Enjoy the day!
Roger
Carne Guisada of Puerto Rico is best
One of my facebook friends and one of my daughter Karen’s good friends is from Puerto Rico and in their honor , I tried to produce one of their national dishes called ‘Carne Guisada.’ There is much that is unique to Puerto Rico and their cuisine. But , as is true in many lands, much that has been gained through the fusion of the many cultures on the island. Spain, South America, Great Britain, Africa and the United States has all left an influence.
Some of the spices of the island of Puerto Rico are stronger than what many are familiar. For example, Cilantro from Puerto Rico is about 10 times more flavorful. Obviously, if you can find some , it is worth it!
Although I tried to stay true to the basic recipe, I wanted to make a slightly more extravagant version. I started with my best ‘sofrito’, the best meat and a singularly delicious gravy crowned the meal complete. I hope you love it too.
Like many ‘spicy’ recipes, I have included a way you can ‘save’ the dish if it gets away from you!
bon appetite! or “buen apetito”
Roger
before and after Jenny Craig
Most people don’t know that I was a star of stage and motion pictures. Actually, I didn’t either until I saw myself on the silver screen! I was far too close to the handsome fellow on the left in the beginning and … unfortunately, the dieting hasn’t done anything to offset my short legs or my ‘crown of marble’ ! 😉
However, allow me to indulge in giving a plug for Jenny Craig. Laura and I have been on ‘maintenance for nearly 4 years and Laura has never varied more than 2 or 3 pounds from her goal weight. I have — let’s just say, I have had bigger swings– but thanks to the routine, I always pull things back into line. So , you ask, why don’t people lose weight when they know the benefits of better health, elimination and reduction of harmful medications , reduce depression, and gain more confidence and energy are the result? Here are just some of the excuses I hear:
1) I never start diets on a Thursday ( or pick your day)
2) It’s all in the genes, I am supposed to be this size! Besides, everyone I know is just like me… a healthy large!
3) None of the programs work for MEeEeee !!!! ( the last word must be said in a whiny voice)
4) I have to give up all of my favorite things: lunches at the all-you-can-eat buffet, a bottle of wine and a few shots of liquor every night …and the quick stop off from work at the local cheesecake factory for a ‘ 5000 calorie snack’!
Actually, there are only true 2 thing that are true above: number four and the fact that most chubby people have chubby friends which keeps the vicious chubby cycle going. So what do you do, what can you do? Ask yourself how important it is to be slimmer? If it’s important, Jenny should work for you. If it’s not important to you… live with it and smile when you pay for two seats on the airlines… but know that there really is a better way. It’s not easy, but it worked for me.
Good Luck… and I really mean it,
Roger
pistachio and brazil nut biscotti
Creating a Biscotti recipe isn’t like a normal recipe because it is one of those wonderful things that was designed not to ‘stand alone.’ I don’t know about you, but I would never eat a Biscotti by itself as it would be somewhat drab and way too dry…. but let’s not dwell. When you dip a good Biscotti in coffee , it comes alive!
My daughters have been asking me to bake up some Biscotti with Brazil Nuts ( which tastes interestingly enough like other wonderfully caloric nuts — Cashews and Macadamia nuts, for example — when baked). But I was looking for more than just another buttery Biscotti. I wanted something with a little bit more ‘zing’ and Pistachios — I thought — might just do the trick. This worked. So, I also made a bit more ‘sticky’ batter ( with a little more corn starch and a potato flour mixture) that seemed to hold it all together. Oh yes, it was good in the ‘test kitchen.’
Ah, now to coffee!
Roger Freberg
PS. click for the basic recipe on the picture above.
I want a quiche at noon
On of the things I love for lunch is a good ‘quiche.’ In fact , I have many recipes for this delightful dish and I can safely say that I have tried and enjoyed them all!
My fondest memories is of a certain Santa Barbaran caterer and restaurateur who made the nicest and simplest quiches. This petite French cook was unable to interest her daughters in taking over the business which was a major cultural loss. I confess to having made many a run to stock up on her master pieces. I particularly loved the Spinach quiche and her Quiche Loraine was classic and delightful!
Here’s a simple version of today’s quiche:
8 eggs
shredded CHEESE: 1 cup Gruyere and 1 cup Mozzarella
1 1/2 teaspoon salt, pepper and garlic powder combination
1/2 pound of bacon cooked
1/2 cup sliced green onions
1 small can of sliced mushrooms, drained and slightly cooked ( 1 minute in the microwave will remove excess moisture)
1/8 teaspoon each of cayenne pepper and nutmeg
2 cups heavy cream
use your favorite pie crust or try mine
Process: the process is fairly standard: precook the bacon and crumble, saute the onions in the remaining bacon fat adding a little butter. Make pastry crust and place into pie or quiche pan. Place mushrooms and bacon in pastry shell. Pour remaining mixed ingredients into pastry shell.
Bake for 15 minutes at 425 degrees F. , then another 30 minutes at 350 or until a knife inserted into the middle of the pie can be withdrawn clean.
Take you pie outside, open a bottle of wine and enjoy the day!
Roger Freberg
PS. Here is my Quiche Loraine version