Sunday Brunch and Dinner Ideas...... A Lazy Day In The Sun....

Today is Sunday, a lazy day to take it easy, enjoy with family and ease into the next week's activities (which we have a lot of!...) This is a late morning day for me which is rare since I'm usually up no later than 7am and off and running.... but today I got up late and took advantage of everyone else sleeping in to have the house to myself (and Kitty of course!) to make some fresh ground coffee, look towards the "Popo" and slowly seize the day.....

Rene was the first to greet me and he was hungry so he decided to make himself some "Eggs Benedict Mexican Style", which is a toasted "telera"(a type of hard roll), ham, roasted tomato slice, jalapeno slices, poached eggs, chives, topped with the sauce... he's a wiz in the kitchen and at my elbow when I cook since he's interested in either a culinary career or writing, loves good food and doesn't intend to be dependent on anyone to have the food he's used to (smart guy this one!) so he's already a good cook, perfecting his dish presentation and upgrading his skills. Besides, "Eggs Benedict" is on the Atkins Diet and we're all trying to follow it and it's a fantastic dish.....

Here's a quick and easy Hollandaise Sauce you can make in 2 min. that will make it possible for you to have Hollandaise Sauce anytime! You won't believe it..... we use this all the time not only on eggs (makes a mean Asparragus and Hollandaise Omelette too!) but vegetables and fish as well, plus you can have variations of the sauce as well, like Bearnaise Sauce which is fantastic!

QUICK HOLLANDAISE SAUCE -
4 egg yolks (save the whites for the omelettes or meringue for later)
1-2 tsp lemon juice
pinch of cayenne or powdered red chile
1 stick of butter

Put the yolks, lemon, pepper in the blender. Put the butter in a small pan and melt on high heat
(don't burn) until it's bubbling. Turn the blender on and leave it running, covered of course but take the center part out so you can pour in the hot butter. Then slowly drizzle the hot butter into the egg mixture, while the blender is running, until all the butter is poured in and your sauce has the texture of a light mayonnaise (this is how you make mayo too!.. real easy), it will only take 1 or 2 min. If you want it thicker, add more yolks.

My idea of Sunday Brunch was an Omelette and since I had so many filling ingredients to choose from, I knew it would be great! According to the BBC food website, the omelette is thought to have originated in ancient Persia. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as 'kookoo'. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette. How about that for some interesting background info.... I love stuff like this!

For a great breakfast, brunch, lunch or even dinner option, learning to make a great omelette is key; it's so flexible you can do almost anything to it: make it sweet or savory, as small or large as you need and as complicated as simple as your tastes. So here's an easy way to get a lovely, fluffy and tasty omelette:

BASIC OMELETTE -

2 large eggs
1-2 egg whites
1-2 tsp heavy cream
salt and pepper to taste
1-2 tbl butter

Fillings, see suggestions below but have them ready. The egg will cook quickly.

Break eggs in a bowl, add cream and whisk to make even and fluffy (you need to insert air into the eggs). Add the salt and pepper. Get a medium sized pan and put on med-high heat. I usually spray some PAM since my pans are old and well worn, but if you have some teflon ones, never mind; Add the butter and melt, now pour in the egg mixture and make sure it covers the bottom of the pan, keep swirling so it covers it well and all the egg mixture jells (I sometimes lift the edge of the egg so that some of the liquid goes under and cooks too)... once there is no more liquid, lift the edge and insure the bottom is getting golden brown, if it is, very carefuly (if you don't think you can just flip it with the pan) use a spatula and turn it over and let cook 1-2 min
to make sure it's cooked well. Now turn it over once more, lower the heat to the lowest setting and place your filling ingredients onto one half of the egg surface (you will be folding the other side over this) and fold over the other side to cover the filling. Cover the whole thing with a lid or another pan for 1-2 min. Turn off the heat and let rest 2-3 min. Serve.

Okay, you've got the omelette down, now how about the fillings. I can tell you to go crazy on this and use anything and everything you've got. I had a mushroom, onion and cheese one, topped with avocado (kind of an abreviated California Omelette) but I made Tarita (my daughter who does NOT cook even though she knows how but hates to do it... go figure), a California Omelette with fresh vegetables like sweet red pepper, onion, mushrooms, zuchinni, sprouts and cheese, also topped with avocado and sour cream.... YUM! Ricardo got a Chorizo and Cheese Omellete topped with sour cream. They are all great! But here's more suggestions for fillings: Smoked Tuna, Onion and Chives with sour cream; Smoked Salmon, Caviar, Sour Cream and Chives; Bacon & Cheese; Ham and Cheese; Sausage, Weiners and Pancetta; Sausage, Marinara Sauce and Cheese; Shredded Chicken, Onion, Sprouts & Cheese topped with Avocado; Ground Beef, Onions, Mushrooms and Sour Cream; you get the idea, anything you feel like, even Straberry Jam and Cream Cheese; Bananas and Cajeta; cook Apples, (or bananas, pears, nectarines, oranges) with some butter and Piloncillo (brown sugar) in a pan until tender, add nuts and top with whipped cream. There are no rules.....

So that takes of the early part of the day yet still leaves me to prepare dinner..... Continuing on our Atkins day and thinking about what's in my fridge I come up with "Arrechera al Carbon", a dish we all love and really enjoy, especially on a weekend when we use the grill.... first to marinade the meat with some olive oil, wine vinegar, salt, pepper, bay leaves a touch of Dijon Mustard. Leave it in a pan, in the fridge, until about 1 hour before cooking so the meat can come to ambient temperature which is best.

