Deliciousness: Weekend Herb Blogging #95 Recap
Finally, here it is!!!
Can you believe that in a few more weeks we will all celebrate two years of continuous blogging friendship through Weekend Herb Blogging? Kalyn is cooking some ideas on how to celebrate the two year anniversary.
I'm not the only one who's been thinking about the upcoming anniversary. Haalo from Cook (almost) Anything At Least Once had an idea of asking people to post about their favorite vegetable this year. I like that idea a lot, and what a great collection of vegetable recipes that would be! We have ten weeks to decide how we'll be celebrating, so let me know in the comments if you have thoughts about this. (From Kalyn's WHB#94 Recap)
Since this is my first time hosting a Weekend Herb Blogging event, I am very happy because of your support and all the scrumptious entries you sent during the past week. We received thirty seven entries from all over the world, what makes the blogosphere the perfect place to meet without having to stamp our passport. Three days ago I noticed that some of the emails sent to me with the WHB post's information, ended up in the "spam" folder. If I am not wrong, I rescued ten of them! I really hope that I didn't miss anyone, but if I did...please re-send your e-mail asap and I will include it in the recap.
Right now I am writing from the beautiful city of Philadelphia where I have been for the last 5 days for the United States Personal Chef Association Conference. I have met so many interesting chefs and bloggers, including: Mark Tafoya (Remarkable Palate & Culinary Podcast Network), Betsy (Ovens to Betsy), and Vickie (The Moveable Feast). In a few days I will write a complete report of the conference with some photos and a video. I will also include step by step photos of a couple of recipes I prepared today in the workshop I taught: "Creative Freezable Meals From the Tropics." So stay tuned!
Now, lets take a look of this week's delicious parade of entries! For each complete post we invite you to visit each author's blog.
#1: From Connecticut, US: Blueberries
Sarah enjoys Mother and Father Nature's bounty by picking blueberries and baking some beautiful Blueberry Streusel Muffins...Visit Cucina Bella to learn about this delicacy!
#2: From Gurgaon, Haryana, India: Sage
Raaga overcame her fear of yeast and baked a fragrant Garlic and Sage Bread. Such a delightful combination. Visit The Singing Chef to read the complete post and get her baking tips!
#3: From Melbourne, Australia: Leeks & Parsley
Truffle prepares a soup which is warming enough to carry you through the last days of winter with a hint of springtime green. It is a lovely medley of creamy smoked bacon chowder and aromatic leeks and parsley that cut through the richness...Visit What's on My Plate to read the complete post!
#4: From Melbourne, Australia: Cooking with Beetroot!
Haalo from Cook (Almost) Anything at Least Once prepares a colorful Beet Chutney.
This recipe comes from Iain Hewitson's book on the Tolarno Bistro and it's a rather old-fashioned Beetroot Chutney. Explore the glorious pink sweetness of this root through this recipe, we are positive it will become an instant favorite!
#5: From Sydney, Australia: Cooking with Wild Figs from Iran
Y from Lemonpi prepares one of my very favorite foods: Poached Spiced Figs. This batch features closed fruit, but you can also get them split, revealing their pretty pink interiors. In the dried form, they are hard - less fleshy than their larger dried counterparts. When poached, they puff up slightly and, depending on how long you poach them for, can be salty and soft, or slightly chewy, just the way I like them, as an accompaniment to scoops of vanilla ice-cream or dollops of sweetened yogurt. ...Continue reading!
#6: From London, Ontario: Basil
Lisa cooks up some Delia Smith's Pesto Rice. This pesto rice is one such easy and elegant addition to an ordinary summer dinner that will make it seem anything but ordinary, and at the cost of very little time or effort...Get the scoop now by visiting Lisa's Kitchen!
#7: From Zurich, Switzerland: Lavender
Myriam prepares Lavender Jam!. This lavender jam is a wonderful thing to have in your pantry. Since it's not as firm as usual jam, it makes a wonderful glaze for chicken, lamb or any kind of fish you would put on the grill...Visit Once Upon a Tart to get the complete story and delicious recipe!
#8: From Landau, Germany: Carrots
Maria Helene prepares Carrot Cakes! These unique and colorful cakes would be perfect for an appetizer or as a side dish to accompany your favorite entree. Head over to Neues Aus Der Kueche to learn more about this tasty tale...
