You know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that? --Ratatouille (Pixar, 2007)

Saturday, December 29, 2012

Quick and Awesome Quiches

Hey Everyone,
As long as you're in the process of getting snowed in, why not cook? Recently, I had to cook up an appetizer/hor d'oeuvre for a small neighborhood party. I realized--I don't really do appetizers. I thought momentarily...I've dabbled in baked brie, tried a bruschetta or two, but I didn't  know what I could make that would wow anyone.
But aha! (there's always an aha moment).
I've made big quiches before, so why not give mini quiches a try?
I looked online, but wasn't pleased with what recipes I found. Many called for peculiar things like buttermilk or heavy cream (fun but unnecessary). With the help of my favorite recipe inventor, aka my good ol' mommy, I decided to make my own recipe.

Firstly let me say that this recipe will be slightly more difficult if you don't have a background in working with phyllo dough. So-- a few tips and tricks if you're not familiar with it. If you think you'll be okay, skip reading these.
--Phyllo dough generally comes in rolled up flat sheets. First thing you should do when you bring it home (assuming you're going to begin cooking within the hour) is unroll them on cutting boards and place a damp towel over the whole stack of sheets. Keeping phyllo moist makes it infinitesimally easier to work with.
--Don't insist upon working with one sheet at a time. Phyllo is a series of many thin, thin sheets. Rarely do you need just one sheet. Work with 2/3 at a time, it'll tear less and be way more user friendly.
--Work slowly but with purpose. Phyllo needs to be handled carefully but with a certain swift-ness. If you mess with it too much it'll just tear and you'll have a bad time.

Moving on--the recipe shaped up something like this:

Premade Phyllo Dough
8-9 Eggs
1-1 and 1/2 cup of half and half
2-3 cups of shredded cheese (preferably an orange cheddar)
1 package of frozen broccoli (it was out of season! :p)
Salt, Pepper, Cayenne Pepper/Chili Powder, Garlic Powder, to your liking. Don't be too stingy with the salt though--keep in mind this is basically like making a bunch of scrambled eggs...salts a must.

Prep muffin/cupcake baking pans with a shot of pam/cooking spray in each well.

Beat the eggs with a whisk until fully combined, add in the half and half and beat till combined even more. Spice as you wish.

Place the broccoli either in the microwave or in a pot steaming with some water until cooked through but not soggy or too "fall-y apart-y" as I would totally say. 

Now--the work. If your phyllo is on cutting boards as I said earlier, start by taking a knife and cutting the phyllo into squares vertically and horizontally. Each square of phyllo should measure across about a little larger than the diameter of your muffin wells. Then, 2 by two, take squares of phyllo and sort of wrap them into the muffin wells, like they look in the picture below/right. Remember, the less you play with them the better they'll be and the easier they'll be to work with.

Next, place one small(ish) piece of broccoli in each phyllo cup. Follow that with a small smattering of shredded cheese like shown in the picture below. I know, kinda blurry, taken kind of hurriedly.

Finally, pour in the egg mixture in each cup until about a little more than halfway full. The egg certainly puffs up so I would certainly hesitate to fill them too high or you might end up with a scrambled egg oven.

Let bake for 18-26 minutes or until egg is fully puffy and phyllo is browned on bottoms and tips.

Hope yours turn out as delicious as mine! They were a big hit at the party! Finished quiches bottom right.

Sunday, November 4, 2012

Hurricane cHallah

On my 6th day in a row off from school, I'm still thanking Hurricane Sandy for bringing me sleep and extra time to do fun cook!
The other day I decided I'd cook up something tasty...and easy because I was exhausted from doing so much nothing during the hurricane. So--I baked up two loaves of my grandpa's famous challah.
For those of you who don't know, challah is basically the Jewish bread of choice. Served at all Shabbat dinners and most holidays (excluding Passover of course) challah can usually be seen on any Jewish dinner table. Needless to say...every Jewish grandpa or grandma thinks THEIR challah is the BEST challah. However, I (of course) insist MY grandpa's challah is the best.
To make my grandpa's challah--you'll either need a bread machine (like I have) or a lot more time, and a lot more kneading. Some bread is better by hand, but challah isn't really one. My grandpa always used a machine, so I do too.

