Posts Tagged ‘Food’

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HAPPY 18th BIRTHDAY, My Favourite Twins On the Planet!

April 6, 2012

I can’t believe it’s been an entire year since I did a birthday post for my premium twins, Rebecca & Beth Hackfath! Time flies waaaaaaaayyy too fast…

But here we are! My girls are 18!!!!!!!! NO ONE I care about turns 18 without me making a fuss!  So I made a few treats to show off to them since I wasn’t able to be there in person for the occasion.

I asked Becca what she considers something special and yummy. She told me about this pasta bake her mom fixes — it’s creamy and chickeny and done with tagliatelle! I was unable to source that pasta so I used fettuccini for this recipe, which is very similar to tagliatelle.

THE CHICKEN BRICK

Har!!! I followed the principles of that pasta bake but kinda went backwards. I fixed the pasta in a homemade cream sauce (built up form chicken stock and roux, and a base of sauteed onions and pancetta). Tossed everything together then stuffed it in a personal sized mold. Once it cooled, I inverted it and un-molded it to make the lovely brick shape you see here. Topped it with freshly grated mozzarella cheese and homemade Italian seasoned breadcrumbs, placed under the broiler for a couple minutes and here it is!

Now for Birthday Cake!

Becca and Beth have a sweet tooth! :p So I wanted to do something sweet but not gaggingly sweet. I wanted to combine a few flavours I know work together.

Upside Down Champagne Apple & Cherry Chocolate Cake w/ Champagne Strawberry & Mint Salad

For starters, my apple slices, maraschino cherries and (diced) strawberries all marinaded in champagne! >:))) Birthday + Special People = Champagne!!!

I  made these personal sized. Start with the basic fundamentals for any upside down cake — butter & brown sugar on the bottom (you may use Vegan butter to cut calories!). Then, I layered a central slice of apple, surrounded by maraschino cherries. In goes the chocolate cake batter! I mixed diced apples into that and use some apple juice to amp the apple taste. Bake, let cool, use a knife to follow along the edge of the cake so it slips out easily, use a plate over the top of the ramekin to help flip, invert, there’s the cake!

After the inversion, I made two glazes for drizzling — both out of powdered sugar and whole milk. For once, I didn’t use soy or coconut or almond because those flavours would have conflicted with my recipe but you may use them if you please. I made one plain white and one pink! You can see the results.

My approach to the side of the plate with the strawberry & mint salad was to go at it in a bit of an abstract art style. I think it looks quite lovely! :p What do YOU think?!

And here is an Apple Tart w/ Honey on Puff Pastry

So simple to fix and so yummy! Just cut some rectangles out of thawed puff pastry sheet. Roll it out some or use your fingers to work it out to your desired length. Brush with some butter of your choice, arrange apple slices as pictured, drizzle with  some more melted butter of your choice or a good oil, like a fruity olive oil would be perfect! Bake till golden and puffy. Drizzle with honey and dust with powdered sugar! Garnish with a mint leaf and enjoy! I made a bunch of these. :p Oh, and you can drizzle the honey BEFORE baking if you want to get that baked honey thing going. So good either way.

Beth and Becca! I know this isn’t much but I’m far away and food is one way I show people I love them. 🙂 And I love you both very much! I feel we’ve really connected over the past few years and I feel lucky to count you among my very best friends, online or otherwise. Whoever said people can’t forge meaningful relationships over the internet is full of shit. :p

I’m SO thrilled to see you both turn 18! It’s a major milestone. I remember when I turned 18… kind of. ;p ~I wish I could do it all over again. You’ll probably feel like that one day so please cherish every second of your special day, relish every moment and take every pleasure in basking in all the love that surrounds you. I hope you’ve had the best celebration possible today! As I said on Facebook, I’m blowing out some birthday candles of my own here, in your honour! My wish: That you both are eternally happy!

