Lasagna Taste Test/Mukbang

Lasagna Taste Test/Mukbang

Sofrito Lovers,

I’m so proud and excited to bring you this Mukbang! Why? Because I cooked that amazing Lasagna! 

Check out the video and watch me enjoy my first homemade Lasagna ever!!

Go taste for yourself!  ¡Buen Provecho!

Conquering the Perfect Pumpkin Pie!

Conquering Pumpkin Pie!

  

Sofrito Lovers,

Since conquering my fear of the oven, I'm obsessed with baking and all things oven cookery!  I found this amazing recipe for one of my favorite desserts: Pumpkin Pie! 

 

I can't wait to feast on a delicious cinnamon, sweet, and earthy pumpkin pie fresh from my oven!  Check out the recipe below from ChowHound and get your bake on!

Go taste for yourself!  ¡Buen Provecho!

Perfect Pumpkin Pie Recipe

 

 

For this pumpkin pie recipe you don’t need to buy a prepared crust, and no rolling is necessary. You start by making a simple press-in crust, then assemble a simple filling from canned pumpkin purée, spices, eggs, and condensed milk—it takes only a few minutes to mix. Pop it in the oven for an hour, and what you get is a proper pumpkin pie to end Thanksgiving or other holiday dinners. Serve with Easy Whipped Cream.

Make-ahead note: This pumpkin pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.

For more holiday pie ideas, check out our Pumpkin Pie with Spiced Crust, Boris Portnoy’s Pumpkin Pie, and Chocolate Pecan Pie. And check out all the best of pumpkins on Chowhound.
by Chowhound Editors

 

 

  Ingredients

 

For the crust:
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour, plus more as needed
 

For the pie:
1 (15-ounce) can pumpkin purée (not pie mix)
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/8 teaspoon ground cloves
Easy Whipped Cream, for serving (recipe link in intro)

 

 

For the crust:
1Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
2Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

For the pie:
1Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.

2Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.

3Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Remove from the oven to a wire rack and let cool completely before serving. 

 

Top slices of the pie with whipped cream, if desired.

Food Wishes Lasagna!

Food Wishes Lasagna!

Sofrito Lovers,

This weekend, I finally conquered my fear of the oven and of complicated recipes! I took on, what I deemed, the fearsome task of making a Lasagna!

For some of you, this may seem like everyday fare, but for me, super amateur Top Chef, it was intimidating and scary.  First, I'm deathly afraid of ovens!  I have this irrational fear that I will open a hot oven and huge fireball will consume me-I've watched too many Bugs Bunny cartoons.  

Second, when recipes have more than five or six steps I get antsy.  If I consider it too complicated or involved, I shut down and find something simpler.  This time I grinned and bore it; I hunkered down and made lasagna.

I highly recommend this awesome recipe from FoodWishes on YouTube posted below.  The lasagna was creamy, rich, and flavorful!  My BearBear David, the world's finikiest eater, loved it!  He said it was delicious, he also said he was proud of me.  I kick ass!

I'm pretty proud of myself!  Check out the recipe below and go taste for yourself!  ¡Buen Provecho!

New York Autumn Wine & Food Festival

New York Autumn Wine & Food Festival

Sofrito Lovers,

Next weekend is the New York Autumn Wine & Food Festival in Chelsea and I'm ready for it!  Wine Enthusiast magazine named this festival one of the 12 best wine festivals in the U.S. and it's in NYC for us to enjoy!

This celebration boasts an amazing selection of wines and hors d'oeuvres for a pretty cool price.  Click the link below and get your tickets now!

Go taste for yourself!  ¡Buen Provecho! 

NYC AUTUMN WINE AND FOOD FESTIVAL

Treat yourself to the finest wines and artisan food, all in the heart of Manhattan!

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Named by Wine Enthusiast magazine
“One of 12 wine festivals you should check out this fall."

Description

In its 7th year, NYC Autumn Wine & Food Festival is the premier cru classéof affordable elegance.

Join us as Chelsea’s landmark Altman Building transforms into an indoor vineyard, where you will taste world-class wine, feast on artisanal food, and luxuriate in a singular wine event.

