Thanksgiving feast for two!

So this Thanksgiving was just about my hubby and I but we decided to still cook like we where feeding a crowd. He loves turkey and gravy and wanted to make sure he had tons of leftovers. I knew I was gonna be cooking all day long — but I wasn't to stressed about it because I made sure I did a LOT of planning ahead of time. I started researching menus a couple of weeks before (Marthat Stewart, Epicurious and How2Heroes) and we also went grocery shopping on Tuesday so we did not have to deal with the crazy crowds. It really went smoothly.

We decided to brine the turkey this year, we did a dry brine we saw on MS and it was super easy and fast. You just mix salt and bay leaves, rub it all over the turkey and then pop it in the fridge for at least 24 hrs. Thursday morning we just took our 18lb turkey out of the fridge and let it rest for about 1.5 hrs, cleaned it really well and then stuffed it with oranges, limes, garlic, celery and tons of yummy herbs. I followed Martha's recipe of Roasted Turkey and it worked out perfectly.

ALSO ON THE MENU: 

_Mashed potatoes with roasted garlic: Roasted the garlic the day before.

_Corn bread stuffing with sage & turkey bacon: Started from this recipe but replaced  pecans for chesnuts & turkey bacon for the ham.

_Brussel Sprouts: Simply sautéed in a pan with garlic, salt & pepper

_Gravy: Same MS recipe, but only added about 1c of wine

_Cranberry sauce: Made it the day before

The results? the Turkey was delicious and super juicy. I really think brining helped. It cooked in about 3.5 hrs, almost 1 hr before we planned, so we had to rush a bit to finish the rest of the sides... it all came out delicious! After dinner we made the apple pie and the pumpkin pie (I made the crust dough ahead of time) so that gave us enough time to digest a bit and then had some amazing warm pie. By the way, we watched an amazing movie called "The Fall"—rent it... it's awesome!

Hope your thanksgiving was delicious too!

Your butcher knows best

A few days ago, feeling pretty carnivorous after spending 1 week at my wonderful-but-vegetarian auntie's house, I decided to get some real protein—preferably something dead and non tofu looking. I stopped by the meat department and saw some amazing Top Sirloin Steaks on sale, so I decided to get them. As the butcher was handing me the meat I decided to ask him about tips for cooking them, I figured he could have some good ones being a butcher and all. This is what he said:

_When you get some leave them on the counter so they can rest, dont put them in the fridge (it was about 5pm and I knew i was gonna be cooking them around 7pm).

_Season them generously with salt & pepper and a little italian seasoning.

_Mince some garlic and really rub all in to the steaks on both sides.

_Then—this is the BEST part— sprinkle it with ground coffee and don't be shy!

salt, pepper, seasonings & garlic with the coffee!

So, I went home and did exactly that. When E came home we fired up the grill and followed his cooking directions as well:

_Cook the first side for about 1.5 min, then flip and cook for another 1.5 min.

_Flip again but twist a little so you get the nice marks, cook for 2 min (close the grill). Then do the same on the other side.

_Let them rest for at least 5 min before eating.

The results? an amazingly juicy steak, perfectly cooked and super crunchy on the outside. Pretty outstanding! We both agree that they where better than many steaks we've had in restaurants... and SO much cheaper.

Lesson learned: Don't be shy to ask your butcher for tips!

Coconut-Pineapple Loaf Cake

I love coconut. I really love coconut. So last week i felt like trying this new recipe I saw on Martha Stewart's Everyday Food Magazine, a Coconut-Pineapple loaf Cake. My hubby loves this kind of cakes, specially if we have them over the weekend with a nice cup of coffee. I usually make sure to use less sugar that what's asked for, use whole wheat flour and even add some grounded flaxseeds so at least I feel it's all kinda good for you. So, if you like coconut and pineapple, this cake is a must!

_COCONUT-PINEAPPLE LOAF CAKE

INGREDIENTS::

1 1/2 cups of sweetened shredded coconut (i used organic, unsweetened)

1/2 cup (1 stick) unsalted butter/room temperature

1 1/2 cups all purpose flour (spooned and leveled)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (I added 3/4 cup)

3 large eggs

1 cup sour cream

1 can (20 ounces) pineapple chunk, in juice, drained well. **here is the thing: my hubbs wasn't really into the pineapple chunks—I liked them—but in the future i might cut them up in smaller pieces**

DIRECTIONS::

_Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

_Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

_Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

happy yummy birthday!

