tag:blogger.com,1999:blog-55793566257169290852024-03-13T18:02:15.852-04:00La Cocina de ChristinaInspired by Julie & Julia, I've embarked on a project to celebrate the Cuban kitchen - the food, the abuelas who prepared it, and the family that gathered around the table to enjoy every bite. I'm cooking my way through Nitza Villapol's Cocina al Minuto. With each recipe, I hope to inspire you to bring the joy (and sofrito smell) back into your home.Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-5579356625716929085.post-90998723974885893612014-09-02T12:28:00.002-04:002014-09-02T12:28:47.852-04:00La Cocina de Christina on the TODAY Show #VivaTodayAs part of NBC and Telemundo's Viva Today series, we had a chance to be featured on this morning's <a href="http://www.today.com/" target="_blank">TODAY Show</a>. Last week, we sat down with <a href="http://www.ingridhoffmann.com/" target="_blank">Chef Ingrid Hoffmann</a> to cook through some of the recipes from my Cuban cooking project, and to talk about food and the power it has to keep traditions alive, for many generations. Watch the video below to see the feature that aired today on TODAY.<br />
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Keeping the sofrito smell alive is the key to La Cocina de Christina. Having a home that smells like <i>abuela or mami's </i>cooking can't be replaced. And when you step out of that home, into the world, that sofrito smell carries along with you. And people just know - they know you come from a home where people cook and care and love.<br />
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Thanks for staying connected to La Cocina de Christina as I continue to cook through <i>Cocina al Minuto</i>. Helping so many connect to their culture and traditions has been a real treat. I look forward to the next half of the project!<br />
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<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-45647076989357536902014-08-26T11:38:00.001-04:002014-08-26T11:38:04.296-04:00La Cocina de Christina : Memories of Abuela Teresa<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CMz8uqcUmjg/U_yoS6Lc95I/AAAAAAAAAiU/E7zvlQ0Lm2s/s1600/abuela%2Bteresa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-CMz8uqcUmjg/U_yoS6Lc95I/AAAAAAAAAiU/E7zvlQ0Lm2s/s1600/abuela%2Bteresa.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Abuela Teresa, Christina's Great-grandmother, December 1966, Miami, Florida</em></td></tr>
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My paternal great-grandmother, Abuela Teresa, was born in 1898 in Spain. Growing up, that was the absolute coolest thing - knowing someone that was born in the 1800s. She was barely 4'8" but had the character the size of a giant's. The myths and legends about <em>La Abuela Teresa</em> were monumental.<br />
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She could always be found in one of two places - first place, the kitchen. When someone would come to the house, you'd find her making Cuban coffee, right as the guest was walking up to the door. She'd make croquetas with her hand-cranking meat grinder from leftovers, regardless of what the leftovers would be. She'd have pimento cheese spread on-hand and all other sorts of goodies ready. Just ready.<br />
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If she wasn't in the kitchen, she was knitting. It was probably crochet that she was doing but I never know the difference between crochet, knitting and <em>bordando</em>. She did that too, I'd say. Scraps of fabrics, yarnballs all over her bed and her knitting needles, working away.<br />
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As I was getting ready to put together some old photos I've taken throughout this journey for The Project, I came across the photo at the top of this post.<br />
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So many thoughts come to mind when I see that photo above. Maybe she was about to yell at one of us for running around the house like crazies. Maybe she was showing off the pot before making some amazing <em>potaje</em>. Maybe she was about to send someone to go fly a kite for taking a photo of her.<br />
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As her grandson, my Dad, always says, "Let us count the possibilities."<br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com4tag:blogger.com,1999:blog-5579356625716929085.post-82916099194379836992014-01-20T13:34:00.001-05:002014-01-20T14:57:28.960-05:00317 : Bocaditos Tostados de Bonito y Queso<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/900.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_900.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Ingredients:<br />2 cans bonito in olive oil<br />4 hard boiled eggs<br />1/2 cup olives stuffed with pimentos<br />1 small onion<br />2/3 cup mayonnaise<br />2 Tablespoons butter<br />24 slices white bread<br />5oz pimento cheese spread<br />1/4 lb butter<br /><br />1. Preheat oven to 400 degrees. <br /><br />2. Slice the olives, drain the oil from the bonito and shred the bonito, chop the eggs, chop the onion and mix with the mayonnaise. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/901.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_901.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />3. Slice the crusts off the bread. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/902.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_902.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />4. Spread the 2T butter (at room temperature) on 12 slices of bread. <br /><br />5. Top the buttered slices with the bonito mix. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/903.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_903.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />6. Mix the pimento cheese spread with the 1/4lb butter (at room temperature) in a bowl. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/904.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_904.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />7. Place the 12 remaining bread slices on top of each of the slices with bonito, to make 12 sandwiches (bocaditos). <br /><br />8. Spread the bocadito tops with the butter pimento cheese mix. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/905.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_905.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />9. Bake the bocaditos in the oven for 10 minutes, until the cheese on top is golden and bubbly. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/906.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_906.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Cut into triangles and serve warm. Makes 24 triangles. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/907.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_907.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />- Posted using BlogPress<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-30485570661499172772014-01-20T13:25:00.001-05:002014-01-20T14:34:43.054-05:00316 : Langosta con Queso<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/861.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_861.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Ingredients:<br />2 Tablespoons butter<br />2 Tablespoons oil<br />1/2 cup green pepper, chopped<br />1/2 cup onion, chopped<br />1/2 cup flour<br />1 cup milk<br />1 cup Gouda cheese, shredded<br />1 Tablespoon mustard<br />1 cup lobster meat, chopped<br />1 1/2 cups tomato, chopped (including juice and seeds)<br />2 teaspoons Worcestershire sauce<br />1/2 teaspoon salt<br />1 Tablespoon dry cooking wine<br /><br />1. Melt the butter, add the oil and fry the pepper and onion in a large pan. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/862.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_862.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />2. In a blender, mix the flour, mustard, milk and cheese. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/863.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_863.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />3. Add the blended ingredients to the pepper and onion and cook over low heat, stirring constantly, until sauce thickens. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/864.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_864.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />4. Add the tomatoes, Worcestershire sauce, salt and cooking wine. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/865.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_865.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />5. Put all ingredients in the pan back in the blender and purée well. <br /><br />6. Add the ingredients from the blender back into the pan and add the lobster meat.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/866.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_866.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />7. Bring the heat up, but do not boil, until lobster is cooked through (pink and opaque). <br /><br />8. Remove from heat and serve hot. <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=14/01/20/867.jpg'><img src='http://photo.blogpressapp.com/photos/14/01/20/s_867.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Can be served over Killer Rice, alongside sliced avocado, drizzled with olive oil, lime and salt. <br /><br />- Posted using BlogPress from my iPad<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-30110443924759088952013-12-30T22:04:00.001-05:002013-12-30T22:17:22.469-05:00Chicken Soup for the Cubanito's Stomach BugMy son has a stomach virus. And he wanted Mami's chicken noodle soup. Except, Mami doesn't have a chicken noodle soup. Until now. Let's see if I can pull this off. <br /><br />Ingredients:<br />3 lb chicken wings, drums or whole chicken <br />12 cups water<br />2 cups baby carrots, chopped<br />2 cloves garlic, roughly chopped<br />1 packet Sazón Goya con Azafran<br />1/4 teaspoon oregano<br />1 Tablespoon salt <br />1/2 lb short pasta (angel hair or fideos work best)<br /><br />1. Place the chicken in a pressure cooker with the water.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1851.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1851.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br />2. Add the carrots and garlic.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1857.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1857.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br />3. Add the contents of one packet of Sazón.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1858.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1858.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br />4. Add the oregano.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1859.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1859.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br />5. Add the salt.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1860.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1860.jpg' border='0' width='640' height='640' style='margin:5px'></a></center><br /><br />6. Cover pressure cooker and cook for 30 minutes (from the moment the pressure sets). <br /><br />7. Once the safety pin has dropped, open the pressure cooker. Remove the chicken and bring the broth to a boil.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1861.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1861.jpg' border='0' width='480' height='640' style='margin:5px'></a></center><br /><br />8. Add the pasta, making sure to break it down to fit easily on the spoon later. Cook for 10 minutes on boil.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1862.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1862.jpg' border='0' width='480' height='640' style='margin:5px'></a></center><br /><br />9. Shred the chicken, removing all skin and bones, while the pasta cooks, and add the chicken into the pot.<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1863.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1863.jpg' border='0' width='480' height='640' style='margin:5px'></a></center><br /><br />10. Lower heat and serve immediately.<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/12/30/1864.jpg'><img src='http://photo.blogpressapp.com/photos/13/12/30/s_1864.jpg' border='0' width='480' height='640' style='margin:5px'></a></center><br /><br />Success! The soup was delicious. My son ate it cautiously but gave praises on the taste along the way. Now hopefully, he can keep it down for the night. <br /><br />How do you make your Sopa de Pollo? <br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com2tag:blogger.com,1999:blog-5579356625716929085.post-4782392152397554752013-12-23T17:51:00.001-05:002013-12-23T17:57:26.798-05:00314 : Pierna de Puerco Asado a la CriollaIngredients:<br />
