Monday, December 28, 2009
to eat any meat with a sweet bite to it. I remembered the first day I made
it, for a Pork Loin, all of my children loved it.
These days, it is very hard to have the family together at the table
for a sit down dinner, every one is so busy with their lives!, but you must make the effort,
it is very important for a family to have together times, and share what it's going on in their lives, or just enjoy each others company. I think that is what keeps a family close!
When my children started college and work, it was impossible to eat dinner every night together, like we used to when they were little. So, every new semester I would check with
everyone to see what night of the week they all had free. That free night was mine!,
Yes, for me to cook, have some wine, play games, watch TV, and do anything we could
think off. Some times we played karaoke, some times we watched a movie, some times
we play along with the program " Are you smarted than a fifth grader?", and we also
enjoyed watching our favorite shows, like American Idol.
I love those nights, just to see all of my grown children together, interact with one another,
share jokes, a cup of wine, music and a home cooked meal!, I miss those days, now that I have moved away. I miss them so!, but I'm so happy that the tradition is still in their lives, now they all get together at each other houses, and do the same without me.
1 Pork Loin
1 small onion
3 tbs Worcestershire sauce
2 tbs salt
1 tbs pepper
1 tbs oregano
3 cloves of garlic
the juice of 2 oranges
1 jar apricot preserves
3 tbs Worcestershire sauce
1 tbs dried mustard
In a food processor or blender, mix orange juice, onion, Worcestershire sauce, salt, pepper, oregano and garlic. Open holes on pork loin, marinate with the mixture, over night or at least 3 hrs before cooking. Stuffed with prunes. On a preheated oven, (400 F degrees, brown pork loin on hi broiler. Then cover with aluminum foil, and cook for about 2 to 3 hrs.
In the last 1/2 hour of cooking, baste with apricot glaze. Remove from oven, let meat rest for 10mts or so, and the sliced very thin. Arrange in a platter and pour sauce over it.
Enjoy!...y buen provecho!
Thursday, November 19, 2009
It was tradition in my uncles home, he and only he would make it!, and he would hide from everyone so no one could know his secret. Only us the kids would he allowed in the kitchen!.....but since I always love the kitchen, I remembered paying very closed attention to his magic potion.
I loved my uncle to death!, he look just like my father, the father I never new. They looked so much alike, that I would always ask him, looking at the pictures in his living room, "which one is my father?, I never can tell"!, and he will point out, "this is your father, my brother, every one loved him"; and then he would go on telling me some story about him. My uncle was, in my heart, a little piece of the father I lost, a little piece of the father I have craved for all my life.
Happy memories from all those summers we spend at his house, playing, and been a part of his family for 2 solid month! Every year he and my aunt Pastora, would put up with all these girls, my 3 cousins, two of my sisters, and I; all giggling at night, parties, trips to buy the best ice cream in town, "Manresa", Sunday mass, movies and then dinner to "The Vesuvio" (one of the best Italian restaurant in Santo Domingo). I miss those hot summer days,walking for miles to go swim at the pool in "Club Naco", when the biggest problems we had was the dilemma of picking out the right outfit, or who would be first playing Monopoly, or who would have the courage to call that special boy....What a smile those days put on my old heart!....Tio Roberto, Tia Pastora and my sister Yma, they are not longer with us, they have passed to a better life, I will always miss you!, your memories will always make my heart smile!
Cream de Vie
1 can condense milk
1 can evaporated milk
4 egg yolks
simple syrup (made with 2 cups sugar + 1 cup water, let it boil until sugar has melted and syrup is thick in consistency)
1 cup cognac, rum or brandy
1tsp vanilla extract
In a blender, mix condense and evaporated milk, add egg yolks one at a time while blender is running, and vanilla extract, mix for a minute or two. Slowly with the blender still running add hot syrup (thing steady stream), then nutmeg, blend for a few more minutes.
Add cognac or rum at the end.
You may have to divide mixture in half to add the rum, because it will not fit in the blender.
Refrigerate until cold. Better for 24hrs. Served in sherry glasses.
Enjoy!.... y, Buen apetito!
Thursday, November 12, 2009
a Christian based preschool. When it was time for my youngest one to go,
Alejandro, I though to my self "OH good!!Now I'll have some time to my self,
to do as a pleased."...to my surprise, after a couple of month of my new found freedom,
I found my self missing my children at home, and with nothing to do! (There is so much you could clean, cook, or organized a house!!) I was going out of my mind!!
I stared to volunteer at my children's school....well that was the best thing that has ever happened to me!...I found my calling!....Yes, never thought I would enjoy teaching little ones, never saw my self as a teacher, but there I was, happy, happy! closed to my own children, participating in their lives, and at the same time loving what I was doing.
