Visit Cannella´s blog to read this post in Italian.

Visit Marcela´s blog to read this post en Español.

Visit Elvira´s blog to read this post in French.

Que disfruten! And ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following related posts and previous articles written by Chef Melissa: blogs:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Panama: Mother's Day Message & 1 Delicious Recipe! (recipe to prepare Panamanian Carimañolas)
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

Tags: meme, newyearsdinner, cookingdiva, chef, panama, recipes, new year dinner, recetas, holiday dinner

Photo credits: LOFTER , Muchas gracias y felíz año nuevo! abrazos,

Melissa

At this point of the project, they and their associates, Organic Pastures, are soliciting funds to make a documentary film about raw milk. You can help bring the story of this incredible healing food to the screen.

When it comes to raw milk, Americans are asleep at the plate. This film will awaken them to the "Raw Truth", and you'll receive the benefits of increased consumer demand: more availability and lower costs for raw dairy products.

Part of the footage has already been shot—but they need funds to complete the project. Be part of the Raw Milk Revolution! Your dollars will make a difference.

Send checks payable to White Tiger Productions, C/O First Republic Bank, 1099 4th St. San Rafael, CA 94901

The following information on the "Health Benefits of Raw Milk" is from the "Organic Pastures" website:

Our raw dairy foods are an outstanding source of nutrients, including beneficial bacteria such as lactobacillus acidophilus, vitamins, and enzymes, and are one of the finest sources of calcium available. If you've been drinking pasteurized milk and you switch to this raw milk, you'll likely start experiencing a very positive difference in the way you feel, which is in basic terms your body "telling you" this natural food is good for you.

Never processed, never pasteurized, and never homogenized, Organic Pastures raw dairy products are naturally filled with living enzymes and cultures vital for health, offering a wealth of health boosting rewards, including the following:

   1. Lactose intolerant consumers can eat raw milk because lactase producing bacteria are present.

   2. Raw milk strengthens the immune system with the seeding and feeding of diverse beneficial essential bacteria.

   3. Immunoglobulin in raw milk resolves asthma.

   4. Raw milk has been used in effectively treating diabetes in the days before insulin.

   5. Raw milk has also been utilized in treating eczema and arthritis.

   6. Raw butter has been used effectively to assist Autistic children.

Organic Pastures produces pasture fed milk in harmony with nature. Their Jersey, Ayreshire, and Holstein cows produce fresh delicious milk alive with flavor. This raw milk is high in antioxidants, vitamins (including B-12), all 22 essential amino acids, natural enzymes (including lactase), natural probiotics, and good fatty acids.

Que disfruten! and ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following related posts and previous articles written by Chef Melissa: blogs:

• No-Cooking, Real Milk IceCream in a Pineapple
• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

Tags: raw milk, rawmilk, cookingdiva, chef, panama, dairy farm, raw milk diet, recipes 

Ingredients: (Makes 12)

• 250 g / 8 oz all purpose flour
• 175 g / 6 oz sugar
• 2 teaspoons baking powder
• 1/4 teaspoon dried orange peel
• 120 g / 4 oz butter
• 1 tablespoon fresh grated ginger
• 1 tablespoon Karo syrup (light)
• 2 egg yolks, beaten
• 120 g / 4 oz chopped dried mango, pineapple, golden raisins
• 30 g / 1 oz toasted, grated coconut (optional)
• Topping: 1 egg white, 2-3 tablespoons granulated sugar.

Directions:

1. Pre-heat the oven to 235 degrees F / 160 degrees C for 10 minutes.
2. Sift the flour and baking soda into a bowl, add the sugar and combine. Melt the butter and the syrup, then remove from the heat and let cool for 3-5 minutes and stir the egg yolks and fresh grated ginger into the melted butter mixture.
3. Beat the egg mixture into the dry ingredients mixture. Divide the dough in 2 parts.
4. Roll the first half of the dough into a rectangular 7 x 4 inches and put on a cookie sheet lined with parchment paper. Sprinkle the chopped dried  fruit and coconut (if using) on top, and then press the remaining dough over the top.
5. Whisk the egg white until it has doubled in volume and brush the top of the gingerbread with it. Sprinkle with granulated sugar and bake for 30 minutes. Remove from oven and let cool completely before cutting.

Que disfruten! and ...Happy New Year with plenty love, health and delicious food!

