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. The greatest thing about cooking is that it satisfies my mad scientist tendencies without having to harness the power of lightning or going through the
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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
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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.
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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
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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? Coconut bread. This
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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
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We added this recipe after many requests from our readers. Pan de agua can be found on the Dominican breakfast table almost every morning. It has a similar texture and taste to that of the French bread but comes in individual servings. Time: 3 hrs. Serves: 4 Ingredients: 3 cups of …
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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
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Aunt Clara’s Dominican Cookbook concedes that mofongo, 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 like Adrian
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Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
