Tasty Plan

Here it is: back-to-back coconut-rum extravaganza. This cheesecake is amazing; creamy fluffy, delicate, and decadent. The almond crust adds crunch and tecxture, with a mild nutty flavor.

Like all the other recipes at Tasty Plan, cheesecake batter is easy to make, and utterly delicious.  The challenge, which is not really a challenge, is to prepare a bain-marie, for the cake to bake in. Bain-marie is basically a water bath into which you place a cake to bake, for even heat distribution. This prevents the cake from cracking.  

I think this will be my last decadent recipe for a while, as we move into a new year, of clean, healthy eating. Lots of easy healthy recipes to come!

Almond Crust

• 1 ½ cup ground almonds
• ½ teaspoon vanilla
• 3 tablespoons melted butter
• 3 tablespoons sugar

In a bowl, mix all ingredients until well incorporated. Press into a 9-inch spring form pan, until the bottom is completely covered. Cook in a 350 degree oven for 10-15 minutes, or until slightly golden. Remove from oven and cool completely. Wrap and seal the bottom of the pan completely with aluminum foil. This will prevent water from getting into the cheesecake as it bakes in a bain-marie.

Coquito Cheesecake

• 2 8oz. packages cream cheese (room temperature)
•  1 8oz Greek yogurt
• 1 cup sugar
• 3 tablespoons all purpose flour
• ¾ cup coquito
• 2 eggs
• 2 tablespoons rum
• 1 pinch cinnamon
• juice and zest half a lime

Preheat oven to 425 degrees Farenheit.

In a saucepan, bring 6 cups of water to a simmer. Leave at this temperature until ready to use.

In a blender, or food processor, mix cream cheese, yogurt, sugar, flour, and coquito. Blend until smooth. Add eggs, rum, and cinnamon. Pour into crust. Place baking pan, in baking sheet, pour water, and bake for 10 minutes.

Lower temperature to 250 degrees Fahrenheit, and bake for another 45 minutes. Remove from oven and release spring. Let cool completely. Place in refrigerator overnight.

Devour!

I’ve been a little disconnected from the food blog world for a while. A lot has happened since my last post. And for the sake of privacy I will not go into detail, but let me say this: I got married (!!!), went on a honeymoon to Belize (will post about this soon), and came back to Puerto Rico for Christmas with the family. It’s been an amazing couple of weeks, and I am a bit sad to go back. These next couple of posts are some of the recipes I shared with my family and friends over the past couple of days.  

Traditional Christmas in Puerto Rico revolves around the pig. Roasted on a pit, with a side of rice and gandules, and pasteles…all meat based “delicacies”. I steer clear from most traditional Christmas dishes and stick to the salad I’d make. Though generally satisfied, I’d indulge in desserts. My sister and I always make cheesecake. A couple of years ago I experimented with it, by adding Coquito, the traditional Christmas drink. People always give it as gift, and with a little extra, I decided it would be best to use it in dessert. Let me warn you, this is delicious and addictive. It hints of coconut and rum. The cinnamon adds warmth. This dessert is indulgent and delicate.

Before I get to the cheesecake, I wanted to share the recipe for coquito. Even though milk based, I love the ingredients that give it life: ginger, cinnamon, and cloves. And because the Holidays are not over yet, we can still party and make it for New Years, or three Kings Day. Enjoy!

Coquito

(adapted from El  Nuevo Dia)

• 1 cup water
• 12 cloves
• 2 cinamon sticks
• 1 inch fresh ginger (peeled)
• 1 can coconut cream (Coco Lopez)
• 1 12 oz can evaporated milk
• 1 cup rum
• cinnamon

Place water, cloves, cinnamon sticks, and fresh ginger in a saucepan. Bring to a boil, reduce heat to low and steep covered for 15 minutes. In a glass jar mix coconut cream, evaporated milk, and rum until well incorporated. Pour hot aromatic water through a sieve into the jar. Mix again. Cool completely for 4-5 hours in refrigerator. Transfer to a sealed jar presentation. Serve chilled, in a small glass, sprinkle with cinnamon.

Creamy Raw Nut Dressing

I consider myself a salad expert extraordinaire. I’m sure I’ve mentioned this before, plenty of times. It has been my go to meal over the past seven to eight years. After years of experimentations I’ve collected an arsenal of tips. I want to talk about dressings.  

