Even when reported in the WSJ, some folks still bother me on my sleep program.
So here are 5 tips for energy:
Start your day with a glass of water and lemon and a breakfast of protein, fiber and healthy fats.
Put sacks on a plate. Don't eat snacks straight out of a box or bag.
Have a protein snack before an evening event.
Take a power nap if necessary, but only for 15 to 30 minutes.
Breaks for exercise or quiet meditation will release endorphins and provide an energy boost.
Sunday, November 2, 2014
Wednesday, October 29, 2014
"Sweet like a Toolum"
Or a sugar plum, plum, plum!"A good friend at work, Mrs. Ghiden, recently met another Trini and asked me to prepared a treat for her.
A Trini treat is either a Curried Chicken Roti or a set of Sweeties!
I have been back home twice in the last nine months and other than the variety of rums I tasted, the "Sweeties" were the thing I indulged in most.
Sweeties were the thing you took to school to eat as a snack at recess. Sweeties were the one thing you went by Tante Maude and Granny Hinds for. Sweeties were the thing that ruined many a "Caribbean Mon's" teeth.
The main ingredient was sugar. Then you looked around and coconuts, papaya, tamarind, and oranges were easily found. Add a little ginger and spice, and you can dazzle any love one. You can sing, "gal, like yuh sweet like ah sugar and plum nah." Yes, it takes you back home.
I have saved a BWIA 1976 Caribbean Tempo explained the major Sweeties: Paw Paw Balls, Sugar Cakes, Tamarind Balls, Coconut Brittle and Toolum Balls.
Toolum Balls
2 1/2 cups brown sugar
3 cups grated coconut
1/2 cup molasses
2 Tablespoons coconut sugar
2 Tablespoons orange peel
1 Tablespoon grated ginger
Heat brown sugar until it liquefies. Add molasses, coconut sugar and coconut, stir until well-blended.
Add orange peel and ginger and stir till the mixture leaves the side of the pot.
remove from heat and drop by tablespoonful onto a slightly oiled, enamel plate.
Allow to cool and harden. Store in an air-tight container.
A Trini treat is either a Curried Chicken Roti or a set of Sweeties!
I have been back home twice in the last nine months and other than the variety of rums I tasted, the "Sweeties" were the thing I indulged in most.
Sweeties were the thing you took to school to eat as a snack at recess. Sweeties were the one thing you went by Tante Maude and Granny Hinds for. Sweeties were the thing that ruined many a "Caribbean Mon's" teeth.
The main ingredient was sugar. Then you looked around and coconuts, papaya, tamarind, and oranges were easily found. Add a little ginger and spice, and you can dazzle any love one. You can sing, "gal, like yuh sweet like ah sugar and plum nah." Yes, it takes you back home.
I have saved a BWIA 1976 Caribbean Tempo explained the major Sweeties: Paw Paw Balls, Sugar Cakes, Tamarind Balls, Coconut Brittle and Toolum Balls.
Toolum Balls
2 1/2 cups brown sugar
3 cups grated coconut
1/2 cup molasses
2 Tablespoons coconut sugar
2 Tablespoons orange peel
1 Tablespoon grated ginger
Heat brown sugar until it liquefies. Add molasses, coconut sugar and coconut, stir until well-blended.
Add orange peel and ginger and stir till the mixture leaves the side of the pot.
remove from heat and drop by tablespoonful onto a slightly oiled, enamel plate.
Allow to cool and harden. Store in an air-tight container.
Sunday, September 21, 2014
Barcelona Cocktail
This most popular specialty cocktail comes from the vibrant city of Barcelona.
The Eclipse Watermelon Martini is smooth on the tongue and light to the head.
The W hotel boosts it has sold 9000 of these in its first year...2009.
The chilled fuchsia drink is ordered by the after work crowd and guest just in from the beach
The vodka, simple syrup, mint and watermelon concoction is as easy to duplicate at home if you are willing to juice a water melon. As a virgin drink, it is also fabulous. A juiced melon gives over a gallon of juice. You can strain it or leave the pulp for added fiber.
1 seedless watermelon, peeled and juiced (only red, inner part needed)
Watermelon Martini
1/4 cup vodka
1 cup watermelon
2 T simple syrup, muddled with 6 mint leaves
1 lime juice
1 cup crushed ice
Put all ingredients in a shaker, shake till outside is frosted
Strain and serve in martini glasses,
Note: For simple syrup. Heat 1 cup water and 1 cup sugar in a sauce pan.
Stir until dissolve. Cool before using.
The Eclipse Watermelon Martini is smooth on the tongue and light to the head.
The W hotel boosts it has sold 9000 of these in its first year...2009.
The chilled fuchsia drink is ordered by the after work crowd and guest just in from the beach
The vodka, simple syrup, mint and watermelon concoction is as easy to duplicate at home if you are willing to juice a water melon. As a virgin drink, it is also fabulous. A juiced melon gives over a gallon of juice. You can strain it or leave the pulp for added fiber.
1 seedless watermelon, peeled and juiced (only red, inner part needed)
Watermelon Martini
1/4 cup vodka
1 cup watermelon
2 T simple syrup, muddled with 6 mint leaves
1 lime juice
1 cup crushed ice
Put all ingredients in a shaker, shake till outside is frosted
Strain and serve in martini glasses,
Note: For simple syrup. Heat 1 cup water and 1 cup sugar in a sauce pan.
Stir until dissolve. Cool before using.
Kale, Sautéed,
16 oz. Fresh Kale, large stems removed
1 onion sliced
6 garlic cloves sliced
2 T Olive oil
3/4 cup chicken stock
2 T red wine vinegar
Salt and pepper to taste
Heat oil in a large saucepan over medium-high heat
Add sliced onions and saute 4 minutes stirring
Add garlic and cook for one minute stirring
Add kale and stock, increase heat to high and cook turning for two minutes
Lower heat to medium, cover and cook for five minutes
Remove cover and cook till stock has evaporated
Add vinegar, salt and pepper
Serve with lamb balls
1 onion sliced
6 garlic cloves sliced
2 T Olive oil
3/4 cup chicken stock
2 T red wine vinegar
Salt and pepper to taste
Heat oil in a large saucepan over medium-high heat
Add sliced onions and saute 4 minutes stirring
Add garlic and cook for one minute stirring
Add kale and stock, increase heat to high and cook turning for two minutes
Lower heat to medium, cover and cook for five minutes
Remove cover and cook till stock has evaporated
Add vinegar, salt and pepper
Serve with lamb balls
Lamb On A Stick With Kale
It looks like a corn dog because it is on a stick. So how do they do that?
Chef Koslow has other ideas as pointed out in the WSJ this week.
She went old school and molded minced lamb with added Middle East spices: cumin, ginger, coriander, pepper and wrapped it around a fresh sprig of rosemary and came up with, not a burger, but a kebab. It is smeared in a saute pan, finished in oven and served on top of creamed corn. My take was on sauteed kale, with lots of garlic and onion. I also grilled my meat! This added a homey feel, same comfort food, quick and easy.
3 garlic cloves, chopped fine
3 T parsley chopped small
2 t ginger grated
2 t toasted cumin seeds, grind fine
2 t toasted coriander seeds, grind fine
2 t paprika
1 T lemon zest
1 t black pepper
1 1/2 pounds ground lamb
8 water soaked bamboo skewers
Heat grill to medium high
Blend all the ingredients, except skewers, in a bowl
Evenly divide seasoned lamb into 16 pieces, about a golf ball size
Mold 2 lamb balls around a skewer and form oval shape cylinders
Repeat for other balls
Grill, turning until meat no longer pink on inside, about 8 minutes
The lamb can be browned in a skillet pan and finish in a 450 degree oven for 5 minutes
Chef Koslow has other ideas as pointed out in the WSJ this week.
She went old school and molded minced lamb with added Middle East spices: cumin, ginger, coriander, pepper and wrapped it around a fresh sprig of rosemary and came up with, not a burger, but a kebab. It is smeared in a saute pan, finished in oven and served on top of creamed corn. My take was on sauteed kale, with lots of garlic and onion. I also grilled my meat! This added a homey feel, same comfort food, quick and easy.
3 garlic cloves, chopped fine
3 T parsley chopped small
2 t ginger grated
2 t toasted cumin seeds, grind fine
2 t toasted coriander seeds, grind fine
2 t paprika
1 T lemon zest
1 t black pepper
1 1/2 pounds ground lamb
8 water soaked bamboo skewers
Heat grill to medium high
Blend all the ingredients, except skewers, in a bowl
Evenly divide seasoned lamb into 16 pieces, about a golf ball size
Mold 2 lamb balls around a skewer and form oval shape cylinders
Repeat for other balls
Grill, turning until meat no longer pink on inside, about 8 minutes
The lamb can be browned in a skillet pan and finish in a 450 degree oven for 5 minutes
Sunday, August 31, 2014
It is messy and hardly good for you... Friday Frying In Fat.
The notion that fat is not good for you is an old as time. Just about every restaurant that you have ever ate at, had something that is fried in fat on its menu.
A few things about frying in fat: First you get to pick your fat. Olive oil, peanut oil, grapeseed oil, vegetable oil, shortening, or soy, can all be beneficial in their own way. One factor is price, the last three are more inexpensive than the the first three which are more flavorful.
