Esta receta de macaróns no es de las mas fáciles, pero vale la pena intentarla, su textura es increíble; crocante por fuera y blando por dentro, su sabor es inconfundible.
Receta de Macarons
130 gr. almendra molida y bien tamizada.
130 gr.  azúcar impalpable
80 gr. claras, cascarlo un dia antes, dejar tapado en el refrigerador(2 claras grandes).
4 gr.  colorante , del color que desee
130 gr.  azúcar
32 gr.  agua
Cubrir 2 bandejas para horno con papel de hornear,

Tamizar el azúcar impalpable con la harina de almendras, reservar a un costado.

Preparación de merengue italiano Empezamos batiendo 35 gr.  claras hasta que queden firmes. Aparte en una olla agregamos 130 gr. de azúcar y 32 gr. de agua, ponemos a fuego medio, cuando el almíbar alcance los 117ºC, y sin dejar de batir las claras, agregamos lentamente el almíbar sobre las claras montadas. Seguimos batiendo hasta que quede un merengue brillante y haya alcanzado temperatura ambiente

Agregamos los 45 gr. de claras y el colorante ( si lo desea ) sobre la mezcla de almendra y azúcar impalpable. Mezclamos hasta formar una pasta. Por último, añadimos la mita del merengue sobre la mezcla, mezclando activamente,. cuando esté mezclado y con la textura apropiada agregar el resto del merengue. Poner mezcla en una manga de boca ancha formando pequeñas galletitas, comenzando desde el centro. Aseguren separarlas unos centímetros para que no se unan. Si vemos que la mezcla está demasiado densa (el pico central del resto de la manga no se baja) podemos mezclarlas un poco más; si están demasiado liquida, podemos dejar reposar la masa antes de darle forma.

Importante, antes de hornear reposar los macarons por media hora, hasta que la superficie se haya secado ligeramente, formando una película durita. Precalentamos el horno a 155ºC y, una vez caliente, introducimos la primera bandeja. El tiempo total de horneado debe rondar los 14 min. Retiramos del horno y dejamos enfriar totalmente, con una rociador de agua mojar la parte de abajo del papel de hornear, las macarons saldrán fácilmente.

Rellénalos con tu sabor favorito, dejen reposar los macaron por un mínimo de 4 horas en la heladera, guardar en un recipiente hermético o bolsa tipo Ziploc para que no se humedezcan.

para realizar esta receta de cupcake necesitas *bandeja para muffins *papeles para muffins ( pirotines ), si no usas la bandeja correcta los muffins se van a deformar y las tazas medidoras son fundamentales.

 2 1 / 4 tazas de harina de trigo
• 1 1 / 3 tazas de azúcar
• 3 cucharaditas de polvo para hornear
• 1 / 2 cucharadita de sal
• 1 / 2 taza de manteca
• 1 taza de leche
• 1 cucharadita de vainilla
• 2 huevos grandes

Precalentar el horno a 190 grados (380 F).
Combine la harina, azúcar, polvo de hornear y la sal en un tazón grande para mezclar . En el bowl de la batidora, añadir: la manteca, la leche y la vainilla. Batir durante 1 minuto a velocidad media. Raspe lado del tazón con una espátula.
Agregue los huevos a la mezcla de a uno, batir durante 1 minuto a velocidad media. Raspar el tazón de nuevo. Bata a velocidad alta por 1 minuto y 30 segundos hasta que esté bien mezclado.
Vierta la mezcla, (usando una cuchara o una cuchara para helado) en el los pirotines de papel llenar hasta la mitad, ya que se inflan al doble
Hornee por 20 a 25 minutos o hasta que al insertar un palillo en el centro salga limpio.
Deje enfriar por 15 minutos. Una vez los cupcakes estén completamente fríos, decorar a tu gusto.

Bandeja para cupcakes

About Ted Kilgore
In the 12+ years that Ted Kilgore has been obsessed with cocktails, he has become one of the most recognized mixologists in the Midwest.  He has been featured in a host of local press as well as national publications including The San Francisco Chronicle, The Wall Street Journal, and Imbibe Magazine.  His cocktail creations have also been featured in several books such as Food and Wine Cocktail book, Mr. Boston’s Guide 2008, and Gary Regan’s new Gin Compendium.  His accolades also include having been selected as a Top Trendsetting Mixologist by Beverage Media Magazine and earning a Bar Ready Certification from the prestigious Beverage Alcohol Resource program.  He is currently bartending at Niche Taste Bar in St. Louis, Missouri where he is also the President of the local United States Bartender’s Guild chapter.  You can learn more about Ted by visiting his website at www.lastwordcocktails.com.

