A Baker’s Dozen: a group of 13; a dozen plus one: from the bakers' former practice of giving thirteen rolls where twelve were requested, to protect themselves against accusations of giving light weight.
1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano 1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.
1 onion, minced
3 pounds chicken, divided into parts
¼ cup ají (or ground cayenne pepper)
2 cups of white onion, cut into small strips
1 cup tomato, peeled and finely chopped
½ cup fresh locoto or chili pepper, finely chopped
1 cup green peas, peeled
½ cup parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon crumbled oregano
½ teaspoon ground black pepper
1 tablespoon salt
3 garlic cloves, peeled, chopped and roasted
3 cups broth or water
2 tablespoons oil
In a large casserole put the chicken pieces with all the other ingredients. Pour the broth or water until covering the ingredients completely. Set to cook over high heat until it boils, and later over low heat for at least an hour and a half or until the chicken is soft. Stir occasionally.
If while cooking the broth diminished much, add a little bit more of broth or water so that when serving there is enough liquid. In a deep plate serve one piece of spicy chicken with one boiled potato, cooked aside, chuño phuti and uncooked sauce on top. Finally, sprinkle the chopped parsley on top of the spicy chicken.
Note: This dish has variations as well, included a non-spicy one and another which is served with chuño (dried potatoes) in a peanut and cheese sauce. The one above is from Cochabamba.
1 (12 ounce) package dry black beans, soaked overnight
1 1/2 cups chopped onion, divided
1/2 cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
1/2 pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
1/8 teaspoon ground coriander
salt and pepper to taste
1/2 cup chopped fresh cilantro (optional)
1/4 cup chopped fresh parsley (optional)
Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
2 tablespoons vegetable oil
2 tablespoons butter
3 large onions (finely chopped)
2 cloves garlic (minced)
1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon paprika
1 beef bouillon cube (dissolved in 1/4 cup hot water)
2 tablespoons flour
Empanada dough (chilled)
1/2 cup raisins
1/2 cup black olives (chopped)
2 hard-boiled eggs, sliced
1 egg yolk
Optional: salt and pepper to taste
Prepare the Beef Filling:
Melt the vegetable oil and butter in a skillet over medium-low heat. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
Add the garlic and cook for 1 minute more.
Add the ground beef, cumin, chili powder, paprika, beef bouillon, and salt and pepper to taste.
Cook the beef, stirring and crumbling the meat with a spatula, until well-browned. Add the flour and continue to cook for 2 to 3 minutes.
Remove the skillet from the heat and stir the raisins and black olives into the beef mixture.
Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
Assemble the Empanadas:
Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
Let the dough balls rest for 5 minutes.
On a floured surface, roll each ball of dough into a 6-inch circle about 1/4 inch thick.
Add 1 tablespoon of the beef filling and a slice of hardboiled egg to the middle of the circle.
Brush the edges with water and fold the pastry in half over the filling to make a semi-circle.
Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
Mix the egg yolk with 2 tablespoons milk and brush the empanadas with the mixture.
Bake at 350 F for 25 to 30 minutes or until golden brown.
1 large plum tomato, coarsely chopped
1 bunch fresh cilantro, stems removed
1/2 small onion, coarsely chopped
1 jalapeno pepper, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons olive oil
1/2 lime, juiced
1 tablespoon white sugar
2 teaspoons apple cider vinegar
1 teaspoon salt
1 bunch green onions, finely chopped
Combine tomato, cilantro, onion, jalapeno pepper, and garlic in a food processor. Add olive oil, lime juice, sugar, apple cider vinegar, and salt; pulse until a coarse paste forms. Mix in green onions.
