Tag Archives: simple

Boloñesa Vegana de Hongos y Nueces

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Escribiendo en español, vamos a ver como nos vá.

Ayer hacía un calor insoportable en esta ciudad, y estamos en invierno ojo, salí muy tempranito a correr, hice yoga y llegué a casa sofocada, molesta, de mal humor, empapada de sudor como si acabara de salir de la ducha. Necesitaba remediar la situación. Cerré mis cortinas, prendí el aire acondicionado, puse clásicos de piano a todo volumen y Boom ! relax instantáneo, abrí el refrigerador, vi mis ingredientes y me gritaron: Spaghetti Boloñesa ! (o era mi estomago el que gritaba?) Así que me puse manos a la obra, hay que darle al cuerpo lo que el pide.

Lo mejor de todo? La receta pide vino tinto, asi que lo abrí, y me serví una copa, y por un momento me senté a contemplar lo afortunada que soy, tomando vino un miércoles en la mañana totalmente relajada, mientras cocinaba algo delicioso, y poder decir que esto es mi trabajo, bueno no lo es aun porque nadie me paga por ello, pero para mí sí lo es, mientras habrá gente atascada en el trafico tratando de llegar a sus trabajos, o escuchando a sus jefes respirando en sus nucas.

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Así que si deciden hacer esta receta, les recomiendo eso, pónganse ropa cómoda, abran una botella de vino, pongan su música favorita a todo volumen y déjense llevar por el ambiente, por los increíbles aromas de su sartén, y háganlo con mucho amor. Hay que poner el alma en la cocina para que los alimentos nos llenen el cuerpo y alma.

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Ah y por que estoy escribiendo ahora en español? Necesitaba probarlo, por algún motivo  mi cabeza fluye en inglés, es rarísimo y no se como explicarlo, no hay un motivo razonable, quizás porque toda la información sobre comida que leo y veo y escucho está en inglés y he adquirido sin querer un lenguaje gastronómico ajeno a mi lengua. Así que también creo necesario generar contenido en nuestro idioma. Perderé a mis seguidores anglo parlantes seguramente, pero por otro lado ahora podrán leerme mis tías 🙂

 

Pasta con Boloñesa Vegana de Hongos y Nueces

4 personas

Ingredientes:

Para la pasta:

  • 400 gr. pasta de su preferencia (yo usé spaghettis)
  • 2 lt. agua
  • 2 cucharadas de sal
  • 2 hojas de laurel
  • 2 cucharadas aceite de oliva

Para la salsa:

  • 250 gr. hongos frescos de su preferencia, cortados en cubos pequeños (yo usé champiñones)
  • 100 gr. de nueces picadas
  • 1 zanahoria grande o 2 pequeñas, lavada y cortada en cubos muy pequeños
  • 1 cebolla blanca grande, lavada y cortada en cubos muy pequeños
  • 3 tomates medianos bien maduros, cortados en cubos muy pequeños
  • 2 dientes de ajo, pelados y  finamente picados
  • 1 ramo de albahaca fresca, finamente picada. Reservar algunas hojas para decorar
  • 1 cucharada de orégano seco
  • 1 cucharada de romero seco
  • 2 hojas de laurel
  • 1 taza de vino tinto
  • 1 taza de agua
  • 2 tazas de puré de tomates (no confundir con extracto de tomate)
  • 2 cucharadas aceite de oliva
  • 2 cucharadas de azúcar moreno
  • Sal y pimienta al gusto

Para la receta de parmesano vegano hacer click aquí 

Preparación:

1.  Calentar una olla grande o sartén profundo y cuando este caliente agregar el aceite de oliva, luego agregar los hongos y saltearlos hasta que queden dorados, agregar las zanahorias y la cebolla, cocinar por unos minutos y agregar el tomate, las hierbas secas, sal y pimienta, dejar cocinar por unos minutos y agregar el vino tinto, cocinar hasta que el alcohol del vino se evapore, unos 2 minutos aprox.,  agregar el azúcar, el puré de tomates, el agua y la albahaca fresca. Tapar y dejar cocinar a fuego lento mientras se cocina la pasta, aprox. 20 minutos

2. En una olla grande, poner a hervir los 2 litros de agua con la sal, una vez hervida el agua, agregar la pasta y cocinar hasta que quede al dente. Escurrir el agua y agregar el aceite de oliva.

