Video From the Tropics: Chocolate Snowballs with Almonds (en/es)
We love the land and the many gifts Mother and Father nature share with us, specially in the Tropics. After traveling the world and experiencing the wonders and learning one step at the time, we feel proud for always coming back to our country Panama to share the bounty. Just share what you know and love, after that...everything will make total sense. It maybe is your purpose in life or just a hobby, but just do it and you will feel reinvented and well loved.
It feels fantastic to me, but...how about you, how do you feel when you share your love?
Oh! Regarding the video, it is show #6, cooking segment of "Living Made Simple in Panama." It has been really exciting to work with Aimee Arnold de Lindo. Now you will be able to learn how to prepare "Chocolate Snowball Cookies with Almonds." Let us know how do you like them!
There will be many good things to come, we will keep you posted. Its a promise!
Have a fantastic and extra tasty rest of the week!
Love,
Melissa
From Global Voices: Americas, End of the Year Traditions
This is my latest contribution to Global Voices:
End of the year traditions across Latin America are varied, as many include local customs, the preparation of delicious food, and plenty of loud fireworks. This is a collection of how some bloggers spent their holidays throughout the region.
Now, learn how to prepare Panamanian Tamales:
The secret to prepare the most flavorful tamales, is to follow our ancestor's traditions and to think of the process as an act of love and preservation of our culture. The tamales are a reflection of our Latin American diversity, and no doubt they are an element that portrays unity among all the Latin American countries, and wherever their people are.
The tamal is a traditional food made from "maize masa", cooked and stuffed with different ingredients that vary from country to country. The materials used to wrap and secure them also change in every culture.
What makes the Panamanian tamale different from others is the filling and the rich "sofrito" that adds not only color, but an unique taste to it. We wrap the tamales in banana leaves and bijao leaves for the flavor. "Bijao", or "Platanillo", Heliconia bihai L., is a shrub that grows wild in Latin America and the Caribbean. Its flowers are called "false bird of paradise" and add the exotic touch to the local flower arrangements.
Three Kings Tropical Bread with Coffee (Rosca de Reyes al Café)
Rosca Rey de Reyes Tropical al Café
(Three Kings Tropical Bread with Coffee)
Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6th),
celebrated in the Catholic religion as the day the Three Kings arrived
in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll,
coin, or bean may be hidden in the bread, and traditionally the person
who finds it throws a party on Candlemass (February 2nd), or is in charge of preparing the “Rosca” for the following year.
In this recipe we are using coffee to re-hydrate the dried fruits
instead of the more commonly used port wine or dark rum, adding an
innovative twist to the flavor combinations. Please note that this
specialty bread involves a 2-day process, so be sure to set aside
enough time for the steps involved.
A Tribute to Panama & Celebration Tri-Color Shortbread
In a country that had been hit in the recent years by an overwhelming real estate growth and inmigration, in the midst of it all, the melting pot of races feed their souls with a sence of liberty. The silent manifesto of our always-evolving culture, is to create a nation whose people are originally from all over the world, and while preserving our roots, they tremendowsly contribute to the expression of universality.
Today more than ever I treasure the heritage our ancestors planted in the land of long ago, which now we realize is what saved (some of) us of becoming air minded. Love, honestly and respect for others is the secret, without that we would be murdering the essence of life, what our ancestors used to overcome adversity.
Panama: Feliz mes de la Patria!
November 3: Independence of Panama from Colombia
November 4: Day of the Flag
November 28: Independence of Panama from Spain
A big hug!
Melissa
P.S. Never miss an opportunity to share a meal with your loved ones, because it is the best time to tell stories, and to tell you the truth...it is a great way to learn about any culture!
Now, with a bright spirit of celebration, we are sharing this delicious recipe we have created with the colors of the Panamanian flag: RED, BLUE and WHITE! Hope you like it!
Celebration Tri-Color Shortbread
Ingredients:
• 2 1/4 cup all purpose flour
• 1/2 cup glutinous rice flour
• 1 cup + 2 TBS butter (I used salted butter) at room temperature
• 1 cup powdered sugar (confectioners' sugar)
• 5+ drops red food coloring
• 5+ drops blue food coloring
• 1/4 teaspoon almond extract
• 1/4 teaspoon anise extract
• 1/4 teaspoon coconut flavouring
• 1 egg white, slighttly beaten
Directions:
1. Sift together flours into medium size bowl.
2. Beat together butter and powdered sugar until creamy. Then, on low speed, gradually mix in the flour mixture until well combined and soft dough forms. Divide the dough in three portions of same size.