Second, it is easy and safe. A home fryer can be bought for under $35 and last years. I currently use an eight quart that is over twenty years old. The cord has a thermometer, and reaches temperature in minutes
Third, you can fry almost anything from plants to animal. Some items may need to be marinated or soaked. Some will need to be submerged in the oil, while others need a minuscule amount.
If you cook often, you will do different types of frying: deep frying using a fryer, sauteing using one or two inches of oil. Or using two to six cups of oil in a large pot, as I did in making bake and shark this week.
As a regular fryer, you get to reuse the oil. Remember, strain oil after each use to remove leftover solids. It should also be kept refrigerator, oil tends to get rancid by heat and constant light. i use various mason jars that can be tucked away to the back of the fridge.
I avoid deep frying in the kitchen, The frying process needs to breathe. Absorbed in ones clothing and utensils are quickly realized, especially in doing seafood.. My best area to fry is on the patio. I also try to put a timer on, it is easy to forget you have multi fires going.
I fry at 350 to 375 degrees. One should invest in a good digital thermometer. I found myself using the flour test recently. The oil is ready when you drop a few specks of flour in it and it sizzles without burning.
Depending on the item, you may want to flour the product or use a batter as in preparing a tempura. This adds a protective coating and prevents over cooking. It also gives a nice crispy taste.
When frying, add in small batches to maintain a constant temperature. Never crowd a pot when cooking in any method. My fryer comes with a basket for draining. I still put cooked items on paper towels by habit.
Fried food is best eaten immediately but will hold in the low setting (175-200 degrees) of the oven until ready to serve.
Bake and Shark
For Bake:
4 cups flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon cinnamon
Pinch of Salt
2 Tablespoon soften butter
1 1/3 cups warm water, more or less
Splash of oil for coating dough
Mix first five ingredients
Cut in butter with a pastry knife
Add water and blend by hand
Knead by hand until it pulls away from sides, make into a ball
Put dough in bowl and rub oil lightly to outside,
Cover and let rise at least thirty minutes
Pinch off ten balls. Flatten to 3x3 disk.
Fry in two inches of oil in a large pot until lightly brown
Put on towel to drain.
Shark:
2 pounds Shark cut into 2x2 chunks and seasoned with sofrito
1/4 Scotch bonnet add to shark meat
I lemon, juice half, add to shark, cut half into wedges
Let marinade at least 4 hours
Flour for dusting, seasoned with cayenne, cumin, salt and pepper
Dust fish in flour to coat
Heat oil to 350 degrees
Fry fish for 3-5 minutes
Drain on paper towel
Garnish with lemon wedges
Condiments: chadon beni, sliced red onions, hot sauce, sliced bell peppers, sliced cucumbers, sliced pineapple. Tamarind sauce, chopped cilantro, garlic.
Friday Frying In Fat
A few things about frying in fat: First you get to pick your fat. Olive oil, peanut oil, grapeseed oil, vegetable oil, shortening, or soy, can all be beneficial in their own way. One factor is price, the last three are more inexpensive than the the first three which are more flavorful.
Second, it is easy and safe. A home fryer can be bought for under $35 and last years. I currently use an eight quart that is over twenty years old. The cord has a thermometer, and reaches temperature in minutes
Third, you can fry almost anything from plants to animal. Some items may need to be marinated or soaked. Some will need to be submerged in the oil, while others need a minuscule amount.
If you cook often, you will do different types of frying: deep frying using a fryer, sauteing using one or two inches of oil. Or using two to six cups of oil in a large pot, as I did in making bake and shark this week.
As a regular fryer, you get to reuse the oil. Remember, strain oil after each use to remove leftover solids. It should also be kept refrigerator, oil tends to get rancid by heat and constant light. i use various mason jars that can be tucked away to the back of the fridge.
I avoid deep frying in the kitchen, The frying process needs to breathe. Absorbed in ones clothing and utensils are quickly realized, especially in doing seafood.. My best area to fry is on the patio. I also try to put a timer on, it is easy to forget you have multi fires going.
I fry at 350 to 375 degrees. One should invest in a good digital thermometer. I found myself using the flour test recently. The oil is ready when you drop a few specks of flour in it and it sizzles without burning.
Depending on the item, you may want to flour the product or use a batter as in preparing a tempura. This adds a protective coating and prevents over cooking. It also gives a nice crispy taste.
When frying, add in small batches to maintain a constant temperature. Never crowd a pot when cooking in any method. My fryer comes with a basket for draining. I still put cooked items on paper towels by habit.
Fried food is best eaten immediately but will hold in the low setting (175-200 degrees) of the oven until ready to serve.
Bake and Shark
For Bake:
4 cups flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon cinnamon
Pinch of Salt
2 Tablespoon soften butter
1 1/3 cups warm water, more or less
Splash of oil for coating dough
Mix first five ingredients
Cut in butter with a pastry knife
Add water and blend by hand
Knead by hand until it pulls away from sides, make into a ball
Put dough in bowl and rub oil lightly to outside,
Cover and let rise at least thirty minutes
Pinch off ten balls. Flatten to 3x3 disk.
Fry in two inches of oil in a large pot until lightly brown
Put on towel to drain.
Shark:
2 pounds Shark cut into 2x2 chunks and seasoned with sofrito
1/4 Scotch bonnet add to shark meat
I lemon, juice half, add to shark, cut half into wedges
Let marinade at least 4 hours
Flour for dusting, seasoned with cayenne, cumin, salt and pepper
Dust fish in flour to coat
Heat oil to 350 degrees
Fry fish for 3-5 minutes
Drain on paper towel
Garnish with lemon wedges
Condiments: chadon beni, sliced red onions, hot sauce, sliced bell peppers, sliced cucumbers, sliced pineapple. Tamarind sauce, chopped cilantro, garlic.
Friday Frying In Fat
Sunday, June 22, 2014
More About Rice
If you crave for more variety in your life, try these different types of rice, each with its own unique taste.
Today, rice is a staple for almost half the world's population- especially in parts of Asia and the Caribbean. The major rice-growing states in the United States are Arkansas, California, Louisiana, Texas, Missouri and Mississippi.
Rice is usually classified by its size- long, medium and short grain.
Yet, when a recipe calls for Forbidden rice, that is the trademark name for a medium- grain Chinese black rice. It is rich in iron and has a fragrant aroma, nutty taste and black to purple color. It is certified organic from Lotus Foods. It takes about 30 minutes to cook.
Welhani: Developed by the Lundberg Family Farms. The fragrant rice is a reddish- brown hybrid of Indian basmati and long grain brown rice. Takes about 45 minutes to cook.
Jasmine: This, a more familiar name rice, is originally from Thailand. Though, it is now also grown in the USA. It contains 10% rice bran, giving it a light tan color and an aroma and flavor similar to popcorn or roasted nuts. Takes about 45 minutes to cook.
When cooking these items you can simmer-in flavor. Use flavorful broth, instead of water to cook rice. You can also crush a few cloves of garlic and simmer with your rice.
Try topping or mixing in a pasta sauce, pesto, tamari or a coconut curry sauce.
You can "veg" out and go nuts. Saute assorted vegetables or nuts in olive oil, butter or macadamia nut oil, and add cooked rice. Also try mushrooms and shallots; celery, onions, and slivered almonds; spinach, garlic, sliced artichokes hearts, and pine nuts.....the combinations you can create are endless
Today, rice is a staple for almost half the world's population- especially in parts of Asia and the Caribbean. The major rice-growing states in the United States are Arkansas, California, Louisiana, Texas, Missouri and Mississippi.
Rice is usually classified by its size- long, medium and short grain.
Yet, when a recipe calls for Forbidden rice, that is the trademark name for a medium- grain Chinese black rice. It is rich in iron and has a fragrant aroma, nutty taste and black to purple color. It is certified organic from Lotus Foods. It takes about 30 minutes to cook.
Welhani: Developed by the Lundberg Family Farms. The fragrant rice is a reddish- brown hybrid of Indian basmati and long grain brown rice. Takes about 45 minutes to cook.
Jasmine: This, a more familiar name rice, is originally from Thailand. Though, it is now also grown in the USA. It contains 10% rice bran, giving it a light tan color and an aroma and flavor similar to popcorn or roasted nuts. Takes about 45 minutes to cook.
When cooking these items you can simmer-in flavor. Use flavorful broth, instead of water to cook rice. You can also crush a few cloves of garlic and simmer with your rice.
Try topping or mixing in a pasta sauce, pesto, tamari or a coconut curry sauce.
You can "veg" out and go nuts. Saute assorted vegetables or nuts in olive oil, butter or macadamia nut oil, and add cooked rice. Also try mushrooms and shallots; celery, onions, and slivered almonds; spinach, garlic, sliced artichokes hearts, and pine nuts.....the combinations you can create are endless
Puerto Rico's Backyard and Fried Okra
Not sure, but few Borinqueneers have ventured to the sister island of Vieques on a regular bases. Located 6 miles to the east. it is a strange jewel of glamour in the Caribbean.
Today, the NYT Travel reports the opening of El Blok. A 22 room, boutique inn with Chef Jose Enrique at the helm of its culinary section. Chef Jose, a young chef whose creative take on jibaro Puerto Rico cuisine earned him a James Beard nomination last year.
The inn is located in Esperanza, Vieques's main seaside town. Part of the draw will be the inn's design.
