Colombian food, how I love thee…

26 Aug

The only thing I wish I could adjust to our colombian plate would be our starchy selection of root ‘vegetables’ but then again can you imagine a bandeja paisa

Bandeja Paisa

with sauteed spinach? What would a sancocho be without the yuca, papa and platano??

So, no need trying to re-invent the wheel. At the end of the day I love the simpleness of our ingredients. The foundation of all our recipes is scallions, tomato and cilantro….boy do we use cilantro. Cilantro is our Basil!

It is fascinating to undestand the background to our cuisine. Colombia being a laborous culture and dishes being created from sustainable vegetables we depended a lot on  yuca, potato, plantain, arracacha and corn. Corn is the basis for arepas, tamales, empanadas etc.

But I welcome this challenge, because then creativity kicks in and I pull together a cream of broccoli soup with notes of Hogao. Cuisine brings worlds together.


events and everyday and everything else…

24 Aug

Welcome to our blog and thank you for following us. What has been on my mind today has been the delcious plantain sandwich I create. It’s so delightful I must share. In an ever continuous effort to stay away from white breads and the cliche it brings for being the go-to item to start a sandwich, I turned to the banana’s cousin – the green plantain.

My foundation is round size, thick and sturdy tostones as my sandwich top and bottom. My meat of preference is sliced churrasco. I like to have tradition meet variation, so instead of chimichurri I top my sandwich off with ‘Hogao’. Hogao is basically sauteed scallions and plum tomatoes but something about how chopping them together engages their flavors then when you saute them in a bit of oil the flavors are married. No sandwich could be complete without cheese. I have used provolone quite often, but there are so many variations.

Remember the plantain is your foundation and the combinations are infinite.  Cooking is  my passion, so tune in as I take you thru a voyage of flavor profiling with my Colombian induced cuisine.

Hello world!

16 Aug

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