Boriqua Blog

The Committee for Hispanic Children and Families’ 2nd Annual Latin Legacy Culinary Competition was held this past Tuesday February 12 at the Institute of Culinary Education (ICE). The contestants apply by writing an essay describing why they feel they should be chosen to compete, and submit an original recipe.

Austin Crespo, Richard Ayala, Michael Resto, and Alfredo de Leon 

I have to tell you right off the bat, that I was very impressed with the skills these boys showed. They were allotted two hours, and they managed to execute their dishes in 90

minutes! Here are a few highlights:  Continue Reading »

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Usually, when I travel I like to go to spots that are homey and off the beaten track…I like to eat where the locals eat, in other words. However, I was hosted by friends who live part time in Buenos Aires, and El Bistro in Faena Universe happens to be located in the same building they have their apartment. The space itself it absolutely gorgeous, and a little bit like something out of a Guillermo del Toro movie…it has a “fantasy” feel about it, almost like you’re in another astral plane. My friends had assured me that the food was as magical as the decor, and had arranged for me to meet the executive chef of this enchanted restaurant, a young artist by the name of Mariano Cid de la Paz. The space is elegantly portrayed in white as the main color scheme, gorgeous chandeliers hang from the ceiling, and the walls are appointed with white unicorn heads, mounted along the stretch of the restaurant.

Faena Bistro Dining Room (*This pic is not mine, but comes from the Faena Universe site. My picture was no where near as flattering as this one, and I want to make sure you see how dramatic the space really is)

The minute we were seated, and our drink orders taken, we were presented with a variety of equally whimsical amuse bouche. First, a pretty platter of Polenta Crisps with Sweet Pimenton, followed by Parmesan Puffs with Lemon Relish made their appearance, to be followed by “Burbujas de Aceituna” or Olive Bubbles! I immediately started channeling Ferran Adria! We also sampled Chef Mariano’s signature “Fried Sushi” and Soy Marinated Salmon Bites that wereso delicious and exciting, I didn’t manage to get a good picture. Take my word for it: they were delicious!

Polenta Crisps (left) and Parmensan Puffs (right)

Burbujas de Aceituna

By this point I was very excited, because if the amuse were a sign of what was yet to come, we were looking forward to a very delicious evening! As if on cue, Chef Mariano made his way to our table, where he greeted us warmly and chatted for a few minutes before heading back to his alter kitchen. In the few minutes that we managed to chat, he revealed that he had indeed, studied with His Holiness Ferran Adria in Barcelona for two years, before finding his way to Buenos Aires…lucky Buenos Aires! The evidence of his passion is clearly placed before us with every course (and he’s not too hard on the eyes, either!).

Executive Chef Mariano Cid de la Paz greets Daisy at El Bistro in Faena Universe

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Get your own valentinr

*EDIT* 2/11/08 …wow…I haven’t been clicked once!! Come on babies! Show me some love!

**Edit** Thanks to Mike M, Denise andSteve for their Valentines, as well as my “Anonymous” ones!

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• 1c espresso
• 3 cinnamon sticks
• 1 cup dark brown sugar, packed
• 1 tsp red cayenne pepper
• 3 sticks of sweet butter, cubed
• 12 oz semi-sweet chocolate
• 4 oz unsweetened chocolate
• 8 large eggs, beaten

Makes 6 servings

(While testing this recipe, I called my son over to ask his opinion. Upon tasting it, he closed his eyes, smiled, and said, “Mmmmmmm….Oaxaca!” Mission accomplished!)

Preheat oven to 375 . Prepare a 9 inch spring form pan, by cutting out a parchment disc to fit the bottom of the pan. Take a large sheet of aluminum foil, and bring it up around the sides of the pan to fit tightly. Set aside.

Pour the coffee in a saucepan with the sugar and the cinnamon sticks to simmer at very low heat for about 20 minutes, or until fragrant. Stir in the butter to melt, and the cayenne pepper. Set aside

Pulse the chocolate in the food processor until coarse, then transfer into a deep bowl. Whisk in the coffee mixture until the chocolate has completely melted, then whisk in the beaten eggs.

Transfer to the prepared spring form pan, using a rubber spatula to scrape all of the chocolate out. Place the pan in a bain marie (you can use a large oven proof skillet or a roasting pan) and fill with water to come halfway up the spring form pan. Bake until center is set (50-60 minutes).

Cool, then chill at least 8 hours. Run a wet knife around the sides of the pan, pop spring to release. Place a platter over the cake and flip the whole thing over. Remove the bottom of the pan, and peel off the parchment.

