This is a blog that straddles many different “worlds”. Something that is perfectly symbolized by a pumpkin spice latte flan.
Two bloggers belonging to multi-cultural families, trying to instill a love for traditional Dominican cuisine in our children, while at the same time trying to equally inspire their love for the cuisine of the other branches of our families. Two lovers of food, wherever they come from, with a readership that is comprised in its majority by the “Dominican diaspora”.
Have you seen the Thanksgiving table at a Dominican-American home? Pastelón de plátanos maduros shares the table with the traditional American turkey. Tostones, pastelitos and pumpkin pie. It’s a thing to behold.
Dominican arepa is a cornmeal and coconut cake, traditionally prepared in an iron pot on top of red-hot coal. A metal lid is placed on the pot, then more coal is put on the lid. This led to the expression “como la arepa: fuego por arriba y fuego por abajo” (like an arepa, fire underneath, fire on top), meaning being in a crossfire.
Haven’t we all found ourselves in a similar situation at a point in our lives?
In a case of “the cobbler’s children go unshod”, I often find myself with no idea what to make for dinner. I have found that in those cases the best solution is to explore the depths of my fridge and see what has been there long enough to develop consciousness, and eat it before it attacks my family.
About a week ago I bought a few acorn squashes on a whim, and they were lingering sadly on our kitchen counter, always getting pushed back by other foods we wanted to eat first.
With the temperature dropping ever so slightly I decided to make soup for dinner. But what soup? Well, how about I throw in a few other things lingering in the fridge?
And that was the unglamorous origin of this acorn squash, onion and pancetta soup.
I love creating recipes, it’s the closest to being a kid with a chemical set you can be after you are legally able to drive.
My favorite recipes come out of any sort of challenge. In this case I found myself with a pack of chorizo that I had in the fridge for a while, and needed to use before its expiration date. I wanted something new, and that would balance the high caloric content in chorizo.
So how about a one-dish meal? That’s how this zucchini boats filled with rice and chorizo came about.
Coconetes are very popular in the Dominican Republic. You can walk to any colmado (corner store) and you will in all likelihood find them.
The reason I have called them rustic coconut cookies is because they have a rustic texture, a little bit on the dry side. That doesn’t mean that they aren’t full of flavor, after all with all that coconut it’s impossible not to be delicious.