DELICIOUS MARÍA DEL MAR ZÚÑIGA PIEDRA 2018
COUNTRIES
France
Spain
Peru
Mexico
panama
FRANCE • Ingredients • Yield: 8 crepes • 1 cup of wheat flour • 2 eggs • 1/2 cup of milk • 1/2 cup of water • 1/4 teaspoon of salt • 2 tablespoons melted butter
PROCESS
• Place the flour and eggs in a bowl. Beat with a balloon whisk and gradually add milk and water; beat until integrate. Add the salt and butter and continue beating until you have a uniform dough. • Heat a skillet over medium-high heat and lightly grease. Pour 1/4 cup of dough for each crepe, tilting the pan in a circular pattern so that the dough covers the bottom completely. • Cook the crepe for 2 minutes, until the lower side has taken a light brown tone. Take off with a spatula, turn and cook the other side. Serves hot.
MACARONS • Ingredients • 110 g of almond flour (or ground almonds) • 220 g of icing sugar • 110 g of aged egg whites (they must spend at least one night at room temperature covered with plastic wrap) • 30 g of white sugar • Gel dyes
PROCESS • We sift the almond flour together with the icing sugar, repeat the process three or four times, if we have a kitchen robot with a chopper attachment we can also use it before sifting (if we used it, we would only have to sift once or twice). We reserve • In our kitchen robot with the accessory of rods beat the aged clear at maximum speed (as I have indicated in the ingredients, to age the egg whites you have to leave them out of the refrigerator overnight at room temperature in a bowl covered with paper film). When foam begins to come out we add the 30 g of white sugar. • We continue beating at maximum speed. When they are about to mount the whites we will add the gel dye, the amount will depend on the tone we want to achieve, keep in mind that the color will always go down a little when baking. We keep beating until the egg whites are assembled, we will know it because they stay inside the rods and they form little beaks when they beat.
• Now we go to one of the key points of our macarons: the macaronage if we do not do well this step we can spoil our macarons. So take note: in the same bowl of the robot add half of the mixture of almonds + icing sugar and mix with a large spatula. We integrate with enveloping movements, you will see that the whites will begin to come down, do not worry, we are going well. When it is integrated (it does not need to be perfectly integrated), we add the other half and continue to wrap our mix. We press with the spatula the walls of the bowl to crush the almond lumps and continue wrapping and wrapping. • It is at this time that we must be very careful, we should not spend mixing but we should not fall short, that is, if you take a little mixture with the spatula it falls as if forming a ribbon (see the photo below) ), then it is perfect. This is the so-called tape point. It is better to stay a little short than to go on tape. If we pass will be a mixture too liquid and will not leave the macarons. • We passed the mixture to our pastry bag with a nozzle of # 10 and formed the famous macarons. It is important that they all have the same size and for this we will use a macarons mat. We tighten the sleeve placing it perpendicular to the work surface and press without moving it until a ball is formed almost the same size as the template of the mat (we will leave a small margin because then the mixture expands). • When we have them all done we put the mat on a baking tray and we give a few blows on the bottom so that the bubbles that have formed come to the surface.
• Let dry at room temperature until the top layer is dry and smooth (do not push too hard because they will break). The weather can depend on many factors, in winter in Barcelona for example they can take up to three hours to dry, instead a hot day can take 20 minutes. I'd try. • Once the surface is dry, light the oven at 150ºC. When hot we put them in the center of the oven with heat up and down (better without air) and bake about 13 minutes. Be careful, because here you must control your time, each oven is a world. Halfway through the oven, we open the oven door to let the steam out. If you see that they are toasted by the top too much then you should lower the temperature a little and vice versa. The macarons must have a foot (it is the spongy part that appears, it rises during baking and should not go down, something that will inevitably happen while doing practices). We will know that the macarons are ready when the surface is hardened and the base can be detached from the mat. • Let cool outside the oven still in the tray and not remove them from the mat until they are completely cold. We can fill with an infinite number of recipes, from chocolate ganache to lemon curd, buttercream, jams or whatever else you fancy.
