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