Your Forever-Friend,

~Charlie ♥

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Tomato & Olive Frittata

March 24, 2012

I love frittatas. They’re super easy to make and allow an endless amount of creativity to be had. If you’re just learning how to move a skillet around or practicing your egg skills, or simply want to fix something super fast and super yummy — turn to a frittata for a simple solution!

Basically, a frittata is beaten eggs you never fold or flip or anything. It cooks in the skillet and slides out of the skillet, no fuss no foul. You can even eat the thing out of the skillet or slice and serve from there. I made this one the other day. I felt like practically DRINKING some black olives but I figured I’d act like a civilized human being and prepare them in something proper. Here’s my recipe:

Tomato & Olive Frittata

6 large eggs
1 tbsp butter (I use Earth Balance Vegan Butter
2 oz. black olives, sliced (drained if from a can)
1 small tomato, diced (peeled or unpeeled is up to you. I like the peel).
1/4 tsp salt
1/4 tsp pepper
Olive Oil drizzle
Bunch cilantro for garnish

First, we mise en place!

This is how I dice my tomatoes. You can also follow these additional steps to peel before you dice. Reserve.

I used a small can of thinly sliced black olives but you are more than welcome to use whatever kind of black olive you enjoy, such as those that come whole in a jar. Just slice them as thin as you feel comfortable. If they need to be pitted, be sure to take out and discard those pits. Reserve.

Crack six large eggs into a large non-reactive bowl. We’re mixing this in a non-reactive bowl because we’re working with something acidic — tomatoes! If you use something like aluminum to mix about your acidic dish, you’ll impart an unpleasant taste to your food. We don’t want to do that, do we? Use glass or ceramic, or stainless steel. I love my Pyrex bowls!

Beat VIGOROUSLY till eggs are completely broken down and frothy. The more air you beat into them, the fluffier they will be. Here is how to properly beat eggs. Remember to kinda come up as you move those eggs, and do it with gusto. It’s almost a lifting motion, NOT STIRRING.

Add heavy cream and beat till completely combined.

Add tomatoes and olives, and beat gently till incorporated.

Heat a non-stick skillet over med-low heat. Add butter and move around as it melts to fully coat the skillet, even up the sides. (*Note: You can use plain olive oil or any fat of your choice. I just love Earth Balance so I use it in most things. You can even use coconut oil, which gives everything the coolest taste)! Heat until butter is completely melted.

Add egg mixture. Swirl mixture in skillet till evenly distributed.

Cover and allow to cook for 10-12 mins. This will set the bottom and allow some steam action to fluff the frittata. From this stage, you can actually garnish and serve in wedges. Feeds 2-4 people.

Alternatively, you can allow the frittata to cook more. Place under a broiler or in a 375-degree pre-heated oven and continue to cook till done, (2-4 mins, or until the top browns for a broiler, about 5 mins. for a traditional oven).

I’ll be posting more frittatas soon! Just remember you can add more eggs for a thicker dish or fewer for thinner. Just keep in mind, your cooking times will need adjusting. Have fun with this!

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Sardinas a la Mexicana

August 4, 2011

Here’s a quick, no-cook way to enjoy canned sardines an old Mexican way. Of course, this technique is not specific to Mexico. There are a variety of cultures that mash up sardines with veggies, especially in countries where means are thin and meals must be stretched to their greatest extents. Good thing about them sardines is they’re JAM PACKED with calcium! With these fresh vegetables, this is a very healthy dish.

My great grandparents (on both sides) were Mexican immigrants. On my mother’s side, her grandfather LOVED making this! He especially loved making it with her. As a little girl, no older than 8 or 9, she remembers peeking over the kitchen counter to watch her granddaddy, Tomas Zertuche, mash up a can of sardines and mix it up with fresh, vibrant vegetables. As I grew up, mom always made this for us as a snack. We just had this yesterday (hence, the pictures) and it brought back fond memories, as all “family recipes” do. :p No mater if it’s made from scratch or compiled like this, anything we share with people we love is special!

