Hace dos dias se me hizo un reclamo que tenia el changarro tirado en el
olvido. Y si , pues lo tenia tirado en el olvido. Y lo que traigo a
continuacion lo hice hace un par de meses atras solo que hasta este fin de
semana me digne a armar el video. Ya tenia en mente que cancion le queria
poner de fondo al video. La receta no
original es una receta que vi en una demostracion de supermercado pero aun asi
vi que tenia muchos ingredientes que no eran ni tan necesarios. Asi que medio vi lo que el cocinero tiro en
la cacerola vi la foto y zaz dije
talvez no sea mala idea. Ese mismo dia, vi a un señor ya de edad
con una niña platicando muy amenamente. El señor tenia un semblante
mediterraneo con lo que se le llama una nariz romana, una frente muy
pronunciada y labios relativamente delgados. Inmediatemente recorde a mi
Grandapa John, el suegro de mi padre. Aun que no haya sido mi abuelo de sangre,
fue y sera siempre mi abuelo, a quien
quice mucho y fue una de las pocas figuras masculinas en mi vida a quien respete.
Mi abuelo John solo se metia a la cocina pocas veces ya que mi abuela “Margie”
su esposa es quien se ocupaba de las tareas culinarias. Aveces cocinaba ravioli al ajo, un huevo en su
nido (rodaja de pan con un hueco donde se le hecha un huevo para freir) en
epoca de Accion de Gracias el dia despues hacia un sandwich de pavo que jamas
volvere a comer, sin igual. Recuerdo que cuando se disponia a preprarlo me
ponia la rodaja de pan italiano cerca de la nariz para oler ese aroma rustico artesanal. Y
decia “it’s smells good, right kiddo.” Luego se disponia a hacer el famoso
sandwich de las sobras del thanksgiving, y mientras contaba historietas de la
Segunda Guerra Mundial, o de su viejo vecindario en Boston. Las tipicas
historias, “cuando yo era de tu edad….. no tenia tantos pares de zapatos,..” y era con
las pocas personas que no me molestaba si contaba la misma historia una y otra
vez. Tambien, era de los que le gustaba cocinar al son de la musica. Decia que, la comida alimenta la barriga pero
la musica alimenta el ser de cada quien. El
video esta escrito en ingles asi que para los que no son bilingues para
eso estan las fotos J. El plato es sencillo pollo sofrito con
hongos, jerez y ya sobre unos ravioli de
queso y ya.
La Cocinita Little Kitchen
They say chefs cook with their egos, and cooks with their hearts. I cook with both. This is not your mom's kraft macaroni and cheese type of cooking. And I don't pretend to be the next Julia Child, Anthony Bourdain. I am me and have my style and technique, that is I have no specific style or technique. All the acquired skills are thanks to my Nana Margie, tons of books, magazines, and my own sense of adventure. I hope you enjoy what you see and what you read. Toodles. 04/25/2012
Wednesday, August 29, 2012
Tuesday, May 15, 2012
Meatless Monday
For this coming week as promised a Meatless Monday recipe , and it was prepared in my little kitchen a couple of weeks
ago. I was craving chili but I didn’t what chili
made with beef or turkey. There
are a lot of vegetarian chili variations out there, some call for a few kinds
of beans chili, four pepper chili and
some are made with “soy meat”. So I did
a variation of the first two mentioned.
I made three bean chili instead of the “soy meat”, I used roughly chopped Portobello mushrooms.
I used this type of ‘shroom because it
has a meaty texture, and more flavorful than regular ‘shrooms.
Meatless Chili.
Three large shallots chopped.
Six garlic cloves minced.
½ cup of chopped celery.
½ cup of chopped carrots.
One red bell pepper chopped.
One green bell pepper chopped.
½ cup of corn kernels.
1 ½ of Portobello
mushrooms chopped.
½ cup of blacks beans
with broth.
½ cup of red kidney
beans with broth.
