CookingDiva

Last Tuesday I had the pleasure to visit El Jardin de las Heliconias in Volcan, where Carla Black was kind enough to share some of her precious plants with me. Now, we are planting them in our own vegetable garden! Fantastic, I am truly delighted! Muchas gracias querida Carla!

Greater Galangal (Alpinia Galanga)

From Wikipedia: The rhizome is a common ingredient in Thai soups and curries, where is used fresh in chunks or thin slices, mashed and mixed into curry paste, or dried and powdered. Indonesian rendang is usually spiced with galangal. Greater galangal is used in Russia as a flavoring for beverages, including a liqueur called nastoika.

*I often purchased dried galangal at the Asian Markets in Panama City, because I could never find it fresh. I was somehow frustrated because I remember from the cooking classes I took at The Oriental Hotel Cooking Schook in Bangkock, Thailand some years ago, that the flavour and aroma was so strong and unique fresh, BUT dried was a little plain, boring. Now I am in heaven!*

Horseradish

From Wikipedia: Cooks use the terms 'horseradish' or 'prepared horseradish' to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will start to darken, indicating it is losing flavor and should be replaced. The leaves of the plant, which while edible aren't commonly eaten, are referred to as 'horseradish greens.' Although technically a root, horseradish is generally treated as a condiment or ingredient.
In the USA, prepared horseradish is commonly used as an ingredient in Bloody Mary cocktails, in cocktail sauce, as a sauce or spread on meat, chicken, and fish, and in sandwiches. The American fast-food restaurant chain Arby's uses horseradish in its "Horsey Sauce", which is provided as a regular condiment, alongside ketchup, mustard, and mayonnaise. This is not a common practice at its major competitors.
There are several manufacturers of prepared horseradish in the United States. The largest is Gold's Horseradish in New York which sells about 2.5 million jars each year.
Horseradish sauce made from grated horseradish root and cream is a popular condiment in the United Kingdom. It is often served with roast beef, but can be used in a number of other dishes also. Also popular in the UK is Tewkesbury mustard, a blend of mustard and grated horseradish originally created in medieval times and mentioned by Shakespeare.

Camote / Boniato / Sweet Potato / Batata / Yam / Papa Dulce

From Wikipedia: Although the leaves and shoots are also edible, the starchy tuberous roots are by far the most important product. In some tropical areas, they are a staple food-crop.
"Amukeke" (sun dried slices of storage roots) and "Inginyo" (sun dried crushed storage roots) are a staple food for people in north-eastern Uganda (Abidin, 2004). Amukeke is mainly for breakfast, eaten with peanut sauce. People generally eat this food while they are drinking a cup of tea in the morning, around 10 am. Inginyo will be mixed with cassava flour and tammarind, to make food called "atapa". People eat "atapa" with smoked fish cooked in peanut sauce or with dried cowpea leaves cooked in peanut sauce.
Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, or other sweet ingredients. Often served on American Thanksgiving, this dish represents traditional American cooking and indigenous food.
Sweet potato pie is also a traditional favorite dish in southern U.S. cuisine.
Baked sweet potatoes are sometimes offered in restaurants as an alternative to baked potatoes. They are often topped with brown sugar and butter. In Dominican Republic sweet potato is enjoyed for breakfast.
Sweet potato fries are another common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes.
Sweet potato leaves are a common side dish in Taiwanese cuisine, often boiled with garlic and vegetable oil and dashed with salt before serving. They are commonly found at bento (POJ: piān-tong) restaurants, as well as dishes featuring the sweet potato root.
The young leaves and vine tips of sweet potato leaves are widely consumed as a vegetable in West African countries (Guinea, Sierra Leone and Liberia for example), as well as in northeastern Uganda, East Africa (Abidin, 2004). According to FAO leaflet No. 13 - 1990, sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (Riboflavin), and according to research done by A. KHACHATRYAN, are an excellent source of lutein.
Steamed/Boiled chunks, for a simple and healthy snack, chunks of sweet potato may be boiled in water or cooked in the microwave.
Sweet potato chips can be sliced, fried, and eaten just like potato chips or french fries.

Ayer tuve la oportunidad de visitar El Jardin de Las Heliconias en Volcán, Chiriquí, donde los carismáticos Carla Black y Angel Rodriguez nos recibieron y nos mostraron su precioso jardin.

Yo quedé encantada por tanto verde y variedad de plantas ornamentales raras y exóticas, pero tambien por la variedad de vegetales, tubérculos, rizomas, y las hierbas aromáticas que tuve oportunidad de probar y llevarme unas cuantas a casa.

