Today it’s my BIRTHDAY! That’s right. I am one year older today. I am turning 27 on July 17th. Get it? All sevens. It’s so nice. I feel like everything has been going great for me this year and I am not done yet with it. There are still exciting opportunities ahead. In the meantime, I am enjoying my internship and Elvis Duran and The Z100 Morning Show. It is a zoo. Goofiness all the way and I love it. I had the opportunity to be on the radio this week (what a gift) and it was awesome. I kind of liked my voice on the radio. I think my voice was sexy. Is that narcissistic? LOL! Joking aside… It is nice to work at a platform where millions of people tune in.
Now, since it’s my big day, I gave myself a gift. I usually do shoes, or clothes. This time, I bought myself a winemaking kit. It is fantastic. It is the whole shebang.
Remember last year’s post about ‘How to Preserve Black Raspberries’? Well, I still got them. I am telling you, my method works. One year later, and the berries are still good.
I also picked more this year. We went to Upstate NY last weekend. Just look at my hand. Just by picking them, they turned red. So this fruit would make a great wine. Besides, it’s hard, if not impossible, to get black raspberries. It is rare. I love them so much that I might go picking again this weekend.
So black raspberry wine it is.
Polvorón is one of the most popular desserts in the Philippines. I recently received a box of these directly from the country. I loved them. I did so much that I got myself a molder to make them. After all , we can’t travel to the Philippines everyday.
There are different ingredients that are added sometimes to it like nuts, cookies, chocolate and ube to achieve different flavors.
Difficulty: Easy Yield: Serves 45
- 1 cup all-purpose flour
- 2 cups powdered milk
- ½ cup white granulated sugar
- Pinch of salt
- 200 g unsalted butter, melted
Toast the flour in a non-stick pan over low heat for 15 minutes or until the color turns light brown. Stir it continuously to prevent the flour from getting burnt. Once the flour is toasted, move it to a bowl. Mix it with the powdered milk and white granulated sugar. Incorporate the butter while it is still warm.
Mold your polvorón into circles or oval shapes using a polvorón molder. Pack the molder really well with your fingers. Place them on a sheet pan lined with parchment paper as you form them. Let them harden in the refrigerator, then wrap the treats in Japanese or cellophane paper.
How many of you use olive oil as an ingredient? Olive oils are widely used in different types of cuisines, from pastry delights to mouthwatering culinary dishes.
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. Pressing whole olives produces the oil.
It is commonly used in cooking, cosmetics, soaps, pharmaceuticals and as a fuel for traditional oil lamps. Olive oil is used throughout the entire world, but especially in the Mediterranean countries. Particularly in Italy, Spain, Portugal and Greece, which have the highest consumption per person.
Olive oil is the most commonly used flavorful oil. Humans have extracted oils from the olives for use in the culinary world for more than 5,000 years. It is a cultural symbol for some countries. They are graded according to their degree of acidity. Altitude, location and weather can affect the quality of the oil. Some are light and delicate, others are heavy and peppery. Good quality oil should have a sweet and nutty flavor.
The level of oleic acid in an olive oil indicates the degree to which the fat has broken down the fatty acids. You should avoid bargain prices, because producing genuine extra virgin oil is expensive. Though high prices don’t guarantee great oil, low prices strongly suggest that the oil you are buying is inferior.
Once you’ve bought your oil, store it in a place where it is protected from light, heat and oxygen, which are the three enemies of a good oil, which speed spoilage. And please, don’t hoard it! Even great oils deteriorate with each day, and will all too soon become ordinary, even rancid, if you don’t use it quickly.
Extra virgin oil: is the result of the first cold press of high quality olives. To be labeled as such, it needs to have less than 1% level of acidity.
Virgin olive oil: has an acidity level no greater than 3%.
These two categories can be used in dressings, flavoring, emulsions and as a sauce or condiment. Virgin and extra-virgin oils are best used uncooked or cooked at low to medium temperatures. Oil’s smoke point is the temperature at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. If you heat oil to its smoke point, carefully discard it and start over. Olive oil has a higher smoke point than most other oils (about 400 degrees Fahrenheit.) Refined olive oils have a slightly higher smoke point (about 410 degrees Fahrenheit.)
Pure olive oil: is the result of the third pressing of the olive cakes. It has an acidity level of 3 to 4% and up to 10% of virgin oil added. This can be used for general cooking when a delicate flavor is not required.
Olive oils are graded differently and each one has its own characteristics that make it unique when trying to achieve certain flavors. Perhaps now you know how to pick the right one for your recipes.