things, my dear blogging friend Vi of East Meets West Kitchen honored me with the Rocker Girl award! Thank you Vi!!! I don't feel I deserve it but now it is my turn to pass this badge on to my blogging friends. I would like to nominate all my friends on my side bar, under "Blogging Friends" as I truly think you all deserve it and YOU all ROCK!

(Almost) Vegetarian Chili - Royal Foodie Joust

Family-friendly, tex-mex dishes have a special place in our hearts. This Vegetarian chili is great for dinner parties or family gatherings. For this month's foodie joust that The Leftover Queen forum is sponsoring, the three ingredients to create a recipe are chipotle, zucchini and buttermilk. The only ingredient I can easily find in Brazil is zucchini. I had never even tried chipotle before. Luckily, a few months ago, my brother gave me a can of chipotle in adobe sauce, a gift from a Mexican friend, that was standing on my kitchen counter, waiting for the right recipe. As for the buttermilk, I usually make a homemade version of it, because I have never seen it on grocery stores here either. But that's what challenges are all about! Here's my "almost" vegetarian chili. I could not resist and added a cup of italian smoked sausage... Friends and family told me the chili would taste good even withouth it... and I agree!

Ingredients
1/2 cup olive oil
2 tablespoons ground cumin
2 tablespoons each basil, oregano and thyme
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 1/2 tablespoon paprika
1 teaspoon salt
2 large onions, chopped
2 cups zucchinis, chopped
1 cup frozen corn, thawed
1 cup carrots, peeled and chopped
1 1/2 cups red bell pepper (or green)
4 cups cooked white beans (or a mix of black and red beans)
1 14 1/2-ounce/400g can peeled tomatoes, undrained and crushed
4 cups water
2 cups italian smoked sausage, cubed (optional)

Chipotle cream sauce
1 chipotle in adobe
1 tablespoon honey
1/2 cup buttermilk
1 cup plain yogurt

Directions
1) In a large pot, saute the cumin, basil, oregano, thyme, garlic, cayenne pepper, paprika, salt, onions, zucchinis, corn, carrots, pepper, sausage and garlic in the olive oil until vegetables are tender.

2) Add the cooked beans, water and peeled tomatoes. Reduce heat to low, and let mixture simmer for about 20 minutes.

3) Meanwhile, make the chipottle sauce: blend yogurt, honey, buttermilk and chipotles. Let stand for 15 minutes at room temperature before serving.

4) To serve, ladle chili into bowls. Garnish with chipotle cream sauce, tortilla chips, chopped green onions and cheddar cheese if desired.

Recipe adapted from Wild Oats.

Homemade Sun-Dried Tomatoes - Grow Your Own #1

To celebrate the bounty of her garden Andrea created the "Grow your own" event to motivate the use of ingredients we grow in our own backyard. As I live in a condo, I looked at the aromatic herbs corner in our laundry room and the first thing I laid eyes on was a thyme pot. The recipe that came to my mind I learned about 10 years ago with a friend, when sun-dried tomatoes were not very popular in Brazil. So, I asked my friend if I could post her recipe, and to my surprise she was making a batch of sun-dried tomatoes on the same day as me! This recipe requires some patience and time, even though it is so easy! Here's the whole recipe, but you can make enough to fill a roasting pan.

Ingredients
30 ripe tomatoes (romas work best)
2 tablespoons sugar
4 tablespoons salt
Fresh thyme (you can use oregano or Italian seasoning)
8 cloves garlic, thinly sliced
Olive oil and black pepper

Directions

Preheat oven to 200°F/90°C.

1) Rinse the tomatoes. Cut them in half lengthways and remove the seeds. Place the tomato halves, cut side down, on a rack to dry for about half an hour and remove excess juice.

2) Place tomatoes onto tray, cut side up. Sprinkle with sugar and salt, drizzle a little olive oil over each tomato; add thyme, black pepper and garlic slices.