As side dishes we will have a great "Guacamole" along with roasted green onions who are dipped in olive oil and lemon and then set on the grill to get nice and blackened. Ricardo (since he's not on a full Atkins, can have some Rice cooked with beef consome, onion and peas), but we will have a green salad with a Mustard Vinaigrette instead.

Anyway, since we've been so good on our diets lately we will have a little reward tonight in the form of a great "Green Lemon Meringue Pie" to keep us motivated to keep going, besides, we all need a little "something" now and then. And as long as we have a small piece, it's ok. Here's a great and very easy recipe to try too.

LEMON MERINGUE PIE-
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice (I like the green lemons the best)
1 tsp grated lemon zest
3 egg yolks
1 (8-inch) pie shell or crumb crust (or make your own, see below)

Meringue-
3 egg whites
1/4 tsp cream or tartar
1/4 cup sugar

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust. Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

NOTE: (Read first): for perfect meringue and pie: Be sure to beat in the sugar very well. It helps to add the sugar a little bit at a time. You must make sure that the filling is VERY hot as the heat from the filling will cook the bottom of the meringue and it won't turn to water. The meringue should be spread evenly over the filling and it must touch the sides of the crust all around. That will give it something to hang onto and the meringue won't shrink. Never cook the meringue in a very hot oven for a short period of time. It just doesn't have enough time to cook that way. Instead, turn the oven down to 325. Cook the pie for at least 20 minutes, but 30 minutes is better if it isn't getting too brown on top. You will have a perfect meringue every time.

PIE CRUST- Made from store bought or home made cookies!

2-3 cups cookies (can be almost any kind as long as they don't have a filling)
1 stick of butter, melted

Heat oven to 350 F. Once done you will bake the cookie crust for about 10 min. and then let cool before filling.

Put the cookies into the blender and blend until you get an almost fine crumb mix. In a bowl, put the crumbs and pour in the melted butter. Mix well until all the crumbs are moist. You can add more or less butter, as long as the crumbs hold together when you pinch them.

Put the crumb mix onto your pie plate and flatten out with a flat bottom glass or large spoon so that it spreads evenly on the whole pan and up the sides. Compact well and make real even. Bake for 8-10 min. Cool then fill.

I've used lemon cookies, ginger snaps, coconut cookies are great for the lemon pie, vanilla wafers; for other types of pies I've used Oreos (but without the cream center, I get the kids to scrape it off). With cookies you don't need to add any more sugar since the cookies are already sweet enough, but try your own combination, you'll see how great this works!

Now you have some ideas for a great weekend menu full of easy dishes you can serve your family that won't take a long time to produce and still leave you plenty of time to enjoy your day's activities. These are great for a day spent at home enjoying the summer weather and your backyard. Hope you have a lovely day! We'll talk soon.....

Szechuan Food Is Easy and Flavorful...... Try It!

Chinese Food has long been favored by many for it's wonderful flavors, contrasting colors and textures and unique ingredients, yet people often were fooled into thinking that it's hard to make; in reality there are many great dishes that are easy to prepare, even if they have multiple ingredients, and are quick to prepare making them a good choice when you need something different. Plus, if you take a good look at how these dishes are prepared and what they contain you'll find this cuisine to be healthy too!

Fresh ingredients, fast preparation and lots of color and texture. What a great change from most reduced calorie or healthy alternatives which can become routine, boring and bland. Or maybe you just need to incorporate some changes into your diet, something out of the ordinary to make a weekday dinner into something memorable that your family can look forward to. So give it a try and practice on these relatively easy to make dishes and surprise yourself and your taste buds.

Don't be put off by the chilies or spices contained in the recipes, feel free to use less but try to not omit it altogether or the flavor will not be the same. Substitute chilies too for others that you like more. Don't ever forget that cooking is creative, flexible, adaptable and fun. Recipes are only a guide and it's not like baking which is chemistry and formulas must be followed and while there is some creativity when you are creating new recipes in baking, the basic tenets must be adhered to or failure will result (it's the reactions between certain elements that give you the results that matter, the flavorings are just extra...) so just keep it in mind.

SZECHUAN CHICKEN-
4 chicken breasts, boneless, skinless, about 7 oz each
2 egg whites
2 tbl cornstarch

Sauce
2 tbl rice wine, dry sherry or cooking wine
1-2 tsp worcestershire sauce
2 tsp Tabasco sauce
2 tbl sesame oil
1 tbl soy sauce
2 tbl brown sugar
1/4 tsp cayenne pepper
1/2 tsp crushed dried red chili(to taste)
1 tbl ginger minced , cut into thin strips
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3 green onions, chopped
1/2 cup vegetable oil
1 tbl vegetable oil

Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier, if you like).

Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels.

Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers. Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables. Return the chicken to the wok. Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.

SPICY BEEF WRAPS- Any kind of lettuce can work with this or you can use tortillas or pitas too. Used with lettuce, this is a low carb dish as well as fitting in other diets as well. Fun to make and eat, kids love it, and great as an appetizer of for guests too! You can substitute the meat (use soy protein, tuna, ground chicken or turkey...)

3 tbl soy sauce
2 tbl dry sherry (or white wine or Shaoxing wine)
2 tsp cornstarch
1/2 tsp sugar
1/2 tsp salt
1/2 lb lean ground beef
2 tbl oil
2 tbl chopped fresh ginger
1 tbl chopped fresh garlic
1/2 tsp red pepper flakes
8 oz water chestnuts (or use jicama cut in strips)
1/2 cup chopped celery
1/2 sweet red pepper, chopped in small pieces
3 tbl finely chopped scallions
1 tbl sesame oil
20 cup-shaped lettuce leaves (such as iceberg,bibb or Boston)

In a small bowl, combine soy sauce, sherry, cornstarch, sugar and salt; stir well and set aside. In a medium bowl, use a spoon to break up the ground beef; gently mix in soy-sauce mixture. Set aside 10 to 15 min.

