Merry Christmas

After being away from my blog for two months, I come back again. Even this post, it's about Xmas. For three months, I've been having some problems in my neck due my cervical spine, so I've been wearing a soft collar, going to therapy, doctors etc... and I stopped using my computer as much as I could. Overall, I haven't been very energetic. 

But Christmas came along and all my kids came home. And, making an effort with the help of my dear ones, enthusiastic enough with a lot of love, I made my Christmas dinner. Which I am going to share with you.

I wanted to create a magic Xmas dinner. One where we would be sitting at the table eating unexpected flavors, having fun, being happy and surrounded by loved ones...



Three days before Christmas I couldn't sleep, so between dreams and wakefulness, I started dreaming about the textures and flavors I wanted to incorporated in the menu. 

And that is how everything started.

We opened dinner with a soup of leek, pear, tarragon, and a little bit of cognac. We called it: Velouté de poireaux et poire.

The salmon. I made it with a crust of almonds, pecans, sesame seeds, cranberries and orange peel. Seasoned with ginger and soy sauce. Saumon en croûte de semences.

My fabulous helper was Andy, my older son's girlfriend. She's already part of the family. My blondie daughter-in-law spent the whole day making all the apple delicatessen: apple cake, apple tart, and a special apple tart with amaranth and coconut flour for a special gluten-free guest.

  

Molecular honey caviar made for the appetizer. We had it over brie cheese brochettes. Another plate was sashimi with sake granita, this recipe I saw in Donna Hay. I added a seaweed topping that looks like caviar.

These are inspired by the Venezuelan Hallacas that are famous during Chistmas. I didn't have the time or the energy to make the Hallacas I usually make. 

So that night between dreams and wakefulness, these Hallacas dumplings came along. They are kosher and organic. We called them: Boulettes de Noël Vénézuéliens. We loved them for their size: they were a perfect food sample.

For fun, I incorporated two blind tastings into the menu (totally unexpected). One was a tequila lime jelly shot covered with crystals of lemon peel and sugar. And the other one was Mochi, the Japanese rice cake ice cream filled with lychee. 

We laughed so much just at the idea of a blind tasting. I think this is something I will do more often. The perfect way to break the ice or just to immediately change the mood.  

The dessert table was my Christmas wonderland decorated with small and tiny Xmas trees. We had the apple tart, a berry tart, and the famous Buche de Noël.

Some family moments...

The Christmas menu in French that Laura made. Big enough with 14 dishes to please and pamper everyone. Vegan, vegetarian, meat lover, pescetarian, kosher and gluten free.

The kings and queens getting ready for the family picture...

Santa came along and brought the total chaos of opening Christmas presents....

Wishing everyone a Happy New Year!!!  Remember, the best is yet to come.
Live with passion + dream big + eat slow + cook with love.  And then the magic comes along...
Thank you so much for being here.

xoxo
Lola

Obsessed with the C

Adding a lemon zest for a vibre flavor and for the C.

I didn't have fresh basil so used an emergency cube. When I have a lot herbs and I know I am not going to used them immediately to preserve them I freeze them in ice cubes trays with olive oil. I have mint, parsley, cilantro, tarragon and basil all just in case.

The salmon was ready to be bake with a crust of whole grains.I found it at the whole food market, a frozen mix with cranberries, almonds, quinoa, barley and wheat berries. In this case I also bought it for an emergency fast meal. I seasoned the wild salmon with teriyaki sauce, added the crust and of course, lemon peel. Fast and ready to bake!

This is an other pasta which I love with olive oil, garlic, baby heirloom tomatoes, parmigiano Reggianno, fresh arugula and lemon zest.

A breakfast cake with olive oil, yogurt, lemon juice and peel.
You can really feel the flavor of yogurt and the olive oil. I adore the topping, lemon and lime zest with brown sugar. Total deligh with a cup of tea.

Back to basic and simplicity. Every thing with lemon, after having all kinds of tea for a chest congestion that lasted several weeks my desire for lemon continues. Pasta with lemon zest, salmon with lemon peel and even a cake with lemon. I have to tell you about this pasta. 

