CookingDiva

Hace unos dìas recibimos un e-mail de una de nuestras lectoras, YADIRA BROWN quien es una Panameña que vive en los Estados Unidos. Yadira nos cuenta como le gustaría que publicaramos una receta de "Pan de Coco" como los que preparan aquì en su tierra. Por lo que hemos preparado una receta deliciosa y facilìsima, para que todos Uds. la disfruten!

Ingredientes:

• 1 taza de coco rallado
• 4 tazas de harina para todo uso, cernida (para cernir, pase la harina por un colador seco, deshaciendo todos los grumos)
• 2 tazas de azùcar o morena
• 1 cucharadita de canela
• 1 cucharardita de nuez moscada (nutmeg)
• 2 cucharaditas de vainilla
• 2 cucharaditas de polvo de hornear
• 1 taza de leche
• 1/2 taza de crema de coco (cream of coconut)
• 4 cucharadas de crema agria (sour cream)
• 1 cucharadita de sal
• 4 huevos grandes, ligeramente batidos

Procedimiento:
Mezclar todos los ingredientes hasta que la masa tenga una textura homogènea (quedarà gruesa). Este procedimiento puede hacerse en el procesador de alimentos, con un batidor de mano, o con una cuchara batiendo a mano.

Separar la masa en dos moldes de budìn engrasados y hornear por 1 hora en el horno pre-calentado a 350° (o hasta que un palillo insertado en el centro salga limpio).

Este pan puede servirse SOLO, calentito, o con queso. Tambièn es delicioso tostadito para acompañar un plato de sopa.

Rinde: 2 panes, aprox. 8 porciones cada uno

...Bueno, bueno...ha llegado la hora en que finalmente les presento una receta que me piden muy a menudo mis lectores: "Keki de coco y Miel", muy similar al que tradicionalmente se vende en las panaderias y dulcerias de Panama (...quizas hasta mejor!). Todos (o casi todos) los que hemos tenido la dicha de vivir en este hermoso pais, tenemos memorias de cuando hemos devorado una de estas galletas con sabor profundo a miel de caña, señorial, maravilloso. Y del coco, que les digo: tostado es mejor por su aroma y sabor tropical...hmmm, que tiene matrimonio perfecto con el jengibre fresco, para no olvidar lo picoso.

El asunto es que de buscar y buscar me canse entre mis recetas. De preguntar a mis amigos y familia...a todo el mundo, quede exhausta tambien, triste, pues nadie me supo dar una tradicional receta para keki, keke, quequi, kequi, Queki...o como lo gusten llamar. Por lo que como toda una inventora, creativa de la cocina...me dispuse HOY a preparar Keki!

Entonces...sin mas preambulo, aqui les va:

Ingredientes:

Rinde: 18 galletas

8 onzas (1/2 libra) de mantequilla sin sal

1 taza de azucar

4 huevos grandes

16 onzas de harina (1 libra)

2 cucharaditas de polvo de hornear

1 cucharadita de canela molida

1 cucharadita de clavito de olor molido

1 pizca de sal

1 taza (8 onzas) de miel de caña (unsulphured molasses)

1 cucharadita de ralladura de jengibre fresco

1 taza y 1/2 de coco rallado seco, tostado

Procedimiento:

1. Batir la mantequilla con el azucar hasta que este cremoso. Incorporar los huevos uno a uno, batiendo bien despues de cada adicion.

2. Cernir la harina, polvo de hornear, sal, canela en polvo y clavito molido. Agregar poco a poco a la mezcla alternando con la miel de caña o molasses, batiendo bien despues de cada adicion.

3. Incorporar la ralladura de jengibre y el coco seco tostado. Batir hasta que este bien mezclado. Dejar enfriar en el congelador por 20 minutos.

4. Pre-calentar el horno a 350 por 10 minutos por lo menos.

5. Engrasar 2 bandejas (cookie sheets) con aceite en spray y retirar la masa de los kekis del congelador.

6. Con una cuchara grande o una cuchara para servir helados, sacar porciones de la masa de keki y poner en las bandejas bien separadas. Yo diria que unas 6 por bandeja.

7. Hornear por 15 minutos o hasta que los bordes esten doraditos (hay que estar muy pendientes). Remover del horno enseguida y dejar refrescar en la bandeja por 5 minutos. Luego, remover de la bandeja y colocar en una parrilla para terminar de enfriar por completo.

Chef M

This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends.

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina.  During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fish
tidbits. A mixed assortment can include squid, octopus, scallops, clams,
lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,
what insures a variety of textures and flavors.
Now the recipe:

Ceviche de Pescado

Ingredients:

2 pounds FRESH white-fleshed skinless fish fillets such as seabass, sole,
cod, or corvina
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji chombo (Habanero pepper), seeded and chopped fine
1/4 cup celery stalks, diced
1 teaspoon chopped cilantro
1 medium red onion, chopped fine (1/2 cup)
6 romain lettuce leaves (1 for each plate)
cherry tomatoes (optional)

Instructions:

1. Cut the fish into cubes 1/4 by 1/4 inches.
2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.
3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.