3. Knead red food coloring and almond extract into one thrid of the dough. Add more drops of red food coloring if necessary until reach desired shade.
4. Knead blue food coloring and anise essence into one third of the dough. Knead coconut extract into the third half.
5. Flatten doughs into a disk and wrap each separately in plastic wrap, refrigerate until dough is firm.
6. Roll each batch of dough between waxed paper into an even square, 1 inch high. Refriferate on a baking sheet if dough becomes too soft.
7. Remove top piece of waxed paper from one of the doughs, brush with egg white. Remove waxed paper from top of the second dough and invert onto first dough. Remove top piece of waxed paper from the third dough, brush with egg white and invert onto second dough. If the dough is too soft , wrap it in plastic wrap and refrigerate for several hours or overnight.
8. Pre-heat oven to 375 for 10 minutes.
9. Cut dough crosswise into 1/4 - 1/2 inch thick slices. Place slices on ungreased cookie sheets (1 inch apart) and bake for 10 minutes or until edges are light brown.
TIP: if using unsalted butter, add 1/2 tsp salt to the dry ingredients and sift together.
TIP for the HOLIDAYS: to bake some of these delicious and easy to prepare cookies for the holidays, just use green food coloring instead of the blue, and follow directions above.
Chef Brings a Taste of Panama to Austin
This has been a marvelous trip! Austin is a beautiful City and I have been delighted to cook here. I will sure blog later about my experiences, but now I am leaving you with this review that Kay Marley posted in her Dancin' Down Congress Avenue Blog: Chef Brings a Taste of Panama to Austin. Thank you Kay!
"One mouthful and I fell in love with a country I’ve never visited. A coconut explosion of lime, mint, cilantro and lemongrass marinated tilapia that has woken up my taste buds to the wonders of Panamanian food. The baked banana leaf wrapped fish, paired with rice and black beans and accompanied by a baby greens salad with coffee vinaigrette was the main attraction of an evening this week with Chef Melissa De Leon." Read the complete review by visiting Kay's blog...
I have posted some photos at My Facebook, and I will be posting more soon...so stay tuned!
Melissa
(Photo credits: Kay Marley...Thank you!)
Eating Fried Fish in El Chorrillo & Memories of Noriega, the Fallen General
Last Friday I was seduced to visit "El Chorrillo," in nowadays a red zone area in Panama City where the ghetto rules. Thankfully that afternoon, all was in peace...no shootings around, or fights and the police trucks patrolled constantly. I can just imagine the OMG-look you might have right now, asking yourself what in this earth brought me to that part of the city? Forbidden land for me until last Friday, right? Well, the answer is "Fried Fish," called by many the-best-in-town!
Back to the infamous Military days of this country, when dictator Manuel A. Noriega controlled this land and its people, and many lives were lost, El Chorrillo was home to the Panamanian military headquarters. It was also home of thousands of the poor families who lived in "multifamiliares" or really large buildings. The night of the December 20th, 1989 when the US troops invaded Panama to get Noriega, that part of the City: El Chorrillo, was bombarded and thousands of people died.
Those were days of anguish and despair, something that the younger Panamanian generations do not understand. That night (Dec. 20th 1989), and the following days, when Noriega was on the loose and the country was a total chaos, I remember that all the men in our neighborhood got together and guarded the streets and the houses of their families. They were armed with whatever they had on hand, because the news was out that the inmates of the jails were all released and they were killing, raping and robbing everywhere. My dad told me to help my mom dress up my little brother and my sister with jeans and snickers and to hide under the bed. I remember I was terrified, but I tried to be the big sister, so I cried in silence.
A few days later, when the US troops took over the country and the new president, Guillermo Endara was installed, we came to the city in a bus and I remember we drove by El Chorrillo, it looked isolated and still burning. Burned body parts were left and right, I was stupefied. Now, almost 18 years later it was the first time I actually walked in that land. I couldn't avoid thinking of the torrid past of my country in that area while eating the tasty fish. Although I didn't say a word on the subject while we were eating (I didn't want to be a party pooper!); now I can talk about it.
With Noriega's faith decided last month, there was approved his extradition to France to face money laundering charges, when his long Florida prison sentence for drug smuggling ends this month.
