Sunday, June 22, 2014

Our Faves From "Our" Pastelaria

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We flew out of the Azores today; headed for Italy.  We're resting at a hotel right now; dividing our trip up so as not to do too much in one day (plus, that's just how the flights worked out... lol).  I meant to do this post before moving, but I'll do it now.  I didn't have time in the last few days.  I wanted to just post some pics of the food my family use to get at our fave little cafe there.  We'd go at least once a month, probably, and hardly ever eat out anywhere else.  I also met friends for lunch there frequently.  I will miss it- I loved the location, the decor, the people there, and of course the food was delish (and cheap!)  We first found this Pastelaria on accident when we moved to the Azores 6 years ago and I posted about it back then.  Who knew that we'd be going here so regularly and it'd be our favorite place!!  
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These are pics of our "usuals".  First pic is a sandwich I loved; bacon and cream cheese with egg, corn, lettuce, tomato, and onion.  I tried to re-create it once, but it wasn't nearly as good.  They have good freshly-squeezed orange juice, and I'd sometimes share a plate of fries with my husband.  I'd always order a bowl of soup; they had different ones every day.  My favorite was Canja, chicken, rice and lemon.  The pic above is carrot soup.  It was only about 1 Euro a bowl, and always good.  I asked for the recipe for Canja but they said no.  :(  At least I have an Azorean cookbook with some Canja I can try.
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My husband usually got some kind of burger; they make really good ones here.  The buns are fresh; the produce is good and in the summertime, looks like it's fresh from someone's garden.  For reals.  Eating here, my fam started to really like mixing mayo and ketchup for fry dipping.  We should have eaten our fries with a fork, like the locals.  Maybe in Italy....
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My daughter was so adventurous (lol) and always got a baguette with butter, fries, and a fresh orange juice or orange Fanta.  (Orange Fanta is so good in Europe.... it has real juice it in.  Not like in the US.  And I don't' mean to say that in a snotty way; it's just true.)
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My son always had a baguette with Sao Jorge cheese (pic above and below).  He's not crazy about fries, so he wouldn't get those, usually.  Sao Jorge cheese is super strong, but he loves it and it's one of his fave kinds of cheese.  It's made on Sao Jorge island, in the Azores.  
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My second son always, always got a hamburger and fries.  If we went to another restaurant and he ordered a hamburger, he said he didn't' like it because it didn't taste like the "Pastelaria hamburgers". I hope he's ok going to another country and trying their hamburgers!  (Poor guy.)  The waitresses knew he only wanted lettuce on it; no onions or tomatoes.  
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For my youngest, the baby of the fam, we started ordering him torrada, or toast with butter.  It took us like 5 years to figure out what torrada was, by the way; and it's on all the cafe menus here.  When we did figure it out, we were very happy, because we finally had something easy to order for the baby.  It's only like 80 cents, too.  But.... you have to say it correctly.  Until a few weeks ago, we'd been saying "torada" with one R, which means bullfight.... lol!!!  Someone at a different restaurant corrected us a few weeks ago, after looking utterly confused when we asked for a torada for the baby.  You have to make the double R sound, which is hard for me to make.  I think the Patelaria had just been humoring us, the clueless Americans, for the last year every time we asked for a bullfight.  So anyway... it's torrada, not torada.  
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We ate here many times without getting dessert, but if we did get it, I always enjoyed this caramel tart, which tasted just like Dulce de Leche to me.  I will definitely miss our favorite Pastelaria!!  It's closed on Sundays, but if it was not, I bet they'd be enjoying watching Portugal play against the US in the World Cup today.  :) Have a great weekend; I'll be writing from Italy next time!

