Orange Cake

I love vegan cakes, and the Amy's brand makes the best vegan orange cake. I love how vegan cakes have an indescribable moistness that keeps me coming back for more. I came across this recipe for orange cake in a Caribbean cookbook, and though it is not vegan, i just couldn't resist trying it. To my pleasant surprise it was just as moist as i had hoped for, and not at all dry like other cakes! The sweet sugar glaze on top makes it addicting. It is perfectly moist by itself, but don't stop yourself from eating it with a tall glass of milk :).

Orange Cake

Serves: 6-8 servings

Source: slightly adapted from Caribbean Cuisine: A Culinary Voyage by Robert Pickens

Ingredients

Cake

1/2 cup melted butter

1 cup sugar

2 large eggs, beaten

3/4 cup orange juice

2 cups all purpose flour

4 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

1/4 teaspoon orange blossom oil

Glaze

1 cup sifted powdered sugar

2 teaspoons milk

2-3 teaspoons orange juice plus more for consistency

1 teaspoon grated orange zest

Cake

Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

In a bowl, combine butter and sugar; add eggs and orange juice.

Step 3

In another bowl, whisk together the flour, baking powder and salt.

Step 4

Add the flour mixture to the egg mixture and mix well. Stir in half of orange zest.

Step 5

Pour batter into a greased 9 inch cake pan. Sprinkle the remaining orange zest on top of batter in pan.

Step 6

Bake until a tester comes out clean which should be about 45-50 minutes.

Glaze

Step 1

Whisk all the ingredients together in a medium sized bowl and thin with orange juice until you reach a syrup like consistency.

Step 2

Remove cooked cake to a cooling rack and drizzle the glaze over the top.

Pictures Of The Process

Grating the orange zest.

The cake batter with the orange zest before baking.

The glaze for the top.

Buen Provecho!

-Piggy In Paradise

French Toast

French toast. Yummy, warm slices of goodness just waiting to be drenched in maple syrup. This meal is a childhood favorite and I love how it instantly brings back memories of delicious childhood breakfasts. This recipe for French toast will result in moist perfectly gooey custard-like slices of bread. It is traditionally made with "day old" bread. But I used fresh bread and it provided a moist smooth texture that I think is preferable. Serve with your favorite fruits, honey or classic maple syrup for a delicious combination!

French Toast

Total Time: 35 minutes

Servings: 4 servings of 2 slices each

 Source: Adapted from Brown Eyed Baker's French Toast Recipe

Ingredients:



8 slices white sandwich bread sliced about ½" thick ( I used fresh store-bought white sandwich bread, but feel free to use day old. )
1½ cups whole milk
 3 large eggs
 4 tablespoons sugar
¼ teaspoon salt
1 tablespoon vanilla extract
oil or butter for greasing pan

Step 1 

Whisk milk, eggs, sugar, salt, and vanilla in large bowl until well blended.
 Working with 1 slice of bread at a time, dip into custard for 10 seconds on each side. (Bread should be saturated but not falling apart.) Transfer soaked bread onto a separate plate and continue until all bread is soaked.
Step 2
 Heat a non stick skillet between medium and medium high heat. Grease the pan with a paper towel and oil or butter. [Note: Always keep vigilant watch over the temperature. It may need to be adjusted from time to time to avoid burning or scorching your bread] Use a slotted spatula to transfer 1-2 slices soaked bread to skillet (depending on how big your skillet is) cook on both sides until golden brown, about 2-3 minutes per side. Wipe skillet with paper towel moistened with oil or butter between each new addition of slices. Repeat cooking remaining bread,1- 2 pieces at a time. Transfer to serving plate when finished with all slices.
Enjoy!

Apricot Sage Scones

Scones, they seem unassuming enough. Generous triangles half cake, half bread. After not being able to decide if scones were of French origin or British I decided to go on a foodie quest to find out. My sister first discovered this wonderful take on scones on a trip to a French bakery. She decided to recreate them at home. This led to the question were scones really French? As it happens to be scones are actually Scottish!

The first mention of the word was in 1513. And if the mythology put forward by Sheila MacNiven Cameron be true, the word scone could actually comes from the town of Scone, Scotland, the ancient capital of that country – where Scottish monarchs were still crowned even after the capital was moved to Perth, then to Edinburgh. Scone Stone is where the monarchs of Great Britain and the United Kingdom are still crowned today.

Pretty interesting! I am a total origin fanatic and it makes my food taste that much better when I know where it "comes from." These scones will make you feel as if you yourself are in Britain enjoying a delicious scone worthy of royalty. These scones are more hearty than dessert like and the sage really provides an earthy undertone that subtly stands against the sweet dried apricots.

