one more JOSEFINA SILVEYRA, CATRO CYAN BAND
Monday, September 26, 2011
Anibal Silveyra, BREAD RECIPE...easy!!
Hi, to all of you, brave enough to read recipes...!!! Today, I'd like to share an easy to do BREAD recipe:
Home made bread is easy to make, and best of all: it's your bread, it has it's own personality...like you.
Ingredients:
1oz fresh yeast, or 3/4 active dried yeast...it's easier to find...
2 tablespoons sugar, or honey, or brown sugar...though, this sugar will give the bread a darker color...
( remember, yeast needs something to feed from, and yeast loves sugar...it'll grow faster!
2 cups of tepid water ( not hot hot, you can put a finger inside the cup and not burn yourself)
4 cups bread flower ( I like to use whole wheat flower instead)
( if you like, you can also add semolina to this mix, like 3 cups flower and 1 semolina)
salt
extra flower for dusting, or semolina...
Hands on ......
1- dissolve the yeast and sugar, or honey in half the tepid water, or use those two cups separated)
...if you see you need more liquid, add some more tepid water until dough doesn't stick to your fingers...
2-use the largest surface or bowl you have, put the flower, salt, and make a hole in the middle, using your hand...
3-start pouring the yeast with the tepid water, and work it out until you mixture all the ingredients well, use your hand making circle movements clockwise, then, slowly incorporate the rest of water until you have a moisty dough, it should be elastic, soft, and non sticky to your fingers...
4-push it, roll it, knead it, use your energy, your frustrations, your inner strengh, and when you are "tired"...let the dough rest for 5 minutes, and then...again!!!
5- flour your hands now, and flour the top of the dough after you let it rise for a while...cut it with a knife in two or more pieces...
6-leave the bread to rise until it double it's size, you can now rap the dough with plastic foil, let it rest for about one hour, get the oven going on to a temperature 450 aproximate, and when the dough got it's size, cut, shape the bagettes and ....bake it for 15 minutes....
IT'S NOT MAGIC, IT'S JUST BREAD!!!!!
And you can make it!!!
Let me know if you need this recipe in Spanish, I will be more than happy to translate it for you.
Anibal Silveyra.
Home made bread is easy to make, and best of all: it's your bread, it has it's own personality...like you.
Ingredients:
1oz fresh yeast, or 3/4 active dried yeast...it's easier to find...
2 tablespoons sugar, or honey, or brown sugar...though, this sugar will give the bread a darker color...
( remember, yeast needs something to feed from, and yeast loves sugar...it'll grow faster!
2 cups of tepid water ( not hot hot, you can put a finger inside the cup and not burn yourself)
4 cups bread flower ( I like to use whole wheat flower instead)
( if you like, you can also add semolina to this mix, like 3 cups flower and 1 semolina)
salt
extra flower for dusting, or semolina...
Hands on ......
1- dissolve the yeast and sugar, or honey in half the tepid water, or use those two cups separated)
...if you see you need more liquid, add some more tepid water until dough doesn't stick to your fingers...
2-use the largest surface or bowl you have, put the flower, salt, and make a hole in the middle, using your hand...
3-start pouring the yeast with the tepid water, and work it out until you mixture all the ingredients well, use your hand making circle movements clockwise, then, slowly incorporate the rest of water until you have a moisty dough, it should be elastic, soft, and non sticky to your fingers...
4-push it, roll it, knead it, use your energy, your frustrations, your inner strengh, and when you are "tired"...let the dough rest for 5 minutes, and then...again!!!
5- flour your hands now, and flour the top of the dough after you let it rise for a while...cut it with a knife in two or more pieces...
6-leave the bread to rise until it double it's size, you can now rap the dough with plastic foil, let it rest for about one hour, get the oven going on to a temperature 450 aproximate, and when the dough got it's size, cut, shape the bagettes and ....bake it for 15 minutes....
IT'S NOT MAGIC, IT'S JUST BREAD!!!!!
And you can make it!!!
Let me know if you need this recipe in Spanish, I will be more than happy to translate it for you.
Anibal Silveyra.
Wednesday, September 21, 2011
Anibal Silveyra NEWS...ULTIMAS NOTICIAS: VICTOR/VICTORIA
Anibal Silveyra has just begin rehearsals for VICTOR/VICTORIA with MALIBU STAGE THEATRE COMPANY, directed by RICHARD JOHNSON...
