Stout with condensed milk

It used to be in my country at least, that you were allow to taste and drink some beverage when you were growing up, I remember drinking this when I was 15, I always love it and made it last week to celebrate our country independence day.


Stout with condensed milk
4 people

Ingredients:

•      1 bottle (550 ml) of Stout
•      1/2 cup condensed milk 

Directions:     

1. Put everything on the blender and blend until it well mixed, add more condensed milk to taste if you wish. 
2. Serve immediately with ice if you want.

Seafood casserole with corn

 This recipe is another classic from my country Chile, I lived on the Central Valley where usually is made without corn, but on the South of the country Patagonia is the usual way of doing it. Now I'm a converted because I loved the way the seafood complement the corn and viceversa.

Seafood casserole with corn
8 people

Ingredients:

•      1 onion, peeled, cut into small cubes
•      4 (50 grams) tablespoons butter
•      4 tablespoons vegetable oil
•      1/2 cup all-purpose flour 
•      3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
•      1 cup milk, I used skim
•      1/4 cup white wine
•      salt and pepper, paprika to season
•      200 grams of crab meat
•      1 can of clams
•      1 can of other seafood you like
•      1 cup shrimp without tails, cooked and cleaned
•      500 grams or a bag of frozen corn

Topping,

•      1/3 cup bread crumbs, panko
•      3 slices of cheese 

Directions:

1. In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, stirring occasionally, about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine and frozen corn, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper and paprika.
2. In oven dish make a bed with the crab meat​​, clams and shrimp. Pour over corn sauce when cooked. I like to do so for the shellfish are well distributed and everyone gets all kind of seafood everything.
3. Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining bread crumbs. Broil in oven until golden. Serve hot.

Recipe inspired by the YA magazine, especial edition on Chilean food 2011.

Dulce de leche mousse

This is such a classic in my country, Chile, they sell it at the supermarket right next to the yogurts, is something that our mothers would send in the lunch box, this a homemade version, delicious.


Dulce de leche mousse
5 cups of mousse,  I did 10 ramekins with 1/2 cup each
Ingredients:

• 1 can evaporated milk chilled all night
• 1 pound of dulce de leche, I used the canned dulce de leche caramel, La Lechera brand available at Latin markets
• 1/2 cup whipping cream
• 1 envelope unflavored gelatin
• 1 cup bittersweet chocolate chopped

Directions:

1. In a large bowl put the evaporated milk and beat with a hand or stand mixer on high speed until thickened, about 4-6 minutes depending on the power of the mixer, volume should increase at least twice.
2. Add the dulce de leche and beat on low speed for 1 minute until fully incorporated, add cream and beat on high speed for 2 minutes. Watch out for splashes.
3. In a bowl put the unflavored gelatin and cover with cold water, stir to wet all the gelatin and let stand for 1 minute, add half a cup of boiling water and stir 1 minute until the gelatin is completely dissolved. Add the dissolved gelatin (can use a strainer if you are not sure) to the mixture and beat for 1 minute.
4. Spoon mixture into individual ramekins and refrigerate for at least 1 hour.
5. Melt the chopped chocolate in microwave for 45 seconds, remove and stir for 1 minute, if not already melted, continue heating in 20 seconds and stir for 1 minutes each time, when this all melted spoon on top of each well ramekin to cover the mouse. Refrigerate 10 minutes and serve.
6. Delicious!

Recipe adapted from Sansabor

Raspberry brown butter financiers

 Today I'm proudly participating with a sweet recipe in Frosting for the cause.