CookingDiva

It has been a very intense work-and-life week. As I always remind my mom "If I do not call you it's because I am cooking up a storm, ...unable to stop, visiting or sending text messages via cellphone. You are free to call, but if I do not answer you know what is going on: I am creating my next masterpiece! (Ha! I know, it sounds sooo obsolete! text messages?, well, yes...that is still very much used here in Panama, but to tell you the truth I would rather call, send an e-mail, AND...if I am really, really, really inspired, I'll pay you a visit and take over your kitchen!) How about that? It sounds like a threat, doesn't IT?

Using some of my mind-reading super powers (and by reading your e-mail requests...of course), I know you have been waiting for the latest event-update and at least ONE luscious recipe. You see what I mean??? Am I right or what? Anyhow, it is good to know that you miss our cooking adventures, AND no! I didn't bake myself. LOL. Well, just a little bit Due to my temporary absence, one of our readers inquired if I have baked myself into an "empanada." Although I WOULD rather prefer to be wrapped in a home-made delicacy and delicious puff pastry, I have to admit that the whole empanada idea is kind of sexy.

To kick UP the spice, this is what we have been cooking recently:

• A great article on International Food Blogs , by Chef Elena, has been published in Revista Mosaico (Mosaico Magazine from LaPrensa newspaper in Panama). The internet edition is available HERE: Food Blogs - Gastronomía en Internet (ES). In her article she makes reference to the following, well known food blogs in English: Jamie´s Diary, Benjamin Christie, The Traveler´s Lunchbox, chez pim, Peru Food, Cooking Diva, Nordljus, Slashfood. In Spanish: Apuntes de Cocina, Mil Sabores, El Amor por la Cocina, Sumito Estévez, Cocinalia, Historia de la Gastronomía
• Sadly enough, I was NOT able to make it to the Panamanian Chefs Club workshop on Coconut. I just got there in time to enjoy what they had all prepared. The first Laboratory was on CORN. The theme this time: COCONUT, one of my very favorite foods. Take a look at the next two videos: the first is on HOW TO HANDLE, OPEN AND GET THE FOOD FROM A COCONUT. The second is Chef Charlie Collins preparing traditional Panamanian Cocada with a twist: Coconut Candy with Banana.

Come on, do not be shy...we KNOW you LOVE coconut! Get the scoop on how to handle it here:

A video on how to prepare Panamanian Coconut Candy with Banana:

If you are nuts about coconuts as much as we are, take a moment to learn about THE FACTS, and  enjoy some of my delectable creations: Coconut Meringue Pie, Cococnut-Chocolate Flan, Orange and Coconut Pudding, Pan de Coco ES (Coconut Bread), Keki de Coco y Miel ES (Coconut-Ginger Cookies), Cake de Zanahoria y Coco ES (Carrot-Coconut Cake), Delicia de Coco ES (Coconut Delight).

Tomorrow I'll report on a fantastic TEAM BUILDING event that took place a few days ago for DELL Panama.

Now, ...back to the kitchen

M

Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. To participate, read the guidelines HERE, and let's cook up something yummy for that special day...

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español

Tags: coconuts, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, video blog

Dearest friends and readers, I am leaving you now with two of my recent amateur videos. They are from the "Feria Nacional de Artesanias," and were taken yesterday. The first video is a folkloric Panamanian dance with a tasty Afro-Caribbean beat and a kind of tasty movements that we all have inherited from our ancestors. The performers were high school kids, as part of a cultural program to rescue our  traditions.

The second video is an interview with the only Panamanian wine makers: Vinos Tropicales, based in the Chiriqui province. Their raspberry dessert wine won the gold medal at a 2003 international wine expo. The interview is in Spanish. Tomorrow I'll post more photos and anecdotes from this colorful event.

If you are in Panama right now, do not miss this great opportunity to visit this national talent showcase. I am greatly surprised, AND will do my best to go one more time before Sunday 10 PM.

A big hug!

Un abrazo!

Melissa

P.S.

Let's celebrate BlogDay2006! It is going to be a fantastic event, do not miss it. The deadline: August 31, 2006. Hurry up---get ready

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español

Tags: wine, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa

...close your eyes and imagine the breeze under a nice, perfectly warm sunshine bathing you, with all the blessings that Mother and Father Nature can send you at once! Ahh! Picture the lonely beach, the coconut trees and all that sense of freedom you instantly get when you are in paradise...It sounds like a dream right now, but how about if you transform that dream into a beautiful, delicious cocada? Lets share the sunshine with our loved ones! After all, coconut is the tree which gives all that is necessary for living!

This is a very special recipe, it is nutritious, simple and delicious. Actually it has what I trust as the three main ingredients for a recipe worth to keep close to our heart.

If you are curious about the nutritional wonders and the  delicious  possibilities to create using this tropical ingredient, I invite you to read on and, and perhaps head over to my previous article on Coconut: Nuts About Coconuts, and as a bonus you will get a unique formula to prepare Coconut Meringue Pie. Yum!

Now, ...back to the cocada please. Let's stay focused!

The secret: a piece of cake.  I followed the recipe "Cocada Blanca", by Colombian cookbook author, Chef Patricia McCausland-Gallo. This is a recipe dear to the heart of the children and grown ups in Colombia, Panamá, and most of the Latin American countries.

So, you wonder how I added my personal touch...right? Well, think of some crunchy blanched almonds and ground cinnamon. The result...a fantastic coconut candy, and a glorious variation from the original. Well, what are you waiting for to get the ingredients???

COCADA con ALMENDRA (White Cocadas with Almonds)
Yields: 8 large 3-inch cocadas or 16, 2-inch cocadas.

This is the best way to use coconuts. Keep these in airtight tins or containers and serve as dessert. These cocadas keep fresh if stored tightly in tin cans for up to a month.

Ingredients:

• 2 coconuts
• 1-3/4 cup sugar
• Oil, for preparing the pan (optional)
• 1 cup blanched almonds, chopped
• 1/2 teaspoon cinnamon, ground

Directions:

1. Pick two large coconuts with plenty of water inside; drain, open and peel off the brown skin from the coconut meat. Shred the coconut to yield 3-3/4 cups shredded coconut meat and 2-1/2 cups coconut water.
2. Mix the coconut water and sugar in a medium, heavy pot over medium heat. Simmer for 10 minutes to thicken and create a light syrup.
3. Add the coconut, decrease the heat to low and cook stirring constantly for 15 to 18 minutes. The heat has to be very low to prevent the cocadas from turning brown, which is actually okay otherwise, but for this recipe they should stay white!
4. Mix in the chopped almonds and cinnamon, and drop spoonfuls of the size you desire in oil coated pans or over parchment covered pans. Cool completely.

Un abrazo!
M

Do not forget to Visit:

• Tasty Recipes - Chef Melissa's recipe and post index
• Blogs that Cook - A delicious, international food Blog Directory
• Paladares Unidos - Chef Melissa's Cooking blog en Español. Easy to prepare, delicious recipes!

Tags: coconut, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa