All posts filed under: Dominican Republic

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Monday Meal Review: Dominican Republic

Some would blame the moon. Lady fortune. Michael Jackson. The last few weeks I’ve had this creepy, crawly feeling. It starts in my elbows and works its way up the back of my neck. It’s like stardust is sparkling on my skin. Like I’m dancing in the rain. In great part, I blame you. You see, this blog is coming up on its one year anniversary. I’ve learned a ton about food from A-D, have watched my family grow healthier and better fed, and, finally, have had so much fun getting to know you! I’m really looking forward to another few years of fun (only 2.75, actually). However, it’s not just that. From what I can tell, 2011 is shaping up to be a really special year … so special it gives me the tingles. Here are the highlights so far: 1.  Ava finally got her molars in. I can give her hard food! The world feels so big… so… magical. 2. Mr Picky ate beets and liked them. How did I do it? I bought …

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Dominican Beans

Serves 4 They might not look like much, but these kidney beans taste like a work of art! Get your sofrito on! Ingredients: 1 cup sofrito olive oil 2 cans red kidney beans 1 cup stock or water salt & pepper Method: Heat up some oil in a medium pot. Add sofrito and cook… past the point where it releases all its juices… To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible. Next, add the beans. And splash in water or stock. I used stock. Simmer gently until the beans are tender and flavorful. This took about an hour for me. Season generously! 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe They might not look like much, but these kidney beans taste like a work of art! Get your sofrito on!Dominican Beans CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeLegumes, Miss Ava’s Favorite Recipes, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes Servings Prep Time 4people 10minutes Cook Time 1hour …

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Dominican Stew Chicken | Pollo Guisado

Serves 4 I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken. Ingredients: 4 chicken thighs 4 chicken legs 1 cup sofrito (you could add 2 cups if you’d like more veggies) 1 tsp sugar vegetable oil (1-2 Tbsp) juice of 1/2 lemon (a whole lemon if it is dry) 2 Tbsp tomato paste 3/4 cup stock or water Method: Add the chicken to a large bowl. Toss with sofrito… … and lemon juice. Let marinate about 30 minutes (overnight is fine, too) Meanwhile, stir together the stock and the tomato paste. When ready to cook, heat some oil in a large skillet over medium-high. Add sugar and the …

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Fresh Veggie Seasoning Base | Sazon/Sofrito

Makes about 5 cups Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that – if you don’t – dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you’ll have a great, healthy seasoning base that will amp up any dish. NOTE: In the Dominican Republic, sofrito can be made any number of ways. At the lovely web site Dominican Cooking you will find three examples that are completely different from each other (one even has radishes in it!). The moral? No Sofrito is better than your sofrito – make it the way you like it! Here’s the way I did it… Ingredients: 1 green pepper, cut in large chunks 1 red pepper, cut in large chunks 1 red onion, cut in large chunks 3 green onions, sliced 2 tomatillo, quartered 2 roma tomatoes, quartered 1/2 bunch cilantro, roughly chopped 1/2 bunch parsley, roughly chopped …

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Three Ways to Heat things up like a Dominican (with Poll)

I’m wearing two wool sweaters and a scarf. Indoors.  It’s freezing, freezing, freezing. Are you cold? Can you feel your fingers? I can’t. Let’s heat things up, Domincan-style. 1. Dance the Merengue or the Bachata (links go to YouTube videos) You’ll be shaking your hips as you click, click across the floor. You’ll also be burning calories and, most likely, you’ll be smiling. So grab a partner and let’s have some fun! Don’t have a partner? Grab a broom! 2. Eat Sanocho Comfort-food doesn’t really do this stew justice. It is on a whole other plane of existence. With variations around the Latin American world, Dominicans take the cake with a version that would make any meat-lover swoon (hello, Homer Simpson) – it includes heaping portions of seven meats. In one bowl you might spot goat, pork, tripe, oxtail, chicken, rabbit, or even pigeon. That’s some serious protein. 2. La Bandera Think for a minute – what what foods make up the colors of your flag? Now, imagine making dinner with those foods. That’s what Dominicans have done …

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Caribbean Tres Leches Cake

A proper Tres Leches cake is thirsty. Really thirsty. Each dry, pocket of cake crumb soaks up more milk than a stray kitten. Our version soaks up a little over 3 cups (!) of liquid as it sits in the fridge over night. While the texture is moist, a good Tres Leches cake will never be soggy or mushy. It will – against all odds – retain a discernible crumb in spite of the milk within. NOTE: See my recipe and associated feature story about Global Table Adventure in the Tulsa World. They probably learn about this cake in engineering school. If not, they should. Tres Leches cakes are primarily thought of as a Latin American/Mexican dessert. Q: What’s in the three milk mixture? A: It depends… Traditional Central American Tres Leches Cakes: – sweetened condensed milk – evaporated milk – heavy cream Drunken Tres Leches Cakes (Pastel Borracho): – water – rum/brandy – sugar Caribbean Tres Leches Cakes: – coconut milk – evaporated milk – heavy cream or sweetened condensed milk – sometimes rum RECIPE Makes …

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Menu: Dominican Republic

What would you serve if a special guest was coming to your house? Someone who you desperately want to impress? I’ll tell you what: serve them something simple, flavorful and – most importantly – something that practically cooks itself. You know, so you have time to brush your hair and change your clothes. Our Dominican menu is the exact menu I would suggest – after all, it was good enough to tempt the taste buds of Natalie Mikles, from a little paper that starts with Tulsa and ends with World! NOTE: The beans and chicken, when served with a side of rice make up “La Bandera” or “The Flag,” which is one of the national dishes of the Dominican Republic! Sazon/Sofrito [Recipe] Every cook in the Dominican Republic has a batch of Sazon or Sofrito – a traditional seasoning base – ready to go. Our version is made with peppers, cilantro, tomatoes, tomatillos, parsley, garlic, red onion, and more. Dominican Stew Chicken (Pollo Guisado) [Recipe] Tender chicken sautéed in a teaspoon of sugar, then slowly …

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About the Food of the Dominican Republic

Fancy a trip to the Alps? The Dominican Alps? That’s right. Smack dab in the heart of the Dominican Republic, far away from the ‘all inclusive’ resorts and pristine beaches,  are the tallest peaks in the Caribbean. Clinging to their sides are cool wooded forests composed, primarily, of pine trees. In the spring, a dedicated hiker may even be rewarded with clusters of sweet strawberries. I never thought learning about the D.R. – situated on a tropical island – would make me homesick for New England, but there it is. I’m ready for the first flight back. In case you aren’t a fan of fresh evergreen scents, you can swim in the billowing pools of Dominca’s waterfalls, or simply sit back and do nothing but sip on a cup of café con leche (coffee with milk) – a dream to end all dreams, as I sit here in a wool sweater, toes frozen, watching snow roll past my window. Speaking of coffee, let’s talk about food. If you look in any Domincan’s fridge you’ll find …

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