My Kitchen's Flavors

Crema de brocoli & queso cheddar (Broccoli & Cheddar soup)

2014-01-14T20:06:00.000-05:00

Ingredients

1 onion finely chopped
1 tablespoon butter
3 tablespoon extra virgin olive oil
1 cup heavy cream
1 cup cold water
1/4 cup corn starch
3 cups chicken stock
3 cups broccoli florets
1 large carrot, diced
2 1/2 cups old cheddar
2 bay leaves
a pinch freshly grated nutmeg
salt and pepper to taste

Heat butter and oil over medium heat. Add onion and garlic and cook for 4 minutes. Slowly add heavy cream and the cornstarch dissolved in 1 cup cold water.

Add bay leaves and nutmeg, mix and cook for 5 minutes until it thickens a bit. Mix in 3 cups chicken stock, carrot and broccoli. Reduce temperature to low and let simmer until carrot and broccoli are tender, about 20 minutes.

Discard bay leaves and puree in a blender until smooth. Return to the pot and add Cheddar cheese. Whisk in until completely melted. Season with salt and pepper.

Serve hot with croutons.

Sandwich de Pollo (Chicken Sandwich)

2013-09-16T20:06:00.000-04:00

This sandwich brings back memories from my childhood. My grandmother used to make it for picnics and luncheons. It is traditionally made with Cuban bread which is a Latin american version of the french baguette. Crusty on the outside and hollow on the inside. Making the bread takes time, but it's worth.

Ingredients to make the bread:

For the starter

3/4 teaspoon dry active yeast
1/3 cup warm water
1/3 cup white all purpose flour

A day before making the bread, dissolve the yeast in the warm water, mix the flour in until forming a paste. Cover with plastic wrap and refrigerate for 24 hours.

After 24 hours it should look like this:

Ingredients to make the dough:

2 1/4 teaspoons active dry yeast (1 packet)
1/2 tablespoon sugar
1/2 tablespoon salt
3/4 cups warm water
2 tablespoons shortening or lard
the yeast starter, at room temperature
2 1/2 cups all purpose flour

Dissolve the yeast in 3 tablespoons of warm water and the sugar in the mixer's bowl. Let rise for about 10-15 minutes.

Add the shortening or lard, the remaining warm water and the starter prepared the day before.

Mix using the dough hook, and slowly add the flour and salt.

Increase the speed and knead for 10 minutes until it forms a ball. Add a little more flour if the dough is too sticky.

Remove from the bowl, and spray with oil. Cover with a linen and let rise in a warm place for 1 hour.

After one hour, flour the working surface and knock the dough to release the air. Cut into 4 pieces and roll the baguettes.

Place the baguettes in a baking tray with wax paper and cover the baguettes with plastic wrap. Let rise for another hour.

Preheat the oven to 400F.

Remove carefully the plastic wrap. Sprinkle flour with the help of a sieve and make cuts with a very sharp knife.

Once the oven has reached the temperature, using a spray bottle, sprays the walls of the oven with water. Closet the door and after a minute spray again to create steam. This will help to make the crust of the baguette.

Bake the bread for about 18 minutes until golden brown and and sound hollow when you tap with your fingers. Let cool in a rack at least for 1/2 hour before making the sandwiches.

Ingredients for the filling:

2 chicken breast, deboned and cooked.
1 cup fresh parsley
4 steams celery chopped
salt and pepper
3 tablespoons olive oil
2 ripe tomatoes cut into slices
lettuce
mayonnaise

In a food processor, place the chicken breast meat and process for 2 minutes.

Add salt and pepper, the celery and parsley and process for 3 minutes until forming a paste. Add the olive oil and pulse until well mixed.

Add more oil if you prefer a softer consistency.

Keep in the fridge until chilled.

Make the sandwiches, spreading mayonnaise on the bread, chicken paste, lettuce and tomatoes slices.

Green Plantain Soup (Sopa de Guineo)

2013-05-30T14:43:00.003-04:00

This soup is very popular in Colombia and in general in all the Caribbean. This recipe is made with burro plantains which are a hybrid between bananas and plantains so they are starchier and sweeter than regular plantains.

Ingredients:

5 burro plantains
1 1/2 pound pork short ribs
4 tablespoon olive oil
1 onion, minced
4 scallion stalks, minced
8 cups water
2 beef bouillon cubes
1/2 cup fresh coriander, minced
2 big russet potatoes, peeled and cut into 2 inches
1 ripe tomato, minced
3 garlic cloves, minced
1 teaspoon ground cumin
Vegetable oil to deep fry
salt and pepper

Preparation:

Peel the plantains and cut them into 2 1/2 inches chunks as to make tostones.

Heat the frying oil to 350 and fry the plantains for about 8 minutes or until tender.

Drain over kitchen paper.

On the work surface place a plastic sheet and put the pieces of fried plantain one at a time. Cover with another piece of plastic and using a pot lid or wood cutting board, press firmly until the become very thin and even. About 1/4 inch.

In a large pot, heat the olive oil at high temperature. Salt and pepper the ribs, and sear them in the hot oil. Add the minced onion, garlic and tomato and fry for 4 minutes. Add water and bring to a boil. Reduce the temperature and simmer for 20 minutes covered. Add the potatoes, cumin, scallions and beef bouillon and cook until the potatoes and ribs are tender.

