Archive | 2008

Blue Cheese Polenta – To celebrate the Top Chef finale

12 Jun

Yesterday was the finale of Top Chef Chicago, from my sunny Island of Puerto Rico. 

I was rooting for either Stephanie or Richard to win.  To me, these were my favorites from the get go. 

                                       

They have both been extremely creative and innovative in their cooking, but what captured me from both was they were always nice, civil, collaborative and very complimentary to all their partners.  Here’s a few examples:

  • I loved the episode where the chefs had to work based on words from the Second City Improv troop and no one wanted to work with Richard because he had just won immunity and how cool he and Dale worked together making the winning dish for that episode. They collaborated well and they complimented each other’s work and ideas…
  • I loved how during Wedding Wars and Restaurant Wars both Stephanie and Richard were teamed together and they collaborated with other team members to ensure no one from their team was going home that week. Nobody was trying to take credit for anyone else’s ideas, no one wanted to steal the show… they just wanted to win for the team’s members’ sake.
  • I believe that in the Wedding Wars episode specifically, Richard won the elimination challenge and without hesitation he said he wanted to give the win to Stephanie. Stephanie then suggested they split the prize of a $2,000 Crate and Barrel gift certificate.
  • I loved during the first part of the finale, when Stephanie assigned sous chefs to everyone that she chose based on which sous chef who would get along with each chef, because she wanted the kitchen to be harmonious.
  • How Richard in last night’s episode asked Stephanie to draw knifes first… another gesture of his gentlemanliness.

They are plain ol’ nice people… and I believe that your intention and feelings are transferred into what you’re cooking and therefore experienced by those who eat your food.  I am very happy that in the final in Puerto Rico, the first female Top Chef was crowned – Stephanie…    

And to Richard… I am confident that in great Top Chef and American Idol fashion, he’ll get as much exposure and experience as much success as Stephanie.   Look at Sam and Marcel from Season 2 and at Casey from Season 3.  I will stay tuned to see what he’ll do next.  I may have to travel to Atlanta soon to try his cooking… maybe some not-so-perplexed tofu in green curry that please… does not taste like beef.  If you saw the show you know what I am referring to.

Well…  after all that, I wanted  to watch the show while eating some food worthy of the Top Chef finale show…  I debated if I was going to do something Puerto Rican or something more gourmet… I think I landed somewhere in between the two.  I made Blue Cheese Polenta with Roasted Mushrooms and a Tomato Salad.  I am telling you, this Blue Cheese polenta is a knock-out and super simple and quick to make. 

My initial inspiration was drawn from a recent post from my dear friend Kathleen at Kathleen’s Vegetarian Kitchen.   I saw it and then yesterday, I improvised from what I remembered. 

 

 

BLUE CHEESE POLENTA

1 ¼ cup of half-and-half
3 tbs quick cooking polenta – I used Colavita brand that cooks in 5 minutes
2 tbs grated Parmesan cheese
1 tsp Kosher Salt
1 tsp Ground Pepper
2 oz of Danish blue cheese – of the blue cheese of your choice
A few Marcona almonds to garnish – or any other toasted almond will also work
  1. In a medium saucepan, bring the half-and-half to almost a boil.  Season it with salt and pepper while you’re waiting for the temperature to rise.  Be careful not to over-salt, because you’ll later on add Parmesan and Blue cheese which are both salty.
  2. Whisk in the polenta and continue to whisk until the polenta starts to thicken.   When it starts to thicken, add the Parmesan cheese.
  3. Remove from heat and add the blue cheese.  Stir to combine so the cheese melts in the polenta.
  4. Serve and add the almonds as garnish.

 

I am telling you… this polenta ROCKS!!!!!   It’s super creamy and super tasty.  I had polenta before and I was not a great fan.  Now I am willing to make this for company.  I see a dinner party in my future…

Don’t inhibit yourself!!! – Part 2

11 Jun

I started the other day bringing you a list of my favorite junk foods…  

But I want to make a HUGE clarification here – These are snacks to be enjoyed SPARINGLY.  In no way I want to promote the reckless consumption of any of these snack foods.  This is just to let people know that we vegetarians have the junk food craving once in a while and that thanks to thoughtful companies out there we can enjoy them without the addition of trans fat, hydrogenated oils, eggs, artificial colorants or preservatives…

Just wanted to make that clear…

Now that we’re in summertime, how can we leave behind America’s favorite grilling food?

Veggie Burgers and Veggie Dogs

I love a good Veggie Burger and a Veggie Hot Dog once in a while… and it does not need to be summer.  I personally enjoy eating Boca Burgers and Gardenburgers.  To me, they have the best texture and flavor.  I also like that most Boca Burgers are made without eggs and for extra assurance, they have a Vegan version.

