Desserts And Good Food

      My family loves pizza, especially my grandson Logan. Fridays are his favorite day of the week, Pizza and appetizer night. He gets very excited when he sees me start measuring the ingredients for the pizza. He steps on a chair and tries to help me make the dough. When the pizza is ready for the toppings, he loves to help me. It is his best opportunity to eat some extra pepperoni.    On Fridays we can't make Logan eat anything else yet. For him grandma's pepperoni and cheese pizza is the only food he wants to eat, except for the dessert.      The pizza dough I'm sharing with you today is very simple to make, the recipe is a version of the one I learned in culinary school.     Looking at the fresh pineapples at the Supermarket I decided it.  was time to share my favorite pizza recipe with you.                                                    Ingredients: 10 ounces bread flour 1/4-ounce dry yeast 3/4 cup purified water, at room temperature 1 teaspoon granulated s

     After a few months the appetizer night turned into a family tradition. Thursday night at the dinner table the conversation is about what's going to be on the menu the next day. I usually make pizza for my grandson because other than that he only wants to eat dessert.   But I always try to see if something else might make him curious.       I was looking for something fresh to finish our family appetizer night and this one with a few ingredients was perfect . At least Logan ate the chips!!                       Ingredients: 3 tomatoes, peeled, seeds removed and diced 1 small red onion, diced 1/4 cup cilantro, chopped  the juice and zest of 1 lime   1 small jalapeño, seeds removed and diced Salt and ground black pepper to taste In a medium bowl add all the ingredients and gently mix until combined. Serving suggestion:  With organic yellow corn chips.

    Tomato Concassé is the technique of peeling, seeding and chopping tomatoes for use in garnishes, sauces or  salsas.                                                        In a small saucepan over high heat bring the water to boil. Cut a cross in the base of the tomatoes. Place the tomatoes in boiling water for  10 seconds.           Lift them out using a slotted spoon and plunge them into an ice water bath to stop the cooking process. Drain the tomatoes.  The skins will have begun to peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds with a teaspoon, and cut the flesh in small dice.

       Thanks to my niece Karina who took the time from her busy life as a professional chef to share this recipe with me.      Last week I was making my menu for my Friday night appetizers, and I decided to add my recipe for potato croquettes. Looking for a sauce to serve with the croquettes, my niece's creole sauce came to mind. I pureed the sauce, and it was a perfect pairing. I served the sauce in its original form with chips and pureed for my potatoes croquettes.   Ingredients: 1 small yellow onion, small diced 1 large tomato, small diced 1 red bell pepper, small diced 1 clove of garlic, minced 1/4 cup olive oil 1 teaspoon tomato paste salt and pepper to taste 2 ounces of red wine In a medium saucepan add the oil. Turn the heat to medium, add the onion and cook for 1 minute. Add the rest of vegetables and a pinch of salt. Cook until the vegetables are tender but crisp. Add the tomato paste and cook another minute. Add wine and cook for 1 minute. Add salt and peppe

       Specially on Mondays after the weekend when you go out to eat there is nothing better than a simple salad to make your body feel better. Serve beside roasted chicken breasts and oven baked French fries for a complete meal.        I like to make my own dressing but when you are in hurry it is a good thing to have alternatives.  I found a good quality raspberry salad dressing in the local supermarket that goes great with this salad.                                                   Ingredients: Romaine lettuce, torn   Mini Marzano tomatoes, sliced Red onion, sliced 1 Cucumber, seeded and sliced 1 Carrot, Julienne cut 1 small red bell pepper, Julienne cut Homemade Seasoned croutons Raspberry vinaigrette, store bought To make the croutons: 2 cups 1/2 in-diced 1 or 2 days old French bread 2 tablespoon extra-virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon dried parsley  Salt and black ground pepper to taste Set a medium skillet over medium-high heat

      You can eat potatoes every day without getting tired because of the many ways they can be prepared. Double baked potatoes, Shepherd's pie, French fries, mashed, stewed and many other ways.       The recipe I want to share with you today is a very easy and tasty appetizer. Loaded with crispy bacon and parmesan cheese this recipe will keep your family asking for  more.                                                        Since my daughter and I started with the idea of having appetizers and movie night on Fridays  I started making some appetizers in advance and freezing then. These potato croquettes turn out really good regardless of being in the freezer for 3 or 4 days. I serve then with my niece creole sauce. Ingredients: 1 pound of Idaho potatoes, washed peeled and cut in 4 pieces water to cook potatoes 1 teaspoon fine sea salt 1 tablespoon of butter (I used French salted butter)       1/4 cup shredded parmesan cheese 1/4 cup water of reserved potato co

       This smooth and luscious lemon curd can be used as a filling between cake layers or to fill cookies, cupcakes and tarts. The fresh and fruity flavor of the lemon curd is perfect to use as a topping on a cheesecake.                                                                        It is important to use only non-reactive pots and utensils to cook lemon curd, due to the chemical reaction of the acids in the lemon juice with untreated metals. Stainless pots and whisks, as well as anodized aluminum and glass are recommended. The storage container for the filling should also be non-reactive.      I used a pot with a porcelain interior to avoid the reaction of the lemon juice and the metal. I changed my spatulas and whisk for one made out of silicon material.     Because I couldn't find a sieve with non-reactive material, I tried a technique my daughter used when she went to pastry school in order to make the curd without the need of strainer. The result was incredibly