The show will open on October 28th. 2011.
Soon, I will be able to show pictures, notes, information about the cast, and more...
The show will open on October 28th. 2011.
Anibal Silveyra singing "Stay Gold" at MARK ANTON'S SINGING STUDIO
Anibal Silveyra sings "Stay Gold" at Mark Anton's singing studio...
Mark Anton's singing studio
Burbank.
Mark Anton's singing studio
Burbank.
What else can you find in my blog? Que mas podes encontrar en mi blog?PAELLA RECIPE
Let's see...recipes from my grandma, and some from my friends....and , well, the ones I created...
( English and Spanish)
Veamos, recetas de mi abuela, y algunas de mis amigos...y, bueno, los que yo mismo cree...
PAELLA:
Are you brave enough?
1- Get a PAELLA frying pan, those that are big enough for 20 people...or the one you just have at home...
2-Peel and chop 2 big onions (preferible red onion), 4 cloves of garlic, finelly chopped, bell peppers ( red, yellow and green) seeded and cut in cubes ( small cubes will give a colorful touch)
3- two tablespoons of olive oil, to start the frying base of vegetables...( called sofrito in Spanish)
4-Add your meat of preference ( if you like, make one paella-seafood flavor, and one with chicken, pork and chorizo)
5- Take the meat out, when gets golden brown, use pliers to take out the pan, live the vegetables still frying...
6-add rice to the vegetables/base you have after you took the meats out...the gravy will give the rice the meatty flavor...put in the center of the pan, like a line, just in the center, from side to side, and add vegetable broth to it, so the rice can "swallow" the liquids...don't stir, yet...
7-After 2 or 3 minutes after boiling point, distribute the rice with circular movements, and now it's time to add the "yellow" color, you can use the regular food dye colors, or , if you love it, zaffron, yes!!! that magic yellow powder with a very intense flavor, this will give the paella that magical mediterranean flavor...
8-And now, after 15 or so minutes, you can add the meat, stir a little, softly, and add vegetable broth if necesary...and...
PAELLA!!!!!!!!!!!!!
It's easy, don't be a chicken, do it...try this easy steps recipe and tell me how was your experience.....
PAELLA:
Te animas?
1-Conseguite una paellera, de esas gigantes como para 20 personas...o la que tengas en casa...
2-Pela dos cebollas grandes, rojas preferiblemente, 4 cabezas de ajo, picado finito, morrones rojos, verdes y amarillos (chiles para mis amigos de Mexico), sacale las semillas y cortalos en cuadraditos chicos que le daran color al plato.
3-dos cucharaditas de aceite de oliva, para empezar a freir la base de vegetales, llamado sofrito en Espana y Cuba.
4-Agrega la carne de tu preferencia, puede ser todo mariscos, o una de mariscos y otra de "carne" y en esa, podes poner pollo, cerdo, chorizo...
5-Saca la carne de la fritanga cuando se pone dorada, usa pinzas para no quemarte, y deja los vegetales aun friendose...
6-agrega el arroz, como en una linea en el centro, de borde a borde, una montanita, no importa la cantidad, agregale caldo de verduras que preparaste mientras tanto, asi el arroz puede "tomarse" el liquido, no revuelvas todavia...
7-Despues de 2 o 3 minutos que empezo el hervor, distribui el arroz a lo largo de la sarten, parejo, y ahora es el momento de agregar el polvo amarillo, o si lo queres mas rico, ponele azafran, ese polvito magico con un sabor bien intenso, que le dara a la receta ese toque magico del mediterraneo...
8-Y ahora, despues de 15 minutos mas o menos, podes agregar la carne que salteaste anteriormente, revolves de a poco, le agregas mas caldo si fuera necesario, que seguro lo sera, y...
PAELLA!!!!!!!!!!!!!!!!!!!!!
Es facil, no seas cobarde, hacelo y...si seguis estos pasos bien simples, despues contame por el blog como fue la experiencia.......
NEXT TIME, I'll post up a video with me cooking the dis.....
PROXIMAMENTE: pondre un video mio cocinando este plato....
( English and Spanish)
Veamos, recetas de mi abuela, y algunas de mis amigos...y, bueno, los que yo mismo cree...
PAELLA:
Are you brave enough?
