Some more Brigadeiros, Brazilian Truffles, displayed in one of my customer's stores

These are some of the Brigadeiros I sold at Alfalfa's. 

Flavors: White Chocolate/Dark Chocolate, Roasted Peacan and Sea Salt, Fresh Coconut/Dark Chocolate, Orange/Hazelnut White Chocolate, White Chocolate with Fresh Mint, Roasted Almonds and Sea Salt, Roasted Walnuts and Sea Salt, White Chocolate Anise, White Chocolate Cinnamon Spice, White Chocolate Expresso, Dark Chocolate, Irish Cream Chocolate Brigadeiros.

Gluten Free Chocolate Expresso Cake

This cake was adapted from David Leibovitz's website. Once I made it, I decided to follow his suggestion and freeze it. I served it straight out of the freezer with Fresh whipped cream. It turned out delicious and every one loved it. 

Thank you David!

David Leibovitz (Marco’s Bday cake)

Chocolate Espresso Mousse Cake

12-16 servings

This cake can be a bit tricky to slice into clean wedges, so I’ve given you a few strategies at the end of the recipe to help. But don’t worry if you don’t get picture-perfect pieces: The best tasting bits of cake are the ones that stick to the side of the knife that you eat yourself, don’t you think? But for safety’s-sake, scrape it off first with a spatula before licking it up. Remember what your mother said would happen if you cut yourself there?

12 ounces (340 gr) bittersweet chocolate, chopped

1/4 (100 ml) heavy cream

2/3 cup (160 ml) brewed (extracted) espresso

5 large eggs, at room temperature

pinch of salt

1/2 cup (100 gr) sugar

1. Lightly butter a 9-inch (23 cm) spring form pan and wrap the outside of the pan with aluminum foil, to seal it watertight. Set the cake pan in a larger pan, such as a roasting pan, large enough to make a water bath or bain marie.

2. Preheat the oven to 325 F (160 C).

3. Put the chopped chocolate with the cream and espresso in a large heatproof bowl.

4. Set the chocolate over a saucepan of simmering water, stirring gently until melted and smooth. Remove from heat.

5. In a standing electric mixer, whip the eggs, salt, and sugar and whip on high speed until they hold their shape, about 5 minutes.

7. Fold half of the whipped eggs into the chocolate, then finish with the remaining eggs.

8. Scrape the batter into the prepared cake pan. Add warm water to the roasting pan so that it reaches half-way up the outsides of the spring form pan, creating a water bath.

9. Bake for 50 minutes to 1 hour, until the cake is slightly firm, but will still feel soft in the center.

10. Remove the cake pan from the water bath and set on a cooling rack until room temperature.

To serve: Slide a knife along the outside edge of the cake pan to release it from the pan. Release the outside ring of the spring form cake pan. Can be served at room temperature or chilled.

Because the cake is delicate, I slice it with a thin, sharp knife dipped in very hot water and wiped clean before making the next slice. Or you can also use a length of dental floss (unflavored, please…) pulled taut and drawn across the diameter of the cake, to make wedges.

This cake can also be frozen and sliced icy-cold with a hot knife, right out of the freezer. It tastes pretty darn good cold with a scoop of ice cream or frozen yogurt—a great warm weather dessert for summer.

Brigadeiros can come in various types and flavors. These were some spring flavors I made: White Chocolate Mint, Orange Hazel Nut, Milk Chocolate Lavender Flowers and White Chocolate Sicilian Lemon Brigadeiro.

You can choose your color packaging.

Brazilian Chocolate Truffle Cake

This is how it starts. First I make the chocolate frosting from scratch...

After letting it cool I layer each part of the chocolate cake.

The cake is ready.

Now I slice it and it's yours!

Dear friends, until last year I was working as a chef in my own bakery. I sold my products at Alfalfa's Grocery Store, Lucky's Grocery Store, Boulder County Farmer's Market's in Longmont and in Boulder and online to various different clients. 

