Bread Pudding..... Do you know how many kinds you can have?

Bread Pudding.... What does it mean to you? Did you know that most cultures on this earth have their own version of this popular comfort food? From Creole to French, Italian to Mexican and Spain, everyone developed a tasty way to deal with left-over hard bread. Bread has always been considered "the staff of life" so cultures of old showed its respect by never throwing out the bread, instead transforming it into everything from salad, like the Italian Panzanella, to soup as is used in Spain with Gazpacho and their version of the pudding called "Migas".... Mexico has the ever popular "Capirotada" which is a traditional dish containing both sweet and savory flavors for the holidays.... in other words, and in all languages, the trick is to conserve, recycle, make do and fix it up but under no circumstances is it a good idea to throw food out.

Bread Pudding, while most people think of it like a dessert, doesn't have to be sweet at all, but since we're starting with the sweet let's talk about it a while. Using a thick egg based custard base, flavored with cinnamon, nutmeg, ginger and allspice, a lot of times raisins, nuts, fruits and liquors of all types become part of this as well. Ice cream can be seen topping it as well as heavy cream, Pastry Cream, Vanilla Sauce, Bourbon Sauce and on and on and on.....like Lemon Curd or Dulce de Leche or Chocolate Croissant with Nuts..... what's your favorite? Do tell.....

While Bread Pudding doesn't have to be sweet, the savory brother of this hearty and flavorful dish can be quite a creation too. How about a Baby Spinach, Cream and Garlic Bread one? or a Spinach - Shitake one? How about Mushroom, Leek and Parmesan Bread Pudding.... or a Artichoke Heart, Asparagus & Mozzarella one? A Spring Onion and Goat Cheese one? Any combination you can come up with will make a great one. The base is very much like the one used for Quiche, except that it fills the spaces in between the bread and jells in the same firm-soft manner, so any accessories that you add to it are enhanced by the amalgamation that happens in the oven. Love that word because it's so perfect for what happens here.

So which kind will you make? Here's some prime examples for you to try......

GOAT CHEESE AND SPRING ONION BREAD PUDDING.- Tangy, lemony and very satisfying. You can make it ahead of time in either a casserole dish or in individual ramekins and have them ready when you are!

1 lb sourdough bread, crust removed, cut into cubes
5 tablespoons butter
3 bunches of green onions, cut into 1/2-inch portions
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
1- 10 oz log of goat cheese, crumbled

Preheat the oven to 400F. Put the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large pan, melt the butter over medium-high heat. Add the green onions and garlic and cook, keep stirring until the scallions are beginning to get tender, 2- 3 minutes. Season with salt and pepper. Set aside.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, green onions, basil and half the goat cheese. Season with salt and pepper. Let rest until the liquid has been absorbed, about 30 minutes. Pour the bread pudding into a baking dish and sprinkle the rest of the goat cheese on top. Put the baking dish inside a roasting or larger pan and add enough hot water to the pan to reach halfway up the side of the baking dish. (like when making custard, in a bain marie).

Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

NOTE: The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Take into consideration the size of the vessel you're using, it can either add to the baking time or reduce it substantially.....
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LEMON CURD BREAD PUDDING.- Oh so lemony and fresh, you must try this one!

1 loaf of brioche, about 1.4 lbs, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons lemon zest, minced
3 tablespoons fresh lemon juice
Lemon Curd
1 cup heavy cream

Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer, insuring a good fit.

In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended, tempering the mix. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.

Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan after 15 minutes. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.

Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of plastic to hang over the edge. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan, on the bottom. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and top with more curd, making a second layer. Press the last piece of bread pudding on top, sealing the whole thing. Cover with the overhanging plastic wrap and refrigerate overnight.

In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
NOTE: You can fold the whipped cream with other flavors that complement the Lemon Curd as well, I like blueberry compote but I've also used Apple and Pear Compotes too which work beautifully. You could also leave a plain whipped cream or add some sugar to it, you could also add some Vanilla Sugar or Cinnamon as well.
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So next time you're wondering what to do with that loaf of bread that's too hard to use.... and you're about to toss it out, remember this post and look in your fridge or pantry.... you could have your own little masterpiece right before your very eyes. It's very satisfying to come up with an amazing dish made from scraps or leftovers you thought was done..... go ahead and enjoy it.

Whether it's a Bread Pudding, Quiche, Pizza, Casserole, Pie, Calzone, Pasta or Rice Dish that will integrate those "odds and ends" is up to you, but there are so many creative and wonderful ways to make use of it all, you'll need a long time before running out of ideas..... go ahead and give it a try, you'll be glad you did!

Wouldn't some of these make excellent additions to your Holiday Table?  MMmmmm.......

Nos vamos de Tapas!!... Or what you must do in Spain....

Again it seemed time got away from me, took me hostage really, when I realized I'd not posted in quite a while. Very unlike me since I look at my posts as a type of life journal of sorts that keeps me on schedule and semi-organized.... kind of, not really..... tangents anyone?

After much stress and upheaval it finally happened and we managed to get it all to "jell" (is that even a word?), anyway, last Saturday night Rene was able to get on a flight and leave for New York where he will undergo a very rigorous and challenging three year culinary course at THE premier culinary college, The Culinary Institute of America, at their main campus which is located in one of my favorite areas of the USA, the Hudson Valley..... I am so happy he will fulfill this dream (while obtaining a first-class education in all things culinary) which will give him the skills to truly compete in this ever challenging career. He's called several times now while settling in, being the first time he's been away from home and being the youngest of our kids has left us with an "empty nest"..... we're not at a loss, not at all, we're overjoyed for he sounds positive, hopeful and full of enthusiasm..... giving me twinges of envy (the good kind) as I recall my university days of old filled with amazing memories I have treasured during my lifetime- so I hope he too will gather lovely memories of his school days forever....

With Rene's parting it means our diets will change to no longer include so many "yummies" and instead offer a more healthful approach to food, so I am reorganizing the kitchen and menus to reflect our simpler approach yet upping the flavor quotient as always. With this in mind I mention that during my last forays into the latest food trends, awards, competitions and such things, Spain has yet again conquered not only everyone's imaginations but has pushed the bar into what food can aspire to be, especially the northern area of the country (Basque country) where the best restaurants (of the world!) and the most innovative Chefs come from for sometime now too. Now I don't have the set up to produce some of this very avant garde cuisine by any means but I can recognize innovation when I see it yet the flavors of the country shine like never before with accentuated taste and lovely accents that make us all sit up and take notice. So let's see what all the fuss is about, ok? You're in for a treat!

What do you do if you visit Spain? Why, go out for Tapas, of course! A very traditional way to spend an evening whether you're a local or just visiting is to stop in to one of the many food outlets in town (any town at all), ask for a "cana y una tapa" (a beer and a small bite) and indulge in any one of the many small offerings they have on hand. From roasted vegetables, seafood, meats or fresh food, the flavors they bring together are nothing if not spectacular. You eat one or two and off you go to the next Tapas place to practice what is almost a national pastime: "el tapeo" or the custom to go from bar to bar (or tabernas) sampling their dishes and having a drink; you walk, you drink and eat, you walk some more and then eat a little more.... music, good company and wonderful food in small, rustic places offering amazing eats. I love it!

