#Duro Cooking Grates

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[buffetlicious]

Brough mum to the now defunct Common Chefs Bistro at Jalan Legundi, Sembawang for an early dinner. Ordered myself the Duro Pork Chop (S$18+) with two juicy and succulent slices of bone-in pork chop drizzled with balsamic vinegar infused sauce and a sprinkling of thymes. Served with two sides of fries and a helping of mixed vegetables salad.

Got mum the spicy Arrabbiata Minced Beef & Mushroom Spaghetti (S$12+). The pasta looks good to me with the sprinkled grated cheese and herbs but mum don’t appreciate the spiciness of the chilli padi (bird's eye chilli).

To finish off the meal, a slice of local flavoured Ondeh Ondeh Cake (S$7.50+). Three slices of pandan flavoured sponge cake sandwiching two layers of desiccated coconut cooked with gula melaka (palm sugar) and more grated coconut sprinkled on top and around. Although a likeable dessert but I still missed the traditional ondeh ondeh snack.

[spoonsandducks]

Use Substitutions While Cooking

Guess who just made a bomb ass enchilada casserole?

Me.

Guess who used to think that "enchilada casserole" was a inauthentic abomination?

Also me.

So here's the deal.

About once a month, my mum would make at LEAST a hundred enchiladas for dinner one night, because the seven of us were enchilada goblins. It took WORK. It was an ASSEMBLY LINE that we took SERIOUSLY.

Mum boiled POUNDS of chicken first thing in the morning and once it cooled down, three of us would SHRED that chicken into the TEENIEST, TINIEST shreds to make the chicken go as FAR as possible. (because we were goblins and more importantly we were poor)

Then mum boiled MANY tomatoes and jalapeños to make several GALLONS of homemade salsa, boiled some vegetable oil, microwaved some tortillas, and then.

AND THEN.

We were ready.

Position #1 : Tortilla microwaver. You kept the warmed tortillas coming. God help you if you dropped them, even though those fuckers were hotter than Satan's lil Shits.

Position #2 : Tortilla-Oil-Dipper. Basically how it sounds. Dipping tortillas in boiling oil that could burn the tips of your fingers off. Completing this process with tongs or a spatula is the ultimate dishonor. I speak from experience. My mum (like all Mexican women) has burned her nerves and fingerprints off from years at a kitchen stove and God be damned if her daughters weren't going to do the same.

Position #3: Tortilla-Salsa-Dipper. Same thing, but with the Ambrosia of the Gods.

(My mother, legend that she is, rocked Positions #2 and #3 when we were "too slow")

Once Positions #2 and #3 were done, the oiled, salsa'd tortilla was ceremoniously dumped onto a lined cookie sheet.

Which leads me to Position #4 (also taken over by my mum when we were too slow) Where the shredded chicken from earlier was lightly dusted onto the oiled and salsa'd tortilla, and then rolled tightly like the Map to El Dorado that it was.

After the cookie sheet was filled, the blessed angels were sprinkled with a fairy kiss of Mexican Cheese™ (you know, the one that smells like feet?) and placed in the inferno for ten minutes for the cheese to melt.

Sounds delicious, no?

Yes.

BUT TIME CONSUMING.

It took my mum and her FIVE daughters AT LEAST an HOUR on the assembly line, not counting prep time of boiling and shredding chicken and boiling and blending veggies for salsa.

I live BY MYSELF.

I am still an ENCHILADA GOBLIN.

I work NIGHTS.

I don't have the TIME or the MONEY to do it the "traditional" way.

So what do I do?

Boil chicken, chop it instead of shred it, still make homemade salsa, and I LAYER a GLASS PAN with all that CHICKEN ENCHILADA GOODNESS. Layer of dipped tortilla. BOOM. Layer of salsa. BOOM. Layer of cheese. RINSE AND REPEAT, SUCKERS.

No veggies for salsa? I've got canned tomatoes, I can make it work. No Mexican Cheese? Guess I'm using the leftover Colby Jack. Salsa is running out? Let's add some water to make it go further.

What I'm trying to say is that cooking is not GOSPEL. We are not BOUND by recipe books OR by the traditions of our ancestors.