3. Acá hay dos opciones, puedes mezclar toda la salsa con la pasta y servir, o colocar la pasta en los platos y encima la salsa, es cuestión de gustos, a mi me gusta mezclar una parte de la salsa con la pasta en la olla, servir y luego a cada plato agregar un poco mas de la boloñesa encima. Servir como prefieras y rociar en cada plato el parmesano vegano y las hojas de albahaca

Disfrútalo con buena compañía, buena música y un vaso del vino que mas te guste 🙂

Shakshuka on busy days

Hello people,

These weeks have been really crazy and busy. I started Food blogging lessons on a beautiful cooking school and they are awesome and fun and I’m learning from a lot of people I admire, so my next post should be better ( i hope ) cause I’m supposed to be learning things. And i have a new camera ! I hope my pictures now look more pro. What do you think?

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Also wanted to tell  you guys I had a crisis today with Hernan cause I think I’m failing as a health couch to him, he doesn’t seem more interested in food and eating healthier, to me he’s not making progress even though i know it’s a big change and it’s gonna take some time, but today i think i gave up on him. I’m being to hard on him? Should i be more patient or should he be making a bigger effort? Should i really give up on him eating healthier? This has nothing to do with our relationship, we’re doing great, although distance is a bitch, but what about him NOT falling in love with food , wich is a huge part of my life?

Anyway, this week’s recipe is absolute easy to do, delicious and you can have it as breakfast, lunch or dinner !

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So this is what you’ll need:

Shakshuka

Serves 4

Ingredients: 

1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium  red bell pepper, chopped
4 cups ripe diced tomatoes
2 tbsp tomato paste
1 tsp chill powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste spicy!)
Pinch of  brown sugar (options, to taste)
Salt and pepper to taste
5-6 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)

Whole weat pita bread to soak on the juicy sauce and yolks 😉

Preparation:

1.Heat a deep, large skillet or sauté pan on medium.  Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

2. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Now here is where i put the skillet in the oven, but if your pan is not oven proof or you just don’t want to turn the oven on,  you can just cover the pan.

3.Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. Garnish with the chopped parsley.

Easy right? enjoy with a warm piece of bread.

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Best dinners ever !
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yummy Shakshuka

And this is Hernan’s Shakshuka !

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Hernan’s Shakshuka

So, i love middle eastern exotic flavors, but reacently i also discovered one of my favorite movies from Turkey, It’s beautiful. Please watch it. I already saw it like 5 times:

“The Virgin Suicides” meets “The Castle of Purity”. That’s “Mustang” from the French director of Turkish origin Deniz Gamze  Ergüven. If we take a little of the mood of the film Sofia Copolla and mix it with the obsessions of the Mexican Arturo Ripstein in his film “The Castle of Purity”  we get something very close to “Mustang”. Five orphaned teenagers facing their growing desire for freedom against a conservative society. The view of the film is led by the youngest sister, who sees the future before his eyes and realizes she doesn’t want that future for herself. The identification is immediate. Impossible not to love and follow it for the rest of the 90 minutes. Rebellious, brave and extreme. That’s Lale.They say that when you’re young, time passes quickly and leaves nothing but  in “Mustang” leaves a lot, especially scars.

The film is based on the personal experiences of the director, who since a teen lives in France and because of her condition of being a woman has felt the need to raise awareness of the situation in which women are  treated in some conservative regions of her country.

The film becomes very claustrophobic  at moments while displays in a  hyper realistic way the awakening of youth drives that are constrained by the social and religious intransigence of the country where the story is set. Do not be fooled by the tone of the first minutes of the film. It is not a light comedy about teenagers with light conflicts. It is an emotional and captivating experience that will give you shaking chills.

Love,

Hernan

It’s Picnic time !

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Hello everyone !

We are melting in NY, the heat is unbearable at times, but there is a bright side: you can enjoy many activities outdoors, like Picnics !

We were lucky with my BF to have a super cute garden for a few days and decided to have a picnic , and although the day was beautiful and we were able to put everything out on the grass for a few minutes and make nice pictures , after a while began to rain. ..buuuu , so we ended up eating under an umbrella. It doesn’t matter cause any excuse is good to eat tarts ! sweet or savory, quiche, pie, in this case gallete . A very very simple version of a picnic pie that you can also eat on the couch if you want ! Be sure to save some portions to be eaten at breakfast time with coffee ! or pack it and take them to work! Yummm

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Go away rain clouds !!!!!

Also, the good thing about galettes is that they are so versatile, you can put any flavor to your pastry by adding herbs, cheese, or cinnamon if you decide to go the sweet side. And same with the filling, you can use any vegetables in your fridge or fruit for sweet ones.

The pastry is so easy to make that once you dominate that, you’ll be making galettes no matter the season or occasion. It’s a great vegetarian dish and it can go along with some simple salad and wine. We ate this tart with a simple tomato, onion and balsamic vinegar salad and mixed olives. And off course wine.