Raspberry Riot
2 oz Cabana Cachaça infused with raspberry mati (south American Tea of sorts)
1/2 oz ruby port
1/2 oz agave nectar
3/4 oz Grapefruit juice
1 mint sprig

Shake all with ice. Fine strain over crushed ice in Collins. Garnish with mint and grapfriut.
 

I just make this Cocktail !!and it is over the top

Thank you Stefany Cesari from
The Baddish Group for sending the info  Natalia

This recipe is for a Brownie mixture for a layer cake, click here if you want the recipe for brownie bars.

I love Brownies, they are so easy to prepare, secret…. mix by hand.

5oz (150gr) of unsalted butter
4oz (125gr) of chocolate
4 eggs
1 cup of sugar
1cup of brown sugar
1 cup of all purpose flour
1 teaspoon of vanilla essence

~Do not preheat the oven, prepare a sheet (28 x 18 cm) (11 x 7 inch) cover with baking paper.
Chop the chocolate and the butter, use a heat proof bowl and put the bowl in a pan of steaming water, stir until the chocolate melts; do not cook the chocolate. (Alternatively you can use the microwave; chop the chocolate in tiny pieces add the butter and put it in the microwave at high power for 1 min, stir and if it’s not melted try 10 more seconds seconds, stir and repeat until it melts).

In a large bowl, whisk the eggs, add the sugar and the vanilla essence. Add the chocolate and whisk by hand. Add the sifted flour and fold until the flour disappears. Do not over beat. Pour the mix in the previously prepared baking sheet and place in the oven.
Turn the oven on (400F) (200C). cook for 15′, then drop the temperature down to 350 F (180 C) and cook for other 15 min.
How to know when it is done? Easy, the edges should be detached from the pan wall.

This sauce is a very popular one for Beef although I also love it on grilled chicken. But probably the best combination is Patagonian Lamb with chimichurri. Whenever people get together to enjoy an “asado” (barbacue) having the chimichurri sauce is a must. The picture shows a “Corderito Patagonico” cooked for 3 hours by placing it at about 4 feet from a rather big bonfire. The lamb was brushed with chimichurri at least every 10 minutes. This one was made in San Carlos de Bariloche in the northwest of the Argentinean Patagonia. Although originally found only in the rural areas, now you can get Patagonian Lamb in many restaurants in Buenos Aires. Every household has it’s own chimichurri recipe but this is the best I ever had and probably one of the most simple ones.

1 Cup of Olive oil
½ Cup of Oregano
2 Tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)

Combine all ingredients in a jar ( a glass one is better)
Set for a week in the refrigerator, and it will be ready.

Raspberries Cheese cake and red wine syrup recipe

Wine Syrup

1 bottle of Beaujolais red wine
1 cup sugar
1 Cinnamon Stick

In a sauce pan add the 3 ingredients and  simmer until the wine gets reduced to half, set aside.

Crust

A quick preparation of the crust: Assemble 4 ounces of crumble graham crackers, 1 tablespoon of granulated sugar, and 4 tablespoons of melted butter. Mix all together and cover a half sheet pan, cook the crust for 15 minutes at 350 F. Cool Down

Cheese Cake

4 packages cream cheese
2 cups sour cream
4 eggs
2 cups sugar
1 tablespoon vanilla extract
1 cup of fresh raspberries

Preheat oven to 325°F. Mix the cream cheese, sugar, and vanilla, in a large bowl until well blended. Add eggs and mix well.  Pour the mix on top of crust, add the raspberries.
Bake for 40 minutes, or until center is almost set. Cool, then refrigerate for at least 1 hour.

Cut the cheese cake in little rectangles and serve topping with the wine sauce.

Tip: you can add an orange peel candy on top… see orange peel candy recipe

Enjoy!