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6 lbs fresh ham shank (Pierna de Puerco or Pierna de Cerdo)<br />
1 whole garlic<br />
2 Tablespoons salt<br />
1 Tablespoon oregano<br />
2 teaspoons cumin <br />
1/2 teaspoon black pepper<br />
3/4 cup juice from fresh sour oranges<br />
1 pound white onions<br />
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1. Make sure the pork you buy is trimmed of any overly excessive fat but still has the skin intact, as the skin crisps during cooking to form a chicharrón (crackling).<br />
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2. Place pork inside a large turkey bag. Bag will be used during marination process, not during cooking. <br />
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3. Cut slits in the pork with a sharp knife, on both sides of the pork. <br />
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4. Using a mortar and pestle, crush all the garlic cloves. <br />
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5. Add the salt to the garlic and crush well, ending up with a paste-like consistency.<br />
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6. Add the oregano, cumin and black pepper, pausing between each spice to fully incorporate each one into the mix. <br />
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7. Pour the spice-paste into the sour orange juice and mix well, to create your mojo. Let it sit while you do step #8. <br />
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8. Slice up the onions into rings. <br />
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9. Rub the mojo, with your hands, all over both sides of the pork, making sure you get the juices and paste into all crevices. Pour any leftover liquid over the top of both sides and rub well with your hands. <br />
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10. Place the onion rings over, under and inside the pork. The littlest circles from the rings fit perfectly into the slits in the pork. Close up the bag and put away for 48-72 hours. Turn bag over after each 24 hours so that juices can cover all parts of the pork during marination. <br />
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11. When ready to cook, heat oven to 325 degrees and remove pork from bag, into a large roaster. Pour all juices from bag over the pork, into the roaster. <br />
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12. Cook for four hours. Check temperature using a meat thermometer. Pork is ready once the thermometer reads 185 degrees. <br />
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13. Slice and serve with black beans and rice, using the excess onions and salsita (sauce) as a dressing for the rice. Can also be served inside Cuban bread as a sandwich, in a Pan con Lechon, with the onions and salsita as a condiment for the sandwich. <br />
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Enjoy - and sop up any leftover salsita with extra Cuban bread.<br />
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<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com2tag:blogger.com,1999:blog-5579356625716929085.post-44834135668360990242013-11-30T19:06:00.000-05:002013-12-01T19:08:01.660-05:00American Lobster | Langosta a la AmericanaNitza has a bunch of lobster recipes to go through and I started with <a href="http://lacocinadechristina.blogspot.com/2013/12/311-langosta-la-americana.html" target="_blank">Langosta a la Americana</a>. The flavors are quite complex, using Salsa Marinara and <a href="http://lacocinadechristina.blogspot.com/2013/12/salsa-espanola-rapida.html" target="_blank">Salsa Española Rápida</a> as the base. I had already made the Marinara Sauce a while back, but getting to knock out two recipes in one with the Española Sauce made this an attractive one to try.<br />
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I used lobster tails in the recipe, which made everything easier. The best part was seeing the tail turn a gorgeous red as it simmered in the sauce. Very pretty. <br />
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It was a sign of the deep flavors to come once the dish was ready, served atop Killer Rice. <br />
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- Posted using BlogPressChristina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-28337201674452223582013-11-30T18:58:00.000-05:002013-12-01T19:19:35.699-05:00311 : Langosta a la AmericanaIngredients <br />
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2 cups Marinara Sauce<br />
1/2 cup <a href="http://lacocinadechristina.blogspot.com/2013/12/salsa-espanola-rapida.html" target="_blank">Salsa Española Rápida</a><br />
4 Tablespoons butter<br />
1 small yellow onion<br />
1 garlic clove, minced<br />
1 bay leaf<br />
3/4 cup cooking wine<br />
6 lobster tails<br />
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1. Melt the butter and fry the chopped onion in a pot. <br />
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2. Add the bay leaf and shell from one of the lobster tails. <br />
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3. Add 1/4 cup of the cooking wine. <br />
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4. Add the two sauces and cook over low heat for 30 minutes. <br />
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5. Remove the meat from the tails and chop into bite-sized pieces. <br />
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6. In a separate pot, cook the lobster meat with 1/2 cup of the cooking wine for about 10 minutes. <br />
