The perfect dish for a cold day of winter is this Brazilian fish stew called Moqueca. It’s based on fish, onions, garlic, tomatoes and cilantro and cooked slowly, with no water added. We found this recipe on Saveur magazine issue #148. Serves 6-8 INGREDIENTS 1 ½ lb. boneless,...
Last Saturday we received the latest Saveur magazine issue, featuring the world’s best donuts. On Monday Alfonso decided to try the berliners recipe which somehow reminded us the chilean “berlines”, that came with the german immigrants in the mid 19th century. Even the results weren’t...
The latest Thomas Keller and Sebastien Rouxel book is called Bouchon bakery, a visual celebration of sweets, pastries and breads at his famous bakery. The book has inspired us with new ideas and techniques and open new paths in our kitchen. With care, precision and...
The chips served on top of sea urchin (erizos) and cilantro red onions salsa. In June we found this recipe on the Instructables newsletter, originally created by Chef Hamid Salimian . It looked very intriguing, so we tried it out. First we had to extract the potato...
INGREDIENTS | Makes 50 buns 1 tablespoon plus 1 teaspoon active dry yeast 1 1/2 cups water, at room temperature 4 1/2 cups bread flour 6 tablespoons sugar 3 tablespoons nonfat dry milk powder 1 tablespoon kosher salt Rounded 1/2 baking powder 1/2 teaspoon baking soda 1/3 cup rendered pork fat or vegetable shortening, at...
This awesome looking and delicious cake has been our inspiration for years. Alfonso had prepared it many times and each time is such a joy to share it with family and friends. Thanks American Test Kitchen for always providing great recipes that are fond to...
We have been trying to make home made sandwich buns for a while, and I think this time we got pretty close to what we were expecting, a soft hoagie bread perfect for “choripanes” and subs. Definitely room for improvement. INGREDIENTS 3/4 cup Warm milk 1.25 oz Packet...
INGREDIENTS Serves 10-12 16 tbsp. unsalted butter, softened, plus more for pans 2 1/2 cups cake flours, plus more for pans 1 tsp. baking soda 1 tsp. kosher salt 1 cup buttermilk 1 tbsp. vanilla extract 2 cups sugar 5 eggs FOR THE FROSTING 4 egg whites 1/2 tsp. cream tartar 2 1/4 cups sugar 1/4 cup light...
INGREDIENTS (Serves 6) 1 cup heavy cream Kosher salt and freshly ground black pepper 3 pounds russet potatoes (three 1-pound potatoes if possible) 5 tablespoons (2 1/2 ounces) unsalted butter, 1 tablespoon softened and 4 tablespoons (2 ounces) cut into 1/2-inch cubes Canola oil 2 thyme springs 2 garlic cloves, lighted crushed,...
FILLING INGREDIENTS (“PINO”) – for 16 large empanadas Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The “pino” tastes best if made the day before and allowed to rest overnight before filling the empanadas. 2 lb of London broil 4...