Summer Sips at Gallo Negro Santurce

I’m not one to make a lot of cocktails at home.  Although lately I have been experimenting with simple syrups and homemade sodas, I haven’t developed that knack for mixing ...

Salmon Rillettes with Cream Cheese and Scallions

When July arrives, Puerto Ricans flee the bustle of city life and make their way to one of the many strips of beach in our 100 x 35 mile island.   ...

Harissa Red Pepper Dip

Harissa is a Tunisian pepper paste or condiment that is used to season meats and vegetables or to bump up the flavor in soups and stews.    Although it is traditionally ...

Hot off the Burner

Buen Diente Features Adriana’s Kitchen

Back in September 2013, I had the chance to Dorie Greenspan.  Between ...

The Porchetta Project

Girl and boy salivate in awe at certain food preparation on TV.  Trips ...

Puerto Rico Restaurant Week 2014

Foodies in the island, rejoice!  For the third consecutive year, Puerto Rico ...

Latest News

Operación Limón: Lemon Syrup

Operacion Limon Lemons

Yesterday I went shopping for groceries and made a stop at the warehouse club to buy a few essentials we were low on and to stock up on supplies for our annual Easter getaway.  Although I’m much, much better about making impulse buys, I could not resist grabbing a large bag of lemons.  Since there were at least fifteen large lemons in the bag, I figured it would be a great excuse to make a recipe series featuring this delicious and refreshing flavor.  Hence – drumroll – Operación Limón! Read More…

Saborea Puerto Rico Liveblog – Sunday April 6th

Saborea Puerto Rico Liveblog

We’re live blogging from Saborea Puerto Rico today!  You will know what we are tasting, who are we watching and talking to as it happens.  For more real-time Saborea updates, follow the Twitter and Instagram hashtags #saboreapr and #saboreando. Read More…

Saborea Puerto Rico 2014 – Saturday April 5th

Saborea Puerto Rico 2014

 Saborea Puerto Rico… it gets better every time!

Today we arrived at the Parque del Escambrón close to noon.  The day was beautiful!  On the Thursday press conference, it POURED and Friday was very rainy but there was nothing but blue skies today.  It was breezy at the Parque del Escambrón – the perfect weather to enjoy this culinary extravaganza. Read More…

French Fridays with Dorie: Visitandine

Visitandine Recipe adapted from Dorie Greenspan's Around My French Table

I received the call around 2pm yesterday.

“I think you went overboard with the almond extract”

“There was no almond extract in this recipe.  It was the brown butter”. Read More…

The High Food Holiday: Saborea Puerto Rico 2014

Looking for more Saborea 2014 coverage?  Click here for my Saturday recap and here for Sunday’s liveblog.

April and May are my “big” food months.  No offense to the traditional Thanksgiving-Christmas-Reyes trifecta, but when I think of the best months to celebrate Puerto Rican cuisine, spring time takes the cake.

Saborea Puerto Rico

Some of the awesome local chefs featured in Saborea Puerto Rico 2014, with Clarissa Jimenez, president of the PRHTA and the Secretary of Tourismo Ingrid I. Rivera Rocafort. (Photo credit: PRHTA)

Next weekend, the island’s premiere gastronomic event, Saborea Puerto Rico, will take place.  This culinary extravaganza is presented by the Puerto Rico Hotel and Tourism Association (PRHTA) and it celebrates its seventh year.  Saborea Puerto Rico 2014 is a weekend-long feast of food and beverages that showcases the local hospitality industry while raising money for the PRHTA educational programs and scholarship fund.

Read More…

Shrimp and Onion Tartes Fines

shrimp and onion tartes fines

The 6am chef strikes again.

I’m still not sure what part of shrimp and onion tartes screams breakfast, but I found myself working on a French Fridays with Dorie recipe before sunrise.  There are some things that just need to get done before 7am sometimes: runs, the odd laundry load, and the odder soufflé or dessert.    Read More…

Brined Pork Tenderloin

brined pork tenderloin

While working on my last big project over at my former job, we would get a lot of catered meals.  It was the only way we could go about training/cleaning up data and make the most of the day.  We were lucky to have our delivery made most days from a delicious local company that ended up opening a restaurant right by the office.  That’s how much everyone loved them!  The only times I wrinkled my nose at the sight of the trays was on pork tenderloin day.

Dried out pork tenderloin is a sad thing.  It’s especially sad when it happens to you.  No amount of seasoning can cover that mishap up. Read More…

Thank you. And THE cookie recipe.