MOUSSE CHOCOLATE
• Ingredients • Servings: 4 • 200 grams of bitter chocolate • 300 milliliters of whipping cream
PROCESS
• Cut the chocolate into pieces and melt in a bain-marie, stirring constantly. Allow to cool to room temperature. • Beat the cream until it thickens, but trying not to reach the point chantilly. • Carefully wrap the melted chocolate in the cream. Pour into candy or glasses and refrigerate for 30 minutes, until it has set.
MAGDALENAS • Ingredients • Servings: 12 • 2 eggs • ¾ teaspoon of vanilla essence • 1 pinch of salt • 1/3 cup (90 g) of refined sugar • ½ cup (60g) flour • 1 tablespoon of lemon peel • 65g of butter • 1/3 cup (60 g) of icing sugar to decorate
PROCESS • Preheat the oven to 190 ° C. Grease and flour a mold for 12 muffins. If you can not get it, use a mold for mini-muffins. Reservation. • Melt the butter and cool to room temperature. • In a small bowl, beat the eggs, vanilla and salt at high speed until a smooth consistency is achieved. • While stirring, slowly add the sugar and continue beating at high speed until the mixture reaches the ribbon point, 5 to 10 minutes. Now add the flour, one third at a time, slowly wrapping after each addition. • Add the lemon peel and pour the melted butter around the edge of the pasta. Wrap the butter in quickly, but carefully. Pour the pasta into each of the molds with a spoon. • Bake between 14 to 17 minutes, or until they look golden and spongy. • Use the tip of a knife to loosen the muffins from the mold and turn over a rack. Already cold, sprinkle with icing sugar. The muffins are always better the day they were baked. The leftovers are very good for soaking in coffee or tea.
CUERNOS RELLENOS • Ingredients • Yield: 32 horns • Filling • 2 cups ground or chopped walnut • 1 cup of sugar • 1 cup of natural orange juice • 1 tablespoon ground bread • ½ cup of raisins • Scratching an orange
• Horns • 3 ¼ cups flour • 200 grams of butter at room temperature • 2 buds • Pinch of salt • ½ cup of natural orange juice • Scratching an orange • 1 teaspoon baking powder • 1 spoon of sugar • 1 egg, lightly beaten, to varnish
PROCESS • Start by preparing the filling. Place the walnut, sugar, orange juice and bread crumbs in a saucepan over medium heat. Let boil, moving constantly, until it dries. Then add the raisins and the orange zest. Turn off and let cool, while preparing the dough. • Place the flour on the work table, make a hole in the center and add the butter, yolks, salt, juice and orange zest, sugar and baking powder. • Knead with your hand very well to incorporate. Put this dough ball in a plastic bag and refrigerate for 30 minutes. • Preheat the oven to 180 ° C and grease and flour 2 or 3 baking trays. • Take the dough in pieces, spread it with a rolling pin to form rectangles, cut the rectangle into 20 cm squares and cut the squares in half, diagonally. • Place a spoonful of the filling in the center of each triangle and roll it up as a taco, starting at a corner. Seal the ends, pressing with your fingers, at the same time that you lengthen them slightly. Curve them a little so that they take the shape of the horn. • Arrange the horns on the trays, separated from each other, varnish them with the egg and bake them for 20 minutes, or until they have been fluffed and browned.
SPAIN - GAZPACHO • Ingredients • Ingredients for 4 people: 1 kg of ripe tomatoes, 2 small green peppers, 2 cloves of garlic, 100 g of farmhouse bread, 4 tablespoons of extra virgin olive oil, 1 tablespoon of sherry wine vinegar, water , hard boiled egg, bread and salt.
PROCESS
• In a bowl, knead the bread (previously soaked) and the vegetables chopped with the oil, vinegar, salt and any desired water, depending on whether you want it to be more or less thick. Currently the blender is used, which has the advantage of getting a better crushing of the ingredients.