3) Bake in the oven for at least two hours. With a spatula, gently turn the tomatoes over, and bake for one more hour. Take the tomatoes from the oven, put them in sterilized jars, and pour olive oil on top so that all the tomatoes are covered. Keep them refrigerated and use within two weeks.

My serving suggestions: pizza (I will post it soon), dips, risottos, pesto, spaghetti sauce, etc.

The homemade sun-dried tomatoes have a milder flavor and a finer texture than the store-bought variety.

Update: The old-fashioned sun-dried tomatoes are dried out in the sun and this may be time-consuming. It can take you from four days to two weeks. You place the tomatoes skin-side down on clean plastic (not metal) framed screen, add salt, cover them with cheesecloth, raised so it does not touch the tomatoes, to keep off bugs and dust and provide proper ventilation. Bring them in during the night and return them outdoors when the sun is bright.

Gifts and things I miss

My husband has proven the old saying that men do not ask for directions is wrong. He was in Texas on a work assignment not long ago and went shopping at Kitchen Collection. He asked Joe, the nice salesperson at the store what gifts he could buy for his wife who has a food blog! So, Joe read my mind and suggested a kitchen scale, which was one item I was willing so much to have in my kitchen! Thanks Joe!

We have lived abroad, and there are a few things we miss... So, my husband got Chips Ahoy cookies for the kids, cookies and biscuit mixes, Tollhouse chocolate chips, seasoned salt, spices, Chai tea that Celestial Seasonings makes (my favorite tea), and Masa flour so we can make real tortillas! Oh, and shotglasses for our collection!

When you are abroad or traveling, what are the things you miss most about your country or special places you have lived?

Buttermilk Pancakes

Every weekend we try to cook an all-American breakfast. This family ritual is a good opportunity to spend time together, with no rush to leave for work or our daily chores. Our kids got used to this and even help out in the kitchen, setting the table or fixing treats, like scrambled eggs, etc.

This recipe was adapted from an Australian blog I visit quite often, the Kitchen Wench. Two things caught my attention: the confectioner's sugar makes these pancakes slightly sweet and the beaten egg whites make them light and fluffy!

Buttermilk pancakes

1 1/4 cups (150 g) self-raising flour*
1/4 cup (50 g) pure icing/confectioner's sugar
1 tsp vanilla extract
2 eggs, separated
1 1/4 cups (310 ml) buttermilk**

2 tbsp vegetable oil
20g unsalted butter

1) Sift together the flour and icing sugar and set aside. Whisk together the egg yolks, buttermilk and vanilla, then pour into the flour and whisk together to combine.

2) Beat eggwhites till you have soft peaks, then use a large metal spoon to carefully fold them into the pancake batter.

3) In a separate frying pan or griddle, heat half the butter and oil over low-medium heat and fry 1/4 cup of the mixture at a time, cooking each side for 2-3 minutes or till golden brown.

Serve these pancakes with butter and your favorite syrup.

Substitution list:
* Self-raising flour: add 1 teaspoon baking powder and one dash salt to a cup of flour.

** Buttermilk: add 1 tablespoon of lime juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.

Maple syrup:
The maple flavoring was a gift from a dear friend and here's how I make my own syrup:
- 1/2 cup corn syrup - in a microwave-safe bowl, microwave on high for 30 seconds or until it melts
- Add a few drops of maple flavoring, combine, and serve warm.

Eggplant antipasto

I could not believe the beautiful color of this eggplant antepasto. The secret is probably because the eggplant is peeled and then baked in the microwave. A recipe that is ready in just a few minutes! Antipasto is the italian equivalent of hors d’œuvre, also known as appetizers, meaning "before the meal" or before the main course is served.

Eggplant antipasto
10 oz/300 g eggplant peeled and cubed
1/2 cup golden raisins
1/2 cup wine vinegar (I used rice vinegar)
1 cup extra virgin olive oil
2 red bell peppers chopped
1 onion chopped
3 tablespoons torn fresh basil leaves
1 cup chopped walnuts (optional)
1 cup sliced black olives (I did not use)
4 large garlic cloves, sliced

Combine all ingredients in a glass casserole. Place it in the center of the microwave and cook it covered on high for 12-15 minutes. Either serve immediately or cool at room temperature and serve with crackers, crostini, italian bread, cheese eclair, etc.

