Archive for February, 2012

Fish Chowder with Tarragon and Thyme

February 22, 2012

Comfort food seems to be appropriate for cold weather and one wouldn’t expect Puerto Rico to be cold but when the thermometer drops from 84° F. to 74° F. it feels like soup weather.  Albeit one’s blood is thinner in hot climes it’s all relative to the climate zone and season.  Its actually the dry season now in the Caribbean but we’ve had an unusual amount of rain for the last 2 weeks.

One can never have too many soup or chowder recipes and even though they all start with a basic mirepoix the star of the soup is the main ingredient which distinguishes one soup or chowder from the next.

So, okay I was cleaning out the freezer and frig and dumped it all into a pot of happy mirepoix in white wine.  A fillet of tilapia, a piece of salmon, a small seabass fillet, one russet

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Brownie Pops for Valentine’s Day

February 14, 2012

Those little bites of cake on a stick are all the rage these days and what a terrific medium for artistic creation.  It’s very similar to making and decorating truffles.  This recipe is for my favorite  brownie which is super moist and holds together when rolled into balls.  You’ll have to forgo the nuts in the batter though and use them on the outside.  This brownie is incredibly chocolaty and the chocolate coating is thin enough to not overpower the cake’s flavor.  Such a novel idea, brownie on a stick!

There are numerous demos available on YouTube with directions for making cake pops from box cake mixes blended with store-bought frosting.  There’s also a little cake pop electric iron that makes the balls for you.  But, after watching a video (below) on brownie pops I decided this method was the best for me.

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Potato Casserole Peruvian Style

February 2, 2012

Three for lunch and this is all that’s left of my crazy Peruvian Potato Casserole…really delicious.  2012 may be the year of the Dragon but it’s also the year of the Potato.  This year is a double whammy for Peruvian food because Peruvian cuisine is not only all about the potato but its also on the list of culinary trends predicted for this year.  This dish is a hot version of a Peruvian causa which is filled layers of seasoned mashed potato.  This hot version is topped with a very simple cheese souffle, more like a meringue than a souffle.  Its cooking 101 here so don’t be intimidated with those French terms:  souffle and meringue…they’re no big deal.

This dish is real comfort food for the winter months and easy to make for a crowd.  I’ve used a pork picadillo and cheddar cheese for my filling but spinach and chicken with feta would be awesome and any sauteed veggie medley would work as a vegetarian alternative.   There’s no butter, sour cream or bacon to raise the calories of the potato so it’s nearly quilt free eating.  Give this a try next time you’re hungry for mashed potatoes.

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