Add the tostones and simmer for 10 minutes. The soup should thicken a bit.

Turn off the stove, sprinkle the coriander and serve.

Photos taken with the HTC one smartphone

Refried Beans (Frijoles Refritos)

2013-04-17T15:05:00.000-04:00

Ingredients (make 12 cups)

1 pound dry Pinto beans
10 cups water
2 medium onions finely minced
5-8 Arbol chiles
1/4 cup vegetable oil (I used olive oil)
Salt

Preparation:

Rinse the beans in water and remove dirt and small stones. Soak in water overnight.

Cook the beans in water. If cooking in a regular pot, add the beans and cover them with at least 3 inches of water. Bring to a boil and lower the temperature to simmer. Cook for about 2 1/2 hours covered until beans are soft and the skin begins to break open. Add more water if needed during cooking.

If cooking in a pressure cooker, add the beans and water to cover for 1 1/2 inch. Close the pressure cooker and cook for 30-35 minutes. (cooking time depends on the batch of beans you have)

You can replace the cooked beans for canned pinto beans however the flavor won't be the same.

Place the beans in a blender with the cooking water, and puree for 3 minutes. Depending on the size of your blender you will have to do this in batches.

The puree beans need to have a soupy consistency, as they will be cooked again, add more water if they are too dry.

In heavy bottom pot, heat the oil over medium heat (you can use pork lard for more flavor) add the Arbol chiles and fry for 3-4 minutes, be careful not to burn the chiles.

Add the minced onion and fry until translucent. About 5 minutes.

Lower the temperature and add the puree beans, season with salt.

Cook for about 15 minutes stirring constantly so they don't burn at the bottom until they have a thicker consistency.

Remove the chiles, and serve hot.

Note: You can freeze the beans in portions up to 6 weeks. If freezing, keep the chiles in, they will give more flavor. Defrost and reheat before serving.

Ensalada de Remolacha y Queso Feta (Beets and Feta Cheese Salad)

2013-04-15T16:12:00.000-04:00

Ingredients:

6 large beets
2 Tablespoons olive oil
A pinch of dry oregano
1/2 cup Feta Cheese crumbled
3 Tablespoons white vinegar
1/2 cup minced green onions
Salt to taste

Preparation:

Preheat oven to 375 degrees.

Peel and wash the beets, cut them in 1/2 inch dices.

Place on a baking pan and drizzle one tablespoon of olive oil and the dry oregano.

Bake for 20 -25 minutes until the beets are tender.

In a bowl, mix the remaining olive oil, the vinegar and salt. Add the onions and crumbled Feta cheese. Toss beets in the mix.

Serve warm.

Chicha de Piña (Fermented Pineapple Drink)

2013-04-05T15:33:00.000-04:00

This is very popular drink in the Valle del Cauca region in Colombia. It is very refreshing for those hot summer days and very easy to make.

Ingredients:

The skin and core of one Pinneaple
1/2 pound panela o piloncillo (raw sugar cane or brown sugar will work too)
2 cinnamon sticks
8 cups of water

Preparation:

Peel the pineapple and reserve the skin. Rinse in abundant water, cleaning all dirt.

Place preferably in a clay pot the skin and the core, add the panela broken in chunks and the cinnamon sticks. Cover and let sit at room temperature at least for 2 days. It gets fizzier if you let it ferment longer.

Strain with a colander and drink cold.

Note: you can add more panela and water and reuse the skin for up to a week. it gets alcoholic if fermented for 2 or more weeks.

Flour-less Chocolate Cake (Pastel de Chocolate sin harina)

2013-03-27T12:00:00.000-04:00

If you think that is impossible to indulge in a decadent chocolate cake without guilt, then think twice. This recipe bring a delicious chocolate cake without sugar and gluten without sacrificing the flavor. Believe me it is worth to try.

Ingredients:

1 can of black beans (19 ounces or 2 cups of cooked black beans)
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
3/4 cup honey (can be replaced by splenda or stevia)
6 tablespoons unsweetened cocoa powder
6 tablespoons cooking coconut oil at room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda

Preparation:

Preheat the oven at 325 degrees and spray a 9 inches cake pan with olive or cooking oil. Dust some cocoa powder inside pan.

Drain and rinse the beans in a colander, removing excess water. Place the beans, 3 eggs, vanilla extract and salt into a blender. Blend on high until the mix is completely liquefied.

In small bowl combine, cocoa powder, baking soda and baking powder.

Beat the coconut oil with the honey until it is light and fluffy in a stand or hand mixer. Add the remaining 2 eggs one by one until well incorporated into the batter.

Add the cocoa powder and mix well.

Incorporate the bean mix to the cake batter and mix for 4 minutes until it is homogeneous. Use a spatula if necessary to scrape the sides of the bowl. You can taste the batter and add more honey or Stevia if you like sweeter.

Pour the mix in the cake pan and smooth the top. Grip the pan firmly and rap it on the counter to pop any air bubbles.

Bake for 45-50 minutes until the top is rounded and firm to the touch.

Let the cake sit for 10 minutes then, turn it out from pan. Let it cool until room temperature. Cover it with plastic wrap.

Serve with fresh berries or sugar free jam.