To slice the garlic for this recipe I used this garlic slicer that I got a while ago and has been very useful in our kitchen. Besides slicing garlic, I use it to slice mushrooms, softer nuts and some other vegetables when cooking.

Recipe adapted from Eliana's kitchen.

Bread Pudding Souffle with Whiskey Sauce

This bread pudding turns into one of the most delicious souffles I have ever eaten. I used leftover italian bread as it was the only bread I had available. The flavor of the sauce is fantastic because of the whiskey (I have used brandy too). I first saw this recipe on Epicurious and then later on the Commander's Palace website, one of the finest restaurants in New Orleans.

My advice is to bake the bread pudding and the sauce in advance. Then, about half an hour before dessert, you bake the pudding again, this time as a souffle. Or, if you do not want to leave your guests waiting while you fix the souffle, you can bake it sometime during the day and then warm it up in the microwave before serving. Your choice, both work wonderfully.

You will need an 8 x 8 x 2 (aprox. 20 x 20 x 5 cm) inch square baking pan and 6-8 ramekins.

Bread pudding

3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans French Bread, 1" cubed
1/3 cup Raisins

Whiskey sauce

1 cup heavy cream
1/2 Tbsp. Corn starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon

Meringue

9 Medium Egg Whites (I reduced to 6 egg whites)
3/4 cups Sugar (I used 1/2 cup)
1/4 tsp. Cream of Tartar

To make the bread pudding, first preheat oven to 350°F/180°C degrees.

1) Grease the square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.

2) Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.

3) To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.

4) Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

5) To make the meringue, preheat oven to 350°F/180°C. Butter six 6 ounce ramekins. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.

6) In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.

7) Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.

Recipe adapted from Commander's Palace.

Chicken Kabobs

These circle skewers were a gift from a friend. They are not only very useful, but they also make a wonderful display on your plate and can be used in a skillet. My marinated chicken recipe is just so simple.

1) Put boneless and skinless chicken breast or chicken thighs cut into cubes in a large zip-lock bag with salt, pepper, lime juice, garlic (powder or minced), onion, parsley, and some water. Marinate for 2 hours or overnight.

I was concerned the lime would wreck the chicken if marinated overnight, but I learned that I was not alone, Andrea had the same doubt and we both came to the same conclusion, chicken turns out great!

2) Discard the marinade, thread the chicken and onion pieces onto skewers alternately, adding green pepper or other vegetables of your choice.

3) Heat a skillet with 4 tablespoons olive oil (that really makes the difference), place the skewers and cook until browned, 5-6 minutes. Flip, and cook covered another 4-8 minutes or until done.

This recipe works great with indoor/outdoor electric grills. I serve with rice and barbecue sauce.

Barbecue sauce
(Adapted from Karo syrup)
1/2 cup Light or Dark Corn Syrup
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Worcestershire sauce

Directions:
1) In 1 1/2-quart saucepan combine corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil.

2) Reduce heat; boil gently 15 minutes or until thickened.

Or, sometimes I don't boil and just blend everything together, in this case I use onion powder.

The barbecue sauce can be used to brush on chicken, ribs or beef, turning frequently, during last minutes of grilling or to serve with meat. It makes a good marinade for ribs on the barbie.

Madeleines

I finally got to taste the madeleines, that were once made famous by french author Marcel Proust in his novel Remembrance of Things Past or, in a more recent translation, In Search of Lost Time. He describes the cake, as he dipped it into a cup of tea and how it triggered his childhoold memories. And if Proust immortalized madeleines, food blogs popularized them more than ever! The delicate shell shapes reveal cakelike cookies with great flavor, that are so easy to make and what I like best about them: they are lactose free. And speaking of memories, I hope that my children will have fond memories of their childhood with images of mom and dad cooking, our kitchen table conversations, and little things like a cake coming out of the oven, or one asking if it is Sunday school day or regular school day... Oh all the fun we have together!

