Culinary School And Home Cooking :) - Loving life, culinary school and cooking! Blog at - 125593

Loving life, culinary school and cooking!

Culinary school and home cooking :) 
Sep. 21, 2009 6:04 pm 
Updated: Nov. 13, 2009 2:05 am
Hey all! It has been a while but I wanted to share 3, yes 3 recipes with you :D 3 recipes that I have looooved !! The one I have loved the most was one we made in class today: Zucchini Soup.

For the zucchini potage you will need:
  • 4 medium zucchinis
  • 6 cups vegetable broth
  • 1/3 cup butter
  • 2 tablespoons vegetable oil
  • 1/3 cup cream
  • 3/4 cup finely chopped onion
  • salt and pepper to taste
  • 1 1/2 teaspoons curry powder
Sautee onions in butter and oil, add zucchini and vegetable broth, curry, salt, pepper and sautee until well cooked.  Drain reserving the broth that is left. Put in the blender with about 1/3 broth and puree for about 2 minutes. Add more liquid until you achieve a creamy consistancy. Return to pot on low heat and add cream and more broth if it is too thick. Serve inmediatly when soup is hot but not boiling. IT IS SOOOOOOOO GOOD!

Leche asada: I loved this recipe and learned it at school too!

2 cups whole milk
1 1/2 cups sugar
1 teaspoon vanilla
5 eggs

for the caramel:
3/4 cup sugar
1/4 cup water

First you want to make the caramel, the reason why we used water is because caramel burns easily and quickly, so the water makes the process slower. Put the 3/4 cup sugar and water in a medium skillet over medium heat. Heat until it starts to turn a brown color, careful because it burns easily. to help it from not sticking to the sides of the pan you can use a brush dipped in water and brush the sides of the skillet (not on top of the caramel). Move the skillet around when it starts turning brown. Once the caramel is done pour it (quickly, it dries up fast) in a 8x8 inch glass baking dish just until covered (you may not need to use the full amount of caramel).
Preheat oven to 320° F (160°C) Heat one cup of milk with sugar until sugar disolves, add vanilla  (do not boil).  Beat eggs with remaining cup of milk, drain and reserve (if it is foamy try to take off all the foam you can). Mix beaten eggs with milk and cooled milk with disolved sugar. Drain again and pour into the baking dish. Bake for 40 minutes or until golden brown on top and bubbly.

Im sorry but I am going to have to leave the chilean empanadas for another day.. If you make any of these recipes please tell me how it came out!! Have a great week everyone!!
Lots of hugs and just want to let you all know Im doing very well :D I would love to hear from all of you! :)
Sep. 22, 2009 5:42 am
Hi, Katie! Glad to see you again. Thank you for your recipes. I`ll definately try your zucchini soup someday, I always wanted to make something like this. Your Leche Asada also looks delicious, I`ve tried this dessert at the restaurant, but I`ve never made it by myself.
Sep. 22, 2009 9:33 am
Hi Katie. Is the Leche Asada also know as a flan? Are there versions with a lower proportion of sugar in the milk? ~ I await the empanada! I want to know the similarities & differences between the ones I make & Chilean ones. South American empanadas are so delicious!
Sep. 22, 2009 12:37 pm
rhianna, flan and leche asada are the same thing, the only thing that changes is the cooking method.. flan has a smooth texture and "rises" while leche asada kind of "falls" x) the cooking method is different, flan is supposed to be made in a water bath while leche asada is done directly.. the ingredients and cooking time are the same but the way yo bake them are completely different :)
Sep. 24, 2009 4:57 pm
Yum I miss Chilean food so much! I can't wait to see your empanada recipe up (hint hint). It is good to hear that you are keeping well and seem so happy.
Sep. 24, 2009 7:44 pm
Yum! I'll have to try the Leche asada out sometime. Thanks for sharing! :)
Nov. 13, 2009 2:05 am
Thanks for your zucchini soup, it was very delicious. I added a little garlic, nutmeg and clove. Thanks, Katie.
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About Me
I am 24 years old and found a passion in cooking since I was just a little girl, but actually thought of making a future of it 2 years ago. There were years where I just wouldnt cook because I hated making a mess, but I love cooking and baking so much I really dont even care now if I make a mess LOL. I live in Santiago Chile and for the first 11 years of my life lived in the US. I am in culinary school now, making my dream come true :)
My favorite things to cook
All kind of cookies, muffins, cakes, breads anything sweet! Also japanese, mexican and italian food. And of course chilean food! I love to make everything from scratch! If I could make my own chocolate I would! I just love baking!!!, but am getting into cooking different kinds of food.. i also sell cookies and muffins, its kind of slow because its summer but maybe in winter it will be better :) Sweet stuff is my speciality
My favorite family cooking traditions
My interest in cooking began thanks to my mom. She has worked her whole life, even traveling 4 hours a day for years just to be able to give us a good education/feed us when we were kids. Now that she is spending more time home, she is cooking more! she is a great cook when it comes to home cooked meals.. I enjoy her meals and she enjoys mine.:D, a bit stubborn when it comes to our cooking methods and we are always questioning one another LOL!
My cooking triumphs
I must say i am getting better and better at cooking thanks to AR. i have made some cool things like sushi, alfredo lasagna roll ups with chicken and red bell pepper, some great cakes, brownies, cookies, muffins, cupcakes, homemade puddings, chili... im trying to make more impressive things.. but my oven doesnt help at all.. but as soon as i move out im going to buy a new oven! Also, I am the worse cake decorator! I am going to have to practice..
My cooking tragedies
I made a cupcakes from this site that didnt turn out at all :( My family said they were great but I could tell they werent when I saw they had only eaten 5 of the 40 cupcakes in one day.. normally things disappear in my house! Also, not knowing the first thing about melting chocolate, i did.. in the microwave, and it was very good, but i had to mess it up.. because I wanted more.. so I said, why not add a little butter? Not having butter, i took the cold "diet" type margarine out of the frige and put a tablespoon on it. mixed, and of course it seized.. it became as hard as a piece of taffy, so i started adding cold milk.. haha big mistake, it separated! finally i put it in a saucepan over low heat and heated it with a little bit more of milk. it was a good frosting! however, not very good for my peanut butter cups. the low part was hard like chocolate and the upper part was soft and fudgy, still good.. but funny i have a lot more, because i am very impacient in the kitchen! LOL
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