                                                          **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Friday, June 20, 2014

Coconut Horchata

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Way back in May, on Cinco de Mayo, we had this for our drink that night.  :)  I forgot what else we had, probably Carnitas and guacamole or something.  My husband I love horchata, and usually just make the rice kind.  (Horchata is a dairy-free rice drink from Mexico, usually flavored with cinnamon.)  I love that this recipe uses coconut milk also.  The only thing is that the coconut milk is kind of hard to incorporate; just whisk really well and enjoy anyway.  I think the kids tried this and like it.... but I don't remember.
hor4W
Coconut Horchata
adapted from Allrecipes

1 cup uncooked white rice
1/2 teaspoon ground cinnamon
4 1/2 cups water, divided
2/3 cup light or regular coconut milk
1/3 cup superfine sugar (or to taste)
1 teaspoon vanilla extract

1. Pour rice, cinnamon, and 3 cups water in a blender; blend until rice begins to break up, about 1 minute.
Transfer rice mixture to a large bowl and stir in remaining 1 1/2 cups water; let stand for at least 3 hours, whisking occasionally.

2.  Strain rice mixture with a fine sieve into a large pitcher and discard rice.  Stir coconut milk, sugar, and vanilla extract into the pitcher. Chill completely and stir before serving over ice.


                                                          **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Sunday, June 15, 2014

Sushi

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Back in May, my good friend came over and showed me how to roll sushi.  This is the same friend who showed me how to make lumpia, pancit, yakisoba, and Japanese croquettes.  She just moved on Friday, and I'll miss her.  I'm glad I have these recipes to remember her by, though. 
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This isn't really a recipe; more of a method.  I still need a lot of practice; I was flinging sticky rice everywhere.  Also, my friend brought over a rice cooker, which made everything easier.  I don't own one.  First, we made the rice and prepared the fillings.  We prepared a lot of fillings!  If I was doing it alone, I would have just stuck with one or two.  But we made: fried pork cutlets, fried shrimp, cut cucumber, cut avocado, thin egg omelets, cut lettuce, raw tuna in a sauce, and a ginger-beef mixture (she had already made that at home).  We also mixed together mayo and Sriracha sauce to include inside the sushi rolls and to dip into.  

I picked about two fillings for each roll.  I loved the friend shrimp and pork cutlet.  To fry these, dip in flour, egg and panko, and fry in oil (I think! lol).  Then just set aside until needed.  To roll sushi, I'll include some photos of my friend rolling, because that's easier than explaining.  But I will try a little.... start with a bamboo sushi mat, covered with plastic wrap, covered with a sheet of nori.  With wet hands, gently pat down a thin layer of sticky rice on top; add your toppings in a single line, and roll, pressing roll gently so it sticks together. Here come the photos!
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Sushi

Sushi Rice (can multiply; we did x5 to make a ton of rolls)
1 cup of rice
20 grams sugar
20 grams rice vinegar
salt, to taste (or add none)

Other ingredients:
Nori sheets

Toppings:
raw tuna + mayo mixed together with green onion
Panko-fried shrimp
Panko- fried pork loin
shredded, seeded and chopped cucumbers
sliced avocado
lettuce
thin egg omelet (like a crepe)
any leftovers you want to throw in
(mix and match from above or do you own thing)

Soy Sauce
Mayo + Sriracha sauce

1.  To make sushi rice, cook rice in a rice cooker or on the stove.  In a small pot on the stove, add the rice vinegar and sugar together and heat gently until sugar is dissolved.  Pour over cooked rice.  Let cool a little before making sushi.  

2.  To roll sushi, start with a bamboo sushi mat, covered with plastic wrap, covered with a sheet of nori. With damp hands (have a small bowl of water handy), gently pat down a thin layer of sticky rice on top; add your toppings (2-3) in a single line, and roll, pressing roll gently so it sticks together. This part may take practice, or look up a few Youtube vids.  :)  

3.  When rolled, transfer to a cutting board and cut with a very sharp knife.  We used a serated knife and it worked well.  Serve with either soy sauce or mayo mixed with a little Sriracha sauce for dipping, if desired.  
*Gluten-free if you stick with gluten-free fillings; Panko contains gluten.
sushi6W
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Wednesday, June 11, 2014

