Cashew Truffle Brownie

Cashew Truffle Brownies

Cashew Truffle Brownie

There is little question that chocolate has its own health benefits. The debut of this dazzling recipe for Cashew Truffle Brownie may be the ultimate sign that chocolate has become not merely accepted as a power food, but proudly distinguished as such. I added the word truffle to the title, as the center is really moist and dense, resembling the filling of a truffle. Talk about guilt free and gluten free! And for those of us who celebrate Passover, this is perfect. As a true chocoholic, I make it year-round. You can also use almond flour instead of cashew flour.

Watch the video of this recipe on my You Tube channel! And Don’t forget to subscribe!!

 

Cashew Truffle Brownie

Serves 8 to 10

 

1 stick (115g) unsalted butter

¾ cup (115g) coconut sugar

100g semi sweet (60%) chocolate

3 eggs

1 teaspoon vanilla

1/3 cup (55g) ground cashews

2 tablespoons (18g) cornstarch

2 tablespoons cocoa powder to dust

 

  • Pre-heat the oven to 350˚F. Grease an 8-inch square pan and line the bottom with parchment paper.
  • Melt the butter and sugar in a saucepan. Add the chocolate and stir constantly over low heat until melted. Remove from the heat and let it cool for at least 10 minutes.
  • In a bowl, lightly whisk the eggs with vanilla. Add to the chocolate mixture and mix well.
  • In another bowl, mix the ground cashews and cornstarch. Fold into the chocolate mixture.
  • Pour the batter in the pan. Bake until the top feels dry, but the center is very moist, about 15 minutes. Remove from the oven and cool completely. These brownies actually become better the second day and will keep well for up to 3 days.

if you have any questions about this recipe, contact me!

 

Passover Brisket Recipe

Passover Brisket with Prunes & Carrots

Passover Brisket

A few years ago, I participated in a fun event at Temple Israel Synagogue of Westport, CT, where I was one of the judges for a brisket throwdown competition. Although we used the term “competition” to announce the event, it was really a celebration of brisket recipes, of cooking and community coming together. Brisket is one of those dishes, where each family has its own traditional recipe. Until then, my association with brisket always brought memories of meat smothered in ketchup with too much sugar and too little salt. As I sampled one brisket after another, I realized that this association was frozen in my mind through some kind of one-time bad experience and the world of brisket is worth looking forward to. Brisket should be cooked like any tough, beefy cut: seasoned with salt and pepper, seared until deeply browned, strewn with aromatics and braised until fall-apart tender.

This recipe for Brisket with Prunes and Carrots, inspired by the amazing chef Lauren Braun Costello (author of The Competent Cook and Notes on Cooking) was just incredible. I made some mild changes to her original recipe, but the result is amazing! You want to brown the meat on top of the stove and then cook it in the oven low and slow. Blend the sauce to a rich spoonable liquid. And yeah, of course there will be some hit (in this case chipotle powder) because every hunk of meat deserves some heat!

As we brave this Passover all on our own during times of social distancing, I ‘d like to wish everyone who’s reading and/or cooking this and any recipe in this site, the most wonderful Passover!

May we heal and thrive together!

 

 

Passover Brisket with Prunes & Carrots

Inspired by chef Lauren Braun Costello

Serves 10-12 people

 

For the Spice Rub:

4 cubes beef bullion

½ teaspoon onion powder

½ teaspoon parsley flakes

¼ teaspoon paprika

¼ teaspoon freshly ground black pepper

 

For the Brisket:

One 7-8 lb brisket (not too lean)

Kosher salt and freshly ground pepper

4 garlic cloves, minced

3 large onions, chopped

2 teaspoon chipotle powder or chili powder

One 12 oz bottle beer

1 tablespoon Worcestershire sauce

8 carrots, peeled and cut into sixths

1 cup pitted prunes

One 3-inch cinnamon stick

 

Pre-heat the oven to 325˚F.

In a small bowl mix all the ingredients for the dry rub together. Pat the brisket dry and season all sides generously with salt and pepper. Heat a Dutch oven over medium high heat and add the brisket. Cook 5 minutes per side until nicely browned and the fat renders. Remove the brisket from the pan and set aside.

Add the garlic in the Dutch oven using the fat rendered from the brisket and cook until it just starts to turn golden. Be careful as the pan is already hot, so it will cook fast. Add the onions and chipotle powder and cook, stirring occasionally with a wooden spoon, until softened, about 10 minutes.