Mash up a can of sardines in tomato sauce. Dump a heap of diced cilantro, serano peppers, red onion over your mush. Additionally, you may add diced tomato, garlic, avocado and lemon or lime juice. But we like it just like this. And you may adjust the heat by adding or taking away serano peppers (or using different peppers. Your call). I used two — one green, one red because it was aged a bit.

Tomato sauce!

Dump that sauce alllllll over your mush! :p

Mix it all up w/ additional powdered comino (cumin) and freshly ground black pepper.

You can see the char marks on my tortillas. I love heating up a corn tortilla over the open stove flame. But you can heat them on an iron skillet, too. An outdoor grill rocks, too! Roll into fire roasted corn tortillas (or whatever tortilla you prefer) or use as chip dip and enjoy!

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I’ve Been Assimilated!

March 3, 2011

I joined Tumblr! I had a long-standing issue where, if I clicked to join, I’d be served a “Not Found” error. To my glee, (and the chagrin of my productivity, no doubt), it’s working now.

http://moonglowlounge.tumblr.com/

Come out! Come out! Wherever you are! ~ Follow! Follow! Follow! Follow! Follow the. . . etc., etc.

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World Travel On the Wings of Cuisine 001 – Peru

October 8, 2010

A few weeks ago, I had this great epiphany. I realized that, because of all my friends around the world, I use quite a few different languages over the course of the day. I may not be entirely fluent in a lot of them but I know enough to get by! I’m getting there! I feel it shows so much respect to be able to converse or even say just a few things to someone in their native tongue so I do my very best to embrace as many manners of communication as possible. So far, I speak English (being American), Spanish is my second language, I’m fairly fluent in French and know a decent amount of Japanese. Right now, I’m learning Portuguese but also dabble in German and Russian (which, I admit, IS TOUGH!). Oh, I know some Swedish! I grew up obsessed with Swedish movies and spent a lot of time pouring over comparisons between the original dialogue and English translations of Lukas Moodysson’s films “Lilja-4-Ever” and “Fucking Amal” (“Show Me Love” domestically), for example. So that type of dedication lends one some leverage with the language.

On that epiphany! I’ve been a few places but haven’t “seen the world” the way I’d like to — yet! Keyword “yet” because I WILL go everywhere I want one of these days! I feel a great way to experience a people and a place is through their food. So! What I’ll be doing here on this blog is picking a place in the world I admire, would like to go or have gone. Then, I’ll recreate some of their dishes and write a bit of history to coincide.

In choosing my first destination, I had the bright idea from some Twitter inspiration! One of my most favourite people to follow – Pamela Francesca Celiz (@pamelafrancesca) had a birthday Oct 4th! Sooooo, since her family is Peruvian, I thought it’d be fun to start there! She’s so fun and sweet. A real cheer to keep up with! Also, I do encourage everyone to check out her sisters Maryl & Silvie Celiz at HLife: Healthy Living Redefined. It’s an online holistic health lifestyle publication and I literally never close it. HLife has a browser-tab dedicated to it because there is just SO MUCH information! So many fantastic articles. I’m particularly taken by their write-ups on body/mind/spirit because that is subject matter near & dear to my heart as someone who cannot agree more with the power of positive energy and how important harmony with those three aspects of life are to optimal health. See here their piece on Positive Attitude! Priceless!

Oh, and the girls are Vegan! :p So all the stuff I prepared is, too.

Onto the cuisine of Peru! May I just say, Peruvians eat gooooooooood! I basically drooled all through my research. It has so much in common with the Mexican cuisine of my heritage, (not to mention Spanish is spoken there), so this was both homely and fun for me.

