Category: All
Flan
May 7, 2012
Today was my last day in school for the semester. As I look through my video files, I happened to see one of the trial shoots I did in my kitchen for a webshow that didn’t make it here, because I was not 100% satisfied with the quality of the image. I am a perfectionist and I like to…
Fresalina En Español Coming Soon
April 25, 2012
For some time now, I have been working on another side of Fresalina. The new site will be as accessible as this one, but completely in Spanish for my Hispanic community. It is very exciting and fulfilling. Most of the recipes will be translated and many more will be added like different types of ceviche and the famous Dominican…
Skirt Steak Salad With Mozzarella Pearls
April 12, 2012
Juicy and tasty skirt stake serve with mozzarella pearls and drizzled with balsamic reduction. One of our favorite grilling recipes: Easy and delicious! Skirt Steak Salad With Mozzarella Pearls Difficulty: Easy Yield: 4 Servings Ingredients 4 Skirt Steaks {About 1 lb each} ½ Cup Worcestershire Sauce 3/4 Cup Balsamic Vinegar 6 Tablespoons Vegetable…
How To Temper Chocolate
April 11, 2012
Wouldn’t it be awesome to enjoy chocolate covered strawberries without paying a high price for them? This post is just about that. This dessert can be done in less than 7 minutes. So let’s learn how to temper chocolate and call it a dessert! Tempering chocolate is one of those techniques that are you can turn into a…
Vanilla Panna Cotta with Strawberry Coulis
March 30, 2012
This is a classic dessert that takes less than 5 minutes to make. Since it is served chilled, it is perfect for the warm weather approaching us. Vanilla Panna Cotta with Strawberry Coulis Difficulty: Easy Yield: 5 Servings Ingredients For The Panna Cotta 600 ml Heavy Cream 70 g White Granulated Sugar 1…
Vanilla Panna Cotta with Strawberry Gelée
March 30, 2012
A second version with panna cotta using the same ingredients as the Vanilla Panna Cotta with Strawberry Coulis, but different presentation. This is a classic dessert that takes less than 5 minutes to make. Since it is served chilled, it is perfect for the warm weather approaching us. Vanilla Panna Cotta with Strawberry Gelée Difficulty: Easy …
Meyer Lemon and Rosemary Cookie
March 23, 2012
Meyer lemons have a sweeter taste than a regular lemon. It is still acidic, but yet gentle, making it the perfect partner for rosemary. They both give a nice flavor to the dough. With spring time right in our porches, what a better way to enjoy the weather with a nice chilly lemonade plus Meyer Lemon and Rosemary…
Green Tea Crème Brûlée
March 15, 2012
Green Tea Crème Brûlée Difficulty: Easy Yield: 4 Servings Ingredients 450 g Heavy Cream 4 Egg Yolks 70 g White Granulated Sugar ½ Vanilla Bean 1 Teaspoon Green Tea Powder 1 to 2 Drops Green Food Coloring Procedure Pre-heat oven at 325° F. Place the heavy cream in a pan over medium heat….
