Boriqua Blog

For those of you who are familiar with the cookbook companion to Daisy Cooks!, you all know who my friend Jennifer is: the tall, gorgeous blond with a rapier wit, impeccable sense of comic timing, and mom to the one and only, Luca, future Italian team soccer-player/rock star.

You guys may have surmised from a few of my previous posts, that I appeared on the Rachael Ray talk show yesterday. Thanks to everyone who wrote me with words of support and encouragement!  Of all the emails I received, this one might be my very favorite, accompanied by a picture of the fabulous Luca; what totally cracks me up (aside from his terminally hip soccer tee!) is what he’s watching on the television behind him!

How adorable is his little coco-head?! Makes me almost want to have another baby!!  Wait! Did I say that out loud?? *places thermometer under tongue*

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I spent a lovely Saturday afternoon this weekend helping WNET13 and WLIW CREATE present a Learning and Teaching Conference that was assembled for teachers. It was a gorgeous day outside, so I was concerned about the turnout, but as you see from the pictures, it takes more than a sunny day and 60 degree weather to keep our dedicated teachers from a conference that will benefit their young wards.

I was greeted at the entrance by the lovely Hsieh twins, who were so charming and full of vim and vinegar, that I was tempted to ask them what their secret was!. They escorted me over to the Borders booth, where I would be conducting a book signing for the afternoon.

How adorable are they, really?

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…And set your TiVos!! I’ll be appearing on the Wednesday March 28 episode of the Rachael Ray Show.

http://www.rachaelrayshow.com/?q=tvshow/week/2007-03-28

Make sure y’all write/email in and let them know all about the Daisy “love”..hehehe

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As I mentioned in my previous post, I had occassion to visit the fine city of Chapel Hill, North Carolina on business this past week, but while I was there but a short time, I was able to steal a bit of time to taste the local fare. First of all, let me say that before I went to Chapel Hill, I mentioned my trip in passing to my buddy Jay Perlow, of eGullet and more recently Off The Broiler fame. He advised me that if I visited said fair city, and I did not visit Crooks Corner Restaurant, I would be getting no fruitcake from him this Christmas. Needless to say, I have a stalwart affinity for fruitcake (not!), and I always take food advice from Jay very seriously (do!), so I told Miggy that we had to visit the spot on pain of death. All I had to do was mention the restaurant in Chapel Hill, and it was clear that the trip was a no-brainer. So after my demo and class at the Southern Season Cooking School, Miggy and I went in search of the well known, and highly acclaimed culinary mecca.

The restaurant is unassuming enough, with a small town, country charm that brings to mind Sandra Bullock in “Hope Floats” or some such thing (yes, I admit to seeing it…it was hormones! that’s my story and I’m sticking to it!). The restaurant “mascot” is prominently featured outside, and any place that welcomes me with a pig, is definately my kind of place!

Miggy and I settled right in, having worked up an appetite during work hours. The sad thing is that we are both on a carb-free, alcohol-free diet during the Lenten season, so we wistfully watched pitchers of frosty beer, and gleaming hunks of golden cornbread whisked past our table. We carefull looked over the menu, and placed our order.

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What a wild couple of days! This past Thursday, I was invited to visit the Southern Season Cooking School in Chapel Hill, North Carolina to give a cooking class to a group of about 50 or so. I have never visited Chapel Hill, and I had heard so much about it (thank you Jay Perlow, for insisting I visit Crooks Corner Restaurant…more on that later!), that I was looking forward to the visit with much anticipation.

I was greeted my the coordinator of the school, Marilyn, and her lovely husband, Jim, who gave me tour of the gorgeous gourmet store that is attached to the school itself. Think Citarella meets Sur La Table! The store is absoultely beautiful , with case after case of deliciously displayed charcuterie, prepared dishes, cold stations, flowers, housewares and even wine!

Marilyn and Daisy

Platters of delicious cold salads ready for the asking!

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On March 12, 2007 I was asked to perform a demo for a very special group of people at the Institute for Puerto Rican and Hispanic Elderly. I was to speak on the strength of women in the kitchen, traditionally, in the Latino household, and show a healthy, user friendly recipe for the attendees of the meeting. I decided to show them how to make a simple, but classic tomato Gazpacho.

The meeting was called to order by Ms. Suleika Rivera Drinane, the force behind the organization. Suleika is a whirlwind of energy and commitment, and I admire her vision and dedication to the community.

She organizes pleasure trips, health seminars, petitions, political rally trips to Albany and such. In short, she gives this very important part of our community, a forum where they can meet, discuss issues such as housing, Social Security, and health benefits, and hopefully find answers to their problems. In addition, this is a wonderful place to make new friends and keep in touch with dear ones.

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A couple of weeks ago, I was having morning coffee with Migui, and we started waxing poetic about how fabulous and hearty Latino breakfasts are. Well, ok, we agreed that we can’t eat like that all the time, but boy, oh boy, every once in a while, it’s a little piece of heaven! We decided that it would be fun to do a comparative of different Latinos breakfasts, so we set out to Meson Colombiano in Jackson Heights for a traditional Colombian breakfast.

