Carolina Herrera Spring 2019

Carolina Herrera Spring 2019

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Mini Sheperd’s Pies #PiDay — Cheese Curd In Paradise

It is March 14th, as in 3/4 or 3.4……or as in 3.14159265359. Happy Pi(e) Day my friends! In honor of Pi Day I am serving my delicious and delightful Mini Sheperd’s Pies. 24 more words

via Mini Sheperd’s Pies #PiDay — Cheese Curd In Paradise

Carne de Res con Tomatillos

Comfort food Mexican style! Adapted from Mexican Cooking from Roger Hicks.

 

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 pounds round steak
  • 2 tablespoons olive oil
  • 1 onion, sliced
  •  2 cloves garlic, finely chopped
  • 12 ounces chorizo
  • 1 or 2 fresh serrano chili, or canned, sliced
  • 1 handful fresh coriander or use parsley as a substitute, chopped
  • 10 ounces of fresh tomatillos
  • salt and pepper
  • 12 new potatoes
  • 1 cup beef stock, add water if needed

 

Directions

  1. In a heavy stock pot, heat up the oil and brown the meat on all sides. Set aside. In the same pan cook the onions and garlic, until translucent. Add the chorizo and cook for a few mintues more.  Add the beef back into pot. Add the rest of the ingredients, except the potatoes. Cover and simmer for about 2hours, until the beef is tender.
  2. Meanwhile, boil the potatoes in a salted water. Add to the beef and cook for another   5 to 10 minutes.

 

 

the fashionista cook- Paris

Paris Fashion Week

My picks from Paris Fashion Week.

 

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Chanel

 

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Anais Jourden

 

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Louis Vuitton

 

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Cyclas

Okra with Plantain (Quimbombo’)

Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is  from my family to yours.

Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

 

 

Okra with Plantain

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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Ingredients

  • 2 large half-ripe plantains
  • salt
  • 2 tablespoons vegetable oil
  • 2 cubanelles peppers, finely chopped
  • 3 cloves garlic, finely chopped
  •  1 medium red onion, finely chopped
  • 2 medium tomatoes, diced
  • 2 chorizo links, sliced into 1/8 inch rounds
  • 1 cup ham, cubed
  • 2 cups sliced okra
  • 1 tablespoon lime juice
  • 1 to 2 cups chicken stock
  • 1/4 cup dry white wine

 

Directions

  1. Peel and cut the plantain into pieces. Set in a pot with lightly salted boiling water. Boil till soften, about 12 minutes. drain and when cool enough to handle, mash it up, add 1/2 teaspoon of salt, and roll into balls about 1 1/4 inch in diameter. Set the dumplings aside.
  2. In a large frying pan, heat the oil over medium-high heat. Add the peppers, garlic, and onion. Cook till fragrant, about 2 minutes. Add the tomatoes, and cook stirring regularly for about another 2 minutes. Stir in the chorizo, ham and okra. Add the lime juiced stir over medium heat for about 5 minutes. Add the chicken stock and wine, lower the heat and cover. Cook for about 25 to 30 minutes. Add the dumplings gently stirring for a few minutes till heated through.