Heat wok or large, deep skillet over med-high heat until very hot. Add oil and swirl to coat pan; add ginger and garlic. Cook for about 1 min, stirring, until fragrant but not browned. Crumble in beef, and use spatula or large slotted spoon to break it up and spread meat over pan to help it cook evenly. Cook until it changes color on one side, 1 to 2 min. Turn meat and cook another min undisturbed. Toss well, using a spatula to break up any large chunks. When meat is cooked, add pepper flakes and scallions, then toss well. Add sesame oil and remove from heat, tossing until sesame oil is well blended. Transfer meat to serving plate; serve hot, warm or at room temperature.

Arrange lettuce cups on serving platter; fill each with a spoonful of beef or provide lettuce cups and plate of beef and let guests assemble lettuce packets themselves.

SZECHUAN NOODLE SALAD- I have been known to add shredded chicken or beef or lots of veggies to this.... experiment and find your own mix. You can also make the sauce ahead of time and keep in the fridge to make quick anytime!

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 1/2 tbl sesame oil
2 tbl fresh ginger, minced
2 garlic cloves
2 tsp honey
1 tsp dried red pepper flakes (or more....)
2 tbl sugar or artificial sweetener
1 lb spaghetti
1 yellow bell pepper
1 red bell pepper
4 scallions
3 tbl toasted sesame seeds

Place peanut butter, soy sauce, warm water, garlic, ginger, honey, sesame oil, sugar and red pepper flakes in food processor (or blender) and blend till smooth. This dressing can now be stored in sealed container in the fridge for up to 2 days.

Cook spaghetti in lightly salted water till desired doneness. While pasta is cooking, cut yellow and red peppers into 1/8" strips. Use scissors or knife to cut scallions into thin slices. When pasta is ready, drain. Toss together with dressing, peppers, scallions and sesame seeds and serve within an hour.

Note: Up to half of the peanut butter may be replaced with Asian sesame paste (this is not the same as tahini). You may also replace up to half of the soy sauce with tamari sauce.

SZECHUAN FRIED EGGPLANT- Here's a very easy and tasty dish to serve anytime!

4 eggplants (halved lengthwise and cut diagonally into 2 inch pieces)
2-3 tbl chicken broth
1 tsp sugar (you could use sugar substitute too)
3 scallions, finely chopped
1 tsp light soy sauce
2 tsp garlic, finely chopped
1 tbl chili bean sauce
2 tsp fresh ginger root, finely chopped
peanut oil (for frying)

In a wok heat oil and cook the eggplant pieces for 3 to 4 min, or until lightly brown, remove from wok, drain on paper towels and set aside.

In clean wok, heat 2 tbl of oil, add chili bean sauce, stir rapidly, add the ginger and garlic and stir until fragrant.

Add the stock, sugar, and soy sauce. add the eggplant pieces and let simmer for 2 min. stir in the scallions and serve.

GINGER BEEF- Here's another foolproof and extremely easy recipe you can prepare anytime. Great flavor, goes especially well over rice. You can also make it with chicken.

1 lb beef tenderloin steak or sirloin steak (you can use whatever you have too)
3 tbl soy sauce
1 tsp Chinese wine or bourbon
1 tsp sugar
1 garlic clove, pressed
1/2 inch cube fresh ginger, grated
1 tsp cornstarch
2 tbl oil
1 cup celery, cut in small pieces
1 cup carrot, cut in small slices or sticks
1/2 sweet red pepper, cut in slices
1/2 med onion, cut fine (or you can use green onion in pieces)
1/2 can bamboo shoots, in pieces or sticks (you can use jicama too)
1 tsp red pepper flakes (optional, use more or less)

Cut beef into thin, 2 inch strips. Combine soy sauce, Chinese wine or Bourbon, sugar, garlic, ginger root and cornstarch, and pour over beef; let marinate in refrigerator for at least one hour. Heat oil very hot in skillet; sear beef pieces quickly by tossing in pan and stirring frequently. Do not overcook. Beef should be cooked only about 5 minutes.

There you go, some easy recipes to try. I'm sure you'll find these a great addition to your regular meal rotation.... Have a great time!......

Why not?.... Let's make Hot Italian Sausage!......

More and more I find that when I don't find something I want at the supermarket or specialty store I no longer just take it and move on.... No! I go on the Internet (YAY!) get the information I need, adapt it to my reality (no sense in beating my head against the wall after all....), go to the store and get to work!

To this day I can tell you that the results are more than worth the trouble!.... sure, you have to be a perfectionist (like me, lol) but you will be rewarded with some awesome food and being honest, I really like to be able to control what goes into my food and more often than not, even improve on the dish!

This happened when we wanted to have some Italian Sausage and I was sure I would be able to find it at our local Costco or Sam's since Mexican Supermarkets as a rule, don't carry this type of stuff. I soon found out, after visiting I don't know how many stores and in Merida, Yucatan, the German Consul's wife had opened a German type food store and was making her own sausages, she told me when I ran into her at the butcher we shared.... BUT, when we had her sausages we were let down because they weren't as great as we expected and very expensive. I knew I could improve on this and this then became my project which had excellent results.

