Gnudi are a tasty Tuscan, Italian favorite consisting of ricotta dough balls that got their name from the English word nude, or naked. Gnudi are gnocchi-like dumplings made with ricotta cheese and spinach instead of potato. Unlike gnocchi which are found in most regions of Italy, gnudi are primarily found in the Tuscany region. InContinue reading “Ricotta Gnudi”
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Cashew Dip
The first time I tried this recipe, I fell in love with it; this dip is delicious, filling, and easy to make. This kind of preparation is what most vegans would call “cheese” or “cashew cheese.” I don’t call it cheese since there is not one thing reminding me of cheese in it; in myContinue reading “Cashew Dip”
Pectin
This time the recipe is not for a dish but for a clever and useful solution. Have you heard about pectin before? Pectin is a high-molecular-weight carbohydrate polymer present in virtually all plants, where it contributes to the cell structure. The term pectin covers several polymers, which vary according to their molecular weight, chemical configuration,Continue reading “Pectin”
Oat Breakfast Drinks
Oats, formally named Avena sativa, is a cereal grain from the Poaceae grass family of plants. The grain refers specifically to the edible seeds of oat grass, which is what ends up in our breakfast bowls, or in this case, a drink. Whether loved or hated for their mushy yet hearty texture when cooked, oats are most prizedContinue reading “Oat Breakfast Drinks”
Arroz con gandules
Arroz con gandules is a combination of rice, pigeon peas, and pork cooked in the same pot with a Puerto Rican-style sofrito. It is the flagship dish of Puerto Rican cuisine, especially on holidays, being also very popular in the Caribbean and northern South America. Traditionally is topped with a banana leaf while cooking, addingContinue reading “Arroz con gandules”
Tostones
Plantains, native to Southeast Asia, were introduced to the Caribbean in the early 16th century. They made their way along trade routes to Africa and were brought to the Caribbean by the Spanish and African slave traders. They quickly adapted to the region’s tropical environment and rapidly dispersed throughout Puerto Rico and the Caribbean, quickly becomingContinue reading “Tostones”
Sofrito
Sofrito is the backbone of Latin cuisine, especially in Puerto Rico, where almost every savory dish calls for some sofrito, even some Italian and Asian fusions. Onions play a big part in sofrito, and they got to the Caribbean for the first time more than 500 years ago, so we are familiar with the flavor.Continue reading “Sofrito”
Spanish Omelet
Tortilla Española Spanish omelet is one of the most emblematic dishes in Spanish cuisine. According to Teodoro Bardají Mas, considered by many to be the father of modern Spanish gastronomy, the round shape defined the tortilla as “Spanish,” thus distinguishing it from the classic French one folded in half and other versions coming from differentContinue reading “Spanish Omelet”