Edible Flowers: The Red Velvet Rose of Love

I discovered flowers were edible back in my early pre-chef adventures, when I had the perfect height to hide in my great grandmother's garden and eat her favorite miniature white roses without being found. Those were great days full of pure innocent adventure and joyful rewards from mother and father nature.

The diversity and mystery of our tropical rainforest always captured my attention. Learning the value of natural medicine through my life, the healing benefits of plants and flowers, have helped me develop a natural instinct to preserve the traditional knowledge that has been carried by our cultures over the ages.

In the kitchen, this beautiful flower has a very important roll. It might sound a little odd because of the rose's romantic connotations, but in fact, roses have been eaten since ancient times. Romans were used to sprinkle rose petals on food, the table, and all over the banquet hall.

Rose petals, fresh, dried and crystallized can be added as a garnish to a salad, made into an infusion for tea and other beverages, desserts, as well as prepared into candies, marmalade, sauces, rose sugar, and soups. Rose petals, rose water and rose syrup are still widely used in the cuisines of the Middle East. Greek baklava, for instance, is originally served with a drizzle of rose syrup.

The WEIRD Food Week & HCE #1: Calling All Food Bloggers!

I have TWO announcements to make:

Announcement #1 (visit So Cal Foodie's blog for more details.)

The Holiday Season's spirit has invaded our kitchens all over the world! Having that as an excuse, So Cal Foodie has created the HOLIDAY COOKIE EXCHANGE #1. We welcome all food bloggers from "planet EARTH" (I think we can manage that!)...to participate with Us in this memorable event.

The event will be held for the three Fridays following Thanksgiving: December 2nd, 9th, and 16th. Post your entry on your blog by Friday and submit a comment with the permalink on So Cal Foodie website under the HCE #1 posting. She will do her best to get all the links up by Friday evening so that everyone can check out the recipes all weekend long.

Announcement #2 (visit the FOOD MALL blog for more details)

My friend Esther from the Food Mall has started -The Weird Food Series-, from November 28th through December 3rd, 2005. Weird series from the six continents will be covered in the following seven days. Tomorrow they will cover weird foods from Latin America,...so I invite you to visit their blog and learn about the odd food from the tropics!

Will be back soon with a fantastic article on -Edible Flowers-, and some delicious recipes!

Hugs,

Chef M/

Tags: holiday cookie exchange, HCE#1, cookingdiva, food blog event, panama, cookies

by Chef Melissa - CookingDiva · November 29, 2005 · 02:54 PM
Permalink · Comments (3) · TrackBack (0) · Categories: Food Blog Events · General

Tips de Cocina: Decorando Galletas con Royal Icing

Sandra, una de nuestras lectoras, nos ha pedido hoy dia ideas para decorar las galletas en forma de “paleta” o “lollipop cookies”.

Para obtener los mejores resultados, les recomiendo seguir las siguientes indicaciones:

Una vez que las galletas esten horneadas, removerlas del horno y dejarlas enfriar en parrillas por 5 minutos. Luego, removerlas de las parrillas y dejar enfriar por completo antes de decorarlas.

Decorarlas con “royal icing” de la receta que proporcionamos a continuacion.

Otra opcion para decorar este tipo de galletas es agregando pasitas o pedacitos de fruta seca a la galleta ANTES DE HORNEAR.

Receta #1 : Royal Icing

2 claras de huevo grandes
500 gramos (1 libra) de azucar pulverizada, o azucar micro (cernida)
1/2 cucharadita de jugo de limon recien exprimido
1 cucharadita de glicerina

Procedimiento:

1. Batir las claras de huevo y agregar el azucar poco a poco. Cuando se haya agregado la mitas de la azucar, incorporar el jugo de limon. Seguir batiendo y agregando el resto del azucar poco a poco y batiendo constantemente hasta que se formen "picos suaves", entonces incorporar la glicerina para evitar que el icing se seque tan duro como una piedra.
2. En este punto se podra utilizar como base para decorar las galletas con una espatula o brochita de pasteleria. Para decorar con una "manga", agregar un poco mas de azucar pulverizada hasta que la consistencia sea un poco mas firme.
3. Para lograr que las burbujas salgan del icing, les recomiendo cubrir el bowl con papel toalla humedo por un tiempo no menos de 5 minutos antes de utilizarlo.
4. Dividir el icing antes de agregar los diferentes colorantes. Decorar las galletas a su gusto o como sugerimos en las fotos.

Que disfruten sus preciosas y sabrosas galletas!

Tags: galletas, decoracion, cookingdiva, royal icing, panama, cookies

by Chef Melissa - CookingDiva · November 28, 2005 · 07:13 PM
Permalink · Comments (6) · TrackBack (0) · Categories: RECETAS - Galletas · TIPS de Cocina - Cakes y Pasteles

What's cooking in my kitchen?

