Believe it or not, what you cook your food in has a big impact on how your food turns out. My first pot set was a cheap one and when I say cheap, I mean badly made and inexpensive. After torturing my food for awhile and feeling like I was never going to cook anything edible, I thought " What am I doing wrong?" That's when I realized that I had the wrong pots (not to mention that I had the burner on ridiculously high). My food was sticking and burning to the thin metal exterior of the pots and they would be near impossible to clean.
The first "real" pot set that I bought were completely non-stick with silicon utensils. These are the pots that I use on a daily basis depending on the menu. They are easy to clean and care for, definitely a good investment.
My next pot set was a must-have for cultural purposes. Every kitchen should have at LEAST one Caldero. My set of Calderos (cast iron/dutch oven style pots) are essential to making so many dishes in the Caribbean culture. Its design is made to contain and distribute heat evenly and quickly. In most cases when the knob on the lid is metal or heat-proof, you can bake or roast with it as well, now that's an investment!
My favorite pans at the moment are the Pyrex glass baking pans, and any good quality, heavy-bottom Baking Sheets and Jelly Roll pans. The Pyrex glass pans never fail to get my baking and roasting needs met, and allow the easy clean-up in the end.
Ultimately, no matter which pots and pans you decide to use, remember to keep an eye on your food while it's cooking and adjust the temperature accordingly.
Sofrito
Sofrito, ahhh let me count the ways....
The list of foods that you can bring to life with just Sofrito alone, is endless. In my family, we use Sofrito in various dishes such as rice, beans, soups and stews. I use it to marinade my Pernil (roast pork shoulder) and many other meats. We also use it to flavor our Pasteles and meat fillings.
The best Sofrito comes from the best ingredients. You can adjust the ingredients to your liking and control your salt intake when you make it from scratch. It is available in jars or frozen tubs in most grocery stores but you can't beat the homemade version.Traditionally, a mortar and pestle is used to grind all of the ingredients together, but I prefer to use a food processor or blender. Here is my own personal recipe for Sofrito.
Sofrito
1 Red bell pepper
1 Green bell pepper
10 Ajicitos dulce (small sweet peppers)
2 Cubanelle peppers or Italian frying peppers
3 Spanish onions (peeled and quartered)
2 Garlic bulbs (seperated and peeled)
2 Bunches of Cilantro (washed well)
3 Culantro Leaves ( or an extra bunch of cilantro)
4 Oregano Brujo Leaves ( or 2 sprigs fresh thyme and 1 TB dried oregano)
1 can Tomato paste
1 Tablespoon Vinegar
Have your food processor or blender ready and have a big bowl beside the food processor. I use the bowl to combine all of the ingredients in the end, instead of cramming it all in at one shot.
First blend all of the peppers well, then add them to the bowl. Next blend the onions, garlic and the cilantro (and culantro if you have it) adding that mixture to the bowl as well. Don't worry about rinsing the food processor bowl in between. Then add the oregano brujo (or thyme and oregano), tomato paste and vinegar to the food processor and blend well. Add the mixture to the bowl and stir completely.
You can use the Sofrito immediately or add by the 1/2 cup (or by the ladel full) to small freezer bags for later use. When you're ready to use them, just run them under a little warm water to loosen them from the bags and you'll be ready to cook!
*Tip: Ajicitos Dulces are a small sweet pepper that resemble the dangerously hot scotch bonnett pepper. Confusing the two would be an unforgettable mistake (trust me!) Be sure that the peppers that you buy from the store state that they are sweet. I've never tasted any other pepper that had the same flavor as the Ajicitos Dulces. They are worth hunting for but if you can't get your hands on them, you can substitute them (in this recipe) with 2 Cubanelle or Italian frying peppers. If you do like some spice in your food, go ahead and add in your favorite hot pepper. The recipe can only get better. Enjoy!
The list of foods that you can bring to life with just Sofrito alone, is endless. In my family, we use Sofrito in various dishes such as rice, beans, soups and stews. I use it to marinade my Pernil (roast pork shoulder) and many other meats. We also use it to flavor our Pasteles and meat fillings.
The best Sofrito comes from the best ingredients. You can adjust the ingredients to your liking and control your salt intake when you make it from scratch. It is available in jars or frozen tubs in most grocery stores but you can't beat the homemade version.Traditionally, a mortar and pestle is used to grind all of the ingredients together, but I prefer to use a food processor or blender. Here is my own personal recipe for Sofrito.
