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Pear Gnocchi

I haven’t been exactly religious about my monthly ñoquis del 29 posts.  Meant to bring luck, I try to get to it every month but don’t always make it.  It’s a goal I set for myself so I can write my own hall pass when I’m otherwise distracted.  Still, I wasn’t taking my chances on skipping January.  I had initially thought I’d try gnocchi Parisienne as a follow up to my previous post, but exhausted from travel and deciding that gnocchi should be fun – a starchy puree of anything with only just enough egg and flour added to hold it together – I went pear shaped instead. Read more

Gnocchi à l’Alsacienne

I was looking for my monthly (well I try) ñoquis del 29 recipe and found Thomas Keller’s gnocchi à l’Alsacienne from Bouchon.  I’m always drawn to Keller recipes when I’m getting ready for a long run.  For last winter’s NYC half marathon it was ad hoc at home’s farro and black rice with roasted autumn squash and this time it was his gnocchi with butternut squash and mushrooms before next week’s full marathon, though both involve a lot of rotating pans and squash cubing just when I’m supposed to be resting up and tapering down. Read more

Gnocchi di Susine

My monthly ñoquis del 29 post is either very late or extremely early.  Meant to bring luck when eaten at the end of the month, I was unlucky the first time I tried to make these gnocchi di susine or plum gnocchis.  A Triestian recipe similar to pierogis, they reflect the region’s blend of Mediterranean, Austrian, Hungarian, and Slavic cuisine.  I thought it would be a great way to use the late summer plums that are filling the markets and fulfill my August gnocchi post – two birds, lots of stone fruit. Read more

Ricotta Gnocchi with Pea Puree and Jamón Serrano

I’d been waiting for spring to try these ricotta gnocchis with pea puree and jamón serrano.  The ñoquis del 29 are meant to attract prosperity, so a little extra green can’t hurt. Read more

Recipe Index

Recently Updated5

Appetizers
Croquetas de Jamón
Galleticas de Ají /Ají Crackers
Yuca Frita con Salsa a la Huancaína
Croquetas with Blue Cheese and Jamón Serrano
Mariquitas de Platános con Mojo Vinegreta/Plantain Chips with Garlic Dip
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Carne Fria
Carimañolas/Meat filled Yuca Fritters
Papas en Salsa Verde/Potatoes in Green Sauce
Frituras de Malanga/Malanga Fritters
Tostones  (or Chatinos)
Papas Fritas a la Juliana/Shoestring Fries

Ñoquis del 29
Pear Gnocchi
Gnocchi à l’Alsacienne/Gnocchi with Butternut Squash and Mushrooms
Gnocchi di Susine/Plum Gnocchi
Gnocchi di Pane e Spinaci/Bread and Spinach Gnocchi
Ricotta Gnocchi with Pea Puree and Jamón Serrano
Ñoquis con Béchamel/Corn Gnocchi with Béchamel
Meyer Lemon Gnocchi
Sweet Potato Gnocchi with Fried Sage

Basic Techniques
Making Cuban Rice
Wrapping Humitas/Tamales
Making Panqueques/Crêpes
Making Totopos/Mexican Crema/Pickled Onions
Milking a Coconut

Beans & Legumes
Porotos Granados
Bollitos de Caritas/Black-Eyed Pea Fritters
Habichuelas Blancas Guisadas/White Bean Stew
Abuelo Pelaez’s Frijoles Negros
Potaje de Garbanzos/Chickpea Soup

Beverages/Drinks
Chicha Morada
Hot Chocolate with Máchica
Licor de Mel
Mojito
Ice Cream Floats
Champurrado
Cortado
Chocolate Frio/Iced Chocolate
Batidos de Mango/Papaya/Mora
Tisana
Caipirinha
Café Cubano
Nueva Bogotá Hot Chocolate
“Age of Discovery” Vanilla-Scented Hot Chocolate

Bread/Baked Goods
Banana Espresso Chocolate Chip Muffins
Blueberry Oat Muffins with Crumb Topping
Rosca de Reyes/Three Kings Bread
Sopa Paraguaya
Panquecitos de Naranja
Pan de Medianoche
Pastelitos de Dulce de Membrillo
Pan de Yuca
Pan de Muerto/Bread of the Dead

Breakfast/Brunch
Callaloo and Cheddar Quiche
Filloas
Tarta Pascualina
Huevos con Nopales y Cilantro/Eggs with Cactus Pieces and Cilantro
Crêpas de Castaña con Miel/Chestnut Crepes with Honey
Torrijas al Vino
Panqueques Celestinos/Panqueques de Dulce de Leche
Chilaquiles Veracruzanos
Tortitas de Aceite de Oliva/Olive Oil Pancakes
Huevos en Rabo de Mestiza/Eggs Poached in Chile-Tomato Broth
Huevos al Nido/Eggs in a Nest
Chocolate Tostada with Olive Oil and Flaky Salt/Tostada de Chocolate con Aceite de Oliva
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette
Click here for more suggestions.

