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Blog | Pure Cuban Sugar

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It took the snow to slow things down enough for me to get caught up to where I can actually write a blog for the PCS site. I know I’ve been absent, basically since the sites inception, and the blog page has been looking like the shelf of a Cuban bodega, EMPTY, but I’ve finally made it and I will be here on a regular basis from now on, I promise! Más vale tarde que nunca as they say! It’s not like there has been lack of blog content around here, which is why I’ve been absent I guess. It has taken me these...

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Feast: November 2010

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Mae Copenhagen’s Toffee is famous in many circles. Rich and crunch with a rich deep nut flavor. There are many holiday confections, but very few stands up to Mae’s toffee. This year I decided to try a different version of hazelnut toffee. This recipe is for individually coated hazelnuts in toffee, coated in chocolate and rolled in grated nuts. 1lb whole raw hazelnuts. 3 tbsp. water. 4oz bitter sweet chocolate. Pour the mixture through a course strainer onto a silpat or sheet pan. Use a wooden spoon t...

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Feast: August 2011

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Summer fruit can make particularly great salsas. All through the summer we use peaches, mangos, apricots, berries; really anything we can get our hands on. This salsa is great on fish tacos. 4-5 apricots, peeled and medium diced. 189; red onion, medium dice. 2 jalapenos, quartered lengthwise and diced small. 189; bunch cilantro, finely chopped. Combine the diced apricot, onion jalapenos, garlic and cilantro. Add lime, salt and pepper to taste. Grilled Tuna Tacos with Apricot Salsa. 6 cups peanut oil.

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Feast: October 2011

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Mmmbay leaves plus potatoes and butter, garlic and fleur de sel. Bake at 425 degrees for an hour for crispy, creamy, savory bliss. Subscribe to: Posts (Atom). Feast a Portland Food Chronicle. This is a chronicle of the food we love. The food we love to buy, cook, and share with our friends. It's a collection of our cooking adventures and the recipes we create. Come sit down and enjoy the Feast. Restaurants in Heavy Rotation. Organics to You challenge. Organics to You Challenge.

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Feast: October 2008

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Isreali Couscous with Butternut Squash. This week is all about fall. On Sunday I made roast duck with a pomegranate reduction, and when Peter and I were planning dinner we came up with this great side dish. Israeli couscous has quickly become one of my favorite ingredients to play with. You can treat it just like risotto, but it’s much easier to make. This one has the great combination of sweet roasted butternut squash and savory couscous. 1 1/3 cups Israeli couscous. 188; c. toasted slivered almonds.

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Feast: June 2011

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Ceviche is a great addition to a caeser salad. The tart spicy fish pairs perfectly with the rich garlicky dressing. This salad comes from my favorite restaurant Taqueria Nueve. I miss it dearly. 1 small clove garlic, chopped. 189; small shallot, chopped. 188; cup grated cotija. 189; small bunch cilantro leaves. 1 teaspoon dijon mustard. 4 tablespoons red wine vinegar. Juice of 2 limes. 189; cup canola oil. 1 lb firm white fish (halibut, rockfish, tilapia, etc.). 1 habanero or large jalepeno. 1 T olive oil.

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Feast: December 2010

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Citrus Salad with Goat Cheese and Almonds. One the great joys of cold dark December is the arrival of beautiful bright grapefruit and oranges. Bursting with sweet juice and full of life, these citrus remind us somewhere it is warm and the sun is drenching the soil. When you dig your fingernails into the fleshy peel the spritz of fragrant oil can awaken you out of the deepest of winter doldrums. Citrus salad pairs beautifully with the rich warm dishes of winter. 1 head green leaf lettuce. 3 oz goat cheese.

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Feast: April 2011

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A Down Payment on Cinco De Mayo. One of our key ingredients for Cinco De Mayo is our Strawberry infused Tequilla. It takes several weeks to steep, so this weekend started the whole process. Coming soon, all of the pleasures of our Cinco De Mayo party. Subscribe to: Posts (Atom). Feast a Portland Food Chronicle. Restaurants in Heavy Rotation. Organics to You challenge. Organics to You Challenge. For our past post you can check them out at http:/ speakeasydining.blogspot.com/.

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Feast: March 2011

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This biscuit is versatile. It pairs nicely with sweet pastries, but its also great with a hearty chili. Its the kind of recipe you can get creative with by adding different herbs or spices. Have fun. 13/4 cups all-purpose flour. 3/4 cup cornmeal (preferably stone-ground; not coarse). 4 teaspoons baking powder. 1 teaspoon baking soda. 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes. 6oz extra-sharp Cheddar, coarsely grated (2 cups). 3 scallions, finely chopped. 1 tsp dried thyme. Bake mu...