February 21

Tres Leches cake – If ain’t broke, don’t fix it.
Seriously, if ain’t broke, don’t fix it. I think that, whom ever invented the Tres Leches cake, had only one thing in mind. And that was to deliver heaven’s sweetness; not that it would become one of the most varied and controversial dessert known to mankind. And there’s no reason for it. It is a simple one with three basic components; [...]

8:09 AM GMT  |  Read comments(0)

February 20

Recipe of the day – Mofongo
This one is for my Mexican friends that keep asking me about this classical Caribbean dish very popular in Puerto Rican, Dominican Republic and Cuba. Although each country claims this dish as their own, the dish is ultimately of African origin and is a variant of a dish called  “fufu” and introduced by African slaves during the [...]

7:16 AM GMT  |  Read comments(0)

February 19

Deep-frying tips and tricks – A quick follow-up
On my Deep-frying tips and tricks posting I suggested peanut oil as one of the better oils for deep-frying. Needless to say, I received quite a few dozen of emails asking me about peanut oil and nut allergies. So I went off and did some on-line research and found very useful information at The Peanut Institute website. Happy [...]

8:30 AM GMT  |  Read comments(0)

February 17

Recipe of the Day – Serenata de bacalao (Salt Cod Seranade Salad)
Another traditional recipe from the Puerto Rican Cuisine. It is very light and typically served during the Spring and Summer. The origins of this recipe are tight to a very old Puerto Rican tradition when men used to propose marriage to their girlfriends by surprising them with a musical Serenade. If everything went according to plan, musicians would then [...]

7:02 AM GMT  |  Read comments(0)

February 16

E V O O and the global economy
Every cook knows that when a recipe calls for olive oil, extra virgin  is the best way to go; specially the Greek ones (at least for my taste). The basic theory is that extra virgin olive oil is more expensive than regular olive oil because it comes from the first press of the olive, before [...]

1:11 PM GMT  |  Read comments(1)