OMELETTE
• Ingredients for 4 people: •
4 medium potatoes,
•
4 or 5 eggs,
•
1 medium onion,
•
¼ l of olive oil and salt.
PROCESS
• Peel, wash and dry the potatoes. Cut them into thin slices and place them in a deep pan with the olive oil at medium temperature so that they cook slowly. Add the finely cut onion. Fry slowly with the potatoes until they are soft and begin to brown. It is advisable to remove with the skimmer and cut the ingredients with it. After about 10 minutes, drain the oil. Beat eggs in a bowl with a little salt. Add the mixture of the potatoes with the onion. Put the skillet back with a little of the drained oil and add the whole mixture. Let it simmer, covering the pan for about 5 or 10 minutes, until golden brown on the bottom. Turn the tortilla over itself with the help of a lid and let it fall on the other side in the pan until it sets slowly. It must be golden on both sides.
CHURROS
• Ingredients: • 1 cup of candeal flour 1 bowl of water 1 teaspoon of oil 1 pinch of salt olive oil sugar
PROCESS
• In a saucepan to the fire put the water, the salt, and a spoonful of oil. When it boils, add the flour quickly and stir quickly to form a thick and thin dough. Wait for it to cool down and put it in the churrera. Go forming the churros and fry them in plenty of very hot oil, until they are golden brown.
ROAST LAMB • Ingredients for 4 people: 1/2 suckling lamb 100 gr. of lard 2 cloves of garlic 1 glass of water salt fat
PROCESS
• Place the lamb in a clay pot with the skin facing down. Rub with garlic and butter and sprinkle with salt. Add the water and place in the preheated oven at 150ºC for one hour, spraying it occasionally with its own juice. Turn the lamb over and spread on the other side with lard. Raise the oven temperature to 250 ° C and continue cooking for an additional 45 minutes, or until golden brown.
PAELLA โ ข Ingredients for 10 people: 1 kg. of rice, 2 kg. of chicken meat, 1 kg. of rabbit, 300 gr. of tomato, 500 g. of green beans, 250 g. de garrofรณ (variety of beans used to make the typical Valencian paella), 100 g. pepper (optional), 2 dozen snails (optional), 3 dl. of oil, some strands of saffron, garlic (optional), a sprig of rosemary (optional), 6 g. of paprika, salt and 3.5 l. of water.
PROCESS • Put the paella on the fire with the oil and, when it is very hot, add the chicken and the rabbit that has been previously chopped. Fry the meat until lightly browned. Peel, dice and crush the tomato and then fry over low heat, along with the pieces of pepper for 7 or 8 minutes. When the sauce is almost finished add a pinch of salt, meat and paprika and fry everything again without burning. Add water to cover the sauce and let it cook. The time depends on the consistency of the meats. If the bird or rabbit is a corral, it is calculated 30 or 35 minutes. Ten minutes before the end of the time we have calculated for the cooking of the meats, the beans and the carob are added; in this way they remain at their point. We can also throw the snails, purged previously. At the end of the cooking time, add more hot water and let the boiling continue for another 3 or 4 minutes. Saffron strands and rosemary sprig are added, salt is rectified and boiling is continued for 5 more minutes. Then add the rice evenly and let it cook another 5 or 6 minutes over high heat, which will gradually go down. Once the cooking is finished let it rest for a few minutes so that the rice finishes absorbing the broth. • Another variety is the mixed paella, which can be served with ingredients such as mussels, prawns, prawns, crayfish or squid.
MEXICO-ATOLE • Ingredients • Guavas - 600 grams • Water - 1/2 liter • Sugar - 1/2 cup • Milk - 1 and 1/2 liters • Sugar to taste • Corn starch - 60 grams • Cold milk - 1/4 cup
PROCESS • We started cutting the guavas in half. • In a pot add water and incorporate the guavas and sugar, then let cook for 15 minutes. • After that time we take the contents of the pot to the blender and then we strain. • The mixture that we liquefy mix it with the milk in the pot and let it boil for 10 minutes. • We rectify the sweetness and reserve. • In cold milk we dilute our corn starch and incorporate it into our previous mixture. • Let boil for 5 minutes or until the atole is thick.