So you're probably thinking, what do they eat that's so great?.... Why am I mentioning this now? Because during the first half of the month of May, there's a "De Tapas en Madrid" event that one of the local beer companies is sponsoring to get everyone out and about. Madrid is one of the #1 places for nightlife in the world and the streets come alive after 10pm when everyone is out and about. They'll give you a a tapa and a beer for 2,40 euros, which is about $1.43 US. Not bad, heh? They're not even charging for the ambiance which is amazing! Let's take a look at what you could find: "Huevo de codorniz sobre wok de gambas" (quail egg over a shrimp wok); "brocheta de carne de buey con alioli de miel" (Beef satay with honey aioli); "ravioli de morcilla y manzana sobre salsa romesco" (black pudding & apple ravioli with romesco sauce); "milhoja de berenjenas" (eggplant in filo purses).. Every bar will also try and come up with their very own presentation in hopes of winning the coveted "best of tapas" prize which will be chosen by all who are tasting.... sounds like fun to me!

So maybe you can't just jump on a plane and spend some time in Madrid but you could have your own "Tapas and Beer" event at home, don't you think? Get some friends together and make a party out of it and come up with your own fabulous "tapas"..... I'll give you some ideas to start with (remember I posted the Romesco Sauce and onions last time? you can do these on the grill on a lovely Spring evening...) but here are some more ideas.... and look around this blog for even more recipes you can make your own too.....

Cauliflower Tostas.- Use your favorite baguette or toast triangles or crackers for this, low in calories and you can even use any leftovers you have....

Cook cauliflower well, if you want to avoid the smell then add some milk soaked bread to the cooking liquid or some bay leaves. Run through a food mill or make a smooth puree, for 1 cup puree add 2-3 tbsp sour cream, some Tabasco or other hot sauce drops, salt and pepper and smear on the bread. Top with some chopped chives and presto!
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Avocado with Everything!.- Who doesn't like guacamole or avocado slices? Great and very tasty, make your favorite but don't forget to add lime juice so it won't oxidize. You can add vegetables, tuna, crab, shrimp or your favorite and serve it as a filling for avocados or on toast or crackers. With or without heat, it's a crowd favorite.
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Beef, Chicken, Shrimp or Veggie Satays.- Just use bamboo skewers and add as little or as much to these and you'll have a lovely offering. Partner up with pineapple or other fruit, red bell peppers, onions, Basil leaves, tomatoes.... Offer a nice dipping sauce like BBQ, Sweet N Sour, Hot Thai, Soy or even Ranch.... you've got a party all set.
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Olives in all colors.- What goes better with beer? Olives of course! Green, Black, Calamata, stuffed with a variety of tasty bits like almonds, jalapeno, tuna, pineapple, pimento or whatever you like they're amazing with beer and drinks. Make a great vinaigrette and allow them to marinate at least 30-60 minutes and watch them disappear.... Add red onion, herbs, crushed garlic, oregano, olive oil....Mmmmmm!
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Cheese is always welcome!.- Put some tomatoes in the oven, sliced, and let them bake at 200F for 2-3 hours or even more and they'll get dried and sweet.... serve them over toasty Goat cheese or cream cheese even, you'll love them. How about fruit slices with a strong cheese (like Gorgonzola), some olive oil and pepper and let them get soft and warm....
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Bruschettas.- All you need is some good bread, toast it on the grill or oven, rub a cut garlic glove over it and then top with: olive oil, tomato, Basil, salt & pepper - or - Arugula, Balsamic and some shredded Parmesan - or - Mash some canned sardines and add mustard, olive oil and chives - or - Canned tuna, capers, red onion and a little mayo or aioli all mixed together and topped with chopped parsley - or - Poblano chile strips over some Manchego cheese. Any or all of these will make your party something special....
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I've given you some easy ideas for a quick get-together. Spanish Tapas are more involved and would require more work but I can give these if you'd like, just drop me a line on the comment space and I will be more than glad to send you lots more. I'm sure you can devise your own creations from these just taking into account that they must be small plates, easy to eat while standing around, must go well with drinks and be full of flavor.... just add some friends and stir....

Hoping everyone is well, happy and looking forward to Spring and the coming Summer. If you've got ideas for more foods or recipes you'd like to see posted, drop me a line and I'll me more than glad to get started on them. Wishing you great food, we'll talk soon....

Spain has become THE Culinary center of the world....

For many years there wasn't a doubt as to where the new tendencies in food would come from: France, of course, right? Except that little by little something magical happened which turned the culinary scene on its head and made everyone sit up and take notice of the domination executed by Spain. Yes, Spain and not the Madrid area even but the North, the Basque area of the country is where the most intriguing, amazing and new tendencies have come from. This has literally brought this once quiet and sleepy part of Spain into the forefront of anyone who is interested in good food, and what good food can be.

Of course, no conversation about the new food scene can be considered complete without mentioning the most innovative Chef that has come along in a long time: Ferran Adria. He is the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world. He has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience." Although people refer to him as working in molecular gastronomy, there is confusion, but in any case his restaurant is renowned for new techniques that have revolutionized the world of food.

There are other best of the world restaurants in this area as well: Arzak, Mugaritz, El Celler de Can Roca, Martin Berastegui and Asador Etxebarri. Should you have the chance to go to Spain and wish to visit these Top 50 Restaurants of the World restaurants, be sure to make reservations with months of advance as they have limited hours and schedules, but always worth the experience. You might be surprised to see the location of these lauded food shrines too, not glitzy or showy at all but instead focusing on comfort and of course "the food". Meals take hours and offer many courses and are guaranteed to blow your mind.....

So let's take a look at some of the traditional food from Spain and revel in the flavors of our Mother country, shall we? These are by no means molecular gastronomy but just great dishes you're sure to enjoy!

Ajoblanco con Higos y Uvas (Garlic Soup with Figs and Grapes) .- What's more traditional than this garlic soup? You'll love it!

6 oz almonds, peeled
6 cups water
6 tablespoons extra virgin olive oil
3 tablespoons Sherry Vinegar (from Jerez if possible)
1 piece of stale bread
1 handful of grapes, peeled
4 fresh figs, cut in quarters
1/2-1 garlic clove
Salt to taste

Put the almonds, bread and garlic in blender / food processor / food mill and process until the
almonds are finely ground. Add water little by little until the soup is liquid. Add the oil at this time along with the vinegar and add a little salt. Check to see that the soup is nicely thickened and that the seasoning is pleasing.

Serve in soup bowls, topping with the grapes and figs.
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Patatas a la Riojana (Rioja Potatoes).- Very traditional, very flavorful, very wonderful....