½ cup of
pinto beans with broth.
Two tbsp. of chili powder.
One tbsp. of ground cumin.
One tbs. of oregano (Mexican
or Greek)
One tbs. of paprika (Hungarian
if you can find it)
One small can of tomato paste
One large can of pureed
tomatoes
Six cups of veggie stock.
Four tablespoons of extra virgin olive oil
Salt and pepper to taste.
In a large pot add the olive oil, sauté the shallots and
garlic till transparent, add the celery , carrots and the two types of bell
peppers. Cook for about 5 to 7 minutes till tender. Add the tomato paste , cook with the
vegetables and mix well. Add the rest of the ingredients with the exception of
the mushrooms. Stir well for about two minutes, bring to medium
boil. Taste chili to see if seasoning needs to be adjusted. Cover pot
and cook for about 20 minutes in a medium low heat. In a pan sautee the mushrooms with salt and
pepper to taste cook till tender. Then
add to the pot. Cook chili for another 10 minutes after the mushrooms have been
added. Traditionally, chili is topped
with cheese and some add sour cream.
Since this is a veggie friendly recipe, dairy is not an option however
if you must now there are vegetarian
friendly dairy substitutions. If
you really can’t be without dairy then
at your discretion use real cheese and or sour cream. I don’ t like regular sour cream, but I do like to top it with what here in the
states is called Crema Mexicana or Mexican sour cream. Depending where you live and what is
available to you can be easily found or not.
When I can’t find it I made up my own substitution. Take equal parts of regular sour cream and Neufchatel (low
fat cream cheese) whisk together till it makes a creamy mixture if it is too
thick add a little bit of milk and salt to taste. Use this to top your veggie
chili. There are recipes online to make your own, crema at home. I think it’s easier to make this knock off
and it taste a lot like the real thing. When storing this mixture try to keep a
glass container and no more than week
and half and to two weeks. Happy
Meatless Monday.
La siguiente receta se hizo en mi pequeña cocina
un par de semanas atrás. Y se me habia antojado el tal chili con carne pero no
lo queria de res o de pavo. Hay una gran
cantidad de variaciones de chili vegetariano por ahí, que algunos les llaman chili de frijoles , algunos son
llamados chili de pimientos , y algunos se hacen con "carne de soya". Así que hice una variación de lass
primera dos mencionadas. Así que hice un chili de tres de frijoles en lugar de
hacer la version de carne de soya. En
esta vercion utilice hongos Portobello
picados. Opte por este tipo de hongo, ya que tiene una textura
carnosa, y dan major sabor que los hongos regulares.
Chili sin carne.
Tres chalotas grandes picadas.
Seis dientes de ajo picados.
½ taza de apio picado.
½ taza de zanahorias picadas.
Un pimiento rojo picado.
Un pimiento verde picado.
½ taza de granos de maíz.
1 ½ taza de hongos Portobello picados.
½ taza de frijoles negros en su caldo.
½ taza de frijoles rojos en su caldo.
½ taza de frijoles pintos en su caldo.
Dos cucharadas. de chile en polvo.
Una cucharada. de comino molido.
Una cucharada. de orégano (mexicano o
griego)
Una cucharada. de pimentón (húngaroa
si se puede encontrar)
Una lata pequeña de pasta de tomate
Una lata grande de puré de tomate
Seis tazas de caldo de verduras.
Cuatro cucharadas de aceite extra
virgen de olivo
Sal y pimienta al gusto.
