A Little Table-Grace, and a Bakery Tour

What does it mean, this Christmas, this Holiday Season, this "Happy Festivus," down from the ages sent? No doubt love is the holidays-tide message.

May you have always food in your plate, and may you share something delicious with your loved ones, AND...the most important: share food and blessings with a few that do not have anything in their plate.

Heavenly father, bless us
And keep us all alive,
There's ten of us to dinner,
And not enough for five.

Anonymous (Hodge's Grace c.1850)

It goes without saying that the imbibing of too much strong drink has always been roundly popular around these festivities. If this is your case...you will LOVE this Guinness Power Drink and the story behind this great discovery!

Now, I have a pictorial tour of some glorious sweetness from Buenos Aires, Argentina.

Do not miss the Places to visit in Buenos Aires: The Belgrano Market! and a Tasty video from Mendoza, Argentina: How to make empanadas...

I have been wanting to post these yummy photos since we came back from the wine-tour, so here they are. Hope you like them, and remember to keep the drool away from the computer, OK?

Happy Holidays with Plenty Love, The Latino Way!

There is something about having "Latino blood" in our veins. There is something very special about being born in a Latin American country. My heart has deep roots of love and tears that travel deep,...to the center of our planet Earth. There is a cry of the long gone times that took away many of our traditions and childhood friends. There is a song with perfume of roses, and a thousand butterflies that travel along with the wind in this precious land.

When I was growing up, I used to ask my mom WHY I had freckles in my face. With a smile, every time she said..."you got them from me, and you can not change that.... In the family we all have freckles: we got them from your great great grandmother who came from France." I probably was ten years old or younger when I began questioning about my "turkey-egg-like" freckled face. I tried all the fading creams I could afford with the weekly saving of my daily allowance. None of them worked. Then, one day I woke up and realized I was wasting my time with all that nonsense imaginary war I had started with the freckles of my great great granny. Since that day everything made sense and I loved every sassy little caramel colored shade in my face. I loved my roots.

Too far the Land of Long Ago! BUT the people, the same people who one day came from far away lands and made Panama their home; they have brought gold to our culture. THIS time, I am not talking about "GOLD", the one that holds the atomic number 79. This time I am referring to the kind of "gold" that enriches a culture, the one that in silence shines (...sometimes loud too!) and shares the goodness of many lands in just only one.

This is our country: Welcome to Panama! And now, it is yours too! :)

Next you will find a recap of some of the most delicious recipes we traditionaly enjoy during the holiday season. IF you have a special request for the candy, cake or any dish you remember eating while you were growing up in a Latin American country, hey!...this is your lucky day, send Us and email and we will do our best to fulfill your request.

Now the recipes:

• From Chef Elena's "El Amor por la Cocina" blog: "MY FATHER'S NEW YEARS DAY BARBECUE" (or How to roast a pig the Cuban way). Including: Lechón Asado a la Cubana (Roast Pork, Cuban Style), Arroz Congrí (Red Beans with Rice), Yuca con Mojo (Boiled Cassava with Garlic Sauce)
• Chef Melissa's Fruit Cookies - Galletitas de Frutas (EN/ES)
• By Chef Melissa: Pie de Zapallo Crujiente, Galletas Gigantes de Zapallo y Chispas de Chocolate, Pan de Zapallo (ES).
• Chef Melissa's Tropical Golden Gingerbread
• Almond Bread Pudding with Eggnog
• Turron de Pepita - Cashew Nougat
• Tamal de Maiz Nuevo, Panamanian Style!
• 7 recetas para preparar deliciosos licoles caseros

We hope you enjoy the beautiful holiday season, with delicious meals featuring food from all over the world (including our recipes, of course!).

God bless you!

Chef Melissa

Tags: food blog events, cookingdiva, chef, panama, holiday menu, recipes, new years dinner, panamanian chef, roast pork, barbacoa

Cocinando con Zapallo

Publicado en la Revista Ellas (http://ellasvirtual.com) del Diario La Prensa de Panama, el Viernes 24 de Nov. 2006.

Conocido también como cabalaza, es un producto que por su aspereza y dureza, es buscado para acompañar una rica sopa. En esta ocasión la chef Melissa De León le propone novedosas recetas con zapallo: Pie de zapallo crujiente, Galletas gigantes de zapallo y chocolate chips, y Pan de zapallo!

Tip: El puré de zapallo que venden enlatado (pumpkin puree) funciona muy bien en todas las recetas presentadas en esta edición. De otra forma, para prepararlo al momento, comprar un zapallo fresco, pelarlo y remover las semillas.  Luego, cortar en cubos de 2 pulgadas aproximadamente y hervir por 10-15 minutos hasta que estén cocidos y aún firmes.  Moler en el procesador de alimentos o licuadora y utilizar la cantidad solicitada para cada receta.

'Pie' de zapallo crujiente

Tip: La concha de este pie se mantendrá crujiente aun cuando esté refrigerada, por lo que de antemano le aseguro que esta será una receta que usted atesorará a la hora de preparar postres. ¡Buen provecho!

Ingredientes para una concha crujiente

• 3/4 taza de maicena
• 1 1/4 taza de harina
• 1 cucharadita de polvo de hornear
• 1/2 taza de azúcar 2 barritas de mantequilla
• 1/2 cucharadita de ralladura de cáscara de limón
• 2 yemas de huevo