Secret seasoning quesadillas

                                                          figure via loscaboslakeside

I would like to invite you to know a lot of Mexican food and include people who might try. Now, I invite you to make quesadillas, delicious food in Mexico. Good luck.

Ingredients for 12 servings

• Lawyers in California in 1912, halved
• Lemon or lime (if necessary)
• Olive oil (if necessary)
• Salt (if necessary)
• 1 ½ cups Manchego cheese, grated
• 1 cup cheese board, grated
• ½ cup Cotija cheese, grated
• freshly ground black pepper (if necessary)
• 12 Pobla peppers, roasted, peeled, cut into thin strips
• 12 house tortillas, about 10 cm in diameter
• unsalted butter (if necessary)
• Salsa Fresca (if necessary)

Preparation

1. Hour or two before serving: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
2. Baste every of the two sides with lemon juice and olive oil, sprinkle lightly with salt.
3. Grill, turning once, until lightly browned with grill marks, reserve.
4. Cheese mix well and set aside.

How to cook:

1. Place tortilla on a work surface.
2. Put the second ¼ cup cheese mixture on half of tortilla.
3. spread cheese on top bands Pobla ½ ounce (about 8).
4. with 4 or 5 grilled avocado slices.
5. Drizzle with 1 tablespoon salsa (optional), top with ¼ cup cheese mixture.
6. Brown quesadilla over medium heat in hot butter on both sides.
7. Cover pan for a while, and if at the end of melting cheese.
8. Cut into four parts. Serve with ¼ cup salsa on the side.

via blog.americanfeast

Food History Mexico

Cover the bottom of North America and consists of thirty-one countries and capital is very important, Mexico is probably the best neighbor may be a lover of food, taking into account natural resource rich country and varied. That is probably what he thinks, when the Spaniards landed on the shores of Yucatan in 1521, much to the dismay of the Aztecs, Maya, Zapotec and other indigenous people filling the vast expanse of land. Hernan Cortes and his team open the way for three centuries of Spanish rule, which finally began to unravel in 1810 when the village priest, Miguel Hidalgo made his famous Grito, or cry: "Mexicanos! Viva Mexico! Viva la Independencia! "One hundred years later, they were filled with invasion (especially U.S.), and fickle leadership, while the threshold of the twentieth century is the beginning of the Mexican revolution seriously, including Pancho Villa clashed with his countrymen. When the dust settled, Mexicans in the control, but barely States. It is after all a country is composed of three distinct groups: indigenous peoples, descendants of Spaniards and mestizos in result of intermarriage between the first two.

The combination of cultures has contributed significantly to the fusion of food and food preparation in Mexico, often referred to as miscegenation, or "mixture". Maize, the staple food for over 4000 years, is the foundation of the diet. The beans are softened in water and lime, then ground and style of (almost) to the tortilla. Grains rich in protein and an infinite variety of Mexican spice round of the Trinity. The Spanish liked what they saw in Mexico and added a few things himself, including pets, sugar and cheese. Mexican cuisine is enhanced by a surprising diversity of fruits and vegetables, which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocados, coconut, pineapple, papaya and prickly pear for name a few of the best. Herbs and spices also flavor the pot: cinnamon, cloves, anise and cumin are often used spice, coriander, thyme, marjoram and spicy herb epazote is popular.

Good ingredients certainly count for much, but Mexicans are also the talented and seem to know how to give the antenna that extra zing that makes it special. Salsa Mexicana is just reached new heights with a little cilantro and lime, and a complex mole sauce is always blue with more than thirty carefully selected herbs and spices that are added to the left and simmer slowly pot. Is it a small tacos de pollo, or cochinita Regal Pibil, Mexican cuisine is filled with honesty, aromatic food that is prepared in many interesting ways.

via sallybernstein

How to Make a Croque Monsieur

One day I came across a post on the croque monsieur. Croque monsieur is a sandwich made with ham and cheese with béchamel sauce and melted cheese. It was very good. If this was the best fried egg sandwich would be a Croque Madame.

