Creme brulee (Crème brûlée)

Creme brulee, Crème brûlée [krehm-broo-lay] The literal translation of this rich dessert is BURNT CREAM. It describes a chilled, stirred CUSTARD that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a salamander. The caramelized topping becomes brittle, creating a delicious flavor and […]

Creme caramel

Creme caramel [krehm kehr-ah-mehl; krem kar-uh-mehl] Also known in France as CREME RENVERSEE, creme caramel is a custard that has been baked in a CARAMEL-coasted mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it’s known as CREMA […]

Arroz con pollo

Literally “rice with chicken” this Spanish and Mexican dish is made with rice, chicken, tomatoes, green peppers, seasonings and, sometimes, saffron. RECIPE: Ingredients: 2-3 pounds chicken breasts and thighs 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced 1 cup homemade or canned low-sodium chicken broth (240 ml) 1 cup beer (240 ml) […]

Arroz con leche (Rice pudding)

Arroz con leche A Spanish pudding made from rice that’s cooked in milk with various flavorings such as vanilla, lemon and cinnamon. RECIPE: Ingredients: 1 cup long-grain rice 1 cinnamon stick 1/4 teaspoon salt 3 cups water 4 cups milk 1/2 cup raisins (optional) 1 cup sugar Ground cinnamon (for garnish) Directions: In medium saucepan, […]

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