Mexican Rice (UPDATED 3-01-10)

I've been messing around with recipes for this dish for a while now and have finally arrived at one I feel confident in sharing. Like a good Mexican, I've been eating this type of rice all my life (at home, other people's homes and at restaurants) and I can safely say this is the best version I've had. So here you go. Try it, and you'll be happy with the results.

If you want to make less rice, just halve all the ingredients. Adding the cilantro and squeezing lime juice at the end is optional, but I strongly advise you try it!

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Makes 8-10 servings

INGREDIENTS:

• 2 (14.5 ounce) canned whole tomatoes (preferably Hunt's), drained
• 1 medium onion, preferably white, peeled, trimmed of root end and quartered
• 4 small garlic cloves, minced
• 2 cups long grain white rice
• 1/3 cup vegetable oil
• 2 3/4 cups hot water
• 2 1/2 teaspoons chicken bouillon (such as Knorr)
  
• 2 1/4 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

PREPARATION:

• Process the tomatoes, onion and garlic in blender until smooth and thoroughly pureed, about 30 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups).

• Heat oil in a medium sauce pan over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains of rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Stir in pureed tomato mixture, water, bouillon, and salt; bring to a boil.

• Reduce heat to low and cook, covered, for about 25 minutes. Remove pan from heat. Set aside, covered, in a warm place for 5 minutes so rice can continue cooking in its own steam and the grains will expand.

• Stir in cilantro with a fork. Serve immediately, passing lime wedges separately.

Recipe from: Me!

Fried Catfish

When frying this fish I HIGHLY recommend that you buy a candy thermometer (available at almost every store) so you can manage the temperature of the cooking oil. If you want to get the best frying results on this or any other ingredient that needs deep frying, please cook at the right temperature, don't just eyeball it. So use a thermometer.

It is easier to buy the pre-cut catfish fillets. The right size for this recipe is cutting those fillets in half.

Also, only fry at most 3 fillets at a time to avoid overcrowding. When you overcrowd the cooking area, you run the risk of getting "steamed" rather than fried fish. After a minute of cooking, move the fillets gently to prevent them from sticking to the pan. Don't move them after that, to make sure the coating sticks properly.

When ready to serve, add a squeeze or two of lemon, if you wish.

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For 8 fish fillets

INGREDIENTS:

• Vegetable oil
• 1 cup yellow cornmeal
• 1/2 cup flour
• 3 tablespoons seasoned salt (such as Lawry's)
• 1 tablespoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 8 catfish fillets
• Salt

PREPARATION:

• Pour oil into a large saucepan to a depth of 3 inches and heat over medium-high heat until hot but not smoking, 350-360 degrees on a candy thermometer.

• Meanwhile, combine cornmeal, flour, seasoned salt, garlic salt, lemon pepper, cayenne pepper, and black pepper to taste in a large shallow dish, then thoroughly dredge catfish fillets, gently shaking off excess.

• Working in batches to avoid crowding, fry catfish in the hot oil, without turning, until golden and crisp, 5 to 6 minutes. Transfer fillets with a slotted spatula to paper towels to drain. Season to taste with salt, if necessary.

Recipe from: Saveur.com

Recipe: Champurrado

Makes 8 cups


INGREDIENTS:

• 2/3 cup powdered masa harina "Maseca" mixed with 1/2 cup warm water
• 1 1/4 (two disks) cup chopped Mexican chocolate
• 3 1/2 cups whole milk
• 2/3 cup sugar

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PREPARATION:

In a blender, combine the reconstituted masa with the chocolate and 3 cups of water. Blend until smooth. Strain into a medium (4-quart) saucepan, add the milk and sugar, and set over medium heat. Stir (or whisk) constantly as the mixture thickens and comes to a simmer (it starts to bubble a bit) , about 15 minutes SEE NOTE BELOW. This beverage should be served about the consistency of heavy cream--no thicker. If yours is thicker, whisk in a little milk or water. Ladle or pour into cups or mugs.

ENJOY!

Champurrado

This is a semi-thick, chocolatey hot Mexican drink that is prepared mostly during the winter months. Accompany with Pan Dulce Mexicano (sweet bread), churros or with hot tamales. Anything goes with champurrado, actually! It tastes even better the day after, when all the flavors come together nicely.

For the Mexican chocolate that's called for, I used "Chocolate Abuelita" but you can use one called "Ibarra". But please DO NOT substitute with any other kind of chocolate. Mexican chocolate gives the champurrado its distinct taste.

Although the 15 minutes for simmer time is an approximation of when the mixture will reach the simmering point, it can take more or less time than that. Just keep an eye on it every couple of minutes and stir constantly.

The recipe comes from Chef Rick Bayless.