#9: From London, UK: Gooseberry
Roshani from Living to Eat dresses up pretty-in-pink a mackerel dish. You will be amazed how beautiful and simple is to prepare this sauce, naturally pink! Visit her blog and learn more about this delicious fruit and how to cook up Mackerel with Gooseberry Sauce!
#10: From Amsterdam: Cooking with Lemon Zest and Ginger
Kel's kitchen inspiration worked wonders as always and transformed a traditional pasta dish into an innovative creation: Auberguini Lemon Linguini with Chicken. Visit Green Olive Tree and start cooking now!
#11: From Estonia: Bog Billberry
Pille, the talented girl behind Nami-Nami, bakes up some good looking muffins and shares her knowledge on bog bilberry which is a close relative of bilberry and high bush blueberry...Wait no more and visit Nami Nami for more information!
#12: From Ontario, Canada: Dill
Sarah prepares the all time loved Dill-Poached Salmon and shares a few tips about this aromatic herb. Take a moment to visit What Smells So Good and learn how to prepare this classic!
#13: From Andalucia, Spain: Cooking with Grapes and Thyme!
Zorra cooks up Chicken strips à la Vigneronne and suddenly a rainbow of colors and aromas invade the blogosphere. Visit Kochtopf and learn how this inviting combination of ingredients interact in this dish...
#14: From Canada: Lemon Balm Tea
Louise from Blue Cat - Gato Azul prepares an invigorating lemon scented tea and some amaretti. Apart from flavoring risotto, vinegar, wine, jelly, teas, you can also use Lemon balm to rub on wooden furniture to restore a lustrous shine. Learn more about this plant and enjoy an afternoon tea by visiting Louise's Blue Cat!
#15: From Chicago, US: Mint & Thyme
Erin goes to a picnic and enjoys Ripe Melon with Mint which elevates the natural sweetness of summer
melon. When paired with this subtle variety of mint, both tastes find a
unique balance. To complete the meal she also prepares Thyme Chicken Salad. Keeping it simple is the way to enjoy a summer day picnic!
#16: From the Bay Area, US: Fagiolino
Simona shares her adventures in the kitchen and her garden by exploring the Fagiolino bean. Fagiolino is a diminutive of fagiolo (bean) and it is most often used in the plural, fagiolini. Even if you like your beans boiled, steamed or raw, head over to Briciole and expand your bean knowledge now!
#17: From Soddy Daisy, TN, US:
Pam cooks up a delicious looking Salmon and Thai Rice Salad. Rich broiled salmon rests atop a lean vegetable-and-rice salad to make a beautifully balanced meal. The Asian dressing includes big-impact flavors--fish sauce, lime juice, and cayenne--but very little oil. Get the scoop by visiting Sidewalk Shoes!
#18: From Melbourne, Australia: Osmanthus-scented baked sago pudding
Ahn's Food Lover's Journey dresses up beautifully with Sago pudding, which is very popular around Southeast Asia and it is often served with coconut milk and/or fresh fruits. This version is not as rich. It is instead quite light and easy on the palate. The essence of this dish, in her opinion, is the use of osmanthus sugar syrup. Take a moment to visit Ahn's blog and learn how to prepare this loved Asian inspired delicacy.
#19: From Vienna, Austria: Skewers with Turkey & Veggies and thyme-d rice
Astrid intended to use the rosemary twigs as skewers but they were too soft and I was not able to spike the things onto them porpperly so she used skewers and poked the rosemary only through the zucchini parts. The result: an incredibly fragrant and colorful meal...Check it out by visiting Paulchens!
#20: From Victoria, Australia: Aussie Meat Pie
Pam from The Backyard Pizzeria bakes an all time favorite, spicing it up with oregano and nutmeg. The Four'N Twenty Meat Pie was invented in Bendigo, Victoria, Australia by LT. McLure in 1947. The meat pie is a very popular food product in Australia as strong demand for the pie saw production grow from 50 pies per day to 50,000 pies per hour in between the years of 1948 to 1998. Continue reading...
#21: From Southern California, EU: Linguine with swiss chard and garlicky bread crumbs
Emily from Superspark takes pasta to a different level! "There’s a certain point at which old bread becomes a bit too old, even for our soggy bread faves. At that point it’s all about making bread crumbs. This dish makes a dent in our stockpile of bread crumbs, refashioning them into crunchy, garlicky bits." Such a delicious way to dress up a pasta dish! Get the scoop now!
