Recipe: Marquesote (and some baking tips)

salvadoran-marquesote-1

I’m never sure whether to call Salvadoran Marquesote a “cake” or a “bread” – It’s not quite either, but it’s kind of both. My best description of it which will give you an idea of what to expect is “very dense, less sweet, angel food cake.” It’s definitely something you want to eat along with a cup of milk or coffee or else you’ll get hiccups!

I actually posted this recipe several years ago but the recipe received recent new comments from people who were having difficulty with it. I decided to bake the marquesote again to make sure my recipe works, and it does perfectly – but I’ve added some tips this time to help ensure it turns out.

First of all, there was concern that the baking temperature of 450 F is too high and people wanted to know if you can bake the marquesote at 350 F.

While 450 F is indeed the right temperature, I decided to try the recipe at 350 F to see what happens. Here is the result:

marquesote-comparison-2

Upon first glance it seems that both marquesotes turned out great, but if you were to touch and taste the marquesote baked at 350 F, I think you’d agree with me that it’s not as good. The texture and color of the marquesote baked at 350 F for 30 minutes is not right, in my opinion.

I prefer a crisp, brown crust like you find on angel food cake. Baking for 30 minutes at 350 F gives a lighter-colored crust which is moist – that is not what we’re going for. If you bake it longer than 30 minutes it’s possible that it might improve, but I didn’t test that, so you can try it at your own risk.

So, back to the question – can you bake the marquesote at 350 F? The answer is yes, but I don’t recommend it.

While I’ve never been to cooking school, I can provide plenty of tips and resources which will hopefully help you in future baking attempts. If your marquesote didn’t turn out at 450 F there can be several reasons for this – here are the most common:

Your oven is running hot. If your oven is running hot, then your marquesote can burn. Here’s one way to check to see if your oven temperature is accurate. Use an oven thermometer if necessary.

You walked away from the kitchen toward the end of bake time. As ovens vary, it’s important to keep an eye on whatever you’re baking and check for doneness through visual cues such as the color of whatever you’re baking – this is especially important when trying a recipe for the first time. The recommended bake time in a recipe is not necessarily an exact time. In the case of this marquesote, when it’s a nice medium brown, (not yellowish brown and not dark brown or black), on top, and a knife inserted in the middle comes out clean, it’s done.

You baked it too high or too low. Unless otherwise instructed, you should always bake things on the middle rack of your oven.

You didn’t beat the egg whites correctly. Egg whites should be beaten until stiff for this recipe – no more and no less. This is a really important step. If you aren’t sure if you’re doing it correctly or if you’re having trouble, read this great article: Beating Egg Whites Tips and Hints.

You beat the batter too much after flour was added. Once you add the flour, it’s important not to overbeat the batter or your cake/bread will be a tough texture.

Your yeast was dead. It’s really important to have fresh yeast. When you poured the batter into the greased Pyrex, did you see little bubbles start popping up? If you did, the yeast was good — If not, that could have contributed to the problem you experienced. Next time buy fresh yeast if yours has been sitting around a long time, or you can proof some of it to see if it’s still good. (Need to know how to proof yeast? Click here.)

You used regular flour instead of cake flour. The recipe specifically calls for cake flour because it makes for a more tender cake/bread. I do not recommend substituting other types of flour in this recipe.

Your measuring cups or measuring technique are not accurate. Some recipes are more forgiving than others, but for some it’s very important to be sure your measuring cups and spoons are accurate and that you are measuring correctly. (Here’s a good article on the topic.)

Okay, now that we got all of that out of the way, let’s bake a marquesote!

marquesote-salvadoreno

Salvadoran Marquesote

Ingredients:

8 eggs
2 cups of cake flour
1 cup of sugar (rounded if you like it a little sweeter as I do)
2 teaspoons of quick rise yeast
2 teaspoons of vanilla extract

Optional: A few dashes of cinnamon

Method:

1. Mix together the yeast and cake flour in a medium bowl. (Add the cinnamon if using.)

2. Separate the eggs into two different bowls. (The whites should be in a large mixing bowl. Yolks in a small bowl.)

Tip: To separate the eggs, crack an egg in half and pour the yolk back and forth between the shells over the bowl until all the white has dropped into the bowl below. You will be left with just the yolk after a few passes back and forth. The yolk can then be dropped into a separate bowl. Make sure you don’t have any yolk in the whites.

3. Grease a 9×13 glass Pyrex, (I use Canola oil cooking spray.) Preheat the oven to 450 F.

4. With an electric mixer on high, beat the egg whites until stiff.

Tip: Not sure if the egg whites are stiff yet? Tilt the bowl – if it moves or there is any liquid, you’re not done.