Recipe: Toasted Coconut Flan

Serves 8

INGREDIENTS

Caramel:

• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons lemon juice

Combine the sugar, water and lemon juice in a saucepan. Bring to a rapid simmer and cook, without stirring, until amber brown. Carefully and immediately pour into a 9" glass pie plate. Set aside to harden while making the custard.

Custard:

• 1 15.5 oz. can unsweetened coconut milk
• 1 cup evaporated milk
• 1 cup granulated sugar
• 6 large eggs - room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon kosher salt

Preheat oven to 350 degrees.

Warm the coconut and evaporated milk in a saucepan to a simmer.

Whisk together the sugar, eggs, vanilla, cinnamon and salt. Slowly add a few spoonfuls of the warm milk to the mixture combined. Once warmed, add the mixture to the saucepan and cook for a minute. Strain into a bowl to remove any cooked egg particles.

Slowly drizzle the strained mixture into the pie plate with the hardened caramel.

Place the pie plate into a roasting pan. Transfer to the oven then carefully add enough warm water to cover half the height of the pie plate to create a water bath.

Bake until the custard is set (40-50 minutes). Remove from the oven and cool for 30 minutes in the water bath.

ENJOY!

Toasted Coconut Flan

I attended a demonstration cooking class "Adventures in Asia" (meaning attendees don't do any cooking) at Bristol Farms store in Manhattan Beach. My sister Jenny and I went and enjoyed the delicious food afterwards, which was nice. The menu was: Baby Spinach and Pear Salad with Warm Sesame-Shallot Vinaigrette, Tom Yum Soup with Chicken, Shrimp and Sweet Pineapple, and finally this Toasted Coconut Flan. Here is the recipe for the flan, which reminded me of the Mexican flan. In my opinion the Mexican flan has a nicer flavor. But give this one a try!

Recipe: Chicken Parmesan

Serves 6

INGREDIENTS

Simple Tomato Sauce with Basil and and Garlic:

• 2 medium garlic cloves, minced or put through garlic press
• 1/4 cup extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon granulated sugar

Chicken Parmesan:

• 1 1/2 cups panko crumbs
• 1 tablespoon olive oil
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• Salt and pepper
• 1 tablespoon water
• 6 thin, boneless chicken breast cutlets (4 ounces each)
• Simple Tomato Sauce, warmed
• 3 ounces mozzarella cheese, shredded (3/4 cup)
• 1 tablespoon minced fresh basil

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PREPARATION

Tomato Sauce:
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thicken a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.

Chicken Parmesan:
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the breadcrumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon slat, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the chicken on the wire rack.

Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, 15 to 20 minutes.

Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and extra Parmesan separately.

Serve with spaghetti or linguine.

ENJOY!

Chicken Parmesan

Also known as Parmesan Chicken, this I heard this dish is not originally from Italy. It's Italian-American. Right now I'm trying to make the basic Italian pasta dishes and this one is of the basics.

After my second attempt at this dish, I think I finally got the recipe right. This recipe is more time consuming than others I've seen, but it is well worth the time. Baking the chicken instead of frying it makes it more moist on the inside and crunchy on the outside. So delicious!

Recipe: Sopa Azteca

Serves 4 to 6

INGREDIENTS

• 1 large dried pasilla (or ancho) chile, stemmed and seeded
• One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, if you have one
• 1 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2 inch cubes
• 1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
• 1 1/2 cups (6 ounces) roughly broken tortilla chips
• 1/2 cups Mexican crema, sour cream for garnish

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PREPARATION

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won't completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 mintues. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with sour cream. Pass the lime separately.

ENJOY!

Sopa Azteca

I've been trying to focus my attention recently on Mexican food. Along with Italian, it's my favorite cuisine to cook and eat. And since I know how Mexican food should taste like, I think I have an advantage over other people. So...this recipe for Sopa Azteca, or Aztec Soup, comes from Rick Bayless, the authority on Mexican cooking in the U.S.
I used to think: "What does this white guy know about Mexican cooking?" But, after making a couple of his recipes, I can say he knows what he's talking about! So here's the recipe for you to make. You will enjoy this flavorful and simple to prepare dish.

Recipe: Scalloped Potatoes

Serves 4 to 6

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 teaspoons table salt
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-thick
  
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 4 ounces grated cheddar cheese, shredded (1 cup)
  

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PREPARATION

Adjust oven rack to middle position; heat oven to 425 degrees.

Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and light browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

Transfer mixture to 8-inch square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

ENJOY!

Scalloped Potatoes

I love potatoes with cheese! This past weekend I had a craving for some and just went ahead and made these. I got the recipe from Cooksillustrated.com Guaranteed yummy results! I'll be making these again this week since I have leftover ingredients.