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7. Strain the sauce (or just remove the lobster shell and bay leaf if you want it with a thicker texture) and incorporate the lobsters and cooking wine.<br />
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8. Simmer for ten minutes. <br />
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Serve warm over killer rice.<br />
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- Posted using BlogPressChristina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-82168610064593346432013-11-30T18:47:00.000-05:002013-12-01T18:49:54.835-05:00310 : Salsa Española RápidaIngredients<br />
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2 teaspoons butter<br />
1 Tablespoon flour<br />
1 cup consommé (beef broth), canned<br />
1 bay leaf<br />
2 Tablespoons cooking wine<br />
1/4 teaspoon Kitchen Bouquet<br />
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1. Melt the butter in a small saucepot.<br />
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2. Dissolve the flour in the beef broth and add to the melted butter in the pot. <br />
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3. Add the bay leaf and stir for two minutes. <br />
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4. Add the cooking wine and Kitchen Bouquet and bring back up to a boil. <br />
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5. Lower heat and keep warm until ready to use. <br />
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- Posted using BlogPressChristina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-67129701655800265272013-11-30T17:54:00.000-05:002013-11-30T17:54:48.533-05:00Ham Surprise | Sorpresas de JamónAny recipe that has "sorpresa" or "surprise" in the title is usually a sign of strangeness. My cousin, Georgette, has a signature dish, Spaghetti-O Surprise. I've never had it, I'm not sure if anyone besides her husband, Carlos, has had it, actually. But it is legendary since that's the only dish Georgette has made at home. I think she made it for him while they were dating. <br />
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There always seems to be a bit of folklore and embellishment in Surprise Dishes. This dish, on the other hand, is just plain out of this world. I used Honey Baked Ham because we had leftovers from Thanksgiving. That sweet ham, plus the little soufflé that tops each serving, is just insane. And easy. Perfect for a party. Maybe a surprise party. <br />
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Click <a href="http://lacocinadechristina.blogspot.com/2013/11/309-sorpresas-de-jamon.html" target="_blank">here</a> for the full recipe. <br />
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<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-76867385961649081152013-11-30T17:46:00.001-05:002013-11-30T17:48:04.395-05:00309 : Sorpresas de JamónIngredients:<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/11/30/1092.jpg'><img src='http://photo.blogpressapp.com/photos/13/11/30/s_1092.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />8 slices bread<br />8 slices ham<br />2 egg whites<br />3/4 cup mayonnaise<br />2 teaspoons yellow mustard<br /><br />1. Preheat oven to 450 degrees.<br /><br />2. Beat the egg whites until soft peaks form. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/11/30/1093.jpg'><img src='http://photo.blogpressapp.com/photos/13/11/30/s_1093.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />3. Fold-in the mayo and mustard to the egg whites, gently. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/11/30/1094.jpg'><img src='http://photo.blogpressapp.com/photos/13/11/30/s_1094.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />4. Lay down the slices of bread on a cookie sheet and top with the ham slices. <br /><br />5. Top each ham slice with the egg white mixture and place in the top rack of the oven. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/11/30/1095.jpg'><img src='http://photo.blogpressapp.com/photos/13/11/30/s_1095.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />6. Bake for 5-8 minutes, until tops are golden. <br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=13/11/30/1096.jpg'><img src='http://photo.blogpressapp.com/photos/13/11/30/s_1096.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Serve warm. <br /><br /><br />- Posted using BlogPress<br /><br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-3329924048782718712013-10-27T21:12:00.001-04:002013-10-27T21:13:18.342-04:00Pollo a la Cacerola, Cheater-styleMy Mom chose Arroz Relleno as my next recipe and a first step to making that dish required that Pollo a la Cacerola be made. <br /><br />I had already tackled the original Pollo a la Cacerola, so tonight I went cheater-style. <br /><br />Ingredients:<br />Mojo criollo <br />3lb chicken, cut into 8 pieces<br />2lb boneless skinless chicken thighs<br />1 stick butter<br />Salt and pepper, to taste<br />1 Tablespoon vinegar<br />1/2 cup cooking wine<br />1/2 cup chicken broth<br />1 cup baby carrots, chopped<br /><br /><br />1. Pour mojo criollo over chicken in a deep dish to marinate for at least an hour. <br />2. Melt a stick of butter in deep pot.<br />3. Fry chicken in butter until golden on each side.<br />4. Season with salt and pepper as you flip from one side to the other.<br />5. Add vinegar, cooking wine and chicken broth. <br />6. Bring to a boil and add chopped carrots. <br />7. Lower heat to medium and cook, covered, for 25 minutes. <br /><br /><br /><br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/10526229385/'><img src='http://farm6.staticflickr.com/5527/10526229385_6c7d77586a_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /><br /><br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-64427515090643754222013-10-17T22:27:00.001-04:002013-10-17T22:27:33.353-04:00Hispanic Heritage winner and a visit to Polo Norte<div>
