Archive | November, 2012

Trash Art in Buenos Aires

27 Nov

Reggazoni Aligator

Hidden behind Retiro, on a dusty gravel road off of the Avenida Libertador, you’ll find the atelier of Argentine artist Carlos Regazzoni. Reggazoni creates majestic sculptures using discarded parts from the train tracks.

regazzoni bike

Walking down the abandoned path gives you the feeling of being in an different world, where steel giants rule.

regazzoni plane

I happened to stumble upon this atelier by chance, during a Sunday bike ride. Just goes to show, you can never know what to expect in Buenos Aires.

regazzoni duck

Salted Caramel Sauce Recipe

14 Nov

Salted Caramel Chocolates

A few months ago, I tried my hand at making these amazing salty, chewy caramels from David Lebovitz. It was my first time making candy and even *gasp* using a candy themometer! Which really can be quite scary and takes a lot of practice balancing between a themometer, spatula and boiling pot of sugar.

The first batch turned out like a burnt, caramel sucker. I had over-cooked and the sugar formed a hard, hard mass. The second batch was better, but this time under-cooked and as a result a bit too soft. I decided to call off my candy-making days for a while because, quoting the great Forrest Gump, candy-makin’ is tough.

Until I found the recipe for a salted-caramel sauce that is easy and addicting. I’ve been using it for everything, on top of ice cream, sandwiched between cookies, drizzled on upside-down apple cake and in my most recent venture, as the filling for some very delicious chocolates. Or you can just eat it with a spoon directly from a bowl…not that I’ve done this…

If you’ve never had salty caramels, don’t be afraid. There’s nothing better than the sweet toffee notes and little spikes of salty goodness rolling all over your tongue. You’ll be hooked for life on salty sweets.

Salted Caramel Sauce from Smitten Kitchen

Makes about 1 1/3 cups

1 cup sugar
3 ounces (6 tablespoons) salted butter
1/2 cup plus two tablespoons heavy cream, at room temperature
1/4 tsp. sea salt for sprinkling or more to your liking!

Melt the sugar over medium heat ( I choose to take my time and cook at a lower temperature for longer in order to avoid burning the sugar) whisking the sugar so it cooks evenly. If you get little chunks of sugar sticking together, don’t worry, as the mixture heats up the will dissinegrate, but you smush them up a bit to help with the process.

The sugar will liquify, cook this liquid until it reaches a dark copper color. Add the butter all at once, and keep whisking. Turn off the stove and add the heavy cream, careful it foams. Whisk until all ingredients are incorporated and you have a smooth sauce.

Pour into jar, bowl or use immediately. Sprinkle with a little bit of seasalt and enjoy!

Cleaning tip: boiling water cleans up any hardened sugar!

I <3 Boston

12 Nov

Dreaming of Boston…

Boston Lobster Bake

I ❤ lobster bakes

Boston Cream Pie

I ❤ Boston cream pie

Boston streets

I ❤ Boston streets

Fall in Boston

I ❤ fall in Boston

Boston Brick

I ❤ Boston brick


I ❤ Boston

Buenos Aires Cookie Club #2

7 Nov

Day of the Dead Cookies

The time has arrived! The much-anticipated Buenos Aires Cookie Club #2 will be held on Sunday, December 9th, 2012.

To get more details and sign up for the event, please visit our Facebook page! You can also read a fanastic write-up in the Argentina Independent about the event.

If you can’t make it to the event and still want cookies, no problem! I’ve been practicing all sorts of cute decorated sugar cookies (see the Day of the Dead cookies above) and they are available for order. Order a dozen today and share with your friends! Stay tuned for some new and very, very cute cookie shapes that I’ll be selling at the San Telmo market, as well as the Underground Market. I’m talking cookies so cute that you won’t want to eat them, but they taste so good that you’ll just have to.

Viva los cookies!

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