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• Water for boiling
• Salt
• 2 pounds yucca, peeled and cut into 2 inch chunks
• 1 large Russet potato
• 3 cups cornstarch
• 2 teaspoons sea salt
• ¼ teaspoon of white pepper
• A pinch of freshly grated nutmeg
• 6 large eggs
• Cornstarch for dusting.
• Butter
• Chives for garnish

Makes 6 servings 

Place the yucca in the salted water in a pot that accommodates it comfortably, and bring to the boil, over high heat. Lower the heat to medium and cook for 40 minutes. Add the potato, and cook until both are soft, about another 20 minutes. Drain.

Rice the potato and yucca together, while hot, onto a baking sheet, and let cool. When cool enough to handle, move to the bowl of a standing mixer (Kitchen Aid), and with the paddle attachment, add the cornstarch, a third at a time, as well as the salt, pepper and nutmeg, until the mixture resembles course sand. Add the eggs, one at a time, incorporating one before adding another.

Form the dough into a ball, and cut in half. Set the other half aside, covered by a damp towel. Dust your work board with cornstarch, sparingly, making sure to dust your hands, as well. Divide your half of the dough into thirds, and roll out each third to a rope of about ½ inch thickness. Cut the ropes into 1 inch pieces with a pastry scraper or a sharp knife.

When your three ropes are all cut, roll each piece into a ball in the palm of your hand (do half of the dough at a time, or the dough will dry out). Holding a fork in you left hand, place a little ball of dough onto the fork, indent with your thumb, and roll it off the fork, leaving the tine marks on your gnocchi. Place on a baking sheet that has been covered in plastic wrap. When your three ropes are done (you should have about 110-120 pieces), cover them with plastic wrap and place in the freezer, until you are ready to cook them.

Place the gnocchi in boiling salted water, and stir so they do not stick to the bottom. About 3 minutes after dropping them, stir again. You will notice some of them float to the top, after 2 minutes more, stir again, and they should all be floating. Remove them with a wire spider onto a clean towel lined baking sheet.

Transfer the cooked gnocchi into a large buttered baking dish and add the béchamel. Sprinkle with Manchego cheese and run under the broiler until golden brown and bubbly. Garnish with chopped chives.

Manchego Bechamel

• 5 tablespoons of butter
• 1 whole shallot
• 2 cloves of whole garlic
• 2 bay leaves
• ¼ cup AP flour
• 3 ½ cups whole milk
• pinch of nutmeg
• pinch of red pepper
• 1 cup of grated Manchego cheese, plus ½ cup for topping
• salt to taste

Over a medium low flame, melt the butter and soften the shallot, the garlic, and the bay leaves until fragrant. Whisk in the flour, lower the heat and cook the roux without coloring for about 4-5 minutes.

Raise the heat to medium and whisk in the milk. Using a flat bottomed wooden spoon (so you can reach the corners of the pan), stir the bechamel continuously until it turns satin and silky. It will take about 45 minutes for the flour taste to cook out of the béchamel, so be prepared to exercise patience. Once the sauce has thickened, add the nutmeg, the pepper and whisk in the Manchego, until it melts completely into the sauce. Check for salt.

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Despite the Chill…

Love is definitely in the air! Aside from being the penultimate greeting card holiday, Valentine’s Day has always been a favorite celebration of mine (not to mention Abuela’s saint’s day!). When the boys were little, I would set a festive breakfast table the night before, complete with candy hearts and cupid confetti. I would always make a special breakfast, and leave their Valentines gifts at their place settings, so they could open them before they went to school. This would free me of any guilt that evening, when Jerry and I would escape to share a romantic dinner.

As the boys grew up, left for college, and I returned to the workplace, the tradition lessened a bit. I would make a lovely dinner for Jerry, Angela, and myself, and after the baby went to bed, Jerry and I would share a glass of wine together. I think it’s kind of sweet how the lines between comfort and romance begin to blur after many years.

This past year has been a really great one for me, offering me the opportunity to travel quite a bit and learn about some really delicious food. One of the biggest eye openers for me was how similar the experience in much of Latin America has been to what we are familiar with here in the United States. In particular, I am talking about different, non-Latino immigration into Latin America, and the reflection of that experience in the cuisine. For example, the large Middle Eastern influence on the food of the Dominican Republic (think quipes!), as well as Italian and Chinese, and the very strong Italian inspiration in the food of Argentines.

Drawing from this realization (and from a particularly delicious dish I enjoyed in the Dominican Republic) my exclusive recipe this month which is a Yuca Gnocchi with a Manchego Bechamel Sauce. Gnocchi, romantic? Trust me! The mouth feel and flavor of this dish is ridiculously sexy. I served mine with a first course of a crabmeat and avocado parfait, and a dessert of my favorite Flourless Chocolate Chili Cake served with raspberries, and Jerry is in charge of picking up the champagne. Wooooo! Have mercy!

Happy Valentine’s Day, Dia de la Amistad y Los Enamorados!

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