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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



Sunday, April 11, 2010

Mediterranean Pot Roast

Ingredients:
1 boneless beef chuck roast.
Sea Salt
6 TSP Fennel Seeds
2 OZ Red Wine (Zinfandel fits perfectly)
1/2 cup chopped yellow onion

Procedure:
Wash the beef well.
Place beef inside the slow cooker.
Pour the wine over the beef.
Season the beef with salt.
Add fennel seeds. Distribute them nicely to season the beef evenly.
Add the onion on top of the beef.
Do not add water it will produce a lot of liquid!
Cover and cook for about 6 hrs.

It is great with a side of rice, couscus, potatoes or vegetables.

Drinks:
Zinfandel, California, 2007. Ravens Wood

Buen Provecho!
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