Cakes, Pies & Tarts
Tarta de Almendra O Merlo/Almond Cake
Tentación/Ripe Plantain Tart
Bûche de Noël
Pastel de Limoncitos Criollos/Key Lime Pie
Guava Petits Fours with Lime Glaze
Brazo Gitano de Guayaba/Guava Jelly Roll Cake
Estrellitas/Guava-filled Cupcakes with Cream Cheese Frosting
Pastel de Mango Verde/Green Mango Pie

Cookies
Mantecados de Ánis/Anise Shortbread Cookies
Les Madeleines de Commercy/The Madeleines with The Hump on Top
Mexican Chocolate Crackle Cookies
Brigadeiros de Côco/Coconut Brigadeiros
Estrellas de Chocolate/ Chocolate Stars
Polvorones con Dulce de Leche/Spanish Short Bread with Dulce de Leche
Meringues
Super Cookie Chip Cookie Recipe
Polvorones/Spanish Short Bread

Corn
Harina con Cangrejo
Arepa de Dominó/Arepas with Black Beans and Cheese
Humitas Ecuatorianas
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Andrea’s Arepitas Dulces
Pinole
Kako’s Arepas

Custards, Puddings & Mousses
Tembleque/Coconut Custard
Arroz con Leche y Rosas/Rose Rice Pudding
Mousse de Turrón/Turrón Mousse
Pudín de Manzana/Apple Rum Pudding
mola con Leche con Miel de Vino/Semolina Pudding with Red Wine Syrup
Pudín de Pan con Nueces y Dátiles/ Bread Pudding with Walnuts and Dates
Manjarblanco de Chirimoya
Natilla/Cuban Custard

Desserts
Chayotes Rellenos Dulces
Flan de Coco
Huevos Falsos/Poached Peaches with Chantilly Cream
Tarta de Queso y Guayaba/Guava Cheesecake
Turrón de Chocolate y Almendras
Merengón con Crema de Leche
Diego Díaz Nieto’s Albóndigas de Pesach/Diego Díaz Nieto’s Haroset Balls
Orange Rum Truffles
Merengues con Chirimoya/Pavlovas with Cherimoya
Buñuelos de Yuca y Malanga
Churros
Baked Apples
Compota de Higos con Vino Tinto y Especias/Fig Compote with Red Wine and Spices
Bien Me Sabe/Tastes Good To Me
Fresh Figs with Goat Cheese and Peppered Honey
Helado de Queso Crema con Cascos de Guayaba/Cream Cheese Ice Cream with Guava Shells

Eggs
Huevos con Nopales y Cilantro/Eggs with Cactus Pieces and Cilantro
Croque Señorita
Tortilla de Papas y Chorizo
Changua/Milk Soup with Poached Eggs
Huevos en Rabo de Mestiza/Eggs Poached in Chile-Tomato Broth
Huevos al Nido/Eggs in a Nest
Aurora’s Tortilla de Patatas/Aurora’s Potato Omelette
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette

Empanadas
Empanaditas de Calabaza/Pumpkin Turnovers
Empanada Gallega/Galician Pie
Empanadas de Pollo a la Moruna
Empanaditas/Little Spanish Turnovers

Fish & Shellfish
Sea Scallops with a Malanga Crust
Chiles Rellenos con Camarones al Chipotle/Poblano Peppers stuffed with Chipotle Shrimp
Pargo con Tomate, Cebolla y Papas/Snapper with Tomato, Onions and Potatoes
Casquinha de Siri/Stuffed Crab Shells
Tequila-Cured Salmon Gravlax
Grilled Tuna Steak with Roasted Tomatoes
Pumpkin Seed-Crusted Salmon with Pipián Verde
Camarones Jengibre/Ginger Shrimp
Sopa de Camarones/Shrimp Soup
Lobster Havanaise
Camarones Enchilados/Creole Shrimp