RANCHERS EGGS WITH TOMATO SAUCE AND PASILLA. • Huevos - 8 piezas • Tomate verde - 10 piezas • Chiles pasilla - 3 piezas • Cebolla blanca - 1/2 pieza • Ajo - 1 diente • Caldo de pollo - 2 y 1/2 tazas • Aceite vegetal - el suficiente • Epazote - 1 rama • Sal - al gusto • Tortillas - 8 piezas
PROCESS • We remove veins and seeds from chiles. • In the glass of the blender place the onion, garlic, chilies and a cup of chicken broth. Blend very well so that everything is integrated and then we strain. We reserve • In a saucepan over medium heat, heat our oil and fry the sauce. We let cook for 5 minutes. After that time, add the rest of the chicken broth. • Add the epazote and rectify the seasoning with salt. We let cook. • Once the sauce begins to boil, we lower the heat. • In a pan with enough oil, we brown our tortillas. We reserve • Inside our sauce, we break the eggs one by one. • Cover the pot and let it cook for 10 minutes. • After that time, we rectified the seasoning. • We serve two tortillas per dish, add an egg for each tortilla and bathe with enough sauce.
CHICKEN MIXIOTES • For 5 people • INGREDIENTS: • 900 g of Chicken leg and thigh • 40 g of Chile guajillo • 15 g of Chile morita • 30 g of Lard of pork • 300 g of Tomato guaje roasted • 20 g of roasted garlic • 250 g of sliced onion • 1 g of Cumin powder • 500 ml of Chicken background • 1 g of Avocado Leaf • 80 g of Maguey Leaf
PROCESS • Blanch the chilli in hot water. • Blend the chilies with the tomato, garlic, onion, cumin, season. • Fry in butter, rectify seasoning. • Marinate the chicken in the previous preparation • Place the chicken on a sheet of maguey or paper sulfurized. • Add an avocado leaf, salse and close with a thread. • Steam or bake for about 1 hour. • Accompany with refried beans and rice
GUACAMOLE • For 4 people • INGREDIENTS: • 100 g of chopped onion • 35 g of chopped cilantro • 20 g of chopped Serrano Chile • 500 g of Avocado • 15 ml of Lemon juice • 20 ml of Olive oil • c-n Salt
PROCESS
• Incorporate all the ingredients in a molcajete or bowl. • Add the avocado and season with a tejolo or a masher. • Season with salt. • Reserve in refrigeration.
POBLANO AND WIDE CHILLI STUFFED WITH CHEESE •
6 pieces of poblano chili
•
1/2 kilo of oaxaca cheese
•
5 pieces of egg
•
1/4 cup wheat flour
•
1 cup vegetable oil for frying
•
1 kilo of red tomato
•
1/2 piece of onion girl
•
2 cloves of garlic
•
3 cups of chicken broth
•
1 teaspoon salt
PROCESS • The chiles are roasted, peeled and opened with great care to fill, gut, devein, wash and dry. • The oaxaca cheese is crumbled and with this the peppers are filled. • The egg yolks beat well with a little salt; the egg whites are beat to the point of turron and mixed with the yolks in an enveloping form. • The chiles stuffed and secured with a toothpick are passed through the egg and a little flour, fried in hot oil, drained and put on absorbent paper. • Place the tomatoes, onion, garlic and a cup of chicken stock in the blender and grind perfectly. • Fry the tomato sauce for about 10 minutes until it starts to thicken, add salt to taste. • In a flat dish served the chile stuffed with the hot caldillo.
