Ratatouille

I had made this few times and still in love with that dish.

Yea, I DID watched the movie, Ratatouille more than 1 times and told myself I really need to make this dish. Not only from that movie but I was looking at the library book that I loaned years ago which it was about how to grow your own garden and cook with it. My eyes happens to get the glimpse of the recipe of Ratatouille.

There are many different ways to make for just only one dish. So I adjusted to make it more simpler and more flavorful to dine in. Even I added the carrots and cilantro on it. Be creative with it.

Here's the recipe:

1 small eggplant, peeled and diced or quartered
1 zucchini, peeled and diced or halved
1 small onion, diced
3 cloves of garlic, thinly sliced
3 or 4 tomatoes, diced or quartered

In the skillet, cook the onions and garlic along with the olive oil like 1/4 cup or less. Cook until the onions become opaque and transparent. Add the eggplants and zucchini and cook for extra 5 minutes or until the eggplants becomes little soft. Add the tomatoes and cook for extra 5 min until it becomes wilted.

I added carrots myself- you can do that if you want to. Sprinkle it on the top with chopped basil and parsley.

I usually squeezed one lemon on the eggplants/zucchini before I put it to cook to prevent any browns and more flavor on it. I sprinkle it with salt and pepper too.

You can add little bit of salt/pepper after it's done cooking for more taste if you want to.

Guava Cake

*Singing* Guava Cake, Guava Cake and Guava Cake!

When my mother in law was here in NM visiting and I made this for the dessert. It became her favorites especially the guavas!

It only needs like 3 ingredients to make this, REALLY!!! Very simple and delicious as well.

3 ingredients are: guava paste, puff pastry and confectioner sugar (powder sugar).

Is that super sweet simple for you? I betcha!

You can find the guava paste at any international market or in the hispanic aisle if your food shopping carry that product.. I always use the GOYA guava paste.

You can find the puff pastry in the frozen dessert aisle- thaw it into the room temperature first.

Break it into 3 strips. Cut into the squares of the puff pastry. Put just a right amount of guava paste into the square of puff pastry and fold it altogether (like the method of doing the dumplings). You may not want to put too much guava paste or it would burst all over *it wouldn't taste any guavas inside*

Follow the direction on the puff pastry box which it tells you what temperature to bake until the puff pastry turns golden brown and puffed. Cool it off before sprinkling with the powder sugar.

Greek Cheese Honey Pie

Hooray, a first recipe to post it on the blog spot!

I had made the greek cheese honey pie a few times. Unbelievably, it was so delicious. I get those facial expressions from a few friends of mine and my own daughter by their reactions " CHEESE HONEY PIE?". I kept telling them that they have to try for themselves. The result was that they were in so heaven with that and had some more pieces of it.

Honey is the secret ingredient for this because it's a substitute sugar which you don't need to add any other sugars on it. It doesn't need any crust. You can cut it into the pie slices or into small bites- either way.

The recipe:

4 eggs

2 cups (160z) ricotta cheese

1 cup honey *you want to spray the cooking oil in the measuring cup before adding honey so it will slip off easily*

1/2 teaspoon cinnamon

2 tablespoon all-purpose flour

1 teaspoon fresh lemon juice

1 tablespoon butter

Cinnamon or Cinnamon Sugar for sprinking

Preheat the oven at 350 degree.

Beat eggs lightly in a large mixing bowl. Add ricotta cheese, honey, cinnamon, flour, and lemon juice. Beat for 3 minutes, or until very smooth.

Rub 1 tablespoon butter into a 9 inch pie pan or a small baking dish, then pour the pie mixture into that pie pan or small baking dish.

Place pan on middle oven rack and bake for 1 hour, or until the surface of the pie cracks and is puffed.

Remove pie from oven and sprinkle with cinnamon or cinnamon sugar.

Cool to room temperature before cutting into wedges or small bites to serve.

If one of you decided to try to make this- PLEASE let me know what you think of it afterwards :D!

WELCOME

Welcome to Deaf Passion Cooking's Corner Blog!!!

I got the chance to create a blog this time since I usually post pictures of foods with recipes that I made on the Facebook. Mostly of my friends suggested me to join in any competitive shows and become a first deaf chef. I'm not ready yet for those competitive shows but maybe someday in the future *grin*.

A few of my friends suggested me to do the VLOG or BLOG and become the "first deaf Julia Child". I thought of staring with the BLOG this time and hopefully can figure out how to add some videos on it instead of doing it on the Facebook.

It's almost like doing the same ideal like Julie did by blogged her point of views and did all of the recipes from Julia Child's Joy of Cooking but will post something exciting and ideal recipes, any questions to answer related with cooking (A friend of mine was asking me what was difference between yellow and white onions), discussions related with one item to learn about and how to cook with it, and many mores.

I will be posting the recipes very soon.

Bon Appetit!

Heather