Sofrito
1 Red bell pepper
1 Green bell pepper
10 Ajicitos dulce (small sweet peppers)
2 Cubanelle peppers or Italian frying peppers
3 Spanish onions (peeled and quartered)
2 Garlic bulbs (seperated and peeled)
2 Bunches of Cilantro (washed well)
3 Culantro Leaves ( or an extra bunch of cilantro)
4 Oregano Brujo Leaves ( or 2 sprigs fresh thyme and 1 TB dried oregano)
1 can Tomato paste
1 Tablespoon Vinegar
Have your food processor or blender ready and have a big bowl beside the food processor. I use the bowl to combine all of the ingredients in the end, instead of cramming it all in at one shot.
First blend all of the peppers well, then add them to the bowl. Next blend the onions, garlic and the cilantro (and culantro if you have it) adding that mixture to the bowl as well. Don't worry about rinsing the food processor bowl in between. Then add the oregano brujo (or thyme and oregano), tomato paste and vinegar to the food processor and blend well. Add the mixture to the bowl and stir completely.
You can use the Sofrito immediately or add by the 1/2 cup (or by the ladel full) to small freezer bags for later use. When you're ready to use them, just run them under a little warm water to loosen them from the bags and you'll be ready to cook!
*Tip: Ajicitos Dulces are a small sweet pepper that resemble the dangerously hot scotch bonnett pepper. Confusing the two would be an unforgettable mistake (trust me!) Be sure that the peppers that you buy from the store state that they are sweet. I've never tasted any other pepper that had the same flavor as the Ajicitos Dulces. They are worth hunting for but if you can't get your hands on them, you can substitute them (in this recipe) with 2 Cubanelle or Italian frying peppers. If you do like some spice in your food, go ahead and add in your favorite hot pepper. The recipe can only get better. Enjoy!
Making the Holidays a little easier
Saturday, November 28, 2009
One thing that you may not know about me is that I love to write lists. The list that I worked on last had the title " Pre-made foods for Christmas ". Now, let me just say that I am the kind of person that will make anything from scratch on the spot, but Christmas is an entirely different ball game. My husbands family will be coming to visit and I want to WOW them with my food that tastes like I spent hours cooking it when in fact, some the food will be pre-made or pre-seasoned. I find that if you add the right amount of flavor in your food and know what you can and can't freeze, you could save yourself alot of time and money. The best part is that the food doesn't lose any flavor and that there's always something to eat or snack on.
Here's a quick peek at my list and the recipes will follow shortly. Make room in your freezer!
Pre-Made Foods for Christmas
Pasteles (banana and root vegetable tamale with pork filling)
Alcappurias (yuca fritter with beef filling)
Empanadas (baked beef patties)
Habichuelas (beans)
Pernil (pre-seasoned pork shoulder)
Sofrito (onion and pepper based seasoning)
Pie dough
Pot Roast
Mango Cranberry Sauce
I've already cleaned my banana leaves and put them in the freezer for the Pasteles. I use the Ziploc freezer bags to season and store the Pernil and Pot Roast. If you want to go a step further, you can season and store the meats in Reynolds Oven Bags then thaw and pop into the oven on Christmas day.
Here's a quick peek at my list and the recipes will follow shortly. Make room in your freezer!
Pre-Made Foods for Christmas
Pasteles (banana and root vegetable tamale with pork filling)
Alcappurias (yuca fritter with beef filling)
Empanadas (baked beef patties)
Habichuelas (beans)
Pernil (pre-seasoned pork shoulder)
Sofrito (onion and pepper based seasoning)
Pie dough
Pot Roast
Mango Cranberry Sauce
I've already cleaned my banana leaves and put them in the freezer for the Pasteles. I use the Ziploc freezer bags to season and store the Pernil and Pot Roast. If you want to go a step further, you can season and store the meats in Reynolds Oven Bags then thaw and pop into the oven on Christmas day.
Happy Thanksgiving!
Thursday, November 26, 2009
Before I get wrapped up in all of the excitement, Im going to take advantage of the day and be thankful for family, friends and all of the things that I would take advantage of on a day to day basis. I wish you all a happy and healthy Thanksgiving!