En una olla grande agregar el aceite
de oliva, saltee las chalotas y el ajo hasta que se vean transparentes, luego añadir el apio, las zanahorias y los dos tipos
de pimientos. Cocine por unos 5 a 7 minutos hasta que se suavicen. Añadir la pasta de tomate,
cocinar las verduras y mezclar bien. Añadir el resto de los ingredientes con la
excepción de los hongos. Mezclar bien durante unos dos minutos, hasta que
hierva a fuego mediano. Pruebe el
chili y ver si necesita ajustar los
condimentos . Cubra la olla y cocine durante
unos 20 minutos en un fuego medio-bajo. En una sartén saltear los hongos sal y
pimienta al gusto cocine hasta que esten en su punto . Luego
añadir a la olla. Cocine el chile por otros 10 minutos después de los
hongos se han añadido. Tradicionalmente, el chile es acompañado con queso y un
poco de crema agria . Dado que esta es una receta vegetarian, los productos
lácteos no son una opción. Si realmente no puede estar sin productos lácteos
pues creo que no seria un gran pecado mortal usar crema y queso de leche de
vaca. Mi
preferencia es con la crema Mexicana. En algunos lugares es facil de conseguir
pero dependiendo donde se vive en Estados Unidos es toda una aventura conseguirla. Pero para
aquel que no le es facil aqui un truquito. Tome partes iguales de crema agria
regular y Neufchatel (queso crema bajo en grasa) es de batir hasta que se hace una mezcla cremosa, si está
demasiado espesa añadir un poco de leche y sal al gusto. Hay recetas en línea para hacer su propia crema,
en su casa. Esta variante se le acerca
un poco al sabor de la crema antes mencionada. Tmbien se puede utilizer cremita
liquida de batir con el Neufchatel y
hacer el mismo procedicimento antes mencionado. Cuando guarde la mezcla trate de mantenerlo un recipiente de vidrio y no más de una semana
y media a dos semanas. Disfrute y no se
queje mucho , que no es bueno para la salud, comer tanto animalitos, semos mas consientes de nuestra salud y el
medio ambiente. Salu Lulu :D
Tuesday, May 1, 2012
Trying to revive or revisit the Meatless Monday post, this past Sunday I worked on a meatless chili. And even though this is a vegetarian recipe, also I worked on chicken on a can recipe. Currently, I'm working on the translation, but I wanted to post and update. And maybe we'll do a wheat pancake recipe
Tratando de revivir o retomar el tema del Meatless Monday, este pasado Domingo trabaje en el Chili sin Carne . Y apesar que hay una receta vegetariana tambien el "pollo en lata" es otra receta que se trabajo. Acuatlmente estoy trabajando en la traduccion pero para darles un idea de lo que viene. Y talvez tambien haremos una receta de pancake de harina integral.
Tratando de revivir o retomar el tema del Meatless Monday, este pasado Domingo trabaje en el Chili sin Carne . Y apesar que hay una receta vegetariana tambien el "pollo en lata" es otra receta que se trabajo. Acuatlmente estoy trabajando en la traduccion pero para darles un idea de lo que viene. Y talvez tambien haremos una receta de pancake de harina integral.
Wednesday, April 25, 2012
Putting it all together..
This is crap!!! *&^%$# I work till very late yesterday putting together the recipe for the salad and to my suprise it was not saved. I could have sworn that it was saved. But I just found a blank page. :(
So my apologies to those who were counting on the recipe in English and Spanish but I'm sorry, google has a translator.
We talked about the things needed to bild the salad per yesterday's post.
Hard Boiled Eggs.
A trick shown to me was to place the eggs first in the pan, then fill it with water add tons of salt and a bit of white vinegar. Cook for about 7 to 8 minutes depending how many eggs and how done you like them. I Like my eggs with a bright colored yolk, not to hard so the yolk is not dry and with a sandy texture.
Crisp Green Beans,
but if you like them soggy and dark green, then go on with your bad self. I hate dark and soggy veggies, specially if they are green, really gross.
You can steam or boiled the beans. If you choose to boiled them be careful and be quick. Like the nursery rhyme, Jack be nibble, jack be quick. Boil water with salt, add the green beans once they been cleaned and trimmed. If you have about two hand fulls of beans then give or take 6 minutes, if you are not sure if hey are done. Take one and if the fork pokes through evenly, you are good to go.