Chef Melissa

We invite you to visit the following previous articles written by Chef Melissa, and other interesting blogs:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• Gifts from the Bounty: Breadfruit, the Cannonball Shaped Fruit.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

Tags: gingerbread, tamales, cookingdiva, chef, panama, meme: mychristmasmeal, holiday menu, recipes, desserts, turron, pan de jengibre, navidad

Ingredients:

• 400 g roasted cashews (not salted)
• 50 g blanched almonds
• 450 g light brown sugar
• 450 g organic honey
• 4 egg whites
• 1/2 teaspoon ground cinnamon

Directions:

1. In a medium saucepan, heat the honey and sugar until boiling point, stirring to make sure all the sugar is dissolved. Remove from heat.
2. Toast the blanched almonds until golden brown. Then, grind them in the food processor with the roasted cashews until they become a smooth paste. Add the honey-sugar mixture and stir well.
3. Beat the egg whites until soft peaks form (punto de merengue / meringue point). Add to the nuts mixture little by little, carefully, making sure it doesn't become a (too) soft dough.
4. With your hands, shape the dough into a loaf and wrap in parchment paper. Store in a dark place. Do not store in the fridge. Please! If you do it will become a tasty hard piece of turron, but that is not what we want to achieve here. Change the paper a couple of times, or as needed until it dries up a little bit. Then you are all set to enjoy one delicious turron: slice in smaller pieces or wrap with decorative paper or pack in tins (suitable for food), for a nice homemade holiday gift!

For a variation, try this recipe using other kind of nuts including: peanuts, almonds, walnuts, etc.

Enjoy, and Happy Holidays my dear friends and readers. From the bottom of my pan I tell you that it has been a pleasure to meet you during the almost gone 2005. Thank you, thank you and thank you again for such a wonderful time we have spent together. Next year, beautiful things will come to our lives, and with God's bleassing we will achieve all of our dreams and hopes that are close to the heart.

Happy Holidays!

Chef Melissa

We invite you to visit the following related previous articles written by Chef Melissa, and other interesting blogs and websites:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

• Remember you still have time to participate in our worldwide campaign "A Menu For Hope II", to help support victims of the earthquake in Northern India and Pakistan. Just donate $5 for a chance to participate in the raffle of more than 65 fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II".

  Tags: a menu for hope, food blog events, cookingdiva, chef, panama, latin america, holiday menu, recipes, desserts, turron, nougat, navidad

Recipe #1: Chef Melissa's Cashew & Chocolate Brownie Cookies

Ingredients:

• 8 tablespoons (1 stick) butter
• 12 oz (2 cups) bittersweet chocolate
• 2 large eggs
• 1 teaspoon dark rum, or vanilla extract
• 1 cup light brown sugar
• 1/2 cup all purpose flour, sifted
• 1-1/2 teaspoon baking powder
• 6 oz (approx. 1 cup) semisweet chocolate, OR white chocolate chips
• 1 cup chopped cashew nuts, roasted, not salted.
• Powdered sugar to dust cookies at the end.

Directions:

1. Melt the bittersweet chocolate and butter according to the chocolate's manufacturer instructions, OR, in the top of a double boiler set over steaming hot water. Allow it to cool.
2. Beat eggs until frothy, add the rum or vanilla extract. Slowly add the sugar, 1/4 cup at the time and beat until doubled in volume and soft ribbons form.
3. Add the melted chocolate mixture, and combine well. Mix in the dry sifted ingredients, and stir well. Fold in the chocolate chips and the cashew nuts. Cover the bowl and refrigerate the dough for 3 hours or overnight (until the dough is firm, like regular cookie dough).
4. Pre-heat the oven to 350 degrees F for 10 minutes. Scoop out the chilled dough and form it with your hands into a small 4 inches diameter ball. Place each ball 1-1/2 inches apart in a parchment lined cookie pan.
5. Bake for 10-12 minutes, OR until the top of the cookies look cracked. Remove from oven and let sit in the pans for 3-5 minutes. Then, place them in cooling racks and cool completely. Dust with powder sugar and pack in small tins or decorative cellophane bags (for food please), and give to your loved ones this holiday season! Makes 24 cookies.

Recipe #2: COCADA BLANCA (White Cocadas)
Yields: 8 large 3-inch cocadas or 16, 2-inch cocadas.

This is the best way to use coconuts. Keep these in airtight tins or containers and serve as dessert. These cocadas keep fresh if stored tightly in tin cans for up to a month.

