Daily Archives April 11, 2015

brazo de gitano

Brazo de Gitano ("Gypsy’s Arm" Rolled Sponge Cake)

This is a classic Spanish chocolate cake-rum roll.

5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners? sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar*

Preheat oven to 350 degrees F.

Beat egg yolks and 1/4 cup sugar until thic...

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salt cod in tomato sauce

Salt Cod in Tomato Sauce (Bacalhau com Tamatada – Portugal)

1 1/2 pounds salt cod fillets
2 medium onions, sliced
1 tablespoon olive oil or Vegetable oil
2 medium tomatoes, chopped
1 clove garlic, chopped
1/8 teaspoon pepper
2 hard cooked eggs, peeled and sliced
1/4 cup pitted ripe olives, sliced
Snipped parsley

If fish fillets are large, cut into serving pieces...

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fried black bean paste

Frijoles Negros Volteados (Fried Black Bean Paste – Guatemala)

2 cups black bean pur?e (canned
    refried black beans)
1 tablespoon oil

Heat oil over moderate heat in skillet. Add bean pur?e and mix well with wooden spoon. Stir until pur?e thickens and liquid evaporates. Continue until mix begins to come away from skillet and can be formed by shaking the skillet to give a sausage shape...

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peruvian caramel sauce with fruit

Peruvian Caramel Sauce with Fruit (Natillas Piuranas)

The traditional ingredient in this sauce is goat’s milk. Long, watchful cooking ensures that this sauce has the fullest caramel flavor possible. This sauce is particularly good over a mixture of sliced bananas and peaches.

1 (12 ounce) can evaporated milk
2 cups milk
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1/4 cup water
Fresh fru...

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scandinavian raspberry ribbons

Scandinavian Raspberry Ribbons

Makes 4 dozen.

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 large egg yolk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup raspberry jam
1/2 cup confectioners’ sugar
2 teaspoons fresh lemon juice
1 teaspoon cream, milk or water

Preheat the oven to 375 degrees F. Cover cookie sheet with parchment or baking paper.

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