Please, EAT Us! For an orange, being prepared gracefully by a gourmet chef is the highest compliment. Visit OrangePulp to learn WHY?

Are you a garlic lover like me? ---If YES, I invite you to visit and send your garlicky recipes to The Garlicster blog. They have an array of recipes featuring our star: "the garlic clove",...even one I have not had the pleasure to taste: "Garlic Ice Cream"!

Give your desktop a little Moxie this season! The Moxie girls over at Moxie Design Studios have whipped up some cute holiday wallpapers for you to enjoy. Select from "Festive Holiday Punch", "Candy Cane",...in addition to The Moxietini, and other delicious designs!

Will be back with my delicious HOLIDAY RECIPES soon!

Hugs,

Chef M

Tags: holiday events, HCE#1, cookingdiva, food blog event, panama, orangepulp

by Chef Melissa - CookingDiva · November 28, 2005 · 02:23 PM
Permalink · Comments (9) · TrackBack (0) · Categories: Food Blog Events · General

La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style)

Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!

Now, lets talk garlic:

The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.

If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.

Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!

If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!

Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"

Ingredients:

What's cooking in my kitchen?

There is a beautiful Thanksgiving poem waiting for you. Hope you like it!

I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!

In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.

Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!

Will be back with the recipes SOON!

Hugs,

Melissa

Tags: seafood, recipe, cookingdiva, chef, panama,

by Chef Melissa - CookingDiva · November 23, 2005 · 02:51 PM
Permalink · Comments (11) · TrackBack (0) · Categories: General · RECETAS - Panes · RECETAS - Pescados y Mariscos · RECETAS - Postres · RECIPES: appetizers · RECIPES: breads · RECIPES: desserts · RECIPES: seafood

La Receta del Dia: Cake de Yuca al Chocolate y Coco (Mandioca-Chocolate and coconut cake with Vanilla Ice Cream)

You might know about this root by a different name. Does "mandioca", "cassava", "manioc" or "yuca" sound familiar? The root, very starchy food by all means, was used in the past as a starch for ironing at the Chinese dry cleaners in Panama City, Republic of Panama.

I also remember a home-made glue made from "almidon de yuca", or "cassava starch"....Thank God it was not toxic, because, ...to tell you the truth: I ATE it many times.

If by now it hasn't crossed your mind, well I have to confess one more thing: Yes, I was the one that always TASTED everything at the "chemistry lab", ...the one who preferred to burn her tongue, instead of saying "NO!" to the possibility of enjoying ONE more tasty earthly delicacy. Or, who knows -- those chemistry lab "things" -- where they came from :)

In Latin America "yuca" is dear to our heart,...because it is used to make delicious soups, breads, cookies and cakes, among other yummy things. My last scrumptious recipe using yuca was "Yuca Croquettes with Chorizo and Tamarind Sauce", and now it is time to share with you this fantastically exotic recipe to make "Cake de Yuca al Chocolate y Coco", or Mandioca-Chocolate cake with coconut milk. Once you try it , it will have secured a very special place in your recipe drawer. I Promise it!

Wedding Cheese-Cake

Have you ever seen a cheese-cake like this one?

Hmmm---I am sure it was delicious :)

Hugs,
Melissa

Originaly uploaded by iansword

Tags: cake, wedding cake, cookingdiva, chef, panama, pastel de boda

by Chef Melissa - CookingDiva · November 18, 2005 · 05:42 PM
Permalink · Comments (9) · TrackBack (1) ·

La Receta del Dia: Cake Selva Negra

Esta receta en especial tiene su historia (...como todo en esta vida!), la cual recorde hace un par de dias mientras organizaba mi librero. Estuve desempolvando y desempacando libros, estuve revisando y recordando apuntes viejos en mis cuadernos de recetas escritos a mano en mis dias de estudiante. Tiempos aquellos! El tiempo pasa, pero los recuerdos quedan plasmados, y en este caso...con aroma delicioso, que me hacen la boca agua :)

Recuerdo que la receta originalmente la vi en una revista en Sao Paulo, Brasil...alla por el 1992...Me parece increible, pero ...es que se me ha escapado una decada y media en un abrir y cerrar de ojos!

Se que le hice cambios a la receta, a mi gusto en ese entonces, pero -hoy dia- no tengo idea  del nombre de la revista o del autor original.

