The last time I went to this gem in the rough, was during a “B” roll shoot about three years ago. I’m not sure if it’s because that whole period is somewhat of a blur to me, but I didn’t remember the food…that is, until Migui and I passed it the other day, and made a point of a return visit. Founded in 1868 and home to the Spanish Benevolent Society, La Nacional is a cozy, rustic, yet charming restaurant/club that you could easily walk right past. This past Monday, Migui and I decided to brave the elements, and make the pilgrimage.

The dining room is softly lit with autographed prints of matadors and such on the walls. We decided to order up some nice warm soup to help ward off the chill of the day. I ordered the Sopa de Ajo (garlic soup), and Migs ordered the Caldo Gallego because she wanted to see if it was as good as her mom’s.

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We wanted to let you know that daiz has found a special offer at Wyndham Hotels and Resorts and wanted to be sure that it got passed on to you.

To see this special offer, click the link below, or copy and paste this link into your Web browser’s address line:

http://www.wyndham.com/specialoffers/special_offers/details/ordli_foodu.wnt

Also, for a bonus recipe by Daisy from Wyndham Food University, Click Here (Adobe Acrobat Reader Required)

Daisy will be coming soon to the following Wyndham locations: Wyndham Orange County-Costa Mesa, California; Wyndham Cleveland at Playhouse Square- Cleveland, Ohio; The Tremont House-Galveston, Texas

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Last Friday, I was invited to a business lunch at a restaurant called Camino Sur, which turned out to be the nicest surprise I’ve had in a long time. I was interested to see that this restaurant truly reflects the whole “Daisy” theme featuring food from all over Latin America. Miguelina and I arrived earlier than our hosts and had the opportunity to check out the menu, which looked very interesting with a nice ceviche selection, and appetizers representative of Peru, Argentina, Cuba, and Colombia to name a few. As soon as out hosts arrived we eagerly placed our order.

Miguelina and I “rock, paper, scissored” for the Conch Ceviche seasoned with red onion, parsley, and lime, with Migui winning the toss. It turned ou to be every bit of delicious as we anticipated. The texture of the conch had just the right amount of “tooth” and the citrus of the lime played beautifully against the sweetness of the conch and the bite of the red onion. It was garnished with crunchy sweet potato chips.

The salmon ceviche sounded very interesting, being dressed with a puree of guava, thinly sliced red onion, and orange. We thought that it might be a bit sweet, but surprisingly it was not, the flavors balancing themselves beautifully.

Our other host ordered the Ropa Vieja empanadas, which had a delicious crispy pastry and perfectly seasoned, minced Ropa Vieja and baby peas. They certainly did not disappoint.

I ordered the Ajiaco, the traditional hearty soup from Colombia. This could have easily been my lunch, as the portion was huge. The soup verged on a stew with chunks of chicken and potatoes, and the traditional accoutrements of avocado and sour cream, with the capers giving the dish a delicious briny note.

I made a mental promise to myself to make a return visit and try the Duck Arepas, the Spicy Salt Cod and Potato Fritters, and the Tuna Tiradito.

With the business meeting well under way, our entrees arrived, and we all took a moment to savor the aromas wafting up from our plates. Migui had the Grilled Salmon served with chayote, red onion and mint salad, and patacones (we call them tostones where I come from!). The salmon was done medium, the salad was refreshed by the mint, and the plantains offered a nice crunch to the dish.

I had the Milanesa, which was really prepared authentically, with the beef pounded very thin, breaded and fried to a perfect crisp, and served “a caballo” which means “on horseback”, which further translated means it has a fried egg on top. The plate was finished off with a lovely salad of spring greens dressed in a delightful vinagrette. Our hosts had the Peruvian roast chicken served with fluffy coconut rice, roasted plantains and lime. The chicken was moist and well seasoned, and coconut rice is personal favorite. An order of gnocchi with tomato sauce and cheese seemed out of place among such fare, but when you take into consideration the large Italian communities in countries like Argentina and Venezuela, it makes a lot more sense. They were light and delicious, and as good as I’ve ever had.

By the time we were done with our entrees (I asked for a doggie bag), I was sure that I wouldn’t be able to eat another thing for the next week, at least! However, the waitress assured us that it would be criminal not to try at leat a couple of desserts, and so we defied reason (and our stomachs!) and ordered the Bread Pudding with a pisco and dulce de leche sauce and the Tres Leches Cake. Three words:

FA

BU

LOUS!!

I’m not one with a sweet tooth, but I have to tell you that the Bread Pudding was life altering. The Tres Leches was light and delicious and not cloyingly sweet, but I kept going back to that bread pudding.