With its round-edged concrete exterior, and colored hydraulic tiles, takes one back to the style of San Juan in the 1950s.
Rates for double rooms will hoover around $175. Twice as much as I paid for a room back in the '90s, on my last visit.
Saturday at the FryBar, we featured fried okra with a tomato mayonaise sauce. Nope, Vange made sure it was fresh, simple and not slimy.
1 pound Fresh okra
1 cup self rising cornmeal in a dipping dish ( plus 1cup self rising flour, or bread crumbs will work)
1 cup buttermilk in a bowl ( use half and half with a teaspoon of lemon or vinegar added)
Tony's creole seasoning or salt and pepper to taste
Vegetable oil, plus 1/2 cup bacon dripping
Starting from the tip, gentle smash each okra with a small meat mallet
They should slightly burst open. this can also be done with hand preasure
Season cornmeal mixture to taste
Working from left to right, dip okra in buttermilk and then dredgepelau2@yahoo.com in cornmeal, coating fully
In a skillet, saute okra in batches, till lightly golden brown, about 4 minutes @ 375 degrees
Serve with a tomato/mayo sauce (optional, keep off those calories!)
Today, the NYT Travel reports the opening of El Blok. A 22 room, boutique inn with Chef Jose Enrique at the helm of its culinary section. Chef Jose, a young chef whose creative take on jibaro Puerto Rico cuisine earned him a James Beard nomination last year.
The inn is located in Esperanza, Vieques's main seaside town. Part of the draw will be the inn's design.
With its round-edged concrete exterior, and colored hydraulic tiles, takes one back to the style of San Juan in the 1950s.
Rates for double rooms will hoover around $175. Twice as much as I paid for a room back in the '90s, on my last visit.
Saturday at the FryBar, we featured fried okra with a tomato mayonaise sauce. Nope, Vange made sure it was fresh, simple and not slimy.
1 pound Fresh okra
1 cup self rising cornmeal in a dipping dish ( plus 1cup self rising flour, or bread crumbs will work)
1 cup buttermilk in a bowl ( use half and half with a teaspoon of lemon or vinegar added)
Tony's creole seasoning or salt and pepper to taste
Vegetable oil, plus 1/2 cup bacon dripping
Starting from the tip, gentle smash each okra with a small meat mallet
They should slightly burst open. this can also be done with hand preasure
Season cornmeal mixture to taste
Working from left to right, dip okra in buttermilk and then dredgepelau2@yahoo.com in cornmeal, coating fully
In a skillet, saute okra in batches, till lightly golden brown, about 4 minutes @ 375 degrees
Serve with a tomato/mayo sauce (optional, keep off those calories!)
Thursday, June 19, 2014
Macaroni Milanaise
This is just an upgraded Mac & Cheese from the NYT magazine. A real comfort food that is even better the next day. You can use whatever dried pasta on hand: penne, elbows or bowties.
1/2 pound pasta
4 slices ham, about 2 ozs. cut into ribbons
4 ozs. mushrooms, sliced thin
2 T tomato puree
1/4 cup Madeira or red wine
3 T Parmesan and Gruyere cheeses, grated
2 T butter
1/2 teaspoon ground nutmeg
2 T flat leaf parsley, chopped
Sea salt and freshly ground black pepper to taste
Cook pasta in salted water just to al dente, following box's instructions
Meanwhile, in small saute pan, put the mushroom, ham and tomato puree
Pour Madeira wine into the pan and cook over medium high heat until liquid has reduced to a glaze.
Turn the heat off and set aside.
Reserve a cup of pasta water, and drain pasta well. Return the pasta to pot, then add the cheeses, butter, and stir to combine.
Add the seasonings, and stir some more, adding a little reserved pasta water to loosen the pasta and help melt the cheeses.
Add the mushroom mixture, stir to combine and serve.
1/2 pound pasta
4 slices ham, about 2 ozs. cut into ribbons
4 ozs. mushrooms, sliced thin
2 T tomato puree
1/4 cup Madeira or red wine
3 T Parmesan and Gruyere cheeses, grated
2 T butter
1/2 teaspoon ground nutmeg
2 T flat leaf parsley, chopped
Sea salt and freshly ground black pepper to taste
Cook pasta in salted water just to al dente, following box's instructions
Meanwhile, in small saute pan, put the mushroom, ham and tomato puree
Pour Madeira wine into the pan and cook over medium high heat until liquid has reduced to a glaze.
Turn the heat off and set aside.
Reserve a cup of pasta water, and drain pasta well. Return the pasta to pot, then add the cheeses, butter, and stir to combine.
Add the seasonings, and stir some more, adding a little reserved pasta water to loosen the pasta and help melt the cheeses.
Add the mushroom mixture, stir to combine and serve.
Tuesday, June 10, 2014
Self Healing
The WSJ reports, the key to better health is being more actively involved in your own care. Studies show that the more engaged patients are, they have lower costs and better health outcomes. When more engaged with care, patients and families can help prevent drastic mistakes or oversights, such as identifying a wrong drug or dose they get from the pharmacy, or notifying a doctor about medication side effects.
One thing, I would like, is to check my medical records online, making sure it is correct. Also, notice your doctor is writing while they asked you questions? I want access to those notes.
I think we should be familiar with one's own health records. To better understand one's condition and then one can have an informed conversation with doctor. It is time we become a partner in our health.
Eat your veggies!
One thing, I would like, is to check my medical records online, making sure it is correct. Also, notice your doctor is writing while they asked you questions? I want access to those notes.
I think we should be familiar with one's own health records. To better understand one's condition and then one can have an informed conversation with doctor. It is time we become a partner in our health.
Eat your veggies!
Rellenos de Papa
Stuffed Potato Balls
Saw the recipe while playing with my phone last Thursday. First time I made these, they were a blast. Since then, I found out the basic recipe is from Carmen Aboy Vaalldejuli. She is the author of Cocina Criolla.
The trickiest part is filling the potato and sealing it. You can also leave them plain.
While in Puerto Rico, my go to place for these was Palo Seco. After doing the Bacardi tour, it is a great place to get this authentic food. Can be filled with crab, chicken, shrimp, lobster, cheese etc.
Sazon is found in the Hispanic section of your grocery store. It adds flavor to dishes. The filling should also have some sofrito.
I ended up making 12 balls, some enjoyed at FryBar the next day. Not sure how they freeze ?
I used Yukon Gold potatoes, they have a succulent texture. Bought at Aldi, $2.69/ 5 lbs. Not sure how a russet will work.
2 1/2 pounds potatoes, cooked fork tender, 15-20 minutes, drain and peel
2 ozs. butter
1 egg
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pack Sazon, con culantrto y achiote (optional)
1 Tablespoon cornstarch, plus extra for coating hands
Picadillo filling, (or any other filling) made with 1 pound ground beef
Mash peeled potatoes while hot
Add butter, egg, salt, cornstarch and Sazon, cool to room temperature
Divide mixture into 12 balls.
Dab palm with cornstarch, take a ball and make an indention to fit a tablespoon of filling (or
flatten in palm, place filling in center and fold to cover mixture, shaping back into a ball)
Close opening, sealing with a little cornstarch
Repeat for remaining balls
Deep fry at 375 degrees F., until golden brown, about 4- 5 minutes
Drain on paper towel
Saw the recipe while playing with my phone last Thursday. First time I made these, they were a blast. Since then, I found out the basic recipe is from Carmen Aboy Vaalldejuli. She is the author of Cocina Criolla.
The trickiest part is filling the potato and sealing it. You can also leave them plain.
While in Puerto Rico, my go to place for these was Palo Seco. After doing the Bacardi tour, it is a great place to get this authentic food. Can be filled with crab, chicken, shrimp, lobster, cheese etc.
Sazon is found in the Hispanic section of your grocery store. It adds flavor to dishes. The filling should also have some sofrito.
I ended up making 12 balls, some enjoyed at FryBar the next day. Not sure how they freeze ?
I used Yukon Gold potatoes, they have a succulent texture. Bought at Aldi, $2.69/ 5 lbs. Not sure how a russet will work.
2 1/2 pounds potatoes, cooked fork tender, 15-20 minutes, drain and peel
2 ozs. butter
1 egg
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pack Sazon, con culantrto y achiote (optional)
1 Tablespoon cornstarch, plus extra for coating hands
Picadillo filling, (or any other filling) made with 1 pound ground beef
Mash peeled potatoes while hot
Add butter, egg, salt, cornstarch and Sazon, cool to room temperature
Divide mixture into 12 balls.
Dab palm with cornstarch, take a ball and make an indention to fit a tablespoon of filling (or
flatten in palm, place filling in center and fold to cover mixture, shaping back into a ball)
Close opening, sealing with a little cornstarch
Repeat for remaining balls
Deep fry at 375 degrees F., until golden brown, about 4- 5 minutes
Drain on paper towel
Sunday, April 27, 2014
Trini Bake 'N Shark
 |
| Trini bake for shark |
A true Trini bake is a fried dough or you can also bake in an oven.
This is a popular street food in Trinidad & Tobago, presently made most famous at Richard's at Maracas Bay. Last Christmas I bought from his sister. Better service, better tasting, better price!
You order a bake and shark for $5 and see it made as you wait. It is then topped from a choice of 10 condiments located in the center of the kiosk.
