Merry Christmas & Happy New Year 2011!

Felíz Navidad & Próspero Año Nuevo 2011

Another year has passed us by, yet we remain determined for a New Year full of promising endeavours. When is it our time? Every year we reckon our efforts. When is it the year? Every year ends with a hopeful note, as we welcome it enthusiastically. Is it now?

I say, every year ends with a sweet taste in our mouths and I mean sweetly whisked away within all the right ingredients that make us enjoy our own sauce. Cooking is an art, and by art I am referring to creativity to detail. Now it also includes healthy choices and more importantly, reputable sources.

Organic is reaching the mainstream menu, Gluten-free is next and trans fats must be avoided. Omega-3 fatty acids have taken over our dairies and fatty acid oils are available on the shelves everywhere.
Which one to choose from?

So many diet programs include them such as Dr. Atkins, The South Beach diet, the 12-day Wild Rose detox one and let's not forget the ever popular Jenny Craig. All of them reputable and interesting choices within your own faith.

I just read about "The Instinct Diet" which combines nutrition and psychiatry. Dr. Susan B. Roberts researched for over 20 years, "why we eat what we eat." Have you heard of the old cliché "we are what we eat." Well, realistically, it's within all of us to discover that and analyze 'why we are really eating.'

Next time you stop at the supermarket, a restaurant, a fast food counter or even at a family or friend's house, let's think about 'why we are eating that.' By all means, do enjoy and no regrets, but knowing "why we eat it" is as important as any diets out there.

This is that year… again, right? Lose 20-30-40 pounds in a month or two, or even three. Have to get there no matter what. I am going through that phase within my own circle and believe me, I expect to identify the culprit, the one deterrent to a 'well eating habit life' yet.

I say live 'an active life.' By all means, eat well, slowdown from that fast paced environment, take a breather, a break, it is hugely important. Stay focus, but do rest even in between exercises. I know you have your own motto. Do apply it!

And enjoy the festivities!

iChefJr

In the spirit of New World and Latin Fusion Cuisine!

Oh... that time of the year again. Fiambre time!

Guatemalan Fiambre, New World Cuisine Style

by iChefJr

Guatemalan Fiambre is a cold, brined (escabeche) and nutritious salad made with up to 12 meats, 8 cheeses, and finely chopped veggies. 

There are many local styles and finishes to satisfy the ultimate palate, but one thing is certain: "It's an extraordinaire dish from the Conquistador Era." 

Here is a sample of this magnificent platter on November 1st, Día de Los Difuntos and All Saints Day. More photos and comments to follow on this new inspiration. 

Other fine samples: 

The Best Fiambre in The World, by Rudy Girón, AntiguaDailyPhoto

iChefJr.

In the spirit of New World Hispanic Cuisine!

Irreverently Yours: An Evening with Anthony Bourdain

Not everything has been said about Chef Anthony Bourdain. He's the "bad boy of cuisine," a great entertainer, a non-apologetic man, a great worldly Chef and a very opinionated one, to name a few. But have you ever attended one of his irreverent evenings? i plan to do just that. 

On Wednesday, September 22nd at 8 pm, he'll bring his "No Reservations, An Evening with Anthony Bourdain" tour show to Toronto's Massey Hall http://masseyhall.com/ for one night. 

i am very excited because in this industry, i find, we need more outspoken people just as him. i watched his TV show most of the time, and i figured out his approach to other culture's tastes and his take on innate culinary traditions in preparing unimaginable foods unique and well deserved. 

i mean, can you imagine eating folk food on the palm of your hands, eating anything, without breaking any rules? No finger foods, it's not the same. Or how about an altered flavour being marketed in restaurants as original or unique?

That's not all. To experience his take on any of these foods, he's developed a great sense of humour as an ice-breaker, and this is exactly what i expect to see and hear at his Live Show. Join me and other fellow friends on Wednesday, September 22 at Massey Hall for an unforgettable night out in Toronto, the new mecca of New World Cuisine. 

For tickets and further venue information, check the RSS feed here on my blog. 

iChefJr

In the spirit of New World and Hispanic Cuisine!

Endulza a Tu Madrecita en El Día de Las Madres con Tres Leches!

Sweeten her life and prepare a wonderful dessert on Mother's day: Nicaraguan inspired, "Tres Leches" or Cake of Three Milk.  

Receta de Goya / By Goya

We all know how special this day is... Mother's Day! 


This year, May 9th in North America, 10th in most of Latin America, 30th in Nicaragua. But do we really know what do mothers crave for on this occasion?

You'd be surprised. It's not a treat to the spa, or a shopping day out with the girls, or even the most surprising visit of any of us. It's indulging in her favourite dessert. And with that into account, let's review. 

What does chocolate mean on Valentine's day? Friendship, passion... amour? None of them, it means indulgence. What does Egg Nog means for Christmas? Family, unity... candour? Neither, it means indulgence. 

So... how come on Mother's day we think of flowers, brunch, even that little something special called a "gift"? 


