To detox or not this works well….

I WILL MAKE  YOU A GREAT JUICE! CHECK IT OUT!

ITS ALWAYS GREAT TO WAKE UP

AND HAVE A DELICIOUS AND NUTRITIVE BREKFAST

I START THIS MORNING WITH A GREAT “VEMPIRO JUICE”

 WHICH LITERARY MEANS VAMPIRE JUICE .WE ARE IN THE

HALLOWEEN DAYS  AND  ALL , BUT BE SURE

IT HAS NOTHING TO DO WITH IT

IT IS  JUST  THE  NAME.

 I BELIEVE  THEY CALL IT LIKE  THAT

 BECAUSE  OF THE GREAT VIBRANT COLOR  THAT  IT  HAS

THE FABULOSE  HEALTHY COMBINATION

VAMPIRO JUICE

CARROTS

BEETS

CUCUMBER

MANDARINE

ORANGE

LEMON

CUCUMBER

GINGER (JUST A LITTLE CUBE)

APPLE

CARROTS:

ANTIOXIDANT VITAMIN A

(EYES T E=SKIN, K(BONES HEALTH IN ELDERLY)

BEETS:

 INCREASE BLOOD FLOW TO THE BRAIN

JUICE ALL THE INGRIDIENTS AND MAKE  MAGIC ….

I  KEEP ALL THE FRUITS AND  VEGETABLES  COLD

IN THIS WAY YOU CAN HAVE A COLD AND REFESHING JUICE

LAST YEAR I DID A 5 DAYS JUICE DETOX.

I AM NOT A DOCTOR

 BUT I CAN CERTAINLY  SAY THAT IT WAS

A GREAT EXPERIENCE.

I DRINK ALL KIND OF FRUIT AND VEGETABLES JUICES

IN THOSE 5  DAYS SOME MOMENT WERE HARD …

BUT THERE  IS NO COMPARISON

WITH THE SATISFACTION

OF FEELING THE BODY BREATHING, THE SKIN SHINY

A LOT OF ENERGY

AND THE BODY TIGHT AND STRONG!!

ALL THIS MAKE MY 5  DETOX DAYS …

COMPLETELY WORTH IT!!!!!!

EVEN IF YOU DONT WANT TO MAKE A DETOX PLAN…

THIS JUICE IS GREAT AND DELICIOUS TO DRINK IT

FOR BREAKFAST OR AT THE MOMENT THAT YOU WANT

GOOD MORNING !

START YOUR WEEK OR YOUR DAY AS YOU WANT!

BE HEALTHY AND FULL OF ENERGY!

CHEERS!

I THINK THE WEATHER IS ASKING FOR FOOD!

OK… IN  NEW YOR CITY  THE COLD  STARTS DOING SOME TRICKS

THE  BODY STARTS TO ASK FOR WARM AND RICH FOODS!

THEN …..LETS DO IT !

I HOPE  YOU LIKE THIS COSMOPOLITAN MENU!

ITALIAN, MEXICAN, AMERICAN!???

I DID IT MY  WAY….

GNOCCHI

FOR 4 PEOPLE APPETIZER SIZE

1 CUP FLOUR

4 MED POTATOES ( RUSSET)

2 TABLESPOON OF BUTTER

1 EGG

SALT

COOK THE POTATOES IN SALT WATER

WITH THE SKIN ON

MIX THE POTATO PUREE, SALT,

MELTED BUTTER, FLOUR AND EGG

CREATING A THICK PUREE

(JUST ENOUGH TO NOT BE STICKY IN YOUR HANDS)

FLATTEN IT ON THE TABLE

(USE FLOUR TO MANAGE IT)

CUT IT!

FLAT IT ON THE TABLE

(USE FLOUR TO MANAGE IT)

CUT IT!