In bread machine:
Liquids in first:
2 eggs
1 cup Water
A little less than 1/3 Cup oil

Mix 3 tsp. yeast into ¼ cup water, when bubbly, combine that in with the liquids.

¼ cup sugar in as first dry after all liquids are in.
Tsp Salt.
Lastly—4.5 cups AP flour.

Turn on Bread Machine, let go for 1.5 hrs. 

When you pull it out, knead it (or it won't rise! mine couldve used a little more kneading..) and add a little bit of flour on the side just to ensure its not too sticky to handle. Then let the dough sit in a cool, damp (maybe cover--but not constrictingly--with a wet towel), place for a little while (approx 1-2 hours) before continuing, in order to let the bread rise further.

When it’s finished rising, split into 2-3 parts. Split those 2-3 into 3 more per each, and braid in challah formation. Basically, line the three parts up in three snakes of dough parallel to each other. Bind at one end, and then put the right most snake into the middle, then the leftmost into the middle. Repeat that until you get to the other end and then bind your dough again. If you're a real pro, cover your challah again like before and let it rise a second time.
Finally,  brush with eggwash (one egg and 1/4(ish) cup water)
Bake in oven at 350 Degrees for 25-40 minutes (just check the oven. when it's brown/golden it should be nearly done).

 Woooo challah! More kneading next time and it'll rise a little more...I could've used a little bit taller! But still tasted great! (And those are little challah rolls with the extra dough after 2 loaves).

Monday, October 15, 2012

Chowin' Down on Cheesecake

Hey Everyone!

Back again, just a month later, with a new post. Well...somewhat new.
A couple months ago I made a New York Cheesecake and never blogged it. I was busy, something got in the way; I don't know. However, a recent trip to New York City over the weekend reminded me to get to blogging that cake named for the Big Apple. Nevertheless--to the recipe:

Most people think that a cheesecake is a hard thing to make. To some degree they're right. While the ingredients and process of prepping a cheesecake aren't too hard, there is one major intangible of the cheesecake--cracking. I had no idea until I actually got into reading recipes, but cracking is a prominent peril for cheesecake bakers everywhere. My only despair. Later in the recipe post I will talk about how to prevent cracking...or how I at least desperately tried to.

Basically--this is a recipe I found online on that I changed a bunch because I didn't really love everything it did.

In a LIGHTLY (see those buttery graham crackers? think about it...) greased springform pan...

One normal pack/box of about 16 graham crackers, crushed
ABOUT 2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup AP (not like the classes you're taking!) Flour
 Preheat your oven to 350...

In a medium to large ziploc bag, place as many of the graham crackers as you can fit inside. Close tightly and pound with a meat mallet (if you're lazy) or with your hands (if you're fun) on the outside of the bag against a hard counter top or even the floor. Do this with as many bags of crackers as it takes until they're all ground into a fine mince/grind (not sand, more gravel-y). 
Pour the crackers into a medium bowl and mix with the melted butter. Don't let this recipe bully you--if your crackers look slightly too dry, use a little more than 2 tablespoons of butter. Worst comes to end up like Paula Deen, chowing down on something a LITTLE less diet friendly. If you're baking a cheesecake you probably aren't thinking about that anyway...
When you're done with them, press the mixture into the bottom of your springform until it creates a full bottom layer.

In another large bowl, cream the cream cheese with the sugar until smooth (preferably with a paddle attached mixer). Furthermore add the milk, then the eggs (1..then the 2nd...then the 3rd...then the 4th). Next add the sour cream (a delicious moisture adder that adds the substance milk can't while adding the lightness that butter or a heavy condensed cream wouldn't). Add the vanilla and flour and combine until smooth. Pour into pan onto crust.