Last Sunday at the SAINT LOUIS ART MUSEUM, we had 464 people enjoying  the activity! Wow! Anyway we were ready with 500 cookies, thanks goodness! Once again I had the honor to present a project, this time the theme was “Art the Glitters, Gleams, and Glows” We decided to go for cookies this time, but really  I did not want to go to the classic cookie decoration, I wanted to present something different and easy.We topped regular sugar cookies, covered in royal glace with chocolates figures, and add colored crystal sugar. For a final touch made them glow with gold and silver powder. It was wonderful to see the glowing expressions on kids and parents faces as the shiny dust covered the dark chocolate.
And again a special “Thank You” for Amanda Muller ,  thank you for making every Sunday especial at the St Louis Art Museum ( Family Program). Thank you also to all the volunteers.For me it is a pleasure participate at the amazing SAINT LOUIS ART MUSEUM

Here are the recipes:
Sugar Cookies
3 cups all purpose flour
1 cups butter (soft)
1 cup sugar
peel from one lemon
1 teaspoon vanilla essence
1/2 teaspoon baking powder
3 egg yolks

Place the flour, sugar and the baking powder in a bowl. Add the butter and work with your fingers until it gets a sandy texture. Whisk the eggs, vanilla, and lemon peel and add the mix to the bowl. Press the dough as if you were making a snowball until all ingredients get together, do not kneed ( if you kneed to much gluten is going to be formed, something you don’t want for this cookies). Place the dough in a plastic bag, close it tightly and let it rest for 20 minutes in the refrigerator, (or longer, even up to a week) . Preheat the oven to 350F (180C) On a lightly floured surface roll out the dough to the desired thickness, cut out with cookie cuter (whatever shape your like) and bake for 8-10 min. the edges have to be golden, Let them cool down, decorate, have fun and enjoy.

Royal icing
1 egg white
A sprinkle of lemon juice ( very important if you want a white icing)
1 lb  (¼ kilo) powdered sugar

In a blender add all ingredients and mix at high speed until you can see a nice and stable foam. Turn off the blender and dip a spoon, turn the spoon upside down , the mixture must remain attached to the spoon , otherwise, it’s not ready. This icing is very difficult to store, if you need, put it very tied in a sealed plastic  container and keep for only a few hours. You will need to mix again every time you want to use it.
Decorate the cookies and let them set until the icing hardens.

See Activity ant the SAINT LOUIS ART MUSEUM 2007

Coming soon !!

Chef Natalia Penchaszadeh     did a chef demostration at Soulard Market in St Louis, representing the Lucas school house

Here are the recipes!

Citrus Spinach Salad ( 2 servings )

2 lb spinach
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon orange marmalade
¼ cup goat cheese
1 Garlic clove
Salt and pepper
¼ cup chopped Nuts
1 tangerine
1 orange

In a bowl place the mayonnaise, sour cream, orange marmalade, salt and pepper
Peel the orange and tangerine and separate into slices.
Add half of the citrus dressing and mix.
To enhance the flavor of the goat cheese peel and chop a garlic clove, add the garlic to the goat cheese. Add salt (goat cheese often come with salt) and pepper. Mix by hand until the consistency is smooth and frothy
Add the spinach, half of the goat cheese and walnuts. Toss, put the salad into the dishes and decorate with the rest of citrus and goat cheese.

Beef Tenderloin and Chimichurri (6 servings )
2 lb tenderloin
1 red onion
2 table spoon of olive oil.

Remove the fat of the tenderloin (using a knife with flexible tip), separate the fillet Mignon and cut into medallions. In a flat surface sprinkle black pepper and roll the medallions, the pepper will stick to the sides; this will help to enhance the flavor without burning the pepper.
In a hot skillet, add oil, cook the medallions on both sides until golden brown. In the same skillet add the onions. Once cooked add salt and top with the onions and the chimichurri

Chimichurri
1 cup of Olive oil
½ cup of Oregano
2 tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)
¼ white wine

Combine all ingredients in a jar ( glass one is better)
Set for a week in the refrigerator, and it will be ready.
Creamy Polenta

2 cups Polenta
1 ½ cups milk
½ cup extra milk
1 stick Butter
2 cubes bouillon
2 otz. Fresh arugula

In a saucepan add milk, bullion cubes and half butter stick. Boil.
Sprinkle the polenta and mix until the first bubble appears. Turn off the heat and add extra milk and butter. Stir, add the arugula and serve.

