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Blending of European Cuisine with Colombian Cuisine

admin — Fri, 19 Aug 2011 00:00:00 +0000

The Colombian cuisine in the United States consists of a blending of European cuisine with Colombian cuisine. Moreover, the ingredients in Colombian recipes are often described as a mixture of European cooking with expressions of African and aboriginal cuisine. There are a huge variety of recipes in America that include a combination of European and Columbian foods.

Some of the most distinctive food dishes found in the country of Colombia are comprised of seafood, pork, beef, beans, chicken, rice, potatoes, avocados, beer, coffee, alcoholic drinks and exotic fruits. Each region has their own style of cooking and types of food; furthermore, they like to keep them separate.Additional information can be found at http://tastyadvice.wordpress.com/2011/07/28/another-greek-dish-no-apologies-its-delicious/. Many areas enjoy cooking with countryside products for the best taste and quality, as Colombians are very proud of their dishes.

While there is a blending of European cuisine with Colombian cuisine in lots of recipes, most of the Colombian restaurants in the US do try to serve many of the true traditional dishes such as established tamale recipes like the Paisa tamale, flank steak in salsa, and Ajiaco, Mondongo and Cazuela de frijoles dishes. Colombia is also well known for its sweet exotic fruit desserts, which can also be found at these restaurants.

The Many Seasonings of Spicy Colombian Cooking

admin — Sat, 16 Jul 2011 00:00:00 +0000

Spices are very prominent Colombian cuisine with just about every dish highlighted by mild heat. Some of the main seasonings used are:

Achiote
These are ground seeds from an Annatto bush. Usually found in powder or paste form. Deep red-orange color and used mostly for coloring. Has a subtle pepper flavor.

Allspice
“Jamaican pepper,” has a spicy sweet flavor like cinnamon or cloves. It is a key ingredient in both sweet and savory dishes.

Chili Peppers
Chilies are an important part of Colombian cuisine. The type of pepper used affects the flavor and heat of the dish. Chilies are a very versatile ingredient.

Cinnamon
Cinnamon is used both in desserts and main dishes either ground or in stick form.

Cracked Black Pepper
This spice is used to bring dishes to a different level of heat.

Cumin
Very aromatic spice that Colombian cooks add to soups and stews. Whole seeds are toasted to release the aromatics and ground before adding to the dish.

Garlic
Particularly important to Colombian dishes. It helps to season seafood, meat, rice and breading.

Salt
Featured in nearly all Colombian food, salt is a dependable table spice in restaurants and homes across Colombia.

Spice mixes are also heavily used in Columbian cooking, often containing garlic powder, Mexican saffron and cumin.

Colombian Appetizers for the Discerning Palate

admin — Fri, 01 Jul 2011 00:00:00 +0000

Whether you are enjoying the shopping and culture sights of Bogot, the nightlife of Cartagena or exploring the Choco region, you must experience the mouth-watering cuisine of Columbia.

Many of Colombia’s appetizers are simply delectable. You can find fried green plantains, tomato and avocado salad, roasted cassava, endive and herbed cream cheese and caramelized apples or perhaps you might like the bean and roasted pepper crostini or maybe the Ciruelas con Tocineta (Prunes Wrapped with Bacon). Whatever your tastes may be you will be sure to find something you like. But it is almost guaranteed that this is a Colombian appetizer your discerning palate won’t want to bypass.

Ceviche de Camarones (Columbian Shrimp Ceviche)

2 pounds large shrimp, peeled and deveined
cup chopped onion
cup chopped fresh cilantro
cup chopped fresh parsley
1 garlic clove minced
cup fresh lime juice
1 cup ketchup
teaspoon Tabasco sauce
1 tablespoon olive oil
Salt and pepper to taste

Drop shrimp in boiling water for 1 minute, then drain and place in a medium mixing bowl. Add remaining ingredients and stir together until all ingredients are incorporated. Cover and refrigerate. Serve cold by itself or over lettuce with crackers.

No-Cook Cuban Dishes for Summer

admin — Wed, 25 May 2011 00:00:00 +0000

It’s summertime and if new york energy rates are keeping from using your kitchen as often as you’d like, think about making one of these great no-cook dishes from the Cuban culture…
Guava Marmalade – If you’ve got access to fresh Guava, use it to make marmalade! Only requiring sugar and fruit, this easy spread goes great on everything from toast to ice cream.
Gazpacho – This cold soup is as easy as it comes – simply process tons of Cuban vegetables and some liquid together until you’ve got a cold, thin soup. Even more refreshing: add some sour cream or avocado to the top!
Chayote Salad – Find some fresh Chayotes (regular melons work fine) and mix with mustard as well as season fruits like pineapple. Douse with fresh lemon juice and voila! Fresh salad!
Stuffed Avocados – this Cuban dish is as easy as any and requires no cooking at all! Simply hull out some fresh avocados and stuff with whatever you have on hand including crab, onion, tomato or even mangoes. Delicious and nutritious!

Coconut Rice Dishes You Can Make Too

admin — Sun, 01 May 2011 00:00:00 +0000

Add a South American flair to your dinner table by introducing authentic Columbian coconut and rice dishes.
Traditionally prepared from fresh coconuts, or use coconut milk available in your local grocery store, coconut and rice has may variations and is a staple of Columbian cuisine that is both delicious and satisfying.

Simple Coconut Rice Recipe

One coconut plus 4 cups water
2 cups long grain rice (white or brown)
1-tablespoon sugar
1-teaspoon salt
1-tablespoon cooking oil

Open the coconut and set aside coconut water. Grind coconut meat and squeeze it with your hands to extract the milk. Set milk aside. Saut ground coconut in oil until browned. Add coconut milk, coconut water, sugar and salt. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat and add rice. Cook for 20 minutes, stirring often to prevent sticking, until rice is tender. Let rice stand for 5 minutes and fluff. Serve hot as a side with meat, poultry or seafood.