Last week, I finally made my bakes and they were wonderful.
They are as easy to make as kissing new born babies!
They go better with a Carib beer.
Ingredients:
4 cups flour, all purpose sifted
1 1/2 teaspoon sea salt
4 teaspoons baking powder
1/2 cup butter or crisco, soften
2 1/2 cups water ( soft dough needed)
3 cups oil for frying
Method:
Mix flour, salt and baking powder
Cut butter into flour mixture
Add water to floor and mix, kneading for 4 to 5 minutes and adding flour to lessen sticking.
Let dough rest for at least 30 minutes in a bowl
Divide dough in half; one half can be refrigerated for 3- 5 days
Depending on use, divide other half section into 6 equal balls
Flatten to 3-4 inches wide and 1/4-1/2 inch thick
Heat oil in large, heavy frying pan to 350 degrees (med high heat)
Add disc dough three at a time depending on pan; don't crowd
Flip after side is sealed, first minute or two
Cook on second side two minutes and flip
Don't dry out.
My bake took 5 minutes for the golden brown color
Friday, April 4, 2014
The Scuffin
A Scone- Muffin, coming to a table near you.
4 T butter, soften (2 ozs.), plus 2T to butter muffin cups
1 cup whole wheat flour (41/2ozs.)
3 cup flour (3ozs.)
1/4 cup flaxseed meal or wheat germ (1oz.)
3 T light br sugar or raw sugar (2ozs.) plus extra for sprinkling
1 1/2 teaspoon baking powder
1 t cinnamon
1 t ground cardamon
1 t ground ginger
1/2 t sea salt
1 egg
1/3 c whole milk
1/3 c heavy cream
3/4 c fruit jam, conserve, preserve or fruit butter. Don't use jelly or mamalade.
Oven 350 degrees
Butter 12 count muffin tin with 2 T melted butter, cool (dry). Repeat twice.
Mix dry ingredients in bowl
Add 4 T soften butter, form to combine, put aside
In another bowl, whisk egg, milk and cream
Add to dry ingredients. Dough will be sticky
Use 3/4 dough to fill out bottom, will move up sides, creating a well in middle
leave 1/2 inch between dough and tin top
Spoon 1 T jam into each well
Using finger pinch remaining dough into clumps and scatter over the jam
Topping will be bumpy
Sprinkle sugar over top
Bake 20-30 minutes still brown
Run knife around edges before taking out.
4 T butter, soften (2 ozs.), plus 2T to butter muffin cups
1 cup whole wheat flour (41/2ozs.)
3 cup flour (3ozs.)
1/4 cup flaxseed meal or wheat germ (1oz.)
3 T light br sugar or raw sugar (2ozs.) plus extra for sprinkling
1 1/2 teaspoon baking powder
1 t cinnamon
1 t ground cardamon
1 t ground ginger
1/2 t sea salt
1 egg
1/3 c whole milk
1/3 c heavy cream
3/4 c fruit jam, conserve, preserve or fruit butter. Don't use jelly or mamalade.
Oven 350 degrees
Butter 12 count muffin tin with 2 T melted butter, cool (dry). Repeat twice.
Mix dry ingredients in bowl
Add 4 T soften butter, form to combine, put aside
In another bowl, whisk egg, milk and cream
Add to dry ingredients. Dough will be sticky
Use 3/4 dough to fill out bottom, will move up sides, creating a well in middle
leave 1/2 inch between dough and tin top
Spoon 1 T jam into each well
Using finger pinch remaining dough into clumps and scatter over the jam
Topping will be bumpy
Sprinkle sugar over top
Bake 20-30 minutes still brown
Run knife around edges before taking out.
Thursday, April 3, 2014
Frankenpastries
In March, the New York Times reported of the new surge in creativity in American bakeries inspired by the Cronut: A croissant-doughnut like pastry that is all the rave in NY.
In the Bay Area, California, the Scuffin is on the list at Farmers' Markets. The Scuffin has the shape of a muffin but the soft flaky dough of a scone- and, like a jelly doughnut, it encloses a shot of sweet fruit in the middle.
A recipe for the Scuffin follows and was adapted from Frog Hollow Farm, Brentwood Ca.
It is very easy to make and even rather healthy, with whole grain flour, flaxseeds and minimal butter. The warm spices (cinnamon, cardamon) can be switched out for others ( nutmeg, ginger, allspice ).
As for fruits, you have an endless selection and is an excellent way to clean out 1/2 jars in the refrigerator.
In the Bay Area, California, the Scuffin is on the list at Farmers' Markets. The Scuffin has the shape of a muffin but the soft flaky dough of a scone- and, like a jelly doughnut, it encloses a shot of sweet fruit in the middle.
A recipe for the Scuffin follows and was adapted from Frog Hollow Farm, Brentwood Ca.
It is very easy to make and even rather healthy, with whole grain flour, flaxseeds and minimal butter. The warm spices (cinnamon, cardamon) can be switched out for others ( nutmeg, ginger, allspice ).
As for fruits, you have an endless selection and is an excellent way to clean out 1/2 jars in the refrigerator.
Sunday, March 30, 2014
Veganism for a day.
If you are Michelle Williams, life is an audition even when it is called by another name. Michelle is making her Broadway debut as Sally Bowles in Cabaret. She got the job only after Emma Stone dropped out, a good substitute.
So, when Maria said, "on Sunday, I am going vegan for one day," I was shocked, shocked!
Not really, I have been playing the vegan card for a while.
You can't persuade anyone to become vegan, for a couple of good reasons: it's a losing battle, and two, it's far from certain that a diet with no animal products is best for everyone.
As the the economy gets tighter on our pocket-book, you can however, easily adopt a part-time vegan diet. In the process, you will improve your health.
It was the situation of Matt Bittman, a NYT columnist and author of Vegan After 6. He suggest a flexible vegan diet that suits your lifestyle. "The emphasis is on changing the proportions on what's in your diet.Then everything else kind of follows that," noted Bittman.
So if you want to have a sort of personal food policy that is going to improve your health, reduce your carbon footprint, probably make you feel better' this is the way to think about it.
There is a difference to adding a little cream to your coffee and having two cheeseburgers and a shake.
Science says, that we should be eating more foods from the plant kingdom and less processed food and fewer animal products.
Now, you don't have to do the one day diet. A good adaptation of the Mediterranean diet, or a diet that stresses vegetables rather than animal products are worthy substitutes. Remember, we were once hunters and gathers!
Plant-based meals are more than vegetables, of course. I have a pantry filled with nuts, grains, legumes, pastas, oils and vinegars. In the coming weeks, I am set to produce a number of dishes that don't ruffle a single animal's feather, hide or fin!!!
So off to the front burner for a Vegetable Wellington, Quinoa Salad, Chick peas and Date Tagine, Cranberry Lattice Pie and Vegetable Chile...please feel free to substitute.
So, when Maria said, "on Sunday, I am going vegan for one day," I was shocked, shocked!
Not really, I have been playing the vegan card for a while.
You can't persuade anyone to become vegan, for a couple of good reasons: it's a losing battle, and two, it's far from certain that a diet with no animal products is best for everyone.
As the the economy gets tighter on our pocket-book, you can however, easily adopt a part-time vegan diet. In the process, you will improve your health.
It was the situation of Matt Bittman, a NYT columnist and author of Vegan After 6. He suggest a flexible vegan diet that suits your lifestyle. "The emphasis is on changing the proportions on what's in your diet.Then everything else kind of follows that," noted Bittman.
So if you want to have a sort of personal food policy that is going to improve your health, reduce your carbon footprint, probably make you feel better' this is the way to think about it.
There is a difference to adding a little cream to your coffee and having two cheeseburgers and a shake.
Science says, that we should be eating more foods from the plant kingdom and less processed food and fewer animal products.
Now, you don't have to do the one day diet. A good adaptation of the Mediterranean diet, or a diet that stresses vegetables rather than animal products are worthy substitutes. Remember, we were once hunters and gathers!
Plant-based meals are more than vegetables, of course. I have a pantry filled with nuts, grains, legumes, pastas, oils and vinegars. In the coming weeks, I am set to produce a number of dishes that don't ruffle a single animal's feather, hide or fin!!!
So off to the front burner for a Vegetable Wellington, Quinoa Salad, Chick peas and Date Tagine, Cranberry Lattice Pie and Vegetable Chile...please feel free to substitute.
Friday, March 28, 2014
Labels!
Here is how they try to entice you. Don't fall for these pick up lines.
Sugar-free: it means the food contains less than .5 grams of sugar per serving- but the serving may be small.
Natural: this term has a positive perception, but no formal definition when applied to products that don't contain meat and eggs. Sugar is natural! Other meaningless buzzwords to be aware of : "simple" and "wholesome."They are all marketing-speak.
Low-fat: Sure, a product may have 3 grams of fat or less per serving, but it could also be high in sugar, sodium and calories. Very often when one ingredient is missing, manufactures add something else to make up for it.
Reduced sugar vs low sugar: "The reduced sugar tag" means a product has 25% less sugar than the regular version. By contrast, the "low sugar" label, which is often seen on jams and cookies, has no standards definition.
Sugar-free: it means the food contains less than .5 grams of sugar per serving- but the serving may be small.