Serves 6

Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!

Now, lets talk garlic:

The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.

If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.

Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!

If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!

Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"

Ingredients:

Are you ready for something new and seductive? This is your lucky day because my recipe to prepare "Luscious Thai Curry Truffles" is being featured at The Gilded Fork.

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have always combined these ingredients. This time we are celebrating these aphrodisiac flavors in the form of truffles. Be sure to allow yourself two days to craft this recipe, as the truffles need to sit overnight in the refrigerator.

Some of you may have already read my previous post about tamales: The Corn-Quest tales "1", and "2." If you haven't, I invite you to take a look so you understand the motivation behind this tamale project.

I only hope this recipe arrives just in time for The Passionate Cook to prepare some tamales with the fresh corn ears that Cook Sister brought from Mexico as a gift for her. Otherwise, I'll send you some from Panama

The secret to prepare the most flavorful tamales, is to follow our ancestor's traditions and to think of the process as an act of love and preservation of our culture. The tamales are a reflection of our Latin American diversity, and no doubt they are an element that portrays unity among all the Latin American countries, and wherever their people are.

The tamale is a traditional food made from "maize masa", cooked and stuffed with different ingredients that vary from country to country.  The materials used to wrap and secure them also change in every culture.

What makes the Panamanian tamale different from others is the filling and the rich "sofrito" that adds not only color, but an unique taste to it. We wrap the tamales in banana leaves and bijao leaves for the flavor.  "Bijao", or "Platanillo", Heliconia bihai L., is a shrub that grows wild in Latin America and the Caribbean. Its flowers are called  "false bird of paradise" and add the exotic touch to the local flower arrangements.

In Panama, tamales are always present during Christmas and New Year's celebrations, as well as in parties and weddings. After all, anytime is a good occasion to enjoy this filling, tasty dish! Their aroma is so unmistakable that it would take you with no mercy to the place where it's being prepared. The characteristics of a good tamale are: the flavor, the consistency of the masa, the appearance, and the wrapping.

My father had come from a small village in the Panamanian countryside, but he has always been very fine with life in the city. He brought us up with a sense of his family's ancient traditions, including the love for the land, nature and learning new things. It was that same spirit what made all of his children artists of creating and exploring. Curiosity is the beginning.

Now in my thirties, I still have as much of that curiosity as I had at the age of five. That's hot and it is not easy to get...But it is NOT impossible. Just opening your mind to trying new things will be your first step on this marvelous quest that is "life."

Let's start here: Vino de Palma, or Palm Wine

I have heard stories that made me really thirsty to try this juice from the heart of the rain forest. But it was not until yesterday when I had the intriguingly yummy opportunity to experience it at its fullest. As my sister was coming back to Panama City from Colon, she found a very little stand run by an older woman, smiling her problems away...cheerfully selling some unique goodies; Palm Wine among others.

I happened to be in their town, getting my weekly share of raw, organic-tasty-fresh milk, so I paid them a visit. To my surprise, Paola, my sister, greeted me with a bottle of palm wine and a bottle of freshly made Habanero Pepper Relish. It was out of my hands. I could NOT resist it. They know for sure how to get my attention.

It was an ethereal moment, when I saw those bottles, I forgave her for all the times she wore my clothes and evaporated my perfumes, without permission...when we were teenagers. Holy smokes, ...it was such a soul awakening moment, ...and I didn't have a choice other than to smile (and take the gifts of course!).

Happy Valentines Day! I'll be posting some delicious recipes (in Spanish) soon, so stay tuned!

Con amor,

Melissa

For more information on Palm Wine visit: Wikipedia. Or How to extract Vino de Palma: a pictorial review!

Ok, Ok,---I know you are a coconut lover...The following posts were specially designed for you:

• Flan de Coco y Chocolate
• Coconut Meringue Pie (EN), Pie de Coco al Merengue (ES)
• Nuts about Coconuts!
• Pudin de Naranja y Coco
• Pan de Coco
• Keki de Coco y Miel
• Cake de Zanahoria y Coco
• Delicia de Coco

P.S. you see, I do not only post in English!

It is called "Chicha de Maiz" (a kind of corn beverage, made with corn sprouts. It is delicious fresh, or add  extra kick by fermenting it a few days).

The mysteriously idyllic, almost lost relationship between "Chicha de Maiz" and Latin Americans has been one of my ongoing quests, no expiration date for this one. I am just really intrigued by the different ways it's prepared in the different Latin American countries. It always puzzles me the fact that people do not prepare it any longer, as they used to do in the long gone days. Would this be an obsession? Maybe.

As human beings we sometimes tend to get on our horses and ride our dreams, likes and dislikes to the maximum, and then...drop them! They are gone for good sometimes. Because of my relationship with food, I have been obsessed with certain dishes, styles and even some "ingredients," many many times.