Recipe: Yellow Cupcakes

Makes 12 cupcakes

INGREDIENTS

• 1 1/2 sticks unsalted butter
• 3/4 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 cups sifted cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup sour cream, room temperature

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PREPARATION

Preheat oven to 350 degrees and place rack in the middle position.

Cream butter with sugar for 4-5 minutes.

Beaat eggs and vanilla in small bowl.

With mixer on medium, add eggs to butter mixture, about 1 tablespoon at a time. About halfway through, turn off mixer and scrape down bowl, then resume adding eggs.

With fine mesh srainer, sift the flour, baking soda, and salt into medium bowl and whisk together.

With mixer on low speed, add the flour mixture and sour cream alternately, begining with one third of flour mixture and half of the sour cream, repeat, then finishe with flour mixture. Scrape the bowl and finish blending batter by hand.

Fill 1/4 from top of liner. Bake for 15 to 20 minutes, until a toothpick inserted in center comes out clean.

Recipe: Raspberry Squares

Makes 25 squares

INGREDIENTS

• 1 1/2 cups unbleached all-purpose flour
• 1 1/4 cups quick-cooking oats
• 1/3 cup packed light brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup finely chopped pecans or almonds, or combination
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened but still cool
• 1 cup raspberry preserves

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Note: Lining the pan with foil makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut). For a nice presentation, trim 1/4 inch off the outer rim of the uncut baked block. The outside edges of all cut squares will then be neat.

PREPARATION

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (over hang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. See picture:


In a bowl of standing mixer, mix flour, oats, sugars, baking soad, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1 1/2 hours, then remove from pan using foil handles. Cut into 1 1/4 to 1 1/2-inch squares and serve.

ENJOY!

Recipe: Smoked Paprika Shrimp and Red Pepper-Agave Sauce

Serves 4

INGREDIENTS

Red Pepper-Agave Sauce:

• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 3 tablespoons agave nectar or agave honey
• 1 jar (12 to 13 oz.) roasted red peppers, drained
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste

Smoked Paprika Shrimp:

• 1 pound large shrimp (21 to 25 count), peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons smoked paprika
• 2 teaspoons sea salt
• 1/2 teaspoon coarse grind black pepper
• 2 green onions, thinly sliced

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PREPARATION

Red Pepper-Agave Sauce:
Heat 1 tablespoon oil in a small skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minute or until onion starts to caramelize. Place peppers, stock, cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon into medium saucepan. Bring to a boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm

Smoked Paprika Shrimp:
Toss shrimp with 1 tablespoon of oil. Sprinkle with smoked paprika, sea salt, and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

To serve, spoon Poblano Polenta onto each plate. Drizzle Red Pepper-Agave Sauce around polenta. Arrange Smoked Paprika Shrimp on sauce. Sprinkle with green onions.

ENJOY!

Recipe: Poblano Polenta

Serves 4

INGREDIENTS

• 1 quart (4 cups) milk
• 1 teaspoon sea salt
• 1 cup polenta
• 2 tablespoons butter
• 1 cup shredded Manchego cheese
• 1 cup fresh or thawed frozen corn kernels
• 1/4 cup finely chopped roasted Poblano chile or 1 tablespoon chopped, drained pickled jalapeño pepper

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Note: To roast the Poblano chile on a gas stove-top, cook the chile directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer chile to a paper bag. Close bag. Let stand 15 minutes or until is cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.

PREPARATION

Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minutes. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, corn, cheese and chile until well mixed. Keep warm.

ENJOY!

Recipe: Lemon Bundt Cake Glaze

For one bundt cake

INGREDIENTS

• 3 tablespoons fresh lemon juice
• 1 tablespoon buttermilk
• 2 cups confectioner's sugar

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PREPARATION

While lemon bundt cake is baking, whisk confectioner's sugar to get rid of any lumps. Add 2 tablespoons of lemon juice and the buttermilk, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk.)

Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours total. Cut into slices and serve.

Recipe: Lemon Bundt Cake

Serves 12

INGREDIENTS

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• 3 lemons, zest grated and saved (will need 3 tablespoons fresh lemon juice)
• 2 1/4 sticks unsalted butter, cut into chunks and softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature

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Note: The cake has a light, fluffy texture when eaten the day it is baked, but if well wrapped and held at room temperature overnight its texture becomes more dense--like that of pound cake--the following day.

PREPARATION

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Prepare a 12-cup Bundt pan by making a simple paste from 1 tablespoon melted butter and 1 tablespoon flour and applying it with a pastry brush. Thoroughly coat the surface of the pan, including all the nooks and crannies.

Zest the lemons and mince to a fine paste. In a small bowl, soak the lemon zest in the lemon juice. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl (or preferably a liquid measuring cup), whisk the buttermilk, vanilla, and lemon mixture together.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Whisk the eggs and egg yolk separately and then beat in half of the eggs into the butter mixture. Once incorporated, beat in the other half of the egg mixture.

