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!
From Todas, the blog for girls: An Interview with Chef Melissa
We invite you to visit "Todas: The Blog for Girls" where Amaya has posted an Interview with the author of this blog: Chef Melissa! It is in Spanish, but hey didn't you mention not too long ago that you want to practice more this beautiful language?
***
Les invitamos a que visiten "Todas: La Bitacora para Ellas" en donde Amaya ha publicado el dia de hoy una entrevista con la autora de este blog.
Que tengan una linda semana!
Melissa
A Day That Really Schmecks: Coconut Cloud Cake
It all started last night while I was blog hopping through my list of favorite food blogs. Ahh! It was then when I arrived at The Cooking Adventures of Chef Paz and I learned about "A Day that Really Schmecks!" event.
I loved the name and the story behind Edna Staebler, the author of Food that Really Schmecks. It was then, after reading the amazing "Cookie War" story, when I decided that even though I didn't have the cookbook (yet!) I would love to participate. I sent an SOS e-mail to Paz and she responded right away. Paz was kind enough as to e-mail me a few recipes of cakes so I could bake something delicious, then participate in the event. I was amazed when I noticed Paz had taken the time to transcribe the recipes she sent me. Thank you!
Edna Staebler’s cookbook, Food That Really Schmecks, has been republished. In honor of this occasion, food bloggers are participating in an event called A Day That Really Schmecks. The bloggers will prepare a recipe or two from the book and blog about it. Jasmine of Confessions of a Cardamom Addict will post a line up of the blogged about recipes on on January 15, 2007. (from Paz)
I am very happy Jasmine accepted my last minute entry. It was really fun to recreate this old times favorite cake. 
Places to Visit in Buenos Aires: Belgrano Market
I was lucky enough to have Sonia Belostotzky as my guide in Buenos Aires. She organized a very interesting tour of the most colorful Markets, bakeries, butcher shops and other locations just for foodies. Next time you visit the city of "Good Airs," Buenos Aires, send me a mail and I'll be happy to provide you her contact information.
Although Argentina is mostly known for the great wines and scrumptious meats, I would say their culture in its totality is an ongoing worshipness to all things edible. No doubt is the land of the gourmets, and the perfect place to explore, and learn.
Enjoy the photos!
Aren't these veggies gorgeous? Purple artichokes, asparagus, endives, onions, mushrooms. Ahhh!
The Fish stand.
Smoked Ostrich Carpaccio + Etchart Cafayate Cabernet Sauvignon (2004)
Simply delicious, what a find! I was greately surprised when I found the little deli during our last day in Colonia del Sacramento in Uruguay, just a few hours before we took the ferry back to Buenos Aires, Argentina. Exploring every inch of the cozy place, like a child would do in a candy store, I was in total state of bliss. Then, almost when my basket was close to the top, filled with all kinds of local spices, herbs, locally-made alfajores and marmalades...there I found the shiny, elegant stand that impecably showed off the delicious delicacy. I suddenly was in "smoked ostrich heaven."
So now you know where I've gotten this precious meat.
I have heard there is an ostrich farm here in Panama, somewhere in the countryside. One of these days I'll visit them, BUT, in the meantime...I've plenty. ;D
The basic recipe to prepare Ostrich Carpaccio could be found HERE. To add my personal touch I added some balsamic vinegar and served it with baby greens. If you are a Parmesan cheese lover like me, just add as much as you want.
From the Wine Tour - Discover New Wines:
Etchart Cafayate Cabernet Sauvignon (2004) - Etchart, Argentina
Here the traditional Calchaqui winery re-initiated by Pernod Ricard has reached an elevated mark in high-altitude Cabernet Sauvignon, a worthy legacy from Jose Luis Mounier for the house in which he worked for so long. With its overwhelming price-quality ratio, this great wine will help show the world that Argentina has other wonders besides Malbec and other optimal terroirs besides Cuyo. (Vineyards, Wineries & Wines of South America 2006 - 70 Top Wines)
Cabernet Sauvignon is one of the world's noblest of grapes. You will find this red wine to have an aristochratic character, with such an intense perfume, and an essence with overtones of raspberry and other wild berries. Enjoy with hard cheeses, grilled steaks, and in this opportunity: Smoked Ostrich Carpaccio with baby greens.
