Cocina Cubana by Raquel Roque

By Raquel Roque

350 recetas clásicas que captan l. a. esencia del paladar criollo

En Cocina cubana, Raquel Roque ha juntado las recetas más queridas de su familia para ofrecer toda una selección de platos suculentos a los amantes de l. a. cocina cubana. Tanto los expertos como los principiantes querrán aprovechar esta oportunidad de preservar para las generaciones venideras los angeles rica tradición culinaria de los angeles isla, o de experimentarla por primera vez.

Las recetas incluidas aquí reflejan lo mejor de dos mundos —el mundo colonial español y el mundo criollo—, creando así una mesa variada y sabrosa, salpicada de los angeles sazón que outline los angeles cultura caribeña. Esta nueva edición de Cocina cubana comparte l. a. historia detrás de cada receta, y cuenta con cinco capítulos nuevos de cócteles, batidos, sándwiches, comida para bebés y recetas típicas de otros países latinoamericanos. Además incluye recetas de cubanos ilustres, stories como:

• Pollo guarachero de Celia Cruz
• Pavo Saralegui de Cristina Saralegui
• Frijoles negros de Victor’s Café
• Flan de los angeles abuela Yiyita del Padre Alberto
• Picadillo de carne de Carlos ireland

La cocina cubana es una combinación de colores y sabores que invita por sí sola a sentarse a los angeles mesa para saborear y disfrutar de un plato de arroz con frijoles y plátanos maduros. Desde sopas y cócteles hasta mariscos y carnes, Cocina cubana es l. a. colección más comprensiva de las renombradas recetas de Cuba, detalladas en pasos sencillos que renovarán su entusiasmo por los angeles cocina.

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Add half the cheddar cheese and the American cheese, and stir until the cheese melts. Transfer to a gratin dish with a capacity of about 4 cups/960 ml, sprinkle the remaining cheddar on top, and bake for 15 to 20 minutes, or until the cheese on top is lightly browned and crispy. Serve hot right out of the oven. — Cider Vinegar Slaw — I hate sugary slaw, but I have to admit that a sweet note in a vinegary slaw goes with hot sauce and ribs the way rainbow jimmies go with vanilla soft-serve. There’s no sugar here, but there is a whole apple in the dressing, which tastes better than sugar, delivering freshness, flavor, and sweetness.

Paired with the slightly bitter note of dandelion greens and a hunk of corn bread, this meal puts me in mind of breakfast for dinner, without taking that worthwhile instinct too far. ————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— —————————— ————— — Fennel Hash with Poached Egg — 1 LB/455 G GROUND PORK 1 TSP FENNEL SEED 2 TBSP BUTTER BLACK PEPPER 1 SWEET ONION, SUCH AS VIDALIA, CHOPPED KOSHER SALT 5 RIBS CELERY, CHOPPED 4 EGGS, FRIED OR POACHED, YOLK RUNNY 2 FENNEL BULBS, DICED FLAKY SALT FOR FINISHING 1 ŝ 2 CUP/20 G CHOPPED FRESH PARSLEY 1 ŝ 4 TSP PAPRIKA PINCH OF CAYENNE PEPPER 60 pork KETCHUP FOR SERVING HOT SAUCE FOR SERVING (OPTIONAL) Brown the pork in a large sauté pan set over high heat, stirring frequently, 10 to 12 minutes.

Today, parsley has quit that job in all but the most resolutely retro restaurants. ) Instead, it’s found its destiny as a flavorful green in its own right. To experience this underappreciated herb at its best, eat a lot of it. You’ll see what I mean. 1 LARGE BUNCH FRESH PARSLEY 1 TO 2 TBSP FRESH LEMON JUICE 1 FENNEL BULB, TRIMMED AND VERY THINLY SLICED (USE A MANDOLINE IF YOU HAVE ONE) 2 TBSP BEST OLIVE OIL (SEE OLIVE OIL, PAGE 18) GRATED ZEST OF 1 LEMON, PREFERABLY ORGANIC FLAKY SALT AND BLACK PEPPER Float the parsley in a large mixing bowl filled with cold water to remove any grit.

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