Achiote Oil
Wednesday, November 25, 2009
Before those little orange Sazon (or Bijol) seasoning packets came around, Puerto Ricans used another way to give their rice,beans, and meats that beautiful deep orange color. In Puerto Rico, there is a small tree that is grown called Achiote (Bixa Orellana). The Achiote tree has these pretty little bright red prickly pods which contain Annatto seeds. These seeds are what we use to give our food that amazing deep,red-orange color and not to mention a bright nutty flavor that you can only get from the Annatto seeds. You can buy these seeds from many latin markets in most cities.
Achiote Oil:
1/2 cup Annatto seeds
2-3 cups olive oil (you can use any oil)
1 pretty glass bottle with a cork or cap
In a medium saucepan, add the 2-3 cups of olive oil and the Annatto seeds. GENTLY bring to a simmer carefully stirring the seeds until the oil reaches a deep red-orange color. Do not overheat the oil or walk away from it while it is cooking. If the seeds are overcooked they will take on a bitter flavor and you wont be able to use the oil. Let the oil cool. Strain the oil through a mesh metal strainer (anything else will get dyed that color) and discard the seeds. Store the oil in a pretty glass bottle in a cool and dry place.
Achiote Oil:
1/2 cup Annatto seeds
2-3 cups olive oil (you can use any oil)
1 pretty glass bottle with a cork or cap
In a medium saucepan, add the 2-3 cups of olive oil and the Annatto seeds. GENTLY bring to a simmer carefully stirring the seeds until the oil reaches a deep red-orange color. Do not overheat the oil or walk away from it while it is cooking. If the seeds are overcooked they will take on a bitter flavor and you wont be able to use the oil. Let the oil cool. Strain the oil through a mesh metal strainer (anything else will get dyed that color) and discard the seeds. Store the oil in a pretty glass bottle in a cool and dry place.
Adobo Amanda Style
Adobo is an important staple in the Caribbean community. I use it as a dry rub or seasoning salt in alot of my cooking. You can buy it already made in the supermarket or you can make a large batch for your pantry like I do, then you can add things to it and control what is in your seasoning. Im telling you, once you start using Adobo, its hard to stop.This is my large batch recipe. Enjoy!
Adobo recipe:
1 cup kosher salt
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 Tablespoons black pepper
2 Tablespoons cumin
1 Tablespoon smoked spanish paprika
1 teaspoon dried thyme
Mix all of the ingredients well and store in an airtight container (I use a large glass jar with an air-tight lid). Label and keep in a cool dry place.
Adobo recipe:
1 cup kosher salt
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 Tablespoons black pepper
2 Tablespoons cumin
1 Tablespoon smoked spanish paprika
1 teaspoon dried thyme
Mix all of the ingredients well and store in an airtight container (I use a large glass jar with an air-tight lid). Label and keep in a cool dry place.
My Turkey Recipe
Turkey Recipe:
1 12-14 lb Turkey
1 garlic bulb, cloves peeled
1 medium onion
2 celery stalks
1 Tablespoon dried thyme
1/2 cup mustard
1 packet of Sazon or 2 Tb achiote oil
3 Tablespoons Homemade Adobo or 2 Tb store bought
1/3 cup white vinegar
1 each: whole onion, carrot,celery stalk,lemon, garlic clove and bay leaf (These are for stuffing the turkey cavity while its is roasting)
Thaw the turkey as many as 2 days before Thanksgiving. Rinse the turkey remembering to remove the giblets bag and rinse out the cavity as well. Place the turkey in a large oven roasting bag and season with the dried thyme, sazon or achiote oil and adobo. Rub the seasoning all over including in the cavity and set aside. Add to a food processor or blender, all of the peeled garlic cloves,onion,celery stalks,mustard and white vinegar. Blend until the mixture is smooth like a sauce. If the mixture seems thick, add a little water. Pour the mixture all over the seasoned turkey and rub it in well, especially the cavity. Press as much air out of the bag as possible, tie it up and let sit in the bottom of the refrigerator (in a pan of course to prevent any leaking) for up to 2 days or until you are ready to roast it.