PERÚ-CEVICHE • 500 g fresh shrimp or prawns • 250 g of fresh cod • a small red onion •
half red pepper
• a jalapeño • one garlic clove • a handful of fresh coriander • ginger • Lime, lemon and orange juice • toasts
PROCESS • Cut 500 g of fresh shrimp or prawns and 250 g of fresh cod in cubes (if you prefer you can substitute the cod for another fish). Reserve the fish. • In a bowl place a small red onion, chopped, half a red pepper cut into squares, a jalapeño, a clove of chopped garlic and a handful of chopped fresh cilantro, and half a teaspoon of grated ginger. Add a cup of lime juice, another cup of lemon juice and a third of orange juice. • Add the fish to the vegetable mixture and citrus juice and refrigerate it for at least two hours, so that the fish macerates with the liquid. • Serve cold with toast or corn tortilla chips
CHILI PEPPER • Boil 600 g of chicken (or chicken) in 600 ml of chicken broth (or chicken) for 20 minutes. Drain the chicken, remove it and reserve it. • Put a pan on the fire with two tablespoons of olive oil, once hot add an onion cut into cubes, four cloves of garlic, a pinch of ground cumin, a pinch of turmeric and two yellow peppers (if you do not find these hot peppers fresh Peruvian can replace them with a spoonful of yellow pepper paste). Sauté for a few minutes, until the onion is golden brown. • Soak 5 slices of crustless bread or 6 crackers in the chicken broth and crush them with a blender until you get a paste. • Then add this paste to the pan and cook it over low heat for about 10 minutes. • Add 60 g of chopped roasted nuts, 50 g of parmesan cheese powder and the shredded cooked chicken. Keep it on the fire for about 5 minutes, until it thickens. Add 170 ml of evaporated milk and salt to taste and continue to simmer a few more minutes. • Serve hot with cooked rice and decorated with boiled potatoes, peeled and cut, chopped hard-boiled eggs and olives.
GREEN RAICE • Put a pot on the fire with two strips of bacon, a small onion, a clove of chopped garlic and a carrot cut into slices, cook for a few minutes, until the onion is transparent. • Crush 50-60 g of fresh coriander with 300 ml of water until a light sauce is obtained. • Add the green sauce to the pot with the vegetables and add 200 g of jasmine rice and a pinch of salt. When the water boils, reduce the heat to a minimum, cover the pot and let it cook for about 10 minutes until all the water has been absorbed. • Add 100 g of cooked peas, sprinkle with a little fresh cilantro and serve immediately.
CHICKEN AGUADITO • Mix a tablespoon of fresh cilantro with a blender, two chopped shallots (or a small sweet onion), two cloves of garlic and two tablespoon of olive oil, until you get a smooth paste. • Cook the pasta in a pan for 3-4 minutes. Add a liter of chicken broth and 100gr. of quinoa. Cook over low heat for about 15 minutes, until the quinoa is cooked. • Add 350 g of cooked or baked chicken breast cut into strips and 150 g of frozen peas and keep on heat for another 4-5 minutes to get flavor and be very hot. • Tritural another spoonful of fresh coriander, a teaspoon of salt and two teaspoons of olive oil until you get a homogeneous paste. Serve the hot soup with a spoonful of coriander paste and a slice of lime.
PERUVIAN ALFAJORES • Mix in a bowl 120 g of cornstarch, 90 g of flour, a teaspoon of baking powder, half a teaspoon of baking soda and a pinch of salt. • In another bowl mix eight tablespoons of butter, 65 g of sugar, two egg yolks, a spoonful of brandy and a few drops of vanilla extract. Pass it through the batter until you get a homogeneous paste. • Then add the mixture of flour and yeast little by little while you beat it, until you get a consistent and lump-free dough. Make a ball, stretch the dough, cover it with cling film, wrap it around it and refrigerate it for at least an hour. • Remove the dough from the fridge, place it on a baking paper, cover it with another baking paper and stretch it with a rolling pin until the dough is half a centimeter thick. Remove the baking paper from the top and cut the dough using molds of different shapes. • Bake the cookies for about 10-15 minutes (with the preheated oven), until they begin to brown around the edges. Remove them from the oven and let them cool. • Place a thick layer of dulce de leche on a cookie, cover with another cookie and sprinkle with icing sugar. Repeat the process with the rest of cookies.