Because I adore exchanging with people and teaching, at the end of the year of 2013 I decided to add to my career and get my master's degree in Elementary Education. Today, I love teaching and adding to children's lives but I do still love baking and bringing a smile to people's faces and hearts with my food.That being said, I have decided to reopen my business and produce goodies to my customers as a part time work. 

Below are some of the products I have created and produce. Please feel free to contact me if you are interested in having some yummy goodies.

These are the famous Brigadeiros, or Brazilian Chocolate Truffles that enjoy making for my customers. It is a rich and velvety chocolate that melts in your mouth when you bite into it.

These were served in a wedding reception.

This is how I used to sell my products at the farmer's market in Boulder. Among the variety you will find GF/Vegan Chocolate Chip cookies, Peanut Butter Cookies, Olive Oil Energy Cookies and Almond Butter Cookies.

You can also purchase freshly made Brigadeiros in a beautiful gift box. I have boxes with 4, 8, 12 or 16 of various different flavors.

This is my famous Brazilian Truffle Chocolate Cake. It is a moist intense chocolate cake with a rich middle frosting layer. I can also produce a GF version.

These are some of my Gluten Free/Vegan Peanut butter cookies.

These were gifts made for a Xmas holiday.

These are the Chocolate Peanut Butter Gluten Free/Vegan Cookies that I invented. They were one of my biggest hits.

Freshly made, air tight packed.

These are my Almond Butter GF/Vegan Cookies.

A Farm-to-Table Dinner

During my last month of culinary classes I was elected as the chef a farm-to-table dinner. 

Using the best local ingredients, I created a simple menu that could be enjoyed to various likings.

The appetizer was a Fresh Mozzarella with a Fresh Basil Pesto:

We served it with a pretty Vegetable Bouquet in the center and Julienne Squashed and Carrots.

For the Mozzarella we used:

• 2 gallons of whole milk
• 1 TBSP of citric acid
• 1/4 cup of iced water
• 1/4 cup salt (for salting the whey)

We followed the same procedure that is earlier explained to make the mozzarella.

For the Fresh Basil Pesto:

• 4 qt fresh basil leaves
• 1.5 cup olive oil
• 4 oz walnuts or pine nuts
• 10 garlic cloves
• 1.5 tsp salt
• 5 oz parmesan cheese grated
• 1.5 oz Romano cheese grated.

Blend basil, oil, nuts, garlic, salt until it turns into a paste but keeps the course texture. Transfer the paste into a bowl, stir in the cheese.

For the main course we served a House-made Pumpkin Ravioli with a foamed Balsamic and Mint sauce. It was served with Julienne Turnips and Mint Leaves to garnish and diced squashes around it.

Finally, for dessert, we served a Vanilla Ice Cream with a Homemade Nutella Spread on a Vanilla Tuile.

The Vanilla Ice Cream:

• 14 oz heavy cream
• 20 fl oz milk
• 7 oz sugar
• 2 vanilla beans, split and scraped
• 4 oz (6) egg yolks
• 1 oz corn syrup

Combine the milk, cream, half of the sugar, vanilla bean in a sauce pan. Heat to scold.

Whisk yolks with remaining sugar in a bowl with the corn syrup.

Temper 1/3 of the hot liquid into the eggs and return to saucepan. Cook over medium heat, 180 F with a rubber spatula.

Stirring constantly cook custard until it coats the back of a spoon, but don't let it boil or over cook it.

Immediately strain and cook over an ice bath, stirring.

Freeze and churn in the ice-cream machine.

Vanilla Tuile Paste:

• 8 oz unsalted butter, soft
• 8 oz powdered sugar, sifted.
• 1 tsp vanilla extract
• 8 oz egg whites, room temp.
• 8 oz ap flour, sifted
• 2 pinch salt

Cream the butter and the powdered sugar together. Incorporate egg whites slowly or the batter will become lumpy. Add the vanilla, the salt, flour and mix until incorporated. Don't over mix. Store covered in the refrigerator.

