In many cultures around the world it is said that to get to a man’s heart you first have to get to his stomach, so when I got married 12 years ago I set a goal for myself to learn to cook cuban food like a cuban. My husband Emilio is the son of cuban…
Brown Sugar Pork Tenderloin
This is a delicious easy alternative for a week day family dinner. You can leave the pork tenderloins seasoned the night before. The brown sugar gives the tenderloin a sweet golden finish and helps make an amazing onion cream sauce. It is different and tastes so good! I use fresh rosemary from my herb garden…
Capellini with tomato, garlic and basil
I love pasta! Capellini is very thin spaghetti sometimes called angel hair pasta. My favorite way to make it is short and simple; with olive oil, tomato, garlic and basil. Fresh, light and satisfying! May be served as a side dish or as a light meal. I also like to serve it cold from the…
Asian Orange Shrimp
In order to spice things up a bit for my family at dinner time, I often make themed dinner nights. So last night I took out my electric wok and we had Asian Dinner Night! I made my version of fried rice, edamame with fleur de sel and this recipe of Asian Orange Shrimp. It…
Vegetable Lasagna
This vegetable lasagna is sometimes called Lasagna Fiorentina or Florentine. My version does not have tomato sauce, it only has Bechamel Sauce. I must tell you, the fresh basil fills the kitchen with an inviting and delicious aroma while the lasagna is baking in the oven. It is important that you use fresh…
Quiche Alsacienne
The word quiche derives from the german word “kuchen” which means cake. The french of the Lorraine region adapted the original german version “Lothringer Speckkuchen” of a bread pie with eggs, cream and bacon by later adding gruyere cheese and a pastry crust to make the modern Quiche Lorraine. I was given an onion and cheese…
Habichuelas Rosadas Guisadas Fáciles (Easy Stewed Pink Beans)
There is no question that this side dish is the traditional Puertorican complement to white rice, fried plantains and sauteed beef tenderloin with onions (arroz blanco, habichuelas guisadas, tostones/amarillos, y bistec encebollado). Of course, for purists of Puertorrican cooking this fast track version of “Habichuelas Guisadas” is a sacrilege (how dramatic!) because I am using…
Béchamel Sauce (Besciamella)
Béchamel sauce is one of the “mother sauces” in french cuisine. It is traditionally made by whisking scalded milk (milk heated up to 180º f ) gradually into a white “roux” (look for recipe under cooking basics). It is mainly used in French, Italian and Greek dishes. Also, used as the base for other sauces like…
Oven roasted rosemary-garlic potatoes
Savory, simple and wholesome side dish. I make these potatoes a lot because they are so easy and taste so good. It is a quick-fix option to accompany a weekday main dish and should be in every busy moms’ recipe book as an alternative to serve their families something fresh and delicious with little effort….