Natural: this term has a positive perception, but no formal definition when applied to products that don't contain meat and eggs. Sugar is natural! Other meaningless buzzwords to be aware of : "simple" and "wholesome."They are all marketing-speak.
Low-fat: Sure, a product may have 3 grams of fat or less per serving, but it could also be high in sugar, sodium and calories. Very often when one ingredient is missing, manufactures add something else to make up for it.
Reduced sugar vs low sugar: "The reduced sugar tag" means a product has 25% less sugar than the regular version. By contrast, the "low sugar" label, which is often seen on jams and cookies, has no standards definition.
My Family Circle Chili goes Slow!
I adapted this slow cook item at my dental office that said, "do me"! Since I am using my crock to it fullest, (three to four times a week) why not?
2 T olive oil
2 lg onions, chopped
2 T sofrito
1 package sazon
4 cloves garlic, minced
1 butternut squash seeded, peeled and cut into 1 inch pieces
1 green pepper
1/2 sweet red, orange, and yellow peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 14.5 oz stewed tomatoes
4 tsp ancho chili powder
2 tsp cumin,
1 tsp salt
2 15 ozs black beans, drained and rinsed
1/4 cup cilantro, chopped
1 cup cheddar cheese
2 scallions, sliced
In a skillet, saute onions, sofrito, and sazon for 4 minutes in olive oil
Add green pepper, squash cook 2 minutes
Add garlic, jalapeno, chili for 1 minute
Pour into crock and add tomatoes, cumin, salt
Cover and cook on high for five hours
Add beans and sweet red and yellow peppers during the last 30 minutes
To serve, stir in cilantro. Top with cheese and scallions.
2 T olive oil
2 lg onions, chopped
2 T sofrito
1 package sazon
4 cloves garlic, minced
1 butternut squash seeded, peeled and cut into 1 inch pieces
1 green pepper
1/2 sweet red, orange, and yellow peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 14.5 oz stewed tomatoes
4 tsp ancho chili powder
2 tsp cumin,
1 tsp salt
2 15 ozs black beans, drained and rinsed
1/4 cup cilantro, chopped
1 cup cheddar cheese
2 scallions, sliced
In a skillet, saute onions, sofrito, and sazon for 4 minutes in olive oil
Add green pepper, squash cook 2 minutes
Add garlic, jalapeno, chili for 1 minute
Pour into crock and add tomatoes, cumin, salt
Cover and cook on high for five hours
Add beans and sweet red and yellow peppers during the last 30 minutes
To serve, stir in cilantro. Top with cheese and scallions.
Monday, March 24, 2014
Risotto Cakes
Pan Fried Risotto Cakes
2 T butter
4 T oliver oil, divided
3 leeks, (white and pale section only), wash, drain and thinly sliced
2 cups butter squash, peeled, cut into 1/2 inch dice
2 cups Arborio rice
1 T sage, chopped
1/2 cup dry white wine
5 cups warm chicken stock
1/2 cup plus 2T grated parmesan cheese
salt and pepper
zest and juice of a lemon
1 cup flour, 2 eggs, 1 cup panko
On a baking sheet, drizzle squash with 2 tablespoons olive oil. Put in a 400 degree oven and roast till tender, stirring occasionally, 35 mins.
Heat 2 tablespoons olive oil and butter in a heavy bottom sauce pan.
Add leeks, saute till soft but not brown.
Add rice and sage and stir to combine. cook one minute on medium heat.
Add wine and cook until absorbed about two minutes, stirring frequently.
Add 1/2 cup stock, stirring, let simmer until absorbed before adding more stock.
It should take 4 to 5 cups of stock. Rice will get creamy, will take about 20 minutes.
Turn off heat, add squash, salt, pepper, zest, juice and cheese stir.
Cool an hour or two. Shape into oval patties with spoons.
Roll in seasoned flour lightly to coat, then in beaten eggs and panko
Fry until golden brownDrain on paper towel
Serve hot, sprinkled with Parmesan cheese and chives.
2 T butter
4 T oliver oil, divided
3 leeks, (white and pale section only), wash, drain and thinly sliced
2 cups butter squash, peeled, cut into 1/2 inch dice
2 cups Arborio rice
1 T sage, chopped
1/2 cup dry white wine
5 cups warm chicken stock
1/2 cup plus 2T grated parmesan cheese
salt and pepper
zest and juice of a lemon
1 cup flour, 2 eggs, 1 cup panko
On a baking sheet, drizzle squash with 2 tablespoons olive oil. Put in a 400 degree oven and roast till tender, stirring occasionally, 35 mins.
Heat 2 tablespoons olive oil and butter in a heavy bottom sauce pan.
Add leeks, saute till soft but not brown.
Add rice and sage and stir to combine. cook one minute on medium heat.
Add wine and cook until absorbed about two minutes, stirring frequently.
Add 1/2 cup stock, stirring, let simmer until absorbed before adding more stock.
It should take 4 to 5 cups of stock. Rice will get creamy, will take about 20 minutes.
Turn off heat, add squash, salt, pepper, zest, juice and cheese stir.
Cool an hour or two. Shape into oval patties with spoons.
Roll in seasoned flour lightly to coat, then in beaten eggs and panko
Fry until golden brownDrain on paper towel
Serve hot, sprinkled with Parmesan cheese and chives.
Risotto is a Spring Thing!
Risotto is a food for all seasons. Yet, nothing says spring like a good risotto accented with butternut squash, or a bunch of asparagus tips. You can also make good use of all those strawberries by adding a pint to your shallots/onions at the start. Save a couple to garnish at the end.
Most risottos start with what will call the base. Saute onions in butter, add rice (Arborio or short grain, they absorb the flavors of the liquid in the recipe perfectly), add wine, and add stock in increments till evaporated.
Risottos take more careful cooking than other rice dishes, as a warm liquid is added gradually. It should be cooked 'al dente' and this takes longer than long grain rice. It is finished and served with a good parmesan cheese.
The following recipe is adapted from the City Kitchen, NYT. Essentially, they are made from a well seasoned risotto that is cooked ahead and allowed to cool. The cooked risotto is scooped and formed into balls. Dipped in flour, eggs and panko and fried. Serve with a green salad. If using a vegetable broth instead of a meat stock, it can be the vegetation option on your table.
Most risottos start with what will call the base. Saute onions in butter, add rice (Arborio or short grain, they absorb the flavors of the liquid in the recipe perfectly), add wine, and add stock in increments till evaporated.
Risottos take more careful cooking than other rice dishes, as a warm liquid is added gradually. It should be cooked 'al dente' and this takes longer than long grain rice. It is finished and served with a good parmesan cheese.
The following recipe is adapted from the City Kitchen, NYT. Essentially, they are made from a well seasoned risotto that is cooked ahead and allowed to cool. The cooked risotto is scooped and formed into balls. Dipped in flour, eggs and panko and fried. Serve with a green salad. If using a vegetable broth instead of a meat stock, it can be the vegetation option on your table.
Tuesday, March 18, 2014
Oatmeal Cookies with Cranberries
3/4 cup dried cranberries
1/3 c orange liqueur
1 1/2 all-purpose flour
1 t baking soda
1/4 t salt
1/2 cup unsalted butter, soften
1/2 cup sugar
1/2 light brown sugar
1 egg
2 t orange zest
1 t vanilla extract
1 cup old fashion oats
4 ozs. white chocolate,chopped
In a small bowl, combine cranberries and liqueur. let stand overnight. Drain and set aside.
Preheat oven 350
Whisk flour, baking soda, powder and salt set aside.
Beat butter at medium speed until fluffy; gradually add sugars.
Beat in egg, orange zest,and vanilla.
Add flour mixture and beat at low speed just until combined.
Stir in oats, chocolate, and cranberries.
Drop dough by tablespoon, two inches apart, on parchment lined sheets.
Bake in batches, 10-12 minutes as they begin to brown
Cool on sheets 5 minutes.
Transfer to wire rack and cool.
about 3 dozens
Monday, March 17, 2014
Roasted Brussels Sprouts with Cranberries
Roasted Brussels Sprouts with Cranberries
1 bag of sprouts, halved (about 1 pound)
1 T canola oil plus 1 t divided
2 T sugar
2T water
1/2 cup dried cranberries
2 T fish sauce
1 t chili-garlic sauce
Roast sprouts in 425 degree oven in half sheet pan, drizzled with 1T oil
Bake 30 minutes cut side down, till tender.
In sauce pan, bring sugar and water to a boil stirring constantly, over med high heat.
Remove from stove, add cranberries let stand 10 mins.
Whisk fish sauce, chili sauce and teaspoon canola oil in a large bowl.
Stir in cranberry mixture.
Add roasted sprouts to cranberry mixture and toss to coat.
1 bag of sprouts, halved (about 1 pound)
1 T canola oil plus 1 t divided
2 T sugar
2T water
1/2 cup dried cranberries
2 T fish sauce
1 t chili-garlic sauce
Roast sprouts in 425 degree oven in half sheet pan, drizzled with 1T oil
Bake 30 minutes cut side down, till tender.
In sauce pan, bring sugar and water to a boil stirring constantly, over med high heat.
Remove from stove, add cranberries let stand 10 mins.
Whisk fish sauce, chili sauce and teaspoon canola oil in a large bowl.
Stir in cranberry mixture.
Add roasted sprouts to cranberry mixture and toss to coat.
