Flourless Walnut-Chocolate Cookies

Fuente: Epifanía del chocolate de Francois Payard; cir. 2008

Galletas de la nuez del chocolate sin harina

Si te gusta las nueces, chocolate, y el azúcar, entonces creo que esta es la cookie para usted!  Los aspectos más destacados de esta cookie es que es harina de menos, mantequilla-menos y cargado con sabor a chocolate ooey-pegajosa. Es una cookie que toma un poco de paciencia, y la comprensión de que el que no trabaja con harina para que tenga propiedades menos vinculantes. Por lo tanto conduce a la capilla probable de la cookie caer una parte, pero la clave está esperando la cookie se enfríe por completo. Yo sólo lo saco del horno después de 12 minutos de cocción, y dejar que todo el plantón por lotes y dejar enfriar sobre la bandeja de horno. Por lo general toma alrededor 20 minutos para enfriar, y, obviamente, el mayor reto no es mantener las manos de todos fuera de las galletas!  No obstante, vale la pena trabajando los problemas. No trabajo con los aerosoles de cocina, pero tal vez es posible darle una oportunidad. Puede servir las galletas en cuadrados individuales de papel de horno, cortar de si se quiere. Se da la cookie de una presentación agradable, y menos de una ocasión de conseguir sus dedos llenos de chocolate. Otra gran idea es servir sirviendo una bola de helado de vainilla en el medio 2 galletas, En un plato. Espero que disfruten de esta receta, ya que trae buenos recuerdos para mí. La primera vez que hice esto estaba en la primera toma de posesión de Obama. Fue un tiempo para celebrar! 

Disfrutar



Imprimir
Plato Postre
Cocina americano
Tiempo de preparación 20 minutos
Tiempo de cocción 12 minutos
Tiempo total 32 minutos
Raciones 20 galletas

Ingredientes

  • 2 3/4 tazas nueces partidas por la mitad
  • 3 tazas azúcar glass
  • 1/2 tazas polvo de cacao
  • 1/4 cdta sal
  • 4 claras de huevo a temperatura ambiente
  • 1 TBS extracto puro de vainilla

Elaboración paso a paso

  1. Primer paso:  encienda el horno a 350 Fahrenheit, y hornear sus nueces de 9 minutos hasta que estén dorados

  2. cuando de color dorado, sacar y enfriar

  3. cuando se enfría, córtelo en trozos y dejar de lado

  4. este es también el momento en que me preparo mis azúcar impalpable caseras en mi Vitamix-

  5. Ahora, el primero 2 pasos se terminaron para mí, medir el polvo de cacao

  6. y combinar resto de los ingredientes secos en un recipiente de metal, bata para combinar

  7. Añadir las nueces, y claras de huevo, y bata

  8. mezclar durante un minuto o dos hasta que combina bien

  9. tomar una cuchara grande, y en una bandeja para hornear forrada, cuchara en la masa. yo trabajo con 3 filas de 3, Parece suficiente espacio para que puedan crecer y expandirse en el proceso de cocción.

  10. Hornee @ 320 grados, por alrededor 12 acta.

  11. eliminar, y dejar que se enfríe por completo antes de retirar.

    Disfrutar!

Pasta Fresca (pasta fresca)

Fuente: Mamá; cir. 1980'S

pasta fresca

Home-made pasta has been in my life since as long as I can remember. My fondest memories are when my Nonni would make home-made pasta for a holiday as the family would gather around and devour it. Growing up, my mom would make home-made pasta on occasion, and I still have the taste in my mouth...yes, it's that goodIt's now become a standing tradition that my mom makes her home-made ravioli's every Easter, and Christmas. It's typical of the Northern Italian culture to make the pasta with whole grain flour and eggs, while the Southerner's made the pasta with semolina and water. It's hard to believe that pasta has been around since inception and boasts over 300 shapes to be found in. The drying of pasta began in the 1300's and gained a fine reputation for providing good nutrition and having a long shelf life. Not much has changed since then, other than the extensive outdoor drying methods the Italians used to use. Good quality store-bought pasta is quite good, but there is a distinct difference with the taste and texture of bought vs. home-made. If you have attachment tools for your electric mixers, or an electric noodle maker, then your job is much easier than working with an old-style genuine article from Italy. I'm not ready to give up my hand crank machine quite yet. Working with it gives me good reason to pull my kids in to help. While engrossed in the process of making your own noodles, you watch how 2 simple ingredients, flour and eggs transform into a complete and delicious meal. I don't know, it still impresses meGive it a whirl. The recipe is stupidly simple, and the results are amazingly rich

Disfrutar!


Imprimir
Plato 2 Main Course
Cocina italiano
Tiempo de preparación 30 minutos
Tiempo de cocción 2 minutos
Tiempo total 32 minutos
Raciones 5 gente

Ingredientes

  • 1 lb harina 3 1/2 cups flour+1/4 c. semolina
  • 4 huevos + 1 more if needed during mixing
  • 2 drizzles aceite de oliva for smoothness

Elaboración paso a paso

  1. Begin with your flour mixture. The recipe calls for 1lb. flour. I used 3 1/2 cups of white flour and 1/4 cup of semolina

  2. Create a well in the middle and add the eggs in the middle.

  3. Begin to mix by hand. This process takes about 5 minutes until you have achieved a nice soft textured, well combined dough. In this case, I added an additional egg (5 in total) because it was still a bit dry.

  4. When the dough feels well combined and on the softer side, rather than firmer side...then you're ready

  5. Slice about 1" pieces from the dough, length wise to prepare in running it through the machine

  6. Your machine is attached to a table or board, butcher block, or anything stable that prevents any slippage during the process of making the noodles.

  7. Take your first cut dough, somewhat flatten the starting edge, and begin on setting number 1.

  8. We're about mid-way through with the first step. This is on setting 3, and as you will see, the dough gets thinner and longer each step.

  9. This is what it looks like (length and thickness) after setting 6.

  10. Lay the dough out, and get ready to run it through the noodle attachment. We went with the fettuchini attachment.

  11. You can see, it's been nicely cut through the noodle roller.

  12. Continue step by step until you are done with the dough. Find table space to lay out the noodles, and keep them sprinkled with flour to assist in the drying process and to help prevent the noodles from sticking together. I let my noodles sit out and dry for about 1 hour. I think it cooks better this way, rather than putting it immediately in boiling water.

  13. When the hour has passed, I pick up my clusters, separating them out as I goyet piling the noodles on top of another. You'll see what I mean when you work.

  14. Put them in rapidly boiling water for about 1 minute. Test before pouring the water out, but mine took just under 1 minute to cook.

  15. Mix noodles together with your delicious home-made sauce.

    Serve and enjoy!

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