Tart envy

Today my head feels like the inside of my refrigerator, filled with the weekend's leftovers, fresh vegetables, everlasting sauces and some random objects that I cannot identify. In order to make sense of it all I am making tarts...well one giant tart. A tart has the clarity my head is lacking; it is precise, has organized layers and stands firm...plus, it is made up of sugary goodness. It's desirability lies in the combination of two very different worlds, that of a thick, strong crust and the other of a soft, sweet center. A discombobulated refrigerator, on the other hand, is anything but desirable. Packed with confusion and lack of purpose, that is unless one can find the ingredients inside to make a tart. Perhaps I'm spreading the metaphor a little to thin, but you get the point.

I found this recipe for Strawberry Tarts with Lemony Mascarpone Filling today on the Food52 web page and was immediately drawn in by the photo. This was one good looking tart, perfectly shaped and topped with glossy, fresh strawberries. There was only one word to describe it: IRRESISTIBLE. The woman who made the recipe, ChezSuzanne, also used the word "easy" when describing it which helped matters. I don't own tartlets, so I decided on making one giant tart. They say you are what you eat....I wish I were this zesty, sweet tart.

Strawberry Tarts with Lemony Mascarpone Filling

A recipe by ChezSuzanne on the Food52 web page

(If you do not have tartlets you can make one big tart using a pie dish and the same recipe)

Tart Shell (Pate Sable):

6 1/4 ounces (weighed) all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon lemon zest

3 1/2 ounces unsalted butter, cold, cut into 1/2" pieces

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 teaspoon lemon juice

3 tablespoons ice water

2 ounces semi-sweet chocolate pieces

1. Rub the lemon zest and sugar together until the sugar is moist from the lemon and very aromatic. Set aside.
2. In a food processor, blend together the flour and salt. Add the lemon sugar and mix well. Add the butter pieces all at once and process just until the mixture resembles coarse meal with pea sized butter lumps.
3. In a separate bowl, mix together all the wet ingredients. Drizzle over the flour mixture in the food processor and pulse just until the mixture comes together. Remove from the bowl onto a lightly floured workspace and gently knead with fingertips 4 or 5 times to form a ball.
4. Separate into 4 equal sections (about 3 oz each), flatten into discs, and wrap in wax or plastic. Refrigerate for 30 - 45 minutes.
5. Preheat the oven to 375 F. Roll out each disc on a lightly floured workspace and line 4 tartlet pans with the dough. Dock with a fork and freeze until firm - at least 15 minutes. The longer you freeze them, the better they will keep their shape during the blind baking step.
6. Line the tartlets with parchment paper or foil and pie weights or beans. Blind bake for about 20 minutes, or until the crust begins to lightly brown. Remove the weights and paper/foil lining and continue to bake until golden brown - about 10 - 15 minutes. Cool completely.
7. Melt the chocolate over very low heat or in the microwave until melted. Using a basting brush (I use a plastic one for this), brush on a layer of chocolate onto each cooled tart shell bottom. I use about 1 Tablespoon of chocolate per tart shell.

Lemon Mascarpone Filling and Strawberries:

1/2 pound mascarpone cheese

2 tablespoons confectioner's sugar

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon pure vanilla extract

14-16 strawberries

2 tablespoons apricot puree (strained from preserves)

1. Whisk all the ingredients together except the strawberries and apricot puree. Spoon or pipe into the tart shells.
2. Slice the strawberries and arrange around the tart shell. Melt the apricot puree so that it is pretty liquidy and brush onto the strawberries.
3. Top with whipped cream, Chantilly cream, chocolate shavings or sifted confectioner's sugar.

Gnocchi is the bees knees

I am officially addicted to home made pasta in all forms. Yes, I know this was SUPPOSED to be my carb free week filled with vegetables and fresh fruits but after eating a pizza the size of Little Italy on Tuesday I gave up...and no I do not have any will power when it comes to food. Anyway, yesterday I was doing my usual food blog browsing when I came across a particularly unique gnocchi recipe. There wasn't a single mention of potato which I had always thought was a staple gnocchi ingredient. I did some research on the history of gnocchi and found that potato gnocchi is the most popular type, but generally speaking gnocchi has nothing to do with potatoes.