#22: From Melbourne, Australia: Another Outspoken Woman and her Tortilla with a Sting !
"Nettles: I asked and you told me - ‘use it like spinach’ and soon I discovered that this herb with a sting is easily tamed into a sweet bunch of greens." Outspoken or not, head over to Confession of a Food Nazi for the complete article and recipe!
#23: From Gluten-Free Cooking School: Savory Sage Corn Cakes by Mary Frances - Yum!
What do you get when you need to figure out how to use the sage in your garden, you want to try a new recipe, supper needs to be on the table pronto, and you’ve been thinking about writing a post for Weekend Herb Blogging? Well, I have no idea what you would get, but I got Savory Sage Corn Cakes. Visit her blog now!
#24: Astrology of the Cocktail: Marry mi' gold - A Shandy for Leo
Gwen, the mastermind behind Intoxicated Zodiac shows off the gold: "The sun rules the marigold, as you might guess from the flower’s near fluorescent orange color, and ray-like petals that protrude outwards like little sun flares from the largest star in our solar system. As with the Leo’s in our life, who need a steady stream of love and attention to show their brilliance, marigolds need a steady stream of hot sun."
#25: From Texas, US: Fried Corn
Ashley from Delish tells the story: "I remember watching my Grandmother make this as a kid…it was one of my favorite things to eat in my Grandmother’s kitchen. I can’t remember the last time I had it, but I knew it was time for a little taste of my childhood." Head over to Delish and learn about the traditions in this part of the world!
#26: From Panama City, Panama, Chef Elena shares: The Original Cuban Mojito Recipe - La Receta Original del Mojito Cubano (EN/ES)
When I checked out the original recipe prepared at la Bodeguita del Medio in Havana, Cuba, I wasn't sure on which type of mint leaves to use. Mojitos use a type of mint with rough, rounded, and bright green leaves, in spanish it's called "hierbabuena", which literally means "good grass". Get the scoop now!
#27: From Iowa City: The Inadvertent Gardener presents a delicious Heirloom Panzanella.
Genie says: For this salad, I used almost every tomato I’m growing. I left out the Gold Medal variety, which didn’t have any ripe ones at the appointed hour, and the Mexico Midgets, because they’re so cute and tasty on their own that it seemed a waste to put them in a salad. This version included Brandywine, Amish Paste, Stupice, Green Zebra and Yellow Pear. Head over to her blog to read the complete post!
#28: From Australia, the talented Anna from Morsels & Musings cooks up a great looking Chilli & Ginger Bok Choy With Gochujang Salmon
Anna remmarks: Bok choy has bright green leaves with paler, chunky, smooth surfaced and oval shaped stems. In fact its shape is a bit like a squat celery bunch...Learn more about how to cook bok choy by visiting her blog!
#29: From the South of France, Riana, the mastermind behind Garlic Breath, shares a very special and tasty find:
We found these beauties doing the tango in grandpa's garden. Braided bonsai carrots? Nope, just tangled and in lurve. Almost too pretty to eat, but we did! Home grown carrots are so sweet and have a different flavor than those store bought ones. They also get limp very quickly so you have to eat them right away.
#30: Katie from Thyme for Cooking beautifully presents a delightful to the eye (and I am sure to the palate too!) dish prepared with zucchinis: Warm Stuffed Zucchini Cups.
#31: If you have heard already about "Hemp Seed and Cashew Seed," this is not the post for you! In the other hand, I am pleased to announce that The Chocolate Lady enlightens Us with this exotic, yet delicious combination...unheard to many of us until today. Thank You! Read more about this dish now!
#32: From Vancouver, Canada, Katerina harvests some rosemary sprigs from her garden and prepares an incredibly looking Rosemary Grilled Leg of Lamb! Heaf over to Daily Unadventures in Cooking to get the full story and tasty recipe...
#33: Me, Nigella and Dill is what Tomato's Ed had to share for this WHB #95! Such a lovely, enticing photography...makes me want to go fishing for some salmon right now.. Anyways, we invite you to take a moment to visit his blog to get the complete story and recipe...
