I’m a little late in posting this recipe for humitas. Though I read about them weeks ago and made my first batch a couple of days ago, a lot of have-tos (and a few want-tos) have gotten in the the way. Initially, I didn’t recognize them as the tamales I’d grown up with. They were of course and they weren’t. Depending on whether you’re in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Peru, Venezuela or the Caribbean, they’re known as humitas, humintas, tamales, tamalli, tamalitos verdes, chapanas, bollos, choclotanda, chumales, cachapas, chapanas, chiguiles, envueltos de mazorca, ayacas, hallacas, juanes, pamonhas. The filling can be sweet or savory, made with fresh or dried corn, plantains or potatoes, wrapped corn husks, banana leaves or parchment paper, steamed or baked, served as a snack, side dish, casserole or heavy stew. Continue reading ‘Humitas Ecuatorianas’
Archive for the 'Light Lunch' Category
Humitas Ecuatorianas
Published 18 July 2010 Appetizers , Basic Techniques , Breakfast/Brunch , Ecuador , General , Latin America-General , Light Lunch , Vegetarian 3 CommentsTags: corn, Ecaudorian humitas, humitas, humitas Ecuatorianas, Maria Baez Kijac, Tamales, The South American Table
Arroz con Quimbombó
Published 14 July 2010 Cuba , General , Light Lunch , Main Course 1 CommentTags: A Taste of Old Cuba, Arroz con Quimbombo, Creole cuisine, Maria Josefa Lluria de O'Higgins, okra, rice with the okra
I missed my kitchen. While there’s been plenty to post, It’s mostly been food that was blended or frozen, steamed or fried, quickly. In and out, I’ve avoided recipes that would force me to spend too much time in the warmest part of my hot apartment in my sweltering city. Though I couldn’t stand the heat, I wasn’t staying out of the kitchen much longer. Continue reading ‘Arroz con Quimbombó’
A Grilling Alternative
Published 3 July 2010 Appetizers , General , Light Lunch , Mexico , Vegetarian 3 CommentsTags: and Cheese, Chile, corn with chili, Elote con crema, elote en vaso, esquite, Mexican crema, steamed corn, Steamed Corn with Crema, summer recipes
I was looking for grilling recipes when I heard about a great non-grilling suggestion from my Tio Raul. After giving me instructions on how to make grilled elotes slathered in crema and covered with cheese, he mentioned this version he’d had at the end of a long Mexican wedding where the reception ended with a second meal. Continue reading ‘A Grilling Alternative’
Grilled Tuna Steak with Roast Tomatoes
Published 18 June 2010 Fish , General , Light Lunch , Main Course , Spain 1 CommentTags: Jose Pizarro, Seasonal Spanish Food, tuna steak, roasted tomatoes, Kalamata olives, summer grilling
I wish I had the ability to just stroll over to the farmer’s market, grab a couple of beets, some Swiss chard, and an apricot and turn it into a feast by finding inspiration in the season laid out under tents and weighing down tables. But that would mean giving up the planning, the list, and the check off which I also love, especially the list. Continue reading ‘Grilled Tuna Steak with Roast Tomatoes’
Vaca Frita
Published 9 June 2010 Appetizers , Cuba , General , Light Lunch , Soups/Stews 7 CommentsTags: Lourdes Castro, Food & Wine, Vaca Frita, Fried Cow, flank steak, arroz blanco, white rice, Crispy Beef
I’ve wanted to make vaca frita for awhile. Literally translated as “Fried Cow”, I hesitate to order it at Cuban restaurants. While I love the combination of crispy beef and caramelized onions sprinkled with lime, too often it’s more fry than cow. Continue reading ‘Vaca Frita’
Ricotta Gnocchi with Pea Puree and Jamón Serrano
Published 29 May 2010 Argentina , General , Light Lunch , Main Course , Ñoquis del 29 2 CommentsTags: Cuisine a Latina, Gnocchi, jamon serrano, Michelle Bernstein, Noquis, peas, ricotta gnocchi, ricotta gnocchi with pea puree and jamon 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. Continue reading ‘Ricotta Gnocchi with Pea Puree and Jamón Serrano’
Carne Fria
