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. ...
Hot off the Burner
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…
Feliz día de Reyes! Happy Epiphany Day!
One of my New Year’s blogging resolutions is to continue incorporating Puerto Rican ingredients into my posts. While some times these flavors will be shown in their traditional preparations, it’s also fun to integrate them into dishes from other cuisines. Today’s recipe, gougères, is a traditional French cream puff that can be enjoyed as as sweet treat or as a savory snack or appetizer. Instead of using Gruyére or Cheddar cheese, I made these with queso del país – Puerto Rican white cheese. Read More…
I am a statistics nerd… putting together this recap of the most viewed posts of 2013 was fun and eye-opening. Puerto Rican flavors, both and and out of my kitchen, keep bringing friends, family and the curious into Great Food 360°! Without further ado, here are GF360° Top 5 Posts of 2013.
Gracias, gracias, gracias!
Roll call: Sweets that dwelled together in my refrigerator during the last week of the year.
- Chocolate/mint cupcakes
- Mallorca bread pudding
- My sister’s INSANE amaretto cheese flan
- Arroz con dulce
- Banana cake made out of overripe banana guilt
- A big bottle of Tita’s coquito
- Coquito popsicles (Failed experiment, I’m sorry to report. Need higher creme anglaise to coquito proportion)
By the time 2014 rolled in, there are only two of these list left over. But you can imagine I’m going through quite the hangover. Sugar hangover. And with four more days of Puerto Rican Christmas indulgences to go, I’m trying my best to keep a reduced stash of homemade treats around. Read More…
Guava season is here! A couple of weeks ago, I stopped at Freshmart, the local health food/market chain to pick up a few items on the way back home. Once I stepped into the store, the smell of ripe guavas stopped me on my tracks. It’s no coincidence these sweet, fragrant fruits were placed right by the entrance… and that I fell prey to the supermarket’s logistics game.
Has a full month really gone by already? Four weeks ago, I was eating, mingling, and seeing my way through Seattle, WA. I am missing the delightful company of my fellow food bloggers, the comfortable fall temperatures, and yes, the seafood. Seattle and the Pacific Northwest are brimming with fresh, delicious seafood caught locally and mostly sustainably. Read More…
It’s fall, aka pumpkin season! I had so much fun a few years ago when I made the Pumpkin Stuffed with Cosas Ricas, and wanted to reinvent that dish, but with Puerto Rican flavors. Rice and beans are staples in the island, and since beans are often stewed with pieces of pumpkin, I thought of flipping the equation: beans cooked inside a pumpkin. The pumpkin imparts not only a little sweetness, but also adds body to the sauce or caldito. I am not the biggest fan of beans, but E is and I hadn’t made any since we came back from our trip to Seattle. The timing was perfect for putting together this pumpkin stuffed with beans and ham.
Local inspiration at the farmers’ market
Today I was lucky to find a gorgeous pumpkin at the farmers’ market at la Placita Roosevelt. Coming in at six pounds, it was the perfect size to stuff and roast inside my five-quart Dutch oven. This type of pumpkin is called “taína dorada” (golden taína – native Puerto Rican). `Taina Dorada’ is a relatively new variety of pumpkin bred to produce a tastier, smaller fruit. Read More…