Cooking Colombia

Monday, October 17, 2011

Sole Meunière

Ingredients :

4 small soles, skinned
Flour to coat
Salt and black pepper
100g/4oz butter
1 tbsp of fresh parsley, chopped
The juice of 1 lemon
Lemon slices to garnish

Preparation :

Remove the heads and fins from the sole.

Rinse under cold running water and pat dry with kitchen paper.

Season the flour with salt and pepper and use to coat the fish.

Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.

Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden.

Drain on kitchen paper and place on a serving platter. Keep warm.

Wipe the pan clean then add the remaining butter and cook until lightly browned.

Stir in the parsley and lemon juice.

To serve : pour the butter and parsley over the fish and serve immediately.

You can substitute plaice or dabs for the sole.

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Yucca empanadas

Ingredients:

2 pounds of yucca, peeled and cut into chunks2 table spoons of white cheese grated

2 egg yolksfilling of your choicesalt to taste

Preparation:

Cook the yucca in salted hot water until they are soft.

Remove from heat and let them cool slightly.

Grind the yucca and when the dough is thoroughly chilled, add the cheese, egg yolks and salt.

Knead well until you have a soft and uniform mass.

Form small balls, flatten with a rolling pin and fill them as your desire, close tightly the edges, you can use a fork crushing well the edges and put them to fry in hot oil.

Cauliflower with poppy seeds

Ingredients:

A washed and raw cauliflower florets1 / 2 cup flour1 onion, chopped or grated2 cups milk1 cup shredded mozzarella cheese1 / 4 cup blue cheese, chopped2 tablespoons poppy seed3 cloves1 / 4 cup chopped walnuts2 tablespoons olive oil

Preparation:

Saute the onion in the oil, then add the flour, let brown a little and gradually incorporate the hot milk, stirring constantly over low heat until a smooth sauce.

Add cloves, poppy seeds, blue cheese and half the mozzarella cheese, stirring well.

In a refractory with butter, place the cauliflower and walnuts and covered with sauce.

It has to bake at 200 degrees for 30 minutes.

Then cover with the remaining cheese and let it brown in the oven.

Stuffed tomatoes from Risaralda

Ingredients:

8 stuffed tomatoes, not very mature but big ones1 1 / 2 (750grs) of ground pork1 / 2 cup hogao3 hard boiled eggs finely chopped4 finely chopped peppers creole1 / 4 pound (125 grams) of grated white cheese1 tablespoon chopped capers1 / 2 teaspoon ground thyme1 pinch chopped marjoram1 / 2 cup of grated bread crumbs1 / 2 cup of broth base3 tablespoons of melted butterSalt and pepper to taste Preparation: Wash the tomatoes and passed through boiling water for easier peeling. Cut off a slice of the top and extract the inside seeds with the aid of a spoon. Put the meat to fry, once it is dark add separately the drowned, eggs, the pepper, the cheese, the capers, the herbs, salt and pepper. Stir well and everything is bathed with the clade,put it on low heat for 10 minutes. Tomatoes smeared on the outside with melted butter and place on a greased cooking sheet, fill cover with bread crumbs and take it to a preheated oven at 300 degrees for 10 minutes, to heat and serve. This dish is served with white rice.

Ajiaco from Bogotá

Ingredients: 3 large onions1 bunch cilantro 2 big chicken breasts (4-5 pounds) 18 cups of water 2 chicken bouillon cubes 1 1 / 2 pounds of potatoes savanna, peeled and cut into slices not too coarse 1 pound thick native potato, peeled 2 pounds of potatoes or potato pastusa paramuna, peeled and cut into thick slices 1 1 / 2 cups fresh leaves of guascas 5 young and tender cobs, medium, divided into 3 pieces each

Preparation:

1) In a large pot place the onion, cilantro and the chicken with water. Keep the stove and bring to a boil over high heat. Reduce heat, and cook until chicken start to soften. Often remove the foam that forms on top of the pot.

2) Remove the cilantro and the onions form the pot, add the chicken bouillon cubes and add pepper and salt to taste. Add the savanna otatoes, and continue cooking over medium heat for 30 minutes. Once the chicken is properly soft, remove it from the pot, let cool, and rip it form the bone.

3) Add the criolla and pastusa potatoes, check the seasoning. Continue cooking until the potatoes are tender, then add the leavesof guasca and the cobs. Cook for 15 minutes, add the shredded chicken and cook for other 10 minutes.

4) Serve hot, and separate with fresh milk cream, capers and pepper if desired, for guests to serve as much as they want. This recipe has many variations, but this is one of the most typical dishes from Colombia.

Almojábanas

Ingredients:

2 cups of white cheeese or curdled cuajada 1 cup white cornmeal 1 table spoon of melted butter 1 tea spoon of baking powder 1 table spoon of cornstarch 3 eggs

Preparation:

In a bowl combine all ingredients, stir and knead until you get a soft uniform mass.