Reduce the mixer speed to low and beat in one-third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 45 to 60 minutes, rotating the pan halfway through baking.

Let the cake cook in the pan for 10 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours, before serving.

ENJOY!

Lemon Bundt Cake

I've always wanted to make one of these cakes since I love to eat this so much. The ones at the supermaket and at the coffee shops are decent, but nothing beats homemade! It's a bit of hassle to wait 2 hours to eat this but what are you gonna do?

I got this recipe from the America's Test Kitchen Family Baking Book. All foolproof recipes in there!

Recipe: Bruschetta Chicken Bake

Serves 6
Prep time: 10 minutes; 40 minutes total

INGREDIENTS

• 1 can (14.5 oz.) diced tomatoes, undrained
• 2 cloves of garlic, minced
• 1 package (6 oz.) Stove Top Stuffing Mix for Chicken
• 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon dried basil leaves
• 1 cup Kraft Shredded Mozzarella Cheese

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PREPARATION

Preheat oven to 400 degrees. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 cup water; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13 x 9 inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

Recipe: Cheesecake

INGREDIENTS

Crust:

• 1 1/4 cup graham cracker crumbs
• 1/4 cup sugar
• 5 tablespoons butter, melted

Filling:

• 24 ounces (three blocks) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs

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Note: to prevent the cheesecake from cracking at the top, before putting in the oven, place the cheesecake on a baking sheet filled with hot water (called a water bath). Cover the bottom half of the pan with aluminum foil to prevent the water from seeping in. Allow 15 more minutes of baking time if using a water bath.

PREPARATION

Crust:
Preheat oven to 350 degrees. Adjust oven rack to middle position. In a medium-size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 10 minutes. Let cool.

Filling:
Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.

ENJOY!

Cheesecake

I had made this cheesecake some months ago and it didn't come out as I thought it should have. It was sunken in and that's not how a cheesecake should look like. It tasted great though, not overly sweet.

Of course, I had to try again and change a few things to make it come out right. I chose to use a water bath (explanation of what it is in above post) because the top of the cake was cracking. And problem solved! It turned out beautifully and tasted even better! Hope you try it at home, it's super easy to make. The bad part is waiting to eat it.

I forgot to mention this is a recipe from Paula Deen over at the Food Network. There's a video of this recipe on the Food Network website, just enter "Chocolate-Topped Cheesecake" on the search box.

Recipe: NY Style Crumb Cake

Makes one 8-inch square cake

INGREDIENTS

Crumb topping:

• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
  
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 3/4 cups cake flour

Cake:

• 1 1/4 cups cake flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces and softened
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk, room temperature
• Confectioner's (powdered) sugar, for dusting

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Note: Be sure not to press the crumbs into the batter, but rather, let them just rest on top. This cake can be served warm or at room temperature. To store, wrap at room temperature.

PREPARATION

For the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

For the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds. Increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Break apart the crumb topping mixture into large pea-sized pieces and sprinkle it in an even layer over the batter, beginning at the edges and working toward the center.

Bake the cake until the crumbs are golden and a toothpick inserted inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

Let the cake cool slightly in the pan, about 30 minutes. If desired, remove the cake from the pan using the foil, then dust with sifted confectioner's sugar before serving.

ENJOY!

Recipe: Red Velvet Cupcakes

Makes 24 cupcakes

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Pinch of salt
• 1 cup buttermilk, room temperature
• 2 large eggs
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons natural cocoa powder
• 2 tablespoons red food coloring
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar

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Note: For the cakes to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa.

PREPARATION

Adjust oven racks on the upper-middle and lower-middle racks and heat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar and vanilla together. In a small bowl, mix the cocoa and red food coloring together in a smooth paste.

In a large bowl, beat the butter and sugar together with an electric mixer on medium high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until combined. Beat in the cocoa mixture until the batter is uniform.

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Used a greased 1/4-cup measure to portion the batter into each cup. Bake the cupcakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, switching and rotating the tins halfway through baking.

Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Spread the frosting evenly over the cupcakes and serve.

ENJOY!

Recipe: Easy Cream Cheese Frosting

Makes enough to frost 12 cupcakes

INGREDIENTS

• 8 ounces cream cheese, softened
• 3/4 cup confectioner's sugar
• 1/2 teaspoon vanilla extract

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PREPARATION

Combine cream cheese, confectioner's sugar and vanilla extract. Whisk completely until smooth.

