Sunday, March 16, 2014

Pan dominguero [recetas]

He estado experimentando un poco con esta receta por algún tiempo y quería lograr un poco más de levantado en el horno (y funcionó), así que le agregué 10 gramos de agua, esto hizo, no solo que se levante mejor en el horno, sino que también el migajón ahora tiene burbujas más grandes. También le cambié la forma de medir por usar peso en vez de "volúmen"; es más preciso y repetible.

Lo bueno de encontrar una buena receta de pan es que puedes jugar con los ingredientes, por ejemplo, si sustituyes 100~200 gr de harina por harina integral, el pan tiene más amargor, si le sustituyes un poco de centeno, es más aromático, aunque también más denso, pero la panificación es la misma. Y si, puedes usar harina "normal" para hacer este pan, pero si te encuentras una marca que tenga más proteína, usa esa.

En esta receta uso masa madre en vez de levadura en polvo/comprada, es sencillo hacerla y en otro post hablaré de cómo llegamos a tener la que usamos aquí, pero en su forma más básica, mezclas partes iguales de harina y agua y los dejas fermentar al aire libre por unos días. Luego se alimenta para usarlo y se guarda en el refrigerador para que no se convierta en 100% bacteriológico.



  • Mezcla todo excepto la sal y reposa por 2 horas
  • Agrega la sal y amasa un poco
  • Cubre con plástico y reposa toda la noche
  • Haz las formas preliminares y reposa ~10 minutos
  • Haz las formas finales y reposa ~25 minutos
  • Hornea a 500° F por 15 minutos

Sunday mornng loaves [recipes]

I've been playing around with this recipe for a while now and wanted to get a bit more oven spring, (and man, did it ever come through!!) so I adjusted it with 10 grams more water, it made for some very decent crumb. You'll notice a divergence from previous recipes in the form of measuring by weight instead of "volume". It's much more precise and easier to reproduce. You can play around with the quantities as needed, if, for instance, you substitute 100 gr of bread flour with whole wheat, you'll get a tangy taste, substitute some rye and you get more aromatic bread, albeit with the trade-off of not being as fluffy and airy. I'm just about done writing up this recipe and it just occurred to me that I've never written on how to create a starter.. I'll just have to make another blog post about that, but for now, it's basically equal amounts of water and flour, leave them out for a few days, throw away any liquid that stays on top, feed again and use the amount needed, putting the remainder in the fridge so you can feed it again and use practically indefinitely.



  • Mix everything except for the salt and rest for 2 hours
  • Add salt and knead a bit
  • Cover with plastic and proof overnight
  • Pre-shape and rest ~10 minutes
  • Shape and bench proof ~25 minutes
  • Bake at 500° F for 15 minutes

Thursday, February 13, 2014

Cava de Marcelo

Touted as the only cheese vault latin america, La Cava de Marcelo is one of those new landmarks in the Ensenada municipality that you just have to visit. And with 4 generations of cheese making, they sure do know their stuff, and my, oh my! does the cheese ever taste great! 

It's about an hour and a half away from downtown Ensenada, towards the east, to be more precise and just past the town of Ojos Negros, if you've been to see the Baja1000/500 races, chances are, you've been around here at some point. A word to the wise though, there is a military checkpoint, so take care to not bring anything illegal and depending on the season, Ojos Negros is quite warm in the summer and cold (for our standards) in the winter.

This is what the way there might look like: (results may vary)

Of course, if, like those old California Cheese commercials you're in town just for ze cheese, really, your time may be well spent staying in town and getting the cheeses from Maria Luisa or some other market (no nation-wide brands carry it!!!). But, if you're into visiting cows like, we, of course, certainly are... you just have to make it out there! Ok, it's like most dairy farms, some calves of varying ages, the girls for milk, the boys... well, for slaughter.

A few milk-producing cows, some others that are on their resting periods out in the pasture.

And for 5 dollars you can get a tour of the premises that includes a glass of wine and a few tastings, when we went, we tried their ricotta, butter and 4 different aged cheeses; those last 4 are served inside the vault itself.

As you can see, their "machinery" is quite on the artisanal side.

The wine vault is humidity and temperature controlled by the ground around it, it's one floor down and they keep those glass doors closed and the light dimmed down low.

As far as photography goes, it poses a bit of a challenge, especially if you didn't bring your tripod! This is a ~25 second exposure for which I had to leave the camera on a table.

The smell in here is intoxicatingly wonderful!

