I mentioned this dish to somebody a long time ago, I finally got around to writing a recipe. Not a strange occurrence with me: I am the Queen of Procrastination.
But let’s not talk about that. Let’s talk about this delicious dish, half salad, half cold dish, and one of my go-to foods when I crave pasta but want something lighter instead.
Like it happens every year, vendors round the world trip over each other trying to beat the rest in the Earliest Christmas Display Competition. Round here Christmasy things were on display on September. Don’t believe me?
Not to be left behind (too much) we start adding festive (Thanksgiving, Christmas, Festivus, etc) recipes starting now.
If you can’t beat them, join them.
Not long ago I got two emails from readers asking if I could give them ideas on how to cook brown rice.
About a week later we hear the alarming news that government agencies were warning consumers in the US that rice might be contaminated with arsenic. Shortly thereafter another warning: brown rice was even worse.
I felt a bit discouraged, after all, rice is the staple of our cuisine. I sent out a frustrated “tweet” that read: “Fish: mercury. Rice: arsenic. Chicken: hormones. Beef: antibiotics. Fruits: pesticides. – How about grass, eh? Can I eat grass?”.
Quick, before the last strawberry is gone from the shelves!
This delicious, and unusual dessert is made from the two crops for which the Constanza region is best known: strawberries and potatoes. The idea came after an email asking if I had any “gluten-free” recipes inspired me to make one that was entirely free of wheat. Gluten-free, and many other dietary restrictions, is not something I have addressed before.
When looking back on our childhood, more often than not food will feature in some shape or form. Everyone has a story to tell, nostalgic or just plain funny. We thought it would be fun to ask several well-known Dominicans, mainly from the cultural and artistic arenas, to share their food-related memories, their favourite Dominican foods and – if we’re lucky – their closely-guarded ancestral cooking secrets.
The series kicks off with an award winning, groundbreaking Dominican artist – Raquel Paiewonsky, who also happens to be an accomplished chef. We asked her to tell us about her favourite Dominican food.