Dulce de Leche Duos - March 2011 at Jenna's

Dulce de Leche Duos (Dorie Greenspan)

2 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter at room temperature
3/4 c. store-bought dulce de leche, plus more for filling
3/4 c. brown sugar
1/2 c. sugar
2 large eggs

Preheat oven to 350 degrees F.

• Whisk together the flour, baking soda, and salt.
• Beat the butter at medium speed until soft. Add the 3/4 c. dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the egss one at a time, beating for 1 minute after each addition. Reduce mixer speed to low and add dry ingredients, mixing only until they disappear into the batter.
• Spoon the dough by heaping teaspoonsfuls onto greased cookie sheets; leave 2 inches between scoops.
• Bake for 10-12 minutes. Cookies will still be soft, so let them cool a few minutes on the cookie sheets before removing them. Make sure to cool cookie sheets completely before re-using them.
• When cookies are completely cool, spread the flat bottoms of half of the cookies with reserved dulce de leche, and sandwich with the flat sides of the remaining cookies.

This Lady

this lady mrs vav is the coolest

Lomo Saltado

1 medium red onion
1 large tomato
1 lb beef
1 spoonful chopped garlic
1 T red vinegar
1 T soy sauce
1/2 bunch green onions
salt and pepper to taste
french fries (3 cups frozen or 3 cartons from fast food restaurant)

Cut beef in to bite sized strips. Salt and pepper. Slice onions and tomato. Chop green onions. Brown garlic in oil in a large skillet. Immediately add meat and cook quickly on high. Add sliced onion and tomato. Cook until tomatoes start to break down slightly. Add 1 T red vinegar and 1 T soy sauce. Add chopped green onions. Serve over french fries with rice.

Sopaipillas

1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 c milk

Combine first 4 ingredients. Cut in shortening with a pastry blender until the mixture is just crumbly.  Add milk stirring  with a fork until dry ingredients are moistened.  Shape into a ball, turn dough onto a lightly floured surface and knead gently until smooth (About 1 minute. Cover dough and let rest 1 hour. Roll the dough into into 1/16 inch thickness with a floured rolling pin. Using a pizza cutter cut the dough in to 3 inch squares, cover dough with a damp towel or cloth.  Pour oil into a heavy pot (at least 2 inches deep).  Heat to 375 degrees.  Drop the dough a few at a time into the hot oil turning immediately to allow even puffing.  Turn back over and cook until both sides are light golden brown.  Drain on paper towels.  Serve hot with honey, cinnamon sugar, or honey butter.


Honey Butter-- Lion House

1/2 c butter
1/4 tsp. vanilla
1/2 c honey

Blend softened butter and vanilla together.  Slowly add honey and whip for 20 minutes. 

KRUNCHY KRAZY KORN

8 C. popped popcorn (I used the butter flavored corn "puffs" instead-if you buy a big bag, you need to double the recipe)
1 C. firmly packed brown sugar
½ C. butter
¼ C. light corn syrup
½ t. soda
1 t. vanilla

Heat oven to 250º. Place popcorn on 15x10 inch foil-lined jelly roll pan. In large saucepan, combine sugar, butter and corn syrup; bring to boil over med. heat, stirring constantly. Simmer 2 min. remove from heat, stir in soda and vanilla. Pour mixture evenly over popcorn. Mix well. Bake at 250º for 30 min. stirring twice during baking time. Remove from pan immediately and cool completely on sheet of foil. Store in airtight container.

Papa a la Huancaina (Cheesy Peruvian Potatoes)

225 grams Cream Cheese (one brick)
5 Aji amarillos (yellow peruvian peppers, I had to get them from Jenna)
6 soda crackers
1/4 C vegetable oil
1/4 C evaporated milk
1 hard boiled egg
Potatoes, boiled, peeled, sliced
Hard boiled eggs, peeled and sliced
lettuce and kalamata olives to garnish

Cut and wash peppers, remove seeds and veins. In a blender add peppers,milk, oil. Blend well. Add crackers and hard boiled egg. Add cream cheese a little at a time. Consistency should be creamy, not too runny. Add more milk if too thick. If too thin add more cream cheese. Salt to taste. Serve over sliced potatoes and eggs on a bed of lettuce, garnished with Kalamata olives. (I forgot to get my olives out!!)