Bitchin Camero – From Miami with Love

April 18, 2013

Guava & Cream Cheese Macarons

mel breakfast, dessert, recipe, sides & bites cookie, cream cheese, frosting, guava, macaron, treat

Guava & Cream Cheese Macarons

If you’re going to make macarons for the first time, purchase you go to the master. And the master of almost all things food is inarguably Thomas Keller. Another Thomas I know – my very own husband – gave me the Bouchon Bakery cookbook for Valentine’s Day because nothing says love in our house more than cookies, prothesis cakes, population health pies and tarts. (Though I would argue that this present is as much for him as it is for me. He’s the sweet tooth around here.)

As I was saying. This was my first time making macarons. And I’m not going to lie – I was pretty much convinced they would be a disaster. Especially after reading the recipe and seeing that egg whites were listed in GRAMS. However, rest assured that this recipe is not as complicated as it seems. Not to say that it’s as easy as throwing some cookie dough together, but if you’re looking for a special (and beautiful) treat, these are definitely doable as long as you have a mixer.

Guava & Cream Cheese Macarons

I based these off of Keller’s Raspberry macaron recipe and subbed Cream Cheese icing for the French Buttercream and guava jam for raspberries because if you’re from Miami, you always pair cream cheese with guava. It’s a magical combination. See here and here. The macarons were so much better than I was expecting. Crispy, crackling crust with a sweet and chewy interior. Keller recommends wrapping them individually and freezing them for a couple of days, which allows for the flavors to develop. I can attest that these were quite magical out of the freezer. My only complaint is that they are fairly large, especially for a macaron. I would make them 1-inch in diameter next time and reduce the baking time by 2 minutes or so. But they are almost perfect just the way they are.

December 21, 2012

Crema de Vie (Cuban Eggnog)

mel dessert, sides & bites chirstmas, Cuban, drink, eggnog, holiday, rum

Crema de Vie - Cuban Eggnog

I love Christmas. (Especially now that I can just Amazon presents right to my doorstep.) I love our traditions, viagra and how we have merged old ones with new ones. How my Cuban family has introduced my husband’s Midwestern family to roast pork, discount rx black beans and yucca. How instead of leftover Pan con Lechón (pork sandwiches) on Christmas day, we have beef tenderloin and potatoes and caesar salad. And red velvet cake, and cookies, and more cookies.

But most of all, I love when the dishes are all done and everyone is full of food, we all sit around the table and sip something good. It’s usually port, but on Christmas we celebrate with something a little more special – Crema de Vie. Crema de Vie is simply Cuban Eggnog. But unlike the weird yellow stuff you buy at the grocery store, it’s thick, super-sweet and reminds me of stealing clandestine sips when I was a little girl. A perfect end to a holiday meal.

It starts with a simple syrup infused with lemon peel, a cinnamon stick and a vanilla bean. Once cool, it’s blended with egg yolk, condensed milk, vanilla extract and (of course) rum. It’s strained a couple of times to make it silky smooth and then chilled. It has subtle caramel and vanilla flavors that couple perfectly with the warming rum. One of my favorite Christmas traditions.

November 30, 2012

Squash & Apple Soup

mel entree, recipe, sides & bites apple, bacon, beets, chives, soup, squash

Squash & Apple Soup with Bacon & Beets

Of course the month I vow to start posting again is the month my site is hacked so badly that it’s down for a week. On the very bright side, symptoms I finally took some time to refresh the site design and logo. And by took the time, visit web I mean that I lost most of my old files and had no other choice than to start fresh. Which suits me just fine. A fresh site for for a fresh resolution.

Which brings us to this very lovely Squash & Apple Soup with Bacon and Beets. I actually made it for Thanksgiving without testing it out first. How’s that for ballsy? Luckily, it was just perfect. Of course, I did adapt it slightly – using a dash of chili oil for kick, subbing shallots for the onion and creme fraiche for the sour cream.

This soup makes the most beautiful appetizer. Slightly sweet and savory, but balanced by the acidity of the creme fraiche and the spice of the chili oil. The bacon and beets add earthiness and just the right amount of textural contrast. I loved this soup on Thanksgiving and I loved it with my leftovers. A very versatile dish that will work just as well on a holiday table or a Sunday supper in your sweatpants.