After noticing that there was no tedious hand rolling involved I was sold (I learned from the last time I thought making fresh pasta was a brilliant idea). This specific type of gnocchi, Roman gnocchi, is made by spreading the dough onto sheets and cutting out the pieces, which means more time to mingle with dinner party guests and less time slaving over a hot stove, or in this case cold dough. I was pleasantly surprised by the outcome as were my friends. The light texture of the parmesan infused gnocchi topped with tomato sauce had a comfort food feel with out the comfort food weight. It also made me wish I had been born as an Italian grandmother and could stay in the house all day making delicious food and repeat the word "manga" while I dish out heaping portions onto the plates of my grandchildren...maybe in another life.

Sorry about the poor photo quality, it was taken in a bit of a hungry rush

Roman Style Baked Gnocchi

Adapted from a recipe on the Dash and Bella blog

Serves 6

butter or olive oil for greasing casserole dish

4 cups whole milk

1/4 teaspoon nutmeg

1/2 teaspoon salt

6 tablespoons unsalted butter

1 1/4 cups semolina flour (a flour made from hard durum wheat)

1 cup grated parmesan cheese, divided in half

3 eggs yolks, lightly beaten

1/2 cup bread crumbs (If you can find breadcrumbs with parsley and garlic they work very well)

1. Grease a large casserole dish or baking sheet with olive oil or butter.

2. In a large saucepan, combine milk, nutmeg, salt, and butter. Bring just to a boil and then lower the heat. Slowly whisk in semolina flour. Cook, stirring continuously with a wooden spoon, until it gets so thick that it's hard to stir (2-5 minutes).

3. Remove from heat and mix in 1/2 a cup of the cheese. Then quickly whisk in the egg yolks. Pour mixture into the prepared casserole dish r baking sheet and even out the surface with a spatula, creating a layer about 1/2 inch thick. 4. Cover with plastic wrap and refrigerate for anywhere between four hours to overnight.

4. Preheat the oven to 425°F. Grease a large casserole dish or baking sheet (about 9x12 inches) with olive oil or butter. 5. Use a cookie cutter or the rim of a glass to cut out the gnocchi. Dip the cutter in cold water if the gnocchi start to stick.

6. Place the cut out gnocchi into the greased casserole dish. You can overlap them or just press them up close to each other. (Knead the extra scraps together and cut out more pieces to use all the dough.)

7. Mix bread crumbs and the remaining 1/2 cup parmesan in a bowl. Generously sprinkle mixture over the gnocchi.

8. Bake for 15-20 minutes until lightly browned.

9. Serve immediately with tomato sauce (see my lasagna recipe for tomato sauce instructions), bolognese sauce (see my spaghetti bolognese recipe for instructions) or by themselves with chopped cherry tomatoes and fresh basil.

Mexican ceviche followed by a puffy Sunday

Yesterday was my lazy Sunday, I love lazy Sundays. I stayed in bed all day watching TV and eating until I couldn't possibly eat anymore, well actually the truth is I lost motivation to continue my trips to the kitchen so by 12am I had finished my eating adventure.While I enjoyed it at the time, I did not feel as happy when I woke up this morning. In fact I felt puffy, stuffed and cranky. Not surprising after inhaling four miniature tuna sandwiches, left over guacamole and chips, Twizzlers, three pieces of bread covered in butter, an ice cream sunday (to celebrate the day), a huge bowl of pasta drenched in tabasco and in my final attempt to be healthy, chopped cucumbers with olive oil and salt. I know it sounds disgusting, and it was...even my little sister told me I had to put an end to it.

Today I have vowed to not consume a single carbohydrate or sugar infused morsel of food for the rest of the week, while this probably won't happen I will try my hardest. At least I can say I started off the weekend on the right foot. Friday morning I attended my first TaeKwon Do aerobics class (which I am still feeling today) and avoided McDonalds like the plague (for some reason working out makes me crave McDonalds), although I was tempted by thoughts of cheese burgers and chicken nuggets.

On Saturday my friend Semra and I decided to stay on the straight and narrow by cooking up something healthy for lunch. Remembering my promise to make ceviche from around the world, I settled on a Mexican ceviche recipe with a guacamole appetizer. Mexican ceviche goes against all the rules of Peruvian ceviche, including the use of tomatoes and olive oil. None the less I am a fan and liked the addition of shrimp, although it wasn't spicy enough for me with just the jalapeños peppers (I'm pretty sure I've burned off half my taste buds because it was spicy for Semra). I added in some habanero peppers, my ingredient of the month, and found comfort in yet another citrusy, melodious ceviche.