Now, back to the Fried Fish, I've got to tell you it was good, BUT not the best I have tried. The very best I have tried has been always in Elvy's Kitchen Restaurant in San Pedro Island, Ambergris Key in Belize. I can tell you I can go to San Pedro just to eat that scrumtious specimen....YUM!
I leave you here with one of my delicious recipes to prepare: Crispy Fried Whole Fish (Pescado Frito Entero) EN/ES
Have a delicious, safe week!
Melissa
Whole Foods Culinary Center, Austin: Join Panama Chef Melissa De Leon for "a Taste of the Tropics"
Thursday, September 20th 6:30–9:00 p.m. $45
Chef Melissa has an extensive background in food and has trained in the United States, Panama, South America and Asia. She has worked to promote the tropical ingredients of Panama through the development of numerous pastry recipes, as well as cooking classes and a website. Her class will allow us to experience the best of the tropics and guests will learn how to prepare plantains (patacones), green mango and coconut!Guests will enjoy original topical creations that include Patacones with Salsa Chimichurri; Tropical Crab Cakes with Tomato Chutney and Mango Salsa; Flan de Coco y Chocolate served with Panamanian Coffee. Register online
Whole Foods Market Culinary Center
525 N. Lamar Blvd.
Austin, TX 78703
512.542.2340
The mysterious relationship between "Chicha de Maiz" and Latin Americans
It is called "Chicha de Maiz" (a kind of corn beverage, made with corn sprouts. It is delicious fresh, or add extra kick by fermenting it a few days).
The mysteriously idyllic, almost lost relationship between "Chicha de Maiz" and Latin Americans has been one of my ongoing quests, no expiration date for this one. I am just really intrigued by the different ways it's prepared in the different Latin American countries. It always puzzles me the fact that people do not prepare it any longer, as they used to do in the long gone days. Would this be an obsession? Maybe.
As human beings we sometimes tend to get on our horses and ride our dreams, likes and dislikes to the maximum, and then...drop them! They are gone for good sometimes. Because of my relationship with food, I have been obsessed with certain dishes, styles and even some "ingredients," many many times.
To give you an example, I confess that long time ago when I was living in México, I prepared and ate a different kind of delicious pancake every morning for 3-4 continuous months...I am not sure why, but I did. One day I quit, and until nowadays I have not managed to cook or eat the evil thing.
Back to the "chicha," I would never get tired of experimenting here and there, just trying to keep the tradition alive. Would you join me?
To keep the gods happy, our brewing sessions were conducted strictly by the women of the kitchen team, at my house. The men simply looked after the fridge and took care of any "food they could munch on" while we were busy at chicha making. That is a no-no, but you know how men are sometimes when they want to bug out.
From ancient times, in Andean society and other Latin American indigenous groups, participation by men in the brewing process of the chicha is considered bad luck. I totally relate to this thought. They also thought is was pure stupidity, since men are considered to lack the basic skills required to brew good corn wine/beer.
Now the step by step recipe with photos:
WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES)
This delicious recipe was specially designed for the WHB #95 which we are honored to host from August 6 - 12, 2007. To participate, check the rules for "Weekend Herb Blogging," then write your post and e-mail me your permalink by 3:00 PM Sunday, Utah time.
In this recipe we are featuring culantro, a strong flavored, aromatic herb from Panama.
About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup), different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.
The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.
Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!
This recipe is available in English and Spanish.
Makes 2 servings
Ingredients: 12 mejillones (mussels), 2 TBS olive oil, 1/2 cup chopped onion, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/4 tsp minced fresh jalapeno or serrano pepper (optional), 16 oz fresh or canned coconut milk, 1 TBS fresh lime juice, salt to taste, 1 TBS chopped "culantro."
Cooking Instructions: Clean mejillones and set aside. Heat oil and saute the onion, garlic, ginger and jalapeno until the onion becomes translucid (do not brown). Add the coconut milk, lime juice and salt. Bring it to a rolling boil and add the clean mussels and culantro. Cover and simmer until mussels are open (aproximately 5 minutes). Serve warm.