Now, living in Puebla, I've found the same problems with finding some foods we want and so I went to the butcher yesterday (I found another good one here too!) got what I needed and we'll have them for dinner tonight.

Let me tell you what I bought and how I processed it:

HOT ITALIAN SAUSAGES -
4 Kilos ground pork, usually pork shoulder called 80/20 since it has 20% fat, boneless
6-7 tbl fennel seeds, whole
2-3 tbl whole black peppercorns or you can use mixed colors
2 tbl Kosher salt or sea salt
3 tbl garlic powder
3 tbl onion powder
3 tbl dried oregano
5-6 tbl red pepper flakes (chile de arbol) or more!
1 cup ice water
15m of fresh casings (you can also use the synthetic ones too)- ask the butcher

I use whole or fresh herbs or spices as a rule. The fennel seeds is placed on a dry pan and toasted for 4-5 min., then it is placed in a spice mill along with the peppercorns and ground up.
You put the pork meat through a meat grinder (if you have one or ask your butcher to grind it up for you), place in a large pot so you have space to mix everything together. Put the meat in first then add the ground spices, salt, powders and red pepper flakes. Take the dried oregano and crush it between your fingers or palms to release it's oils. Add water.
Now you have to mix it all together really well and it's best to use your hands and keep mixing until the spices are evenly distributed. Now your meat is really to fill your casings.
I no longer have my KitchenAid machine that does everything in the world so now I do it all by hand.... I purchased a funnel with a long spout, I load the casing on this and then fill it with meat, little by little until done. You can fill about 5 inches, tie or twirl around and keep going until done.
Note: If you get fresh casings then they will need to be rinsed of the salt they're usually in and then you attach one end to the faucet and run water until it's all full so you can make sure it's really clean. Synthetic casings don't need this step.
You can also form it into patties, cool it and it will keep in the fridge 2-3 days or 3 months in the freezer. Great grilled and with tomatoes, onion and peppers.... Better than any wieners you can buy anywhere.... Or you can use this as a base for a killer Spaghetti Sauce too or Meat Loaf..... or just fry in some Olive Oil.

SWEET ITALIAN SAUSAGE -

Use the same basic recipe as above but change some of the spices:

4 tbl dried anise seed (process the same as the fennel seeds)
1 tbl dried thyme
1 cup white wine instead of the water
Add salt and pepper to taste

Like Bratwurst? Well, you can make your own and the differences with the Italian Sausage are:

GERMAN BRATWURST - The basic difference is that the meat and spices are ground together several times so you get a very fine and even mixture. You can try using a food processor and process small batches.

4 lbs pork shoulder (Boston butt)
1 lb veal or beef
2 tbl Kosher salt
1 tbl ground nutmeg
2 tsp ground mace
1 tsp ground ginger
1 cup cold milk
2 whole eggs, beaten
1 cup non-fat milk powder to bind the meat (like Carnation Dried Milk)

Trim the pork and beef, cut it all into 1 inch cubes, and grind it twice through the fine plate of your sausage grinder. Combine the spices in a 1 quart container and mix with the 1 cup of cold milk and the beaten eggs. Pour the spice, milk, and egg combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution. Add the milk powder to the mixture and combine it all thoroughly with your hands. At this point you can pass the finished sausage mixture once more through the meat grinder if you so choose.
Once the sausage is fully mixed, stuff it right away into fresh or collagen casings and refrigerate or freeze immediately.

This sausage can be smoked, but that isn't traditional. If you do choose to smoke it, be sure to add 1 level teaspoon of Instacure or Prague Powder #1 to each 5 lbs. of meat mixture.

German wursts are often at their best when served with a traditional side dish of sauerkraut. Another great compliment is any of a wide range of mustards, from spicy and coarse to sweet and hot.

If you have some type of sausage stuffing machine this project will be a snap. Doing it by hand like I did involves lot more work and effort but I have an excuse to recruit my guys and get them to help "poor little me"....lol..... it turns it into a family event that everyone enjoys, teaches the kids how to make sausages and everyone really takes pride at mealtime!

You can also make sausages from turkey or chicken meat, just replace the pork for these and proceed as normal. Also, feel free to adjust the seasonings and experiment, try and reproduce some you've had before or just be bold and jump right in, you'll be glad you did.

Since making the sausages take me most of the afternoon, I try and make a generous amount, use some the same day while fresh and make several packets (in freezer Ziploc bags) and freeze the rest for another day..... since you're going to do the work make it count and save yourself some work by making large batches.....

In any case or whatever flavor you like, I hope you will try them.....

Steak Tartare..... MMMmmmmm!

This is one of my favorites, (I seem to have many of these.....) but it not only evokes fond memories of time spent abroad but I remember the old "Carlos and Charlies" Restaurant in La Jolla, CA (and an old haunt of mine....lol) and it's sister restaurant in Tijuana, "Tia Juana Tilli's" located in the Jai Alai Palace, used to serve one of the best versions of this dish that I used to love having, especially on bullfight Sunday! Ole!

So here you go, a dish that can be had on a diet (like Atkins for instance) since it's all protein, no fat and full of flavor. Easy to make and enjoyed by many, and there's only one secret to this: Get the very best meat quality possible, as lean and tender as you can and you will be a star!