Note: for better taste let it sit wrapped overnight.

Crema de Zanahoria & Jengibre (Carrots & Ginger Soup)

2013-02-22T14:51:00.002-05:00

Ingredients

2 pounds carrots, peeled and chopped
2 small onions, chopped
1 clove garlic, minced
2 tablespoons fresh grated ginger
2 tablespoons butter
2 tablespoons olive oil
5 cups chicken broth
a pinch of chili flakes (optional)
salt and pepper
Croutons (optional)
Grated Parmesan cheese to serve.

In a soup pot, heat the butter and olive oil, add the onions, garlic and fry for 4 minutes. Add the carrots,ginger and chili flakes (if you like a bit of spiciness) and fry for 2 more minutes.

Add the chicken broth and bring to a boil at medium heat. Simmer until the carrots are tender about 30 minutes.

Puree in a blender at high speed for 5 minutes. Be extremely careful not to spill the soup as it is very hot, hold the lid of the blender tight.

Pour the soup back to the pot and season with Salt and Pepper, bring to boil again and serve garnishing with olive oil, croutons and grated Parmesan Cheese.

Pastelitos de Espinaca (Crisp Spinach Cakes)

2013-01-23T10:10:00.000-05:00

I'm not a big fan of Spinach, but these cakes are so yummy that you will lick your fingers. Crispy on the outside and creamy on the inside.

Ingredients

Makes about 12

1 Package fresh Spinach about 300 gr, coarsely chopped.
1/4 cup minced scallion
1 garlic clove, minced
1 spring of Cilantro, minced (optional)
2 tablespoons vegetable or olive oil
1/4 cup grated Parmesan cheese
1/4 cup all purpose flour
1/2 cup Panko bread crumbs
1 egg
1/4 cup milk
a pinch of salt and pepper
1/4 cup vegetable oil to fry

Directions

Heat the oil over medium temperature in a big frying pan. Sauté the garlic, cilantro and the scallion for 2 minutes. Add the Spinach and the salt and cook until completely wilted. About 8 minutes.

Transfer to a colander and drain, pressing with a spoon to remove all the excess liquid.

In a bowl, mix the Panko, flour, Parmesan cheese, egg and milk. Add the cooked spinach and combine until well mixed. Season with salt and pepper.

Heat the vegetable oil in a frying pan at medium heat and drop by spoonfuls, flatten with the back of a spoon and fry until golden brown on both sides.

Drain over kitchen towels and serve hot.

Donats rellenas de Arequipe (Dulce de leche filled Doughnuts)

2013-01-18T12:08:00.000-05:00

Makes about 2 dozens

3 1/2 cups all purpose flour (a little bit more to flour the surface)
1 pack of dry yeast (8 g or 2 1/4 tsps)
1/3 cup sugar
1 1/2 cups warmed milk
1 teaspoon pure vanilla extract
5 1/2 tablespoons unsalted butter, softened
Orange zest (optional)
1 container of Arequipe or Dulce de Leche (500 g) at room temperature
1/4 cup icing sugar to dust the doughnuts
vegetable oil to fry

Directions:

Place the yeast in a bowl with a tablespoon of the sugar and a tablespoon of the flour and add the warm milk and mix well. Let sit in a warm place for 15 minutes until it becomes frothy.

In a separate bowl put the rest of the sugar, flour, orange zest and butter. Add the yeast mix and bring together with the help of a spoon. Work the dough with your hands until forming a ball. If it is to sticky add more flour. Knead the dough on a clean and floured surface until smooth about 5-8 minutes. Place the ball in a bowl sprayed with oil and cover with a clean cloth or kitchen towel and leave to rise in a warm place (oven with the light on) for about one hour.

When the dough has doubled in size, place it on a floured surface and give it a bit of a punch to knock out some of the air. Cut the dough into 4 pieces and roll it to a 1/4 inch thickness.

Place a tablespoon of Arequipe on the lower half of the flatten dough leaving enough space among each other and fold carefully the upper part. Using a 2 inches diameter cookie cutter or small glass cut about 24 circles making sure the Arequipe is in the center. Repeat the process with the other 3 pieces of dough.

Place them in a greased baking sheet to rise again, make sure you leave enough room between each one to allow to rise. Cover with a cloth or towel and let rise for 45 minutes, this way your doughnuts will be fluffy and light.

Heat the oil in a large deep sauce pan or a fryer to 350 F.

Fry in batches placing them carefully in the hot oil for about 2 minutes or until golden brown.

Drain them in paper towel and while still hot dust them with icing sugar using a strainer.

Serve warm.

Crema de Camarones (Creamy Shrimp Soup)

2013-01-11T14:28:00.001-05:00

This a delicious creamy soup very popular in the coastal cuisine of Colombia. This version is from the port city of Buenaventura in the Pacific Coast and was introduced to me by a native of this city that taught me not to discard the shrimp shells when making Ceviche. Normally I use the shrimp meat to prepare another dish, but you can also incorporate it to the soup as well.

Ingredients

1 pound Shrimp with heads and shell
2 Celery stalks
2 bay leaves
1 teaspoon Pepper corn
1 tablespoon fish sauce or fish bouillon
2 tablespoon olive oil
2 cloves minced garlic
1 onion, finely chopped
1 can Coconut milk (reserve 4 tablespoons to garnish)
1 tablespoon Tomato paste
1 tablespoon cornstarch
3 tablespoons cold milk
Salt & pepper
Chopped parsley to serve

Directions:

Wash, peel and clean the shrimp and set a side in the fridge.

