23 Tuesday Jul 2013
Posted in Meat and Poultry, Sides and Sauces
I felt in love with mole when I was in Mexico a couple of years ago. I can still remember one I had in Valle de Bravo sharing table with the lads working in the stables at the Spanish Breed National Championship. Good food, good people.
This is an easy and quick version of Mole. I know it is not the official version, if there is one. But you will have a delicious Mole at home in just a few minutes.
The music has to come from Chavela Vargas, what a woman she was! En el Ultimo Trago
11 Tuesday Jun 2013
Posted in Cakes and Biscuits, Desserts and Sweets
I always thought Petit Choux (or Profiteroles) were a complicated pastry. Just a myth. It is a nice dough to work with and the result is just delicious…can’t stop eating them!
For the piping bag, a little trick: To fill it in a clean way place the bag inside a tall cup or glass. Fold the excess bag that doesn’t fit inside the cup over the edges of the cup. Spoon the dough inside the bag. Remove the bag from the cup and squeeze any air bubbles out of the bag. Twist the top part of the bag and proceed with piping.
Music…Teardrop by Massive Attack.
13 Wednesday Feb 2013
Posted in Cakes and Biscuits
After a period of Granola for breakfast I had to move on. It is cake time to go with my first coffee in the morning.
This one is a sweet cake but not too much as it compensates with the olive oil bitterness. It makes you think there is some kind of liquor in it. It is just the olive oil magic…
Music: Enjoy the Silence by Depeche Mode.
03 Sunday Feb 2013
Posted in Breads
This is a bread with character. Strong and bitter if eaten a few minutes after baking but gets milder the next day.
And versatile. I had it for dinner, just with butter. And for breakfast the next morning with strawberry jam. Both delicious.
*Photo is not great. By the time I realised the photos weren’t great I couldn’t take anymore. The bread was gone.
A bit of Cuban/Spanish fusion for today’s music. Lagrimas Negras by Bebo Valdes & Diego El Cigala.
31 Thursday Jan 2013
Posted in Starters and Snacks
Oranges are in season and as a good Spanish I devour them through the winter. But not only as dessert, they can go in salads and soups.
This soup will help you through the winter, full of vitamins and iron. And is also a good looking dish…
The music today is from the Trinity College Orchestra playing Pink Floyd’s “Dark Side of the Moon”.
29 Tuesday Jan 2013
Posted in Breads, Cakes and Biscuits
I am not very good using yeast. Fermentation at home is a challenge, specially in winter. But I found a room upstairs with a constant warm temperature and my breads are now rising properly.
This one is just delicious and the nutmeg touch combines very well. It looks more complicated than it really is. give it a try and enjoy the process…and the result.
Today’s music. Sisters of Mercy by Leonard Cohen.
23 Wednesday Jan 2013
Posted in Art and Food
22 Tuesday Jan 2013
Posted in Cakes and Biscuits, Starters and Snacks
Going through the kitchen cabinets at home I spotted a couple of packages of oats. I like my porridge in the morning but it is going in seasons. I go mad for a week and I stock up for a month and then I get bored.
Let’s find a new life to those poor porridge oats hiding in the kitchen.
Mornings are definitely better with your own Granola!
A great song : The Killing Moon by Echo and the Bunnymen.
21 Monday Jan 2013
Posted in Desserts and Sweets
Intense and delicate. And very easy to make.
The main thing is to use a good chocolate. Valrhona is my choice.
Then, you can play around with ingredients: chopped almonds or hazelnuts, chocolate chips, a piece of candied orange or ginger in the middle….
Music… A Walk on The Wild Side by Lou Reed.
04 Friday Jan 2013
Posted in Meat and Poultry
Escabeche (Pickled) is a traditional way of preserving food in Spain. This technique can be used for meats and fish. And not only preserves food, it also gives a beautiful combination of flavours to the meat.
Back at home, it was great to open the fridge and find those Trouts in Escabeche or Quails in Escabeche… Here in Dublin, I made before chicken and salmon in Escabeche and the result is always impressive. It is easy, healthy and handy as it last in perfect conditions in the fridge for more than a week.
Music by Fatboy Slim. Weapon of Choice…and Christopher Walken dancing.
Thanks Paul and Rosa for the rabbit!
Acorn in the Kitchen 