Here is my mom's recipe for Cuban Flan. I know that flan is not just Cuban but I've had the French version, Creme Brule and the our Flan beats them hands down. This recipe will make a medium sized Flan.
Ingredients:
1 1/2 cups sugar
1 cans condensed milk
1 can evaporated milk
5 eggs
1 teaspoon vanilla extract
pinch salt
1. Preheat the oven 350 degrees
2. Put the sugar into a small sauce pot and place it on the stove over medium heat. Keep turning the pot from one side to the next until the sugar has melted completely.
3. Once the sugar has melted completely, pour the liquid into a 2.5 quart metal mixing bowl. Tip the bowl back and forth so the melted sugar spreads evenly over the bottom and sides of the bowl. Set it aside.
4. In a heavy pot over low heat whisk together all the remaining ingredients. (milk, eggs, vanilla, salt)
5. Pour the liquid into your bowl.
6. Place the bowl in a large pan and pour enough hot water into the larger pan to come halfway up the sides of the bowl.
7. Cover the bowl with aluminum foil.
8. Cook for about 1 1/2 hour or until a toothpick inserted in the Flan comes out clean.
9. Remove the bowl from the pan and allow it to cool for about 30 minutes or so. Once it has cooled, flip it over unto a serving try or dish. Cover it again with foil and place it in the refrigerator until it has chilled completely. My mom usually will make the Flan a day ahead. It's really better that way. I've tried to do it the same day it's just not as good.
HEALTHY/LITE VERSION:
Okay, you can make a lite version but I wouldn't recommend it. I tried it once when my dad came to visit me. He was watching his weight so I made it with fat free/lite condensed and evaporated milk. It came out really soft. The taste was okay, but I say if you are going to have Flan then really have FLAN!
Tuesday, January 29, 2008
Monday, January 28, 2008
Picadillo (Pee-ka-dee-yo) Minced Beef
Here is a classic Cuban dish that I LOVE. My mom used to make this whenever she was in a hurry because it only takes about 20 minutes. The Italian version which is basically Bolognese sauce requires a lot more tomato sauce and obviously no olives and peppers. Traditionally my mom would add potatoes and serve this over white rice. But I thought of combining the Picadillo with spaghetti so the potatoes are carbohydrate overkill.
Ingredients:
1/4 cup extra light virgin olive oil
1 medium onion, peeled and chopped
1 large green bell pepper, cored, seeded and chopped
3 garlic cloves
1 lb. extra-lean ground beef
1/2 cup tomato sauce
1/4 stuffed (with pimientos) green olives sliced
1 cup dry white wine
1 tablespoon dry oregano
salt and pepper for taste
Thin spaghetti
roasted peppers for garnish
1) Heat the olive oil in a large skillet over medium heat. Saute the onions and
green peppers until the onion is translucent. Add the garlic and cook for about another 2 minutes or so. Add the white wine and cook for about 3 minutes.
2) Add the beef and chop it up so there won't be any lumpy pieces together. Stir in the tomato sauce, olives, oregano, salt and pepper (the amount of these two is up to your own individual taste). Reduce the heat to low, cover and cook for about 20 minutes.
3) While that is cooking, start boiling your water for the pasta. When the water is boiling, don't forget to add some sea salt. Add the pasta. Use as much or as little pasta as you like. I like to use thin spaghetti (not Angel hair!) But you can use whatever you like.
When the pasta is done, drain and pour it into a serving dish. I like to drizzle the pasta with some extra virgin olive oil just because my friends in Italy used to do this. I'm sure there's a culinary reason for it. I just think it makes the pasta no sticky. Anyway, pour your Picadillo over your pasta. Garnish with some chopped roasted peppers on top.
HEALTHY/LITE VERSION:
For all you health conscious people out there, just substitute the beef with dark meat Turkey (please use dark meat, it will have a better taste). Instead of regular pasta, try using brown rice or whole wheat pasta. I'd recommend the brown rice pasta over the whole wheat. I think it has a better consistency and it's usually gluten-free.
Ingredients:
1/4 cup extra light virgin olive oil
1 medium onion, peeled and chopped
1 large green bell pepper, cored, seeded and chopped
3 garlic cloves
1 lb. extra-lean ground beef
1/2 cup tomato sauce
1/4 stuffed (with pimientos) green olives sliced
1 cup dry white wine
1 tablespoon dry oregano
salt and pepper for taste
Thin spaghetti
roasted peppers for garnish
1) Heat the olive oil in a large skillet over medium heat. Saute the onions and
green peppers until the onion is translucent. Add the garlic and cook for about another 2 minutes or so. Add the white wine and cook for about 3 minutes.
2) Add the beef and chop it up so there won't be any lumpy pieces together. Stir in the tomato sauce, olives, oregano, salt and pepper (the amount of these two is up to your own individual taste). Reduce the heat to low, cover and cook for about 20 minutes.
3) While that is cooking, start boiling your water for the pasta. When the water is boiling, don't forget to add some sea salt. Add the pasta. Use as much or as little pasta as you like. I like to use thin spaghetti (not Angel hair!) But you can use whatever you like.
When the pasta is done, drain and pour it into a serving dish. I like to drizzle the pasta with some extra virgin olive oil just because my friends in Italy used to do this. I'm sure there's a culinary reason for it. I just think it makes the pasta no sticky. Anyway, pour your Picadillo over your pasta. Garnish with some chopped roasted peppers on top.
HEALTHY/LITE VERSION:
For all you health conscious people out there, just substitute the beef with dark meat Turkey (please use dark meat, it will have a better taste). Instead of regular pasta, try using brown rice or whole wheat pasta. I'd recommend the brown rice pasta over the whole wheat. I think it has a better consistency and it's usually gluten-free.
Subscribe to:
Posts (Atom)
