Boriqua Blog

One of my most requested recipes, and certainly one of the most indipensible is that of my Mami’s Pineapple Vinagre. There is never a time when it is missing from my refrigerator, and no dish that doesn’t benefit from a sprinkle of this miracle ingredient. Whether it be a bowl of soup, a pot of beans, roasted chicken, a plate of arroz con guandules, or even scrambled eggs, vinagre will give your food a sparkle that willl set your taste buds a-singing (I should set up a space for testimonials!). The ingredients

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• Half a recipe Puerto Rican Black Coffee
• 4 cups milk
• 1 cinnamon stick, optional
• Sugar

Makes eight ¾ cup servings

Make the black coffee. While it is brewing, bring the milk and cinnamon stick to a simmer in a small saucepan over low heat.

When the milk is ready, skim off any “skin” that has formed on top. Pour ¼ cup of black coffee in your cup, and add ½ cup of milk. Sweeten to taste.

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• 1 cup sugar
• ½ cup butter, plus more for the pans, softened
• 4 large eggs
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup almond flour (see note below)
• ¼ cup AP flour, sifted
• ¼ teaspoon baking powder
• Pinch of salt
• Confectioners’ sugar

Makes 2 9 inch cakes

Preheat the oven to 350° F. Lightly grease two round 9-inch pans.

Beat the sugar and ½ cup butter in the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld mixer) on high speed until light and fluffy. Add the eggs one at a time and beat well after each. The batter should be light yellow, and foamy. Add the grated zest, and the vanilla and almond extracts.

Fold the flours, baking powder, and salt into the batter with a rubber spatula one-third at a time. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool completely.

Dust liberally with confectioners’ sugar before serving.

Almond flour is sold in specialty stores and baking supply stores. Or you can make your own. Start with blanched (peeled) almonds. Grind them, no more than 1 ½ cups at a time, in the food processor until powdery. Stop before the nuts become oily. Starting with chilled nuts helps avoid oiliness.

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• 1 5lb boneless leg of lamb
• Fine sea salt or koshersalt
• Freshly ground pepper
• 2 tablespoons Achiote Oil
• 1/4 cup canola oil, or as needed
• 5 stalks celery, trimmed and roughly chopped
• 3 carrots peeled and roughly chopped
• 1 large Spanish onion, roughly chopped
• 4 cloves garlic, smashed
• 2 sprigs of fresh thyme
• 2 bay leaves
• 1/4 teaspoon ground cloves
• 2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 1/4 cup brandy
• 7 cups beef broth, homemade or store-bought (or lamb stock if you have it)
• 3 carrots, peeled and cut into 1/2 inch rounds
• 3 potatoes, cut into 1 inch cubes
• 2 cups diced celery root
• 1 cup green peas, frozen or fresh (cook fresh peas in boiling water for 2 minutes before using)

Makes 10 to 15 servings, as part of a larger meal

Trim the excess fat and sliver skin from the leg of lamb. Cut the meat into cube of 1 inch, tossing them into a large bowl as you go. Season thelamb with salt and pepper, drizzle cooled ahiote oil over it and toss to coat.

Heat 1/4 cup of canola oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, add as much of the seasoned lamb as fits in the pan without touching. Cook, turning, until lightly brown. Remove to a bowl as they are done and replace with more lamb. Adjust the heat throughout so the little brown bits that stick to the pan don’t burn.

When all the meat has been browned and removed, check to make sure that you have at least two tablespoons of oil left in the skillet. Add more canola oil if necessary. Over the same medium-high heat, add the roughly cut celery, carrots, onion as well as the farlic, thyme, bay leaves and cloves. Cook, scraping up any bits that have formed at the bottom of the pan until the vegetables start to caremelize and are fragrant.

Add the tomato paste, reduce the heat to medium-low and stir to coat the vegtables. Cook for a few minutes, stirring constantly to prevent the tomato paste from sticking to the bottom of the pan. Sprinkle the flour over the vegetables, reduce the heat to very low, and cook, stirring constantly for a few minutes until the flour is well incorporated and no white remains.

Pour in brandy, increase the heat to high, and scrape up any bits that remain on the bottom of the pan. Boil until the brandy has almost completely evaporated, then stir in the broth. Bring to a boil and then adjust the heat so the sauce is simmering. Cook for 30 minutes, skimming off any foam that rises to the top. Strain the sauce and wipe out the Dutch oven.

Place the meat and the strained sauce in the Dutch oven and bring to a boil over medium-high heat. Adjust the heat so the sauce is simmering and cook for 45 minutes.

Add the carrot rounds and the celery root and cook for 15 minutes. Stir in the potatoes. Check the potatoed for doneness after 10 to 15 minutes. When the potatoes are tender, stir in the peas and cook just long enough to warm through, about 2 minutes. Taste and add salt and pepper if you like.

