Joan Nathan's secret trick for fluffy matzo balls, and the saga behind her flourless chocolate cake.
These zucchini Parmesan latkes, a spin on the fried Hanukkah staple, always have a spot on Jewish cooking maven Joan Nathan's table.
We're going to cover what suet is, why you should consider adding it to your rotation, and what separates bad suet from good suet.
Pulpeta is the Cuban version of American meat loaf. American meat loaf is usually made from seasoned ground meat binded with eggs and brea...
Chicharrones are fried pork rinds. Which is like fried crispy pork fat and skin sometimes with some meat on it. Chicharrones are the product left from rendering lard, you literally render all the fat from the pork belly or rinds and then they fry to a golden crunchy crisp. It's a great deal and not expensive at all it was only 49 cents a pound when we bought it, for 5 bucks we got 8 pounds of the pork belly, rendered it's fat and had enough Chicharrones for about 6 of us with leftovers, and in addition we get 1/2 a gallon of rendered delicious flavorful lard to cook with great deal in my opinion (yes yes I am frugal) These fried pork meats are popular in many many cultures, Mexicans, Cubans, and I believe almost any culture that renders pork fat for cooking. I am labeling the recipe as Mexican however since my mother taught me how to make it, it was the first time she ever made it she told me she learned from watching neighbors make them when she lived in Mexico in these large copper wok like pots called "Caso's" Ingredients: -8 lbs. Pork Belly (we by a cut in Spanish called "Lonja de Puerco" I don't know the English name I think it's pork belly, but with very little meat and mostly skin and fat) -water (enough to barely cover pork belly) -salt to taste Directions: (1) Clean pork belly into thick strips, then shave those thick strips just in case there is still hair on the skin... (I know sounds gross) now cut into large squares. Clean really well with water, my mom likes to clean them with lime and salt and water then rinse several times, you can just rinse if you wish. (2) Put in a large wide copper pot Mexicans call this a Caso it's like a wok made of copper, we didn't have that so used a large NON-STICK wok. Put cut and cleaned pork bellies, cover with enough water to barely cover season liberally with slat (I put like 4 tsp.), and leave on high heat until it comes to a boil, let boil uncovered on medium high. (3) Let boil uncovered for about 2 1/2 hours, the meat will start rendering it's fat, you need to carefully stir occasionally maybe every 30 minutes the first hour then every 15 once the water evaporates BE CAREFUL it will pop sometimes and throw bursts of hot boiling pork fat so it's dangerous, be careful, and don't over also. I stir from a distance firmly holding the woks handle. I still get a little splatter here and there but no bad burns. (4) When the Chicharrones (pork rinds) are golden brown and crispy, turn off heat and take them out. They will have literally released about at least for me 1/2 a gallon of lard/ pork fat they will be deep-fried in their own fat. (5) Set the Chicharrones aside and lightly salt them if necessary. You can enjoy them with any meal you wish as a meat dish, or a snack, we ate it at my house served over some boiled Yuca/ cassava root smothered in Mojo sauce (we call it Yuca Con Mojo), served with a mixed steamed yellow rice with corn (we call it Arroz Con Maiz), and some sauteed green beans (no recipe posted, but my mom stirfried green beans with finely chopped pork cracklings in the flavorful pork fat with onions and garlic seasoned with soy sauce and oyster sauce I know not very Cuban for this meal but damn delicious and went well with it). For dessert we had an Almond Flan and for beverage some chilled Hibiscus tea. (6) Let the fat rendered from the chicharrones cool a bit, then you can strain it, and save it in containers so you can cook whatever you want with it. That's the main reason we make Chicharrones, to have some fresh rendered flavorful lard to use in certain dishes. IMPORTANT TIPS TO READ DO NOT COOK WITHOUT READING THIS: (1)Don't use a regular metal pot, the chicharrones will stick to the bottom and burn you'll end up with a mess. (2) Don't cut them to small they will fall apart since they shrink about more than 1/2 their size. (3)Don't stir so hard you break them. (4)Be careful for splatters you may burn yourself it's risky I'm warning you but the rewards are great. (5)Use something non-stick, or a large copper pan. (6)You don't need measurements or exactly 8 lbs. just be sure whatever amount you have that it fits in a pot, cover with enough water to barely cover, and salt to taste.
