Heeeey there!!!

With the preview i would like to welcome you to my blog; a place where, like the death and life, the kitchen and their flavors are part of us, day by day. Here I will presenting recipes of some dishes that i like, as well as stories of different gastronomical events, I just hope that you will like.

My own recipe

To begin i will speak of the entremet i did for a review that i had; this was composed of a base of dried fruit (pistache, almond and walnut), A creme brulee of natural vanilla, two jelly (where mixed one of peach and another mango) and finally a mousse of orange chinese (this was slice to give a better flavor). Then I will write the recipe for each layer of the entremet before mentioned.


1.- Base of dried fruit


300 gr of butter (melted)
300 gr brown sugar pecan minced
100 gr of  chopped walnut
350 of chopped almond
150 gr of pistache


All the dried fruits are processed in a theft cup, until they are of a similar size, followed by the sugar is added and finally melted butter and this mixture is removed from the processor once you've done a homogeneous mixture, followed by let it rest and extends with a roller, leave it up to a thickness of no more than 1/2 cm is baked at a temperature of 180 °C for a period of 15 to 20 minutes.


2.- Creme brulee


250 ml cream lyncott
100 ml of whole milk
60 gr sugar
4 egg yolks
11 ml of vanilla extract
5 gelitas



Boil the cream, milk, along with half of the total sugar; this until you release the first boiling, while the other half of the sugar is used to launder the yolks, then is this tempera mixed with a little boiled cream. Both preparations are mixed and cocen until they return to unclip the boiling; let it cool a little and added the gelitas extended preparation according to how they are used.


3.- Gelée of mango and peach

6 gelitas
250 gr of mango puree and separately 250 gr of peach puree

150 gr of sugar

Mix all the ingredients gelitas (the gelitas previously hydrated and renderd), mango puree and sugar until they are perfectly mixed, followed by stretches and gives the desired shape. It is cooled immediately.


4.- Mousse of orange chinese

900 gr of cream lyncott
180 gr of sugar
150 gr of orange chinese
7 gelitas
4 egg yolks

It is bleached egg yolks with a bit of sugar, this while it is boiled the half of the cream lyncott, releasing the first boil oranges are added previously chinese slices, which in turn are added the yolks bleached; this mixture is maintained in the fire until the release of new boiling. Once you have released the boiling is allowed to rest, once the preparation is lukewarm add the gelitas. Meanwhile, mounted the rest of the cream lyncott with the rest of the sugar, followed by mix both preparations with enveloping movements not to lower the cream mounted. is emptied into the desired mold and cooled.

In the photo, we can observe the 4 parts that make up the cake; it is a cake that is a bit time consuming to make, since they are the 4 recipes that make it up, however the supplement and textures of this worth the time and effort invested. I hope that with the recipe that they are present, encourage you to convinar recipes or invent their own.

Cochinita Pibil

 The gastronomy of Yucatan has maximum representative of their culture to the next dish, this is due to the ingredients, spices, cooking method, as well as by the history and miscegenation that comprise within itself this recipe; an exponent of the miscegenation of Mexico and Spain, result of the conquest, behold, his importance.

Ingredients (Original recipe makes 6 servings )

2 pounds pork butt roast with bone 

2 tablespoons achiote paste 

1/3 cup orange juice 

2/3 cup fresh-squeezed lemon juice 

2 habanero peppers, seeded and chopped 

1 teaspoon ground cumin 

1 teaspoon paprika 

1 teaspoon chili powder

1 teaspoon ground coriander salt and pepper to taste 

1/2 cup red wine vinegar 

2 red onions, sliced into rings 

Directions 

1.- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. 

2.- Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. 

3.- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. 

4.- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Homemade Tamales

The following recipe i think it is important, since the tamales are a food that has become typical of the mexican, in addition to having fairs where they are exposed to different types of tamales. 

 
Ingredients 

Tamale Filling: 

1 1/4 pounds pork loin 

1 large onion, halved 

1 clove garlic 4 dried California chile pods

2 cups water 

1 1/2 teaspoons salt 

 Tamale Dough:

2 cups masa harina 

1 (10.5 ounce) can beef broth 

1 teaspoon baking powder 

1/2 teaspoon salt 

 2/3 cup lard 

1 (8 ounce) package dried corn husks 

1 cup sour cream  

Directions

1.- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. 

 2.- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. 

3.- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. 

4.- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. 

5.- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.