To Roast:
Preheat oven to 400F. Have ready a v-shaped roasting rack or line a large roasting rack with onion slices and celery stalks. Remove the turkey from the roasting bag making sure that all of the marinade goes with it onto your roasting pan. Lay the turkey breast side down and add the whole onion,carrot,celery stalk,lemon quartered,garlic clove and bayleaf into the cavity, remembering to tie the legs closed again. Add 1 cup of water to the bottom of the pan and roast the turkey for 2 hrs and 30 min. At this point, you want to turn the entire turkey onto its back to let the breast get some color (use caution when doing this as the bird will be HOT so do not be afraid to ask for help when doing so) Let the turkey cook another 35 min. then check to make sure it is done by checking the thickest part of the thigh with a fork. If the juices run clear, its done. Let the turkey rest for 20 min before carving.
1 12-14 lb Turkey
1 garlic bulb, cloves peeled
1 medium onion
2 celery stalks
1 Tablespoon dried thyme
1/2 cup mustard
1 packet of Sazon or 2 Tb achiote oil
3 Tablespoons Homemade Adobo or 2 Tb store bought
1/3 cup white vinegar
1 each: whole onion, carrot,celery stalk,lemon, garlic clove and bay leaf (These are for stuffing the turkey cavity while its is roasting)
Thaw the turkey as many as 2 days before Thanksgiving. Rinse the turkey remembering to remove the giblets bag and rinse out the cavity as well. Place the turkey in a large oven roasting bag and season with the dried thyme, sazon or achiote oil and adobo. Rub the seasoning all over including in the cavity and set aside. Add to a food processor or blender, all of the peeled garlic cloves,onion,celery stalks,mustard and white vinegar. Blend until the mixture is smooth like a sauce. If the mixture seems thick, add a little water. Pour the mixture all over the seasoned turkey and rub it in well, especially the cavity. Press as much air out of the bag as possible, tie it up and let sit in the bottom of the refrigerator (in a pan of course to prevent any leaking) for up to 2 days or until you are ready to roast it.
To Roast:
Preheat oven to 400F. Have ready a v-shaped roasting rack or line a large roasting rack with onion slices and celery stalks. Remove the turkey from the roasting bag making sure that all of the marinade goes with it onto your roasting pan. Lay the turkey breast side down and add the whole onion,carrot,celery stalk,lemon quartered,garlic clove and bayleaf into the cavity, remembering to tie the legs closed again. Add 1 cup of water to the bottom of the pan and roast the turkey for 2 hrs and 30 min. At this point, you want to turn the entire turkey onto its back to let the breast get some color (use caution when doing this as the bird will be HOT so do not be afraid to ask for help when doing so) Let the turkey cook another 35 min. then check to make sure it is done by checking the thickest part of the thigh with a fork. If the juices run clear, its done. Let the turkey rest for 20 min before carving.
Thanksgiving
Thanksgiving in my family is very different from the traditional American Thanksgiving. Our menu is full of Caribbean flavor and vibrant colors. My family is Puerto Rican and my husbands family is Trinidadian, so food always has bold and bright flavor in our home. This year our table will have Turkey (Pavo),Cornbread stuffing, Plantain mash (Mofongo), Rice and Pigeon Peas (Arroz con Gandules), String Beans with roasted Garlic, and a beautiful Red onion and Tomato salad (Ensalada de tomates). Of course, it wouldn't be a holiday in our house without the Coquito, a coconut based Puerto Rican egg nog with a good amount of rum. Delicious!
From the garden, I cut and washed my banana leaves, picked peppers (ajicitos dulces & bell peppers), and rounded up all of my herbs to cook with (sage, rosemary, parsley, cilantro, culantro and oregano brujo). I'm ready!
For me, there's nothing better than family getting together, talking, laughing and enjoying good food. In my home, my husband and the kids help out with the cooking and love goes into every dish. I hope you all enjoy your Thanksgiving holiday this year and dont forget to GIVE THANKS!
From the garden, I cut and washed my banana leaves, picked peppers (ajicitos dulces & bell peppers), and rounded up all of my herbs to cook with (sage, rosemary, parsley, cilantro, culantro and oregano brujo). I'm ready!
For me, there's nothing better than family getting together, talking, laughing and enjoying good food. In my home, my husband and the kids help out with the cooking and love goes into every dish. I hope you all enjoy your Thanksgiving holiday this year and dont forget to GIVE THANKS!
Thank You
Tuesday, November 24, 2009
Thank you for your patience as I get
settled into my home on the web.
settled into my home on the web.
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