I will try to remember this dish next time a Sunday comes around and I feel the need to empty the contents of my refrigerator into my stomach.

Mexican Ceviche Recipe

Adapted from a recipe by Verona on the website Ceviche Recipes From Around the World

Serves 6

2 pounds of shrimp, peeled
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
7-10 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes

1 habanero pepper, chopped (optional)
½ buch of fresh chopped parsley or chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste

1. In a large bowl, mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).

2. In another bowl mix the tomato, onion, sweet pepper, jalapeño, habanero pepper (if you are using it), cilantro/parsley, olive oil, salt and pepper.

3. Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.

4. Serve by itself, with corn chips or chocolo.

Mussels to cure writers block

Today I have writers block and am planning to solve the problem by listing a few of my favorite things in hopes that the happy thoughts will get the momentum going.

Chocolate anything, reading a really good book that's impossible to put down, the sun, really BIG banana splits, the feeling I get after a difficult yoga class, Latin food, beach days that turn into all night barbecues, new shoes, dinner parties with friends, my bicycle, singing in the shower, dancing in the kitchen, road trips, train rides, Asian food, good music, guacamole and chips, all things spicy, seafood, children, The Big Lebowski, day dreaming, arts and crafts, Freaks and Geeks, the ocean, Christmas time, places where it's always warm, my family, four hour long cooking sessions, not having writers block.....

Although my writers block has not budged the list has reminded me of one of my favorite inventions, a mussel dish I came up with while browsing the isles of our local Asian supermarket. The habanero peppers, ginger and lemon grass may just give me the jump start I need to get the creative juices flowing.

Mussels with Habanero Peppers, Ginger and Lemon Grass

Serves 2

Warning: This dish is very spicy (in a good way of course)!

1 lb. mussels, cleaned

About a 1 in piece of ginger, in all diameters, chopped

1 piece of lemon grass, chopped

1/2 of a habanero pepper, thinly sliced

2 Tbs cilantro, chopped

1. Place a large sauce pan over medium heat and put the mussels inside.

2. Sprinkle over the rest of the ingredients and cover.

3. Cook for 10-15 minutes, or until the mussels open.

4. Spoon out into two bowls, making sure to get all the broth.

5. Serve with sliced French bread.

Brains, beauty and baking skills

This past weekend was one of the most momentous I've had since living in Barcelona,it was the weekend my mother came to visit for the first time. I spent two full days cleaning my apartment and cooking up a storm in preparation for her arrival, it was going to be perfect. See my mother is more than just the woman who brought me into this world and raised me, she is also my best friend.

Without getting all mushy on you (I am feeling a little sensitive since she left this morning) I just want to say that mothers are the most amazing people, full of wisdom and strength. If you're reading this right now just stop for a second and pick up the phone, go into the next room or stop by her house and tell your mother that you love her because the truth is she deserves it and here are the top five reasons why:

1. She is the first person you call when something great or horrible happens and not only does she congratulate or comfort you, but she really feels what you are feeling.

2. She makes you feel like you are the greatest human being to ever be born.

3. She encourages you to go after whatever it is you want in life and more, supporting you along the way.

4. She always gives the best advice.

5. No matter how much you screw up she always stands by your side.

Now that I got that out of my system, I can say that all the preparation for her arrival was well worth it. On Saturday I had a late lunch/early dinner at my place in celebration of her arrival, complete with enough food to feed an army and the army itself, all my best friends. It was even better than I had expected, of course everyone loved my mother (she is quite a charmer) and she loved them (because their great).

The menu consisted of a Baba Ganoush appetizer, followed by a dinner of Chicken Parmesan and Cesar Salad finished off with Tiramisu. I must say I was quite proud of my Tiramisu, the last time I made it the consistency was all wrong and it turned into what my friends will always call "Tiramisoup," I believe the name says it all. This time I found a recipe on The Pioneer Woman blog and it was just how it should be: creamy, rich and difficult to stop eating. The Chicken Parmesan on the other hand is one of my more popular recipes and one that I have worked hard to perfect, constantly experimenting with extra touches.

The dinner was great and I'm not just talking about the food, in fact it seems that my mother has been the missing ingredient all along, complete with brains, beauty, talent and tremendous baking skills.