Bake in the oven for 1 hour. Turn the oven off and let the cake sit in the oven for a few (3-4 hours more...TO PREVENT CRACKING! I did this--but still ended up with a huge crack down the middle of the cake. I hope it ends better for all of you presentation wise...
Chill before serving.

All in all--though I didn't get the stylish look I wanted because of the cracking, the cake tasted great! It was a little awkward treating myself to a piece of gourmet cheesecake more than once in that week though. 

Sunday, September 16, 2012

Freaked Out by Fried Chicken

Hey everyone!

Sorry I haven't blogged in a while, I guess that's just what Junior year does to you. However, just because I haven't been blogging doesn't mean I haven't been cooking! As summer came to an end I decided I'd experiment with a food that I'd never have the time or energy to put together during the school year--fried chicken. My faithful cooking servant/mother, when hearing my idea said, "Ooof. That sounds tough..Do whatever you want..." In my mind, I was thinking that fried chicken couldn't be THAT hard. All you do is dip and fry, right?

Well after an hour of cooking, I can tell you it's somewhere in between. The prep, idea, and process of fried chicken is easy. It starts with a chicken that I bought, already broken down, and simply trimmed some fat and cartilage off myself.
I filled a large pot roughly half full with corn oil (though had I had some peanut oil, that might have been better). When I deemed it fit to be fried, I prepared the most important part of a good piece of fried chicken--the dredging to toss each piece into. This was, surprisingly, the easy part. I covered two plates--one with 1/2 AP flour, 1/2 Bisquick mix, and the other with eggs that I beat well. (Mistake, apparently self rising flour is the best.) If you want to jazz up the flour and bring out your inner Colonel Sanders, add some spices like I did. If you want yours like mine...
2 TBSP Chili Powder
Shakes of Salt, Pepper
1 TBSP Garlic Powder
1/2 TSP Cumin

When the oil is hot enough, take a piece of chicken, coat in egg, then flour mixture, then again in egg and again in flour, and place it in the oil. Once the pot is full of chicken, turn the heat down slightly to medium(ish) heat.
Now--THE PROBLEM. I, a novice chicken fryer, was way to excited for the cooking process. I stood there, shifting from foot to foot, twiddling my thumbs, and staring at my frying chicken.
Don't pull your chicken out before it's done. Looks done 5 minutes in? It's not. 8 minutes it looks like it's getting a little overdone...It's not. I repeatedly took my chicken out too early the first few fries. I'd take it out, cut a piece open, and gasp at how raw it was. It should take roughly 10-13 minute per piece.
JUST. BE. Patient.

When you're truly sure that your chicken is done, take it out, put it on a plate with a paper towel on it to drain out some of the unnecessary oils. Hopefully, at the culmination, your chicken should look (and taste) as good as this!

Thursday, June 21, 2012

Breakfast at Andy's--Chocolate Chip Scones

Which means....
Every morning I can wake up and NOT have to rush out of the house before the sun is even out. Thus, from a cooking standpoint, I can have a good breakfast every morning! With time to experiment in the kitchen before starting my days, I can have slightly more interesting things than Multigrain Cheerios.
So, to begin my summer of more interesting breakfasts, I made a family favorite. Grandma Johnson's Scones isn't a recipe from our grandmother, or a family recipe that's been passed down, it's simply our family's go to recipe for a good breakfast treat. 
The thing that makes these scones special is their secret ingredient...sour cream! Though it may sound strange, sour cream is actually the perfect thing to go in a scone. The classic dish that ends up always becoming too dry, sour cream keeps even the driest of scones moist.