 

          

I like to buy Smart Dogs or Tofu Pups – these two brands do not include eggs in their ingredient list.  There are other Veggie Dog products from the same brand that do include them, so be aware and always read the labels.  The Tofu Pups are great for people who are avoiding gluten or wheat.

 

       

 

And there’s no need to believe that if you want to eat only whole grains you’ll need to eat your burger or dog on a regular whole wheat sandwich slice… our friends at Alvarado St. Bakery make Burger Buns and Hot Dog buns made from sprouted wheat.  They’re super good and can be found in the refrigerated section of most health food stores.

 

       

Beer

Ok – I already told you about natural soft drinks in my last installment… but what if you’re the beer guy type.  And most people would argue – “Beer is vegetarian.  No meat is used to make it.”  And they’re right, however, the vegetarians I know, including me, we avoid alcohol because we consider it like a drug.  It’s something that intoxicates your system.  I know there are arguments on the contrary, but I am not trying to convert anyone, I am just stating the facts why some people to not consume alcohol.

Most beers labeled non-alcoholic still have some alcohol in them – little in proportion to regular beers, but not really non-alcoholic.  But I found one… Bavaria, it’s available on the Internet and maybe in large cities in the US.  I have not seen it here in Puerto Rico.  But this beer claims to have 0.0% alcohol – totally alcohol-free.  I would like to try it someday – maybe make a michelada with it…  mmmm.

 

 

Celebratory Drinks

And what if you like to celebrate, but are not into the beer taste?  Martinelli’s has a Sparkling Cider that tastes incredibly like any other apple cider, without the alcohol.   I drink this by itself, but I also use it to make Sangrias and Party Punches.  It’s awesome!!!  I always have a chilled bottle in the fridge.

And if you’re more the grape person than an apple person, Welch’s also has a White Grape and Red Grape Sparkling Juices.  They’re really good.  Kids love it when you offer then a glass of wine…  my niece laughs hysterically every time I give her a glass.  She feels like such a grown-up.

And what’s best, is that all of these are readily available in the bottled juice aisle of your supermarket.

 

Please share your favorite junk foods with us… we love to learn all that is out there.

No need to inhibit yourself!!! – Part 1

10 Jun

When people decide to become vegetarian, most of the time they focus on what they’re deciding to NEVER eat again, instead of focusing on the possibilities of what’s ahead…  I believe it is human nature to mourn the past instead of looking towards the future with joy and anticipation.

Last weekend, at the Yoga Center I attend, I was asked to give out a presentation on how we don’t need to inhibit ourselves from having a goodie once in a while…  even though we must always strive to eat as healthily as possible,  in the life of every good vegetarian , a little junk food must always fall in.  Always!

So I want to share with you a list of those goodies that people might believe will never be able to enjoy, but now, enjoy them the veggie karma-free way!!  Brace yourself because this is an exercise on Vegetarian Junk food to the MAX!

 

Salty Snacks

Regular salty snacks are full of chemical preservatives, artificial colorants and MSG.  What’s a conscious vegetarian to do when there’s a party and we’re hungry for some chips???    My favorite salty snacks are Barbara’s Bakery Cheese Puffs and Cheese Puffs Bakes.  I love that they come in the traditional cheddar crunchy variety, just like a certain cheetah brand and it also comes in white cheddar.  I sneak these into the movie theater as often as I can.

        

I also enjoy a loy the new Frito Lay’s Natural variety – they have Lay’s potato chips and Cheetos too.  And best of all, no additional trip to the health food store – these are available in your regular grocery store.

I like also Terra Chips…  I love all their varieties, and they even have a BBQ chip version, which rock!!!

                        

If you live in a tropical area,  I personally like Chifles plantain chips.  These are widely available in Puerto Rico and in Miami.  These are delicious with any sandwich instead of potato chips.  My aunt in Miami even makes them to eat as a side dish.  In Miami they make a garlic mojito to dip them in or to pour over them.  Not to be confused with the drink… OK?

Ice Cream and Frozen Treats

Most premium ice creams out there include eggs or egg yolks in their ingredient list, which bummed me incredibly because I really used to enjoy a really creamy cup of Häagen-Dazs Swiss Chocolate Almond once in a while.  But now that I am off eggs and off chocolate what’s a karma-free girl to do???

I give you Häagen-Dazs Fruit Sorbets – I personally prefer strawberry and mango flavors.  The mango variety was my first and it’s truly like eating a frozen mango.  I believe this is the brand they serve at the Delano Hotel in Miami…  hush hush.