Fresh Cranberry Salsa
Coastal Living Berries
1 1/2 fresh or frozen cranberries
3 Tablespoon honey
1 teaspoon zest of lime
2T sliced green onions
2 T Cilantro chopped
1 jalapeno pepper, seeded to taste
1/8 t ground cumin
1/8 t kosher salt
Pulse cranberries in food processor about 5 times to coarsely chop
Put in bowl ;stir in rest of ingredients.
Serve immediately or refrigerate for a week.
1 1/2 fresh or frozen cranberries
3 Tablespoon honey
1 teaspoon zest of lime
2T sliced green onions
2 T Cilantro chopped
1 jalapeno pepper, seeded to taste
1/8 t ground cumin
1/8 t kosher salt
Pulse cranberries in food processor about 5 times to coarsely chop
Put in bowl ;stir in rest of ingredients.
Serve immediately or refrigerate for a week.
Berries
Many ways to enjoy cranberries: sauces, cookies, salsa and with veggies. There was a time, I used cranberries only at Thanksgiving. Then, buy them in bulk the next week, since they go on sale.
Here are some the things I did best.
First, pick cranberries that are bright to dark red, with a firm texture.They freeze well, and can be stirred directly from freezer into salsas and sauces.
Frozen and thawed fruit may be softer than the fresh, which is fine, but still discard any that are super soft after defrosting.
I have stored fresh cranberries up to two months in the refrigerator or over a year in freezer. Dried ones can be kept in the pantry for a year. I used them in baking, in salsas, chicken salads, or in my morning oatmeal.
Here are some the things I did best.
First, pick cranberries that are bright to dark red, with a firm texture.They freeze well, and can be stirred directly from freezer into salsas and sauces.
Frozen and thawed fruit may be softer than the fresh, which is fine, but still discard any that are super soft after defrosting.
I have stored fresh cranberries up to two months in the refrigerator or over a year in freezer. Dried ones can be kept in the pantry for a year. I used them in baking, in salsas, chicken salads, or in my morning oatmeal.
Sunday, March 16, 2014
Tray of Cookies
Any day is a cookie day! Therefore, any day you can give the gift of cookies, that is a good day.
The good thing about baking cookies is, it can be done ahead of time. On the other hand, you can could turn the project into a party and invite your guest to mix, roll, and decorate right alongside you.
Going upscale, try these decorated and delicious old-fashioned Bon A. sugar cookies!
3 cups flour
1/2 t salt
2 1/2 sticks butter (room temp)
2/3 cup sugar
21/2 T whole milk
1T grated lemon peel
2 t vanilla extract
2/3 cup apricot or seedless raspberry
Sift flour and salt in bowl
Beat butter and sugar in large bowl until fluffy
Beat in milk, lemon peel and vanilla
Add flour and beat till blended.
Gather dough into ball, divide in half and flatten into disk.
Wrap and chill for at least two hours
Let soften, roll out disk between wax paper to 14x11
refrigerate on baking sheet, still between sheets of wax paper, until firm (30mins)
Place 1 dough piece on work surface.
Peel off top sheet of waxed paper and flip paper putting clean side on dough.
Turn dough over (still bwt paper) Peel off wax paper.
Using 2 1/4 scalloped round cutter
Using a 1-11/4 scalloped round cut out center FROM HALF of cookies.
Gather excess dough and chill. Roll out and make more bottoms and top rings.
Repeat rolling and cutting till all dough is used.
Put rack in center 350 oven Spray 2 sheets with nonstick spray.
Transfer cookie bottoms to one sheet, and top rings to other.
Sprinkle SOME top rings with colored sugar crystals
Bake 8 mins till pale golden. Cool on sheet 5 mins. Tran to rack
Spread 1t of preserve on bottoms. Sift powdered sugar on another 1/4 top rings,
leave rest for hand decorating.
The good thing about baking cookies is, it can be done ahead of time. On the other hand, you can could turn the project into a party and invite your guest to mix, roll, and decorate right alongside you.
Going upscale, try these decorated and delicious old-fashioned Bon A. sugar cookies!
3 cups flour
1/2 t salt
2 1/2 sticks butter (room temp)
2/3 cup sugar
21/2 T whole milk
1T grated lemon peel
2 t vanilla extract
2/3 cup apricot or seedless raspberry
Sift flour and salt in bowl
Beat butter and sugar in large bowl until fluffy
Beat in milk, lemon peel and vanilla
Add flour and beat till blended.
Gather dough into ball, divide in half and flatten into disk.
Wrap and chill for at least two hours
Let soften, roll out disk between wax paper to 14x11
refrigerate on baking sheet, still between sheets of wax paper, until firm (30mins)
Place 1 dough piece on work surface.
Peel off top sheet of waxed paper and flip paper putting clean side on dough.
Turn dough over (still bwt paper) Peel off wax paper.
Using 2 1/4 scalloped round cutter
Using a 1-11/4 scalloped round cut out center FROM HALF of cookies.
Gather excess dough and chill. Roll out and make more bottoms and top rings.
Repeat rolling and cutting till all dough is used.
Put rack in center 350 oven Spray 2 sheets with nonstick spray.
Transfer cookie bottoms to one sheet, and top rings to other.
Sprinkle SOME top rings with colored sugar crystals
Bake 8 mins till pale golden. Cool on sheet 5 mins. Tran to rack
Spread 1t of preserve on bottoms. Sift powdered sugar on another 1/4 top rings,
leave rest for hand decorating.
Ginger Travel
Few things can ruin a vacation, especially a cruise, than feeling seasick. To help prevent motion sickness, the Centers for Disease Control and Prevention recommends staying hydrated, curbing alcohol and, caffeinated drinks, eating small meals and limiting external stimuli (closing your eyes, lying face down or keeping your eyes on the horizon).
So, what can one do? You, out in no man's land and you a quick fix. The pill box? Dramamine or another antihistamine, can cause nausea and vomiting. Taking prescription medication, can may make you drowsy and bring on other concerns. If you rather not risk it, try the natural remedies. They might or might not help, often it can't hurt.
Nature has so many remedies for healing, one can lose track. I use ginger... for remembering the good old times.... my mom made it on Saturdays as a house drink. Today, I use it as a beverage and at times, add some liquor for variety.
Ginger, a popular folk remedy can cure an uneasy stomach, and may help with motion sickness,too. According to the National Institutes of Health, ginger contains chemicals that work in the stomach and intestines, but possible also in the brain and nervous system to control nausea.
Yeah right, ten thousand miles at sea where do I find ginger? The ship's kitchen of course. Also, you can take ginger-flavored lozenges, which might help or at very least prove distracting- and that alone can temper queasiness.
Monday, February 10, 2014
Vegan Chili
Just had a bowl of this, and it improved after an hour of slow cooking.
Good candidate for the crock. All items were in my pantry, so feel free to substitute.
You can freeze some for a rainy day.
I think the tomato paste made a difference. Also spices. That sofrito and sazon!
2 T olive oil
2 sweet onions, diced
4 cloves garlic, mince
1 c celery, diced
1 large red bell pepper, diced
1 28oz can diced tomatoes,
2 c broth, veggie
6 T tomato paste
1 can pinto beans, drain & rinse
1 can garbanzo beans or kidney
2 T chili powder
2 T cumin
1 t dried oregano
1/2 t sea salt
1/4 t cayenne pepper
1 t hot sauce
Topping:
Sour cream, green onions, cilantro
Saute onions in oil 4 minutes on medium heat.
Add garlic, cook 1 minute, then add celery, peppers, and cook 3 minutes.
Add whole tomatoes, veggie broth, beans, and tomato paste
cook on med high for 5 minutes.
Add seasonings and hot sauce.
Reduce heat to low, and cook 45 minutes.
Serve with quinoa ( rice)
Top with sour cream, chopped green onions and cilantro.
Good candidate for the crock. All items were in my pantry, so feel free to substitute.
You can freeze some for a rainy day.
I think the tomato paste made a difference. Also spices. That sofrito and sazon!
2 T olive oil
2 sweet onions, diced
4 cloves garlic, mince
1 c celery, diced
1 large red bell pepper, diced
1 28oz can diced tomatoes,
2 c broth, veggie
6 T tomato paste
1 can pinto beans, drain & rinse
1 can garbanzo beans or kidney
2 T chili powder
2 T cumin
1 t dried oregano
1/2 t sea salt
1/4 t cayenne pepper
1 t hot sauce
Topping:
Sour cream, green onions, cilantro
Saute onions in oil 4 minutes on medium heat.
Add garlic, cook 1 minute, then add celery, peppers, and cook 3 minutes.
Add whole tomatoes, veggie broth, beans, and tomato paste
cook on med high for 5 minutes.
Add seasonings and hot sauce.
Reduce heat to low, and cook 45 minutes.
Serve with quinoa ( rice)
Top with sour cream, chopped green onions and cilantro.
Sunday, February 9, 2014
Sweet Potato Shepard Pie
My daughter did a pinterest, "thing-ah-meh-gig" yesterday on La Cocina.
The recipe of the day that showed was Sweet Potato Shepard Pie.
Yep, It is made today and waiting to be eaten.
Did a couple changes, as all good cooks should do.
Used chicken instead of ground beef.
Chicken was cubed and sauteed with sofrito.