For the Jewish holiday of Shavuot, it's traditional to make dairy dishes. Cheese blintzes are a popular favorite. But so often, frozen or processed blintzes have no flavor! So try making these at home. They're perfect for Shavuot, or for any time.
Cookbook author and cooking expert Joan Nathan on the best Jewish cookbooks to add to your shelf.
We'll teach you all about tofu, about how to prepare tofu and how to marinate tofu best. Because if you know how to do it, a whole (tofu) world opens up!
There are 2 versions of Enchilidas I am familiar with 1 in USA the "AMERICANIZED" one's that are baked in the oven in a tomato sauce, topped with lots of shredded "American" type cheeses (Monterrey Jack, Colby Jack, Velveeta, and American style Cheddar cheese) not used in Mexico and filled with Chicken or beef. THEN there is the AUTHENTIC one's, corn tortillas are dipped in a sauce, quickly fried, filling is placed, rolled and topped with crisp lettuce, diced tomato, onion, fresh Mexican cheese, and unsalted Mexican cream. My mother makes both versions I like the "American" one a lot, but it is a more "unhealthy", greasier version (typical that's what American cooking tends to do when they "Americanize things but sometimes it's goodto indulge :) So here is a story, my mother tells me this is how they make them in "Zacapu, Michoacan" where she grew up most her time in Mexico, she tells me her mom used to have a "Sanaduria" which is like an outdoor "restaurant" people do from their homes or whatever, her mother would sell "Enchilidas" and they would quickly run out, as her mom quickly fried the tortillas she would be rolling them up and assembling a bunch for the customers. She told me that in Mexico it can vary how Enchiladas are prepared, some parts make them with a "green" type of sauce, and some do have baked one's to. So it may be a regional thing but this is typical way of preparing in Michoacan. Main Ingredients: -Corn Tortillas (depends how much enchiladas your planning to make.) Ingredients for sauce: -6 dried "Chile Guajillos" (if you want it spicy) or 6 dried "Chile California" (if you want it really mild,not spicy at all) -4 roma tomatoes -Water -2 cloves garlic peeled -About 1 teaspoon salt and probably more to taste later -1 teaspoon ground cumin -½ teaspoon ground cloves or you can grind them in a spice grinder -1 teaspoon black pepper ground Ingredients for filling 1: -1 pound fresh Mexican cheese crumbled -1/2 onion finely minced -1 teaspoon ground oregano Ingredients for filling 2: -Cooked shredded chicken (any, it could be leftover's whatever, seasoned however you want, my mom got boiled shredded chicken and sauteed it with tomatillos, onion, garlic, salt, and pepper then folded in minced cilantro towards the end) Ingredients for filling 3: -Refried Pinto Beans (reduced a lot) Ingredients for toppings: -minced tomato -minced onion -shredded ice berg lettuce -crumbled fresh Mexican Fresh Cheese -sour cream (preferably Mexican Unsalted Cream) or "Crema Mexicana" -hot sauce (whichever you want optional) Directions for making sauce: (1)Cut the tops of the dried chilies, open in half and remove seeds and veins. (2)Put dried chilies in a small pot along with tomatoes and salt. Cover with enough water to submerge a little not a lot. Bring to a boil for 10 minutes then let it rest 20 minutes in water. (3)Put the boiled stuff along with the liquid in a blender along with 2 cloves garlic and blend until liquefied. (4)Strain it through a strainer and press and move the strained content to try to get as much sauce out of it as possible you can even add a little water to the strained stuff to get the most you can through. (5)Add the cumin, cloves, and pepper then set aside. Directions for fillings 1, 2, 3: (1)Mix all ingredients for filling number 1 and set aside, set aside the other fillings seperately. Directions for toppings: (1)Seperate each topping ingredients in a seperate bowl and set aside. Directions for finishing the dish: (1)Heat a pan lightly oil it, on medium high heat, dip the tortilla in the sauce you made and set aside, then lightly fry for about 3 seconds on each side, set on a plate, add filling of YOUR CHOICE, roll it up by hand. And repeat putting each one next to the other. (2)When ready to serve