Guess what? Somebody somewhere tried SOMETHING and it ended up being good enough that they decided to do it again. Over time, it got better. And better. So good that they wrote it down. But recipes aren't the Bible. (Sure, if you want something LEGENDARY each and EVERY time, a recipe is your friend, because someone somewhere fine tuned it.) I'm not knocking recipes. Online recipes are a lot of how I learned to make anything that wasn't Mexican or American food.

Just, don't let yourself be limited by small things that you can easily accommodate for. Substituting Mexican Cheese for Colby Jack would have been the end of the world for some people, but my mum even does it occasionally, even though we all prefer Queso Fresco. You can make small changes. And try things that may not work. Sometimes it'll be gross, and other times you'll be fat and happy like I am with my bowl of enchilada casserole.

My mum has this saying, "Con hambre no hay pan duro" (With hunger, there is no hard/stale bread) which basically means that when you're hungry, you're grateful for the food you have, and you don't complain, because anything tastes good. It's sort of a mix of "Be grateful for what you have" and "Beggars can't be choosers".

And I think somewhere, along the line, we should add that with hunger, a little bit of courage and a willingness to be flexible, you can make something pretty great.

Stay fed, friends. ✌️

[omarcd]

Healthy Cook / Cocinero Saludable

School Lunches to Put You at the Head of the Class / 

Almuerzos escolares para ponerlo a la cabeza de la clase

CONFESSION TIME: My favorite school lunches were peanut butter and jelly sandwiches and potato chips. And I would trade my apple for a Twinkie in a heartbeat. It’s still a favorite of mine, although the Twinkie has been replaced by a chocolate truffle. / 

HORA DE CONFESIÓN: Mis almuerzos escolares favoritos eran sándwiches de mantequilla de maní y mermelada y papas fritas. Y cambiaría mi manzana por un Twinkie en un abrir y cerrar de ojos. Sigue siendo uno de mis favoritos, aunque el Twinkie ha sido reemplazado por una trufa de chocolate.

Ever more aware of the importance of nutrition, today’s parents tend to look for healthy alternatives for their children’s lunches — be they at school or at home. Today’s families know that healthy school lunches should include fruits, vegetables, whole grains and low-fat milk and should avoid processed foods that are high in fat, sugar, and salt./ 

Cada vez más conscientes de la importancia de la nutrición, los padres de hoy tienden a buscar alternativas saludables para los almuerzos de sus hijos, ya sea en la escuela o en casa. Las familias de hoy saben que los almuerzos escolares saludables deben incluir frutas, verduras, cereales integrales y leche baja en grasa y deben evitar los alimentos procesados ​​con alto contenido de grasa, azúcar y sal.

Foods to consider might include hard cooked eggs, egg or tuna salad, little squares of meat or cheese, string cheese, fresh fruit, sliced raw carrots and bell peppers, grilled zucchini, cucumber rounds, mini bagels, muffins, pita bread, hummus. Or leftovers that can be safely kept cold or hot, as appropriate./ 

Los alimentos a considerar pueden incluir huevos duros, ensalada de huevo o atún, cuadraditos de carne o queso, queso en tiras, fruta fresca, zanahorias y pimientos crudos en rodajas, calabacín a la parrilla, rodajas de pepino, mini bagels, muffins, pan de pita, hummus. O sobras que se pueden mantener frías o calientes de forma segura, según corresponda.

Preparing healthy lunches for school children in 2020, bearing in mind our special challenges today, might require some creativity. Some children will have their classes on line and will eat lunch at home, while others will go back to the classroom and may take a lunch. / 

Preparar almuerzos saludables para escolares en 2020, teniendo en cuenta nuestros desafíos especiales de hoy, puede requerir algo de creatividad. Algunos niños tendrán sus clases en línea y almorzarán en casa, mientras que otros regresarán al salón y podrán almorzar.