#34: Rebeca from Dinner in the Yellow House in Victoria, BC, Canada does a fantastic step by step presentation on how to prepare Oysters Rockefeller! The tutorial starts with the cleaning and finishes with a beautiful presentation paired with a Verdehlo. What are you waiting for...Check it out now!
#35: If you are in the mood for stuffed tomatoes, or even if you have never prepared them...this is your Lucky day! Claudia from Fool for Food shares a simple yet delicious recipe to prepare Stuffed Tomatoes with Goat Cheese! Get cooking now...
#36: From Kalyn's Kitchen: Roasted Baby Summer Squash with Feta !
One of the wonderful things about having summer squash in your vegetable garden is that soon you'll have so many you feel perfectly justified in picking them when they're tiny, similar to the baby squash you get in the fanciest of restaurants. Continue reading...
#37: From The Cooking Diva Kitchen, enjoy this Mejillones in Coconut-Culantro Sauce! The post is in Spanish and English. In this recipe we are featuring culantro, a strong flavored, aromatic herb from Panama. Head over to the Cooking Diva blog and start cooking now!
Hope you liked the recap and learned many new things!
Happy Cooking!
Chef Melissa
Brain Power: The Cooking Diva & WHB #95 Update
It has been a while and I am back to give you an update. This video was recorded last night around 9 PM with an apology and a cheerful "Blog Day" spirit. The first part is in Spanish and about minute 5:21 (I think), the English version starts.
Hope you have a delicious and safe weekend!
A big hug,
Melissa
Ya ha pasado mucho tiempo desde mi ultimo post, por lo que aquí estamos para ofrecer unas disculpas y la explicación del por qué de mi repentina desaparición y silencio. Este video lo filmamos anoche cerca de las 9 PM, con mucho cariño para desearles felíz BlogDay 2007. La primera parte está en ESpañol, y cerca del minuto 5:21 comienza la parte en Inglés.
Que tengan un delicioso fin de semana!
Con cariño,
Melissa
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)
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
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:
Food & Wine Festival at The Panamonte (May 26, 2007 - Boquete, Chiriqui)
The Panamonte Inn & Spa and Chef Charlie Collins Present a Night Celebrating Gastronomy and Wine
If you love gourmet food and fine wine, please be our guest at the first of this year’s Food & Wine Festivals on Saturday, May 26, 2007 at the Panamonte Inn & Spa.
Renowned Chef Charlie Collins and a visiting star chef from Panama City will be joined by El Sommelier’s Wine Specialist Juan Carlos Canavaggio, who will expertly pair select wines with each course.
The first festival theme is: French Cuisine Reinterpreted -- Latino Style
Some of the finest French dishes will be reinterpreted using local ingredients and classic French techniques. Guest pastry chef Edna Cochez, the chef-owner of Bistro Express, a catering company in Panama City, will delight guests with fresh French pastries and breads, and create a mouthwatering special dessert.
Cocktails and Hors D-Oeuvres will be served at 7:15pm in the Cocktail Lounge. Guests will be seated at 8pm for a 5-course gourmet dinner that begins at 8:15pm. Foie gras with sweet potato croquette and lobster poached in cilantro butter are just two of the exquisite dishes that will be served.
The price per person is $45.00 plus tax & gratuity.
Reservations are necessary, please contact the Panamonte at (507) 720-1327, or (507) 720-1324, or email us at reservation@panamonteinnandspa
The Panamonte will host its second and third festivals on August 25 & October 13.
Para obtener la información en Español siga leyendo...
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: Latin Fiesta at Nacional 27
Yes, it is possible to have that much fun away from the kitchen! Maybe it is genetic, and caused by our contagious, almost always warm Latin blood...Continuing with the over due reports on the latest IACP 2007 Conference in Chicago, here we are sharing some fun shots, facts and a video from the International Event: Latin American Fiesta celebrated at Nacional 27 in Chicago last week.
Nacional 27 in Chicago was the venue for the IACP's International Committee Latin American Fiesta. The party was co-hosted by Adam Seger, CCP, General Manager at Nacional 27. Chef Randy Zweiban served an outstanding array of latin american foods featuring delicious tapas and grazing stations. Guests loved the interactive Mojito station and the music. (from IACP Global News Blog)
Even though I consider myself a fan and researcher of Latin American drinks, always exploring new ways how to serve them, they really caught me by surprise at this party. Guests were able to sample and prepare an array of exotic combination of mojitos, including mixes with rhubarb, pomegranate, kumquats, blood orange and basil. A total revolution of flavors!
