Resolutions

I don’t even know what happened in December 08, in between traveling and holidays I’ve lost the entire month.
Now things are back to normal ( well…my normal might not be that normal) and I’m happily catching up with life.
I received the New Year in South America and I have to admit I really love the feeling of starting the year during summer time.
What I liked the most was the way people wished you a happy new year; you feel that they really meant it. While they hold you they look at you in the eyes and smiling they wish you love and prosperity, health, good luck and many wonderful things.
It really made me think, I usually just say “Happy New Year”. Next year I will honestly customize my wishes. Actually, why wait until next year?
To all of you, from the bottom of my heart I really wish this would be the year that you find peace and harmony.
I wish you will feel loved.
I wish you will laugh every day.
I wish you could see the people you love often.
I wish you health.
I wish you will feel young and beautiful.
I wish you will have time to play, time to look around and admire.
I wish you will have no regrets.

Happy 2009

I would love to share this delicious and simple Omelette recipe I’ve got from Recipezaar, one of my favorites sites.

Caramelized Onion & Goats Cheese Omelette:

1 red onion, chopped
2 garlic cloves, chopped
1 tablespoon butter, preferably unsalted
4 eggs
40 g goat cheese
1 pinch rosemary
1 pinch sage
1 pinch oregano
1 pinch marjoram
1 pinch thyme
Salt to taste
Fresh ground black pepper to taste
Rocket or baby spinach leaves or salad greens, 2 handfuls
1/2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice) 1 tablespoon lemon zest


Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and golden browned; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towel.
Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.

Spinach, a delicious source of iron and calcium

I left Buenos Aires and moving on to San Luis, visiting some chilhood friends.
The weather is fantastic, warm with a nice breese keeping the day from becoming hot.
My frineds are so kind and happy and hospitable; I don’t want to leave.
“Vivi”has been working at my friends house for almost a decade and yesterday she made a fantastic spinach fritatta. She is the proud owner of some very expensive Essen cookware. Interestinly with that kind of pan you do not need to precook any of the frittata ingredients and you do not even need to turn it over.
Here she is sharing her recipe.

Spinach. So good for you

I’m visiting my hometown after many, many years. It feels as if I never left.
I’ve seen a lot of friends, visited many places and I’m enjoying immensely the food I grew up with.
The country I am from has a strong Italian influence. A very characteristic dish from my area is Tarta Pascualina or Spinach Pie.
I found a recipe for Tarta Pascualina in the book “The Silver Spoon”, this book is the English translation of Il Cucchiaio d'argento, an Italian classic.
This is not exactly as the Pascualina I grew up with, but in my opinion, it is a wonderful variation.

Tarta Pascualina

Butter, for greasing
1 ½ pounds, spinach
10 eggs, divided
1 ½ cup ricotta
½ cup Parmesan cheese
2 Tbs bread crumbs
1 cup heavy cream
1 Tbs fresh marjoram, chopped
16 oz puff pastry dough, thawed if frozen
all purpose flour for dusting
salt and pepper to taste

Preheat oven to 400 F. Grease a pie dish with butter. Cook the spinach in salted boiling water for 5 minutes until tender, then drain, squeeze and chop. Beat together four of the eggs. Put the ricotta in a bowl; add the beaten eggs, Parmesan, breadcrumbs and cream and season. Stir in the spinach and marjoram. Roll out half the dough on a lightly floured surface into two sheets. Line the prepare dish with a sheet of dough, letting the edges overhang; pour in half the spinach mix. Make 6 small hollows in the spinach mixture and break an egg into each. Season, cover with the remaining spinach mixture and top with the rest of the dough and crimp carefully around the sides to seal. Prick the surface with a fork. Bake for 1 hour. The pie may be served hot or cold.

