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:
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!
From the Tropics: Champagne Sorbet
Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert. The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.
This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.
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
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
Flan de Champagne
This flan is my variation of a classic Latin American dessert that is usually made with milk.
4 servings
Ingredients:
Custard
- 1/3 cup sugar
- 3 eggs, whole
- 3 egg yolks
- 2-1/2 cups champagne
- 1 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon, ground
Caramel
- 1 cup white sugar
Preparation
Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined.
Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve.
[Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.]
Service
Invert flan onto individual serving dishes, letting the syrup run down sides of the
custard.
Have a delicious Tuesday!
Melissa
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: flan, food blogs, cookingdiva, cooking, panama, recipe, food & drink, food, chef melissa
You will LOVE this recipe: Champagne Sorbet
Sorbet is the French name for sherbet, long popular as a cooling sweet made from fruit juice, liqueur or wine. Sorbets are so versatile, they can be served as a first course, between courses or as dessert.
The champagne added before freezing creates an interestingly flavored sorbet. Use about 1 cup alcohol to 1 pound of fruit or two cups of fruit juice.
This sorbet is easy to make. When the sorbet comes out of the ice cream maker, it can be eaten immediately, although it will be very soft. For a firmer consistency, transfer it to a freezer container and freeze for two to three hours to allow the sorbet to harden. If you do not have an ice cream maker, you can freeze the mixture in a large metal pan, stirring occasionally as it begins to freeze. However, the texture will be fairly icy. If sorbet is too hard, it can be crushed and serve as a granita.
Ingredients:
- 1 pound fresh, ripe, unblemished apricots or mangos.
- 1/2 cup sifted powdered sugar
- 1 cup champagne
Directions:
Peel apricots and cut into wedges. Place apricot wedges, sugar and champagne in blender or food processor; blend until pureed. Freeze in ice cream maker according to manufacturer’s directions, OR for 3 hours, stirring 3 times during freezing. A well made sorbet will have soft, smooth consistency. Serve immediately and Enjoy! Yields 4 servings
Felices Pascuas!
Melissa
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: champagne, food blogs, cookingdiva, cooking, panama, recipes panama, food & drink, food, chef melissa
Cooking with Saril = Jamaica = Roselle, Hibiscus sabdariffa
By now you know I am a flower nut, and the hibiscus family is in the top of my list. Can not hide it! Well, as you will find out next, this is not the first time this plant is the queen of the blog: Hibiscus: More than just a beautiful flower, Edible Flowers: the marvelous hibiscus. Both of them are quite interesting, and will help you understand that certain flowers are not only for decoration, they could also be in your salad and satiate you thirst with an invigorating, magically sensual brew. Do I have your attention now? Good! :)
The names: you know something, I think that you have probably enjoyed this flower already. The list that follows contains many vernacular names that refer to the very same subject of our post today.
Roselle or rozelle, sorrel, red sorrel, saril, Jamaica sorrel, Indian sorrel, sour-sour, Guinea sorrel, Queensland jelly plant, lemon bush, rosa de Jamaica, flor de Jamaica, Jamaica, quimbombó chino, Florida cranberry, oseille rouge, oseille de Guinée, sereni, agrio de Guinea, viña, viñuela, vinagreira, curudú azédo, quiabeiro azédo, zuring, carcadé, bisap, and hibiscus flowers -- and there are more!
The nutritional and medicinal properties of the "saril" are widely known in many places of the world. It is most commonly consumed as an iced tea for the warm days, or as a hot tea during the cold months. In many countries of Latin America such as Mexico, Panama, Brazil and Guatemala, the infusion made with the calyxes of the exotic flower, dyes the water with an intense red color and is the most popular summer drink.
How to prepare it:
This post is my contribution for this week's Latin America's Best: Juan Deago's Panamanian Cocada
Thank you TasteEverything.org for organizing this event, and for giving us the opportunity to let the world know about one scrumptious creation and its maker. This is our contribution. We invite you to read further and learn about a Master Artisan from Panama, well known in this land for preparing the best cocadas.
When I asked Juan Deago how old he was, he said with a picturesque smile that he didn't remember. It was then when I knew he was my kind of person: after 28, my age counting special clock stopped. I do not have a clue of how old I am or when did his age counting clock died, but one thing I sure know: Mr. Deago is a living legend and the role model for generations that refuse to let go the pride for our roots and the magic of transforming a simple food into a delicacy. Food for the gods of the tropics, food for the soul and what it really means to love the land that gave us a home. One of the few who is willing to share the most treasured secrets in order to let this marvelous tradition go on.
It was a long drive from Panama City to Monagrillo, the town where Juan Deago and his legend live. Almost four hours of drive, good thing that we left Panama City at 6 AM. The cool morning breeze and the stories I have heard of him guided us to find his house. It was just luck, because we arrived too early and Mr. Villalobos, Kelly's father, was expecting us to arrive at 1 PM to take us to see his uncle.
