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Archive for March, 2011

Arepa de Dominó

I was working on a post on the Latin pantry for Devour the Blog when I decided to take a look at my own. I’m constantly straightening and organizing my shelves in the on-going game of kitchen Jenga that my limited New York storage space forces me to play.  I can’t complain though because a few years ago my cupboards would have been bare. It took me awhile to figure out what I like, how I should store it, and how often I would use it. I hate waste and there were a few forgotten items staring at me resentfully from behind the much loved olive oil and sea salt, but I think I got it down to the essentials. I don’t know if it’s pure projection or all those chiles and peppers, but Latin American products seem to vibrate just a little bit more than others. I feel like if I winked at the woman on the P.A.N. Harina bag she just might wink back and I’m also absolutely terrified of the Abuelita on Nestlé’s Mexican chocolate discs though I’m sure she means well. Read more

Como Arroz Para Leche

I was pretty immune to the award season fever that just passed, rooting for my favorites from the safe distance of the next day’s photo galleries and winner wrap ups on the Huffington Post.  I did watch the Oscar’s though (I may be disaffected but I’m not made of wood).  I know I’m probably alone in missing the endless montages in this year’s ceremonies but it was this one of great food movies posted by the Amateur Gourmet awhile back that had me thinking of Like Water for Chocolate. Read more

Tarte Tentación

I was very excited to see my post up on the Cooking Channel‘s Devour the Blog yesterday.  I’ll be contributing regularly over the next few months and hope you will make the jump with me.  It was my first visit, so I gave a lot of thought about what to bring before deciding on a pastelón de platano maduro.  It had been awhile since I’d made one and I was dying to update one of my favorites, especially since I’d discovered recao and ajicitos tucked in between the parsley and peppers at the grocery store.  Once it was baked, photographed and eaten, my mind went to the plantain recipes I hadn’t tried.  I’d made tostones on the fly, mariquitas when I was feeling restless, and tortilla de platanos maduros just because.  With a bowl full of plantains that were just past ripe, it was time for dessert.  Read more

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