1- Get a PAELLA frying pan, those that are big enough for 20 people...or the one you just have at home...
2-Peel and chop 2 big onions (preferible red onion), 4 cloves of garlic, finelly chopped, bell peppers ( red, yellow and green) seeded and cut in cubes ( small cubes will give a colorful touch)
3- two tablespoons of olive oil, to start the frying base of vegetables...( called sofrito in Spanish)
4-Add your meat of preference ( if you like, make one paella-seafood flavor, and one with chicken, pork and chorizo)
5- Take the meat out, when gets golden brown, use pliers to take out the pan, live the vegetables still frying...
6-add rice to the vegetables/base you have after you took the meats out...the gravy will give the rice the meatty flavor...put in the center of the pan, like a line, just in the center, from side to side, and add vegetable broth to it, so the rice can "swallow" the liquids...don't stir, yet...
7-After 2 or 3 minutes after boiling point, distribute the rice with circular movements, and now it's time to add the "yellow" color, you can use the regular food dye colors, or , if you love it, zaffron, yes!!! that magic yellow powder with a very intense flavor, this will give the paella that magical mediterranean flavor...
8-And now, after 15 or so minutes, you can add the meat, stir a little, softly, and add vegetable broth if necesary...and...
PAELLA!!!!!!!!!!!!!
It's easy, don't be a chicken, do it...try this easy steps recipe and tell me how was your experience.....
PAELLA:
Te animas?
1-Conseguite una paellera, de esas gigantes como para 20 personas...o la que tengas en casa...
2-Pela dos cebollas grandes, rojas preferiblemente, 4 cabezas de ajo, picado finito, morrones rojos, verdes y amarillos (chiles para mis amigos de Mexico), sacale las semillas y cortalos en cuadraditos chicos que le daran color al plato.
3-dos cucharaditas de aceite de oliva, para empezar a freir la base de vegetales, llamado sofrito en Espana y Cuba.
4-Agrega la carne de tu preferencia, puede ser todo mariscos, o una de mariscos y otra de "carne" y en esa, podes poner pollo, cerdo, chorizo...
5-Saca la carne de la fritanga cuando se pone dorada, usa pinzas para no quemarte, y deja los vegetales aun friendose...
6-agrega el arroz, como en una linea en el centro, de borde a borde, una montanita, no importa la cantidad, agregale caldo de verduras que preparaste mientras tanto, asi el arroz puede "tomarse" el liquido, no revuelvas todavia...
7-Despues de 2 o 3 minutos que empezo el hervor, distribui el arroz a lo largo de la sarten, parejo, y ahora es el momento de agregar el polvo amarillo, o si lo queres mas rico, ponele azafran, ese polvito magico con un sabor bien intenso, que le dara a la receta ese toque magico del mediterraneo...
8-Y ahora, despues de 15 minutos mas o menos, podes agregar la carne que salteaste anteriormente, revolves de a poco, le agregas mas caldo si fuera necesario, que seguro lo sera, y...
PAELLA!!!!!!!!!!!!!!!!!!!!!
Es facil, no seas cobarde, hacelo y...si seguis estos pasos bien simples, despues contame por el blog como fue la experiencia.......
NEXT TIME, I'll post up a video with me cooking the dis.....
Saturday, September 17, 2011
Anibal Silveyra BLOOD BROTHERS, HERMANOS DE SANGRE
Anibal Silveyra, Gustavo Garzon, Tina Serrano and Andrea Politti
HERMANOS DE SANGRE BLOOD BROTHERS
Metropolitan Theatre, Corrientes ave. Anibal Silveyra plays EDDIE, Gustavo Garzon plays MICKY, the twins, separated after they were born...
ANDREA POLITTI, ANIBAL SILVEYRA
HERMANOS DE SANGRE BLOOD BROTHERS
Metropolitan Theatre, Corrientes ave. Anibal Silveyra plays EDDIE, Gustavo Garzon plays MICKY, the twins, separated after they were born...
Hermanos de Sangre, Teatro Metropolitan, Buenos Aires, Argentina... ANIBAL SILVEYRA, GUSTAVO GARZON
ANDREA POLITTI, ANIBAL SILVEYRA
BLOOD BROTHERS, HERMANOS DE SANGRE, METROPOLITAN THEATRE
BUENOS AIRES
ARGENTINA
Subscribe to:
Posts (Atom)