Place the shells and heads in a large pot with 6 cups of water, celery stalks, peppercorn, bay leaves and fish sauce. Simmer for 20 minutes. Discard the celery, pepper corn and bay leaves.

Set aside to cool for 15 minutes. Puree in a blender for 4 minutes.

Pass through a fine strainer, discard the shells and set the stock aside.

In a soup pot, heat the olive oil at medium heat and sauté the garlic and onion for 3 minutes Add the shrimp chopped (optional, you can use the shrimp for a salad or any other recipe).

Add the stock and bring to boil, add the tomato paste.

Incorporate the coconut milk.

Dissolve the cornstarch in the milk and add to the soup. Simmer for 5 minutes and season with salt & pepper.

Serve pouring a tablespoon of the reserved coconut milk and garnish with minced fresh parsley.

Pan aliñado Colombiano (Colombian soft bread)

2012-12-19T16:07:00.001-05:00

Pan aliñado is the traditional bread sold at any bakery in Colombia. It is soft on the inside and crunchy outside, buttery and has cheese inside. It is perfect with hot chocolate or coffee for a mid afternoon snack.

Ingredients

3 cups all purpose flour
3 teaspoons dry active yeast
3 tablespoons sugar
1 teaspoon salt
3 tablespoons butter
2 eggs
1 cup milk
1/4 pound cheese cut in 1 inch (quesito colombiano o mozarella)

Preparation

In a pyrex or small bowl warm the milk (100 - 110 F), Dissolve the yeast, add the sugar and 2 tablespoons of flour. Stir well and let stand until foamy about 15 minutes.

In a stand mixer bowl, mix the flour and salt. Add the butter and using the dough hook mix at low speed for 2 minutes.

Incorporate the yeast and mix slowly so it doesn't fly out of the bowl. Crack one egg and knead at medium speed for 5 minutes until the dough is smooth and elastic.

Place the dough in a greased bowl and cover and let rise in a warm place (inside the oven with lights on) until it doubles the size (45 minutes to 1 hour).

Flour the working surface, and punch the dough down to remove air. Shape it as a long log and cut it into 5 -6 pieces.

Flatten each piece with a rolling pin to 1/4 inch thick, place 2 pieces of cheese at the lower tip and roll pressing against the working surface.

Make sure that you seal the edges with your fingers so the bread won't deform while baking it. Repeat the process with each bun.

Place the buns on a baking tray with parchment paper, cover with a kitchen clothe and let rise again in a warm place for at least 45 minutes. They should double their size.

Pre-heat the oven at 365 degrees.

Beat the remaining egg and brush the top surface of the buns.

Place the tray in the middle rack and bake at 365 degrees for 25 minutes.

Sopa de Tortilla (Tortilla Soup)

2012-12-14T15:44:00.000-05:00

It is not secret that I LOVE Mexican food and this soup is my favorite Mexican dish. There are many variations but this one, also called Sopa Azteca (Aztek soup), is my favorite. It spicy and smoky, the perfect combination of flavors and aromas.

Ingredients for the broth

1 chicken breast
3 medium ripe tomatoes
2 garlic cloves
1 onion halved
3 chiles pasilla
2 chiles guajillo
1/2 chile chipotle (optional)
1 cup tomato passatta (puree)
1 spring of epazote
6 cups water
2 tablespoons vegetable oil
Salt to taste

To Garnish

1 cup grated cheese (queso fresco o cheddar)
1/2 cup chicharrones chopped (pork rinds)
1 ripe avocado diced
1/2 cup cilantro chopped
1 cup sour cream at room temperature
5 corn tortillas sliced into 1 inch strip
2 tablespoons vegetable oil
4 limes cut in wedges

In a Pyrex bowl add 2 chile pasillas, 2 chile guajillos and 1/2 chipotle (add more if you want it really spicy) and add boiling water to cover them. Leave them re-hydrating for about 30 minutes. Once the chiles are re-hydrated, cut lengthwise and remove the seeds and the stem.

In the meantime cook the chicken in a pot with 6 cups of water and some salt and pepper. Reserve the broth. Shred the chicken meat and set aside.

In a frying pan, heat the oil and fry the whole tomatoes, onion and garlic cloves until they char a little. Be careful as the tomatoes get really hot.

Using a blender, blend the re-hydrated chiles, charred tomatoes, onion and garlic peeled. Add 1/2 cup of the chicken broth.

Seep the blended mix into a soup pot using a strainer and a wooden spoon.

Add 5 cups of the chicken broth to the strainer to squeeze all the juice.

Add the epazote, salt to taste and bring to boil at medium heat, once the broth is boiling add the tomato passata, lower the temperature and simmer for 20 minutes covered. Season with more salt if necessary, remove the epazote before serving.

Cut the tortillas in 1 inch strips and fry them with 2 tablespoons oil in a frying pan. Drain over kitchen paper. Set aside.

In the same frying pan, fry the remaining chile pasilla chopped. Do not let it burn. Set aside.