Beyond the secret ingredient--most of the recipe is predictable. The recipe is as follows: 

1 Cup Sour Cream
1 TSP Baking Soda
4 Cups Flour
1 Cup Sugar
2 TSPS Baking Powder
1/4 TSP Cream of Tartar
1 TSP Salt
1 Cup Butter
1 Egg
CHOCOLATE CHIPS (Unless you're a sissy)

HEAT OVEN TO 350, Line two/three baking sheets with parchment paper.

Thankfully, since it's the morning, the recipe isn't too hard. Combine the dry ingredients (EXCEPT THE BAKING SODA) in a big mixing bowl, cut in the butter, then mix in the egg and sour cream and baking soda thoroughly. Mix in the chocolate chips last.

Once you have the scone dough finished, turn it out onto the counter and lightly flour it, and knead it just until it comes together. Roll it or knead it out into a round (similar to a big pizza round but thicker) and cut the dough into as many wedges as you can. Make them with the assumption that they're rise, but don't cut them TOO small. 

Bake the scones 12-15 minutes or until they're golden brown and a toothpick comes out clean.
Hopefully they look like this!

Sunday, June 3, 2012

Mother's Day--A Pleasant Poundcake Recipe

It's been awhile. Sorry that I've been away for so long to all of my 10 fans who told me they miss my blog posts and wish that I had new recipes for them, but guess what--I'm back!

 I tried a new recipe a little while back for Mother's Day, a holiday annually filled with barbecues and cookouts. My family of course, who would never break from tradition (the way I like it), had a barbecue like the rest of the world. The recipe I tried was for a vanilla poundcake. I mostly wanted to try it out because I had cream cheese in the fridge and needed something to go with my favorite cream cheese icing, but this cake also served another purpose, one I secretly didn't realize i need it to serve. This cake is suppperr rugged. It's not too's nothing fancy..but it tastes pretty good!

 If I have any regrets with this recipe, it's that I insisted on making it in two 9" rounds. This wasn't the best idea, because the cake dried out slightly. Ideally, this should be made in a loaf pan or at largest, a bundt.

 Ingredients are as follows:
 1/2 pound (2 sticks) unsalted butter, at room temperature
 2 cups granulated sugar, divided
 4 extra-large eggs, at room temperature
 3 cups all-purpose flour (I substituted 2 and 3/4 cake flour to keep it lighter)
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1 teaspoon kosher salt
 3/4 cup buttermilk, at room temperature (or 1 cup milk with a tablespoon white vinegar if you forgot  buttermilk at the store, like me :()
 1 teaspoon pure vanilla extract (You can definitely up this a little, to get a vanilla flavor I used about a tablespoon)
 Preheat the oven to 350. Grease up two 9" rounds (although as I said, this made it a little too dry so if you'd rather, use 1-2 loaf pans. Cream the butter and sugar in a bowl until light and fluffy (3-5 minutes depending on your mixer). With the mixer on, beat in the eggs, 1 at a time. In another large bowl, combine the flour, baking powder, baking soda, and salt. In another small bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the creamed sugar/butter batter, trying to begin and end with the flour. Divide the batter evenly between the pans, and bake for 26-38 minutes (check it occasionally, you never know). If you use loaf pans instead, it'll be more like 45 to an hour.
When the cakes are done, let them cool for 25 minutes.
Proceed to FROSTING! If you're a longtime Teenwithtaste fan, you'll know that this recipe is the same as the one I use for my Red Velvet Cake's cream cheese frosting. Sucks to have one good recipe, doesn't it? ;)
However, there's one twist. Going into this Mother's day, my sous chef (my sister), and I knew that my mother has a strange taste for jelly. So, we frantically tried to figure out how to put a layer of raspberry jam in the middle of our vanilla cake! Turns out, the internet (which knows everything) gave us two helpful hints:
1: Whip the jelly with a whisk in a bowl first. It thickens it slightly, to keep it from flowing all over.
2: Create an icing ring around the edge of your lower layer. Then, when you pour the jelly in the middle layer, it wont flow out the sides of your cake.
ALRIGHT: Continue with your frosting of cream cheese once your done the middle layer extravaganza. Ice it like you would any normal cake, and get your helpful older sister to decorate it like a madwoman. Cream Cheese Frosting:
 1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
 In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream together the butter and cream cheese. Then, add the sugar, mixing for anywhere from 3-6 minutes on high, scraping the bowl down occasionally, in order to make it smooth. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
Slight credits to Ina Garten for trying to make a good poundcake recipe, but not really doing it right. ...and the jelly/icing is all me. :)