Fruits
Cascos de Guayaba
Baked Apples
Diego Díaz Nieto’s Albóndigas de Pesach/Diego Díaz Nieto’s Haroset Balls
Compota de Higos con Vino Tinto y Especias/Fig Compote with Red Wine and Spices
Fresh Figs with Goat Cheese and Peppered Honey

Ice Creams, Sorbets, Paletas & Raspados
Paletas de Jamaica con Frambuesa
Helado Tostado El Carmelo
Granizado de Guayaba y Limón/Paletas de Guayaba y Limón
Sorvete de Carambola/Star Fruit Sorbet
Coconut Lime Ice Cream
Paletas de Duraznos con Miel/Peach & Honey Ice Pops
Ube Ice Cream
Cava, Strawberry and Orange Sorbet
Raspado de Tamarindo
Green Apple Guava Sorbet
Dulce de Leche Ice Cream

Light Lunch
Fainá a Caballo/Chickpea Crêpe atop Pizza
Pizza à Portuguesa/Portuguese Pizza
Sandwich Elena Ruz
Chayotes Rellenos/Stuffed Chayotes
Zucchini-Blossom Quesadillas
Click here for more suggestions.

Main Course
Pollo Frito A La Criolla/Creole Fried Chicken
Chiles Rellenos con Camarones al Chipotle/Poblano Peppers stuffed with Chipotle Shrimp
Bistec Empanizado
Vaca Frita/Crispy Beef
Arroz con Quimbombó/Rice with Okra
Carbonada Criolla
Click here for more suggestions.

Meat
Bistec Empanizado
Vaca Frita/Crispy Beef
Carne Fria
Butifarrón Sabroso/Caribbean Meat Loaf
Fritas/Cuban-Style Hamburgers
Matambre
Ropa Vieja/Shredded Beef Stew

Plantains
Tentación/Ripe Plantain Tart
Mariquitas de Platános con Mojo Vinegreta/Plantain Chips with Garlic Dip
Tostones  (or Chatinos)
Pastelón de Platano Sancochado/Boiled Plantain Pie
Tortilla de Plátanos Maduros/Fried Ripe Plantain Omelette

Pork
Chiles en Nogada
Masitas de Puerco/Fried Pork Chunks

Poultry
Pollo Frito A La Criolla/Creole Fried Chicken
Chilaquiles Veracruzanos
Pollo a la Milanesa/Breaded Chicken Cutlet

Rice & Grains
Risotto al Perfume de Ají
Fideos Secos/Mexican-Style Noodles
Quinotto de Champiñones/Quinoa Risotto with Mushrooms
Grilled Corn and Quinoa Salad
Arroz Blanco/White Rice
Arroz con Coco/Coconut Rice
Soufflé de Quinua/Quinoa Soufflé
Arroz con Quimbombó/Rice with Okra
Arroz con Pollo/Chicken with Saffron Rice
Pilaf de Quinua/Quinoa Pilaf
Chaulafan de Pollo

Soups & Stews
Gazpacho al Estilo de Patricia
Ajiaco Bogotano
Caldo de Costilla/Beef Rib Soup
Habichuelas Blancas Guisadas/White Bean Stew
Crema de Calabaza y Cacao/Cream of Pumpkin Soup with Cacao Nibs
Changua/Milk Soup with Eggs
Sopa de Flor de Calabaza/Squash Blossom Soup
Gazpacho de Fresas e Hinojo/Strawberry, Tomato and Fennel Gazpacho
Asopao de Pollo/Chicken Asopao
Abuelo Pelaez’s Frijoles Negros
Potaje de Garbanzos/Chickpea Soup
Sopa de Camarones/Shrimp Soup
Carbonada Criolla
Yucassoise/Cold Yuca Soup
Ajo Blanco/Almond and Garlic Gazpacho with Green Grapes

Vegetables
Llapingachos con Salsa de Maní
Pimientos de Padrón/Padrón Peppers
Berenjenas con Miel/Eggplant Fritter with Honey
Pisto Manchego
Causa de Betarraga Rellena de Pollo y Palta/Beet Causa filled with Chicken and Avocado
Yuca Frita con Salsa a la Huancaína
Sopa de Flor de Calabaza/Squash Blossom Soup
Elote con Crema/Steamed Corn with Crema, Chili, and Cheese
Carimañolas/Meat filled Yuca Fritters
Papas en Salsa Verde/Potatoes in Green Sauce
Frituras de Malanga/Malanga Fritters
Tostones  (or Chatinos)
Causa Calienta
Causa de Atun