We called our friend and favorite baker, Juan Carlos Castro, who owns Villa Colombia Bakery in the same neighborhood. The restaurant was Juan Carlos’ choice, and he assured us that we would get a good representation of what the traditional Colombian breakfast tastes like.

Juan Carlos assured us that the main attraction of the traditional Colombian breakfast is the “calentado” which means “heated”. Traditionally, this is made from left over rice and beans from the night before, served with eggs and meat (in this case pan seared top round and Colombian chorizo), and sometimes with a little arepa.

Migui opted for the Huevos Pericos (scrambled with peppers, tomatoes and onions, oh my!) served with the calentado (seriously habit forming!!) and a little arepa. Served with a cup of delicious coffee, it was just what the doctor ordered to ward off the winter’s chill!

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A couple of months ago, I received a telephone call from a woman who said that she had been referred to me by Chris Styler, my friend and collaborator on my book, Daisy Cooks! Latin Flavors That Will Rock Your World. She told me her name was Anna Nurse, and that she was involved with a program for culinary student at New York City College of Technology . I asked her to tell me a bit more about the program, and she enthusiastically shared the history of the program (who can boast such distinguished alumni as the late Chef Patrick Clark, and Chef Michael Lomonaco), and her involvement with it.

Ms. Nurse, for those of you who may not be familiar with the name, is practically one of the founding members of the James Beard Foundation, being involved since its inception with James Beard and Julia Child. As involved as she has been all these years with this organization, her “baby” is the culinary program at New York City College of Technology , and she mentors the students as if they were her own children. Ms. Nurse actively recruits successful chefs, to visit the school and perform demos that may serve to educate as well as inspire the students in this program. This sounded like something right up my alley, so I quickly agreed to pay the school a visit a do a demo for the students.

Demos have gotten to be something that I have become very comfortable with, and so I planned my menu, and set myself for the event, last Thursday, March 8th. Nothing could have prepared me for what I was to experience among these students and the incredibly dedicated staff that I encountered at New York City College of Technology .

Miguelina and I were met by Rosanna Anil, President of The Anna Nurse Club, which is responsible for bringing the chefs to the school. She escorted us to the culinary kitchens, where I was introduced to my assistants for the duration of the morning, Amanda and Vanessa, two brilliant culinary students who really knew their way around the kitchen, and Linda Dias, who runs the culinary program.

Amanda, Daisy, Linda, and Vanessa

The menu was pretty straight forward, Pollo Guisado (Braised Chicken) and Arroz con Maiz (Yellow Rice with Corn), but I was the one who was in for a couple of surprises! First, Anna came to the demo bearing gifts, in the form a giant chorizo which had been donated by her friend Anthony, from Cittero meats. We immediately put that chorizo to good use, and Vanessa diced half of it to add to our rice. As if that wasn’t enough, I find out that my dear friend, Filiberto Estevez, Executive Chef at our own Gracie Mansion, came to show support and attend my demo. It turns out the Fili is another distinguished New York City College of Technology alumn!

Daisy and the ultra-fabulous, Anna Nurse (how gorgeous is she?)

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Not that we ever need much of a reason, but tonight the Sofrito Girls (and Boy!) got together to celebrate Loni’s belated birthday, and Esmeralda’s impending trip up North to immerse herself in her writing for the summer. Violette suggested Convivium Osteria, a darling little restaurant on Fifth Avenue in Park Slope, that has been there for a couple of years , but it seemed like I could never quite make it over there. I can assure you that that will no longer be the case.

I ordered appetizers for the table, one plate better than the other. A delicate Artichoke a la Romana was tender and sweet, drizzled with a heady extra virgen olive oil that spoke of the promise of Spring. A dozen raw oysters, briny and sparkling with mineral notes was presented with a splash of fresh lemon juice and fresh ground pepper. Celestial!

Fat, plump sardines, grilled to perfectio with a crispy skin and delicate, moist flesh was next to our table, accompanied by a cheese and meat board that had the most incredible piece of Manchego cheese I have eve tasted, and a deliciously salty Serrano ham. Add to that, a gorgeous “tapas” platter, with Shrimp Ajillo, white anchovies, croquettes, empanadas, and an onion tomato relish which was delightful on top of the oysters, and we were well on our way to a most memorable meal.

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If you have not yet seen this week’s TIME OUT NEW YORK please pick up a copy or check it out on-line. In this issue the readers’ choice nominees are announced.

PALO SANTO HAS BEEN NOMINATED FOR BEST NEW
PRIX FIXE!

Please show your support by going on-line and voting . The ballots are open between now and march 12th at:

http://www.timeoutnewyork.com/eatoutawards

See our review of Palo Santo here at Boriqua Blog on February 12. 2007

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