First, a short bit on Peruvian Cuisine from PeruGuide.com.
Here, is Wikipedia’s entry: http://en.wikipedia.org/wiki/Peruvian_cuisine
And Karla talks about the origins of causa rellena here. (From GlobalExpressTours.com)
Here, it’s stated that Karla’s entry may be one of several possibilities. Which is to say that this dish’s TRUE origins may very well be unknown or the dish itself has lost a bit of its origin over time.

Causa!

This is my first causa ever! So do forgive if it’s not as elaborate as it could be but it was sooo fun to make! I promise my next causa will be HAUTE CAUSA! This is basically a Peruvian potato salad. In another variation, it’s built kind of like Shepherd’s Pie where one places a layer of mashed potatoes in a dish, then a filling layer of one’s choice, (tuna salad, chicken salad, avocadoes, quinoa or anything, really), then mashed potatoes and chills it. Festively decorate it to the extent of one’s wild imagination and slice!

But I did a version of causa that is stacked. It’s a lil tater tower. :p

For this, I did a bit of a test batch that came out quite nice! I boiled 2 potatoes. 1 white, 1 yukon gold.  Then, I halved them. The layers went like this:

Yellow: 1 half yukon gold potato mashed w/ olive oil, sea salt, pepper, aji powder, turmeric, pinch of cumin.

Red: 1 half white potato, olive oil, sea salt, pepper, tomato sauce, diced tomato (instead of making a solid layer to the tower, I mixed it into the mash).

White: 1 half white potato, olive oil, sea salt, white pepper

Purple: I couldn’t source purple potatoes, which are a staple in Peru. The markets have been sketchy lately! 😦 So I went with a short cut! I mashed 1 half white potato with sauteed purple cabbage. Also had sea salt, olive oil, white pepper.

I molded them separately and stacked them by hand. Then, garnished with some julienned carrot, cilantro, bell pepper and diced tomato. Next time, I’ll do a sauce!

Paltas Rellenas w/ Tomato, Arugula & Baby Spinach Salad and Salsa Criolla (Onion Sauce)

1 large avocado. peeled, halved, pitted
1 cup quinoa
2 cups veggie broth
2 tbsp Olive Oil
1 tbsp diced tomato
1 tbsp diced celery
1 tbsp minced garlic
1 tbsp diced onion
1 tbsp chopped cilantro
2 tsp Turmeric
2 tsp Aji powder
Sea Salt to taste
Freshly Ground Black Pepper to taste

Stuffed avocado is a staple food in Peruvian cuisine. I stuffed this one with quinoa, which is another staple but I put a spin on its preparation by going the pilaf route. We do that a lot in Mexican cooking so I thought it’d be a tasty addition.

Heat oil in a large skillet. Add quinoa and stir regularly till it’s browned all around. Make a well in the center and add diced onion, tomato, celery, garlic and chopped cilantro. Let sizzle a bit. Then, mix in with the quinoa and stir it all around, 2-3 minutes. Add Veggie broth, turmeric, aji powder, salt & pepper and stir to combine. Cover and let cook 12-15 mins or until liquid is gone. Turn off heat and remove so the steam will finish the cooking process. It’s like making rice but it’s MUCH more forgiving. If you peak, it’s not like you’ll ruin the grain or the cooking time the way rice can go south if you’re constantly lifting the lid. Also, if you poke or stir the quinoa, it won’t turn to porridge the way rice does if you agitate it too much.

For the Salad:

Half a tomato, sliced in rounds
Handfull Arugula
Handfull Baby Spinach
Olive Oil

Arrange tomato and baby spinach leaves decoratively on your plate and wedge arugula leaves wherever you want to make a pretty presentation. Drizzle with olive oil after salsa criolla is plated. Recipe follows.

Salsa Criolla

This is another Peruvian staple. AND IT’S SO GOOD! And so simple! As I don’t have any Peruvian onions, I used the purple variety.

