Sunday, September 26, 2010

Sushi Time!

Who doesn't love sushi??? I do LOVE LOVE LOVE it! I have to say it is not the easiest things to make, I actually struggle to get the perfect rice; I know, I have a problem with always leaving stuff in the stove and burning them because I was doing something else, so actually that happens sometimes when I am doing rice or things like that which require patience. So the past couple of times every time I am cooking rice I stand there and wait, I might do something else in the kitchen but won't leave until it's ready. Actually that technique has worked I haven't overcooked the rice! yes!!! .. so anyways a long time ago I went to sushi classes at the Loblaws in St. Clair Ave, and even though I had an idea of how to prepare sushi it is always better to have someone there explaining and providing you with the exact perfect recipe you need to make it taste perfect. So I went to this class, enjoyed it and actually ended up knowing how to prepare sushi. The best part is that I can mix whatever I want and make sure I am eating super fresh ingredients!
So for all of you who want to prepare sushi, I would just say DO it!!! You might need a little practice, but once you've mastered it you will get perfect sushi every time.

I found some great videos that can help you master the technique. On these videos they use half of the sheet but I used the entire sheet which is also ok and it is easier to do. SUSHI VIDEO.



3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
3 Tbsp sugar
1 tsp salt
Toasted Sesame Seeds
Nori Sheets

(Basically whatever you happen to be craving)

Super Fresh Raw Fish (Tuna, Salmon, etc..)
Cucumber slices
Philadelphia cheese


I a deep bowl add the rice and water and put the lid on. Heat the water until it just starts to boil (5 mins on high heat) and then lower the heat to medium low and cook for approx 20 mins. more. In a separate bowl mix the rice vinegar, sugar & salt until it's all dissolve. Add the rice vinegar mix into the rice and stir until the rice is all coated with vinegar mixture. Let the rice cool down.

Lay the nori sheets out on a flat rolling surface. Spread the sushi rice evenly over the sheets and sprinkle the sesame seeds over the surface. Place whatever filling you happen to like.. I used salmon, avocado slices, cucumber slices, etc.
Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.

You can also serve this with TEMPURA! click here for the recipe. or.....
FRIED CALAMARI click here for the recipe

Saturday, September 25, 2010

Baking Arts

Yes!! Today I started my new path!! Today I took my first step to become a Professional Baker!!
I bet you I am the happiest saturday morning commuter!... you cannot imagine with how much joy I travel the full hour through the subway to get to my new Baking School!

I am taking the Baking Arts Certificate course at George Brown; which will take me approx. a year and a half to finish. Mixing your regular job with a new carrer is not an easy task, but my passion for baking/cooking is so big that I don't care if the overworkload kills me! at least I'll die happy!!..

Every Saturday I am going to show pictures of whatever I did in class!! You can't imagine the feeling of being in a professional kitchen with all this amazing ovens and workspaces! It just puts a smile on my face.

Today we did Apple Pie!! And I am telling you I will fully enjoy it!! I'll try to share my food with friends and whoever wants to try it but today this PIE is only mine!!

Wednesday, September 8, 2010

The last of summer - Sorbet Recipe!

Today I really felt winter coming! The wind was so chili, I actually had to take out one of my thick Fall sweaters! Although I think winter is in a way kind of magical, it's always hard to say good bye to summer, especially when you have farmer's markets all around you offering fresh fruits and vegetables at least once a week. I bought a couple of weeks ago some coronation grapes from my farmer's market, and they were amazing!! I know it took me a while to share with you this recipe, but here it is!! Sorbet is perfect for sunny days and might be a good thing to have around just in case we get hit with another heat wave which supposedly will be approaching us tomorrow!!

Grapes Sorbet


3 cups of fresh grapes
2 1/2 tbsp of water
1/2 a cup plus 2 tbsp of simple syrup (1 part water, 1 part sugar slightly heated until sugar dissolves)


Combine fruit and water in a bowl of food processor using the metal blade. Process until very smooth; pour through fine mesh strainer, pressing to get as much liquid as possible out of the fruit. Discard solids. Pour liquid into airtight container and refrigerate for at least 8 hours. Assemble your freeze bowl as directed. Mix the fruit juice and chilled simple syrup and pour into your freeze bowl as directed. (I have the kitchen aid ice cream bowl which is really easy to use, but if you have a manual ice cream maker just use it as directed).