Recipe: Carrot Cupcakes

Makes 24 cupcakes

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 4 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 cups vegetable oil
• 1 pound carrots, peeled and grated
• 1 1/2 cups walnuts, toasted (optional)

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PREPARATION

Adjust oven racks on the upper-middle and lower-middle racks and heat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

Whisk the flour, cinnamon, baking powder, baking soda, nutmeg, and cloves together in a medium bowl.

In a large bowl, whisk the eggs and sugars together until the sugars are mostly dissolved and the mixture is frothy. Continue to whisk, slowly drizzling in the oil, until thoroughly combined and emulsified. Whisk in the flour mixture until just incorporated. Stir in the carrots. (If using walnuts, stir them into the batter with the carrots.)

Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Use a greased 1/4 cup measure to portion the batter into each cup.

Bake the cupcakes until a toothpick inserted in the center comes out with a few crumbs attached, 25 to 30 minutes, switching and rotating the tins halfway through baking. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely. Spread the cream cheese frosting over the cakes to serve.

ENJOY!

Carrot Cupcakes

I remember my Mom making us carrot cake and how yummy it was. After my first attempt at a decent carrot cupcake earlier in the month with a Martha Stewart recipe, I had to try one from America's Test Kitchen. And lo and behold, it worked! The cupcakes came out so moist and lasted many days. Next time I make them, I will put in some walnuts because they give the cupcakes a nice texture. But even without the walnuts, the cupcakes will be yummy.

Be sure to add cream cheese frosting to these cupcakes. Carrot cakes and cupcakes are even more delicious with this frosting. Plus, the recipe I am including is super easy.

By the way, the best way to keep cupcakes is to store them in an airtight container in the fridge.

Recipe: Orange Flank Steak Stir Fry

Serves 4-6

INGREDIENTS

• 1 flank steak (about 1 1/2 pounds)
• 2 teaspoons grated zest and 1/2 cup juice from two oranges
• 1/4 cup packed dark brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons chili-garlic sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons corn starch
• 4 teaspoons vegetable oil
• 2 scallions, sliced thin

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PREPARATION

Cut flank steak into 3 long strips, then cut each strip crosswise into thin slices. Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili-garlic sauce, ginger and cornstarch in medium bowl.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about 1 minute per side. Transfer to bowl and repeat with remaining oil and steak.

Add orange mixture to skillet. Cook over medium heat, scraping up any browned bits, until thickened, 2 to 3 minutes. Stir in beef to coat. Sprinkle with scallions. Serve.

ENJOY!

Orange Flank Steak Stir Fry

I was shopping at Ralphs for some baking ingredients when I thought I should make dinner too. So I went to the magazine section and copied a recipe from the same America's Test Kitchen magazine where I got the Sichuan Pork Noodles recipe. This recipe is simple and the only thing is that the flank steak is like $15 for 2 pounds. Other than that, it's fine. Tasty and fast!

Recipe: Sichuan Pork Noodles

Serves 4-6

INGREDIENTS

• 1 pound ground pork
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon chili-garlic sauce
• 1 1/4 cups low-sodium chicken broth
• 1/3 cup peanut butter
• 3 tablespoons oyster sauce
• 1 tablespoon vegetable oil
  
• 1 tablespoon grated fresh ginger
• Salt
• 1 pound dried Asian noodles or linguine
• 2 tablespoons chopped fresh cilantro

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PREPARATION

Bring 4 quarts water to boil in large pot. Combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce and chili-garlic sauce in medium bowl. In large bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until thickened, about 4 minutes.

Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook al dente. Reserve 1/2 cup cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.

ENJOY!

Sichuan Pork Noodles

Prepared 5-13-09

I thought it was time I made something different than desserts. I saw this recipe in an America's Test Kitchen magazine of 30 quick meals or something like that. This magazine was at Ralphs and it was going for $7 which I was not about to pay so I wrote down the ingredients and took a picture of the instructions. I bought everything I needed at Ralphs (except for the oyster sauce, I bought that at Bristol Farms). Instead of the Asian noodles I used linguine and loved the results. Make sure to reserve some pasta sauce as indicated because the pasta will become sticky as it cools. Also, when the ground pork has been browned, make sure to drain the fat so you don't get oily noodles in the end...

Another simple recipe with a great chili kick. Not overly spicy (my nephews ate the noodles with no problem). Either that or they were just starving and didn't care.

Highly recommended for a quick dinner.

Recipe: Dark Chocolate Cupcakes

Makes 12 cupcakes

INGREDIENTS

• 8 tablespoons unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa
• 3/4 cup unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
  
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream

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Note: Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

PREPARATION

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Use an ice cream scooper to make things easier for you. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

ENJOY!

Dark Chocolate Cupcakes

Prepared 5-13-09

Another dessert recipe from cooksillustrated.com I made these about two years ago and they came out good. These are not overly sweet cupcakes so if you make them don't be surprised if they lack the sweetness that you might be used to with other chocolate cupcakes. These have a deep chocolate flavor along with other more subtle flavors. You'll enjoy them. I think in this case the sweetness should come from the frosting.

