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Welcome!

Hi everyone, and welcome to this experiment!

After many years living and working in the Silicon Valley my family and I relocated to Long Island, NY in 2009. Yes, it is a big change. A change that can either literally freeze your heart or transform your soul. During this process of change I have shelter myself into sharing more quality time with my family, reading, going back to college, and cooking. I love food. Not just for the mere reason of eating it,but because I find fascinating the way in wich flavors and textures are combined to form a piece of art. Art that bring people together and feeds the heart as it feeds your stomach.
In this blog you will enjoy the puertorrican flavors added to different meals you may already know. In addition I will share some traditional recipes with my own touch. And will ask my mom permision to share some of hers.
Flavors from Puerto Rico are vibrant and that's what we all need to spark a meal and enjoy it. Sharing this fantastic art with family and friends is a way to open a window to my Caribbean culture.
Open the window and let the sun in! It's time to cook something you'll love to eat!
Carmen



Saturday, February 13, 2010

Hello, hello!
I could not wait until next week. The meal that I prepared today was a success! It was easy, fast, and "flavor rich! This time I used the "puertorican caldero". The "puertorican caldero" is an essential tool if you are following this blog, but if you don't have one don't get desperate it can be done in a regular pot as well.  Have to say the whole family enjoy dinner tonight very much. I was worried for a minute because they wanted more and I just prepared enough for six servings. 
In this meal I prepared rice, meat and salad.
Delicious Cream of Mushroom Rice ( 6 servings)
Ingredients:
- 2 1/2 cup of long grain rice
- 1  14 oz can  semi-condensed cream of mushroom (Amy's organic soup)
-  5 garlic cloves smashed in a mortar
- 4 TSP olive oil
- 1 oz sofrito tomato cooking base (Goya)
-  water (enough to cover the rice right above its surface)
Procedure:
- Place the pot on the stove low-med heat
- Add the olive oil, garlic and sofrito. Mix and blend the ingredients.
- Pour the cream of mushroom in the pot or caldero and mix with the ingredients from the previous step. Mix for about 2 minutes.
- Add the rice and mix well for about 1 minute
-  Add water to cover the rice. 
- At this point check the flavor and decide if you would like to add salt.
- Let the water evaporate. When you are not able to see water it is time to cover the rice and let it cook for about 20 minutes at low temperature. It is ready when the grain is soft.

MEAT
Garlic and Rosemary Beef Chuck Topblade ( 6 servings )
Ingredients:
- 6 pieces  of beef chuck topblade thin boneless steak
- adobo Goya or salt ( to taste)
- 5 garlic cloves (smashed in mortar)
- 1 oz olive oil
- fresh rosemary
Procedure:
- Prepare the seasoning for the steaks. Take the garlic smash them in the mortar then add salt or adobo, and olive oil.  Mix well.
- Place the steaks on a slightly oiled baking pan, and cover with the seasoning mix evenly.
- Place a small piece of rosemary on top of each steak. Let it rest for about 10 minutes.
- Place in the oven for about 20 to 25 min at 350F. When the meat change in color is a good time to remove it from the oven.

These could be very well complemented with asparagus. Also  with a good green salad. I prepared a Caesar Salad.
DRINKS:
Wine
 Cabernet Sauvignon,  St Francis, 2005, Sonoma 










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1 comment:

  1. CarmenFebruary 17, 2010 at 8:33 PM

    I forgot to mention that for my second post, as the meat is cooked you can put on the side of the container 5 or 6 portabella mushrooms. The mushrooms will absorb the juices and flavors giving the meal a special touch.

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