Roll out on a syl pad and bake.

Nutella chocolate Hazelnut spread (adopted from David Leibovitz)

• 1/3 cup whole almonds
• 1 1/3 cup hazelnuts
• 1 1/3 cup whole milk
• 7/8 cup powdered milk
• 3 tbsp mild flavored honey
• pinch salt
• 6 oz bittersweet chocolate chopped
• 5 oz milk chocolate chopped

Toast nuts

Warm milk, powdered milk in a sauce pot with honey and salt. Brink to boil and remove. Melt the chocolate over a bain marie. remove skins of hazel nuts by rubbing them in a tea towel.

Grind nuts very well in a food processor. Add the warm chocolate to the food processor. Continue to process the mix until smooth and well combined. Add the milk mixture and process until well combined. Refrigerate.

I am back after one year of not blogging.

It is nice to be back at my virtual kitchen.

Quiche Lorraine is still one of my favorite makes for myself and when guests come over.

Here goes a slice of it:

A description

Here, March, 2012.

It’s lunchtime.

It’s winter.

As I park my car on Mapleton Ave and start walking to work with my knife kit on my shoulder, I look up and see the deep but light blue sky.

I also see the trees and its branches, with no leaves and the great big and present mountains behind. They are distant, but also very close and Still.

I smell the crisp and fresh air.

The air feels cool and very soft as it enters my throat and then my chest. I feel open and very awake.

The sun is shining, a clear and shy shine that blends in this winter day. The trees, antique house-roofs, plants, little animals crawling on the ground and mountains in the distance seem to sparkle with so much clearness that is present in the air.

Not a speck of blur is seen or felt.

Clear.

Fresh.

Young.

Alive.  These are four words that describe this moment.

It feels as if there is a 5^th dimension trying to show itself.

I cannot see it with my limited eyes, but I can feel it.

There is.

I smile as I feel it.

It is.

Shrimp, Catfish and Bagel. Nov 2011

Today we made a delicious sea food meal that was served with my recipe of bagels and fresh butter.

The shrimp sauce turned out very delicious. The way we cooked the cat fish, with not that much oil, but enough and quite hot to keep it crunchy and flavorful was also great, but the cat fish itself still tasted a bit too "earthy" for me.

I would rather have had this same dish with a piece of Bass.

Pan Fried Cat Fish with Shrimp Etouffee

Port 12

Shrimp Etouffee

• 1.5 lb Shrimp
• 3 oz Butter
• Tomato product (paste, whole peeled or sauce)
• 6 oz Onions chopped
• 3 oz Green Bell Peppers chopped
• 3 oz Celery chopped
• 2 oz Scallions chopped
• 2 Garlic cloves
• 3 tbsp Flour
• 12 floz Water or Fish stock
• 1/4 tsp Dried thyme
• 1/2 tsp Paprika
• 1/4 tsp Cayenne
• 1/4 tsp Black Pepper
• 1 tbsp Worcestershire sauce
• 4 tbsp chopped Parsley
• Salt, to taste

Procedure

Sweat your vegetables with your spices to activate your spices, add your flour and make a blond roux. Add your fish stock and the tomato product and let it simmer until thick and flavorful.

Put your sauce to the side now prep your shrimp: 

peel, saute them and once pink combine them with your sauce.

Cat Fish

• 1.5 tsp Salt
• 1.5 tsp Paprika
• 1/4 tsp Cayenne
• 1/2 tsp Dried thyme
• 1/4 tsp Black pepper
• 1/4 tsp White Pepper
• 3 lb Cat Fish
• Clarified Butter, or a high smoke point oil (as needed)

Procedure

Season both sides of the fillets, flour both sides and pan fry it in a medium heat.

Serve it with the shrimp sauce and some rice of your choice.