Salad dressings can make or break a salad. Too much dressing: soggy. Too heavy: gross. Not enough dressing: dry and boring. When making a salad dressing, you need the perfect ratio of acidity and sweetness to fat. I like to mix the dressing ingredients at the bottom of a large bowl, add the salad ingredients, then a sprinkle of salt and toss. This should be done when ready to serve to prevent the greens from wilting. Heftier greens, like kale for example, can sit dressed for longer periods of time.

I usually stay clear of the heavy creamy dressings, and go for the super simple olive oil-balsamic vinaigrettes. But for special occasions, I like to embellish my salads with a little more “oomph”. The recipe I’m sharing with you today I learned to make several years ago. It is a simple and versatile, creamy and rich without the mayonnaise, cheese, or cream. When ground, the nuts become creamy and smooth. I found the original recipe in one of my mother’s old Puerto Rican Cookbooks. It called for pistachios, which I substituted for almonds. If you have pistachios, they are amazing on this dressing. The combination of mint, parsley, grapefruit, and olive oil is amazing. The nuts here serve as body to the dressing, giving it a thick, delectable, texture.

I like to use it mostly in salads, but you can also in cooked pastas, roasted vegetables or on toast for an easy quick lunch.

Creamy Raw Nut Dressing

• Handful blanched almonds (about ¾ cup)
• Juice and zest of half a grapefruit
• Handful of parsley
• 5-6 leaves mint
• ¼ cup olive oil
• Salt to taste

Place all ingredients, except for olive oil, in a food process. Pulse until smooth. Slowly add olive oil, while continuing to pulse until dressing reaches desired consistency. Pour over salad greens or pasta to use as dressing. 

Fennel is one of those strange vegetables most people in the US steer clear of. To be honest, I don’t think I know anybody who actively uses it, maybe because it is just looks strange, non-commercial, and complicated. Here at Tasty Plan we love fennel! And I think the best part about it is how weird it looks. Let’s face it: it has a personality of its own.  It is sophisticated and complex, without the price tag. Its mild anise flavor adds elegance to any salad when thinly sliced, or used instead/with onions in stews, risottos, soups… you name it!

I used both the bulb and the herb for this recipe. While the bulb softens and sweetens as it cooks, leafs add freshness. 

Fennel Chickpea Quinoa

• 1 tbsp. olive oil
• ½ fennel bulb (sliced)
• Salt to taste
• Pepper to taste
• 1 (8 oz.) can cooked chickpeas, drained
• 1 cup quinoa
• 2 cups water (or vegetable broth)
• Couple spears fennel leafs (chopped)
• Chopped parsley

In a medium saucepan, heat olive oil over medium high temperature.  Add sliced fennel and salt, cook for 3-5 minutes. Add chickpeas, and cook for another couple of minutes. Add quinoa and combine, toasting for another couple of minutes. You want all the juices from the olive oil and fennel to adhere to the quinoa. Add water, or vegetable broth (if using). Cook until water is absorbed, then cover. Quinoa should be ready in 10-15 minutes after covering. Add fennel leafs and parsley. Serve warm. 

It’s been a while since my last post, two weeks to be exact. I think I was avoiding the stuff-yourself-to-death-day extravaganza. My apologies. 

Throughout the past two years, I’ve become obsessed with a handful of ingredients. I keep using them over and over again; in salads, vegetable stews, quinoas, roasts, and soups. They add a lot of flavor, and marry beautifully to vegetarian dishes. Cumin, coriander, curry, cinnamon, and ginger add warmth, spice, and flavor. They work best together.

This recipe is simple. It is belly warming, and totally satisfying, without the guilt. This soup is perfect for this time of the year. Cauliflower is flavored with cumin, coriander, curry, cinnamon, and ginger to make a decadent, vegan soup.

Spiced Cauliflower Soup

• Olive oil
• ¼ onion
• 1 large cauliflower head
• 1 tsp. cumin
• 1 tsp. curry
• 1 tsp. coriander
• 1 tsp. cinnamon
• Couple slices fresh ginger
• Salt to taste
• Pepper to taste
• 2-cup (approx.) water

In a large skillet heat a tablespoon of olive oil over medium high heat. Sautee onions for a couple of minutes. Chop cauliflower into florets. Add to skillet with onions, and cook for a couple of minutes. Add spices and ginger. Add a couple tablespoons of water to pan, reduce heat and cover. Cook for about 10 minutes, or until tender. Transfer Cauliflower to blender. Add a coup of water, or vegetable stock if readily available, and puree until smooth. Add water until you reach desired smoothness.  Serve hot with a couple of cilantro leaves. 