carefully slide a spatula below it and slide on to a plate, top with first shredded lettuce, minced onion, tomato, crumbled fresh cheese, sour cream, and then hot sauce. (3)Enjoy fresh you can be serving as your making them. PLEASE NOTE IMPORTANT: *You DO NOT HAVE TO to make all fillings, you can pick to make just 1 filling you like and make all of them with the same filling. *The sauce to make for the dipping is called "Salsa de Chile Colorado" it can be made a day in advance, EVERYTHING for this recipe can be made in advance. The "Salsa de Chile Colorado" is used in many many Mexican dishes. I have other recipes where it is featured. *If using sour cream which is thick, to make it like "Crema Mexicana" stir with a fork while adding whole milk to make it more loose like a thick cream that is thin enough so you can drizzle all over, and add some salt. P.S. I know I've been posting less than usual, but I've been going through stuff and have less time, and or feel down and not motivated, but when I do I post. I have been cooking just not posting (sometimes when I have guests over I am embarassed to take photos because they look at me like I'm crazy.... like this weekend I made Cuban Lechon Asado (Cuban Roast Pork), and the next day (today) I made a shredded pork and plantain stew with leftover Lechon, but I promise to post something at least once a month :)
Pollo Asado en Cazuela literally translates to "Chicken Roasted in Pan" I don't understand why this name was given to this dish since the meat is actually braised rather than roasted, but oh well that's what it's known as and or called. This recipe is the common Cuban version of the dish, which is simply marinading Chicken in a mojo, browning it, de-glazing with wine, and simmering it with onions. Simple. The recipe I got it from Rox's from "The Yuca Diaries" when she commented on my "Pollo Frito a la Criolla" which is almost identical to this except I made a really garlicky, plentiful mojo sauce, and simmered the chicken in a huge amount of mojo with typical cuban spices with onions no wine or anything and does need long marination time as well. She told me how that chicken recipe reminded her of her grandmother's "Pollo Asado en Cazuela" and she gave me a brief on what it had and how it's done. Other Cuban recipes are online just like this one to (well with different ratio's and the addition of black pepper) so I'm guessing this recipe is something fairly common that everyone prepares more or less the same way... although I've seen Spaniard make dishes with that name and it's slightly different. I also saw this recipe on line and am not sure who's the source since it's all over the net and all sorts of sites. One of them cited as being from "Andy Natal from Torrance, California" so maybe she's the source of all those online recipes of it, or all CUban make it the same, idk. Ingredients: -1 whole chicken (cleaned, cut into segments) -3-6 cloves garlic (3 if you want it real mild for you know... the "American pallet"...) -1/2 cup sour orange or lemon or lime (your preference) -salt to taste -lard or oil -1 large onion thickly julienned -1/2 cup white wine -1 bay leaf Directions: (1) Marinade chicken with salt, garlic, and sour orange juice. Let marinade 1 hour to over night if you have time. (2) Afterwards, heat lard or oil on really high heat, and brown chicken all over, set aside. (3) Sautee onions, de-glaze with white wine. (4) Throw chicken and bay leaf and simmer 25- 35 minutes. (3) It's done simple. Serve with white rice and a salad. Please Note: *If you want to you don't have to marinade the chicken just season it, and straight into the pan to brown and continue the recipe, of course it won't be as good. *Also you can do this with the whole chicken without cutting it, just brown the whole chicken all over nad throw wine and cover to simmer for a while. but I don't like it like that. *Some people like to add potatoes. In that case I highly recommend adding 1 cup water. Or instead fry some potatoes to serve on the side.
Cookbook author and cooking expert Joan Nathan on the best Jewish cookbooks to add to your shelf.
Joan Nathan's sweet and sour stuffed cabbage recipe makes comfort food. It's a perfect one-dish meal for the Jewish holiday of Sukkot, or for any time!