Published 25 May 2010 Appetizers , Cuba , General , Light Lunch 2 CommentsTags: Carne Fria, Cold Beef Rolls, Cuban appetizers, Joan Schwartz, Mary Urrutia Randelman, Mayonesa Rosada, Memories of a Cuban Kitchen: More Than 200 Classic Recipes, Picnic recipes, Pimiento Mayonnaise
I was at an event last week when a full tray of sliders slid right past me. While the waiter eluded me, it reminded me of a recipe I’ve wanted to try for awhile – carne fria. A combination of ground sirloin, pork, and sometimes fois-gras, it’s baked or poached then served cold with sweet preserves or sharp mustard. A favorite at family luncheons, it would sit next to the pastelitos, cangrejitos, and bocaditos, proud but ugly, the only adult at the buffet table. I’d wanted to make it last summer for a party but only had a vague idea of how to go about it. It was one of the those second nature recipes that everyone makes but no one writes down. With picnic season starting, I decided to try again and finally found it in Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Mary Urrutia Randelman and Joan Schwartz. There in black and white, wasn’t getting away this time. Continue reading ‘Carne Fria’
Chilaquiles
Published 15 May 2010 Basic Techniques , Breakfast/Brunch , Light Lunch , Mexico 7 CommentsTags: Chilaquiles, Chilaquiles Veracruzanos, Diana Kennedy, Julia Child, Lourdes Castro, Simply Mexican, The Essential Cuisine of Mexico
I’ve wanted to make chilaquiles for awhile but was a little overwhelmed by the choices. I love the precision of cooking and there was no set way to go about making these. The tortillas can be fried or baked, topped with chicken, chorizo or eggs, sprinkled queso fresco or Cotija, sauteed or covered on Oaxacan cheese then baked, the sauces can be red or green or mole, the peppers fresh or dried. Elbow deep in books and online recipes, I saw a an opportunity to throw in some staples that I overbuy but under use testing the tips and side notes that the cookbook obsessed pick up and file away. They can be a breakfast or brunch dish, a perfect way to use leftover tortillas, and a sometimes cure for hangovers. A generous dish. With no set path, there was no way to fail. Continue reading ‘Chilaquiles’
Asopao de Pollo
Published 14 April 2010 Basic Techniques , Brooklyn , Light Lunch , Main Course , Manhattan , Puerto Rico , Soups/Stews Leave a CommentTags: Ad Hoc at Home, Ajices, Asopao de Pollo, Batista Market, Carmen Aboy Valldejuli, Chicken, Culantro, Essex Market, Puerto Rican Cookery, Puerto Rican risotto, Sofrito, Thomas Keller
A few weeks ago, a friend gave me a list of Puerto Rican classics to try that included asopao de pollo. As she described it, it’s a Puerto Rican risotto that’s not quite soup and not quite stew. My soups often go to gumbo by mistake so I was curious to know what would happen if I made it that way by design. At Jennifer’s suggestion, I checked my Puerto Rican Cookery book first. I realized after additional searches that there were thousands of recipes for asopao, a one-pot, comfort food solution for family dinners and leftovers. After reading them over, I finally circled back to Carmen Aboy Valldejuli. Continue reading ‘Asopao de Pollo’
Rites of Spring
Published 12 April 2010 Brooklyn , El Savador , Light Lunch Leave a CommentTags: Agua Fresca, Bishop Loughlin Memorial High School, Brooklyn Flea, Elotes, Flor de loroco, Grilled Corn, Pupusas, Red Hook Vendors, Tamales
In the two years since it opened, the Brooklyn Flea has gone from a neighborhood novelty to something that I look forward to each year. I knew it would be crowded but made a plan to meet a friend there when it re-opened its outdoor location in Fort Greene’s Bishop Laughlin Memorial High School this weekend. Slowly working our way through the aisles, I always go with the same hope, that the stands will be full of new (to market) retro kitchen gadgets and that the Red Hook Vendors will be there selling pupusas, tamales, grilled corn sprinkled with chile, and agua fresca. Continue reading ‘Rites of Spring’