Ingredientes para 2 porciones: 12 mejillones, 2 cucharadas de aceite de oliva, 1/2 taza de cebolla picada, 1/2 cucharadita de pasta de ajo, 1/2 cucharadita de pasta de jengibre, 1/4 cucharadita de pasta de jalapeno o aji serrano (opcional), 16 onzas de leche de coco fresca o de lata, 1 cucharada de jugo de lima, sal al gusto, 1 cucharada de culantro picadito.Procedimiento: limpiar los mejillones y reservar hasta el momento de uso. Calentar el aceite en una sarten y sofreir la cebolla, ajo, jengibre y jalapeno hasta que la cebolla se torne brillante (ser cuidadosos de NO dorar). Agregar la leche de coco, jugo de limon y sal. Bajo fuego medio llevar a punto de ebullicion y seguidamente incorporar los mejillones y el culantro. Tapar y cocinar a fuego lento hasta que los mejillones se abran (5 minutos aproximadamente). Servir caliente.
Other delicious recipes with Culantro:
Black Beand and Rice with Culantro Chimichurri (EN)
Rondon de Pescado al Estilo Bocatoreno. From Kleph's Kitchen (EN)
Sancocho (Panamanian Chicken Soup). From Kleph's Kitchen (EN)
Tamales Panamenos (Panamanian Tamales). From El Amor por la Cocina (ES)
Codornices asadas con mayonesa de ajo rostizado
Do not miss: For the Love of Garlic: Roasted Cornish Hens with Roasted-Garlic Mayonnaise
Estas recetas creadas por la Chef Melissa De León fueron publicadas en Español en la Revista Ellas del 27 de Julio, 2007.
Rinde 4 porciones
Ingredientes
- 1 receta de ajo rostizado
- 2 codornices, enjuagadas y secadas cuidadosamente con papel toalla
- 1 cucharada de aceite de oliva
- Sal y pimienta fresca molida al gusto
- 1/2 cucharadita de comino molido
- 1/8 cucharadita de canela molida
- 1 taza de mayonesa
- 1 cucharada de jugo de limón fresco
Procedimiento
1. Prepare el ajo rostizado según las indicaciones de la receta a continuación.
2.
Untar el aceite de oliva sobre la piel de las codornices, especialmente
el área de las pechugas. Sazonarlas por dentro y por fuera con sal,
pimienta, comino y canela. Transferir a una bandeja para asar y hornear
hasta que el termómetro registre 170° F cuando lo inserte en la parte
interna del muslo (30 minutos aproximadamente). Remover del horno y
dejar reposar por 10 minutos tapado con papel de aluminio.
3. Cortar las codornices a lo largo, por el centro de la pechuga y servir con la mayonesa de ajo rostizado.
4. Para preparar la mayonesa de ajo rostizado, exprimir los ajos en un bol y agregar la mayonesa, jugo de limón, sal y pimienta al gusto. Combinar bien.
Mystical Travels through the World of Food, Wine, and a delicious recipe to prepare Roasted Chicken!
The Wine Tasting:
Friday night was great! I joined the wine tasting organized by Carlos Mata and a group of very fine young wine lovers from Panama. I know Carlos and his wife Concepción are big fans of Gary Vaynerchuck from the Wine Library TV, and to tell you the truth I am heading to that same direction!
Antonio Touriño from VinoManiacos.com and Monica Arauz from Panama Coffee Lovers were there too, they are such a fun couple!
***The report on the wines we tasted will follow soon! We'll keep you posted***
Wine Tasting photo credits: Carlos Mata.
My Meditations on Food:
We work hard at developing new delicacies every day, experimenting with what I call the "neglected" tropical ingredients, and I truly love it. It is like creating these magical concoctions, playing a little with chemistry, at the same time getting my little travel book of notes out, the same I work on during my many trips around the world. They are truly beloved memories, all surrounded by mystical aromas of food and the lost-in-time moments when my senses got the first glimpse of the bounty.
Sometimes, in special days like today I stop all the rush I feel I have most of the time in my life, and in search of inspiration...I find myself meditating through the photos of my past travels: one after the other, they bring joy and tears sometimes. This has been a very intense year so far, and far from complaining or crying my lungs out of the stratosphere, I cook!
We are blessed in so many ways and it is a tough task to find an equilibrium between the spiritual and the day to day life. You know what I mean, right? You have probably been there too...One thing I can tell you is that I am working at finding that perfect balance. You've got my word!
But, back to the basics, now...I just want to have a juicy homemade roasted chicken. How about you?