Last Monday was my hubby's birthday and as always he rather have a delicious home made meal than going out to a restaurant... which is great for me because I usually try to cook something new. This time, a suggested a Beef Stew because I recently watched the video at how2heroes and seemed totally doable. Plus, this one is made with beer (instead of wine) and I knew he'll like that.

It was my first time making a stew and I have to say I really liked it. It actually tastes better the days after you make it which is a plus cos you're gonna end up eating tons of it all week. I recommend having all your ingredients laid out and chopping all the veggies you'll need before hand so when you start it'll be extra easy.

You start with browning the meat, after it browns you add some flour and stir for a bit. After that you add some garlic and shallots, stir, then the all the veggies. Then the beef stock and after a few minutes, the potatoes... and that's it! Just let it simmer for a total of about 1.5 hrs, making sure you add the beer about half way. Also be sure to use fresh herbs for this, they make such a difference!

Here is the link to the recipe: Stout Beef Stew.

Oh, and If you're wondering about that cake... I made it the same day and it's SO much work! It's called CocoChoco and it's inspired by a cake my hubby and I had while on a vacation trip on Margarita island, Venezuela. It's a layer of Chocolate Cake covered by a layer of Chocolate Mouse followed by a layer of Coconut Mouse. It's creamy, airy, chocolatey and delicious, but i can't share the recipe just yet!

be a hero

Last week I went to the lovely city of Boston for work and had the chance to shoot a couple of videos for this awesome site called how2heroes. This site has great cooking videos from regular peeps like you and me and also some from amazing chefs—all sharing their recipes and tips. You can learn how to make a traditional Apple pie, learn what molecular gastronomy is all about and try some new booze mix like the venus in furs cocktail. Needless to say I've pretty much watched every video there AND also had the chance of shooting my own. I confess it's kinda embarrassing to watch myself, but whatever! the point is that i get to share some wonderful traditional recipes i grew up with. Here are some pics of my last shoot: how to make plantains 2 ways: Tostones (fried green plantains) and Platanos fritos (fried ripe plantains). Oh, and you know what? you can shoot your own too. Register and read about how you can upload your own fabulous cooking video... c'mon don't be shy!

i heart pizza

i love sushi. i really love venezuelan food. but i'm super and totally in love with pizza. the thing is that it's almost impossible to make it at home and make it good. i've bought different kinds of dough, made them in cookie sheets, pizza stones, you name it, and it's never been good enough. Then one day I was at the grocery store and was browsing though a magazine... and there it was, a picture of a super crusty and delicious pizza made on the grill. I got totally inspired and went ahead and got the ingredients (not the first time this happens!). At first my hubby seemed a little hesitant... i mean we've tried making pizza before and it was never that good PLUS we're both total pizza snobs! but guess what? it came out great: crispy crust, yummy sauce, melty cheese and crunchy top.

DOUGH::

Didn't make it (hey i know how to pick my battles!) got it a New Seasons

SAUCE::

1 Can crushed organic tomatoes (i got garlic/basil flavor)

Olive oil

Salt, pepper and red pepper flakes to taste

_Mix all in a blender (super quick coz you don't want the sauce too watery). 

TOPPINGS::

Sorpresatta

Mozzarella cheese

Fresh basil

Don't stop here... be creative!

_Grease a cookie sheet, place your dough and cut it in half. you want something small and easy to handle on the grill.

_Take your dough and stretch it delicately with your hands... we just played around with it. it really works when you place the dough on top of the back of your hands and stretch it with your knuckles. place back on cookie sheet.

_The grill should be really hot and make sure you bring everything you'll need next to the grill... these cook fast and once you start you better give them all your attention.

_Ready? place dough on the grill and watch it... it'll take a minute or two, don't close the grill. after one side is done, flip it and start adding the sauce, cheese and toppings right away. you can close the lid now but keep and eye on them. If you think the bottom is done but the cheese is not melted just put them on the top area of the grill and close it to finish them up!

on the grill

finished home made pizza on the grill!