Meanwhile, add the spice rub evenly to both sides of the already seared brisket. Return the brisket to the pan on top of the onion mixture. Pour the beer and Worcestershire. Place the carrots, prunes and cinnamon stick around the brisket and cover the pot. Place the pot in the oven and cook for 3 hours, checking once in a while to make sure the liquid level is good. If it seems a little dry, add ½ to 1 cup water.

Remove the pot from the oven and let the brisket rest inside the pan for at least 30 minutes before opening. Remove the brisket from the pot and transfer to a cutting board. Slice the brisket on the bias, against the grain and arrange on a platter.

Using a slotted spoon, remove the carrots and prunes and distribute nicely along the meat. Cover with foil to keep moist.

Remove the cinnamon and any other large pieces of cooked meat or cooked vegetables. Using a ladle, transfer the remaining cooking liquid and puree in a blender. Pour the blended sauce on top of the meat/carrot prune making sure it’s covering all of the meat.

 

 

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Matzoh Buttercrunch Toffee

Matzo Buttercrunch

Matzoh Buttercrunch Toffee

I write this recipe for Matzo Buttercrunch with a tight heart. As the world is navigating uncertain times with this pandemic, I wanted to come here to my blog and offer help and hope. If there is one thing that hasn’t changed in my life, is the way I feel about cooking, baking, spending time in the kitchen nourishing those we love. Back then, when life was normal, cooking has always been my anchor. OK, it can also be a source of stress sometimes, when I have a big job. But it’s always a good stress, if you know what I mean. Now that the world has turned upside down, cooking is more therapy than ever.

During Passover, we celebrate the exodus of Jewish slaves from Egypt. We do that with many habits and traditions, like abstaining from eating leavened foods for seven days. Instead of bread, we eat Matzoh. You can find it in just about any supermarket. I’m sharing a classic recipe for Matzo Buttercrunch that I discovered through Arthur Schwartz, adapted from his cookbook Jewish Home Cooking. Even if you’re not Jewish, you’re bound to love this recipe! In fact, I have given these treats to friends from all walks of life and they loved it! Everyone does! If you like toffee covered in caramel, you will like this recipe as well. You can top it with almonds, pecans or just about any nuts of your preference. The photos are quite helpful understanding the process. But if you have any questions at all, reach out to me. I’m always here!

 

Matzo Buttercrunch

Adapted from Arthur Schwartz Jewish Home Cooking

Makes one 12 by 15 inch sheet, or about 50 pieces of buttercrunch

 

Ingredients:

4 to 6 matzo boards

1 cup unsalted butter (or parve margarine)

1 cup light brown sugar

½ teaspoon cinnamon

12 oz semi-sweet chocolate Callebeaut, chopped

1 cup sliced almonds, lightly toasted and roughly chopped

 

  • Pre-heat the 350˚F. Line a baking sheet with silicone mat. Spread the pan with the whole matzo boards, cutting extra pieces to fit any uncovered spaces. You want to leave the matzos as whole as possible, but you don’t want to leave any extra space on the sheet pan without matzah. Also, don’t overlap any pieces of matzo.
  • In a medium saucepan, combine the butter and sugar and cook, over medium heat, stirring constantly with a whisk until the mixture comes to a boil. At first, the mixture will separate, but as you mix constantly, it will come together in a beautiful caramel. Continue boiling and whisking for an extra 3 minutes. Add the cinnamon and whisk well.
  • Immediately pour over the matzos and using an off-set spatula, spread the caramel all over. Do not worry about covering both sides of the matzoh boards; spread only on the side facing up.

Matzoh Buttercrunch Toffee

  • Place the sheet pan with matzoh caramel in the oven and bake for 10 to 15 minutes, checking after 10 minutes to make sure the mixture is not burning.
  • Remove from the oven and immediately sprinkle the chocolate all over the sheet pan.

Let it stand for 5 minutes, then use an off-set spatula to spread the melted chocolate evenly and thinly over the matzos.

Matzoh Buttercrunch Toffee

  • Sprinkle with toasted almonds and let it sit for 5 minutes.