If you would rather not use a fresh coconut, replace coconut and water ingredients with 4 cups store bought coconut milk and omit oil. Bring coconut milk, sugar and salt to boil. Add rice and continue recipe. Enjoy.

Tropical Fruits of Colombia used in Colombian Cuisine

admin — Mon, 18 Apr 2011 00:00:00 +0000

The tropical fruits of Colombia used in Colombian cuisine include papaya, avocado, plaintains, zapote, nispero, passion fruit, borojo, mamoncillo, carambola (starfruit), Kiwano melons, pepino melons, lulo, uchuva, guava, mango, and guananbana. They can be found growing all over South America and Colombia. In Colombia, fruit is consumed for breakfast, in refreshing drinks, alcoholic drinks, cooked in main courses, used as a garnish, and enjoyed as a dessert or snack.
Stuffed papaya filled with shrimp; papaya salsa and chutney; green papaya pickle; papaya salad; and a dessert called papaya halwa are all unique Colombian dishes that use papaya to complete them. Sancocho is a traditional soup dish that includes meat, corn, yucca, potatoes and plantains. Also, flank steak is cooked and served with black beans and rice with a garnish of plantain chips. Aborrajado is a deep fried plantain stuffed with cheese. Bandeja paisa is a 13 ingredient dish that must be served on a large platter and incorporates ground meat, pork rinds, red beans, white rice, plantains, avocado and several other ingredients. Ajiaco is a potato soup which uses avocado and capers as garnishes. A delicious topping for meats mix carambola with chopped grapes and apples, and mayonnaise. Fruit is frequently dried to make fruit leather, a delicious chewy Colombian snack.

Cooking Traditions in Colombia Adopted in the United States

admin — Sun, 03 Apr 2011 00:00:00 +0000

Delicious Latin is a direct specialty in Colombia, and Colombian traditions and styles have been adopted in areas throughout the United States. Colombian cuisine reflects and expresses Colombia’s identity as a nation, as well as integrating part of their culture, with different dishes varying from region to region. As in the United States, there are commonly three meals eaten throughout the day. Distinguishing them is their quantities, as Colombians have light and small meals for both breakfast and dinner, with the lunch being the larger and more substantial meal. Colombian coffee is great with any of these meals, and is also a favorite in America because of its superior standards and quality taste in comparison to other coffee brands.
The Colombians have a very large appetite for meat, and incorporate it accordingly in their diet, with fresh fish and other seafood found in good quantity and quality along the coast. As mentioned earlier, breakfast is light and will usually consist of eggs and fruit, as well as their famous coffee. Lunch is the main course and is accompanied by soup and a sweet dessert, while dinner is more of a snack than the meal. There are many Colombian cooking traditions adopted in the United States from the amazing spices, to the aijaco, homemade chicken soup. I know your mouth is watering, go on and grab that empinada.

Common Fruits in Colombian Cuisine

www.subanyc.com — Fri, 21 Jan 2011 00:00:00 +0000

Because Colombia is distinct in its climate the culture incorporates a lot of fruits that are not typically available in the United States; or more specifically, even if available (such as the fruit produced by certain palm trees), not something that we routinely incorporate into our menu planning.There are a few that are common to both cultures, such as mango, mandarin orange, strawberry, guava, and banana; but there are many others that are less common to our diet (or commonly available in our grocery stores) such as:

Aiphanes horrid
Bactris gasipaes
Bannana passionfruit
Borojoa patinoi
Cherimoya
Inga edulis
Mamey sapote
Pitaya
Sweet grandilla

Fortunately, with the increase of food lovers and emphasis placed on world cultures and world cuisine, more of the common fruits from Colombia will most likely be making it to our grocery stores just as the tree tomato (tamarillo) and carambola (star fruit) have done in years past. And that’s great news for all of us foodies!

Bunuelos

www.subanyc.com — Wed, 15 Dec 2010 00:00:00 +0000

A Christmas celebration on Columbia would not be complete with the ever-popular bunuelos a crispy delight of fried goodness that speaks to the holiday heart. Following is a basic recipe for you to use as a starting point we suggest that you experiment to come up with your own specialty such as using anise instead of cinnamon. Also try dipping them in honey or maple syrup.Ingredients

4 eggs
1/4 cup white sugar
1 teaspoon vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup white sugar
1 teaspoon ground cinnamon
1 cup vegetable oil for frying

Directions

In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board (using remaining flour) and knead until dough is smooth.
Shape dough into sixteen balls. Roll each ball into a circle about 5 inches in diameter.
Let stand uncovered on waxed paper for about 10 minutes.
Heat oil in a deep fry pan to 350 degrees (using a thermometer).
Fry circles until golden brown, turning once.
Drain on paper towels.
Sprinkle with sugar/cinnamon mixture.
Enjoy!

Flan

www.subanyc.com — Tue, 07 Dec 2010 00:00:00 +0000

With the holidays fast approaching you may be on the hunt for a yummy desert to serve for your Christmas meal that has a distinctive Columbian flair to it but balances out any spiciness that might result. If so, we provide the following recipe for a delicious Creamy Caramel Flan that serves ten of your most distinguished guests in cool, creamy yumminess.

Ingredients cup white sugar 1 8-oz package softened cream cheese 5 eggs 1 14-oz can sweetened condensed milk 1 12-oz can evaporated milk 1 teaspoon vanilla extract

Directions1.Preheat oven to 350 degrees. 2.In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside. 3.In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. 4.Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter. 5.Enjoy!