October 22, 2012

Garam Masala Pumpkin Bread

mel breakfast, dessert, recipe, sides & bites bread, Fall, garam masala, pumpkin

I’ve been neglecting this blog for almost a whole year. I have no excuses, audiologist no interesting stories about sabbaticals and traveling abroad, cheapest no real reasons why I’ve been so quiet. It’s a simple reason, valeologist really. I was busy. Just trying to figure out the ins and outs of life with a baby, a fulltime job and a 2-hour commute. Cooking has taken a back seat, and the blog was left behind. But no more. I’m committing to cooking and posting again. Starting now.

I know I say this every year, but I’ll say it again – Fall is my absolute favorite time of year to cook. I love all of the colorful harvest ingredients. The squashes and apples and pears. The welcome coolness in the air. Footballs on Saturdays and Postseason baseball. Oktoberfest beers.

This recipe has been sitting in my drafts folder since last year. It’s a simple pumpkin bread, but I’ve used Garam Masala instead of the typical “pumpkin pie spice”. The result is a slightly more exotic bread that is just as moist and addictive as its traditional cousin. It also makes an excellent office Halloween treat.

October 11, 2011

Butternut Squash & Mushroom Chicken Pot Pie

mel entree, recipe butternut squash, casserole, chicken, mushrooms

Butternut Squash & Mushroom Chicken Pot Pie

Fall is my favorite season. The temperatures begin to cool off, pfizer holidays inch tantalizingly closer and new ingredients fill the stores. Winter squashes, viagra 40mg apples, gonorrhea pears, sweet potatoes. Comfort food. The best kind of food.

This weekend it was storming out. Granted we’re in Miami so it was more like a Tropical Storm, but it just seemed like the perfect day for a casserole. So I made a big pot pie, but instead of using traditional carrots and celery, I sauteed the chicken with bacon, lots of portabello and crimini mushrooms and onions. Then I swapped the heavy bechamel for a smoked paprika-spiked butternut squash puree.

The mushrooms and the butternut squash melded into the most delicious gravy and the buttermilk biscuit top was just the thing to mop it all up. Not as heavy as your typical pot pie, but just as substantial and delicious. A new fall favorite around here!

August 30, 2011

Thai-style Chicken Salad

mel entree, recipe, sides & bites chicken, cilantro, salad, spicy

Thai-style Chicken Salad

Oh, physician hello there readers! I have been swept away by an adorable baby and I’m determined to spend every last second of my maternity leave cuddling and playing with my little girl. So that means cooking has become less of a priority and I’ve neglected my poor blog. But a girl’s gotta eat and food should always be delicious. For me, this now means having something ready to go in the fridge. Like this Thai-style chicken salad. Good Lord, this stuff is good!

First, you marinate the chicken in a little lemongrass, then throw onto your grill (or grill pan if you live in a condo like we do). Let cool, then mix with shallots, cucumbers, shredded cabbage, mayo, fish sauce, sriracha (rooster sauce) and cilantro. It’s got a subtle char flavor from the grill, crunch from the veggies and that spicy mayo combination that just makes it perfect for a warm and crusty roll.

I recommend making it next time you’ve got leftover grilled chicken – you can skip the lemongrass marinade if you can’t find it or if you’ve got leftovers. I seriously can’t wait to make another big batch of it soon since the first batch disappeared in one day. What can I say? We like to eat around here…

August 2, 2011

Tomato Carrot Soup with Bacon Croutons

mel entree, recipe, sides & bites bacon, carrot, soup, tomato

Tomato Carrot Soup with Bacon Croutons

Diet food. Two words that make me shudder. I’ve always thought it better to take an extra walk or run an extra mile rather than give up the things I love to eat. I guess it’s good that I don’t like junk food, ailment but a life without full-fat cheese and pasta is no life at all. Even so, I find myself heavier than I’d like 6 weeks after pregnancy. I guess a pint or two of Ben & Jerry’s a week for 9 months will do that to you. So, it’s time to buckle down and diet. For me, that means more vegetables and more workouts, but no less flavor.

Tomato Carrot Soup with Bacon Croutons

This soup is packed with good-for-you stuff and lots of taste. Bacon on a diet? I say yes! A little bacon goes a long and delicious way. It’s an easy soup – carrots, diced tomatoes, onions and garlic. Some spicy smoked paprika and saffron give it loads of flavor, and everything is brightened with lemon juice. Torn bread toasted in bacon fat makes some nice bacon croutons that add just the right amount of crunch and interest. With diet food like this, I should be skinny in no time! That is, if I can stay away from the Ben & Jerry’s…

July 20, 2011

Greek-Style Stuffed Zucchini

mel entree, recipe feta, olives, pork, spinach, zucchini

Greek-Style Stuffed Zucchini

This is my annual and obligatory post about how to use up all your extra summer zucchini. Last year it was Green Curry Zucchini & Spinach Soup, otolaryngologist the year before it was Lighter Summer Squash Red Curry with Basil. This year I took a break from curry and decided I was in the mood for stuffed zucchini. Usually, weight loss I’ll just do a beef and tomato stuffing with mozzarella and Parmesan on top. It’s classic and simple, but I didn’t have everything I needed. What I had was lots of Greek-style stuff. Black olives, baby spinach and feta. So why not try that instead?