One country that knows how to offer super school lunches in the cafeteria is France. A lunch that lasts two hours will have five courses, including vegetables, salad, a warm main dish like sliced roast beef and baked potato, veal with mushrooms and broccoli, breaded fish with cauliflower, bread and butter, a cheese course, and a sweet dessert like fruit or tart, according to tasteofhome.com. Cromwell-intl.com notes offerings like duck shepherd’s pie, lamb tagine with apricots, ravioli with basil. / 

Un país que sabe cómo ofrecer súper almuerzos escolares en la cafetería es Francia. Un almuerzo de dos horas tendrá cinco platos, que incluirán verduras, ensalada, un plato principal caliente como rosbif en rodajas y papa al horno, ternera con champiñones y brócoli, pescado empanizado con coliflor, pan y mantequilla, un plato de queso y un dulce. postre como fruta o tarta, según tasteofhome.com . Cromwell-intl.com señala ofertas como pastel de pato, tajín de cordero con albaricoques, ravioles con albahaca.

While American schools won’t likely be offering French-style school lunches, families that prepare lunches at home can choose to be imaginative. So how about a start with a French-style school lunch option?/

Si bien es probable que las escuelas estadounidenses no ofrezcan almuerzos escolares al estilo francés, las familias que preparan almuerzos en casa pueden optar por ser imaginativas. Entonces, ¿qué tal comenzar con una opción de almuerzo escolar al estilo francés?

DUCK SHEPHERD’S PIE

(Adapted from ricardocuisine.com)

Ingredients

Duck, about 5 pounds

Red wine, about 2 cups

Duck stock or chicken broth, 1 cup

Onion, 2, 1 coarsely chopped, 1 finely chopped

Garlic, 4 cloves peeled and quartered

Thyme, bay leaf, chives, salt and pepper to taste

Butter, 1 tablespoon

Breadcrumbs, 1 tablespoon

Parmigiano-Reggiano cheese, 1 tablespoon fresh, grated

Mashed potatoes 6 cups, enhanced as desired

Directions

On middle oven rack with oven preheated to 350F, place duck in large pot, cover with water, bring to boil, then reduce heat and simmer for 30 minutes. Drain. Place duck back in pot and add wine, duck stock, 1 onion, garlic, thyme, bay leaf, salt and pepper to taste. Bake for 2-1/2 hours until meat thermometer reads 180F.

Remove duck from pan and strain juices through sieve, discarding solids. Allow fat to come to surface and skim off. Debone duck and cut meat into small pieces, set aside.

Mashed potatoes should be prepared half an hour before duck is ready. Keep warm.

Take a saucepan, sauté remaining onion in butter, add duck and pan juices, pour duck mixture in 9x13 baking dish, cover with mashed potatoes, sprinkle with breadcrumbs and Parmesan cheese, bake for another 15 minutes, then brown under broiler. Sprinkle with chopped chives. It can also be made in six 5-inch ramekins.

This would make a healthy lunch for home and could be taken hot or cold to school in safe container./

PASTEL DE PASTOR

(Adaptado de ricardocuisine.com )

Ingredientes

Pato, alrededor de 5 libras

Vino tinto, aproximadamente 2 tazas

Caldo de pato o caldo de pollo, 1 taza

Cebolla, 2, 1 picada gruesa, 1 finamente picada

Ajo, 4 dientes pelados y en cuartos

Tomillo, laurel, cebollino, sal y pimienta al gusto

Mantequilla, 1 cucharada

Pan rallado, 1 cucharada

Queso parmigiano-Reggiano, 1 cucharada fresco, rallado

Puré de papas 6 tazas, realzado al gusto

Direcciones

En la rejilla del medio del horno con el horno precalentado a 350F, coloque el pato en una olla grande, cubra con agua, deje hervir, luego reduzca el fuego y cocine a fuego lento durante 30 minutos. Desagüe. Vuelva a colocar el pato en la olla y agregue vino, caldo de pato, 1 cebolla, ajo, tomillo, laurel, sal y pimienta al gusto. Hornee por 2-1 / 2 horas hasta que el termómetro para carne marque 180F.

Retire el pato de la sartén y cuele los jugos por un colador, desechando los sólidos. Deje que la grasa salga a la superficie y se elimine. Deshuesar el pato y cortar la carne en trozos pequeños, reservar.

El puré de papas debe prepararse media hora antes de que el pato esté listo. Manténgase caliente.

Tome una cacerola, saltee la cebolla restante en mantequilla, agregue el pato y el jugo de la sartén, vierta la mezcla de pato en una fuente para hornear de 9x13, cubra con puré de papas, espolvoree con pan rallado y queso parmesano, hornee por otros 15 minutos, luego dore en el asador. Espolvorea con cebollino picado. También se puede hacer en seis moldes de 5 pulgadas.