Matzoh Buttercrunch Toffee

  • While the matzo is sill “wet”, cut the candy into squares, or simply, just break it into pieces with your hands. Chill in the refrigerator for 10 minutes. Bring it bag to room temperature and let it rest and set. At this point, you can keep the matzo buttercrunch in a covered container for up to 1 week, or in the refrigerator for 3 weeks.

 

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Irish Soda Bread

Irish Soda Bread Recipe

 

I wish Irish Soda Bread would appear more than once a year during St. Patrick’s Day, a celebration of all things Ireland. Although we are surrounded by baked goods, there is something quite special about the Irish Soda Bread Recipe. This rich and handsome bread is made with bread flour, yeast, butter, buttermilk and it’s studded with raisins.

Every culture has its own bread variation, from Babakas from Eastern Europe, Croissants and Kugelholf in France, Colomba Pasquale in Italy, Cheese Bread in Brazil and many more.

Around the early 2000’s, I was an “stagiere” at Payard Patisserie by acclaimed pastry chef Francoise Payard, when the pastry shop was in its full glory in the Upper East Side location. Each day we used to roll croissants in the morning hours and then we’d bake huge batches of dough in the afternoon. Irish Soda Bread was prepared mostly for St.Patrick’s day and Eastern Holiday.

You’d think that I’d be done baking breads by now, but it turns out, I still love to bake at home, especially interesting breads such as this one. I can’t resist a warm oven filling the house with the most wonderful bread aromas. For this Irish Soda Bread, I turned to expert John Barricelli of Sono Baking Company, a lovely bakery in Connecticut.

Bread baking requires patience for sure. Let the yeast do its work and don’t try to rush it. I’m sure you’ll find plenty to do while the dough is resting at various stages. You’ll be rewarded with a delicious and gorgeous bread to enjoy. It also makes a beautiful food gift by the way.

With my recent trip to Belém do Pará, in Brazil, I came back with lots of Cupuacú Jams in the luggage. Turns out, it goes perfectly with Irish Soda Bread. But any jam in the likes of apricots or orange will be nice here! Hope you’ll enjoy this recipe!

 

 

Recipe adapted from Sono Baking Company cookbook

Irish Soda Bread

Makes one loaf

Ingredients:

6 cups bread flour, plus more for dusting the loaves

2 tablespoons plus 2 teaspoons sugar

1 teaspoon baking soda

1 ½ teaspoon kosher salt

4 tablespoons plus 2 teaspoons instant yeast

4 tablespoons unsalted butter, cut into cubes

2 cups buttermilk

1 ½ cups raisins

 

In a medium bowl, whisk together the flour, sugar, baking soda, salt and yeast. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the buttermilk, and using your hands, mix until the dough just comes together, mix in the raisins. Using a plastic bowl scraper, turn the dough out onto a lightly floured surface and knead until it’s smooth and supple, 3 to 4 minutes. Shape into a round loaf.

Irish Soda Bread in the Making

Place the dough into a lightly oiled bowl, cover with oiled plastic wrap, and let rest in a warm location (at least 70˚F) until doubled in bulk, about 1 hour.

Irish Soda Bread rising

Irish Soda Bread proofed

Punch the dough down to deflate it, reshape it into a round loaf, and let it rest again until doubled in bulk, about 1 hour. With a bench scraper, divide it into two pieces, and shape them into two round loaves.

Preheat the oven to 400˚F. Dust the top of each loaf with flour, and with a bench scraper, form an X through the center of the bread, pressing down deeply in both directions with the scraper, almost cutting through the loaf. Place the loaves on a lightly floured baking sheet.

Bake, rotating the sheet halfway through, until the crust is deep golden brown and a cake tester inserted into the center of the bread comes out clean, about 1 hour. Transfer the bread to a wire rack and let cool completely.

Serve it with butter and jam of your preference!

 

 

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Leticia

 

 

 

 

Yaniv Cohen is The Spice Detective

Yaniv Cohen is The Spice Detective

Israel! Israel! Israel! All of a sudden whenever anyone talks about Mediterranean cuisine, they inevitably go on about Israeli cuisine and how it’s now infamous at top restaurants, recipes, and cookbooks!

I know Israel is amazing: I spent time in a youth program as a student and visited the country as a tourist. But that was many years ago. I can’t wait to visit again. Right now, I’m traveling to Israel in my own American kitchen. Have you seen the amount of Israeli cookbooks that hit the market in recent years?