Sorry, at The Cordon Bleu, the Britts never seasoned their foods.
I bought a whole chicken, deboned the breast. I then used the bones for the broth below.
Save the dark meat for another dish,
1 # chicken broth, cubed
2 T olive oil
1 T sofrito
1 carrot, diced
1 c corn kernel
5 cloves of garlic
1 medium onion, diced
1 parsnip, diced
1 t rosemary chopped
1 c spinach
1 1/2 # sweet potato, peel, chopped
1 1/4 c chicken broth, divided
2 T flour
1/8 t paprika
salt & pepper to taste
1/2 c milk, 1%
2 T sour cream, fat free
1 t cinnamon
Cook potatoes with garlic till tender, drain and put aside
Saute chicken in 2 T of oil with sofrito, add garlic cook one minute
Add carrots, parsnip, and 1 cup broth, cook 10 minutes
Add spinach rosemary, s&p, corn, flour blend well
Simmer 5 minutes.
Divide into 6 dishes or in a 9x 13 pan
In a bowl put sweet potatoes,
paprika, milk, sour cream and cinnamon.
Divide on top of 6 dishes.
Bake for 25 minutes
Put under broiler to brown lightly, about 1 minute - optional-
The recipe of the day that showed was Sweet Potato Shepard Pie.
Yep, It is made today and waiting to be eaten.
Did a couple changes, as all good cooks should do.
Used chicken instead of ground beef.
Chicken was cubed and sauteed with sofrito.
Sorry, at The Cordon Bleu, the Britts never seasoned their foods.
I bought a whole chicken, deboned the breast. I then used the bones for the broth below.
Save the dark meat for another dish,
1 # chicken broth, cubed
2 T olive oil
1 T sofrito
1 carrot, diced
1 c corn kernel
5 cloves of garlic
1 medium onion, diced
1 parsnip, diced
1 t rosemary chopped
1 c spinach
1 1/2 # sweet potato, peel, chopped
1 1/4 c chicken broth, divided
2 T flour
1/8 t paprika
salt & pepper to taste
1/2 c milk, 1%
2 T sour cream, fat free
1 t cinnamon
Cook potatoes with garlic till tender, drain and put aside
Saute chicken in 2 T of oil with sofrito, add garlic cook one minute
Add carrots, parsnip, and 1 cup broth, cook 10 minutes
Add spinach rosemary, s&p, corn, flour blend well
Simmer 5 minutes.
Divide into 6 dishes or in a 9x 13 pan
In a bowl put sweet potatoes,
paprika, milk, sour cream and cinnamon.
Divide on top of 6 dishes.
Bake for 25 minutes
Put under broiler to brown lightly, about 1 minute - optional-
Saturday, February 8, 2014
New Knowledge
In an issue of the January NYT dining section, I saw that grenadine syrup that was made from pomegranate!
Pomegranate Syrup
2 cups pomegranate syrup
2/3 cups granulated sugar
Combine and simmer uncovered 45 minutes, reduce to 1 cup.
Do not over cook. Should be able to pour.
Grenadine
2 cups pomegranate juice
1/2 cup granulated sugar
1/2 t salt
Combine ingredients in a medium pot.
Cook over medium heat, stirring to dissolve sugar.
Cool. Pour into a sterilized jar. To sterilize,
boil lid and cap for 10 minutes.
Will hold for one month in refrigertor.
Pomegranate Syrup
2 cups pomegranate syrup
2/3 cups granulated sugar
Combine and simmer uncovered 45 minutes, reduce to 1 cup.
Do not over cook. Should be able to pour.
Grenadine
2 cups pomegranate juice
1/2 cup granulated sugar
1/2 t salt
Combine ingredients in a medium pot.
Cook over medium heat, stirring to dissolve sugar.
Cool. Pour into a sterilized jar. To sterilize,
boil lid and cap for 10 minutes.
Will hold for one month in refrigertor.
Black Beans
In there dry form, they have been a staple food in the Caribbean, South America, the Middle East and Africa.
Black beans, also known as frijoles negros, are the edible seeds of lequminous plant.
They are versatile, have lots of flavor and does not cost much.
Home cooked dried beans are better than the can product. They may take longer to prepare but the end result can't be match.
They can be stored for up to six months in a cool, dry place.
Before cooking, sort through the beans for small stones. Rinse to remove any grit and soak with plenty water. You can cook beans in this water to keep color.
I prefer the soupy consistency when doing black beans. So here's cooking to you, chef!
1 1 lb dried black bean, clean out stones and wash
2 1 medium onion, quartered
3 bell pepper
4 6 garlic, peeled, chopped
5 2 bay leaves
6 2 tsp cumin
7 1 tsp oregano
Sofrito:
8 3 strips bacon, chopped
9 1 tbsp olive oil
10 1 onion, chopped small
11 1 green pepper, chopped small
12 4 scallions, chopped small
13 3 cloves garlic, minced
Seasonings:
14 2 ozs white wine or dry sherry
15 2 Tbsp. red vinegar
16 1 tsp sugar
17 salt and pepper to taste
Garnish
18 1 onion, chopped fine
19 1 cooked white rice
20 1/2 bunch fresh cilantro, chopped fine.
21 1 lime, cut into wedges
Method:
Pick beans and rinse. Soak beans in water overnight in sock pot.
Add more water to cover beans. A
Place #'s 1, 2, 3 , 4, 5 in a cheese cloth , tie and add to beans, bring to a boil over high heat.
Remove form that settles to the top with a spoon.
Reduce heat, cover and cook at a gently simmer. Stir occasionally, for one hour. Add water as necessary to keep beans covered
Make sofrito* by cooking bacon . Discard drippings.
Heat olive oil and add #'s 10, 11,12, and 13. Cook to an amber color, about four minutes.
When beans are cooked add sofrito and #'s 14, 15, 16, and 17.
Cover and simmer beans until soft, about 20 minutes.
Adjust seasoning by using more seasoning.
Serve over rice top with cilantro.
Black beans, also known as frijoles negros, are the edible seeds of lequminous plant.
They are versatile, have lots of flavor and does not cost much.
Home cooked dried beans are better than the can product. They may take longer to prepare but the end result can't be match.
They can be stored for up to six months in a cool, dry place.
Before cooking, sort through the beans for small stones. Rinse to remove any grit and soak with plenty water. You can cook beans in this water to keep color.
I prefer the soupy consistency when doing black beans. So here's cooking to you, chef!
1 1 lb dried black bean, clean out stones and wash
2 1 medium onion, quartered
3 bell pepper
4 6 garlic, peeled, chopped
5 2 bay leaves
6 2 tsp cumin
7 1 tsp oregano
Sofrito:
8 3 strips bacon, chopped
9 1 tbsp olive oil
10 1 onion, chopped small
11 1 green pepper, chopped small
12 4 scallions, chopped small
13 3 cloves garlic, minced
Seasonings:
14 2 ozs white wine or dry sherry
15 2 Tbsp. red vinegar
16 1 tsp sugar
17 salt and pepper to taste
Garnish
18 1 onion, chopped fine
19 1 cooked white rice
20 1/2 bunch fresh cilantro, chopped fine.
21 1 lime, cut into wedges
Method:
Pick beans and rinse. Soak beans in water overnight in sock pot.
Add more water to cover beans. A
Place #'s 1, 2, 3 , 4, 5 in a cheese cloth , tie and add to beans, bring to a boil over high heat.
Remove form that settles to the top with a spoon.
Reduce heat, cover and cook at a gently simmer. Stir occasionally, for one hour. Add water as necessary to keep beans covered
Make sofrito* by cooking bacon . Discard drippings.
Heat olive oil and add #'s 10, 11,12, and 13. Cook to an amber color, about four minutes.
When beans are cooked add sofrito and #'s 14, 15, 16, and 17.
Cover and simmer beans until soft, about 20 minutes.
Adjust seasoning by using more seasoning.
Serve over rice top with cilantro.
Morning in America
Morning in America starts with breakfast.
When I returned home in 1978, mom, God bless her soul. made fish and hops bread for me.
Years ago, I vacationed in Santo Domingo and had a wonderful breakfast.
I was eating fresh, fried fish, fried plantain and cornmeal cakes.
I was in Trinidad for the Christmas holidays 2013
The morning before going to Maracas, I asked George to take me to get doubles.
Bought me 8 for $32TT.
I even had doubles at the airport at 6AM, when I was leaving.
When I returned home in 1978, mom, God bless her soul. made fish and hops bread for me.
Years ago, I vacationed in Santo Domingo and had a wonderful breakfast.
I was eating fresh, fried fish, fried plantain and cornmeal cakes.
I was in Trinidad for the Christmas holidays 2013
The morning before going to Maracas, I asked George to take me to get doubles.
Bought me 8 for $32TT.
I even had doubles at the airport at 6AM, when I was leaving.
Heard On The Street
Simplicity and comfort foods are on the growth.
Profits in the last quarter at Hershey Co. are up.
Kraft Foods Inc. reported double-digit growth in macaroni and cheese dinners- the consummate comfort food.
Even love seems to be prospering, condom sales rose 5 percent as Match.com reported its biggest performance in the last seven years.
The economic woes are even rough on the tummy as they also hit the wallet. Resources Inc reports that sales of laxative rose 11.5 percent.