2 1/2 lbs potatoes, peeled and sliced
8 oz chorizo (Spanish style is best)
1 onion, chopped
2 green Bell Peppers, sliced and de-seeded
2 tablespoons Pimenton, Spanish Smoked Paprika, if not use regular Paprika
2 red Bell Peppers, sliced and de-seeded
2 garlic cloves, chopped
Olive Oil
1 Bay Leaf
1 Hot Pepper, or use crushed red pepper flakes
Salt to taste
1/2 cup Parsley, chopped

Using a large cazuela or Dutch Oven, we place it on a med-high heat. Add some oil and fry the onion and garlic for 1 minute. Add green peppers and potatoes mixing well for 2-3 minutes. Add the Paprika, Bay Leaf, hot pepper, red bell pepper, chorizo and we cover with water so the potatoes are covered. Allow to come to a boil then turn down the heat to simmer for about 30 minutes or until the potatoes are done. Check the seasonings, add salt and add some parsley.

Serve in bowls insuring everyone gets chorizo and top with fresh Parsley.
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Salsa Romesco.- From the Barcelona region comes this most amazing sauce that although traditionally served with Calcots (charred onions) is great on everything, even toast! There will be a flavor change due to no Romesco Peppers in the US (smaller and hardier than red bell peppers) but worth making anyway.....

6 oz almonds, toasted
6 oz hazelnuts, toasted
2.5 oz pine nuts
2 walnuts
1 onion
8 tomatoes
1/2 a head of garlic (yes, half)
5 Romesco Peppers (dried) or red bell peppers
1 tablespoon smoked Paprika, ground
1 garlic clove, pressed thru garlic press
1 teaspoon of sugar or to taste
1 teaspoon hot pepper, ground or to taste (cayenne?)
1 cup olive oil
1/2 cup red wine vinegar
Salt to taste

On a grill, char the onion, tomatoes, garlic and red bell peppers. You can use your oven at about 400 F (200 C) for 30 minutes or so. Cool the vegetables and then peel them (do not run under water). In a food processor, add the nuts, process a little- add the vegetables and process, then the seasonings. You finish with olive oil which you add slowly in a thin stream so the sauce comes together. You can add a piece of bread and mix it in to help with the consistency too if you like. Continue processing until it's well mixed but still rustic. Add the vinegar and salt at the very end, taste it to adjust to your taste.
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Calcots.- Onions from Cataluna, a type of spring onion grown there. Calçotades, feasts at which the humble calçot is the star attraction, are held all over Catalonia from midwinter to early spring. However, the region of Tarragona and particularly the tiny town of Valls (an hour and a half outside of Barcelona) are the cradle of the custom. Calçots are trimmed and laid out on large racks, char-grilled in batches over a small bonfire made from the vines of the grapes that were harvested, wrapped in newspapers to keep warm and then served in traditional clay roof tiles, whose shape fits the long onions perfectly. The coals that remain after grilling the calçots are used to prepare the roasted meats and sausages served as the second course. First, you slide off the charred outer coating of the calçot with one hand, holding on to the green ends with the other. Then, you dip the newly uncovered pearly white end into salvitxada or romesco sauce, traditional sauces that indispensably accompany calçots. Finally, you tilt your head back and lower the dangling calçots into your mouth, biting off the white portion and discarding the ends. The flavor is rich, creamy and beguilingly sweet. The most popular spots to experience calçotades are masies, large rural estates that have been converted into restaurants. There, calçots are more likely to be grown on-site and grilled over outdoor fires in the traditional manner.

To do at home: Using a grill or charcoal grill (wood is better), you lay lots and lot of spring onions with the tips cut off on the grill until they char or turn black. You then wrap them in a couple of sheets of newspaper, tightly wrapped, and lay them inside a thermos chest (usually used for cold foods at the park) so they can steam for 30-60 minutes. Then, package by package is unrolled and you follow the technique explained above. Don't forget to supply lots and lots of red wine, happy people, crusty bread and other goodies to make it into a feast.
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Bunuelos de Bacalao (Fried Cod Balls).- In Spain, Cod is King and there is no argument, so for those of us that love Cod, it's amazing! Try these easy and tasty Cod balls, you'll be glad you did....

1 lb Cod (usually salted and soaked) I prefer fresh
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
2 garlic cloves, chopped
Orly Paste (see below)
Olive oil

Orly Paste.- 1 lb flour / 2 cups beer / 1 teaspoon olive oil / salt to taste.
Mix everything well until smooth. Use for breading and frying.

Make the Orly paste and have it ready for use.

Shred the Cod and insure it's not wet. Dry with paper towels if needed. In a pan with a little oil, medium heat, add the onion, pepper, garlic and stir until almost golden, then add the Cod allow it cook slightly.

Drain this well and mix with the prepared Orly paste. Using two spoons, make balls of the Cod mix and fry in a generous amount of hot oil. Drain well before serving. Serve hot.
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That was a nice little food trip that brought back good memories of time spent in Spain and the food that you find there, of course, there is so much more to discover and I hope if you ever have the opportunity of visiting Spain, you will search out the amazing food and experience their traditions for yourself.

Wishing everyone a lovely Easter, full of peace, renewal and good cheer. Talk soon.....

The Holidays Are Upon Us......

I'm sure most of you are getting organized and trying to decide what your Holiday Season celebrations will be this year, maybe it's a tradition at your house and the menu has been long established and so will make a comforting return, bringing familiar aromas and flavors home. At our house we don't have anything that you could call established and while there are some dishes we associate with the holidays, we might have them available during the season yet for Xmas Eve, Xmas Day, New Year's Eve as New Year's Day..... it's all open.

We also have Ricardo's birthday (his 71th!) on the 28th, right in the middle of the whole thing, but we're deciding between taking him to "Technique Restaurant", which is the restaurant that Le Cordon Bleu has on premises and is overseen by one of the Master Chef's and the seniors are expected to serve an internship period before graduating, available to us with special discounts for students and French Contemporary Cuisine.... Yum! You can see it on their page at www.techniquerestaurant.com where their menu and gallery will show you their info.

But for the most part, this year I've got Rene on kitchen duty for a change and he's ready and willing to play Sous Chef and help prepare some lovely holiday goodies for us. It's also a good opportunity to practice and review some old favorites which we all enjoy and will come in handy for him at school and give a "head's up" on some of the dishes that are coming up. Fun in the kitchen with edible results, what more could you want, right?

I do know some of the "old standby's" that are sure to make an appearance will be:

• Bacalao a la Vizcaina - Traditional Spanish Dish with Cod, Olives, Capers, Potatoes, Sweet Red Bell Pepper in a rich tomato sauce. Amazing and wonderful......

• Croquembouche - Traditional French Cake served at wedding and special occasions of pate choux filled with pastry cream, glued together with caramelized sugar.

• Stained Glass Cookies - Which used to be part of my Xmas Carousel but now are toned down and serve as a reminder of the kids' childhoods, but tasty and always welcome....