I guess Jerusalem, by Yotam Otolenghi started a huge trend, not only highlighting the creativity of its people and the beauty of its ingredients, but putting Israeli cuisine on the map for the first time. And the second, third, and fourth cookbook that followed the success of the first. For a cookbook author myself, falling in love with other cookbooks is a constant in my life.

Then I visited Zahav, in Philadelphia, by acclaimed chef Michael Solomonov, which quickly became another obsession. And it led to more Israeli cookbooks on the shelf. Then another incredible cookbook became my all-time favorite: Sababa, written by my dear friend Adeena Sussman’s tribute to Israeli cuisine.

Lately, I had the honor to meet yet another Israeli chef, whom I had the pleasure to work with on a recent trip to Los Angeles. Yaniv Cohen, also known as The Spice Detective , is based in Miami and operates Jaffa restaurant, a food joint located on the Roch Market Miami that serves Israeli influenced cuisine.

After working on an incredible cooking project, we shared a ride on the way to the airport, and he gave me a copy of his cookbook My Spiced Kitchen.

My Spiced Kitchen

Yaniv’s book takes us through a word of spices, deciphering each and every flavor, pairing ingredients and flavors and creating champion recipes. The more I turned the pages, the more I wanted to cook from his book.

With a dinner party scheduled for two days after landing, it wasn’t a hard decision to choose this Short Ribs recipe with Silan and Nigella Seeds.

In this blog post, I take you step by step through Yaniv’s delicious recipe.

 

Braised Short Ribs with Eggplant and Nigela Seeds

 

Short Ribs with Eggplant, Silan and Nigela Seeds

By Yaniv Cohen

Adapted from My Spiced Kitchen

Serves 4

 

Ingredients:

2 lbs beef short ribs, cut into individual ribs, clean or extra fat

Kosher salt and freshly ground pepper

1 cup white flour

4 tablespoons extra virgin olive oil

1 large onion, diced

4 cloves garlic, slivered

¼ cup Silan (date syrup)

2 tablespoons nigella seeds

1 tablespoon Iraqui Baharar

2 cups chopped tomatoes (peeled and seeded)

1 eggplant cut into medium cubes

3 cups beef stock

2 tablespoons freshly chopped parsley

 

Procedure:

Center a rack in the middle of the oven and pre-heat it to 325˚F.

Season the meat on both sides with salt and pepper and dredge lightly in flour, shaking the excess. Heat the olive oil in a Dutch-oven pan or any other large pan over medium heat and cook the veal shanks until they are lightly brown and crispy on both sides, about 5 minutes per side. Remove from the pan and transfer to a bowl. Cover with foil to keep moist.

Add the garlic to the pan (add a bit more oil oif necessary; remove some oil if necessary) and cook until it just starts to get golden, about 1 minute. Add the onion and cook, stirring occasionally with a wooden spoon until it becomes translucent.

Add the tomatoes, silan and baharara and cook until they are hot, about 2 minutes.

Return the short ribs to the pan, and fit them all inside, nestling them one close to the other, preferably in one layer. Cover the pan with the lid and place the pot in the oven. Cook for 1 1/2 hours, checking the liquid level every half an hour, making sure there is plenty of liquid.

After about 1 ½ hours of cooking, Carefully remove the pan from the oven, add the eggplant cubes making sure they are nice distributed in the pan, cover the pan again, and return to the oven for another 1 hours, depending on the sixe of the short ribs. You want the meat to be falling off the bones and the sauce to display greay body and flavor.

When the short ribs are done, remove from the oven, and let the meat rest inside the pan, off the heat, but with the lid still on for a good 2 to 3 hours (just forget about it and go do something else.) You can make this up to 7 days ahead of time, keep in the fridge in a plastic container fitted with a tight lid and reheat the day of serving.

Garnish with nigella seeds and parsley.

Braised Short Ribs wth Eggplant & Nigela Seeds

 

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See you next time!

Leticia

 

Avocado Spinach Smoothie

Avocado Spinach Smoothie

Avocado Spinach Smoothie

Here’s to the New Year Cleansing, with an inspiring drink:

An Avocado Spinach Smoothie! Because juices and smoothies are high on the list to fuel all of my hopes and dreams!

Hope you’ll join me on this new decade!

Avocado Spinach Smoothie

Makes 1 smoothie:

½ avocado

1 cup spinach

¾ cup almond milk

¼ teaspoon honey

Few drops lime juice

½ cup crushed ice

 

Procedure: Beat everything in a food processor until nice and smooth.