Ingredients: Directions:

• 2 coconuts
• 1-3/4 cup sugar
• Oil, for preparing the pan (optional)

1. Pick two large coconuts with plenty of water inside; drain, open and peel off the brown skin from the coconut meat. Shred the coconut to yield 3-3/4 cups shredded coconut meat and 2-1/2 cups coconut water.
2. Mix the coconut water and sugar in a medium, heavy pot over medium heat. Simmer for 10 minutes to thicken and create a light syrup.
3. Add the coconut, decrease the heat to low and cook stirring constantly for 15 to 18 minutes. The heat has to be very low to prevent the cocadas from turning brown, which is actually okay otherwise, but for this recipe they should stay white!
4. Drop spoonfuls of the size you desire in oil coated pans or over parchment covered pans.
5. Cool completely.

Recipe #3: Cake Tres Leches (Three Milks Cake), by Chef Elena del Amor por la Cocina Blog

I have seen many recipes for this popular Central American dessert, but my friend Maria Elena from Guatemala swears this is the original.

For the spongecake:

• 6 eggs, separated
• 2 cups sugar
• 2 cups sifted all-purpose flour
• 1/2 cup whole milk
• 2 tsp. baking powder
• 1 tsp. vanilla extract

For the cream:

• 1 can Evaporated Milk
• 1 can Sweetened Condensed Milk
• 1 cup whipping cream

For the topping:

• 3 egg whites
• 1 cup sugar
• 3 cups water
• 1/4 cup of light corn syrup, such as Karo

Directions:

1. Make the spongecake: In a the bowl of your mixer place the egg whites. Beat at low speed first and then increase the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well before adding more, and beat until firm. Add the egg yolks one by one, beating well after each addition. Now mix the flour with the baking powder and add to the mixture alternating with the milk. This operation has to be done quickly or the batter will loose the lightness in it. Finally, add the vanilla. Pour this batter in a large rectangular Pyrex,greased and floured, and bake for 25 to 30 minutes in a 350°oven.
2. While this is baking, prepare the cream. Very simple: just mix everything together in a blender and pour over the still warm spongecake.
3. The frosting: Place the water, sugar and corn syrup in a saucepan and let boil. Meanwhile, beat the egg whites to soft peaks. Add the hot syrup in a string and continue beating at high speed until all the syrup has been added. Beat until no longer warm. To serve the Tres Leches: Once the soaked spongecake is at room temperature you have to let it cool in the refrigerator. Then you can spread the frosting and put back in the cold. This is supposed to be served very cold. You can decorate this Cake with Silver dragées or you can also make some caramel and let some strings of it just casually over the frosting.

We invite you to visit the following related previous articles written by Chef Melissa, and other interesting blogs and websites:

• The Red Velvet Rose of Love, includes facts and useful information on cooking with "edible flowers". Lear how to prepare and use roses as garnish and delicious recipes for the holiday season meals.
• TastyRecipes - The CookingDiva´s Recipe Index, with recipes in English and Español.

• Remember you still have time to participate in our worldwide campaign "A Menu For Hope II", to help support victims of the earthquake in Northern India and Pakistan. Just donate $5 for a chance to participate in the raffle of more than 65 fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II". ***Just found out about Becks & Posh new beautiful post, please take a moment to visit her blog! :)

• 

Tags: a menu for hope, food blog events, cookingdiva, chef, panama, latin america, holiday menu, recipes, desserts, cocada, tres leches, navidad

Algunos de nuestras celebridades bloggers han ofrecido regalos personalizados para que sus admiradores realicen sus donaciones. Entre ellos estan: 

Como mencionamos anteriormente, Clotilde de Chocolate and Zucchini ofrece un "Haute Pâtisserie", una oportunidad para compartir una tarde de te con ella en el "Café de la Mairie" en Paris. Con patisserie de su seleccion de Pierre Hermé, por supuesto!.

El Amateur Gourmet Adam esta ofreciendo una oportunidad para ser famoso, al participar en el video "Amateur Gourmet video", con el El Amateur Gourmet y su Amateur Gourmette Lisa.

Nuestro Super-vino blogger Alder de Vinography elaborarà un itineraio personalizado para visitar Napa o Sonoma Wine Country en California. Algo exclusivo para Ud.!