For the Sauce:
1 pound fresh chorizo, casings removed
1 small shallot, finely diced
4 cloves garlic, minced
2 limes, juiced
3 cups low-sodium chicken broth
4 to 5 chipotles in abodo sauce, minced
2 tablespoons cornstarch, mixed with 2 tablespoons water or chicken broth
For the Ravioli
5 very ripe sweet plantains, peeled and cut into thirds
1 cinnamon stick
5 whole cloves
8 ounce slow-fat ricotta cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
4 12-ounce packages wonton wrappers (squares or rounds)
kosher salt, to taste
Make the sauce:
In a large skillet on medium-high heat, fry the chorizo sausage to render its fat. Once cooked, remove the chorizo from the skillet and set aside.
In the rendered fat, sautee the onions and the garlic until the onions are translucent. Add the juice of 2 limes to deglaze the skillet.
Add the sausage back to the skillet, along with the chicken stock and chipotles. Stir to combine.
Lower the heat to medium and add the cornstarch slurry, stirring constantly. The sauce will begin to thicken. Set the sauce aside, and warm up just before serving with the ravioli.
For the ravioli: In a stock pot, add the plantains, 5 cups water, cinnamon stick and cloves. Bring the water to a boil. Once boiling, lower the heat to medium and simmer until the plantains are completely cooked (they will be soft). Drain the plantains and transfer them to a large bowl. With a potato masher, mash the plantains.
To the mashed plantains, add the ricotta cheese, salt and spices. Stir with a spatula to combine all the ingredients. The mixture will have the appearance and consistency of pumpkin puree.
Line baking sheets with parchment paper, and place down 9 to 12 wonton wrappers per baking sheet. Place about a tablespoon of the plantain mixture in the center of each wonton wrapper.
Wet the edges of the wonton wrappers with water and place another one over it to form the ravioli. Press the edges together to ensure the raviolis are completely sealed.
Bring a large pot of water to a boil. Place 3 to 4 wonton wrappers at a time to cook. The wontons will be done when they float to the top, in about 3 minutes.
To serve, place 6 to 8 raviolis on a plate and ladle some of the chorizo sauce over them.
To store remaining wontons, lay them on baking sheets lined with parchment paper and place them in the freezer for about 15 minutes. Remove the ravioli from the baking sheets and store them in freezer bags, and freeze them for up to a month.
Ingredience for Crepes:
2 cups flour
2 cups milk
Ingredients for Ficelle Picarde:
8 crepes (recipe below)
1-¼ lb mushrooms
8 tablespoons (1 stick) butter
1 cup creme fraiche
½ cup white wine
8 oz gruyere cheese, grated
8 slices of ham
Preparation of Crepes:
Beat eggs in a bowl.
Add the flour and continue beating.
Pour the milk gradually in order to obtain a liquid and thick paste without lumps.
In a skillet over medium heat, melt a small knob of butter.
Pour a ladleful of batter into the pan.
Lift the pan and quickly pour the batter over the entire surface.
After 2 minutes, flip the crepe and cook for another 1-2 minutes.
Repeat with the rest of the batter.
Finely chop mushrooms and shallots separately.
In a large hot skillet, melt the butter. Add shallots and sauté for 5 minutes.
Add mushrooms and stir well. Let the liquid evaporate as much as possible for at least 20 minutes.
At the end of cooking, add the white wine and continue to reduce until the liquid evaporates again.
Turn off the heat and add the sour cream while stirring.
Lay a crepe on a plate. Place the slice of ham. Pour 2-3 tablespoons of duxelles preparation and spread it over the surface of the ham. Roll the crepe. Place in an ovenproof baking dish.
Repeat with the other crepes and put them side by side in the dish.
Top with grated gruyere cheese and bake in an preheated oven at 400 F for 6 to 8 minutes until the cheese is melted and browning.