The Scrumptious Roasted Chicken Recipe:
Serves 4
Ingredients:
- 1 whole young chicken, rinsed and patted dry
- 1/4 cup melted butter
- salt and freshly ground pepper to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground paprika
- 2 teaspoons extra-virgin olive oil
- optional: baby potatoes, carrots and onion (to roast with chicken)
Serve with: Chimichurri Sauce AND/OR Roasted Garlic Mayonnaise. If you love rice sides, do not miss our Black Beans and Rice recipe. They are out of this world! Yum!
Instructions:
- With a flavor injector (large-new syringe for marinating), inject the melted butter in the two chicken breasts, followed by the legs. So, you will actually inject the bird four times.
- Season chicken inside and out with salt, pepper, cumin, coriander and paprika. Transfer to roasting pan and roast until golden brown and thermometer registers 170°F when inserted into leg joint (45 minutes approximately). Remove from oven and let stand covered with foil for 10 minutes.
- Halve chicken in four pieces and serve with the sauce and side of your choice.
Have a delicious week!
Un abrazo,
Melissa
For Love of Garlic: Roasted Cornish Hens with Roasted-Garlic Mayonnaise
From Garlicophile Festivals to the not so secret Singing with Love and Garlic, the love for the stinking rose is everywhere! If you do not mind a little garlic-breath after a meal, our today's post will awaken your taste buds!
It is hard to have too much roasted garlic in the kitchen, there are a zillion ways to enjoy its pure and delicious nature. When preparing roasted garlic, you can roast the little bits from the tips of the garlic heads in a separate small baking container. It is simple, just season with salt, pepper and drizzle with olive oil, cover and bake in the oven with the whole garlic heads. Please remember that because of their size they will be soft and golden in a half of the time needed for the whole heads.
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 our previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitoes away. That comes really handy sometimes!
Now, I hope you are ready, because we are are about to share with you an incredibly delicious and almost ridiculously easy to prepare recipe: "Roasted Cornish Hens with Roasted-Garlic Mayonnaise"
Serves 4
Ingredients:
- 1 recipe Olive Roasted Head of Garlic
- 2 cornish hens, rinsed and patted dry
- salt and freshly ground pepper to taste
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 2 teaspoons extra-virgin olive oil
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
Instructions:
- Prepare the roasted garlic as suggested in the recipe. Reserve.
- Season cornish hens inside and out with salt, pepper, cumin and cinnamon. Transfer to roasting pan and roast until golden brown and thermometer registers 170°F when inserted into leg joint (30 minutes approximately). Remove from oven and let stand covered with foil for 10 minutes.
- Halve cornish hens lengthwise and serve with Roasted-Garlic Mayonnaise.
- To prepare the roasted-garlic mayonnaise: squeeze pulp into a bowl and add lime juice, salt and pepper to taste.
More delicious recipes with garlic:
From the Tropics: Tree Tomato Salsa - Salsa de Tomate de Arbol
The Tamarillo, Tree Tomato, or Tomate de árbol (Cyphomandra betacea) belongs to the flowering plantSolanaceae. It grows as a small tree or shrub, bearing edible egg-shaped fruit with a thin skin and a soft flesh (when ripe), with dark-colored seeds occupying about one third of the interior. The fruit closely resembles a tomato, hence its name. The tamarillo and tomato are in the same family, Solanaceae, but the tamarillo is in the genus Cyphomandra while the tomato is in the genus Solanum. (From Wikipedia)
I was first introduced to this unique and colorful fruit in one of my trips to Ecuador a few years back. 
There, this fruit is very well loved, consumed almost in a daily basis when it's in season. In Quito I tried it as a very refreshing fruit juice offered by friends or at restaurants and in a very intriguing looking hot sauce at a seafood restaurant. I say intriguing just because it was a sassy sauce!
All About The Sassy Fruit
It was LOVE at first sight. My senses indentifyed a delicate ripe mango aroma packed in a tomato skin with the soul of a passion fruit and the sexy red of pomegranate juice dancing around the seeds. Far from trying to confuse you, I am reinventing this fruit which I suspect is unknown or underestimated by many. When was the last time you had a Tree Tomato? Hmm, right...That is exactly what I thought! LOL. You haven't had the pleassure of trying it at least once, YET! :D
I was so involved in the sauce-production process that I forgot to save the seeds to plant them so as to have my own Tree Tomato trees. Well, that's not all bad...now I have an excuse to visit the market and get more, always more---I know, It sounded selfish! Sometimes fruits bring up some very unusual feelings.
