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project of mine and i was right i just didn t know in what way or form cooking was going to be in my life but now i do i m starting a baking project soon i need to figure out the last few details before it s live and i can show you the website and everything i m gonna bake different things to order namely brownies cookies muffins and cakes here in buenos aires of course i really don t trust international delivery that much and i m also going to be arrogant enough to teach small cooking and baking classes because even though i m not a professional cook or baker i keep getting requests from friends and acquaintances to teach them how to cook and i ve done some informal cooking classes and i ve really enjoyed them so i m gonna go ahead and teach the things i know as best as i can the idea is for people to find joy in cooking and get a bit more comfortable around the kitchen and using my translation skills i m gonna teach a few argentine food classes for tourists and non tourists who want to learn the classic dishes in english and or spanish depending on the group ok now that the big news are out of the way i want to catch you up a bit on my life during these past few years in a nutshell i fell in love with a wonderful guy with the sexiest colombian accent and the sweetest curls lost 30 pounds and traveled to nyc and seattle again to colombia last summer and probably again in a few months ok maybe the big news weren t over and one of the things i enjoy the most about the mornings with my love are long leisurely breakfasts with great conversations or just comfortable silences and a few mmmms when the food is particularly amazing as it was a few weeks ago when he had brought me some great homemade yogurt from the farmers market and i was trying to find ways to use it up along came a great recipe for buttermilk pancakes from beth hensperger that i did with yogurt and adapted a bit and served with dulce de leche and a bit of cream cheese argentine cream cheese isn t salty it s more like a cream i still think about that breakfast and swoon i don t know if it is because of the pancakes or jorge maybe a combination of both continue reading 8 comments filed under food rambling sweet this and that travel december 30 2008 5 04 pm chocolate yule log i wasn t totally sure i would be able to participate in the daring bakers challenge this month as i m sure your stress levels can attest by now december is generally a hectic month and not just in terms of baking since i don t bake much since it s summer here just in terms of organization gifts work bills and such but luckily for me this month s challenge while very involved didn t require much oven time and even better was served frozen now that i can do if you haven t figured it out yet after reading post after post about french yule log well that s what our hosts hilda of saffron blueberry and marion of il en faut peu pour etre heureux chose for us my hat s off to you ladies wonderful job on picking a challenging recipe and managing to keep it fun so we had different choices in terms of flavors for the different elements and the shape of the whole thing i went against tradition and chose to make it in a springform cake pan since i would be serving it to my whole family on christmas eve so it was important for it to be enough for everyone but also to look big enough for everyone the elements i chose are 1 almond dacquoise biscuit 2 milk chocolate mousse 3 dark chocolate ganache insert 4 praline crisp insert 5 creme brulee insert 6 dark chocolate icing i know it looks scary but you can make the milk chocolate mousse the creme brulee insert and the crisp the day before so you have half of the elements done already when you start working on the second day and those last 3 elements don t take long to make anyway i did the milk chocolate mousse which is basically a whipped ganache starting with a caramel base the only modification i made was adding cinnamon to the cream which was both easy and absolutely delicious so this one joins my baking repertoire from now on that s one of the beauties of multi element recipes you may not make the whole thing again but you can fall in love with different elements and incorporate them to other recipes or use them on their own the dark chocolate ganache is also dreamy and i added some cardamom and cinnamon to it to make it even better in the case of the praline crisp i was good and did the praline myself but after that i felt i couldn t possibly make an extra element from scratch so instead of making gavottes from scratch i took advantage of the options and ended up using oat square cereals which i crushed before mixing with the chocolate now a big warning regarding the praline crisp many people in the db forum said that the crisp made it almost imposible for them to cut the log properly crushing what was underneath my crisp wasn t particularly thin so i decided to mess with aesthetics and chop it beforehand so i could sprinkle it on top of the mousse instead it worked like a charm but i basically lost a whole lot of definition in my layers but i m thiking that if you do it with crushed gavottes you can get a thiner crisp thus making it possible to cut the log without ruining the whole thing last comments i wouldn t recommend making the creme brulee in the chocolate version since making it vanilla with a bit of lemon zest in my case brings a much needed break to all that chocolate and even though it looks suspicious the dark chocolate icing worked like a charm and had a great shine to it for decorations i did some chocolate triangles using helene s trick of pouring them on bubble wrap and sprinkling some leftover praline on the white chocolate well i don t know about you but i m tired just thinking about all those steps so i m gonna go rest a bit before new year s eve but before you go check out what my fellow daring bakers did with this recipe you are bound to be amazed oh and a belated merry xmas from phoebe and me and yes she looks pissed off and i think she was with every right too it was her birthday and i was making her wear a santa hat recipe after the jump continue reading 15 comments filed under daring bakers sweet november 29 2008 12 00 am caramel cake and vanilla caramels when you have over 1 000 daring bakers from all over the world it s damn hard to chose a challenge that suits everyone s tastes and seasons that s why when i read that november s challenged involved a caramel cake and caramels i wasn t particularly excited since caramel cake is something i could crave during the winter but not in the summer and it s been crazy hot here these past few weeks so i wasn t too keen on turning on the oven or making a buttercream frosting but that s the magic of the dbs you are bound to be surprised and i was first of all i didn t burn myself while making the caramel syrup mostly thanks to a very clever db who commented on the forum that a good way to avoid getting burnt by the splattering caramel was covering up the pan with aluminum foil and making a whole in the middle through which to add the water i worked like a charm so thank you linda for the great tip my arms will be forever grateful this month s hosts are dolores from chronicles in culinary curiosity alex from blondie and brownie and jenny of foray into food and they certainly did a great job picking this recipe the caramel cake is very delicate and moist but in a compact sort of way which i liked but some