And speaking of frosting...

I tried making a chocolate buttercream frosting and it was not good at all. Instead of adding a pinch of salt to the mixture I mistakenly dumped 1/2 teaspoon! That's a big difference, in case you didn't know. I tried adding more confectioner's sugar to rescue the whole thing and it didn't work. So I threw away the "frosting". We ate the cupcakes plain and also with whipped cream.

Recipe: Banana Nut Bread

Makes one 9-inch loaf

INGREDIENTS

• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
• 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs, beaten lightly
• 6 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

--------------------------------------------------------
Note: Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using nontstick loaf pan, on which the sides are very slick, grease and flour sides as well as bottom.

To toast walnuts: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

PREPARATION

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

ENJOY!

Banana Nut Bread

Prepared 5-12-09

I had some ripe bananas at home and figured they could be put to good use in a banana nut bread. I went to cooksillustrated.com and found a recipe there. I had all the ingredients at hand except for the walnuts. Simple recipe and beautiful results. Only thing I can critique was that the banana flavor could have been stronger. I think the bananas have to be almost black (meaning sweeter) if you want a nice banana flavor in the bread. Overall, though, I thoroughly enjoyed it. I gave my boss a piece and he said "Yumm".

Recipe: Mexican Rice

Serves 6-8 as a side dish

INGREDIENTS

• 2 (14.5 oz.) cans whole canned tomatoes (preferablyHunt's), drained
• 1 medium onion, preferably white, peeled, trimmed of root end and quartered
• 2 cups long grain rice
• 1/3 cup corn oil
• 4 medium garlic cloves, minced or pressed through a garlic press
• 2 1/4 cups chicken broth (preferably Swanson Certified Organic Free Range Chicken Broth)
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving
  

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PREPARATION

Process tomatoes and onion in food processor (or blender) until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cups; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).

Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.

Heat oil in a medium sauce pan over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Stir in pureed tomato mixture, chicken broth, and salt; bring to a boil. Cover pan and cook for 15-20 minutes, until water is absorbed.

Check the rice about 4 minutes before the timer is due to go off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom.

Stir in cilantro with a fork. Serve immediately, passing lime wedges separately.

ENJOY!

Mexican Rice

Prepared 5-10-09

I guess it takes a Mexican to know how real Mexican rice should taste like. This past weekend I prepared Enchiladas Verdes and Mexican Rice for my sisters for Mother's Day. Well I thought I'd follow the rice recipe from cooksillustrated.com, the companion website to America's Test Kitchen. They claim to test thousands of recipes so you don't have to. Well, I've got to say they got it wrong this time.

The rice was colorless and with not enough of the tomato/garlic flavor that is so distinct in authentic Mexican rice. Another thing I didn't like was that the recipe asked for the rice to cook in the oven and when you are trying to make enchiladas at the same time, it's a hassle to have something using up the oven space. So that's the rice I served and I wasn't totally thrilled with the results.

That is why the following day I set out to come up with something that combined elements that I liked from the America's Test Kitchen recipe and from one I found in a Bon Appetit magazine I had kept from many years ago.

Using canned whole tomatoes yields more tomato flavor and gives the rice a great orange color, just like it should be. Also, using chicken broth (I strongly recommend you use Swanson Certified Organic Free Range Chicken Broth) instead of water gives the rice a more complex taste.

Since I have a big family I prepare the recipe as it is shown above. If you want to serve 4-6 people (as a side dish) go ahead and just halve all the ingredients.

Recipe: Sweet & Sour Meatballs

Makes 5-6 dozen meatballs

INGREDIENTS

• 1/2 cup minced onion
• 1 pound ground veal
• 1 pound ground pork
• 1 cup seasoned, dry bread crumbs
• 2 eggs
• 2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons olive oil

Sauce:

• 2 tablespoons butter, melted
• One 10-12 ounce jar apricot jam
• 1/2 cup barbecue sauce

-------------------------------------------
PREPARATION

Preheat oven to 350 degrees.

Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.

Form into 1-inch balls.

Melt butter and oil in a fry pan and brown meatballs. If frying a second batch, clean pan and repeat process.

In a large bowl, mix together melted butter, apricot jam and barbecue sauce. Add the browned meatballs and gently coat the meatballs with the sauce.

Pour the meatballs and sauce into a large, flat baking dish and bake for 30 minutes or until bubbly.

ENJOY!

Sweet & Sour Meatballs

Prepared 5-07-09

This was my second time making these. I followed the recipe exactly this time (before, I had replaced the veal with ground beef). Bristol Farms and Whole Foods are the only places nearby that sell veal and the first time I was too lazy to make a special trip to either store. I think using veal gives the meatballs a more complex flavor whereas beef can be kind of blah.