Chef Jeremy from Stir The Pots, send me a recipe to prepare "Poached Tamarillos in Red Wine and Chile Syrup" Now, THAT sounds exciting...I would have to explore that idea, maybe with the next batch I get. I'll keep you posted.
How to Prepare the Sauce
First, go to the market; it would be a great opportunity to enjoy some fresh air outside of your computer room and kitchen. Get the freshest fruit available. Enjoy its exotic beauty and aroma. Back in the kitchen, lightly score a cross through the skin at the pointed end of the fruit. Bring water to a boil and add the tree tomatoes for 10 seconds. Remove from the stove and drain the water carefully. Let them cool for a few minutes before peeling the skin off. Put them in the blender with a little water and make a puree. Pass it through a sieve to collect the little seeds. Add some olive oil and lime juice to taste. Combine the puree with chopped onion, sweet peppers and hot peppers. Season the mixture with salt and pepper...Then, time to enjoy!
TIP: This sauce keeps well for 3 days stored in the fridge in an air tight container. Use it as a salad dressing, or serve it with rice, chips and grilled chicken, fish or seafood.
Have a delicious week!
Chef Melissa
A Taste of Panama - Culinary Tours
Our tours are designed to provide unique and exotic gastronomic journeys,
a once-in-a-life time experience in our
country, better known as the "Bridge of the World," where modern life
beautifully blends with nature's bounty.
Experience the flavors of the unique and traditionally loved culinary jewels of Panama on a gourmet tour. Our itineraries are designed with the food-lover in mind and include casual cooking classes by international Chef Melissa De Leon and other local professional chefs, tastings, visits to markets, exclusive visits to artisan producers as such as: bakers, cheese makers, coffee plantations, organic fruit and vegetable gardens, edible insects and edible flower farms.
We offer non-cooking options for
companions who don't want to spend time in the kitchen. This tour is also
perfect for the people who have just made
Panama their home, for the tourists, for the locals, high school students and
YOU. Tours available in English and Spanish.
Private and Custom Culinary Tours
If you want to enjoy a private or custom tour, tailored to your needs, this option is the answer to your prayers. We will design a special edition of any of our tours or a totally unique itinerary to fit your calendar, destinations and activities you want to include. We invite you to consider this option when planning: corporate team-building events, business meetings, business incentive trips, weddings, family reunions and friend gatherings. It will be an unforgettable adventure. Tours available in English and Spanish.
For details of our tours and other services please contact Panama Gourmet.
Come on, do not be shy...Bake me. I am the best ever banana...
Come on, do not be shy...Bake me. I am the best ever banana-bread-made muffins you would ever have! So you know, I have coffee too. (The banana-coffee muffins queen, Panama, June 3dr., 2007)
While catching up with local politics, and the load of new health and immigration laws, I stumbled upon some very interesting posts from the local blogosphere and began writing my weekly Pana-Blogs report for Global Voices. Then, suddenly---sazzz, the kitchen clock started ringing! I guessed my muffins were ready! Oh yes, the banana-coffee muffins that would hunt your over caffeinated dreams until you BAKE them. Right. They were ready and perfectly delicious. Ahhh---
This recipe is a variation of the sinfully yummy Pan de Guineo y Pepita (banana cashew nut bread) I posted -en Español- sometime ago. If you are in the mood, do not miss the Pan de guineo fat-free (ES)
The eggs I used were free-range eggs (from my friend's backyard), the bananas...organic (I personally grew them). The coffee beans, well, that's another story...keep reading and you'll learn why.
So, to our delight, we know where this muffins come from! Ahh, let's not forget the beautiful silicone muffin molds---I purchased them during my latest trip to Chicago to attend the IACP Conference. They come in lovely colors, and work perfectly. For the fans of baking...get a hold of them: Regency Sili-Cups!
Let's not forget about the exotic in this recipe: coffee, which by the way, coming from Panama, is the Talk of the town: World's Best Coffee Captures Record Price in Online Auction.
To me this is love, no question about it.