The food was outstanding, from the traditional black beans and rice, guacamole, lechon, different types of ceviche to some really tasty appetizers far from the common, which for sure made their path into posterity being the talk of the night.
The Panamanian team (Elena Hernandez, Edna Cochez, Alida Castro, Alonso Williams, Charlie Collins, Jenny Guerra, Luis Young and myself -of course-), Patricia McCausland from Colombia and the members from Mexico put together a nice package of door prizes for the attendants to the event including coffee from Panama and Colombia, Rum and Molas from Panama, sauces made by Chef Charlie Collins, a cookbook by Patricia McCausland, and Mexican candies among others.
A first class salsa dancing program taught the guests elementary and medium level salsa steps. It was so much fun to watch, the perfect way to help the attendants burn those extra calories from the scrumptious dinner and desserts.
Ready for some Latino love? Enjoy this short video from the salsa class!
Read Chef Elena's report at the Global News blog.
Related post: IACP 2007 Conference in Chicago: Rick Bayless Tour
For the complete set of the conference's photos visit My Flickr!
Have a delicious week...
Melissa
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 a local traditionaly-loved Mexican restaurant. The place was packed with Mexican descendant customers, probably second and third generation immigrants. That's a good sign, don't you think?
Then, we experienced the highlight of the day: a Tequila tasting and class, deliciously accompanied by some of Chef Bayless creations.
From Chef Bayless Tequila class:
Contrary to popular belief, tequila is not made from cacti. Tequila is actually made from the Blue Agave plant, which is classified as a succulent. Tequila is exclusively produced in five regions of Mexico, Jalisco, Nayarit, Michoacan, Guanajuato, Tamaulipas and is well regulated by the Mexican government. Almost all aspects of the production of tequila come under regulatory practices, from fermentation and double distillation of tequila to its aging, bottling and distribution.
For the love of farmers' markets
There is an almost romantic relationship between a cook and the food markets. It is an idyllic, prolific desire to find the veggies, fish, seafood, meats and other ingredients in their most natural environment. We want to talk to them.
Since having a vegetable garden, or raising a few cows in our backyard is not always a choice, we chose to visit the farmers markets, dairy farms so we can have the freshest produce, milk and meats from animals which have been grass feed and raised humanely.
Farmers markets are a traditional method used by farmers worldwide to sell their produce directly to consumers. By avoiding the increasingly industrialized food production, and the broker fees involved in the process of selling those products in supermarkets, the consumer gets the freshest ingredients at excellent prices.
This time we are sharing some photos we took a few weeks ago, while taking C.J. Schexnayder from Kleph blog (an American food blogger based in Peru) in a tour of Panama City's markets. We had so much fun!
From San Felipe Neri Public Market in Panama City, Panama:
From The Fish Market (Mercado del Marisco) in Panama City, built by the Japanese Government:
In the News: Esos Diarios Virtuales (Those Virtual Diaries)
It was great news to find the article written by Armando Carrasco on the blog phenomenon which is propagating like fire in Panama. The name of the article is "Esos diarios virtuales," or "those virtual diaries" in English, it was published today Friday April 20 in Ellas Magazine, Diario La Prensa.
I personally think that Armando did a great job portraying what is going on right now in the Panamanian blogosphere, as well as recreating the beginning of it. He goes on to explain how good a blog does for you and your company, and the best ways to start a blog. He gives credit to a group of local blogoholics, which I feel honored to be part of with The Cooking Diva blog.
Armando mentioned to me today that he hoped that people will get the message, he tried to expand the subject as much as he could, so people will get inspired to start blogging if they have not done it yet. One thing I know for sure, it is that he will start his own blog really soon, and with that spirit I am predicting it will be a total success!
I have scanned the three-page article to make it available to the readers that have not been able to secure a copy locally, and for the ones outside of Panama. It is in Spanish, BUT...as I always say, how about if you start now practicing this beautiful language!