5. Add the sugar little by little while continuing to use the electric mixer.

6. Add the yolks little by little while continuing to use the electric mixer. Repeat with the flour/yeast mixture. Add vanilla extract. Mix until all ingredients are combined but be careful not to overbeat the batter at this point.

7. Pour the batter into the greased Pyrex and bake for 15-20 minutes or until a medium brown color. The marquesote is finished when this color is achieved and a knife inserted in the middle comes out clean.

Serve with milk or coffee.

Recipe: Salvadoran Relajo Spice Mixture

For those of you who are unable to find Salvadoran relajo to make salsa Criolla to go with Panes con Pavo, pollo, or tamales, here is a “recipe” I came up with so you can make your own if necessary. I read the ingredients on several different brands of authentic Salvadoran relajo and most of them have these spices, (although a few don’t include cloves, peppercorns and/or cumin seeds – so including or excluding those is up to you.) Feel free to tweak it to your family’s preferences, but this should be a good place to start!

Salvadoran-relajo-recipe

Videoblogueras Salvadoreñas

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Parece que cada año salen más videoblogueras de El Salvador en YouTube, enseñando como hacer las ricas recetas salvadoreñas y asegurandose que la cultura salvadoreña no se pierda, incluso para los salvadoreños en el extranjero. Hoy quiero dar un “shout out” a las mejores videoblogueras salvadoreñas.

#1. FranciscaBo

#2. LaCocina deLupita

#3. Cocinando Con Ingrid

#4. Carmen Orellana

[ENGLISH TRANSLATION]

It seems that each year there are more Salvadoran video bloggers on YouTube showing how to make delicious Salvadoran recipes and ensuring the Salvadoran culture isn’t lost, even for the Salvadorans living abroad. Today I want to give a “shout out” to the best Salvadoran video bloggers.

Passing on Tradition in the Kitchen!

Image credit: Martin Kang Photography

Image credit: Martin Kang Photography

Disclosure: I received Nestlé Abuelita products and compensation for this post, but as always, all opinions are my own.

In October I was invited to a Día de los Muertos (#AbuelitaDDLM) event with celebrity chef Richard Sandoval in California, but unfortunately wasn’t able to attend since I’m in the DC area. Luckily the good people who invited me were nice enough to send some Nestlé Abuelita products and recipes to check out so I’m predicting plenty of chocolate-flavored recipes in my family’s future!

As for the chef – Richard Sandoval – he’s the owner and chef of 37 Latin-themed restaurants around the world, but that isn’t what impresses me most. What impresses me most about Chef Sandoval is his commitment to the importance of passing down traditions to the next generation in the kitchen. In today’s world it’s so easy for many families to forget, or become too busy, to show their children the recipes which were taught to them by their mother or grandmother, which means many of those special recipes will be lost. Don’t let that happen! Make a list of the recipes you know and show them to your kids – write them down if you can. Some people make recipes from memory but you won’t always be around, so next time you make a special family dish for which there’s no written recipe, take the time to write it down as you go along. Likewise, if there’s a family recipe you still haven’t learned from a mother or grandmother, ask them to teach you the next time you’re together!

And just as important as sharing traditional recipes, as Chef Sandoval points out in the video below, is creating new ones – like these Creamy Chocolate Guava Pockets! I can’t wait to try them, (you already know how much I love the combination of cream cheese and guayaba!)

For the written recipe shown in the video and many other recipes using Nestlé Abuelita and other Nestlé products in both English and Spanish, visit El Mejor Nido!

Which recipe do you most want to teach your children? Which recipes have you created together?

Carne Guisada

Salvadoran-style Carne Guisada

Carne Guisada (stewed beef) is the ultimate comfort food for chilly weather. Versions of this dish can be found in countries throughout Latin America, but if you really think about it, most countries throughout the world will have a similar dish. There’s just something about tender pieces of meat and large chunks of vegetables in a brown sauce that has wide appeal. Served with salad and beans, plus rice and tortillas to soak up every last bite, this meal will leave everyone at the table completely satisfied.

