Seafood Pancakes (Tortillitas)
June 29, 2009 | Filed Under Seafood | 10 Comments
My first Seafood Pancake with shrimp, It’s a bit thick but still tasted really good.
I almost didn’t get a photo of my seafood pancakes. That’s because everyone kept gobbling these special pancakes, as fast as I made them. They wouldn’t give me a chance to take a photo.
Thankfully, I was able to save one, in the end and take my photo. Whew!
My friend Nancy in Madrid saw this tortillita recipe by Mark Bittman in the Times and sent it to me. She thought I’d be interested in this recipe originally from Andalusia. She was right. I liked this no-egg pancake made from a mixture of chickpea flour, white flour, herbs, and seafood. Not only did I like the simple ingredients, I liked the fact that I could prepare this meal quickly.
This was my first time to use chickpea flour. I’d never heard about this type of flour before. See how I learn something new on my cooking adventures? I love it! Initially, I couldn’t find chickpea flour and then Dan of Salt Shaker gave me a tip. Thanks, Dan. The recipe calls for half chickpea flour and half white flour. However, according to Bittman, you can use chickpea alone, which will make the pancake gluten-free, crisper and more flavorful.
You can use any kind of seafood. I chose to stick with the recipe and used shrimps. You also have wide choice of herbs to use in this pancake. I love cilantro, so that’s what I used.
I ended up making this seafood pancake more than once during the week. The first time I made the tortillita, it was too thick, although it tasted very good and turned out the way Bittman described — "crisp on the outside but still moist inside." Delicious! However, I wanted to get it as perfect as possible. So, the second time I tried this recipe, I added a little more water to get a thinner pancake batter. I didn’t have shrimps on hand, so I used smoked salmon and included more herbs — chives, parsley and cilantro. Again, I enjoyed my seafood pancake.
Thanks, Nancy for sending me the recipe.
Besos desde New York,
Paz
Ed. Note: By the way, Dan has another seafood pancake recipe on his blog. It’s made completely with regular flour, mussels, shrimps, and cockles. He prepares his pancakes on the stove and finishes it off in the broiler. Check it out here!
The second time I made seafood pancakes, they came out much thinner, the way I believe they’re supposed to be.
Seafood Pancakes (Tortillitas)
Mark Bittman
1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.
1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.
New York Monday: The Weekend Cyclists (and About a Missing Blogger)
June 28, 2009 | Filed Under New York Monday | 5 Comments
A group of women cyclists on a trip, probably on their way to the George Washington Bridge, over to the Palisades. Have a good week, everyone.
Paz
Ed. Note: I just found out from Bobbie of ALMOST THERE that one of our fellow bloggers, TEHRAN24, is missing in Tehran. He had been covering the protest in his city, when the Iranian authorities blocked his blog on June 17.
Today, June 28, 2009, has been designated a day to post in support of this missing blogger and the people of Iran. So, this is my post of support — for human rights, peace and justice. My thoughts and prayers are with everyone.
You can find informative posts on OEIRAS AND ENVIRONS DAILY PHOTO and THE PAGAN SPHINX.
Photo by the missing blogger:
Homemade Vanilla Extract
June 23, 2009 | Filed Under Vanilla Extract | 20 Comments
I’m so excited! I just can’t hide it! I know, I know, I know, I know that I’ll love it! Love it (*Sing to the tune of the Pointer Sisters song, I’m So Excited.)!
I made my own vanilla extract, y’all! Can you believe it!? I can’t. I’m soooo excited. Okay. Yeah, it takes very little to get me excited. I should probably get out more, but this IS exciting news for me. I never thought I’d ever make my own vanilla extract. And now, I have a whole lot.
Vanilla extract is very expensive — at least where I live, it is very expensive. A small bottle costs about four or five bucks. And I’m always forever running out of vanilla extract and having to buy more. Grrr! Very annoying.
Now, I’ll no longer have that problem. I’m so excited!
Last year, I read an excellent post by Garrett of Vanilla Garlic about vanilla beans from different locations. For example there’s Tahitian, Indian, Mexican vanilla. Their flavor differs according to where they’re grown. Who knew there were various types, for different uses? Who knew? I didn’t.
A few months later, Elise of Simply Recipes posted a recipe on how to make ones own vanilla extract. I saved the recipe until I finally had a chance to make it.
I bought my vanilla beans from Beanilla, and I chose the Mexican vanilla. According to Garrett’s description, "This vanilla is sweet, smooth and creamy. My personal favorite. Perfect for hot chocolate, liquors, creams, and cakes."
So, I used my Mexican vanilla to make my extract. I still have a few weeks before I can use it. In the meantime, it continues to get darker and darker. I can’t wait to use my very own vanilla extract.
*breaking into song and dance* I’m so excited! I just can’t hide it!
Paz
Homemade Vanilla Extract
Commercial vanilla extract usually has simple syrup (sugar water) added to the extract to give it a sweet aftertaste. You can do this if you want, but if you are using the vanilla for baking, there really is no need.