If the mass is too dry you can add a little milk.

Arm 5 cm balls in diameter and flatten them a little.

Place on a greased baking sheet and bring them to a previously hot oven baking the mass at 400 degrees during 20 minutes, or until you see them browned on the top.

Remove from oven and let them stand at the temperature ambient for a while.

This is a recipe for a dozen almojábanas.

Bread soup pot from Boyacá

Ingredients:

4 cups of milk 4 cups of broth 4 drafts parties 3 sliced almojábanas (hopefully old) 8 thin slices of white cheese1 pound (500grs) of onion, peeled and finely chopped 4 cloves garlic, minced 1 / 4 pound (125grs) of butter 2 tablespoons chopped cilantro 8 tablespoons of milk cream 8 raw eggsSalt and pepper to taste

Preparation:

This soup is prepared in individual bowls, putting 1 / 2 cup milk and one half cup of broth, salt and pepper.

Take them to medium heat until boiling.

Separately, saute in butter the onion and garlic until golden.

Put portions in each pot of the drafts and crullers, a slice of cheese, a teaspoon of onion and cilantro, simmer 2 minutes left, add a raw egg on each portion and a teaspoon of milk cream to cover , reduce the heat and serve hot.

Morcillas o rellenas from Guapi

Ingredients : 1 liter of pig blood2 cups of dry rice, cooked 4 stalks green onions finely chopped 2 tablespoons minced chillangua 2 tablespoons crushed pennyroyal 1 / 2 tablespoon oregano Cumin Salt and pepper to taste Hog casings Lemons Preparation: Wash thoroughly the pig intestines and then rubbed them with lemon, inflate and dried in the sun.

The blood is mixed with rice, herbs and seasonings, stir well, tied one end to the filled gut, tied the other end with another piece of casing and then cooked in lemon-water for one hour, in an uncovered pan.

Should be eaten hot.

The exact point is acknowledged by clicking and pressing them, if no blood is coming out it is because they are ready to eat.

Enyucado

Ingredients: 1 1 / 2 cups of grated cheese 1 1 / 2 pounds of yucca, peeled and grated 1 tablespoon of butter 1 cup of sugar 2 tablespoons of milk cream 2 teaspoons of anise seeds 1 cup of coconut milk Preparation: 1) Combine the cheese with the cassava(yuca). Add the butter, the sugar and the milk cream little by little, stirring continuously, add the coconut milk. 2) Rub hands with the anis seed to emerge a bit of its aroma and mix well until smooth. 3) Grease a mold and pour the mixture. Take it to the preheated oven to 350 degrees and bake for an hour until the tester comes out clean and the preparation has browned color on top.

Cooking Colombia

Pandeyucas

Ingredients:

2 cups of white cheese crumbs 2 cups of yucca starch 2 tea spoons of baking powder 2 tea spoons of sugar

2 eggs

Preparation:

In a bowl combine cheese,yucca starch, the baking powder, the sugar and the eggs.

Stir well and work the mixture until a you have an homogeneous mass.

With your wet hands form small half moons, place them on a preheat baking dish with butter and put them in the oven at 450 degrees from 15 to 20 minutes, until they are lightly browned on the top.

With this recipe you can prepare about 15 units.

Bananas baked with cheese and bocadillo

Ingredients:

3 ripe and soft bananas6 slices of fresh white cheese 1 cm thick6 slices of bocadillo 1 cm thick2 tablespoons butter

Preparation:

1) It is important that the bananas are very ripe, soft to the touch and with no bruises.

Peel the bananas, then in each one along a straight cut in the middle and a slightly below parallel to 1 cm apart, slightly tilted so that converge with each other and to withdraw the piece but not the total separation of the two segments.

With a tablespoon of butter or grease a medium sized refractory.

2) Place over each banana first white cheese, and on top of this put the slices of bocadillo.

Place the bananas in the refractory.

With the remaining tablespoon of butter put small balls of butter of the size of a pea, sprinkle the bananas with it and bring to a preheated oven at 400 degrees until golden on top and they both the cheese sand the bocadillo are melted.

Sancocho paisa from Antioquia

Ingredients:

16 cups of water 1 pound (500grs)of fat meat sliced beef 1 pound (500grs) pork (or rib), coarsely chopped 1 / 2 pound (250grs) of cassava, peeled and chopped 2 green bananas, peeled and hand 2 bananas guineos, peeled and halved 1 ripe banana, cooked in shell and split apart 1 pound (500grs) potatoes, peeled and chopped 1 / 4 pound (125grs) arracacha peeled and chopped 2 grated carrots 4 cabbage leaves chopped 2 ears peeled and cut into pieces 4 stalks of junca onion 1 bunch of parsley and cilantro 2 tablespoons oil 2 tablespoons cilantro, finely chopped Salt, pepper and cumin to taste

Preparation:

Place the meat to cook together in water, oil, onion, reed, parsley and cilantro, cumin, pepper, and saffron for about 45 minutes until everything is soft.