I learn so much from my mentor Mrs. Espinosa. She was the head teacher for the three years old program at the school, every thing I learn about classroom management, compassion, and just plain love for this little ones, I learned from her. She encourage me to go back to school, and push my limits. It was not easy to work, attend to my house and study,and convinced a husband that did not approved; but I did it, going against all adds, I did it. I thank her,my mother in law, my mother and my sisters in law, for the moral support they gave me. I don't think I would have made it without their words of encouragement.
From those wonderful preschool days I have memories of field trips, Bobo The Clown,
Christmas plays, Thanksgiving dinners, birthdays parties, and all is tied to food!...Yes, in our culture every occasion we celebrate is tied to food, and the Holidays are so special and with them, it comes all sort of wonderful recipes.
This week I'll share Mrs. Espinosa's famous "Pumpkin Bread"...and like always a little touch of my own flavors to it.
Thank you Helen Espinosa for been a wonderful mentor and friend.....and I thank God every day for my family!
3 c sugar
(Beat sugar, oil and eggs together)
1lb can pumpkin
31/2 c flower
1 tsp baking powder
2 tsp baking soda
1 or 2 tsp salt
1/2 tsp cloves (ground)
1 tsp cinnamon
1 tsp all spice
Mix all dried ingredients together and add to wet ingredients a little at a time, folding with a big spoon.
2/3 c walnuts or chopped pecans
if you want you could also put dried cranberries ( i put that for x-mas to make it more festive with the colors)
When all ingredients are mixed, pour in 2 loaf pans, and bake for 1hr at 350 degrees or until inserting a tooth pick and it comes out clean.
For a healthier version try it changing some of the ingredients.
1 whole egg + 3 egg whites
1/2 of the oil for apple sauce
whole wheat flower
add 1/2c of dried cranberries
Cut bread into 1 inch thick slices, arrange in a platter, decorating with fresh cranberries and meant leaves. Serve with whipped cream on the side.
Monday, November 9, 2009
1 Can Cheek Peas
1 Romaine Lettuce
1 Box Cherrie Tomatoes
1 Goat Cheese (crumbled)
1 Packet of Carrots (shredded)
1 Onion (small and sliced)
1 Box Garlic Croutons
(Olive oil, apple cider vinegar,
Wash, drain and cut lettuce, put in a big salad bowl. Drain cheek peas, add to
your salad bowl together with the rest of the ingredients, saving goat cheese
and the croutons for last.
Serve with the vinaigrette on the side, or you may pour over salad, and
toss before serving, just keep in mind that the vinegar will melt the cheese, and
you should serve the salad immediately after dressing it.
This salad his great to serve with Broiled Chicken or Breaded Tilapia and
pair it up with a Pinot Noir , or any white wine you love.
Enjoy………and “Buen Provecho”
Monday, November 2, 2009
I call her "Princess Walk", because of her strut! Famous, secure, brilliant! Only her
Knows why. I use to see her coming down the school hallway, all confident, and very pretty.
She has it all, I would think to my self, Why can I be more like her, I would tell myself.
One day we met, and in time I learned that we were more alike than anyone else I have known, she is the other part of my soul, the one is hiding, the one I would not dare to be but would like to let out!
I miss our outings, I miss our mischievous and stupid stunts!, I miss going to the beach and
just lay there, with out saying a word; I miss our crazy days ...Monty's, y El Torito, Patron Silver AWAY!....Most of all I miss our cooking nights, both in the kitchen, drinking some wine, talking at the same time and getting in each others way! ....We cried and we laugh, we dance and we sang....Miss yo my friend!
1 rack of baby back ribs
1 red onion
2 cloves of garlic
Sea salt and fresh black pepper
One bottle of your favorite BBQ sauce ( or your own)
My BBQ Sauce has only the ingredients, no measurements, just add them and taste it, if you like it, it will be perfect!
Season ribs with sea salt and black pepper to taste. Broil ribs until golden brown.
Peel onion and cut in slices, spread them out on the bottom of
a Slow Cooker. Add mashed garlic and 1/2 of BBQ sauce. Place ribs on
top of the onion slices, and pour the rest of the sauce on top of ribs. Cover Slow
Cooker, set it up on slow for 6 hrs. or on high for 3 to 4 hrs.
The ribs will melt in our mouth as they come out of the bone with ease!
Friday, October 30, 2009
salt & pepper to taste
1 1/2 cups canola or olive oil
Peel, cut in wedges, and take seeds off, 2 oranges and 1 lemon; put in a blender with the juice of
the remainder fruits, blend until smooth. With blender still running add shallot, mustard and oil ( slowly and steady). Blend until Vinaigrette is thick and creamy.
Use on your favorite salad mix.
Left overs could be refrigerated for about 5 days. (If vinaigrette separates, blend again until consistency turns smooth and creamy.)
Enjoy and....Buen provecho!