Translation, Interpreting and Multimedia Services in Oakland, California. Info@CacaoRock.com

Here at CacaoRock we have been translating technical papers, accounting and financial texts, software, immigration certificates, adoption letters, books, movie scripts and official foreign documents for a long time. We even worked translating documents for the military and creating movie subtitles! What is so special about our English to Spanish translations? Our localization skills. Besides our accuracy, we are able to apply to these translations the neutralism of standard Spanish or specific Spanish-speaking countries. For more information about our rates, our previous work experience and how can we help you, contact us via email at Info@CacaoRock.com or visit our ProZ.com profile page.

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Friday, June 23, 2006


First of the Cacao Kitchen Recipe Series, Gnocchi:

4 Large Idaho Russet Baking Potatoes
2 Egg Yolks
4 teaspoons of Butter
2 cups Flour (or more)

Bake potatoes in 450F oven for 45 minutes. Cut potatoes in half and scoop into bowl with egg yolk and butter. Mix with spoon until well blended. Add one cup of flour and mix until all flour is absorbed into potatoe mixture. Drop mixture onto a floured surface; kenad until a uniform douch is achieved. Divide doug onto 8 uniform parts. Roll each part into a long, finger-sized roll. Cut roll every 3/4" so that what you end with is a small dumpling. Roll each dumpling over the tines of a fork. Drop dumplings into salted, boiling water and cook at a rolling boil for about 3 minutes or until gnocchi rises to the top. Remove and place on a serving plate to keep warm, or, cool gnocchi in cold water. Drain, add some olive oil and keep gnocchi in refrigerator up to 3 days. To use, just put gnocchi in boiling water for 2 minutes. Serve with any sauce you like.

(recipe taken from the Fior D'Italia Restaurant newsletter, May 2006. Happy birthday, Fior!)

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