I normally can not find my car in a empty parking lot, but that day I found Tio Juancho. He was there, sitting in a chair in his patio. I parked my car under a tree, so my mom and my little niece didn't roast under the fiery sun. It was 10:30 Am when I walked up to him. I asked if he knew Juan Deago, the one famous for making the most delicious cocadas. Puzzled still he replied that he was the one I was looking for. Then he smiled! "How did you find me?" he replied. "I do not know, but if you believe in miracles, this obviously was one of them."
He sang the songs and recited the poems his mother taught him when he was only eight years old. I got goose bumps all over my body,...truly amazing is that he is so sharp! Looking through his eyes I saw that young child, full of life and perennially in love with his land and its infinite wonders.
A Lost Art, Global Voices, & Huevitos de leche re-visited
We've got many interesting things for you today:
First of all there is a beautiful poem, a real on going dilemma about culinary art that has been lost from ancient traditions and cultures. This poem was written by John N. Hilliard in 1910. Head over to Tasty Design to read "A Lost Art."
Second, this is the link to my latest contribution to Global Voices: "Computer Crash: Food Overload." This is a specially interesting international food blog roundup, that you would enjoy as much as we did. The topics are: Chocolate-Dulce de Leche Alfajores from Argentina, Where to eat three meals a day for free when visiting Rome, The Food from Chile by Daniel Greve, A San Valentine's Virtual Party, The Epoisses, Su Boregi (or Turkish Lasagna), Sushi Balls for dinner, Cooking with and active volcano in New Zealand, The most expensive pizza in the world: with truffles, a Banana Foster's video, Korean food trends, and how to prepare Amazake.
To read the previous Global Food round-ups, visit Global Voices.
Third, just to make our sweet tooth happy: the reason why I do it, and a recipe to prepare the sinful "Huevitos de Leche" or "Milk Candy" that I have stuck in my childhood memories.
For many of us, sweetness is to the taste what beauty is to the eye. It has always been so.
Global Voices: A Zestful Welcome to the Wonders of the World
I have been struggling during the last week with a nasty cold. Luckily I have survived. Barely, to tell you the truth. How would you feel if you can not perceive any aromas, taste the food or finish listening "A Cook's Tour", book on cd by Anthony Bourdain? Well, that has been me lately. More than eating monkey brains I dislike being sick. Thank God it doesn't happen often.
So, now you know WHY I have not been posting as usual. Now you know that it was not because the Cooking Diva found a better paid job than blogging (LOL!!!). I'll be here for a long long time, I promise.
For those of you who follow my weekly column published at Global Voices, I am happy to report that yes, I wrote it. It took me a little more time to finish it, but I was lucky to have some delicious "chicken soup" made with "gallina de patio" (free range chicken), which is good for our body and soul, right? Thank you David for your patience :)
The new global food blog roundup is called: "A Zestful Welcome to the Wonders of the World."
We would LOVE to know your comments. The topics covered include reports from blogs that cook in or about:
- Spain
- Cambodia
- Philippines
- Greece
- From the Tropics
- Israel
- Thailand
- El Salvador
- Perú
- France
- México
- The US
I am working on a "Mango: Catch the Yellow Fever" post and delicious step by step recipes including an "Arollado de Chocolate y Mango". Will post it tonight or tomorrow morning.
Happy Cooking!
Chef M
Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: global voices, food blogs, cookingdiva, chef, panama, recipes, food & drink, food, cooking
Madrid Fusion, Happy Birthday and a recipe to prepare "Turron de Pepita para fiestas!"
This photo: Cashew Mole with Grilled Chicken and Balsamic Marinated Raimbow Peppers. The recipe will be featured this Sunday at The Gilded Fork. Stay Tuned!
***
My colleague Chef Elena is in Spain right now with three other Panamanian chefs, for the world famous "Madrid Fusion" one week event, held in the beautiful city of Madrid. No doubt this is an incredible event. It will set the course for the emerging and extravagant cooking techniques, inspiring many and shocking many more. Head over to "El Amor por la Cocina" blog to read her first report on this event.
Didn't I tell you that today is my birthday? Hmmm, if not, now you know! To celebrate I will share with you a delicious recipe to prepare "Turron de Pepita para Fiestas" (Cashew Nougat.) It is very simple to prepare, and the most traditionally delicious and nutty dessert I have tried in a long time. My disclosure: this is NOT a low calorie dessert, because sometimes it is good to indulge oulrselves with desserts and food just the traditional way. This is a full taste, delicious creation that we are sharing with you in this special occasion. Hope you like it!
Will post tomorrow a photo of the birthday cake. I know, I know...I am supposed to be on a diet, BUT it doesn't really feels like a birthday without a birthday cake, right? I will probably bring out the "chocoholic" hidden carefuly in my heart :)
Now the recipe to prepare: Turrón de Pepita para Fiestas
Ingredients:
Tepin Peppers Redux & a Delicious Recipe to Prepare "Pan de Miel y Mango con Salsa de Jengibre"
I still remember the day when I found Adam's Tepin peppers: a Habanero Killer? report at the Hot Sauce Blog. Shortly before that I had discovered the chile piquin from Nicaragua (or, Melissa’s Nicaraguan Insanity Peppers as Adam calls them!) when visiting Brisas de Los Lagos, an ecological development owned by Dr. Ricardo Velásquez in Panamá.
