We’re having such a terrible summer, that I had to make the Shish Kebabs on the stove. Either way works well, but I must say, with pork it almost works better on a pan, since one can adjust the cooking time and temperature a little […]
We are starting with our home’s renovation. We’re bringing down walls, changing floors, enlarging the kitchen – the works! I’m happy and afraid at the same time, but looking forward when everything is ready!
I’m not sure if I’ll be able to keep up with daily recipes, but I will probably post whenever I make something special. It will be fun to improvise – no idea where I’ll be cooking for a few weeks!
It’s time to add my family’s favorite snack on the blog. When the kids were little, I started to make “cambur machacado”. “Cambur” is banana in Venezuela (not in other spanish speaking countries), and “machacado” means mashed. I think the name started as a joke, […]
- 4 smoked pork chops
- 1/2 Cabbage – thinly sliced
- 1 can sauerkraut
- 1 onion – chopped
- 4 peppercorns
- 1 teaspoon salt
- 4 bay leaves
- 4 dried juniper berries
- 1 cup apple juice
- In a large pot, fry the chopped onions slightly in a little bit of oil.
- Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
- Add the pork chops and let cook for about 15 minutes.
- Serve with mustard and dark or rye bread.
Diablitos was everyone’s favorite in Venezuela when I was a kid. It is actually an American product – Deviled Ham, but its largest consumer is Venezuela. It’s usually consumed with arepas, toast or crackers. A friend of ours started mixing it with mayo and parmesan […]
- 1 lb (500 gr) fresh mushrooms – sliced
- 1/2 onion – finely diced
- 2 garlic cloves – pressed
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon cornstarch – dissolved in water
- Parmesan or Pecorino – grated
- Cooked tortellini
- Fry the onion and the garlic in a tiny bit of oil by low heat for 2 – 3 minutes.
- Add the mushrooms and continue frying for another 15 minutes.
- Add the cream and milk, and continue cooking.
- Add salt, pepper and nutmeg to taste.
- Add the cornstarch and bring it very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
- Serve with tortellini, parmesan or pecorino.
Shrimp Cocktail with avocado was one of my favorite meals in Venezuela. Ingredients: Cooked shrimp – 6 per serving Avocados – 1/2 per serving Salsa Rosada: 2 Tablespoons Mayo 4 Tablespoons Ketchup Lemon Juice Salt and pepper to taste 1/2 teaspoon horseradish Directions: Mix all […]