The result is a dish that might not be super pretty, but it is pretty delicious. I used ground pork instead of ground beef and browned it with onions and garlic. I added diced tomatoes, black olives, baby spinach, feta and a pinch of oregano to make the stuffing. Some panko breadcrumbs on sprinkled on top finish it off.

The stuffing was so good – porky and a little briny from the olives and feta, but still light enough from all the vegetables. I couldn’t keep myself from sampling it straight from the pan. I liked it so much that I don’t think I’ll ever go back to the plain old beef and tomatoes stuffing. This is a very happy way to use all that extra zucchini!

July 13, 2011

Creamed Summer Corn (and a new addition!)

mel recipe, sides & bites basil, corn, tomatoes, vegetarian

Hi everyone! As you probably guessed, store I’ve been a bit busy with our new addition. Olivia Camero Ainslie made her debut on Saturday, sales June 18th at 10:29 PM. She was 6 lbs 5 oz., 19 inches long and cute as a button! Here she is at 2 weeks old (cue the awwwww). Thank you all for your well-wishes!

Liv

Although I’ve miraculously been finding the time to cook, our meals have been nothing to blog about. Mostly sandwiches, stir-frys and my standard pasta with sausage and kale. But I finally found time to make something easy and still delicious enough to share. Summer means corn and I was looking for a side dish that was luscious, but not too heavy. (I’ve got some Ben & Jerry’s baby weight to shed!)

This creamed corn is much lighter than the traditional version, and oh my was it good! The corn was sweet and summery and a little creamy. Cherry tomatoes, lime zest and fresh basil add just the right amount of brightness. It was a most perfect summer side dish and made our otherwise boring lunch (sandwich, of course) something special.

Now that things have settled into more of a pattern, I’m looking forward to blogging at least once a week. Wish me luck!

June 7, 2011

Pesto Power Salad

mel entree, recipe, sides & bites basil, edamame, farro, grain, pesto, vegetarian

Sometimes you crave Mac & Cheese. The good, prostate homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. (See Epicurious for the recipe.) Other times, look you actually want something a little healthier. Something that doesn’t make you want to curl up on the couch in a food coma for 2 hours. Especially if it’s a weekday lunch and you’ve got at least 5 more hours of work to do.

For me, sales a grain salad is the best kind of lunch. You can make a big batch at the beginning of the week, it doesn’t wilt and it just tastes better the longer it marinades. I like to call this kind of salad Power Salad. It all starts with your favorite grain – anything from quinoa to farro. The key to good grains is toasting them in a dry skillet until they’re just starting to turn golden and become fragrant. Toasting gives them a deeper, nuttier flavor.

Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. This time I used edamame beans and a lemony pesto made with almonds. Mix everything together, refrigerate and you’ve got lunch for the week. Lunch that will make you feel great and not put you in a food coma. I like to save good food comas for the weekend when you can really enjoy them.

May 24, 2011

Peach & Radish Salad

mel entree, recipe, sides & bites almonds, basil, feta, peach, radish, salad, vegetarian

I wish I could take credit for this recipe, price but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, pharm I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.

One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.

Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.

May 16, 2011

Mint Limeade

mel recipe, sides & bites lime, mint, summer

I know it may not seem this way for some of you up north, health but I assure you that warm weather is on its way! It’s just two short weeks until Memorial Day, information pills the official kick-off for picnics, cialis sale BBQs and pool parties. All you need now is the perfect drink recipe.

And of course, by drink I don’t mean cocktail. I am, after all, a responsible 8-month pregnant lady and someone my size and shape would get funny looks holding a cocktail. So this Mint Limeade is a deliciously virgin beverage, though I’m quite sure adding a shot or two of tequila wouldn’t detract from its charms. Usually, I’m too impatient to make quality beverages. They always require cooled simple syrup and I just don’t plan that far in advance.

That’s why I love this recipe. You basically take all the ingredients and throw them in a blender – whole limes, ice, water, brown sugar and mint leaves. The lime and mint make it super refreshing while the brown sugar adds a nice depth and almost caramel flavor. It’s definitely summer in a glass.

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