Wednesday, October 31, 2012
10:18 AM
ACORN SQUASH,
BUTTERNUT SQUASH,
CALABAZA,
CARIBBEAN COOKING,
GARLIC,
GLUTEN FREE,
HALLOWEEN,
ONIONS,
PRESSURE COOKER,
PUMPKIN,
SIDE DISHES,
SQUASH,
WINTER SQUASH
I've been thinking about my first Halloween. Our family arrived in the US at the end of July in the late 60's. My father's family helped us find a place to live, work, schools, etc. They taught us about this wondrous country and new culture. A couple of months later, we started hearing about Halloween. Our cousins explained that children dressed up in costumes, then went door to door and people gave them candy!
Wow, I loved dressing up in costumes. During our last few years in Cuba, Mamina had let us use her pretty loungerie to play princesses. She knew we would be leaving everything behind when permission to leave the country finally came, so why not let the children have some fun with her pretty things. We did have fun and destroyed her gowns, climbing, running and having sword fights.
So here we were in this new country I was still unsure about, and I find out there is a holiday for dressing up and pretending! Plus the candy. In Cuba we couldn't even buy candy, because there wasn't any to buy, and my cousins tell me that in the US the neighbors are going to give us candy just for dressing up and asking for it!!!!
And so at 13 years old I got to go trick or treating for the first and last time....unless you count taking the children trick or treating.
Halloween has me thinking about pumpkins. Pumpkin in Spanish is Calabaza, but the calabaza I knew in Cuba is nothing like a pumpkin. Well, it is shaped like a pumpkin, but it is a green spotted squash with yellow-orange flesh. I searched all over for a picture of the kind of calabazas we ate in Cuba but couldn't find a good one. This is the closest I found on the web: Calabaza Squash. It's also called West Indian Pumpkin. You can buy it in Latin markets, usually already cut in pieces, because it's hard to cut. Papillo was always searching for the right variety of seeds to grow a proper calabaza in Utah, but was not successful.
My mother often cooked calabaza, because my father loved it. She cut the calabaza in large pieces and cooked it in her pressure cooker, with a little water. It was soft in 5 minutes. While it cooked she sauted onions and garlic in olive oil. Sometimes just garlic. Then she'd take the calabaza out of the pressure cooker, pour garlic and oil over it, sprinkle with salt and scoop right off the peel to eat.
I can't find any real calabaza where I live, but I prepared some butternut squash in a similar way to how my mother cooked calabaza and it was delicious! Acorn squash (or any other hard winter squash) also works.
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| Butternut Squash |
CALABAZA COCIDA - Winter Squash
½ of a calabaza squash, or butternut squash
3 garlic cloves
1 onion
3-4 Tablespoons olive oil or butter
Salt to taste
Wash squash. Cut into a few pieces, remove seeds. You can peel it at this point, but it is easier after it's cooked. Put the squash pieces in a pan with about 1 inch of water, cover and steam for 10-15 minutes, until tender. Just five minutes in a pressure cooker, let the pressure disipate completely before opening it. Peel the squash and cut it into smaller pieces
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| Pieces of butternut squash |
Or leave it in large pieces
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| Acorn squash pieces |
While the squash is cooking, slice onions and sauté them in butter or olive oil, on medium heat, until translucent
Mince or smash the garlic
Add to the sautéing onions and cook 1-2 minutes longer, the smell will be wonderful and permeate your whole house.
Spread this on top of the squash and sprinkle with salt generously.
This is good for you and yummy. Enjoy!
"Calabaza, calabaza, cada uno pa' su casa"- a saying which basically means it's time to go home. Thanks for the reminder, Rosa!
Friday, October 5, 2012
8:34 PM
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| Mamina's pressure cooker |
For me, one of the most challenging things about cooking for my family every day is coming up with ideas of what to cook. My mother had the same struggle, "No se que hacer hoy", she would say. However, she was aware that this was a good problem because she had many choices, as opposed to when we were in Cuba and the challenge was to find something to feed the family, because even the most basic ingredients were scarce.
On the flip side, she would get very excited when she had a new recipe or the grandkids wanted her to cook something special.
I'm finding that blogging contains a similar challenge. I wonder which recipe to post when and just like with cooking dinner I love requests!
So I am excited to respond to this email I received a few days ago from Tamara:
I was reading your recipe for puding de pan and I would love the directions for the pressure cooker method. My grandma used to do it like this but no one in my family ever learned before she passed away. I would appreciate it tremendously. Thank you!
My mother, like many Cubans, cooked almost everything in her pressure cooker. I imagine this practice began in Cuba because ovens create a lot of heat, and who wants to heat up the house when you live in a tropical island. Using a pressure cooker also shortens the cooking time trememdously, and who wants to be cooking all day when you live in a tropical paradise... This practice also served well after Castro reduced the island to poverty and there was no gas for the stoves or ovens.