Have an extra-tasty week!
Best,
Melissa
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Still Kickin' - Divine Wine from South America
The confession: The popping noise gives me goose bumps. I have always loved wine, but now The Enthusiast woke up and life would never be the same. Being passionate about the world of wine makes my mission in life to search and purchase wine to enjoy with family and friends. If this requires traveling the world, then so be it.
Nothing gets my juices going like a wine tour in the most exotic of places, wearing, of course a t-shirt that proclaims me as the "Wine Diva." Nevertheless I am not afraid any more to spit and criticize or swirl and admire as a wine demands.
Now, I am finally back home from the Wine Tour.
I missed you very much, but have to admit the Wine Tour was an unique and espectacular opportunity to explore my beloved Argentina and Uruguay in a new way. Loved to argue over a chardonnay and found the romance of corks irresistible.
Andres Rosberg, a fine gentleman that happens to be the President of the Argentinian Association of Sommeliers, traveled with our small group trough the top vineyards of his country and Uruguay. Winery after winery, I lost track of how many wines we tasted, but I sure remember the places we visited:
First, Cafayate in the Salta province. There we stayed at the Cafayate Wine Resort. We visited Bodega El Esteco, and later we went to Bodega Laborum and vineyard. We had lunch at the home of the Laborum owner, Marcelo Romero, who is the brother of the governor of the province.
October 8 was the perfect day to visit the Domingo Hermanos Winery. It was sunny with a refreshing breeze that accompany us through our journey. Thirty minutes away was the San Pedro de Yacochuya winery waiting for us. The delicious lunch was as good as their wine.
Then, Mendoza. What an unique place. We stayed at the Park Hyatt Hotel, and to tell you the truth I could NOT resist the temptation to nurture my wine-loving body with one of their beauty treatments with wine. Oh my! It was quite sticky, but I loved every second of it. Ahhh...
Tomorrow I will write about the places we visited in Mendoza, including a great video featuring "the making of empanadas in a rustic oven made of mud." Stay Tuned!
Now, I leave you with a link to Asado Argentina, a very nice blog on Argentinian Asado. They have an array of recipes and tips to cook the perfect asado and side dishes to accompany such a delicacy.
AND, if you are in the mood for some Argentinian Empanadas and Chimichurri Sauce, check out this scrumptious recipe. You WON'T regret it.
Have a tasty afternoon!
Melissa
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Greetings from Argentina!
I know, I know, I have been bad. I went on vacation and I didn't even mention where was I going, right? The good part is that although you didn't know about this trip, the Wine Tour to Argentina and Uruguay, I have been gathering great information, photography and videos that you will just love. I'll keep you posted.
During my stay in Buenos Aires, I had the fantastic opportunity to meet SaltShaker, the only food and wine blogger in Buenos Aires I know. I have been following his blog since the beginning of the year, so it was a surprise when he talked about his travels to Uruguay and the reviews he made on the top wineries. Coincidentally I will be visiting most of them during this trip too. How exiting!
I will write more later about my meeting with Dan Perlman, the talented writer and chef behind SaltShaker. For now, I invite you to visit his blog and Casa SaltShaker's website (his restaurant) for great info, menus and fotos. If you are in the area, give him a call to schedule a visit...you won't regret it.
Have a delicious day!
Melissa
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Anthony Bourdain in Peru, and the Conch-Ceviche-Blog-Rage
Would you believe me if I tell you that I only watch TV when I want to take a nap? Well, it is the raw truth! That's why I am so happy because I found a link to Anthony Bourdain's show on Peruvian Cuisine on line. First I saw it at Chef Elena's blog, and to tell you the truth, I couldn't resist the temptation to post it here and share this great source of information with you.
