Doña Rossana cooks paella.
Music, 'Come Beauty' by Benedetti & Svoboda, 'Echoes of Spain' available on Ioda.promonet.com
PAELLA
INGREDIENTS
1 lb hot, spice Italian sausages
1 1/2 lb chicken thighs
1 lb cherry clams
1 lb mussels
1/2 cup green olives
2 lb shrimp
3 cups of rice
5 cups of water
1/2 cup of wine
1 tablespoon of salt
1/4 teaspoon of back pepper
1 pinch of saffron
1/2 cup olive oil
1 lb tomatoes
1 red pepper
1 green pepper
1/4 cup of capers
1/4 cup of parsley
1 sprig of thyme
3 cloves of garlic
1 cup of chopped onions
1/4 teaspoon of cumin
1/4 teaspoon of yellow color
In a large, wide pot cook the Italian sausages and chicken with 1/2 tablespoon of salt and 1 cup of water, over medium heat for 30 minutes.
Take the Italian sausages and chicken out, let it cool for 15 minutes, (save the juices for later) separate the chicken meat from the bones, cut the Italian sausages in small pieces.
Make the sofrito in the same pot where the meat was cooked, heat the oil over medium heat, add tomatoes, onions, garlic, red and green pepper chopped in small pieces, add olives, capers, parsley, thyme, black pepper, cumin, salt, saffron, stir well. Cook for 10 minutes over medium heat. Add chicken, Italian sausages and juices, 4 cups of water and wine. Let it boil. Add clams, mussels, and 1 lb of shrimp. Taste for salt and add more if you wish.
Add rice and the other lb of shrimp, increase the heat to medium-high; cook uncovered until there is no more liquid -about 10 minutes. Cover the pot and place it in the oven at 350 degrees for 50 minutes.
Preparation and cooking time 1:40 (one hour and forty minutes)
Saturday, September 27, 2008
Sunday, July 6, 2008
Episode 9 Chicken Noodle Soup
Doña Rossana Cooks Chicken Noodle Soup
CHICKEN NOODLE SOUP
5 CUPS OF WATER
4 CHICKEN THIGHS
1 1/2 CUP OF NOODLES
1 1/2 CUP OF CHOPPED POTATOES
1 CUP OF SWEET PEAS
1 CUP OF CHOPPED CARROTS
1 TABLESPOON OF SALT
1 TABLESPOON OF CHOPPED ONIONS
1 TABLESPOON OF CHOPPED CILANTRO
1/4 TEASPOON OF GROUND CUMIN
1 PINCH OF YELLOW COLOR
COOK CHICKEN THIGHS IN 5 CUPS OF WATER AND 1 TABLESPOON OF SALT FOR 40 MINUTES. TAKE THE CHIKEN OUT AND LET IT COOL FOR 10 MINUTES. ADD THE POTATOES TO THE BOILING BROTH AND LET THEM COOK FOR 10 MINUTES. WITH THE HELP OF TWO FORKS SEPARATE THE MEAT FROM THE BONES, SHREDTHE MEAT AND PUT IT BACK INTO THE POT, LET IT COOK FOR 5 MINUTES, ADD CARROTS, WAIT FOR REBOIL, ADD NOODLES, LET THEM COOK FOR 4 MINUTES, ADD PEAS, ONIONS, CILANTRO, CUMIN AND COLOR. TURN THE HEAT OFF, LET IT COOL FOR 10 MINUTES AND SERVE.
CHICKEN NOODLE SOUP
5 CUPS OF WATER
4 CHICKEN THIGHS
1 1/2 CUP OF NOODLES
1 1/2 CUP OF CHOPPED POTATOES
1 CUP OF SWEET PEAS
1 CUP OF CHOPPED CARROTS
1 TABLESPOON OF SALT
1 TABLESPOON OF CHOPPED ONIONS
1 TABLESPOON OF CHOPPED CILANTRO
1/4 TEASPOON OF GROUND CUMIN
1 PINCH OF YELLOW COLOR
COOK CHICKEN THIGHS IN 5 CUPS OF WATER AND 1 TABLESPOON OF SALT FOR 40 MINUTES. TAKE THE CHIKEN OUT AND LET IT COOL FOR 10 MINUTES. ADD THE POTATOES TO THE BOILING BROTH AND LET THEM COOK FOR 10 MINUTES. WITH THE HELP OF TWO FORKS SEPARATE THE MEAT FROM THE BONES, SHREDTHE MEAT AND PUT IT BACK INTO THE POT, LET IT COOK FOR 5 MINUTES, ADD CARROTS, WAIT FOR REBOIL, ADD NOODLES, LET THEM COOK FOR 4 MINUTES, ADD PEAS, ONIONS, CILANTRO, CUMIN AND COLOR. TURN THE HEAT OFF, LET IT COOL FOR 10 MINUTES AND SERVE.