(ES) Les comparto la grata noticia de encontrar en la Revista Ellas del dia de hoy, el artículo sobre blogs en Panamá escrito por Armando Carrasco. Literalmente abarca el tema de una manera comprensible, lo que estoy segura motivará a muchos lectores a crear su blog! La fiebre del blog,…me encanta! He escaneado las tres páginas para que los que no han tenido oportunidad de obtener la revista, lo lean on-line.
Para obtener las imágenes en alta resolución, les invito a visitar mi Flickr! Entren donde dice “all sizes” y encontrarán las imágenes en diferentes tamaños.
As some of you may know, I just came back to Panama from the IACP (International Association of Culirary Professionals) 2007 Conference in Chicago. It was awesome! I have so many delicious stories and reports to share with you, along with some great photography too. Stay tuned and you wont regret it!
Have an extra tasty day!
Melissa
Pet Owners Making Own Dog Food
Pet owners from the U.S. and other parts of the world are living a horrendous situation IF they have been feeding U.S. made kibble and canned food to their beloved furry friends.
We are lucky to have two beautiful and healthy dogs as companions: Silky-Lu (a Weimaraner girl) and Hannibal the Cannibal (a Basset Hound boy). Since day one they entered this home they were fed raw food, including raw beef, chicken liver, chicken necks or wings, raw free range eggs with the shell, and an array of selected fresh veggies suggested by the Barf Diet and Weston A. Price Foundation nutrition guidelines. Silky and Hannibal have never being sick, ...they are two healthy beautiful specimens with bright spirits and full of energy.
As a pet owner I can just imagine the pain and despair the people and all those sweet dogs and cats are living right now. What could be worst than thinking you are providing your furry friend with a good diet, when the truth is that you have been killing them slowly, poisoning them without knowing it. If this is your case, well, blame the kibble company or the vet if you want, although I won't speculate. How about the dog breeder that sold you the puppy and didn't give you good advice on what to feed him/her, they probably didn't know any better.
The following is a comment by William C. Douglass II, MD:
With the tsunami of horrible news of the mass poisoning of our pets has come a second wave of bad advice from amateurs and nutritional experts of all varieties including veterinarians and university PhDs.
The Associated Press tells us: “But veterinarians warn that making balanced meals for pets can be complicated and should only be a temporary remedy until the scare passes.” The “scare”? Hundreds, and possibly thousands of our pets are dead or dying and yet “veterinarians” (unnamed) are calling it a “scare”? The problem is that vets have been completely taken in by the pseudo science of the pet food industry. The vets are perked and petted just like the pharmaceutical industry perks and pets the doctors of humans. There are, in both cases, reasons for going along for prestige and financial gain. “Making balanced meals” for dogs and cats is not complicated. They only need raw meat and raw animal fat – nothing else for a “balanced” diet. It’s that simple. My two cats, Paint and Pistol, never had a thing to eat but raw chicken liver during their entire lives. They were never sick. They never went to a vet.
We will keep you posted...
Two (True) Panama Easter Stories
Panama Easter Story #1:
A friend was shopping and purchased two bottles of non-alcoholic sparkling grape juice at our local grocery. The checker said she couldn't allow her to buy it because it was Holy Week. My friend does not bear stupidity well. "Look, she said, it says non-alcoholic. What part of 'non' don't you understand?" She demanded to speak to the Manager. He agreed that it said "alcoholic" and whatever "non" meant was not important - it was Holy Week. That was the manager in one of Panama's finest groceries! My friend demanded to speak to the owner, whom she knows well. The manager turned a little pale around the ears and said, "Oh, sell it to her!" and stomped away.
Panama Easter Story #2:
I was standing on the balcony of our apartment on the 5th floor looking across the street at the refuse station which was, as usual, a bit untidy and swarming with pigeons. A young half-starved man, early 20s, a Kuna Indian, was feeding the pigeons bread. I was struck by the sweetness of this Easter scene: a starving young man, sharing his only food with the pigeons. Then with a quick motion, he grabbed two of them and stuffed them into his knapsack. End of story.
Please stay tuned, lots of delicious recipes and stories will be posted soon!
Melissa
Patacones 101 - Tostones (ES / EN) Twice Fried Plantains
If you have ever wondered how to prepare patacones, this post is for you. If you have dreamed enough about a crunchy patacón and salivated while others prepare this tropical delicacy, this is your lucky day. We have prepared this pictorial, step by step tutorial that will make you the star of the kitchen. People will rave about you and your patacones! The best part is that patacones are delicious by themselves or as a side dish with your favorite meat, fish or chicken dish.
