it is good to dream...

Tony and I fell in love with New Zealand when we traveled there on our honeymoon. We loved the scenery, the people, the food, the wine and the experience. Luckily, I found some marvelous places to stay as we traveled Auckland, Waihike Island and the Matakana region. I did two posts on the trip a while ago and you are more than welcome to read it here and here. I don’t remember why I chose to stay at a Bed and Breakfast but I am sure happy I did; the hospitality was amazing and the breakfasts were outstanding!

While we were staying in Waihike Island, Tony and I took a kayak trip to a secluded part of the island to have a picnic. While there, we began discussing the idea of owing a Bed and Breakfast someday in the future. We were enjoying our experience so much and we both knew that with our love of cooking and hosting, we would be able to have a successful B&B one day. Everyone knows I am such a planner so I quickly took out my journal and a pen and I began making notes of this great dream. What should we call this place? What are some possible locations? How should we design the house? The list went on and on. Dreaming about this future became so much fun. I think our crazy selves even drew the plans for the house layout. A few things I know we wanted were the following: an olive grove, an outdoor pizza oven, a workshop, and an outdoor area where to cook a large paella for our Paella Fridays! Yes, we want to have a festive night where we can serve great food and local wines as well as listen and dance to salsa music.

All this planning was getting too exciting and I quickly realized that in order to accomplish this dream we needed to make it into a goal by creating a plan. So we sat down and decided to make a 3 year plan, a 10 year plan, and a 20 year plan. There is no way we can afford something like this unless we are smart with our money. First step—to pay our debt, we need to be debt free! We gave ourselves three years to pay off our debt, a challenging task as our combined debt was not pretty, but with discipline and commitment it’s doable. So far we are doing fabulous and we expect to accomplish this goal early.

So back to the B&B idea, I made some delicious Pain Perdu and we loved it so much we decided to add this recipe to our list of breakfast to serve to our future guests. I used the Brioche loaf I baked the day before; it made this dish taste incredible! I also used some of the peaches I had made in brandy syrup and I almost fainted in delight at the combination of it all. Lastly, I had some Brioche left; in order not to let it go to waste I made an apple, honey and brioche pudding that would be best served as a desert topped with vanilla bean ice cream or some plain Greek yogurt (it is a bit on the sweet side).

Pain Perdu

Sliced bread or slice brioche

2 eggs

1 cup of milk

1/2 cup cream

2 table spoons of caster sugar

1/2 teaspoon vanilla extract

pinch of salt

butter

Whisk the eggs, milk, cream, sugar, vanilla and salt in a shallow dish. In a pan, melt a knob of butter. Dip the bread in the mixture making sure both sides are coatted and place on the pan to cook. Fry the bread on both sides until deeply golden and crisp. Serve with fresh fruit and dust with some icing sugar.

Apple, Honey and Brioche Pudding 

1/4 cup honey

1/3 cup butter

1 teaspoon vanilla extract

1/2 teaspoon allspice

4 large apples, peeled and sliced

1/2 cup raisins

2/3 cup diced brioche

1/2 cup sugar

2/3 cup diced chilled butter

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Warm the honey, 1/3 cup butter, vanilla extract, and all spice in a sauce pan. add the apples and raisins and combine. Tip into a baking dish.

In a food processor, coarsley pulse the brioche, sugar, butter, cinnamon and nutmeg. Spinkle over the fruit and bake for 40 minutes. Serve with vanilla bean ice cream or plain greek yogurt.

my mission to find james' peach

I read James and the Giant Peach as a little girl and I remember how much my mouth watered while reading that book. The description of the peach just left me full of desire to run to the market and bite into the first peach I could find.  I wanted to feel drunk by the peach the way James felt as he explored that gigantic mass of fruit. I could not stop thinking about the darn peach and I dreamt of the moment that we would one day meet face to face.