Carne Guisada – Salvadoran-style

You need:

2 lbs. beef (chuck roast)
salt
pepper
2 tablespoons Canola oil
¼ cup red cooking wine
¾ cup water, plus water to cover
2 bay leaves
1 teaspoon achiote

1 cup canned tomato sauce
1 teaspoon minced garlic
¼ cup diced onion
1 teaspoon basil
1 tablespoon Worcestershire sauce

6 large carrots, cut in large chunks
1 to 1.5 lbs. potatoes (or yucca), cut in large chunks

Optional: a few tablespoons of flour

Method:

1. Pat the chuck roast with a clean, dry paper towel to remove any excess moisture. In a stainless steel pan, heat 2 tablespoons Canola oil over high heat. Season the chuck roast with salt and pepper. When the oil is very hot and begins to smoke a little, carefully place the chuck roast in the pot. Do not move or attempt to lift the chuck roast while it’s searing. Shake the pan a little once in awhile to see if it’ll come loose on its own. When it easily comes loose on its own, that means it’s finished searing, (about 1 to 2 minutes.) There should be a nice crust on the meat. Carefully flip it over and sear the other side.

2. Remove the chuck roast to a plate while you deglaze the pan. How to deglaze the pan: Add ¾ cup water and ¼ cup red cooking wine to the pan immediately after you remove the meat. Scrape the bottom of the pan with a wooden spoon to remove any bits that are stuck to it. Stir boiling 1 to 2 minutes. Remove from heat. This “base” liquid will add a lot of flavor and we’re going to add it to the pot where we cook the meat the rest of the way.

3. Cut the meat into large chunks and put into a large pot with the “base” liquid. Add enough water to cover (for me it was 4 cups.) Add the bay leaves and achiote. Bring to a slow simmer and cover. Cook slowly on low heat for tender meat. If you cook it faster on higher heat the dish won’t be completely ruined or anything, but the meat will be much less tender, so avoid boiling. If the liquid comes to a boil, lower the heat. I cooked mine for about 2 hours and the burner was around the “2″ setting on my stove. After 30 minutes to an hour, you may see that the meat is already cooked through but if you try to pull it apart with a fork, you won’t be able to – This means the meat has not cooked long enough. Trust me, cook it to around 2 hours and you will see how tender it becomes.

4. In a blender, combine tomato sauce, garlic, onion, basil, and Worcestershire sauce. Blend until combined. Add to the pot. (Don’t do this until the meat is done cooking or nearly done cooking.) Also add the carrots and potatoes to the pot. Simmer covered until vegetables are fork tender. Remove from heat. Do not cook too long after adding the vegetables as you don’t want them to get mushy. Add salt to taste.

Optional: If you prefer to thicken the sauce (I do), you can remove one cup of the liquid and whisk in a few tablespoons of flour, then add the thickened liquid back to the pot. Tip: Do not add flour directly to the pot. It must be whisked to combine properly and you can’t do that with the meat and vegetables in the way.

5. Serve with rice, beans, salad and tortillas. Serves 4.

Not Your Abuela’s Pozole Verde

easy-pozole-verde

Sometimes I cook from scratch, trying to make the most authentic version of a recipe that I can, and sometimes I try to find every shortcut possible to use the least amount of time and the fewest number of ingredients – This pozole recipe is one of those times I decided to sacrifice authenticity for a fast, easy meal.

It all came together kind of on accident. I had planned to make the pozole recipe over on Sweet Life, but it’s a slow cooker recipe and it was already fast approaching dinnertime as I walked around the grocery store. So then I decided I would follow her recipe but make it in a pot on the stove, but then I couldn’t find tomatillos (neither fresh nor canned.) Now what?

I stared at the shelves in the “Hispanic Food” section until I came up with an idea. Why not just buy the salsa verde already prepared? … And so I hatched my plan to create my own recipe for the fastest pozole ever.

The "secret" ingredient. Shhh! Don't tell your abuela.

The “secret” ingredient. Shhh! Don’t tell your abuela.

With just 4 ingredients, I was able to make a delicious pozole in less than 30 minutes once we got home.

Carlos and I both loved it, but we’re definitely not pozole experts. I needed someone more experienced to tell me what they thought before I shared the recipe here. Carlos texted a Mexican friend/co-worker and asked if he’d like some pozole. His friend enthusiastically texted back that he would, and that he wouldn’t be bringing a lunch tomorrow because he planned to eat it right then and there. The pressure was on! What if he didn’t like it? The guy would starve all day thanks to me!

Last night I nervously packed a big container full of the pozole along with some tortillas and baggies of lime wedges, diced onion and cilantro. Then today I waited all day until just about an hour ago for the lunch break verdict. Gracias a Dios he said it was “riquísimo” and he ate all of it! (Whew!)

So, if you have the time and want to go the authentic route, check out the posole recipe on Sweet Life – I’m keeping it bookmarked and want to try it one of these days because Vianney’s recipes are always amazing, plus I love to use my slow cooker when I actually plan ahead.

However, if you’re having a crazy day and need to throw together a warm, comforting dinner on a chilly evening in less than 30 minutes, this quick pozole does the trick!