2 Lbs Chicken Diced
3 Cups Rice
1 Tbsp Ginger (Grated or Chopped)
1/2 Tbsp Goya Sayzon Seasoning
1/2 Cup Chopped Bell Peppers(sweet peppers)
1 Tsp Black Pepper
1/2 Cup Carrots (Chopped or Grated)
1 Chopped Onion
1/2 Cup Chopped Celery Stalks
1/2 Cup Corn
1/2 Cup Chopped Scallions/Eschalot
2 Tbsp Soy Sauce
2 Tbsp Sesame Oil
4 Tbsp Vegetable Oil
Fried Rice Seasoning
1 Tbsp Sugar
1/2 Tbsp Salt
1 Cup Bora/String Beans
Cook rice with 1/4 tbsp Sayzon Seasoning and ginger until it is loose and firm, leave to cool for about 2 hrs. (Tip – Rice can be cooked a day in advance and refrigerate to acquire a loose texture.)
Scramble eggs and set aside.
Heat both sesame and vegetable oil in a large pan and add chicken, black pepper, salt, remaining Goya Sayzon seasoning and soy sauce. Stir and leave to cook with occasional checking and turning until almost done.
Taste mixture and add more salt if necessary.
Now add onions, bora/string beans, carrots and celery sticks and let cook for another 5 minutes.
Add Bell peppers and corn and leave to cook for another 2 to 3 minutes.
Make sure all/most liquid is evaporated from chicken and vegetables before adding rice.
Now add rice, fried rice seasoning, scallions/eschallot, scrambled eggs and sugar.
Mix well and cook for another 2 to 4 minutes.
Note – other vegetables of you choice can be added (broccoli, diced pumpkin, green beans and peas)
Serves about 5 to 6 depending on portion size.
1.2 kg corn-fed chicken
1 red capsicum, seeds removed, chopped
1 tomato, peeled, chopped
3 garlic cloves
1 onion, chopped
2 tsp salt
1 tsp black pepper
¼ cup parsley leaves
1 tbsp oregano leaves, plus extra to serve
1 tbsp olive oil
Dumplings (vori vori):
160 g (1 cup) cornmeal flour (see note)
90 g (½ cup) fine semolina
100 g fresh ricotta
1 egg, lightly beaten
2 tsp finely chopped oregano
50 g mozzarella, finely grated
Place the chicken and 3 litres of water in a stockpot and bring to a simmer. Cook gently for 50–60 minutes, skimming the surface regularly, until the chicken is cooked through and the stock is well flavoured. Remove the chicken from the stock. When cool enough to handle, roughly shred.
Meanwhile, in a food processor, place the remaining ingredients, except for the olive oil, and process until chopped. Set aside.
To make the dumplings, combine the cornmeal flour and semolina in a bowl. Combine the ricotta, egg, mozzarella and oregano and mix into the flour. Season to taste. Skim the fat from the surface of the stock, along with 185 ml (¾ cup) of the liquid and add to the flour mixture to moisten. Using your hands, mix until well combined, adding more stock if necessary, until the dough just comes together. Roll into marble-sized balls and set aside.
Place a large saucepan over medium-high heat. Add the olive oil and the reserved chopped vegetables and cook, stirring, for 5 minutes until aromatic. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Add the vori vori balls and cook for 5 minutes. Return the chicken to the stock to warm through.
To serve, ladle soup into bowls and scatter with extra oregano.
Note: Cornmeal flour, also called harina pan, can be found in Latin delicatessens.
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced
1/4 inch thick
1/4 cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed salt and pepper to taste
4 hard-cooked eggs, quartered
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
1 whole chicken, about 2 to 3 lbs
1 lb of salt pork or chicken sausage
2 to 3 lb pomtajer (or taro root)
8 tomatoes, peeled and chopped or a can of diced tomatoes (1 lb)
2 onions, chopped
3 celery stalks, diced
2 chicken bouillon cubes
1 tablespoon nutmeg
Juice of 1 orange
Juice of 2 lemons
3 garlic cloves, pressed
1 red hot pepper, whole
1 tablespoon sugar
1/2 cup vegetable oil
Cut the chicken into pieces. Season with salt, pepper and nutmeg.
In a pan with a little oil, fry the chicken pieces and chicken sausage (sliced) for a few minutes. Set aside.
