viernes, 27 de mayo de 2016

{Homemade potato bread}

Porciones: Makes 2 loaves


1 large russet potato (about a 12 oz potato)
2 cups (475 ml) milk
2 teaspoons salt
1 teaspoon sugar
2 Tbsp olive oil
1 packet instant yeast (2 1/4 teaspoons)
5 cups (680g) all purpose flour


1 Cook, peel, mash the potato: You will need 6-8 ounces of mashed potato for this potato bread recipe. That's between 3/4 cup and one cup of mashed potatoes.
The easiest way to cook the potato is to poke it all over with the tines of a fork and microwave it 4 minutes on one side, 4 minutes on the other side, on high. Let it cool, then peel it, and mash it with a fork.
Or, you can boil the potato. Peel the potato, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potatoes, drain, cool, and mash.
2 Heat the milk, whisk in mashed potato: Heat 2 cups of milk in a medium saucepan, until it is steamy, then remove from heat. Whisk in the salt, sugar, olive oil and the mashed potato.
Pour into the mixing bowl of a standing mixer (or just a large bowl if you don't have a mixer), and let cool until it is still warm, but no longer hot, to the touch. (If the mixture is too hot, it will kill the yeast in the next step.)
3 Add yeast and 2 cups of flour: Stir in the yeast. Stir in 2 cups of the flour. Use a standing mixer such as a KitchenAid (recommended), attach the mixing paddle, and mix on medium high speed for 4 minutes. This will help break up any potato lumps and help incorporate the mashed potatoes into the dough.
(If you are using a bread machine, put the milk potato mixture, the yeast, and all of the flour into the bread machine and knead for 8 minutes, skip the next step and proceed to step 5.)
4 Add the remaining flour and knead: Swap out the mixing paddle for the dough hook on your mixer. Add the remaining 3 cups of flour and mix on medium low speed for 8 minutes. The dough should be rather loose and a little tacky.
5 Put dough into a large bowl, let dough rise: Rub the inside of a large bowl with some olive oil. Transfer the dough from the mixing bowl and put it into this large bowl (can use your mixing bowl if you clean it, and coat the inside with oil). Gently coat the top of the dough with a little olive oil.
Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out). Place in a warm spot for 2 hours or overnight.
potato-bread-method-3 potato-bread-method-4
The dough should at least double in size. You'll know when it has risen sufficiently when you press into the top with your fingertip and the indentation remains for a while.
6 Punch down the dough, place in loaf pans: Press down on the dough with your hand to deflate it. Turn it out onto a clean lightly floured surface and knead a couple of times. Cut the dough into two halves (a pastry scraper comes in handy for this).
potato-bread-method-5 potato-bread-method-5b
Rub a little olive oil inside of two 8x4-inch loaf pans. Place a dough half in each and press the dough into the bottom of the pans.
potato-bread-method-6 potato-bread-method-7
7 Let dough rise again: Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size.
8 Bake: Preheat oven to 350°F (175°C). Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack. Bake for 35 minutes until the crust is golden brown and the internal temperature is between 190 and 200°F.
While the bread is still warm in the pan, use a dull dinner knife and run along the edge of the pan between the pan and the bread to loosen the bread from the pan. Turn out of the loaf pans on to a rack, let cool completely before slicing.

jueves, 26 de mayo de 2016

{Serrano Ham & Manchego Cheese Pinwheels}

These pinwheels were inspired by my trip to cooking school this fall.  The chefs at cooking school grilled a piece of serrano ham wrapped manchego cheese and served it with our salad.  It was amazing!  I knew I had to come home and put my own spin on it.  I decided to make these Serrano Ham & Manchego Cheese Pinwheels.  They were fantastic.  I had a hard time finding serrano ham, but I eventually found it at Sam's Club and World Market.  Manchego cheese is readily available in the deli cheese section at the grocery store.  These pinwheels were delicious and would be a great addition to your Super Bowl menu on Sunday.

1 sheet puff pastry sheets , thawed (1/2 of a 17.3-ounce package)
1 1/2 oz serrano ham
1 oz manchego cheese, grated
ranch dressing
brown mustard

Preheat the oven to 400°F.

Unfold the pastry sheet on the work surface, and top with the cheese.  Top cheese with serrano ham.

Starting at a short side, roll up like a jelly roll. Cut into about 16 slices.  Place the slices, cut-side down, onto baking sheet.

