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Latest News
The Never-Doubt-Dorie Moment: Mme. Maman’s Chopped Liver
The French Fridays with Dorie Celebrations continue! This week we go over those Never-Doubt-Dorie moments. FFwD cooks will reminisce about those recipe that made us raise our eyebrows while we went along for the ride. I looked for the scariest ingredient I hadn’t worked with yet – chicken livers. Here’s the account of my experience whipping up Mme. Maman’s Chopped Liver.
(Law & Order style ‘Dun Dun!’)
Thursday June 4, 2015
8:00am
Green spots?
Veins?
It’s not the same to face the deep-sea creatures of the food world when they are breaded, fried or smothered in delicious sauces. And plated and prepared by professionals that bring out the best of these ingredients. Read More…
French Fridays with Dorie: Curried Chicken with Lemongrass, AHA Moments and my Top 5
The fearless Doristas have met their goal. Last Friday, Mardi of Eat Live Travel Write and Cher The Dabbler cooked and blogged all 300+ recipes of Dorie Greenspan’s Around My French Table. Most members of the group are a handful of recipes away from reaching this milestone. While my participation in the group was inconsistent (to put it mildly), I rejoice and join the rest of them and toast to this accomplishment. The following four weeks will allow us to reminisce and recap some of the lessons learned in these four years of cooking and friendship. Read More…
Roasted Eggplant Étouffée
When May rolled in – particularly during third week of the month – my social networks swelled up with all the activities surrounding my alma mater’s commencement ceremony. Lovely birrete art, the second lines and music that only come from New Orleans, and Maya Rudolph’s hilarious address. It made me nostalgic for my own hectic graduation week, so I scoured the web and my own ‘archives’ for those memories from fifteen years ago. Read More…
Puerto Rico Restaurant Week is Back!
From May 27 until June 3rd, Puerto Rico will celebrate the fourth Puerto Rico Restaurant Week. This highly anticipated event will take place from Wednesday, May 27th through Wednesday June 3rd. As in previous years, restaurants throughout the Island will offer pre-fixe dinner menus for $28 or $38, with options for the appetizer, entrée and dessert. Several restaurants will also offer pre-fixe lunch menus for $20. Participants include more than twenty-five of the best eateries in San Juan, Santurce, Condado, Miramar, Ocean Park, Isla Verde, Hato Rey, Guaynabo and Humacao. Read More…
Harissa Turkey Chili
Is harissa the next sriracha?
It seems many blogs and food publications are ready to anoint the next big thing when it comes to hot sauces and spice flavors. Sriracha’s supremacy has been challenged by condiments from all over the world. Harissa – a north African blend of peppers and spices – has been floating around for a few years now as a contender. What sets harissa apart from other pepper blends is that it includes a hint of mint. It doesn’t cut the heat, nor overpowers it. I wish I had a better way to describe how the flavors complement each other. In addition to hot red peppers and mint, harissa contains caraway, garlic, cumin, and coriander. Read More…
Mango Spiced Quick Oats
It feels good to be back after a break of a few weeks without doing much cooking or writing. For most of February and March I was caught up in training for the Puerto Rico Marathon and Half Marathon. Those focused weeks definitely paid off: I shaved off over six minutes over my previous half marathon personal best. Read More…
Saborea Puerto Rico 2015
Photo Credit: Joe Colon for Saborea Puerto Rico. All rights reserved.
Earlier this week we talked about my five lessons for best enjoying Saborea Puerto Rico. I’ll show you today why you shouldn’t miss the most important culinary showcase in the Caribbean.
New restaurants for culinary adventures
My friends and I are already planning road trips to visit delicious “new for us” places like Asadura in Luquillo, and Asador San Miguel in Naranjito.
Straight from the smoker, ribs and smoked chicken marinated in pineapple from Asadura in Luquillo.
