Indulgence starts at the table

Peanut Butter Pie (no bake)

2008-12-24T13:05:00.000-08:00

I am not a big fan of peanut butter, but my boyfriend is … and we’ve been testing peanut butter pies here and there trying to meet his cravings. After a year or so of countless wedges and slices from restaurants and coffee shops he asked me to come up with the very best of all the pies we’ve tried. After several attempts this is the final version that made me like peanut butter pie and made my boyfriend not want to share it!

Ingredients:
9 inch crumb crust
½ of a cream cheese bar (8oz) at room temperature
¾ cup of heavy whipping cream (place in the freezer 10 min before use)
2 tbsp of creamy peanut butter
3-4 tbsp of crunchy peanut butter
½ can condensed milk
1 tbsp vanilla
½ tsp unflavored gelatin
½ cup of semisweet chocolate morsels

1. Soak the gelatin into ¼ cup of water.
2. In a medium bowl beat the cream cheese for 5 min with a hand mixer. Add the condensed milk and beat on the highest speed for 5 minutes.
3. Add the smooth peanut butter and keep mixing at medium speed.
4. Add the vanilla and the crunchy peanut butter.
5. Microwave the gelatin 20 seconds in high and add to the mixture, mix thoroughly
6. Slowly add the chilled heavy cream and mix at the highest speed until all cream has been added (about 2 minutes).

7. Melt the chocolate in a double boiler adding 3 tbsp of heavy cream (i.e. place the chocolate in a small glass bowl and place the bowl in a pan with simmering water. The bowl should not touch the water and the water should not boil!)
8. Mix the chocolate until smooth
9. Pour half of the melted chocolate on the pie crust and distribute homogeneously.
10. Pour the peanut butter mix into the chocolate crust
11. Place the rest of the melted chocolate into a zipper bag. Make a small cut in a corner of the bag and drizzle the chocolate all over the pie.
12. Place in the freezer for 2 hours. Serve and/or transfer to the fridge.

Peanut Butter Pie (no-bake)

2007-12-09T18:19:00.000-08:00

Ingredients:

9 inch crumb crust

½ of a cream cheese bar (8oz) at room temperature

¾ cup of heavy whipping cream (place in the freezer 10 min before use)

2 tbsp of creamy peanut butter

3-4 tbsp of crunchy peanut butter

½ can condensed milk

1 tbsp vanilla

½ tsp unflavored gelatin

½ cup of semisweet chocolate morsels

Soak the gelatin into ¼ cup of water.
In a medium bowl beat the cream cheese for 5 min with a hand mixer. Add the condensed milk and beat on the highest speed for 5 minutes.
Add the smooth peanut butter and keep mixing at medium speed.
Add the vanilla and the crunchy peanut butter.
Microwave the gelatin 20 seconds in high and add to the mixture, mix thoroughly
Slowly add the chilled heavy cream and mix at the highest speed until all cream has been added (about 2 minutes).

Melt the chocolate in a double boiler adding 3 tbsp of heavy cream (i.e. place the chocolate in a small glass bowl and place the bowl in a pan with simmering water. The bowl should not touch the water and the water should not boil!)
Mix the chocolate until smooth
Pour half of the melted chocolate on the pie crust and distribute homogeneously.
Pour the peanut butter mix into the chocolate crust
Place the rest of the melted chocolate into a zipper bag. Make a small cut in a corner of the bag and drizzle the chocolate all over the pie.
Place in the freezer for 2 hours. Serve and/or transfer to the fridge

Cobbler de Durazno y Nectarina

2007-06-09T17:07:00.000-07:00

Receta adaptada de la revista Fine Cooking (junio 2007)

Ingredientes

Para el relleno de fruta

3 Nectarinas
3 Duraznos
1/3 tz de frambuesas o zarzamoras
3 tz de azucar
2 chdita de azucar glass
1 cucharada de harina

Para la cubierta (costras de pie)

3/4 taza de harina mas 3 cucharadas
3 tazas de harina de maiz (pulverizada)
6 cucharadas de mantequilla fria y cortada en pedazos de 1 cm
2 cucharaditas de ralladura de naranja
2 cucharaditas de jenjibre recien rallado
3/4 taza de crema acida
1/4 taza de yogurt natural
1 yema de huevo
1 pizca de sal

Corte las nectarinas y los duraznos en rebanadas gruesas de 2cm, sin descartar la pulpa alrededor del hueso.
En un tazon mezcle las rebanadas de durazno, necatrina y frambuesas. Agregue el azucar, una cucharada de harina y las ralladuras de naranja y jengibre, Mexcle con cuidado con las manos. Vacie en un refractario para hornear (ej. Pyrex) y deje reposar en el refrigerador mientras prepra la cubierta costra de la cubierta.