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<span class="Apple-style-span" style="font-family: inherit;">We have a winner! Thanks to those of you that entered my very first contest, courtesy of <a href="http://www.blogger.com/"><span id="goog_823154639"></span>IMUSA<span id="goog_823154640"></span></a> and <a href="http://mccormick.com/" target="_blank">McCormick</a>. Ecasta dreamt of the following plan when she thought of how she'd use her Mexican Kit. Inspiring!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Last night, I had a chance to visit the new <a href="http://polonorterestaurant.com/" target="_blank">Polo Norte restaurant</a> in Miami Beach. I usually don't do restaurant reviews but since I truly think that Polo Norte is too good to not visit and because we are friends with the owner, here is my non-review. Photos speak for themselves. </span></div>
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Name the dishes. There's no contest out of this but I'm sure all Polo Norte fans will enjoy seeing how many they get correct. </div>
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com1tag:blogger.com,1999:blog-5579356625716929085.post-44207852046339809972013-10-14T21:48:00.001-04:002013-10-14T21:48:50.361-04:00Hispanic Heritage Giveaway, courtesy of IMUSA and McCormickI am proud to present my first giveaway, right here on La Cocina de Christina. Hispanic Heritage month runs from September 15 through October 15, so it is only fitting that this Cubanita waits until the last possible moment to bring you these wonderful prizes.<br />
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As part of the contest, I had a chance to test out some of these fun ingredients and tools. </div>
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For breakfast one Sunday morning, I whipped up the congri (Arroz con Frijoles Negros) package and gave it a little fried egg sombrerito. Que lindo. Y muy rico. So happy to have tried this package. Instant sofrito smell in la cocina. </div>
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<span style="font-family: inherit;">What's in it for you?</span></div>
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<span style="font-family: inherit;">This amazing Mexican package, courtesy of <a href="http://www.imusausa.com/" target="_blank">IMUSA</a> and <a href="http://www.mccormick.com/" target="_blank">McCormick</a>, which includes: <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix and Tinga de Pollo Recipe Mix.</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: inherit;">What would you make with your new package? Leave a comment below with your answer in order to enter the contest. Chances are probably really high since this is my first giveaway. Contest ends tomorrow, October 15, at midnight (EST).</span></div>
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<span style="font-family: inherit;">¡Buena suerte!</span><br />
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Disclaimer: The Cuban package IMUSA and McCormick products used in my testing were sent to me in exchange for hosting this contest. The winner of this contest will win a Mexican package, mailed directly to the winner by IMUSA/McCormick. The thoughts and opinions expressed in this post are my own.</div>
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com5tag:blogger.com,1999:blog-5579356625716929085.post-78836458518427750462013-09-14T23:38:00.000-04:002013-09-15T13:41:37.770-04:00Pie Crust No. 1Basic pie crust. Simple, yet so varied. There are three basic pie crust recipes. <a href="http://lacocinadechristina.blogspot.com/2013/09/pie-crust-no-1-receta-basica-no-1-para.html" target="_blank">Basic Pie Crust No. 1</a> with Crisco, that I tried today. Basic Pie Crust No. 2 with oil and <a href="http://lacocinadechristina.blogspot.com/2010/07/101-receta-basica-3.html" target="_blank">Basic Pie Crust No. 3</a> with butter and cream cheese. The flour and fat ratios vary but by today's Crisco version, I felt pretty confident in my crust making skills. <br />
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That, and that I had decided to fill it with guayaba and queso (guava and cream cheese), so I was pretty excited to get to baking. <br />
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I've never been a big sweets fan. Give me a croqueta over a cupcake any day.<br />
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But these pie crusts, and the pies that come with it, have been quite the treat. Easy, delicious and perfect vehicles for whatever you'd like to put inside - sweet or savory. <br />
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A giant pastelito de guayaba y queso, as one reader called it. Yes. Yes indeed. <br />
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<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-15674230888556283372013-09-14T13:31:00.001-04:002013-09-16T21:12:41.143-04:00304 : Pie Crust No. 1 | Receta Basica No. 1 (para pasteles cubiertos de 8 ó 9 pulgadas)<br />
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Ingredients:<br />
2 1/4 cup flour<br />
1 teaspoon salt<br />
3/4 cup Crisco<br />
5 Tablespoons cold water <br />
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1. Sift the flour and the salt. <br />
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2. Mix in half of the Crisco with a pastry cutter or two knives. <br />
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3. Add the remaining Crisco and cut with the pastry cutter, creating small, pea-sized balls in the dough. <br />
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<a href="http://www.flickr.com/photos/42006354@N05/9761536906/"><img border="0" height="281" src="http://farm8.staticflickr.com/7309/9761536906_6125240cc3_b.jpg" style="margin: 5px;" width="210" /></a></center>
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4. Add the water, a little at a time, incorporating it with a fork. <br />
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<a href="http://www.flickr.com/photos/42006354@N05/9761328211/"><img border="0" height="281" src="http://farm4.staticflickr.com/3741/9761328211_39447da757_b.jpg" style="margin: 5px;" width="210" /></a></center>
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5. Gather the dough with your hands and divide into two equal parts. <br />
