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Posts tagged ‘Puerto Rican Cookery’

Asopao de Pollo

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. Read more

Butifarrón Sabroso

I hadn’t thought of meatloaf as Latin food until recently.  Butifarron, carne fria, albondigas, it was all there I just didn’t make the connection to the heavy cafeteria slices we’d get at school or the bacon wrapped loafs served at a friend’s house.  When I found this recipe for butifarrón sabroso in Puerto Rican Cookery, I couldn’t wait to make it.  Last week I gathered all of the ingredients and put it together quickly.  I ended up with a smooth loaf floured and ready to…fry? Read more

Holiday Nesting

Its bothered me for awhile that I haven’t included more Puerto Rican recipes.  There are so many similarities with Cuban food, that I dip towards the more familiar Cuban side when in doubt, like a bird flying with one wing.  Recently, I found a copy of Carmen Aboy Valldejuli’s classic, Puerto Rican Cookery, which I hope will restore the balance.  There are many reasons to love this book.  To name a few, words like carefully and thoroughly are in bold making the recipes more emotional while delicioso and sabroso are translated to”Caribbean” when no other word will do; Rafael Tufiño contributed illustrations; and there’s a sweet black and white picture of her husband, Luis Valldjuli serving her a rum drink from the chapter he contributed on the back cover. Read more