So here’s the deal – I’m so excited to introduce Salud! Napa, an online cooking show and social networking website where foodies and winos alike can dive into unique video blogs, recipe journals and a wine marketplace. Intrigued yet?Wait, there’s more! It was launched by my bro, Ariel Ceja, owner of downtown Napa eatery Bistro Sabor{if you haven’t been you’ve been missing out!}. My mom, Amelia Ceja, myself and Bistro Sabor’s chef, Jeff Murphy, will serve as co-hosts of the bi-weekly cooking show!
How did this all come together? It’s simple – food inspires us. I have been cooking alongside my mom since I was a little chickpea so my passion for food and cooking started at a very early age. Salud! Napa is dedicated to the celebration of making delicious food and introducing stellar wine and I’m so jazzed to be part of such a creative collaboration! I hope this whets your appetite and taste buds so be sure to stay tuned for more awesome recipes and episodes. Go ahead, taste the lifestyle and enjoy! Ole!
P.s. Craving something sweet? Click HERE to learn how to make my homemade Churros!
Someone has a sweet tooth over here and it happens to be me…
Interestingly enough, I grew up in a household where sugar was seldom consumed and NEVER around. My mom is and always has been a health nut. The sweetest thing she ever brought around the kitchen was Honey Nut Cheerios and for birthdays she would make a homemade carrot cake and a flan. Yup, I was one of those kids at school who was trying to trade my apple slices for a couple of Oreos or a Jello chocolate pudding {just writing this makes me smile}.
But let’s get back to why I love making this style of flan. I have to give my mom all of the credit because she has taught me how to make one damn good flan. There are a thousand variations of making this classic dessert but the addition of almonds gives it a creamy and smooth texture. If there is one thing I detest it’s eggy flan and this recipe is the complete opposite of that. Finish it off by drizzling a blueberry {or raspberry} salsa to give it that sweet and tart flavor and I promise you people will hound you for this rich and decadent dessert. Ole!
{For step-by-step cooking directions watch my video below!}
Ingredients
3 eggs
1 (12 oz) can of evaporated milk
2 (10 oz) cans of sweetened condensed milk
1/4 cup slivered blanched almonds
1/2 tsp pure vanilla extract
3/4 cup sugar
2 tbsp water
Directions
Heat a medium size pan and slowly melt ¾ cup of sugar. Do not allow caramelized sugar to turn brown or burn – it should be golden in color. Be very careful with this step as the caramelized sugar is incredibly hot!
Moisten a 10-inch square baking dish by sprinkling in a few drops of water and then pour in caramelized sugar to coat its bottom. Set baking dish aside to allow sugar to cool and harden. Feel free to put baking dish in the fridge.
In a blender mix eggs, evaporated milk, condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with fork until all bubbles disappear. Preheat oven to 375° F.
Pour egg mixture over the caramel coated baking dish and place it inside another, larger baking dish (12 x 14 inches). Add one cup (or as needed) of water to larger dish (this technique is known as “Baño Maria”) and place mid-rack of preheated oven for 30 minutes or until the surface of the flan is golden and firm. Allow flan to cool for 10 minutes.
To serve, cut around the edges with sharp knife and gently shuffle baking dish side to side until flan is loosened. Invert a serving platter or tray on top of flan dish and hold sides together and turn flan upside gently yet swiftly – the caramel will be liquefied and delicious. Cut flan into squares and get ready to serve!
Optional – Blueberry Salsa
1 cup fresh or frozen blueberries
2 tbsp lime juice
4 tbsp water
4 tbsp sugar
*Raspberries are a great alternative
Add blueberries, lime juice, sugar and water in a food processor or blender and mix for 3 minutes. Add more sugar or water as needed. Lastly, drizzle salsa over each flan square and enjoy!
p.s. Images via my bro, Ariel Ceja. You can try a similar flan at his restaurant Bistro Sabor!
This time of year makes me crave hot, comfort food from my mom, Amelia. One of my favorite dishes is her spicy mussel Pinot Noir broth with longaniza {Mexican sausage}. It’s decadent, delicious and paired with a toasted sourdough baguette is simply to die for. Enjoying this dish on a cold winter night relaxing by the fire is my idea of heaven. Oh yes, and let’s not forget the glass {or bottle} of Pinot Noir to accompany the dish.
Recipe included below… Ole!