By all means, all of them are fantastic ideas, thanks to media marketing. But I think mothers deserve companionship foremost, and a little bit of indulgence. 

Now that it's settled, let's think of what to make that will quench her indulgence. We are coming to visit her no matter what. Let's then make "Tres Leches." 

Leche is spanish for milk, "a three sweeten milks cake soaked in a sauce made of condensed, evaporated and heavy milks" says Chelsie Keynon of About.com. "The latter is whipped to be used as a topping" she adds.

It is sweet and delicious, yet heavy for the average middle age woman. I mean, with all due respect, most mothers are ageless, unless you happen to be a young one but still want to be counted in for the indulgence part of this article. 

It is described as "a soaky, spongy, delectable cake, oozing a sweet wonderful milk", by Mary Luz Mejia, upon an invitation to do a TV feature on Iliana Ros-Lehtinen, a prolific Cuban-American politician, at her home in South Miami, where a family member happened to celebrate a birthday.

We Latinos know this is a classic favourite for many occasions, and even "Martha Stewart has crafted her own version" shares Mary Luz. But it is no longer a trend nor a novelty. It's now a classic cake for mothers and mothers-to-be.

How many calories asks a young, conscious mother-to-be? 414 on a serving size (139.3 grams), a D- says Calorie Count. It has a 96% Nutrition confidence grade, low in sodium, high in saturated fat, very high in sugar and contains alcohol. 

Now, we can avoid the alcohol part, minimize high sugars and high saturation of fats with a Light and Airy Tres Leches version. 

But let's understand that all sweets come in with a price. For that reason, Tres Leches is an indulgence, once in a while, once a year indulgence that is.

If bought, it comes in Vanilla, Strawberry and Chocolate flavours. It starts at $25 for a regular 10cm size. But life's too short not to enjoy baking, and it takes just over an hour to make. So, here you have the Basic Nicaraguan Inspired Tres Leches Cake recipe. 

And in Spanish:

Ingredientes:

2 tazas de harina

1 cda. de polvo de hornear

6 huevos, (separar la clara de la yema)

2 tazas de azúcar (1 por el postre y 1 por el merengue)

1/3 taza de leche

1 cdta. de vainilla

1 lata de Leche Condensada Goya (14 oz.)

1 lata de Leche Evaporada Goya (Nela) (12 oz.)

3 tazas de crema de leche (Heavy Cream)

3 claras de huevo

1 taza de azúcar

2 cdas. de jugo de limón

Instrucciones:

1. Precaliente el horno a 375 ° F.

2. Cubra un molde de 13"x9" con mantequilla y harina.

3. Combine la harina y el polvo de hornear y deje a un lado.

4. Con una batidora mezcle las 6 claras de huevo hasta que hagan espuma. Añada azúcar gradualmente y continúe mezclando hasta que este espesa, aproximadamente por 5 minutos. Agregue las 6 yemas de huevo, una a la vez. Mezcle la harina y la leche, alternadamente, empezando y acabando con la harina. Añada la vainilla y mezcle. Vierta la mezcla en el molde de 13"x9". Hornee a 375 ° F. por 30 a 35 minutos. Inserte un utensilio en el centro del postre, si sale limpio, retire el postre del horno. Deje enfriar por 10 minutos.

5. Entre tanto, combine la leche condensada, la leche evaporada, y la crema de leche. Vierta la mitad de la mezcla en una cacerola. Cuando este hirviendo, añada el resto y vierta toda la mezcla lentamente sobre el postre hasta que absorba. Deje enfriar por lo menos 1 hora.

6. Para hacer el merengue *, mezcle las 3 claras de huevo restantes al baño Maria, hasta que haga espuma. Gradualmente añada la taza de azúcar restante. Continúe mezclando hasta que este espeso y el merengue este brillante, por aproximadamente 5 minutos. Mezcle el jugo de limón. Vierta el merengue sobre la parte superior del postre y refrigere hasta que este listo para servir. Manténgalo refrigerado.

* Nota: Usted puede sustituir media pinta de crema de leche batida en lugar del merengue.

Sirve 8 porciones

By Goya.com

Enjoy and Happy Mother's Day!

iChefJr

In the spirit of New World Cuisine!

Happy New Year 2010 Year of The Tiger!

Hello bloggers and tweeps,

I have been away from my blog most of the end of 2009, due to an increasingly amount of skill learning in my culinary world, as well as new weekend cooking sessions with the great staff at The Drake. Thank you all!

Also, late-coming on the Spanish Tapas & Garnachas recipe book for my family and friends, as well as planning the end of last year's family events.

Please bear with me for a few more weeks… I am working now on "Chocolate Cooking Galore," a staple from my home-country of Guatemala.


In the meantime,  follow me on Twitter on your spare time for more culinary ideas or to simply say hello.

Thanks all.

Many blessings and Happy New Year 2010 to all!!!

In the spirit of New World Cuisine!