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<a href="http://www.flickr.com/photos/42006354@N05/9761539274/"><img border="0" height="281" src="http://farm8.staticflickr.com/7444/9761539274_7c2c24843f_b.jpg" style="margin: 5px;" width="210" /></a></center>
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6. Cover each part in plastic wrap and place in the fridge until you are ready to use. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9761331701/"><img border="0" height="281" src="http://farm8.staticflickr.com/7380/9761331701_2771e7a02e_b.jpg" style="margin: 5px;" width="210" /></a></center>
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<br />
Ready to bake:<br />
Oven temperatures are as follows:<br />
- One crust only (one half) : 425 degrees / 15 minutes bake time<br />
- Covered pie with cooked filling : 425 degrees / 10 minutes bake time; lower heat to 350 degrees / 50 minutes more bake time<br />
- Covered pie with uncooked filling : 425 degrees / 10 minutes bake time; lower heat to 350 degrees / 20 minutes more bake time<br />
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7. Preheat oven according to type of pie you are making. <br />
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8. Place one half of the dough between two sheets of wax paper and roll out with a rolling pin. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9761544026/"><img border="0" height="281" src="http://farm3.staticflickr.com/2831/9761544026_f7e160d375_b.jpg" style="margin: 5px;" width="210" /></a></center>
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9. Place the crust in the bottom of a pie mold. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9761547215/"><img border="0" height="281" src="http://farm4.staticflickr.com/3786/9761547215_96fb606f54_b.jpg" style="margin: 5px;" width="210" /></a></center>
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10. Place filling of choice over the crust. Pictured below is guava and cream cheese. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9761547606/"><img border="0" height="281" src="http://farm6.staticflickr.com/5456/9761547606_726d66420c_b.jpg" style="margin: 5px;" width="210" /></a></center>
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11. Place second half of the dough between two sheets of wax paper and roll out with a rolling pin (if covering pie). Top the filling with the second crust. <br />
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<a href="http://www.flickr.com/photos/42006354@N05/9761338631/"><img border="0" height="281" src="http://farm4.staticflickr.com/3787/9761338631_7a737f8ae5_b.jpg" style="margin: 5px;" width="210" /></a></center>
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12. Remove excess dough from around the edges and crimp dough with your fingers or a fork. Make an "x" in the middle so the crust doesn't blister or pop. <br />
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<a href="http://www.flickr.com/photos/42006354@N05/9761550716/"><img border="0" height="210" src="http://farm3.staticflickr.com/2870/9761550716_0b66aecbba_o.jpg" style="margin: 5px;" width="281" /></a></center>
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13. Brush the top pie crust with egg whites, or a beaten whole egg with a splash of water or milk. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9761554105/"><img border="0" height="281" src="http://farm3.staticflickr.com/2874/9761554105_8970a6bd63_b.jpg" style="margin: 5px;" width="210" /></a></center>
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14. Bake in the oven as directed above. <br />
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Serves 8. <br />
<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-30300939990036409962013-08-25T23:10:00.002-04:002013-08-25T23:14:22.095-04:00Pudín de Coco y Queso (Coconut and Cheese Pudding)Grated coconut and cream cheese. All cooked and hugged in a caramel blanket. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9596482350/"><img border="0" height="281" src="http://farm6.staticflickr.com/5489/9596482350_457824affe_b.jpg" style="margin: 5px;" width="210" /></a></center>
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I never would have known that <a href="http://www.lacocinadechristina.blogspot.com/2013/08/299-pudin-de-coco-y-queso.html" target="_blank">Pudín de Coco y Queso</a> is code name for walking on Cuban clouds of deliciousness. <br />
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Why is it that some of the the names of our dishes sound so meh? Pudín, and even pudding, really sounds so mediocre. How about a little more flair for this one? Something like, <i>Pachanga de Coco y Queso</i>. Or, <i>Coco y Queso Heaven</i>, perhaps?<br />
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Whatever you name it, just remember one thing - PATIENCE PAYS. Please, please, please - from the bottom of my heart, I ask you to let this puppy cool before you decide to do the flip. <br />
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You took such great care to bathe that flanera with the caramelo just right. Make sure you let the pudín sit in the fridge for at least four hours. You don't want to leave any of that beautiful caramel blanket behind.<br />
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<a href="http://www.lacocinadechristina.blogspot.com/2013/08/299-pudin-de-coco-y-queso.html" target="_blank">Click here for the full recipe for Pudín de Coco y Queso</a>.<br />
<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com1tag:blogger.com,1999:blog-5579356625716929085.post-68631837407322570162013-08-25T23:06:00.001-04:002013-08-25T23:06:24.465-04:00299 : Pudín de Coco y Queso<br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9590150499/"><img border="0" height="281" src="http://farm4.staticflickr.com/3697/9590150499_fe1ff686b4_b.jpg" style="margin: 5px;" width="210" /></a></center>
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<br />
Ingredients:<br />
6oz cream cheese<br />
17oz can grated coconut in syrup<br />
6 egg yolks<br />
3 egg whites<br />
1 teaspoon vanilla<br />