As my mom got ready to go to the store I thought “this is my chance” and I requested some peaches. “How many?” “umm…a dozen, please.”  This was definitely not my first time eating a peach, but it sure felt like it. Once she got home I almost trampled her like a hungry dog that smelled fresh meat. I grabbed the first peach I could find and I carried this priced fruit to my room where I could eat it without interruption. “Umm, I have been waiting for you…”

I have to admit that although the peach was quite delicious, it did not live to the hype that I had created in my head. The peach tasted fresh and had a perfect sweetness to it, but it was definitely not as sweet as James’ peach. I have continued to eat peaches all my life but I have never come across one that compares to the mythical peach in the book.

As I flipped through my favorite magazine, Dish, I came to the Nectarines and Peaches in Brandy Syrup recipe and decided to give it a try. The recipe is quite simple and fast. As I prepared the peaches, I smelled them and the scent took me back to the day that I craved James’ peach. They smelled divine! I even called Eddy and Cho, who happened to be visiting, to come and smell the peaches. Once the peaches had bathed in the brandy syrup, I decided to give it a try. I was shocked to discover that they tasted exactly the way I had imagined as a little girl. This was James’ peach!

Now, if I would have know about brandy as a young girl I would have fulfilled my craving for that saccharine peach…don’t know how good of an idea that would have been as I would have probably ended up drunk.

Nectarines and Peaches in Brandy Syrup
adapted from Dish (NZ)

  

3 lbs of small nectarines or peaches, or a combination of both.
2 cups of water
1 1/2 cup of caster sugar
1 vanilla bean, halved
1 cinnamon stick
1 teaspoons whole black peppercorns
1 cup brandy

With a knife, lightly score the skin along the groove of the fruit. In a saucepan bring water to boil. In batches, drop the fruit into the boiling water for 4 minutes. Remove the fruit and place in a bowl of cold water. Carefully peel off the skin of the fruit.

In a large saucepan combine water, sugar, vanilla bean, cinnamon stick and peppercorns stir to dissolve the sugar. Bring back to a boil for 5 minutes then add brandy and simmer for 3 minutes. Add fruit, increase heat and once boiling immediately remove from heat.

Using a slotted spoon, transfer the fruit to a hot, sterilized jars and and pour over the syrup totally cover. Seal the jars immediately, cool completely then refrigerate.

the smell of baking brioche

I have wanted to make bread for a while but have been putting it aside out of fear of the difficulty and time it requires to make it. This weekend I decided to go for it and I chose a recipe from the Cheese Board Collective Works book. I wanted to make a rosemary focaccia but when I saw how long it takes to make the starter (12 days!) I decided to set that aside for a future time. I looked for another recipe…something that was doable in one day.

I opened up the book once again and it landed on the page with the recipe for brioches. “Now this is more like it” I thought and proceeded to work on the dough, “maybe I can make some Pain Perdu with it?” Honestly, this was not hard to do at all, it just required some time as you need to let the dough rise. I was really anxious and excited to throw the dough in the oven and let it bake, but I quickly told myself “patience Tita.” So I proceeded to sing the song that I always sing to my little Gabe, “Patience, is an 8 letter word. Patience, for every boy and girl. Patience, 'cause I want milk in my tummy. Patience, 'cause it’s really yummy.”  Just like it calms him, it calmed me down and it reminded me that patience is key to ensuring that this bread comes out yummy.



I found it really exciting when it came time to separate the dough and make the knots as I knew I was getting closer to baking time. They knots looked so pretty and shinny once I coated them with the egg mixture and I couldn’t resist but to stare at them in awe. Now the best part came when the brioche was baking in the oven...OH MY GOD, did the house smell good! Tony and I were motionless as we inhaled the tantalizing scent of baking bread.

I am delighted at the idea of making fresh brioche for Gabe. I know he will love waking up on those mornings that the bread is baking in the oven. I hope that the sweet aroma of baking brioche will remind him of mommy’s love for him.  

