Sunday, December 2, 2012

Project 4: Culinary Design Blog

Curry Goat

For this assignment, I chose to make my favorite Jamaican "Curry Goat". My family cooks this for dinner on rare occasions. Curry Goat is delicious and I would recommend it to anyone. This meat has the protein and offer the healthy red blood cell we need!

- Curry Goat Meat
- Curry Powder
- Onion
- Pepper
-  Garlic
- Water
-Season salt

1. Buy the Curry Goat Meat  
2. Cut up the meat into ice cube sizes
3. Wash the meat thoroughly
4. Apply the Curry powder on to the meat as you rub it in 
5. Apply the garlic and cut up the onion and pepper for flavor 
6. Pour the meat into a pot.
7. Cook it on the stove to cook for 2 hours
8. Apply some water time for time once see it dry out
9. Then EAT UP! 

Wednesday, November 28, 2012

Yellow Cake.

Playing the role of a culinary designer I chose to make a "Yellow Cake" for my project. I chose the yellow cake because, it reminds me of the holidays or special occasions. My mother and I would always make it for either a graduation, birthday, Christmas, or other holidays.

The yellow cake is well known and you can get the box from your local grocery. Baking this cake is easy and takes about 30 minutes to heat properly. When it is done it will be a sort of golden. tone. Before putting the chocolate icing on the cake make sure it cools for 10 minutes.

Cake mix
1/2 Vegetable oil
1 cup of water
3 eggs
Chocolate frosting

*Additional Ingredients* (not necessary)
Butter and flour for the pan
Mittens to take out the cake
A timer to keep time of how long the cake is in the oven

First I gathered up all my ingredients. I put some butter and flour on my pan so that my cake wouldn't stick. I then dumped the cake mix into the pan, thus preheating the oven to 350 degrees. After that I put in the cup of water, 1/2 of the vegetable oil and cracked three eggs into the pan. I then took my whisk and stirred the mix for about two minutes, making it thinner and yellow looking. After this I put the mix back into the original pan and placed it in the oven. I waited for about 35 minutes before taking it out, I waited an additional 10 minutes before placing the frosting on.

You can make this cake for any event! It's quick convenient, and tastes amazing!

Tuesday, November 27, 2012

Project #4: Culinary Design Blog (Stuffed Shells Recipe)

4 Cheese Stuffed Shells

Making a pasta dish has a comfort food quality. It's easy to make, doesn't take long to cook, and it's delicious. I made a variation of this dish based on a recipe by Rachael Ray, the queen of 30 minute meals. I'm not really a person who cooks everyday, so when I do decide to make something I want it to last a few days throughout the week. This recipe is for a group of 4-5 people. 

  • 20 pieces of jumbo pasta shells
  • 32 oz container of part skim ricotta cheese
  • 1 pound of shredded mozzarella
  • 1/2 cup of pecorino-romano cheese
  • 1 cup of shredded asiago cheese
  • 1/3 cup of chopped parsley
  • 1 tablespoon of extra-virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 can (28 oz) crushed tomatoes
  1. Preheat oven to 450 degrees F.
  2. Shred the mozzarella, pecorino-romano, and asiago cheeses.
  3. Bring a large pot of water to a boil. Add pasta. Cook shells for 12-15 minutes. They should be soft but still undercooked in the middle. Drain pasta and cool.
  4. In a big bowl, combine ricotta, 1/2 of the shredded mozzarella, pecorino-romano, and asiago. Add the chopped parsley to the cheeses and stir.
  5. Heat a large skillet, add one tablespoon of olive oil and add the garlic. Saute for 5 minutes. Add the crushed tomatoes and simmer for 5 minutes.
  6. Pour a little sauce into the bottom of a 9x12 sized casserole dish. Fill the shells with the cheese mixture and place them in the dish. Pour the remaining sauce over the shells and sprinkle the remaining mozzarella cheese on top. Place in the dish in the oven for about 7-10 minutes to melt the cheese on top. 
  7. Serve a few shells onto a plate and enjoy!

sauce on bottom of the dish. arrange the shells with cheese inside

pour sauce over

add mozzarella on top and put in the oven

let it cool slightly

place onto a plate, neatly

Friday, November 23, 2012

Project #4: Culinary Design Blog

Strawberry Banana Smoothie

For this assignment, I chose to make my favorite Strawberry banana smoothie of all time. My mother introduce me to the smoothie, and her mother introducer her to this smoothie, and continued to be passed on by generations. This smoothie is indulging and healthy!

- 1 Banana
- 8 Strawberry
- 1 cup of milk (either: 2% milk, 1% milk, whole milk, or evaporated milk)
- 1 teaspoon of vanilla extract
-  5 cubes of ice
- Granulated sugar (according to taste)
- Optional: Whip cream

1. Wash strawberries thoroughly  
    2. Cut and peel the strawberries and banana
    3. Gather all ingredients in a blender 
    4. Blend until smoothie and creamy
    5. Pure into a cup
    6. Garnish with whip cream and a strawberry on the side.
    7. Enjoy!