Precaliente el horno a 205C (400F).

Mezcle perfectamente en un tazon los ingredientes secos: la harina, sal, polvo para hornear, el resto de las ralladuras de jengibre y naranja. Agregue la mantequilla bien fria e incorporela a la mezcla hasta que esta forme pequenas bolitas del tamano de un chicharo, puede usar un cortador de mantequilla o mezclar en un procesador de alimentos usando las cuchillas para picar.
Con un batidor de mano incorpore la yema de huevo a la crema acida, anada esta mezcla a los ingredientes secos hasta que todos se humedezcan (menos de 5 minutos). Con esta "masa" forme un rollo de 20 cm de largo y corte rebanadas de 3 cm de grueso. Si la masa esta muy blanda pongala en el congelador por 10 minutos antes de cortar las rebanadas.

Acomode cada rebanada de masa o costras de pie sobre la fruta dejando 1/2 cm entre cada rebanada. No aplaste la masa para cubrir mas espacio sobre la fruta. Rocie 1 - 2 cucharadas de azucar glass.

Reduzca la temperatura del horno a ~ 185C (370F).

Hornee por 45 min a 1 hora hasta que la fruta burbujee y las costras de pie comiencen a dorarse

Puede servirse caliente o frio con helado de vainilla!

Peach and Nectarine Cobbler

2007-06-07T12:35:00.000-07:00

This recipe is an adaptation from the June issue of Fine Cooking

Ingredients

For the filling: Pick fruit medium to large size

3 Nectarines
3 Peaches
1/3 cup of raspberries (rinsed)
1/3 cup of sugar
1 tbsp of confectioners sugar
1 Tbsp of all purpose flour

For the dough

3/4 cup of all purpose flour plus 3 tbsp
1/3 cup of corn meal
6 tbsp of unsalted butter chilled and cut into thin slices
2 tbsp of fine orange zest
2 tbsp of freshly ground ginger
3/4 of cup of sour cream
1/4 cup of pain yogurt
1 egg yolk
a pinch of salt

Cut the peaches and nectarines into thick slices or wedges including all trimmings around the pits. In a large bowl put the peaches, nectarines and raspberries, add the sugar, the tbsp of flour, 1 tbsp of orange zest, and 1 tbsp of ground ginger. Toss with your hands. Pour it into a baking dish (like a 9 inch Pyrex) leave it in the fridge, while preparing the dough.

Preheat oven at 400F.

To prepare the dough: Put together the flour, salt, baking powder, remaining orange and ginger. Mix well. Using a butter cutter or a food processor incorporate butter to the above mix until it breaks into small 1cm (1/4 inch) pieces. Then add the sour cream previously whisked with the egg yolk, until all dry ingredients are moistened. Put the dough in a large enough cutting board and form a 20 cm ~ 8in log, if dough is too soft too handle place it in the freezer for 10 min. Cut the log into 2-3 cm ( ~1 inch) thick slices, and arrange over the fruit. Sprinkle with confectioners sugar.

Reduce heat to 370F.

Bake for 40 -50 minutes, until the bottom of the dough slices is not clumpy, and the fruit is bubbly.

Very Lemony Cheesecake

2007-06-07T12:15:00.001-07:00

Ingredients

2 pckgs of cream cheese (8 oz) at room temperature
Juice of 3 Limes (~½cup)
Zest of 1 lime divided into tow
2 egg yolks and 2 egg whites at room temperature
½ cup of sour cream
¾ can of condensed milk
1 tbsp of vanilla
¼ cup of confectioners sugar
1 pack of crackers such as Ritz©, for best results use “galletas Marias” (4 oz ~16 cookies) look in Mexican aisle
8 tbs of butter melted
1 tbsp of powdered cinnamon

For the crust:

Place the crackers in the blender and pulverize them.
Spray a 7 inch pie pan with cooking spray. Mix the crumbled crackers with the melted butter and press the mixture to create a crust in the pie pan.

Preheat oven at 325 degrees.