The exhilarating aroma of freshly roasted coffee beans could be only overwhelmed by the enjoyment one could experience while drinking a cup of coffee made with this tropical bounty. I have always been amazed by the riches, the colors and the energetic spirits of the region. It feels like it is totally alive, in every aspect. It breathes the same air we breath, it walks the same paths, smiles when the rain drops wet us all, and the most important: shares the most precious creation that is food. She feeds us with love, like a mother feeds her offspring, with love and lots of patience. In retribution for all the goodness, we work side by side, and with love making possible the magic of creating the best specimens, the most flavorful plants and fruits.
Now, the recipe:
Street food from Panama & Venezuela: Dulces! (Candies & Sweets!)
Luis Carlos Diaz from Periodismo en Paz is from Venezuela, and like me, he is one of the Global Voices' Latin American Team authors. He went candy shopping in Caracas the other day, then just to torture me he sent me the photos. I found myself drooling over my dearest Mac after identifying all the candies and goodies shown in the photos he took. (From let top: preservas de guayaba-guava preserves, cocada, preservas de platano-banana candy, guayaba candy, milk candy with guava, dulce de leche, dulce de toronja-candied grapefruit, coconut and papelon kisses-coconut molasses candy, red cocadas, white cocadas). The second photo was taken in Panama, and as you can appreciate, we heart cocadas too!
It reminded me of my always-mandatory visits to markets in Latin America, and the candy shops in Spain and Portugal. Oh my sweet tooth! There is something magic about it which brings up the spirit along with the memories of childhood. Yes, those days when we would eat candies and sugar as if there were no tomorrow. Sugar high is how I would describe it,...sugar high from the cotton candy aromas, candied fruits, cocadas and dulce de leche. Sugar high and happy.
Now, ...close your eyes and imagine the breeze under a nice, perfectly warm sunshine bathing you, with all the blessings that Mother and Father Nature can send you at once! Ahh! Picture the lonely beach, the coconut trees and all that sense of freedom you instantly get when you are in paradise...It sounds like a dream right now, but how about if you transform that dream into a beautiful, delicious cocada? Lets share the sunshine with our loved ones! After all, coconut is the tree which gives all that is necessary for living!
This is a very special recipe, it is nutritious, simple and delicious. Actually it has what I trust as the three main ingredients for a recipe worth keeping close to our heart.
Cooking with Cape Gooseberry (Uchuva) and Passion Fruit (Maracuya)
Whiskey and vermouth cannot meet as friends, and the Manhattan is an offense against piety. Bernard DeVoto (1897-1956)
That's exactly why we prefer rum sometimes: Try our Hot Lemonade with Rum, Cinnamon and Clove...Tropical and delicious!
I have not posted in a few days and it feels like an eternity. It is called "blogger's guilt," and it hurts. It hurts in the bottom of my heart, needless to say...the bottom of my pan too. Now I am back, so put your comfiest cooking shoes on and sharpen your favorite knife: we are going to cook! beautiful!
I know, I know...I've got to stop the nonsense complaining and start cooking...BUT, I just want to say that if I have to blame it on something...I would blame it on the rain. It has been raining cats and dogs here in Panama. It slows me down a little. I am such a hot weather bug, THAT would bring out the wildest concoctions ideas, and would bake up a storm. So you know!
Have you ever heard of the uchuva fruit, or cape gooseberry in some parts of the world? It is a gorgeous piece of heaven, but to tell you the truth, it doesn't turn me on just like that. I have to be inspired. Maybe the rainy weather triggered it this time, who knows? Analyze it if you want, call a nutritionist! LOL! Anyhow, it was great! Wherever the inspiration came from, it did the trick just right...No regrets :)
The uchuva, physalis peruviana linnaeus, is originally from Peru and grows wild in high regions. It is one of the traditional tropical fruits from Colombia and in English it is known as "cape gooseberry", or "yellow gooseberry". The nutritional values of the uchuva are very similar to the cherry.
Two hundred years ago, the Portuguese and Spanish sailors introduced
the "uchuva" in South Africa. They brought them from Latin America to
Buena Esperanza Cape in South Africa. From there it was taken to Kenya,
Zimbabwe, Australia, New Zealand, Hawaii, India, where it's grown
commercially.
The uchuva fruit is delicious fresh, baked in cakes, desserts, made into sauces and preserves as well as dressing for salads and grilled meats. In addition to that, the wood from the shrub is used to make furniture.
We invite you to be a little adventurous and try our previous recipe with uchuvas: Almond-Orange Pound Cake and Uchuva Sauce, or just keep reading to get the scoop on how to prepare a delicious ricotta cheesecake dressed with fresh passion fruit and cape gooseberries!
