CARAMELIZED ROASTED BEETS + SAUTEED BEET TOPS (REMOLACHA CARAMELIZADA CON SUS TALLOS)

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I am beginning to use everything a vegetable has to offer.  Take these beets…such a simple recipe that I picked up and adapted from Canadian Chef, Laura Calder.

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Posted in Appetizers, Breakfast/Brunch, Vegetarian | 5 Comments

SPINACH + HEIRLOOM TOMATO STRATA WITH ASIAGO

I for one love my breakfast dishes.  When they opened Norma’s at Le Parker Meridien in NYC I was so excited as it had my name, but also they serve breakfast all day.

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Our Creative Cooking Crew came up with this month’s challenge:  “what’s for breakfast”.

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Posted in Appetizers, Breakfast/Brunch, Cheese, Eggs, International Dishes, Italian Dishes, Vegetarian | 10 Comments

TEMBLEQUE (PUERTO RICAN COCONUT PUDDING) + SWEET CILANTRO/MINT SAUCE

The challenge for March from Creative Cooking Crew is “The Perfect Bite”.

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Posted in Desserts, Latin Contemporary, Latin Traditional, Puerto Rican - Tipico, Puerto Rico, Something Different, Uncategorized, Vegetarian | 12 Comments

TWO BLOGGERS IN THE KITCHEN

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Posted in Appetizers, chorizo, shrimp | 11 Comments

SUSHI RICE VEGETARIAN PIZZA

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February has been one hell of a month in New York with all the snow and chilly weather so I escaped to Miami.

Last time I traveled I picked up February’s Food & Wine Magazine. I looked through it and found a recipe from one of my favorite Chef’s, Grant Achatz, owner of Chicago’s Alinea. I thought his Japanese pizza was so creative…little did I know that our Creative Cooking Crew’s challenge for February was rice. I took the idea and made it my own.

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About 5 shiitake mushrooms—stemmed, caps thinly sliced
3 small carrots, yellow purple and orange, blanched
4 cauliflower florettes, thinly sliced and blanched
2 sunchokes, thinly sliced and blanched
3 tablespoons soy sauce
2 tablespoons canola oil
2 teaspoon toasted sesame oil
A few sprigs of thyme
3 cups cooked sushi rice
shelled edamame for garnish
1 cup Manchego cheese, shredded
1/2 cup kale sprouts
Kosher salt
Toasted white and black sesame seeds, for sprinkling
6 mint leaves, thinly sliced
1/4 cup cilantro leaves, roughly chopped

Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for about 10 minutes.

In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the shiitake, carrots, chokes sesame seeds and cheese.

Transfer the skillet to the oven and bake on the top shelf for about 10 minutes or  until golden. Slide the pizza onto a platter; top with the edamame, sprouts, mint and cilantro, thyme and serve.

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When serving I used soy sauce and wasabi powder to sprinkle atop and some reduced cranberry balsamic vinegar.

CCC-Challenge

BUEN PROVECHO!

Posted in Appetizers, Rice/Risotto, Something Different, Vegetarian | 16 Comments

FLAN FOR VALENTINE’S DAY

FLAN FOR VALENTINE'S DAY.

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FLAN FOR VALENTINE’S DAY

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Posted in Uncategorized | 9 Comments

STEWED PIGEON PEAS WITH GREEN PLANTAIN DUMPLINGS – GANDULES GUISADOS CON BOLLITOS DE PLATANOS VERDES

Our Creative Cooking Crew took December 2013 off for the holidays.

Here we are starting 2014 with a great challenge:  Let’s tackle some internationally known ethnic dishes – and present them in new, creative and exciting ways.  The star this month is “dumplings“.

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Posted in Gandules, Latin Traditional, My recipes, Plantains, Puerto Rican - Tipico, Sofrito | 18 Comments

FELIZ NAVIDAD Y UN PROSPERO 2014 – MERRY CHRISTMAS AND A HAPPY 2014

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Posted in Uncategorized | 16 Comments

A FAVORITE APPETIZER WITH A TWIST FOR THANKSGIVING -DEVILED EGGS – RUSSIAN SALAD

Creative Cooking Crew’s theme for this month is to bring an appetizer to a Thanksgiving dinner party which you have been invited to.

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Posted in Appetizers, Breakfast/Brunch, Eggs, Latin Contemporary, My recipes, Potatoes, Vegetarian | 24 Comments