Día de San Jerónimo

Día de San Jerónimo

“Saint Jerome (Latin: Eusebius Sophronius Hieronymus; c. 347 – 30 September 420) was a Latin Christian priest, confessor, theologian and historian, who also became a Doctor of the Church. He was the son of Eusebius, of the city of Stridon, on the border of Dalmatia and Pannonia. He is best known for his translation of the Bible into Latin (the Vulgate), and his commentaries on the Gospel of the Hebrews. His list of writings is extensive.[1]
“He is recognised as a saint by the Catholic Church, the Eastern Orthodox Church, the Lutheran Church, and the Church of England (Anglican Communion).[2] Jerome is commemorated on 30 September with a memorial.”

So I live in the neighborhood called San Jerónimo, it’s the time of the year to celebrate our namesake. We’ve had fireworks going off (day and night) for a few weeks now, and saw a spectacular show when we stepped out onto our roof last night. Since Mexico is a very Catholic country (culturally and religiously) a lot of folks are named after the 10,000+ saints that were canonized by the church. When it is their saints day (or “santo”) it’s like they are having a second birthday. You should probably call and wish them a happy “santo” or give them a small gift if you see them. This means me and Sergio owe his nephew Jerónimo a little something 🙂

Recipe: SkinnyTaste Eggplant Rollatini….

Recipe: SkinnyTaste Eggplant Rollatini....

It is impossible for me to convey just how delicious this dish was. It was AMAZING!!!! In sum, you thinly slice eggplant, bake the slices until they are tender and pliable, spread on ricotta/mozzarella/spinach/garlic, roll and bake! Pretty easy, and very healthy. It was like eating pasta but NOT, because we were eating melt in your mouth, delicious eggplant. I don’t know about other people, I but have very little experience cooking eggplant. I thought this was a guilt-free, delicious way to enjoy a classic Italian dish and experiment with a new vegetable 🙂
The link is below:
http://www.skinnytaste.com/2013/09/best-skinny-eggplant-rollatini-with.html
Sergio looooooved this dish, and so did I! I think it would probably be really kid friendly, and a kickass fancy appetizer or side for dinner.

Recipe: Chocolate Chip Cookies

Recipe: Chocolate Chip Cookies

So my boyfriend’s brother Mau is moving into a new place and the way I grew up, it is tradition to bring a new neighbor some cookies as a non-awkward way to introduce yourself. It’s not an identical scenario, but he specifically requested cookies and I had to deliver. I got this recipe from FoodNetwork, its top-rated and wasn’t too tricky to make.

Tips:
1. The recipe tells you to rotate the pans from the top to the bottom of the oven. When I did this the cookies got way too hot and were close to burning. I recommend moving them to the middle rack instead of the bottom.
2. I made the dough the day before and left it to refrigerate overnight.
3. I used two different pans to bake, and let a pan cool down before putting the dough on it.

The recipe is below:
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html

Recipe Link: Southern Style Biscuits

Recipe Link: Southern Style Biscuits

So one of my boyfriends aunts has a certain fascination with biscuits, so I decided to experiment and make a batch for our family weekend. I got the recipe from Food Network and it is below. They have a light salty flavor, and were good warm with butter, jam, or honey. They were the first biscuits I have ever made from scratch and I think they were easy to make without taking very long to make! Imagine making your own biscuits and gravy! Or chicken pot pie! Or homemade egg/bacon/cheese biscuits! If me and Sergio weren’t trying to eat clean this week, I would be making these RIGHT NOW.

http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html

Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled (use a substitute if you don’t have access to it)

Instructions:
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
3. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. (If you don’t have a 2-inch cutter, use the lid of a standard peanut butter jar!)
5. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
6. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Recipe Link: Blueberry Lemon Bundt Cake with Lemon Curd Swirl

Recipe Link: Blueberry Lemon Bundt Cake with Lemon Curd Swirl

So when my Mother came to see me and Sergio in our new apartment a couple of weeks ago, she brought me something I desperately wanted: a Bundt cake pan. On Tuesday, I finally decided to break it in by baking a truly MARVELOUS cake that I got from the blog “BetsyLife.” This woman is a powerhouse in the kitchen for healthy recipes, and no-holds-barred Bundt cakes. While I’ll admit this is a labor-intensive treat, it is basically simple to make and well worth the time and sore muscles (from ZESTING). The link is below:
http://betsylife.com/2012/12/03/blueberry-bundt-lemon-curd-swirl/

If the link doesn’t work (sometimes it’s picky) check out the “Recipes”>”Bundt Cake” section of http://betsylife.com

I followed the instructions exactly and the cake came out moist, soft, not too dense, lemony and a beautiful yellow, pink and blue due to the blueberries. It was perfectly balanced, both  sweet and tart due to the lemon curd swirl throughout the cake, and the lemon-confectioners sugar glaze. I couldn’t believe that I made something so good, and you can too!

If you choose to make the cake (which you should), make sure that you make the items in the following order for the sake of time management (you need the curd to cool before baking with it):
1. Lemon Curd
2. Cake
3. Glaze

Also, more tips:
1. Properly greasing and flouring your bundt cake pan before baking is super super super important. Otherwise your cake will not be able to get out of the pan (and both your cake and heart will break).
2. Line the bottom of your oven with aluminum foil to save yourself from smoke, my ingredients were leaking a bit and it was very smokey in my kitchen. Save yourself the heart attack and clean up time.
3. To remove your bundt cake, let it cool for 15-20 minutes. Then, knock your pans sides and bottom against a counter to loosen your cake. Then place your serving platter upside down on top of your pan, carefully flip the whole thing over, and wait for that much anticipated “ploop” sound. The pan will be hot to the touch, be careful! Also, I had to help the process a bit by lifting the edge of the pan by the very tips and shaking gently.
4. I made this the day before eating it and it was awesome the next day.
5. I drizzled the glaze onto the cake after getting it after the pan, while the cake was still warm. This enabled the sugar to harden so I could cover the cake with plastic wrap without messing up my beautiful glaze. However, I took the cake out two hours before we were going to eat it and as the cake started to get to room temperature the sugar started to turn transparent and stick to the plastic wrap. You obviously don’t want this to happen. Assuming you will protect your cake and nothing will happen to it, take off the plastic wrap.
6. If puddles of glaze on your serving platter bother you, scrape off the excess around the cake with the spoon/spatula, OR drizzle the glaze while your cake is on a rack to let the extra glaze drizzle onto a plate, then discard.

Impress your friends, family, or future in-laws, and make this cake.