Truffles have the power to make any chocaholic smile. They are small, elegant, indulgent treats. I used to indulge on the extra dark chocolate kind as a teenager.

Perfect as a holiday gift, these are easy to make, and surprisingly affordable. You can buy perfectly shaped truffles almost anywhere, but its more special if you make them yourself.

The process is simple. Make a ganache by melting chocolate, adding cream and a sweetener; cool, shape, decorate, and eat. You can substitute the balsamic for liquor (Cointreau, Scotch, Rum) or extract (vanilla, almond).

Balsamic Dark Chocolate truffles

(makes 8-10 truffles)

• 4 oz. Semi Sweet (or Bitter Sweet) Chocolate Chips
• 2 tbsp. heavy cream
• 1 tbsp. corn syrup
• 1 tbsp. balsamic vinegar
• 2-3 tbsp. cocoa powder (for coating)

Over a double boiler with simmering water, melt chocolate. Mix in cream, corn syrup and balsamic. Let cool for about an hour in the fridge. The ganache should be hard. Remove from fridge for a couple of minutes. Pour cocoa powder into a clean bowl. Using a teaspoon, scoop chocolate into hand and form into a ball. The warmth from your hands will slightly melt the chocolate, helping you mold it. Place chocolate ball into cocoa powder bowl. Cover completely and set aside. Store in refrigerator for up to 2 weeks. They can last longer in the freezer.

With the holidays around the corner, my mind is set on grapefruit season. This recipe uses the juice and zest of half a grapefruit, and is a perfect addition to a Holiday Brunch menu. Warm, sweet, and, wait for it, grapefruit-y!

After reading a recent post by Melissa Clark, I was inspired to test her tip. She suggests toasting bread slices before soaking in the custard. The reasoning: dryer bread absorbs better. I think it helps makes the French toast fluffier and moister.

Honey Grapefruit & Almond French Toast

SERVES 2-3

• 3 thick slices day old bread (ciabatta or challah work best)
• 2 eggs
• 2 tbsp. milk
• 1 tbsp. honey
• juice half a grapefruit
• zest half a grapefruit
• 1 tsp. almond extract
• pinch of salt
• butter to grease pan

Toast bread. Heat cast iron pan over medium-high heat. Add tbsp. butter and grease hot pan.  In a large bowl, whisk eggs, milk, grapefruit zest, grapefruit juice, almond extract, and salt until frothy. Dip toasted bread in custard for one minute on each side, and place on hot pan. Cook for 3-5 minutes over medium heat, and flip. Toast should be golden in color. Repeat for each slice. Eat immediately with maple syrup (or honey) and fruits.

We had a bunch of dudes guys over for dinner the other day. I usually struggle to feed this kind of crowd, as I am more of a grass grazing, vegetables-only kind of person. When people come over, I put my food issues preferences aside, and plan a meal.

When making food for a dinner party, I always try to make dishes that are fun, festive, flavorful, and filling. I usually stress out for a second, subconsciously brainstorm for a couple hours, and come up with a variation of the traditional grain-protein-salad combination. I start by choosing some sort of theme: a flavor combination profile that will guide my decision making when designing the meal.  

Because we live in an omnivore’s world, I usually start with the protein. From there I pick a grain, such as rice, risotto, or quinoa, to which I can add flavor through herbs and spices. I usually treat the grain as the binding element between the protein and the vegetable. It is where I place most of the focus and creativity.  

The theme for this dinner party was fresh, spicy Latin flavors. We cooked churrasco, a big bowl of black bean quinoa, and avocado drizzled with olive oil and white vinegar. Can it get any more Latin than that?

The multiplicity of colors and textures makes this dish fun and festive. This black bean quinoa salad is easy to make, and totally inexpensive, a perfect addition to your dinner party recipe repertoire.

Black Bean Quinoa

Serves 10

• 2 Cups Quinoa
• 4 Cups Vegetable Broth
• 2 tbp. cumin
• 2 tbp.  curry powder
• 1 handful cilantro
• 2-3 green onions
• ½ yellow, red, or green bell pepper
• 1 cup cherry tomatoes
• 1 12 oz. can black beans
• 1 tbsp. olive oil
• 1 tbsp. white vinegar
• juice of half a lime
• 1 tsp. sriracha

Wash quinoa to remove any whitish residue it might have. In a large pot combine vegetable broth, quinoa, cumin, and curry over medium-high heat. Bring to a boil and reduce to medium heat, Cook until the broth has been absorbed. Cover and cook for another 10 minutes over medium-low heat. Quinoa is ready when translucent and a white vein appears.