To serve, add the garnishing at the bottom of the bowl: Avocado, fried chili, cheese, fried tortilla and chicharron and shredded chicken. Pour the broth and top with fresh cilantro and a spoonful of sour cream. squeeze the lime wedges (optional).

Thai Spicy Chicken Coconut Soup (Tom Ka Gai)

2012-12-11T16:32:00.002-05:00

Tom Ka Gai is easily my favorite soup in the world. Tom Ka Gai literally means chicken-galangal-soup. This is a creamy, warm, tingly soup full of flavors and aromas. It is an orgasm to the palate. A must try.

Ingredients

1 big chicken breast (bone in, if you are making the chicken stock)
1 can coconut milk (398 ml)
1 basket fresh mushrooms
1 Chinese eggplant (optional)
1 green bell pepper seeded and cut into strips (optional)
6 kaffir lime leaves
1 small ginger root peeled and sliced
1 small galangal root peeled and sliced
3 stems lemon grass halved lengthwise
3 tablespoons fish sauce
2 tablesspoons tamarind paste
2 spicy chilies sliced (add more if you like spicer)
1 spring basil
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons lime juice
6 cups chicken stock
Fresh cilantro to garnish

For this soup I prefer to make my own chicken stock. So if you are using store-bought chicken stock omit this step.

Remove the meat and the skin from the chicken breast. Discard the skin and slice the meat into 2 inches slices, set aside. Keep the carcass.

In large pot add 6 cups of water, the chicken bones, 3 bay leaves, scallions and peppercorn. Bring to a boil and simmer covered for 15-20 minutes. Let cool and strain the stock to be used in the soup.

To prepare the lemongrass, slice and mince the lower portion and reserve the stalk to flavor the soup. Fold the kaffir lime leaf in half along the spine and tear. Slice the mushrooms and eggplant. Set aside.

In a large pot, add the chicken stock, ginger, galangal, chilies, lemongrass, fish sauce, tamarind paste, lime leaves, salt and sugar and let simmer covered for 20 minutes at low temperature so all the flavors blend in.

Add the chicken,the coconut milk (make sure your coconut milk does not contain Guar Gum in the ingredients, this is a sign of low quality) and basil, simmer until the chicken is cooked.

Once the chicken is fully cooked , add the mushrooms, bell pepper and eggplant, cook for about 5 minutes until the vegetables are cooked. Be careful not to overcook the eggplants as it get mushy.

Add the lime juice and season with more salt and sugar if needed and mix well.

Serve hot garnished with fresh cilantro.

Besitos Caleños (Kisses from Cali)

2012-12-07T17:06:00.003-05:00

Besitos Caleños are a popular snack from Cali, Colombia. They are similar to Pandeyuca but they tiny hollow crunchy balls completely baked to a dry and toasted chip-like consistency.

They make the perfect snack that everybody loves. You can conserve in an air tight container or bag for 1 week.

Ingredients

2 1/2 cup yucca starch (manioc)
3/4 cup milk (divided in two portions)
1/2 cup vegetable oil
1 egg
1 1/2 teaspoon salt

Cooking Directions

In a medium bowl, mix the yucca starch with the salt.

Stir in 1/2 of cold milk and mix with a wooden spoon. It should form some clumps.

In a small pan, pour the remaining milk and the oil and bring to boil over medium heat.

Add the milk-oil mix to the bowl and mix first with a wooden spoon, then work the dough with your hands.

You will have a soft non sticky dough.

Crack the egg in, and stir vigorously with a wooden spoon until it forms a thick batter with bubbles of air.

Preheat the over at 550 degrees. Cover a baking tray with parchment paper.

To form the kisses, we use a pastry bag with a round tip. You can also make them ring-shaped (Rosquillas).

Bake at high temperature (550 degress) until they puff, about 10 minutes.

Reduce the temperature to 250 degrees and bake for another 10 minutes until they brown a bit. Turn off the oven, but leave the kisses inside so they dry completely inside.

They must be airy, hollow and crunchy.

Colombian lentil soup with Salami

2012-12-04T13:44:00.000-05:00

Now that winter is coming, there is nothing more comforting that a bowl of hot soup. This lentil soup is very easy to make and is delicious.

Ingredients

1 1/2 cups dry lentils
1/2 cup diced potato
1 carrot peeled and grated
1 cube chicken or vegetable bouillon
2 bay leaves
1 cup diced salami
2 ripe tomatoes diced
1/2 cup minced scallions
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground achiote or annato
5 cups water

In a soup pot, add the water, lentils, bay leaves and chicken bouillon. Add the diced potatoes and grated carrot and bring to boil.

Reduce the temperature to medium and let simmer covered for about 25 minutes.

In the meantime, in a frying pan brown the diced salami. Do not add any oil. Once the salami is crisp, drain over kitchen paper and set aside.

Prepare the sofrito in the same pan, using the oil left from the salami, fry the scallions and garlic for 5 minutes over medium heat.

Add the tomatoes, cumin, achiote, salt and pepper. Cook for 5 more minutes. Set aside.

Uncover the pot and let simmer until the lentils and potatoes are tender and the soup has thicken a bit.

Add the sofrito and the salami. Season with salt and pepper and serve hot.