STEAK TARTARE – French Style

2 lb (or more) Sirloin, all fat removed of the best quality you can find
1 egg yolk
2–3 tbsp. ketchup
2 tsp. Dijon mustard
1-2 tsp. Worcestershire sauce
2–3 dashes Tabasco
3 tbsp. olive oil
3–4 tbsp. fresh lemon juice
Salt and freshly ground black pepper, to taste

Mixed greens, washed and separated
1/2 small yellow onion, peeled and chopped (I like red onion best), chop very fine
3 small cornichons, chopped
2 tsp. capers, drained
1/4 bunch parsley, trimmed and chopped fine
Toast triangles, crakers or bagettes, all toasted

Whisk egg yolk, ketchup, mustard, worcestershire, and Tabasco in a large bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.

Slice beef into thin pieces with a very sharp knife or cleaver. Gather pieces together and slice crosswise into smaller pieces, then finely chop them and add to the bowl. (Unless you have a butcher you trust and will grind twice for you).

Add onions, cornichons, capers, and half the parsley, and mix gently with 2 spoons until just combined. Adjust seasonings. Divide between 2 plates and garnish with remaining parsley. Serve with french fries or I prefer to serve with toast triangles and a Caesar Salad on the side. You can put the mixed greens on the bottom of the plate and add the ingredients on top and around the meat.

Note: You can also add some Mayonnaise to the ketchup mix if you like.

Tuscany..... What More Is There To Say!..... Buonisimo!

In the 1300s, Florence became one of the most important centers of world culture attracting tourists and merchants with its endless beauty and possibilities.

Fresh fish. seafood, meat and poultry, vegetables, cheese, and freshly pressed extra-virgin olive oil were sold in the town markets. Even at this early time, there were already some exquisite convenience foods ready for purchase: cooked spinach and Swiss chard could be bought alongside herb sauces in the city's shops and on most street corners too. Fridays and Saturdays were both meatless days, giving rise to a wealth of typically Tuscan fish specialties that are prepared to this day: baccala in zimino (Cod cooked in greens), cacciucco (a spicy fish stew), and a number of grilled, fried, and braised dishes that made the most of the offerings of the Arno river and the Mediterranean.

Cosimo de' Medici became the Signore of the city in 1434 and did much to make his beloved Florence powerful and prestigious. His splendid table was a prime example of food reflecting Florence's stature as an international city. One example was a perfect roasted pork loin that was originally presented to the Pope and caused great acclamation by all those attending, and another similar story is known about Florence's famous grilled steak, which come from prized beef and was presented in 1500 during the feast of San Lorenzo. When some English tourists had a chance to savor the exquisitely grilled meat, they continued to ask for "more, more beef steak!" which over the years changed into bistecca and to this day, Bistecca alla Fiorentina is still famous all over Italy.

When Caterina de' Medici married the future King of France and moved to Paris in 1533, she was followed by her many chefs. She was known as a lover of fine food and Caterina revolutionized the basic medieval cooking of France and transformed it into a haute cuisine. France owes many thanks to Caterina's Florentine cooks: olive oil, beans, peas, spinach, artichokes, and ricotta were unknown in France until Caterina brought them with her.

It wasn't until 1860 that Florence joined the new Kingdom of Italy and born as a country under King Vittorio Emanuele II, bringing together varied histories and a colorful past of its many regions. And so began one of the most popular love stories with food in the world....

Now the food of Tuscany is known for it's simplicity of ingredients and while this is mostly true, taking into account the ingredients from this area like truffles, legumes, bread (and what bread!), cheese (oh!), crisp vegetables, mushrooms, fruit and some of the best olive oil found; the very best meat and pork and who can forget Prosciutto Toscano..... once these ingredients are on hand, the resulting meals are nothing if not spectacular and provide quite a showcase to represent Tuscany.

In the Tuscany region, many towns and small cities abound which are well known to many for their beauty and incomparable food. So whether you're interested in classic architecture, history, art, music, language, shopping or food, your senses will be on overload and time will stand still. There are many roads you can take and so much history to discover, there is no end to the richness you will find there waiting to be discovered. Among the towns you can discover are: Pistoia, Pisa, Siena, Lucca, Viareggio, Pratto, Castellina, Semifonte, Carrara, Livorno, Arezzo, Umbria and let's not forget Florence among others.

All of these locations represent some of the best Italy offers the world and once you spend time here, the enchantment will capture you, infuse your soul and you will never be the same.

So let's amble over the region and recollect some great dishes to inspire us, shall we?
A wonderful "Primo Piatto" is "Panzanella" or "Tuscan Bread Salad"-
3 cups 1/2" cubes of day-old Italian bread
2 ripe tomatoes, cut in 1/2" pieces
1 cucumber, peeled & chopped in 1/2" pieces
1/2 cup chopped green bell pepper
1/2 cup finely chopped red onion
3 garlic cloves, finely minced
1/4 cup Balsamic Vinegar
1 cup fresh Basil leaves, plus 3 sprigs for garnish
1/3 cup olive oil
Salt & fresh ground pepper, to taste

In a bowl combine the bread, tomato, cucumber, bell pepper and red onion. In a blender or food processor put the garlic, balsamic and basil and puree until smooth. Leave the machine running and slowly add the olive oil. Add the salt and pepper and taste.
Before serving, toss the bread and vegetables with the dressing, garnish with the basil leaves and serve at once.