• Tiropides or Greek Phillo & Feta Turnovers - Flaky, tasty, easy and oh so yummy, plus you can add whatever additional flavors you like: mushrooms, spinach, lamb, fish, etc.

• Mulled Wine - Full of dried fruits and hot wine gives comfort and a kick, lovely!

• Cinnamon Rolls - These giant, soft and wonderfully aromatic buns have always been a lovely part of our Xmas morning.

For all of these recipes, use the search bar on top of the blog tofind them, ok?

Looks like a full menu already, doesn't it? But if you consider that there are about 5 days to our holiday, you can see how we'd need to fill it out with other items, like: recycling main dishes into casseroles or pasta toppers, sandwiches for lunch or brunch, quiche is always good and takes advantage of anything and everything, Croque Monsieur Sandwiches can make even sad leftovers look special and let's not forget soups, which can dress up any meal....

With that in mind, a Cream Soup is always on our holiday table and whether Carrot, Celery, Broccoli, Squash Blossom, Potato, Leek, Mushroom or whatever you prefer, it's amazing to make and eat, fancy and if you finish it off the French way, can be elegant and ever so wonderful! Here's the basic procedure .....

Step 1- Make a real stock. Either meat or chicken based (could be fish too for that matter), but do it up and go all the way. Yes, it makes all the difference in the world and there's nothing like it in the world..... run through a sieve or chinois and set it aside.

Step 2- In a soup pot put some clarified butter (heat butter over med heat and skim the milk solids so you only have the fat left, this is clarified butter) and some finely chopped mirepoix (onion, some leek maybe), parsley. Have whatever you've chosen for your flavor of soup, ready and finely chopped like I mentioned in the first paragraph (Carrot, Celery, Broccoli, Squash Blossom, Potato, Leek, Mushroom, chicken, shrimp, crab, etc. or whatever you prefer) and sweat it for 4-5 min until it's tender but has not taken on any color.

Step 3- Sprinkle on some flour, equal amounts of the fat you've got and stir for 3-4 min but don't allow to color either. You're just cooking out the flour taste, that's all.

Step 4- Add the stock and whisk in to prevent lumps until it's well combined. It should be smooth and as soon as it boils it will become thicker.

Step 5- Use a blender or induction blender and process everything until completely smooth. Run through a fine sieve or chinois.

Step 6- Taste and add salt and white pepper to your taste. You can also finish it with 1-2 tbl of butter called "mounting with butter" which will give it a sheen and silky finish or how about some Brandy, Sherry or Cognac, Mmmmm. Top with some chopped chives or parsley and serve.
NOTE: You could add croutons, crackers, pieces of vegetable or meat too.
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Anyway, you get the idea that anything is a possibility for a great Cream Soup. I hope you will try it and see for yourself, you'll be glad you did.

I'll continue to post holiday ideas as I get further into my holiday menu and maybe some of these will be of help to you in your planning for the holiday. Above all else keep in mind that food plays an important role in get together's and it doesn't matter whether the food is fancy or not as long as everyone comes together and shares the meal.

Our best wishes from our family to yours, see you soon!

Good Eats for Everyone...... Easy, Nutritious and Colorful!

While trying to clean up my files, finding so many treasures, old familiar "tastes, aromas and colors" came to mind and were so vivid it gave me great ideas for main dishes or "sides" that will always serve you well. Doesn't matter what time of year it is nor your budget since all are well within anyone's reach and offer so much .... they're worth revisiting.

It's said that "variety is the spice of life..." and nothing is more true when it comes to food and for some reason we tend to fall into a "rut" every now and then repeating the same menu's over and over. Fortunately (or maybe unfortunately sometimes if I'm being lazy) my family is so used to a large variety in "what's for dinner.." that they keep me from falling into a comfortable rut and keep me searching for variations on a theme constantly.

You'll find that once you get used to "mixing it up" often, changing around your dishes will get easier with time, making you more creative and showing you the infinite possibilities that food can bring. Cooking more than fulfills my creative side and you'll find that once you loosen the reins, the sky's the limit and the similarities between cultures are closer (at least food wise) than that which sets us apart.

Anyway, I went on a big food shop this week after planning out my menu's for the next couple of weeks (I find that if you have the space and are able to take advantage of your locations seasonal and store offerings this will give you the most flexibility when it comes to rotation of menu's for your family while allowing "leftover night" and "clean out the fridge day") and I must admit that it was a true marathon session after having visited 7 different markets (yes, I know- this is madness) but each had more than several items that were specific to my goal while giving me the best value as well (or I wouldn't have done it - if it's not worth it, skip it) and now I have a pantry bursting at the seams with goodies from around the globe that will move and inspire me.

Here are some tasty tidbits for you to try and I hope you'll let me know how these work for you:

Patatas Riojana.- From the small region of La Rioja in Northern Spain known for it's wine, spices and cheese comes this very traditional preparation for potatoes that we love! A hearty and flavorful dish that can be changed to include lamb, pork or beef ribs and even chicken or left as is for a vegetarian option:

2 lbs potatoes, peeled and cut in medium cubes
1 onion, chopped
2 green peppers in slices
2 red peppers in slices
3-4 garlic cloves, peeled and chopped in slices
Olive Oil
2 Laurel/Bay leaves, dry (or 4 if fresh)
1 Chile Guajillo, dry- deseeded and cut in thin strips
1 4" section of Chorizo (preferably Spanish style), cut in slices
2 tsp paprika (or Spanish "pimenton")
1 small hot pepper (or 1 tsp red pepper flakes)- optional
1-2 tbl parsley, chopped fine
Salt & pepper to taste

In a deep pan with some of the oil and brought to temperature, we add the onions and garlic and stir for 1-2 min. The green and red peppers are added and then the potatoes and mix well. Add the paprika or pimenton, bay leaves, hot pepper, dry chile and chorizo and mix well so everything gets some oil and gets heated through. You can add 1 tsp of salt and 1/2 tsp pepper. Add enough water to cover the potatoes and bring to a boil before lowering the heat and simmering for about 30 min or until the potatoes are tender. Before serving adjust the seasonings.
NOTE: if you are adding any of the meats mentioned, salt & pepper the meat and sear in oil and reserve, then you add it back in the pan before adding the water and cooking it all together until the meat is tender. If you're using a tough cut of meat that will take longer to cook than the potatoes, add all the ingredients, except the potatoes and cook 30-45min (or use a pressure cooker for 30 min) and add the potatoes after and cook until the potatoes are tender.
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Stuffed Chicken Breasts.- A lighter version of a lovely dish that's easy to make and creates and impression too. Easily fits into anyone's diet and tastes.