Louisa de Movable Feast, una chef extraordinaria, ofrece una guìa personalizada Fixer's para visitar Paris.  Para ustedes visiten los mismos lugares que Anthony Bourdain visito cuando estuvo en Paris.   

Heidi, si, esta Heidi, le dara una clase de fotografìa para retratar alimentos (si el ganador es local), o una copia autografiada de su libro "Cook 1.0" si el ganador no es del area.  Esta es una maravillosa oportunidad, ya que ella es una artista de la fotografìa culinaria.

Sabores del Mundo:

Una parte de la maravilla de participar en una comunidad de "blogs culinarios", es la diversidad de perfiles, gustos y locaciones. En esta secciòn les daremos algunos ejemplos de la diversidad de sabores que pueden ser suyos. 

Sam de Becks and Posh solicito donaciones a los mejores artesanos gastronòmicos del area de la Bahia de San Franciscoso (Bay Area) y elaboro TRES preciosas canastas llenas de las mejores muestras de estos productos gourmet del àrea. 

The Hungry Bay Hopper: con certificados para comer en el "Tres Agaves, Tabla, and Couleur Cafe". Una cata de vodka en el "Hangar One", que incluye 3 botellas de licor. Y clases en la escuela de cocina "Tante Marie Cooking School".

The Ferry Building Bonanza, que incluye jugo de frutas organico "Purity Organic", charcuterie de "The Fatted Calf", "St. Benoit Yoghurts", cata de vinos en el "Ferry Plaza Wine Merchants", Carne de res organica y alimentada con pasto, de "Marin Sun Farms", Queso de "Cowgirl Creamery" y una cena en el restaurante "Tres Agaves".

La tercera canasta incluye: libros de cocina, para cocinar con ingredientes propios del area. Al igual que un libro de cocina de la la escuela "Tante Marie Cooking School", El incomparable "The French Laundry Cookbook", el "Chocolate Obsession", y para terminar...el famoso "The Zuni Cafe Cookbook".

Fatemeh de Gastronomie ofrece DOS regalos, un "kit de cocina" para preparar una cena Persa completa. Ella medirà y empacarà cuidadosamente todos los ingredientes y proporcionarà una guìa paso a paso. Si el ganador as` lo prefiere, puede pagar por "overnight shipping on ice" (entrega al dia siguiente en frio), y ella le preparà y enviarà la comida LISTA para degustar!  El segundo regalo es el "Persian Pantry"  que ella ha creado con ingredientes Persas variados, que esta valuado en $50-75 aproximadamente.  Considerando que la comida Persa no es tan facil de encontrar, este es sin duda un regalo muy tentador.

Brett de In Praise of Sardines, en honor a la tradicion culinaria del area afectada por el terremoto, y que vamos a beneficiar con nuestras donaciones, ha confeccionado una canasta con productos gourmet indispensables para preparar una comida tradicional Kashmiri: una seleccion de especias (incluyendo azafran, y el dificil de encontrar chile rojo de Kashmiri) y unas mezclas caseras de especias, una caja tradicional de especias (masala dabba), arroz basmati, Te de la Indi (para preparar "masala chai"), algunas recetas del Norte de la India (de la familia de su esposa), y recetas Kashmiri recopiladas de su colecciòn de 30 liblos de cocina Asiàticos.

Meg y Brett de Too Many Chefs han elaborado una canasta con productos de cocina Franceses, que incluyen foie gras, sea salt, caracoles (snails), y una copia del libro de recetas de "Chocolate" escrito por David Lebovitz.

Shauna James de Gluten Free Girl ofrece una canasta de comida de la regiòn de Seattle: que incluye salmòn ahumado, cafè orgànico, caramelos de sal gris "Fran's" gray, y una copia del libro de cocina escrito por Tom Douglass.

Rachael de Fresh Approach Cooking regalarà una caja de 12 piezas de "Jin Patisserie 12 Piece Box". Los chocolates incluyen: The de Concubine, Passion fruit, The du Hammum, Mango Kalamansi, Caramel Clove, Cinnamon, Pandan, Chrysanthemum, Lavender, Ginger, Café Rhum and Black Roasted Sesame.

Michèle de Oswego Tea, quien recientemente se ha mudado a Paris, compartirà su reciente y favorito descubrimiento: el Mariage Frères Tea.

Keiko de Nordljus esta regalando te verde "green tea", Matcha de Japan, y una receta para preparar uno de sus postres con "matcha". 

