Sublime Terrine

Sublime Terrine

 

I just love terrine and pates and… well, French Cuisine.  Last weekend we went to visit the Monastery of Uclés, located 98km from Madrid and I bought a bottle of Vermut by a local producer. Well, it was the excellent excuse to prepare another terrine. This time I put pork, veal and cow meat. Wrapped in bacon and also pistachios, mushrooms, rose pepper and  truffles.

We put in this terrine porcelain we bought on my last trip to Paris, at Au Bain Marie shop.  If you want to try it, below you can find the recipe.2 tbsp brandy, optional – Vermut in my case

SRapallo, Terrine, watercolor on Archer, 2017.

SRapallo, Terrine, watercolor on Archer, 2017.

    • 12 rashers bacon
    •  100 g pack pork mince
    • 100 g pack veal mince
    • 100 g pack cow meat mince
    • 50 g (2oz) pistachios, roughly chopped
    • 50 g mushrooms chopped and seasoned with truffles´s oil
    • Bay leaves to decorate
 Method
  1. In a large bowl let all the meats to macerate for 20-24 hours.
  2. Preheat oven to 180°C (160°C fan) mark 4. Put the 1 or 2 bay leaves in the loaf to decorate.  Use about the bacon to line the inside of a 900g (2lb) loaf, leaving excess hanging over the sides. Mix together the meats and put them on the food processor, but don´t let much time, just to cut in small pieces.
  3. Press the mixture into the loaf tin, leveling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminum foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
  4. Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Leave to cool.
  5. Serve the terrine warm or at room temperature in slices with toast and salad.

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Mr. Blue Crab

Mr Blue Crab

SRapallo, Blue Crab, watercolor, 2017

SRapallo, Blue Crab, watercolor, 2017

 

For this artwork I choose a blue king crab. Mr. Blue Crab is really beautiful ans has light blue spots on his back.I had made it already digital art and yesterday I made it in watercolor. I decide to post both.

Callinectes sapidus (from the Greek calli- = “beautiful”, nectes = “swimmer”, and Latin sapidus = “savory”), the blue crab, Atlantic blue crab, or regionally as the Chesapeake blue crab, is a species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico, and introduced internationally. C. sapidus is of significant culinary and economic importance in the United States, particularly in Louisiana, North Carolina, the Chesapeake Bay, and New Jersey. It is the Maryland state crustacean and is that state’s largest commercial fishery.[2]

Blue Crab Watercolor

Sennelier watercolor on hand.book paper and Micron pen.

Blue Crab Digital Art

SRapallo, Blue Crab Digital, 2017

SRapallo, Blue Crab Digital, 2017

 

SUSANARAPALLO.COM

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Caipirinha

Caipirinha

SRapallo, Caipirinha, watercolor, 2017

SRapallo, Caipirinha, watercolor, 2017

I decide to make a typical Brazilian drink called Caipirinha, that’s usually made with Cachaça and lime, but this not exactly fizzy, but… well I wanna do it fizzy anyway. You can make it with vodka too but in Brazil we drink it with Cachaça, which is made with sugar cane.  Here you can find the recipe.

First, a pronunciation lesson:

Caipirinha: Kai-Pee-Reen-Ya

Cachaça: Ka-Shah-Suh

Those words are Brazil’s most popular cocktail and its native spirit, respectively. Cachaça is Brazilian rum that is made from the fermented juice of sugarcane, as opposed to most rum that is made from molasses, the byproduct of sugar production. Cachaça is often more robustly flavored and vegetal than traditional white rums, but not always.

The Caipirinha is a rustic form of a Daiquiri: just rum, sugar, and lime. But the rum is cachaça, the sugar is usually raw and the limes are muddled and left in the drink.

Caipirinha

2 fl. oz. Cachaça
Half a lime, quartered
2 tsp. Sugar

Place lime wedges and sugar in a rocks glass. With a muddler press down and twist the limes to release the juice (and the oils in the peel). Add crushed ice, then cachaça and stir the drink. Fill up with ice.