Glazed smoked pork with shoestring potatoes from Asador San Miguel
Winery Experience in Puerto Rico
We love to do wine tastings and visiting wine countries in general. The Ambrosia Fine Wines area in the middle of the Tasting Pavillion brings the tasting room experience to Saborea Puerto Rico. The delicious wines and knowledgeable pouring staff will guide you through the wines and suggest pairings from the featured Saborea restaurants and food artisans.
White wine flight, featuring European and Californian wines
New Products Showcased
Our favorite discoveries in the new product front were the versatile recipes from La Hacienda Foods, the micro-greens from Tropical Fresh, and the delicious Empanadillas Geometricas available to purchase by the dozen. Those will come in especially handy next time we’re having a party. The chicken curry and carnitas ones blew our minds.
Salmon bites with cilantro cream cheese and micro cilantro from Tropical Fresh.
Chef Talent for Sunday
I cannot stress this enough. All the chefs we talked to yesterday are incredibly approachable. We bumped into a few in the Tasting Pavillion and didn’t hesitate to ask questions about recipes and their restaurants. Whatever your kitchen conondrum, take it to the experts. And chances are you will learn a trick or five by sitting in the GE Monogram Demo Kitchen Theatre.
This is today’s GE Monogram Demo Kitchen Theatre schedule:
11:30 AM
Chef Alex Perichi-Instituto de Banca & Juan Nieves
12:00 AM
José Santos: presented by Dominican Republic Department of Tourism & Pedro Alvarez
12:30 PM
Denisse Oller & Maria Germania Diaz
1:00 PM
Chef Chango & Luis Piñeiro
1:30 PM
Jeremie Cruz & Chef Marilyn & Angel Santiago
2:00 PM
Chef Lorraine & Ana Parga
2:30 PM
Mayra Alejandra & Lorelei Carrión; presented by Splenda
3:00 PM
Juan José Cuevas & Luis Castillo & Rafael Barrera
3:30 PM
Ben Vaughn & Giovanna Huyke
4:00 PM
Puerto Rico National Culinary Team 2015
Johnattan Hernandez, Gerardo Lugo, Suzette Diaz Alberto Febo- Jorge Olivera, Elvin Rosado: presented by Subway
4:30 PM
Victor Rosado & Kunal Chakrabarti
5:00 PM
Ventura Vivoni & Joel Rodriguez
5:30 PM
Josue Diaz & Hector Gonzalez
Need more reasons?
Browse through Twitter and Instagram using the #SaboreaPR hashtag to see all the great food and moments enjoyed by many. And head out to El Escambrón to enjoy it for yourself!
Five Lessons: Saborea Puerto Rico
The Saborea season is finally here! Saborea Puerto Rico kicks off this next Thursday, April 9th, celebrating the best of Puerto Rican gastronomy and hospitality. For the eighth consecutive year, this culinary extravaganza takes over San Juan, showcasing local chefs, restaurants, produce and artisanal products.
We’d like to think we are Saborea veteranos after three years of enjoying this festival, so we will be sharing our top five tips to enjoy the Saborea experience. Got any of your own? Make sure to share them in the comments section below.
Woo Me – A Valentine’s Day Menu
No plans yet for Valentine’s Day? Print out these delicious recipes and rush to the supermarket. All of these are perfect for pleasing special someones or crowds of friends.
The Amouse
Prime your appetite with these mushrooms sautéed with garlic and sherry.
The Soup
This silky potato and leek soup can be served either hot or cold with your choice of garnishes. Caviar hearts, anyone?
The First Course
While cleaning out clams and mussels is time consuming, it is about the most difficult part of preparing the some of our favorite shellfish dishes. We keep coming back to this delicious spaghetti with clams and pancetta.
The Entree
After pasta and soup, feel free to swap the celery root puree I suggest serving with this mahi mahi in ajicito cream sauce for vegetables.
The Finale
Valentine’s Day without chocolate will not fly here! This post includes links to a delicious baked chocolate custard that’s not too sweet. If you’d rather have smooth stovetop pudding, Dorie Greenspan’s recipe will fit the bill.
