Gaby’s Cheesecake

Spanish Version

When I was in my twenties I turn myself into dog breeding, this gave me the knowledge about dogs, breeds, behaviors and the worst thing a dog can have, the owners!

From that group of breeders and owners I have Gabriela, descendent of a German mother and a Venezuelan father, she has that dark twisted German humor and strong will and the party spirit of a Venezuelan, once on her kitchen she told me this cheesecake recipe that I promise not to ever reveal.

However, keeping my promise, I have made a few adjustments to improve the caloric content and for the shortage of some of the original ingredients, its done with passion fruit, but you may chance the fruit depending of what you like or the season, but be aware that not all the fruits have the same liquid content.

One of the hardest things of writing this recipe was make it without brands so you can do it anywhere in the world, so please try it and let me know!

INGREDIENTS

For the crust
225 g graham crackers crushed
100 g unsalted margarine

For the filling

250 g unsalted ricotta
395 g condensed milk (1 large can)
1 cup passion fruit pulp
15 g flavorless gelatin

PREPARATION

Preheat the oven to 350 ºF

In a food processor put the crushed graham crackers and process until obtaining a fine powder

On a pan melt the margarine and remove from heat

Mix the graham cracker powder it’s the melted butter in the pan and then pour and compact over a pie dish, this will be your pie crust so try to have it as even as possible

Bake until slightly brown.

Remove from oven

To make the passion fruit pulp remove the pulp for the fruits and blend it without adding water on a blender.

Pass it throug a strainer so all the seed separate from it and just have the “juice”

Wash the blender jar so it doesn’t have any seeds left and then put back the passion fruit juice, add the ricotta, the condensed milk and blend until obtain a creamy silky mix, add the gelatin and blend for approximately 2 minutes.

Pour the cream over the still hot crust, and let it cool for at leas 1 hour then place it into the refrigerator for at least 2 hours until the cream is completely solid.

Portion it and share the joy!

There is many kinds of flavorless gelatins the vegetables and the animal ones, when you use any flavorless gelatin read on the label if it can be used with fruits, some gelatin made of colapis (fish tail) don’t work well with some fruits like the enzymes of the pineapple.

Santiago’s Pancakes

Spanish Version

I have never considered myself as an expert, I think one learn something new everyday, with this said i felt greatly rewarded when one of my teammates from the swimming team, asked me to teach him how to make pancakes over a text message.

I Remember that i made my first pancakes when I was a child, one of those weekend mornings where i waked up early than mom, I want to the kitchen with the Idea to make breakfast for everyone by myself, then i went to my mothers room and wake her up and ask her for the recipe, she replied in-between waking and sleep,”Its one of each”.

Uh? One of each? what a Fastastic way to make a recipe! so here it goes…

One of each!

INGREDIENTS

1 cup of flour

1 Large egg

1 Tbsp oil

1 cup milk

1 Tbsp Sugar

1 tsp Baking Powder

1 pinch of salt

PREPARATION

In a bowl mix all the ingredients until betting a smooth texture.

Put a griddle or pan on mid high, once hot put a little bit of oil so the pancake doesn’t stick to the pan.

With a ladle pour some batter on the pan until getting some bubbles over the edges and those turn into small orifices, flip it and cook for 30 seconds aprox.

Once done proceed with the rest of the batter, and serve with butter and honey.

This article picture was taken by Santiago, my teammate. I don’t remember those first pancakes, but I can still hear some complains about not doing the dishes after that.

Cold Rice

Spanish Version

When I was a little kid on those school day-off, and when there were no other choice, I was left in charge of my grandma Lola, I love that, because I had the oportunity to change on my daily routine of food and everyday activities.

She used to go to the street markets up to three times per week to get the freshest products, and some of those days I joined her; that woman had a exquisite sense of taste, she could determine the ingredients of a preparation only with two bites.

Some of the different food off of my everyday diet was rice, because my mother has never been good at making rice, so it was very unusual. One of the things grandma Lola did was this cold rice recipe, not only I liked the result but the preparation itself was nice to watch.

INGREDIENTS

Rice
2 cups white rice
2 tablespoons diced onions
1/4 teaspoon salt
4 cups of water
Filling
1 medium onion diced
2 garlic cloves minced
4 aji dulce peppers
2 seedless bell pepper
1 lb. Ground beef with least than 10% fat
2 tablespoons raisins
1 tablespoon capers
1 tablespoon of bell peeper filled olives, sliced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ketchup
2 tablespoon mustard brined vegetables
1/2 cup low sodium beef stock
1 teaspoon minced parsley
1/4 cup mayonnaise plus 2 tablespoons
2 tablespoons petit pois
8 cook and peeled shrimp

PREPARATION

Rice

Sauté the diced onions in 2 tablespoons of corn oil (or any othe vegetable oil) until clear, add the rice and stir until the grains are covered with oil and make a little crackle.

Add water and salt and stir it until boiling, once bubbling reduce fire and simmer covered until the water is completely evaporated.

Pour cooked rice on a bowl and let it cool.

Filling

Mix onion and garlic with a tablespoon of oil on a frying pan until brown, add aji dulce and red pepper. Mix in the ground beef and brake it down while cooking.

Once the beef has changed color, add tomato, salt and pepper, stir in for a couple of minutes, add raisins, capers, olives, brined vegetables, ketchup and Worcestershire sauce mixing until everything is well spread.

Add water and cook covered until the beef is well cooked and the stew is soupy.

Uncover and let it sim, once off the burner add the minced parsley and let it cool for at least 30 minutes.

Assembly

Mix the cool rice with 1/4 cup of mayonnaise, and separate it in equal portions, in a serving deep dish place half of the rice and press it to compact it, add the meat filling and press it down again, then add the other portion of rice, pressing down and covering with mayonnaise, sprinkle the petit pois and place the shrimp as decoration.

Place it in the refirgerator at least one hour until serving.

French Onion Soup on a Bread Bowl

Versión en Español

The first time I had soup served inside of a bread bun was at the Fisherman’s Warf in San Francisco, at that time I had claim chowder, and I though it was great be able to eat everything, even the bowl.

My family says that my cousin Victor Manuel, was fond of this soup, and somwere in my memories I remember some restaurant’s ad with this soup served inside a bread loaf, so when I finally had the oportunity to do it that way, I couldn’t help myself and turned into something delicious.

The trick is isolate the liquid from the bread using cheese as a waterproof agent, so the bread holds shape and texture till the end of the service.

INGREDIENTS

2 lb medium onions, thinly sliced lengthwise
3 sprigs fresh thyme
2 Bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
3/4 cup dry white wine
4 cups low sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 (7oz) small loaves of rounded thick crust french bread
1/2 lb sliced Gruyère cheese
1/2 lb sliced Emmental cheese
2 tablespoons finely grated Parmigiano-Reggiano

PREPARATION

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.

Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cut a circle on the top of each bread loaf and remove most of the crumbs, arrange the slices of Emmental so it’s completely covered on the inside, and place it on the oven for 10 to 15 minutes, enough time to melt and cover the inside without burning it.

Remove bread from the oven and preheat the broiler, discard bay leaf and thyme from soup, fill the bread loafs with soup and cover it with the Gruyère slices allowing ends to hang over the bread, then sprinkle with Parmigiano-Reggiano.

Put the breads back on the oven and Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.