Friday, March 7, 2008
Episode 8 Arepas
Doña Rossana cooks arepas. Music “Conga Lluvia de San Juan” found at InternetArchives.com
AREPAS
3 lb. ricotta cheese
2 large eggs
3 tablespoons soft butter
2 cups masarepa ( pre-cooked white corn meal )
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
In a large bowl beat the eggs, add ricotta cheese and butter. Mix it with a fork for about 1 minute.
In a medium bowl mix corn meal, salt, sugar and baking powder.
Add dry ingredientes to large bowl, mix all together.
Preheat the skillet at 350 degrees.
On a heavy sheet of plastic place 1/2 cup of dough, place another sheet of plastic on top of dough, then place the cover of the ricotta cheese container on top of the plastic, press down to form the perfect round shape.
Lift the shaped dough with your hand, and place it on top of the hot skillet. Cook the arepa for 5 minutes on each side, 10 minutes in total.
Preparation and cooking time 1 1/2 hours.
Makes 19 arepas of 3 1/2 ounces.
AREPAS
3 lb. ricotta cheese
2 large eggs
3 tablespoons soft butter
2 cups masarepa ( pre-cooked white corn meal )
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
In a large bowl beat the eggs, add ricotta cheese and butter. Mix it with a fork for about 1 minute.
In a medium bowl mix corn meal, salt, sugar and baking powder.
Add dry ingredientes to large bowl, mix all together.
Preheat the skillet at 350 degrees.
On a heavy sheet of plastic place 1/2 cup of dough, place another sheet of plastic on top of dough, then place the cover of the ricotta cheese container on top of the plastic, press down to form the perfect round shape.
Lift the shaped dough with your hand, and place it on top of the hot skillet. Cook the arepa for 5 minutes on each side, 10 minutes in total.
Preparation and cooking time 1 1/2 hours.
Makes 19 arepas of 3 1/2 ounces.
Sunday, February 3, 2008
Episode 7 Walnut Cookies
Doña Rossana bakes walnut cookies.
Music "Niña Bonita" found at Internet Archives.com
WALNUT COOKIES
Preparation and cooking time: 2 hours
For the shells:
8 oz. cream cheese 4 mini-muffin pans
4 oz. butter
1 cup all-purpose flour
For the filling:
1 cup ground walnuts
1cup brown sugar
1 egg
For the shells:
Mix 3 ounces of butter with the cream cheese (at room temperature) add flour, divide it into 4 balls of dough and put it in the fridge for 60 minutes. Put the 4 mini-pans in the refrigerator as well.
For the filling:
Mix the sugar, 1 oz. of butter, egg and walnuts. This mixture is to fill the cookies. Keep it in the refrigerator.
After 60 minutes, take the dough, cookie-filling mixture and the muffin pans out of the fridge. Divide one dough ball into 12 parts, place the dough in each cavity in the pan, pressing with your thumb; go down and around each cavity to form the shell. When all the muffin pans are ready pre-heat the oven to 350, then with the help of 2 teaspoons, drop ¼ teaspoon of the mixture unto each shell. Bake at 350 for 20 minutes. Take them out of the oven, let them cool for 10 minutes, then take them out of the pans and let them cool on a cookie sheet. Enjoy!
Music "Niña Bonita" found at Internet Archives.com
WALNUT COOKIES
Preparation and cooking time: 2 hours
For the shells:
8 oz. cream cheese 4 mini-muffin pans
4 oz. butter
1 cup all-purpose flour
For the filling:
1 cup ground walnuts
1cup brown sugar
1 egg
For the shells:
Mix 3 ounces of butter with the cream cheese (at room temperature) add flour, divide it into 4 balls of dough and put it in the fridge for 60 minutes. Put the 4 mini-pans in the refrigerator as well.
For the filling:
Mix the sugar, 1 oz. of butter, egg and walnuts. This mixture is to fill the cookies. Keep it in the refrigerator.
After 60 minutes, take the dough, cookie-filling mixture and the muffin pans out of the fridge. Divide one dough ball into 12 parts, place the dough in each cavity in the pan, pressing with your thumb; go down and around each cavity to form the shell. When all the muffin pans are ready pre-heat the oven to 350, then with the help of 2 teaspoons, drop ¼ teaspoon of the mixture unto each shell. Bake at 350 for 20 minutes. Take them out of the oven, let them cool for 10 minutes, then take them out of the pans and let them cool on a cookie sheet. Enjoy!
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