Bake for 12-15 minutes or until the pastries are golden brown.  Serve with ranch dressing or brown mustard for dipping, if desired.


martes, 17 de mayo de 2016

{Otros by Amapola Bazar}

Brownie con nueces

Pan dulce con frutas abrillantadas

Macarons de chocolate blanco

Scones de naranja

Cake pops para Navidad

{Muffins by Amapola Bazar}

Muffins de limón

Carrot cupcakes

Cupcakes de chocolate con ganache de chocolate

Cupcakes rellenos con dulce de leche y lentejas de chocolate

{Tortas by Amapola Bazar}

Torta de vainilla, crema y frutos rojos

Torta cookies

{Budines by Amapola Bazar}

Budín de limón

Budín de avena y frutillas

Bundt de naranja

{Ginger beer & Licuado de frutos rojos by Revista Jengible}

{Carrot cake & Muffins de arándanos by Revista Jengibre}

{Helados by Revista Jengibre}

{Cookies by Amapola Bazar}

Galletas con pasas y chips de chocolate

Galletas de Navidad

Galletas de jengibre y caramelo picante

Galletas de avena con chips de chocolate

Cookies con chips de chocolate blanco

Pepas de dulce de zapallo

Galletas de coco

{Cupcakes de naranja}

Tiempo de preparación: 45 m.
Dificultad: fácil
Porciones: 10 cupcakes

En el mercado

- Cupcakes

100 g. manteca a temperatura ambiente
150 g. harina 0000
Ralladura y jugo de 1 naranja
120 g. azúcar.
1 huevo.
1 cucharadita de polvo de hornear

- Decoración

200 cc. de crema de leche fría
Azúcar impalpable, a gusto
Margaritas de pasta de goma (pueden ver el paso a paso en este post)

En la cocina

- Cupcakes

1) En un bowl grande, batir la manteca con el azúcar, hasta que aclare y quede una mezcla casi blanca.
2) Agregar el huevo batiendo y luego la ralladura de naranja.
3) En otro recipiente, mezclar la harina con el polvo de hornear. Agregar 3/4 de esta mezcla a la preparación anterior, mezclar bien y agregar la mitad del jugo de naranja.
Repetir estos pasos hasta incorporar todos los ingredientes.
4) Con una cuchara para helados, colocar la mezcla en pirotines, llenando 3/4 del mismo.
5) Hornear durante 15 minutos a horno mínimo o 180° C.
6) Si los cupcakes estuvieran dorados o, al introducir un palillo el mismo sale con migas, retirar del horno. Dejar enfriar 5 minutos y luego pasarlos a una rejilla para dejar enfriar completamente.

- Decoración

1) Batir la crema que debe estar bien fría con el azúcar (la cantidad de azúcar es a gusto).
2) Colocar en una manga con boquilla 5 C y decoramos los cupcakes una vez fríos.

Tip: lo ideal es conservar los cupcakes en la heladera y sacarlos una hora antes de consumir.

jueves, 12 de mayo de 2016

{Dip de pollo by me}

En el mercado

1 cebolla
Aceite de maíz
1 pote de crema de leche de 200 ml
1/2 pechuga de pollo
2 cucharadas de choclo
4 cucharadas de queso rallado

En la cocina

1) En una sartén, saltear la cebolla cortada en juliana y luego, retirar del fuego.
2) Cortar el pollo en cubos.
3) En una licuadora, procesar la cebolla salteada, la crema de leche, el pollo, el choclo, y el queso rallado.Salpimentar.
4) Servir tibio, acompañado de galletitas Rex.

martes, 10 de mayo de 2016

[Tiger bread]


Dark Chocolate Chili Cookies Dark Chocolate Chili Cookie Recipe

{Doritos Mozzarella Sticks}

{Mac ‘N’ Cheese Pie}


{Pizza fondue}

{Lasagne Garlic Bread Bowl}

{Volcano hedgehog bread}


En el mercado

1 pan de tigre grande (tiger loaf)
180 g. de queso blanco
100 g. de queso rojo leicester o queso cheddar
100 g. queso mozzarella rallado
140 ml. de salsa de tomate picante (opcional)
200 g. de pollo cocido cortado en tiras
2 cucharadas de panceta crocante picada en pedazos pequeños
2 dientes de ajo picados
1 cucharada de ciboulette, finamente picada
100 g. de manteca derretida

En la cocina

1) Cortar un círculo en la superficie del pan, ahuecar y sacar el interior.
2) Dejar 1cm de cada lado del hueco y hacer varios cortes a lo ancho y a lo largo del pan, creando segmentos individuales de pan.
3) En un bowl, mezclar el pollo, la mozzarella, el queso crema, el queso leicester/cheddar y la salsa de tomate. Colocar esta mezcla dentro del orificio del pan.
4) En otro bowl, mezclar la manteca, con la panceta, el ajo y la ciboulette, y colocarlo en las ranuras de las porciones individuales de pan.
5) Cocinar a horno suave, 180ºC, durante 20 minutos.
6) Servir caliente y cortar las porciones individuales de pan para comer con las salsa. (ver video)

lunes, 9 de mayo de 2016

{Baked rigatoni with bechamel sauce}

Total Time: 55 min
Prep: 25 min
Cook: 30 min
Yield:6 servings

Giada uses prosciutto and creamy bechamel sauce in one divine pasta dish.


1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced


Watch how to make this recipe.
Preheat oven to 425 degrees F.
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

lunes, 2 de mayo de 2016