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

Read the -Got Cacao?- story at TastyDesign!

Today I will share with you one of my favorite desserts: Flan. But, I have to tell you this is not -just a flan-, this is THE FLAN, ladies and gentlemen: get your taste buds ready to experience this unforgettable and delicious beauty.

Flan is a traditional Latin American custard type of dessert, in every country you will find variations. In Panama we have the traditional one, the flan with cheese and the coconut flan. Didn`t find a coconut-chocolate flan, so...why not design one! Enjoy this recipe and bring a little of the tropics to your kitchen at the same time You won`t regret it.

Ingredients:

3/4 cup white fine sugar

1 can condensed milk (397 g)

3 large eggs

1-1/2 cups evaporated milk

1-1/2 cups water

1 cup dry coconut

2 tablespoons cocoa powder

Directions:

1. Pre-heat the oven to 350º F.

2. Make the caramel melting the sugar, medium heat, without stirring. Cover evenly the bottom of your baking dish.

3. Beat the eggs, chocolate, condensed milk, evaporated milk an water until well combined. Add coconut and stir well.

4. Carefully pour mixture evenly into the baking dish or individual ramekins.

5. Place the baking dish or individual ramekins on a larger baking pan and put in the oven. Once in the oven, add carefully hot water to the large baking pan until it reaches approx. 1 inch. This is called -Baño Maria-. Bake for 1 hour and 30 minutes if you are baking it in just 1 large dish, OR bake for 45 minutes approx. if you are using small ramekins. Remove from oven and let cool completely.

6. Store in the fridge and unmold (use a knife to separate the edges) just before serving them.

Enjoy,

Chef M

P.S. Do not forget read the -Got Cacao?- story at TastyDesign!

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

You might know about this root by a different name. Does "mandioca", "cassava", "manioc" or "yuca" sound familiar? The root, very starchy food by all means, was used in the past as a starch for ironing at the Chinese dry cleaners in Panama City, Republic of Panama.

I also remember a home-made glue made from "almidon de yuca", or "cassava starch"....Thank God it was not toxic, because, ...to tell you the truth: I ATE it many times.

If by now it hasn't crossed your mind, well I have to confess one more thing: Yes, I was the one that always TASTED everything at the "chemistry lab", ...the one who preferred to burn her tongue, instead of saying "NO!" to the possibility of enjoying ONE more tasty earthly delicacy. Or, who knows -- those chemistry lab "things" -- where they came from

In Latin America "yuca" is dear to our heart,...because it is used to make delicious soups, breads, cookies and cakes, among other yummy things. My last scrumptious recipe using yuca was "Yuca Croquettes with Chorizo and Tamarind Sauce", and now it is time to share with you this fantastically exotic recipe to make "Cake de Yuca al Chocolate y Coco", or Mandioca-Chocolate cake with coconut milk. Once you try it , it will have secured a very special place in your recipe drawer. I Promise it!

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.

Rinde 10-12 porciones

Ingredientes para el cake:

• 6      claras de huevo
• 6      yemas de huevo
• 3/4  taza de azúcar
• 1      cucharada de miel de abejas
• 1      cucharada de café fuerte
• 1      taza de harina, todo propósito
• 1      cucharada de polvo de hornear
• 2      cucharadas de cocoa en polvo

 Procedimiento:

Pre-calentar el horno a 400 ° F por 10 minutos. Engrasar con aceite en spray (o mantequilla) una bandeja para hornear galletas (cookie sheet) de 30x40 cm. Forrar la bandeja con papel encerado y engrasar ligeramente nuevamente.

Separar los huevos y batir las claras a punto nieve.

En otro recipiente, batir las yemas con la miel de abejas y el azúcar hasta que el volumen se haya doblado y adquiera un color pálido. Agregar la cucharada de café y mezclar. Con mucho cuidado incorporar esta mezcla a las claras de huevo batidas a punto nieve.

Combinar los ingredientes secos (harina, polvo de hornear y chocolate en polvo). Con la ayuda de un colador seco y fino, cernir estos ingredientes sobre la mezcla de huevos. Envolver solamente hasta que la harina desaparezca. Es importante que en este punto no se bata demasiado, pues la mezcla   perderá volumen y el arrollado no quedará esponjoso. Verter la mezcla en la bandeja preparada y hornear por 10 minutos solamente. Remover del horno y dejar enfriar.

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

Panamá is an easy country to fall in love with. The tropical bounty, gifted by our location and climate offer a spectacular opportunity to experience some of the most exotic and unique produce that mother and father nature have to offer, ranging from the complex herbs and seasoning of the tropical forest used by the indigenous tribes to the organic farms of vegetables and edible lowers.

From my terrace, in an 80-year-old building overlooking the Pacific Ocean, I can see all the lights that at night silently invite you to visit the hot spots and restaurants. Sometimes, if the lucky mood arouses, the flashy colours from the casinos will hypnotize you. The new ones showcase with endless luxury the glorious tropical-delicious and international food at very reasonable prices. Now you are warned.

Panama City is full of energy and excitement, with unlimited options to having an epicurean adventure every time, including the delight that would be to eat one of the creations from the internationally famous chefs that have found home in this land.

Of course, Panamá can be approached in a hundred different ways, but for those who don't already know it well, there are three emblematic places that you might want to visit, three snapshots that will give some perspective on the heart and soul of the country.

First, the Chiriqui province, where the coffee plantations and most of the dairy farms are. The weather is outstanding, and the fresh wild trout served are simply scrumptious.

Second, the Panama Canal and the Gatun Lake, there you will enjoy the most unique fishing experience. At the end of the day, your guide will help clean the fish so you can take it and cook it for dinner.

Third, take a trip to islands of San Blas or Bocas del Toro, the less explored path of the Caribbean, where the turquoise waters and the simplicity of their people embrace your hunger for adventure and the most incredible food. People say their tribal concoctions are magic, let’s find out!

Un abrazo,

Chef Melissa

Tags: cookingdiva, chef, panama, travel