Cauliflower is coated in a egg batter, deep fried or pan-fried then simmered in a tomato based sauce. This is one of my beloved dishes my mother makes. It's a little time consuming but worth effort. Ingredients: -1 Cauliflower head (cleaned florets separated) -A medium plate or bowl full of flour -4 large eggs -Salt & Pepper to taste -1 tsp. Garlic powder -4 roma tomatoes -2 cloves garlic peeled only -½ onion minced -1 tsp. dried oregano -2 or more cups of Chicken stock (I had leftover from the mole sauce) or use 2 cups water with 2 teaspoons chicken bouillon. -1 cup minced cilantro -Oil enough to deep fry or pan-fry Directions: (1)Dust cauliflower pieces in flour then set aside in a plate (2)Separate egg whites from egg yolks (SAVE THE EGG YOLKS) with a hand blender (the one with the 2 whisks attacked to it you know "la batidora") beat the egg whites until they fluff like Meringue then beat in egg yolks. (3)Add salt and pepper and garlic powder to the egg mixture (4)Heat oil in a pan to deep fry or pan-fry on medium heat then coat cauliflower pieces in egg batter and put in oil and turn around after a while until all sides are browned and puffed. Set aside. You will need to fry them in batches. You may have left over batter so pour out most oil and fry like a pancake the remaining batter (we fight over that egg batter piece when eating at the house) (5)In a blender blend the stock or water with bouillon along with tomatoes and whole garlic cloves until liquefied. (6)Heat a little oil in a deep pan and sautee onions until caramelized. Then add the blended tomatoes and some oregano and salt to taste if desire. (7)Bring to a boil and add deep fried cauliflower pices carefully sprinkle with cilantro and cover to simmer about 7-10 minutes. Uncover and turn of heat YOUR DONE!
Food, and Jewish food especially, is always tied to seasons and holidays. Here are some recipes that grace the tables of famous culinary personalities every New Year
Like I've said in previous "Mole" (pronounced "mol- eh") posts. Mole can be considered a type of complex Mexican curry made with a combination of spices (cloves, cinnamon, pepper, etc.) dried chile's, nuts/ seeds, chocolate, and some unsuspected ingredients (bread, corn tortillas as a thickener, and stuff like plantains as a sweetener) however their are Mole's that use different ingredients and don't include chocolate (for example "Mole Verde"/ green mole, some versions of "Mole Almendrado"/ almond mole, etc.) but the commonly and well known one's do. In the USA and even in Mexico when people think of Mole they will think of the one I described, and the Mole that comes to mind is the popular "Mole Poblano" which is a dark to redish brown color. HOWEVER almost no one makes it from scratch in general because it is very labour intensive, the long list of ingredients, and amount of time it consumes (yes it can take 5 hours sometimes longer maybe all day) if prepared from scratch. The solution, well in Mexico a lot of people buy pre-made concentrated wet pastes which have all the ingredients and spices ground up to a thick paste, taking out a lot of the hard work, all the chilies, spices, and most everything already in the paste. Same goes for here in the USA, a popular brand of Mole paste is "Dona Maria" it is what most people here use, or imported mole pastes from Mexico or fresh one's made here are sometimes available. So today I want to show people how to prepare the short-cut version of Mole using the Mole paste for the typical mole "Poblano" I do have the scratch version on my blog, but I know many probably won't make it so I want to share the convenient one :) and I personally only make Mole from scratch once a year and it's easy to mess up, when it's from scratch if you over toast or fry the chilies it may turn to bitter or burnt (it happened to me last year because i wasn't watching the time and heat) From my mother's side I am known for my "Mole Negro Oaxaceno" I will prepare it sometime this year (I usually make it around November and December) so stay tuned :) So without further chit chat I present to you my "Abuelita Leonor's" recipe for short cut Mole which is amazingly delicious give it a try, :) (Abuelita Leonor is my grandmother from my mother's side and is originally from Guadalajara, Mexico) my grandmother calls the short cut version "Mole de Vaso" Ingredients for boiling meat: -5- 6 lbs of chicken or turkey (1 chicken and about 2 lbs of drumsticks or thigh and leg meat if using turkey, you can use a whole one, or buy legs & wings, etc) -1/2 medium onion -2-3 cloves garlic whole -2 bay leaves -1 tsp. ground cumin (optional) -salt to taste -1 teaspoonful chicken bouillon -water (about 9 cups? 2 liters just enough to submerge you chicken or turkey) Ingredients for the rest of the dish :) -1 container 8. 