...Recipes From
Daisy's Cooks!:
Latin Flavors That
Will Rock Your World
(HYPERION 2005)

Find all of Daisy's delicious postings on the searchable recipe archive...
This month's recipes:
Jicama-Apple-Pepper Salad
Rosemary Scented Shrimp and Chorizo
Daisytini
Last month's recipes:
Tomato Salad
Shrimp and Avocado Salad with Cocktail Sauce
Orange, Red Onion, and Olive Salad
Shrimp, Mango and Jicama Salad with Pineapple Vinagrette
Achiote Oil
Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. (Or see the "Sources" section.) Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in this book, but any time you want a splash of color and a hint of annatto flavor. [more...]
Sofrito
There is no other recipe I could have chosen to open a chapter, let alone my book. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can’t find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes—you can do that with the onion, garlic, bell pepper, cilantro and tomato alone.
In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you’ll find throughout this book, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it. [more...]
White Rice
When I was young, I always took “plain” white rice for granted because we ate it so often. But when I was a teenager and ate at friends’ houses I realized how awful rice can be if you don’t treat it right. There’s nothing easier and, in some ways, more satisfying than good white rice. Trust me on this one. [more...]
Yellow Rice
You know those packaged rice mixes you can buy with the foil bag of mystery spice? When you taste this rice, you’ll forget all about them. This is remarkably easy to make, once you’ve got achiote oil and sofrito on hand. Even if you’re starting from scratch without those two staples, you can still get this on the stove in fifteen minutes. I have never served this at a party without rave reviews. Guests have often said that they could eat just the rice and nothing else. I’m always delighted to tell them how easy it is, but encourage them not to pass on the beans or other accompaniments! [more...]
Dinner411

"In “Kitchen Stocking 101,” Daisy tells
you what every good kitchen has to have in the pantry –
and innovative ways to use what you already have."
Watch all
her videos...
Food & Wine

"The world of Latin flavors according to new PBS star Daisy
Martinez
Daisy Martinez was working off-camera as a prep-kitchen chef
for Lidia Bastianich's Italian-American Kitchen when she was "discovered"
by the producer and given her own PBS series Daisy Cooks! last
spring. Here, the unbelievably energetic Martinez shares seven
great Latin recipes;the kind she might make for her own four kids."
Read
the article...
FoodCandy

"An intense interplay of contrasting colors is dominating
this recipe. The Latin flavors of garlicky tostones fill the kitchen.
The steaks are sizzling on the skillet. I am instantly transported
to Cuba, Spain, Venezuela, Mexico, and Peru. My guide is "Daisy
Cooks", authored by a nationally syndicated TV celebrity
and new blogger Daisy Martinez."
Read the article...
NPR
All Things Considered, December 25, 2007 · Each Christmas, All Things Considered presents an original story.
This year, two writers have teamed up. Esmeralda Santiago is
the author of critically acclaimed memoirs, including When
I Was Puerto Rican and Almost a Woman.
Read the article, listen to the show.
Today

Tired of the same bland, boring meal? Spice things up with chef
Daisy Martinez's recipes. Full of Latin-inspired flavor,
her dishes will definitely add a new kick to your dinner. On the
menu: mariscada en salsa verde and sofrito.
Watch the show!
Read
more about
Daisy In The News...
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