Then you can follow with "Seared Loin of Lamb with Almond-Mint Pesto and Aceto Balsamico Glaze"-
2 lbs Lamb tenderloin
Salt & fresh ground pepper
5 tbl butter
3 tbl Aceto Balsamico
1 cup veal stock
3 tbl parsley leaves, minced

Almond-Mint Pesto
3 garlic cloves
1 bunch fresh mint, leaves only and about 1 cup packed total
1/2 cup almonds, toasted
1 lemon, juiced
3 tbl olive oil or as needed

For the pesto: In a food processor or blender put the mint, almonds and lemon juice and mix until grainy. Leave the machine running and slowly pour in the olive oil until you get the consistency you like. Set aside.
Tie the lamb with kitchen twice every 1 inch so the meat keeps it's shape. Salt and pepper the meat really, really well on all sides. In a large skillet melt the butter over med heat and once hot add the lamb. Sear on all sides until golden evenly on all sides, about 4 min. Put on a cutting board and allow to cool.
Add the balsamic vinegar to the pan and scrape the bottom of the pan to loosen all the bits on the bottom. Add the veal stock and cook to reduce by half. With a whisk, incorporate the remaining butter and salt and pepper to taste.
Cut the meat between the ties which will give you 1 inch thick medallions and put them in an ovenproof pan. Turn on the oven to a warm setting only and place the meat in the oven for no more than 10 min to warm. While the meat warms, insure the glaze is hot.
Serve the meat, sprinkle with parsley, topped with glaze and serve the pesto on the side.

Another spectacular dish, this time for fish: "Grilled Trout with Fresh Grapes and Balsamic Sauce"-
4 whole trout, about 10 to 12 oz each
1 tbl olive oil
salt & pepper to taste
1/4 cup mixed herbs: rosemary, thyme, parsley)
Extra herb sprigs for grilling, optional

Grape and Balsamic Sauce:
3 tbl olive oil
4 shallots (or onion), finely minced
1/2 cup Balsamic Vinegar
2 cups vegetable stock
2 cups red grapes, cut in half and seeded

Get your BBQ grill ready for cooking. Brush the trout inside and out with olive oil, season with salt and pepper and sprinkle 1 tbl of the mixed herbs inside each fish. You can also truss a sprig or two to each fish as well with some kitchen twine Grill until browned, maybe 4 min on each side. Place fish on a platter and keep warm.
For the sauce: In a saucepan over med heat, heat the oil and add the shallots and stir for about 4 min. Add the balsamic and stir, then add the stock and grapes and bring to a boil. Reduce the heat and simmer for 2-3 min. Remove the grapes with a slotted spoon and set aside. Now you reduce the heat to med-high and reduce the sauce to 1 cup. Return the grapes to the sauce, season with salt and pepper.
When you serve the fish, take the twine off if you used any, spoon the sauce over each fish and serve at once.

Now to finish off your delectable meal, here's a quick dessert that is fabulous! You can use store bought Vanilla Bean Ice Cream or make your own.... in either case, top with:
"Cherry-Balsamic Topping"-
1/2 cup Balsamic Vinegar
1/2 cup apple juice
1/2 cup water
1/2 cup sugar
1/2 tsp grated lemon zest
1/2 tsp ground cinnamon
1 lb or 3 cups dark sweet cherries, fresh or frozen (pitted or thawed)
or 8 oz dried cherries
4-6 pieces lemon or orange rind (no white pith) about 2" long and 1/2" wide

In a medium saucepan, put the balsamic, apple juice, water, sugar, lemon zest, cinnamon and bring to a boil, stirring so the sugar is dissolved. Add the cherries and lower heat to simmer and cook for 8-10 min or until the cherries are nice and soft. Turn off the heat and allow to cool to room temperature.
You can serve over ice cream, pound cake, cheese cake, etc. and either use it warm or re-heat it and serve hot, your choice. Put some of the orange / lemon rinds as a garnish on each and serve.

The finishing touch, if you were in Italy would be "Cafe", meaning an expreso, dark and rich tobe savored after dinner and accompanied with stimulating conversation, slowly allowing digestion to settle in while you take time to savor the meal and company.... lovely.

Now we've taken a lovely little trip to one of my favorite regions of the world and I've given you some great recipes to set the mood with, why don't you have a Tuscan Evening one of these nights and give your family a treat- maybe you will even be inspired to see the real thing!.....

I'm already thinking of our next trip so check back soon.....

"Tostas" or "Bruschetas"..... A lovely light supper or appetizer!!!!....

Whichever way you call them.... "Tostas" or "Bruschetas", these lovely tapas style munchies are perfect for guests, buffet's, lunches, lunchboxes, picnics, beach parties, sophisticated cocktails, light suppers, football parties, weekend get-together, with drinks or just because you feel like something yummy!......

(Plus they adapt to the vegetarians, meat or fish lovers on your list without any problem on what to make for each...)

Lay these out and watch them dissapear.....

Easy to make, as long as you have great ingredients to contribute to the assembling, ready in a snap and beloved by all..... if you pair it with some great beverages, like beer, some wine or whatever you feel like at the moment, you've got a hit!....

Or do a "clean out the fridge party" and have a ball!

Tip: These are so easy to make you can have the kids help too... just give them the instructions and watch them get creative... they do great and there won't be any problems on they're not eating their creations either!......... (if they're not big on garlic, toast the bread in butter alone or mayo)

Some of these used to be a big hit at my Martini Bar on the beach in Puerto Vallarta - on Los Muertos Beach in Olas Altas.... they bring fond memories every time we have them... so why not create your own memories of good time and share some of these tasty bites with friends!

It doesn't matter what your toppings will be, the basics are the same:

1- Really good bread.... hard, crusty, whole and healthy...
2- Virgin Olive Oil... the flavor's hard to beat...
3- Fresh Garlic... how could you go wrong with that!

Toast the bread first so it's crunchy, rub it well with some sliced garlic and olive oil and you're good to put the finishing touches on... (Or you can put 1/4 cup olive oil and 6-8 cloves or garlic into the blender and make an infussion to "paint" the bread with or make your own mix)- The rest is all inspiration...