 

Ingredients

1 / 4 cup Parmigiano-Reggiano (grated)

1 / 2 cup Gruyere cheese (grated)

1 / 4 cup of bechamel

2 slices

1 / 2 teaspoon Dijon mustard

3 slices of ham

 

Directions:

• Preheat oven to 400 degrees F.
• Half melted Gruyere and Parmigiano-Reggiano, all the bechamel.
• Toast bread in the oven.
• Spread Dijon mustard on a fourth slice of bread.
• Add sliced ham, and about half of the remaining Gruyere cheese. Garnish with a slice of toast others.
• Spoon sauce Bechamel sixth on the top of the sandwich.
• Sprinkle with remaining Gruyere cheese.
• Place on baking sheet and bake for 5 minutes.
• Place broiler and broil for 5 minutes. (To complete the cheese is bubbly and lightly browned.)

 

via closetcooking

Carne alla Pizzaiola (Italian Cuisine)

                                                                figure via ricette

Preparation time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

Ingredients:

• 2 lb (900 g) veal cutlets
• 1 pound (450 g) tomatoes, drained fresh or canned
• Oregano
• 1 / 4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 / 2 cup dry white wine

Preparation:

Clean meat slices, cut the cartilage and cut the membrane. Place in a large skillet, salt lightly, and cover with tomatoes (four if fresh, about half, if canned). Add remaining ingredients, cover and simmer for about one hour, checking occasionally and adding a little more liquid if things are drying out.

Ms. Francesconi has noted that "wine is optional, but adds flavor. Sauce should be thick and shiny and is perfect for pasta, in this case, use more tomato.

Since the change, she suggests starting with sauté garlic in oil, when it has browned remove and discard, and fried pork chops, arrange on a platter when done. Then, cook the tomatoes and other ingredients in the pan for the sauce, add more wine lately, and when evaporated, return meat to sauce pan and heat it. Serve with a good white wine, like Fiano, fruit, or red. Snap? strascinati rapini.

Yield: 4 servings Cutlets Pizzaiola, Carne alla Pizzaiola.

via italianfood

Pistachio Ice Cream - a Classic

pistachio ice cream is a classic, but very difficult to find good. Most are coloring and flavoring ingredients, instead of real pistachios. It is easy to see if the manufacturer has used artificial pistachio ice watching color: pistachio ice cream is a real and a darker green pistachio flavor!

 

ingredient

• 1 cup (180g) shelled raw pistachios
• 3 cups milk
• 3 / 4 cup (150 g) sugar

How to Create

 

 

 

Reserve 2 tablespoons pistachios for decoration. Grind pistachios in a food processor limited to a fine powder. milk and sugar in a saucepan over medium heat. Stir to dissolve sugar.

 

 

  

When the sugar is dissolved and the milk begins to bubble, turn heat off. Add pistachios and cool to room temperature. nights Refrigerate several hours or more.

 

 

  

Transfer pistachios When mixture is cool it is a coffee ice cream, and follow the instructions of the ice machine.

 

 

Transfer to a container and freeze.

 

To obtain a smooth mixture, relations with milk and pistachios in a fine sieve into a sieve lined with cheesecloth. Press and evict all the liquid from the nut, and then proceed to extract the pistachio ice cream maker to prepare liquid and ice.

 

via annamariavolpi

How to Make a Tonkatsu Curry

A Few Reasons why I chose this popular dish in Japan. I made tonkatsu (not curry) for three consecutive years in the annual party of the Japan Society, the LSE Nowhere was a student. It was a great success, however, life stank fat days. I have never in 16 kg batches for many years, I decided to try and do as Standard and Poor.

I did not do well, as I did for three, so I need a little more practice to reduce the quantity. I had a curry and Japanese food for many years, so I did this and that, Because the tonkatsu was often with him ". Can you have one without the other, so I wrote recipes for both parties.

If you want both the Japanese curry and tonkatsu, curry, and then make the first takes about 30 minutes. And At The Same Time, cook Japanese rice shortgrain in a pan or rice cooker. At Some Point, finely chop cabbage to serve with tonkatsu material. I begin to prepare for tonkatsu That everything is ready to be served simultaneously.

Japanese Curry Ingredients: (for 2-3)

• 5 medium potatoes
• 2 carrots
• 1 onion
• 6 or 7 mushrooms to normal size
• 2 tablespoons Raisins
• vegetable oil
• Japanese curry sauce (Can you buy this in Japanese supermarkets in the blocks. There are many brands, including M and B and House, and they want range from mild, medium, medium-hot and hot. Middle Almost Warm taste of nothing and is not remotely The Same as a hot fluid, Indian curry!)
• Japanese offer pickled vegetables (optional, but prettier)

How to make:

Peel and chop the onion. Peel and chop the carrots and potatoes into pieces (not too small, otherwise they want will of disintegrate in the cooking process).