4 boneless chicken breasts, slightly flattened between plastic wrap
2 carrots, peeled and cut in strips
2-3 turnips, peeled and cut in strips
1 onion, chopped
1 cup mushrooms, cleaned and chopped
1 tbl sour cream
1 tbl parsley, chopped fine
1/3 cup flour
1/4 tsp cayenne pepper
salt & pepper
oil for frying

For the Sauce:

1 onion, chopped
1 red pepper, de-seeded and chopped
1 tbl olive oil
1 tsp thyme, dried
1/4-1/3 cup chicken stock
salt & pepper

In a pan with some salted water, cook the carrot and turnip. Drain, Cool and reserve.
To make the sauce put the oil in a pan and add the onion, red pepper and thyme and cook about 10 min. Add salt and pepper and put everything in a blender, add the stock and make into a smooth sauce. You can run it through a sieve if you want to take the thyme specks out of it, if not, leave as is.

In a pan with some oil, add the onion and fry for 2-3 min. Add the mushrooms, salt & pepper until tender. When done, add the sour cream and mix well. It should be kind of dry. Add the parsley and set aside to cool.

Take the flattened chicken breasts, salt and pepper on both sides and put some of the mushroom mix in the middle, roll up and secure with a toothpick. Add some salt & pepper and the cayenne to the flour and roll the secured chicken breasts in the flour before frying them in a pan with some of the oil on all sides.

Serve with some of the vegetables on the side and with some of the sauce as a complement. Sprinkle lightly with some chopped parsley.
NOTE: You can substitute thin beef or pork loin steaks for the chicken too.
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Seafood Linguine.- A wonderful and easy dish that you can enjoy with your family any time of the year!

Spaghetti or Linguine
1 lb Mussels, can be frozen or fresh
1 lb Squid, cleaned and cut into rings / tentacles left whole
1 lb Med Shrimp, de-veined and cleaned- reserve the shells & heads
1 onion, chopped
1 small carrot, chopped in large chunks
4-5 garlic cloves, crushed
1-2 tsp red pepper flakes
Olive oil
salt & pepper to taste
1-2 tbl parsley, chopped
1/2 cup White wine (optional)
1 cup Cherry tomatoes cut in half
1 tsp red chili flakes

Clean the shrimp and take the heads and reserved shells and put in a pan with 2 of the garlic cloves, some salt & pepper and the carrot. Cover with water and bring to a boil, lower the heat and cook for about 15-20 min. Turn heat off. Reserve. If you are using fresh mussels and they are closed, go ahead and add these here too.

Cook the pasta while you make the sauce. In a large pan with some oil, bring to temperature over med-high heat, add the onion, garlic, red pepper, wine, squid, shrimp, mussels and tomatoes and stir fry for a couple of minutes (don't overcook). Add salt and pepper and 1/2 cup of the shrimp liquid. Adjust and taste the seasonings. As soon as the pasta is done (be sure to leave it "al dente" which means it still needs 1-2 min of cooking), add it to the pan with the seafood to finish cooking. Mix well.

Top with the chopped parsley and serve at once.
NOTE: I have used bags of mixed seafood that I've found in the market for this on occasion since I keep these in the freezer for an "impromptu meal".... and it works great plus they're economical.
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Oaxacan Stew with Spicy Tomatillo Sauce.- Here is a dish with lots of culinary history yet it can be adapted for modern families and whether you make it spicy or not, the flavor is great!

1/4 dried avocado leaves (you can find in Latin markets or use banana leaves)
4 lb beef short ribs or lamb shanks (you could also use chicken)
2 oz costeño rojo chiles, wiped clean (can use Guajillo Chiles too)
2 1/4 lb fresh tomatillos, husked and rinsed
1/2 lb tomatoes
1/2 onion
2 garlic cloves, coarsely chopped
2 1/2 cups chopped cilantro
2 tablespoons vegetable oil
salt & pepper

Preheat oven to 300°F with rack in middle. Put avocado leaves in bottom of a heavy medium pot with a tight-fitting lid. Sprinkle short ribs all over with 2 tsp salt and pepper and arrange in pot (it doesn’t have to be in 1 layer). Roast, covered, until meat is very tender, about 3 hours. Add 1/2 cup water and check as they roast so they don't run dry. You can add a little more water while cooking.(You can use a pressure cooker too for this)

Meanwhile, slit chiles lengthwise, then stem, seed, and devein. Tear chiles into roughly 1-inch pieces. Heat a comal or large heavy skillet over medium heat until hot, then toast chiles, stirring constantly, until more pliable and slightly changed in color, 1 to 2 minutes. Transfer to a bowl. (Chiles will crisp as they cool.)

Cover tomatillos, tomatoes and onion with water in a medium saucepan and simmer, uncovered, until tender, about 10 minutes. Drain well, then purée with chiles, garlic, cilantro, and 1 1/2 tsp salt in a blender (in batches if necessary) until chiles are ground to small flecks. Run through a sieve to remove chili pieces that might remain if you like).

Transfer short ribs to a cutting board to cool. Strain meat juices remaining in pot into a glass measuring cup. Let fat rise to top and skim off. Coarsely chop or shred meat, discarding bones. Heat oil in a heavy medium pot over medium-high heat until it shimmers, then cook one fourth of tomatillo sauce (it will spatter), stirring, until slightly thickened, about 2 minutes. Add remaining sauce and meat juices and simmer, stirring occasionally, 10 minutes. Add meat. Thin sauce with water if necessary. Simmer, stirring occasionally, until heated through, about 4 minutes.

Meat can be roasted and shredded 3 days ahead and chilled. Chill juices separately; discard solidified fat. Meat in sauce can be made 2 days ahead and chilled (covered once cool).
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Pasta with Spicy Tomato & Tuna Sauce.- An easy dish you can make when time is short but appetites are waiting..... A "while the pasta cooks" kind of dish....

Spaghetti or Fettucini (but you could use any kind of pasta you like)
4-5 Anchovy fillets
4-5 garlic cloves
1/2 med onion, chopped
1 can whole tomatoes (preferably Italian ones, but any will do)
1 cup stuffed olives, cut in half (pimento stuffed)
2 cans tuna in oil (but you can use drained tuna in water too)
1-2 tsp red pepper flakes
2 tsp capers (optional)
1 tbl lemon juice
olive oil (in case you used the water packed tuna)
salt & pepper to taste
1-2 tbl parsley, chopped fine

Put the pasta to cook in salted water. In a large pan with some oil and over med-high heat, add the onion, garlic and anchovies and cook 2-3 min until the anchovies melt and almost disappear.
Add the red pepper flakes and stir for 1 min. Add the tomato sauce, break up the tomatoes with your hand, add the tuna and capers, olives and lemon juice and allow to boil. Lower the heat to med and taste to adjust seasonings.

As soon as the pasta is "al dente" add to the pan, mix well and allow to cook in the sauce for 2-3 min to finish cooking. Serve at once with the parsley on top.
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Pears and Grapes "al Forno".- A summery dessert that you can serve as is or with some ice cream.