Drink and enjoy!

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

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See you next time!

Leticia

Dulce de Leche Souffle

Dulce de Leche Soufle with Coconut Sorbet

Dulce de Leche Souffle

 

Making a comeback: a 70’s inspired recipe for Dulce de Leche Soufle that encourages satisfaction and conversations. Add a scoop of coconut ice cream and welcome to dessert paradise!

Dulce de Leche Soufle with Coconut Sorbet

Serves 12 people:

Ingredients:

3 cups whole milk

10 yolks

1/3 cup (80g) organic cane sugar

2 tablespoons + 4 teaspoons all-purpose flour

2 tablespoons + 4 teaspoons cornstarch

200 g dulce de leche (I used Nestle)

 

14 egg whites

Pinch salt

4 tablespoons organic cane sugar

 

Equipment: Twelve 6-oz soufflé ramekins coated with a thick layer of butter and dusted with sugar all over.

 

  1. In a medium saucepan, bring the milk to a boil.
  2. In a separate bowl, whisk together the egg yolks with sugar until yellow and pale.
  3. Sift together the flour and cornstarch and add to the egg yolk mixture, whisking well until the mixture thickens. Make sure there are no lumps of flour or cornstarch.
  4. Carefully pour some of the hot milk into the egg yolks then add the remaining milk, always whisking well. Transfer this mixture back to the saucepan, and cook over low heat, whisking constantly, until the pastry cream thickens, about 4 minutes.
  5. Add the dulce de leche and mix well, until it becomes homogeneous.
  6. Transfer the pastry cream to a bowl and let cool to room temperature. Store in the refrigerator in a plastic container covered with a tight lid for up to 2 days. Make sure you bring the base to room temperature before adding the egg whites.
  7. Heat the oven to 350˚ F.
  8. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites with a pinch of salt and start beating until they start to foam and rise. Gradually add the sugar, turn the speed to medium-high, and beat until glossy soft peaks forms (that means when you lift the whisk you should see a smooth triangle shaped pick of egg whites).
  9. Using a large spatula, fold one quarter of the whites into the pastry cream to lighten it, then gently fold in the remaining whites (the reason behind this procedure is to mix smoothly batters that have two very different consistencies like egg whites and pastry cream). Using a spoon or ladle, fill the ramekins up to ¾ full. Place the soufflés on a baking sheet and bake until they are beautifully puffed and golden brown, about 15 to 18 minutes
  10. Remove from the oven and dust some powdered sugar on top.
  11. Scoop a ball of coconut sorbet on top of each soufflé and serve immediately.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

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See you next time!

Leticia

Bacalhau de Natas

Bacalhau de Natas

Creamy Salt Cod

Holiday Salt Cod with Creamy Sauce

In Portuguese, we call this dish Bacalhau de Natas. The word Nata in Portuguese refers to cream, milk, or heavy cream— that goes on the creamy sauce.

If you’d like to keep this dish on the lighter side, you can skip the sauce completely (which is like a bechamel sauce), although I love the effect of the sauce with the rest of the dish as it does NOT penetrate the fish and vegetable layer, so the outcome is still on the light side. Less time spent cooking, means more time spent entertaining. Bake this recipe ahead of time, serve it with a glass of white wine, and you’re all set for this Holiday season! This recipe is inspired by Manuela Arrais and featured on my cookbook My Rio de Janeiro.

Bacalhau de Natas

Serves 8

 For the Cod and Vegetables:

1.8 lbs (820g) salt cod (measured dried)

2½ cups cold milk

2 lbs (908g) small young potatoes

Kosher salt

3 tablespoons + ½ cup extra virgin olive oil

2 medium onions, thinly sliced

1 red bell pepper (about ½ lb or 227g), thinly sliced

1 yellow bell pepper (about ½ lb or 227g), thinly sliced

1 green bell pepper (about ½ lb or 227g), thinly sliced

4 cloves garlic, finely minced

¼ cup fresh chopped parsley

 

For the Bechamel:

1 cup milk , plus the poaching milk

5 tablespoons (65g) unsalted butter

5 tablespoons (40g) all-purpose flour

½ cup (35g) freshly grated Parmesan cheese

Kosher salt and freshly ground pepper

Freshly ground nutmeg

Pinch of cayenne pepper

 

