Makes about 36 candies Behold my epic fail – homemade “Caramel Milk Candies.” I planned to make these typical South American candies for Halloween. Little did I know, I was in for a real mystery even Sherlock Holmes couldn’t solve. You see, metal cans are not transparent. I was literally cooking blind. As I learned, this is a tragic prospect when it comes to candy making. Despite my diligent efforts (nerdy, even) to make and remake these candies, I failed. I’d keep going, except I’m terrified of my next gas bill. Ingredients: 1 can sweetened condensed milk parchment paper Method: 1. Bring water to boil. Choose a pot an inch or two taller than the can of sweetened condensed milk. Meanwhile, remove the label from the can. You’ll thank me later, when you don’t have to clean paper shreds out of your pan. 2. Make two holes in your can. This is a safety measure. Not everyone does this. I do because I’m not that into exploding cans. 3. Place can in boiling water. Cover …
Read More
Serves 4 The people of the Congo forage for mushrooms deep within the forest. Mushrooms provide important nutrients and calories, especially when meat is scarce. This recipe is all about the lemon – with a flavor so intense that it brightens up any dish. Would be great with fish or wild rice. Ingredients: oil 8 oz button mushrooms, sliced 8 oz shiitake mushrooms, sliced 8 oz baby bella mushrooms, sliced 1 lemon, juiced salt & pepper Method: Heat up some oil in a large pan or wok over medium-high. Throw in the mushrooms. It’s not easy to chop a pound and a half of mushrooms. Unfortunately, Ava’s too young to use a knife or I would have put her to work. Mushroom #1 – button mushrooms Mushroom #2 – crimini mushrooms (a.k.a. baby bellas) Mushroom #3 – shiitake mushrooms Sautee until the mushrooms are soft. Lots of juices will accumulate in the pan. That’s ok, they form a light sauce around the mushrooms. It might be looking like mushrooms are the star of this dish …
Read More
Serves 1-2 Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this sandwich is popular in Comoros. Ingredients: 8″ piece of baguette (I had to buy wide-style – “rustique” so it holds more) 1-2 tomatoes, sliced 1 cucumber, sliced (or 1/2 an english cucumber) 3 hard-boiled eggs mayonnaise, to taste Method: Slice a baguette in half lengthwise… watch your fingers! Spread with a thin layer of mayo. Or thick, if that’s more your style. Next, place juicy slices of ripe tomatoes. The juices will seep into the bread a bit and make for excellent flavor. Add the cukes. I used English cukes so I didn’t have to peel them. Add a sunny layer of hard-boiled eggs. Ava loves hard-boiled eggs. She’s so wise for her age. Cover with the top half of the bread and … … slice up to eat! Share if you dare… Comoros Sandwich Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Piled high with juicy, sweet tomatoes, crunchy cucumbers, and rich eggs and mayo, this …
Read More
Serves 4-8 The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. You could keep going until it s as smooth as you’d like (you may need some hot liquid, like milk or stock, to help though). Ingredients: 5 ripe plantains salt pepper 3 Tbsp butter Method: Make sure your plantains are ripe. This is what ripe looks like… the blacker they get, the sweeter they taste, and that’s a promise. Peel and chop into even sized pieces. Steam for 25-35 minutes, or until a fork pierces them with no resistance. Mash with a little melted butter, salt and pepper. While it isn’t traditional, you can add milk, if needed, to loosen things up a bit. Especially good served with sauces and stews. Mashed Plantains Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe The plantain’s dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash – like extra heavy duty mashed potatoes. …
Read More
makes 1/2 cup This rich dipping butter has warm vanilla undertones, mellow onion/garlic flavor from the shallot, and a bright acid note from the white wine. Recipe inspired by the New York Times. Ingredients: 1 stick (8 Tbsp) butter 1 shallot, minced (about 1/4 cup) 1/3 cup white wine 1/2 vanilla bean, split salt pepper Serve with Boiled Lobster Method: Melt a tab or two of butter over medium heat. Add shallots and cook. Shallots are incredible. I don’t think I’ve used one in 5 years. Thank goodness this recipe came along, to knock me to my senses! Once the shallot is soft and translucent, add white wine. Take a sip, if you have some extra. Simmer for several minutes, until almost all the liquid evaporates. Then, whisk in the rest of the butter. And add the scrapings of half a vanilla pod. Fresh vanilla scrapings take this dipping butter over the edge, into the realm of the divine. A little salt and pepper seals the deal. At this point many smart people – like the people …
Read More