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• ¼ cup Achiote Oil
• ½ cup Sofrito
• 1 teaspoon ground cumin
• Two 8-ounce cans Spanish-style tomato sauce
• 2 bay leaves
• 1 large eggplant (about 20 ounces), stemmed, peeled and cut into 1 ½ inch chunks
• 3 pounds salt cod, soaked, cooked and flaked
• 1 cup water, or as needed
• 3 leaves culantro, torn into rough pieces or ½ cup chopped fresh cilantro

Makes 8 servings

Heat the achiote oil in a heavy 5- or 6-quart pot over medium heat. Add the sofrito and cumin and cook until most of the liquid is evaporated. Add the tomato sauce and bay leaves and bring to a boil. Stir in the eggplant until coated with sauce, then stir in the salt cod. Tear the leaves of culantro, if using, into the pot and pour in the water. Bring to a boil, adjust the heat so the sauce is simmering and cover the pot. Cook until the eggplant is very tender, about 45 minutes. Check the pot from time to time to make sure there is enough liquid to barely cover the eggplant. If not, top off with a little water. Serve with white rice or tostones or with crusty bread as a light supper.

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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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Remember that ’80’s show with the theme song about going “where everybody knows your name”? That was definitely the feeling I experienced when visiting this lovely restaurant, Social Paraiso. The feeling is homey and warm, and we were shown to an adorable table in their tiny courtyard. Perfect for basking in the sun, while enjoying a delicious almuerzo with family and friends.

The courtyard table at Social Paraiso

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• 10 cups Chicken Broth
• 1 celery stalk, cut in half lengthwise, then into ½-inch pieces
• 1 red bell pepper, cored, seeded and diced (1/2 inch)
• 1 teaspoon saffron threads
• 1 pound very thin egg noodles, like Spanish fideos or angel hair pasta
• 1 cup shredded cooked chicken, reserved from making broth
• Chopped fresh cilantro
• Hot chili peppers, such as Scotch bonnets, Habaneros, jalapeno or serrano

Makes 8 servings

Heat broth to a simmer over medium heat. Add celery, pepper, and saffron and cook until the vegetables are softened and the broth takes on a rich color from the saffron, about 5 minutes. Bring a large pot of salted water to a boil.

Stir the chicken into the broth. Stir the noodles into the boiling water. Cook, stirring gently, until the noodles are tender, 5 to 6 minutes.

I like to mash half (or less) of a hot pepper, like a Scotch bonnet, at the bottom of each bowl. You can control the heat by the choice of pepper and by removing the seeds and ribs. Divide the noodles among the bowls and ladle the hot soup over the noodles and pepper. Sprinkle some of the chopped cilantro over each.

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• One pound firm white fish fillets, either one kind or a mix of things such as halibut, sea bass, monkfish or swordfish
• Various shellfish, (optional, see note below)
• Fine sea or kosher salt
• Freshly ground black pepper
• All-purpose flour
• Vegetable oil
• 1 tablespoon olive oil
• 1 large Spanish onion, diced (about 2 cups)
• 1 red bell pepper, cored, seeded, and diced fine (about 1 ½ cups)
• 1 leek, white and light green part only, cleaned (see box opposite) and chopped fine
• ½ cup chopped fresh cilantro
• 2 ajicitos dulces chopped fine (if you don’t have ajicitos, use a few tablespoons of finely chopped cubanelle pepper)
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• ¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
• 1 cup peanuts, salted or not
• ¾ cup milk
• 4 cups bottled clam broth
• 2 cups water
• 1 yucca (about 12 ounces)
• 2 green plantains, peeled (see page 000) and cut into 1 ½-inch lengths
• 12 ounces calabaza or butternut squash, peeled (see page 000), seeded and cut into rough 1 ½- to 2-inch pieces
• 2 ears corn, shucked and cut into 1 ½-inch rounds

Makes 6 to 8 servings

Cut the fish into pieces about 1 ½ inches. (if you’re using monkfish as one of your choices, trim as described on page 000 and cut the tail into ½-inch rounds.) Season them with salt and pepper. Spread the flour out on a plate and dredge the seasoned fish in it, then bounce it around in your hands to get rid of excess flour.

Pour enough oil into a large skillet to fill ½ inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle when dipped into the oil. Add as many pieces of the fish as fit without touching and cook, turning once, until golden brown on both sides, about 10 minutes. Remove to a plate lined with paper towels. (If you choose to add shellfish, it’s not necessary to brown them first.)

Heat the olive oil in a heavy 5- to 6-quart pot over medium heat. Add the onion, pepper, leek, cilantro, ajicitos, garlic and cumin; cook until the garlic is fragrant and the vegetables are wilted, about 4 minutes. Stir in the alcaparrado.

While the sofrito is cooking, blend the peanuts and milk at low speed until smooth.

Pour the clam broth and water into the pot and bring to a boil. Skim any foam and fat that rises to the surface. Peel the yucca, cut it in half crosswise. Cut the thicker end into quarters lengthwise and the thinner end in half lengthwise. Cut all the yucca pieces crosswise into 1-inch pieces. Add the yucca, green plantains, and calabaza to the broth. Cook, partially uncovered, until the vegetables are tender, about 20 minutes.

Stir the corn into the soup, then the peanut mixture. When the broth comes back to the simmer, stir in the fish. (If you’re adding mussels and shrimp, do so now.) Cook until the fish is heated through and the corn is tender, about 4 minutes.

Ladle the soup into warm bowls. Serve right away.

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