But if you’re more the Dulce de Leche type of vegetarian…  Häagen-Dazs also has a Dulce de Leche Frozen Yogurt, which to our knowledge does not include eggs in the recipe.

OK – I know I can’t leave my vegan or lactose-intolerant friends hanging…  so there’s for you Rice Dream and Soy Dream.  Both are pretty good and creamy and the nice thing is that they have Carob varieties so you can enjoy that chocolate-like experience without the caffeine of the chocolate.

 

  

 

Soft Drinks

I don’t know about you…  but eating a pizza with an orange juice or with a bottle of water just does not entice me too much.  Pizzas were made to be eaten together with a soft drink.  But what to do if you have shun away from your like all Cokes and Pepsis???

I give you Ginseng Ups – I learned to live again the day I learned about Ginseng Ups.  I was always the biggest Coke fan and when my doctors ordered me off caffeine immediately I had to say goodbye to my long-time friend – so I started drinking 7-Ups .  When I decided to make some natural changes in my life, I said good-bye now to my 7-Ups.  Then one day a friend from the yoga center bought a Cola Ginseng-Up at a health food store.  When I asked her how that tasted she simply said, “Like Coke”.  I was incredulous.  She gave me a taste and ALELUYA!!!! (can you hear the angels sing too!?!?!?!?)  My world was alive again.  I was a convert right then and there.  Ginseng Ups is the soft drink that anyone who visits me drinks…    It comes in several varieties – I personally like Cola, Lime, Ginger and the Original.  Kola Champagne is a very popular flavor for Puerto Ricans, but the last time I checked it had some weirs colorant so I no longer buy it.

                   

I also like a lot Izze Sodas.  They’re natural and super refreshing.  They have a lot of effervescence.  I like they’re Clementine flavor a lot.

 

I am going to stop here so this post is not super long…  I promise to bring you a few more of my favorite vegetarian junk food so you don’t have to ever feel deprived when deciding to try the vegetarian lifestyle…

Feel free to share your favorite vegetarian junk foods too… because I am certain that  Vegetarian Junk Food RULES!!!

Puerto Rico was HOT on TV yesterday

5 Jun

Yesterday, June 4, 2008, was a good day for Puerto Rico on the US National TV front…  Puerto Rico and its cuisine were featured in 3 TV shows I TiVo regularly.  Count them THREE in one day.

 

First off, I saw the Martha Stewart show… granted this was a re-run of a show I had already seen, but yesterday featured the cuisines of 3 Latinas – Michelle Bernstein, Cuban Marisel Pasilla and Puerto Rican Carmen Gonzalez formerly of Lucy of Gramercy and soon opening her own restaurant in NYC.  Granted, her main recipe was not vegetarian, but I can attest it used truly typical ingredients.  She showcased 3 recipes, the most of any of the featured chefs, and her desserts you’ve already heard of here – Tembleque and Coquito.  I was so very proud because I felt she was truly representing our cuisine and flavors… nothing gimmicky about it.  I know that she’ll even make the Tembleque recipe in the Food & Wine Classic in Aspen this coming week… where Puerto Rico will have its second showing.   I’ll be honest, I’ve never seen a kumquat in Puerto Rico…  if they’re available, they’ve never crossed my path.

 

Then, I checked out a re-run of America’s Top Model cycle 9 before deleting it… and to my surprise, the season starts in sunny San Juan where the aspiring contestants board a Royal Caribbean cruise ship.  That’s the extent of it…

 

 

But then, we go to the grand-daddy of the Puerto Rico product placements… the first episode in the Top Chef Chicago finale!!!!!  I have to admit, the production crew did a really nice job highlighting a great local Puerto Rican chef, Wilo Benet as the guest judge and using plantains in a fried form as the main ingredient for the QuickFire Challenge.   I love his food…   Pikayo’s is one of my favorite restaurants.  His Wild Mushroom Risotto is amazing and the Portobello Mushroom Carpaccio is awesome.   I also enjoy very much his Gouda Cheese Balls with Guava Dipping Sauce in his less formal restaurant, Payá.

I told you… I was not making it up, that us Puerto Ricans looooooooove our fritters.  I have given you some already:

Mock Bacalaítos

Tostón Sandwich

Falafels

Fried Cauliflower

Eggplant Parmesan Sandwich

 Fried Leek Rings

 

But I need to do a nomenclature check here…  I may have mentioned this before but just in case I didn’t…  here it is.

Tostón is the singular fried, smashed flat and refried green plantain fritter.  The plural is Tostones, and you need to pronounce the S at the end.    Please refer to them in the correct manner… I could not stand Gail Simmons and Lisa from Top Chef calling a single tostón as tostone.  I can understand the misspelling to help with the phonetic pronunciation, but it is said tostón – With emphasis and an accent on the last O.

