Tuesday, October 09, 2012

Sopa de Queso y Cerveza Le Cellier

Para cuatro personas.

220g tocino ahumado picado
30g mantequilla
2 varas de apio, picadas
1/2 cebolla roja picada
1/3+ tz harina
1 1/2 tz caldo de pollo
2+ tz leche entera
250g queso cheddar blanco, o sharp + manchego
Sal y pimienta al gusto
1/8 cudita salsa Valentina
1/2 cuda salsa inglesa
2/3 tz Negra Modelo

Saturday, April 09, 2011

Lemon Mousse


  • 1 1/3 cups heavy cream, or as needed
  • 3 lemons
  • 2 cups whole-milk ricotta cheese
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 3 cartons raspberries, each about 6 oz.


In a bowl, using an electric mixer, beat 1 cup of the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip.

Finely grate the zest from 1 lemon and squeeze the juice from 2 lemons. In a large bowl, combine the ricotta, vanilla, lemon zest and juice, 1/4 cup of the sugar and the remaining 1/3 cup cream. Using the electric mixer, beat the mixture on medium speed until smooth, adding more cream as needed to achieve a velvety consistency. Using a rubber spatula, fold the whipped cream into the ricotta mixture.

Squeeze 1 Tbs. juice from the third lemon. In a blender, combine two-thirds of the raspberries, the 1 Tbs. lemon juice, the remaining 1/4 cup sugar and 3 Tbs. water and process until smooth. Strain the raspberry sauce through a fine-mesh sieve into a bowl and discard the seeds.

Spoon the mousse into individual bowls and drizzle generously with the raspberry sauce. Garnish with the remaining whole berries and serve immediately. Serves 8. 

Tuesday, February 08, 2011

Wednesday, November 10, 2010

Ameijoas a Bulhao Pato

1 1/2 cups water
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
48 small hard-shelled clams (5 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
2 large garlic cloves, coarsely chopped
1 cup coarsely chopped fresh cilantro (about 1 large bunch)
1/4 teaspoon black pepper

Cascais Travel:
250ml water
2-3 tablespoons white wine (optional)
2 tablespoons olive oil
1 kilo clams
3 cloves of garlic sliced into flakes
finely chopped coriander
salt and pepper

Wash the clams very carefully, changing the water from time to time as you do so. Clean off any barnacles and beards. If any of the clams remain open during this process throw them away because this means they are dead and as with all shellfish, this is when they can result in food poisoning.

Then simply place the water, crushed garlic, oil and coriander in saucepan and bring to the boil. Add the clams, cover and boil for about 5 minutes until they have opened. Add a little white wine if you wish and cook for one more minute. Season to taste and serve immediately.

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Makes 24 cupcakes