Here are some that might give you some ideas:

* Fresh or Sun Dried Tomatoes, chopped with Black Olives, Mozzarella Cheese and Basil

* Roasted Vegetables, Goat Cheese, Fresh Pepper and Oregano

* Roasted Pears, Goat or Fresh Cheese, Rosemary and Vinaigrette

* Avocado, Red Onion, Chopped Tomato, Cilantro and Lemon Pepper

* Tappenade: Black and Green Olives chopped with Garlic, Capers and Lemon

* Poblano Chili Strips, Onion, Oregano, Cream and Vinaigrette

* Mushrooms with Roasted Garlic and Sour Cream

* Leeks, Cooked Potato and Cheese

* Beets in Ginger with Honey and Rosemary

* Serrano Ham, Grape Tomatoes, Fresh Oregano and Olive Oil

* Crispy Pancetta and Spinach, Roasted Garlic and a touch of Lemon

* Shredded Chicken with Pineapple, Onion and Cheese

* Chicken Salad with Red Pepper, Peas and Green Beans, Dijon Mustard

* Pulled Pork with Spicy BBQ Sauce

* Fried Plantains with Manchego Cheese

* Mozzarella, Prosciutto and Roasted Red Peppers

* Manchego Cheese, Shrimp and Chives

* Potato Slices, Chorizo and Cheese

* Ham, Tomato and Parmessan Slices

* Arrugula, Sliced Parmessan, Olive Oil and Balsamic Vinegar

* Sardine, Mustard, Tomato and Parsley

* Tuna, Capers, Green Onion, Parlsey and Mayonnaise

Try these out, you'll be glad you did..... and Cheers!.......

Mexico City..... The City of Palaces...!

Cortés first saw Tenochtitlán on 8 November 1519. Upon viewing it for the first time, Cortés and his men were stunned by its beauty and size, while the Aztecs were repulsed by these fetid smelling animals who did not bathe and were full of pustules and sickness. The Spaniards found there was indoor plumbing, bidets, asophisticated cuisine and a fully formed society long established and working with efficiency and safety. The Spaniards marched along the causeway leading into the city from Iztapalapa. Although Montezuma came out from the center of Tenochtitlán to greet them and exchange gifts, the camaraderie did not last long, Cortés put Montezuma under house arrest, hoping to rule through him. Tensions increased until, on the night of June 30, 1520 - during a struggle commonly known as "La Noche Triste" - the Aztec revolted against the Spanish intrusion and managed to capture or drive out the Europeans and their Tlaxcalan allies. (To this day the people of Tlaxcala are reminded of their shame) Cortés regrouped at Tlaxcala. The Aztecs thought the Spaniards were permanently gone. They elected a new king, Cuauhtémoc. Cortés decided to lay siege to Tenochtitlán in May of 1521. For three months, the city suffered from the lack of food and water as well as the spread of smallpox brought by the Europeans, along with the introduction of veneral diseases which until that point where unheard of here. Cortés and his allies landed their forces in the south of the island and fought their way through the city, street by street, and house by house. Finally, Cuauhtémoc had to surrender in August of 1521. Plus, the Aztec seers had predicted the invasion and so went along with the "fate" deigned by the gods.

The Spaniards practically razed Tenochtitlán. Cortés first settled in Coyoacan, (right, Coyoacan today, a lovely spot to people watch, sit or jog) but decided to rebuild the Aztec site in order to erase all traces of the old order. Cortés did not establish an independent, conquered territory under his own personal rule, but remained loyal to the Spanish crown. The first viceroy of the new domain arrived in Mexico City fourteen years later. By that time, the city had again become a city-state, having power that extended far beyond the city’s established borders. Although the Spanish preserved Tenochtitlán's basic layout, they built Catholic churches over the old Aztec temples and claimed the imperial palaces for themselves. The old religions were still practiced but was kept underground. Tenochtitlán was renamed “Mixico,” its alternative form name, as the Spanish found this easier to say.

Mexico has had many changes since then, the Spanish had a large influence and many of our descendants are from Spain; the French also left us many influences (food too!) and they can be seen in the organization of Mexico City's streets and construction. There is a heavy French influence in the classic buildings found in the area, and elsewhere, the wide avenues reminiscent of those in Paris, we even have our very own Champs Elysees in the Paseo de la Reforma running across the city. Eiffel's buildings can be seen in and around town as well. (left, the statue in front the Palace of Bellas Artes, an incredible building), which along with the Colonial architecture majestically represented, make for quite a wonderful mix.

Lovely French inspired buildings abound showing us their grace and charm, making this city, with heavy European influence, a feast for the eyes. So whether you prefer the Colonial, European or modern style, you will find this and more in our country's capital city. But you should also take into account that it's one of the largest cities in the world with more population than you could ever imagine, over 20 million.... all wanting to get their piece of the pie and have their own car, so you can imagine what the traffic is like..... but the wide avenues, sometimes as wide as 8 lanes with rondelets featuring lovely monuments, gardens and fountains as well as the public art displays all over the city make it a pleasure to just drive around and take in the sights which are never ending. (left, Xochimilco, our very own Venice canals featuring music, flowers and food - a family outing)

