Category Archives: bread

Cinnamon buns… second helpings

Just when you thought you had seen all there was to be seen in terms of cinnamon rolls, Lis comes to the rescue with a knock-off of the famous Cinnabon rolls.

cinnamon rolls part II

You know, just in case we needed an extra bit of butter and sugar… and of course I was ready, summer just around the corner and all. And I have to say, I don´t regret it for a single minute.

First of all, chatting to the girls on yahoo while we did a bakeathon around the world was hilarious, even though some of the gals couldn´t make it (the whole group was comprised of Lis, Helene, Sara, Kelly, Laura Rebecca, Chris and Mary). I mean, it isn´t every day that you get to compare notes in real time with bakers all over the world… with different confidences and even curses towards yeast thrown in for good measure.

cinnamon rolls part II

And the recipe itself was quite easy (except for the frosting I didn´t really get right, I blame it on being Argentinian, which means I hadn´t tried or made a cream cheese frosting before), and the rolls were even yummier than Reinhart´s… I know, I didn´t think it was possible either! I´m so sorry, Peter, I did cheat on you. But you see, they did tempt me with brown sugar, a generous amount of cinnamon and a profusion of butter… what was I to do???

If you want to do a comparison yourself just in time for Christmas prepping, here´s Reinhart´s recipe and Lis has the recipe for the cinnabon knockoff.

cinnamon rolls part II

See you on Monday with the Daring Bakers challenge.

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Milanesas, reloaded

Some people are a very bad influence on me… like food bloggers leading me to hell in a path of gulletry, and my younger brother, who does just that but in person, which is even more dangerous.

mmmm crunchy

Case in point, his genius idea of making a pizza stuffed (yes, stuffed) with milanesas, which happen to be one of our national food obsessions, but are actually breaded slices of beef.

pizza stuffed with milanesas

It´s like a giant pizza sandwich filled with milanesas, mozarella, parmesan cheese and tomato sauce. He got this idea from something similar he had in a bar and he needed my help making his dream come true. And who am I to deny him? you know, I´m just selflessly trying to make people happy… stop snickering, I´m telling you, there was nothing in it for me… no, of course I don´t like pizza!

pizza stuffed with milanesas

Sometimes, when you make over-the-top dishes, you can feel a bit guilty, but that so wasn´t the case here. If anything, it made me happy and completely proud of our fattening concoction. In fact, I´m adding this dish to my rotation for dinners with friends or family gatherings because this one is a real crowd pleaser, and it´s not even that time consuming if you already have your milanesas ready to be cooked in the freezer.

inside

And since I think no one in their right mind would resist to a slice of this pizza (even though the night pictures don´t show it in all its glory), I´m gonna be taking this dish to Peabody´s housewarming party, since I´m sure it´s going to be full of sugar-ladden treats, and there needs to be something savory to start with. If this doesn´t make a good house-warming gift, Peabody, I don´t know what will!

(Recipe after the jump)

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Drum roll…

Ladies and gentlemen, we finally have a recipe index! It´s right above the photo header with the dripping dulce de leche. And while it´s not ordered alphabetically or anything, it does have different sections to keep things useful, so I hope you like it.

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Sticky is good

If you happen to see buns all over the place today, do not panic, you are not losing your mind, it´s just that the Daring Bakers are at it again, and with some 50 new members, this is looking like world domination at this point.

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I was in charge of hosting this month, and while I loved picking the challenge, it´s definitely hard to come up with something I thought everyone would enjoy, and at the same time something I hadn´t done before and wanted to try for a while. I didn´t want to choose something difficult just for the sake of it, I just wanted this month to be fun and relaxing.

The answer: cinnamon and sticky buns, using a recipe by Peter Reinhart from The Bread Baker´s Apprentice. I know many people have serious issues with yeast, so I wanted to help encourage them to get over it already, and I had never tried cinnamon or sticky buns before so that situation needed to be remedied ASAP.

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Now, on to the recipe, I loved it. The dough is a breeze, with or without a stand mixer (and without would be the case with me, it´s the perfect excuse for an upper-body workout before the bun-munching that will most certainly come next). It´s incredibly silky but isn´t loaded with butter (though the sticky bun version does have tons of extra butter in the glaze).

I had given everyone the chance of changing the spices and the nuts/dried fruits however they wanted, so the first batch I made was half cinnamon buns, half sticky buns and for the sticky buns I used chai spices instead of just cinnamon for the sugar filling. The spices would be: cardamom, cloves, cinnamon, ginger and allspice.

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For my brother´s birthday, I made a second batch, and went local and used dulce de leche and coconut for the filling of the regular buns, and a touch of salted butter in the sticky buns glaze. Of course, this being Argentina, the dulce de leche buns were the ones that disappeared in a matter of minutes, but the sticky buns were also remarkable, and the regular buns could easily have been classified as sticky because damn did that dulce de leche drip or what! I took some pictures of my friends enjoying the dulce de leche buns, but they are all quite blurry, so I could only salvage this one, that while blurry, it´s still hilarious (it´s my brother Nicolás and my friend Pablo, please notice the pinkie finger sticking up as the fine lady Pablo is).

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But, back to the recipe, this is actually a Daring Baker recipe that can be made often, and the dough can be retarded in the fridge or frozen so it´s quite convenient too. And you can really go crazy with the filling as the dough is very versatile, i´m thinking chocolate chips with cinnamon sugar would be great, or precooked apples with cinnamon and cardamom… you get the idea.

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From what I´ve seen and heard, the rest of the girls (and boys) made some remarkable buns, so please check them out here.

Full recipe after the jump.