My mother went through several pressure cookers in her life, they were all similar, not very fancy or expensive. When I decided to buy one, I researched them all and bought one I thought was much better than my mother's. It certainly was more expensive. But it leaks, and it doesn't build up pressure properly or cook evenly. Very annoying. I use Mamina's now... If you would like to do some research on pressure cookers, here is a great place to begin:
“Top 5 Pressure Cookers for Quick and Easy Meals”
So this is how you bake in a pressure cooker:
Put the round metal rack (Isis says it's called a trivet) on the
bottom of the pressure cooker.
Pour the blended ingredients for Pudin de Pan, Cake, Flan (recipe still to come), etc. into any kind of oven proof metal mold that will fit into the pressure cooker.
Here is a store bought one with a nice lid and clamps that keep the lid in place
My father usually made these molds for my mother. He used a #10 can, like the one in the picture, cut it in half and turned down the sharp cut edge so it was smooth and safe to touch. He liked to make all kinds of things and Mamina seemed to prefer to use his home made molds to the store bought ones.
My sisters and I didn't appreciate his efforts, when it came to these metal molds, so we threw them away when we cleaned out her kitchen.
The pressure cooker instruction booklet will tell you to cover the mold securely with aluminum foil, like this
Mamina would cover hers with wax paper and tie it with a string. I was called many times to put a finger on the string so she could knot it securely. I didn't have string this time, so I used a shoe lace.
Then she would trim the wax paper. Yup, she really did. I asked her why a couple of times, but she changed the subject and did not answer. I think she just liked things to be neat.
Pour a cup of water in the pressure cooker and set the mold on the trivet. By the way, my cousin MaConcha, who is a terrific cook, does not even cover her mold, so don't worry too much that it has to be perfectly sealed.
Put the lid on your pressure cooker securely and heat on high until steam scapes from the little chimney (or vent pipe), then put the little pressure regulator on it. Or put the pressure regulator on from the beginning.
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| I was hoping you could see the steam in the picture... |
If you are using a canning pressure cooker, one of those that has a pressure gage, bring to 15 lbs of pressure. Otherwise wait till the pressure regulator is rocking to start counting the time. Turn heat down to medium and cook for 15 minutes. Let the pressure cooker cool and all the pressure dissipate before you take the lid or even the pressure regulator off.
Or you can cook it for 20 minutes, and cool it under running water immediately and completely (you will hear the pressure escape).
Then you can take the lid off. It's going to be very hot, so be careful taking the mold out of the pressure cooker. Chill before you take the Pudin or Flan out of the mold. Let it cool it if it's a cake.
Thank you for this request, Tamara!
Here are some yummy desserts that were made in the pressure cooker
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| Flan |
Thursday, June 14, 2012
4:39 PM
BEANS,
CUBA,
CUBAN FOOD,
DRY BEANS,
FRIJOLES BLANCOS,
GLUTEN FREE,
LEGUMES,
ONIONS,
PAPILLO,
PEPPERS,
PRESSURE COOKER,
SOFRITO,
SOUPS,
TUINUCU,
WHITE BEAN SOUP
As I have mentioned before, my father loved soup more than any other food. To him a meal was not complete if it didn't include soup. So my mother made wonderful soups nearly every day of their life together. This one is a favorite of my son, Aaron, and nephew, Dano, who requested I post it.
This week I'll tell you a little about my father. He was known by his family and friends as Aldito, charming, cheerful, creative, a great dancer and life of every party (and as a young man he never missed a party!), the man who could figure out how to fix anything, the friend who would help you when ever you needed assistance. As I thought about this, I realized with joy that my sons are like him in many ways!
Aldito grew up in the small town of Tuinucú, which is located in the belly region of the crocodile shaped island of Cuba. He was very bright and loved to learn, however, in contrast to Mamina (story here), the young Aldito did not like school. He was a headstrong child, who did not like rules or structure. He told us that because of this, he was often physically punished, mostly by his teachers. He would hide to keep from having to go to school, sometimes in a tree. Being found brought on another beating. "It was just the way things were done in those days", he explained. I hope humankind has evolved beyond this, I know my father did.
He wanted to protect his daughters from that kind of maltreatment, so he made a rule for himself that he would never spank us, and never did! He would often remind us, "no man should ever lay a hand on you, except in a kind and loving way".
Almost as amazing is what my sister, Nina, remembers. Our very loud and boisterous father would become unusually calm and soft spoken when he needed to address any serious misbehaving on her part. She knew immediately this meant he was serious about something she should recognize as unacceptable.
Above all he was my Papillo. A wonderful father who was always there for me and who not only supported me in all my dreams, but was even willing to explore them with me.
My father is no longer on this Earth, I can't see his "1000 watt smile" (as my friend Rosa Hernandez described it), but I can still feel it!
Gracias Papillo!