2 cups seedless red grapes
1 cup sugar
2/3 cup Moscato or other fruity white wine
Juice of 2 lemons
2 tablespoons apricot jam
1 tsp vanilla
3 ripe but firm Bosc pears

Preheat the oven to 375 F. Place the grapes in an 11 x 7- inch baking dish. Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla together in a bowl until blended. Pour over the grapes. Cut the pears in half through the core and remove the stems, cores, and seeds. Nestle the pear halves, cut side up, into the grapes. Bake, uncovered, until the pears are tender and the liquid around the grapes is thick and syrupy, about 50 minutes to 1 hour. Remove the pears and let stand until the pan syrup thickens, about 10 minutes. Serve the pears hot or warm, with some of the grapes and their pan syrup spooned around them.
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I'm still working on other projects while researching new recipes to share with you very soon. In the meantime I hope you will try some of the dishes I've enclosed and let me know how they turned out.

Hopefully, soon Spring will arrive and everyone will have lighter and fresher foods available once more! Our best wishes to everyone..... Talk soon!

Pork Tenderloin.... High Protein, Low Fat & Carb, Easy to Prepare and Delicious!!!

What can I tell you about "Pork Tenderloin"?..... Let's see..... Pork tenderloin is called "Lomo de Cerdo" or "Lomitos" especially, in Spain it's called "Solomillo". There is the loin in itself which is the larger piece of meat and then there's the " Tenderloin " which is a smaller long tube-shaped cut of meat that runs along the spinal section. This muscle section of the animal does not get much of a workout , therefore the meat is extremely tender. Cook it right and you will be rewarded with a meat so succulent and tender you will feel like it is melting in your mouth.

Around the world, well where beef is popular, you often see tenderloin treated with luxury. Sliced medallions, also known as filet mignon, topped with creamy rich sauces. But today we will deal with the Pork version of this cut (but you could also apply it to the Beef one..) For true meat lovers, perhaps they are just wrapped in bacon on laid on a hot grill. In Argentina, it is not uncommon to see lomo treated in the same manor except at some asados you may see a whole slab of lomo cooked on a grill.

For a while, pork got bad press as being "fatty", "bad for you", "not healthy", etc. which caused sales for this item to plunge. It was soon discovered that the bad press had been promoted by the Beef Industry due to it's gaining popularity and so cutting into their profits; yet, a lot of people still consider pork to be not "the other white meat" but an unhealthy addition to their diet, yet nothing could be further from the truth since most of the cuts of meat are lean and flavorful and deliver high quality protein for your food buck with little waste (and in these times where budgeting must be done, a great food option for anyone).

In Mexico where pork is revered (and quite inexpensive), there are hundreds of recipes for this most favorite of meat dishes: whole loins cooked in Coca-Cola, Mustard, Apricot, Brandy, Port, Sherry, Dried Fruit, etc. Usually cooked or roasted in the oven, sometimes "mechado" (a technique I particularly love which involves taking a whole or half pork loin and making deep cuts with a thin kife (small holes yet deep) and filling these "holes" which are made all over the exterior of the meat with raisins, jalapenos, almonds, red bell pepper and then searing the meat before putting it in the oven with the chosen sauce- when you cut slices, it's looks fabulous! makes great cold sandwiches too...) that can be a sumptuous yet easy meal, perfect for holidays and guests, or a great way for leftovers and sandwiches too.

Here are some great ways to have "Lomitos" or Pork Loin that I'm sure you will enjoy:

A great appetizer you can serve anytime but especially suited for "Happy Hour" over cocktails during the summer months, from Spain: "Tenderloin Pinchos with Potato Confit".....

1 Pork Tenderloin (cooked, baked or leftover)
Watercress
Small Potatoes Confit
Extra Virgin Olive Oil
Balsamic or Sherry Vinegar
Salt and Pepper

To confit the potatoes:
In a deep pan with about 2-3 inches of olive oil, heat the oil to 50 C - 120 F (low heat) and put the potatoes in the oil for at least 1 hour until you can prick them with a toothpick. You can add garlic cloves or other vegetables here as well.

Potatoes can be fried, baked, peeled or any way you prefer as well. Chop the watercress, reserving some. Make a vinaigrette with the oil and vinegar, salt & pepper and mix with the watercress that was not reserved. Cut the tenderloin into slices and put some of the plain watercress over top, on top of this lay half a potato and finish with the watercress with dressing. Insert a toothpick through the whole thing vertically to make it easier to eat and present.
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Tenderloin with Herbs: A lovely dish you will surely love!

2 tbl olive oil
3 shallots, cut in slices
1 heaping tsp corn starch
2 Bay leaves
1 tbl mustard
salt & pepper to taste
2 pork tenderloins
1 Thyme sprigs, cut in small pieces, leaves only
2 tbl Port or Sherry Wine

Clean and dry the tenderloins well and cut in thick slices. Salt and pepper well. Heat the oil in the pan and cook the meat on both sides. Add the shallots and cook for 1 min. then the wine. Add the mustard, corn starch, Bay leaf and Thyme. Mix well.

Cover the pan and cook with low heat for 2-3 min. Remove the meat from the pan and reserve, cover and let rest. Pass the sauce through a sieve and serve the meat with it's sauce and with vegetables or rice on the side.
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Tenderloin in a Parmesan Crust with Mushroom Gravy: You'll really like this presentation!

8 tbl of olive oil
1/2 an onion, in large slices
salt and pepper to taste
1-2 Tenderloins

For the Parmesan Crust:
1 egg, beaten
2 tbl coarse mustard
1/2 cup bread crumbs
1/2 cup grated Parmesan

For Mushroom Gravy:
4 tbl olive oil
1/2 onion
1 tbl flour
2 cups milk
1-2 tsp Worcestershire Sauce
2 cups Mushrooms (your choice)

Tie the tenderloin so it keeps a solid form, season with salt and pepper and sear over high heat and oil until golden brown. Once done, add the onion, stir fry 1-2 min. and place in a 350 F oven for about 5-10 min.

For the Parmesan Crust:
Rub the meat with the mustard and cover with the bread crumbs mixed with Parmesan, then in beaten egg and again in the cheese and bread mix then return to the oven for 8 additional minutes so it's golden.

Mushroom Gravy:
Brush mushrooms so they're clean and cut in large pieces. Fry the onion, also in large pieces, in the hot oil, add the mushrooms and once the water evaporates, add the flour and milk, mixing well to prevent lumps and allow to come to a boil. Season with salt, pepper and Worcestershire, cook for 5 min. to thicken. Serve the meat cut in thick slices, you can pass the juice through a sieve and serve along with the mushroom sauce.
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Tenderloin with Dark Rum and Chestnut Mojo: A real treat!

1 cup cane sugar
4 cups meat consome
2 shallots
1/2 stick of butter
1 1/2 cups Dark Rum
salt and pepper to taste
2 Tenderloins (about 3 K)
Baby vegetables, assorted

For the Chestnut Mojo:
1 cup olive oil
1-2 garlic cloves
1 cup toasted chestnuts
pinch of cumin

Clean the tenderloin and cut in individual portions.