That's all I have to say!

The perfect Blueberry Muffins!

Ohhh yes these muffins are Goooooooooood!.. Yes they are!! I always love trying new recipes, doesn't matter where they come from, but I challenge myself to try a new recipe every week. I sometimes don't have the time to try and make this fancy new meals, so for those times when I am busy and all, the only thing I ask for is to have a nice good tasting treat which will be easy to cook or bake and will give me what I am looking for... TASTE! I love using simple recipes, I've found that simple is for the most part better! And I just found this great recipe that fits into this category!.. Ohh yes! You all know I love sharing recipes and getting ideas from other foodies! So for this time I made this recipe from Smitten Kitchen, one of the blogs I love and follow meticulously!

By the time I was finished with this recipe, It had past 45 mins (baking and all) and I was enjoying one of the most fluffy muffins I've ever had!! Mmm each bite had a little sweetness from the bluberries.. and out of the oven, you just can refuse to try them.

To find this recipe please click below!

Tuesday, September 7, 2010

Can't get more Mexican than that...

I don't know what is the reason for my intense Mexican cravings these past couple of weeks.. since that one time I went back to Kensington market after months of not being there and after seeing the mouth watering pictures of a book my mom brought me from Mexico, I have been cooking non stop Antojitos Mexicanos and Mexican Food throughout all the month of August!.. Last week I made these "Quesadillas Potosinas" that were just to die for!!! This is real great amazing Mexican Food and nothing is better than the grease Antojitos.. I mean I don't eat this type of food everyday .. so once in a while, I am allowed too!!.. And I think you too!! Sometimes you just have to let yourself get lost in the "closing your eyes while making a very happy face after having the best bite of your life" feeling.

Don't be afraid to try it... For some of you this might be too adventurous but if you really want to try some new and interesting flavours you should definitely try this.. You won't regret it!..

Quesadillas Potosinas



1/2 cup of water
1/2 teaspoon of vinegar
2 Chiles Anchos
salt to taste
370 g of tortilla masa


75g of tomatillos (grilled)
370g of tomatoes (grilled)
2 serrano chiles (grilled)
1 garlic clove (grilled)
1 1/2 tbsp of oil
salt to taste

Onion Topping

1/2 small onion sliced
1/2 cup of water
1 tsp of salt


The Onions:

Mix water and salt. Add the sliced onions and let it sit for 15 mins. Then drain and reserve.

The Dough:

Heat water, take away from heat and then add the vinegar, Chiles and let it sit for 35 mins. Process in a food processor and add salt to taste. Mix with the tortilla dough.

The Filling:

In a food processor, process the tomatillos, tomatoes, chiles, garlic. Fry the tomatillo sauce over a medium high heat pan for 5 mins, then lower the heat and cook until nice and thick. Approx. 15-20 mins. Then let it cool and mix with the cheese (Queso Fresco). Use a tortilla presser to make the tortillas, then pour a tsp of the mix and fold in half pressing the ends.

Fry the quesadillas in a sauce pan on both sides until cooked. With a paper towel remove the excess oil from the quesadilla. Then they are ready to be served!

Sunday, September 5, 2010

Zuccini Flower Soup

Hello all... yes once more Zucchini Flowers!!! And this is going to be the last of it for the rest of the year!!.. I made this delicious soup a few weeks back and hadn't have the time to blog about it.. but here you go! .. I was not going to forget about sharing this amazingly tasty comfort soup!..


Zucchini Flower Soup

Zucchini Flowers 200g
Chopped Onion 1 teaspoon
Garlic Clove 1/2
A few leafs of Epazote
1/4 cup of Cream
1 teaspoon of Sour Cream
1/2 teaspoon of oil
1/2 teaspoon of cornstarch
1/2 cup of chicken stock


Heat the oil in a in a pot, saute the onion & garlic. Once you start smelling the garlic add the epazote leafs and zucchini flowers. Let it cook for approx 15 mins with the lid on in medium heat, you don't want to burn the flowers. In a food processor, process the zucchini flower mix and then put it back on the pot and add the chicken stock and cream and mix until it is well incorporated. Keep it in low heat. To serve put a little bit of the sour cream, some zucchini flowers and queso fresco.