One of my favorite Latin American Chefs, Gaston Acurio, guides Anthony Bourdain through the best and most authentic places. The casual atmosphere of the conversation, the colorful sites of the city and the mysticism all over the air captivated my attention, and that sometimes is not an easy task. I was actually drooling while they talked about the ceviches, being the case that here in Panama we are very fond of ceviche too. Although the traditional Panamanian ceviche has its differences from the Peruvian, there is no doubt they both were born in our countries because of the abundance of the freshest fish and seafood.
On that same subject, I will tell you now what happened the other day. Believe it or not, I received a kind of nasty comment on my Ecuadorian Conch Ceviche recipe. The comment's author supposedly was from Peru and his complaint was about his "idea" that the "ceviche" is a strictly dish from Peru, and no one else in the whole world can prepare, write or talk about IT other than the Peruvians. Well, I wish I hadn't deleted it, but I did, and I also blocked his IP. Ha! Is this some sort of Blog RAGE? Just when I thought I was over the "I have been Cursed: The Revenge of the Guinea Pigs," the ceviche madness begins. This is a teaser for you my bellicose reader, just because you asked for it, next you will find a link to the most popular of the ceviche recipes I have published in this blog. I hope you enjoy them all :-)
We are very proud of our internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most..., what insures a variety of textures and flavors. Now the recipes:
- Ceviche de Pescado, Panamanian style (fish ceviche)
- Ceviche de Pescado y Pulpo with Pineapple and Golden Raisins (Fish and Octopus ceviche)
- Conch Ceviche from Ecuador. Yum!
Have a tasty day!
Chef M
Tags: ceviche, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Chef Melissa's Fruit Cookies - Galletas de Frutas (EN / ES)
I discovered Blyberg.net and its Catalog Card Generator today and immediately loved the vintage look of the cards. In seconds I was inspired to share with you this recipe to prepare delicious Fruit Cookies. They keep well for months, and like good fruitcake, improve with age.
Now, head over to Blyberg.net and enjoy the Catalog Card Generator service for free!
Estas galletas pueden guardarse en envases herméticos o congelarse en bolsas ziploc por varios meses. de hecho, el sabor mejora con el tiempo!
Ingredientes:
- 1 taza de mantequilla
- 2 tazas de azúcar
- 2 huevos
- 3 tazas de harina
- 3 cucharaditas de polvo de hornear
- 1/4 cucharadita de sal
- 1/2 cucharadita de clavito de olor molido
- 2 cucharaditas de canela
- 1/2 cucharadita de nuez moscada
- 3/4 taza de leche
- 1 taza cada uno de: piña deshidratada, pasitas, cerezas deshidratadas o dátiles, nueces. Todo bien picadito.
Procedimiento:
- Pre-calentar el horno a 350° F por 10 minutos. Batir la mantequilla y el azúcar hasta alcanzar una consistencia cremosa. Agregar los huevos uno a uno, batiendo bien despues de cada adición.
- Cernir los ingredientes secos y agregar a la mezcla alternando con la leche. Incorporar las frutas secas y revolver hasta que esten distribuidas uniformemente.
- Colocar por cucharadas la mezcla en una bandeja para galletas engrasada, dejando un espacio de 2-3 pulgadas entre cada una.
- Hornear de 12-15 minutos o hasta que empiece a dorar. Retirar la bandeja del horno y dejar reposar las galletas por 10 minutos antes de removerlas a una parrilla para que se enfrien por completo.
Happy Cooking!
Melissa
Tags: cookies, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
2006 Knight-Batten Awards: And the Winner is Global Voices!
Felicidades a todos los miembros de la comunidad de Global Voices. La ardua labor del equipo, consistencia e innovación fueron reconocidos ayer por el Instituto de Periodismo Interactivo de la Universidad de Maryland, quienes adjudicaron a Global Voices el Gran Premio en el prestigioso 2006 Knight-Batten Awards.
