Potato, onion and cheese pie

First of all I would like to apologize for my absence.
I have some family problems  and a flurry of psoriasis by stress. So, all this makes me very discouraged and sometimes sad out of the blue. I hope you know understand .

On Tuesday I woke up wondering why I had bought so many potatoes, I think I found them cheap and with a  ideal size  for roasting, but, as they were closed in the package I had no choice, bring home three pounds!!!

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Happy women´s day

I made this pie on Friday, taking  advantage of good and down temperatures to use the oven
You can also add ham (I've done and looks great) or  crispy bacon intead the cheese if you like.
I hope you enjoy the recipe and have a great weekend.

Ingredients Box store bought puff pastry or your favorite flaky  crust pie recipe 3 Yukon gold potatoes ( more or less 1 1/2 pounds) Peeled and cut into thick rounds 300 ml  heavy cream  2 garlic cloves crushed. 2 tablespoons unsalted butter room temperature. 2 white big onions finely sliced  Rosemary ´s fresh leaves 150 g (1 cup and a half) Gruyere or Ementhal cheese cut into small dices  sea salt 1 large egg yolk,for egg wash

Method: Cover potatoes with water in a medium saucepan.Add salt. Bring to boil.cook until just tender Drain and reserve Bring cream and garlic to boil in a small sauce pan. Cook until reduce by a half and reserve Melt butter in a skillet over medium heat add onions , cook, stirring occasionally  until softened. Remove from heat and reserve. Preheat oven 250°C or Medium for gas ovens  On a lightly floured surface , roll out and trim dough into two 13 by 6 inch rectangle. Set one rectangle on a parchment lined baking sheet Top with the half of the potatoes then the half of soften onions and cheese, season with a little salt and rosemary´s leaves. repeat layer with remaining potatoes, onions and cheese. Spread with the reduced cream and cloves. Brush overlap with water to seal and cover with remaining dough rectangle. Gently press edges with a fork to seal. Mix egg yolk with the reduced cream leftover and brush. Bake until golden brown.Transfere pie to a wire rack, and let stand 15 minutes before serving  Serves 6

Brazilian style cheese rolls

I love this time of the year, I thought as I lit candles for our New Year's dinner.

For New Year's dinner I roasted a good piece of  pork  tenderloin with roasted apple sauce and some cold appetizers and several salads. For dessert I choose a selection of fruit tarts and seasonal fruit salad.

The evening was warm and ran a nice cool breeze. At afternoon, butterflies surrounded lazy over my garden´s flowers  I could not think of anything but make our New Year's Eve dinner "al fresco"

But organizing the holidays  is not an easy task. And nothing better than take a  break to recharge energy, drink a good espresso with a warm Brazilian style cheese rolls .


I hope  2012 brings you all the happiness that you deserve and to be a wonderful year.Have a nice week.

Ingredients 500g of manioc starch 250g cubed  fresh cheese 250g grated Parmesan cheese 1 cup milk 1 / 2 cup sunflower or soybean oil 3 eggs Salt if necessary

Method: Preheat oven to 220 ° C In a large saucepan bring the milk to heat, oil and salt if desired. Let rise until boiling. Remove from heat and add the starch, mixing well to avoid lumps. Let cool and add the cheese. Mix well with hands until it forms a smooth, homogeneous dough Separate pieces and cut like gnocchi. Bake at medium heat for 20 minutes, must be golden brown down and pale golden above.

By my side.....

Last week it was full of surprises and I want to share them with you. My blog was mentioned in Saveur magazine, one of the most important and related publications in the world gastronomy, which were 55 great global food blogs. My blog was there representing Argentina. I was surprised and happy...., very happy........

It's a proud to be alongside great blogs that I admire and, thank to Saveur Magazine because it included my work on this such wonderful list.

Because of this I´d have done a great recipe, but I didn´t. I opted by some  side dishes according to the season

Simple bruschetas on ciabatta bread, chopped tomatoes, chopped garlic and grated muzzarela. Oven for gratin, sprinkle with minced basil, a thread of olive oil and fried quail eggs.  Delicious!

Potato salad and quail eggs, were also at our table this week. Cherry tomatoes wrapped in ham.

As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup

As you can see many sides. And even the last week chocolate cake leftover has been transformed into a new dessert only  adding a raspberry syrup

And finally but not less important, as we are in full season, yesterday I baked an asparagus tart with mascarpone, which can be served with meat or fish  or as  a starter. 

I hope you enjoy it and have a beautiful week




Mascarpone & asparagus tart

Ingredients 1 package puff pastry 1 tablespoon oil 2 shallots or one medium onion, chopped 1 bunch asparagus 200g mascarpone cheese 150 of fresh cream 3 egg yolks 3 tablespoons grated Parmesan cheese Ground pink pepper Salt to taste

Directions: Roll out the dough and line onto a rectangular pan Preheat oven to 250 ° C Cut the thick white asparagus and steAm for 7 minutes  Heat oil in a skillet and brown the onion, add the esparargos and cook for two minutes more. Remove the asparagus. Reserve In a large bowl mix the yolks with the mascarpone, heavy cream, sautéed onions and grated cheese. Check for salt and add pepper Put this mixture over the puff pastry and condition over the asparagus Bake for 25 to 30 minutes or until golden brown

whoopie, whoopies and all the colors of spring

And this is Spring  week , it finally arrived, as you know, is the season that I enjoy most.

The cool breeze. the new grass, greenish tree's leaves, and colorful flowers. How much inspiration comes from nature directly to my kitchen

   

How about, I thought, to join all those colors on a plate? A salad, would be nice with purple radicchio  iced lettuce , thinly sliced ​​red onions and coral lentils

I used coral lentils , which lose their color in long cooking, I've saved cooking just a little and so getting an extra crispness. But if you do not find in your city in the lentils, has no problem in using the regular ones

After cooked and chilled I pour salt  olive oil and chopped parsley on it and mix well,  seasoning with yogurt and crumbled goat cheese salt and pepper Simply delicious and fresh, just as the spring is.