Iced Tea Infused with Fruits and Sweetened with Simple Syrup
March 13, 2012
Some teas do not necessarily taste good. Sometimes, they can taste bland. They are simply missing a kick. You can turn tea into a refreshing drink for the upcoming warm days that are approaching us. Sweeten the iced tea with an alternative: Simple Syrup. It is created out of a basic ratio of 1 to 1. Infused…
Five Things I’ve Learned About Working in Restaurants
February 25, 2012
If you know someone that went or is going to culinary school, you may or many not know that not everyone desires to work in the restaurant business within the culinary world. I have been very clear since the beginning where I want my career to lead to and believe me, it is hard work. Working in restaurants is…
Shrimp Pasta With Olive Oil and Wine
December 20, 2011
Pasta, pasta, pasta. I think pasta is very versatile. You can make many different styles with it and it never goes out of style. There is nothing better than a good plate of well-seasoned pasta. Hence well-seasoned, if not, you will ruin my appetite. But this post is not about my appetite, it is about making your life easier…
Maison Louis Jadot Pouilly Fuissé – France 2008
December 15, 2011
Food goes to another level when you accompany it with the perfect wine. With that being said, I asked myself how come I have never shared my favorite wines before here on Fresalina. That is why I decided to add a new category where you can find wines and some great pairings for it. Louis Jadot Pouilly Fuissé –…
Peek-a-Boo
September 26, 2011
This is my cooking article for Outlook Student Press newspaper. It is on stands today. It still seems surreal to actually see my name in print as a contributing writer. I had to go get it. I couldn’t wait ’till tomorrow and to my surprise, I got an entire page, which I was not expecting. Awwww they just made…
Sauteed Shrimp with Mango and Oven Dried Grape Tomato Salad
September 16, 2011
Mango is a delicious, generally sweet fruit that is widely used in different types of cuisines from pastry delights to mouthwatering culinary dishes. It is also known for its nutrients, dietary fiber and vitamins A, B6 and C. Selecting the perfect mango for any dish is easy. Give them mango a light squeeze. If it is too soft, it may…
Heirloom Tomato Salad With Mozzarella Cheese and Balsamic Reduction
September 6, 2011
How can I say no to these little cuties? I found them at the market last weekend. Heirloom tomatoes can be found in a wide variety of colors, shapes, flavors and sizes. Love the yellow color! This one has to be twins. It is so large and pretty. Topped the salad with fresh grated mozzarella cheese….
Grilled Ribeye Steak with French Fries and Sauce Choron
September 5, 2011
Sauce Choron is by far, one of my favorite sauces based on butter fondue. It is fairly easy to make and fairly easy to break it at the same time. I am here to show you how to make it at home. A similar recipe {I made a few changes to make it work for the home cook}, was…
Fresalina Part Trois
August 26, 2011
Exactly 9 months ago, I began my culinary education at The International Culinary Center. Yesterday, that journey came to an end, after countless hours traveling all over and sleepless night on my end. It was definitely an emotional day. I, Katherine Aucena, graduated from The French Culinary Institute. At the beginning of this year, I knew that once BlogHer…
Seven Things I’ve Learned About Food Styling
July 26, 2011
I have had the incredible opportunity to work with people that have been in this industry for a long time. Along the way, they have taught me about some of the food styling tricks used these days for magazines and TV. These are seven of them. Simple tricks and rules to make your food look incredibly appetizing for the viewer’s…
Pots de Crème With Fresh Fruits
July 13, 2011
Pots de Crème is a classic French dessert. My version has a hint of alcohol since I used homemade vanilla extract, which you can learn how to make it here. You can accompany this delicious treat with any seasonal fruit like Cherries {Hint, Hint}. In another note, I am officially a Level 6 Student at The French Culinary Institute,…
Cherry-Picking
July 7, 2011
Every year around this time, we visit The Dalrymple Farm to pick cherries, sweet black cherries right out of the trees. The best and only time you can go cherry picking is during the month of July. One year ago, we went days after my birthday (mid-July) and the trees were mad empty already. People from all around the…
Emeril’s Table: The Beginning!