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1. Mix all the ingredients in a large bowl with a hand mixer. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9590151755/"><img border="0" height="281" src="http://farm4.staticflickr.com/3677/9590151755_bbb70bbd32_b.jpg" style="margin: 5px;" width="210" /></a></center>
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2. Pour into a metal pan with secure lid that has been coated with caramel. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9590152585/"><img border="0" height="209" src="http://farm8.staticflickr.com/7446/9590152585_4e7a5a48dd_o.jpg" style="margin: 5px;" width="281" /></a></center>
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3. Put the pan into a pressure cooker and fill with 1" water.<br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9590153987/"><img border="0" height="281" src="http://farm8.staticflickr.com/7452/9590153987_2b95400ff7_b.jpg" style="margin: 5px;" width="210" /></a></center>
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4. Cook for 30 minutes. <br />
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Let cool completely and flip out onto a serving dish. <br />
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<center>
<a href="http://www.flickr.com/photos/42006354@N05/9596491046/"><img border="0" height="281" src="http://farm8.staticflickr.com/7383/9596491046_517b60157f_b.jpg" style="margin: 5px;" width="210" /></a></center>
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- Posted using BlogPressChristina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-49225538628554841852013-07-13T09:48:00.001-04:002013-07-13T16:59:36.277-04:00La Cocina de Christina Original : Guayaba Bread PuddingI had bread that had been waiting in the fridge for weeks. I had an egg and a can of evaporated milk. And some guayaba jelly. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9274282343/'><img src='http://farm4.staticflickr.com/3759/9274282343_4c3daf7bee_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Add all the ingredients to the bowl: egg, sugar, leche evaporada, guayaba (make sure to break up the jelly in the whisking process), spices and vanilla. Add a pinch of salt. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9277206790/'><img src='http://farm6.staticflickr.com/5348/9277206790_d66320ef75_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Tear up the bread and toss in. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9274420483/'><img src='http://farm8.staticflickr.com/7346/9274420483_9166c0c492_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Mix well and let sit in fridge until you are ready to bake. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9274420767/'><img src='http://farm6.staticflickr.com/5497/9274420767_6d99c557c4_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />I poured it into a pan sprayed with floured baking spray. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9276994891/'><img src='http://farm8.staticflickr.com/7339/9276994891_d55c8aa52e_b.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />After baking at 350 for 50 minutes, out came a guayaba bread pudding, with a crispy crust on top. <br /><br /><br /><center><a href='http://www.flickr.com/photos/42006354@N05/9279778834/'><img src='http://farm4.staticflickr.com/3690/9279778834_e1e5965fcf_b.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Next time, I'll add slices of guayaba paste instead of mixing in the jelly. Half the bread mix, layer of pastica de guayaba and the other half of the bread mix on top. <br /><br />Would you try this at home?<br /><br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com2tag:blogger.com,1999:blog-5579356625716929085.post-84026011360239113522013-06-05T23:43:00.001-04:002013-06-05T23:43:30.821-04:00Arroz con MaízThe kids are on summer vacation and dinner time is starting to loosen up. My daughter asked me for arroz con maíz for dinner, which usually means leftover Killer Rice, reheated with a can of corn. <br />
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Tonight, I felt adventurous and wanted to try to formalize the process, building off the original Killer Rice recipe. <br />
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The end result was something else. It was Killer Rice with bling. Corn bling. That rice glistened in the corn juice and garlic oil like nothing I've ever seen before. I swear I heard angelic chimes when I lifted the lid. <br />
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I now present, a La Cocina de Christina original recipe, <a href="http://www.lacocinadechristina.blogspot.com/2013/06/lcc-original-recipe-arroz-con-maiz.html" target="_blank">Arroz con Maíz</a>.<br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com2tag:blogger.com,1999:blog-5579356625716929085.post-44515623911819996482013-06-05T23:37:00.000-04:002013-06-05T23:41:54.978-04:00La Cocina de Christina Original Recipe : Arroz con MaízIngredients:<br />
2- 15oz cans of corn<br />
3 garlic cloves<br />
3 Tablespoons olive oil<br />
Liquid from the cans of corn<br />
Water<br />
1 Tablespoon salt<br />
2.5 cups jasmine rice<br />
<br />
1. Heat the oil in a pot and add the garlic. <br />
2. Fry the garlic until golden on both sides, pressing down gently on the garlic occasionally.<br />
3. Remove the garlic and let the oil cool. <br />
4. Strain the liquid from the cans of corn and set aside into a measuring cup. <br />
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5. Add water to the corn liquid to complete 3 cups, measured. <br />
6. Add 1 Tablespoon salt to the liquid. <br />
7. Turn on the heat and add the corn and dry rice to the oil in the pot, tossing to coat thoroughly. <br />
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8. Add the liquid to the pot, stirring a few times until completely boiling.<br />
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9. Cook on low, covered for 30 minutes. <br />
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Serve hot. <br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-5621778584445903692013-05-18T11:22:00.002-04:002013-05-18T11:22:13.768-04:00Galletica Maria PancakesKids wanted pancakes. I wanted to try something new from The Project. Unfortunately, I only have ham pancakes and cheese pancakes left to try and the kids didn't wake up on the adventurous tasting side of the bed this morning.<br />