Alice Yamada de Epicurean Debauchery esta ofreciendo un kit para preparar Sushi, con "roller mats", un shamoji (para servir el arroz), recetas, ademàs de "seaweed" y "wasabi".

Eve, de Chocolate Lady ofrece una botella de vodka con infusiòn de "Buddha Hand Citron".

Megan de I Heart Bacon regala una "Casina Rossa Truffle & Salt".

Elise de Simply Recipes incluye un frasco de su deliciosa "homemade apple butter" (mantequilla de manzana casera).

Vanessa, she who craves, incluye un frasco de "homemade marmalade" (mermelada hecha en casa).

Y desde el blog de una granja, farmgirl Susan esta ofreciendo la oportunidad de ser el propietario honorario de un borrego ewe recien nacido en su granja en la pròxima primavera.

Cartas y mas cartas a la cocina:
Estamos ofreciendo un listado muy interesante de libros de cocina para agregar a su colecciòn.

David Lebovitz les enviarà una copia autografiada de su libro "Chocolate Book".

Wena de Mum Mum regalà un libro maravilloso sobre "Cocina Nonya", "Foods of my childhood : Penang Nyonya Cooking", escrito por Cecilia Tan.

Derrick de Obsession with Food, que ocasionalmente contribuye a "The Art of Eating", esta ofreciendo 12 meses de subscripcion a la revista "The Art of Eating magazine".

Melissa de Traveler's Lunchbox ofrece el "Culinary Artistry", escrito por Andrew Dornenburg y Karen Page.

Amy de Cooking with Amy regalà una copia del "Very Maple Syrup cookbook" y una muestra de su famosa granola-nut de maple hecha en casa.

Owen Linderholm, editor del "Digital Dish: Five Seasons of the freshest recipes and writing from food blogs around the world", ofrece TRES copias del libro como regalo. 

Stephanie de Happy Sorceress esta regalando una copia del nuevo libro escrito por Giada de Laurentis.

Sweetnicks ofrece una copia del libro de pastelerìa "Martha Stewart's Baking Handbook".

Faith Kramer de Blog Appetit ofrece una copia nueva del libro "Bouchon cookbook".

Luisa, The Wednesday Chef, ofrece una copia del libro "Cooked to Perfection", de la autora Anne Willan.

Clement de A La Cuisine! ofrece "The Cook's Book", escrito por Jill Norman, al igual que tres frascos de la deliciosa mostaza Canadiense de Anton Kozlik.

Anne de Anne's Food regala un libro de cocina de su tierra natal: Suecia, "Swedish Cakes and Cookies".

Christina, de Thorngrove Table donarà el libro "The Original Mediterranean Cuisine: Medieval Recipes for Today", de la autora Barbara Santich's.

Laura, la chef pelirroja de Cucina Testa Rossa, ofrece el libro"Fast Food My Way book", autografiado por su autor Jacques Pepin.

Kate de Accidental Hedonist nos proveerà de libros: el "Essentials of Classic Italian Cooking" escrito por Marcella Hazan's, y and "Italian Cooking Wisdom" de la autora Marcella Says.

Andrew de Spittoon ofrece una copia de"Cook Until Desired Tenderness", un interesante librito escrito por Cleo Papanikolas.

Tambièn tenemos un regalo sorpresa ofrecido por Jen, del blog Life Begins at 30.  Visiten sus respectivos blogs para descubrir los fabulosos regalos que tienen guardados para ustedes!.

Y por ùltimo, esta el regalo que ofrece la organizadora de este evento: Chez Pim, quien ofrece un certificado de regalo de hasta $200, para una cena en Manresa.  Imaginamos que no tenemos que explicarles lo que Manresa, es, cierto?  Pues si ese es el caso, quiere decir que no han visitado lo suficiente el blog de Chez Pim!

Bueno, que les parece esta oferta?  Todos estos fantàsticos regalos son los suficientemente tentadores para hacernos donar unos cuantos dolares para esta buena causa?  Entonces, que estan esperando?  A Donar se ha dicho!  Gracias!

Tags: a menu for hope, food blog events, cookingdiva, chef, panama, unicef

Then came the milk: totally raw and proud, dancing and singing: "the milk of human kindness is not pasteurized!". In total Ecstasy my taste buds jumped with happiness, imagining  they tasted that special "no-cook real milk ice cream in a pineapple" they adore. Ah, and all that butter and cream,...all those cheeses! "No doubt this is heaven," they commented one another.

