Ever read a recipe and get really excited about it? Well that’s how I felt when I saw the brigadeiro recipe in Food 52’s article “Cookies from around the World”. I was amped to take on the challenge of making this traditional Brazilian dessert. First, who doesn’t think “Woo Hoo” chocolate? Second, global dishes, that is kind of my thing. Third, making treats as gifts is something the family loves to do.
During the holidays I’m always looking for a dish that is super comforting and quick. I always remember my friends having some sort of fish stew during the holidays. Camarones guisado is one of those dishes to make whether it’s the holiday season or not. There’s a sense of melancholy during the holidays that warrants a dish like this. Of course, depending on where you live and your background, the holidays might be done a little differently. But everyone needs a good soothing stew.
Sweet caramel, deliciousness. That’s what I think of when I think of flan. I have no idea when I 1st had flan but what I do know is that I like it so much I’ll eat anyone’s flan. Yes, even the over processed version of this custard that comes in plastic cup. I’ll admit it, it’s one of my weaknesses. The nerd in me wondered, how is this a Latin American dish? Custard makes me think of Europe. And what do you know? Flan is from Europe. Originally Rome, then eventually it made its way to Spain (with some alterations). The European version is more savory dish where as the Latin American version is sweet and filled with local flavors like coffee. It’s the Spanish version I like because this version is topped with caramel. Yum. Continue reading “Flan”
I’ve been dying to make this dish for some time. I’m not sure why it has taken so long. It feels like it’s been over a month since I asked my colleague to help me translate some traditional Cuban recipes. Growing up on the Lower East Side of Manhattan, I was always lucky enough to have access to great Puerto Rican and Cuban food. I’ve always been able to go to a friend’s house or find a restaurant that made what I like just right. But now that we are in the suburbs, it’s just not the same.
These days some magazine is always talking about super food this and superfood that. But let’s be honest, we want food that tastes good and makes us feel good. This peruvian quinoa soup does exactly that.
In honor of the Olympics in Brazil, but still keeping with the street food theme today’s recipe is pastel. Pastel is a little bundle of goodness filled with some sort of savory filling. The dish originated from the Chinese egg roll. Many Chinese and Japanese people were brought to Brazil as early as the 16th century. The pastel became even more popular in Sao Paulo in the early to mid 1900s as more Japanese immigrants set up bakeries in the area. Brazil actually has one of the largest populations of Japanese people outside Japan.
After my last post street food has been the topic of conversation. One dish I love is Mexican Street Corn also know as Elotes. It’s a summer favorite. It’s sweet, delicious and plentiful during this time of year. I came across Mexican street corn (Elote) one summer and haven’t looked back.
My friends know I don’t need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn’t be a true American if I didn’t make a dish. True American. Yes, I said it. As my Mexican friends have made very clear, Cinco de Mayo is more celebrated in America than Mexico. Americans make a big deal over the Battle of Pueblo because it gives them a reason to party. Of course, it’s also a great opportunity to introduce Mexican culture. Typically with Mexican food and drink. Funny huh. But whatever works.
It’s “Meatless Monday” and soup is what I decided would be the best answer for the cold days we’ve been facing. Cuban Black Bean Soup is my go to soup. Whether using canned beans or dried beans it’s always delicious. Now I will admit, I like soup. Soup with a sandwich or a salad. It doesn’t much matter to me. What does matter, is that it is filling and delicious.
September 15 through October 15 is Hispanic Heritage Month. This Mexican Shredded Chicken is inspired by all the wonderful people in my life who hail from all over Latin America and the Caribbean. I could not let this month go by without doing an inspired dish. Viva la revolucion!