While the quinoa is cooking, slice tomatoes in half, chop green onions, cilantro, and pepper. In a large bowl combine vegetables, with olive oil, lemon juice, vinegar, and sriracha. Rinse black beans with water, and drain. Incorporate to the bowl with vegetables. Once quinoa is cooked, incorporate to the rest of the salad, and serve immediately.

This is a variation on the traditional chimichurri. This recipe makes a less oily more fragrant salsa. You can add this to anything that needs a kick. It is truly amazing, specially when having friends over for a BBQ. 

Spicy Cilantro Salsa

Makes apprx. 1 cup

• 1 bunch cilantro
• ½ green pepper
• 3-4 green onions
• ½ habanero pepper (without seeds)
• 2 garlic cloves
• 1 tbsp. olive oil
• 1tbsp. white vinegar
• ½ water

Place all ingredients in food processor, and puree until smooth. Add water as needed. Serve with vegetables, meats, fish, or any other dish that needs spice. 

Flan is eaten everywhere. There are a million variations, and every country has its own twist on the basic recipe. In Puerto Rico, flan is made with four basic ingredients: eggs (lots of them), evaporated milk, condensed milk (amazing!), and caramel, to which you can add pumpkin, vanilla, cream cheese…. It is sweet, smooth, silky, and decadently creamy.

Making flan is similar to making cheesecake. You blend the ingredients, pour them into a pan, bake for an hour in bain marie, and refrigerate overnight. The difference is in the caramel. With a little patience, caramel is easy to make. 

Having made both wet and dry caramel, I must confess I prefer making dry caramel; it is less unpredictable and develops a richer, nuttier flavor. I added cardamom and Ginger to the caramel, just for experimentations sake. The combination is amazing. A little spice from the ginger and aromatics from the cardamom make this recipe a knockout. Classic, with a twist.

And here is when it gets difficult. For the flan to develop the right texture, it needs to rest in the refrigerator overnight. The final product is irresistible. So as tempted as you might be to take a bite, don’t.

Ginger Cardamom Cheese Flan

Serves 10-12

• Ginger Cardamom Caramel
• 1 cup sugar
• 1 tbsp. ground ginger
• 1 tbsp. ground cardamom

Put a clean, dry saucepan over a burner at medium to medium-low temperature. Once the saucepan warms up, pour sugar, ginger, and cardamom. The sugar should start melting at the bottom first. (It takes several minutes before anything starts happening, so I suggest being patient rather than turning the burner to high. Burnt caramel is not tasty.) Once the sugar starts to melt, mix gently. You want the sugar to develop an medium dark amber color. There might be a couple of stubborn pieces of sugar that wont melt; you can scoop those out later. If you over mix the sugar, it will become lumpy. Lower the heat, and let sugar melt into liquid. Once the caramel is totally liquid, pour into the cake pan where you plan to bake the flan. I used an 8 inch pan 2 inches deep. Cover the entire bottom of the pan with the caramel. This needs to be done quickly, to prevent the caramel from hardening.  Set aside.

Flan

• 7 eggs
• 1 8 oz. cream cheese
• 1 12 oz. can sweetened condensed milk
• 1 14 oz. can evaporated milk
• ½ cup white sugar 

For the bain marie you need a deep baking sheet, where you will place your cake pan into. Make sure it is large enough to fits the cake pan.

Preheat oven to 350 degrees Fahrenheit. In a pot pour approximately 8 cups of water and simmer until just boiling. Depending on the size of the baking sheet you might need to simmer more or less water.

In a food processor or blender, incorporate cream cheese, eggs (one at a time), condensed milk, evaporated milk, and sugar. Blend until smooth. Pour into the cake pan over the caramel. Completely cover in tin foil, and place in the baking sheet. Place in oven, and pout hot water into baking sheet, ensuring that water doesn’t get into the custard. Water should reach halfway up the cake pan. Bake for an hour. To check if flan is ready, insert a wet knife into center of custard. It should come out clean. Refrigerate for at least 8 hours, or over night.