Remember our giveaway for a copy of The Cuban Table: A Celebration of Food, Flavors, and History is still going on! Make sure to participate to win a copy of this gorgeous book!
Great Food Reads: The Cuban Table #CookbookAffair #Giveaway
It’s time for a giveaway! I am joining dear friends from the culinary blogosphere to celebrate February and Valentine’s Day with the #CookbookAffair giveaway’s series. Fourteen days, fourteen cookbooks, fourteen great blogs to get to know better! We have picked some great books to gift lucky readers, and some of the ladies have added extra swag you should check out. Today we’re into our fourth day of prizes.
Chunky Mojo Isleño
Photo Credit – Angel Figueroa. All rights reserved.
On Sundays, people pile up their families in their cars and take off to explore the island and every corner’s signature flavors. On today’s Domingo Criollo feature, we ‘visit’ the Southern Puerto Rico town of Salinas through this recipe for chunky mojo isleño.
Tuesdays with Dorie BCM: Granola Energy Bars
Fig and Pecan Granola Energy Bars
I’ve liked granola bars for as long as I can remember. Could it be the candy-like wrappers? The combination of sweet and salty? Their magic hunger killing powers when enjoyed with coffee, tea, water, soda? They are so convenient I always have a box or two at home and at work. Although I have made ‘loose’ granola at home before, this week’s Tuesdays with Dorie recipe, Granola Energy Bars, was my first time baking and slicing it into bars. It won’t be the last. No brand that I know of has come up with apricot macadamia or fig and pecan varieties. And those are just the flavors I thought up with this week!
How to Make Mofongo
Mofongo is of Puerto Rico’s signature dishes. It can be found in every corner of the island, from the humblest cafeteria to white tablecloth establishments. This mash is traditionally prepared with green plantains, garlic, pork cracklings, and olive oil. Although versions that feature ripe plantain, yuca, breadfruit or some combination of these are becoming more popular, the classic version will always be green plantain. Plantains were brought over from Africa during the 16th century and were a staple of the slaves’ diet. The mofongo we know today evolved from fufú, a root vegetable mash also from African origin.
French Fridays with Dorie: Caramel-Topped Semolina Cake
Today’s French Fridays with Dorie recipe is not the Caramel Topped Semolina Cake. There’s a little more backstory as to why I chose not to make Arman’s Caviar in Aspic, but the gist of it is that it is not a recipe I can pull off for breakfast on the same day the post is due. I’m happy there are a few more recipes I can rationalize preparing and serving before the sun is fully up.
GF360˚ Top 5 Posts of 2014
Un año que viene y otro que se va…
I love putting together the now traditional GF360˚ top 5 new posts of each year. For starters, it reinforces the kind of writing and experiences I want to continue having and sharing with all of you. There is a lesson learned for each of these posts.
Drumroll please! GF360˚ Top 5 posts of 2014 are… Read More…
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Spanish Tapas and a Blog Anniversary Giveaway
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Tuesdays with Dorie: Palets de Dames Lille Style
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French Fridays with Dorie: M. Jacques Cognac Chicken
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French Fridays with Dorie: Mussels and Chorizo
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French Fridays with Dorie: Pumpkin Stuffed with Cosas Ricas
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Virgin Coconut Mojito Popsicles
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Keeping Cool with Summer Strawberries
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Curried Grass-Fed Beef Shanks #CaboRojoSteaks
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Flash Fried Green Cherry Tomatoes
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FFwD Epilogue: Around My Franco Rican Table
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NORMA TORRES: I rememeber foodbuz and going to San Francisco. I...
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Paige: It sounds like an awesome cookbook! I'm sure whoev...
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Adriana: It's a very adaptable sauce, Teresa. If left chun...
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Teresa: Romesco sauce is one that I always enjoy eating wh...
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