But beyond the salad for lunch I made some banana whoopie pies stuffed with dulce de leche to receive some friends for coffee.

  Whoopies pies are the new trend here. The legend has said these delicate and sweet sandwiches  appeared in Amish society.

  Would be placed inside the lunch boxes for dessert for their spouses when they were greeted with such delight exclaimed whoopie of pure satisfaction. I do not know how much of this legend is true, but they are so good that we can only say whoopie  when are served table.

Banana whoopie pies filled with dulce de leche

Ingredients 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups flour 1/2 teaspoon baking soda 1/2 cup mashed banana (about 1 large  banana) 1 teaspoon honey 1/2 cup sour cream 1 stick (110g) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 400g dulce de leche for filling 1 cup confectioners' sugar, plus more for dusting

Directions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment.  Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana. honey and sour cream in another bowl. Beat butter and  sugars with a mixer on medium- speed, until pale and creamy.  Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture. Transfer batter to a pastry bag.  Pipe batter into rounds on baking sheets, spacing rounds 2  or 3 cm  apart. Bake until edges are golden . Let cool  Fill wit dulce de leche onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.  Makes about 3 dozen

My purple week end

I love the color of the beets, Beautiful. And of course, I love the flavor.Is another ingredient that I use for sweet and savory dishes, I wanted to get away from  beet salads and do something different.

I had a pizza dough leftover  in the freezer freezer that I had made during the week and beets still in the fridge

I thought in tart, but opt for an galette, but I choose it  for its shape than otherwise. For those who do not know, a galette is the term used to designate various types of flatten  and free-form tarts, that can be sweet or savory

And was what I did, filled with beets with truffle oil and shallots and dressing with sour cream 

And on Sunday we were at home with my in-laws and friends who stayed for lunch. My friend kindly offered to bring dessert.

What she brought us was delicious pears in Burgundy that we accompany with vanilla ice cream A cute color for a Sunday that started with rain and some hail, but with the passing of the hours turned into a beautiful and enjoyable day. That's how my week was., full of strong colors like glimpsing the spring

Hope you like it, despite the fact that maybe  are uncommon. This tarte / galette,  is delicious mainly for those who like beets as me

Have a nice week.

Ingredients  Crust: 500g flour 50g yeast 1 teaspoon sugar 1 / 4 cup olive oil Enough warm water Salt to taste For the filling 6 medium beets steamed, thinly sliced 2 tablespoons of white truffle oil 2 shallots, chopped A pinch of sugar Salt and pepper to taste For homemade sour cream 220 ml double cream or a can of cream without serum Juice of two lemons or one lime

Method: Preheat oven to 220 ° C In a bowl break the yeast with the sugar and three tablespoons of warm water. Reserve. Ready to use when the yeast foam and rise. In a large bowl put the flour, salt, olive oil and yeast, mix and add more warm water until dough is smooth and elastic Let stand until doubled in size. Meanwhile make the filling In a pan put the truffle oil, heat and skip the shallots until translucent and soft. Add beets, sugar, salt and pepper. Saute for 5 minutes, Remove and allow to cool. Open the dough and cut in circles close to the beets to contain, not close completely. Bring to the oven for about 20 minutes, remove and brush the dough with beaten egg, Bake for 10 minutes or until browned For  homemade sour cream Mix the cream with the lemon juice Let rest for 10 minutes at room temperature and then put into refrigerator until ready to serve Makes 5 individual cakes

Spinach soufflé

 Since my husband gain extra pounds and he is really concerned about this, I decided to change our unhealthy habit to eat “heavy” meals in dinner.

This bad habit started when we are newlyweds. You know, I want to impress and the only meal that we share during the week was and is dinner. So I cooked and bake for dinner. It was a bad idea. And now I am using more vegetables instead meats, using individual molds (is a good trick) and reducing fats.

I have a particular fondness for foods that are (relatively) easy to cook, and soufflé is one of this, moreover soufflé can be forgiving and easy to adapt to your needs. One more thing, I want to be grateful to Margot from Coffee and Vanilla, she kindly gave me an award called Beautiful blog, if you like to give this award go here and read how to do. Thanks Margot!!!

Ingredients • 2 eggs (white and yolks separated) • 1/2 cups milk • 2 tbsp flour • 2 tbsp butter • 350g chopped spinach • 1 medium onion, chopped • 1 tsp nutmeg • 1/8 tsp crèmeof tartar (optional) • Salt to taste

• Pre-heat oven to 350° • Butter and flour a large baking dish. Or in individual soufflé bowls • Melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color • Meanwhile heat milk until hot, but not boiling. • Add a small amount of roux into the milk and mix, and then add the milk mixture back into the roux. Heat and stirring until tick. You now have the basic foundation to a simple white-sauce. Add salt and nutmeg. • Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well. • Once you have mixed in the egg yolk, you must be very carefully to keep the overall mixture at a low temperature! Otherwise the egg yolks will temper and your sauce will either have a mottled texture Reduce heat to the lowest setting and keep the sauce only warm • Steam de spinach and onions, make a pure with a food processor add salt and mix with the white sauce and eggs yolk • Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until stiff • Add 1/4 of the egg white to the sauce and mix. • FOLD the sauce into the egg whites. The mixture does not need to be homogenous. • Place mixture in baking dish and bake for 30-35 minutes.

Serve immediately. When soufflés cool, they begin to collapse. Don't worry, it's perfectly normal.