From Today on Global Voices Digest by David Sasaki:
Knight-Batten Awards: And the winner is… - Congratulation
to all members of the Global Voices community. The worldwide team's
hard work, consistency, and innovation were recognized yesterday by the
Institute of Interactive Journalism at the University of Maryland,
which awarded Global Voices the Grand Prize at the prestigious 2006
Knight-Batten Awards. Managing Editor Rachel Rawlins offers her own
congratulations and links to all the relevant press.
Global Food Blog Report #32 - Has the global conversation got you hungry? Not to fear, Panamanian Chef Melissa De Leòn serves up ten tasty food posts from around the world. I don't know about you, but I'm going for the Salmon Carpaccio with Herbs and Pesto from Denmark with Tanzanian Kashata for dessert.
To read the previous Global Food Blog Reports visit Global Voices Online.
Have a tasty day!
Melissa
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: global voices, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Remembering 9/11 and a Recipe to prepare Chicha de Maiz
It was 7:30 AM, September 11, 2001, and I was on my way to a client's house in Sacramento, ready to start my cooking day as a Personal Chef. Everything was perfect, I had all the cooking utensils, ingredients and containers with my logo and re-heating instructions packed in my car, it was a bright beautiful day. It was then when by the time I parked in her driveway, the radio was screaming out loud the bad news about the attack. I was shocked. I couldn't understand such an infamy.
Even today, five years after the 9/11 attack, I do not understand the reasons. There are no excuses for all the wasted lives. The whole world changed on that day, everyone's lives changed on that day. Now, five years later I am in Panama, but the remembrance of that black day would not be forgotten.
My heart goes to the families that lost their people, and to the souls that unanticipatedly left us ...we send light and our prayers.
Stop the wars. Stop all that violence! Not oil, power, land or money justifies all the inhumane acts, and the lives lost in the process.
That being said, lets get cooking now.
First: Find some good dry corn, the kind that has the "germ." Place it in a container with some water and cover it with plastic wrap. Open a few holes on the plastic so it can breathe and germination begins. Check it out every day, shake the container a little bit and add more water if it seems too dry. After 2-3 days it should have sprouted.
Second: Grind the corn sprouts and place in a deep pan with water to cover. Simmer for 3-4 hours. Then, ferociously press the mixture through a sieve. Then put the liquid back on a deep pan, add molasses to taste, thin with water if it seems too thick and simmer for 1 more hour.
Third: Let the mixture cool to room temperature and then bottle it and serve cold.
Fourth: IF, and only if, you want to feel the tropical beat, heat up your ears a little notch, THEN, leave the concoction out, covered, at room temperature to ferment a couple of days. If you choose to ferment it, please take note of the very important issue we address next.
Disclaimer: do not attempt to juggle knives, ride a bicycle, or do anything important after imbibition of this beverage. It is for nutritional use only. The management is not responsible for your obscene and irrational behavior.
Un abrazo!
Melissa
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: corn, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Spread the Blog Love: Happy BlogDay 2006 from Panama!
Oh! It took me three days to prepare this beverage, just in time to celebrate BlogDay. 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). I'll post the recipe soon, so stay tuned!
BlogDay 2006 is finally here, a tribute to worldwide blogging and freedom of expression. Isn't this beautiful? If you want to participate, check out the guidelines HERE!
Time flies, I still remember like yesterday participating last year. BlackLooks.org suggested my little blog for BlogDay2005. To take a peek to my last year's blog recommendations, please go HERE.
Now, as suggested by Rebecca, next you will get the scoop on why I do not stop blogging:
Global Voices invites you to help fellow bloggers living in other parts of the world get to know you better. We’re finding that people in different countries blog for different reasons, and that blogospheres in different places have developed different kinds of relationships with the rest of their culture, politics, and mainstream media. We’d like to help people understand you and your region’s blogosphere better. (Rebecca MacKinnon, Global Voices Online)
- Why did you start blogging?
I wanted to share my recipes and culinary knowledge with fellow Latin American ex-pats living in English speaking countries. - What do you blog about mainly?
