I had a very special experience last night. I cooked for Ania’s parents for the first time, as part of her father’s birthday festivities. I made a point not to cook something elaborate and time-consuming, though, as one might expect of a holiday meal. Instead, I went with something simple that shows off Puerto Rican cooking techniques that is also very special to me: arroz con salchichas. I look forward to arroz con salchichas every time a visit to Miami is in the offing, and after long, tense absence, I missed it profoundly. As tensions with my parents continue to rise and fall like so many narcissist tides, bringing this dish to a family that accepts me with enthusiasm is an emotional coup. As I come to recognize my belated mastery of this dish, that I had tried to learn how to make intermittently since I moved to Ottawa, I am ebullient.
2 Cups of lactose-free whipping cream. (If you can handle lactose ok, regular is fine too)
4 egg yolks
1/3 cup Sugar
½ cup Passion Fruit juice* (Purple skinned passion fruit pictured 2
½ cup Guava juice *
¼ cup Guava paste
Brown or white sugar for topping
I used Ceres Juice. While the process should work with other juices, changing the concentration on sugars or other fruit used as sweeteners can change the taste. I highly recommend experimenting with different juices if you want to find the best taste for you. Watch out as well for different types of passion fruit – there are different varieties, some of which are sweet and some of which are incredibly sour.
It’s the last day of my IndieGoGo for the cookbook I am writing. I’ve been working hard on it already and have quite a bit already written. I’m fundraising to give me a chance to make the cookbook better by being able to exactly measure proportions for each recipe and take pictures of the process.
I’ve made my base goal, which is awesome! I’m hoping to be able to reach the stretch goals, in particular, the one related to the Video Cookbook.
I’ve been trying to make videos for a while now and have done some work towards that, however, I don’t really have the right equipment. My camera is pretty old, and so the video quality is pretty low. It is nearly impossible for me to be able to zoom in and get the detail necessary to really show how to do things.
If you have a chance, consider donating to my fundraiser. $10 gets you a copy of the eventual ebook, while higher donations get you access to secret early release recipes, and the chance to have a recipe named after you.
If you cannot donate, please share my fundraiser on Facebook or Twitter. Thank you so much.
This one’s a little different.
I grew up in northern New Jersey, the oft-maligned region of an oft-maligned state that has, more-or-less, New York City’s demographics. Centuries of immigration have pressed people from all over the world into this tiny piece of America, and with long shoulder-rubbing comes culinary interchange. When Puerto Ricans, Italians, and Polish people meet, magic happens, and some of that magic is spaghetti with kiełbasa, Alyssa style.
I’ve been coming up with my own recipes for a few years now. I love to play in the kitchen: from combining strange flavours, to trying to make things as much from scratch as possible, to canning my own food and making my own spices, and more.
The last few years of living in difficult financial circumstances has also meant that I have learned several tricks for as many parts of whatever ingredient I use. Thrift led to the creation of my tomato powder, which has added an entire new dimension to some of my sauces and rubs. Thrift led me to figure out how I could make three separate meals with one roast, and the prep for all three involved just one slow cooker.
All of my recipes have to work within the limits dictated by my crohn’s. Not just ingredients, but also textures and smells. The wrong combination of any of these can lead to an unpleasant day or even series of days. It can mean that my symptoms get worse.
I want to share all the things I’ve learned with other people like me. Other people with crohn’s and gut issues, other people who need to know how to make great tasting food on a limited budget, and other people who want to learn how to do some really interesting things in the kitchen.
My stretch goals also include goals that could bring me to a community center or classroom near you! You could get the chance to have me cook you dinner.
If you are able and willing to donate to help make this the best cookbook ever, please do.
If you can’t donate but want to help, help me spread the word by sharing my Indiegogo with your friends on Facebook, on twitter, on Instagram, anywhere where people might see it and want to donate to help make it happen.
After presenting a Cuban dish whose origins are primarily Spanish and another of West African extraction, it is only fitting that I present an unambiguous Taíno contribution to Antillean Hispanic cuisine: yuca.
I’ve known for quite a while that one of my trigger foods when it comes to Crohn’s is dairy that contains lactose. I’ve been able to switch to lactose-free milk with success, and occasionally I can find lactose free sour-cream, but when it comes to things like butter, soft or creamy cheeses, I haven’t had nearly as much luck.
Because of my arthritis and prednisone, it is pretty important for me to do what I can to include calcium in my diet, however, many non-dairy sources are also a problem for me digestion wise.
I was fiddling around on Pinterest looking at interesting recipes as I am wont to do, when I found some recipes on how to make homemade Ricotta cheese. Curious I decided to give it a try with Lactose-free milk and whipping cream.
We return to the subject of Latin American cooking with Alyssa. This time, we visit my grandmother’s signature meal, arroz con gandules. Puerto Rican Spanish for “rice with pigeon peas,” this is a hearty meal on its own or accompanied with meat or a salad. It follows the Puerto Rican tradition of “one-pot meals,” making it relatively simple to learn and a staple when my grandmother entertains guests or contributes to holiday platters. I look forward to tasting hers again…if I am again welcome there.
I’ve decided to follow a common request from my readers and share some of my cooking with you all. Ania is by far the better chef between us, as seen on her cooking blog, but I have some skills of my own, and a bank of recipes I save for when Ania is away and I must again cook for myself.
Today’s entry is tortilla de papa, usually known as “Spanish omelette” in English. Understanding what I just wrote there requires a little etymology lesson.