Madeleines
4 oz./120 g (1 stick) unsalted butter, melted and cooled
3 large eggs
3/4 cup granulated sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon finely minced fresh orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt

For icing:
7 ounces high quality bittersweet chocolate, coarsely chopped

Instructions:
1. Beat the eggs and sugar in a large bowl until tripled in volume and a thick ribbon is formed when the beaters are lifted. Stir in the orange juice and zest.

2. In a small bowl, whisk together the flour, baking powder and salt until well blended. In alternate turns, fold the flour mixture and cooled butter into the beaten eggs, mixing well after each addition.

3. Cover and refrigerate for 45 minutes. Preheat oven to 375° F/190° C and grease two 12-mold madeleine pans. Dust the molds with flour and pour out the excess. Drop the batter by the tablespoonful into the center of each prepared mold. Bake for 10 to 12 minutes, until the edges are golden brown and centers spring back when lightly touched.

4. Remove the pans from the oven and firmly tap each pan to release the madeleines. Transfer to wire racks to cool. Line two baking sheets with waxed paper and place wire racks in pans.

5. Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.

6. Dip each madeleine into melted chocolate, coating bottom third of madeleine. Shake off excess chocolate and place on wire rack. Repeat with remaining madeleines. Let dipped madeleines stand at room temperature for 1-2 hours or until chocolate is set.

Recipe adapted from the kitchen of Diana.

More ideas:

- You can use fresh lime juice and lime zest instead of orange.

- Add 3 tablespoons of unsweetened cocoa powder to the batter and enjoy some chocolate madeleines!
- The first time I baked them, I forgot to refrigerate the batter, but they turned out wonderful anyway!

My newest acquisition

Just arrived! From e-bay, and soon I will be posting new recipes! If anyone has any madeleine recipes to share, please add to your comments or show me the link to your blog with the recipe. Thank you!

Grandma's Angel Food Cake

My grandma was born in 1912, grandpa in 1910, they got married in 1928, had six kids, several grandchildren and even greatgrandchildren. They would be almost 100 years old if they were alive. I think about them almost every day. I still remember my grandma calling my name and coming towards our home, with trembling hands, holding a plate to share something she had cooked for lunch. One of Grandma's specialties was this cake, that was beaten every Saturday using her hands, without a mixer. Grandma served it plain with coffee only and me too, until my oldest son's birthday, when I decided to add a milk caramel as filling and a whipped topping and he said it was his favorite cake ever. Needless to say that besides love as the main ingredient, this recipe carries sweet memories and it has been in the family for over half a century!

Grandma's angel food cake
6 egg whites
6 egg yolks
3 cups flour
3 cups sugar
1 cup water

This cake does not take baking powder.

1) Preheat the oven 350º F/180^o C. Grease a 12 inch/30 cm deep round pan.

2) With an electric mixer at high speed, beat egg whites with one dash cream of tartar or salt until they form soft peaks. Gradually beat in sugar, egg yolks, water and flour until just combined.

3) Pour batter into greased round pan. Bake 30 to 40 minutes. Remove from oven immediately, cool on a rack. Garnish as desired.

More ideas:
- For filling, use milk caramel and whipped cream as a topping. Add strawberries and blueberries.
- Add fresh orange juice to the batter instead of water.
- Drizzle cake in pan while still hot with a sweet orange glaze.

Mixed Greens with Cashew Nut Dressing

Every month Jenn at the Leftover Queen will be hosting the Royal Foodie Joust challenging us with three ingredients to create recipes. For this month's joust, the ingredients are a dried fruit, nuts, and cheese. I picked a few ingredients that are common in Brazil, created this salad and named it Mixed Greens with Cashew Nut Dressing. The flavors blended so easily: cashew nuts and golden raisins for the dressing and grilled farmer's cheese with mixed greens for this Summer salad that was ready in a few minutes.