But with all it's problems, I will always hold a special place for Mexico City in my heart. My school years were spent there (10 million people ago...) and every time I return I can't help but revisit special places that remind me of what a great place this is: I love the pyramids, Xochimilco, la Zona Rosa, la Colonia Roma, Polanco, el Centro Historico (don't forget to see the Templo Mayor), Chinatown and so much more.... or simply walk along the grand avenues and take in the people and sights; shopping in this metropolis is everything you could ask for, everything's available, in all price ranges from the economical to the out of this world. Same goes for food and drink. With people from all places on the globe making their home in Mexico City, they bring with them restaurants representing their cultures and so a wide assortment of cuisines are available to all. It is said that there are close to 600,000 US expats here, plus French, Italian, Lebanese, Chinese, Japanese, etc. give the city a very cosmopolitan feel. (right, a part of the Zocalo)

For restaurants worth a visit while in Mexico City, here are some suggestions: "Pujol"- In Polanco on Fco Petrarca 254 with a 4 Star rating featuring original Mexican food of incredible beauty and taste. Upscale Mexican. Amazing. Expensive. "Fonda Margarita" - In Colonia Del Valle on Adolfo Prieto 1364 is small and only open for breakfast so get there early and never dissapoints. Old style Mexican cooking. Economical. "El Cardenal" in Centro Historico is famous for good food and ambiance. "Los Girasoles" on Tacuba 8 has a great location and food. You won't believe the place. For French food try: "Bistro Cibeles" in Colonia Roma with a view to the Cibeles fountain. Fantastic. "Bistro du Vin" in Bosques de Chapultepec, never fails to satisfy and delight. For Ialian: "Lola Bistro" en la Condesa / Roma is quite good and the Chef is usually there and taking care of clients. "Stuffa" in the Centro Comercial Santa Fe is consistenly good. For Oriental: Try "Chez Wok", "Mai Pei", "Thai Garden"and the ever popular "Sushi Itto", with a fusion of Japanese and Mexican flavors which is so good, we even go to their location here in Puebla, which we love. Of course there's always the "Casa de los Azulejos" from Sanborn's which is an old reliable place we've been going to since we were children and is in a historic building; don't discount the mirriad Taco al Pastor taco stands on every street which we never miss. We also stop at the municipal markets all over town for some of the best street food anywhere! As far as food goes, you can't be in a better place than Mexico City. It's Fabulous!!! (left, the fountain at the entrance of the Antropology Museum is a definite "must see", it's incredible!)

Being a metropolis also means this city never sleeps so there's always something going on: music, theater, museums, parks, discos, Mariachis, you name it. Mexico City has the most museums of any city in the world and equals NY and London for theaters. So many philarmonics, you can't choose from between them all. Gardens, galleries, events, fountains, statues and more, more, more......

Thinking about food bring us to remember statements made by Bernal Diaz de Castillo, in his chronicles of the Mexican conquest and his arrival to this area. When he first saw Tenochtitlan he was so impressed by the size, scope and variety by everything he was witnessing, he said this marketplace was comparable to those in Venice and even in Europe and he had never seen anything to compare! The Central de Abastos markets (which provides foodstuffs for restaurants and everyone else) are so large, there are separate markets (each 5-6 stories high) for fruits and vegetables, fish, etc, and items are brought in from all over Mexico daily, you can find it all here. I love going to La Viga, Mercado Jamaica or San Juan Market or any of the others.... on the top floors you have all the eating places where you can eat for a reasonable amount. If you're game, it's worth the adventure.

For the longest time you would hear how unsafe Mexico City was, how you'd take your life in your hands if you ventured anywhere and kidnapping was a sure bet; I don't know about anyone else, but not only have the stats on crime improved greatly, but in the multiple times we've retuned to the city, and we go all over, we've never had a problem. You need common sense, just like anywhere else in the world and there are some areas you don't go, like Tepito for one. You don't wear showy jewelry, carry expensive cameras, flash cash and you don't dress to impress. I always take approved taxis from a restaurant or hotel or if we're feeling particularly adventursome, we hire a car for the day (cost is comparable to taking taxis, but you need to supply lunch for the chauffeur, check with the concierge) which makes it so easy to come and go since you have a car waiting and no parking problems, plus if you're not intimately familiar with the city, you have a local who knows the good places to go, the hotel recommends him and you don't have to worry. You don't have to miss a thing and squeeze the most from your time here.

Don't worry if your budget doesn't include 5 Star locations, sure, if you can afford it there are the most wonderful top of the line destinations here of course, but you can also have a wonderful time on a limited budget. From hotels for the entire family (the 4 of us have stayed in great 4 star hotel for about $500 pesos a night), and you can find a hotel to fit your budget easily, from cheap hostels for $11 US per person all the way to the most luxurious acccomodations you can think of, B&B's or whatever you prefer. Also, take into consideration that not all hotels are advertised on the internet, there are plenty of nice hotels you'd need to go in person to obtain a room. Don't worry about having to go to expensive restaurants in order to have a good meal either, there are family run restaurants called "comidas economicas" in which you can have a complete meal (soup, entree, sides, drink and dessert) for under $40 pesos! Street food in Mexico City (like fast food elsewhere) is very economical, you can have a large torta (torta de milanesa which is breaded steak) for $25 pesos, tacos for $6-8 pesos each, a soda for $6-8, a fruit plate for $35 pesos or even churros on the street for $10. Of course you'll find the US chains here all over, from McD's, to Starbucks, Chili's, TGIFriday's, KFC, etc. in case you're not the adventuresome type and that also includes US hotel chains like Best Western, Holiday Inn, Marriott, Sheraton, Four Seasons and more.

I hope you will consider a visit to Mexico City so you too can discover how great this city can be and how many opportunities it offers for everyone to learn, discover and share the most surprising things you never thought you'd find in Mexico. We love it!