PANAMA-SANCOCHO PANAMEÑO
• Hen or chicken, chopped into large dams • Onion • Coriander • Salt • Yam • Oregano
PROCESS • Season chicken or chicken using salt, onion and cilantro. Marinate for a while. • Parboil the yam until soft. Remove from heat and reserve. • Cook the chicken, covered, steamed, without fat or liquid. Leave about 20 minutes. • Add enough water to cover the chicken. Cook over low heat for about 20 more minutes. • Add the yam. The cooking time will allow to obtain, either a broth with texture, or a clear broth. • When it is ready, add more cilantro and oregano. Remove from heat and serve hot. You can accompany with white rice.
OLD CLOTHES • Meat for mecha • Onion • Tomato paste • Oil • Chili pepper • Tomato • Coriander • Garlic • Salt • Water
PROCESS • Wash the meat. Bring to the fire with enough water, until softening. Remove from heat to cool. Reserve the broth. Already cold, mecha meat. • Cut the onion, the red pepper and the tomato in julienne. Crush the garlic. • Heat the oil in a pan. Saute the cut vegetables. Add tomato paste. • Incorporate roasted meat, oregano, previously reserved broth, cilantro and salt. Leave to cook for an hour, or until the sauce slightly reduces.
PATACONES PANAMANIAN STYLE
• Green banana • Oil • Garlic • Salt
PROCESS • Proceed to peel the bananas. • Cut the pulp according to your taste, in a transversal, longitudinal or sliced way. • In a suitable container, heat the oil. Add the banana pieces and let cook lightly. • Remove from heat and place on a surface that allows crushing while hot. • Return to hot oil and pour some crushed garlic. • Let brown and remove again from heat. • Place on a tray and add salt. • Accompany with the traditional old clothes.
PANAMANIAN CEVICHE • Prawns • White fish • Fresh clams in their juice • Onion • Coriander • Aji habanero • Mustard • Lemons • Vinegar • Paprika • Salt
PROCESS • Start by cleaning the shrimp. • Cut the fish into small squares. • Extract the juice from the lemons. Reserve. • Finely chop the onion, the chili pepper, the cilantro. • In a non-metallic container, place the ingredients of the sea. • Pour the lemon juice and vinegar over them while mixing them with wooden or plastic spatula. • Add onion, cilantro and mustard. Keep mixing. Incorporate the rest of the spices next to the salt. • Mix very well until you have the desired point. • Let stand for about 4 hours. It is advisable, however, to stop from one day to another, so that the flavors are concentrated in the meats. • Serve with patacones or crackers.
PANAMANIAN TAMALES • Ingredients • Creole hen • chili pepper • Garlic • Coriander • Onion • Pepper • Chicken cubes • Tomato paste • Raisins (raisins) • Capers
• Olives • Ketchup • Petit pois (green peas) • Piled corn • Vegetable oil • Banana leaves • Salt • Water • Candlewick
PROCESS • Cook the piled corn until tender. Drain. Let cool. Grind and reserve. • Chop the chicken in small pieces, the peppers, onion, garlic and cilantro. Fry together in a casserole dish. Add salt and ground pepper. • Add tomato paste, tomato sauce and cubes of concentrated broth. Leave the fire for about 10 minutes. Add water to cover the chicken. Cover and cook over low heat until soft. • Add the raisins, capers, olives and cook for 20 minutes. Prevent the preparation from losing all moisture. Add the peas and let cook. • Remove from the fire. Rest and strain. Pour this broth to the corn dough. • Knead the ground corn with the broth until very well mixed. • Proceed to wash the banana leaves very well. Heat water in a large container. Introduce the leaves and drain them immediately. • On pieces of banana leaf, and with the help of a ladle, spread the dough in a thin layer. Place a chicken prey with your vegetables on top. Spread another layer of dough on top. It is wrapped and tied with wick. Repeat until the dough is finished. • In a large pot, place water and bring to the fire. When breaking boil, add the tamales. Let cook for an hour. After this time, remove from the water and serve. • It is usually accompanied by tamales with salad.