Makes 1 liter of “concentrate” Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving. Ingredients: 1/2 cup oatmeal 4 cups milk (plus extra for thinning drink) 1/4 cup brown sugar 1/2 tsp cinnamon Method: Heat milk in a large pot. Bring to a simmer… Add oatmeal. I used “3 minute” Irish oatmeal. Season with a big dollop of cinnamon. Smells like autumn joy. Then add sugar – white or brown, your preference. Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too. Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin. After all, you just made the tastiest drink in town! Colombian Oatmeal Smoothie | Avena Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply …
Read More
Makes about 1 cup Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip. Ingredients: 2 avocados 2 limes, juiced 2 Tbsp white wine vinegar 1/2 cup olive oil (or to taste) salt pepper 1 Tbsp chopped cilantro Method: Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good. Add the juice of of two limes. There’s no substitute for the tart zing of lime juice. And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances. Season with salt and pepper. Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender. Oh and don’t forget a splash of vinegar for a little extra pucker. Spoon into a serving bowl and use on salads or as a dip for veggies or …
Read More
Serves 2-4 Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia). Ingredients: olive oil 1 small onion, chopped 1 cup rice 1 cup broth or water 1 cup cola salt pepper Method: Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot. Add stock… (or water)… And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola! Add salt and pepper. Um. I totally added way too much pepper. This rice had bite! Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow …
Read More
Serves 4 Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth. Ingredients: 4 cups broth (vegetable or chicken) 2 cups milk 4 eggs 3 green onions, sliced sprig cilantro, chopped salt pepper Method: Add stock to a large pot. Sploosh. Then add milk. Splash. Heat the broth and milk to almost simmering. Meanwhile, spread some thinly sliced green onion on the bottom of the bowls. Sprinkle with some chopped cilantro, too. When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess…. Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water. Let me show you what I mean. In this picture the ramekin is actually on the water… and partially dips …
Read More
Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty. Add garlic… And ginger.. As soon as it starts to smell like heaven … Add mushrooms and chili pepper Cook until mushrooms are soft. Then add vinegar and sugar. Don’t forget a splash of water, especially if the pan looks to be drying out. Finally, add the cucumbers and cover. Cook until tender. Here’s the final dish! Chill it completely before eating. Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor. Speaking of which, feel free to play around by adding more or less vinegar and sugar. Hot …
Read More
Makes about 8 pancakes Chinese Pancakes are quick and easy to make… and wonderful for scooping up stir-fry. The key to obtaining the characteristic chewy texture is to use boiling water. Make sure you use a healthy dose of salt to flavor the dough. Serve with Moo Shu Pork. Ingredients: 1 1/2 cups flour 1/2 cup boiling water pinch salt 2 scallions, sliced thinly sesame oil, as needed Method: Add flour and salt to a food processor… Add boiling water … boiling water actually blanches the flour (cooks it briefly) and makes for a nice, chewy pancake. This is desirable because the texture will hold up better to moist stir-fry mixtures. Pulse until dough starts to come together. I used my hands to press the shaggy bits into a smooth ball. The dough is not sticky and should not cling to your hands much. Add more water or flour as needed to get the right texture. Let rest for about an hour. The dough will relax and become super easy to work with. Make small …
Read More
Serves 4 While Alfajores (cookie and dulce de leche “sandwiches”) are made throughout South America, the Chilean version is unusual both in technique and presentation. They use an egg-based dough (in other countries shortbread is favored). In addition, Chileans only roll one side of the dough, which results in a curled leaf effect on the dough as it bakes. Ingredients 5 Egg yolks 1 cup sifted all purpose flour 1/4 cup cornstarch, plus 1/4 cup as needed ½ tspn. baking powder 1/4 tsp orange zest 2 Tbsp Orange juice Dulce De Leche (recipe) Method: Preheat oven to 400ºF. In a small bowl, whisk together flour, baking powder and cornstarch. Add in some orange zest if you have it. Orange zest adds lovely fresh citrus flavor to the cookies. Beat egg yolks until pale yellow. Add the dry ingredients to egg yolks in three parts, mixing in the orange juice in between. I used OJ with extra pulp, for extra goodness. If the dough seems sticky, add extra cornstarch one tablespoon at a time, until the dough …
Read More