Not Your Abuela’s Pozole Verde

You need:

1 can white hominy/Maiz Estilo Mexicano (29 oz.), drained
4 to 6 boneless, skinless chicken breast tenders (the thinner the cut, the faster it cooks)
4 cups (32 oz.) chicken broth
3/4 of a 16 oz. jar HERDEZ Salsa Verde (between 5 – 6 oz.)

Optional (for topping individual servings):
chopped cilantro
radish slices
avocado slices
lime wedges
diced onion

Method:

1. Combine the hominy, chicken breast tenders, chicken broth and salsa verde in a large pot over medium-high heat. Stir and allow to come to a boil.

2. When the liquid comes to a boil, reduce heat and cover, simmering until chicken is cooked completely through. Remove from heat.

3. Remove chicken to a plate using a slotted spoon. Allow to cool slightly so you can shred with your fingers. Put chicken back in the pot.

4. Serve with whichever toppings you like. Carlos ate his with some cilantro but I didn’t feel it needed anything at all. Serves 4.

Tip: Need a meatless Monday meal? You can make this totally vegetarian by omitting the chicken and subbing vegetable broth for the chicken broth. The hominy is really delicious and filling on its own.

Pay de Guayaba y Queso

pay de guayaba y queso

A couple weeks ago we made a visit to the international market to stock up on a few things that aren’t available at the regular grocery store. Somehow a packet of guava paste made it into the cart, (okay, I put it there), and it’s been sitting on my kitchen counter ever since. I wasn’t entirely sure what I wanted to make with it but I decided to get creative and see what happened when I combined American pie and Salvadoran semita with Cuban pastelitos de guayaba y queso. Hilariously, I ended up using my Ecuadorian friend, Laylita’s recipe for sweet empanada dough for the crust, so this recipe is authentically Ecua-Cuba-Ameri-doran… or something like that.

Pay de Guayaba y Queso

If the photos haven’t already tempted you to give it a try, let me tell you, it’s everything I hoped it would be. The look of a traditional American pie with the criss-cross technique I use on Salvadoran semita, a crust that is crisp on top but crumbly and tender inside, and a filling that is sweet, rich, and full of close-your-eyes-when-you-take-a-bite-Cuban-goodness.

Before I give you the recipe down below, I just want to say that I’m not fond of the word “pay” in Spanish. Maybe because it reminds me of “payasos” (which scare me), or because it looks like how I would have spelled “pie” in Kindergarten. Anyway, I’ve spelled it “pay” because the rest of the recipe name is in Spanish. Also, if I spelled it “pie” in English then some of the native Spanish speakers might think about feet, which is just ever so slightly unappetizing. So, call it whichever you want – “Pay de Guayaba y Queso” or “Guava and Cheese Pie” … it will taste the same either way.

Pay de Guayaba y Queso

You need:

1 batch of Laylita’s Sweet Empanada Dough

8 ounces real cream cheese (not cream cheese “spread”)

14 ounces guava paste (not jelly!)

1 egg whisked (for brushing on top of the pie)

1 small handful white sugar (to sprinkle on top of the pie)

Directions:

1. Follow Laylita’s direction to create the dough first. I followed the directions exactly, using 4 tablespoons of water where it says “2 to 4″ and 1/4 cup of sugar where it says “1/4 to 1/2.” Separate the dough into 2 balls, flatten into large discs and refrigerate for 30 minutes as instructed.

2. On a lightly floured surface (lightly floured parchment paper works best for me), roll out one of the balls to fit in and up the sides of a 9 inch pie plate. Leave the other ball of dough refrigerated while you work.

3. Pick up the parchment paper and gently turn it over onto the pie plate. Press the dough against the sides and trim off any excess.

4. Cut the guava paste into slices about as thick as a pencil and layer them on top of the dough, overlapping when it becomes necessary.

5. Spread the cream cheese on top of the guava in an even layer.

6. Roll out the other dough ball the same as the first one and gently put it on top. Trim off the excess.

7. Use a pastry brush (or a clean, dry paper towel balled up if you don’t have a pastry brush), to gently brush the whisked egg onto the crust.

8. Take the dough scraps and form a ball. Roll the ball out and use a pizza cutter to cut strips to decorate the top in a crisscross pattern or however you like.

criss-cross-pie

9. Gently brush egg on the crust again, being careful not to disturb the crisscross design.

10. Sprinkle a small handful of sugar evenly onto the crust.

11. Bake in a pre-heated oven at 375 F until golden brown. (Mine took about 35 minutes.)

12. Remove from oven and allow to cool before slicing and serving.