Bagels

Yield 10 4x1.5 inch high bagels

Starter

• 1 tsp Instant dry east
• 2 1/4 cup Water
• 3 cups Bread flour

Flour Mix

• 3 tbsp (1.5 oz) Butter
• 2 1/3 cup (12.75 oz) Bread Flour
• 1 tsp Instant yeast
• 1 tbsp (0.7 oz) Malt Syrup
• 1 tbsp (0.5 oz) Sugar
• 1 tbsp (0.75oz) Salt
• Black Pepper, to taste

Procedure

In a bowl whisk two cups  (11 oz) flour, your yeast, malt, sugar, salt and pepper. Sprinkle this mix over your sponge. Do not stir. 

Cover it with plastic wrap and let it stand from 1-4 yours at room temperature (or 1 hour at room temperature and then refrigerate it overnight - 24 hrs).

Mix the Dough

Add the butter and the remaining flour (all but 2 tbsp) and mix the dough with a hook at low speed, until it is moistened, for 1 minute. Raise the speed to medium 5-7 minutes adding the remaining 2 tbsp of flour in the dough if the dough does not pull away from the bowl.

The dough should be elastic, smooth and should jump back when pressed.

Place it in a lightly floured counter and knead it a few times, as little as possible. If it is too tacky to the touch, add a bit more flour.

*If you want to stop working at this point, you can rest it overnight and continue the next day.

Place the dough in a lightly oiled bowl, cover it with plastic wrap and let it rise until it doubles in size. It should take from 1 to 2 hours.

Punch it down, turn it once and set it back in the container.

Oil the top, cover it and refrigerate it for at least 4 hours or overnight.

Let it stand  for 30 minutes at room temperature before shaping it.

Shaping the dough and letting it rise

Line a baking sheet with parchment paper and transfer the dough onto an un-floured counter. Cut the dough in half and place one piece covered in the cooler. Now cut the remaining piece in 5 equal pieces and allow the dough to rest for 10 min.

Form a ball with the dough, preferably folding in each corner. This makes it a more firm and even ball. With your index finger and then thumb punch a whole in the middle. Form a ring with a 2.5 inch hole and place it on the lined sheet.

Oil a plastic wrap or a second floured towel and cover it.

Allow it to rise for 15 minutes.

Pre heat the oven at 500 F 30 minutes before baking and when baking use the lowest level of your shelf, preferably with a baking stone. 

A hot baking stone will allow the baking process to start quicker by giving the yest in the dough more strength from all the heat combined (stone and oven) to rise, forming a nicer and lighter crumb.

Water Bath Topping

• 1 big stock pot with boiling water
• 2 tbsp Molasses or sugar (1/4 cup)
• 1 tsp Baking soda

Glaze and Topping

• 2 large Egg whites
• 1 tsp cold water

Seeds

Use any raw seeds of your preference to coat the outside of the bagel.

Procedure

Prepare half a sheet pan with seeds for sticking on both sides of the bagel.

Add your sugar and baking soda to the boiling water and put your bagel in 1 at a time without crowding them. 

Cook 2 or 3 at a time without letting them touch each other. 

The longer time they boil for, the thicker the crust will become once baked.

Remove the boiled bagel with a pancake spatula and set it on the seeds. 

Now move them to the bread peel and glaze them with the mix of egg whites and cold water. Try not to let this mix drip onto the peel or else they will glue the bagels. 

Brush them with a second coat of glaze

Slide them quickly (so that you don't loose oven heat) onto the hot stone or bake them on the baking sheet on top of the stone.

Bake them for 5 min. and now lower the temp. to 450 F and bake for about 20 min, until golden. 

Turn off the oven and let them sit for 5 minutes longer.

Remove them and let them cool before serving.

This one has a touch of sesame seeds.

This one was coated in millet seeds. 

It looks very attractive, but the seeds are kind of hard to chew on.

Here are both types on a sheet pan.

I am still impressed with the fall colors even in midst of the beautiful November snow.