Skillet Lasagna

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This was a super simple meal I made a few weeks ago, on one of the last Sundays in our house, to use up ingredients I had in the house.  I got it from the back of the (half-empty) box of lasagna noodles in the pantry. I used the first of the box to make this Lasagna Soup.  I wasn't expecting this to be that good, but I really did like it!!  The kids just thought it was ok, but at least the adults were appreciative.  This is so easy, you can make it in a kitchenette, if you have the right skillet!  (I used my cast-iron 12 inch; it's packed now.)
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Skillet Lasagna
adapted from Mueller's Pasta

10 dry lasagna noodles, broken into 1-inch pieces (1/2 box)
1 lb lean ground beef
1 small onion, chopped
1 cup water
1 jar (24 oz) pasta sauce
1 cup ricotta cheese or cottage cheese
1 cup shredded Italian blend cheese or mozzarella

1.  Cook ground beef and onion in a large skillet over medium-high heat, stirring frequently, until meat is cooked and no longer pink.  Drain, if needed.  

2.  Add water, pasta sauce and uncooked lasagna pieces. Cover and bring to a simmer. Maintain a simmer over medium-low heat for 15 to 20 minutes, stirring every 5 minutes.

3.  Dollop ricotta or cottage cheese by spoonfuls over pasta mixture. Sprinkle shredded cheese over all. Remove from heat; cover and allow to stand 3 minutes or until cheese is melted.
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**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, June 9, 2014

Chocolate Cupcakes

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My daughter wanted chocolate cupcakes for her birthday party, back in April, for her friends to decorate at her party.   (Her friends LOVED it- BTW; they are 12.  My son had the same activity for his party (turning 10) a month later, and all of his friends absolutely LOVED it as well, lol!)  Anyway, I was already starting to clean out my pantry at that point, so I needed a recipe with ingredients I had on hand, and this fit the bill.  It's a simple recipe, and easy to put together.  
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Chocolate Cupcakes
adapted from Mel's Kitchen Cafe
Makes 24-30 cupcakes, depending on how full you make them

1/2 cup plus 1 tablespoon cocoa powder, Dutch-process or regular unsweetened
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks plus 1 tablespoon (17 tablespoons total) butter, at room temperature
1 2/3 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup sour cream

1.  Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2.  In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. 

3.  Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 12-18 minutes. Remove the cupcakes to a wire rack to cool completely.
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**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thursday, June 5, 2014

Thai Peanut Noodles and Cucumber Salad

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My husband and I loved this meal.  It was delicious and flavorful, as well.  We had this a while ago when a friend came over and then I made it again soon after so we could have it again.  I love the flavors of the noodles with the crisp cucumber salad.
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Thai Chicken Noodles with Chicken
adapted from The Daring Gourmet

1 lb chicken breast cut into cubes (or 14 oz. extra firm tofu, cut into ½ inch cubes)
For the marinade:
2 tablespoons soy sauce
1 tablespoon sherry or apple juice
½ teaspoon sesame oil
⅛ teaspoon black pepper
For the sauce:
1 tablespoon fresh minced garlic
1 tablespoons fresh minced ginger
2 teaspoons lemongrass, minced
1 red Thai chile, seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
¼ cup soy sauce
¼ cup creamy natural and unsweetened peanut butter
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons sesame oil
1½ teaspoons brown sugar
⅓ cup vegetable or chicken stock
⅓ cup dry roasted peanuts
¼ cup green onions, sliced
¼ cup carrots, julienned
8 oz uncooked udon, Chinese egg noodles, or spaghetti, cooked al dente according to package directions.

1.  Combine the marinade ingredients and pour over the chicken or tofu cubes in a medium bowl. Let marinate for at least 20 minutes.

2.  Discard the marinade and fry the chicken in a bit of oil in a medium skillet over medium-high heat until cooked through. Transfer the chicken to a plate and keep in a warmed oven. Use the same skillet to make the sauce.  (For tofu: Preheat the oven to 400 F. Place the tofu cubes on a baking sheet sprayed with vegetable spray. and bake the tofu for 20-25 minutes or until desired texture is reached. Turn the cubes with a spatula after 15 minutes, then again every 5 minutes. (If using "firm" tofu, bake for an additional 5-10 minutes). Remove from oven and set aside.)