Chicken Parmesan

Serves 6

Olive oil

1 large onion, chopped

4 garlic cloves, minced

2 bay leaves

1/2 bunch fresh basil leaves

2 cans chopped tomatoes

2 Tbs tomato paste

1 Tbs balsamic vinegar

1 Tbs sugar

Salt and pepper to taste

6 skinless, boneless chicken breasts, pounded flat (it's best to put them into a ziplock bag and pound them until they are about 1/8 inch thick)

1/2-1 cup flour

2 large eggs, whisked lightly

2 cups dried bread crumbs (I like using breadcrumbs with garlic and parsley)

3 balls fresh mozzarella cheese sliced

1 cup grated Parmesan cheese

1 lb spaghetti

1. Preheat oven to 375 degrees.

2. Heat oil in a large pan over medium heat and add the chopped onion, minced garlic and bay leaves, cook until softened, about 10 minutes.

3. Add in the chopped tomatoes, basil, balsamic vinegar and stir, followed by salt and pepper to taste.

4. Allow the sauce to simmer until thick, about 15 minutes, then remove it from the flame and set aside.

5. In a small bowl whisk together the egg and water.

6. Pour the flour onto a plate and on a separate plate pour the breadcrumbs.

7. Heat olive oil in a large sauce pan over medium heat.

8. When the olive oil is hot dip one piece of the chicken into the egg mixture, followed by the flour and then the bread crumbs, repeat with two other piece and fry three at a time, cook each side for 1-2 minutes or until golden brown then turn.

9. Place two paper towels on a plate and lay chicken on top.

10. Repeat until all the chicken is cooked.

11. Put the chicken, in a single layer, in an oven proof pan and cover with the tomato sauce.

12. Add the sliced mozzarella on top, followed by the grated parmesan.

13. Cover with tin foil and bake at 375 degrees for 45 minutes or until the cheese begins to bubble.

14. Remove and serve by itself or over spaghetti.

Photo by Ree Drummond on The Pioneer Woman blog (my Tiramisu photos were embarrassingly horrible)

Tiramisu

Adapted from The Pioneer Woman blog

Serves 8

• 5 whole Egg Yolks
• ¼ cups Plus 4 Tablespoons Sugar, Divided
• ¾ cups Marsala Wine, Divided
• 1 cup Whipping (heavy) Cream
• 1 pound Mascarpone Cheese, Softened (room Temperature)
• 1-½ cup Brewed Espresso Or VERY Strong Coffee
• 1 Tablespoon Vanilla
• 1 package (7 Oz.) Ladyfingers
• Cocoa Powder, for dusting
• 
  

1. In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in.

2. Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until pale yellow in color. Place the mixing bowl on the saucepan with the simmering water.

3. Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes.

4. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.

5. Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form.

6. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled zabaglione (the egg yolk mixture). Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

7. Measure 1 ½ cups brewed espresso or very strong coffee. Add remaining ¼ cup Marsala and 1 tablespoon vanilla.

8. Dip the ladyfingers in the espresso mixture quickly on both sides, so they have soaked up the mixture but are not soogy. Place the first half of them on the bottom of a 9 x 13 pan.

9. Plop 1/2 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Sprinkle a thin layer of cocoa powder. Repeat the process finishing with layer of cocoa powder.

10. Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

The thing about chocolate chip cookies

I could write a love letter to chocolate chip cookies without a doubt. The big ones, the small ones, the chewy ones, the crispy ones, they all hold a special place in my heart. I actually believe that there is some karmic force in each sweet bite that makes the world a better place. Everything is good after a chocolate chip cookie.

Yesterday I was feeling frustrated and agitated, it may have been the rain or the other annoyances that popped up through out the day, regardless I was down in the dumps. So I did what I always do when I feel cranky, two hours of yoga followed by plenty of baking. The yoga, as usual, did wonders, but it was the baking that really turned my frown upside down.I was debating whether or not I should make classic chocolate chip cookies or the Dark Chocolate, Walnut and Golden Raisin Cookies recipe I found by Joy, the blogger from Joy the Baker. I decided I would like to be Joy's new best friend, not only is she a great writer and photographer, her recipes cover just about everything sugar should ever be used for. I would love to be her personal taste tester...Joy if your reading this I promise I will try as many Little Lemon Hazelnut Cakes as you need me to.

So back to cookies..where was I...oh yes, so I was unable to decide between the basic chocolate chip or the dark chocolate cookies...decisions, decisions. Finally I settled on both, I figured the best way to change a bad day was to not only to make one kind of cookie, but two. It was a genius plan.

