Posts by Chef Yadira
Torrejitas de Bacalao (Cod Fish Cakes)
1 lb salted cod 1 medium onion finely chopped ½ sweet green pepper finely chopped ½ sweet red pepper finely chopped 2 stalks of scallion finely chopped ½ cup parsley finely chopped 1 scotch bonnet pepper, finely minced (optional) 1 teaspoon ground white pepper (if not using scotch bonnet pepper) 1 tablespoon curry powder 1…
Read MoreTorrejas de Maiz Nuevo (Corn Fritters)
4 ears corn, kernels cut from the cob, and divided into 2 ½ teaspoon Salt ¼ teaspoon Pepper 1 tablespoon sugar ½ cup all purpose flour 1 tablespoon cornstarch 2 tablespoons evaporated milk 1 large egg, lightly beaten Canola oil for frying INSTRUCTIONS Process half (2 ears) corn kernels and milk in food processor to…
Read MoreSopa de Arvejas Partidas (Split Pea Soup)
2 medium onions, finely diced 2 medium carrots, finely diced 3 stalks celery, finely diced 2 garlic cloves, finely chopped 3 cups dried, yellow split peas, soaked overnight* 10 to 12 cups vegetable stock 2 bay leaves 1 tsp sea salt, or to taste 2 sprigs fresh thyme, optional pinch of cayenne, optional 1/2 tsp…
Read MoreHelado de Grapenut Vegano (No Churn Vegan Grape Nut Ice Cream)
1/2 cup grape nut clusters 1-1/2 cups ground grape nuts (grind clusters in coffee grinder or in food processor) ¼ cup ground grape nut (use coffee grinder or mill to grind nuts) 2 (14oz) cans all-natural canned coconut milk (chilled overnight in the fridge (I prefer 365 Organic from Whole Foods) ¾ cup unsweeten almond…
Read MoreTomato Cheat Sheet
How to cook the perfect Rice
Cooking a perfect pot of rice isn’t difficult, but sometimes it doesn’t turn out as perfect as you’d like. Contrary to my mom’s teaching, in Culinary school I was taught that the rule to cooking rice is 2×1: 2 cups of water to 1 cup of rice. Of course I refuted such teaching, since all…
Read MoreCulantro vs Cilantro – they are not the same
Culantro (Eryngium foetidum) is a tropical perennial herb in the family Apiaceae. It is both a cooking and medicinal herb well known in the Caribbean, West Indies and the Far East. Here in the United States, outside of ethnic neighborhoods, it is not very well known. Usually confused with the now ubiquitous cilantro, found in…
Read MoreHow to Make a Moist Cake
You love to bake but your cakes are always dense and dry. Don’t fret, here are some tips for additional steps to take or ingredients to add to your favorite recipe to enhance your cake and make it moist and delicious: Add one box of instant pudding mix to your recipe’s dry ingredients and stir.…
Read MoreHow to preserve leafy produce such as Mint, Basil, etc.
Prolong the life of your produce by wrapping them loosely on a dry sheet of paper towel and placing them in a green bag or in a ziplock bag. Oxygen is not a friend of veggies, so get as much air out of the bag before sealing. Also, avoid washing until ready to use. And make…
Read MoreHow to easily peel green plantains
Green plantains have a tough outer skin and don’t peel nearly as easy as ripe plantains or bananas. Here’s how to do it: cut off both ends of the plantain score it lengthwise in at lease three different places and peel if you are still having a tough time peeling them, soak the scored plantains…
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