The restaurant at the (other) end of the universe

la pica' a la reconchasumadre

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Carmeneré (red wine) ice cream

Ok this is easy: basically is a blender + freezer recipe. Ideal for summer days.

Copyright Warning: The first time that I read about this recipe, was from sol fliman’s blog (read the original Post in spanish) and I think she took it from a magazine. To be fair the last picture belongs to her blog.

  Ingredients:

A handful of frozen strawberries

A frozen yogurt (regular unflavor yogurt leaved one day in the freezer)

Juice of half a lemon

Sugar or syrup or the juice left from any  canned fruit (i'm using pineapple's juice).

A cup of (good) [and cold] red wine (y use carmeneré, but try anything “frutty”, general rule: "if you'll drink it, you'll eat it")

Go, Go, GO!!!! 

Throw into the blender the frozen yogurt and the frozen strawberries, and if you are using sugar, also the sugar, blend together about one minute till everything is combined, then add the wine, the lemon juice and the syrup if any and combine into the frozen blend mixture, this last procedure should be fast and you should not over do it because you don’t want the heat from the blades to melt the frozen stuff. 

Then put in the freezer at least 12 hours, and serve.

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Milcao (potato tortilla)

This is truly a recipe from the end of the universe... and a fine one let me say.

This recipe is a traditional snack of Chiloe, an island in the south of Chile, this is also a base for many meals, it's easy to make (if you have a electric juice extractor) and fun, and as a bonus is also really delicious.

Ingredients

0.75Kg (1.6 pounds) Potato (to cook).

0.75Kg (1.6 pounds) Potato (to extract pulp).

10gr (0.3 oz) of lard, or butter, or grease.

A chorizo

Salt & Pepper

Electric juice extractor

Ok, so the explanation is: Buy potatoes (how many you like) and then divide it into to two equal portions. here we use 1.5 Kg of potatoes, so i divide it into two batches of 0.75Kg.

The lard is only to join the potatoes so use it at will.

We are going to use the electric juice extractor in a non common way, you usually use the extractor to get the juice and discard the pulp, we are going to get the pulp of the potatoes and discard the juice (or play with it).

ok, now...

go, Go, GO!!!!

peal the potatoes, cook half of it and extract the pulp of the other half, also cook the chorizo

and you'll get:

Once the potatoes are done and the pulp is extracted you can discard the juice (or play with it it's fun!!!) mix the cooked potatoes with the raw pulp and the chorizo with the lard.

Then form little tortillas and put in the oven at 180ºC (350ºF) with the cheese inside, cook 10 minutes by each side.

serve with chili or tomatoes or butter or curry, or anything.

ALERT; ALERT ALERT ALERT!!!!

 If you want you can fry the potato tortilla instead of put it in the oven, it more delicious but obviously not as healthy, not for every day (unless your are me)

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The discovery of a new dish does more for human happiness than the discovery of a new star.

Anthelme Brillat-Savarin

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Apple/Cinnamon/Drambuie Cake (and not phpcacke)

This recipe is mine, so the name is also mine, thats why drambuie is in it (true story).

Recipe 

Dry Ingredients.

1 and 2/3 all purpose flour.

15 gr (1/3 pounds) cinnamon

1/2 tea spoon of salt

1 tea spoon of baking powder

1 bag on nuts (cruched)

Wet Ingredients

4 Apples

2 eggs

1 cup of Drambuie

1 cup of brown sugar

1 pan (125 gr or 0.27 pounds) of butter

go, Go, GO!!!!

Ok for the wet ingredients, peal the apples and extract the juice and the pulp, i used a electric juice extractor because is faster, stronger and better. It should yield about 2 cups (500ml) of apple juice, add the Drambuie (now you have 3 cups of liquid) and reduce it till 1 cup (you can go lower, like  200ml or so). this should take about 1/2 hour.

Then you take this juice reduction and mix it back to the pulp, and with a blender (electric hand blender works the best) you start adding the rest of the wet ingredients, 2 eggs, butter, sugar.

Now mix the dry ingredients well together in a separate bol, and then combine everything.

Now this is the important part: When you are doing a cake you gently (and quick) incorporate the wet ingredients into the dry. don't force it, don't wisk, and by the love of God, don't use a mixer. This is because you don't want to develop too much gluten into it. the best example is this video (this is not this recipe, it's just an example).

Then put in a baking tray and cook it at 180ºC (350ºF) for 1 hour, but rotate half way through. 

Take out of the oven let it rest for 5 minutes, then unmold it and let it rest by 25 minutes.

and then eat at will.

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Caffeine: Because you can sleep when you are dead

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Rusty Experiments

rusty araucano & rusty nail

We all know that Rusty Nail is the best drink of the worldly world, it's so easy to make:

1 mesure of drambuie

1 mesure of jack daniel's.

2 Cloves (clavos de olor).

1 marrasquino cherry

But if you want to be original, you could have a Rust German, Rusty mexican, or something that i drink in Chile: Rusty Araucano.

Rusty German

1 mesure of drambuie

1/2 mesure of jack daniel's.

1/2 mesure of jagermeister.

1 marrasquino cherry.

squeeze of lemon.

Rusty Mexican

1 mesure of drambuie

1/2 mesure of jack daniel's.

1/2 mesure of mezcal.

1 marrasquino cherry.

squeeze of lemon.

Rusty Araucano

1 mesure of drambuie

1/2 mesure of jack daniel's.

1/2 mesure of Araucano.

1 marrasquino cherry

squeeze of lemon.

the final result it's at the start.

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The universe would be a better place if Julia Child was still alive

me