Monday, February 20, 2012

A Plethora of Polenta

Over the recent winter holidays, I was a part of many "secret santa" celebrations in school. Being the lazy, not creative bum that I am, I baked here and there for my recipients. However, much more interesting were the gifts I received. In one secret santa party, I got a cookbook! My classmates know me too well...
While peeling through the book, entitled, "500 Main Courses," I found a recipe for something I always wanted to experiment with--Polenta. An old Italian peasant's dish, Polenta is a cornmeal driven side dish that can be served in a mashed potato like state, or cooled, cut, and fried. When deciding to make it--the choice was clear.
I mean really, who would opt to NOT fry?
Anyway, The recipe is simple (because beyond growing your own corn, what are you going to do?), and is as follows.

2 and 1/4 Cups Polenta
1/4 Cup Butter
4 Cups Water
A pinch (ish) of Salt

Line an 11x7 Baking Tin with parchment paper.
Bring 4 cups of water to a boil, and add a pinch or so of salt. When it boils, turn the heat down to about 1/3 power, pour in the polenta, and let it cook for about 5 minutes. Spoon all the polenta into the parchment lined tin and put it in the fridge to cool. Like below!

Once it's cool, pull the dish out and turn the polenta out of the parchment and dish and onto a cutting board like below.
You'll want to cut off any awkward ends made by the dish, and then cut your polenta into strips. If there's any advice I can give you after my first trial, it's that polenta isn't good thick. You won't cook it correctly in very tall pieces, so try to cut your pieces of polenta as thin as possible. If they get too thick it'll be an unpleasant eat, as your teeth will be fully submerged in weird, dense cornmeal. Cut them even thinner than mine are shown whilst frying below:

The last piece of advice I can give you, is that you'll never over-season or over dress your polenta. The extent of my seasoning was to throw spices on the polenta while it was frying. If that is what you do, just be heavy. Cake the spices on.
Because polenta tastes like nothing. It was known as the beggar's side dish because it consists of nothing. There are no high priced ingredients inside, it requires no "black truffle oil," or "chipotles and adobo!" It's just polenta.

Thus, the last ingredient yet to be used in my list is *FUN*. This fun is to be used now! Once your polenta is fried, put something on it! Many people like to put tomato sauce and cheese on their polenta. Others (like myself) like a good batch of fried onions and mushrooms on theirs. It doesn't matter what it is, my friends, just please--put SOMETHING on your polenta.

Credits to 500 Main Courses a compilation by Jenni Fleetwood.

Saturday, February 4, 2012

RECIPE--Red Velvet Cake w/ Cream Cheese Icing

"Did someone say...CAKE?" (Paste into search bar, Blogspot is a natural link-killer)

As the youtube clip above of my favorite children's cartoon shows, everyone, (including the grumpy teacher Mr. Ratburn)loves a good piece of cake.
The other day, a good friend of mine was approaching a very important birthday--her 16th. In order to make it special, I asked her if she could have any flavor birthday cake she wanted, which would it be? She said "red velvet" and thus, I went to the internet to look for a red velvet cake recipe.
I came across the following recipe courtesy of "Cake Man Raven," world renowned southern baker and confectionery king. I made small amends/additions to the recipe, changing parts of the process that I thought weren't quite right, but overall, I was pleased with the recipe, and as you'll see by the pictures below, the cake turned out great.