Ayer se me ocurrio prepararla nuevamente y para mi sorpresa aun me supo deliciosa! Por lo que aqui se las transcribo para que Uds. tambien la disfruten :)

Cake Selva Negra (Bolo Floresta Negra)

Ingredientes para la masa:

• 1 taza de mantequilla
• 2 tazas de azucar blanca, fina
• 4 yemas de huevo
• 1 taza de leche, tibia
• 1 taza de chocolate en polvo (sin azucar)
• 3 tazas de harina de trigo, todo proposito
• 1 cucharada de polvo de hornear (baking soda)
• 4 claras de huevo

La Receta del Dia: Carpaccio de Buey

Dearest friends and visitors, I think it is time for you to know something about moi. Something I have tried to conceal, hidden very close to my heart drawer of likes and dislikes. I want to confess it to you today. Can not wait any longer because the anguish is not good for the body or soul :(

I am crazy about carpaccio! I love raw foods and quasi raw foods. That's what I always look for first in a menu! That's how you get all the nutrients and vitamins from food, in their natural state!

BUT, when it comes to fried eggs, I want them well done. That is the only exception I guess...No runny eggs for me, ...ughhh...yikes!!!

Now that the truth is out, AND if you are a  carpaccio fan like me, keep reading to find  one of the most delicious ways to prepare this delicacy!

CARPACCIO DE BUEY (BEEF CARPACCIO) served on a bed of baby greens with balsamic and olive oil).  Serves 4

• 1 lb. beef, tenderloin (filete)
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 3 tbsp drained capers, rinsed, finely chopped
• 2 tablespoons minced red onion
• 2 tablespoons Dijon mustard
• 1/2 cup Italian parsley
• 2 tablespoons fresh oregano leaves
• 5 tablespoons olive oil
• baby greens
• balsamic vinegar and olive oil
• freshly ground black pepper
• Parmesan cheese (optional)

Directions:

1. In a food processor, add: vinegar, garlic, capers, onion, parsley, oregano and Dijon mustard. Process until smooth, while slowly adding the 5 tablespoons of olive oil.
2. Season tenderloin with salt and freshly ground pepper. In a large fry pan or grill, over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool. Wrap marinaded beef in plastic wrap, sealing ends to secure a cylindrical shape. Refrigerate from 1 to 3 hours.

To assemble:

Remove the plastic wrap from beef tenderloin with marinade and slice thinly, no thicker than 1/16 inch. Place on serving plate and top with baby greens. Drizzle olive oil and balsamic vinegar on top and decorate with Parmesan cheese.

Serve immediately.

Enjoy!

Melissa

Tags: carpaccio, beef, cookingdiva, chef, panama, recipe

by Chef Melissa - CookingDiva · November 13, 2005 · 04:15 PM
Permalink · Comments (8) · TrackBack (1) · Categories: RECETAS - Carnes · RECIPES: beef

La Receta del Dia: Licor Casero de Frambuesas y Canela

Este licor casero es rapido de preparar y se sirve caliente o frio. Su color es rojo vino intenso, al igual que su sabor. A mi gusto, lo prefiero caliente.

La primera impresion que tuve al probarlo fue que estaba tomando vino con aderezo de especias, pero no, pues era una coccion de frambuesas y azucar, a la que se le agrega por ultimo ron claro o aguardiente.

El mismo procedimiento puede ser aplicado para preprar licor casero rapido de: moras, fresas (frutillas).

Ingredientes:

• 1 kilo (2 libras) de frambuesas frescas, limpias
• 3/4 libra (12 onzas de azucar blanca) o al gusto
• canela en raja
• 1 litro de ron blanco, o aguardiente

Procedimiento:

1. Licuar las frambuesas con 4 onzas de agua hasta formar una mezcla homogenea.
2. Cocinar con el azucar y la canela por 10 minutos a fuego medio, revolviendo constantemente para evitar que se adhiera al fondo.
3. Para servir caliente: pasar la mezcla por un colador fino y regresar al fuego. Incorporar el ron y revolver bien. Servir enseguida.
4. Para servir frio: pasar la mezcla por un colador fino, dejar refrescar por unos 10-15 minutos y luego guardar en el refrigerador. Justo antes de servir, agregar el ron y mezclar bien.
5. Para embotellar: filtrar la mezcla y enfriar. Luego agregar el ron o aguardiente y embotellar.

Que lo disfruten! Abrazos,

Melissa

Tags: frambuesa, licor casero, cookingdiva, chef, panama, receta

by Chef Melissa - CookingDiva · November 13, 2005 · 10:37 AM
Permalink · Comments (4) · TrackBack (0) · Categories: RECETAS - Licores

Just a Feedster Claim

I just discovered Feedster----so will proceed to claim my blog's feed :)

No Need to Click Here - I'm just claiming my feed at Feedster feedster:e9b774c767f5b46c0fc1be00703ab3b3

No Need to Click Here - I'm just claiming my feed at Feedster feedster:fb55f540adacef2b5f46c299e32341e3

Will be back with more delicious recipes soon!

