Tarta de Turrón

España Directo - Tarta de turrón

28 dic 2009

Ingredientes:

3/4 tableta de turrón blando

2 cucharadas

tarta turron

1/2 l. leche

200 ml. nata

1 sobre cuajada

Caramelo

http://www.rtve.es/alacarta/videos/television/tarta-turron/657189/

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food inteligence

nombres posibles y conceptos

De la casa - - Comida internacional sencilla, tirandole a casera

Chigre

Serratesco

criollito

32 - años de experiencia

el coro

La Biblioteca

EL cajon

Tapa de Jamón Serrano con cama de Salmón

Tapa de Jamón Ibérico con cama de Salmón

Si quieres tener una receta para un entrante simple y sencilla y encima te de un resultado muy bueno en la mesa echa un vistazo a la elaboración de esta tapa de “jamón Ibérico con cama de Salmón“.

Ingredientes para 8 tapas:

Una punta de jamón ibérico

5 Cucharadas de mahonesa

200 gr. de salmón ahumado

8 Rebanadas de pan

Elaboración:

Mientras tostamos las rebanadas de pan en el horno, picamos la punta de jamón en la Thermomix o con un cuchillo muy finamente.

Mezclamos con la mayonesa y reservamos.

Sacamos las tostadas del horno y colocamos un trozo de salmón ahumado en cada rebanada de pan.

Repartimos el jamón por encima y decoramos con una hoja de perejil o eneldo picado.

Arrachera con mantequilla de paprika

RECIPE

© John Kernick

Skirt Steak with Paprika Butter

• Recipe by Jon Shook and Vinny Dotolo

"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.

 Entertaining Tips from F&W Editors

  More Amazing Steaks

• TOTAL TIME: 30 MIN
• SERVINGS: 10

• FAST
• STAFF FAVORITE

INGREDIENTS

1. 6 tablespoons unsalted butter
2. 6 garlic cloves, thinly sliced
3. 1 1/2 teaspoons smoked hot paprika
4. 2 tablespoons fresh lemon juice
5. Salt
6. 5 pounds skirt steaks
7. Vegetable oil, for rubbing
8. Freshly ground pepper
9. Sunchoke-Kale Hash with Farro

DIRECTIONS

1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

MAKE AHEAD

The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently.

Pastel de crepas de Cajeta y Chocolate

pastel de chocolate y cajeta

© William Meppem

Mexican Chocolate and Dulce de Leche Crêpe Torte

• Recipe by Grace Parisi

• ACTIVE: 1 HR 30 MIN
• TOTAL TIME: 4 HRS
• SERVINGS: 12

• MAKE-AHEAD
• STAFF FAVORITE

INGREDIENTS

1. 2 cups all-purpose flour
2. 2 tablespoons granulated sugar
3. Pinch of salt
4. 2 1/2 cups plus 2 tablespoons milk
5. 1 teaspoon pure vanilla extract
6. 6 large eggs, lightly beaten
7. 4 tablespoons melted butter, plus more for brushing
8. 1 cup plus 2 tablespoons heavy cream
9. 10 ounces bittersweet chocolate, chopped
10. 1 teaspoon cinnamon
11. 4 large egg yolks
12. 1 1/2 cups dulce de leche (see Note)
13. Confectioners' sugar, for dusting

DIRECTIONS

1. In a medium bowl, whisk the flour with the granulated sugar and salt. Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
2. Heat a 10-inch nonstick skillet and lightly brush with melted butter. Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side. Pour any excess batter back into the bowl. Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute. Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots. Transfer the crêpe to a baking sheet lined with wax paper. Repeat with the remaining batter, brushing the skillet with butter only as needed.
3. In a medium saucepan, bring 1 cup of the cream to a boil. Remove the pan from the heat and add the chocolate and cinnamon. Let stand for 5 minutes, then whisk until smooth. Whisk in 2 of the egg yolks. In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
4. Preheat the oven to 350°. Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper. Fit a crêpe in the bottom of the pan, pressing to flatten it. Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
5. Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe. Top with another crêpe, pressing to flatten it. Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe. Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe. Any leftover crêpes can be frozen between sheets of wax paper for later use. Fold the overhanging crêpes over the top. Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
6. Bake the torte for 1 hour, or until puffed. Remove the foil and let cool for 1 hour. Remove the parchment and run a knife around the edge of the pan. Invert a plate over the pan and then invert the torte onto the plate. Remove the pan and parchment paper and let cool completely. Sift confectioners' sugar over the torte just before serving.

MAKE AHEAD

The baked torte can be refrigerated for up to 2 days. Reheat slightly in a 350° oven.

NOTES

Dulce de leche is a caramel-like boiled sweetened milk. Smuckers is a good supermarket brand. 


Turning crêpes with a spatula often causes them to break. The easiest way to flip them is with your fingers. Use a spatula or a table knife to lift up the edge, then gently pick up the crêpe and flip it over.