How to Make Mofongo

how to make mofongo

Mofongo is of Puerto Rico’s signature dishes.  It can be found in every corner of the island, from the humblest cafeteria to white tablecloth establishments.  This mash is traditionally prepared with green plantains, garlic, pork cracklings, and olive oil.  Although versions that feature ripe plantain, yuca, breadfruit or some combination of these are becoming more popular, the classic version will always be green plantain.  Plantains were brought over from Africa during the 16th century and were a staple of the slaves’ diet.  The mofongo we know today evolved from fufú, a root vegetable mash also from African origin.

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Green Pigeon Pea Escabeche (Gandules en Escabeche)

green pigeon pea escabeche

A Holiday Tradition

Gandules – also known in the rest of the Caribbean as guandules or just peas – are the traditional Puerto Rican legume of the holiday season.  I dare you to go to a Christmas party in Puerto Rico without arroz con gandules.  These days, I might even extend that dare to Thanksgiving meals in the island.  The minute you taste the sofrito laced rice and peas, you know it’s Christmas or you are reminded of the season.

Green pigeon peas can be found either canned or frozen, with fresh peas being a little harder to come by.  I was extremely lucky a few years ago.  I had a co-worker that grew them on her backyard.  When the holiday season was around the corner, she would start taking orders for her cosecha, the harvest.  Although there are few things better dishes than arroz con gandules made with fresh peas,  the convenience of canned gandules cannot be denied, especially for recipes like this one. Read More…

French Fridays with Dorie: Leek and Potato Soup

Leek and Potato Soup Dorie Greenspan

While the rest of the Doristas are showing today’s French Fridays with Dorie recipe, Jerusalem artichoke soup with parsley coulis, I’m going playing catch-up with a classic leek and potato soup.  The group prepared this soup back in December of 2010.  Given the similarities between potatoes and sunchokes, I figured this throwback recipe would fit in nicely with the rest of the group’s soups.

Leek and potato soup is also known as potage Parmentier, after Antoine-Augustin Parmentier.  Parmentier was a French agronomist and scientist that championed for the use of potatoes in the French diet after subsisting on them as a POW in Prussia.  It’s hard to imagine French cuisine without potato gratins, mashed potatoes, and frites. Read More…

French Fridays with Dorie: Chicken Thighs with Fresh Peaches

Chicken Thighs with Fresh Peaches

Thank goodness for another easy-peasy weeknight favorite from Around My French table.  This week’s selected recipe for French Fridays with Dorie, Duck Breast Chicken Thighs with Fresh Peaches, cooked up in less than half an hour and was the perfect way to unwind. Read More…

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