For the filling:

In a large bowl mix the cream cheese with the condensed milk to create a homogeneous creamy mixture, add the sour cream and the egg yolks, one at the time. Add the vanilla and the lime juice. Finally add half of the lime zest, mix gently and pour over the crust. Bake for 1 hr or until the edges are set and the center just slightly giggly. Take it out from the oven, but don’t turn the oven off.

Beat the egg whites until soft peaks form, add the sugar slowly, keep beating until soft to firm peaks are formed, and add the rest of the lime zest. Pour the mixture over the pie and return to the oven, increase temperature to 370 degrees and bake until some peaks turn brown.

Let it cool, refrigerate preferably overnight, and serve.

Caldo de Camaron -- Shrimp soup

2007-06-07T12:13:00.000-07:00

Serves 4
Cooking time 40 min
Total time 1.5 h

Ingredients

5 dried shrimp
8 cocktail shrimp
Onion 1 slice
1 cup tomato sauce or 3 medium tomatoes blended
2 carrots cut in cubes
Chicken bouillon powdered or 2 cubes of shrimp bouillon
3 Limes
1 chipotle chili either canned or dried
1 handful of cilantro
1 avocado
2 cups of water
2 tbs olive oil
Salt
Optional 2 tbsp of tom yam paste available @ the Asian aisle

Soak the dried shrimp overnight or 1-2 hrs in warm water. Peel the shrimp and put them in the blender with the tomatoes (or tomato sauce), onion, cubes of shrimp bouillon, and the chipotle. Blend in high speed, several times until homogenous and smooth.
In a deep pot put some oil to heat, fry the tomato mixture. Once it boils add salt to taste, and the powdered chicken bouillon if no shrimp bouillon cubes were added to the blender.
Add the water. When it comes to a boil add the carrots, lower the heat and cook for 5 min, add the tom yam paste and dissolve thoroughly. Add cilantro, the cocktail shrimp, and turn off the heat.
Before serving add the juice of 3 limes and garnish with sliced avocado.

Aromatic Creme Brulee

2007-06-07T12:12:00.001-07:00

This is an aromatic cardamom creme brulee that you will want to repeat!

Preparation time 30 min
Cook time 1 hr
Total time 3 hrs

Ingredients

2 tbsp of water
2 tbsp of milk
4 egg yolks
1 cup of heavy cream
1/4 cup sugar
extra sugar for garnish
vanilla
cardamom seeds 4-6

Prepare all the ingredients in separate bowls, have them ready to use so your partner can follow the recipe without saying "Where is the sugar?, I need a measuring cup!!"

1. In a small pot or in the microwave boil the water and add the cardamom seeds, then add the milk and let it simmer
2. Beat the egg yolks adding the sugar slowly. You could use a whisker or electric mixer in low speed. Beat until smooth and most of the sugar had dissolved.
3. Heat the heavy cream in a pan, before it boils turn the heat off. Let it cool for one minute.
4. Add the heavy cream with a large spoon to the egg yolk mixture keep whisking. Once you have added 1/4 of the heavy cream to the yolks, add this mixture to the rest of the cream and beat vigorously.

I told David to beat in one direction only, trying to incorporate some air into the mix. Of course he said I should leave him alone, so I did, you know.... he knows what he's doing.

5. Add the water-milk infusion with cardamom. Avoid any seeds or particles.
6. Strain the mix through a fine mesh sieve. Add the vanilla, mix, and distribute into 4 ramekins.
7. Preheat oven at 250 F. Apart using a kettle, boil a generous amount of water on the stove.
8. Place the ramekins in a pan that is at least 2 inch in depth.
9. Place the pan in the oven and add the boiling water.

Water has to be boiling ... other wise it will take longer to cook don't believe me? ask my partner.

10. Cook for one hour. To check doneness shake the ramekins, the center should be a little jiggly, but the sides will be firm. Let them cool, refrigerate overnight or 2-3 hours

When taking them out of the oven be careful not to spill water inside the ramekins.... oh....I did that by mistake, their presentation was distorted... results were awful. We ate them anyways tho.

12. Just before serving spread some white sugar, or brown if you want the surface darker, or confectioners sugar for faster results. Using a torch heat the sugar until caramelized. You may want to refrigerate for a little bit.

Forget about kitchen torches!! David told me to get one at Home Depot, I went to the plumbing aisle and look for a solder torch (only ~ 20USD).

