Raylene Richards Foto

Tiramisu.

Ingredients:

grams of sugar

-100 -300 ml

special cream to mount

-250 Grams of mascarpone cheese, eggs -3

-

cocoa powder, coffee (mild or sharp to taste)

-sponge fingers (20-24 units)

, brandy and vanilla essence (optional )

Prepared

whip the cream and the last time we add 50 grams of sugar (half) and finished tuning.

separate the whites from the yolks. Beat the egg whites and set aside.

Beat the yolks with the remaining 50 grams of sugar (the other half) and add the mascarpone cheese. We integrate wrapping, no mixing. Similarly incorporate the yolks and cream. It has to be fluffy, not have to miss the steamy texture so the movements should be light and from the bottom up.

Mounted:

We smearing the sponge fingers in coffee (where we put the brandy and vanilla essence if you want). Have to be quick because this type of cake is very fragile and breaks away. We put the biscuits on the bottom, put a layer of cream and sprinkle with cocoa powder sieve. We put biscuits, cream and cocoa ... so many times as you want depending on the mold and the quantities that we have. It is finished with cream. You are not adding cocoa to the last layer because putting it in the fridge so it would be ugly thrown into the ready to serve diners.

have to leave it in the refrigerator for a minimum of 6 hours for the ingredients are compacted and should be eaten within a day or so.

Enjoy!

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cannelloni with spinach and sausage Graus.

Ingredients:

-1 kilo of frozen spinach (also available and is recommended, fresh)

"A piece of sausage Graus.

-Ajo.

cannelloni

-plates.

-Bechamel.

-grated cheese.

Prepared

-Boil the spinach according to the instructions and drain well. Fry in a pan with very little oil because it gives off the sausage fat (if necessary even remove excess). We took the spinach and fry together well. We will have prepared a thick bechamel sauce. Add three or four tablespoons. Mix well. Place in a large bowl and let it temper. Meanwhile cannelloni bake plates as specified by the manufacturer and drain well cutting the cooking with cold water. We put a dry cloth in the place where we will assemble the cannelloni and have over cooked pasta. Put a mound of filling on each one, closed and placed in the source we will go into the oven, where we will put at the bottom of the bechamel sauce (which we will have more milk lighter). When all positions are covered in bechamel and sprinkle with grated cheese. And we in the preheated oven to 180 º. I usually give them a blow below the first heat, then finally to the top and grill, the whole process lasted about 30 minutes.

I hope you like!

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cod croquettes. Rice

Ingredients:

cod

-Migas.

-Onion.

-Ajo.

-Parsley.

-Oil.

-Eggs-Bread crumbs.

-Milk.

-Flour.

Prepared

We put in a pan fry onion half or a quarter (to taste) over medium heat. When ready to fry we add the chopped parsley with garlic (chopped fine that you previously, we recommend the electric chopper). Add the crumbs of cod (which we will also dive right into the shredder) and poached together. Then add about four to six tablespoons of flour is not quite fulfilled. The gilded to remove the taste and add oil little by little about three quarts of milk (it depends on the flour and the amount of cod that leads). It must be espesita, that when we get the wooden spoon you see the bottom. The trick is to give the rod and give and give and give ... to make my arm! We tested salt because it depends on how strong is the cod (which will have been 24 hours and will desalinating water we will have changed several times) will need more, less or none. Put the dough in a large bowl and let temper. When we put the temple to be compact refrigerator.

We got the dough, make the shape of the pellets helping us and we spent two tablespoons per egg and bread crumbs (do it twice I tend to be more durito wall). Fry over medium heat until golden brown and drain the excess oil with absorbent paper. Enjoy!

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wine author, farmer, old vines ... These current terms so defined a philosophy as old as life, a how people work and live in harmony with the land a form of life at odds with the hustle and bustle. That made the Vintners wines Los Monegros and a clear example of this is the wine that today I cato.

young pink is the 100% Grenache in 2010 made with hardly any contact with the skins and fermented for about three months in stainless steel tanks.

Winery: Javier Ortiz

Region: Aragón Los Monegros

Grape Type: Garnacha

Alcohol: 13%

temperature: 10 º

View: Beautiful strawberry pink, clear and bright

nose. Very nice, white flowers and strawberry aromas

Mouth: a sweet wine with typical soft sweetness of Grenache I personally appreciate limestone mineral notes typical of its terroir than anything depreciate its excellent flavor. Meaty and very nice wine

Rating: Good

Summary. This wine is pleasant and easy to drink that price 3'50 1'20 bulk and bottling is an excellent value for money.

Tardienta We can buy the home of Ortiz and wine samples and fairs.

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TYPES OF RICE

Recipe: Mushroom Risotto

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Recipe: Potatoes revolconas

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Potatoes Kitchen Kitchen anticrisis

KITCHEN ANTICRISIS 2

The recipe: beans with pig's trotters

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Recipe: Shepherd Pie

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Here you have the video of how to mount home to a rich pie stuffed with tuna Courage and let me know the result!