Getting Hot in May: Limonada Caliente con Ron, Canela y Clavo (Hot lemonade with rum, cinnamon and clove)
It has been raining cats and dogs recently in the tropics, that's why sometimes a warm drink, with a full body and delicious spices is the best answer to warm all us up. Pure coziness.
Why would you enjoy preparing this drink? Well, just because I can sense the sinfully delight it will bring to your life, AND because:
- You probably have all the ingredients in your kitchen.
- It is easy to prepare, just a few steps, that's it.
- It looks beautiful and it is really fragrant. Convinced?
Here is the recipe:
Ingredients:
- 1 1/2 cup water
- 1 cup fresh lime juice (or lemon if you prefer)
- 1/2 cup honey or light brown sugar to taste
- 1 stick cinnamon and 2-3 whole cloves
- 1/2 cup dark rum
- Garnish: lime or lemon slices
Directions:
- Combine the water, lime juice, honey, cinnamon and cloves in a saucepan. Simmer over medium heat, stirring, until honey disolves. Remove from heat and stir in the rum. Pour the beverage into mugs or glasses and garnish with lime slices.
Enjoy hot or cold! Try it and you will experience what I am talking about. Trust me on this one!
Irresistible: Platanos en Tentacion - Drunken Plantains with Wine and Vodka
Just imagine your shock after following the trace of green plantain's skins all over the house, only to discover that your little Hannibal the Cannibal has eaten the plantains you planned to cook for dinner. I missed that how-to-live-a-wonderful-life class where they talked about having a Basset Hound as a companion. Do not get me wrong, ...they are the most loving creatures. But, they are libertarian anarchists with droopy sad eyes that would make you cry and hug them before the thought of a sweet, caught-you-red-pawed spanking (...with a feather) crosses your mind.
Today, hoping that your beloved pet didn't eat your plantains, we have one delicious and easy to prepare recipe for you: Plátanos en Tentación (Drunken Plantains with wine and vodka). If you are plantain crazy, check out my previous post: Patacones 101 - Tostones (EN/ES) Twice Fried Plantains!
Traditionally, "plátanos en tentación" are prepared with rum or vanilla here in Panama. I still remember from my childhood the "red" saucy plantains which were prepared with strawberry soft drink. I don't have the foggiest idea of where that culinary inspiration came from!
In Colombia they are cooked in coconut milk and served with cheese (queso costeño) and a drizzle of molasses. In Cuba they are prepared with brown sugar, white sugar, spices to taste and a hint of dry white wine (called "vino seco," although it tastes more like vinegar to me!). There are many more variations of this dish from country to country in Latin America, which one is your favorite?
It was great news when I discovered a more adventurous way of preparing it during my latest trip to the South American Wine Country. It was at the "Los Cerros de San Juan Winery" in Montevideo, Uruguay where we experienced it in a scrumptious delicate sauce made with red wine, vodka and fruit juice. Lovely.
This winery is one of South America's oldest wineries, it has been operating since 1854. Walking through its many ancient cellars, I found myself lost in time. The unique aromas, perfuming the trapped air with such peculiarity, have been engraved in my memory...in slow motion, to make sure I would never forget them. How could I if by the end of my wine trip in Argentina and Uruguay last year, I felt like a ghost traveling without barriers of time or distance, the paradise we know sometimes as the perfect winery?
IACP 2007 Conference in Chicago: Rick Bayless Tour
I love Rick Bayless' food and style. He is such an avid professional of the culinary arts who represents Mexican cuisine and culture to its fullest. We had a blast during the IACP conference in Chicago this past week, we took his "Tortillas, Margaritas and Fine Mexican Art" tour on April 10, 2007.
First we visited El Milagro Tortilla Factory, the house of quality tortilla products in Chicago. It was an eye opening experience. Even in my many years of living in Mexico, I didn't have a chance to experience this kind of production. Too bad they didn't let us take photos, but you know...company policy I guess. From how to process corn to get its skin off and create flavorful "masa," to how to meticulously select the tortillas so they all match in shape and size. The goodness of modern technology applied to such an old art. Fantastic!
Then we visited a Mexican and Latino Culture Museum, where we learnt about the influence our culture has in nowadays life in the US. Fantastic! After that we had a lunch at