Sliced Cucumbers.
I don't think I have to tell you how to slice a cuke, but I will recommend to use an English cucumber. Why? It's sweeter and had a thinner skin and easier to digest.
Tomatoes.
You can use Roma tomatoes, or cherry tomatoes. If you use the Roma variety, they can be quarted length wise.
Potatoes.
Most cooks just boiled the potatoes for the salad. I wanted to go the extra mile when I made mine this last time and I roasted the potatoes. You can get really fancy and add all kinds of herbs and spices or just simply add salt pepper and olive oil. Bake for about 40 minutes at 350. The potatoes that work best are small red potatoes, or you can use new potatoes.
Tuna/Salmon/Anchovies/
White Albacore canned tuna can be used, or you can sear a tuna steak. I chose to use Salmon. In a small ball add a lot of minced garlic, grated lime or lemon rind, , salt and pepper to taste mix and rub over the salmon then drizzle the juice of the fruited you grated. Bake at 350 till it's tender and to add a cripy leyer to the fish, place under the broiler for about 5 minutes. Let it cool off. If anything you really want the fish at room temperature. The Anchovies, you can add them at your own risk. (GROSS)
Boston Lettuce or Butter Lettuce/Spring Greens.
With the Spring Greens, nothing much needs to be done, other than wash them and dry then. The Boston Lettuce are to be washed and then tear into bite size pieced and place on he serving platter, bowl.
The Dressing.
This gets a bit tricky because there purist that insist on using herbs de provence for the dressing. Yes, I will admit this makes a mighty tasty dressing. But if you don't have them well you must improvise. So, I tend to have on hand fresh thyme, oregano and sometimes rosemary. Chop the previously mentioned, mince about four cloves of garlic, juice about three to four lemons, and if you like you can add a few springs of cilantro, give that new world kind of flavor. Dijon mustard as an emulsifier and good quality olive oil. Yes the dark kind, the kind that it hurts your pocket to pay that kind of money for but it's well worth it. :D Salt and peper to taste Whisk everything together or if you can add all the ingredients together and put in a blender. This will keep for more than a week if you want it to last longer you can keep in a glass container.
Olives.
I almost forgot the olives, and that is because I don't like olives unless they are in salvadorean tamales or in pealla. Nice olives are what the recipe calls for but a good substitute is the Kalamata olives. I prefer sans olives.
So not all of that to just place the greens or lettuce on the platter, place the fish in the center of the platter, and arrange the veggies around the fish. then drizzle the dressing over the salad.
Here is a visiual aid to see the the saladad looks like once assembled.
And this was the lovely Nicoise Salad. I hope that you get to make it, enjoy and in some cases expand your culinary horizon.
Sometime in the coming month I will bring other culinary delights to the blog. There are some ideas being thrown around. I am also open for serious suggestions. But let me save some time and effort, don't ask how to boil water, how to crack an egg, how to make instant soup. I will blatantly ignored. :)
En el proximo mes traere otras delicias culinarias. Hay algunas ideas rondando por ahi, pero tambien estoy dispuesta a escuchar sugerencias serias. Pero permitame que les ahorre tiempo y esfuerzo, no me pregunten como hervir agua, como quebrar un huevo, como hacer sopa instantena, que seran friamente ignorandos.
So my apologies to those who were counting on the recipe in English and Spanish but I'm sorry, google has a translator.
We talked about the things needed to bild the salad per yesterday's post.
Hard Boiled Eggs.
A trick shown to me was to place the eggs first in the pan, then fill it with water add tons of salt and a bit of white vinegar. Cook for about 7 to 8 minutes depending how many eggs and how done you like them. I Like my eggs with a bright colored yolk, not to hard so the yolk is not dry and with a sandy texture.
Crisp Green Beans,
but if you like them soggy and dark green, then go on with your bad self. I hate dark and soggy veggies, specially if they are green, really gross.