 COOK THE GNOCHIS IN BOILING WATER WITH SALT

( THEY ARE COOKED  WHEN THEY FLOAT TO THE SURFACE)

I LIKE  TO SAVE THEM IN A PLATE WITH 2 SPOONS OF BUTTER

(TO AVOID THEM FROM GETTING STUCK TO EACH OTHER)

PREPARATION:

RICOTTA DROPS

CORN

GARLIC

CARAMELIZED ONION

JERUSALEM ARTICHOKES

BASIL

FRIED THE GNOCCHI IN OLIVE  OIL

MAKE THEM CRISP AND GOLDEN

MAIN COURSE!

I MISS MY MEXICAN  FLAVORS AND I MAKE

ONE OF MY FAVORITES DISHES

“BATTERED CHILES STUFFED

WITH CHEESE AND CORN”

INGREDIENTS:

CHILES POBLANOS

QUESO OAXACA ( OR FRESH MOZZARELLA)

SWEET CORN

CHERRY TOMATOES

ONION

GARLIC

FLOUR

EGG WHITES ( BEATEN UNTIL STIFF PEAKS)

TO  PEEL THE CHILES :

1. SIT THE CHILES OVER THE FLAME

2. ROTATE  THE CHILES.  MAKE AN EVEN TAN

3. PLACE IN A REGULAR PLASTIC BAG 2 TABLESPOONS OF SALT

3. ASAP THE CHILES ARE   READY (DARK) PUT THEM IN  THE  BAG

4. CLOSE  THE BAG  WITH HE  CHILES INSIDE

( THIS WILL MAKE THEM SWEAT AND WILL BE EASY TO PEEL)

5. WITH THE BAG CLOSED, RUB  THE  CHILES

6. REMOVE THE SKIN WITH A PEPPER TOWEL

7. MAKE A LITTLE SLIT

IN WHICH YOU  WILL SEED AND STUFF WITH

THE CHEESE AND FRESH CORN

CUT THE TOMATOES INTO HALFS

THIN SLICES OF GARLIC AND ONION

MAKE A CHUNKY  RUSTIC  TOMATO SOUCE

SEASON

WHEN THE CHILE IS  STUFFED

FLOUR AND DIP IT IN THE STIFF EGG WHITES

 DEEP FRIED  UNTIL GOLDEN BROWN

( MAKE SURE  THAT THE CHEESE INSIDE IS MELTED)

NOTHING  BETTER THEN PAIRING IT WITH MEZCAL

MAKE  SURE TO HAVE  THE TORTILLAS HOT AND TOASTED!

DESSERT

POT PIE  OF PLUMS & CONCORD GRAPES

PLUMS

CONCORD GRAPES (SEEDED)

 BUTTER

BROWN SUGAR

ROSEMARY

BUTTER FLAKY PIE CRUST:

FLOUR

COLD DICED BUTTER

 ICE WATER

SALT

CONCORD GRAPES

POT PIE  OF PLUMS & CONCORD GRAPES

READY TO SHARE IT, LOVE  IT AND EAT IT!

LOVING SPAIN!

WHEN I PREPARED THIS MEAL…….

I HAD CRAVING OF SPANISH FOOD….

I REMEMBERED  THE WONDERFUL TIME THAT I SPEND 

IN SPAIN AND THE WONDERFUL PEOPLE THAT I MET THERE.

 I STARTED WITH A TORTILLA ESPAÑOLA

FOLLOW BY A GAZPACHO AND I FINISHED

WITH ONE OF MY FAVORITE DISHES…”BOCATA DE CALMAR”

AS THE NAME SAYS… SQUID SANDWICH…..

ONLY ONE BITE IS ENOUGH TO LOVE IT ! AND BE A FREQUENT

CLIENT OF “BAR LA IDEAL”. ( THE BOCATA SPECIALISTS IN MADRID)

NO OFFENS TO THE TRADITION, BUT  I MAKE THE DISH WITH MY TOUCH!!

TORTILLA DE PATATAS…

POTATO, ONION, EGGS, OLIVE OIL, S+P

THE SECRET HERE  IS TO SLIGHTLY UNDERCOOK IT

THE TORTILLA SHOULD BE  MOIST INSIDE

YOU EAT IT AT ROOM TEMPERATURE

….GAZPACHO….