June 21, 2011
This is why I have been M.I.A. from Fresalina lately. I call this show the beginning of a beautiful career. Emeril’s Table is the first mayor project that I have been involved with and I couldn’t be any happier and prouder of myself. Emeril made sure all everyone was involved in all the process along the way. He asked…
Grilled Shrimp With Golden Beets Salad
June 7, 2011
This is one of the recipes we had at out barbecue for Memorial Day weekend. This is beyond simple and full of flavors. The golden beets salad refreshes your palate. They simply compliment each other. I used really jumbo shrimp. They are just delicious! I cleaned and deveined them with the help of a pairing knife. I…
Spring Mix Salad With Blood Orange Citronette and Watermelon
June 1, 2011
Blood oranges are very rare at local supermarkets. They are quite exotic. Their vibrant red color may come as a shock to some. We are seeing this fruit more and more these days in restaurant menus during their season. They are delicious and not very acidic compared to a regular orange. This is one of my dishes for my…
Blackberry Coulis
May 25, 2011
Coulis is a thick sauce created from fruits puree and vegetables. I use coulis for many of my desserts like Lemon Tart. For the tart I use strawberry or raspberry coulis. You can have fun when creating a dessert with these sauces plus they are very easy to make. I am currently at the Patissier station at L’ecole making…
Fresalina Part Deux
May 20, 2011
As you may have read from my previous post Fresalina Part Un , I am pursuing a wonderful career and like any other individual that it is starting, you have to pay your dues. For the past 2 weeks I have been M.I.A. from my family, my friends and even Honey Bunch and it is all for a very…
Marinated Grilled Chicken
May 16, 2011
With my schedule being so full these days, I have been creating easy dishes for Honey Bunch and I. This is one of them. Marinated in the perfect combination of spices like dried oregano, cayenne pepper and garlic powder. I used 5 pounds of chicken legs which makes it about 14 pieces of them more or less. …
A Rare Look Inside The Food Network Kitchen
May 8, 2011
Last Friday, I had the privilege to visit The Food Network and Cooking Channel’s studios in Chelsea Market, NYC. It was quite a beautiful day. It didn’t rain but it was not that sunny outside. It was a perfect day to wear my cute little Mary Jane shoes. As an amateur photographer, I took my heavy camera gear with…
Oil Poached Red Snapper With Sautéed Vegetables
May 5, 2011
I have been working on a menu for a couple of weeks now that includes an amuse bouche, appetizer, fish course, meat course, pre-dessert palate cleanser and a dessert. Every day something new came to my mind. I called them inspirations. This was one of them. It is an Amuse Bouche or starter. I like that certain flavor that…
Oven Dried Cherry Tomatoes
May 1, 2011
On the last recipe, I advised you to save the tops of these cuties for a second recipe that is super easy to make and extremely delicious, specially if you add them to a salad. I did tons of them for my level 4 buffet a couple of weeks ago. They were a hit on top of my Shrimp…
Stuffed Cherry Tomatoes
April 19, 2011
This is the only recipe/Amuse Bouche I couldn’t do last week for my buffet. Things got crazy on the last minute but I made it and so did all my recipes. Some of them were… Shrimp Mousseline With Cilantro Mayonnaise, Mango and Oven Dried Tomatoes Mixed Salad with Onion Pickled Dressing I wanted to make the stuffed cherry tomatoes…
Sautéed Pork Chops With Sweet Savory Sauce
April 13, 2011
Pork Chops played a huge part in my training throughout level 1, 2 and 3 at the FCI. I had to master many recipes where the main star were pork chops. Every time I had to apply a technique called Manchonner, which means to trim any excess fat from the chops, remove any flesh from the bones and evenly…
Lemon Tart – Tarte Au Citron
April 6, 2011
I should go to Lemon Tart Rehab, if there is such place. Why? Because that is what I was told. Who? My classmates. Yes, I love this tart. It is tangy. The dough is not heavy. It is a very well-balanced dessert. I can’t get enough of it. This tart was made every single day at my class and…
Seven Things I’ve Learned About Recipe Writing
March 29, 2011
There is so much I’ve learned in the past five months to the point that it is unimaginable. Not even I can believe this has become a way of life, not just a career. That is why I wanted to share with you, things I have learned about recipe writing. If It Is In The Procedure, It Has To…
Marinated Grilled Strip Loin Steak With Baby Carrots Glacer á Brun
March 25, 2011
This recipe comes from my desire to have a nice meal with Honey Bunch yesterday. I was craving for grilled beef and what better way to have it than marinated. Delish! Take all four pieces of steak and try to trim the fat as much as possible. You see all that fat on the right? It has to…