***
Most cachaça made in Brazil is industrial in nature and flavor. It’s a rough spirit so the bits of lime pulp, oils from the peel, and a more robustly flavored brown sugar soften it. When using a more refined cachaça (see below) I tend to use simple syrup and sometimes I even strain the drink and serve it in a cocktail glass, just like a Daiquiri.

Flavored Caipirinhas are another popular way to serve the spirit. Take whatever berry or fruit is in season and throw it into the glass with the limes to muddle it together. Should you host a muddle-your-own-Caipirinha party this summer, you can put out a variety of fresh ingredients for people to mix, much like a build-your-own-Bloody Mary bar.

The Caipirinha has become a global cocktail, popular in nightclubs and beach parties around the world. In Germany the drink has been popular for more than a decade. In the US, refined, boutique brands of cachaça including Leblon, Cabana, and Sagatiba help make the drink a little more elegant. They bring cachaça and the Caipirinha off the beach and into the cocktail bar.

Now we just need to practice their pronunciation so the bartender will understand us when we order one.

Source: http://www.finecooking.com/item/31197/the-caipirinha-fun-to-make-easy-to-drink-hard-to-pronounce

disgrace

SRapallo,untitled, skechbook, Madrid, 2016

SRapallo,untitled, skechbook, Madrid, 2016

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Reflection on women… ballet dancer

 

There she goes

with beauty and grace

maybe hiding

some sad disgrace

 

Ballerinas

with tired shoes

floating everyday

bleeding every month

 

Can you dance too?

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San Lorenzo de El Escorial

San Lorenzo de El Escorial

 

SRapallo, San Lorenzo de El Escorial, oil on paper, 65 x 50 cm, Madrid, 2017.

SRapallo, San Lorenzo de El Escorial, oil on paper, 65 x 50 cm, Madrid, 2017.

San Lorenzo de El Escorial. I’ve been there many times, but last time was special because I was with my husband Luis, my son Gabriel and his girlfriend Juliete. Also known as El Escorial de Arriba is a town and municipality in the Community of Madrid, Spain, located to the northwest of the region in the southeastern side of the Sierra de Guadarrama, at the foot of Mount Abantos and Las Machotas, 47 kilometres (29 mi) from Madrid. It is head of the same name judicial party. The settlement is popularly called El Escorial de Arriba, to differentiate it from the neighbouring village of El Escorial, also known as El Escorial de Abajo.

The Monastery of El Escorial is the most prominent building in the town and is one of the main Spanish Renaissance monuments. Especially remarkable is the Royal Library, inside the Monastery.

The monastery and its historic surroundings were declared a World Heritage Site UNESCO on November 2, 1984, under the name of “El Escorial, monastery and site”.

The site also enjoys protection on Spain’s heritage register; since June 21, 2006, it has been protected by the Community of Madrid as a Property of Cultural Interest.

San Lorenzo de El Escorial is located on the southern slopes of the Mount Abantos (elevation 1753 m). The average altitude of the municipality is 1,032 metres (3,386 ft), and most of the urban area is above 1,000 metres (3,300 ft). The hamlet initially sprang up around Monastery of El Escorial, gradually extending up the mountain. In the 20th and 21st centuries, the town underwent a strong urban expansion, particularly towards the southeastern side of Mount Abantos.

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Cristal Palace

Palácio de Cristal, Parque El Retiro, Madrid

 

Srapallo, Cristal Palace, watercolor on Canson Paper, 24x32cm, Madrid, 2016

Srapallo, Cristal Palace, watercolor on Canson Paper, 24x32cm, Madrid, 2016

I’ve been many times at the Crystal Palace, also in Retiro’s Park.  It’s not only beautiful, but also a place of quietness and play at the same time. You have the serene setting with the lake bordering the building with lush vegetation during the year and the busy comings and goings of tourists and children. Yes, its a place the children look for because the birds and turtles that live on or around the palace. The turtles and ducks are a joy. But, de

Ending on the spot you choose to watch the palace, it can have a calming effect and it can be an inspiration, as the one I had to picture this magnificent building. If you would like to know more about it, please use this link https://en.m.wikipedia.org/wiki/Palacio_de_Cristal

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