Enjoy!

Apricot Sage Scones

                                         

Prep: 25 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Source: Adapted from Martha Stewart's Dried Apricot Sage Scones

Ingredients:

1/4 cup coconut palm sugar plus more for sprinkling (you can substitute with sugar)

1 tablespoon baking powder

3/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into small pieces

3/4 cup chopped dried apricots      

2 tablespoons finely chopped fresh sage

1 cup Silk brand pure coconut milk, plus more for brushing (you can substitute heavy cream)     

2 cups spelt flour, plus more for work surface (you can substitute all-purpose flour)

(Note: the coconut milk used in this recipe is a milk substitute not actual coconut milk. You can find it in the dairy substitute section of your grocery store near the soy milk.)

Step 1

Preheat oven to 350 degrees. Whisk together spelt flour, coconut palm sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add coconut milk substitute; gather mixture with your hands until it starts to hold together.

Step 2

Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick.Smooth top with a rolling pin. Cover in plastic wrap and refrigerate for half an hour. Remove from refrigerator and plastic wrap. Cut into 8 wedges with a knife.

Step 3

Arrange wedges on a baking sheet lined with parchment paper. Brush tops with coconut milk substitute; sprinkle generously with coconut palm sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.

Guacamole

 

Or more appropriately name : Delicious Go-To Guacamole. This is a breeze to whip up and its so tasty and fresh. My friend who is Guatemalan taught me how to make this dish and I can't thank her enough. In the past I had only tried bland guacamoles that gave me a bad yucky first impression, but this one was totally delicious. It gets a kick from the fresh lime juice which also acts as a preservative for the very perishable avocadoes.

Guacamole

 

Serves: 5 servings

Time: 30 minutes

Source: Adapted from my friend Leydi's recipe for Guacamole

 

Ingredients:

5 ripe Hass avocadoes

1/2 of a lime

1/4 cup finely diced cherry tomatoes

1/4 cup finely chopped cilantro

1/4 cup finely diced onions

1 tablespoon salt or to your taste

 

Pre-Recipe:

Finely dice the tomatoes and onions. Chop or cut cilantro into fine pieces. Cut lime in half.

 

Recipe:

1] In a large bowl combine tomatoes, cilantro and onions.

2] Peel and cut avocadoes into 4 add to the large bowl with other ingredients.

[ The avocado skins should come off somewhat easily indicating they are ripe. If you are having a hard time peeling them they are probably not ripe yet.]

3] With a fork or mashed potato masher mash the avocadoes with the other ingredients as best as you can or until you have reached your desired consistency.

4] Add salt and lime juice of half a lime and continue to mix thoroughly to evenly distribute salt and lime juice.

5] Your guacamole is ready to serve with some delicious tortilla chips :).



 

 Pictures of the process

The ingredients laid out

The creamy mashed avocadoes

Guacamole :)

Top] Blue Water Waterfalls ,Chiapas Mexico

Bottom] Antigua,Guatemala

Buen Provecho

-Piggy In Paradise
 



Bean Soup

 

Bean Soup

 

Serves: 7 servings of 1 cup each

Time:  1 hour and 10 minutes

Source: Family Recipe

 

Ingredients:

1 and 2/3 cups dry beans of your choice [ I chose black beans]

water

2 tablespoons salt

 

Goes well with:

Tortillas

 

Can be used for:

Eating straight as a soup

Refried Beans

Gallo Pinto http://piggyinparadise.blogspot.com/2013/04/gallo-pinto-fried-rice-beans.html

Bean and Garlic Dip

 

[Note: For a day where you can spend time in the kitchen because these beans need constant supervision]

 

Recipe:

 

1] Put beans into a pot with tall sides.

2] Add water until just covered. With your hands swish the beans around vigorously to wash them. Discard water. Repeat step 2 once more.

[The water will come out a tainted color]

 

3] Once the beans have been vigorously cleaned twice add enough water until there is the only the distance of your pinky to your first knuckle from the nail.

 

4] Cover the beans and put on to heat on medium high heat until you have achieved a rolling boil. About 6 minutes.

[ The beans will be floating don't worry it will go down]

 

5] Once the rolling boil is achieved half cover the pot of beans so the steam can be released and lower the heat to medium.

 

6] Keep on medium heat.

 

7] Stir occasionally scraping the bottom so that the beans don't stick to the bottom.

 

7] After about 45 minutes the water will have reduced considerably possibly exposing the beans. No matter how much the water has been reduced refill until the line of your pinky again. [It is not necessary to put your pinky on the hot pot the bean water should have left a residue showing where the line is.]

