cuban, cumin, garlic, meat, pork, roast
In red meat on March 18, 2009 at 6:17 PM
If you like strong herbs, this is something for you. While roasting it, my whole kitchen surrounded with cumin and garlic smell 
10 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 bay leaf
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons olive oil
1/2 cup each orange and lime juice
3 lbs. pork roast
Prepare the marinade by grinding the garlic, salt and peppercorns into a paste with a mortar and pestle or knife.
Put garlic paste and all other ingredients except for the pork in a large ziplock bag and whisk carefully.
Remove any excess fat from the roast. Pierce the meat all over and add to the bag with the marinade. Refrigerate overnight, turning to ensure that the marinade reaches all the roast.
About 3 hours before dinner, preheat oven to 350 degrees. Remove roast from bag and place fat side up in a roasting pan. Keep the marinade for basting.
Roast pork, basting frequently, for 2 1/2 hours or until desired doneness is reached. Remove from oven and let rest several minutes before slicing and serving.
baking, breakfast, cinnamon, rolls, yeast
In yeast stuff on March 18, 2009 at 6:10 PM
A little twist from “normal” cinnamon rolls, still the same goodness
I omit the icing to cut some calories
2 1/4 teaspoons active dry yeast
1/4 cup warm water
8 ounces sour cream
3 Tablespoons granulated sugar
2 Tablespoons organic shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 to 3 1/4 cups all-purpose flour
For Filling:
2 Tablespoons butter, softened
1/3 cup packed brown sugar
1 heaping teaspoon ground cinnamon
For Icing:
3/4 cup confectioners’ sugar, sifted
2 to 4 teaspoons water
1/8 teaspoon vanilla extract (could use a little more if you wanted)
How to make it:
In a large bowl, dissolve yeast in warm water. In a small saucepan, combine sour cream, granulated sugar, shortening and salt. Heat gently over medium-low heat, stirring, until warm (about 120 to 130 degrees F.) and shortening is almost melted. Stir in baking soda.
Stir sour cream mixture and egg into yeast. Mix in 2 1/2 cups flour.
Turn dough out onto lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough. Cover and let rest for 5 minutes. Lightly coat a twelve cup muffin pan with cooking spray.
On a lightly floured surface, roll dough into an 18×12-inch rectangle and spread with softened butter. Combine brown sugar and cinnamon and sprinkle evenly over dough.
Roll up, jelly roll style, and slice into twelve 1 1/2-inch wide pieces. (Using unflavored dental floss the best tool for this.) Place each bun, cut side down, on baking tray. Preheat oven to 400 degrees F. Cover and let rise in a warm place until 1/4 to 1/2-inch above top of cups, about 45 minutes to an hour.
Bake for about 12 to 15 minutes or until golden brown. Remove buns from pan. (You can freeze at this point and then re-warm before icing and serving.)
Combine confectioners’ sugar, vanilla and enough water to make an icing, of drizzling consistency and drizzle over rolls. Eat them warm.
caramel, Indonesia, oatmeal, steam
In snack on March 18, 2009 at 6:01 PM
The basic of this recipe is Indonesian traditional steam cake. I made a little twist by adding oatmeal and use caramel instead of caster sugar
Ingredients:
3 medium eggs
50 gr caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
350 gr sugar, make caramel with 400 ml of water (be careful not to burn it)
400 gr all purpose flour
100 gr oatmeal
200 ml vegetable oil
Directions:
Sieve together flour, baking powder and baking soda.
Beat sugar and eggs until very thick and pale, stop only when your mixer already makes trail on the dough.
Add all other ingredients to the dough a little by a little while mixing it.
Pour the dough in little ramekins which already lightly oiled until almost full.
Steam on high heat for about 25-30 minutes (or more, depends on the size of your mould) until done. Make sure you cover the lid of your steamer with cloth to prevent the water from dripping down to your cake.