Well, I blog mostly about our cooking adventures in the tropics. Everywhere we travel, I make sure to bring my camera and document the event. I also have Diablo-Rojo.net (ES) where all the blogging is about living in Panama, politics. - Do you blog in your first language or in another language, and why?
My first language is Spanish, but I sure enjoy writing in English, I guess because the word can travel to more places! - What motivates you to keep blogging even if (like most bloggers) you're not paid much for it?
Hmmm-good question! I can't deny I am a little obsessed with it. It's like a cold that I never recover from :-) - Is your audience mainly inside your own country or around the world?
he he...they come from all over the place! I guess people like food... - What do your family and friends think about the fact that you are a blogger?
They sometimes think that my commitment to blogging crosses the line. Which line? I ask. Well, perhaps they are not as outspoken as I am. I am just doing my duty :-) - When you blog, how would you describe what you write? Is it part of
a conversation? Is it ranting? Is it a daily diary? Is it journalism?
Is it some or all of these things at different times? Does the
definition matter?
I would say it is a friendly conversation with my loyal readers, or the one that accidentally lands here!
- MiRecipe.com: recipes from Tanzania and other countries. It is the first blog I have found written in Swahili and English.
- Mexico in English: is a great reference blog for all things related to living in Mexico. Take a trip right now to that beautiful country, no passport required!
- GoodAirs.com: from Argentina, shares unconventional information about living in Buenos Aires, including a calendar and reviews of events taking place in that beautiful city.
- Higo Blog: documenting their adventures from Japan. The photography is outstanding!
- Imagined Community: a multi-cultural, filled with humor blog written by Jennifer from Boston, Massachusetts.
Un abrazo,
Melissa
Tags: food blog event, food blogs, cookingdiva, cooking, panama, Blog Day 2006, food & drink, food, chef melissa
Tropical Cooking Frenzy Report & "Nuts about Coconuts"
It has been a very intense work-and-life week. As I always remind my mom "If I do not call you it's because I am cooking up a storm, ...unable to stop, visiting or sending text messages via cellphone. You are free to call, but if I do not answer you know what is going on: I am creating my next masterpiece! (Ha! I know, it sounds sooo obsolete! text messages?, well, yes...that is still very much used here in Panama, but to tell you the truth I would rather call, send an e-mail, AND...if I am really, really, really inspired, I'll pay you a visit and take over your kitchen!) How about that? It sounds like a threat, doesn't IT?
Using some of my mind-reading super powers (and by reading your e-mail requests...of course), I know you have been waiting for the latest event-update and at least ONE luscious recipe. You see what I mean??? Am I right or what? Anyhow, it is good to know that you miss our cooking adventures, AND no! I didn't bake myself. LOL. Well, just a little bit :-) Due to my temporary absence, one of our readers inquired if I have baked myself into an "empanada." Although I WOULD rather prefer to be wrapped in a home-made delicacy and delicious puff pastry, I have to admit that the whole empanada idea is kind of sexy.
To kick UP the spice, this is what we have been cooking recently:
- A great article on International Food Blogs , by Chef Elena, has been published in Revista Mosaico (Mosaico Magazine from LaPrensa newspaper in Panama). The internet edition is available HERE: Food Blogs - Gastronomía en Internet (ES). In her article she makes reference to the following, well known food blogs in English: Jamie´s Diary, Benjamin Christie, The Traveler´s Lunchbox, chez pim, Peru Food, Cooking Diva, Nordljus, Slashfood. In Spanish: Apuntes de Cocina, Mil Sabores, El Amor por la Cocina, Sumito Estévez, Cocinalia, Historia de la Gastronomía
- Sadly enough, I was NOT able to make it to the Panamanian Chefs Club workshop on Coconut. I just got there in time to enjoy what they had all prepared. The first Laboratory was on CORN. The theme this time: COCONUT, one of my very favorite foods. Take a look at the next two videos: the first is on HOW TO HANDLE, OPEN AND GET THE FOOD FROM A COCONUT. The second is Chef Charlie Collins preparing traditional Panamanian Cocada with a twist: Coconut Candy with Banana.