Please salute the nuts: the cashews and almonds show up. Organic and raw, ready to grind real fine and prepare the most unique and delicious cakes, butters and desserts. The marzipan, never shy, took her favorite seat and lady-like adorned the most beautiful princess cake. Have you tasted the "Orange-Almond Pound Cake with Uchuva Sauce"?. If not..., what are you waiting for???

Just when I started to wonder about them,  all the Fish & Seafood arrived fresh from the market. The same market that was built by the Japanese very close to where I live. Lucky me. I love them raw or in ceviche, which is a traditional appetizer and party food in Panama. We have such an abundance of marvelous super fresh fish, seafood, vegetables, fruits and the always growing tendency of fusion cuisine finds interesting ways to transform this traditional, all time favorite dish into a delicate or adventurous trip to the tropics. Are you ready for that?

The delicious and fresh meat had to show up undercover. They didn't have a choice and had to dress up like a vegetable!. It’s confusing—not to mention frustrating—that so many “experts” on nutrition pretend that animal food doesn’t exist. Just what do people have against meat? It’s a great source of protein, fat, Folic Acid and cholesterol (which your body needs to survive). Without any doubt, Beef Carpaccio is a beloved dish for Us.

Roasted in olive oil, the garlic arrived! There is nothing better than a fresh roasted head of garlic with a still-warm loaf of French bread. And I say loaf, because when you start it would be very difficult to stop!

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. 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. Take a look at my latest article on garlic to get more useful information and fantastic ideas to prepare this precious food.

  The "alligator pear" scared the hell out of many that didn't know he is also known as "avocado"! But, everything came back to normal when some guacamole was served among the presents. He also, like the greeny pro everyone claims he is, presented a masterpiece recipe to prepare "Avocado & Coconut Butter", a delicious and aromatic pre-shampoo hair mask. It helps promote healthy hair growth, sealing the split ends.

Who needs and expensive trip to the spa, when you can have one of the best and freshest products, and made by you...of course! This gator is really GOOD!

And last for the night, the coconut  involved us again with a very intelligent document "Nuts about Coconuts", which actually is his presentation card! Later he shared a tantalizing recipe to prepare: Coconut Meringue Pie. I didn't say a word. After all, coconut is the tree which gives all that is necessary for living!

This is the end. More will come later!

Thank you dear PAZ, and Kevin for inviting me to participate in this FUN meme!

From our kitchen with love: Happy Holidays to you and all your family and friends. HUGS!

Chef Melissa

Tags: garlic, meat, cookingdiva, chef, panama, ceviche

Read Chef Melissa's articles at SPERO NEWS

UPDATE!!!: I have invited Esther from FoodMall.org, Michelle from the Accidental Scientist , Obachan, and SaoMai from Cocinalia to continue this MeMe! Let's see what their favorite foods are! :)

We will use a simple cream cheese pastry, and those little filled gems will melt in your mouth.

Makes about 30 empanadas or mini-pies.

Ingredients:

• 250 g / 8 oz unsalted butter, softened
• 250 g / 8 oz cream cheese, softened
• 1 tablespoon sugar
• 2 tablespoons sour cream
• 250 g / 8 oz all purpose flour
• 1/4 teaspoon salt

Directions:

1. Cream butter and cream cheese in a large bowl with an electric mixer or by hand until well blended. Add the sugar and beat in the soured cream and mix in the flour and salt until a soft dough is formed. Shape into a ball and flatten to a circle. Wrap the dough well in plastic wrap and refrigerate until firm, at least for 2 hours.
2. Pre-heat the oven to 350 degrees F / 175 degrees C. Lightly grease 2 baking sheets. Set aside.
3. Roll out the dough quite thinly and cut out 6 cm / 2-1/2 inches rounds, using a pastry cutter. Place 1 teaspoon of guava paste or pineapple preserve in the center of the round of pastry. Brush the edge of the pastry with egg, then fold it in half to enclose the filling in a miniature case. Pinch the edges together to seal them well, or press lightly with a fork to seal.
4. Place  on the prepared baking sheets. Fill and seal all the pastry rounds, using the trimmings to make more rounds. Brush the pastries with beaten egg or milk.
5. Bake for 20 minutes, until golden brown. Cool on a wire rack. Serve warm or cold.

Enjoy!

