pastel de fresas
MiniMedeaMaterial
Siguiendo mis pasos por la red. El otro site.
Feb 08
pastel de fresas
pastel de fresas
pastel de fresas
Jan 31
“ Boeuf aux Carottes (Beef Short Ribs Braised with Carrots) - serves 4 -
Ingredients 3 pounds beef short ribs
2 tablespoons olive oil, plus 1 teaspoon
12 carrots, peeled (cut 6 into thirds, and 6 into penny coins about 1/2-inch thick)
2 cups peeled pearl onions (I use thawed frozen pearl onions)
2 cloves garlic, smashed
1 bunch of chervil, leaves chopped, stems reserved
3 juniper berries, crushed (optional)
2 bay leaves
1/2 cup dry red wine
3 cups beef stock
2 tablespoons butter, room temperature
2 tablespoons flour
Procedure 1. In a wide, deep pan, heat 2 tablespoons oil on medium-high heat. 2. Season the meat well with salt and pepper, and sear the short ribs in the hot oil until crusted and browned on all 6 sides. Set the meat aside, and discard the oil. 3. Add 1 teaspoon fresh olive oil to the pan, and reduce the heat to medium low. Add the 6 carrots which you have cut into thirds, reserving the copper penny carrots until later. Add the pearl onions, and garlic, and chervil stems, and bay leaves, and juniper berries. Season with salt and pepper, and sauté gently until the garlic is fragrant—about 5 minutes. 4. Add the red wine, and allow it to lift any dark bits of meat from the bottom of the pan. Simmer for 2 to 3 minutes. 5. Nestle the meat back into the pan with the vegetables, and add the beef stock. Bring to a boil over high heat, then cover, and reduce heat to low and simmer for 2 1/2 hours. 6. After 2 1/2 hours, add in the copper penny carrots. Stir into the broth, and cover, simmering another 30 minutes, so the meat will cook 3 hours in total. 7. Make a beurre manié by smashing the butter and flour together. Set aside. This step is optional: it turns a runny, brothy sauce into something thick and coating, but you can either omit the thickening agent altogether, use half of it, or use all of it, depending on how you like your stews. 8. After 3 hours, pull out the large chunks of carrots that have cooked for three hours, and the chervil stems and bay leaves and juniper berries if you can find them. Discard. Skim off as much fat from the surface of the stew as you can. 9. Add in the beurre manié, if you are using it, and allow the stew to bubble for 5 minutes to thicken. Just before serving, stir in the chervil leaves.
Ingredients 3 pounds beef short ribs
2 tablespoons olive oil, plus 1 teaspoon
12 carrots, peeled (cut 6 into thirds, and 6 into penny coins about 1/2-inch thick)
2 cups peeled pearl onions (I use thawed frozen pearl onions)
2 cloves garlic, smashed
1 bunch of chervil, leaves chopped, stems reserved
3 juniper berries, crushed (optional)
2 bay leaves
1/2 cup dry red wine
3 cups beef stock
2 tablespoons butter, room temperature
2 tablespoons flour
Procedure 1. In a wide, deep pan, heat 2 tablespoons oil on medium-high heat. 2. Season the meat well with salt and pepper, and sear the short ribs in the hot oil until crusted and browned on all 6 sides. Set the meat aside, and discard the oil. 3. Add 1 teaspoon fresh olive oil to the pan, and reduce the heat to medium low. Add the 6 carrots which you have cut into thirds, reserving the copper penny carrots until later. Add the pearl onions, and garlic, and chervil stems, and bay leaves, and juniper berries. Season with salt and pepper, and sauté gently until the garlic is fragrant—about 5 minutes. 4. Add the red wine, and allow it to lift any dark bits of meat from the bottom of the pan. Simmer for 2 to 3 minutes. 5. Nestle the meat back into the pan with the vegetables, and add the beef stock. Bring to a boil over high heat, then cover, and reduce heat to low and simmer for 2 1/2 hours. 6. After 2 1/2 hours, add in the copper penny carrots. Stir into the broth, and cover, simmering another 30 minutes, so the meat will cook 3 hours in total. 7. Make a beurre manié by smashing the butter and flour together. Set aside. This step is optional: it turns a runny, brothy sauce into something thick and coating, but you can either omit the thickening agent altogether, use half of it, or use all of it, depending on how you like your stews. 8. After 3 hours, pull out the large chunks of carrots that have cooked for three hours, and the chervil stems and bay leaves and juniper berries if you can find them. Discard. Skim off as much fat from the surface of the stew as you can. 9. Add in the beurre manié, if you are using it, and allow the stew to bubble for 5 minutes to thicken. Just before serving, stir in the chervil leaves.
“ 2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight. The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside. In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned. Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium. Serve hot, with maple syrup. Yield: about 12 pancakes, or 3 to 4 servings
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight. The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside. In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned. Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium. Serve hot, with maple syrup. Yield: about 12 pancakes, or 3 to 4 servings
“
Makes about 1 1/2 cups (enough for 28 cups of chai)
Unlike many brands of chai mix, this one includes the sweetener and the milk. All you add is a mug of hot tea.
Ingredients
* 1 14-ounce can sweetened condensed milk
* 1 teaspoon granulated sugar
* 1 teaspoon ground cardamom
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
Instructions
Empty condensed milk into a jar or plastic container with tight-fitting lid. Stir in the sugar, cardamom, cinnamon, cloves and nutmeg. Store in refrigerator.
To use: Brew a cup of strong black tea, such as Assam, then add two heaping teaspoons of concentrate or more to taste. Stir well until concentrate has fully melted.
To give: Pour into small jars with lids and tie with an attractive bow, or wrap the jar first. Attach a tag with instructions to keep the mix refrigerated and how to use it.
To keep: Store in refrigerator for up to 6 months.
Jan 20
Jan 18
Dec 08
Pomengranate:
comiendo granada
granada:
gajitos de granada
Dec 05
Jaguar Yu:
Mi bolsito nuevo.
Calcas de El Chavo :P
cartera de Limón:
Hecho por mujeres de El Maná en Limón.