Chef M/

by Chef Melissa - CookingDiva · November 12, 2005 · 11:35 AM
Permalink · Comments (0) · Categories: General

Specialty from the Inca Gods (Brined Guinea Pig with Parsley sauce & Guacamole Salad)

I am back! The trip to Ecuador was fantastic: the weather perfect, the days filled with many culinary adventures and the incredible opportunity to meet Gary and Merri Scott.

The landscape was composed of so many different shades of green, and the flowers and the fruits were so bright and perfectly colored that my eyes were in state of total bliss! I think I gained a couple of pounds..., or maybe my pants shrunk? :)

Today I am going to share with you a very unusual recipe to prepare a dish that might scare the taste buds of some of you, BUT sure to be a delicacy from the Inca Gods as they call it in Ecuador. I know -Greenpeace- would never speak to me again and I will probably be assasinated by tree huggers, but anyhow...I will take the RISK!

Guinea Pigs may be sweet as pets but they also happen to be savory in South America where they were first domesticated by the Inca in Peru. Fifteen centuries later these family pets remain an Andean delicacy, which when fried or roasted are the traditional dish known as cuy. According to recent studies, the Peruvians eat an average of twenty two million of these tasty rodents annually.

The taste of the cuy is a cross between rabbit and dark chicken meat. It has less fat and more protein than chicken, pork or red meat. When deep fried, the skin is so deliciously crunchy and chewy at the end. So, if you're not too attached to them as pets then get the oven on, because you are about to prepare a meal you will remember for the rest of your life! :)

Are you ready?---then, follow me after the jump to get the recipe:

La Receta del Dia: Fiesta Lobster Lasagna

Mmmmmm, I have an idea! how about tempting your family and friends with a "Fiesta Lobster Lasagna" and bring the best of our Caribbean cooking to your table? It is my duty to take our national cuisine far beyond the traditional rice, beans and platano en tentacion! Yes, and I am working on it :)

But..., do not get me wrong---please, do not! I am very fond of fantastic memories of the food I grew up with, the food that my grandmothers, aunties, uncles and my mother cooked with love for all those years. Cooking from scratch was the secret, using the freshest ingredients available, the ones that glowed with inviting colors: the colors of life! Despite the fact that my Tio Lucho made the most heavenly tamales (which I can only assume he is now making in heaven for the angels themselves) I am willing to try other great cooks formulas, or modify my own...just to see how they measure up to his! :)

BUT, let's do not get away from the fiesta lasagna with lobster..., that by the way you could prepare with shrimps, fish, octopus, clams,...almost any kind of fish and seafood or a combination of both to your $$$ liking :)

As I mentioned in a previous post, during my last trip to the San Pedro island in Belize we went to one of the most famous restaurants in town: Blue Water Grill, owned by Chef Chris Aycock. At the time, the only thing that made sense to me on the menu was the lasagna. However, when it was brought to the table, it didn't resemble the lasagna we were used to having back home. The ricotta cheese that is commonly used to make lasagna was replaced with a bechamel sauce, and the use of lobster was such a non traditional event. After taking the first bite, I fell in love! It was the best lasagna I Have ever tried. The bechamel, made an unbeatable combination, along with the Parmigiano-Reggiano. I have doubled the amount of it because that should dominate.

Now, the recipe (after the jump!)

"No-Cooking" Real Milk Ice Cream in a Pineapple

Did you know Raw Milk is Safe? It shocks me that most of the people world wide have never had a taste of this precious food. When pasteurization became the rule, it happened because the unhealthy and unsanitary conditions of the farm caused milk contamination. Now, with all the technology, specialized equipment, and sanitary regulations at the milk farms, there is NO need to pasteurize or homogenize the milk...Then, why?

Please visit the  Real Milk website, sponsored by the Weston A. Price Foundation, to learn more about the health benefits of raw milk. They have an index showing by state where you can find raw milk and raw milk products in your area. A list of great articles and bestsellers books on the subject are offered. One of my favorite books is The Milk Book, by William C. Douglass II, MD.

I am seriously thinking about getting my two cows :)

Now, the following recipe is to prepare a delicious "no-cooking" real milk ice cream in a pineapple----YUM!

Dinner last night!

Dinner last night!
Hola desde Panama! as many of you know, I am on a diet program :)

To show you a proof of it, take a look at my dinner plate last night.

The plate was not small, ...the hand was just too big!

Will be back with my delicious recipes SOON!
Hugs,
Melissa

by Chef Melissa - CookingDiva · November 01, 2005 · 01:59 PM
Permalink · Comments (5) · TrackBack (0) · Categories: RECETAS - Cuaresma · RECETAS - Ensaladas · RECETAS - Pescados y Mariscos · RECIPES: appetizers · RECIPES: seafood