Sunday, June 3, 2012

Estofado de Pollo - food art 1064

Estofado de Pollo - Food Art 1064

Peruvian cuisine is recognized today as consisting of the most varied gastronomy worldwide.  With 400 plus dishes represented throughout the three regions that make up Peru, influenced by the immigrant traditions of Spanish, African, Chinese and Japanese there is something for everyone’s palate. In NYC you have many Peruvian restaurants to chose from, however the best is always home-made. For this purpose, the dish I prepared is one that you would eat at our house any day of the week.
Estofado de Pollo con Arroz (Chicken Stew with Rice) 
Ingredients List for Chicken Stew:
4 – 8 chicken drumsticks (skinless)
2 red onions finely chopped
1 tomato diced
4 potatoes peeled and cut in quarters
2 packets of sazon goya seasoning
Adobo to taste
1 tablespoon of extra virgin olive oil
2 tablespoons of parsley
Salt and pepper seasoned to taste
Cooking Instructions for Chicken Stew:
1.)   In a large pot heat the tablespoon of extra virgin oil
2.)   When oil is hot, add onions. Cook and stir occasionally until they begin to look transparent
3.)   Add chicken drumsticks, tomatoes, sazon goya, salt, pepper and adobo to taste. Combine all ingredients
4.)   Cook on low to medium heat and bring to a boil for 20 minutes
5.)   Add potatoes and leave on medium heat until both chicken and potatoes are fully cooked
Ingredients List for Rice:
¼ cup of extra virgin olive oil
2 tablespoons of chopped garlic
2 cups of white rice
2 ½ cups of water
Salt (seasoned to taste)

Cooking Instructions for Rice:
1.)   Put oil in a medium/large pot. Turn on medium high letting oil warm up
2.)   Once oil is hot, add garlic and fry until brown (just a few seconds)
3.)   Rince rice. Add wet rice to pot and stir
4.)   Raise heat and bring water to a oil (boil for a few seconds)
5.)   Add water and salt. Stir again
6.)   Lower heat, cover pot and let simmer for 15-20 minutes
7.)   Turn off, uncover and fluff rice with a fork. Rice grains should be plump and soft

***Please note my mom was helping me with recipe and she made her own rice. The original recipe should be made with white rice, although this rice was yummy too!  

Monday, May 28, 2012

Fresh baked salmon filet with vegetables

The recipe for my blog is a baked salmon with vegetables and salad dish, which is very similar to the fish dishes my grandmother made in Brazil.  Beef and chicken are very popular for most dishes in Brazil, but my grandmother loved to bake fish with vegetables because she loved the taste and thought it was better for the family’s diet.  This was a dish we usually ate during the week for our family dinner or sometimes on the weekends when we were all together.  My grandmother also loved to baked fish with lots of vegetables because she said all of the juices from the vegetables soak into the fish and make it more delicious.  This dish goes great with almost any bottle of dry red wine.

2 lb salmon filet
½ cup of fresh chopped garlic
2 teaspoons of coconut oil
1 teaspoon of salt
2 chopped white onions
½  cup of broccoli
½ cup of cherry tomatoes
¼ cup of green olives
½ cup of carrots
2 teaspoons of fresh oregano
4 stalks of asparagus
2 fresh squeezed lemon juice

1. Defrost salmon filet
2. Place defrosted salmon filet in pan which can be used in oven
3. Chop garlic and apply to salmon filet
4. Apply coconut oil and salt to salmon filet
5. Add all listed ingredients from list
6. Squeeze two fresh lemons and add lemon juice to baking dish
7. Preheat oven to 400F
8. Cook for 25 minutes at 400F for the salmon to be well done

Tuesday, May 22, 2012

Mangu de Platano Maduro (Mashed Yellow Plantains)

This plate is not something fancy but its something i love to eat. Since i was young my grandmother always made me this for breakfast. Its very common in the Dominican Republic. Some people use green platains, i rather use yellow since its sweeter. You can eat Platano Maduro (Yellow Platains) with different things. For example, Salami, Ham, Etc. I chose cheese and boiled eggs.

Ingredients: Yellow Platain Salt Hot Water Butter

Optional ingredients :

Eggs Cheddar Cheese

- Instuctions :

Boil hot water for a minute. If your going to boil eggs its best to put the egg in the water first, since it takes longer. Add salt to the water. While the water is boiling, Peel the yellow platain and cut it into pieces then put it in the pot with hot water. Wait about 10 to 15 minutes then check if the platains are cooked enough, if they are take them out. I prefer them mashed, Start mashing them and adding butter to it. After its mashed evenly you may add anything you want to the side. I used boiled egg and cheddar cheese. Its a simple and delicious dish especially when you want something fast. Try it !