Hernan also made his galette! and ate it with friends sitting in the grass. I don’t know what their friends think about him now, they might wonder why he stopped making barbecues and started baking picnic pies. Do they hate the girlfriend who makes him cook vegetarian recipes? I would be so happy if a friend suddenly starts cooking for me,  but in the world of film making i don’t know how that looks lol.

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Anyway, enjoy the last days of summer, if you are in the north, bake pies and make a picnic, or if you are in the south, eat pie in bed watching the movie we recommend on this post.

This pastry can be used also to make sweet galettes, with fruit for example. Just add brown sugar or honey and skip the herbs.

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Mixed mushroom and ricotta galette

Serves 4

Pastry:

2 cups whole wheat flour (you can replace with almond or oats meal)

3/4 cup unsalted chilled butter,  diced in small cubes ( 1 1/2 stick)

1 large egg

1 cup ice cold water

Salt, pepper and dry  or fresh thyme to taste

For  the filling

1  cup fresh ricotta cheese

1 large egg

2 cups fresh mixed mushrooms, thinly sliced  (cremini, shitake or any fresh mushroom you find)

2 garlic cloves, finely chopped

1 bunch fresh thyme (you can use rosemary, oregano, marjoram)

Salt, pepper, olive oil

Butter and flour for parchment

I used toasted almonds, fresh parsley and feta cheese to top my galette. You can use any nuts or seeds  and fresh herbs you like.

Preparation:  

1. Mix the flour, salt and herbes in a large bowl. Add the butter and toss until coated.  Using your fingers and palms, work the butter into smaller, irregular pieces, moving quickly and aggressively so it stays cold. Do this until the mix resembles coarse crumbs. Add the cold water and the egg little by little until the dough comes together to form a ball. Do not overwork the dough. If you do it will develop gluten and it will shrink in the oven. Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour. Meanwhile turn on the oven.

2. In a large skillet , saute mushrooms with olive oil, sal and pepper until brown and crisp. Add garlic and set aside. Discard the liquid that occurs as a result of cooking the mushrooms. You can save it and use it as broth for another preparation

3. In a bowl, mix the ricotta cheese with one egg, add salt and pepper.

4. Roll out dough on a lightly floured sheet of parchment until you have a regular round shape about 1/8″ thick. It doesn’t have to be perfect. Transfer on parchment to a baking sheet. Spread the ricotta  over dough, leaving a 1 1/2″ border. Top with mushrooms. Bring edges of dough up and over filling, overlapping as needed, to create a border. Bake galette on high heat, rotating if needed, until crust is golden brown and cooked through, 25 – 30 minutes. Let cool slightly on baking sheet. Top with feta cheese, toasted almonds and fresh parsley.

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For dessert with simple had chopped mango and coconut with a dip made of greek yoghurt, honey and vanilla. This dip goes along with any of your preferred fruits. It is summer and you should be eating tons of tropical fruits.

This weeks’s movie is a beautiful romantic comedy (even though i cried more than i laughed). They cook a lot and spend a lot of time outdoors so it is kinda like the perfect kick of motivation to make a picnic 😉

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*Still picture – All rights reserved – http://collider.com

Hello everyone !

I want to recommend a beautiful romantic comedy called “Ruby Sparks”. For those who have seen “Little Miss Sunshine” the relevant fact is that it is made by the same directors. The tone is similar. But here they tell the story of a writer who falls in love with one of his female characters. Calvin Weir-Fields (Paul Dano) was a prodigy child, whose first novel had been very successful. But since then, he undergoes a systematic creative block aggravated by his dismal love life. Finally, he manages to create a female character, Ruby Sparks (Zoe Kazan), who ends up materializing and sharing life with him. So far so good. The problem begins when the protagonist realizes that can change every detail of her character – Bride – he does not like. “Improve” it. From there everything goes downhill. They say that couples are separated by the same things that united them in the beginning, right? Well, here is a case . Zoe Kazan is the screenwriter and lead actress Ruby Sparks, developing a theme based on the myth of Pygmalion: the asymmetry between the creator and his work. Through the fantasy story of Ruby Sparks, they touch the problem of difficulty in accepting people as they are. In the same line of films like My Fair Lady ( 1964 ) or Lars and the Real Girl Craig Gillespie (2007 ) , Ruby Sparks is a lighter proposal but it doesn’t stop doing quite uncomfortable questions about life , love and how we relate to that person we call ” boyfriend / girlfriend ” . Beyond expectations , illusion and that first wonderful time of the act of falling in love, what is love , if not the idealization on expectations that sooner or later are confirmed or dismissed ? Surely when you see this movie you’ll  feel identified on more than one occasion. Nothing better than being reflected on a screen and recognize yourself, right? Hopefully in your case, your film has a happy ending, but I will not tell you how the author  goes with his work. You tell me latter.

Love,

Hernan