1 onion, halved & thinly sliced
1 aji pepper, julienned (you can halve the juliennes as I did)
1 tsp lime juice (I used key lime and feel free to go over the 1 tsp if you like it a bit more tart. BUT! Traditionally, the onions should be sliced “a la pluma” — like feathers — and I think I used a lil more lime juice than I’m saying ;p so my onion kinda wilted. Ah well! It was delicious~)
Salt & pepper to taste

Combine all ingredients very well. Let marinade 20-30 mins. so the acid and onion marry. Serve and enjoy! Keep remainder in the fridge.

Tallarin Verde

1 lb noodles (traditionally, it’s made with spaghetti but I felt like using rotini because I love how sauce bunches up in the spirals of the noodle).
2 quarts water
5-6 oz. organic baby spinach (a whole package from the fresh produce section of your local green grocer. I used Earthbound Farms Organic Baby Spinach. But buy local if you can!). Reserve 6 leaves for presentation.
1 cup fresh basil leaves
2 tbsp. diced onion
2 tbsp. diced garlic
2 tbsp. olive oil
Black olives, sliced
Vegan Parmesan Cheese (I used Galaxy Nutritional Foods Vegan Grated Topping because it’s lighter in colour but you would do well to use ParmaRaw. It’s great! As an aside, has anyone tried Parmazano? If so, how is it?
Salt & Pepper
1/3 cup Veggie stock
2 tbsp. Earth Balance Vegan Butter
Rose petal for garnish.

For starters, Peruvians love a pesto-type verde (green) sauce but it’s not just basil. They pack it with spinach! This is a great way to take in all the essential calcium, folic acid, lutein and legions of other good stuff spinach provides!

Boil pasta to package instructions. While that’s working, compile the sauce as it’s super easy.
Heat olive oil in a large skillet. Add garlic & onion, saute till fragrant, about 2 minutes. Add spinach and basil and incorporate with the olive oil, garlic and onion in folding motions. Cover and let wilt a bit, about 2 mins. Remove cover and agitate, pressing down and folding. Add veggie stock and stir till spinach and basil are completely wilted.

Next, transfer to a blender and blend away till smooth. Stream some olive oil in if there isn’t enough liquid but it should be fine. Return to skillet, add Vegan butter and stir till entirely melted and incorporated and silky.

Drain pasta. You can combine sauce and pasta either in the skillet, in the pot where the pasta boiled or in a huge bowl to serve family style. Arrange spinach on individual serving bowls, plate, sprinkle with vegan parmesan cheese, decorate with sliced olives & garnish with a rose petal. 🙂 Pretty and yummy! (And damn healthy).

Above are photos of the olive-less variety. Not everyone likes olives. 😦 When I served this, one of my guests requested no olives so~ their loss!

Limonada de Rosas

I fixed this in honour of Pamela’s birthday. No beautiful girl can have a birthday without beautiful flowers! :p ~Let me just say right off the bat. I’M OBSESSED & ADDICTED TO THIS DRINK! Traditionally, it’s non-alcoholic but IT’S A BIRTHDAY, after all! So I spiked it with Pisco, (Peru’s flagship spirit). I even busted out the vintage crystal to drink from! 😀 Here’s how I made it, (going off this recipe from Peru-recipes.com:

Take the petals of a dozen (12) roses, put them in a bowl and pour 4 cups boiling water over them. Let steep for an hour (or more. I actually steeped them overnight for a tea as rosey as possible).

Strain. Add juice of a dozen (12) key limes and stir to combine. You may also use Persian limes, juice 4-6 of them. Depends how tart you like your limeade. (I like it quite tart). To serve 8 oz. drinks, it’s 2 oz. Pisco, 4 oz. rose tea. You may vary this depending on how strong you like your drinks.

Here’s where it gets ESSENTIAL! Float a whole rose on the top of the drink, like a lilly pad.(No stem, of course). OMG! Everytime you take a drink, the first thing you do is sniff the rose. It’s such a remarkable thing that happens to your olfactory system! As the fragrance of the flower waltzes through your head, the tartness of the drink peppers your mouth and the Pisco warms you inside. One of my guests said it best, “This is like drinking a beautiful woman!” Cannot agree more! And if anyone with allergies has an attack over this, I hope you find it was worth it! I have pretty bad allergies and I was fine. And I, literally, drank these all day. It’s THAT good!