Friday, May 18, 2012

food art 1067

New Orleans Style Shrimp Po Boy

Below I will give detail on how to make the traditional and popular Po Boy sandwich, originated in southern Louisiana. My background and family are all from Louisiana and we grew up eating these sandwiches on a weekly basis. My personal favorite is the shrimp po boy. Other pastime favorite (I no longer eat this for vegetarian reasons lol) was the roast beef and hot sausage sandwich. Family and culture tradition since the late 1800s.

French Bread (baguette)
½ or 1lb of raw shrimp (cleaned and peeled)
Louisiana Shrimp Fry
Vegetable or Olive oil
Iceberg Lettuce
Tomato (optional)
Pepper (optional)

Cooking Instructions
Soak and defrost frozen shrimp
Next peel shrimp when defrosted if not already peeled, butterfly the shrimp if desired
Prepare Louisiana Shrimp fry batter in a medium bowl with a top to cover (for shaking purposes)
Preheat oil in medium or large frying pan (add enough oil to cover bottom of pan and add a little more)
Add peeled shrimp to batter, cover and shake until all shrimp is fully covered in the batter
Next, add battered shrimp to hot oil, let fry for 3-4 minutes on each side
Cut French bread into 6 inches, dress French bread with mayo, lettuce and/or tomato, pepper
When shrimp are cooked, add to a plate covered with paper napkin, let cool
Last, add warm hot shrimp to dressed sandwich!
Enjoy the flavor :)

Mother's Day French Toast

I chose this recipe because Mother's day just passed, and I make this every year for my mother because it is her favorite breakfast. It is very simple to make, and also very quick, but tastes delicious and can be decorated in a variety of beautiful ways for any occasion. I love to cook, but because the holiday passed so recently, I thought it would be appropriate to post this recipe. Enjoy!
4 Eggs
2/3 Cups of Milk
2 tsp. Cinnamon
8 Slices of bread (preferably thick and not so fresh)
 Syrup (your preferred choice)
1. Beat eggs, milk, and cinnamon together in a shallow bowl.
2.  Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture on each side. Melt some butter over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flip as necessary.

3. Serve hot with butter, syrup of your choice, and if available, fresh berries.

Thursday, May 17, 2012

Green Plantains Spiders with Spinach Salad

 Green Plantain Spiders with Spinach Salad

I choose this recipe because it contains green plantain and green plantains are originally from my country, and I love them. The first time I saw this recipe was in Utilisima which is a channel with different shows including culinary shows. Later, I tried to make at home because I love to cook, but I added some more ingredients so that it could taste even better. Also, every time I cooked this green plantains spiders I made something to eat it with like different kind of dips or tuna salad. This time I came up with the idea of a spinach salad to add a little bit of freshness to this dish since summer is almost here. What I actually like about this recipe is its simplicity because you have all the ingredients at home meaning that you do not need to go to the supermarket and spend your money.  This recipe can be served as an appetizer or snack, and it is extremely delicious.

Ingredients: Green plantain Spiders
  • 1 Green Plantain.
  • A hint of salt and pepper.
  • 1 Garlic Clove, minced.
  • 1/2 cup of vegetable oil.
For the spinach salad

  • 1 cup of chop fresh spinach.
  • 1/2 cup of grated carrots.
  • A hint of salt.
  • 1 1/2 ts. of vinegar.
  • 3 ts. Olive Oil.
  1. Peel the green plantain.
  2.  In a grater, grate the plantain.
  3. Mix the grater plantain, salt, pepper, and garlic.
  4. Make balls and then squeeze them until they look flat.
  5. fried the spider in a hot pan with the vegetable oil until they look golden and crispy.
  6. In a different bolw, mix the spinach with the carrots, vinegar, salt and olive oil.
  7. Plate it in a white clean dish so that the color of the salad and the golden of the spiders look irresistible.
  8. ENJOY IT!!

"Macaronis and ground meat"

Macaronis and ground meat

Macaronis and ground meat is a delicious dish. It’s easy to make. My mother usually cooks pasta mixed with others ingredients. This is one of my favorite dishes.  If you love pasta you will love this dish!


Ground meat




Tomato sauce





Pasta sieve

Step 1: put 3 cups of water to boil in a pan with a little bit of salt.

-         Once the water is boiling, add the macaronis

Step 2: cut the pepper, garlic and onion in small pieces

Step 3: while the macaronis get soft, put the meat on another pan with oil. While is getting color, add the seasoning, pepper, onion, and garlic.

Step 4: once the macaronis get soft, put them into the sieve and then mix them with the ground meat.

Step 5: add the tomato sauce and mix.

Step 6: smells good? Yes? Then, you are doing ok!

Serve as desired. With cheese or any extra ingredient you can’t live without.