vdaymenu

Woo Me – A Valentine’s Day Menu

No plans yet for Valentine’s Day?  Print out these delicious recipes and rush to the supermarket.  All of these are perfect for pleasing special someones or crowds of friends. The Amouse ...

cuban table featured

Great Food Reads: The Cuban Table #CookbookAffair #Giveaway

  It’s time for a giveaway!  I am joining dear friends from the culinary blogosphere to celebrate February and Valentine’s Day with the #CookbookAffair giveaway’s series.  Fourteen days, fourteen cookbooks, ...

chunky mojo isleño

Chunky Mojo Isleño

Mojo isleño is a traditional Puerto Rican South sauce or relish that is usually served with fish and seafood. This vinegary salsa is a tasty topper for plantains and chicken ...

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granola featured

Tuesdays with Dorie BCM: Granola Energy Bars

I’ve liked granola bars for as long as I can remember.  Could ...
mofongo

How to Make Mofongo

Mofongo is of Puerto Rico’s signature dishes.  It can be found in every ...
semolina cake flan de farina

French Fridays with Dorie: Caramel-Topped Semolina Cake

Today’s French Fridays with Dorie recipe is not the Caramel Topped Semolina Cake. ...

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GF360˚ Top 5 Posts of 2014

top five posts 2014

Un año que viene y otro que se va…

I love putting together the now traditional GF360˚ top 5 new posts of each year.  For starters, it reinforces the kind of writing and experiences I want to continue having and sharing with all of you.  There is a lesson learned for each of these posts.

Drumroll please!  GF360˚ Top 5 posts of 2014 are… Read More…

Puerto Rican Christmas Recipe Roundup

Puerto Rico

I think I have quizzed you on this important fact.  What country celebrates the longest holiday season?

If you answered anything other than a rousing “Puerto Rico!”, click here for my original tutorial on Puerto Rican Christmas.  One sentence summary?  Puerto Rican Christmas stretches from the day after Thanksgiving to mid January.  That gives you plenty of time to enjoy the delicacies of the season, cleanse your palate from the overdose of lechón, arroz con gandules, and coconut sweets, and then do it all over again before it is time for la Calle San Sebastián.

Read More…

FFwD Christmas Card Exchange: Almond Toffee Bark

almond toffee bark

I just had E snooping over at my laptop screen, and he noticed that I abbreviated the ‘French Fridays’ into our shorthand FFwD for this post’s title.

“FFwD… its Freaky Friday!”

“Uh-huh.”

“Freaky Friday!”

“Okay!”

“Freeaky Friiiday!”

And then it hit me.  It WAS Freaky Friday with Doristas!

Read More…

Tuesdays with Dorie: Gingerbread Bûche de Noël

gingerbread buche de noel dorie greenspan

Buzzing Holidays!

Oh boy, am I frazzled!  Our holiday schedule kicked off last Saturday with a bang and at this point brunch with friends on Sunday is looking like the end of the rainbow.  We are lucky and blessed to have this whirlwind of activity, family and friends to spend this time of year.  I’m also thankful for this recipe – labor intensive for sure – but oh so delicious.  Baking Chez Moi’s Gingerbread Bûche de Noël, our pick this week for Tuesdays with Dorie, was the perfect way to cap our holiday dinner with our in-laws last Sunday.  A soft, spongy gingerbread cake is rolled with a cream cheese and candied pecan filling and frosted with soft vanilla flavored meringue.  Read More…

French Fridays with Dorie: Orange and Olive Salad

Orange Olive Salad

A New Years Resolution

Christmas is not here yet, and I’m already thinking of New Years’ resolutions.  Food resolutions, that is.  Although I try to eat well at least 70% of the time, I know I still need to increase the amount of fruits in my diet.  I’ve already figured out a way to do it.

No more boring fruit salads.

Nothing totally against you, good old mix of cantaloupe, honeydew, pineapple and the odd strawberry or grape in the buffet or plastic container at the supermarket.  Just think how much better you would be with a pinch of salt, little dressing, a sprinkling of herbs, or the crisp bite of red onion. Read More…

Great Food Reads: Provence, 1970

Provence, 1970

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste is a non fiction account compiled by Luke Barr, the grand-nephew of iconic food writer MFK Fisher, of a series of meetings and correspondence between some of the most influential food people of the time.  The setting?  The Provence region in southeastern France – a counterpart to the burgeoning Northern California food scene. Much of the book is written from M.F.K. Fisher’s perspective, based on her journals and exchanges with these food personalities. Read More…

Puerto Rican Roast Chicken

Puerto Rican Style Roast Chicken

Last week, after a late night at the office, I found myself scrambling to get to the supermarket on time to grab a rotisserie chicken.  At one of the grocery stores I shop at, if you get there after 8pm chances are you’ll find the chickens no one wanted – if you are lucky.  Burnt wings, torn skin, just sad looking chickens that have been sitting around for a while.  Although everyone needs a good standby place to go grab one, many publications and renowned chefs agree that learning to roast a chicken is an essential kitchen skill. Read More…