So, that’s my stab at Peruvian yummies. I learned so much and will continue to study all the fantastic dishes Peru has to offer. I’d like to thank Pamela Francesca Celiz for the inspiration and I hope my readers will be inspired to further research and look to experience this unique, exceptional cuisine.

Once again, Happy Birthday, Pamela! 🙂 ¡Salud!

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Fashion Week Yummy Treats!

September 20, 2010

It’s no secret that I celebrate Fashion Weeks like full-on holidays. I love them! Love the energy, the clothes, ESPECIALLY the models and sense of community. I just adore how, during all this, fashion and beauty bring us all together all over the world. Of course, can’t have a good bash without food! So, I wanted to post here a few things I’ve put together for those of us enjoying the streams around here! :p

Tomato & Basil Organic Whole Grain Linguine. I love Racconto brand (pictured here) but my favourite is Nature’s Path w/ Flax. 🙂 Here, I tossed it w/ store-bought all-natural tomato/basil sauce, fresh diced organic tomatoes & fresh organic basil. Gee, that’s a lot of “organics” haha. From now on, I’ll just say what it is. You may assume it’s organic, unless I state otherwise.

Here’s the sauce I use frequently from my local Sun Harvest store. It’s quite good! Sometimes, I spice it up with some extra Italian seasoning, diced garlic, basil, flat least parsley. I have fun!

Limburger Cheese on multi-grain crackers w/ a blueberry on each. Those cherry tomatoes and raw okra are delish to snack on, too. Now, I know Limburger is heralded as one of the stinkiest cheeses in the world, and it’s true! But stinky cheese is my favourite kind. The pungency is lovely. The stench is nothing like the taste, I think. A lot of people can’t stand it but that’s okay. More for me! :p

Tomato Soup! I start by peeling a bunch of tomatoes like this. I saute onions in good olive oil, sweating them down like I always do. Then, I add the tomatoes whole, (no seeding! All the natural juices in the tomatoes help the soup!) Add some sea salt, white pepper, fresh thyme, 6 cloves of roughly chopped garlic and let it all cook down on low for about 20 minutes. Next, I add 2 cups vegetable stock and puree with a hand emulsifier. Voila! Tomato soup. Feel free to top with your favourite cheese, crumbled crackers or dip with warm crusty bread.

Blueberry & Almond Smoothie w/ a side fruit salad. This smoothie is Gwynnie’s recipe from GOOP.

Blackberries, cherry tomatoes, blueberries, raspberries, baby spinach, good olive oil & gentle splashes of red wine vinegar. Yum!

Horseradish Hash-Mash Taters – This is a clever thing to do with mashed potatoes. I saw Giada de Laurentis do it to boiled red potatoes. She presses down on a boiled red potato to give it just a slight mash, flatten it, then fries it in olive oil with some salt and pepper. So I figured I’d try it with some left-over horseradish mash and it was glorious! Kind of like a french fry, kind of like a breakfast hash. Some crispiness mingled in with creaminess. Garnished with slivered scallion and pasley.

Heat olive oil in a skillet but don’t let it smoke. Add left over mashed potatoes and spread evenly with a spatula or spoon, whatever is easiest for you. (Just no metal spoon + non-stick cookware!) Allow to cook 7-8 minutes. You’ll see plumes of smoke start to pop out of select spots and around the sides. Turn up a corner or some small place to see how it’s looking on the bottom side. If it’s not turning golden yet, allow to cook a bit more. Then, test again. When you see the bottom getting golden, start messily flipping it over. This isn’t a goal of perfection. We just want to crisp up as many sides as possible. Feel free to mix it all up and flatten again if you like. You shouldn’t have to re-season but if you want to add anything, it’s up to you. Two or three rounds of that and remove before anything burns. It’s a fun indulgence. :p ~Oh, and do try to be frugal with your taters. Really don’t need A STICK OF BUTTER or cups and cups of heavy cream. I use Earth Balance and just enough veggie stock and olive oil to keep my mashed taters smart and lush. 🙂

🙂 Quinoa is one of my best friends. I cooked this quinoa in home-made tomato broth and tomato concasse with celery & edamame. Garnished with fresh basil leaves.