Make sure to make the meatballs a smaller size than regular (Italian) meatballs. These are meant to be eaten like an appetizer of sorts, but I always eat them as a main meal along with white rice. To make it fun, I eat them with wooden skewers.

The recipe says the yield is 5-6 dozen meatballs, but I always come up with 35-45 meatballs. Just make sure to keep the meatballs small and you'll be OK.

Go here to see a video demonstration of this recipe: http://startcooking.com/video/210/Sweet-and-Sour-Meatballs

Look around startcooking.com--it's very useful for beginner and experienced cooks. It has techniques and recipes.

Recipe: Apple Cake

Time: 1 hour approximately, including baking time

INGREDIENTS

• 1 cup sugar
• 1/2 stick (2 ounces) butter, melted
• 1/2 cup applesauce
• 1 egg
• 1 1/4 cup flour
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups chopped apples (or two large apples)
• 3/4 to 1 cup chopped walnuts

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PREPARATION

Preheat oven to 350 degrees.

Grease your baking dish.

Mix the sugar, butter, applesauce and egg together with a hand mixer. Whisk the dry ingredients toghether.

Blend the wet and dry ingredients and then add the apples and walnuts.

Pour into a baking dish and bake for 30 to 50 minutes (depending on your pan and oven temperature) or until knife or toothpick comes out clean when inserted.

ENJOY!

Apple Cake

Prepared 5-06-09

I subscribe to actress Gwyneth Paltrow's lifestyle newsletter Goop and I saw this recipe there. Tamra Davis, a friend of Gwyneth's, came up with this recipe. She has her own cooking website tamradaviscookingshow.com

I thought now was the perfect time to try make this cake. Again, this is a simple recipe, just like I like them. I went ahead and used Granny Smith apples (the green apples) for this and for the applesauce I used a Granny Smith applesauce. Ms. Davis says you can use any kind of apple but she used Granny Smith, so that's what I chose. There is only a "no sugar added" kind of Granny Smith applesauce that I know of, and that's what I used. After tasting the cake, though, next time I will use a regular applesauce with sugar since I think this will give it a little more sweetness, which I think my cake lacked.

The recipe calls for 30-50 minutes of baking time (Davis goes with 45). I would suggest that with oven temperature differences you set your timer to 30 minutes and increase the time as you see fit. You want the crust to have a dark golden brown color. In my case, it took 45 minutes for the cake to reach that point. In terms of the dish you will bake the cake in, she doesn't specify, but I used a 9-inch pie dish and it fit perfectly. I think the cake looks nicer in a round dish.

Go to Tamra Davis' website and search for "Apple Cake" to see a video demonstration of this recipe.

Recipe: Cheesecake Cupcakes

Makes two dozen

INGREDIENTS

• Three 8-ounce packages cream cheese, softened (to room temperature)
• 1 cup sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Topping:

• 1 cup sour cream
• 1/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• Kiwi or strawberry slivers, fruit topping or jam

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PREPARATION

Preheat oven to 325 degrees. Line 24 regular muffin cups with paper cupcake liners.

In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well. Add the eggs and vanilla and mix well.

Fill the cups about half full with the batter. Bake for about 25-30 minutes, until the cupcakes are set and golden brown.

Make the topping: Combine the sour cream, sugar and vanilla and stir well with a metal spoon, or spatula. Spoon about 2 teaspoons on top of each cupcake and return to the oven for 5 minutes to glaze.

Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut seasonal fruit, or jam or fruit topping. Serve at room temperature.

ENJOY!

Cheesecake Cupcakes

Prepared: 4-17-09

I had seen the recipe for these cupcakes in a magazine ad a while ago and tore it out with the hopes of making it someday. I finally prepared it the night before my first trip to San Francisco/Berkeley. I thought it would be a nice treat for us before waking up early for the drive there. It's a very simple recipe and it comes from Paula Deen. For those that don't know, she has her own show on the Food Network making Southern comfort food. I don't watch it, but the times I've happened to see it, it was entertaining. She's very grandmotherly.

It's the first time I've done one of her recipes, so I was excited to try it out for that reason alone. The cupcakes turned out delicious with just the right amount of sweetness, which is important in a cheesecake. It was a big hit with the kids. You couldn't eat just one!

I did have to modify the oven time from 25 to 31 minutes. I think that might have to do with temperature differences in ovens. The trick is to make sure they are light golden brown at the top.

Recipe: Pastel de Tres Leches (Three Milks Cake)

About 15 servings

INGREDIENTS

Sponge cake:

• 5 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• Unsalted butter for greasing pan

Milk bath:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup heavy cream
• 1 tablespoon rum

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PREPARATION

Sponge cake:
Preheat oven to 350 degrees. In large mixing bowl, beat the eggs, sugar and vanilla until the mixture reaches a thick consistency.