FRIJOLES BLANCOS-White bean soup
1 lb bag (2 cups) dry white beans (also called Navy beans)
2 medium potatoes, peeled and cubed
3 carrots
A soup bone, or a piece of ham
1 Tablespoon salt
Sofrito:
2-3 Tablespoons of olive oil
1/2 green bell pepper
1 medium onion
4-5 garlic cloves
chorizo (this is a Spanish sausage, not spicy)
1 8 oz can tomato sauce
Rinse beans and then cover with water and soak overnight. Next day pour out soaking water and add fresh water so it is about 2-3 inches above the beans, add potatoes, carrots and meat. If using a pressure cooker, cook 20-25 minutes after pressure is reached. Otherwise use a heavy pan, set it at the back of the stove, covered, and cook on medium heat for about 2 hours. Add more water as needed. You can also cook them on high in a slow cooker for 7-8 hours. Add the tablespoon of salt after the beans are soft.
Sofrito:
Chop up pepper, onion, garlic. Sauté in olive oil. When onions are getting translucent, add chorizo and tomato sauce and cook a few minutes longer, then add sofrito to beans. Stir and cook, covered, on low, for about 15 more minutes. It will thicken a bit and all the flavors will blend. Adjust salt if necessary.
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| A very hearty and comforting soup! |
Thursday, March 1, 2012
7:53 AM
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| Family & Friends in front of my grandparents home in Tuinucú |
My mother expressed her love very successfully through the food she prepared. My father loved soups, especially bean soups. He didn’t think a meal was complete without soup, so Mamina made some sort of soup almost every day of her adult life.
My memories of soups begin in my grandmother’s kitchen. We lived with my father's parents until I was five years old, because my father helped run Abuelo Beluco's dairy and sugar cane plantation. The wood burning fireplace (hearth?) took up a whole wall of the large kitchen. Abuelo and my father got up at 3 AM to milk the cows, then lit the fire to boil the milk for breakfast. After that the cooking went on all day. Abuela Natalia, my grandmother, had a cook and other servants, but there was no question she directed all that went on in their home, especially in the kitchen. They prepared almuerzo (lunch) each day, for all the men working on the plantation. Those meals for 20-30 people always started with a hearty bean soup.
I was rarely allowed in that kitchen, I was a little child and I guess it was dangerous. Plus with all the activity I would have gotten in the way, but I remember the heat and the smoke and the wonderful smells! In the afternoons my grandmother sat at the table and sorted through the beans that would be left soaking for the next day's soup. It was a good time to talk with her.
The picture above is my grandparents home in Tuinucu, Cuba. Family and friends on the steps.
Several of you have asked how to cook dry beans, so I'm posting general instructions before I post specific recipes in the weeks to come. You might want to save this, to refer back to.
GENERAL DIRECTIONS FOR COOKING LEGUMES (BEANS, LENTILS, ETC)
Sort through the dry beans or peas the day before you plan to cook them, to take out any rocks or debris, etc. Most packaged beans come pretty clean, but old customs die hard so Mamina always did this. Rinse the beans, you can use a colander, or just put water in a pan with the beans and try to pour it out without spilling all the beans :), then cover with cold water and soak over night or for at least 4 hours. My mother always cooked beans in the same water she soaked them in, I don’t. Come morning I drain the beans and add new water to cook them in. I read somewhere that this way you get rid of some of the starch that causes gas when you eat the beans. The exception is when you are making black beans, if you drain the soaking water you will loose all the nice color, so cook them in the water you soaked them in.
It’s not imperative to soak lentils and split peas, but it doesn’t hurt either. Lentils kind of sprout when you soak them overnight, and that increases their nutritional value.
A pressure cooker makes cooking beans a half hour process. Make sure the beans are well covered with water, at least 2-3 inches above the beans. Cover the pressure cooker, put the steam valve on, cook on high heat until the valve is dancing and you know the pressure cooker has reached full pressure. Begin timing.
Lentils and split peas will be done in 15 minutes
Beans 20-25
Garbanzos (chick peas) 25-30
Be careful opening the pressure cooker. You must let all the pressure and steam dissipate, which takes about 10 minutes if you just let it sit. The food will continue to cook for at least the first 5 minutes, so count this as part of the cooking time. You can put the pressure cooker under running water to speed up the process and stop the cooking. You will hear the steam escape. Then you can remove the valve and open the lid. If it’s hard to open wait longer. Play it safe.
If you don’t have a pressure cooker, it’s best to use a heavy pan, so the beans wont burn or stick. Bring to a boil then simmer on med/low for a couple of hours. Best to cover the pan so they don’t loose as much water. You will probably have to add water, or start with 2-3 inches of water above the beans. Lentils and split peas should be soft in less than an hour. Other beans will take 2-3 hours, depending how soft you like them. Test the softness by smashing a bean between your fingers. Should be easy to smash. I actually think the beans cooked slowly, without the pressure cooker, taste better.
You can also cook beans in a slow cooker, on high heat, they will be soft in 7-8 hours.
Do not add salt at the beginning of cooking, it will toughen the beans. Wait until they are soft, when you add the sofrito.
1 lb bag (2 cups) dry white beans (also called Navy beans)