For the sauce:
Cook the shallots in a bit of butter and add the sugar allowing it to color and caramelize. Add the rum and flame so the alcohol evaporates. Add the meat stock and allow to cook, taste and insure salt and pepper are right. Pass through a sieve and return to the pan and allow to come to a boil. Add the butter in pieces, moving all the while with a whisk so the butter melts and gives a sheen to the sauce.

Chestnut Mojo:
Grind or crush the ingredients, except for the oil, which we will mix together at the end, little by little, until it looks like a mayonnaise. Preferably in a food processor.

Cook the tenderloin on a grill (or pan if you choose), along with the vegetables, once on a plate, add the sauce and some of the chestnut mojo. Serve.
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I hope you will give these recipes a try soon.... you'll find out how versatile and tasty pork tenderloin can be and it is sure to become a favorite around your house. Remember, whether served cold, from the grill or with a delicate sauce, this tender cut of meat lends itself well to all sorts of presentations.... Get creative and you'll see!..........

"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!.......

Today We Go To Spain.... Ole!!!

Spain holds a special place in our hearts, mostly due to the wonderful food, and we often have this influence on our table. Strong flavors, hearty food and real creativity is found in the Spanish food scene, of late the best restaurants in the world have come from here.....

Here are some examples of what I mean. Hope you try them....




Mejilones a la Marinera - Mussels Marinara.- We have these often as they are super easy to make and provide super flavor plus can be perfect for a weekend supper or company!

Ingredients:
2 lbs Mussels, with shells
1 onion, chopped rough
2 garlic cloves, chopped
2 tbl olive oil
2 cups tomatoes, peeled and de-seeded
1 bay leaf
1 cup white wine
pinch of red pepper flakes
salt and pepper to taste
1/2 cup parsley leaves, chopped

In a large heavy pan put the oil to heat and add the onion and garlic. Stir for a couple of minutes until they begin to change color and then add the tomatoes, bay leaf and stir. Add the wine and the mussels and season lightly, don't over salt.

Let cook only until the mussels open, then remove them and allow the sauce to reduce a bit and get some body (thicken slightly).

Just before serving, return the mussels to the sauce, combine well and serve topped with the parsley.

Curry de Gambas - Shrimp Curry - Here's the easiest Shrimp Curry you can make without sacrificing any flavor!

1 bunch Basil leaves, chopped
2 cups mushrooms, sliced thick
3 tsp curry powder (or curry paste)
1 package dried mixed fruits
2 lbs shrimp(can be frozen)
1/8 tsp ginger powder (or 1/2 tsp fresh, chopped fine)
1 cup coconut milk
1 green lemon, juiced
2 tbl butter
salt and pepper to taste

In pan over med-high heat add the butter, once it's melted add the shrimp, mushrooms, curry and ginger. Stir everything well and then add the coconut milk. Check seasonings and add salt and pepper if needed.
Allow to cook about 3 min, don't overcook the seafood, stirring every couple of minutes with wooden spoon. Add some lemon juice and the dried fruits and allow everything to come together
and the dried fruits to get juicy.
Top with the chopped basil. Serve with basmati rice or over pasta.


Pescado al Ajillo - Fish Fillets.- Here's a super easy version of everyone's favorite:

1/4 cup olive oil
4-8 garlic cloves, cut in slices
4 fish fillets
1/2 cup parsley leaves, chopped fine
1 tsp "pimenton" (ground sweet red pepper)
salt and pepper to taste

Clean the fillets well. Put the oil into a large pan on moderate heat. Add the garlic and once they begin to get golden, add the fish fillets and cook them, turning a couple of times.

Top with some of the "pimenton" and chopped parsley. Serve fish some of the garlic oil on top too.


Curry Mayonnaise .- Here's a very easy preparation you can make to change the usual mayo into something different to use with almost any dish: fish, chicken, veggies, for salads or dips.

1 tsp curry powder
6 tbl mayonnaise
1 tbl pickles, chopped very fine - your choice
1/2 of a green lemon, juiced

Mix all ingredients really well until it all comes together. Keep cold.

Note: Experiment changing the flavorings and you'll find that you can come up with so many different takes on this to use with most of your favorite dishes. You can make your own mayonnaise too if desired (only takes a moment). Tarragon is a wonderful flavoring too added with some dijon mustard and lemon; dill, chives, mint, red pepper flakes, white wine, etc.

Mayonnaise: make your own and the sky's the limit..... easy, quick....

2 egg yolks
2 tablespoons mustard
Dash salt and pepper
Squirt of lemon juice
1 to 1 1/2 cups oil

Add all ingredients into blender (or food processor or hand blender) and turn on, adding oil in a light stream until desired consistency is achieved. (You can also do this by hand with a whipper, but why? This only takes 1-2 min. this way, you can add any flavorings you like and have custom mayonnaise for any use and control the ingredients by eliminating chemicals, preservatives, colorants, salt and anything else you might be careful about).

Hoping you try some of these and let me know what you think.... Be well, we'll talk soon....

Great Main Dish Fish Salad Recipes...... You have to taste this!

In these times of the AH1N1 Influenza virus which means that you stay home with family, relax and reduce the contagion possibilities for you and yours, coming up with creative menu ideas seems to make sense to me. Went to the market first, got all my errands out of the way and now the fridge and pantry are filled with items that my family likes. All I need to do now is look at all these ingredients to determine how many dishes I can come up with.

I don't know about where you live, but it's Spring after all and I figure most places are getting ready to thaw and fresh, full of flavor food is just the ticket after the winter season. Here in Puebla, the weather has been pretty perfect, sunny days and cool nights so our diet isn't as seasonal as other places, plus being so close to Mexico City, almost everything is available which is wonderful news to us. The rainy season is upon us and everything is sure to be blooming soon!

We've been on a fish kick lately (we love fish and seafood in all forms!) and salads just sounded right, so I'm enclosing some Spanish influenced main dish salads to really bring flavor to the table and make mealtime a memorable occasion. Of course if you want to make these into a first course dish instead, they are great too.

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SURIMI STICKS WITH ORANGE VINAIGRETTE:

Mixed Green Salad Greens, your choice
1/4 cup green onion, cut in thin rounds, green part too
1/4 cup tomato, chopped in small squares
1 tbl cilantro leaves, chopped
1/4 cup alfalfa sprouts
1/4 cup cashew pieces (optional)
1 tbl sesame seeds, toasted
1/4 cup shredded beets, peeled (optional)
1/4 cup shredded carrots, peeled (optional)
6-8 Surimi sticks, cut in sounds (can use more or less)

Orange Vinagrette: (keep some handy, great on almost everything)
1 cup Orange Juice
1-2 tsp Mustard, preferably Dijon but can use almost any kind you like
Salt & pepper

Lemon Juice

Have Orange Vinagrette on hand. Place green onion, tomato, cilantro, alfalfa sprouts, nuts and shredded veggies in a bowl and drizzle dressing on top and toss well but gently. Add some lemon drops to accentuate the flavors and pink pepper is also a plus if you have it. Add lettuce leaves and toss lightly. Place on plate and top with the Surimi and more nuts, alfalfa sprouts and sesame seeds (you can use black sesame for contrast too). More vegetables can be added or exchanged depending on personal taste.