After living in México for so many years, my hot tooth's expertise grew considerably. BUT,...I was happy to find that little hot devil that immediately challenged my taste-buds. It is not a rumor. It is very true that I almost lost my tongue when I ate the first one.
To make the long story short, ...I sent some "chile piquines" to Adam so he could judge for himself. You are going to love his Tepin Peppers Redux, so head over to the Hot Sauce blog and see him with your own eyes :)
Now, let's sweeten up our day and lives with a delicious recipe to prepare "Pan de Miel y Mango, con salsa de Naranjilla y Jengibre" (Molasses and Mango Bread, served with a Ginger-Naranjilla Sauce). In the tropics, naranjilla is a cousin of the orange with a distinctive aroma and flavor. You can substitute orange or mandarin juice. Serve this truly unique yeast bread, cold or warm with it's spicy and aromatic sauce-mate.
Global Voices & a Delicious Recipe to prepare "Almond Bread Pudding with Eggnog", YUM!
Are you ready for another surprise? Well, I am pleased to announce, my dear readers and blogging friends, that I have been invited to write a weekly column about food blogs for Global Voices. Muchas gracias David!. I have been so excited about this project, that I didn't take long to produce my first report: "Cooking up the World". We invite you to stay tuned and subscribe to receive the weekly round -up that will be published every Saturday at the Global Voices blog.
Talking about great recipes, the one we are sharing with you today is a winner! Looking for other ways (other than drinking it!) to use the left over eggnog from this past holiday season, I decided to prepare a festive bread pudding. The texture of the final product is so delicate and delicious because I used an extra homemade "rosca" bread with almonds that I had also prepared for the holidays and was hidden in the freezer just in case of an emergency!
So, let´s get cooking in the most creative ways to use all the left over holiday bounty that still is in your possession...
New Year's Dinner Recipe & Photo Swap: The Results!!!
This event has been great in so many ways, and I am glad we did it. It has been a fantastic way to portray the food traditions around the globe, to receive the New Year, and to learn a bit more about what our blogging friends do. They have opened the doors of their houses and lives through the computer monitor. Do not forget that. Many people talk about the "proliferation" of food blogs, yes it is true, but to tell you the truth I think it is fantastic because, as a friend pointed out a few days ago, there is not a better way to get interested in a culture than learning about their food.
We are planning on organizing similar events for other international holidays, and we will keep you posted about it with enough time for you to make plans and not miss the deadline to submit your entry. It is great to join the fun since the beginning, do not you think? Please e-mail me with your suggestions or post them here.
Now that finally we have counted, and counted again a few times more, the winners have been found. The winners are:
The Corn-Quest Tales, & a Delicious Recipe to Prepare "Tropical Golden Gingerbread"
Never a "tamal" (tamale) tasted so good! After getting over a few episodes of "corn-attacks", the question was: "what to do with 1,300 freshly cut ears of corn?". How about making tamales?, the traditional Panamanian delicacy which secret recipes and techniques have been carried by families generation after generation. If you haven't read my previous post, I invite you to take a look so you can see the motivation behind this project. It was not as simple as you might think.
On the 24th we cleaned all the corn ears and removed them from the husk. When it comes to knives and working with my hands I am really fast, BUT, let me tell you about this kuna lady that helps me in the house..., oh well she is something else. She is a 4 feet tall lady with tiny hands that offered to help me when she saw the pile of corn that was waiting for me. For every ear of corn I had cleaned, she did 3 or 4. I was in total shock. She mentioned later that when she lived in her island in San Blas, they used to eat corn every day and she knows how to do this process in just a few seconds. Amazing.
Since it was Christmas eve I let all the help go early, then around 9 PM I began grinding the corn kernels. Wow! It was and endless work. I finished the last batch at 3 AM the next day. Of course I was taking breaks once in a while to check if the blog was still there, but it was a lot of work.
Around 9 AM I packed everything in my car and went to "La Chorrera", a city 30 minutes from Panama City where my mom lives. There,...all my ants, a few cousins, and my brother JM were waiting for me to start preparing the tamales. We finished cooking at 4 PM, and after giving each family an equal quantity of tamales I came back to the city. I had plans to attend a Christmas Party at the house of "La Reina" (The Queen), a very good friend famous for hosting the best parties in Panama City.
Believe me I tried, I wanted to go!!! Once at home, I took a shower thinking about what to wear for the party...., and suddenly I woke up 3 hours later. Very sad! I was exhausted. I HOPE to have the chance to tell you a different story about New Years Eve. Because last year's was....take a look here to learn what happened.
Next time I'll post the recipe to prepare the tamales with step by step, really colorful photos. You will love them.
Now, you will learn how to prepare: "Tropical Golden Gingerbread", a beautiful, different, and sure to be one that you will remember for a long, long time!