Hugs, Melissa

Tags: cookies, recipe, cookingdiva, chef, panama, holiday

We want to send all our love to the "Panamanian Mothers" in Panama, and all over the world. We thank you from the bottom of our heart for all of the work, time and love involved in bringing your children to this world and raising them to be people of goodness. Que Dios las bendiga a todas! Special hugs to Kelly , and to Yovanna's mom.

There is something else for you: a very special recipe, one that is traditional and loved until the last bite! This time it has been dressed up to the occasion by Chef Charlie Collins, one of Panama's top chefs and owner of "Ma Cuisine". (Gracias Charlie! por la receta). The photo was taken at the "Academia de Artes Culinarias"  owned by Chef Elena Hernandez. (Gracias Elena, y felicidades a ti tambien en el dia de las madres!)

You will learn how to prepare Carimañolas. It is a typical Panamanian - Colombian fried food served at breakfast in our homes, or as appetizers in parties. The shape is oval, it resembles a kibbe.

CARIMAÑOLAS DE CARNE CON SALSA PICANTE
(Cassava and Beef Fritters with Hot Sauce)

Fresh yuca is available in most Latin American markets. This root with a tough brown skin ranges from 8 to 16 inches in length and from 2 to 4 inches in diameter. When peeled, yuca reveals a crisp white hard flesh, which turns ivory in color when cooked in salted water. It is widely used in Panamanian Cuisine particularly in soups and in carimañolas.

Makes 12 carimañolas

For the yuca “masa”:
2 pounds fresh yuca
Salt to taste
Flour
Vegetable oil
For the meat filling:
2 tablespoons vegetable oil
1 teaspoon annatto paste
4 cloves garlic, minced
1 medium Spanish onion, finely chopped, approximately 1 cup
½ pound ground lean beef
2 teaspoons dried oregano leaves, crumbled
2 fresh coriander leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon scotch bonnet hot sauce, optional*
1 teaspoon salt, or to taste
Freshly ground black pepper to taste

Directions:

1. Cut the yucca root in cylinders 4 inches in length, and then peel the thick brown skin off. Cut each cylinder in 4 sticks and place in a bowl with tap water while you peel the rest.
2. In a large pot bring salted water to a rolling boil. Add the yuca sticks and cook for approximately 15 to 25 minutes, or until it is tender but not mushy. Remove form the fire and strain allowing it to cool for about 1 hour. Cut the yuca sticks into small cubes.
3. In the bowl of a food processor fitted with a steel blade, process the yuca in two or three parts, until it is completely mashed to a smooth, thick consistency. Place the purée in a large bowl and keep covered until ready to form the carimañolas.
4. Prepare the meat filling. In a medium skillet, heat the oil with the annatto paste. Add the garlic, onion and ground beef and cook until the meat is slightly brown. Add the rest of the ingredients and season with salt and pepper to taste. Cook the filling at medium heat until most of the meat juices have evaporated and the filling is moist but not juicy. Remove from the heat and let the filling cool completely.
5. To form the carimañolas, wet your hands with a little oil and take a small amount of the mashed yucca in the palm of your hand. Roll the yuca between both hands and work it to the shape of an egg. Press your finger in the middle to make room for one teaspoon of the filling. Press the the filling in, close the carimañola, and finish giving it an oval shape. Dust with flour and place in a baking sheet lined with wax paper. Repeat the process until you have made 12 carimañolas.
6. In a large skillet, add enough oil and heat to about 350°F. Fry the carimañolas turning them often until they are light brown. Drain over paper towels and serve hot with Salsa Picante!

To get other delicious recipes using "cassava", take a moment to visit Chef Melissa's Recipe Index

Tags: cassava, recipe, cookingdiva, chef, panama, yuca

• Best Food Blog - wine, beer and spirits
• Best Food Blog - chef
• Best Food Blog - City
• Best Food Blog - Theme
• Best Food Blog - Food Industry
• Best Food Blog - Humour
• Best Food Blog - Recipes
• Best Food Blog - Restaurant Reviews
• Best Non-Blogging Food Site
• Best Group Blog
• Best Food Blog - Writing
• Best New Blog
• Best Food Blog - Photography
• Best Post - People's Choice
• Best Overall Food Blog - People's Choice
  
  

  We thank Kate at the Accidental Hedonist blog for organizing this event for the 2nd time. Gracias!

  Search Tags: cookingdiva panama