TOMATO, CUCUMBER, RED BELL PEPPER, LEMON JUICE

CELERY, GARLIC, ONION, OLIVE OIL,  S+P

I MADE JUICE WITH ALL THE VEGIES

I THICKENED WITH THE BAGASSE

BLENDER + OLIVE OIL = TO EMULSIFY

STRAIN

I PAIR  THE DINER WITH A SHERRY….TIO PEPE… IS  GREAT!

VINO FINO/TIO PEPE=DRY,  GOOD ACIDITY

BRINEY, INTENSE AND FRESH

FINAL PRODUCT: SMOOTH, VELVETY,

CRUNCHY AND FLATTERING …

THIS IS THE  PALCE  THAT  I LOVE! IN SPAIN …

IT´S A MUST!!!

LA IDEAL : CALLE BOTONERAS, MADRID, 28012, SPAIN
http://www.facebook.com/bar.la.ideal

“MI BOCATA DE CALAMAR”…

….. DEEP FRIED SQUID …..

A GREAT PAIRING WITH …..SHERRY … OR BEER

“MI BOCATA DE CALAMAR”…

IT`S THICK….IT`S FRIED….IT`S CRACKING!!!!

 

DEEP FRIED SQUID RINGS / BATTER: FLOUR, S+P,BUTTERMILK

TOMATO SAUCE/ GARLIC,ONION, TOMATOES, SPICES

BAGUETTE

LIME

……..SCRUMPTIOUS…….

THE BEST WAY TO START THE WEEKEND…

Last weekend 2 friends visited Danni and me

in NYC. One friend  from Germany;  the other one from Mexico ..

It was friday night;  before went out

to check  what the city and night had to offer.

We decided to stay at home and cook for our guests…

Take a look with what we came up

We made a 4 course menu.

CRUDO

BLUE FISH . SWEET CORN . JALAPEÑO . WATERMELON

SOUR CREAM DROPS . MICRO GRAINS (FROM MY BALCONY)

LIME . SEA SALT . OLIVE OIL

CRUNCHY, REFRESHING, BALANCE….DELIGHTFUL!!!

HAIRLOOM TOMATOS

WHICH WE BOUGHT IN THE FARMERS MARKET

…..AT UNION SQUARE

SWEET,PRETTY, TASTY AND COLORFUL…

THE LAST BATCHES OF THE SEASON….

MELANZANE ALLA PARMIGIANA

EGGPLANT . FRESH HEIRLOOM TOMATOES

SMOKED MOZARELLA .TOMATO SAUCE . EGG

FLOUR .  BASIL (FROM MY GARDEN)

OLIVE OIL . SEA SALT . PEPPER

ON THE PLATE……

…UNIMAGINABLE PERFECTLY CRISPY DUCK BREAST….

…SLICES…..

DUCK RAGU

FARFALLE (PASTA SHAPE) . DUCK RAGU . DUCK BREAST SLICE

CHERRY TOMATOES . PARMIGIANO REGGIANO . BASIL . FRESH PEPPER

…ORGANIC BERRIES FROM TOMPKING FARMERS MARKET…

….HOME MADE CARAMEL POPCORN!!!

 GREAT MIX….

 CREAM FRESH BERRIES CRUNCH

CARAMEL POPCORN . FRESH CREAM . PROSECCO

 RASPBERRIES . BLACKBERRIES . MINT .

……THE PEOPLE IS THE BEST……

RO,HANNES, DANNY MY LOVE…

THANK YOU FOR THE GREAT NIGHT!

Bitters…What are they?

B I T T E R S . . .

Well we found bitter flavors in chocolate, coffee…….

…..artichokes … ..radicchio…………

and in hops!…And we love them!

But the bitters that I am talking about are different.These are well known as a food additives.

We can use them for a lot of preparations, for example:

in cocktails , baking and cooking.

There are hundred of favors and colors.