I began with Joy's recipe while belting out the lyrics to "Je ne veux pas travailler" and dancing around my kitchen as if I was in a ballroom (if you saw my kitchen you would know there is nothing ballroomy about it). They turned out perfectly, thick, chewy with melted chocolate morsels and the perfect walnut crunch. I probably ate half the batter before hand, so at that point I was feeling pretty good. Then I started the next batch, my mother's Chocolate Chip and Coconut Cookies...yum. Those were made to the sounds of Mongo Jerry's "In the Summer Time" and a few Hall & Oats tunes so they were bound to turn out well. When all was said and done I was left with two full batches of baked cookies, a stomach full of batter and a big grin on my face.

There were so many cookies I gave a quarter of them to my boyfriend to give to his friends, I brought another half into the office today and there are still enough left to get me, my boyfriend, our roommate and my soon to be in Barcelona mother through the weekend and possibly the next week.

You know what the best part is though, today was a great day, filled with lovely surprises and lots of good things, and you know why? Three little words, Chocolate chip cookies.

Dark Chocolate, Walnut and Golden Raisin Cookies

Adapted from the Joy of Baking

8 ounces good quality bittersweet chocolate , 60%-72%(chopped or in chips)

3 Tablespoons (1 1/2 ounces) butter

1 cup sugar

3 large eggs

1 teaspoon espresso powder

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoons salt

1 cup chocolate chips

1 cup chopped walnuts

3/4 cup golden raisins

1. Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) a baking sheet.

2. In a double boiler gently melt together the chocolate and butter and stir until all the chocolate melts.

3. In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. Add the melted chocolate mixture, then stir in the remaining ingredients, including the chocolate chips, walnuts and raisins.

4. Drop the cookie dough by the tablespoonful (about the size of a small ping pong ball) onto the prepared baking sheet. Leave about 2 inches between the dough balls, as they’ll spread as they bake.

5. Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re done. Bake them all the way through, but just barely so that they're still chewy. Remove the cookies from the oven. Wait 5 minutes then transfer the cookies to a wire rack to cool.

6. Serve by themselves, with a glass of cold milk or with a scoop of vanilla ice cream.

Mom's Chocolate Chip and Coconut Cookies

2 14/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

1/4 cup white sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 large eggs

1 3/4 cup chocolate chips or chopped chocolate chunks (sometimes I use a mixture of milk, white and dark chocolate)

1 1/2 cup shredded coconut

1 cup chopped walnuts (optional)

1. Preheat the oven to 375 degrees.

2. Sift together the flour, baking soda and salt in a medium sized bowl.

3. In a large bowl beat together the butter, white sugar and brown sugar, then beat in the eggs one at a time.

4. Stir in the chocolate chips, coconut and walnuts (if you are using them).

5. WIth an ice cream scoop, scoop out dough and drop onto a baking sheet lined with parchment.

6. Bake them for 9-11 minutes, then remove them from the oven and let cool.

7. Serve with a glass of milk.

The politics of Ceviche

The first day back to work after vacation is horrible. Thoughts of the days of freedom linger in workers heads as they sit in front of computer screens, construction sites or groups of people ready to be served. My day was spent longing for another springtime hike, surrounded by trees, rocks and a breathtakingly beautiful waterfall. Although I wasn't climbing to the top of a 500 meter slope, I did feel the aftermath, in both my legs and arms.

In order to snap out of my nostalgia, I figured I had to cook something really good for dinner. Something that would make me forget that life couldn't be one BIG vacation. As I browsed the web for inspiration, I came across a recipe for Chilean Sea Bass that brought about an even better idea. I asked my co-workers, Carey and Paulina, what the fish was called in Spanish and at that moment Carey said, "you could make Ceviche." That was it, the back to work dish.

I began to do research thinking that it would be an easy dish to find a recipe for...boy was I wrong. Ceviche is one of those simple dishes filled with controversy. Firstly, it is made in each country a different way. Mexican Ceviche, for example, uses tomatoes, which is a big no-no in Peruvian Ceviche, as I was told by Carey, along with oil. "Estas mas perdido que aceite en Ceviche," is a Peruvian saying used when someone is lost or wrong, literally meaning, "You are more lost than oil in Ceviche."