The business meeting was a success, but our lunch was monumental! I will certainly be back to visit Camino Sur! Thanks to Ileana Collado and Michelle Azan from Terra Networks USA for introducing us to this little gem!

Camino Sur

336 W. 37th St., New York, NY 10018
between Eighth and Ninth Aves.
212-695-4600

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Recently, I’ve been hearing a lot of buzz, about a cute spot up in WH on Dyckman Street, called Mamajuana Cafe. Migui and her good friend, Walewska, had happened upon it, and it turned out that one of the amazing waiters was an ex co-worker of Migui’s (there’s probably no one in the business she doesn’t know!). She in turn, told me that it looked like it merited a closer look, and she was willing to take the bullet for this one, trooper that she is!

Right around the time that Migui was set to visit Mamajuana, we ran into Executive Chef Ricardo Cardona from another uptown gem, 809, quite by accident at another event, and were thrilled to learn that he was a consultant for the Mamajuana Cafe menu . He suggested we pay a visit, and so we set out last night; Migui, her sister Wendy, their close friend Walewska, and yours truly decided to make an evening of it.

We were given menus that start out with a nice selection of Picoteos (snacks or bites). We ordered the pulpo salad (bright, citrusy, and delicious), the piquillo peppers stuffed with crabmeat served on a puddle of saffron sauce (I briefly considered taking an order of this back home for Jerry…that’s how delicious it was!), the paella croquettes (a special for the day…did not disappoint), a charcuteria board with cured meats and cheeses (Waleska does not feel she has eaten unless she has her serving of salchichon!), and a white coca which was bubbling with gooey manchego, mahon, mozzerella, and queso blanco on a crisp thin crust that snapped when you bit into it. I could have easily made a meal out of that coca.

Pulpo Salad

Piquillo Peppers Stuffed with Crabmeat

Paella Croquettes

Charcuteria

I could have easily called it an evening, but these girls are serious when it comes to good food. Waleska was adamant that she and Wendy share an order of the “Puerquito”, and Migui said it would be a shame if I didn’t taste it, because it was as close to a religious experience as she’s ever had outside Church! Okay, I’m sold, but let’s order one more entree so I can gauge the course a bit better. Our waitress advised that there was a great special today of red snapper stuffed with spicy shellfish and served atop coconut rice. STOP THE WORLD, I’M GETTING OFF!!! The entrees were served with rice with pigeon peas, and we ordered some yuca fries. I rolled up my sleeves and was ready to go!

First of all, the “puerquito” is a misnomer…it should be called “puercaso” because to me it looked like half a pernil! There is no way humanly possible that one human being could consume that amount of meat. That being said, when it was served to us, we let out a communal “aaahhhhh” that could be heard from across the room. The skin was crispy and delicious, the meat fragrant and juicy (nothing turns me off faster than dry pernil), and the pickled red onions that were served on top offered the perfect brine for the unctuousness of the meat. The side of arroz con gandules was unremarkable, but the yuca fries were to die for, with Wendy remarking that maybe it was a yuca/potato blend, because they did not get dry and hard as they cooled.

“Puerquito with arroz con gandules”

I was in the happy zone for sure when they brought out the evening’s surprise: The Red Snapper Special. I found the delicateness of the fish the perfect frame for the spicy seafood salad of shrimp, bay scallops, and calamari…but then your fork hits a sweet spot under the fish and comes away with flakes of fish, spicy salad, and a white rice flavored with coconut milk that was as delicious as any I have tasted at Mami’s table! It was Carnivale in my mouth!! I love when a dish balances aroma, color, taste and texture like that!

Red Snapper stuffed with Crabmeant on Coconut Rice

Yuca fries with mojito de ajo

I’m not much of a “sweets” person, but this had been such a hit so far, I couldn’t leave without the round robin, so we ordered Tres Leches (light cake, creamy sauce, not too sweet), with Budin de pan (bread pudding) with dulce de leche ice cream ( I thought the spice notes could have been a bit more pronounced, but the texture was good) and a special platter of three different flans:coffee, coconut and classic accompanied by a mini budin (the flans were lovely).

I found Mamajuana a great evening out, the food memorable, and the atmosphere unpretentious and cozy. Definately give it a try the next time you get an itch for a little something Dominican!