Cosechamos el delicioso camote, conocido tambien como papa dulce, boniato, batata, sweet potato, y yam en otras partes del mundo.

De Wikipedia:

Esta raíz tuberosa forma parte de la cocina típica de todos los países que lo cultivan desde épocas prehispánicas. Ya los Mochica hacia el año 200 d. C. representaban al camote en la cerámica.2
El camote es muy popular en el Perú y en muchos platos típicos reemplaza a la papa, habiendo enriquecido notablemente la variedad de la gastronomía peruana. Se prepara en forma de fritura y cocida. El camote destaca como acompañamiento de los chicharrones, mayormente frito, y también su inclusión en la pachamanca. En este país se conocen 2016 variedades.
En la República Dominicana se come de muchas formas azadas,sancochada,con coco (jalea), con piña, con habichuela con dulce y frita. La República Dominicana es uno de los paises en el mundo con mas variedades de batata.

En México el camote es consumido generalmente como confitura (fruta cristalizada) o como postre (compota), y ocasionalmente, como alimento para los bebés debido a su facilidad de digestión.
En los Estados Unidos es muy consumido caramelizado como acompañante en la cena del Día de Acción de Gracias.
En la Comunidad Valenciana (en España) se utiliza para los pasteles de boniato que se comen típicamente en Navidad.
En Cuba es consumido habitualmente en los almuerzos. También, es normal encontrárselo en las celebraciones familiares (Navidad o fiestas de cumpleaños). Se puede comer de diversas maneras, siendo la más extendida el boniato hervido; no se debe descartar el boniato frito o el boniato en almíbar, exquisitos al paladar. También el puré de boniato (hervido) con ralladuras de nuez moscada, para acompañar platos de carne o de otro tipo, de manera similar al puré de patata. Para mayor informacion sobre el camote visite 'wikipedia'

Ahora nos complace compartir con Uds., una deliciosa receta para preparar Delicia de Camote, Piña y Jengibre. Es muy fácil y rápida de preparar, es un hecho que se convertirá en uno de sus favorito! Que lo disfruten!

Ingredientes:

2 camotes medianos, pelados y cortados en trozos (aprox. 24 onzas)

1/2 piña madura, pelada, descorazonada y cortada en trozos

2 a 2 1/2 tazas de azúcar turbinada

1 taza de agua

1 bizcocho de vainilla, cortado en cubitos de 1 pulgada

3 cucharadas de ron oscuro (o vainilla si prefiere)

jengibre confitado al gusto, cortado en tiritas (para decorar)

nueces, o pacanas al gusto (para decorar) opcional

Procedimiento:

1. Hervir los camotes hasta que estén blandos, pero aun firmes (20 minutos aproximadamente).

2. Para hacer la miel: colocar el azúcar en una ollita, incorporar el agua y cocinar a fuego medio hasta que se disuelva el azúcar y se forme una miel ligera (aprox. 5 minutos). Remover del fuego, dejar enfriar.

3. Para hacer el sirope: separe 1/2 taza de miel, añada el ron oscuro y mezcle bien.

4. Para preparar la pasta de frutas: Licuar la mitad del camote, la mitad de la piña y un poquito del sirope restante hasta que la mezcla tenga una consistencia homogénea. Repetir el procedimiento con los ingredientes restantes. En una ollita, cocinar a fuego medio, revolviendo constantemente hasta que logre ver el fondo de la olla (aprox. 45 minutos). Remover del fuego.

5. Armado: colocar una capa de bizcocho en un molde pirex u otro de servir, remojar con sirope y colocar una capa de pasta de frutas. Repetir el procedimiento hasta que se acaben los ingredientes, TERMINANDO con una capa de pasta de frutas. Decorar con las tiritas de jengibre confitado y nueces. Enfriar por 1-2 horas antes de servir. Rinde 6-8 porciones.

Rosca Rey de Reyes Tropical al Café

(Three Kings Tropical Bread with Coffee) Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6^th), celebrated in the Catholic religion as the day the Three Kings arrived in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll, coin, or bean may be hidden in the bread, and traditionally the person who finds it throws a party on Candlemass (February 2^nd), or is in charge of preparing the “Rosca” for the following year.

In this recipe we are using coffee to re-hydrate the dried fruits instead of the more commonly used port wine or dark rum, adding an innovative twist to the flavor combinations. Please note that this specialty bread involves a 2-day process, so be sure to set aside enough time for the steps involved.