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No mirror here

Well, I haven´t been cooking all that much lately and I´m finally running out of older recipes, and I´m not even participating in the Daring Bakers challenge this month, but I couldn´t let this day go by without telling you to check out the Strawberry Mirror Cake they made this month. Yes, go ahead, I´ll wait right here.

Ok, now that´s out of the way, I´m gonna tell you about an amazing garlic bread Tanna posted about a couple of weeks ago. Yes, another bread recipe, sorry, it´s winter here so i´m not going to wait until it´s scorching hot outside to turn on the oven.

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I know most people just cut a piece of bread and just put loads of garlic and butter on top and bake it. Well, while that could work, not for me. And this bread is quite easy to make and produces a loooooot of bread, most of which sat quietly in the freezer until I was ready to dispose of it.

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Next time I make it, I´ll up the salt and the garlic and add part of the garlic-herbs mix to the dough itself… and maybe up the butter content a bit too… I know, I know, I´m bad, but if you are going to do it, you might as well go the whole way.

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For the recipe, head over to Tanna´s site (you can modify the herbs to your heart´s content, I think I used crushed coriander seeds and dry rosemary because it was what I had on hand at the time.)

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Unleash the Paraguayan in you (chipá cheese rolls)

chipá, take two

Chipá is a traditional bread from the north of Argentina and Paraguay. I´ve been meaning to make this for the blog for ages, but never got around to buying all that cheese. Basically, these are cheese rolls which use tapioca flour instead of regular wheat flour, which gives them a very smooth, chewy texture.

chipá 2

They are truly delicious and quite easy to make, freeze perfectly either raw or cooked, and are definitely crowd-pleasers. And it´s just made up of tapioca flour, butter, eggs and all sorts of cheese, what´s not to like?

chipá, take two

In case you can´t find tapioca flour/starch where you live, you can buy it at Amazon for sure. And I can even give you a satisfaction guarantee, since I have never met anyone who doesn´t like them.

Traditional cheese rolls with tapioca (chipá)

Yields about 40 chipá

Tapioca flour or tapioca starch, 500g

4 eggs

Butter, 200g (about 1 3/4 sticks)

2 teaspoons salt (this will depend on the amount of salt the cheese you use has)

pepper

parmesan cheese, 250 grams (about 1/2 a pound)

mozarella or other soft cheese, 250 grams

manchego or other hard and somewhat spicy cheese, 250 grams

1. Put the tapioca in a big bowl (it is quite volatile so it can make a mess), along with cold butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.

2. Start mixing the ingredients by hand until the dough is somewhat formed. (Another method I´ve used is to first process the butter and the flour till it resembles a fine crumble and then add the soft cheese, the parmesan and the eggs until it forms a ball.)

3. Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).

4. Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great. Or you can keep it in the fridge and finish the next day.

5. Take small pieces of dough and form little balls with it. (At this point, you can also freeze some of them raw and bake them later.)

6. Cook in a 400°F oven for around 10 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside. (Be careful not too overcook them, otherwise they´ll get too dry. They should be quite soft and chewy on the inside.)

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Catching up

Lately I´ve been doing a whole lot of cooking, but falling a bit short on the writing part of the deal. And since I must be at least 6 or 7 recipes behind right now, I´m thinking my only way out of this mess is to do a recap sort of post, you know, like they do in sitcoms when they run out of ideas, but in this case, it´s all new stuff, so don´t hate me just yet.

One of the reasons why I´ve fallen behind is probably the length of the recipes I´ve been doing lately… I mean, I try to fight my lazy nature, but typing up a 3-page recipe can be too daunting a task sometimes.

rosemary garlic bread 2

But when the recipe is good enough to demand being shared, I oblige. And that would be the case with this recipe by Peter Reinhart. It´s a roasted garlic-rosemary bread with mashed potatoes in the dough… that´s a recipe for sucess right there. It´s definitely one of those bread to be devoured on its own or used to enhance most dishes. You need to invite people over to help you eat it or freeze most of it as soon once it has cooled down, otherwise, you´ll be in a whole lot of trouble… don´t say I didn´t warn you.

rosemary garlic bread

rosemary garlic bread 3

The second recipe I´ve meant to discuss sooner is Dorie Greenspan´s Allspice Crumble Muffins (since everyone seems to have the book and I´m tired after typing out the first recipe, it´s on page 16 of Baking: From my Home to Yours.) First of all, I hadn´t tried allspice before, so that was a revelation in itself, but the crumble on top of the muffin was simply perfect, a very moist crumb topped with a sturdy crust, can´t get better than that. Flavor-wise, I´ll add a bit more allspice next time to kick it up a notch.

allspice crumble muffins

Then I made Peter Reinhart Vienna´s bread, which, while very good, doesn´t justify typing out a yet another 3 page recipe (maybe with a few tweaks it will,) but this picture of Phoebe guarding the bread does justify mentioning it! (This is for those of you asking for updated pics of her… more coming up soon, I promise.)

Vienna bread

Vienna bread, security included

And the last recipe I want to share with you today is a recipe by the talented Ilva over at Lucullian Delights. It´s a recipe for Mediterranean chickpea fritters with olives and sun-dried tomatoes. I had all the ingredients in my pantry, so it took me 10 minutes overall to have this on the table, and it´s so damn good I made it again a couple of days later. The only thing I changed was that I added 1 egg because I figured it´d give it a fluffier consistency and a teaspoon of capers just because I like them. Either way you like it, do yourself a favor and make them.

Ilva´s chickpea fritters

Ilva´s chickpea fritters 2

Phew! Done!

(Recipe after the jump)

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