Esto sería un almuerzo saludable para el hogar y podría llevarse frío o caliente a la escuela en un recipiente seguro.

USE-IT-UP FRITTATA

(Adapted from bonappetit.com)

Ingredients

Eggs, 6 large

Leftover roasted vegetables, 1-1/2 cups cut into small pieces

Leftover cooked grains, 1/2 cup

Cheese, 1 oz coarsely grated or crumbled

Herbs such as thyme, basil, chives 1 tablespoon chopped

Salt and pepper to taste

Olive oil, 2 tablespoons divided

Directions

Whisk 6 eggs vigorously until no streaks remain. Mix in remaining ingredients except olive oil. Heat half the oil in nonstick skillet over medium heat and add egg mixture. Cook until edges are set. Using spatula, carefully stir eggs, bringing edges to center of pan. Allow to cook until set again. Reduce heat to low, continue to cook, lifting edges of frittata with spatula to allow uncooked egg to flow to the bottom. Once frittata is cooked with top still wet, loosen frittata, place large plate over skillet, carefully invert frittata onto plate. Add remaining oil to pan, slip frittata back in and cook until set. Let rest 3 minutes then slip onto cutting board. Cut pizza-style, or as desired. May make one day ahead of time, keep in refrigerator, and bring to room temperature before serving.

Can be offered as lunch at home, or sent to school in appropriate container./

FRITTATA DE USO

(Adaptado de bonappetit.com)

Ingredientes

Huevos, 6 grandes

Verduras asadas sobrantes, 1-1 / 2 taza cortadas en trozos pequeños

Granos cocidos sobrantes, 1/2 taza

Queso, 1 onza rallado o desmenuzado

Hierbas como tomillo, albahaca, cebollino 1 cucharada picado

Sal y pimienta para probar

Aceite de oliva, dividido 2 cucharadas

Direcciones

Batir 6 huevos vigorosamente hasta que no queden rayas. Mezcle los ingredientes restantes excepto el aceite de oliva. Caliente la mitad del aceite en una sartén antiadherente a fuego medio y agregue la mezcla de huevo. Cocine hasta que los bordes estén firmes. Con una espátula, revuelva con cuidado los huevos, llevando los bordes al centro del molde. Deje cocinar hasta que cuaje nuevamente. Reduzca el fuego a bajo, continúe cocinando, levantando los bordes de la frittata con una espátula para permitir que el huevo crudo fluya hacia el fondo. Una vez que la frittata esté cocida con la parte superior aún húmeda, afloje la frittata, coloque un plato grande sobre la sartén e invierta cuidadosamente la frittata en el plato. Agregue el aceite restante a la sartén, deslice la frittata nuevamente y cocine hasta que esté listo. Deje reposar 3 minutos y luego deslice sobre la tabla de cortar. Corta al estilo pizza o al gusto. Puede preparar con un día de anticipación, conservar en el refrigerador y llevar a temperatura ambiente antes de servir.

Puede ofrecerse como almuerzo en casa o enviarse a la escuela en un recipiente apropiado.

PEAR WALDORF PITAS

(Adapted from tasteofhome.com)

Ingredients

Pears, 2 diced

Celery, 1/2 cup thinly sliced

Seedless red grapes, 1/2 cup halved

Walnuts, 2 tablespoons finely chopped

Lemon yogurt, 2 tablespoons

Mayonnaise, 2 tablespoons

Pita pocket halves, 20 miniature

Lettuce leaves

Directions

Combine first 4 ingredients in a large bowl. In second bowl, mix mayonnaise and yogurt. Refrigerate overnight.

Before school, line pita halves with lettuce, fill each with 2 tablespoons of the pear mixture. Place in container that will keep foods cold./

PITAS PERA WALDORF

(Adaptado de tasteofhome.com)

Ingredientes

Peras, 2 en cubitos

Apio, 1/2 taza en rodajas finas

Uvas rojas sin semillas, 1/2 taza a la mitad

Nueces, 2 cucharadas, finamente picadas

Yogur de limón, 2 cucharadas

Mayonesa, 2 cucharadas

Mitades de bolsillo de pita, 20 miniaturas

Hojas de lechuga

Direcciones

Combine los primeros 4 ingredientes en un tazón grande. En el segundo tazón, mezcle la mayonesa y el yogur. Refrigere toda la noche.