people might not agree with me it s not hard to prepare either once you have managed to work through the caramel syrup without making a mess of yourself and your kitchen as for the brown butter frosting there was dissent in the db ranks many people claimed it was unbearably sweet which had me quite worried granted i didn t add as much sugar as the recipe called for but enough to get the right consistency and i loved it which is saying a lot since i normally dislike buttercream frostings it added a whole new dimension to the cake and although it was quite sweet it s wasn t too sweet and it complemented the cake perfectly maybe this has to do with getting the caramel syrup dark enough without burning it that is since it is used in both the cake batter and the frosting and i believe it can lack complexity and just taste sweet if it s not dark enough i was about to chicken out on making the vanilla caramels since i rarely eat caramels and i don t own a candy thermometer nor intend to so my chances of messing everything up were quite high but i tried to reassure myself with the old school methods of soft and hard ball syrups and went ahead surprisingly the came out quite decent when i took them out of the flame put them in their molds and let them cool they turn out a bit too soft which was fixed putting them in the fridge and eating them half cold but i didn t know that until later so i put half of the batch back in the pan for a quick reheat hoping to make them a bit harder and well in two minutes they went from too soft to too hard yes refrain that chuckle please so i ended up with hard caramels but i could still cut them in small pieces and they are still edible as long as you warn people not to chew on them if they want to keep their perfect smile overall i m going to declare this whole venture a big success summer or winter and i m sure i ll be making the cake again as soon as the weather makes it bearable to turn on the oven if you want to check out tons of variations and what i m sure will be some breath taking decorations check out what the rest of the daring bakers were up to this month and if you want to give the recipe a try yourself you can find it after the jump continue reading 18 comments filed under uncategorized october 29 2008 2 45 pm reinhart s naepolitan pizza and a work in progress so today is daring bakers posting date and i m running a little behind we are doing peter reinhart s naepolitan pizza recipe as chosen by rosa of rosa s yummy yums pizza is one of my favorite foods in the whole wide world and peter reinhart is a master at all things bread and he wrote a whole book about pizza so i was really looking forward to this one but being a procrastinator by nature the month just flew by and as a lame excuse i have to say i was trying to make this recipe at my parents because they have a kick ass bread oven with baking stones on the bottom and the sides and my own oven is a lame gas oven i inherited from the previous owner and i haven t bought a baking stone yet well needless to say i didn t manage to make the schedules work so i m stuck baking it in my lame oven as i m writing this the dough is resting in the fridge since last night waiting for my friends to come over tonight to enjoy the pizza party while we watch the last episode of a lame soap opera they watch and i humor them and follow along when we get together but being late gives me time to figure out my toppings and assemble them beforehand plus i figured i would take advantage of the new poll feature wordpress has added to ask your opinion on the matter the recipe yields six thin pizzas so i have a lot of room to play my first ideas are 1 your typical marguerita pizza tomato sauce mozarella and i ll be drizzling some pesto on top 2 a marguerita topped with raw arugula and dried out prosciutto ham sprinkled on top 3 a spinach pizza with roasted garlic bechamel sauce and onions and a generous layer of cheese on top take our poll i ll update with pictures and comments as things happen in the meantime you can check out a thousand variations of this recipe in the daring bakers blogroll before update 1 i ve got all my ingredients and now is on to some prep work first thing i dried out the prosciutto how you ask well i saw it on tv a while back and it s so easy i had meant to try it ever since basically you grab two porcelain or glass plates put a paper towel on top of one plate then arrange some slices of proscuitto over it side by side put another paper towel and the other plate stacked on top to add some weight microwave it on high for one minute then discard the paper towels and add new ones they get soggy with the fat that cooks off put the top plate back on and microwave again for 1 minute after voilá you have proscuitto chips that you can use as they are to decorate something or chop them up as i m planning to do and sprinkle on top of pizza or whatever your heart desires i took some pics for you which aren t the best because daylight is going away fast but at least it gives you a visual idea of what i m talking about i ll be back soon update 2 well the pizza is mostly gone by now and it was a success i ended up doing 1 spinach one because i run out of spinach and i copied tanna s idea of adding eggs to it since i had some killer organic eggs i could use check out how orange that yolk is 2 arugula ones with the dried out prosciutto and 3 marguerita with pesto just because i run out of the other ingredients and by the 6th pizza i was a bit tired i used half all purpose and half bread flour and added the 1 4 cup of olive oil in hopes of having the best of both worlds and i don t know if it was the flours the resting time or what but i loved working with this dough see i even managed to do the flipping the dough in the air action shot haha which also served the purpose of adding a show to the dinner party oh and for those of you wondering the final episode of the soap was craptacular as expected i have to say this recipe is definitely becoming a regular in my house so if you want you can check it out after the jump with gf options included ps sorry for the crappy pictures it was late at night and i didn t want to take forever with the pics i did my best fixing them with picnic at flickr but they are still bad continue reading 16 comments filed under bread daring bakers food savory vegetables october 10 2008 6 09 pm gluten free persian cardamom cookies where did time go exactly sorry about that i think it s safe to say i m not one of those responsible bloggers who update regularly i guess that even if i struggle with it i should keep the responsible part of my personality focused on work related matters this is a hobby so i fight against the sense of duty whenever it comes up the minute i make this another one of my duties it turns into work and i so don t want that so i guess that was my way of saying sorry but also try to explain the lack of posting and my utter inability to see if i m going to go back to more regular blogging or persist in this intermittent fashion of mine i have tons of recipes to post though so i will probably post some without much commentary on my part in an effort to catch up in the meantime bear with me as i try to find my rhythm i love having you visit comment and talking to each other so just add this to your blog feed reader to prevent unfruitful visits to the blog ok now on to the recipe and a book recommendation while we are at it if you haven t got a book called home baking ...