French Weekends with Dorie: Lamb and Apricot Tagine

lamb and apricot tagine

This week’s French Fridays with Dorie recipe, Lamb and Apricot Tagine, combines seared lamb chunks with a sweet and sour spiced sauce.  Inspired by Moroccan tagines, I cooked the lamb in an onion and tomato based sauce in a Dutch oven for an hour.  The result: a fragrant dish with plenty of sauce and onion chunks to sop up with white rice. Read More…

Tuesdays with Dorie: The Rugelach that Won Over France

Rugelach that Won over France

Today’s Tuesdays with Dorie: Baking Chez Moi recipe, the Rugelach that Won over France, is a soft cookie filled with a mixture of nuts, cherries, and semi sweet chocolate.  While the main ingredient in Dorie’s original recipe is coconut, I had plenty of nuts that needed to be used.  My version combines the chocolate and cherries with  walnuts, pecans, and a bit of coconut oil for a nuttier version. Read More…

French Fridays with Dorie: Tartine de Coppa

Tartine de Coppa

French Fridays for Les Paresseux

Right after you return from a trip, you want things to go easy… to run smoothly so you can hold on to that vacation glow.  I won’t say my happy vacation glow is gone, but it has faded.  Much like a tan that starts as a red sunburn and mellows into a lightly bronzed look, I’ve been catching up with routines and a flurry of activity at the office while basking in the memories of our days in Washington DC and Cambridge.  This week’s French Fridays with Dorie recipe, the Tartine de Viande des Grison was the perfect recipe to come back home to.    A tartine is a French open-faced sandwich, or as our fellow Dorista Trevor likes to remind us, stuff on toast.  The Viande des Grison – also known as Bündnerfleisch – is an air-dried beef cold cut of Swiss origin.   What a good recipe to “rest with” after the Thanksgiving kitchen acrobatics many of us did during the holiday weekend! Read More…

Mofongo Mashing

Necessity is the mother of invention.  Or at least of managing your kitchen with what you have.

While mortars and pestles – pilones as they are known in Spanish – are essential kitchen equipment, sometimes even your best meaning friends do not have one in their house when those cravings for mofongo hit.  Mofongo – one of Puerto Rico’s signature dishes – consists of fried plantain chunks that are smashed with fresh garlic, olive oil, a little bit of chicken stock, and crackly pork rinds or bacon. Read More…

French Friday with Dorie: Desserts with a French Accent

dorie greenspan smithsonian

I will be upfront: I made the bonne idee for this week’s French Fridays with Dorie selection, Beatrix’s Red Kuri soup.  Instead of making soup with red kuri squash, I used the suggested cubed butternut squash and chestnuts substitution. I didn’t care much for the soup.  In hindsight, it could have used a punch of spice because otherwise, it felt like pumpkin-peanut butter soup.  I wish I had tried the real thing, though.

But I did have a wonderful, true French Friday with Dorie Greenspan last week.

We spent almost a week in DC, taking in all the history, culture and great food we were able to handle.  One of the highlights of our visit was coinciding with a Baking Chez Moi event sponsored by the Smithsonian Associates – Desserts with a French Accent.  Joe Yonan, food and travel editor for the Washington Post, interviewed Dorie for about an hour.  Having listened to her keynote address at last year’s IFBC and some her most recent podcast interviews (thanks to Betsy and Teresa), I was especially happy when the following the following tidbits surfaced during the talk: Read More…

Tuesdays with Dorie: Cranberry Crackle Tart

cranberry crackle tart

Today is our second Baking Chez Moi Tuesdays with Dorie outing, and after the easy peasy Palets de Dames Lille Style, it’s time to show off our first tart.  The selection for November is the very seasonal and fantastic cranberry crackle tart.  The crackle part comes from the meringue topping that crisps up in the oven. Read More…

Arroz con Maiz – Puerto Rican Style Rice with Corn

Arroz con maíz puerto rican style

On the blog’s homepage mini slide show, you may have noticed a new tag floating with the pictures of the recent posts.  Domingo Criollo is a new section I am developing to share some of my favorite Puerto Rican or Puerto Rico influenced recipes.  These recipes are easy and a great introduction to the flavors of the island.  Truth be told, you can add sofrito to many of your own favorites soups and stews and they will instantly warm up with that touch of onion, garlic, peppers, cilantro and recap that’s so distinctive to the island’s cooking.  Puerto Rican food is not spicy, but rather savory and bursting with the taste of all those delicious aromatics. Read More…

French Fridays with Dorie: Storzapretis

storzapretis

“I’m melting.  I’m melting”

Guess the Wicked Witch of the West was not the only green thing capable of disintegrating at the touch of water.  If the storzapretis – Corsican spinach, herb and cheese dumplings reminiscent of gnocchi – I made for this week’s French Fridays with Dorie recipe could talk, the very same words would have escaped them.  It was automatic: the quennelles hit the water, they swelled up, and the spinach bits wanted to escape the dumpling. Read More…

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