We made the mistake of placing the caramelized custard back into the fridge for more than one hour so the caramelized sugar melted, and we ended up with no sugar crust to break. We missed the fun of eating creme brulee, but honestly the cardamom gave a sweet, and subtle aromatic flavor Mmmmm.

Chocolate Mousse (Terrine)

2007-06-07T12:08:00.000-07:00

Chocolate mousse/cake....Smooth and creamy, but stiff enough that can be sliced

Prep Time:45 min
Cook Time:50 min
Ready In:6 h
Servings:8

INGREDIENTS:

1/2 lb of semisweet chocolate
6 oz unsalted butter (1 1/4 little bars)
extra butter for pan
3/4 cup sugar
1/3 cup of brewed coffee (fresh or left overs)
1 tsp vanilla
4 beaten eggs
1/2 cup of heavy whipped cream
1/4 toasted sweet almonds for decoration

DIRECTIONS:

Preheat oven at 350 F. Cover a 8x5 inch bread pan with aluminium foil and butte
r generously.
In a glass bowl, place the chocolate and butter. Place the bowl in a wide pan with very hot water but not boiling. Melt the ingredients by whisking constantly.
Add the sugar and the coffee, keep mixing under the heat until the sugar has dissolved completely. The mixture should be hot at touch, but should never boil.
Remove from the stove let cool 1 min maximum. Add the beaten eggs and vanilla, whisk thoroughly until complete incorporation.
Pour the mixture in the buttered pan. Place the pan in the center of a larger deep baking dish. Pour very hot water on the baking dish to cover at least 2 inches (5 cm) of the mixture pan.
Cook for 50 minutes or until the chocolate is not shiny or giggly.
Cool at room temperature for 1-2 hours and then cool in the fridge for at least 4h or overnight. Unmold the terrine in a serving dish. Gently pull the foil to pull out the terrine from the pan. Cut with a dry knife previously rinsed in hot water.
Before serving whip the cream with an electric mixer.
Serve each slide with whipped cream and sugared-almonds.

Two-layer Brownie Cheescake

2007-06-07T12:07:00.000-07:00

Incredible combination of the smoothness of a light cheese cake plus a thick layer of chocolate in a brownie

Prep time 45 min
Cook time 1.5 hrs
Ready in 8 hrs
Serves 8

Ingredients
10 ox of brownie mix
1/4 cup milk
3 tbsp warm water
1/2 cup condensed milk
1/4 cup of sour cream
1 tsp vanilla
2 small eggs
1.5 pkgs of cream cheese (total 12 oz)
Chocolate syrup for decorating (optional)

Prepare brownie mix as instructions on package. Additionally add to the batter the milk, and the warm water. Pour batter into a spring form pan. Bake 10 minutes less than directed. (brownie mix wouldn't be completely baked).
Mix thoroughly cream cheese, condensed milk and vanilla with an electric mixer for at least 7 minutes. Add the eggs one at the time. Mix for 7 minutes in medium speed.
Pour the cream cheese batter over the brownie mix, and bake 70 min at 300 F.
If using a true leak-proof spring form pan bake the cheese cake in a water bath, by putting the pan inside a deeper pan with boiling water. Bake for 80 min.
Insert a clean knife or a bamboo skewer in the middle of the cake, it should come out clean.
Refrigerate overnight
Pour some chocolate syrup in a clean ziplock bag. Cut a very small orifice on the corner of the bag. Slowly draw diagonal lines over the cake with the syrup, finish with lines on the opposite direction to create a diamond grid.

Spicy Mushroom soup

2007-06-07T12:02:00.000-07:00

Total prep time 35 min

Ingredients

15 small-medium white mushrooms
4 slices of chicken, turkey or regular bacon
1 handful of cilantro
1 cup of tomato sauce (better if freshly made)
2 seeded chipotles (from can)
1 tbsp of powdered chicken broth
2 cups of water
optional 1 tbsp of tom-yam paste
salt to taste

Slice the bacon into thin pieces, and fry in a deep soup pot.
Before the bacon it is crispy, remove 1/2 of the fat from the pot, and add the tomato sauce blended with the chipotle, when it comes to a boil add salt, and then add the chicken broth mix until dissolved.
Add 1 cup of water, allow to come to a boil again.
Add the mushrooms sliced lengthwise, cook in medium heat for about 7 minutes.
Add the tom-yam paste and the cilantro, cook no more than 5 minutes. Turn off the heat and cover.