Come on, do not be shy...we KNOW you LOVE coconut! Get the scoop on how to handle it here:
A video on how to prepare Panamanian Coconut Candy with Banana:
If you are nuts about coconuts as much as we are, take a moment to learn about THE FACTS, and enjoy some of my delectable creations: Coconut Meringue Pie, Cococnut-Chocolate Flan, Orange and Coconut Pudding, Pan de Coco ES (Coconut Bread), Keki de Coco y Miel ES (Coconut-Ginger Cookies), Cake de Zanahoria y Coco ES (Carrot-Coconut Cake), Delicia de Coco ES (Coconut Delight).
Tomorrow I'll report on a fantastic TEAM BUILDING event that took place a few days ago for DELL Panama.
Now, ...back to the kitchen :-)
M
Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. To participate, read the guidelines HERE, and let's cook up something yummy for that special day...
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: coconuts, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, video blog
Panama: Feria Nacional de Artesanias (2 Videos)
Dearest friends and readers, I am leaving you now with two of my recent amateur videos. They are from the "Feria Nacional de Artesanias," and were taken yesterday. The first video is a folkloric Panamanian dance with a tasty Afro-Caribbean beat and a kind of tasty movements that we all have inherited from our ancestors. The performers were high school kids, as part of a cultural program to rescue our traditions.
The second video is an interview with the only Panamanian wine makers: Vinos Tropicales, based in the Chiriqui province. Their raspberry dessert wine won the gold medal at a 2003 international wine expo. The interview is in Spanish. Tomorrow I'll post more photos and anecdotes from this colorful event.
If you are in Panama right now, do not miss this great opportunity to visit this national talent showcase. I am greatly surprised, AND will do my best to go one more time before Sunday 10 PM.
A big hug!
Un abrazo!
Melissa
P.S.
Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready :-)
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: wine, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Coconut Perfect: Cocada con Almendra
...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 to keep close to our heart.
If you are curious about the nutritional wonders and the delicious possibilities to create using this tropical ingredient, I invite you to read on and, and perhaps head over to my previous article on Coconut: Nuts About Coconuts, and as a bonus you will get a unique formula to prepare Coconut Meringue Pie. Yum!
Now, ...back to the cocada please. Let's stay focused! :-)
The secret: a piece of cake. I followed the recipe "Cocada Blanca", by Colombian cookbook author, Chef Patricia McCausland-Gallo. This is a recipe dear to the heart of the children and grown ups in Colombia, Panamá, and most of the Latin American countries.
So, you wonder how I added my personal touch...right? Well, think of some crunchy blanched almonds and ground cinnamon. The result...a fantastic coconut candy, and a glorious variation from the original. Well, what are you waiting for to get the ingredients???
COCADA con ALMENDRA (White Cocadas with Almonds)
Yields: 8 large 3-inch cocadas or 16, 2-inch cocadas.
This is the best way to use coconuts. Keep these in airtight tins or
containers and serve as dessert. These cocadas keep fresh if stored
tightly in tin cans for up to a month.
Ingredients:
- 2 coconuts
- 1-3/4 cup sugar
- Oil, for preparing the pan (optional)
- 1 cup blanched almonds, chopped
- 1/2 teaspoon cinnamon, ground
Directions:
- Pick two large coconuts with plenty of water inside; drain, open and peel off the brown skin from the coconut meat. Shred the coconut to yield 3-3/4 cups shredded coconut meat and 2-1/2 cups coconut water.
- Mix the coconut water and sugar in a medium, heavy pot over medium heat. Simmer for 10 minutes to thicken and create a light syrup.
- Add the coconut, decrease the heat to low and cook stirring constantly for 15 to 18 minutes. The heat has to be very low to prevent the cocadas from turning brown, which is actually okay otherwise, but for this recipe they should stay white!
- Mix in the chopped almonds and cinnamon, and drop spoonfuls of the size you desire in oil coated pans or over parchment covered pans. Cool completely.