Equipment: One 9X13 inches baking dish, lightly coated with cooking spray

 

  • Prepare the Cod: Rinse the salt cod in cold water and place inside a large container. Fill with water, about 2½ gallons (the volume of water should be 10 to 15 times the size of the cod). Store in the refrigerator to soak overnight, changing the water at least 3 times per day (no, you don’t need to wake up in the middle of the night to change the water).
  • Remove the fish from the water and place in a medium-sized saucepan (cut the fish to fit the pan if necessary). Cover the fish with the milk. Bring to a boil then reduce the heat to low and cook, covered, until opaque, 15-20 minutes. Turn the heat off and let the cod rest in the milk for at least 20 minutes, covered. Using a slotted spoon, remove the cod and strain the milk in a bowl. Flake the fish with your hands into small chunks, or place in a food processor, using the pulse mode for just a few seconds, being careful not to shred too much (you can keep the shredded cod for up to 12 hours in the refrigerator before using).
  • Place the potatoesin a large heavy saucepan and cover with cold water by at least an inch. Add a large pinch of salt and bring to a boil. Reduce the heat to medium, and simmer until fork-tender, 12 to 15 minutes. Drain and spread onto a plate. When cool enough to handle, peel and slice the potatoes ¼ inch thick. Set aside.
  • Place the 3 tablespoons of olive oil in a large skillet and cook the onions and peppers together over low heat, stirring occasionally, until tender, sweet, and translucent, 10 to 15 minutes. Resist the temptation to use high heat, or the vegetables will brown. Add the garlic, and cook for another minute. Add the shredded cod and parsley and mix everything together. Set aside in the corner of the stove, off the heat, covered.
  • Preheat the oven to 350˚F.
  • Prepare the Béchamel Sauce:You need 3 cups of milk altogether to prepare the béchamel sauce: 2 cups of the reserved milk from the poaching liquid and add the cup of fresh milk. Warm all the milk in a saucepan over low heat. In another saucepan, melt the butter. Add the flour, and cook, stirring constantly with a wooden spoon, until it foams. Pour in the milk and cook, whisking constantly, until the sauce thickens. Taste before you season since the milk will be salty from the cod and season with salt —if it needs any— pepper, nutmeg, and a dash of cayenne pepper.
  • Lay half of the potatoes across the dish, spreading them evenly with your hands. Arrange half of the cod mixture on top, spreading it evenly. Repeat another layer of potatoes and cod. Drizzle ½ cup olive all over, and ladle the béchamel sauce on top (the sauce will not penetrate the dish, and that’s exactly what you want, just on top). Sprinkle Parmesan and bake in the oven until it looks bubbly and lightly golden brown, about 25 minutes. Serve hot.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

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See you next time!

Leticia

Sweet Potato Pie Recipe

Sweet Potato Pie Recipe

Sweet Potato Pie

Ok, I’m all about healthy cooking. The proof is in the book, Latin Superfoods. But this time of year is a little special! Let’s dig right into this Sweet Potato Pie, adapted from Gourmet Magazine. Go ahead and celebrate the old-fashioned way with family and friends. No guilt allowed. It’s only once a year! Remember, baking a pie, doesn’t mean gorging! Just a sliver slice is all you need. 

Growing up in Brazil, such a tart was not in the habits, and in fact it took some time for me to get the liking of it. But after 20 years of living here, let me tell you, I’m hooked! And Thanksgiving is one of my favorite holidays since it’s all about food, friends and family!

 A note about the recipe: You can roast the sweet potatoes and mash it up to 3 days ahead of time.You can also make and bake the whole pie ahead of time, and just bring it out to room temperature before serving. I like to garnish this pie with whipped cream and cocoa puffs, but even plain this pie is so good.

 

Sweet Potato Pie

(adapted from Gourmet Magazine)

Serves 8

For the Crust:

1 cup gingersnap cookies

½ cup walnuts

1 tablespoon organic cane sugar

Pinch salt

5 tablespoons melted butter

 

For the Caramel:

½ cup regular sugar

1/3 cup water

 

For the Filling:

2 cups (510g) mashed sweet potato (about 2 large sweet potatoes)

3 eggs

½ cup heavy cream

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

To garnish:

Whipped cream and chocolate cocoa crisps

Equipment: one 10-inch glass or ceramic pie plate

1-  Prepare the Crust: Pre-heat the oven to 350˚F.