For the cashew nut dressing
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chopped cashew nuts
1 tablespoon raisins (I used golden raisins)
salt and pepper to taste

For the salad:
- Thick slices of farmer's cheese
- Mango slices
1 pound greens such as:
- Outer leaves of red cabbage
- Arugula
- Iceberg lettuce
- Cauliflower florets

Directions:
1) Start with the dressing: in a small bowl whisk all the ingredients until mixed.

2) Make a salad bowl with the outer leaves of the cabbage and add the arugula, the lettuce, the mango slices and the cauliflower florets. Add the cashew nut dressing and season with additional salt and pepper to taste. (Or, in a large bowl, place the mixed greens and add the cashew nut dressing, tossing gently until all the vegetables are evenly coated.)

3) Heat a large nonstick skillet over medium heat for 2 minutes (I used my George Foreman grill). Put thick slices of cheese in the skillet and cook for 2 minutes or until the undersides are golden brown. Add the cheese to the salad. Serve immediately.

More ideas...
- Use crêpes or flour tortillas and make wraps! Just spread the salad dressing down the center of each tortilla. Layer arugula, cauliflower florets, lettuce, mango and chopped cabbage over the dressing. Roll the tortilla around the other ingredients.
- You can also vary the type of greens you use to change the character of the salad.

Creamy Brazilian Limeade

This is a popular limeade served in restaurants in Brazil, it is very refreshing and with a creamy texture. Actually, we call it "Swiss lemonade," I have no idea why. The juice has a mousse consistency, some people use condensed milk but I prefer this lighter version, specially because my son is allergic to milk and we use soy cream as substitute for heavy cream.

3 limes
4 cups water
7oz/200 g heavy cream (I use soy cream)
1/2 cup sugar (or Splenda)
2 cups ice cubes

Directions
1) Wash limes thoroughly with water and detergent. Cut off the ends and slice into eight wedges.

2) Place limes in a blender with 2 cups water, pulsing only 3 to 5 seconds (so it won't become bitter).

3) Strain through a fine mesh strainer to remove rinds. Add 2 more cups of water, the heavy cream, sugar and ice, blend again for a few seconds. Serve immediately.

More ideas...
- Before juicing the limes, roll them under your palm against the kitchen counter, they will have more juice.
- Don't let the juice stand for too long, it will become bitter.
- Don't try this recipe with lemons.

Radicchio Stuffed with Cheese and Sun-Dried Tomato Vinaigrette

Radicchio or red chicory is a popular vegetable in Italy with slightly bitter flavor. It can be eaten raw, cooked, roasted or combined into other dishes such as salads, risottos, pizzas, etc.

This recipe was cortesy of Adriana, an old friend, who is an excellent cook and nutritionist. It can be served either raw or roasted. I prefer raw because it preserves the beautiful colors.

Radicchio with Cheese and Sun-Dried Tomato Vinaigrette

2 large heads radicchio, washed (or 4 small ones)
1 cup goat cheese, feta cheese or ricotta
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons chopped basil
1/2 teaspoon salt
1/4 teaspoon fresh black pepper

Dressing
1 1/3 cup Sun-Dried Tomato Vinaigrette (recipe below or use italian dressing)

Directions
1) In a small bowl, combine the cheese with olive oil, garlic, basil, salt and pepper.

2) Cut out the core of the radicchios and reserve. Spoon cheese mixture into center of radicchios. Place the cores back.

3) Drizzle with sun-dried tomato vinaigrette. I like to garnish the plate with endivia leaves. Serve immediately.

Sun-Dried Tomato Vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped sun-dried tomato halves, drained and chopped
1/4 cup chopped green onion
2 tablespoons chopped onions
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

In a medium bowl, whisk all ingredientes together to blend.

For baked radicchios:

Pre-heat oven to 350°F/180°C.

Stuff each radicchio with the cheese mixture and place the cores on as caps. Arrange the radicchio in a pie plate, add about 1/4 cup water to the bottom of the plate, cover with aluminum foil and bake until tender, for about 15 minutes. Remove from the oven.

To serve, spread the vinaigrette on bottom of dinner plates and top with the baked radicchio. Serve immediately.