Compound Butter Over French Baguette
March 22, 2011
Did you ever wonder how bakeries make garlic bread which is not really garlic bread? It is actually garlic flavored butter over bread and it is called Compound Butter. This is one of the many variations of compound butter you will find around here. It is fun. It is like having flavored butter and you can make anytime with…
How To Cook Mussels
March 15, 2011
Mussels are the easiest thing to cook and at the same time the easiest to ruin. Many have the misconception that they have to cook them for a long period of time after they have opened up. I love mussels, specially with a Barramundi Américaine. And because of that, I want to show you how to perfectly cook these…
How To Make Vanilla Extract
March 7, 2011
Have you ever gone around isles and isles at the supermarket and not found one vanilla extract that does not seem like flavored water? Well, I have… That’s why I decided to make my own homemade vanilla extract. This must be, by far, the easiest thing to make in the world. Once you make one, you will never buy…
A Week and Three Days Worth of Work Tour
February 27, 2011
First of all, let me just say: Welcome to the new Fresalina.com. Now that I got that out of the way, I’ll start by telling you, and showing you, why we have been out for one week three days and four hours. Since last September, I have been wanting to improve the website. So I contacted one of my best…
Swiss Meringues For Valentine’s
February 7, 2011
Before I decided to go to Culinary School, I had the idea/bad-experience/perception that meringues were hard to make. I tried to make it when I was young so many times because I love cakes that are decorated with it {I have had one for every birthday}. One time It came out very loose, another came out very stiff. That was…
It Is Real
January 30, 2011
This is the first time that I have had my picture taken wearing my jacket and oh boy did we have a hard time trying to get the photos at first. The first batch of photos were so mad funny. I looked like I got shocked, or surprised by something or someone and my eyes were just popping. And then…
Red Ramekins
January 16, 2011
Yesterday, while I was at a store buying tart pans with removable bottoms and some extra utensil I needed, I came across these beautiful Le Creuset Red Ramekins. Their vibrant color goes very well with a dark chocolate dessert. Lately, I have been doing pastries at school, from Apple Tarts to Frozen Fruit Sorbet including Cheese Souffle and Chocolate Souffle….
Mayonnaise
January 5, 2011
Sauces, Sauces Sauces. I think that 60% of the recipes I have made in class so far contain a type of sauce. They make me very happy. The sauces I meant. I love all of them. Each one has a distinct flavor. Some has several steps in the process, other are very simple and straight forward. This is one of…
Cream of Mushrooms
December 19, 2010
Many people don’t like mushrooms for some reason. I don’t know why and I don’t want to know why. I just love mushrooms. I love their versatility, their texture and the flavors. You can make this dish with many different kinds of edible mushrooms like White, Potobello, Chanterelle… Take 3 tablespoons of unsalted butter and place it in a skillet….
Tomato Fondue
December 7, 2010
Lately, every time I hear the word Tomato, I immediately think about Tomato Fondue, not Niçoise Salad, not Tomato Sauce. That is because I have been making this recipe left and right for the past month. I could make this recipe with my eyes closed. Not that you should. I fall in love with its texture even more every time….
Something Pink
November 28, 2010
Today, I went to William’s Sonoma because I needed two pepper mills, one for white pepper and another for black pepper. When I got there, I started to look around. Something pink caught my attention: Curing Salt. We did food preservation two weeks ago in class and we cured duck and salmon. Salt kills bacteria…
L’école
November 21, 2010
L’école me rend heureux {School makes me happy}. Cuisiner me rend heureux {Cooking makes me happy}. They sure do. I feel such an honor to be part of a school where many of the well-known chefs have graduated from. Yes, I’m taking about The French Culinary Institute, where I will graduate from next year. I have discovered that food is…
Sweet Sabayon
November 14, 2010
I went to heaven last Wednesday. We made a Classic Sabayon recipe in class. It was delicious, like nothing I have tasted before. I gave in. I’m in love with French cooking and I have to share that love with you. This is by far the most inexpensive, easiest, delightful and eye catching dessert you could ever make. All the…
Fresalina
November 2, 2010
Lately, I have been thinking about this post and what Fresalina really means to me. When I think about the name, many things come to my head. For you to understand it, I have to take you back in time… When I was in high school, I had to graduate with a 2 years degree. It was not an option….