 

Some people leave their workplace quietly, without making much fuss.  Others are not granted the luxury to say goodbye to dear friends and colleagues when separated from their employment.  And many write a note, wishing everyone the best for their personal and professional lives.  Piecing together a letter in my head was easy.  I have nine years of lessons and friendships – sisterhood – under my belt and respect for the people I interacted with in a professional capacity. Read More…

Food Blogger Cookbook Swap – Sugarbaby

Sugarbaby by Gesine Bullock-Prado

Sometimes your blogging friends have the coolest ideas… Read More…

Whole Wheat Rolls for Montaditos

Whole Wheat Rolls for Montaditos

One of my in-laws favorite spots to out and enjoy a fun meal in Miami is 100 Montaditos.  100 Montaditos is a chain hailing from Spain that sells small, inexpensive and tasty sandwiches filled with pretty much any combination of meat, cheeses, veggies and even tortilla española.  Their Wednesday specials are notorious – all sandwiches are priced at a dollar, and cañas  (small draft beers) sell for two.   The montaditos main draw is the tiny, crusty baguette they are served in.  These sandwiches can be finished in a couple of bites, allowing you to taste many different combinations in one sitting.  Their menu literally contains a hundred options. Read More…

Blueberry-Orange Coffee Cake

Blueberry-Orange Coffee Cake

To celebrate the end of the month, and just because it’s just so darned fun, we’re having a potluck breakfast at work.  Up until the last one we had in October, I would stop by the supermarket and buy fruit or other ready-made treat to add to the conference table.  For our second quarter’s gathering, I baked a pumpkin bundt cake that was well received by everyone.   When Nidal, our fearless organizer, rounded up everyone on Wednesday to organize today’s breakfast, he was quick to remind me about last time’s cake.  Darned flattery… Read More…

Friday Tasty Links: January 24, 2014

caldero

The Friday Tasty Links feature for this week crosses over with some of my favorite websites and guilty pleasures.  Food meets movies, meets books, meets…  And we’re keeping it short and sweet with just two today.

  • 14 Books Every Food Lover Should Read (Buzzfeed)

 I have some catching up to do.  Most of these are memoirs from iconic food people from the last fifty years.  Which one from the list is your favorite?  Any ones you need to read?

The A.V. Club is one of my favorite sites for anything that has to do with movies, music, and television. They run a not so regular feature about the role of food in iconic movies and shows.  Their first choice, Big Night, was a little obvious but rarely has food been so lovingly presented in film.   The other two essays include the kitchens of Carmela Soprano and Roseanne Conner and symbolism behind a simple vanilla milkshake in Pulp Fiction.

Cassava Shepherd’s Pie (Pastelón de Yuca)

pastelon de yuca

Have you ever gotten so hooked on a recipe you’ve made it over and over in a very short period of time?   This holiday season I made not two but three pastelones de yuca.  A Caribbean interpretation of the shepherd’s pie, this pastelón is a layered casserole that combines yuca (cassava) and a savory filling – meat, soy, or veggies.   Pastelones are one of the most versatile pies that can be assembled.  The starches and the fillings are limited only by your imagination.  Any root vegetable or plantain that can be mashed into a soft but substantial puree can be used for pastelón.  Some of my favorites include ripe plantain (the classic!), malanga (taro), and potato.    Read More…

Farmers Market Finds: January 19th, 2014

farmers market finds celery

It has been a while since I last visited the Cooperativa Organica Madre Tierra farmers market at la Placita Roosevelt in Hato Rey.  Today the stands were full of delicious greens, root vegetables, plantains and citrus.

This time around, I shopped most of my goods at a stand from some young farmers from Orocovis, a small mountain town right in the middle of the island.  They had a delicious stock of reasonably priced greens.  From their table, I picked out the impressive celery bunch in the top picture, a salad/stir fry mix that included rainbow chard and tatsoi among other greens, kale and arugula. Read More…

French Fridays with Dorie: Christine’s Simple Pepper Soup

simple pepper soup

I’m trying to make up my mind about this week’s French Fridays with Dorie recipe: Christine’s Simple Pepper Soup (nee, Party Soups).  Simple is an understatement.  All this soup requires a quart of vegetable (bouillon) broth, a pound of peppers, extra seasoning to taste, and a simmer of twenty minutes.  In the hardware department, a blender and a strainer.  Adding to the simplicity, it can be served either warm or cold.  Dorie Greenspan’s friend Christine, a pro of turning the simplest ideas into chic, serves these soups in tumblers, wine glasses, and dainty coffee cups.  Read More…

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