Ingredients
- 3 vanilla beans
- 1 cup vodka
- glass jar with tight fitting lid
Method
1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
2 Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake.
You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
New York Monday: Sidewalk Gardening
June 21, 2009 | Filed Under New York Monday | 6 Comments
A few weeks ago, back in May. Planting flowers on the sidewalk.
Paz
Ed. Note: A few of you have asked what the flowers look like. I was in another neighborhood and took a photo of a similar sidewalk garden, which you can see below.
Apple and Walnut Cake
June 15, 2009 | Filed Under Apple and Walnut Cake, Baking | 15 Comments
I’ve made this apple cake twice now (and I plan on continuing to make it many more times). The combination of the apples and walnuts are perfect. I found the recipe on Gina’s Gingerbread and loved that the cake is quick and easy to make with so few ingredients.
Gina used banana and pear in making her cake but I decided to stick with the original recipe and used apples and walnuts. The cake smelled delicious while baking and tasted just as good when it came out of the oven.
Hmmm… Maybe next time I’ll make this cake using banana and pears.
Paz
Quick Apple Cake
1 cup sugar (raw is great)
1/2 cup margarine (125g)
2 eggs (small or one large)
1/4 tsp salt
1 tsp cinnamon
1 cup self-raising flour
2 cups chopped apple (small pieces, skin on is fine)
1/2 cup chopped walnuts
Mix sugar and margarine with electric mixer until combined
add eggs and mix well
add all other ingredients
(should be a fairly stiff mixture)
Sprinkle with a little cinnamon and raw sugar (if desired)
Bake in slice tin 30 mins or cake tin about 45 mins
Note: takes about 2 small apples..if you don’t like walnuts you could just leave
out or replace with some sultanas or other dried fruit
New York Monday
June 14, 2009 | Filed Under New York Monday | 7 Comments
Father and sons on a bicycle ride on an early Sunday morning. At first I thought the little boy behind his dad was eating a pickle but upon closer examination, I believe that’s a celery stick in his hand.
Have a great week, everyone.
Paz
Havarti, Asparagus & Smoked Salmon Quiche
June 8, 2009 | Filed Under Baking, Foods I Never Liked Before Until I Started to Cook, Quiches | 20 Comments
Since I made my first quiche, I discovered that I like making- eating them. Okay, making and eating them. I like the various mixtures, which one can choose to make a quiche. I decided to try Jenifer’s combination of Havarti, asparagus and smoked salmon that I found on Nectar & Light.
I’m getting better at making the pâte brisée (the crust) and I’m glad about that. Jenifer uses a food processor to make her crust but I made mine by hand and I’m happy to write that it came out well. Really well. This is the best crust I’ve ever made and tasted. It was just as Jenifer described, "rich, flaky and buttery." It was delicious!
I’ve never tasted Havarti cheese before and I liked it a lot. I think I’ve mentioned in earlier posts that before I started cooking, I never cared for asparagus (or quiches for that matter), but I love them now.
I’m so proud of myself when I make something that comes out well. I enjoyed my quiche very much. So did everyone in my household who ate it. I’d planned on taking the leftovers to work the next day for lunch. However, when I went into the kitchen to save a piece, I found the pan empty. There was nothing left. I guess that’s a compliment, huh?
Paz
Havarti, Asparagus & Smoked Salmon Quiche
Making the Pâte Brisée:
Pâte Brisée {for one crust}
~ 1 1/2 c. flour
~ 1/4 t. salt
~ 9 T. butter, cold and cut in chunks
~ 3 T. ice water
the easiest method for creating this particular crust is in a food processor. i have not attempted to make it with a pastry blender but i am sure it is doable. in the processor {fit with the blade} add the flour, salt and butter. process until the flour resembles a fine meal - then through the opening on the top of the lid, add the 3 T. of ice water - continue to allow the processor to run until a ball of dough is formed. remove the dough and form it into a thick disc. if you want to use it right away, you should refrigerate it for at least 30 minutes prior to rolling it out. if you will use it within a day or so, wrap it tightly in plastic {or a ziploc} and store in the refrigerator. as mentioned, if does store quite well in the freezer. i wrap each disc individually and remove from the freezer within two hours of when i would like to use it.
Making the Quiche
for the quiche, this pie crust should be rolled out and placed into a lightly buttered quiche pan or deep pie dish. finish the edges as you wish. the crust should be pre-baked at 375 for 20 minutes, or until it begins to turn golden. when pre-baking crusts, they have a habit of rising a bit - be sure to place pie weights or beans into the shell to avoid this - using another pie dish that fits perfectly inside the shell works as well.
quiche filling:
~ 3 eggs
~ 1 1/2 c. heavy cream
~ 1 c. havarti {shredded}
~ 1 c. steamed asparagus cut into 1 inch pieces
~ 1 c. smoked salmon {flaked} - this is about two packages worth
~ salt and pepper to taste
to shred the havarti - because it is such a soft cheese - place it into the freezer for about 10 minutes to make it easier to shred. whisk together the eggs and heavy cream. stir in havarti, asparagus and salmon. add pepper and salt - you should not have to salt this too much as smoked salmon is on the rather salty side. pour the filling into the baked crust and place in oven at 325 for 45 minutes. the quiche is done when an inserted fork comes out clean. let the quiche settle for about 15 minutes before cutting into it.
