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Com Muito Carinho

Uma das maneiras favoritas da Jen de dar e receber amor é por meio da comida. Ela apresenta algumas de suas receitas favoritas para compartilhar com os amigos e familiares que vão fazer todo mundo se apaixonar.

food
home

Com Muito Carinho

Uma das maneiras favoritas da Jen de dar e receber amor é por meio da comida. Ela apresenta algumas de suas receitas favoritas para compartilhar com os amigos e familiares que vão fazer todo mundo se apaixonar.

Supplies

Wrapper

  • 1 cup flour
  • 2 whole eggs
  • 1 1/2 cups cold water
  • Pinch of salt
  • Coconut oil spray

Cooked Filling

  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 cup carrots, julienned
  • 1 cup green beans, chopped
  • 1 cup jicama, peeled and julienned
  • 1 cup cabbage, chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • Salt and pepper, to taste
  • Oil for pan

Sauce

  • 1 1/2 cups water
  • 1/2 cup dark brown sugar
  • 3 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 4 tablespoons cornstarch + 3 tablespoons water, mixed to make a slurry
  • For the fresh filling:
  • 5 to 6 romaine lettuce leaves, tough bottom stem removed
  • Fresh cilantro, to taste
  • Bean sprouts, to taste
  • Crushed roasted peanuts, to serve

Passo a passo

Wrapper

  1. In a bowl, whisk flour, salt, eggs and water until smooth.
  2. Chill for 30 minutes.
  3. Heat a nonstick skillet on medium heat, then spray with coconut oil.
  4. Stir the batter well before pouring one ladle of batter. Quickly swirl the batter to coat the entire pan in a thin coat. Once the edges dry up and slightly lift from the pan, carefully flip the wrapper (with a confident flick of the wrist or lift and flip with a spatula). Cook the other side for about 1 more minute. Set aside and stack the wrappers on a plate.
  5. To assemble, place a lettuce leaf on the center of each wrapper, leaving some of the leaf sticking out. Place some filling on top of lettuce across the middle half. Top with some cilantro and bean sprouts. Wrap it up by folding the bottom up to the middle, then take one edge and begin rolling the lumpia to close. Plate and drizzle as much sauce as desired. Sprinkle with peanuts.

Cooked Filling

  1. Heat some oil in a pan and saute onion and garlic until translucent.
  2. Add carrots and green beans. Stir and cook until the carrots are mostly tender.
  3. Add cabbage and jicama and stir until the cabbage has softened.
  4. Stir water, soy sauce, salt and pepper together.
  5. Set aside to come to room temperature.

Sauce

  1. Combine water, brown sugar, soy sauce and garlic and bring to a boil.
  2. Add slurry and then whisk and cook until thickened. Set aside.

Supplies

  • 1/2 cup fresh raspberries
  • 2 teaspoons honey
  • 2 tablespoons water
  • 2/3 cup heavy cream
  • 12 ounces dark chocolate chips
  • 2 teaspoons orange liqueur
  • For the coatings: Freeze-dried raspberries and unsweetened cocoa powder

Passo a passo

  1. Heat a small saucepan on medium heat and add fresh raspberries, water and honey. Stir and cook to break down the fruit.
  2. Remove from heat, press the mixture through a mesh strainer, and set aside.
  3. Heat heavy cream on a low heat to a simmer. Immediately pour over the chocolate chips and let stand for a few minutes to melt the chocolate.
  4. Add the raspberry sauce and orange liqueur, and then stir until smooth.
  5. Chill in the fridge until firm but easy to scoop.
  6. Add freeze-dried raspberries to a food processor and turn into a powder.
  7. Transfer the raspberry powder and cocoa powder to two separate shallow bowls.
  8. Once the chocolate ganache is firm, use a small spoon or melon baller to scoop small amounts, quickly roll with cold hands into rough balls, and then roll half of the balls in the raspberry powder and the other half in the cocoa powder.

Supplies

Sauce

  • 1/4 cup freshly squeezed lime juice
  • 4 cups loose cilantro leaves and stems (2 big bunches)
  • 3 Peruvian aji amarillo peppers*
  • 1 head of garlic, peeled
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons cumin
  • Salt and pepper, to taste
  • *Chef’s note: This is very spicy; for a less spicy dish, add 1 aji amarillo pepper to start and then add more if desired.

Stew

  • 3 pounds chicken thighs and legs
  • 1 yellow onion, sliced
  • 1/4 cup carrots, sliced
  • 1/4 cup peas
  • Salt and pepper, to taste
  • Vegetable oil, for pan

Rice

  • 3 cups long-grain rice, rinsed
  • 4 cups water
  • 3 cloves garlic, minced
  • Heavy pinch of salt
  • 2 tablespoons vegetable oil

Passo a passo

Sauce

  1. In a blender, all sauce ingredients and blend to combine.

Stew

  1. Heat oil in a heavy-bottomed pot.
  2. Season chicken with a little salt and pepper. Brown on both sides.
  3. Add onion and cook to soften.
  4. Add sauce, cover, simmer until the chicken is cooked through.
  5. Add peas and carrots and cook until the carrots are tender and the sauce has slightly reduced.
  6. Serve stew over rice.

Rice

  1. Heat oil in a pot and add garlic and salt.
  2. Once the garlic starts to brown, add the rinsed rice and water.
  3. Stir well then cover and allow to come to a boil. Immediately turn down the heat to medium-low and cook for 10 minutes. Turn off the heat, uncover, and place a clean towel over the pot and put the lid back on.
  4. Let sit for 10 minutes.