The Cuban Kitchen
Format: PDF / Kindle (mobi) / ePub
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.
Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes.
Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.
jamón y piña This throwback to the good old grilled cheese sandwich is a great way to revive the lunch routine. Make these sandwiches for a pool party, an office lunch, or for your family to eat on the run. They are great served with a tossed salad and a chilled pitcher of orange juice, wine, or sangria. 4 SANDWICHES ½ cup (4 ounces) cream cheese, softened 8 slices whole-wheat bread, cinnamon bread, or pumpernickel One 8-ounce can pineapple rings, drained 12 slices cooked ham (baked,
come really alive, are the basic white sauce, béchamel sauce, and hollandaise sauce for novice and not-so-novice cooks. The mojo, both as a marinade for raw food and as a sauce for cooked food, is a constant in all Latin cuisines. Bodegas and supermarkets are crammed with bottled commercial mojo, but in our world, you make your own. And what can I say about the famous sofrito, the base for most Cuban cooking? You need to have it, and you need to have it homemade. * * * secrets of a
love to eat every single bite of their fish with a bit of tartar sauce. For those people, here is the best homemade recipe. 4 SERVINGS (2 CUPS) 3 hard-boiled eggs, chopped 1 tablespoon Dijon or yellow mustard 1 onion, peeled and chopped 1 cup mayonnaise 1 teaspoon white vinegar 1 parsley sprig, chopped 1 cucumber, peeled and chopped Salt and pepper to taste Combine the eggs, mustard, onion, mayonnaise, vinegar, parsley, and cucumber in a food processor. Process until smooth and
plus more as needed 1 cup cubed pumpkin ½ cup chopped sweet ham 2 teaspoons butter Wash the split peas, and soak overnight in a large casserole full of water. Once they are soaked and softened, drain, and place in a large saucepan with 4 cups water and the cup of broth. Bring to a boil, and cook over medium heat for about 20 minutes, or until peas are very tender. Add the pumpkin cubes, and continue to simmer for another 15 minutes. When both the split peas and pumpkin are fully cooked,
to 15 minutes, or until golden brown. Stir and check frequently to prevent burning. Remove from oven, and of course allow to cool before using in recipe. * * * TROPICAL TIRAMISÙ BY FRATELLI MILANO tiramisù tropical A Cuban twist on the traditional Italian dessert. This is one of my favorite recipes, because it comes from one of my favorite places, a restaurant just down the street from our family bookstore in Miami. Operated by twin Milanese chef brothers, Roberto and Emanuele, and