tomato soup, with roasted vegies

Tomato soup with roasted vegetables

2.5 lbs of tomatoes diced up with 6 cloves of chopped garlic and 2 medium onions chopped

place in an oven proof pan and pre heat oven to 450℉, while oven is heating up on stove medium heat, use approximately 1/2 cup of olive oil and heat up add the onions garlic and tomatoes and toss on pan with one chopped red pepper and yellow pepper, 

you may want to add either a carrot finely chopped or potato to add thickness to soup, but this is optional,

after 5-10 minutes place pan in pre heated oven and roast for 20 to 30 minutes to have them completely roasted, season during all this time with kosher salt and pepper.

once roasted move to a deep pot and add 3 cups of chicken stock either fresh or boxed but use low sodium, add two bay leaves and 4 tblspns of butter, bring to a boil, and then simmer for 15 to 20 minutes to reduce stock, remove bay leaves add some fresh chopped basil 1/2 cup, and use an immersion blender or if using a stand blender do it in batches if doing this since it is hot, and blend until smooth, add another cup of stock and 3/4 cups of cream, season with salt and pepper and cook for another 10 minutes, serve with grilled cheese or crusty bread.

ENJOY

chocolate cake, huge

Big Chocolate Cake

Cake:

4 sticks butter, plus more for greasing

8 heaping tablespoons cocoa, plus more for dusting

4 cups all-purpose flour

4 cups sugar

1/2 teaspoon salt

2 cups boiling water

1 cup buttermilk

2 teaspoons baking soda

2 teaspoons vanilla extract

4 whole eggs, beaten

Frosting:

3 cups heavy cream

24 ounces semisweet chocolate, broken into pieces

2 teaspoons vanilla extract

Directions

For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.

In a mixing bowl, combine the flour, sugar and salt.

In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.

Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.

Divide the batter among the prepared cake pans and bake for 20 minutes.

Cool completely before icing. Refrigerate the layers after cooling for best results.

For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.

Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.

Frost the cake in between each layer, on the top and around the sides.

pie crust prep

Basic pie crust

2 1/2 cups of unbleached flour

4 tblspns of veg shortening

2 tsp of sugar

1 tsp of apple cider vinegar

1/2 tsp of salt

12 tblspns of butter flavored shortening or butter

1/4 cup of ice water 

whisk the dry ingredients then add the vinegar and veg. shortening, cut with a pie cutter or pulse in a food processor, add the 12 tblspn of butter/butter flavor shortening with the hand cutter or food processor, add the 1/4 cup of ice water,  we will only pulse until we see the mixture is well incorporated, do not over pulse or mix, you will use flour dusted hands to make into a dough and cut dough in half and wrap in plastic wrap.

over worked dough makes it tough and not flakey.

place in fridge for an hour or over night or even 1 week ahead or up in freezer for 2 months.

i usually make this dough a week before thanksgiving or a few days ahead

classic big waffles

Classic Waffles

melt 3/4 cups of butter in a medium pan, melt till the butter starts foaming almost browning itself for about 5 - 8 min.

this is browned butter which gives the batter a rich flavor

let it cool

whisk wet ingredients:  2 cups of warm whole milk, with 1/2 cup of buttermilk, you may use yogurt instead which i do, 2 tsp sugar, 2 1/4 tsp of active yeast and whisk all of this in a large bowl, 

add 2 cups of flour 1 1/4 tsp of kosher salt in the wet ingredients and fold away the batter will be thick and sticky, add the brown butter and blend.

this mixture will now need to rest cover with plastic wrap and let it sit over night in a cool dry area, such as a basement or even in the fridge for 12 hours.