The market where the sous chefs went to look for produce is the Plaza de Mercado in Santurce, where I go to buy some of my produce and particularly, get Coconut Water already taken out of the coconut.  It’s relatively close to my house and I even know several of the attendants, so I’ll be giving them grief in the next couple of weeks about appearing on a US TV show.

I was totally impressed about Richard’s knowledge of Malta.  Malta is awesome…  I had one yesterday as a matter of fact, with my veggie version of a Cuban sandwich – A Puerto Rican baguette with Swiss cheese, lettuce, tomato, pickles and mustard pressed and toasted to perfection.  Malta is the perfect accompaniment because it’s sweet and it matches well with the salty pickles and mustard, plus it’s how I learned to eat a Cuban sandwich or a Media Noche.  It’s not completely karma-free because of its caramel color and high amounts of sugar, but I will not hide it or deny it.

 

I just wanted to share my pride about witnessing my little Island of Puerto Rico being showcased all around US National TV all day yesterday.  I will continue sharing my Puerto Rican Delicacies with all of you in the near future… a testament that you can eat veggie and still maintain your cultural roots, even when you grow up in a country with a non-veggie culture. 

Buen provecho and please come visit me in sunny Puerto Rico soon.

Mock Bacalaítos – BacalaFREEtos

2 Jun

Ok… you’ve made the Potato Leek Soup, you garnished it with the fried Leek Rings… but what do you do with the left over batter from the Leek Rings?  Do you throw it out?  Of course not!!!

Let me tell you the story about the Bacalaíto…  what’s a Bacalaíto?

Bacalao is the word in Spanish for Codfish – the salted dry codfish.  They one that looks like an old dried-out shoe sole.  I mean, the fresh codfish is also called bacalao, but you need to preface it by saying it’s fresh bacalao, because traditionally the codfish eaten here is the dried out kind.  Enough with the cod lesson…

Well, a very traditional Puerto Rican fritter is made with the rehydrated and de-salted cod mixed in with a flour batter.  If you go to any Puerto Rican street fair, there will be several stands selling these fritters…  one of my favorites when attending the Fiestas de San Sebastian…  So now that I am vegetarian, how do I satisfy my cravings on these delicious and greasy fritters?

Well, I learned that honestly, if you season the batter well enough, the fried flour mixture will taste exactly like a bacalaíto, but without adding any of the codfish.  Newsflash to all traditional bacalaíto makers… it’s even simpler to make because you don’t have to de-salt and rehydrate anything that once was alive…  it’s the Mock Bacalaíto.  I’ve tried to look for a better name… but locals would not know what it is if I call it something else besides bacalaítos…

UPDATE 1/25/2011 – My friend Angie has coined a NEW NAME for these fritters – BacalaFREEtos… as in Free of Bacalao, KarmaFREE Cooking, and they’re Fried (fritos in Spanish) it’s just too clever huh???  So that’s how we’re calling them from now on.  Angie – you have full name rights on this one!!!

 People can’t believe they taste so much like the real thing… the secret is in seasoning the batter well.  Here’s how…

 

MOCK BACALAITOS

½ cup whole wheat pastry flour – this will work well with spelt flour too
About equal parts of water
1 tbs sofrito
½ tbs of Kosher Salt
½ tbs of Pepper
Canola oil to fry

 

  1. I’ll be honest, I have never measured the amounts of the seasoning…  but the batter should taste well-seasoned.  You need it to taste like something, not just like wet flour.
  2. In a large skillet, heat about 1 ½ inches of canola oil.  Make sure the oil is very hot before frying the first batch.  Try inserting the back end of a wooden spoon into the oil and the oil will be ready when you see bubbles around the wood.
  3. Using a large spoon or ladle, pour some of the batter into the oil, like making silver-dollar pancakes.  Wait until the batter has set a bit on the first “bacalaito” before you pour on another ladle.  If they fuse to each other, they’ll be difficult to turn.
  4. Fry on one side until the batter turns crisp and golden brown on one side.  Flip and fry some more until evenly golden.
  5. Transfer the fritters onto a plate with paper towels to drain the excess oil.  No need to season them again.

Enjoy them as a snack with your favorite natural soda or natural juice drink.   Give these to anyone at a party and you’ll see them flying off the plate.  There are restaurants here that serve these as appetizers even.

This is definitely not food for everyday…  this is a fried snack to eat sparingly.  But believe me, I make a batch of these before going to any street festival so that the smell of the real kind will not lure me in… trying to keep those temptations at bay…

And to all those Puerto Ricans out there… there’s no need to do without these Puerto Rican delicacies when you go vegetarian… 

Buen Provecho!