Daily Archives April 1, 2015

galician almond torte

Galician Almond Torte (Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de Compostela on the top.

1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar

Toast the almonds in a preheated 350 degrees F oven until light golden brown...

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marinated black-eyed peas

Marinated Black-Eyed Peas (Salada de Feij?o Frade)

3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced

Heat water and peas to b...

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yucatan chili spice mixture

Yucatan Chili Spice Mixture

1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 cloves garlic, crushed
1 square bitter chocolate
1 tablespoon granulated sugar

These measurements are for a pot of chili using 1 pound of meat and serving 4 to 6 people. Multiply them accordingly if you are increasing the volume of the recipe.

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Guacamole (Guasacaca – Venezuela)

This is used as a marinade, spread and relish. As a marinade, it is slathered on beef, chicken, fish and shellfish before grilling. As a spread, it is generally put on crusty corn cakes (arepas de choclo).

1/3 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar or freshly squeezed lime juice
2 medium ripe Haas avocados
1 medium ripe tomato, finely minced

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danish kringle

Danish Kringle

1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
1/4 cup chopped nuts

Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water...

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