You can steam or boiled the beans. If you choose to boiled them be careful and be quick. Like the nursery rhyme, Jack be nibble, jack be quick. Boil water with salt, add the green beans once they been cleaned and trimmed. If you have about two hand fulls of beans then give or take 6 minutes, if you are not sure if hey are done. Take one and if the fork pokes through evenly, you are good to go.
Sliced Cucumbers.
I don't think I have to tell you how to slice a cuke, but I will recommend to use an English cucumber. Why? It's sweeter and had a thinner skin and easier to digest.
Tomatoes.
You can use Roma tomatoes, or cherry tomatoes. If you use the Roma variety, they can be quarted length wise.
Potatoes.
Most cooks just boiled the potatoes for the salad. I wanted to go the extra mile when I made mine this last time and I roasted the potatoes. You can get really fancy and add all kinds of herbs and spices or just simply add salt pepper and olive oil. Bake for about 40 minutes at 350. The potatoes that work best are small red potatoes, or you can use new potatoes.
Tuna/Salmon/Anchovies/
White Albacore canned tuna can be used, or you can sear a tuna steak. I chose to use Salmon. In a small ball add a lot of minced garlic, grated lime or lemon rind, , salt and pepper to taste mix and rub over the salmon then drizzle the juice of the fruited you grated. Bake at 350 till it's tender and to add a cripy leyer to the fish, place under the broiler for about 5 minutes. Let it cool off. If anything you really want the fish at room temperature. The Anchovies, you can add them at your own risk. (GROSS)
Boston Lettuce or Butter Lettuce/Spring Greens.
With the Spring Greens, nothing much needs to be done, other than wash them and dry then. The Boston Lettuce are to be washed and then tear into bite size pieced and place on he serving platter, bowl.
The Dressing.
This gets a bit tricky because there purist that insist on using herbs de provence for the dressing. Yes, I will admit this makes a mighty tasty dressing. But if you don't have them well you must improvise. So, I tend to have on hand fresh thyme, oregano and sometimes rosemary. Chop the previously mentioned, mince about four cloves of garlic, juice about three to four lemons, and if you like you can add a few springs of cilantro, give that new world kind of flavor. Dijon mustard as an emulsifier and good quality olive oil. Yes the dark kind, the kind that it hurts your pocket to pay that kind of money for but it's well worth it. :D Salt and peper to taste Whisk everything together or if you can add all the ingredients together and put in a blender. This will keep for more than a week if you want it to last longer you can keep in a glass container.
Olives.
I almost forgot the olives, and that is because I don't like olives unless they are in salvadorean tamales or in pealla. Nice olives are what the recipe calls for but a good substitute is the Kalamata olives. I prefer sans olives.
So not all of that to just place the greens or lettuce on the platter, place the fish in the center of the platter, and arrange the veggies around the fish. then drizzle the dressing over the salad.
Here is a visiual aid to see the the saladad looks like once assembled.
And this was the lovely Nicoise Salad. I hope that you get to make it, enjoy and in some cases expand your culinary horizon.
Sometime in the coming month I will bring other culinary delights to the blog. There are some ideas being thrown around. I am also open for serious suggestions. But let me save some time and effort, don't ask how to boil water, how to crack an egg, how to make instant soup. I will blatantly ignored. :)
En el proximo mes traere otras delicias culinarias. Hay algunas ideas rondando por ahi, pero tambien estoy dispuesta a escuchar sugerencias serias. Pero permitame que les ahorre tiempo y esfuerzo, no me pregunten como hervir agua, como quebrar un huevo, como hacer sopa instantena, que seran friamente ignorandos.
Tuesday, April 24, 2012
Kitty is back!
