Café con Leche

Winston and I planted a small arugula plant in our vegetable garden and its grown like a weed. We simply can't keep up with it. I've been taking arugula to share with my coworkers for one month, eating it almost daily and still can't make a dent.

This is another good arugula recipe from the San Francisco Food and Wine Newsletter

Lemony Arugula Salad with Feta, Mint & Garlic Croutons

INGREDIENTS:
4 slices day-old sourdough bread, cut into bite-size cubes
2 cloves garlic, finely chopped
6 to 8 cups arugula
Handful fresh mint leaves
Zest and juice of 1 lemon
1 to 2 shallots, chopped
3 to 4 tablespoons extra virgin olive oil
8 ounces wonderful-quality feta cheese, preferably Greek
I
NSTRUCTIONS: Lightly toast the bread under the broiler. Do not let it get too dark, you only want crisp and crunchy. Remove it from the oven and toss with the chopped garlic. Set aside while you put together the salad.

Toss the arugula with the mint, lemon zest, shallots, then the olive oil and lemon juice. Top with the feta cheese and garlicky croutons. Serve right away.

Serves 4

Posted by Rosa at 11:20 AM | Permalink

Ingredients

1/4 pound butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
1 Tbsp cream or milk
1 1/4 cups flour
1/8 tsp salt
1/4 tsp baking powder

Preheat the oven to 350 degrees F.

Cream the butter, then gradually add the sugar, beating until light. Add the egg, vanilla, and cream or milk, and beat thoroughly.

Mix the flour, salt, and baking powder together, add to the first mixture, and blend well.

Bake for 8-10 minutes or until lightly browned.

Posted by Rosa at 05:33 PM | Permalink | Comments (0)

I've been making bread at home using this technique. I can't believe how easy it is to make bread.

Posted by Rosa at 10:40 PM | Permalink | Comments (0)

From this month's Food & Wine Magazine

Ingredients
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
6 ounces Mexican chocolate, preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
Unsweetened whipped cream, for serving

Directions
1. In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

2. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

The recipe can be made ahead and stored in the refrigerated for up to 3 days.

Posted by Rosa at 10:17 AM | Permalink | Comments (0)