Madrehood! Cook with your mamas this Mother’s day

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  Cooking and eating with family has been the number one memory that we keep cherishing over and over for many years in our lives. Memories with food stay tattooed in our hearts in a very special way. Somehow food has a big impact in our reptile brain where it not only connects with our basic survival instinct but the social aspect of cooking is vital for us. We are social beings and without each other we would have never gotten where we are as a society today. We invite you this Mother’s Day to get together with the women in your life, your mom, aunts and grandmas and cook something simple, laugh, share and create memories will forever warm your hearts!

Let’s make churros and tostas together for mama!

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Easy Churros con Chocolate!

Serves 4

Ingredients:

2 cups of all-purpose flour

2 cups of water

1 tablespoon of sugar (for sprinkling)

3 cups of Oil for frying (1 cup olive oil and 2 cups of grapeseed oil)

1/2 cup of unsalted butter

1/4 teaspoon of salt

Preparation:

Heat a medium sauce pot over medium heat. Add butter, 2 cups of water and salt and bring to a boil.

Reduce heat to low, add the flour and stir vigorously until batter forms.

Add mixture to a pastry bag or ziploc bag and snip of one corner.

In another medium sauce pot add the oils and heat until about 350F with a candy thermometer. If you don’t have one drop a bit of batter to see if it bubbles, if it does it is ready.

Gently squeeze pastry bag and drop 4-5” long strips of batter and cook until golden brown about 3 min

Place in a flat plate lined with paper towels to drain excess oil and immediately while hot sprinkle with sugar.

Hot Chocolate for dipping

3 cups of almond milk or regular full fat milk

9 oz of 70% dark Chocolate

1 teaspoon of arrowroot or cornstarch

1-2 tablespoons of turbinado sugar or stevia depending how sweet you like it

1 cinnamon stick or 1/4 teaspoon of ground cinnamon

Preparation:

In a saucepan add milk, cinnamon stick until it boils, remove cinnamon stick and add the chocolate, sugar and pinch of salt

Heat until chocolate melts whisking as needed, add the arrowroot or cornstarch and lower the heat. Let it thicken for about 3 min and set aside.

Serve with churros and enjoy it!

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Mother’s Day Tosta

Strawberries, Tomato and Brie Tosta and our White Mojo Spread

Serves 4

Ingredients:

1 Multigrain Rustic Bread cut on a biased

2 tablespoons of White Mojo

3 tablespoons of melted butter

4 tablespoons of artisan apricot or mango jam they are both delicious

4 oz of Brie Cheese sliced

5 oz of sliced strawberries

5 oz of sliced Cherry tomatoes

Extra virgin olive oil to drizzle

Parsley to garnish

Preparation:

Preheat oven or toaster to 400F and toast the sliced bread until nicely browned. You are welcomed to grill the bread as well

Melt the butter in a mug in the microwave then add the White mojo mix well add a pinch of salt

In a bowl add the sliced tomatoes and strawberries, and drizzle with olive oil and salt toss well and let the salt pull the juices from them for about 30 min

Assemble:

Spread the White mojo butter you made on the bread while bread is hot.

Add the brie cheese, the apricot or mango Jam and them the strawberries and tomatoes they will stick nicely to the jam.

I hope you enjoy making these simple recipes for mom, what matter is the love you put in making them!

Vamonos de Feria!

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 Every year in April except this year which starts May 4th there is a big celebration in Seville, Spain, it is called the Feria de Sevilla. It takes place 2 weeks after Holy Week or Semana Santa. To the Sevillanos the feria is sacred, it is a time where the city stops for over a week, once you enter the fairgrounds you forget your worries and enjoy being with friends and family creating memories you will never forget.

 It officially begins at midnight that Monday and finishes the following Sunday with spectacular fireworks at the Guadalquivir river.

The people of Seville love a good party so they set up up to 1,000 tents  across the Park of Maria Luisa in the Barrio de los Remedios.  These tents or 'casetas' are by invitation only it is “who you know” that gets you in.  Right next to the fairgrounds in Calle del Infierno (Inferno Street) they set up a an area with horses, attractions and circus shows.

On day 1 it is know as the "Noche del Pescaito"  or Fish night, a variety of fish is served usually fried, from boquerones  (anchovy), calamari, salmorete (red mullet).  Then there is a variety of sides from cured hams like chorizo, serrano and iberico hams and cheeses and tostas that inspired us to create the Mother’s Day Tosta.  The drink of choice is a fine Sherry wine called Manzanilla that is local to Andalucia, they also drink rebujito which is Sherry wine with soda and lots of ice.  After dinner everyone heads to the 'Portada'  a beautiful structure at the entrance, where the major of Sevilla officially lights up thousands of lights at midnight.    Then everyone dances sevillanas a folk dance to Seville that all the locals know.    After dancing and drinking some more,  everyone will head to the churro stands and party some more.

On day 2 you will find horse parades through the fairgrounds and beautiful women dressed in the most colorful and flamboyant dresses you have ever seen.  The men wear a suit called 'traje corto' a traditional gypsy suit looking very handsome in horseback.

The rest of the week is filled with bull fighting, horse show demonstrations, and amazing food from Caldo de Puchero a stew of chicken, beef, and pork with lots of vegetables, caldereta (beef stew), garbanzos con bacalao to salmorejo soup and the delicious almond and garlic soup Ajo blanco that inspired our recipe below.  

if you are ever in Seville at this time of the year know that this is a celebration of the locals and most of the 'casetas' are private but there are a few public casetas where there is some serious partying going on there.  More and more they Sevillanos are being more welcoming to anyone with a curios spirit that wants to learn about their culture and the way they live! Ole!

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Ajo Blanco Soup

Almond and garlic cold soup (no bread)

This delicious cold refreshing soup is a cousin to the gazpacho often called “white gazpacho”. It is a chilled creamy soup that is great to cool you off in the summer months it is completely vegan. Feel free to make 1-2 days in advance keep it chilled.

Serves 6

Ingredients:

1 cup of blanched Marcona or California almonds (soaked overnight)

2 1/4 cups of cold water

1/4 cup of plain Almond milk (for extra creaminess) optional

1-2 garlic cloves depending how much you like garlic

2 tablespoons of White Mojo

1 granny smith apple peeled and diced

3 tablespoons of Extra Virgin Olive Oil

3 tablespoons of sherry Jerez vinegar or red wine vinegar

salt to taste

Garnish, pomegranate seeds and figs or White Grapes.

Preparation:

Soak almonds overnight in the two cups and a quarter cups of water and refrigerate.(you want all ingredients to stay cold)

In a blender add the almonds and soaking water, add the garlic, white mojo, apples, almond milk and a pinch of salt. Blend in high speed until smooth.

Add the vinegar and slowly pour in the olive oil through the top of the blender until soup is emulsified and creamy., if your blender is not too strong you may need to strain it. Adjust salt

Chill in the fridge and serve on a 3-4 oz glass, garnished with pomegranate seeds and dried mission figs or sliced white grapes.

Happy Mother’s Day to all mamas, step moms, dog moms, aunties, grandmas, and great grandmas, we love you all!