Mamajuana Cafe
247 Dyckman St Between Seaman and Payson st
New York, NY, 10034
Office (212) 304-1217 Reservations (212) 304-0141

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January 6th, the Feast of the Epiphany, is called El Dia de Los Reyes, in Spain, and all over Latin America. My Mami would tell me stories, when I was a little girl, about celebrating El Dia de Los Reyes in Puerto Rico when she was a little girl. She filled my imagination with images of children filling their shoes or shoe boxes with hay, or grass and place them under the bed for the camels to eat. The Three Reyes Magos would then leave little presents for the children (if they had been well behaved for the past year), where the hay had been. Mami never made Rosca de Reyes, but in Spain, and especially in Mexico, a rosca is served for the traditional merienda, along with chocolate caliente.

The rosca would be baked with a special surprise inside: a small porcelein figurine that represented the Infant Jesus (today a bean can be substituted). The person who gets the piece with the figurine, is responsible for buying the tamales for El Dia de la Candelaria, or Candelmas, February 2. Needless to say, these are the little “traditions” that I love to introduce to my children, educating them to the richness of culture and tradition in their Latino heritage.

My search for the perfect rosca was on! I must have tasted a truckload of roscas, from all over: Mexico, the United States, friends’ recipes. My rosca is going to vary a bit , but I served it to a good friend of mine from Puebla, and her eyes got wide as she smiled. “This tastes exactly like the one back home!!” That is certainly a good enough critique for me. Let me walk you through it.

1 package dry yeast
1 tablespoon warm water
1/2 cup milk
1 stick butter
1/2 cup granulated sugar
Zest of 2 oranges
Zest of 1 lemon
1 teaspoon salt
3 1/2 cups flour
3 large eggs
1 tablespoon vanilla

1. Proof the yeast in the warm water for about 10 minutes, or until foamy. Heat the milk gently in a samall saucepan, with the sugar, salt and butter, but do not let it scald. Set it aside until the temp returns to about 110 degrees, and add the vanilla.

2. Stir some of the milk mixture into the beaten eggs, whisking, then pour the egg mixture into the milk. Place the dry ingredients, along with the zest into the bowl of a standing mixture, and with a paddle attachment, slowly stir while pouring the egg/milk mixture in.

Do not overbeat, you want a well incorporated, smooth but still soft dough. Using a rubber spatula, turn the dough out onto a well floured board.

3. Knead gently for about 5 minutes, shape into a ball, place in a well oiled bowl, then flip the ball over. Cover with a towel, and set aside for the first rise in a warm, dry place for about an hour to 90 minutes, or until doubled in size.

Not all roscas have a filling, but you know me…less is not more, so I am making a marzipan filling that is going to complement the citrus notes in the bread.

2 cups almond flour
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons orange flower water
2 tablespoons orange juice
1/2 teasponn almond extract
1 dry bean (to substitute the figurine)

4. Place the ingredients in a bowl , and stir to combine with a fork. Punch down the dough and roll ot on a well floured board to a size of about 20 x 18. Leave a margin of about 2 inches on one side of the rectangle where you will end the roll and pinch to seal.

Almond flour-sugar mixture

5.  Pick the dough up on the long side nearest you, andgently roll the dough and almond flour mixture away from you. When the roll is complete, pinch the dough together to form a seam along the length of the roll.

6.  Join the 2 ends of the roll together, pinching again to form a seam in the ring, and place on an oiled sheet.

7. Cover with a towel and set aside to rise for the second time, 30-45 minutes. Brush the ring with 1 egg and a tablespoon of milk, then decorate with sliced almonds and candied fruit peel Brush again with the glace, then sprinkle with granulated sugar. Bake in a preheated oven at 350 degrees for about 35 minutes, or until golden brown, and hollow sounding when you thump it with your finger. Let cool and enjoy with hot chocolate or cafe con leche.

Don’t forget, the person who gets the slice with the “bean” has to spring for lunch on Candlemas!

Feliz Dia de Los Reyes!

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To drizzle your Sancocho!
Makes about 1 quart

• 2 ripe pineapples
• ½ large Spanish onion, sliced thin
• 1 tablespoon smashed fresh oregano leaves
• 1 teaspoon black peppercorns
• 20 garlic cloves, crushed
• 6 Habanero peppers or chili pepper of your choice, stems cut off, peppers coarsely
• chopped
• 1 tablespoon cider vinegar, or as needed
• ½ teaspoon salt, or as needed

Cut the tops off the pineapples and discard them. With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover them. Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes. Top off with water if necessary to keep the rinds submerged.

Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid.
Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes. Taste and add a little salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.

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Each plantain yields about 20 chips

• Green plantains
• Canola oil
• Salt

Peel green plantains (see above), slice into ½ inch thick rounds, and immediately soak in cold salted water. Pour enough canola oil into a skillet to fill about 1 inch. Heat until the tip of the handle of a wooden spoon dipped in the oil gives off a faint sizzle (about 325° F).