New York Monday
June 7, 2009 | Filed Under New York Monday | 9 Comments
Hi Folks:
I’m still busy but decided to do a New York Monday post, this Monday. However, I’m not sure if I’ll continue it next week. Let’s take it one Monday at a time.
This is a photo of Riverside Church, located in Harlem. It’s one of my favorite churches to visit.
Have a great week.
Paz
Nectarine and Blueberry Pie
May 31, 2009 | Filed Under Baking, Fruits, Recipes | 23 Comments
I like to bake, but I don’t do it often enough. It’s therapeutic for me — the kneading, the shaping, the rolling out of the dough, the baking smells…. However, one needs time and energy to bake (or at least, I do) and lately, I haven’t had a lot of time or energy for that — not until I saw this delicious recipe for a Nectarine and Blueberry Pie on Sweet Paul. I saw nectarines and blueberries at the grocery store, just calling my name, and there was no holding me back. I made the time and found some energy to try out this pie.
While I could use the practice slicing the nectarines, rolling the dough and making the petals for the pie crust, I still had a good time making this pie and enjoyed my finished product.
The instructions called for using a tablespoon of white vinegar in the pie crust ingredients. Hmm… Very interesting. I’d never heard of that before. Unfortunately, I didn’t have any white vinegar, so I couldn’t use it. I’m not sure if the lack of vinegar in my crust made a difference in its taste of my crust, but I thought it tasted just fine.
I liked that overall, my pie wasn’t too sweet. The fruits and crust tasted good. My Nectarine and Blueberry Pie was a nice treat for a long-awaited weekend. Now it’s time to start a new week.
Have a good week, everyone.
Paz
Ed. Note: Thanks, Courtney and Mari for letting me know that the vinegar in the crust ingredients makes it nice and flaky. Ahhh! I didn’t know that. Now I do. 
Nectarine and Blueberry Pie
Serves 8
4 cups plain flour
1 teaspoon salt
1 tablespoon sugar
1 3/4 cups unsalted cold butter, in cubes
1 tablespoon white vinegar
1 large egg
1/2 cup iced water
Combine flour, salt and sugar in a large bowl.
Add butter and use your fingers until the mixture resembles coarse meal.
Mix vinegar, egg and water in a bowl and mix into the flour with your hands just until combined.
Press the dough gently together, wrap in plastic and chill for at least 1 hour.
Take it out and roll it flat.
Fill a 9 inch pie plate with it.
Cut of excess dough.
Cut out small circles with a cookie cutter to go around the edge of the pie.
Filling:
5 nectarines, pitted and sliced
1/2 cup blueberries
2 tablespoons plain flour
2 tablespoons lemon juice
1 tablespoon sugar
1 egg
1 tablespoon milk
Place the nectarines and blueberries in a bowl and toss with flour.
Place it in the pie shell. Pour over the lemon juice and sprinkle with sugar.
Line the edge of the pie with the small dough circles.
Beat egg and milk and brush the dough with it.
Bake at 450F for about 40 minutes, or until golden.
Cool and serve.
Sezz Medi´
May 24, 2009 | Filed Under Restaurants | 9 Comments
Brick oven behind bar of Sezz Medi´restaurant.
A few months ago, when I met with Dan of Salt Shaker, on his visit to New York, we walked by a restaurant, which I’d passed a million times but never paid attention. Years ago, it used to be the site of an Ethiopian restaurant. When that establishment closed, the Italian restaurant, Sezz Medi´ sprang up in its place. I never looked at the restaurant, although I noticed that it always seemed busy.
Dan told me about how they had really good pizza there. Made in a wood-fired brick oven. He told me a story about how the owners, brought the bricks from Italy, piece by piece, in their luggage when they were unable to bring the oven as a whole into the country.
Intrigued, I tried Sezz Medi´’s pizza a few weeks later. I was pleasantly surprised with my pizza. I’d ordered a Margherita pizza, made from tomato, mozzarella and basil and it was good. Another time I went with a friend and ordered the Ortolana pizza, made with eggplant, peppers, zucchini, tomato and mozzarella. This was also good. They serve about 15 different types of pizzas and other Italian dishes.
Trying their pizza and dishes should keep me busy for a while.
Paz
Sezz Medi´
1260 Amsterdam Avenue (West 122nd Street)
www.sezzmedi.com
Brick oven behind bar at Sezz Medi´
Diners enjoying their diner at Sezz Medi´