In the same pan, sauté the onions for 7-8 minutes. Add the tomatoes, garlic and celery.
Add the chicken and chicken sausages and cover with water. Add the bouillon cubes and the red chili pepper (optional).
Cook covered over medium low heat for 25-30 minutes. Drain the cooking liquid into a bowl and keep it aside.
Peel and rinse the pomtajer. Grate the pomtajer by hand or with a food processor.
Mix it with some of the cooking liquid from the meat as well as the orange and lemon juices to make a sticky dough. Add sugar.
Spread half of the pomtajer mixture in a well greased baking dish. Spread chicken mixture on top and then cover with the rest of pomtajer. Most pom recipes ask for the chicken to be kept with the bones. I personally removed the bones and cut it into smaller chunks.
Pour the remaining juices over the top and bake for two hours: one hour covered at 425 F and one hour uncovered at 350 F.
Pom should be done when the top is brown and a golden brown juice comes out when poked with a knife.
For the mass:
400 grs. of flour
2 tablespoons of oil
The necessary water and fine salt to taste
For the filling:
6 bundles of chard
6 bundles of spinach
hard bread and milk to soak
100 grs. Grated parmesan cheese
Salt, pepper and nutmeg to taste
To make the dough:
Put in a bowl 400grs. of flour, in the middle, two tablespoons of oil, an egg, fine salt, water to form a soft dough but you can knead it until it is smooth and smooth. Divide into 8 parts, make buns and let rest.
To make the filling:
Mix 6 bundles of spinach and 6 chard previously boiled, drained and chopped; the crumb of half bread dipped in milk and squeezed, three eggs, 100 grams of grated cheese; Season with salt, pepper and nutmeg, grated and stir well. The filling is ready, let's go back to the dough.
Assemble the cake:
Stretch the eight thin dough buns with a rounded shape. To line with one of the stretched buns a greased and floured mold, to spread the dough in the mold with oil and to place another one of the doughs on top of it, until four of them are superimposed.
At this time we place the filling, four holes are made, breaking in each of them an egg, sprinkled with grated cheese and covered with another dough, joining the edges of this with those of the bottom.
Spread again with oil, put another of the masses trying to leave a little air between one and another until you reach the eighth mass.
A repulgo with the edges of all the masses forms, it is painted with beaten egg and it is cooked in oven of regular temperature one hour and fifteen minutes.
1 1/2 teaspoons Olive Oil
1/2small onion, minced
1/2green pepper, minced
1/2teaspoon chili flakes
1/2 cup vegetable oil
1 tablespoon annato seeds (achiote)
1 1/2 cups warm water
1 cup masarepa (fine precooked cornmeal)
1 teaspoon kosher salt
3 tablespoons pimento-stuffed olives, halved
1 tablespoon capers in brine, drained
4 plantain or banana leaves, washed and dried
* kitchen twine, for tying
Heat olive oil over medium heat. Add onion, green pepper and chili flakes. Cook until onions are soft and translucent. Remove from heat and set aside.
In a small pot heat vegetable oil over low heat. Add annato seeds and cook until oil is a reddish-yellow color, about 10 minutes. Remove from the heat, cool and strain.
In a medium bowl combine water, masarepa and salt. Mix until the dough is soft and pliable. Add 2 to 3 tablespoon of annato oil for additional color. Add olives, capers and sautéed vegetables to the corn meal dough. Mix thoroughly to evenly distribute vegetables and flavors.
Bring a large pot of water to a boil. Take one plantain leaf, about 8-10 inches long, and coat with annato oil. Place 1/4 of the dough in a rectangular shape on the edge.
Fold the plantain leaf over the dough, then fold down the sides. Repeat with remaining leaves and dough.
Using bakers twine tie the bollos closed, tying them twice on each side. Once the water is boiling, drop wrapped bollos in the water and cover pot. Boil for 10 minutes. Remove from water and allow to cool slightly.
Serve with hot sauce, a little cheese or sprinkled with paprika.