2-  In the bowl of a food processor, combine the ginger snap cookies, walnuts and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist. Transfer to a bowl.

3-  Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan. Bake the crust for10 to 12 minutes then transfer the pan to a wire rack to cool completely.

4- Prepare the Caramel: In a sauce saucepan, cook the sugar, pure and dry over high heat until it turns amber caramel. Remove from the heat and carefully pour water —it will bubble and steam and harden the sugar— and return to heat to dissolve the caramel. Remove from the heat.

5- in a large bowl, mix with a rubber spatula the mashed sweet potatoes, eggs, cream, cinnamon, ginger, nutmeg and vanilla and caramel, and mix well, stirring gently.

Pour the filling into the crust. Bake the pie until the filling is slightly puffed and center trembles slightly when gently shaken, 40 to 40 minutes. The top may crack, and that’s ok, and the filling will continue to set as it cools. If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool the pie on a rack for 1 hour.

6- Serve the pie at room temperature garnished with shipped cream and cocoa puffs on top.

 

 

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Cook at home! Body Up! Health up! Wise up!

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Leticia

 

 

November Diabetes Awareness Month

November Diabetes Awareness Month

A Touch of Sugar

This month is an especially exciting time to talk about Type 2 diabetes as November is Diabetes Awareness Month. Our campaign America’s Diabetes Challenge—and our documentary A Touch of Sugar— are both brining with outstanding awards and also comes with an enormous feeling of pride having just celebrated the Step Out Walk to Fight Diabetes in Philadelphia, and taken a moment to reflect on another impressive year raising awareness about type 2 diabetes. There is so much to share!

When you see the film A Touch of Sugar (click above to see trailer) , you will hear about the amazing stories told through the voices of people living with the disease and their loved ones and advocates. Merck is determined to help raise the education about type 2 diabetes and to increase awareness and barriers to care, to spark action and, ultimately, to confront America’s type 2 diabetes epidemic head on, one community and one patient at a time.

Further in the film, we look at the importance of diet, cooking and exercising, from the personal voice and experience of award-winning actress Viola Davis, to a cooking session with Susie Katona in Yucca Valley, California. And of course, we feature some amazing recipes on our web site so that you can make good use of it.

I’m so inspired by the mission and work of Americas Diabetes Challenge and am equally motivated by the vote of confidence acting as the spokesperson for the campaign and the interaction with Merck as our sponsor. Thanks to Merck’s support, we are able to invest in this documentary, enhance our mission, provide a bigger platform, and continue our journey.

Since the film’s premiere in April, we have received over 800 requests from individuals and organizations to view and host screenings of the film to educate their networks and communities. A Touch of Sugar also continues to be recognized by and accepted into film festivals around the country.

I’m also delighted to report that the documentary airs nationally on A&E on November 17 at 9am ET and FYI Network on November 18 at 10pm ET and November 23 at 10:30am ET and November 25 ay 8:30am ET.

Scene from A Touch of Sugar

You can also head to ATouchofSugarFilm.com to request to watch the film or host a screening. On the website, you’ll find educational resources to help improve diabetes management and a discussion guide to learn more about how you can make a difference in your local community.

Always evolving as a professional, my new cookbook Latin Superfoods, has just released, and the response has been extremely positive! The book is completely inspired by my work with America’s Diabetes Challenge with lots of recipes for the whole family to enjoy. I’ve been touring the tristate area with cooking segments and sharing the incredible recipes that are meant to help you eat better, make good food choices, and perform at your peak in all aspects of your life. And every season there is more cooking, more photos, and more stories that inspire. They are made to be used and to be useful.

Latin Superfoods

With all these advancements, we continue to reach for more. I look forward to the work we are doing, to continue to lead the campaign, and helping people make better food choices, to increase the education for communities affected by type 2 diabetes, and to build prominence in the health and wellness fields via cooking.

I’m so grateful for being part of this important documentary, to share these delicious recipes in a new cookbook, and to partner with others who are also engaged in what we are seeking to accomplish!

I hope you enjoy seeing the interviews, watching the documentary, and cooking from Latin Superfoods!

 

 

Thanks for reading and browsing my site!

If you like what you read, tell your friends about it, share, like it!

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

Follow my food adventures on social media!

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

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