You can use absolutely any pan or skillet that you have handy for making crepes. The one condition is: if you are a beginner at make crepes, it needs to be non-stick. Yes, you find that crepes can be made on stainless steel pans. Yet, it is much trickier to find the right level and distribution of heat, and more constant greasing of the pan is required for the batter to not stick. Crepe batter is very thin and delicate.
Above is a photo of my usual pans. The middle one is a 10-inch crepe pan, which has shorter sides. The other two are normal non-stick pans of smaller sizes.
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Crepes can be found in Mexico in both sweet and savory forms. And oh how much they are loved. Inherited from the short reign of Maximilian and Carlota in the 1860s, French cuisine has had a big influence on Mexico’s kitchens.
My sister Alisa, who is a French trained Mexican pastry chef, shared her favorite recipe with me. I have found it to be the very best, and I am sharing it with you, in turn, below.
After years of making them – Juju loves crepes for breakfast – I realize there are some important things to consider that make the experience a successful one…
Continue reading Crepes: Basic Recipe
You can use almost anything to serve ice cream. We love ice cream so much around here that we have collected all sorts of ice cream scoops! Just as you can use many kinds of scoops to serve, there are many ways of making ice cream at home.
The best part of making your own ice cream is that you can choose whatever flavor, whatever consistency and whatever mix. Your uncle who is crazy about bourbon is coming over? Bourbon ice cream it is. Your kids are crazy about peanut butter and banana? You can even make it a chunky mix.
Here are some ways you can make ice cream at home…
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Jello molds or moldes para gelatina are as versatile as Jello desserts themselves. Plastic, metal, ceramic, stoneware, porcelain, glass and silicone are all suitable materials for molding Jello. They can vary from multiserving ring molds to individual portions in plastic cups or ramekins (even water glasses or anything you can pour a drink onto!), or in silicon shaped, like anything from pyramids to cartoon characters. It’s important to make sure your molds are heat-tolerant to avoid warping when using hot liquids.
I tend to make my Jellos in clear and simple plastic cups like the ones you’d see on street stands in Mexico. It is simple, fast and you can see through all the colors and layers of your creations without having to unmold the Jello. It is also great for kids because they can just eat the Jello right out the cup. Also, in a way, servings are pre-measured.
But if you want to be artistic with the shapes, aside from the flavors of your Jello creations, the newest molds are made of high-quality silicone and come in elaborate shapes.
See below all the choices I could gather for individual servings of Jello…
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If you were to ask me what cooking tool I could not live without, I would tell you it’s my Mexican-style lime squeezer.
Limes are one of the most iconic ingredients of Mexican cooking. Not lemons. Limes! To me, limes have a much more concentrated citrus punch, and I like the fresh juice. I have a deep disregard for pre-squeezed lime juice bottles sold at the stores; they taste like airplane food.
What’s complicated about squeezing a fresh lime? Nothing much really. But when you use as many as I do, this squeezer is a delight: gets as much juice as the lime has in a snap, feels heavy and powerful in your hand, and it is easy to maintain and keep clean.
My lime squeezer is as common as common gets. You can find one easily in just about any Mexican kitchen. It is made of cast aluminum, which resists corrosion from the acidic juices. It is super simple to use: open it up, place a halved lime cut side down and just squeeze the juice wherever you want it to go, directly over food or into a bowl or measuring cup. Close and squeeze the long handles that give you leverage to extract all the juice and that’s that. Since it is so big, it works with lemons too… (continue for more information and photos)
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The molcajete is a cooking tool that although not absolutely necessary this day in age, it does have its uses, benefits and looks. Mexico’s version of the mortar and pestle (the pestle being called tejolote) it has been used for thousands of years to pound, smash, grind and mix ingredients such as herbs, spices and chiles, create rubs, pastes and sauces.
It it is traditionally made of basalt volcanic rock, which is very porous and rough and it makes it very heavy. There are however, newer versions of lighter material, that I am not so fond off. When new, there are many takes of how to “cure” them, so they can begin to be used. Some people grind white rice, while others grind peeled garlic cloves. I like to do both. So just take either one or the other, or both, and grind them with the pestle. Then just wash with a soapy sponge and rinse under cold water.
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The molinillo is a traditional Mexican kitchen utensil, that has been used for centuries to make froth in hot chocolate. It is made of a single piece of wood. The top part, typically thick and round, has decorations and indentations. A number of loose, movable rings follow. Lastly a round handle that is soft and round making it easy to beat with your hands. All of the decorations, shapes and pieces are made to create the most froth possible.
Though it is not that easy to find molinillos outside of Mexico, any market in any part of Mexico will likely have not only one, but different kinds to choose from…
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Pickled Jalapeños are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas… just to name some. So much so, that in many Restaurants, they are placed in the center of the table along the side of salt, pepper and a breadbasket. Many people nibble on them right out of the bowl… They are popular in Mexican Pizzerias too!
You can make your own or buy them already bottled or canned at the stores. They are so intensely used, that there are plenty of brands that carry them as a regular product. Taste does vary considerably from one brand to another, so try a couple, and see which ones you like more.
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Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.
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It’s true you can always buy frozen puff pastry at any grocery store. But, in less than the time it takes for the frozen puff pastry to thaw, you can make your own from scratch. I have a simple recipe I learned at L’Academie de Cuisine in Maryland, that is the one I turn to time and again. I just adapted it to make a larger quantity and also to give you a bit of a more detailed description.
The key to making good puff pastry dough, or any flaky dough for that matter, is keeping everything very cold (well the flour and salt are fine at room temp!). You’ll want to cut your butter into chunks while being very cold.
Begin by simply placing your flour and salt in the bowl of a food processor. Add your chunks of butter and pulse several times (about 10 times) until the butter chunks are reduced to pieces about the size of peas. Feel free to use your hands to feel the mixture to estimate the size of the butter pieces.
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