Antes de la escuela, cubra las mitades de pita con lechuga, rellene cada una con 2 cucharadas de la mezcla de peras. Coloque en un recipiente que mantenga los alimentos fríos.

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[esvisible]

@photojuancarlos Preparing an #EloteLoco (#CrazyCorn) which consist of a boiled cooked corn then you smear mayonnaise, add black sauce, ketchup and finally covered it with soft, grated hard cheese. This snack can be found at every carnival or any town’s patron saint festivities as well as in some touristy spots. / Preparando un #Elote Locoque consiste en un elote cocido, luego se unta con mayonesa, luego se le agrega salsa negra, ketchup y finalmente se cubre con queso duro rallado. Este refrigerio se puede encontrar en cada carnaval o fiestas patronales de cualquier ciudad o pueblo, así como en algunos lugares turísticos. #ElSalvador #gastronomy #EverydayElSalvador #EverydayLife #CentralAmerica #iPhoneography #photojournalism #EverydayLatinAmerica #Snapseed #ESvisible #JuanCarlos #2017copyright Follow the project/Sigue el proyecto @esvisible and www.esvisible.com. On Facebook/ESVISIBLE and twitter @esvisible

[cookingcool]

Ravioli alla carbonara

Questo piatto e' una copia un po' rivisitata della famosa ricetta dello chef pluristellato Heinz Beck Per la pasta 150 gr farina 00 100 gr farina di grano duro 3 tuorli 1 uovo Sale Per il ripieno 5 Tuorli 70 gr di pecorino 100ml di panna montata Sale Pepe Per il condimento Guanciale Pecorino Pepe Ho montato i tuorli a bagnomaria e poi ho aggiunto un po' alla volta il pecorino grattugiato, il pepe e il sale. Ho lasciato raffreddare il composto, ho montato la panna e poi l'ho incorporata con un mestolo dal basso verso l'alto. Ho inserito il ripieno in una sac-a-poche e l'ho lasciato riposare in frigorifero. Nel frattempo ho mescolato le due farine, quindi ho unito i tuorli, l'uovo, un pizzico di sale e l'acqua sufficiente ad ottenere un impasto piuttosto consistente. Ho lavorato l'impasto nella planetaria finché non è risultato lucido, ho formato una palla e l'ho avvolta nella pellicola e messa a riposare in frigorifero. Ho steso la pasta finemente su cui ho messo il ripieno con l’aiuto di un cucchiaino a distanza di circa 1 cm, ho ripiegato la pasta, ho eliminato l'aria e infine ho ritagliato i singoli ravioli con una rotella dentata. Come condimento ho fatto cuocere il guanciale tagliato a listarelle in un'ampia padella dove ho poi ripassato i ravioli cotti in acqua bollente salata. Li ho serviti con una spolverata di pecorino e una macinata di pepe. Eng version This dish is a copy revisited of the famous recipe of the multi-starred chef Heinz Beck For pasta 150 g flour 00 100 g wheat flour 3 egg yolks 1 egg salt For the stuffing 5 Yolks 70 grams of pecorino cheese 100ml of whipped cream salt pepper For the dressing Bacon Pecorino cheese pepper I mounted the yolks in a double boiler and then I added the grated pecorino cheese, pepper and salt. I let the mixture cool, I put the cream and then I built with a ladle from the bottom upwards. I inserted the stuffing into a sac-a-poche and I left it in the fridge. Meanwhile I mixed the two flours, so I put the egg yolks, egg, a pinch of salt and enough water to form a dough rather substantial. I worked the dough in the planetary until it was shiny, I formed a ball and I wrapped in plastic wrap and then I put it in the fridge. I stretched the dough finely on which I put the filling with the help of a teaspoon at a distance of about 1 cm, I folded the dough, I removed the air and then I cut out the individual ravioli with a toothed wheel. As a sauce I cooked the bacon cut into strips in a large skillet where I then rehearsed the cooked ravioli in boiling salted water. I've served with a sprinkling of cheese and freshly ground pepper.

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