Our cheese plate/flight, not pictured because of the "bad" lighting, consisted of a few nuts, half an apple, a bit of jam and 4 cheeses of varying ages: fresh, 3 month, 1 year and 2 years; needless to say, that 2 year old was punnnnngent! but very savory. It's not exactly a blue cheese, because I think it's not a penicillium fungus, but some other fungus that "invades" the cheeses, forcing the keepers of the vault to go in and turn theme every few months so the rind is even on all sides.

On our short trip we didn't get a chance to eat there, but the menu looked rather interesting with regional offerings that, as I understood it, were set up by one or two famous chefs.

Tuesday, February 11, 2014

Chipotle-cranberry meatballs [recipes]

HA! This recipe is provided by heinz! although... their version is very ... em .. "practical" (<- note the double emphasis :P) but the original recipe came from reddit, where they use. the. same. heinz. recipe. Oh, but they (the blog to which they linked) are like ssoooooowww creatiiiive... ppff... lazy hipsters, if you ask me! what is this bullcrap about buying meatballs!? really? you call yourself a food blogger and you can't make meatballs? fo'shaaaame! Ok, I must admit that on this occasion I had considered buying frozen meatballs, but really? a pound for 4 dollars and change? hell no!, I made at least twice by buying real meat, sirloin, too! And it has the added benefit of being able to get pan drippings by deglazing the pan in which you cook them. We made these for a pre-Christmas eve reunion we were invited to, that time... big meatballs, good.. but not for noshing on toothpicks... so it depends on what you're serving them for, you might want to make them small if they're meant to be snacks (like for the superbowl) or a bit larger if they're meant to be the main course accopanied by some nice creamy mashed potatoes, oh damn! my mouth just waters from the thought! heck, I'm tempted to just make patties instead of meatballs next time!


For the meatballs

2 lb. ground beef
1/2 medium onion, finely chopped
1 tbsp chipotle sauce
1 ~ 2 chipotles
1/2 tbsp mustard

For the sauce

1 bottle of heinz chili sauce
1 can cranberry sauce
1 ~ 2 chipotles
1/2 cup beer


Mix all meatball ingredients and .. make meatballs about 2 cm.

Sear in a pan, being careful not to overload it
Once golden brown and delicious, remove and set aside
Without returning the pan to the heat, add the beer to the pan to deglaze
Once deglazed, add chili and cranberry sauces
Of course, after cursing whoever decided that cans can only be opened from one side... remember, all you need is to open a hole large enough so ti replaces the air that the sauce block is leaving inside of the can, i. e. pierce with a corkscrew or other similar sharp object.
Once incorporated, return the meatballs to the sauce and let them cook a couple of hours.
Serve with toothpicks and hurry, because they fly off the plate!

Sunday, February 02, 2014

Albóndigas con chipotle y arándanos [recetas]

JA! esta receta la provee heinz!! bueno, la versión de ellos es muy... em.. "práctica" (<-- nótese el doble énfasis :P) pero la receta originalmente la saqué de un post en reddit, donde usan la misma :| receta de Heinz... oh well.. pero ellos se creen taaaaan creativos!! 'ches goebones también.. cómo que con albóndigas compradas? bueno, debo admitir que para esta ocasión consideré comprar congeladas y hacer la receta tal como la indica Heinz.. pero.. nee, muy poquitas en el paquete y pues, un tanto caras.. haciéndolas en casa fácil hice como 3 veces más y como se obtienen los "restos" de donde se doran, la salsa queda más sabrosa. La primera vez que hice estas fue en Navidad que nos invitaron a la casa de unos amigos a pasar un rato con ellos antes de la cena de Nochebuena; esa vez lo que admito que me falló es que hice las albóndigas muy grandes y más que 


Para las albóndigas

2 lb carne molida
1/2 cebolla mediana finamente picada
1 cda salsa de chipotle
1 ~ 2 chipotles
1/2 cda mostaza
1 huevo

Para la salsa

1 botella de chili de heinz
1 lata de salsa de arándanos
1~2 chipotles
1/2 tz cerveza


Mezcla todos los ingredientes de las albóndigas y.. haz albóndigas de apróximadamente 2 cm.

Dóralas en un sartén, procurando no sobrecargarlo
Una vez doradas, retíralas
Sin regresar al  fuego, agrega la cerveza al sartén para deglasearlo
Una vez deglaseado, agrega la salsa de chiles y la de arándanos
Claro, después de mentársela a la lata moderna porque no se puede abrir de abajo para sacarle la salsa fácil... si, lo que haces es picarlas con algo... como un sacacorchos :P
Una vez incorporada la salsa, regresa las albóndigas a la salsa y déjalas terminar de cocerse un par de horas.
Sirve con picadientes y apúrale a comer, que se acaban!