Desserts And Good Food

 Have you ever tried fried green tomatoes?       The first time I tried green tomatoes I was living with my youngest daughter in Chattanooga, TN. She was in college and working at Easy's Bistro. The restaurant was brand new and my daughter was part of the opening crew. She started talking to me about the great food they served and Chef Eric Neil the creator. One day she invited me to have dinner there with her. I was very excited to try the food she kept talking about every day. To my surprise one of the appetizers she selected was fried green tomatoes and they were delightful.                               The second time I tried them was a few months ago when I visited Disney world for my grandson's birthday. My Son-in-law took us to a restaurant in downtown Disney called Homecoming. I was so pleased when I look at the menu and I read that they had 'Fried green tomatoes' as an ...

     In the quest of finding ways to feed my picky grandson my daughter and I started a Friday night appetizer tradition. Every week we pick different types of appetizers and try to tempt him to eat something different. We carefully select the recipes, some we make just with him in mind like pizza, some of the others are just for my daughter and I to enjoy. This particular creation has become one of our staples.  I use this pear compote to make a crostini with a layer of spreadable goat cheese, brie cheese, prosciutto and the pear compote. We love the different layers, textures and flavors in this crostini combination.                                         Ingredients: 4 Bartlett pears, dice (about 4 cups) 1/2 cup granulated sugar 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon The juice and zest of 1 large lemon 1 star anise 1 teaspoon vanilla ext...

     I want to thank my friend Rossi Cevallos who gave me this recipe and, let me share it. She is a passionate cook like me. One day I asked her which was her favorite meal from her country Ecuador and, she answered me Ceviche. I was intrigued when she started explaining to me the different ways people from her country made the ceviche.  She then gave me her version and I made it for my daughter, who loved it.  She was so happy with it and, she told me to add it to our go-to list for friday night. Here I share that recipe with you.  Enjoy!                                     Ingredients: 1 pound Shrimps, peeled and devein  Salt and pepper to taste 1 garlic, mince 1 teaspoon adobo, see note 1 1/2 cup of water 1 small red onion, cut in fine slices Cilantro, chopped  The juice of 1 lime 2 Roma tomatoes, small dice  Juice of 2 limes 1 te...

       Classic Italian Caprese salad is always a crowd favorite. Here is a different way you can serve this dish in a bite size package. In this version I place the salad over crostini and drizzle it with a balsamic vinegar reduction. Reducing the balsamic vinegar intensifies the taste and brings out the sweetness in the balsamic vinegar.  Serve these tasty bites in your next get together or when you just want to have a quick delicious snack.                   Ingredients: 1 loaf of fresh crusty Italian bread, cut in thin slices  1 pound of mini San Marzano tomatoes, sliced Fresh Mozzarella cheese, small dice Fresh basil leaves, rinsed and dried Olive oil Balsamic vinegar reduction: 1 cup of good quality balsamic vinegar       In small sauce pan at medium low heat add the balsamic vinegar and simmer until reduced to 1/4 of a cup.  It will look like a syrup and will ta...

 The inspiration for this this lovely and refreshing ice cream comes from Puerto Rico's traditional drink for Christmas called Coquito. Rich, smooth and creamy this delightful ice cream is a perfect match for summer hot weather.                                                          Ingredients: 1 cup heavy cream 4 egg yolks 2 tablespoon granulated sugar pinch of salt 1 cinnamon stick 1 can condensed milk 1 can coconut milk 2 teaspoon vanilla extract pinch of nutmeg  1 tablespoon coconut rum(optional) In a small saucepan mix the egg yolks with the sugar. Add the heavy cream, the cinnamon stick, a pinch of salt then mix until combined.  Heat the mixture over simmering water stirring constantly with a wooden spoon or until it thickens enough to coat a back of the spoon (nape).  Remove from the heat and c...

     This is the first flan recipe that I learned how to make. It is simple, delicious with a creamy texture that melts in your mouth. Use the best vanilla you can find it is worth it.                    This photo was taken a few years ago when I was in culinary school. That day the teacher wanted everybody to bring something from home to share an I was so happy that everybody loved my flan including my teacher.               Ingredients: 1 can condensed milk 1 can evaporated milk 1 cup of heavy cream 4 eggs 4 eggs yolks 1 tablespoon vanilla extract 1 Caramel recipe, refer to the post of  'Caramel for flan or bread pudding' 1- 8 x 8 x 2 cake pan 1 large roasting pan for (Bain Marie) Carefully pour the caramel into the cake pan and coat the bottom and the sides of the pan with the caramel. Set aside to cool.   Combine the condensed milk and evaporated ...

    The other day I was looking at the photos in my computer and, I found this one that my son took a few years ago of an appetizer I made when he and his wife passed through in their way back from their honeymoon. This was something very simple but they loved it. Soon they will be celebrating their anniversary and I wanted to surprise them with the recipe.                                 Ingredients: 1 large avocado peeled and diced 1 large mango, peeled and diced 2 Roma tomatoes  skin removed and diced 1/4 cup yellow onion peeled, small diced The juice and the zest of 1 lime Salt and pepper to taste   1 loaf of fresh French or Italian crusty bread Extra virgin olive oil In a medium glass or ceramic bowl add all the ingredients and gently mix well. Slice the bread diagonally in 1/2 inch thick slices. Brush the bread lightly with olive oil. Transfer to a baking sheet...