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Going for an Original La Cocina recipe, inspired by a pack of GOYA Maria Cookies sitting in my pantry. Let's call them <a href="http://www.lacocinadechristina.blogspot.com/2013/05/la-cocina-de-christina-original-recipe.html" target="_blank">Galletica Maria Pancakes</a>.<br />
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Pancakes with crushed Galletica Marias in the batter? Don't mind if I do. <br />
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The result? A nice hint of the cookie taste in each pancake. I should have hand-crushed the cookies and added them to the batter at the end, in order to leave some texture in the finished product. <br />
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Try that - and let me know how you like it. Enjoy!<br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com1tag:blogger.com,1999:blog-5579356625716929085.post-75644860135570562542013-05-18T11:21:00.000-04:002013-05-18T11:21:00.198-04:00La Cocina de Christina Original Recipe : Galletica Maria PancakesIngredients:<br />
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<br />
10 GOYA Maria Cookies, crushed<br />
1 cup flour<br />
1 1/2 teaspoon double acting baking powder<br />
1/2 teaspoon salt<br />
1 Tablespoon sugar<br />
1 egg<br />
3 Tablespoons melted butter<br />
1 1/4 cup milk<br />
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1. In a blender, mix dry ingredients, except cookies. <br />
2. Add wet ingredients and blend well. <br />
3. Add crushed cookies and mix well by hand. <br />
4. Pour by ladlefuls onto a greased hot skillet. <br />
5. When bubbles form on top of each pancake, turn over and let cook for a minute. <br />
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Serve warm with guayaba preserves or maple syrup. <br />
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<br />Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-34667485598701783892013-03-23T12:54:00.002-04:002013-03-23T12:55:26.744-04:00Arepas de ArrozThis recipe for <a href="http://lacocinadechristina.blogspot.com/2013/03/274-arepas-de-arroz.html" target="_blank">Arepas de Arroz</a> is under the Pancakes y Hotcakes section that I first tried on January 2, 2010. <br />
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My kids still love pancake mornings so today, after I made the <a href="http://lacocinadechristina.blogspot.com/2010/01/55-pancakes-y-hotcakes-arepas.html" target="_blank">basic pancake recipe</a> for them, I moved on to try the arroz version.<br />
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Over the last few years, I moved my pancake prep straight to a blender. Forget the sifting and beating and all that. Not worth it. And, because I made the basic recipe a few times Nitza's way, I'm entitled to my own way. And, this way gets the consistency to more of what we know and love. Round pancakes. Not those thin, runny bell-shaped pancakes from my first try at <a href="http://lacocinadechristina.blogspot.com/2010/02/cuban-pancakes.html" target="_blank">Cuban Pancakes</a>.<br />
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To refresh your memory, the basic pancake recipe (now in osterizer form):<br />
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Sift 1 1/4c flour, 1 1/2t polvos royal (double acting baking powder), 1T sugar and 1/2t salt in the blender.<br />
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Add an egg, 1 1/4c milk and 2T butter.<br />
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Pour by ladlefuls onto a greased skillet. Wait for the bubbles to form on top.</div>
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Flip and serve. Round circles. Not <a href="http://lacocinadechristina.blogspot.com/2010/02/cuban-pancakes.html" target="_blank">runny bell-shapes</a>.<br />
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For the rice version of the pancakes, or <a href="http://lacocinadechristina.blogspot.com/2013/03/274-arepas-de-arroz.html" target="_blank">Arepas de Arroz</a>, as Nitza calls them, add rice that was soaked in milk from the night before. I didn't know I was going to make these, so I started the soaking when I read the recipe through. Probably 20 minutes before I needed to throw them into the blender. I'm assuming the rice would have gotten puffier and softer. </div>
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This sweet and savory pancake is really quite good. It has the subtle <a href="http://lacocinadechristina.blogspot.com/2011/05/arroz-blanco-aka-killer-rice.html" target="_blank">Killer Rice</a> taste, but the sweetness of the pancake. Well played, Nitza, well played.<br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0tag:blogger.com,1999:blog-5579356625716929085.post-71067125458570380522013-03-23T12:52:00.001-04:002013-03-23T12:52:47.298-04:00274 : Arepas de ArrozIngredients:<br />
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1 1/4 cup flour<br />
1 1/2 teaspoon double acting baking powder<br />
1 Tablespoon sugar<br />
1/2 teaspoon salt<br />
1 egg<br />
1 1/4 cup milk<br />
1/2 cup cooked white rice<br />
2 Tablespoons butter<br />
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1. In a blender, mix the dry ingredients.<br />
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2. Add the egg, rice with milk and melted butter to the dry ingredients.<br />
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3. Blend well and scrape down the sides of the blender with a spatula a few times.<br />
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4. Pour the pancake mix onto a greased skillet, looking for bubbles to form on the top of the pancake.<br />
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5. Flip.</div>
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Makes approximately 12-16 medium-sized pancakes.<br />
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Christina GPhttp://www.blogger.com/profile/15980546099921322131noreply@blogger.com0