Happy Cinco de Mayo/Feliz Cinco de Mayo!

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Happy Cinco de Mayo!

In order to enjoy a wonderful Cinco de Mayo with friends and family, I have prepared a very light and refreshing margarita.

Actually, I'm not a big fan of high-alcohol content drinks. Many times these are much more  ¨dangerous¨  because they seem more like a juice where the alcohol content is barely felt, but ultimately they can leave us a little dizzy. Tip: Do not thinkit is simply water!

To make a good passion-fruit margarita, I have added a bit at the time to find the optimum point. If you are a fan of  drinks in which alcohol is more intense, and you like so much tequila that you can drink it alone, I recommend that you increase the amount of tequila for this drink. Otherwise you will be disappointed.

The idea that Cinco de Mayo pass without a shot seemed somewhat boring. The May 5th is a very important date in Mexican history. This recipe is super simple and refreshing for you to enjoy during the weekend.

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved

Margarita Passion Fruit:

ingredients

75 ml of tequila

250 ml ice bucking

100 grams passion fruit puree or passion fruit juice

1 tablespoon lime

50 grams of sugar

50 ml of mineral water

  

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved


Procedure

1. Mix double boiler passion fruit puree, water, sugar and lime until sugar dissolves and the mixture becomes homogeneous.

2. In a blender, place ice, tequila and the mixture of point 1

3. Serve in cups and decorate with a slice of lemon or lime

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved

Feliz Cinco de Mayo!

Para poder difrutar de un Cinco de Mayo con amigos y en familia,  he preparado una  margarita bastante liviana y refrescante.  

La verdad es que no soy fanática de los tragos con alta graduación alcohólica. Me gustan los tragos más bien suaves. Muchas veces estos tragos son más  ¨peligrosos¨ porque parecen más bien un jugo en el cual el contenido alcoholico casi no se siente; pero a la larga nos pueden dejar un tanto mareados. Consejo: No creas que es agua!

Para confeccionar este margarita de maracuyá fui agregando tequila de a poquito hasta encontrar el punto óptimo. Si eres fanática/o de los tragos donde el alcohol es más bien intenso y te gusta tanto el tequila que te lo puedes tomar más bien sólo, te recomiendo que le incrementes la cantidad de tequila porque sino este trago te decepcionará.

La idea de pasar el Cinco de Mayo sin algún trago me parecío un tanto aburrida. El cinco de Mayo es una fecha muy importante en la historia Mexicana. Esta receta es muy super sencilla y refrescante para que disfrutes durante el fin de semana.

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved

Margarita de maracuyá:

Ingredientes

75 ml de tequila

250 ml Hielo trozado

100 grs Puré de maracuyá o jugo de maracuyá

1 cuchara sopera de jugo de lima

50 grs de azúcar

50 ml de agua mineral

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved

Procedimiento

1.     Coloca a baño maría el puré de maracuyá, el agua, el azúcar y la lima hasta que el azúcar se disuelva y la mezcla sea homogenea.

2.     Coloca en una licuadora el hielo, la tequila y la mezcla del punto 1

3.     Sirve el trago en vasitos y decóralo con una rodaja de limón o lima

Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved

Great lunch with Chef Aaron Sanchez!

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Quiero agradecer al Chef Aaron Sanchez por haberme invitado a su restaurant Centrico, ubicado en pleno SOHO. Han realizado un almuerzo especial donde invitaron a diferentes medios y blogueros para presentar su recetario ¨Comer juntos¨, el cual fue preparado en conjunto con “Sierra Mist Natural”.

Si sigues mi recorrido de restaurants, no te preocupes,  pronto volveré al Perú. Dado que me han invitado especialmente aquí, mi recorrido se ha alterado tan sólo un poquito. Podría decirte que el Che se salteo un par de países  y vino a probar deliciosos platos inspirados en México!

Gracias Aaron por el libro “Simple Food Big Flavor “! Ya probare alguna de tus deliciosas recetas!

I wanted to thank Aaron Sanchez for inviting me to your restaurant “Centrico”, located in heart of SOHO. They have invited the media and bloggers to cover their new recipes “Comer Juntos”, in conjunction with “Sierra Mist Natural”.

If you continue my tour of restaurants, in fact I was still walking through Peru. However, since I have been invited to this cool restaurant in Soho, my journey has been altered just a bit. Just think of it as Che skipped a couple of countries to taste some delicious dishes inspired in Mexico.

