Pancakes Ready to Eat

Santiago’s Pancakes

Basics, Easy to make, Memory Lane

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.

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Cocoa Rich Brownies

Brownies

Baked, Basics, Desserts, Easy to make

Spanish Version

I keep doing this trip down memory lane, another of my childhood recipes were brownies, a finger food dated to the beginnings of the 20th century in Chicago, a mix between cookie and cake. There are many brownies versions, my first contact with them were via a tv ad of Pilsbury’s Brownies, from that boxed brownies until today things have changed a little bit, this recipe I found it a couple of years ago, it’s low in sugar and rich in cocoa, it’s a shame that it can’t be low far too, so you have to eat them moderately.

INGREDIENTS

1 cup unsalted butter, at room temperature
2 cups sugar
3,5 to 4 ounces bittersweet chocolate (85% Cocoa), melted and cooled
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened 100% Cacao Powder

Special Equipment: 13 x 9 in. Baking Pan

PREPARATION

Preheat the oven to 350° F. Line the baking pan with foil paper and spray it with oil.

Place the softened butter in a large bowl, and whisk until it is pale yellow and light. Add the sugar  and whisk until the mixture is light and fluffy.

Whisk in the cooled chocolate, then add the eggs one at a time, whisking after each addition.

Whisk in the vanilla, then sift in the flour and cocoa, fold them in until combined.

Transfer the batter to the prepared baking pan, smoothing it out   evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will be very moist in the center. Remove from the oven and let cool before cutting into squares.

Spinach Frittata

Spinach and Herbs Fritatta

Breakfast, Easy to make, Healthy

Spanish Version

During my teen years i loved cooking shows, by that Time TLC had a few and i remember some as “Biba’s Italian Kitchen”. I Also remember to be seated with a paper sheet every day and write in some sort of shorthand everything that happened there. One of the recipes I remember (as a concept) was the Frittata, I don’t remember the recipe at all (it must be rotten down somewhere) but the idea to use a skillet and then place it into the oven was so intriguing, mostly because i never had a real oven until I moved out, and if you add to this the aroma of fresh herbs it turns even better.

The following frittata is not Biba Caggiano’s, but it works marvels as a high fiber and protein healthy breakfast.  In the picture is served with Arepas to add a high glicemic index carb to your diet.

You may add some grated cheese but as im right now on a non dairy diet, there’s no cheese on this one.

INGREDIENTS

1 Small scallion chopped green and white parts
1 tbs. olive Oil
1 cup washed spinach leaves
1 Sprig of Oregano
1 Sprig of Thyme
4 Basil Leaves
4 Egg whites from large eggs
2 Egg Yolks from large eggs
Salt and Pepper

Special Equipment: A heavy ovenproof skillet

PREPARATION

Preheat the oven broiler on the higher temperature and align place the tray on the middle rack.

In an ovenproof skillet pour the oil, once hot sauté the scallions until the white turns clear.

Add the spinach, herbs and salt tossing it for a less than a minute so it doesn’t loose all the crispness.

Mix the egg whites and yolks and pour into the skillet.

Remove the skillet from the burner and place it in the oven until the top is golden brown (about 15 minutes)

Remove from oven using a protective mitten to avoid burning yourself, the frittata will be risen and it will be turning back down while it cools.

Put it on a plate and enjoy!

Nutrition Facts

Calories 321 cal
Carbs 3g
Fat 17g
Protein 35g
Sodium 441 mg
Sugar 0g

plated Tequeños

Tequeñón and Watermelon Juice – Taste of my childhood

Venezuelan Food

Spanish Version

Going through my childhood flavors I clearly remember the weekend’s breakfast off the house, my mother took me to this joint and I always choose a “tequeñon” with watermelon juice.

There are a few articles about its origin but there is no unanimity or document that can prove its birth and everything is just based on interpretations or anecdotes without no historical support. According to the professor Rafael Cartay, el tequeño is “an appetizer or a deep fried finger food with a cylindrical shape made out with a white semi-hard cheese stick wrapped in a weath flour dough. That is believed to be invented at Los Teques.

By the XIX century, Los Teques was a very exclusive area for vacations to the most wealthy families in Caracas, and since it beginnings the Tequeño was served as a side dish or finger food. In Venezuela there is no party with no tequeños, so people call them “the party kings”.

According to the Venezuelan food writer Miro Popic, the Teques’ story is not quite like that. He found out that professor Jose Rafael Lovera found a neighborhood in Caracas, called “barrio el teque” where once they caught a burglar and when he was confronted he said he was buying some cheese pastries, that could have become the “tequeños”.

Popic have also found a story about it being created in the Zulia state, a western state in Venezuela mostly dairy producers, by an Italian immigrant named Franco. This story might have sense because a tequeño is a deep fried cheese stick covered in dough, and with all the dairy farms and the deep frying culture of people from there, it can actually be certain. They said they used a white fresh cheese called “queso de matera” or flower pot cheese that has enough consistency to stand high temperatures and keep the structure.

So here it is, there is many origins for the same one, but anyway, it’s a very tasty snack.

INGREDIENTS

1/3 cup corn oil
1/2 cup of water
1/2 cup of milk
2 1/2 cups of all propose flour
2 lbs of white cheese such as farmers cheese.
Sufficient oil for deep frying

PREPARATION

In a saucepan mix all the liquid ingredients and warm it up and beat until create an emulsion without boiling.

In a big bowl sift the four and shape a vulcano in the middle.

Pour the warm liquid in the middle of the flour and fold it until having a uniform dough, knead it a couple of mitutes and let it rest for 30 minutes.

Meanwhile cut the chese into 1/2 inch by 3 inches for small tequeños and 1 by 6 inches for larger ones.

Assembly

Once the dough is rested, extend it with a rolling pin until getting it very thin (1/16 inch). Then cut it into 2 inches stripes for the larger ones and 1/2″ for the snack size ones.

To assembly them put the cheese stick and fold it over with the dough, once folded in both sides cut the stripe and cover all the stick in a spiral so there is no cheese uncovered.

Once done set aside on a platter covered with flour and move to the next one, the tequeños can be done ahead and frozen up to a month.

Cooking

In a frying pan heat the oil and fry the tequeños until golden, set aside on a paper towel to absorb the extra oil.

If you want to bake them introduce them in the preheated oven on 350 °F until golden for 15-20 minutes, then carefully let them rest for a few minutes and enjoy.