Kiwi Mash w/ Orange, Almonds & Chia Seeds – I love this. I halve a bunch of kiwis, scoop the flesh out with a spoon, (quicker than traditional peeling in my opinion), mash ’em up with any utensil (a potato masher works but so does a fork or back of a spoon) and top with fresh orange sections, raw almonds and sprinkle with chia seeds! Simple, refreshing and very filling!

I think that’s enough snacks for now! Back to the shows! It’s London Fashion Week right now and it has been great so far!

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Café y Chocolate Pastel de Tres Leches – Celebrity Birthday Series – Manuela Tessari

September 11, 2010

September 9th, 2010, my most favourite Brazilian Fashion Model, Manuela Tessari, turned 19! So, I baked a cake! 🙂

Now, I made this with full-on ingredients as I still need to experiment with a Vegan recipe, (or at least one that is low-cal), but I know how to make this like the back of my hand the old fashioned way and I wanted to make something pretty for Manu so~ :p Ford would KILL ME if I fed her this! Secrets! Shhhhhhh!

*BTW, if anyone has tips/recipes for a Vegan Tres Leches cake, please let me know!*

This is two-layer round cake spiked with espresso & rum, adorned with fluffy whipped topping, cocoa powder & decorative chocolate sticks & discs. Everyone here really enjoyed it! I’m a bit spent to post the recipe so I’ll post some history on this sinfully delightful goodie, from Chef Dorothy Sibole at TexasCooking.com:

“So what is this cake? Pastel de Tres Leches is a butter cake sometimes flavored with vanilla. What makes it unusual is that it is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and “mouth feel” for a rich cake, making it moist but not mushy.

The idea of soaking a cake in liquid is not new. There are some traditional cakes that require a good bath in some flavoring. You know them as a Baba or a Savarin, and the Christmas favorite, Rum cake. These cakes get their traditional flavoring from being doused with an alcohol mixture. Many layer cake recipes advise you to brush your cake layers with a simple syrup solution to moisten the cake. The Pastel de Tres Leches takes this one step further, adding richness to the soaking liquid.

So how did the Tres Leches come about? It is hard to pinpoint the origin of the confection. There is dispute over where it came from. There is dispute over when it was first created. There is even dispute over what variation is the correct version of Pastel de Tres Leches. After much mind-numbing investigation, I drew two definite conclusions. One is that this cake is very popular in Latin America, especially Mexico and Nicaragua. The second is that it is soaked in a mixture of three different types of milk: evaporated milk, sweetened condensed milk, and whole milk or heavy cream.

Going on the assumption that sweetened condensed milk has not been around for a long time, I was trying to narrow down the potential timeframe for the introduction of the recipe. Low and behold, my theory was blown out of the water. It appears that sweetened condensed milk has been around since the 1800’s. The product was originally created to preserve fresh milk. That being the case, I gave up on trying to determine when the cake was created. While the facts of its origin may be elusive, the fact of its popularity is not.”

I made some other things but I’m saving the savory recipes for a Culinary World Tour post series I have planned. Suppose this means my recipe tour, which I’ll blog here, will begin in Sao Paolo! (Peru will follow. Then, probably Mexico where my family comes from).

Happy Birthday, Manuuuuuuuuuuuuuuuu~~~!!! <3 ( *^-^) ~To love! Happiness! Long life! Infinite success!

Saúde!

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