Raspberry Dirt
October 23, 2010
Lately, as you may have noticed, I haven’t had much time left out of my schedule. It has been really crazy around here. I just transferred to one of the top culinary schools in the country. It is happening and I’m freaking out, but in a good way. With this out of my chest, I better fasten my seatbelt. This…
Tuna Tartare
October 14, 2010
A few days ago, HB asked me to start preparing healthy dishes for him. Nothing that includes meat. That means I have to prepare two different plates, because I like meat. In fact I can’t live without meat, I just can’t. He’s trying to stay in shape, I’m not. I have always been slim and with a super fast metabolism….
Sweet Flourless Chocolate Cake
October 9, 2010
There is nothing in the world that makes me more happy than creating recipes, except shopping for shoes, but that is another story. I spent most of my time yesterday, trying to figure out the right recipe for a sweet flourless chocolate cake. There were these factors about other recipes that I didn’t quite like. Don’t get fool by this…
A Lil’ Something
October 8, 2010
Today I’m happy, more than happy. I have spent the whole afternoon trying to figure out what was wrong with one of my chocolate cake’s recipe. I have finally nailed it. I just love sweet endings. Recipe first thing tomorrow! Happy Friday!
The Saloon and The Town
October 3, 2010
Honey Bunch and I went to visit what I call my hometown in NY over the weekend. It’s been quite awhile since the last time we enjoyed a night out back there. I simply love Pearl River: The people, the parades, being able to walk to the supermarket {If I decide to walk to the supermarket from where I live…
Non-Edible Mushroom
October 1, 2010
I felt the need to share this with you. I took this photo today while it was raining. I had to. This is a non-edible mushroom. It was very small the day before yesterday and look how it is today. I’m guessing the humidity and the rain made it that way. I wish there was an edible mushroom with these…
Honey-Balsamic Glazed Pearl Onions
September 25, 2010
I love onions. There is no doubt about it. I have been cooking with them as long as I can remember. I prefer red ones. Pearl onions in the other hand, are pretty. They are great for presentation. Petite, small, white pearls. This recipe is a side dish for your main course. You will need one bag of white small…
Appetizers For The Weekend
September 17, 2010
Lately I’ve been having a problem, a cooking problem. I have been making appetizers morning, afternoon and night as meals for Honey Bunch and I. They are easy to prepare and if you eat a lot of them {10 and up, not that I did… Shhh}, you get full easily. At least I do. When I’m lazy, I make things…
CupCake Cups
September 7, 2010
Today, because… I’m happy. I have the shortest haircut I have ever had {I can’t hardly make a pony tail out of it}. I’m going to the Martha Stewart Show tomorrow to be part of her audience. Brownie understood 2% of the speech I gave him about doing his needs outside. I love cupcakes. I finally perfected my wedding cake…
Worchestershire Salmon
September 2, 2010
I simply love salmon. Sushi grade, seared, baked, broiled, pan-crusted… I could go on and on about ways how to cook salmon. They all taste great. This is a very easy recipe. It only has 3 mayor components, salmon, baby spinach and worchestershire sauce, plus some others for seasoning. Season the salmon on both sides with salt and pepper. In…
Beef Won tons
August 29, 2010
I love won tons and I love cheese. {Not specifically in that order}. Usually you will find cheese wontons in chinese restaurants, but nothing related to beef or chicken. I wanted to try to make a version of won tons with a hint of something sweet yet no sugar involved. It makes a great hor d’oeuvre. It tastes so darn…
Eggplant Spread
August 16, 2010
After such a long recipe {Steps}, I had to make something simple and easy. This is one of our family recipes. It’s delicious. It’s all about eggplant and flavors. All you need is eggplants, onion, vinegar, garlic, mayonnaise and salt to taste! After the eggplant is cooked and…
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There is nothing better than a good wine to accompany your dish. In this category, I share my favorite wines and the dishes I would paired them with. Time to get Tipsy!
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Sweet Endings
Food Heaven
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Fresalina Part Deux
Got a second? If you want to know how I got in this industry, this is the right post to read!