Camarofongo (Lighter, Non-Fried Garlicky Plantain and Shrimp) Recipe

We all know and love the classic mofongo, but that ball of garlicky goodness has a bajillion calories (rounding up). I am here to bring the kind of life-changing good news that one hopes to get this time of the year: This Camarofongo (light, non-fried version of shrimp mofongo) is every bit as good as the real thing, if not better.

If I had any doubts, they were put to rest yesterday.

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Christmas Carrot Cake

Christmas Carrot Cake

Anyone who has kids, or who has spent time with them has quickly found out one of the truths of life: Kids are the fiercest food critics. A combination of a not-so-refined taste, and the honesty of a drunkard can break anyone’s heart.

Imagine my surprise when my daughter showered praise on this Christmas Carrot Cake. This isn’t as common as you’d think.

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Baked Rice Balls Stuffed with Olivesspon-post

It should come as no surprise to anyone that I love Mediterranean cuisine, after all, it is one of the bases of our cuisine, from switching to olive oil in most of our recipes, to my undying love of seafood, along with liberal use of olives.

Yeah, I am one of those people who can’t find enough ways to eat olives. You know, like wrapping them with creamy, cheesy rice to make these Baked Rice Balls Stuffed with Olives.

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Baked Bollitos de Yuca Recipe (Cassava and Cheese Balls)spon-post

Please stop staring at these Baked Bollitos de Yuca (Cassava and Cheese Balls) for a second and let’s talk about something.

Developing and writing recipes may look easy at first glance–something I also believed before I started writing this blog– but the reality is that if you want to do it right, it’s a long, sweaty, arduous trek up Frustration Mountain. This one started with a simple question: Can I bake bollitos de yuca, instead of frying them? The answer was “Not with this recipe, but I’ll try to come up with one that you can bake”.

Me and my big mouth!

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Brown Rice Pilaf with String Beans and Baconspon-post

Our relationship with food and cooking has changed tremendously in the last ten or so decades, more so in the last few. Cooking was considered a skill, something you mastered after years of helping in the kitchen, working alongside the older women in your family. Cooking was primarily a female activity.

On the one hand it is a good thing that cooking is no longer the most important priority for young girls’ future, and that the words “How will you find a husband if you don’t know how to cook?” have slowly become a relic of times past, like corsets and wood stoves. After all, our worth as women and as humans should not be measured by our ability to please current or future husbands.

On the other hand, the loss of a necessary and important skill may have had dire consequences.

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