Made while we were locked at home with the shutters down due to the not welcome home guest, Isaac. Thankfully, Isaac was just a storm with heavy rain and wind here in Florida.

A basic pasta

Ingredients:

Spaghetti

750g chopped tomatoes (I used Pomi Italian tomatoes comes in a box packaged BPA free) 

1 onion chopped

3 tbs butter

1 lemon zest

capers

Parmigiano Reggiano

fresh basil(I used a cube of frozen olive oil with basil)

salt

Preparation:

In a saucepan medium heat sautéed the chopped onion with butter until onions are tender add the tomatoes and cook slow until the sauce is reduced.(I added to the sauce the basil cube) and continue cook until it melts in the sauce. 

Cook the pasta al dente. 

Serve, adding as a topping to your taste capers, lemon peel and the parmesan cheese. 

Coconut and peanut butter sauce for the chicken satay

A chicken satay with coconut milk and peanut butter sauce, this one of my family's favorites. Everybody loves them at home. It's great for entertaining. The sauce it's completely delicious. Your friends will be satisfied. If they are vegetarian just serve the sauce with grilled veggies and rice.

The idea is to bring some far away sparkle into the home. Those tastes become friendly and we get totally used to making them on our own. 

For the chicken marinate: 

In a bowl combined all.

1/2 cup soy sauce

1/2 cup lemon juice

6 garlic cloves minced

1 tablespoon peanut butter

1 tablespoon brown sugar

For the chicken I usually make about 6 to 8 chicken breast, I cut it into strips with a kitchen scissors. Marinated, leave it for about an hour in the refrigerator.

You could do it the night before  for a more intense flavor and cooked the following day on the grill.

For the sauce:

In a saucepan add the following ingredients and cook over low to medium, stirring constantly until sauce its thick and creamy.

11/2 cup of coconut milk

1 cup of peanut butter

1/ 4 cup lemon juice freshly squeezed

2 tablespoon soy sauce

2 tablespoon brown sugar

1 teaspoon fresh grated ginger root

6 garlic cloves minced

I serve them with jasmine rice, a topping of sliced  fresh coconut roasted and a salad with mango, cucumber, red pepper, scallions, cilantro and toasted peanuts. which I will post soon...

Tip

Soak the bamboo skewered for about 20 minutes in a  bowl of cold water to keep them from burning  while you are grilling.

Orecchiette & Rappini

Orecchiette with rappini, I saw this recipe on Saveur magazine and loved it immediately. Also called broccoli rabe, rappi, friarelli, broccoletti or broccoli di rape in Napoli. It is a common vegetable in the south of Italy, northwest of Spain and China. I thought it was part of the broccoli family but no its related to turnips.

Orecchitte, Rapini, garlic, lemon, red chile flakes, salt and olive oil.

I am doing my mini project a jardin parisien at my kitchen balcony so I could have my petit-déjeuner with a view,  this time I had the orecchitte with a glass of wine for lunch and I guess with all of you who are reading this.

The flavor is a bit bitter but the lemon peel gives an intensive aroma, the red chile flakes and the garlic are the perfect blend to the dish.

Ingredients:

1 box of Orecchiette pasta

1 bunch of rapini

6 garlic cloves crushed

1 teaspoon of red chile flakes

1 lemon zest

Olive oil

I boiled the rapini for about 3 to 4 minutes and transferred them to a bowl of cool ice water, drained them and set them aside. (this will help them crispy). In a saute pan with olive oil add the garlic and cook until golden incorporating the chile flakes and rapini already chopped. Add the lemon zest, season with salt and toss with the pasta already cooked al dente.

I added a topping of toasted pignoli and shaved pecorino cheese, in the original recipe they added a dollop of goat cheese, in all cases it's always delicious. Even without cheese it tastes great!

COOKING AT HOME

Girls cooking... 

Para complacer todos los gustos: carnívoros, vegetarianos y veganos preparamos lechugas rellenas con carne y veggys, hicimos unos conos de hojas de plátano para servir el arroz Jazmín con coco tostado y semillas de ajonjolí, pinchos de pollo con salsa de maní, couscous, lentejas y dips variados para acentuar los bocados.