5 oz. of "Dona Maria Mole" -chicken or turkey stock (from boiling the meat reserved as needed) -1 onion minced -1 can 8 oz/ 1 cup of tomato sauce -1/2 cup of tomato ketchup -1/4 cup of oil or lard (any oil will do in Mexican cooking usually lard is used or corn oil) -1 whole tablet of Mexican Chocolate (popular one's are "Chocolate Abuelita" and "Ibarra") Optional Ingredients (depends on how sweet you like it like how much chocolate taste you like or sweetness keep in mind the sauce will get sweet and stronger in taste as it cools and time goes by, the next day it will be stronger): -1/2 tablet of Mexican Chocolate (in addition to the chocolate you already used) -sugar to taste (add it in tablespoon increments, this is also optional) Directions for boiling meat and making stock: (1) Wash chicken or turkey really well, in my house we like to wash it once with water, drain, then wash it again in the sink sumberging it, adding a couple palmfulls of salt and rubbing it well, along with some cut limes nad their juice to get rid of any bad odor and taste, we then rinse once more and drain, then pat-dry. Cut your meat into sections. (2) Bring water to a boil, add your chicken or turkey and the onion, garlic, bay leaves, bouillon powder, and salt to taste, cover and boil on medium low 35 minutes if using chicken and 2-3 hours if using turkey. (3) When meat is tender and cooked it should look like this, take out the meat, set it aside, and strain the broth/ stock. Reserve and set aside. Directions for forming the sauce: (1) Open your mole paste container, add it to the blender, and blend it with enough chicken stock to liquify it. Set aside. (2) Heat a large deep-pot on medium high, add oil or lard, when hot add onions and sautee until translucent and golden about 5-7 minutes, add in tomato ketchup, give a good stir, when it bubbles add tomato sauce, when it bubbles again add in the blended mole paste that you liquified with chicken stock (3) Bring it to a rolling boil, then lower heat to medium so the botttom doesn't stick, add your chocolate, and stir occasionally so it doesn't stick until chocolate melts, as your sauce boils you will notice that it starts to thicken up, add more reserved chicken stock a little at a time in about 1/2 cup increments, until it is as thick or thin as you like it, the thickness is to your personal preference in my house we like it the consistency of gravy, like just thick enough to lightly coat the back of a wooden spoon. After it's as thick as you'd like taste to adjust salt, and see if you wanna add the other 1/2 tablet of chocolate and if you desire additional sugar to taste. However my mother doesn't like it on the sweet side so we left it as is at this point. (4) After it boils 10 minutes, add your chicken and boil an additional 5 minutes. Turn off heat and you can serve with "Arroz Mexicano Rojo" (Mexican red rice) and warm tortillas if you'd like "Frijoles de la Olla" (pinto beans boiled with garlic and onion) goes well with this too. Now my post isn't over for those of you interested in the from scratch version of this dish check out my post for "Mole Poblano" and if interested in other types of Mole's I also have the recipe for my version of "Mole Almendrado" (almond based mole) and "Mole Verde" (green mole) PLEASE NOTE: -You may or may not have leftover sauce after eating all the meat with the delicious Mole sauce, if you have leftover sauce, it's great in the morning with some eggs, you can make some sunny side up eggs, serve it over rice, then pour mole sauce mmmmm... or add it to a bowl of boiled pinto beans and enjoy with warm tortillas, even scrample some eggs, throw hot mole sauce over it and enjoy with tortillas as well, just whatever you so don't throw away any leftover Mole sauce :) If your truely in a hurry as well there is a pork version that is faster, get pork spare ribs or pork shoulder meat, cut into chunks about 1 or 2 inch chunks, brown in lard or oil, add minced onion when translucent add ketchup, then tomato, and dilute the mole paste with water or store-bought chicken or beef stock/ broth, add it to the pork, bring to a boil, add more water or chicken or beef stock to thin out the sauce while it boils to your liking, along with the chocolate taste for salt. If you used water you'll have to add 1 beef bouillon cube or 2 teaspoons of chicken bouillon cube then salt to taste. Simmer until everything is tender. (I will do a detailed post for this in the future for those that might be interested :)
