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