Un abrazo!
M
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español. Easy to prepare, delicious recipes!
Tags: coconut, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Grilled Baby Octopus - Pulpo Asado
I am back. Last week was horrible, if you are interested to learn what happened I invite you to visit my other blog (...I know, I know...I have too many other blogs, right?).
On the one-too-many blog issue, listen, some girls love shoes, other girls love blogs....AND I love both, well, and cooking too . Of course!
I am just really happy to be back and blogging. Really.
To celebrate, I am going to share with you three of my favorite recipes:
- Grilled Baby Octopus - Pulpo Asado
- Rose Petals Ice cream with Almonds - Helado de pétalos de rosa y almendra.
- AND, a baby corn cookout. Just because it is the time of the year when the corn plantation gives us the gift from Mother and Father Nature. So, the recipes will be a surprise.
----
Now, indulge yourself with this enticing, exotic recipe to prepare "Grilled Baby Octopus."
But first...lets share some facts on this nutritious, delicious food:
Octopuses have a relatively short life span, and some species live for as little as six months. Larger species, such as the North Pacific Giant Octopus, may live for up to five years under suitable circumstances. However, reproduction is a cause of death: males can only live for a few months after mating, and females die shortly after their eggs hatch, for they neglect to eat during the (roughly) one month period spent taking care of their unhatched eggs. (wikipedia)
....
Ingredients:
- 2 lbs. baby octopus (uncooked)
- 6 cups chicken or vegetable stock
- 1/4 cup lime juice
- 2 bay leaves, fresh or dried
Marinade:
- 1 recipe CHIMICHURRI*** sauce
- 1 cup beer, OR dried white wine (it's up to you...which one is your favorite poison?)
Directions:
- Bring stock and lime juice to a boil, add the bay leaves and the octopus and simmer gently until it is tender (10-15 mins approximately). Drain and cool.
- Mix the marinade ingredients and pour over the octopus. Let stand for 3 hours or overnight.
- Heat grill until very hot and sear the octopus until crispy.
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
Stir in:
- 1 small onion
- 1/3 cup finely chopped fresh parsley or cilantro
- 4 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh oregano (optional)
- Salt to taste
- 1/4 teaspoon ground red pepper or to taste
- 1/4 teaspoon ground black pepper or to taste
Cover and let stand fro 2-3 hours before serving to allow the flavors to mature.
This sauce will keep for up to 2 days (covered and refrigerated).
For the Chimichurri Sauce, whisk together throughly in a small bowl:
Un Abrazo!
M
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español. Easy to prepare, delicious recipes!
Tags: octopus, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
The Home Spa: Go Beyond Guacamole
The avocado is colloquially known as the Alligator Pear, reflecting its shape and the gator skin like appearance of its skin. Avocado is derived from the Aztec work “ahuacalt”. While avocados are now grown in most tropical and subtropical countries, the major commercial producers include the United States (Florida and California), Mexico, the Dominican Republic, Brazil and Colombia.
I personally prefer the ones produced in Mexico, the US and Panama.
The avocado is a versatile performer that can take center stage or play a supporting role as a flavorful accent. The unique flavor and mouth watering creaminess marry well with ingredients from mild to wild, as well it is quite enjoyable when crafting natural skin products in your own kitchen!
Who needs and expensive trip to the spa, when you can have one of the best and freshest products, and made by you...of course!
Watch out for the food allergies! According to the World Healthiest Foods, people with latex sensitivities could react to avocados. Follows an excerpt of their report:
"Avocados contain enzymes called chitin's that can cause allergic reactions in people with latex sensitivities. Studies have shown a strong association between latex allergies and allergic reactions to avocado. The treatment of avocados with ethylene gas to induce ripening can increase the presence of these allergenic enzymes. Individuals with latex allergy should avoid eating avocados in cooked or raw form. However, if you really love avocados, some evidence suggests that cooked forms of this food may be acceptable for allergy-sensitive individuals since cooking can deactivate the enzymes that may be responsible for the cross-reaction with latex".