Is the mixture of herbs, fruits, bark spices, peels, and hundreds of ingredients with an liquid base :

Water or alcohol …. The tea canbe considerate as a ( non alcohol) bitter.

Why use bitter in the cocktail?

Because make the drink round, balance and perfect! Then next time
that you go out to a bar don’t doubt to ask some great cocktail that
the recipie ask for bitters. Like The Bronx, Manhattan or an Old
fashion or make yourself one at home….

Recipie:

2oz rye whiskey
1/2 oz sweet vermouth
2-3 dashes Angostura Bittersmaraschino cherry for garnish!

This is one of my favorite cocktails! Enjoy it.. is sooo good!

The bitters start because medicinal Researching around 1712.

They where researching fore sickens and the cure malaria,

then they start to use them in different ways.

You can make or try bitters in so different favors, colors an all of

them have different label of bitterness

You can use them as a digestive !!! A couple of drops after a big
meal, will make you feel better.

How to make bitters?

• Infusion the product ( your favorite spices, herbs peels)in water/alcohol or both.

When you infuse the product, There are products that develop more
flavor with water and other that are better in alcohol. Some
botanics do it individual and then combine both and create a create
product.

• Filter and at last Lower the proof.

  

You can find hundreds of different flavors and for sure there is one for each personal taste.

More cocktails to choose!!!!

Let´s make great cocktails!!!!

Tropical vacation for your Palate….

I am bringing back the magical fruit of guanábana. The sweet and tart flavor of this fruit allows for a great Panna Cotta! I’m remaking a Panna Cotta and adding to an extra layer of caramelized banana– delicious! The smooth texture of the Panna cotta pairs perfectly with the crunch and richness of the caramelized bananas. Be my guest and try it!!

INFRIDIENTS> 6-8 portions

Guanabana Panna cotta

1 L of guanabana pure (room temp)

3 packages of gelatin

1/2 cup honey 1 t vanilla

1 cup hot water 1 cup cream (room temp)

1 1/2 cups sugar

3 bananas 1/4c Olive oil

Super simple…

1 -Dissolve the plain gelatine into the hot water

2. Mix in a bowl the Guanabara, vanilla, cream and honey .

3. Add the water-gelatina into the pure and is important to mix it well.

4-Then pour it into a mold (oil them with olive oil )

Caramelized banana

 

1.- Slice the bananas

2.- In a bowl add the sugar and slices of the banana.

3.- Cover the bananas with the sugar 3.- In a hot non stick pan heat the olive oil

4.- Place the pieces of sugar-banana nicely into the hot oil.

5.-Make them golden brown and slip it to the other side waiting for the same color.

Tips: – Make sure to not over heat the oil so to not burn the bananas -The banana will start to look soft in the pan. Give it time to become crunchy and gold, then flip it.

Let’s get nuts!!!.. Not go nuts!

When you heard “OMG you need to eat nuts Because are so good and healthy for you!”
Well it’s true !!! …
But all this doesn’t mean that you have to eat the whole pint of them… !!!!
Let’s eat nuts !!!! But just a hand full every day !

Peanuts ! Big discussion …some people said that are nuts , but peanuts are legumes …( as dry lentils, beans) ?..Well, I heard “..add peanuts to that apple and keep the doctor away” …

Almonds .- Vitamin E

5 Things that you should know about the nuts:

+The fat, fiber and protein in nuts help you feel full longer.
+They are high in magnesium, protein, fiber zinc and phosphorus.
+In natural way, They do not content sodium or cholesterol!
+One handful is about 1 oz is the recommendable per day! ( depending of your diet)
+Are great for a snack, adding to your salads, smoothies, yogurt !!!

Ok… Let’s Have a Healthy Treat!!

Well I arrived home at night and I was really craving a cookie…. But you have to understand craving…. ” all day long thinking about the damn cookie” and at the end of the day I did not get any cookie …..because I thought about all the ingredients that a regular cookie have and my body doesn’t need, and just make you win weight. Well, then I decide to bake some amazing healthy cookies. And were delicious!!!!