Drain the plantain rounds and dry them thoroughly. Slip as many of the plantain pieces into the oil as fit without touching. Fry, turning once or twice, until fork tender, but not browned. If the plantains start to brown before they are tender, remove the pan from the heat, lower the heat, and wait a minute or two before returning the pan to the heat. Remove and drain on paper towels. Let them cool 5 to 10 minutes or up to 2 hours.

Using a tostonera, a kitchen mallet, or even the broad side of your knife, whack the plantain slice down so that it is smashed, but still retains it shape. The chips can be prepared to this point up to a couple of hours before you serve them. Keep them covered at room temperature.

When you’re ready to serve the plantains, reheat the oil until the tip of the handle of a wooden spoon dipped in the oil gives off a lively sizzle (about 360° F). Slip a batch of plantains back into the hot oil and fry, turning once, until golden brown, about 4 minutes. Drain on paper towels.

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I received something very special yesterday afternoon.

Chocolate by Claudio Corallo

Some of you may have heard of him in Saveur’s November 2006 issue, He and his chocolate make a prominent appearance in Mort Rosenblum’s book Chocolate: A Bittersweet Saga of Dark and Light and more recently in Chloé Doutre-Roussel’s The Chocolate Connoisseur.

Claudio Corallo grows his cacao on the Plantation of Terreiro Velho on the island of Principe in the nation of São Tomé & Principe (Africa’s smallest country. It’s west of Gabon)

A little more about the chocolate in his own words:

“On this plantation we have reproduced and we cultivate, the now rare, direct descendants from the first cocoa plants that arrived in Africa, actually on the island of Principe, in 1819. Dom Joao VI, thought well to transplant, on Principe which was also a Portuguese colony, the best plants cultivated in the region of Bahia.)”

“The good varieties of any fruit pay for their higher quality with the price of low yield and this cocoa is a variety that has a very low yield per hectare. Immediately after the harvest, the cocoa beans are carefully selected by hand and fermented naturally with a process unique to us, put in place to maintain their fragrance and exalt their aromas. Slowly dried, roasted in small quantities, peeled by hand and processed cool, to make you discover and remember the taste of chocolate….that has no need of adding vanilla.”

Taken from 3 loucuras de Cafés….com Chocolate de Claudio Corallo.

Please don’t expect a super refined European chocolate bar. Firstly these are artisanally made chocolate bars — They are made by hand produced in a smallish building in the middle of the tropics by Corallo, his two sons and their crew. What may seem rustic to some, is intentional, The idea being that over refinement in the manufacturing process just chases away the flavor which was so carefully developed as a result of correct growing practices, fermentation and drying.

It’s great honor to sell this chocolate and it’s a greater honor to have the opportunity to experience the fruits of such care, labor and attention.

So,
Here are the chocolates:
All Cacao grown in Plantação de Terreiro Velho. Fermented 9-17 days. Slowly Dried. Roasted in small quantities. Peeled by hand.
Unconched.

1. Soft - a 73.5% bar with cocoa nibs. It feels softer to eat and the nibs are delicate (not like chewing pebbles). Attention those of you who were lately asking about the brick-like nib bar, Pralus’ Brut de São Tomé, Corallo’s Soft is what we were holding out for ….You will be quite pleased.

2. Chocolate 75% - pure experience of carefully crafted chocolatiness. Another opportunity to just trust your tongue.

3. Chocolate 80% – The sugar contained in these bars is in granular form. Soooo smooth flavor with crystal bites and sounds.

4. Chocolate 100% – Bars made from 100% cocoa beans. Not acidic nor over bitter.

5. Chocolate com Passas de Uva e Destilado de polpa de cacau – 70% chocolate with raisins that are soaked in a distillation of cocoa bean pulp. Check this OUT! I ate this for breakfast one morning and was in LOVE with the WORLD!!

6. 3 Loucuras de Cafés….com chocolate - Not just any chocolate covered coffee beans. Divided into 3 packets denoting 3 different small yield antique varieties of Arabica coffee all grown in the same plantation (also grown by Claudio Corallo on his Nova Moca Plantation in São Tomé) They are coated with the same 55% chocolate. Engaging Guided tasting experience instructions inside.

All available at

Sahagún Chocolate Shop
10 NW 16th Avenue (between Burnside & Couch)
Portland, Oregon
(503) 274-7065

Wed – Sat
10am – 6pm

Holiday schedule
Operating on regular schedule till 12/23.
Reopening 12/28-12/30
After that we’ll be closed till 1/10 after which normal hours will resume.