the next morning beat 2 eggs with 1/2 tsp of baking soda whisk and then add to the rested mixture and fold away,

heat up your waffle iron you may need to spray the pan prior to adding your fist waffle mixture

once the iron is completely hot add 1/4 cup of batter or two big scoops of batter in you waffle iron and cover, cook for about 3.30 to 4 mins or until golden brown

serve with your favorite toppings, butter, syrup fruit and

Enjoy

banana bread

Banana bread

Pan de platano

2 ripe bananas, 1 egg, 1/4 cup of yogurt, 1/3 cup of milk, 1/4 cup of oil 1 tsp of salt and 1 tbspn of baking powder,

mix all these items together 

add 1 or 3/4 cups of sugar, mix, fold in 2 cups of unbleached flour, after this you have a base of banana bread, you can add any type of chip or nut or dried fruit and fold in,

if you want you can add a crumble in the middle of your batter, when you add your batter to a prepared oiled bread pan, add half batter, lay a mix of brown sugar, chocolate chips or cinnamon chips with nuts or died fruit, add the rest of the batter on top and add a little bit of the brown sugar/chip/nut on top.  

bake at a well heated oven of 350 for approx. an 45 min to an hour or until a cake tester, knife or toothpick comes out clean.  cool pop out of pan and 

ENJOY

brownies a la cafe

Brownies a la Cafe

3/4 cups of flour mixed and set aside with 1/4 tsp of baking soda

3/4 cups of sugar with 1/3 cup of butter, or you can use butter flavored shortening, put in a pot over medium heat and stir in 2 tblspns of coffee or you may use water heat up till sugar dissolves once heated and sugar gone add 1 tsp of vanilla extract or your favorite coffee liqour

add 1 cup of chocolate semi sweet chips to the heated mixture and mix till the chocolate is melted and smooth

let the chocolate mixture cool to room temp or slightly above.

once the chocolate mixture is cooled beat in 2 eggs one at a time once mixed add the mixture to the flour and fold until all dry ingredients are well incorporated.

add another cup of chocolate chips and you may add 1/2 cup of your favorite nuts.

pre heat oven to 325℉ 

pour brownie mixture in an 8x8 pan that was greased and add parchement paper to pan pour in mixture and even out and bake for 30 - 35 min or until toothpick comes out clean

the brownies will have a nice crust on top and soft chocolately center.

Enjoy

cod fish chowder soup

Cod Chowder Soup

1/4 lb of bacon cut up in pieces

leeks or onions about two diced up

24 ounces of chicken broth

1/2 cup of water

1/2 cup of white wine

1 lb of small potatoes or a couple of large potatoes diced up

some salt and pepper and thyme

saffron 1/2 tsp

1/2 cup of cream

1.5 lbs of cod cut into 5 pieces

saute bacon and onion/leeks in a deep pot

remove bacon and save for later

add broth and wine and thyme w/ salt and pepper with potatoes and saffron and cook until it begins to boil reduce heat and cover for about 10 mins or until potatoes are almost completely tender

stir in cream and bacon, season a little more with salt and pepper, i use kosher salt always, and turkey bacon

once it is completely tender potatoes add the cod on top and cook for 10 - 15 min

after potatoes and fish are done put the fish in center of deep serving soup bowl and then add the soup and top

ENOY!

sugar cookies shape of a candy cane

sugar cookies in candy cane shape

2 cups of unbleached all purpose flour

1 cup of butter at room temp, soft

1/3 cup of sugar

1 tsp of vanilla extract

3/4 cup of colored sugar

pre heat oven 375℉

blend flour, butter, sugar and vanilla extract in large mixer bowl, beating at a medium speed, scrape down sides of bowl and the mixture will form a dough like mix 4min.  I usually put in fridge and let it set aprox. 1 hour.

divide the dough in half and color one dough red, you may need  a pinch of flour to help blend and not stick.

once the doughs have rested and chilled you will divide each dough in half, then continue cutting in halves until you have aprox. 16 pieces of dough of each color

shape each piece of dough on a very lightly flour surface into 15 inch rope

cut each rope in 3” inch lengths with a total of 5 rope pieces

role the red rope and plane rope together as a twirl/braid

form on cookie sheet a small curve to resemble a candy cane

place cookies 1” apart and bake for 9 or so mins until bottoms are golden brown.

once the cookies are done i let them slight cool and place them in the colored sugar and place them on a serving tray or plate.