Colombian Chicken Stew (Pollo Sudado)

2012-11-29T14:56:00.001-05:00

Pollo Sudado is served in Colombians tables at least once a week. It is the ultimate comfort food and its a breeze to prepare.

Ingredients

10 chicken thighs
2 onions sliced
3 tablespoons olive oil
3 cloves garlic minced
2 ripe tomatoes sliced
1 cup frozen green peas
2 medium carrots peeled and sliced
1 chicken bouillon cube
1 1/2 pound small yellow potatoes washed and halved
1 cup tomato puree
2 tablespoon Worcestershire sauce
1 teaspoon triguisar (cumin, garlic and color)
a pich chili flakes
1/2 teaspoon sweet paprika
Salt and pepper

Wash the chicken tights and season with salt and pepper. Heat the olive oil in a large dutch oven or pot and brown the tights.

Remove the chicken and add the onion, tomatoes and garlic cook for 3 minutes. Add the chicken tights, chicken bouillon, tomato puree, Worcestershire sauce, chili flakes, triguisar, paprika, carrots, green peas, potatoes. mix well. Add 1 1/2 cups of water cover and let simmer at medium heat for 25 minutes. The sauce must cover the chicken.

Uncover and season with salt and pepper. Cook for 5-10 more minutes depending if you like it soupy or more saucy. The chicken must fall of the bone.

Serve over white rice.

Bean's Casserole (Cazuela de Frijoles)

2012-11-27T14:12:00.004-05:00

Cazuela de frijoles is another version of the Colombian national dish: "Bandeja Paisa". This time all the ingredients are served separate to be mixed at the table before eating.

Ingredients for 6 servings

2 cups kidney red beans soaked overnight
1 big onion
1 cube chicken bouillon
1 carrot peeled and halved
2 garlic cloves
1 cup tomato puree
1 cup chopped scallion
2 ripe tomatoes
4 tablespoon vegetable oil
1/2 teaspoon cumin (ground)
1/2 teaspoon annato or achiote (powder)
1 pound pork belly (chicharron) cut in 1/2 inch bits
1 ripe plantain or banana diced
1 ripe avocado diced
2 arepas
2 tablespoon all purpose flour
oil to fry
steamed rice to serve

Preparation

Add the beans with enough water to cover in a pressure cooker. Add the onion halved, carrot, garlic cloves, chicken bouillon, salt and pepper and cook for 25-30 minutes until the beans are tender. Set aside.

To make the sofrito:

In a fry pan, heat the oil and add the achiote, mix well. Add the scallion and fry for 3 minutes, add the dice tomatoes, cumin, salt and pepper and cook for 5 minutes.

Once the beans are tender, remove the carrot and onion and blend with some of the beans' soup; add to the beans and stir well. Add the tomato puree and the sofrito and cook for another 10 minutes until the sauce thickens a bit. Season the beans with salt and pepper. You want the beans soupy. Keep them on the stove in low temperature until your serve.

In a bowl, salt and pepper the pieces of pork belly and sprinkle 2 tablespoons flour, mix well. Fry in abundant oil at 250 degrees until brown and crispy.

Drain over paper towel.

Sprinkle the remaining flour over the plantain, mix with your hand and fry until golden and crisp. Drain over paper towel and set aside.

Prepare the arepas (recipe link) or follow the instructions of your favorite cornmeal brand. Cut the cooked arepas in 1 inch strips.

To serve:

Place some rice in soup bowl, pour the soupy beans to 3/4 of the bowl. Serve the chicharron (porkbelly), avocado, arepa bits and plantain in small bowls and lime wedges, so everything can get mixed on the table.

Beef Empanadas (Empanaditas de carne)

2012-10-24T13:58:00.001-04:00

Ingredients

2 cups all purpose flour
1 1/2 teaspoon sugar
1 1/2 teaspoons magic baking powder
1 teaspoon salt
1 egg yolk for brushing
1/4 cup butter
1/2 cup ice water
1/2 cup mince onion
1 beef bouillon cube
1/2 pound medium ground beef
1 teaspoon adobo triguisar (cumin, garlic, color)
2 cloves garlic minced
a pinch ground pepper
a pinch chili flakes
1/2 cup chopped oliver
2 cups vegetable oil for frying

Place the flour, sugar, salt and banking powder in the mixer or food processor and mix for 5 seconds. Add the butter at room temperature and mix for 15 seconds. Add the ice water slowly until a ball is formed and separates from the sides of the bowl.

Wrap in in plastic wrap and refrigerate for 1 hour.

While the dough is in the fridge, prepare the filling.

Heat in a frying pan, two tablespoon oil. Add the onion, garlic, salt and pepper and fry for 5 minutes or until the onion is translucent.

Add the ground beef, beef bouillon and adobo.

Sauté the mix in medium heat for 10 -15 minutes until the meat if fully cooked. Set aside to cool to make the empanadas.

Take the dough out the fridge and on a floured surface roll into a long roll.Cut into 3 inch pieces, makes 10 -12 pieces.

Roll each piece into a 3-4 inch circle and place 2 tablespoon of filling and one halved olive on each one and one.

Moist the borders with the egg yolk and fold to cover the filling completely. Close and press sides making sure the filling won't come out.

Heat the oil to 325 F in a heavy pot and fry the empanadas for 3 minutes on each side until crispy and light brown.

