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“.
An old Puerto Rican dish that packs a lot of flavor and can be described as “comfort food”.
I know it’s not pretty, but I have never had luck photographing brown and green foods. Just believe me when I say it is absolutely “delicioso”.
Ingredients for Gandules:
1 14 oz. bag of frozen gandules (if using fresh, frozen or dried, boil until softened)
2 teaspoons olive oil
1/4 cup sofrito
1 8 oz. can tomato sauce
1 packet Sazon Goya
1/2 cup smoked cooking ham, chopped
6 cups chicken stock
1/2 teaspoon cumin, ground
1/2 teaspoon dried oregano, crushed
1 bay leaf
2 green plantains, peeled and grated (using smallest holes on hand grate. If you have a food processor it would be best…you would get a smoother batter).
Salt and pepper to taste
1 packet Sazon Goya (see picture)
2 tablespoons of olive oil
Instructions for gandules:
Heat oil in pot over medium high heat. Add ham, sofrito, tomato sauce, and sauté two or three minutes until fragrant. Add sazon, cumin, oregano, and bay leaf and continue to cook for another two or three minutes then add gandules and chicken stock, bring to a boil.
Once you gandules are tender, drain and put aside. Bring stock to a boil.
Meanwhile, mix ingredients for the dumplings (bollitos). With a tablespoon or ice cream scoop carefully add dumplings into stock. Lower heat to medium low and cook covered for about 15 minutes the add gandules and cook for another 15 minutes or until dumplings are firm.
Serve with white rice and if available a slice of avocado.