S' MORE PIE POSTRES

I've long been a fan of substituting the word "caramelized" for "burnt" — and not just because my somewhat laissez-faire cooking practices and lack of a kitchen timer require it. In general, I'm of the opinion that the most delicious flavor comes just-this-side of carbonized, and people need to embrace the darker colors of a well-developed Maillard reaction. But clearly, this pie goes a step beyond caramelization. Like a good campfire s'more, it's full-on burnt. And it's delicious.

If it's been a few years since you've eaten a s'more, there's a chance you might dismiss them as cloying, overly-sweetened candy kid's stuff. And you'd be wrong. They're amazing. Not-too-sweet graham cracker, meltingly soft chocolate, and the burnt bitterness playing off the sticky-sweet strands of marshmallow. Like I said: amazing. This recipe comes from Gourmet, and while I don't know that I'd serve it as a Thanksgiving pie (their initial recommendation), it makes a phenomenal summertime dessert. The graham cracker crust is crumbly and buttery (and not too sweet), and the filling is like a lightly-set chocolate ganache (a bittersweet step above the usual Hersheys). And then the marshmallow topping: gooey, vanilla-scented, and broiled to perfection. Having grown used to overabundant pies that spill from their tins, I initially thought of upping the quantities of this somewhat small pie, but it turned out to be perfectly balanced. It's like the best of campfires — of childhood summers in general — all pulled together in one grown-up (slightly burnt) bite.
CONTINUACION CON RECETA CLIC AQUI

cortesia mostlyfoodstuffs.com

Santo Domingo REPUBLICA DOMINICANA

Escudo de armas de Santo Domingo de Guzmán (República Dominicana): en campo de gules, una llave de azur, flanqueada de dos leones de oro, surmontado todo de una corona también de oro, con bordura jironada de  plata y sable con la cruz de Santo Domingo contra cargada de sable y plata.


Comenzaremos nuestra visita a la Republica Dominicana, refiriendonos 
solamente al escudo de la capital del país. Mas adelante, nos aventuraremos a viajar por la isla, con sus bonitas selvas  humedas y playas de cuentos de piratas. 
No olvidemos que los mosquitos nos aguardaran con"hambre y sed de justicia"  
y los mejores protectores anti-insectos no daran cuenta de sus ataques a los
cuatro vientos.


No se pierda el proximo capitulo de la serie intitulada:


              "CHENCHEN y CHACA" (platos tipicos)

gentileza wikipedia

Shopping by region for Spanish food-la tienda-La Rioja

Previously we put a popular link to La Tienda (Williamsburg, VA) for mail ordering Spanish products.
That link(cerámica) can be found here: http://www.sociedadhispanadoylestown.com/2011/11/ceramicaazulejos-la-tienda-3-day-sale.html

After seeing the foods listed by region today on LaTienda website, I have decided my favorite would be shopping in La Rioja.  First and foremost not only the great (and "fuerte" red wines), but the sausage and all the other goodies look much better than the anniversary dinner of braised short ribs I am now slow cooking.  In fact I think, (after winning the lottery) perhaps jamón iberico and a bottle or two of vino tinto?

Shopping by region of Spain:
http://www.tienda.com/shopbyregion/index.html



Shopping the la Rioja region:
http://www.tienda.com/shopbyregion/la_rioja.html

Recalentado de pavo: Mama Latina Tips-Sloppy Joe's

http://www.mamalatinatips.com/

Siempre busco las recetas de Mama Latina.  También me gusta sloppy joe's-pero con pavo ?

Foto cortesía de The Dish

Chef Ferran Adria in The Washington Post

Thanks Amanda!  The article in The Washington Post about Catalan chef Ferran Adria from the restaurant El Bulli in Catalyuna Spain makes me hungry.

From the article by Tim Carman: “We had like a period of two or three years in which we were quite radical about the kind of ingredients and products we used. They had to be Catalan and old Spanish,” Ferran says through an interpreter. “The principle behind that decision was that if we wanted to do something that was very different to nouvelle cuisine, we had to try and use ingredients that weren’t commonly found in nouvelle cuisine, like foie gras or scallops or so on, otherwise people would identify or relate them to nouvelle cuisine.”

To read the interesting article:
http://www.washingtonpost.com/blogs/all-we-can-eat/post/ferran-adria-outtakes-i-the-early-years/2011/10/11/gIQAmSbIcL_blog.html

To learn more about Adria: http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0