It’s been two years
since my last post. I think an entry is
long overdue. I will try to retake the Meatless Mondays posts. I hope to discuss how music and food go hand in
hand as one the most fun yet bizarre creative outlets that come together and display some pretty amazing things. At least
for me, some of my favorite foods have some king of musical reference attached
to them. Christmas Eve in the suburbs of Boston makes me thing of Rosemary Clooney, Dean Martin, Frank Sinatra.
I remember the smell of garlic, fish, oregano,basil women talking loudly about
when to take the baccalà out of the oven, and how grandpa John should not be
hitting the Johnny Walker too hard. On
my 21st birthday I went to my first grown up concert. I went to the
bay with my friend Shari Pittman to watch the Gipsy Kings live . We had oysters
and some kind of red wine that I don’t remember but when I eat clams, oysters,
or mussels I remember
sounds of the gypsy guitar.
So the first recipe
will be something along those lines, there was no music associated with this
dish, at least not till now. I went to
Montreal in April of 1996, and I remember that I wanted to eat something
different, I had just recently tried Vietnamese, Thai food. I wanted
something really “French” to my surprise I was taken to this café in Laval. And my lunch was ordered for me. I
was a little nervous because I was hoping it wasn’t snails, or goat’s brains or
anything like it. I was brought a salad! I thought I are you friggen serious, a
salad is going to be my very French experience
in Montreal. So this is where you should
not judge a book by its cover. I was
brought a Niçoise Salad. I thought this was a whole bunch of left
overs thrown together. I asked what it
was. I asked if this was some kind chef’s
special and if he didn’t want the
tuna to go bad? And for that I got the
nastiest look. I did deserve it. So I took my fist bite. And it was love at
first bite. I ate all of it. The next day I went back again. I went
back to Boston, I searched high and low for a restaurant that served my beloved
salad. But it seem like only high end restaurants would serve it. So I had given up. I could only eat this in Montreal or if I
ever visited France. At this time I was not that into cooking. I just thought
that I would never eat it again. The thought did cross my mind to make it at
home but my roommates at the time where more like the ramen noodles kind of
people. My parents more or less my step
mother if it’s not traditional Italian or American fair it was not going to be
made in her kitchen. And yes, the women in my family are very territorial about
their kitchens. Now , I am as well.
Years have gone by
since that spring in Montreal. I am not big on abiding rules. But I also don’t like to
stray from the classics. The
traditional Niçoise Salad
had no potatoes and only raw veggies are to be used. Well, if you have had it,
it has boiled potatoes, cooked green beans.
This past
week, I had a craving for it. But I figured I didn’t want to use canned or
seared tuna and the boiled potatoes are
just boring. So, yes I changed it up a bit. I roasted the potatoes, and instead
of tuna, I used salmon, and at least here, on this side of the ocean, plum Roma
tomatoes are used, I used cherry
tomatoes (baby tomatoes) The culinary sin I did commit was I used iceberg
lettuce because I forgot to get Boston lettuce or butter lettuce, in most cases
spring greens will work just as well. If anything spring greens gives it that
woodsy twist. Now, I really dislike olives, but the salad calls for olives.
Nicoise olives or in some cases Kalamata olives, my personal preference is sans
olives.
And where
that the music part play in all of this? I owe you the musical reference for another day!!! Ha Ha Ha. (The
recipe will be up by tomorrow night, I’m tired :P ) Lunch at work, picture taken yesterday.
Han pasado ya dos años del ultimo
escrito. Creo que algo nuevo esta mas que retrasado. Intentare retomar las
publicaciones de Lunes sin Carne. Espero discutir la realcion que la musica y
la cocina van mano a mano, como los mas divertidos y raros medios creativos de expression.
Y cuando se juntan algo maravilloso puede ocurrir.
Al menos para mi ese es el caso,
algunos de mis platillos favoritos
tienen alguna referencia musical adjunta. Las noches Navideñas a las afueras de
Boston me hacen recorder a Rosemary Clooney, Dean Martin, Frank Sinatra.