Recipe!
About 8 medium cookies

1/2 cup buckwheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1.5 cup oatmeal ( whole)
Pinch nutmeg
Pinch of salt
1 full hand almonds , chopped… I like big chunks ( even half’s)
1 full hand cup walnuts, chopped…I like big chunks ( even half’s)
1 full hand cranberries
3/4 cup olive oil
1 cup honey
1 spoon cinnamon
1 big egg

Easy…
1.- Mix all the dry ingredients in one bowl
2.- Mix all the moist ingredients in another bowl
3.Mix all together
4.- Spread the uneven balls,that you took with a spoon ( the chunky batter) and arrange them over parchment paper.Make them look rustic !
5.- Preheat the oven.335f/168c ….Bake them until golden brown about 15-20 minutes.

Details that make the difference….

-I bought the nuts organic

– When I buy nuts … I like to see the list of ingredients, I just want nuts. Because most of the time that list of ingredients is long! With a lot of ingredients that we don’t need ! WE JUST WANT/NEED NUTS!
We don’t want sugars, corn syrup, salt( depend) , additives etc….

– For the cranberries I like to buy them just with the sugar cane syrup. NOT with the corn syrup.

Let’s keep it natural !!!

Quesadillas!

 

Nothing like a fresh hand made tortilla…..Yes I know tis not easy to get them in New York….I grow up in Mexico with fresh tortillas every day. This meal is one of my favorite and simple food.
Well you just need ?

1/2 Avocado
1 Jalapeño chile without seeds, finely chop
Oaxaca (the ideal), Mozzarella or Manchego Cheese
2 Corn tortillas ( even without hand-made ones you will love them) you can find them in the grocery store, also you can use flour tortilla….but the corn tortilla make it special.
Olive oil/Salt/Pepper.

Take your time …and let the tortilla become crunchy! That’s THE tip…

EASY/FAST/AND MELTED!!!!!!!

 

 

 

The Market of San Juan /Mercado de San Juan

The market of San Juan is one of the oldest in Mexico City and located in the very heart of The City.

Around 1pm is lunch time for the people who work in the offices around .The people go to the market  to eat something comforting, delicious and filling. There are  different stands that  offer a variety of food. For  example my favorite: The  stand  with spanish food! They  offer the  best  cheeses (Manchego) , jamon serrano iberico, sausages. The big variety of spanish food is the influence of the Spanish who conquered and occupied Mexico in 1521-1910. On the other hand the Mexican stands are all around the market  filled with  traditional food and magic flavors.

Everything is so good!! While you eat the delicious tapas you drink a or (a couple)
great  glasses of red wine.

Every time I go to the market I find new products. Most of them you can’t find them in a regular markets, but you can find it here! animals like:
Armadillo, iguana, skunk, deer, rabbit, pig, goat and sheep, wild boar, ostrich, buffalo, crocodile and lion, which sellers do not recommend eating it in large quantities because the high amount of toxins.

From as simple as chicken to quail, partridge, duck, pigeon, pheasant, goose, turkey, dove, and quail… Eggs are available of everyone of them. Ahh! You can make special orders.

From the depths to San Juan Market

The expensive stingrays eels brought from Chile, crab fresh tuna and salmon. Less common are the barnacles, shrimp, Alaskan crab, crab, scallops, clams, Spanish, roe mullet, mussels from New Zealand, and golden fish with head to eat?  up a shark!

Some of The Prehispanic Mexican Food includes maguey worms, escamoles, grasshoppers, snails, frogs … and if you ask for it you get it!

Que ricoo! Last but not least…. The fruits and vegetables at their peak of flavor and maturity! The stands are really colorful and release an aroma of perfect quality!

I hope you visit soonThe Market of San Juan – a place full of tradition and flavor! OPEN every day! 7-19h
Eje Central y La Viga, Colonia Centro, Ciudad de México , 06000
Teléfono: +52 55 533 4700