a LIFE of STYLE

PAPO DE ANJOMy trip to Lisbon during the 2009 holiday season filled my head and my heart with so many inspirations and aspirations.   What a beautiful city, full of historic and cultural beauty as well as the physical beauty of the people themselves.   While all the senses are overwhelmed in Portugal - your taste buds in particular are sure to be in heaven from morning to night.   From the first cup of strong and delicious Portuguese coffee to the last night cap - Portuguese cuisine is spectacular.PAPO DE ANJO COOLING IN THE MUFFIN PAN

One dessert charmed me from the moment I heard it's name - and it was love when I tasted the delicious little cakes.   Papo de Anjo - literally translates to double chins of Angels, and the taste is as sweet as the reference.    These little egg custard cakes, served drenched in a simple syrup sauce are subtle and sweet.  Made from egg yokes, the cakes are filling and can be served in a variety of ways. 

The recipe is believed to have been created by nuns or monks.  The folklore being that the clergy used so many egg whites in starching laundry - there was an abundance of yolks that would go to waste.

Some recipes call for including egg whites in the beaten yokes, I chose a more classic version to make on a perfect weekend this winter.   The cakes can be prepared a full day before you serve them - as they are infused with the syrup you soak them in until ready to serve.   You can also boil the cakes in the syrup before serving - but again you don't have to.   I didn't for this serving.

Also, as the yolk cakes are very simple, you can add rum, vanilla, or even orange peel.   You will think something is missing as you prepare this dish - but the cakes are suprisingly tastey.  They definitely taste like egg yokes, which I didn't expect to enjoy - but they are delicious.

RECIPE:

8 egg yolks ,1 egg white , 2 cups sugar, 2 cups water, 1 teaspoon vanilla extract

Beat egg yolks until they double in size ( I prefer to do it by hand with a wisk), add i1 beaten egg white. Continue beating until mixture is spongy in texture.

Pour into a muffin pan that have been buttered.

Set tins in one inch of hot water in a shallow pan and bake in 350° F oven about 15-20 minutes.  Remove from oven and let cool.PAPO DE ANJO -SERVED IN THREES

Dissolve sugar in water and bring to a boil, add vanilla extract.   Remove from heat.

Use a tooth pick to make several holes in each cake and drop them into syrup.

Refrigerate until serving.  (longer the better - preferably overnight so papos will absorb more of the syrup)

* should make approx 24 cakes

PEDRO JOSE ALEMANAlmost one month into the new decade, I hope you are keeping up with all the resolutions you made for 2010!   Many of us are working on our diets.  Making eating healthy  a priority and keeping our weight and fat content at optimum levels.

One of the hardest things about keeping your diet healthy is knowing all the ingredients that go into every meal you eat.   With so many people relying on restaurants daily for lunch or dinner, the gray area of fats and oils used in commercial cooking are almost impossible to control.  VANILLA SOUFFLE

In keeping with my pursuit for helping you create a better lifestyle, I have one option that will not only improve the quality of your diet - but also add a layer of sophistication to your daily life.   Hire a private chef.   While it may sound extravagant, if you add up what you are spending on meals outside the home - many chefs can be an added luxury that is so worth the money.   If you factor in children into the equation - it might even save you money.

Recently I was a guest of a good friend, for a wonderful weekend in Connecticut.   There was a small group of us that had come to seek rest and relaxation during the holiday break.    It not only gave me the chance to relax, but also to catch up with some old friends.  ( This is also something that you should make a priority on your to-do list - especially in 2010!).     One friend was private chef - Pedro Aleman.

PEDRO ALEMAN & HIS VANILLA SOUFFLEI had tasted Pedro's cooking many times over the years at various parties.   I also had the pleasure of seeing him flex his culinary muscles at the restaurant Fressen - where Pedro was the Sous Chef.    Pedro had moved on to private clients by the time Fressen had faded into memory - lost amongst the frenetic pace that NY's meatpacking district now has.

So, while I knew Pedro was talented and creative (his Venezuelan upbringing, combined with his training in France gives him a unique perspective and approach to his wonderful dishes), I had never had one of his desserts!   To my great surprise, I was able to experience not one, but two delicious sweets.

First up was a spontaneous request from the crowd one cold winter night.   VANILLA SOUFFLE! Pedro disappeared to the kitchen to work his magic and turned eggs, sugar, and vanilla into a light and fluffy treat that was devoured in record time! A perfect souffle is delicate and flavorful, and takes a skillful hand to assure the final presentation won't fall flat.  

PAVLOVA W/ FRESH FRUITThe next day, Pedro treated us to something - although not French, just as regal!   Pavlova is loved the world over - with soft, chewy meringue, whip cream, and fresh fruit - who can resist??   Named after Russian ballet dancer - Anna Pavlova back in the 20's, the origin of the recipe has been in dispute between New Zealand and Australia for 90 years.   Both countries claim to have invented the treat to honor the Diaghilev ballerina during a tour of the region.    New Zealand or Australia - I don't care, I'm just glad she went!   Pavlova is one of my favorite desserts.

To be fair to Pedro -his specialty is seasonal & healthy, home cooking.   Just keep in mind that he can whip up a mean dessert.  Of course he can't tell you about all the celebs that have choppered him to the Hamptons and back.   Let's just say, if Pedro cooks for you - you are in some great "red carpet" company!

To contact Pedro Aleman - leave a message at 917 714 8918.