Cook’s Corner

Microwave dulce de leche a quick, easy indulgence

 

Dessert

Rafael's Microwave Dulce de Leche

2 (13-ounce) cans evaporated milk

Juice of 1 lemon, or to taste

1/4 cups sugar

2 cinnamon sticks

In a large, microwave -safe bowl, mix the evaporated milk with the lemon juice (it will curdle). Stir in the sugar and microwave on high for 10 minutes. Stir and add the cinnamon sticks. Microwave on high an additional 10 minutes. Remove cinnamon sticks, stir and enjoy. Makes 6 servings.

Per serving: 317 calories, 8 g protein, 53 g carbohydrate, 9 g fat, 25 percent of calories as fat, trace fiber, 36 mg cholesterol, 131 mg sodium.

Source: Linda Cicero Cook’s Corner archives


Bread

Ice Cream Rolls

If you don’t have self-rising flour on hand, whisk 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Cooking spray

1 cup self-rising flour

1 cup melted vanilla ice cream

Heat the oven to 350 degrees. Coat 6 cups of a muffin tin with cooking spray. Stir flour into melted ice cream until well combined. Divide the batter evenly among the prepared muffin cups. Bake until golden on top, 15 to 20 minutes. Allow the rolls to cool for 2 to 3 minutes before removing from the pan. Serve warm. Makes 6.

Source: “Come Home to Supper” by Christy Jordan (Workman, $16.95).

Per roll: 162 calories (34 percent from fat), 5.9 g fat (3.7 g saturated, monounsaturated), 32.8 mg cholesterol, 3.3 g protein, 23 g carbohydrate, 0.6 g fiber, 270 mg sodium.


Sleuth’s corner

Q: I loved going to Andalusia bakery to buy their Strawberries and Whipped Cream Cake. It was kept in the refrigerator because it had all-natural whipped cream on the outside as well as in the inside layers with pieces of real strawberries. It was so moist and light. Can anyone help me to find the same cake or even the recipe so I could attempt to make it myself?

Stacie


Salad

Aroma Espresso Bar’s Warm Garbanzo Salad

For the Tahini Sauce:

1 cup ground tahini

2 tablespoons fresh lemon juice

3/4 teaspoon ground garlic

3/4 teaspoon ground cumin

Salt to taste

To finish:

3 medium cucumbers

2 medium tomatoes

1/4 cup of chopped red onion

1/2 cup homemade croutons

3 cups warm garbanzo beans

Chopped parsley for garnish

Olive oil and lemon juice to taste

2 hard-cooked eggs

Make the tahini sauce by combining all ingredients in a blender or food processor and pulsing to completely incorporate. Makes about 1 1/4 cups. Set aside.

Cut the cucumbers, tomatoes and onion into a fine dice, place in a salad bowl and toss with the warm beans. Add the tahini sauce as desired and toss. Taste and add olive oil and lemon juice as needed. Sprinkle parsley on top, then grate on the egg. Serve immediately. Makes 4 main-dish servings.

Source: Adapted by Linda Cicero from Aroma Espresso Bar.

Per serving (using all the dressing): 620 calories (53 percent from fat), 38.7 g fat (5.8 g saturated, 14 g monounsaturated), 93 mg cholesterol, 25 g protein, 52.4 g carbohydrate, 13 g fiber, 587 mg sodium.


Q: In the late 1980s or early ’90s you published a complicated recipe for dulce de leche from a restaurant and I replied with my brother-in-law's recipe for making it in the microwave. He lost the recipe and I can't find it either. Any way to search your old columns for it?

Sonia R. Martinez

A: This is a wonderful quick dessert that is fun to resurrect for a new generation (the recipe ran in 1992). Readers may remember Martinez, who once had a Miami Lakes cooking school but now lives in Hawaii. You can follow her food and gardening adventures at soniatasteshawaii.com.

Q: I’m addicted to the garbanzo bean salad at Aroma Espresso Bar in Miami Gardens. Can you get the recipe?

A: It turns out you are in good company. The salad has lots of fans, including celebrities Natasha Lyonne, Moran Atias, Chelsea Clinton, Mandy Patinkin and Matthew Perry, we’re told. I’ve adjusted the recipe from the coffee-shop chain for home use.

Cookbook Corner

I knew I was going to enjoy Come Home to Supper (Workman, $16.95) as soon as I saw the cover with author Christy Jordan standing in her farmhouse-style kitchen with a fantastic collection of vintage Fire King and Pyrex bowls on the shelves. Then I started reading and was both charmed by her sunny Southern philosophy (“If you really want to make the world a better place, end the day by coming home to supper!”) and by her recipes for unpretentious family food that doesn’t break the budget or require hours in the kitchen.

I wanted to make the old-fashioned sticky chicken, the big Greek taters and so much more. Then I saw this fun little recipe for a roll made with melted ice cream and knew I had to share it with readers. You throw these together in an instant and the result is a very tender biscuit-textured roll with a light sweetness that is perfect with hearty soup or a healthy salad. Jordan, who is based in Huntsville, Ala., blogs at southernplate.com.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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