Maracuya & Blueberry Pancakes

NOLAchef-maracuya-blueberry-pancakes

Morning y’all.

Things got a bit crazy in the kitchen yesterday morning, thanks to a big batch of fresh blueberries.

Ya see, my BA godmother is a blueberry farmer and it’s harvest time.

She has a farm in Suipacha and she’s beyond generous. Her company is called Il Mirtilo (the blueberry in Italian) and it’s growing like crazy. You can find her and their tasty products at the Buenos Aires Market, Caminos y Sabores, Masticar, todo!
You can say they’re in the scene. She works hard and I totally look up to her in a powerful female kind of way!
Fresh blueberries on their own are dreamy and I assume we don’t need to get into the details of how good this super food is for you (considered one of the healthiest foods in the world!) but just in case check out this article here.

I like to eat them with oatmeal during the cold season and plain during the warm weather.

Also in the blender! I just brought my Vita Prep from the states (YES, I lugged that beast of a blender all the way from NOLA -> NYC -> BA) and I couldn’t be more glad.

I’m all about the blending of vegetables, herbs and fruits. Great way to give my body what it wants and deserves and a nice little booster for skin and overall awesomeness.

This recipe is nothing like that!

^_^

Sometimes a girl needs to misbehave.

Am I right, chicas?!

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Dark Chocolate Pecan Pie & Bourbon Sauce

NOLAchef-buenos-aires-pecan-pie-dark-chocolate-recipe

One of the most frequent questions we get at NOLA, ‘Is it hard to find ingredients for your dishes?’ and the answer is YES.

There is no crawfish. There are no reasonably priced fresh oysters. No andouille. No chilis! Ohhh the list could go on.

But instead of focusing on the negative let’s look at the positive.

Pecan pie.

That we can do in Buenos Aires. Possibly even better in Buenos Aires!

And it’s one of the easiest pastries you can make.

We’ve been experimenting at the restaurant with this recipe.

Sometimes we keep it classic and sometimes we add a touch of orange.

Lately I’ve been adding a tiny bit of dark chocolate and serving it with whipped cream or creme anglaise, both spiked with a bit of bourbon.

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blueberry goat cheese tart & buttermilk crust

NOLAchef-sweet-reipes-blueberry-goat-cheese-tarts

Since the beginning it’s always been about bourbon pecan pie at our small restaurant Nola here in Buenos Aires.

With the weather warming we’ve been making loads of menu changes, and our most well received has been this little tart up above. She’s the perfect summer time treat!

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chocolate & chili puffs, pate a choux

NOLAchef-Mexican-pastry-pate-a-choux-strawberry-filled-chocolate-chili-sauce-mexican-pop-up-night

I was responsible for last weeks postre del dia (pastry of the day) at Mexican Pop-Up. Normally the BA Pie Lady supplies the sweets on Thursday nights, but this particular week I was on my own. Which at first I wasn’t too thrilled about but then got REALLY INTO after my second or third coffee….

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