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Posts tagged ‘Latin America’

Dulce de Mora

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The weather is defrosting, but I spent Sunday half inside my freezer where I found the nearly forgotten bag of moras.  Also called Andean blackberries, moras are a little more tart, firmer, and brighter than the blackberries commonly found in the US.  I’d picked them up in an amazing Latin American market in Jackson Heights.  Well-stocked with incredible variety but hard to get to, I brought back as much as I could carry.  A few months later, I’ve barely made a dent in the frozen guavas, jarred loroco, or guasca leaves I stockpiled.  I was looking to change this and remembered a dessert my friend’s mother, Mari Ines, made when she was teaching me how to make ajiaco Bogotano.  In the time it took her to finish the ajiaco, she simmered the berries in syrup and served them with queso fresco.  After calling Mari Ines for the recipes and ratios, I quickly made it for friends that night.  There are so many things I’m looking forward to this summer, but in these in between days, it felt good to take advantage of what I already had. Read more

Churros con Chocolate

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I was in Miami a few weeks ago when the temperature dipped to the high-60s.*  Anywhere else this would have been a non-event in January, but for me it was a big deal.  It had been unusually warm through the holidays so my family and I took no chances that this could be our last opportunity for midnight churros at Las Palmas – freshly fried and served with chocolate so thick that the spoon could stand on its own. Read more

Favorites in 2010

While my kitchen shelves groan audibly every time they see the familiar Amazon swoosh coming at them, I don’t feel equipped to offer a best cookbooks of the year list.  I couldn’t begin to cover all the great books that made my wish list this year.  Rather than coming up with one more “best of” selection, I decided to write up a quick list of my favorite releases covering Latin American and Spanish cuisine instead.  I thought this would be the only thing they have in common but as jotted them down, a theme emerged – classically trained chefs who are passionate about their region offering traditional recipes with modern innovations – contemporary baroque.  It was a good year. Read more