ENJOY

sugar pecan cookies snow balls

sugar cookies with nuts, wedding cake style

1/2 cup of pecans or a mix of nuts, walnut or almonds you pick your favorite

1 cup of powdered sugar

pinch of salt

1 cup of butter room temp

1/2 tsp of vanilla extract

1 3/4 cups of unbleached all purpose flour

topping extra powdered sugar aprox 1 1/2 cups

pre heat oven to 350℉ place the nuts on a cookie sheet and bake for aprox 10 min do not burn let them cool completely

in a processor with a metal blade place the sugar with pecans and salt and blend until it is powder fine, put in cut pieces of butter while the motor runs.

blend until smooth and creamy, scrape the sides and add the vanilla extract pulse in the flour until it forms a ball.

place dough in a dish and cover let it get cold again in fridge 1 hour, I usually leave it over night.

about 1 tablespoon size of a ball you will roll between your hands and place them on a cookie sheet  1 1/2” apart

place in preheated oven of 350℉ for aprox 12 - 14 min or until the bottoms are golden brown

let them cool to touch and handle and place them in the powdered sugar, dip them well to have all sides covered and set in a serving tray.

ENJOY

chicken croquetas

2lbs of chicken breast deboned and sautéed in onion and olive oil, kosher salt, packet of goya chicken seasoning, and 4 - 6 cups of water cook for 30 min. drain save broth for rice or soup, shred chicken, you should have 4 cups of shredded cooked chicken, 1 medium onion sauté in a pan with 2 tblspn of olive oil for 5 min, add chicken and kosher salt and pepper and toss to coat chicken for 5 min, remove cooked onion chicken mixture to a bowl and add another 4 - 5 tblspns of olive oil with 10 tblspns of flour, stir flour till golden  brown 1 -2 mins and add room temp 2 cups of milk, i use skim milk, stir and make a porridge paste once milk has been absorbed by the flour and has some lumps with smooth texture add the chicken and fold the mixture up to look like a dough, lay on a lined pan of tin foil and wax paper let cool to room temp and place in refrigerator loosely covered with a clean dish towel for 4 - 5 hours or over night, create croqueta balls that are 2 finger wide and 1 finger high with flour hands and dip in an egg wash and then seasoned bread crumbs, have a pan heated with olive oil and cook the breaded croquetas 5 - 7 min on each side once golden brown drain on a paper towel and serve by themselves or a nice seasoned mayo.  ENJOY.

Maple glazed cinnamon chip scones

6 tblspns of room temp butter or butter flavored crisco, if using crisco add a tsp of water with it, 2 cups of unbleached flour, or flour, 1/4 cup of brown sugar, 1 tsp of baking powder, 1/2 tspn of baking soda and 1/2 tsp of salt cut the butter into the flour to make pea size pieces, in a measuring cup mix 2/3 cups of plain yogurt or buttermilk, with 2 large egg yolks and 1 tspn of maple syrup or extract, add the wet mixture to the flour mix and fold together to form a dough, here you can add either nuts 1/2 cup or of cinnamon chips, after folding the dough place on a floured surface and form dough into an 8 inch disk, cut out 8 wedges and you may cut the 8 wedges in half to make them smaller, while doing this pre heat oven to 400℉, place wedges on a cookie sheet an inch apart and bake for 16 min until cake tester comes out clean and are golden.  Make the glaze with 4 tblspns of butter, 1/2 cup of brown sugar and 2 tblspns of whipping cream cook over stove until well melted butter and then add1/2 tspn of molasses and fold in 2/3 cups of powdered sugar to make it like a frosting, this will be put on slightly cooled scones.  ENJOY