Recuerdo el olor a ajo,pescado,oregano,albahaca, mujeres hablando en voz alta a
que momento hay que sacar el baccalà del horno. Que el abuelo John no se de tan
fuete con Johnny Walker.
Cumpli los 21 años y fui a mi primer
concierto “de gente adulta”. Fue en la
bahia de Boston con mi amiga Shari Pittman a ver a los Gipsy Kings en vivo.
Comimos ostras y bebimos vino que no recuerdo que tipo era pero que me pego
fuerte. Ahora, cada vez que me deleito de ostras, almejas, mejillones recuerdo
el sonido de la guitarra gitana.
Asi, que la primera receta sera algo
parecido a lo antes mencionado. Hasta ahora al menos no habia una referencia
musical con este plato.
Fui a Montreal en Abril de 1996 y
recuerdo que queria comer algo diferente, recientemente habia probado por
primera vez la comida Vietnamita y Tailandesa. Queria algo verdaderamente
Frances y para mi sorpresa me llevaron a un café a Laval. Y ordenaro mi almuerzo por mi. Estaba
un poco neriviosa por que esperaba que no fueran caracoles, cesos de cabro o
algo parecido. Y es que me han traido una ensalda. Pense “esto es en serio
(*&^%$?”, una ensalda seria mi experiencia a la Francesa en Montreal! Aqui,
es cuando dicen que no hay que juzgar a un libro por su forro. Me llevaron una
ensalada Niçoise. Pense que eran sobras y la tiraron en un plato y listo.
Pregunte si era un especial del chef que no queria desperdiciar el atun. Por
ese comentario me gane una mala mirada, me lo merecia. Tome el primer bocado, y
fue amor a primera mordida, me la comi toda. Al dia siguiente, regrese.
Al regresar a Boston, busque alto y
bajo por un restaurante que sirviera mi
querida ensalda, pero al parecer solo restaurantes de la high la servian. Me di
por vencida. Solo podria deleitarme si visitaba Montreal o Francia.
En ese tiempo no me interesaba mucho
la cocina, simplemente pense que jamas comeria eso. Brevemente me cruzo la idea
de preparala en la casa. Pero mis compañeros de piso tenian preferencia par
alas sopas Maruchan. Mis padres, mas bien mi madrastra si no era cocina
tradicional italiana o americana no seria preparada en su cocina. Las mujeres
de mi familia son territoriales con sus cocinas. Ahora yo lo soy tambien.
Años han pasado desde aquella primera
en Montreal.
No soy de las que siguen normas, pero
tampoco me gusta desviarme mucho de lo clasico. La ensalada Nicoise
tradicionalmente no contiene papas, y solo se utilizan vegetales crudos. Pero si la la han probado,
ahora si contiene papas,ejotes cocidos(julias verdes/habichuelas verdes.) Esta
semana pasada se me ha antojado. Pero no queria utiliar atun dorado o de lata,
las papas cocidas se me hacen muy aburridas. Asi que cambie un poco la receta,
rostice las papas, en lugar de atun, salmon. Y al menos aqui en este lado del
charco su utilizan tomates Roma, yo utilice tomates cereza o mini tomates. El
pecado culinario que si cometi, fue de usar lechuga corriente porque olvide
comprar lechuga Boston o lechuga de mantequilla, en algunos caso se puede
substituir por lechuga salvaje que para mi funciona major. Esta lechuga le da
un sabor mas de “campiña”. A mi no me gutan las aceitunas a menos que sean en
tamales o paella. Esta receta las requiere, aceitunas de Nice, o Kalamata son
un buen substituto, mi preferencia personal sans aceitunas.
A todo esto que dond esta la refencia
musica? Les debo la referencia musical con todo y recetas. Ja Ja Ja (la receta estara lista mañana, ya tengo sueñito) Foto tomada ayer a la hora del almuerzo en el trabajo.
Monday, August 9, 2010
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