While I would love to think of myself as an intrepid investigative writer, travelling the Dominican countryside in search of hidden treasures of our culinary culture, the fact is that I am nowhere near that. We just travel aimlessly around the country from time to time, sampling the local foods and befriending perfect strangers on
Sit down, let’s have a coffee and a delicious cheddar cheese bread roll. I have something to tell you: You my dear reader might not know it, but I was once unfaithful to you. Up until a few months ago I kept another blog titled “The Home in Paradise”, which chronicled my adventures – and occasional misadventures
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
Welcome to my latest obsession: ripe plantains and finger food. Of all my obsessions this is probably the least insane one. I am sure you agree. Please say you do and I’ll share with you the recipe for this incredible ripe plantain appetizer. The greatest thing about cooking is that it satisfies my mad scientist
It is said, not completely groundlessly, that New York City is the second biggest Dominican city. When it comes to our sites, we have more readers in New York than in any other city in the world. Watching Hurricane Irene head for New York filled us with the same sense of dread as the news
A little ago I re-posted the recipe for pan de coco, the obscure recipe we dug up in some corner of Samana. While making the bread I wondered if I could try it with yeast as opposed to the baking soda in the original. As soon as it occurred to me I started my test.
Today is our last day in Denmark, tomorrow we start the long trip home, and even though I miss my country’s food it is not less true that one of the reasons why I enjoy my visits to Denmark has to do with food. Good food. My in-laws are restauranteurs and hoteliers, which means that
Years ago, when Aunt Ilana travelled to Samaná so often that she was practically a resident, she came back from one of her trips with a culinary discovery. Starting now read this post in your head in the voice of Sir David Attenborough, go ahead, it’s very amusing. Aunt Ilana’s great discovery? Pan de coco
You say potatoes, I say pugh! I never quite liked potatoes… Give me a second, allow me to correct that: I always hated potatoes. I blame that in part to our culture; potatoes are hardly an important part of Dominican cuisine, they are mostly used as an ingredient in stews and soups. It doesn’t help
Why do I even have this recipe in our blog? I am not sure. After all, Dominicans don’t make pan de agua (greakfast bread rolls) at home. We buy it in colmados (corner stores) and supermarkets. I guess it has something to do with all the requests I got for it over the years. It must
Some time ago I made the distinction between the art and science of different types of food preparation. My basic premise was that cooking was more of an art, whereas baking is more of a science, with certain exceptions to that rule. Something we frequently mention in passing, but have not tackled in depth, is
Aunt Clara’s Dominican Cookbook concedes that mofongo (garlic-flavored mashed plantains), a dish with a special place in the hearts and stomachs of Dominicans, actually originates in the neighboring island of Puerto Rico. Not surprisingly, I know some Dominicans who would take serious issue with that claim. Mofongo is the flagship dish in many typical Dominican restaurants
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
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