Almond Butter Cookies

Ingredients :
3/4 Pound Unsalted butter; at room temperature (3 sticks)
1 Cup; plus 2 tablespoons granulated sugar
6 Large Egg yolks
1 Teaspoon Pure vanilla extract
3 Cups; plus 2 tablespoons bleaches, all−purpose flour
3/4 Teaspoon Salt
1/2 Pound Almond slices
1/2 Fat; 0 Other Carbohydrates

Method:

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Scrape down the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Add the flour and salt to the butter mixture and beat on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2−inch thick slices. Place them 2 inches apart on a baking sheet. Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes. Remove from the oven and let cool completely in the pan. Yield: 2 1/2 dozen cookies

Ajiaco Emerilized

Ingredients :

3/4 Pound Tasajo; (salt−dried beef)

1 Pound Baby back ribs

Salt; to taste

Freshly−ground black pepper; to taste

1 Pound Flank steak

1 Pound Pork loin

1 Cup Olive oil

2 Cup Chopped onions

1/4 Cup Chopped garlic

1 Green bell pepper; seeded, chopped

1 Red bell pepper; seeded, chopped

1 Cup Peeled; seeded, chopped tomatoes

1 Tablespoon Cumin

1 Tablespoon Spanish paprika

1 Tablespoon Freshly−ground black pepper

1 Pound Yuca; peeled, and

Cut into 2" pieces

1 Pound Name (white yam); peeled, and

Cut into 2" pieces

1 Pound Yellow malange; peeled, and

Cut into 2" pieces

2 Ears Corn − kernels scraped from the cob

4 Quart Chicken stock

1 Pound Boniato; cut 2" pieces

2 Green plantains; cut 2" pieces

Juice of three limes

1 Pound Calabaza; peeled, and

Cut into 2" pieces

2 Ripe plantains; cut 2" pieces

Crusty bread; for serving

Method :

Soak the tasajo overnight in cold water, changing the water at least twice. Remove the tasajo from the water and cut into 1−inch pieces. Cut the ribs into individual ribs. Cut the flank steak into 1−inch strips. Cut the pork into 1−inch pieces. Place the tasajo and ribs in a stock pot and cover with water. Season the water with salt and pepper. Cook the meat for about 1 hour or until the ribs are tender. Remove from the heat and drain. In a stock pot, heat the olive oil. When the oil is hot, add the onions, garlic, bell peppers, tomatoes, cumin, paprika, and black pepper. Saute the mixture for 2 to 3 minutes. Add the flank steak and pork loin. Brown the meat for 3 to 4 minutes. Season the meat with salt. Add the yuca, name, malanga, and corn. Season with salt and pepper. Add 4 quarts chicken stock and bring to a boil. Reduce to a simmer and cook for 45 minutes or until the vegetables are tender. Add the boniato, green plantains, and lime juice. Cook for 10 minutes. Add the calabaza and the ripe plantains and cook for 15 minutes. Season with salt and pepper. The stew will be creamy with pieces of meat and vegetables. Serve with crusty bread. This recipe yields 8 servings.

Aioli

Ingredients :

4 Garlic cloves
2 Egg yolks
1 Pinch Salt
1 Cup Good−quality olive oil; plus
2 Tablespoon Good−quality olive oil
1/2 Fat; 0 Other Carbohydrates

Method :

Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise. This recipe yields about 1 cup aioli.