Este post se lo dedico a mis lectores que desde hace rato quería una guía para hacer patacones. Este es su día de suerte! Hoy aprenderán a preparar unos crujientes, doraditos patacones que los convertirán en los reyes o reinas de la cocina. La mejor parte es que, los patacones se disfrutan solitos o como acompañante de su plato preferido de carne, pescado o pollo.
- #1: (EN) Preparation is very simple! Get a couple of green, firm, fresh plantains. If the plantains are large, you will get about 5 patacones from each plantain, enough for one hungry person. This is probably the most important step, selecting the plantain. If you use yellowish plantains the patacones won't be crunchy. Some plantains are really curved, that will only make the peeling of the skin more difficult, so try to get them as straight as possible. Wash them and pat them dry with paper towels.
- #1: (ES) La preparación es muy sencilla! Seleccionar platanos verdes, firmes, frescos y que no esten tan curvos pues eso solo dificultaría el proceso de pelarlos. Si los plátanos son grandes, uno rendirá aproximadamente 5 patacones, suficiente para una persona con hambre. Para que queden crujientes, evitar los plátanos pintones o amarillos. Enjuagarlos y secarlos con papel toalla.
- #2 (EN): Heat the oil in a deep saucepan, or deep fryer. The oil has to be abundant. For suggestions on the Best Oils for Cooking read our previous post on the subject. With a sharp knife take the end tips off the plantains, then cut it in half. Make a transverse cut of the green skin, make sure it is only deep enough to cut the skin. Then, with the help of the knife loosen the skin in one side and pull with your hand in order to take it all off. Remove any remaining skin with the knife. Once you have peeled the plantains, cut them in 2 inches pieces.
- #2 (ES): Calentar el aceice en una paila, cacerola o en un deep fryer. El aceite tiene que ser abundante. Con un cuchillo filoso cortar las puntitas de los extremos del plátano. Cortar por mitad y pasar una linea transversal con el cuchillo en la cáscara. Asegurarse de que el corte sea sólamente a la cáscara. Desprender la cáscara con la mano, o con la ayuda del cuchillo desprender la misma por el corte que se hizo. Remover cualquier rastro de cáscara que haya quedado.
- #3 (EN): Fry the pieces of plantain in abundant hot oil or lard until they are golden colored, 2-3 minutes. You've got to be there watching all the time, never leave unattended. Be careful with the hot oil, if you are using tongs, do not leave inside the pan. Once the plantain pieces acquire the golden color, remove them from the hot oil and drain the excess of oil on paper towels.
- #3 (ES): freir las piezas de plátano en abundante aceite caliente hasta que adquieran un color amarillo-dorado, de 2-3 minutos. Tiene que estar bajo supervisión constante, y ser muy cuidadosos con el aceite caliente. Si están utilizando tenazas o cucharas de metal, nunca las dejen dentro del aceite caliente. Una vez que el plátano adquiera el color deseado, remover del aceite caliente y escurrir el exceso de aceite en papel toalla.
- #4 (EN): with the help of a press to make patacones (like one pictured above), press them flat. If you do not have one of these handy tools, you can use a glass or bottle bottom, covered with aluminum foil and then sprayed with cooking oil. My great grandmother used to have a round black river rock in the kitchen that was the perfect kitchen tool at the time, for making patacones and crushing spices and garlic.
- #4 (ES): aplastar los trozos de plátano fritos con una prensa para hacer patacones. Si no tienen una, pueden utilizar una botella o vaso, cubierta la base con papel de aluminio y luego rociado con aceite en spray. Mi bisabuela solía tener una piedra negra de río en su cocina para aplastar los patacones y tambien para triturar ajo y especias para condimentar.
This is another type of patacones press. They are really handy to make patacones baskets to serve as snacks or appetizers in parties. I have seen the little baskets filled with ceviche, seasoned meats, salads, relishes, etc.
Esta es otro tipo de prensa para hacer patacones. Son muy útiles para preparar canastitas de patacones que luego serán rellenas con salsas, ceviche, carnes deshilachadas, ensaladillas, etc.
- #5 (EN): now it is time to fry the patacones for the second time, it would make them crunchy. The oil must be hot and abundant too. This tim