Easiest Layered Dessert EVER!

Brazilian Pavês are delicious layered desserts, usually made with a combination of cookies or biscuits and different creams and fruits. I made this recipe for Christmas (I prepared it the day before). It was so easy and delicious. It’s important to let the dessert rest for at least 6 hours in the refrigerator. It’s even better if it can sit in the fridge overnight. Here is what you need:

• 1 package of Maria cookies (usually found in the ethnic/Hispanic foods section of grocery stores)
• 1 can of condensed milk (it can be regular or low fat)
• 1 can of Table Cream Nestle (also know as Crema Media found in the ethnic/Hispanic section or by the condensed and evaporated milks)
• 1 tsp. of vanilla extract
• 1/2 cup of lemon juice

Mix well all the ingredients except the cookies. In a 2-quart glass casserole or 8×8″ dish, place cookies one by one and form a layer to cover the bottom of the casserole. Spread half of the cream mixture over the cookie layer. Top with another layer of cookies. Finish with a layer of the remaining cream. Refrigerate at least 6 hours. Enjoy it!

Quick and Easy Paella

Quick and Easy Paella

This version may not be strictly traditional, but capers, seafood mix and Spanish saffron bring the flavors of paella together.  Traditional paella takes a while to cook and can be tricky. Precooking the rice is a great shortcut but authentic Spanish saffron is not optional and worth the price tag.

•  1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 1/2 cups of cooked long grain rice
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 Lb. bag of frozen seafood mix, thawed (I used Trader Joe’s calamari, shrimp and scallops mix)
• 1 pinch of saffron threads
• 1/2 cup frozen green peas, thawed
• ½ cup diced carrots
• 2 Tbs. capers
• Fresh mussels and shrimp for decoration (optional)
• 4 lemon wedges (optional)

Heat oil in a large skillet over medium heat. Add onion, bell pepper, carrots and garlic. Once onions are transparent add the chicken broth. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add thawed seafood mix, thawed peas, capers, saffron, salt and pepper. Cook for 3 minutes. Add cooked rice mixing well.

Place boiled mussels and cooked shrimp on top (optional). Cover and remove from the heat. Let it rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges.

Buen Probecho!

Coconut Milk Cream Cheese Frosting

RedVelvet Cupcakes with Coconut Milk Cream Cheese Frosting

Sometimes a mistake is a good thing.  The cream cheese frosting planned for these cupcakes just didn’t work. So we saved the first day of 2013 by:

• Placing a can of “full fat” coconut milk (light probably wouldn’t have worked) in the freezer for 10 minutes, opening it and scooping the fat on top (NOT using the water left in the bottom of the can)
• Whipping the solids from the coconut milk with 8oz of room temperature fat free cream cheese and 2 cups of powdered sugar.
• Adding a tbsp. of vanilla extract

Happy New Year!

Torta

Brazilian Torta with Chorizo, broccoli and cheese filling

Brazilian Torta is a breaded pie. Something along the lines of what we know as “pot pie” only the breading is something rather simple thrown together in a blender. It’s an easy and quick dish that I like to make with leftover roasted chicken, veggies or whatever is available in the fridge. Whenever we go on road trips or picnics I make Torta. It’s a must!

I had one fresh chorizo (Whole Foods meat counter) and lots of steam broccoli left from our Christmas Eve feast. The Torta turned out delicious! You can be creative with the filling. Everything goes, but my favorite combinations are:

• Roasted chicken and hearts of palms
• Tomato, mozzarella and ham
• Chorizo and broccoli

You’ll need approximately 4 cups of filling for the following Torta recipe:

•  3 eggs
• 1 cup of canola oil
• 2 cups of milk
• 1 tsp of salt
• ½ cup of Parmesan cheese (or any grated cheese)
• 2 cups of flour
• 1 tbs of baking powder

Mix all ingredients in the blender for 5 minutes. Coat a deep dish or large rectangular baking pan with cooking spray or oil. Pour half of the blended batter  into the baking dish. Next, layer your filling evenly over the batter. Top that with the leftover batter. Smooth over with a spoon. Sprinkle any kind of shredded cheese. Bake at 360F for 30 to 40 minutes or until the top is golden brown.  Let it cool off completely before cutting and serving. Eat it cold or warm.