Vegetable oil for the pans
2 1/2 cups all-purpose flour (BUT I used around 2 and 3/4, 3 cups of Cake flour, it makes the cake lighter and more moist.)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder (I used around 2 teaspoons, 1 gives nearly no chocolate flavor in the end)
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)(really just enough to turn it red, don't let a recipe tell you how much you need, put in a little, mix, and evaluate.)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows

Below, the greatest food coloring set ever. Gels>liquid drops.


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans.

Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream together the butter and cream cheese. Then, add the sugar, mixing for anywhere from 3-6 minutes on high, scraping the bowl down occasionally, in order to make it smooth.

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
Yield: enough to frost a 3 layer (9-inch) cake

FINAL CAKE: (garnished with red sugar and a classy red "happy birthday.")

Saturday, January 21, 2012

Las Cazuelas (Philadelphia, PA)

"Didn't we go there ten years ago?"
"Wasn't that the old place across from that place near that other place?"

A typical "where are we going to dinner?" conversation in my family usually includes one of these interchanges. Seeing as my parents have been eating in the same city for over 25 years, they have favorite places, places they'll never go back to, and some that they just can't quite remember.
The other night my family went back to a little Mexican restaurant in the Northern Liberty area of Philadelphia called Las Cazuelas. My dad remembered it as a cute little place with an interesting menu, and so we felt we owed that memory a trip back.
Upon entrance, one can't deny that yes, Las Cazuelas is a cute little place. It has two small floors, a lower room that opens up to the kitchen, and a larger, two room upper floor with 10+ tables between the two rooms. However, seating wise, some people find the format of the upstairs a little funky, because one of the rooms is almost entirely dedicated to high tables with high chair seating that can be uncomfortable to sit in.
Getting past that, the menu seemed interesting. An array of items, all with authentic appearing names. My family, hungry as usual, ordered three appetizers. The Empanaditas de Tinga, the chips and guacamole, and a fried plantain special. Before getting to the disappointment let me say the Empanaditas were DELICIOUS. They were the best thing I ate all night. However, the other two were absolutely horrible. The plantains were good, but one thing our waitress did not mention was that the plantains were garnished (using the term lightly) with a quarter pound of hamburger ground beef. What? Really? What was the need for that? The meat completely ruined the plantains. The chips/guac/salsa was ALSO covered in meat. We wondered why this vital part of both had been left out, so we looked back at the menu..and still couldn't find where the "large amounts of meat" came into play. The meal was essentially ruined from the beginning.
Next, we ordered dinner. I got the Arrachera, a steak with black bean soup and a potato cake. The steak was highly average, it was spiced well but it was cut in such a manner that made it tough rather than tender. The accompanying soup was completely ruined by the half a bag of parsley garnish that the chef decided would go well on top. Instead of tasting like a deep, rich bean soup, it tasted like water with parsley in it, with a side of canned beans on the bottom. Finally, the potato cake was completely underdone, the potatoes had no crust on them, so I just gave up trying to enjoy the "cake." My mother ordered the Mole, (pictured from my shoddy cameraphone below) which was the best of the worst, but still, not a good meal. The mole was far too sweet, not lending much to expertise. My sister/father also had two more average dishes, each with a small upside, but bigger downside...and just when you thought it was gone, my sister's whole dinner was covered in the typical Las Cazuelas ground beef garnish.
If you read my blog often, you know that I generally don't go so harsh on a restaurant. However Las Cazuelas just didn't cut it for me. The food wasn't good, the atmosphere was kind of strange, and not to mention the prices were fairly high for the quality of food.
Bottom line: Cazuelas had mostly bad food, was a weird setting, and bad pricing. There are definitely better Mexican places/options if that's what you're hungry for. Avoid this one, it's not worth your time and money.
Rating: 1/5 Stars. (the empanaditas were the 1.)
Visit Las Cazuelas's website @