To give you an example, I confess that long time ago when I was living in México, I prepared and ate a different kind of delicious pancake every morning for 3-4 continuous months...I am not sure why, but I did. One day I quit, and until nowadays I have not managed to cook or eat the evil thing.

Back to the "chicha," I would never get tired of experimenting here and there, just trying to keep the tradition alive. Would you join me?

To keep the gods happy, our brewing sessions were conducted strictly by the women of the kitchen team, at my house.  The men simply looked after the fridge and took care of any "food they could munch on" while we were busy at chicha making. That is a no-no, but you know how men are sometimes when they want to bug out.

From ancient times, in Andean society and other Latin American indigenous groups, participation by men in the brewing process of the chicha is considered bad luck. I totally relate to this thought. They also thought is was pure stupidity, since men are considered to lack the basic skills required to brew good corn wine/beer.

Now the step by step recipe with photos:

I feel honored for The Cooking Diva being featured in the new edition of "Panama Days" by Nights Publications.

***Nos sentimos honrados por el artículo que se ha publicado en la nueva edición de la Revista "Panama Days" un artículo extenso sobre nuestro trabajo, al igual que una sere de fotos de nuestra autoría.

La revista se ofrece en casi todos los hoteles de la ciudad de Panamá y el interior del país. El artículo está escrito en Inglés y en Español, por lo que les invitamos a que le den una ojeadita cuando tengan la oportunidad.

Trusted and recognized throughout the Caribbean, Nights Publications has earned its reputation as the premier lifestyle and travel magazines, with a readership of over 3 million readers annually in Aruba, St. Maarten/St. Martin, Bonaire, Curaçao and Panama (over 1.8 million readers on Aruba alone).

All soft and hard cover magazines feature enlightening stories on local culture and history, an attractive and engaging design, valued entertainment and activity recommendations, high-quality advertising and an abundance of practical information for tourists.

Muchas gracias Sandra, Rossana y a todo el equipo de Night Publications por esta oportunidad!

Read the complete artlice HERE!Download Bajareque Times: CookingDiva at Valle Escondido

If you are a foodie and a blogger you have no doubt come across Melissa De Leon, The Cooking Diva, and award winning Internet blogger. Sam Taliaferro is both and located Valle Escondido’s new chef in this manner.

The young, charming chef has an extensive, international education, which should delight patrons of VE’s restaurants Sabor Escondido and El Higueron and possibly entice first timers out to the resort for a special meal.

The Diva aims to change the menus every month to month and a half to keep dining a fresh and interesting adventure with exotic as well as favorites features. “There are six traditional items not on the menus that can be requested from the kitchen on any given day”. So ask for your favorite even if you don’t see it.

Download Bajareque Times: CookingDiva at Valle Escondido...

Panamá se convirtió en el epicentro Gastronómico de América Latina, al celebrarse el Congreso Panamá Gastronómica el pasado 17-20 de Junio del 2010 en el Centro de Convenciones Vasco Nuñez de Balboa. Muy orgullosa me sentí de haber sido parte del comité organizador del evento, junto con la Chef Elena Hernández y el Chef Jorge Jurado.

LA HISTORIA da forma a la cultura gastronómica de un país. Desde los primeros días de la conquista española, Panamá, un istmo de 900 kilómetros de largo que une norte a suramérica, ha sido un lugar de tránsito y punto de intercambio para gentes de todas las razas y culturas.
La construcción del ferrocarril, la unión con Colombia y el inicio de las obras del Canal de Panamá, traen a nuestro suelo a franceses, chinos, antillanos, griegos, italianos y norteamericanos. La Zona Libre de Colón, ha traido a comerciantes caribeños, europeos, del medio oriente y asiáticos.
Los primeros europeos trajeron consigo una enorme alacena de ingredientes. Las fronteras culinarias desaparecieron y una nueva cocina emergió, producto de la fusión de lo foráneo con lo autóctono.
Panamá Gastronómica 2010 - Convergencia de Culturas, convierte durante cuatro días a nuestro país como el epicentro de la gastronomía multicultural - donde se darán cita cocineros, aficionados, productores, artesanos, conferencistas, artistas, estudiantes de gastronomía de la región y público en general, entre otros.

Adicionalmente, tuve la oportunidad de ser una de las Chefs participantes en el congreso, mi ponencia fue “El Chicheme Nuestro de Cada Día: Apelaciones Chorreranas”, resaltando así la tradición culinaria de la región, con sus famosos bollos preñados y de chicharrón, entre otros. A continuación compartimos un videito casero de la preparación de los deliciosos “Bollos de Chicharrón”, de manos de las artesanas Chorreranas Raquel y Adriana Jiménez. Espero que les guste!

Pronto compartiremos más de Panamá Gastronómica 2010…
Un abrazo y bendiciones!

Chef Melissa