4 Comments »

Makes 8 Daisy servings

• 1 ½ pounds honeycomb tripe
• ½ cup white vinegar
• 1 lemon
• 1 ½ pounds veal trotters, split
• 2 large Spanish onions
• 2 whole heads of garlic
• 2 bay leaves
• 1 teaspoon annatto (achiote) seeds (in a cheesecloth sachet)
• 1 pound piece of beef chuck (cut into 1”x2”x1/2”)
• 1 cup Sofrito
• 4 culantro leaves or ½ cup chopped fresh cilantro
• 5 ajicitos ducles , or a medium cubanelle pepper quartered
• Fine sea or kosher salt
• 1 pound ñame or purple potatoes, peeled, quartered lengthwise, then cut into
• 1-inch pieces
• 1 pound yucca or Yukon Gold potato, peeled, halved lengthwise, then cut into
• 1-inch lengths
• 1 pound yautia or new potatoes, peeled, halved lengthwise, then cut into
• 1-inch lengths
• Freshly ground pepper
• Chopped fresh cilantro

Put the tripe in a large bowl and pour enough cold water over it to cover completely. Pour in the vinegar and squeeze in the juice from the lemon. Refrigerate for at least 30 minutes or up to overnight.
Rinse the veal trotters under cold running water and put them in a large stockpot. Add the onions, garlic, bay leaves, and achiote sachet. Pour in enough cold water to cover, then bring to a boil over medium high heat.

Rinse the tripe and cut into pieces 1 inch by 2 inches, or in narrow strips, if you prefer. Add to the trotters, adding water to cover if necessary. Bring to the boil. Adjust the heat to a gentle boil and cook 1 hour, skimming any foam that rises to the top.

After an hour, remove the achiote sachet. Add the beef chuck, sofrito, culantro or cilantro, and ajicitos or cubanelle peppers to the pot. Add salt to taste and cook for 45 minutes.
If you haven’t already done so, peel and cut your root vegetables. Add them to the sancocho. Cook until they are tender, 15 to 20 minutes. Taste and add salt and pepper as you like. Serve in wide, shallow soup bowls, sprinkling some of the cilantro over each.

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Feliz Año Nuevo!

There’s something so exciting about hanging a brand new calendar, opened up to the first page (this is the first time since 2001 that I don’t have a Lord of the Rings calendar!), with the promise of a fresh, whole new year ahead of you. Of course, if you are Latino, chances are better than not that you are not quite finished with the whole Christmas thing…we still have to contend with El Día de los Reyes Magos, The Feast of the Three Kings, when Latinos and Christians all over the world celebrate the presentation of gifts to the Infant Jesus by the three kings, Gaspar, Melchor, and Balthazar.
Traditionally, this was the day when children in Latin America were rewarded with gifts. On the eve of the Feast of the Epiphany (Three Kings Day), children would place grass or hay in their shoes, for the camels that bore the three Kings, instead of cookies and milk. The Kings would then leave presents for the children, to reward their good behavior (much like Santa Claus). Abuela and Mami would regale me with stories about Christmas in Puerto Rico, when they were little girls, and how they would angst over how to make their gifts to the camels more special.
Besides celebrating Los Reyes with parrandas, and aguinaldos, beautiful sweet bread rings, called Roscas de Reyes were baked, containing a small plastic doll, or a bean representing the Baby Jesus. The bread was baked and served in pieces. Whoever got the piece with the doll was responsible for buying the tamales for el Día de la Candelaria (Candlemas) on February 2. I am including a recipe for the beautiful “crown” of bread, studded with “jewels” of candied fruits, that was worn by the Three Kings.

These days, sadly, these traditions are falling by the wayside in favor of a more
“commercial” Santa Claus. While the traditional Nativity crèche is well represented, so are Christmas trees and Santa Claus, and many people that I spoke to said that aside from a Church observance, El Día de Los Reyes is not what it once was in Latin America.
I have so very many happy memories of this holiday, I would truly hate to see it all but disappear into assimilation. If in fact, you cannot get an invitation to a fabulous Reyes party (the really slamming ones have traditional musicians playing Christmas aguinaldos, bombas, and in Puerto Rico, plenas), plan on having your own, smaller celebration, and try your hand at the Rosca de Reyes and serve it with some delicious chocolate caliente. At the very worse, you’ll be able to stretch the holiday season through to February, and start a tradition for your family, of your very own!

Feliz Día de Reyes and Buen Provecho!

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