Recipes of the Week

Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!

Lifestyle Recipes


Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds)

Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds

In a medium bowl, toss the peanuts with the lime juice until all have been moistened. Sprinkle evenly with chile, then toss until the chile evenly coats the nuts.

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Mexico: One Plate at a Time with Rick Bayless - Black Bean Bathed Enchiladas)

Mexico: One Plate at a Time with Rick Bayless - Black Bean Bathed Enchiladas

One by one, dip both sides of the warm tortillas into the sauce, fold into quarters and transfer to the warm serving platter, laying the tortillas in 2 rows, slightly overlapping.  Keep warm in the oven.

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Cucina Toscana - Biscotti Ice Cream)

Cucina Toscana - Biscotti Ice Cream

In a large bowl, whisk the yolks with the sugar and salt until the mixture is pale. Stir in the lemon zest. In a saucepan, heat the milk until almost boiling. Gradually whisk the hot milk into the bowl containing the egg yolk mixture, then cook the mixture over a double broiler until the cream coats the back of a spoon (170°F).

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Lidia's Italy - Sesame Candy)

Lidia's Italy - Sesame Candy

Put the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil.

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Lidia's Italy - Chickpea Soup with Porcini Mushrooms)

Lidia's Italy - Chickpea Soup with Porcini Mushrooms

This hearty vegetarian soup gets superb flavor and texture from the long cooking chickpeas and dried and fresh mushrooms. But the secret to the great taste is the paste (pestata) of aromatic vegetables and herbs, ground in the food processor. Before adding it to the soup however, you give the pestata even more flavor by browning it in a skillet-which makes it, in culinary Italian, a soffrito. As you will see in the coming pages, this pestata - soffrito step is used in many Maremma recipes, in sauces and stews as well as soups. In the country, such a soup is often served with grilled bread, making a whole meal. Adding rice or small pasta to the soup pot during the final 10 minutes of cooking is another way to enhance it. Or drop some good Italian sausages into soup for the last 20 minutes cooking. Slice them right into the soup or serve the sausages separately as a second course. 

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Made In Spain with Jose Andres - Impossible Cake)

Made In Spain with Jose Andres - Impossible Cake

Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.  Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly.  Set a kettle of water over medium-low heat.  Set out a deep pan that's larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

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Ciao Italia - Mary Ann's Eggplant Lasagne)

Ciao Italia - Mary Ann's Eggplant Lasagne

Lasagne is an ancient food. The Romans were dishing it out during the heyday of the Roman Empire. A 14th-century cooking manuscript directs the cook to boil the lasagne noodles (made without eggs) in capon broth and then layer the noodles with grated cheese. In my version, freshly made noodles are layered with thin, lengthwise slices of eggplant and topped with tomato sauce.

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Lidia's Italy - Lobster Salad with Fresh Tomatoes)

Lidia's Italy - Lobster Salad with Fresh Tomatoes

Fill the pot with 6 quarts water, add 6 tablespoons salt, and bring to a rolling boil. When the water is at a rolling boil, drop in the lobsters and start timing: cook them, uncovered, for 10 minutes total, after the water returns to the boiling point (and then keep it boiling). At the end of 10 minutes (or a couple of minutes longer if the lobsters are larger than 1 1/4 pounds), lift the lobsters from the pot, rinse with cold water, drain, and let them cool. 

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Recipes

Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!

Lifestyle Recipes

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