Tarta Pascualina

Manteca
1-½ libra de espinaca
10 huevos
1-½ tasa de ricotta
½ tasa de queso rallado
2 cucharadas de pan rallado
1 tasa de crema de leche
1 cucharada de mejorana fresca, picada
Masa de tarta
Sal y pimienta a gusto

Precalentar el horno a 400 F. Enmantecar la tartera. Hervir la espinaca en agua salada por 5 minutos, luego colar, escurrir y picar. Batir 4 de los huevos. En un bowl mezclar la ricotta con los huevos, queso rallado, pan rallado, sal y pimienta. Luego agregar la espinaca y la mejorana.
Poner masa de tarta en la tartera y agregar la mitad del relleno de espinaca. Hacer 6 huecos en el relleno y romper un huevo en cada uno. Luego agregar la otra mitad del relleno; cubrir con la otra tapa de tarta; hacer el respulgue y poner al horno por 1 hora.
Se puede servir frío o caliente.

How to look 10 years younger in 5 minutes

This past weekend was the official date when all the farmers market comes to an end in my area. Well at least the area I’m right now, since that changes quite often. There is only one market left, which I love mainly because it runs on Tuesdays from 3 to 8 in the afternoon. The other markets are usually on weekends, but there are so many other things to do on weekends. On the other hand my Tuesday afternoons are pretty open.
This is a typical market with veggie and fruit stands, breads, food and food demonstrations, wines, roasted chilies, soaps and nice smelling things, etc.
Even thou I am TOTALLY into food, I have to admit that my favorite discovery at this market was a “Facial Kit”.
This lady comes to me and asked me if I wanted a free 5 minutes facial.
“Is this a trick question?” I asked her. Of course I want one; I love pampering, especially FREE.
The kit consists of a citrus moisturizing, a dry mask, a moisturizing mask and a toner. It is all made with natural and organic substances like chickpea flour, grape fruit oil, etc.
It felt really good on my face.
When she was done she gave me a mirror. Oh my God!!! There was actually a change!
My skin looked great, refreshed and younger. I bought the kit!
I have never had this results with anything I tried in my 42 years of life in this planet.She doesn’t have a website yet, but she does have an email address: dimension3.5@live.com and her name is (I think this is a funny coincidence) Mary Kay.

I also bought zucchini, eggplant, garlic, edible flowers and basil.I used the zucchini, garlic, edible flowers and basil in a frittata. The flowers looked very mice while I was cooking them but after the frittata was done you really couldn’t see them. Next time I’m going to add some more.

Zucchini and flowers frittata

4 Tbs olive oil
1 chopped onion
1 chopped garlic clove
2 cubed zucchinis
1 Tbs fresh basil, chopped
4 large eggs, beaten
1 bunch edible flowers
Salt and pepper to taste

In a small frying pan over medium heat, warm 3 tablespoons of the olive oil. Add the onion and sauté for five minutes.Add the zucchini and cook over medium heat, stirring occasionally until tender about 10 minutes. Season to taste with salt and pepper. Mix in basil and flowers. Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set. Now carefully invert frittata onto a plate, then add remaining tablespoon of oil to the pan and slide frittata back into skillet.
Cook for 3 to 5 minutes longer, or until golden on the bottom.
Slide onto serving platter.

Tortilla de zapallitos y flores:


4 Cucharadas de aceite
1 Cebolla picada
1 diente de ajo, picado
2 zapallitos en cubos
1 cucharada de albahaca picada
4 huevos batidos
1 puñado de flores
sal y pimienta a gusto

En una sartén sobre fuego medio, dorar una cebolla en 3 cucharada de aceite, por 5 minutos. Agregar zapallitos, mezclar y cocinar por 10 minutos. Sazonar con sal y pimienta.
Agregar albahaca y flores, mezclar e incorporar los huevos batidos; cocinando por 3 o 5 minutos hasta que el fondo este ligeramente dorado. Con mucho cuidado, dar vuelta la tortilla sobre un plato. Agregar la cucharada de aceite restante a la sartén, calentar y deslizar la tortilla nuevamente en la sartén. Cocinar por 3 a 5 minutos mas o hasta que este ligeramente dorada en el fondo.