Strawberry Chocolate Éclair Cake

Another version of the chocolate éclair cake. I added strawberries on top for the perfect finishing touch. This dessert was so requested by our family and friends that I ended up enhancing the cake's presentation!

Cream puffs and éclairs always catch my attention at every bakery, imagine then a whole cake made with this pastry. I found this recipe on Kerri's blog, and decided to give it a shot. 

A family favorite recipe.

Crust (Cream puff/éclair): 
1 cup of water
½ cup butter or margarine
½ tsp. salt
1 cup plain flour
4 eggs

1) Put water and butter in a medium saucepan, bring water to boil; simmer until butter melts. Remove from heat.

2) Mix salt and flour; add all at once to water; butter mixture. Stir until dough forms a ball. Add one egg at a time, beating well with a wooden spoon after each addition.

3) Spread in a greased jelly roll pan (15x10x1 inches) (38x25x2.5 cm) I think a 13x9 (33x23) pan would work if you don’t have the bigger one.

4) Bake at 400ºF/205ºC for 30 minutes. Remove from oven and press flat (wait a minute or two so you don’t burn yourself). Cool.

5) Spread filling and topping over crust. Serve cold.

Pastry cream filling:  
1 can sweetened condensed milk
1 1/2 can milk (use the can to measure milk)
1 tablespoon cornstarch
1 tsp vanilla extract

In a small saucepan over medium heat, combine sweetened condensed milk, milk and cornstarch and then bring to a boil, stirring frequently. The mixture will thicken. Add the vanilla. Transfer to a shallow bowl and press plastic wrap directly to prevent a skin from forming. Use as a filling for cakes, éclairs etc.

(Sometimes I use a creamy Brigadeiro recipe (Brazilian chocolate truffles) instead of the pastry cream as filling.)

Topping:
1 8oz tub of Cool Whip  Spread on top of pudding mixture.
Garnish with fresh strawberries.

˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜˜
Or you can use this filling instead of the Pastry cream:
2 packages of instant vanilla pudding
2 ½ cups of milk
8oz (227 g) package of cream cheese, softened

With electric mixer, beat the cream cheese and add just a little milk at first (if you add too much at once you’ll end up with lumps of cream cheese). Keep adding milk gradually while beating. Then add the 2 puddings and beat until thick. Spread over crust. Serve cold.

Foodie BlogRoll

This Blogroll is especially designed for people who have a passion about food. If you have a blog about food, whether your cook it, or just like to talk about it, this blogroll is for you! Click here to join.

How about some coffee?

Are you a coffee drinker? How do you like your coffee?
Sugar, black, cream, cream and sugar, decaf, instant, espresso, coffee latte, mocha, a cappuccino or else?
I prefere mine black, with little sugar. I love the aroma of coffee early in the morning.
If you would like to know more about the coffee you drink everyday, click here.

Tomato and Grilled Bread Salad - Panzanella

I have been testing recipes from the book Everyday Food written by Martha Stewart. With nice photography, the recipes have enchanted me because they are simple, healthy, delicious and preparation takes only a few minutes. Over the years, Martha has presented us with handy hints for crafts, decor, sewing, and cooking, all with the help of her wonderful crew. Her shows, books and magazines increased my interest for the American cuisine. When I got the book "Everyday Food" from a friend I soon realized the recipes were a real treat to my family. Oh, sorry, this is not a review, I just happen to like the book.

The first recipe I am going to share with you is the Panzanella, a Tuscan rustic salad with a taste of Italy.

Panzanella

1/2 pound country/italian bread, cut into 3/4-inch-thick slices
2 tablespoons olive oil
3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
1/4 cup loosely packed fresh basil, torn into bite-size pieces

For the dressing:
1/4 cup olive oil
1 tablespoon red-wine vinegar
Salt and pepper

1) Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.

2) In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with the dressing. Toss to combine, and serve.

More ideas:
- You can improvise, adding onions, black olives or anchovies.
- I usually serve the dressing on the side. This time I also fixed some ginger vinaigrette.