Participating wineries will show selections from the world’s leading wine regions --- France, Italy, South Africa, California, Chile, Brazil, Portugal, Slovenia, Italy, Spain, New Zealand and more. A selection of New York State wines will be showcased at the event, with several NY State Farm wineries selling selections by the bottle for guests to take out and enjoy at home. You'll meet these talented winemakers and hear first-hand about their winemaking process.

Du vin

From full-bodied reds to crisp whites to intriguing blends, you’ll have access to over 100 exceptional wines, hand-selected by our experts. VIP tickets offers exclusive access to our Rosé and Bubbly Suite with 20+ rosés and sparkling wines.

Hors d'oeuvres

Pair your wine with cheese, crackers, crudité, and pasta. Artisanal food makers -- many local to the NY area -- will sample their charcuterie, baked goods, sweets, savory items and more.

VIP Rosé & Bubbly Suite:

We’re pleased to offer a VIP experience–the luxurious Rosé and Bubbly Suite. Imagine yourself enjoying exclusive wines, gourmet chocolate, and more. The menu will spotlight artisanal cheeses and amuse-bouche not available in the general admission portion of the event. VIP Ticket holders will be able to go between the Suite and the main tasting freely.

GENERAL ADMISSION TICKETS INCLUDE:

Wine Tasting: Sip 100+ wines at our expansive collection of sampling tables in the main event.

Food: Feast on light accompaniments prepped by our first-class culinary team — plus taste delectable bites at artisan food sampling tables.

Bonus Wine Glass: custom etched tasting glass for you to keep after the event.

PREMIUM EARLY ACCESS TICKETS INCLUDE:

Early Admission to the main event, 1 hour before listed start time (i.e. 1:00 PM/Afternoon Session, 6:00 PM/Evening Session)

Butler-passed hors d’oeuvres as you experience the array of tasting tables before the general public arrives.

VIP ROSÉ & BUBBLY SUITE TICKETS INCLUDE:

Early Admission to the main event, 1 hour before listed start time (i.e. Enter at 1:00 PM/Afternoon Session, Enter at 6:00 PM/Evening Session)

Access to the Rosé & Bubbly Suite, featuring 20+ exclusive rosés and sparkling selections, gourmet chocolate, artisanal cheeses, fruits and more. All foods & wines not available in the main event. You’ll be sipping and tasting like you fly private.

Other Information

Must be 21 or older to attend.

Butler-passed hors d’oeuvres are served during the first hour of each session for Premium Early Access ticket holders

Please leave time for arrival and check in with your e-ticket.

Ticket purchasers acknowledge photos and videos of attendees (individuals, groups) are taken at the event by the organizer and may be used later for marketing the event(s).

Terms & Conditions are available at:

 https://newyorkwineevents.com/ticket-purchase-terms-conditions/

Chicken in a Biskit

Chicken in a Biskit

Sofrito Lovers,

Have you ever tasted “Chicken in a Biskit?” I’ve heard of these interesting little crackers for years but I’ve never tasted them...until now!

Were they yummy or gross?  Watch it, laugh, and enjoy it! 

Go taste for yourself! ¡Buen Provecho!

Spanish Garlic Soup - Sopa de Ajo Recipe

Spanish Garlic Soup - Sopa de Ajo Recipe

Sofrito Lovers,

For the 100th time: Fall is Soup weather!  Therefore, I bring you this delicious recipe from Food Wishes on YouTube for Sopa de Ajo (Spanish style Garlic Soup).

This wonderfully rustic and uncomplicated soup will warm the chill in your bones. It’s fast, simple, and delicious-give it a try! You won't regret it!

Go taste for yourself!  ¡Buen Provecho!

Eating like Nickocado Avocado

Eating like Nickocado Avocado

Sofrito Lovers,

This week, I dedicated my Mukbang to the infamous Nickocado Avocado, who inspired me to be mukbanger.

Watch as I enjoy some delicious Shrimp Lo Mein and wax poetic about the Noodle King.  

Go taste for yourself!  ¡Buen Provecho!