almond shortbread bars

1 cup of butter at room temperature, or if you would like 1 cup of butter flavored crisco with 2 tbspn of water at room temp, blend butter with 3/4 cups of sugar, beat in 1 tspn of almond extract or almond liquor until blended then add 2 cups of unbleached flour with 1/4 tsp of salt until well blended.  line a pan either square pan 8x8x2 or a 9" spring form round pan with parchment paper and oil pan, preheat oven to 325℉, take a cup of the blended pastry to the side and crumble it with 1/4 cup of almond paste place aside and a 1/2 cup of sliced almonds, press the rest of the pastry into your prepared pan, mix a cup of your favorite preserve, either apricot, marmalade or strawberry with 3 tblspns of either almond liquor or orange liquor with your marmalade once mix place it on top of your dough that was pressed into your pan, then place your almond paste dough crumble on top of the preserve and bake for at least an hour until golden brown and puffy, let cool and place onto a serving dish, ENJOY!

pancakes, waffle batter

 1cup of yogurt mixed with 1 cup of milk, i use skim, 4 eggs separated, put the whites in a clean bowl to whip up to make into white stiff peaks, which you will fold into your batter, egg yolks and milk mixture add 1 tsp of baking powder, 1 and 1/2 tsp of baking soda and 1/2 tsp of salt, add 2 tblspns of sugar and 3 tblspns of vegetable oil, mix well, add 2 1/2 cups of unbleached flour, blend well, then fold in the egg whites that have been whipped, while doing this heat up your pan with 3 tbspns of oil and heat up your waffle maker, each pancake is approximately 1/4 cup and depending how deep your waffle maker is it is apron. the same, cook for about 4 min on each side and serve with your favorite toppings.  ENJOY

torrijas, spanish french toast

use day old bread, such as italian, french or which ever bread you like, slice 3/4 inch, a finger width, while doing this, heat up 4 cups of milk with a tablespoon for each cup, heat up to a steamy temperature, make sure to stir the sugar, once the milk is hot dip each bread slice and place on plate, mix up 2 to 3 eggs with milk so to dip the wet bread in,  heat up a pan with 1/2 inch of oil while doing all of this, dip in the bread to the egg wash, and remove excess egg and place on pan, cook for 4 min on each side till golden brown, while they are cooking prepare a deep dish with sugar and cinnamon and a dash of nutmeg, to make cinnamon sugar, prepare a pan with tinfoil and paper towels, once bread is golden brown on both sides, remove from pan and place in sugar mixture, flip bread on both sides to cover with sugar and place on pan, serve immediately and ENJOY!

music by carla morrison me encanta

Gazpacho

2 ripe tomatoes, 1 to 1.5 lbs of fresh large tomatoes chopped and add kosher salt on the tomatoes, one medium onion chopped, 4 tblspns of red vinegar, 1/2 tsp of sugar, 2 tblspns of olive oil, 2 cloves of garlic you may put more for more bight.  Put in a blender or food processor.  blend in your mixing device, either blender which will be done in steps or the food processor, once well chopped, add your 2 cucumbers that are chopped and salted, one large red or green pepper de-seeded chopped add to machine and grind until well processed.  tomatoes, pepper, cucumbers, garlic, onion, salt, pepper, vinegar and olive oil well blended in either a processor or blender, add some ice cubes or 1/2 cup of cold water and serve.

Buen Provecho. Enjoy

apple pie

classic apple pie

a complete recipe of the basic pie crust which is two dough discs one for bottom of the pie and the top.