 

 

Saffron Pasta with Uni and Tobiko

Saffron Creme Fraiche sauce on spaghetti, Uni, frech tobiko, chili sauce

This dish was partially unplanned. A trip to the asian market for some furikake and next thing I know I’m bringing home fresh uni/sea urchin, flying fish roe/tobiko, persimmons and lots of green onions (they are consistently cheap at asian markets).

The best of spontaneous cooking like this is that dishes turn out pretty good most of the times. The worst part is that I can never replicate the flavors again. This Saffron uni pasta left us craving for more so I’ll try to document it as close as possible. This is how it went down:

• Cooked 1/2 of a spaghetti package all dente with approximately 2 tbsp of sea salt in the water
• While the pasta cooked I sauteed 2 cloves of garlic (minced) in 2 tbsp of extra virgin olive oil
• Added 1/4 of chicken broth
• Dissolved 1 sachet of pure Spanish powdered saffran (0,0044oz. Yes a little Saffran goes a long way. If powder it’s not available substitute with 4 to 6 medium Saffran threads)
• Added 2 to 3 tbsp of creme fraiche
• Drained pasta directly from pot with tongs and placed on sauce mixing well
• Divided pasta evenly into two bowls
• Placed 4 to 5 cold uni filets on top of each batch
• Topped with a dollop of creme fraiche in the middle, tobiko on top of creme, dollop of  Garlic Chili Sauce (Hu Fong) on top of tobiko
• Enjoyed one of the best dishes I’ve ever made with a bottle of delicious Chablis (not bought at the asian market)

I must repeat it!

Waiting for Christmas

Nutella Hot Cocoa

We’re literally waiting for Christmas. All is ready. The Christmas tree, gifts, wrapping, spirits and, of course, the menu!

Tonight we tried Nutella hot cocoa for the first time. It’s so good!

• 1 tbsp of Nutella for each 1/2 cup of 1% milk (You can always add more Nutella if not dark enough)
• Heat it over the stove until the Nutella dissolves
• Sip!
• Reapeat!

Brazilian Style Stroganoff

Brazilian Style Stroganoff (Estrogonofe)

This originally Russian dish has adapted to the Brazilian ingredients and palate and it has become the traditional Brazilian ‘Estrogonofe’.

Although the Brazilian recipe calls for “Creme de Leite” (heavy Brazilian cream) and mushrooms, the recipe has also evolved in my kitchen over the years. My kids don’t like mushrooms and I prefer the lightness of Creme Fraiche over heavy cream.

The recipe can be made with a smaller amount of file mignon or chicken breast. Other less expensive cuts of beef can be substituted, but don’t choose a cut that requires a long cooking period to become tender.

Here are the steps:

• 2 lb  filé mignon or other cut of lean beef, cut into thin 1-2 inch strips. Season the strips of meat with salt and pepper to taste. In a heavy frying pan add 1 Tbsp. of canola oil, and fry the meat until well-browned. Reserve the meat.
• In the same pan, heat 1 Tbsp. oil, then add one large white onions chopped and cook for 5-10 minutes, or until the onion is transparent but not browned. Add 2 cloves of minced garlic and cook it for 2 minutes. Return the meat to the pan, add 1/3 cup of ketchup and 1 cup of Creme Fraiche. Cook for five minutes in low heat to allow the flavors to mix.
• Serve with white rice and top it with ‘mandatory’ shoestring potatoes (it adds a welcoming crunch to these creamy and hardy dish).
• Best enjoyed with some Brazilian Bossa Nova music in the background and a bottle of Pinot Noir.

Bom apetite!