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04.12.2004

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cocina: puerto rican cuisine 
by Patricia Virella
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continued from page 3 
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sweet endings
Puerto Rican cooks seem to have a talent for taking just about anything and turning it into the perfect sweet something to cap dinner. Should you be so lucky as to find yourself on the island itself, for instance, you will see many people enjoying coconut water from a coconut that has a straw stuck into it. To get the requisite hole in the shell, have your fruit guy do it. (If you do try and do it yourself, use a sharp chef's knife, and be very, very careful.) You can do the same at home and make the experience completely authentic at your next Puerto Rico-inspired dinner -- the next best thing to hopping a plane and enjoying a coconut on the island itself.

Another divine dessert enjoyed in Puerto Rico is flan. This vanilla egg custard is heavier and denser than crème brulee, and much sweeter. Instead of the crunchy, flamed sugar topping, the custard is coated in a luscious layer of caramel. Alternatively, if you're sweet on panna cotta, try the coconut version, tembleque. It's just as light and airy, with an unmistakable island flair. And if dessert isn't a major part of your dinner and simple is best, just dice up a ripe mango and serve it with a rum reduction sauce, or offer coconut macaroons.

The best part of all these desserts is the "do-it-ahead" factor. You can make all these desserts, except cutting the mango, at least 3 days ahead. In most cases, it's actually necessary to make them at least a day ahead to let them set.

o o o

Puerto Rico is my second home, and its dishes never fail to satisfy my stomach and comfort my soul. Try a few of these recipes and you too will soon find yourself with great new traditions and exciting innovations to bring to your food table.

tostones fried green bananas
1 cup vegetable oil
3 green bananas or plantains
Cold water to hold bananas after cut
Salt to taste

Heat the oil in a large skillet. Cut plaintains 1-inch thick on the bias. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side. Remove the plantains from the pan, and flatten the plantains by placing a plate on top of them and pressing down. Return them to the hot oil and fry 1 additional minute on each side. Salt to taste and serve immediately. Serves 4-6

tembleque
coconut custard dessert
1 13.5-oz can coconut milk
½ cup evaporated milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
1 tsp vanilla flavor

1 Combine coconut milk, sugar, vanilla and salt in a saucepan over medium-high heat. 
2 In a small bowl, whisk together cornstarch and evaporated milk until there are no lumps. Add to saucepan and stir to combine. Stir occasionally, making sure that the mixture does not boil over or burn. Once the mixture has come to a simmer, remove from heat and let cool.
3 Pour in individual dessert cups or a shallow dish. Cover and refrigerate for at least 3 hours or overnight. Sprinkle with ground cinnamon or ground nutmeg before serving. serves 8 or more

get the printer-friendly version of all the recipes! 

o

Patricia Virella was born in Spanish Harlem, and grew up entirely in NYC. She currently lives in Brooklyn and is the owner of Comida, Catering by Patricia, and a freelance food/entertaining writer. When she's not throwing fabulous dinner parties on a shoestring budget, she enjoys spending time with her 6 and 9 year old nephews, as well as painting.

more articles by Patricia Virella:
tea and toast: a tea party | life's a picnic | fab finales | i don't eat that! | dinner for two, chez vous | entertaining on a budget 

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