Garbanzos con Quinoa | especiero en la cacerola
Hearty Tortilla Soup
Hope y’all had a wonderful Mother’s Day and got to spend time with your families. We missed having my recently deceased mother-in-law with us but it was a perfect day otherwise. One of the best parts was having dinner catered at our house. My husband outdid himself to arrange a trouble-free day for all the moms. Because of all the activities this weekend, I pulled out a recipe I’ve been saving for awhile. Tortilla soup comes in so many forms. By virtue of its name, all tortilla soups contain corn tortillas. Cut tortillas into small pieces and fry to garnish soup (and eat on the side). Hearty Tortilla Soup Author: Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston. Heat oil in large saucepan over medium heat. Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston. If you like Tex-Mex, you may want to check these out: Beefy Bean and Frito Burgers Green Chili Enchiladas Southwestern Roasted Stuffed Peppers
Macaron 101: French Meringue
I have done it. The French Meringue 101 is finished. Two months of testing, almost 80 hours in the kitchen baking. Obliterating countless eggs and pounds of almonds and sugar trying to produce not only good macarons but also the maca-wrongs that plague bakers. Testing the limits of how many macarons my family was willing to accept ("Gah! Have I mastered everything? Before I get into that though, let me mention a quick note about emails: I'm wretchedly behind on answering them. Alright with that out of the way, let's rock n' roll. Macaron 101: French Meringue Disclaimer: For us non-professionals, macarons are frequently annoying and unreliable. What may work in my kitchen may not work in yours. This quote from the Times kind of sums it up: Even the professionals struggle with macaroons, says Meike Beck, chief home economist at the Good Housekeeping Institute. Not exactly a confidence booster, is it. Best left to the professionals though? Sure macarons can be pesky and frustrating. Equipment:
Wisconsin Beer Cheese Soup
February 21, 2011 Wisconsin Beer Cheese Soup Having grown up in Wisconsin, there were certain foods that I came to enjoy as a part of everyday life. Bratwurst cooked on the grill. So in the spirit of true cheesehead pride, I have created this recipe as a salute to the state where I grew up. In other news, the big day is finally here! Ingredients Needed: 1 Tbsp Butter 1 Onion, Chopped 2 Carrots, Chopped 2 Celery Sticks, Chopped 2 Cloves of Garlic, Minced 4 Tbsp of Flour 1 Cup Beer (any nice pilsner or lager will do) 4 Cups Broth (Veggie or Chicken) 1/2 Cup Half & Half 2 Cups of Wisconsin Sharp Cheddar, Shredded 1 Tbsp Dijon Mustard 1 tsp Worcestershire Sauce (Sub soy sauce for the vegetarian version) 1/4 tsp Pepper 1/8 tsp Red Pepper Flakes Salt to Taste Start out by melting up the butter on medium heat. Add the flour to the pan and stir it in well. Next up you’ll add in the beer and the broth. Grab your immersion blender and smooth out your soup.
Macaron Troubleshooting & A New Recipe
Blogging about macarons today! Yes I know, I blog a lot about macarons but even with all the information I've posted on the blog, I still get a ton of questions in my email box. An overwhelming number of emails, emails that I don't always have the time to answer punctually, so I felt a need to address the questions in one space on the blog. I'm posting a troubleshooting guide to help folks with their macarons. I'm also posting another french macaron recipe. One that I've been working on for almost two months. My counter covered in notes, which as you can see, are on paper towels. One of the hardest questions I've had to address with my baking has to do with hollows. When I make a batch of macarons, about 90-95% of the cookies are perfect and 5-10% will have a gap between the soft interior and the shell. Now when folks come to me with macarons like the one on the left, I tell them not to worry. Still the hollow problems that many people have seem to go far beyond the insides shown above.
Cream of Potato, Bacon Soup with Croutons and White Truffle Oil at Cooking Melangery
This is deliciously creamy soup makes a special beginning to a holiday feast. Serve this flavorful soup with a white truffle oil, homemade croutons, bacon - or, for special occasions, with a spoonful of caviar. Ingredients: 4 bacon slices 4 Tbs. (1/2 stick) unsalted butter 1 yellow onion, chopped celery chopped 1 lb.potatoes, peeled and cubed2-3 celery stalks, chopped3 garlic cloves, chopped 6 cups vegetable or chicken stock1/4 cup heavy cream salt and freshly ground white pepper, to taste white truffle oil for servinghomemade croutons for serving Directions:Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper. Heat a cast-iron fry pan over medium-high heat. In a large saucepan over medium heat, melt the butter. Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 20 minutes.