Add the green bananas and add the corn, allowed them to boil for about 15 minutes and add the carrot, arracacha, potatoes, bananas, cabbage and salt, let cook for 10 minutes and get them into the cassava (cook for another 15 minutes.)

Take away the onion reeds and bouquet.

Make sure everything is soft.

To serve pour the broth into a bowl and all mixed up in a tray with a ripe banana, sprayed over the top the cilantro and served with white rice, pepper,ají, avocado and bananas.

Tamal from Bogotá

Ingredients:

1 pound (500grs) corn mass 1 / 2 pound (250grs) of minced sausages(longanizas) 1 pound (500grs) minced chicken with the bone 1 pound (500grs) minced pork ribs 1 / 2 pound (250grs) of green peas 1 / 2 pound (250grs) chickpeas soaked from the night before and cooked before 1 1 / 2 cups of hogao 1 1 / 2 cups of waterSalt and pepper at your own taste Green banana leaves Sisal Cabulla

Preparation:

Mix the corn mass with water, stir to incorporate, then add the drowned, meat, peas, and chick peas, stir well and let it rest for an hour.

Prepare the leaves are thickened a bit, they go on portions with a spoon. sure to put a bit of everything.

They take the tips of the leaves and join up, forming a package, or folded into a rectangle or square.

Then tied with the cabulla and boil them in boiling water with a bit of oil per hour and a half, moving from the bottom up to ensure all are well cooked.

You should put a banana leaf veins on the bottom of the pan to prevent sticking or burning.

The tamal is served accompanied with hot chocolate and arepas.

Cooking Colombia

Small Mazamorra from Bogotá

Ingredients: 10 cups of water 1 pound minced beef rib 1 pound of cooked menudo meat 1 pound chopped meat of murillo meat 4 stalks green onion cut into strips 1 / 2 pound green peas 1 / 2 pound of beans 1 / 2 pound turnips, peeled and chopped 1 / 4 lb. carrots, peeled and chopped 1 / 4 lb. of cubios 1 / 4 lb. chopped spinach 1 pound of pastusa potatoes, peeled and chopped 1 / 2 pound small whole creole potatoes 1 / 2 pound of porva corn Crushed: 4 cloves garlic 2 stalks finely chopped of green onion Salt, pepper and cumin to taste Preparation: Stir everything and crushed it with stone hand until everything is well incorporated. Porva corn is ground and put into water, stir and let it settle, is thrown away the bran is left above the water and repeat the process several times. After leaving the corn in a clay pot with water to cover it, cover with a cloth and leave it to ferment for as little as three days. Throw the water and let this mixture aside. In a clay pot are placed ten cups of water to cook the ribs, the meat and the onions for an hour. Apart from the often clear very well, then cooked in pressure cooker for 45 minutes with water to cover it and a pinch of baking soda. Remove the water, it drops the water and mixed with broth and meat. Then add the broth, peas, beans, Cubios, carrots, turnips, beets and potatoes, cook over medium heat for half an hour. During this time add spoonfuls of the dough, stir until the preparation is in the density you want. About 15 minutes before flushing the fire, add the minced and stir well. Serve with grilled meat, salt potatoes and white rice.

Cooking Colombia

Stuffed Ahuyama

Ingredients:

Enough water Beef broth 1 large ahuyama Diced cheese Dried meat diced Hogao Toast cut into small cubes

Preparation:

Take the ahuyama and makes a cut above, keeping the cut to act as our cover.

Remove all the seeds and wash well.

Add water and broth previously cooked, he adds enough hogao, cheese, meat and taken to the oven, or cooked in a wood oven, this is a dish to enjoy in the outdoors, you should be turning the pumpkin constantly, and make sure to put the top, assure it is well covered, for a better cook.

When it boils add the toast, can be served in clay pots.

Cooking Colombia

Paisa tray from Antioquia

Ingredients:

Beans

4 cups of beans 2 green plantains, peeled and diced 1 medium carrot, peeled and grated 1 large white onion, chopped Smoked trotter hoof 3 1 / 2 pound bacon 2 tablespoons oil 2 tablespoons tomato sauce 1 1 / 2 cup chopped green onion hogao and tomato salt, pepper and cumin to taste

Ground beef

3 medium tomatoes, ripe, peeled and chopped 2 stalks green onions, chopped Preparation: 1 tablespoon chopped cilantro 2 large cloves garlic, minced 6 tablespoons oil 2 pounds of meat from the hip center, ball or post salt, pepper and cumin to taste

Preparing the beans

1) The day before, let the beans soak in water to cover, and drain before cooking. 2) In the pressure cooker place the beans, bananas, carrots, onion, bacon or claw, olive oil and tomato sauce. Cover with water and cook, once the pot pite, reduce heat and simmer for 30 minutes, after which, add the drowned and season to taste.

