Practical tips in the kitchen
- Add a teaspoon of sugar to the water in which you are going to boil vegetables, this will enhance its aroma and pleasant taste.
- When the mayonnaise curdles, add a few drops of cold water and beat again.
- A frying pan will lose the smell of previously cooked dishes if it is heated with a little vinegar.
- If you make holes in the egg at both ends, it will be easier to separate the protein from the yolk. The egg white comes out through one of the holes without damaging the yolk.
What is a banana? Banana is banana flour used to feed and nourish children, the elderly and the sick. As a precious element in many stews, replacing wheat flour with benefits, it is also used to thicken sauces and makes an excellent preparation for delicious purees.
We owe the appearance of this product in Creole cuisine to the industrialist D. Ramon Crusellas.
Yesterday I was given a very valuable gift for learning Cuban cuisine. New guide for the Catalan and Cuban chef1858 Compiled by Juan Cabrisas, former cook at the Tres Reyes Inn.
Which once again confirms for me the great influence of Catalan cuisine on our Creole cuisine. Regardless of other influences, both Spanish and foreign, which, together with the influence of our natives and slaves, gave birth to the great ajiaco that is our cuisine. I will comment next time.
Today I bring you this nasturtium rice recipe that I have taken from this gem of a book to share with you. In addition, rice cake with dogs and vegetables and chicken in pineapple cream. I hope you like them.
Ingredients (4 servings):
Four measures of rice (from a rice cooker), 6 cloves of garlic, 1 tomato, 1 bunch of parsley, 2 tablespoons of oil, 5 measures of water, and salt to taste.
Peel and mince the garlic. Wash and cut the tomato. Clean, wash and finely chop the parsley. Heat up a pan with oil, garlic, tomatoes, parsley, salt and let sauté.
Meanwhile, rinse and dry the rice. When the sofrito begins to smell, add the rice, stirring so that it does not stick together and acquire aroma. Set it aside and pour it into a rice cooker, add water, salt and let it cook until tender.
Rice cake with dogs and vegetables
Ingredients (4 servings):
Four measures of rice, 5 measures of broth or water, 4 tablespoons of oil, 2 ripe bananas, ½ cup of mayonnaise, 1 onion, 1 bell pepper, 8 cloves of garlic, 2 carrots, ½ cup of finely chopped cabbage, 8 dogs. hot, 4 tablespoons of tomato puree, l teaspoon of bijol or turmeric, 1 teaspoon of cumin, 2 coriander leaves, 1 leaf of oregano, 4 sprigs of basil, the necessary oil for frying, 1 tablespoon of vinegar, 1 tablespoon of dry wine, pepper and salt to taste.
Rinse rice. Peel and cut the onion into thin rings. Peel, wash and cut the pepper into thin strips. Peel and chop the garlic. Peel, wash and cut the carrots into wheels. Pick up the dogs. Clean, wash and finely chop the coriander, oregano and basil.
Put a saucepan to a candle with carrots, salt and let it boil until tender. Take them out, drain the water and save the broth. Return the pot to the heat, add 2 tablespoons oil, half an onion, chili, garlic, ½ teaspoon cumin, salt, and make the sauce.
Add two tablespoons of tomato puree, coriander, oregano and basil, let sauté and add rice. Mix well so that it acquires aroma. Then put it in a rice cooker and add 5 measures of reserved carrot broth, bijol or turmeric. Sprinkle it with salt, let the rice cook and reserve it.
Return the pot to the heat with the remaining oil, along with the onion, chili, garlic, cumin, pepper, and salt. Let start frying, add sliced dogs and fry them, add tomato puree, dry wine and leave for a few more minutes over the flame. Set it aside and reserve.
We put a frying pan with oil and fry the bananas, take them out and dry them. Put the cabbage along with the carrots in a bowl, add vinegar, pepper and salt to taste.
When everything is ready, take a deep glass container and lay out in layers: first one of rice, crush it well, then one of mayonnaise, one of dogs, another of carrots and cabbage, then one of ripe bananas and another of mayonnaise and so on next, repeat and layer on as many layers as you can. Finish it off with a side dish of rice. When all the litters are ready, turn the container over flat dishes. And garnish with a sprinkling of parsley on top.
chicken in pineapple cream
Ingredients (4 servings):
Four chicken thighs, 1 medium pineapple, 1 onion, 4 garlic cloves, 1 tablespoon sour orange juice, 1 teaspoon cumin, ¼ teaspoon curry, 2 sprigs mint, water or stock, 1 tablespoon cornstarch, pepper and salt to taste .
Clean, rinse and cut chicken thighs. Clean, wash and cut the pineapple into cubes. Peel and cut the onion into thin rings. Peel and mince the garlic. Wash and finely chop the mint.
Put the thighs on a plate, salt and let them rest for 10 minutes.
Heat up a pan of oil and fry the chicken thighs, take them out, put them back in the pan and sprinkle with cornstarch.
Put it in a saucepan over heat with 2 tablespoons of oil, onion, garlic, cumin, curry and let sauté, then add the chicken thighs, pineapple cubes, orange juice, mint, pepper and salt. . Pour in water or broth and cook until the liquid has evaporated and a cream appears to taste.