 

8] Add the 2 tablespoons salt and continue to cook on medium heat half covered for about 20 more minutes or until tender.

 Pictures of the Process

Washing the beans

 

+ Enough water until only the first knuckle of your pinky finger

+ Cooking

 

Bean Soup :)

 

Shelf Life: The beans soup can stay refrigerated up to 6 days. 

 

 

 

Top] Rio San Juan , Nicaragua

Bottom] The Costa Rican Rainforest, Costa Rica

 

 

Buen Provecho

- Piggy In Paradise

 

Cheesy Batter Tortillas

San Cristobal Volcano, Chinandega, Nicaragua

When you have nothing there is plenty to go around. That is how these delicious tortillas came to be. When someone I know was in a desperate situation people in an equally distressed situation kindly helped him by letting him have some flour. The result: He made tortillas. Originally a modest tortilla without cheese he later was able to make this more luxurious version with the cheesy batter. These tortillas are delicious and moist and thicker than the ones you might find at the grocery store. I seriously cannot make these fast enough!  As soon as one is ready i'll eat it before the next one is even off the pan :).

El Corinto, Nicaragua. Photo by Anthony John Coletti

Cheesy Batter Tortillas

Serves: 4 servings of 1 tortilla each
Time: 35 minutes from start to finish
Source: Family Recipe

Ingredients:

1 and 1/4 cups finely shredded queso de freir or queso blanco

2 cups flour plus ¼ cup separated

1 cup water plus ¼  cup separated

4 table spoons oil [I used peanut oil]

Delicious Accompaniments:

Guacamole
Bean Soup

 Equipment:

Non-stick frying pan
Large bowl
Wooden Spatula

 Pre-Recipe:

1] Shred the cheese.

Recipe:
1] In a large bowl combine the shredded cheese and flour with your hands. Add the water in ½ cup additions mixing the water into the dry ingredients with your hands as thoroughly as you can between each addition.

[Note: Your hands and nails will get messy through the process]

2] Once all the water has been added. Mix the dough into a ball with your hands to test the consistency.  The dough should not stick to your hands to much [This means it is too watery] Or fall apart to easily [This means it is to dry.] The dough should come together to form a round ball easily a little bit more moist than play-doh and a little bit more dry than pizza dough. If it is not the right consistency add 3 tablespoons at a time of flour or 2 tablespoons at a time of water to dry it out or moisten it more depending on what you need.

3] Once it is the right consistency split the round dough ball into four smaller dough balls.

4] Pre-Heat a non-stick frying pan on medium heat for 1 minute. Meanwhile pour oil into a bowl or shallow dish. Fold 1 sheet of kitchen paper towel into 4 and dip it into the oil.  Rub the oiled paper towel all over the heated cooking surface of the non-stick pan. 

5]Take 1 tortilla dough ball and flatten it in the palm of your hand. Then pull outward from the center little by little like the spokes of a wheel or bicycle until the tortilla is no thicker than the nail of your pinky finger.

6] Put the tortilla onto the heated and oiled frying pan. Let the tortilla cook on that side for 1 minute.

7] Flip the tortilla over onto the uncooked side let this side cook for 1 minute. Meanwhile with a spatula [preferably with a rounded bottom] press and flatten the side of the tortilla facing upwards that has just been cooked for 1 minute. Press and pull starting in the center a going outwards little by little all around the tortilla like the spokes of a wheel or bicycle.

8] Flip once again and cook for 1 minute.

9] Flip again and cook for another minute. The tortilla should have attained  golden brown speckles signify that the cheese has melted and the tortilla has been thoroughly heated through. 

[You may continue to cook and flip until your desired crispness  is achieved. Some people prefer the tortilla a little bit softer and some a little bit more cooked and browned. ]

10] Turn off the heat and remove frying pan from heat. Transfer onto a serving dish .

11]Let the frying pan cool down for 2 minutes.  This is to avoid the oil burning and having a burnt tortilla.

12] Once it has been 2 minutes transfer the frying pan back to the burner and repeat steps 4-11 until all of the tortillas have been cooked.

Pictures of the Process

Queso de freir cheese

Shredded

+ flour + water

+mixing

This is the right consistency

+ Oiled Non-stick pan

+ Flattening it more with the spatula while cooking

+ Golden brown flecks of yummy melted cheese

Cheesy Batter Tortilla :)

Shelf Life:

The dough for the tortilla can be refrigerated covered or uncovered for 24 hours. When ready to use to use the dough you should dust with more flour to get it back to the right consistency. Whenever you do dust with flour mix it into the ball thoroughly so there is no dry flour left on the outside of the dough ball.