Because I do not support the tonkatsu curry, do not add meat, but if you do it separately, Can you add chicken, pork or beef. Cut the meat into pieces to choose the Same size as the vegetables.

Over the years, I have experience with Standard and Poor 'other ingredients apples and bananas. In recent years I have been to add the mushrooms and a small handful of Raisins, curry, both of Which have even more delicious.

Heat the vegetable oil in a large saucepan, then fry the onions, carrots and potatoes Until lightly browned. If using mushrooms and Raisins, Add Them now (if you use the meat, throw it at this stage too). Add about 2 inches of water (you Can always add more later) and bring to a boil.

Turn heat to low and simmer for about 10-15 minutes, covering Almost the lid of the pot. From time to time to Ensure That nothing sticks to the base, if Necessary, add water, a little time.

I used two small blocks of curry sauce (my package Came with 10 servings, one block per serving). Curry sauce is not particularly healthy, I do not think that watching the list of ingredients, but from time to time, I have nothing to eat something.

Continue to cook over low heat for 10 minutes, stirring occasionally, Until sauce thickens. Is ready to eat! Japanese curry tasty the next day. Just reheat in a saucepan and add water to the sauce does not stick or burn.

Tonkatsu Ingredients: (for 3)

• 350-400g of pork tenderloin (I bought mine from the online butchers Paganum)
• Panko bread crumbs
• 1 egg beaten
• Salt and pepper
• vegetable oil
• white cabbage, shredded - to serve
• Bulldog tonkatsu sauce - Service

How to make:

Beat egg, add a little salt and pepper to it. Layout of the panko crumbs on a plate. It will be rich, but more than on CD, it will benefit. Cut the pork into pieces about 7 inches long. If meat is very thick, I would say it bisects the long, otherwise it will not cook in the middle.

Blot the meat with paper towels, then dip the eggs and coat liberally. Roll both sides in breadcrumbs, making sure they are on the whole surface of the meat.

Heat oil in a skillet. I used just enough to lightly coat the base you do not like the fried meat. I do not use much oil, and I do not like is sometimes too fried tonkatsu and tastes too fatty and the meat is overcooked and dry (Note, however, since it happened, I discovered it's actually less fattening than deep fry as shallow fry with it, oil is actually absorbed into the food more than the first method, which seals effectively. So, try both methods and see what you think.)

My method takes more time, as I turned the heat down so that the meat cook slowly without burning the bread crumbs. Do not keep touching the chops and bread crumbs will fall off. frying process took about 15 minutes, I would say. Breadcrumbs should be nicely browned, not burnt parts.

Remove from pan and rest on plate lined with paper towel for several minutes before cutting into thick slices. The meat should be cooked but tender and succulent. He lay in a row on a small plate, spoon sauce Bulldog, and serve with curry, rice, shredded cabbage and cucumbers. Eat hot!

I hope you enjoy doing so at home! This recipe is long, but it's not complicated.

via worldfoodieguide

Miso Soup - Japanese Cuisine

Miso soup is one of the easiest, lightest, soup healthy and most restorative there. And it is done with one of the most healthy soybean miso. Miso is fermented, it is good for digestion and other properties in good health. Some misos are fermented from grains like barley and rice. There are many different types of miso various colors and strength of flavor. (The top three are white, yellow and red). A good rule is that the dark miso is more intensely flavored and saltier than lighter miso.

In Japanese cuisine, misos different preparations are used in various regions. You can use any variety you like in miso soup. This basic recipe uses a dashi broth and fast, we have published previously. Miso soup at its simplest consists of all squares of tofu and spring onions. Feel free to adjust the mushroom soup, vegetables, sea vegetables, seafood, meat, pasta or soba or udon. When the miso soup at all, it should not be cooked in a miso broth, because it will destroy the beneficial bacteria in the miso.

Serves 2

4 cups dashi broth

1 cup firm tofu, cut into small squares

4 tablespoons red miso, white or yellow

3 green onions, green and white parts, sliced

Bring the broth to a boil. Add tofu and any optional ingredients mentioned above. Simmer until all ingredients are tender and cooked through. Remove from heat and add the miso. Mix well and dissolve completely. Decorating a part of green onion.

Note: The use of local organic ingredients whenever possible.

via ecosalon