Serve Hot with Aji sauce

Beef tongue Tacos (Tacos de Lengua)

2012-10-19T12:12:00.000-04:00

Ingredients

1 Beef or Veal tongue (2-3 lbs)
1 Large onion halved
1 head of garlic crushed
6 bay leaves
1 tablespoon peppercorn
2 tablespoons salt
1 tablespoon vegetable oil
20 Corn tortillas
1 cup salsa verde
1 ripe avocado
1/2 cup chopped cilantro
1/2 cup chopped red onion
1/4 cup sliced radish

In a large stock pot or a pressure cooker (I used pressure cooker), add the tongue, halve onion, garlic, bay leaves, pepper corn and salt. Add with enough water to cover completely the tongue. Pressure cook for 40 minutes. If you are not using a pressure cooker, bring to a boil and simmer for 3 hours adding more water if necessary. The tongue has to be very tender.

Take the tongue out, and discard water and condiments. Let the tongue rest for 30 minutes. Using your fingers or a sharpen knife, remove the white layer of the tongue. It should be easy to peel off.

Slice the tongue into 1/4 inches. In a fry pan or cast iron grill, heat the vegetable oil and saute the slices until brown on both sides. Remove from pan and chopped until you have small pieces.

Warm the corn tortillas in a Comal ir a cast iron pan in high heat until pockets of air appear in them. Put aside in a tortilla warmer or in the oven to keep them warm.

Chopped the avocado and add it to the salsa verde.

To make the tacos, place 2 tablespoons of the tongue meat in the center of a tortilla, add a tablespoon of salsa verde with the avocado. Garnish with radish, cilantro and red onion.

Pork breaded steaks (chuleta de cerdo)

2012-09-18T20:00:00.001-04:00

This is a typical dish from Cali, Colombia and is famous among club-goers because is served at late night restaurants.

Ingredients

2 pounds pork loin
2 limes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
salt to taste
a pich of pepper
2 eggs
1 cup all purpose flour
2 cups bread crumbs
Canola oil to fry

Cooking Directions

Cut the meat into thin slices. Wash in abundant water and salt and pepper

In a bowl mix the lime juice, cumin, and garlic powder. Rub this adobo to the meat and refrigerate for at least 2 hours.

Place the flour in a big plate or working surface and pass the meat over pressing to the flour sticks to it.

Beat the eggs in a bowl, ad a pinch of salt and pepper and soak the meat in the mixture.

Place the bread crumbs on a flat surface and pass the meat soaked in the egg mix pressing firmly on both sides.

Heat the canola oil in a medium frying pan over medium heat and fry the "chuletas" until golden brown or fully cooked, approximately 6 minutes on each side.

Serve with rice and a green salad and lime wedges.

Tamales Vallunos (Colombian Tamales)

2012-09-15T20:08:00.001-04:00

Tamal is a dish made of masa (dough) and filled with meat. They are found all over latin america and every country has different variations. For example in mexico are wrapped in corn husk and steamed. In Colombia and south america in general, are wrapped in banana leaves and boiled. In Colombia there are several variations like the tamales tolimenses that are filled with rice and hard boiled eggs, tamales bogotanos, tamales pastusos, tamales antioqueños, etc. This recipe is for the variation from the Valle del Cauca region.

Makes 10 TAMALES

Filling

Ingredients

5 chicken thighs cut in half
1 pound pork butt cut into cubes
1 cup minced scallion
2 cloves of garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon cumin based adobo "triguisar"
1 cup frozen carrots and peas
2 medium white potatoes, peeled and sliced

*if you can't find triguisar at our latin store you can make your own mixing ground cumin, ground achiote, garlic powder and ground pepper.

Guiso

Ingredients

2 ripe tomatoes
3 cloves of garlic, minced
1 cup minced scallion
2 teaspoons cumin based adobo "triguisar"
1 red bell pepper, minced
2 chicken bouillon cubes
3 tablespoons olive oil
1 pinch salt
1 pinch ground pepper

Masa

Ingredients

5 cups Maseca corn flour for tamales
5 cups chicken broth
1/2 cup "guiso"
1/2 cup pork lard or vegetable shortening
1 teaspoon salt

Wrapping

20 Banana leaves (can be bough frozen at latin or asian stores) If you are using frozen leaves you need to defrost them a head of time.
butcher string for tying
Aluminium foil
The tamales are cook in a large stock pot in boiling water.

In a large bowl mix the chicken, pork, scallions, garlic and Worcestershire sauce and triguisar. Add salt and pepper. Refrigerate for at least 3 hours, but for better results leave it in the fridge overnight.

To prepare the Guiso:

In a frying pan, heat the oil in medium heat and add the mince scallion and garlic, add the chicken bouillon until is dissolved, add the tomatoes, bell pepper, 2 teaspoons of condiment "triguisar" and cook for 5 minutes. Add salt and pepper to taste.

Separate 1/2 cup of the Guiso and blended in a blend or food processor.

To prepare the Masa

Take the meat our the fridge while you make the masa, also put a large pot with enough water to boil .

In a large pot place the Maseca cornflour, 1/2 cup of the blended Guiso, salt and the pork lard or vegetable shortening. Add the chicken broth slowly and cook in low heat for 5 minutes until you get an homogeneous mix without lumps. Add water if necessary. Set aside.