Mussels in a Spicy Pinot Noir Broth {From Amelia Morán Ceja’s Kitchen}
Serves 12 people
Ingredients
5 pounds mussels, well cleaned
¼ cup olive oil
2 red bell pepper coarsely chopped
1 sweet Maya onion (or any sweet onion) thinly sliced
2 leeks thinly sliced crosswise
1 pound cleaned and sliced crimini mushrooms
8 finely chopped garlic cloves
8 tomatoes finely diced
¼ cup fresh basil leaves
¼ cup coarsely chopped cilantro
1 Bay leaf
½ teaspoon Mexican oregano
5 dried California chiles
5 dried Ancho chiles
5 garlic cloves
¼ teaspoon cloves
4 quarts nonfat chicken broth
1 cup Ceja Pinot Noir
Directions:
Briefly toast the dried peppers on a skillet or hot pan. Be careful not burn them, because if this happens it makes the dish taste bitter. Place roasted chiles in a bowl with 2 cups chicken stock and let stand until softened. In a blender, liquefy with 5 garlic cloves and ¼ teaspoon cloves – set aside.
Add olive oil to a 10 quart pot, sauté the coarsely chopped red bell peppers, onion, leeks, mushrooms and chopped garlic for 5 minutes. Add the diced tomatoes, basil leaves and chopped cilantro and continue cooking for 10 minutes. Add the rest of the chicken broth, the red pepper sauce, the Pinot Noir wine, bay leaf and Mexican oregano and bring to a boil – simmer gently for 10 minutes. Add the well cleaned mussels, mix well and turn off the stove. All mussels will open, and if not, turn the burner on and cook for two more minutes. Lastly, enjoy with a glass of your favorite Pinot Noir!
p.s. I’m in NYC this weekend attending a friend’s wedding. I can’t wait to share my adventures with you next week!
Today is the birthday of my beautiful mom, Amelia Ceja!
This past Sunday we hosted a big Gemini fiesta for my mom and for all of the other June birthdays. The weather cooperated with a warm and breezy day, making it a memorable birthday celebration. We feasted on Paella, vino and a delicious Tres Leches cake {my favorite!}. It was wonderful to see so many good friends and family come out to celebrate my mom, who is such a special woman.
She might only be 5 feet tall but she has a personality as big as a giant! She has a heart of gold and nonstop energy that fills a room with contagious excitement and warmth. I would call her a woman of movement, a woman of passion and a woman with BIG dreams. Over the past few years it’s been quite evident that she has been a mover and shaker in our family and in our family business. I’m so inspired by her everyday and am grateful to have such a wonderful mentor in my life.
{I love this black & white portrait of my mom}
A few years ago Luis Miguel visited our tasting room {for those of you who don’t know him, he’s like the Elvis of Mexico}. Women swoon over him and men are envious of his singing talent. In Mexico, it’s customary to be woken up in the early morning hours serenaded by family and friends to Las Mañanitas {the Mexican morning birthday song}. Mom, if I could, I would have Luis Miguel serenade you to the Las Mañanitas song! Here’s to wishing you the happiest of birthdays!!!
Cooking has always been a passion in my life {eating too!}. Ever since I was a little girl I’ve been in the kitchen, cooking alongside my mom, Amelia Ceja. I remember standing on a stool next to the stove, using both hands to stir the pot of Mexican hot chocolate, while sweet aromas of chocolate and cinnamon filled the kitchen. From that moment on I knew that food would always play an integral role in my life and now, more than twenty years later, I’m still cooking and learning from my mom.
Last week my mom and I had a wonderful opportunity to host the Chefs cooking demonstration at the Napa Downtown Chefs Market. This weekly event is what I consider to be the ultimate street party, with food trucks, wine/beer booths, crafts & cool art.
We decided to prepare one of my favorite dishes, “Camarones con Cebollitas Rojas y Ajo” {shrimp with shallots, garlic, lime juice & a dash of spice}. This recipe is simple to make and is a delicious appetizer to share at a fiesta! This particular day also marked the 2nd annual Chardonnay Day so we paired our Ceja Vineyards “Vino de Casa” Chardonnay blend with the dish. This flavorful and semi-spicy dish paired beautifully with the Chardonnay blend because the wine cut through the spice component of the shrimp leaving your taste buds begging for more!
Click here for the recipe and short cooking video. Ole!