Growing up my Tata (grandmother) use to make these cute little rich Natillas pronounced "na-tee-ya" (milk custards) her version was infused with lots of cinnamon and vanilla, dotted with raisins, and served in these little Styrofoam cups dusted with cinnamon powder. For winter we would eat them warm and hot, but I remember in hot summers she'd cool these custards in the fridge, and I just couldn't get enough of them, they were rich, sweet, cinnamon y. However my grandmother would always make 2 batches, one with raisins, and one without since my father HATES raisins, and occasionally the Natilla was poured into a large container/ mold to eat family style with everyone spooning into their plate as much Natilla as they wanted. Natilla is one of those desserts that always brings me fond memories of my Tata's cooking, and child hood sweets. Natilla along with "Pudin de Pan" (Cuban style bread pudding smothered in syrup) is something I grew up eating lots of, and we still make them several times a year :) Ingredients: -4 cups of whole milk -1/2 stick butter (optional) -1 cup of white sugar -1 large or 2 small sticks of cinnamon -1 teaspoon vanilla extract -peel of 1 lime, or lemon or 1/2 an orange (optional my older sister HATES citrus in natilla) -5 egg yolks -1/2 cup cornstarch -1/4 cup water or milk (a little more or less to dilute cornstarch) -1/2 cup raisins (optional) To garnish: -dust with a few pinches of cinnamon powder Directions: (1) In a medium pot, add whole milk, sugar, cinnamon sticks, and citrus peel if using. Leave at medium high heat, stirring occasionally. (2) Meanwhile in a medium bowl add cornstarch. add water little by little to dissolve cornstarch whisking with fork until the cornstach dissolves into a white milk like constistency, whisk in egg yolks, and set aside. This will be your "cornstarch and egg yolk slurry" (3) By now you milk should be hot and kind boiling, keep an eye on it while your preparring the slurry or it may over flow, if it boils lower heat to prevent spillage. (4) So now that it's bubbling, quickly whisk in cornstarch and egg yolk slurry, with a large whisk, and whisk non stop in one direction or else your custard will lump up and break, raise the heat, and when it starts thickening (5) The first boil it gives up, like bubble or burst, quickly turn off heat, remove and pour into a mold. Or pour into small individual serving bowls. (6) Dust with cinnamon :) PLEASE NOTE: (1) If you want a richer custard you may add 1/2 a stick of butter to heat together with the milk, my grandmother sometimes does this sometimes doesn't (2) The egg yolks I used were from my friends house, her chickens produce beautiful strong golden yellow egg yolks that color everything a strong yellow which is why I used them, if using typical store bought egg yolks you won't get this color unless you use a lot of egg yolks which is unnecessary. This may sound like taboo, but my grandmother and me, we use "Bijol" (anatto seed powder) or "Colorante" (coloring) to make the natilla yellow if we use store bought eggs to give it a rich color. When doing this be sure you add the coloring when your simmering the milk so it dissolves completely. (3) I know 1/2 cup cornstarch may seem like a lot for some cubans, but it's actually "4 cucharadas grandes" which is the measurement my grandmother uses, which is 4 regular eating tablespoons with humps on them what we in Spanish call, "cucharadas colmadas" (peaked tablespoons) I measured them out and it was actually 1/2 cup. So I guess the cornstarch to milk ratio is 1 heaping tablespoonful per cup. (4) The one I made in the picture, had no butter, or raisins, and I left out the vanilla and only used cinnamon and orange peel, it was delicious and light yet rich :) IF YOU LIKE THIS RECIPE... you may want to check out my post for "Leche Frita" (fried milk custard squares)
Chocoflan I believe is a Mexican dessert because I've only heard of it and seen it prepared among the Mexican community. It's basically a chocolate cake with a layer of flan (caramel custard). The first time I made this was on my stay in one of my aunt "Mari's" house where she introduced me to this wonderful cake which she calls "Pan Imposible" translates to "Impossible Bread". It is usually done in a large bundt pan that has a 12 cup capacity because the regular bundt pans can't fit all the cake batter and flan batter without overflowing.... my aunt is lucky to have a giant bundt pan she received as a gift :( Any who, usually the solution a lot of people have to this problem is they use a regular bundt cake pan and then make a smaller chocoflan with the leftover batter or throw away the excess, however I for one am not one to waste food. I simply divide the batter evenly in two and use 2 bread loaf pans. You can pretty much use any type of mold/ pan to bake this, just work with what you have, that's what I do. By the way this cake has become a hit in my home, it's my Tata's favorite dessert lately :D and I baked this for my boyfriend's birthday and it was a hit once again. Ingredients for cake part: -1 prepared chocolate cake recipe (I used a devils chocolate food cake mix) Ingredients for flan: -1 can condensed milk -1 can evaporated milk -5 eggs -1 teaspoon