Category Archives: Recipes

1 chicken 2 meals

Ok!!! After a few weeks without posting, I’m back! the truth is, I’ve been sucking lately at shooting, plus I hate not having white plates, blue plates suck!!! anyway I couldn’t let more time go by without blogging so last week we (Ginno and I) made chicken with  40 cloves of garlic and  orzo salad with thyme, lemon  and pan roasted chicken breast, here are the pics…

Thighs and legs were pat dried, seasoned and browned, then went into the oven  with the 40 cloves of garlic, 2 cups of olive oil,  and a few sprigs of thyme,  after an hour we served them with mashed potatoes and it was great!

The next day I used the left over olive oil and pan roasted the breast, then served it over orzo salad with lemon, thyme and cherry tomatoes.

And this is why I hate blue plates!!!!!

Promise better pics for the next time :)

Homemade Focaccia

Easy and delicious!!  goes great with cannellini beans and roasted garlic dip!

1 cup lukewarm water + 1/8 cup
2  1/2  tsp active dry yeast
2 tbsp honey
3 1/2 cups flour
1/4 cup olive oil + 1/8 cup
1 tsp kosher salt
2 tbsp finely chopped fresh rosemary
1 tbsp dried oregano

Mix the honey and water, add the yeast, let sit for about 10 minutes until it starts to bubble and foam. Add the flour, 1 cup at a time, dissolve the salt in the 1/8 cup of water and add it to the dough, add the olive oil and keep kneading for about 8 minutes or until smooth and elastic.

Form the dough into a round and place in an oiled bowl, turn to coat the entire ball, cover with a damp cloth and let it rise somewhere warm, when it doubles its size (about 40 minutes) stretch it into a rectangle, cover and let it sit again for about 20 minutes, dimple with your fingertips and brush with 1/4 cup olive oil mixed with the rosemary and oregano.

Bake at 400 F for about 30 minutes.  It should look like this!

Thorny Chayote Squash

The word “chayote” is Spanish, borrowed from the Nahuatl word chayohtli. Chayote was one of the many foods introduced to Europe by early explorers, who brought back a wide assortment of botanical samples (Wikipedia)

My mom makes awesome stuffed thorny chayotes, I’ve loved them since I was a kid, the hard part is dealing with the thorns! Pretty much she just boil them, cut them in half, hollow them, mix the flesh with canned crushed tomato and top it with parmesan cheese, breadcrumbs and some butter.

Here are some pics.

Panzanella

Panzanella or panmolle is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. (According to Wikipedia)

I had a baguette I bought a couple of nights ago and didn’t use it. Over here (Mexico City) it’s waaaaay too  warm so I wanted something fresh but I also wanted to use that old bread, so I made Panzanella, and it turned out pretty good,  here is my recipe and a few photos.

PANZANELLA

1/2  day old baguette, diced or torn into large pieces
1 1/2 cup cherry tomatoes, halved
1/2 red onion, sliced paper thin
1/2 pound fresh mozzarella, diced
1/2 cup basil leaves
1/4 cup  wine vinegar (I used chianti vinegar)
1/3 cup extra virgin olive oil
salt and pepper to taste

Preheat the oven to 400F .Toss the bread cubes in olive oil and salt, until coated,  place on a baking pan and bake for about 12 minutes.

In a big bowl mix together onions, cherry tomatoes, mozzarella, basil, and bread, toss with the olive oil and vinegar, season with salt and peper. Let it sit for about 15 minutes before serving.

It should take about 20 minutes to put this together unless you are trying to shoot it and make it at the same time!

Hope you try it and  like it!