Thanks to Carey's expertise in all things Ceviche, particularly Peruvian Ceviche, the heavy load was lifted from my shoulders, until I found myself in front of the fish isle at the supermarket and my second problem. There were so many choices, Ceviche can be made with Chilean sea bass, Red Snapper or a variety of other white flesh fish. Since neither of the two mentioned were in stock I asked the man at the fish counter what the next best option was and he pointed directly to the Perch. The rest of the shopping was quite straight forward from there, two pounds of limes, habanero peppers and my newest discovery, chocolo. Chocolo is typically served with Peruvian Ceviche, along with sweet potatoes, as a way to soak up the extra juices (another one of Carey's brilliant tid-bits). It's corn on the cob with bigger pieces of corn and quite possibly my next food obsession.

Once at home ready to take on the task at hand, I decided to look up a few recipes to get an idea of what I was getting myself into. This is where the third problem arose. Each recipe I looked up was followed by pages of Ceviche war. There were arguments on whether or not to cook the fish before hand (in Ecuador they cook it, in Peru they let it cook itself in lime juice), on whether or not lime juice was better than that of lemons and on whether or not celery should be used. People were angry, perhaps it had something to do with the politics between the countries of Ecuador and Peru, or maybe it was really all about the Ceviche. The only thing people seemed to agree on was that they loved the dish itself, so much in fact that they were willing to post nasty comments back and forth defending the food that could be made in so many different ways.

At this point I was feeling overwhelmed, so I took a deep breath, poured myself a glass of cold white wine and made my next move. I began by covering the fish in lime juice and placing it in the fridge to let it cook itself for two hours. It felt right so I went with it, feeling as though this way may be more "authentic", not knowing if it was right or wrong. As it sat, I took my mind of things by making Flan for dessert. I have never appreciated Flan so much, it truly is a simple, quick and tasty dish.

Luckily, I finished the Flan and cleaned my apartment just in time for Carey to arrive and the Ceviche to be taken out of the fridge. She walked me through the rest as I blended celery and julienned (my new cool cooking word) onions. After plenty of taste testing and dashes of pepper and slices of habaneros, we did it. Carey helped me achieve the perfect Peruvian Ceviche, tangy, spicy and refreshing. Followed by the Flan it made for a great back to work dinner celebrated with my two favorite co-workers. It has also inspired me to make Ceviche recipes from around the world, trying each and every one, all politics left behind.

Peruvian Ceviche

Serves 4-6

2 pounds of tilapia or Chilean sea bass fillets, diced (you can also use other white fish fillets)

1 ½-2 cup of fresh lime juice (enough to cover the fish)

1-2 fresh yellow hot pepper or habanero, seeded and chopped (I used 2 but it may be too spicy for some)

5 stalks of celery, chopped

1/2 cup water

1/2-1 Tbs pepper

2 garlic cloves, chopped

1/2 large red onions, cut into long thing strips - julienne style

4 tablespoons of fresh cilantro, chopped

1 cup of lime juice Boiled chocolo (or corn on the cob), cut in 2 inch pieces

Boiled sweet potatoes, cut in slices

1. Put the fish into a large glass bowl with the lime juice (1 ½-2 cups), cover, and keep in the fridge for at least 2 hours.

2. Drain the lime juice from the fish

3. In a tall glass or bowl, with a hand blender, blend the celery, water, garlic, pepper and 1 Tbs of cilantro until smooth.

4. Add the remaining lime juice and celery mixture to the fish and stir.

5. Add the hot peppers, onions and cilantro and keep in the fridge until ready to serve.

6. Serve with the chocolo and sweet potatoes on the side.

Brilliantly Simple Flan

Serves 6

6 ramekins, special flan dishes or a muffin tray (I used the muffin tray and it worked fine, each portion just comes out smaller, making 8 Flan)

1 1/2 cups sugar

6 large eggs

14oz can sweetened condensed milk

28oz whole milk

1 tsp vanilla

1. Preheat the oven to 325 degrees.

2. Pour 1 cup sugar in a warm pan over medium heat and stir until it is brown and becomes caramel.

3. Quickly pour 2-3 tablespoons of caramel in each ramekin, muffin holder ect., tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

4. In a bowl beat the eggs together, adding in the milks and then slowly beat in the 1/2 cup of sugar, followed by the vanilla, blending until smooth.

5. Place each ramekin or the muffin tray in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.

6. Pour the mixture into the caramel lined ramekins or muffin holders and bake for 45 minutes.

7. Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, allowing the caramel sauce to flow over the custard and serve.