4 lbs of a variety of apples, pippin, golden, gala, pink lady, cortland any of these are fine for the are strong apples use 4 lbs that are cored and peeled and cut into 1/4” slices

place in a bowl and add 2/3 cups of sugar and 2 tblspns of lemon juice toss to coat apples

in a separate dish measure out 2 tblspn of flour, 1 tsp of cinnamon 1/4 tsp of salt 

in a deep pot add 4 tblspns of butter until melted add your coated apples and cook for 12 min. to 15 min. add the flour mixture and toss to coat for 3 min. 

you can make the filling mixture a day in advance but usually i do this on the same day.

while the filling is cooling roll out one disc place on a 9” pie plate and fridge for 30 mins.

while this is cooling roll out the other disc to have it ready to place on top of pie.

pre heat oven to 425℉

pour filling into prepared pie crust and cut 2 tblspns of butter and place randomly on top of apples and place the next dough disc on top and crimp edges and make pie slits so steam can come out, brush 1 beaten egg wash on top of pie crust and sprinkle sugar ton top.  Put a pie shield on edges and bake for 30 min reduce heat to 375℉ and bake an additional 1 hour until center is bubbling and crust is golden brown.

enjoy

rice arroz

arroz, white rice

season a pan with a tablespoon of olive oil, tsp of kosher salt and black pepper with half of an onion if you like and cook till onion is translucent add your 3 cups of long grain rice and you may add other seasoning as seen in the video, add another tablespoon of olive oil and mix your rice to coat it, you may add some lemon juice, or white wine or vinegar which helps the rice be less sticky and more fluffy.  Once it is well blended add your 6 cups of water with a chicken bouillon or use your own fresh chicken stock.

cook for 20 min, 10 min to bring to a boil with the lid slightly off and then the next 10 min lower the heat and cover, once the broth has been absorbed shut it off and let it cook by itself.

enjoy the rice with any meal for a great side dish, 

Que Rico es el Arroz, buen provecho

polvorones

Polvorones, spanish sugar cookies

2 sticks of butter at room temp, which is usually 6 - 8 hours, depending on the season

1 ego yolk mixed with 1 tblspns of confectioner sugar and 1 tblspn. of a sweet liquor, such as brandy or amaretto etc.., 2 cups of unbleached flour with a tspn of cinnamon which are sifted.

cream the butter, after the butter has turned to a lighter yellow, if using unsalted butter add a pinch of salt, mix in the egg yolk mixture and once mixed fold in the flour mixture.

your dough will be slightly sticky, you can use slightly floured hands, not needed, but form two fingers wide and 1 finger high square or round formed cookies, preheat oven to 300 degrees, place cookies on pan 1 inch from each other and bake for 20 min. cookies should not brown only on the bottom of edges closest to pan, remove from oven, let cool 2-3 mins. in a bowl have prepared some confectioner sugar and roll the cookies in them and place in a cupcake liner and serve with coffee or liquor 

ENJOY

music by robi draco rosa

flan

flan

carmel for the ramekins, use 10 tblspns of sugar with 5 tspn of water and place in a pot over medium heat, approx. 45 min, you want the sugar to go to golden brown you will need 6 ramekins approx. 1/2 cup size.

for the custard, 3 large eggs with 3 egg yolks, 1/4 tspn of lemon rind, 6 tblspns of sugar and 2 1/2 cups of milk whisk together to blend.  

once your carmel is set add to your 6 ramekins an let cool, add your custard, place ramekins in a deep pan and add warm water to half up the ramekins, place in a 350℉ oven and bake for approx. 1 hour till it is set on top and slightly golden and cake tester comes out clean.  let cool run knife around edge place a bowl over and flip and ENJOY!

pecan pie (+playlist)

pecan pie

chill crust, you may get this recipe on my other videos of cocinarista cook or from my blog, http://cocinaristacook.blogspot.com

what is added here is that you do not cook the crust you freeze crust 20 min instead, prior to putting in filling

preheat oven 350℉ chop 2 cups of pecans set aside

whisk 6 large eggs 2cups of sugar and 2 cups of dark corn syrup you may use regular non dark corn syrup no real difference, 1/4 cup of melted butter 1 tblspn of vanilla extract and 1/4 tsp of salt, whisk together mix in 2 cups of chopped toasted pecans and pour into frozen pie crust

add the remaining 1 cup of non chopped pecans that you will need to place on top, you may do a spiral design or a star design what ever you seem fit to add the last cup of pecans

put a tin foil shield on the edge of crust and bake pie until golden and filling is puffy and set in center center may still move about 1 hour and 10 min.