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Why unoscuantos are very rich and mostly poor? Second edition PST


Where is the force that causes
our misery?
-Juan Rulfo



died I was a friend, Ramon Eduardo Ruiz. He lived in Rancho Santa Fe, California, just above San Diego. Born in 1921. Devoted his life to Mexico and its history. In 1998 President Clinton awarded him the White House gave him a medal for his most outstanding intellectual and academic career. Among many other things, like writing fifteen books and numerous essays on Mexico (Mexico did not believe that would have been a Revolution), was the founder Department of History, University of California, La Jolla.
had little more than 21 years when a pilot was flying a B-24 between Guam and Tokyo, where American Superfortress still could not land on the island of Ivo Jima was left halfway. After the war Ramón Eduardo Ruiz declined again to say nothing of the aircraft. Bored him, he said. "Too many hours doing nothing." He earned his doctorate in history from UC Berkeley.
already over 89 years was declared a blood disease but curiously was not what took him from this world. One morning in July and in the garden of her beautiful home in Rancho Santa Fe, is encountered and hit his head on a slab and the accident was that determined his death.
was a very particular. A good man, elegant, tender and wise. His great passion was the history of Mexico as seen in his books: The Great Rebellion: Mexico, 1905-1924, Triumphs and Tragedy: A history of the Mexican People (1992), On the Rim of Mexico: Encounters of the Rich and Poor (1998).
Almost none of his books was translated into English. There used to be invited to conferences and symposia such as those held this year on the subject of the bicentennial, perhaps because he was a thinker too uncomfortable for the people of the academy and the intellectuals who have: he was a leftist historian, I do not know if Marxist. He also wrote a book on Cuba: The Making of a Revolution (1968). He gave no classes or lectures at the Ajusco, but in Trinity College, Oxford, England, or Stanford, Princeton, Harvard.
The exception is Mexico Editorial: Why a few people rich and poor?, Who has just published the editorial Ocean in the translation of Enrique Mercado. "Why is a potentially rich country remains mired in poverty, corruption and injustice? This is a brave book, angry and absolutely indispensable, "Timothy J. arises Henderson.
is a question that we Mexicans do every days.
Perfectly bilingual (he was born in San Diego to Mexican parents), in his autobiography Memories of a Hyphenated Man (2003) account of what it meant to be Mexican by birth and heart. A man between the dashes: Mexican-American.
His book is heartbreaking: it strives to understand why we have become a country of fifth row, unable to organize fair elections, why prosperity has benefited only a crony forty groups, businessmen, politicians, drug traffickers.
We have become imitators and not innovators. We are one dailies, copy it all to the United States, especially the rich economic ties U.S. capital.

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TUNA PIE TASTING PORK

San Valero, rosconero gusts and is patron saint of Zaragoza and in my house celebrated with a good meal and a dessert of cream roulade. This year, my children came Alvaro and Alicia with a bottle of French champagne MUMM , retailers who are the guys you hear, and of course not resist the temptation to taste it.

the accompanying photo is not very professional but it satisfies my ego.

MUMM CORDON ROUGE BRUT

Winery: GH Mumm

Region: D: O: Reims Champagne (France)

Varietal : 45% Pinot Noir-30% Chardonnay-25% Pinot Meunier.

alcoholic : 12%

serving temperature : between 6 and 7

Vista : Yellow gold with fine bubbles and abundant. Very elegant.

Nose: Apricot, peach and citrus fruit, some vanilla.

Boca : cool and refreshing fruit (lemon, peach)

Rating: Good .

Summary:

A fresh champagne, elegant with a good palate. Ideal to drink with appetizers like good oysters.

Quotes Said By Deborah Sampson

MANITAS

Well, we are in crisis and there are savings to do so this recipe is right. Pig's feet are very rich and very cheap and as I bought almonds left over to make nougat, hunky-dory.

do you take advantage

To cook the trotters

1 onion

2 bay leaves

2 carrots

2 cloves

Pinch salt

to cook little hands

4 trotters

1 green pepper

1 red pepper

½ red chilli 1 onion

2 ripe tomatoes

20 raw almonds

2 cloves garlic

white wine 250c.c

Caldo to cook the legs

Parsley, salt and pepper

olive oil.

Procedure:

cleaned and tied the hands, the cook in pot for about 30 minutes multirápida. We took, drained, let cool and then unleashed and debone . Reserve. .

Chop the onion and peppers and fry in the oil fund. We add trimmed and chopped tomatoes and then a piece of hot pepper (optional). Make a chopped almonds, garlic and parsley and add it to sauce. We incorporate hands and cover with wine and some broth cooking. We let it cook for about ten minutes on medium heat and if necessary correct for salt and pepper.

If the stew is thick you can add more broth or water.

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Alion 2005

Good start to the year we had when New Year's Eve my friend Arturo came home with several bottles of wine and champagne, among others, the Alion 2005.

Bodega: Bodegas Alión

Region : DO: Ribera del Duero

Type of wine : Tinto Fino (Tempranillo)

alcoholic : 14%

serving temperature : 18 º

Vista : very intense Picota tile meniscus

Nose: ripe red fruit, dominated by raspberry, toasted oak, coffee, balsamic notes and minerals

Boca: balsamic note are long, intense and persistent, balanced acidity, alcoholic very expressive.

Rating: Good.

Summary: More expressive nose to mouth. It is advisable to decant for half an hour. I think for the price (about 40 €) may require something more.