Guest Contributor for the Cooking Channel’s Devour the Blog:
Up Your Party Game: Pastelitos de Carne
A Cuban Christmas Must: Turrón de Coco
Cuban Sugar Cookies with Guava and Lime (Torticas de Morón)
Amaranth Pancakes
Raise a glass of Atole de Calabaza for the Day of the Dead
Alfajores Get Reinvented as a Dulce de Leche Tart
How to Make Croquetas
Pescado en Salsa Verde Recipe
Bacon Wrapped Dates, Three Ways
Coquitos, or Puerto Rican Egg Nog
Power Food: Quinoa with Roasted Butternut Squash
Quimbombo:Okra Stew with Pork and Plantain Dumplings
How to Make Fresh Corn Tamales
Granizado de Mango y Maracuyá, or Mango Shaved Ice
Serve a Peruvian Take on Potato Salad at Your Next Party
Sweet Summer Drink: Mote con Huesillos Recipe
How to Make Salvadorian Pupusas
Torrejas with Lavender Honey Syrup
Camarones al Chipotle, or Shrimp in Chipotle Sauce
How to Stock a Latin Pantry
Beyond Shepherd’s Pie: Puerto Rican Pastelón de Plátano Maduro

Second Chances

I missed last month’s ñoquis del 29 post due to technical difficulties.  I was in the middle of trying this recipe for bread and spinach gnocchi for the first time when a friend called after months of phone tag.  Thirty minutes later, we’d finally caught up but I had a too soft mass of spinach flecked dough looking despondent in a mixing bowl.  Having mis-measured, I made some adjustments so that they could be shaped but wasn’t hopeful that they’d stand up to boiling water. Read more

A Panimanian Afternoon

I was talking with someone about cooking the other day, and we both agreed that we did not like having people in the kitchen with us when we cooked.  I realized as I was nodding sympathetically that I had made a plan with my friend Valerie to do exactly that the very next day.  Rather than grab a coffee somewhere, I thought it would be fun if we got together and made something that I could write about here.  I hadn’t included any Panamanian recipes until now so Val was supposed to consult her aunts for suggestions, and I was going to get everything ready so that when she got here we could whip something up quickly.  We decided to make carimañolas, mashed yuca formed into a roll then stuffed with picadillo and deep fried, a popular breakfast and afternoon snack in Panama similar to the croquetas de yuca that I have when I’m home.  An easy afternoon of catching-up, photographing my food, and turning Panamanian street food into an appetizers-for-lunch meal. Read more

Lucky Coins

I decided to skip last month’s ñoquis del 29 post on a leap year technicality.  Picking up in March, I decided to make cornmeal ñoquis baked in béchamel.  I had never associated ñoquis with Cuban cuisine but, after finding several references in a few older Cuban cookbooks, I wanted to try it.  The cooked cornmeal is shaped into small discs then baked with white sauce or cheese and put under a broiler.  Though not like any ñoquis I’d had before, I thought their similarity to gold coins fitted with the Argentinian tradition of putting a coin or peso under your plate while you ate them to attract greater prosperity.  I was a little up in the air about doing another one and questioned whether I really wanted to make ñoquis again so soon. As with most resolutions, the first time is all zeal, the second time may be a fluke, and the third time is when you decide whether or not to stick to it.  After some starts and stops, I realized that I looked forward to answering the same question in a different way every month.  Hopefully, with some consistency, I can be consistently lucky. Read more

That Time

It had been a awhile since I’d posted a recipe for ñoquis del 29. A monthly tradition that promises prosperity in Argentina and Uruguay, I wanted to start the year off right.  Looking for a new recipe, I remembered my first attempt at Meyer lemon gnocchis a couple of years ago.  I wasn’t sure how to go about it then so I thought it would be a good time to make a fresh batch. Read more

Ñoquis del 29

A few weeks ago, I read about Argentina’s ñoquis del 29, the day of the month to prepare and eat gnocchi and wanted to try it.  Unfortunately, I would invariably remember this on the 30th of each month.  I was determined not to forget this time and with all the fall vegetables weighing down the markets, I was looking for something in a pumpkin-squash-sweet potato to start a new monthly tradition.  I found a recipe for sweet potato gnocchi in October’s Gourmet (still can’t believe it’s gone) issue that was exactly what I wanted.  I’d only made gnocchi once before and while they were okay, I had that nagging feeling when you first try a recipe that you just didn’t do it right.  To avoid this, I read the recipe a few times, cross referenced similar ones for tips and techniques, gathered up the few necessary ingredients and got ready to make a mess. Read more

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