Thanks Aaron for the book “Simple food big flavor”! I will try some of your delicious recipes soon!

Chimichurri sauce recipe!

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Click here to read the article on the Huffington Post 

Spring came and, along with it, the desire to start preparing delicious barbecues or “asados”. For me, a barbecue is synonymous of family and friends. Living in America and being away from home, there is always a common subconsious drive to set up a mouth-watering barbecue. I guess most immigrants share the same feelings: the typical food of our countries somehow transport us back to our affections.

To eat a good barbecue, it is necessary to accompany it with a good sauce. And -of course- the chimuchurri sauce is the star in Argentinean traditional barbecue.

It is the perfect complement to all types of meat, from short ribs, shell steak and skirt steak (some of my favorites) to any other type of meat such as chicken and fish.

This sauce has become so popular in America that is very common to find its different versions in many markets and delis. Yet, I just love the classic version.

Its color, within the range of greens, also provides a great touch to decorate the steak.

I remember vividly when my parents organized barbecues for friends and family during weekends. Of course, this chimichurri sauce was indispensable at the table.

I have the clear image of my mother making delicious salads with infinite ingredients to conform all palates. Of course, my dad made great “asados” and together formed the perfect formula.

The sauce is quite simple to prepare. The key to preparing it is adding lots of love. A phrase I have taken from an excellent cook, whom I adopted as my grandmother. She taught me many things and we cooked together many amazing dishes when I first started in the world of cooking.

And trust me; I'm sure that is true because her hands transformed any recipe into an even richer one.

Here is the classic recipe for chimichurri sauce that I like the most. I bring it to you so you can enjoy it with your favorite meat (and company!)

Ingredients

50 ml water

100 ml red wine vinegar

2 Bay leaves

¾ to 1 Tbsp crushed red pepper flakes (ají molido)

Salt and freshly ground black pepper (to taste)

6 to 7 fresh garlic, minced

2 small bunch fresh parsley, minced

1 bunch of fresh oregano, minced

100 g chopped white onion, minced

½ tsp Spanish paprika

Pinch of sugar

250 ml olive oil

1. Boil the water, vinegar, salt, pepper and bay leaf in a stain steel bowl in a deep saucepan until the salt dissolves.

2. Remove from the heat and cool it down

3. Meanwhile, mince the fresh garlic, fresh parsley, oregano and onion

4. Add the minced garlic, parsley, oregano and onion in a bowl.

5. Stir the preparation number 4 and number 1

6. Finally, add red pepper, paprika, sugar and the olive oil

7. Place in airtight container and keep it in the refrigerator

Tip: The flavor of chimichurri will certainly get better a day or two after you prepared it… so plan in advance!

Enjoy

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I am really happy to see that Telemundo continues to follow  my recipes!

Thanks Telemundo !

Here is the link 

Hola amigos!

Me pone muy contenta saber que a  Telemundo le siguen gustando mis recetas !

Gracias Telemundo!

Acá está el vínculo

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Copyright © 2012 by Luciana (Uchi) Davidzon. All rights reserved


Are you ready? Latin Food Lovers has gone to the hairdresser. We all live through times in which we would like to make changes, grow or modify the way we look. Sometimes we go crazy about buying new clothes, coloring our hair,  getting a new hair style or simply look different. Latin Food Lovers is also experiencing a time of renewal and continues to work hard to show its new looksoon ... For now we wanted to share with you our new logo. Stay tuned because there are more news to come. 

Estan listos? Latin Food Lovers ha ido a la peluquería. Todos vivimos momentos en los cuales nos gustaría cambiar, crecer o modificar nuestra apariencia. A veces nos agarra la locura por comprarnos nueva ropa, teñirnos, cortarnos el cabello o simplemente cambiar el “look”.

Latin Food Lovers también atraviesa un momento de renovación  y continua trabajando para mostrarles muy pronto su nueva cara… Por ahora queremos compartir con ustedes nuestro nuevo logo. Esten atentos porque tendremos novedades.

Le Creuset giveaway/Sorteo Le Creuset

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Hola amigas/os, 
Ya  hemos seleccionado al ganador  de la fabulosa olla de Le Creuset  ($254). ¡Gracias a todas por la participación del sorteo! La persona ha sido elegida al azar y su nombre es: Romina Tibytt 

Te enviaré un email el cual debes responder en 48 horas, en caso de no hacerlo otro ganador será seleccionado. ¡Felicitaciones Romina Tibytt !  