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FRESH VEGETABLE SALAD WITH MUSSELS AND IT'S OWN DRESSING.-

Extra Virgin Olive Oil
Sugar
1/2 cup bacon, cut fine
3 green onions, cut in julienne slices
1/2 broad beans, cooked, peeled
1 lb green beans, cooked al dente, cut in 1.5 inch sections
1 lemon
2 lbs Mussells, steam until open with some water and lemon juice, then separate the meat from the shells and pass the liquid through a sieve, reserve separately
1/2 cup black olives, pitted
1 bunch Swiss Chard, cleaned and cut in slices
1 lb tomatoes, poached, peeled and cut in 6 sections each

Sherry Vinaigrette (another great dressing to keep in the fridge)
1 teaspoon dijon mustard
2 teaspoons chopped shallots
1 tablespoon sherry wine vinegar
3 tablespoons olive oil

Combine mustard, shallots and vinegar. Whisk in olive oil.

Put the tomatoes in an oven dish, sprinkle with salt and enough sugar. Cover with oil and bake in a 140 C - 284 F degree oven for 5 or 6 hours. Let cool and reserve. Cook Swiss Chard in a little water and salt for 1-2 min, drain, cool and reserve. In a large pan, cook green onions and add the bacon, don't overcook. Drain off any accumulated fat (leave a very little in the pan) and add the vegetables, leaving the broad beans aside. Mix everything well, adding the reserved mussel liquid and leave it boil for 3-4 min. Take off the heat. Drizzle a little oil onto the vegetables and add salt and pepper, making sure to taste to adjust seasonings and let cool. In a glass or food processor, put the olives in and cover with oil. Pulse several times to mash and add a little salt, checking by tasting and reserve.
To serve: Place a bed of greens onto the center of the plate; top with the Mussel meat and place the tomatoes around this and top with the broad beans. Drizzle some of the olive mixture on top. Check taste to see if you want to add the vinaigrette or leave as is.

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SCALLOP AND SHRIMP SALAD WITH PESTO DRESSING.-

12 tbl Olive Oil
16-20 Med to Large Shrimp, peeled and cleaned and put on 4 skewers. Salt and pepper well.
1 Frisse Lettuce (or any delicate leaf green), cleaned and cut in pieces
1 lemon
2 Granny Smith Apples, peeled and cut in thin julienne slices (or you can shred)
1 cup Pesto
12 Large Scallops

PESTO SAUCE: (Good all around sauce you can use on pasta, fish, chicken, etc.)
2 garlic cloves
2 cups, basil leaves
1 tsp salt
1 tbl pine nuts (can also use peeled almonds)
3 tbl Parmesan Cheese, grated
1/2 - 1/4 olive oil

Put all ingredients in food processor, turn on while you drizzle light stream of olive oil into it and it becomes a paste. Check seasonings and set aside.

TO PREPARE SALAD:
Salt and pepper the scallops well and place in fry pan with a little olive oil on med-high heat. Watch carefully since you don't want these overcooked. As soon as they get golden brown, turn and then take off heat and reserve. Once scallops are done, cook the shrimp until pink and set aside too.
Mix the apple slices and lettuce. Add the pesto and mix very well being careful not to put too much.
Put greens on plate and top with warm seafood as this salad is best when warm.


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RICE SALAD WITH SHRIMP AND SMOKED SALMON.-

Olive oil
3 cups cooked white rice (can be leftover rice)
2 doz med shrimp, cooked with their heads, then peeled and cooled
1 cup corn kernels (can be fresh or canned)
2 large mangoes, peeled and cut in very thin slices as large as possible
2 cups mayonnaise
salt and pepper
1 cup smoked salmon (or white fish with some drops of Liquid Smoke, let rest)
2 tomatoes, chopped
1 bunch chives, cut in small pieces

Bring the shrimp liquid to a boil in a pan and reduce. Mix with the mayonnaise but don't let it get too thin but should be pourable. Reserve. Mango slices will be used as a sort of canelones, so cut carefully, cut the rest of the mango into small cubes. Cut the shrimp in cubes.
Mix the rice with 1-2 tbl of oil, half of the cut shrimp, mango cubes, corn, tomato, 1 tbl of cut chives, salmon and half the mayonnaise. Add some salt and pepper and check seasonings.
Lay mango slices down and fill with the salad mixture and roll up just like canelones.
To serve: Put some mayonnaise drizzles onto the plate and lay the "canelones" over this, top with the rest of the cut shrimp, more chive pieces and tomato pieces. If needed more mayonnaise can also be added.


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TUNA AND POTATO SALAD.-

4 tbl olive oil
1 dz black olives, pitted
1 tuna can, in oil, drained (or you can reserve the liquid to use for dressing too)
2 hard boiled eggs
1 head of lettuce, cleaned and separated
salt and pepper to taste
2 tbl vinegar, can be wine / sherry or your choice
1 lemon, juiced

Drain the tuna (you can reserve the liquid) and sprinkle with lemon juice. Steam the potatoes until done and cut in slices. Prepare the dressing by mixing vinegar, salt and pepper and adding some oil (the tuna oil or olive oil) while beating with a fork or whisk. Use half the dressing to pour over the potatoes.
Peel the eggs and cut in quarters. Mix the tuna with the potatoes in salad bowl, add the lettuce leaves and olives, drizzle with the rest of the dressing and decorate with the egg quarters.

Tip: When you cook the eggs, move them around the water with a wooden spoon so that when the yolks harden they will stay in the center of the white and will give a better presentation. It is recommended that the cooking time be 12 min for medium sized eggs too.


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Hope you will try these and let me know what you think. You can also get creative and switch ingredients around so you make these "your own" too. You'll find that all of these are really adaptable to your taste and lend themselves well to either lunch, dinner, casual or festive days. I've also changed the fish and seafood around to meet my budget, either going higher for fancy occasions or really, really low for those end-of-month, "I'm waiting to get paid" kind of times which we all know about, so don't hesitate on using fish that's on sale or making a "mock smoked fish" either, all fair in food and cooking as long as YOU like it, ok? The more creative you get, the more possibilities and ways to make and present food you'll find and the easier and more satisfying it will be for you. Recipes are only a guide after all......

There's thunder and lighting outside now (really loud too!), I can feel the temperature drop and the smell of wet earth is powerful.... mmmm, makes me feel like baking, so after I decide what to make for dinner I guess I'll make some big cookies to make ice cream sandwiches to go with that fresh strawberry dream ice cream I made this morning..... I'll go get started......

See you soon with more cooking from the edge...lol