vanilla extract -1 cup cream cheese (optional I do add it because I am SINFUL ha ha) Ingredients for caramel: -1 cup sugar -1/4 cup water Directions: (1) Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), get a shallow dish that is oven proof. Any baking dish, cake pan or mold that can fit the pan you are going to use to make the "Chocoflan" and fill it with water about 1/2- 1 inch and put in oven. This is what we call the "water bath" you'll see what I mean later. (2) Prepare your caramel, get a sauce pan, throw in your sugar and water and bring to a rolling bubble on high heat, stir occasionally whisking with a chopstick (yes this is how I do it and it always works the water acts as a stabilizer and it wont let it burn or clump and it will still thicken and turn into a caramel) when your caramel is done, add it carefully to the cake pans or mold your gonna use and swoosh it around to coat everything. PLEASE BE CAREFUL IT'S HOT!!!! It will harden quickly as well so work fast. Set aside the mold/ pan (3) Follow the directions on a Store bought box of chocolate cake mix, or make your own from scratch. Add the prepared batter to the mold/ pan that has caramel coating (in my case I had two molds I use and divided the batter evenly) (4) Prepare the flan batter, in a large blender or bowl with a whisk or blender combine the condensed milk, evaporated milk, eggs, vanilla and the optional cream cheese to a smooth mixture. Pour them evenly over the chocolate cake batter. DO NOT WORRY IF THEY MIX! They will separate during baking. (5) Cover the cake pan/ mold with aluminum foil and put in carefully into place them on top of the larger pan that has the water in it in the pre-heated oven. Close and allow to cook in the middle rack for about 1 hour to 1 hour and 30 minutes. (6) When you think it's done, uncover and insert a toothpick or knife if it comes out clean it's done, if not continue to bake covered a little longer, but if done remove, uncover and allow to cool (7) Once ready to serve loosen edges with a knife, place a plate on top and flip over :) Slice yourself a piece and enjoy. The result will be this delicious moist chocolate cake with a flan layer, most of the chocolate cake will absorb the delicious caramel syrup and be oh so sinful ;) NOTE (If interested): *I know it sounds weird, but the flan and the chocolate cake for some reason, I don't know why will never combine they separate, the flan ends up in the bottom of the pan and the chocolate cake on top. I'm guessing sometype of osmosis or something and when you flip it you get this :D *Some people use a store bought type of Mexican caramel milk syrup made from goats milk or cows milk called "Cajeta" and they will coat the pan with this instead of the caramel sugar syrup I make. *The easiest way though and guaranteed is using a chocolate cake mix. store bought Cajeta/ caramel sauce or just know how to make a good caramel, and make a flan batter that is rich doesn't need the cream cheese but gives it oomph.
Joan Nathan's recipe makes a perfect challah loaf for any time of year, or especially for Rosh Hashanah, when round challah is a must for any holiday table.
Not commonly seen in restaurants but it is delicious. This is my mom's recipe for it. It is simple, flavorful, and pure. All my measurements are approximated for this usually I eyeball everything. Ingredients: -Bring a small pot of water to boil don't ask you'll see why later. -1 ¼ cups White Rice -2 ½ cups water or chicken stock (I had leftover stock from the mole sauce I made today) -1 tsp Chicken Bouillon (if using water if not replace with salt) -Salt to taste (yes more salt if necessary even if you replaced it with the bouillon you don't want to salt it solely with bouillon it'll taste to strong) -6 medium tomatillos -½ onion minced -2 cloves garlic minced Directions: -Blend tomatillos with 2 ½ cups water or stock in a blender along with salt and some bouillon. -In pot that you started boiling water add rice stir until liquid Is white then turn of heat and drain rice on a strainer (remove all water I don't know why but my mom does this it's an important step for this rice dish) -Now heat generous amount of oil in a deep pan or pot sautee onions and garlic until fragrant. Add rice and stir. -Then add blended tomatillos bring to a boil, -cover and simmer on low for about 30 minutes. Check afterwards to make sure it is fully cooked.
In The New American Cooking, cookbook author Joan Nathan showcases some of the more unusual items that are turning up on America's tables — plantains, pomegranates and other once-obscure ingredients.
Cookbook author and cooking expert Joan Nathan on the best Jewish cookbooks to add to your shelf.
Squid are among the yummiest and most versatile shellfish to prepare. The secret to soft and tender squid is to avoid long and invasive cooking.