3.  Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant. Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar. Simmer for 1 minute until ingredients are fully combined. Add the broth to thin out the sauce and simmer for another minute.

4.  Place the cooked noodles in a warmed bowl. Add the chicken or tofu, peanuts, green onions, and carrots. Toss to combine. Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.  Serve warm or cold with cucumber salad, recipe below.
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Thai Cucumber Salad
adapted from Allrecipes
(I cut this in half)

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1/2 tablespoon salt
1/2 cup white sugar
1/2 cup rice wine vinegar
2 jalapeno peppers or small red peppers, seeded and chopped
1/4 cup chopped cilantro
1/2 cup chopped peanuts

1.  Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

2.  Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
thai1W
**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Monday, June 2, 2014

Chocolate Macarons with Pistachio Cream

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I made these a few weeks ago with two friends.  We chose an easy chocolate shell and added chopped pistachios to the filling we did last time, instead of strawberries.  These are the last macarons I'll make in the Azores and this is the last post I'll do from our house here.  We move into a hotel tomorrow.  I will still post some recipes I have saved up.  
maca2W
Every macaron is delicious, and these were no exception.  We only used a small amount of pistachios in the filling- about 1/4 cup, but the flavor really shined through and even the color did!  I did use a tiny drop of green food coloring to accent it, but you don't have to.  I also added a drop of almond extract to the filling, but again, you don't have to. We also piped out the shells very small, about one inch, so there would be enough to go around for all 3 of us.  (I'm not sure if you can successfully double a macaron recipe, and don't really want to attempt it.)
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Chocolate Macarons with Pistachio Cream
adapted from here

Macaron Shells:
110 grams blanched almonds, ground (OR use 110 grams almond flour/meal)
200 grams less 2 Tbsp. confectioners sugar
2 Tbsp cocoa powder
100 grams egg whites, aged at room temperature for 12-24 hours
50 grams granulated sugar

1. Using a food processor, pulse the almonds until they are finely ground. Alternatively, you can use ground almonds. Add in the confectioners sugar and cocoa powder and process until fully blended. Set aside.

2. Using a stand mixer fitted with whisk attachment, whip the egg whites on medium-high speed until foamy. Gradually add in the granulated sugar, and continue beating until the meringue is stiff, shiny, and stiff peaks form. Add the almond mixture to the meringue mixture, and using a rubber/silicone spatula, mix swiftly but gently until no streaks remain. The whole process should take no more than 50 strokes.

3. Line a baking sheet with a Silpat or parchment. Fill a pastry bag fitted with a large plain tip (I used Wilton #12) with the batter. Pipe small rounds (about 1 1/2 inches in diameter) onto the baking sheets. Once you have piped out all of the batter, tap the cookie sheet on the counter to release any air bubbles. Let the maracons rest at room temperature for about an hour to allow them to harden their shells.

4. Preheat the oven to 300 degrees F. Bake for about 8 to 10 minutes depending on size. Let the cookies cool completely before removing cookies from the cookie sheet.

Pistachio Cream Filling:
4 Tbsp butter, at room temperature
4 ounces cream cheese, softened (can use reduced-fat)
1/4 cup shelled pistachios, ground semi-finely in a food processor
1 1/3 cups powdered sugar, or more to taste
drop of green food coloring; optional
drop of almond extract, optional

1. For the cream cheese frosting, beat butter and cream cheese a large mixer bowl on medium speed until light and fluffy. Add pistachios. Reduce speed to low; gradually add powdered sugar 1/3 cup at a time and beat just until smooth. If desired, add more sugar at this point to get to the desired consistency and taste you want.  Add optional food coloring and almond extract, if you want.

2. When ready to assemble macarons, fit a large disposable pastry bag with a round tip and fill with frosting. Pipe about a tablespoon of frosting onto the bottom of half the shells, then sandwich with remaining shells. Store in an airtight container in the refrigerator up to three days. Bring to room temperature before serving.
macaW
**This post and photos are property of http://dishingwithdish.blogspot.com/ **