Savoir Faire: diciembre 2010

viernes, 31 de diciembre de 2010

Festive and Crispy Waldorf Salad

The Waldorf salad is the quintessential American salad for the Holidays. Usually served at Thanksgiving dinners, it is so festive, fresh and crispy that it is the perfect appetizer for Christmas and New Year's meals or any other celebration.

domingo, 26 de diciembre de 2010

The Blessing of Family and Friendship

After a week of rain, yesterday was sunny and bright. We had a merry Christmas. Surrounded by the love of our family and friends, we baked, cooked and were just happy sitting by the table, talking, taking family pictures, enjoying the lights on the Christmas tree and sitting by the fire place. 

viernes, 24 de diciembre de 2010

1, 2, 3 Homemade "Ponche"

Yes, for the holidays we drink punch. Different than the rum punch Americans drink since colonial times, Venezuelan punch is creamy and made of milk, sugar, eggs and of course rum. I would say it's the equivalent of the eggnog. I never took time to learn how to make it, because there is an unbeatable commercial punch named Ponche Crema by Eliodoro González P., that has been part of the Venezuelan Christmas and New Year traditions for more than 110 years!

martes, 21 de diciembre de 2010

My New Rum Supply

Two very nice things happened to me during the last few weeks. Chronologically, first, I found DrinkUpNY on Twitter, a wine and spirits store in New York City. They carry Ron de Venezuela Santa Teresa 1796 and Santa Teresa Añejo. They also offer really competitive prices and give free shipping in all the states on orders over $99.99, except Alaska and Hawaii.

domingo, 19 de diciembre de 2010

So Gourmet Honey Mustard Vinaigrette

It’s raining since last Thursday in Southern California. My boys are on vacation since last Friday. The fireplace is on. In two days it’ll be winter: the mellow winter of the high dessert.

sábado, 18 de diciembre de 2010

On a rainy day: Fragrant Ginger Carrot Soup

I love rainy days. I've always loved them, but since I live in Southern California (it never rains in Southern California, says the song,) I think I enjoy them more.

viernes, 17 de diciembre de 2010

Ron de Venezuela, a World Class Venezuelan

                                                                                                 Photo Marcel Cifuentes
Almost three years ago my fellow journalist, Rosanna Di Turi, asked me for some advice. She had decided to write a book on Ron de Venezuela and though that I may help her to contact people, so she could start interviewing them and begin her research. More than happy, I listed all the people that I would definitely talk to in Ron Santa Teresa, the oldest Ron de Venezuela producer, as well as in major distilleries in my home country.

domingo, 12 de diciembre de 2010

Succulent Pan de Jamón!

I made my first pan de jamón (ham bread,) the very year my good friend Miro Popic launched his book El libro del Pan de Jamón y Otros Panes. While in college, I was working my first job as a staff writer for Pandora, the magazine that used to come with El Nacional newspaper on Saturdays, and they assigned me to interview Miro.

domingo, 5 de diciembre de 2010

Perfumed and Spicy Double Ginger Gingerbread

This time of the year, more than a pleasure baking is a compulsion in my kitchen. I want to bake everyday and everything: cakes, cookies, breads. You name it and I want to bake it. Unfortunately, this is also the busiest time of the year and it has been that hectic during the last decade.

jueves, 2 de diciembre de 2010

Rum "Black" Cake for Christmas

The first time I made my Rum "Black" Cake for Christmas was December 1987. I had two treasures in my hands. The first one, a copy of the first edition of Mi Cocina a la manera de Caracas (My Cuisine, Caracas Way), signed and dedicate by its author, Don Armando Scannone. The second one, a bottle of the first edition of rum añejo Bicentenario, numbered and signed by Don Alberto J. Vollmer.

miércoles, 1 de diciembre de 2010

Crunchy Fried Green Tomatoes

The first time I heard about fried green tomatoes was when I saw the homonymous Jon Avnet movie. I have had green tomato salad before, but I did not even know that people fried green tomatoes. So I was curious. Being a tomato snob, I let all my tomatoes to ripen on the vine to have them at their peak, so I never had a green tomato ready to be eaten.
It was almost the fourth week of November and three of our tomato plants were still doing wonderful. However, since we needed more room for our winter kitchen garden, Bill decided that it was time to pick the tomatoes and discard the plants not to let them freeze.
So, I finally had a respectable amount of green tomatoes and I decided to fry them. I researched and you will not believe the amount of recipes I found. Having a vague idea about the method, I sliced the tomatoes, covered them with flour, dipped them in an egg and milk mixture, and dredged them in a cornmeal and bread crumbs mixture to finally fry them.
What a crunchy morsel! What a nice surprise the tomato moist and its acid flavor hidden in that crunchy crust! The only thing I know, this is a classic Southern cuisine recipe. I still don’t know how people use to have it or what is nice to pair with. I only know they are so good that I wanted to share it with you.
Fried Green Tomatoes | Ingredients for 6 portions
4 large green tomatoes
1 cup of all purpose flour
2 eggs lightly beaten
½ cup of milk
½ cup of cornmeal
½ cup of bread crumbs
Coarse sea salt
Freshly ground black pepper
Vegetable oil, enough to fry the tomatoes
In a bowl, combine the eggs and the milk. Scoop the flour in a plate. In another plate combine the cornmeal, the bread crumbs and salt and pepper to taste. In a large skillet pour vegetable oil over medium heat. Slice the tomatoes ½ inch thick and discard the ends. Coat the tomatoes with the flour. Dip them in the egg and milk mixture. Dredge the tomatoes in the cornmeal and bread crumbs. Fry them until they are golden brown, flip and keep frying until they are browned. Set the tomatoes on a paper towel to drain the oil.

To print the recipe clic here.

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