Note: The polenta; (instant polenta) cooks in 2 -3 minutes
(traditional) cooks in 20-25 minutes

Salmon and fresh vegetables. ( 4 servings )

1salmon
2 tablespoon olive oil
1/2 cup flour
1/2 olive oil
1 zucchinis
1 eggplant
1 portobello mushroom
1 red pepper
1 green pepper
1 Red onions
Salt pepper

With a knife with flexible edge, remove the salmon skin. Remember to press the skin rather than meat. Cut into portions. Add salt and pepper.

In a flat surface add flour for breading the fish on both sides; this prevents the fish sticking to the skillet, and help to golden brown faster, remember that fish cook quickly.
In a hot skillet add oil and golden brown fish on both sides.

Cut all vegetables. Put them in a bowl, add salt, pepper and 1 / 4 rate oil. In a hot skillet add the vegetables and brown, keep in mind that eggplants will absorb the oil, so we should cook them separately. The veggies go so well in the grill.
Idea for portobellos: In a bowl add soy sauce and chopped garlic, cover and let rest for one hour, then cook them in the grill for about 4 minutes.

THE FOUNTAIN ON LOCUST

2007 Project

Sauce Magazine February 2008….

Brandy Alexander, anyone?
With the art deco murals complete and chef Natalia Penchaszadeh     in place, Joy Grdnic Christensen is set to make a splash on the local restaurant scene by opening The Fountain on Locust on Feb. 19. Penchaszadeh will oversee a light menu of “simple, healthy, made-from-scratch food,” Christensen said - think soups, salads and sandwiches, though premium ice cream will also star in desserts and retro cocktails.

The Fountain on Locust is located at 3037 Locust Street’s Historic AUTOMOTIVE ROW! Way back when America’s fascination with cars began, the top car manufacturers of
the day brought their shiny new inventions here, to Automotive Row, to
show off and sell. In fact, when St. Louis families first began
buying cars, they had to come here, to Automotive Row, to browse and
buy. This very building was the sales and showroom for St. Louis
buyers who sought status, comfort and luxury in a car. Where you’re
sitting right now was once the showroom for the STUTZ BLACKHAWK and
the SUTZ BEARCAT, both considered top of the line, high performance
sports sedans of the time. You would be able to see and admire these
cars proudly on display, and if you wanted to buy, one was made for
you to order - each one, custom built. Across the street you could
buy a Nash, a Franklin, a Cord, or a Maxwell. Down the street you
could find a Stearns-Knight, a Cadillac, a Ford, an Auburn, a
Locomobile or a Velie.
This building was constructed in 1916 for the Supreme Car Company. By
1920, Locust Street and Washington Ave. and Olive Blvd. for several
blocks east and west, were lined with car dealers and other automotive
related businesses. But only here, on Locust, on Automotive Row, was
EVERY building devoted to the car industry, except one a block west,
that was a sole residence.
Joy Grdnic Christensen worked on the interior of The Fountain On
Locust for over two years, researching, designing, creating the
pendant lampshades and hand painting the wall murals to stay true to
the historic integrity of the building, the era and the feel of an art
deco ice cream soda fountain. We want every visit you make to be an
experience like no other, like The Fountain On Locust itself! Be sure
to sit in the west side booths on one of your visits to listen to the
only Restaurant Radio Comedy serial, “Soap Hospital” playing
continuously with a new episode every two minutes!
And just like the care that went into each custom built Stutz, we
create our own hand-crafted chocolates, ice cream sauces and delicious
made-from-scratch foods. Chef Natalia Penchaszadeh     brings her special
touch to wholesome, healthy and unique recipes!
Our entire staff shares the desire to serve you the highest quality

Italian Meringue
 Le cafe

Dessert should make you smile, and when you savor the soft, sweet Italian meringue , you may well giggle. Here, executive chef Natalia Penchaszadeh piles her pastries with snowy, fluffy, sweet pillows of happiness. The cooked meringue tops lemon curd and mixes with almond flour to make macarons; it’s also sometimes baked into Pavlovas. But Penchaszadeh uses it most strikingly and deliciously atop her tres leches coconut cake. Soaked in coconut milk, this moist cake is elevated by spikes of meringue given a final dusting of cinnamon. For lovers of European-style pastries, this is a taste of sugary bliss.