CookingDiva

It has been a while and I am back to give you an update. This video was recorded last night around 9 PM with an apology and a cheerful "Blog Day" spirit. The first part is in Spanish and about minute 5:21 (I think), the English version starts.
Hope you have a delicious and safe weekend!
A big hug,
Melissa

Ya ha pasado mucho tiempo desde mi ultimo post, por lo que aquí estamos para ofrecer unas disculpas y la explicación del por qué de mi repentina desaparición y silencio. Este video lo filmamos anoche cerca de las 9 PM, con mucho cariño para desearles felíz BlogDay 2007. La primera parte está en ESpañol, y cerca del minuto 5:21 comienza la parte en Inglés.

Que tengan un delicioso fin de semana!

Con cariño,

Melissa

Can you believe that in nine more weeks we will all celebrate two years of continuous blogging friendship through Weekend Herb Blogging? Kalyn is cooking some ideas on how to celebrate the two year anniversary.

I'm not the only one who's been thinking about the upcoming anniversary. Haalo from Cook (almost) Anything At Least Once had an idea of asking people to post about their favorite vegetable this year. I like that idea a lot, and what a great collection of vegetable recipes that would be! We have ten weeks to decide how we'll be celebrating, so let me know in the comments if you have thoughts about this. (From Kalyn's WHB#94 Recap)

Since this is my first time hosting a Weekend Herb Blogging event, I am very happy because of your support and all the escumptious entries you sent during the past week. We received thirty seven entries from all over the world, what makes the blogosphere the perfect place to meet without having to stamp our passport. A few days ago I noticed that some of the emails sent to me with the WHB post's information, ended up in the "spam" folder. If I am not wrong, I rescued ten of them! I really hope that I didn't miss anyone, but if I did...please re-send your e-mail asap and I will include it in the recap.

Right now I am writing from the beautiful city of Philadelphia where I have been for the last 5 days for the United States Personal Chef Association Conference. I have met so many interesting chefs and bloggers, including: Mark Tafoya (Remarkable Palate & Culinary Podcast Network), Betsy (Ovens to Betsy), and Vickie (The Moveable Feast). In a few days I will write a complete report of the conference with some photos and a video. I will also include step by step photos of a couple of recipes I prepared yesterday in the workshop I taught: "Creative Freezable Meals From the Tropics."

In a few hours I'll be taking a plane to go back home. Once there I'll finish the recap of the entries we recieved and will post no later than tonight. So stay tuned!

Once again, thank you for your patience!

Melissa

This delicious recipe was specially designed for the WHB #95 which we are honored to host from August 6 - 12, 2007. To participate, check the rules for "Weekend Herb Blogging," then write your post and e-mail me your permalink by 3:00 PM Sunday, Utah time.

In this recipe we are featuring culantro, a strong flavored, aromatic herb from Panama.

About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup),  different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.

The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.

Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!

This recipe is available in English and Spanish.

Makes 2 servings

Ingredients: 12 mejillones (mussels), 2 TBS olive oil, 1/2 cup chopped onion, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/4 tsp minced fresh jalapeno or serrano pepper (optional), 16 oz fresh or canned coconut milk, 1 TBS fresh lime juice, salt to taste, 1 TBS chopped "culantro."

Cooking Instructions: Clean mejillones and set aside. Heat oil and saute the onion, garlic, ginger and jalapeno until the onion becomes translucid (do not brown). Add the coconut milk, lime juice and salt. Bring it to a rolling boil and add the clean mussels and culantro. Cover and simmer until mussels are open (aproximately 5 minutes). Serve warm.

Ingredientes para 2 porciones: 12 mejillones, 2 cucharadas de aceite de oliva, 1/2 taza de cebolla picada, 1/2 cucharadita de pasta de ajo, 1/2 cucharadita de pasta de jengibre, 1/4 cucharadita de pasta de jalapeno o aji serrano (opcional), 16 onzas de leche de coco fresca o de lata, 1 cucharada de jugo de lima, sal al gusto, 1 cucharada de culantro picadito.

Procedimiento: limpiar los mejillones y reservar hasta el momento de uso. Calentar el aceite en una sarten y sofreir la cebolla, ajo, jengibre y jalapeno hasta que la cebolla se torne brillante (ser cuidadosos de NO dorar). Agregar la leche de coco, jugo de limon y sal. Bajo fuego medio llevar a punto de ebullicion y seguidamente incorporar los mejillones y el culantro. Tapar y cocinar a fuego lento hasta que los mejillones se abran (5 minutos aproximadamente). Servir caliente.

Other delicious recipes with Culantro:
Black Beand and Rice with Culantro Chimichurri (EN)
Rondon de Pescado al Estilo Bocatoreno. From Kleph's Kitchen (EN)
Sancocho (Panamanian Chicken Soup). From Kleph's Kitchen (EN)
Tamales Panamenos (Panamanian Tamales). From El Amor por la Cocina (ES)