The strange news is that the #499 company on this years Fortune 500 is Dollar Tree Inc. And yes, you are still shopping at Wal-Mart.
As people trade down, more are eating dinners at the kitchen table instead of restaurants.
People used to eating out, can find comfort in buying high end steaks at the supermarket and grilling them at home.
Folks are still drinking as heavily, we are just buying less expensive brands of wine and beer.
Finally, the number of vegetable gardens has jumped. Thanks Michelle Obama
Profits in the last quarter at Hershey Co. are up.
Kraft Foods Inc. reported double-digit growth in macaroni and cheese dinners- the consummate comfort food.
Even love seems to be prospering, condom sales rose 5 percent as Match.com reported its biggest performance in the last seven years.
The economic woes are even rough on the tummy as they also hit the wallet. Resources Inc reports that sales of laxative rose 11.5 percent.
The strange news is that the #499 company on this years Fortune 500 is Dollar Tree Inc. And yes, you are still shopping at Wal-Mart.
As people trade down, more are eating dinners at the kitchen table instead of restaurants.
People used to eating out, can find comfort in buying high end steaks at the supermarket and grilling them at home.
Folks are still drinking as heavily, we are just buying less expensive brands of wine and beer.
Finally, the number of vegetable gardens has jumped. Thanks Michelle Obama
Drink And Be Merry!
The mojito I had earlier today, didn't hit the spot.
Why does one pay such a high price for an inferior (bottle mix) product.
First, make a batch of simple syrup. Equal parts sugar/splenda and water.
I used 1 cup Splenda and 1 cup white sugar, with 2 cups water
You need about 10 mint leaves.
1 lime cut into wedges
1 cup ice
2 oz white rum
1/2 cup club soda
Muddle mint leaves with 2 wedges of lime.
You want to release the oils from the leaves and the rind of lime
Put in cocktail glass
Add 1 oz of simple syrup to glass
Add ice, rum and top with soda
Garnish with wedge of lime
First, make a batch of simple syrup. Equal parts sugar/splenda and water.
I used 1 cup Splenda and 1 cup white sugar, with 2 cups water
You need about 10 mint leaves.
1 lime cut into wedges
1 cup ice
2 oz white rum
1/2 cup club soda
Muddle mint leaves with 2 wedges of lime.
You want to release the oils from the leaves and the rind of lime
Put in cocktail glass
Add 1 oz of simple syrup to glass
Add ice, rum and top with soda
Garnish with wedge of lime
Quinoa the new starch
Quinoa Beat
Quinoa (keen-wah) was an item chefs didn't care for not to long ago; we didn't know what to do with it.
During my daughter's "flight from the nest," she found quinoa an easy, nutritious and versatile rice substitute.
Quinoa is now everywhere and no longer just in vegan restaurant.
Quinoa makes a great pilaf, risotto or an addition to salads.
I am fascinated to see it as an appetizer. In this form, it comes out crunchy, crackling and crisp.
Remember, the quinoa is cooked about 30 minutes, this releases the starches. Also, like rice, the ratio is just about 2 1/4 cups of water to a cup of quinoa.
Quinoa cakes
1 cup quinoa cooked in 2 1/4 cups slightly water. Should be starchy and thick. Bring to a boil, reduce heat to simmer and cover. stir once and cook till the grains are tender and begin to burst. Put in bowl and cool.
Fold 1/4 c chopped almonds, 2T minced shallots, 1T dijon, 2 T cilantro chopped, 1T fresh rosemary chopped, dash of cayenne pepper, salt and pepper to taste. Make into 8 cakes.
Heat 1T oil and 1T butter in skillet over medium heat. Add some patties to the outside, do not crowd, and brown on each side, 4 minutes each.
Transfer to paper towel. Serve with lemon and a remoulade ( mayo, mustard, capers, gherkins, anchovies and herbs) sauce.
Quinoa (keen-wah) was an item chefs didn't care for not to long ago; we didn't know what to do with it.
During my daughter's "flight from the nest," she found quinoa an easy, nutritious and versatile rice substitute.
Quinoa is now everywhere and no longer just in vegan restaurant.
Quinoa makes a great pilaf, risotto or an addition to salads.
I am fascinated to see it as an appetizer. In this form, it comes out crunchy, crackling and crisp.
Remember, the quinoa is cooked about 30 minutes, this releases the starches. Also, like rice, the ratio is just about 2 1/4 cups of water to a cup of quinoa.
Quinoa cakes
1 cup quinoa cooked in 2 1/4 cups slightly water. Should be starchy and thick. Bring to a boil, reduce heat to simmer and cover. stir once and cook till the grains are tender and begin to burst. Put in bowl and cool.
Fold 1/4 c chopped almonds, 2T minced shallots, 1T dijon, 2 T cilantro chopped, 1T fresh rosemary chopped, dash of cayenne pepper, salt and pepper to taste. Make into 8 cakes.
Heat 1T oil and 1T butter in skillet over medium heat. Add some patties to the outside, do not crowd, and brown on each side, 4 minutes each.
Transfer to paper towel. Serve with lemon and a remoulade ( mayo, mustard, capers, gherkins, anchovies and herbs) sauce.
Friday, February 7, 2014
The Marinara
The trick to a good marinara is to cook at a medium simmer at least for 45 minutes.
First, there is a difference between a marinara and tomato sauce. The latter you find readily in bottles at your supermarket.
To the point,marinara consist of olive oil, tomatoes, a strong among of garlic, a dried chile or some pepper flakes, and dried oregano or fresh basil.
You are right, to ask, "where is the onions, tomato paste and as one chef once asked me at an Orlando interview in1997, "you don't addd sugar?" I said no! Never got that job.
Marinara Sauce:
1 28oz whole tomatoes or crushed
1/4 cup olive oil
8 garlic cloves, peeled slivered
1 small dried chile or pinch of flakes
1 t kosher salt
1 lg sprig basil or 1/4 t oregano
Crushed tomatoes in lg bowl. with one can water.
Using a large skillet at medium, heat oil and add garlic don't brown
Add tomatoes with all liquid, chile, oregano salt and stir.
Add basil, let it wilt and submerge.
Keep simmering for about 15 minutes.
Taste, remove chile and basil.
Serve mixed with pasta, not on top.
Cheese is optional.
First, there is a difference between a marinara and tomato sauce. The latter you find readily in bottles at your supermarket.
To the point,marinara consist of olive oil, tomatoes, a strong among of garlic, a dried chile or some pepper flakes, and dried oregano or fresh basil.
You are right, to ask, "where is the onions, tomato paste and as one chef once asked me at an Orlando interview in1997, "you don't addd sugar?" I said no! Never got that job.
Marinara Sauce:
1 28oz whole tomatoes or crushed
1/4 cup olive oil
8 garlic cloves, peeled slivered
1 small dried chile or pinch of flakes
1 t kosher salt
1 lg sprig basil or 1/4 t oregano
Crushed tomatoes in lg bowl. with one can water.
Using a large skillet at medium, heat oil and add garlic don't brown
Add tomatoes with all liquid, chile, oregano salt and stir.
Add basil, let it wilt and submerge.
Keep simmering for about 15 minutes.
Taste, remove chile and basil.
Serve mixed with pasta, not on top.
Cheese is optional.
Sunday, February 2, 2014
Alitas by two!
My wings are done in two cooking procedures, and served with a spicy sauce. Or try this Alioli I saw a couple months in La Prensa.
Para el alioli:
3 T Mayo
1 clove of garlic, peeled and mince
2 t fresh garlic, mince
1 T paprika
Sea salt
Para el alioli:
3 T Mayo
1 clove of garlic, peeled and mince
2 t fresh garlic, mince
1 T paprika
Sea salt
Piña and Coconut Cocktail
I grew up climbing coconut trees in the Caribbean. Today, I can only buy the nuts at Bravo supermarkets in Central Florida.
I was delighted to harvest three, "vine ripe" pineapples from my garden this morning. I say, "vine ripe, as in vine ripe tomatoes." A week has passed since I last walked in that part of my back yard. The pineapples were bright yellow in color, and sweet to the taste.
I refer to these two items because, my cousin, Belen in Puerto Rico, suggested we can put them together and have a wonderful drink!
Let's call it Piña and Coco Cocktail, a PCC! Here goes:
1 piña (pineapple) cubed
2 cups fresh coconut water
1 cup soft meat of coconut
1/4 cup simple syrup
4 1/2 ozs Don Q gold rum
2cups crushed ice
Combine first four ingredients in a blender
Place ice in three glasses
Add 1 1/2 ozs of rum in each glass
Cheers!!!
I was delighted to harvest three, "vine ripe" pineapples from my garden this morning. I say, "vine ripe, as in vine ripe tomatoes." A week has passed since I last walked in that part of my back yard. The pineapples were bright yellow in color, and sweet to the taste.
I refer to these two items because, my cousin, Belen in Puerto Rico, suggested we can put them together and have a wonderful drink!
Let's call it Piña and Coco Cocktail, a PCC! Here goes:
1 piña (pineapple) cubed
2 cups fresh coconut water
1 cup soft meat of coconut
1/4 cup simple syrup
4 1/2 ozs Don Q gold rum
2cups crushed ice
Combine first four ingredients in a blender
Place ice in three glasses
Add 1 1/2 ozs of rum in each glass
Cheers!!!
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