serve at room temp can be done a day ahead

ENJOY

bourbon pecan pie

roll out basic pie crust one disc is needed and place in 9” pie plate

place in fridge for 30 min or so while preparing the filling

pre heat oven to 425℉

spread 2 1/4 cups of pecans on a cookie sheet and bake in oven for 10 min or until browned watch for they can burn

melt

6 tblspns of butter for 10-12 min or until browned which will make the butter release flecks/crystal like specs of butter that float to top, let cool slightly

whisk  browned butter 2 eggs 2/3 cup of light brown sugar 1/2 cup of molasses 2 tblspns of bourbon/whisky, and 1/2 tsp of salt

place pecans in prepared pie plate and pour filling over the pecans and spread evenly.

place tin foil or a pie shield over edges of pie crust so not to burn while baking place on a cookie sheet and place in oven, once in reduce heat to 325℉ and bake until golden for 45 min or so let cool before serving.

enjoy

pumpkin pie

Pumpkin Pie made with Bourbon

15 oz of cooked sugar pumpkin or canned

1/4 sourcream

3 eggs

2 tbsp bourbon

1 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp of ginger, nutmeg, allspice

3/4 cup of maple syrum

1/2 vanilla been cut and cleaned out or 1 tsp of extract

1 cup of heavy cream

bake crust that has been previously frozen with pie weights for 15 min. in a preheated oven of 350

remove weights brush crust with a beaten egg and bake for another 5 min till crust, egg, is dry

meanwhile whisk pumpkin, sour cream, bourbon, all spices plus salt and 3 eggs set aside and heat up 3/4 cups of syrup and vanilla extract until frothy and hot, a boil, reduce heat to medium high and simmer stir occasionally, mixture will thicken, and you will see puffs of steam, aprox. 3 min., remove and add heavy cream in 3 additions as if you were tempering the syrup, stir until smooth, then add slowly to the pumpkin mixture in additions to temper the pumpkin if add to quickly you will cook it so slowly

place your pie on a baking sheet and pour in filling.

line edges of pie with tin foil or a pie ring and bake for 50-55 min or until it jiggles and set around edges let cool

and 

ENJOY

Basic Pumpkin Pie filling

1 basic pie crust seen on Cocinarista cook

1 15 oz of canned pumpkin or fresh cooked pureed sugar pumpkin and weight of 15 oz

mix all wet ingredients pumpkin 3 large eggs 1 1/4 cups heavy ream with 2/3 cups sugar, 1 tsp of cinnamon 1/2 tsp of nutmeg vanilla extract and 1/4 tsp of salt whisk all ingredients and pour in a prepared baked cool pie crust

place filling in pie crust on a cooking sheet and place in oven at 350 for 1hour or until set around edges

remember to cover the edges with tin foil for 50 min then remove for the last 10 min so the edges can get golden

Enjoy

cranberry sauce

Cranberry Sauce

1 pkg of frozen or fresh cranberries

3/4 cups of dry red wine, a cabernet is great

1/4 cups of cranberry juice

1 orange zest plus the juice of half of an orange or 1 clementine 3/4 cups of sugar or 1/2 cup of maple syrup 

mix ingredients in a medium pot over medium high heat till it boils, once it boils and you hear the cranberries pop a little, you may start to smash them down, let it cool and place in a glass container and place in fridge, the sauce may harden slightly like gelatin in some cases depending on the amount of juice from the orange you put in and the amount of sugar you put in, 

ENJOY