The cooked tortillas can be stored wrapped in plastic wrap or aluminum foil and stored in an airtight container for up to 12 hours. To revive them heat them remove them from wraps and microwave them for 30 seconds or until desired heat is achieved.

Gallo Pinto [Fried Rice & Beans]

Discovering this delicious dish was an unexpected surprise. I was oblivious to Gallo Pinto until a few years ago when I was taught how to cook it. The person teaching me comes from a region in Central America where Gallo Pinto is common place, in fact it is the national dish. Gallo Pinto literally means "Painted rooster." The rice acquires its distinctive "painted" color from the beans.

Rainforest Costa Rica

Since I love regional world dishes stumbling onto this new challenge motivated me to learn how to cook it. I was determined to get it right. It goes without saying that I have made many "Failure" Gallo Pinto attempts along the way. At one point I even forgot to fry it in the oil! Now I cook Gallo Pinto very often. The saltiness of the bean soup really pairs well being toasted with the rice.

Traditional Costa Rican painted ox cart. Used to transport coffee from the lush hills.

This dish has many variations depending on which Hispanic country you venture to. This dish is the Nicaraguan and Costa Rican version. I am thankful to have found this delicious dish and I'm sure you will be just as delighted when you try it.

Gallo Pinto


Serves: 2 Servings of 1 and 3/4 Cups
Time: 15- 20 Minutes [This time does not include the time of making one batch of Homemade Bean Soup, making your own homemade boiled beans is the best way to go for this recipe. That way you can add more broth from the beans and adjust the salt to a higher level which is what really enhances the gallo pinto.]
Source: Family Recipe

Ingredients:
3 and 1/2 Cups Cooked Rice
2/3 Cup Beans from Bean Soup [Not Canned] Drained from the liquid  
1/4 Cup Bean Soup Liquid
1/3 Cup oil [I used Canola Oil]
Salt

Delicious Additions:
The following are just additions you can use to garnish the dish or eat as a side with the gallo pinto.
Sliced Ripe Avocadoes
Thick Julienne Sliced Queso De Freir or Queso Blanco
Fresh Tortillas

Special Utensils:
Large Non-Stick Pot

Pre Recipe:
1] Have Bean Soup made.
2] Have rice cooked.

Recipe:

1] Pre-heat a large non-stick pot for 1 minute over medium heat.

2]Add oil and allow to heat for 1 minute.

3] Add beans and bean soup liquid to oil

     [You should hear the sizzle as the beans enter the oil. If not it is fine but it indicates the oil was not hot enough. Also be careful as oil may splash if overheated]

5] Turn up the heat to between medium and medium high.

4]Allow beans and bean soup liquid to fry in oil for 6-7 minutes. Stir occasionally with a slightly rounded spatula mashing the beans as you stir. Bean soup liquid will have thickened. Avoid letting the beans and bean soup burn.

   [A tell tale sign that they are done is that the beans have acquired a grainy looking exterior somewhat similar to a raisin. Mash the beans according to how you prefer them.This Gallo Pinto is  traditionally done with the beans slightly half mashed.]

5] Add rice to the fried bean mixture.

6] Stir vigorously with spatula until the thickened bean soup mixture has evenly coated all of the rice.
[Caution: As you add the rice and stir vigorously be wary of the hot steam.]

7] Once all of the rice is coated. Stir about every 20 seconds so that the rice is evenly toasted throughout.

8] A tell tale sign that the rice has been toasted enough is that individual rice grains will shake by themselves. Also as you stir you will notice the rice that touches the pan will crust together occasionally as you lift them up while you stir. This process happens in 6-8 minutes.

[The aroma is somewhat similar to that of popcorn from the toasted rice.]

9] Remove from heat and let cool to your desired temperature for serving. Sprinkle with salt to your liking.

Pictures of the Process

Oil

+ Beans + Bean liquid

+ rice

Gallo Pinto :)

Delicious Additions:
Sliced avocadoes
Tortillas

Thick Julienne Cut pieces of Queso de Freir  or Queso Blanco
1]The pieces of cheese can be served cold to room temperature or they can be served the traditional way which includes arranging the pieces of the Gallo Pinto serving plate before the Gallo Pinto is ready and microwaving them for about 1 minute in the microwave or until they have melted to your liking.

2]Queso de Freir or Queso Blanco are cheeses that you can find in the Latin section of the cheese aisle.

Shelf Life: The Gallo Pinto can be kept refrigerated in an airtight container for about 12 hours. To revive heat in the microwave for about 1 minute or to your desired liking.