Avocado Cut them into four pieces lengthwise.

Preparation of ground beef:

1) Grind the tomatoes, onion, cilantro, garlic, and add 2 tablespoons oil and season. 2) Cut the meat into small pieces and season with the sauce. Put in a covered container and marinate in the refrigerator for a while. 3) In a pot put 4 tablespoons of oil with water, bring to a boil. Add meat to sauce and cook over medium heat. The water evaporates and the meat was fried for 10 minutes. 4) Grind the meat finely and heat in the same pot.

This dish is served in the Antioquia region and you put on a plate the beans and ground beef with rice, fried pork, sausage, fried ripe plantains, a fried egg, avocado and arepa.

Rice (atollado) from Valle del Cauca

Ingredients:

12 cups of water3 cups of washed rice 1 pound (500grs) sliced sausage 2 lbs (1kg) of minced pork ribs 1 / 2 pound (250grs) minced pork1 pound (500grs) red potatoes, peeled and chopped 1 1 / 2 cup hogao1 tablespoon hot pepper seeds 1 / 2 tablespoon white pepper 4 hard boiled eggs, peeled and chopped 2 tablespoons cilantro, chopped parsley and oregano 4 tablespoons lardSalt to taste

Preparation:

Cook the ribs and the meat in water for 30 minutes.

Fry the sausage and put it in the clade of the meat with half of the drowned, salt and pepper, add the rice and lard, cook over medium heat, in an uncovered pan for 20 minutes.

When the rice grow, incorporate the potatoes and stir with a wooden spoon.

Once the potato is soft, it takes about 20 minutes, you will scatter the cilantro, parsley and chopped egg, stir again.

If necessary, add a little more broth because the rice should be wet.

When serving, put on every dish one tablespoon of hogao.

Serve with roasted or boiled plantains, avocado salad and roasted banana.

Rice with shrimps from Ciénaga Magdalena

Ingredients:

4 and 1 / 2 cups of water 1 1 / 2 pounds (750grs) fresh shrimp 2 cups white rice, washed and drained

Stir fry :

2 tablespoons tomato paste4 stalks green onions chopped2 ripe tomatoes, peeled and chopped1 red bell pepper, chopped into strips4 cloves garlic, minced4 chopped peppers creole4 tablespoons oilSalt, cumin and pepper to tasteFry everything in oil, stirring until you have a smooth sauce.

Preparation:

Place the shrimp in boiling water, until they take a reddish color (about 5 minutes), take out, peel them and separate their heads, which should be fine grounded in a mortar.

Let the hot fried rice goes for other 5 minutes, stirring, add water and simmer on medium fire until it begins to dry, you should add the shrimp, stir again, cover and simmer for finish the rice dry and grow.

The rice should be slightly moist.

Coconut rice from the atlantic coast

Ingredients:

1 coconut 2 tablespoons sugar 1 pound rice1 box of raisins (optional)salt to taste

Preparation:

1) Take out the coconut water, pick it up and add it warm water enough to complete to 1 cup.

Grate the coconut, add water, squeeze with your own hands and squeeze it through a strainer to extract the first coconut milk, then save it.

2) Continue to add more warm water to grated coconut, repeat until you get 3 cups of milk to be kept separated from the first.

3) In a medium saucepan, combine the first milk with the sugar and cook over medium heat until it burnt to caramel color.

Add the remaining milk and stir constantly until dark grains disappear.

4) Add salt and rice mix.

Cook over high heat until it begins to boil, reduce heat and continue cooking until they are observed on the surface holes.

If you are adding raisins, add them at this moment of preparation.

Cover and simmer until dry and the rice is cooked and loose.

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Monday, October 17, 2011

Sole Meunière

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Lomo al trapo

Empanadas from Antioquia

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Coffee cream from Quindio

All different kind of delicious dishes

Yucca empanadas

Cauliflower with poppy seeds

Anthony Bourdain in Cartagena

A great fruit variety to choose from

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Stuffed tomatoes from Risaralda

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Ajiaco from Bogotá

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All kind of arepas a very great meal

Morcillas o rellenas from Guapi

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Hogao

Enyucado

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Pandeyucas

Bananas baked with cheese and bocadillo

Pork loin - Harry Sazoon

Typical dishes from Colombia

Sobrebarriga al horno

Sancocho paisa from Antioquia

Tamal from Bogotá

Small Mazamorra from Bogotá

Stuffed Ahuyama

Paisa tray from Antioquia

Rice (atollado) from Valle del Cauca

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