Free yourself from synthetic ingredients and experience the pleasure of homemade beauty products, following the following ideas:
A simple, yet effective treatment for the skin is made with Hass avocado, plain yogurt and oatmeal. Just mix al of the ingredients in the blender and process for 15 seconds or until smooth. Next, apply to the skin for 15 minutes, then wash thoroughly and enjoy your refreshed, smooth, clean and fragrant radiant skin! This mask is specially good for moisturizing and exfoliating all types of skin, removing all those
nasty dead cell that make your skin look dull :)
The oil extracted from the seed of the avocado is used to treat and reduce wrinkles and expression lines.
Next is the recipe for "Aguacate & Coconut Butter", a delicious and aromatic pre-shampoo hair mask. It helps promote healthy hair growth, sealing the split ends.
Ingredients:
- 1 avocado, skin and seed removed, mashed
- 1 cup coconut milk, fresh when available
Directions: Combine the ingredients and apply the mixture to the hair with the help of a comb. Cover with a plastic shower cap and leave on for 20 minutes. Then wash with warm water and shampoo.
Un abrazo!
Melissa
P.S.
Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready :-)
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: avocado, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
Coffee: The Elixir of the Tropics
Coffee is an elixir of the tropics that reunites cultures and people all over the world. Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.
The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.
When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.
We will now share with you a marvelous and easy recipe to prepare a vinaigrette
you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and
anchovies), with a side of freshly baked garlic bread. It is also delicious
served as an accompaniment for grilled beef, shrimp, fresh foie
or pork.
Ingredients:
- 1 teaspoon ground coffee (very fine)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 sherry wine vinegar (vinagre de jerez)
- 1/2 cup extra virgin olive oil
Directions: combine all the ingredients and store in refrigerator until ready to use.
2-3 Servings.
Un abrazo!
Melissa
P.S.
Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready :-)
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: coffee, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
On dieting and some deadly diet pills
If you are curious about what the world is cooking and eating, head over to Global Voices and enjoy my recent contributions:
My last two posts on nutrition (Fat doesn't make you Fat! & Soy Wake Up Call: it is linked to heart disease and infertility! ) brought up some interesting comments and concerns about dieting. Why is it the idea of being a woman trying to look good in our bathing suits seems to be portrayed like the worst thing in the world, judged to the core and condemned by some?
Misconception and miss information are the ogres here. Popular propaganda and the anorexic, pill poppers beauty-fashion queens which are sometimes portrayed as role models wearing those low-hip tiny gorgeous jeans adorned beautifully are the ones to blame. Do not you think? Or...
Let me tell you a little story...
During the years I lived in Cancun, Mexico, I learned about the "new magic pill" in the market: Xenical. A couple of my girlfriends were taking it, and I was seduced by the idea. I went to a local pharmacy and purchased a box of 40 for $80, no prescription required. I was not overweight at all, but "someone" suggested I had to lose a few pounds, so I thought this was the easy road to take. Wrong.
Now, more than a decade later, I found out about the shocking news:
Reuters Health reports on a new study that relates Xenical to colon cancer. The organization, Public Citizen, demanded that Xenical "be immediately pulled from the U.S. market" after recent data linked it to precancerous colon lesion in animal studies. There were also reported 28 cases of breast cancer in patients taking Xenical through 2005. Reuters reports that the FDA was aware of the breast cancer risk as well as the possible colon lesions when it initially considered Xenical, but the agency chose to rely on the company's analysis of the drug.
Fat blockers are not a rational approach to corpulosity. This is an example of unscropulosity, blocking fat absorption so the person of fatness can shovel in more Krispy Kreams and Coke. We need Krispy Kream and Coke blockers, not fat blockers. (William C. Douglass, M.D, 2006)
Think twice before taking diet pills. Think twice before self prescribing any kind of drugs. If you have the opportunity to travel to Mexico, don't just go because you can get prescription drugs without prescription. At the end you will regret you did it.
Happy Cooking!
Melissa
P.S.
Let's celebrate