¡Felices fiestas para todos!


Hello friends,
We have selected the winner for Le Creuset pot giveaway ($254) . Thank you all for the participation!  The winner of Le Creuset chosen at random is : Romina Tibytt 

I'll send you an email which you must respond within 48 hours, if not another winner will be selected. Congratulations to Romina Tibytt !


Happy holidays to all !

Happy New Year...!

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Click here to read the article on the Huffington Post

Another year goes by. And here I am, like most people trying to make a balance about the good and bad, the fun and the sad.

Sometimes I wonder why people want more and more. Please, do not misinterpret me. It isn’t conformity. I simply wanted to take a step back and contemplate all the nice things I’ve achieved. Today, after much work, patience, perseverance, sacrifice (and I must admit a bit of stubbornness and some luck), some of my aspirations were fulfilled.

I came to this country seeking a better future but without a real understanding of what it meant to immigrate.

The truth is that it is never easy to start over. Adaptation from the very beginning includes myriad of concomitant challenges: understanding a new culture, deciphering the meaning (and depth) of the language, making new friends with an uncommon history and background. Perhaps the most difficult for me was (is) to remember all the nice things I was used to back at “home”.

And yet, I recognize that the last 7 years in my “new home” have been very enlightening in many ways. I've grown as a person, as a friend, as a wife and (really) as a mother. I came to appreciate the meritocracy. Sweat and tears, through an intense process of metamorphosis, usually become achievements and personal growth.

For all of it I’m extremely grateful. Life has offered me this great experience, and I am taking it gladly: the unique opportunity of being in two worlds at once. Two parallel universes that simply enhance my existence (as it does for so many latino immigrants). Whenever I go back to Argentina, my world there continues to exist. Of course, it has mutated but still exists; and I feel very lucky for that.

New year is a time for reflection and memories. One of those magic moments is the family gathering for the New Year. For the occasion, friends and family would get together, bring immense amount of food and celebrate. Vivid in my mind is my mother carrying the 8 or 10 bowls filled with special dishes for New Year’s dinner. You could always see people in the lobby carrying all their “specialties” and you could literally smell dozens of dishes around you. One of the “must” was, of course, The Pannetone.

I shall confess I never liked the candied fruit inside the Pannetone (who does anyway?). Nonetheless, trying to follow the family tradition over the years, I have always bought pannetone so I have it for the New Year’s table.

I even came to the conclusion that there was not such a thing as a New Year without pannetone or “Pan Dulce”. Not once it has been absent.  Yet, it always stayed there, untouched, after the champagne and the guests were long gone. And there is always only one culprit: the candied fruit.

Today, after so many vacillations, I’ve decided to revolt and make my own homemade pannetone. But with NO candied fruit. Here is my version, so I remember once again my family reunions. This time however, and because of this long awaited “uncandied” insurrection, I pledge not to leave a single crumb.

Here is the Whole Wheat Pannetone, with ONLY mixed nuts. It is an ideal option for those who want to eat a healthy dinner in this New Year´s Eve.

Hope you enjoy with those you love!

Ingredients

Sponge

20 grs sugar

30 grs yeast

50 ml milk

50 bread flour

The dough

250 grs bread flour

90 grs whole wheat flour

100 grs white sugar

50 grs light brown sugar

½ teaspoon vainilla extract

1 teaspoon salt

1 teaspoon honey

1 lemon zest

3 eggs

2 yoks

100 grs butter

120 grs mix of nuts (cashu, almonds, raisins etc)

This recipe makes 10 small pannetones

Procedure

The sponge

1.Combine the sugar with the yeast, milk, and flour in a small bowl

2.Let it rest for about 20 minutes

The dough

1. Combine the flours, sugars, vanilla extract, salt, honey, and lemon zest in the mixer

2. Add the eggs, yolks  and the sponge

3. knead until the dough becomes silky

3. Stir in butter until it is homogenised

4. Let it rest for 30 to 35 minutes in a bowl

5. Add the nuts (cashews, almonds, raisins, etc)

6. Divide the dough into 10 small balls

7. Let it rest for 40 minutes in small  pannetone molds and until it doubles its volume

7. Brush with egg

8. Bake at 350 F for 30 minutes

9. Let it cool down.

10. Sprinkle with confectioners sugar if desired

Copyright © 2011 by Luciana Davidzon. All rights reserved