The recipe title is quite a mouth-full, isn’t it? We enjoyed this wonderful dish, at a dinner party in Puerto Rico, over 25 years ago. From the first bite, I was completely smitten with the flavor and the texture. It was creamy, salty, all gooey with cheese and truly delicious. It was about the best fish I had ever eaten. The hostess told me she would gladly give me the recipe. I don’t think she wanted to share the recipe, but I was bulldog-tenacious and wouldn’t give up. I begged and begged her for months, until we were down to pretty much the day before we were leaving the island, when she finally relented. Sometimes Goddess’s have to be persistent. Continue reading
Gazpacho is the perfect summer soup. In Andalusia, it’s smooth, unctuous and creamy. The Goddess loves that version. She could bathe in that version. But, she’s also just a tad unconventional, so she also really likes a slightly chunkier version with bits of crunchy vegetables, too. That’s what this is! Continue reading
Today, when I got the first real vine-ripened tomatoes, I knew EXACTLY what to make. Tomaquet is to Spain, in particular, to the Catalan, what bruschetta is to the Italians. Ask any Spaniard about tomato bread and they will get a faraway look in their eyes and wax on about tomaquet for, at the very least, 15 minutes. Continue reading
Ginger (Zingiber officinale) use dates back at least 5000 years. You know the drill, Asia (it’s been used there for centuries), through the Middle East to Europe, then the Arab control of the spice trade, the trade routes open and spices become more available. The history of spice does seem to repeat itself, doesn’t it? Fortunately for us, ginger is readily available and in several forms…fresh, dried (in slices, pieces or more readily, ground), in syrup and crystalized.
First of all, isn’t this just fun to say? This is a popular North African and Middle Eastern concoction with huge flavor. Not surprisingly, people unfamiliar with this, still love it. It’s versatile, quick to prepare, soul-warming and delicious. Continue reading
Sicilians cook a bit differently than mainland Italians do. Their cuisine is primarily a combination of Roman, Greek, Arab and Spanish settlement, with a smidge of French and German thrown in for fun. At some point, they all held sway over Sicily. We’re going to focus primarily on the Moors, who ruled Sicily for over 240 years; their influence on the language and cuisine, was and is profound. One of their major influences remains today, the cultivation and use of oranges and lemons. The Moors also brought the cultivation of eggplants, dates, rice and sugar cane. While the Romans brought wheat to Sicily, it was the Moors who promoted the production through superior irrigation. This lead to the creation of portable dried pasta. The Moors brought cinnamon, pistachios, almonds and desserts with honey. This Stufato or stew, owes its flavors primarily to the Moors and with a smidge of the other conquering people tossed into the pot! Continue reading
Arroz con Pollo is part of The Latin Lover’s childhood. He likes this version, because it has tons of flavor, with just a bit of smoky heat. This is a fix-it-and-forget-it meal, thanks to the slow cooker; dinner will be ready when you come home and the aroma…baby, life is good! Continue reading