Cut the leaves in half and prepare them passing them over the hot element on the stove to seal the pores. The color will change for dark green to bright green.

To assemble the tamales place 1 banana leave over the working surface, place a second one perpendicular to the first (forming a cross). In the center of the leaves place a generous portion of the masa and flatten with a spoon or spatula. On the masa place 1 piece of chicken and 1 piece of pork, add about a tablespoon of carrots and a tablespoon of peas and 1 or 2 slices of potatoes and add guiso to cover.

Start wrapping the tamal folding the leaves from the sides making sure the masa is covering the filling (you can add more masa on the top if you prefer). Tie the tamale with the butcher string.

Wrap the tamale with aluminium foil. Repeat the process for each tamale.

Add the wrapped tamales to the pot with boiling water and cook for about 2 hours.

To serve, remove the aluminium foil, the string and place in a plate. Serve hot accompanied with rice.

Arequipe Ice Cream (Dulce de leche ice cream)

2012-09-08T19:23:00.001-04:00

Arequipe is a light dulce de leche from the Andean region of Colombia. For this recipe we are using the brand Alpina which I find is the best. If you can't find Arequipe at your latin store, any other dulce de leche will do the trick.

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup Arequipe
1/2 teaspoon vanilla extract
pecans to garnish

In a medium saucepan on medium heat bring the milk and the cream to boil. Remove from the heat and whisk the Arequipe until fully dissolved.

Add the vanilla extract to the mix and stir, incorporating all the ingredients. Transfer the mix to a Pyrex bowl and chill the mix putting it over another bowl full of ice for about 10 minutes. Transfer to the fridge for 20 minutes until the mixture is very cold.

Take the mixture out the fridge and pour the mixture into the ice cream maker, let the machine freeze and churn the mixture until almost firm.

Transfer the ice cream into a air tight container and freeze to harden for at least 2 hours.

Serve with the garnish if your choice.

Pandeyuca (yuca bread)

2011-07-26T15:49:00.002-04:00

Pandeyucas are typical from the southwest of Colombia. These buns are airy, hollow balls of cassava (yuca) starch and cheese. They are very similar to pandebonos which are softer in gooey in the inside. Pandeyucas are instead harder in the outside and hollow in the inside. They are made with sour starch and baked in a very hot oven so they can puff up. In Cali they are bakeries that specialized in Pandeyucas, like "La casa del Pandeyuca" (the house of Pandeyuca) where people go to snack on Pandeyucas out of the oven with a cold coca cola or cold oatmeal drink (Avena).

Ingredients for 12

1 cup sour cassava starch plus 2 tablespoons (almidon de yuca agrio)
2 cups of farmer grated cheese or non creamy feta cheese (I use Canadian feta)
1 egg
2 tablespoons butter at room temperature
1 1/2 teaspoons baking powder
1 teaspoon salt or less depending on the saltiness of your cheese

In a bowl mix the dry ingredients: Cassava sour starch ( is very important to only use sour starch), salt and baking powder and add the grated cheese.

In a small pot or pan mix 2 tablespoons of the starch with 1/2 cup cold water, mix well until smooth and without any lumps. Place on the stove over medium heat and stir until it thickens for about 2 minutes it becomes translucent almost like a egg white. Set aside to cool down.

Add the egg and butter to the starch mix and incorporate with a fork, add some of the starch solution and keep mixing with your hands until having a smooth dough . Depending of moisture of the cheese you use and the humidity you may need to add more or less of the starch solution.

Let the dough rest at room temperature for about 1 hour.

Preheat the oven to 450 F at least 20 minutes before baking.

Form small balls with your hands and place on a baking sheet covered with parchment paper. Bake for 20 - 25 minutes until the Pandeyucas are light golden and very airy in the inside.

It is better to eat the Pandeyucas hot out of the oven as they harden as they cool completely.

Aborrajados

2011-07-04T18:41:00.000-04:00

Aborrajados are from the Valle del Cauca region. they are fried plantains battered and filled with cheese and are served as a side dish or mid-afternoon snack.

Ingredients for 6 servings

3 very ripe plantains
3/4 pound mozzarella cheese
1 egg
3 tablespoons all purpose flour
3 tablespoons milk
a pinch of salt
a pinch of baking powder

2 cups vegetable oil for frying

Prepare the batter, whisking the egg, flour, salt, baking powder and milk, until having a smooth texture. Add more milk if it is too dry.

Cut the tips and peel off the plantains. Cut each plantain into four chunks. Heat the oil in a heavy pot to 350 F and fry them for 4-5 minutes until golden brown.

Remove from oil and let cool until you can handle them. Cut the cheese into eight 1/2 inch thick 1 inch wide sticks.

Cover your work surface with plastic wrap. Place the fried plantains over the plastic and cover with another layer of plastic. Using a pot lid or plate, press firmly until having them thin, about 1/4 inch thin. Place on a plate and repeat with each piece. To make the aborrajados, place one stick of cheese in the center of one slice of plantain. Place another slice of plantain on top and seal the borders.

Using a slotted spoon, place the aborrajados in the batter and turn to cover evenly.

Return to the hot oil and fry for 3-4 minutes until golden and crisp.

Drain over kitchen paper to remove oil excess, serve and eat while still hot.