MMmmmmm...Food!

It’s been said, “To eat is a necessity, but to eat intelligently is an art.” 

Oh, how I love food. My husband can attest to coming home and knowing how my day was based on the smells of the apartment. When days were stressful or days were wonderful--countless vegetables were cut, bread of some sort was baking in the oven, dessert was set to be finished with dinner, and a glass of vino was usually in my hand (only after all necessary cutting was finished, of course). After a bad day, cooking was satisfying. After a great one, it was just fun. Don’t worry, on normal days we ate too; it just wasn’t as elaborate. 

Being here has changed my cooking habits, but it hasn’t erased my love for la cocina. I’m sharing my grandmother’s kitchen, so it’s a different kind of ballgame. It’s a ballgame; however, that has taught me more than any cookbook could. The first of which my husband and grandmother alike thought important enough to share is the beautiful quenepa. This island fruit must be eaten specifically, so here it goes.

1.Take it off the limb.

2. Bite the outside just enough to crack it.

3. Look at the yummy goodness inside.

4. Eat yummy goodness on the side that you can see.

5. Put the whole thing in your mouth to finish.

Mmmmm...

Mmmmmm...

MMmmmmm... (It's a rule, you have to say that.)

6. Put the seed back in the skin.

7. Toss evidence.

You like that? We love eating quenepas!

The second most important food to share is the pástele. My words cannot actually describe the greatness of this dish. I could not believe the simplicity of this meal that I’ve respected for ages!

So, to start the pastels, you need:  pastel paper, small string, masa of some sort (mashed yucca, green banana, etc.), seasoned and cooked ground meat, Goya green olives, and the ALL PURPOSE seasoning mix

1.       Season the meat with the ALL PURPOSE seasoning! My grandmother uses this on EVERYTHING, so I’m going to call it that from here on out. It is: crushed garlic, green sofrito, adobo, bijol (an orange powder used for coloring), and…wait for it…four cheeses spaghetti sauce. She mixes about a spoonful of each in a bowl for just about everything she makes! This mix contains the taste of the island. Ridiculously amazing!!

2.       Brown the meat.

3.       If using yucca only masa, mix all of the masa with bijol until it is orange. If using any other kind, mix with the ALL PURPOSE seasoning.

4.       Lay the pastel paper on a flat surface, and wet by putting water on your fingers until the paper is damp.

**You could also put a mix of oil and coloring on the pastel paper, but it’s not a must, and I’m not sure how to explain if you’re stateside.

5.       Plop a big spoonful of masa in the middle of the paper. Plop a little spoon of carne into the middle of that. Put an olive at one end, and fold the masa over all of it.

6.       I have no pictures of folding the paper, but there’s a video attached if you actually want to do it sometime! http://www.youtube.com/watch?v=4nlh9AIhKq0  (I don’t know the guy in it; I just thought it was a decent video.)

7.       Boil for about an hour, unfold, put a little ketchup on it (I’m serious!), and ENJOY!

I LOVE these things! They are beautiful. Although I miss my kitchen, learning my Grandmother’s ways has been remarkable, and I am so grateful. I am so glad eating is a necessity because if it wasn’t, I’d just have to find an excuse to do it!

**Don’t worry, Dad, I’m going to write about the Bacalao, soup, and ribs sometime too!