Sublime & Refreshing: Peach Mojito

Back in 2007, we planted a plum tree and a peach tree. The plum tree is now full of fruit and we’ll be harvesting them pretty soon. The peach tree is a dwarf and this summer gave us the sweetest fruit ever.

The good thing about having your own kitchen garden and orchard is that you can afford to eat the freshest organic vegetables and fruit ever. The ‘bad’ thing is that you must be creative so you don’t get bored having the same kind of food during a short period of time.

So Italian Caprese Salad

Caprese salad is so Italian that it has the three colors of the Italian flag. It's made out of tomatoes, fresh buffalo mozzarella cheese and fresh basil leaves. It’s seasoned with olive oil and pepper and served as antipasto or first course.

It’s called Caprese, after the Island of Capri in the Tyrrhenian Sea, in Southern Italy. It’s simple and easy to prepare. It’s as delicious as its ingredients put together can be.

Pasta Salad with Cherry Tomatoes & Basil

I love cooking. One of the things that I love the most about cooking is to cook when I want to. Then, everything flows and you can create the most flavorful dishes out of nothing. Then, you can do your stuff with no hurry and enjoy every steep, from peeling garlic to figuring out how to combine every ingredient.

Caipirito: A cooler in between Caipirinha and Mojito

Last Monday, August 16 was National Rum Day in the US. I did not know that. I learned it thanks to the bartenders, mixologists and rum lovers, like me, to whom I follow on Twitter and who sent me all kinds of ‘Happy Rum Day’ messages that very day.

Being raised in Venezuela, I used to celebrate National Rum Day on October 15th, the day of Santa Teresa de Avila, saint patroness of Ron Santa Teresa, the oldest Ron de Venezuela producer.

Flavorful Linguini with Zucchini, Yellow Squash & Anchovy

This recipe is the kind I love. Not only can this be made in less than half hour, but it also has garlic, sauté vegetables and anchovies and all of this combined with pasta!

Gazpacho Andaluz

I can’t remember when I fell in love with gazpacho. Being born and raised in a tropical country where, paradoxically, all soups are served hot ―and because of this vichyssoise was a sort of extravaganza― I was always curious about this red uncooked tomato soup served chilly. I think I also liked the name: gazpacho, so Spanish with that ‘z’, so Andalusian…

There was a time in which I dreamed about dancing Sevillanas and became a fan of those cantaoras, fierce singers and performers, the so called Spanish folklóricas: I wanted to look like them, live the passion ―and feel the pain― like them, and instead of perfume, I used to wear Heno de Pravia (bought at El Corte Inglés) to smell ‘clean and natural’ like I imagined these women would smell…

Joe’s Key Lime Pie with no limes (lemons instead)

In 1965, a Florida State representative, failed in his attempt to pass a legislation to levy a $100 fine on those who like me, called for a key lime pie that is not made with the real stuff that grows in the Florida Keys. Forty one years later, in 2006, the Florida House of Representatives and the Florida Senate passed legislations for key lime pie to be called ‘The Official Pie of the State of Florida’.

In spite of its Florida Keys origins, key lime pie is recognized as a classic American dessert made out of egg yolks, sweet condensed milk and fresh key lime juice in a pie crust. It was created at a time when refrigeration was not available and since there was no cattle in the Florida Keys, hence the use of canned condensed milk.

When the sky is the limit: A Venezuelan in Hollywood

This is a different post. It’s not about food, but about what I call soul food. Yesterday we drove 1.5 hours to the Hollywood Bowl, summer house of the Los Angeles Philharmonic, to enjoy the privilege of watching its Music Director, Venezuelan Gustavo Dudamel, conducting ‘his’ orchestra.

What a performance! What a night! The Bowl was a party, a celebration of American and Latin Music, a journey that began in the United States, then down to Argentina, Brazil, then back to our Spanish roots, to finally end with the one-movement orchestral masterpiece of French composer Maurice Ravel.

Portobello Risotto you cannot resist!

I love Italian risotto and got this recipe from Piedad de Julio, a Colombian cook, living in Venezuela. Being a country girl, Piedad was blessed with the gift of cooking. A modern Babette, Piedad can create a fête from anything.

She knows all the secrets and principles and techniques. She masters the art of combining textures, colors and flavors and she is the queen of improvisation. She can cook a State dinner in no time. Everything from her kitchen is a masterpiece and being a cook she creates and recreates masterpieces every day.

Crunchy Tomato & Basil Bruschettas

When the thermometer hits 100°F, I always think tomatoes! Better boy, brandy wine, cherry, early girl, grape, heirloom, plum, roma tomatoes! Fleshy vine ripe tomatoes. Flavorful and colorful tomatoes, blessed by the warm sunny Southern California weather.

We started to seriously grow our own tomatoes, two years ago. I was cooking my favorite pasta al filetto di pomodoro and the tomatoes were as beautiful as flavorless. I said something about that and when the time for planting came, Bill started the seeds.