In a separate bowl, whisk together flour and baking powder until combined. Sift flour mixture into egg mixture and fold dry mixture in until well combined.

Place batter into a well-greased and floured 9x13 inch baking pan. Heat in oven for 30 minutes until golden brown.

Milk bath:
While cake is in the oven, whisk evaporated milk, condensed milk, heavy cream, and rum. Set aside.

Cool cake for 30 minutes on a cooling rack. Perforate the cake with many holes using a wood skewer so the cake will absorb the milk. Pour milk bath over cake.

Refrigerate for at least an hour and serve with whipped cream and berries.

ENJOY!

Pastel de Tres Leches (Three Milks Cake)

Prepared 5-03-09:

This cake always looked intimidating to me--I thought it was difficult to make. But since I'm up for a challenge and was on a roll with desserts, I decided to give it a try.

I had no previous recipe, so what I did first was go to my trusty cooksillustrated.com and did a search. No luck with that. I then went to the Food Network website and found one provided by a Mexican hotel cook. I thought it would be authentic. But it came out horrible. There were lime zests visible and worst of all the cake was kind of hard. Not even close to a sponge cake. I threw it away. Later I would find out why it came out that way...

Second try was the first recipe I found when I did a Google search of "Pastel de Tresh Leches". It was from about.com I tried the recipe and again it came kind of hard and more importantly, flat and thin. Not good, but I still served it after the pozole. It wasn't horrible, but not authentic at all. My poor family had to eat it.

I became obsessed with getting it right and the next day I tried again. I happened to find a video on biensimple.com and it showed how the cake batter had to look like--it wasn't even close to what mine looked before. Turns out I didn't beat it for long enough! Duh. I followed the new recipe but used rum in the milk mixture like the previous recipe indicated because I like the nice flavor it gave. Although I finally got a good sponge consistency this time, I chose the wrong cake pan size (the recipe didn't specify it) and so the batter was coming out of the small square pan and was no good.

The fourth try was successful by using a 8x11 inch pan. This is how it looked at that point:

From now on I will use a 9x13 in. pan instead because I think that would be the ideal size. (There's more room at the top of the cake.)

I thought it tasted delicious. I had not had this cake many times in the past, but my sister Jenny said it was better than the ones she tasted before. That's good enough for me!

A New Adventure!

So here I am finally. This blog has been in "production" in my head for a while.

I love food and I have done a lot of eating but not much cooking. That changed about a month and a half ago, though, when my Dad decided to take a long--and well deserved--vacation. I'm ashamed to admit that he cooks most of our family dinners. In fact, when my sisters or I decide to make something, we will let him know ahead of time just in case. All three of us (my sisters and I) are good cooks, but because of time constraints, plain laziness or, more importantly, our reliance on my Dad, we haven't cooked on a consistent basis.

So my Dad is still away as I write this and in the interest of not starving to death I decided to get cooking!

First, a little background on my past culinary experience:
When I was younger, I didn't pay attention to my parent's cooking. I just gladly ate everything they prepared. Anyway, at that point, cooking was not a big interest to me.

During my twenties I would look at some food magazines here and there and would venture to make something that looked great and was simple (in ingredients and technique) to make. All main dishes. These included: Thanksgiving turkey, Chow Mein (Mom's "recipe"), Lemon Chicken, Enchiladas Verdes, Chilaquiles. I'm proud to say that I didn't have to ask my Dad for assistance on these. I felt very accomplished for that reason alone.

As time went by, in addition to making the occasional dish for my family, I cooked for boyfriends. So it was then that in an effort to impress them, I started cooking a bit more. The more good food I turned out, the more encouraged I became to keep on going.

Finally, I also have to point out that I'm a big fan of cooking shows. When I was younger and before The Food Network existed, I watched PBS cooking shows like Yang Can Cook, Julia Child and Jacques Pepin. I watched them cook but I never thought "Oh, I'm going to make that now". It was more like: "Oh, they cook really well, I don't think I can do that!"

Nowadays, cooking shows are everywhere and I'm loyal to PBS' America's Test Kitchen because they always give you the "perfect" recipe that has been tested thousands of times. Or so they say. So far they have a good track record with me. All their recipes have worked the first time!

And then comes the Food Network. Geesh. That's my "go-to" channel if there is nothing else on TV. I watch everything except their weekday shows with Giada, Barefoot Contessa and the like. Boring! I like the nighttime programming better. Throwdown with Bobby Flay is a favorite.

I've gone on for too long, I'll be posting the recipes I used so far and give commentary on them. Hope you enjoy them and prepare them at home!