Brioches

Preparation time including rising and baking: 3 1/4 hours;

active time: 50 minutes

1/2 cup heavy cream

1/2 cup buttermilk

2 1/4 teaspoon active dry yeast

6 tablespoons unsalted butter at room temperature

1/3 cup sugar

2 eggs

1 1/2 teaspoons kosher salt

2/3 cup golden raisins

Topping

1/2 cup sugar

1/4 teaspoon ground cinnamon

In a small sauce pan, heat the cream and buttermilk over low heat until small bubbles form around the edges of the pan. Pour into the bowl of a sand mixer or a large bowl. Let cool until just warm, then whisk in the yeast until dissolved. Let stand for 5 minutes.

If using a stand mixer, add the flour, butter, sugar, 1 of the eggs, and the salt to the bowl. With a paddle attachment on medium speed, mix until the ingredients are combined, about 2 minutes. If the dough is too soupy, add extra flour by the tablespoon until the dough forms a loose ball around the paddle. Switch to the dough hook and knead on medium speed for 7 minutes, on until the dough is smooth, silky and elastic. Add the raisins and knead just long enough to incorporate them. 

Form the dough into a ball and place it in an oiled bowl. turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, refrigerate the dough to rise slowly overnight. the next morning, remove the dough from the refrigerator and let stand in a warm place for at least 1 hour. 

In a wide, shallow bowl, mix the cinnamon and sugar together. Line a baking sheet with parchment paper or a baking mat. Turn the dough onto a lightly flour surface. Divide the dough into 12 pieces. let rest for 5 minutes. Using your palms, roll each piece into a 10-inch-long length with slightly tapered ends. toss the lengths in the cinnamon-sugar mixture. Place the end of the length over the other, creating a loop with 2 tails. Grasp the bottom tail and threat it through the loop from top to bottom. Fold both tails underneath the knot and push them gently up into the center while using your thumbs to pull down on the outside edge of the roll. 

Place the brioche on the prepared pan about 2 inches apart. Cover them with a floured kitchen towel and let rise in a warm place for at least 1 hour, or until increased in size by one-third.

Fifteen minutes prior to baking, preheat the oven to 350 F. In a small bowl, whisk the remaining egg. Using a pastry brush, brush the tops and sides of each brioche with the beaten egg. Bake on the middle rack of the oven for 30 to 35 minutes, or until golden brown, Transfer the brioches to a wire rack to cool. 

mas por favor!

One of my favorite Guatemalan dishes is this white bean stew. I LOVE it! Every time my grandma made it for us I would always ask for seconds, “mas por favor abuelita” I would say. I enjoy the color of the stew…a beautiful burnt orange color that compliments the soft white of the floating beans; and the smell of the fresh culantro (cilantro as we call it in Guate) mixed with the comino that floats to my nose is intoxicating to say the least. I love the combination of all the flavors and the warmness of the stew. This is a perfect dish for me.

When I began exploring in the kitchen I asked my mom for the recipe of this unforgettable dish. It is pretty simple to make and does not require much attention at all. Yet, every time I make it I stand next to the stove inhaling the aroma to ensure that the flavor is just right. Like any recipe learnt from my family, the exact quantities are unknown. You cook with your five senses; somehow the dish always comes out right. This time around I tried measuring every ingredient and it was certainly challenging but I think I got it down. I still recommend tasting it and adjusting the salt and the cumin to get the right balance once it is done cooking…how do you know you have reached it, well…the stew just tastes right.

I have to mention that this is one of Tony’s favorite dishes; he enjoys the flavors as much as I do. I can’t wait for Gabe to try it and I hope that one day he too asks for “mas por favor!”

Guatemalan White Bean Stew

1 lb white beans 

1½ lb of pork shoulder (best flavor with bone)*

6 cups water

4 tomatoes, sliced into four pieces 

1 yellow onion , slices into 4 pieces

1 red bell pepper, sliced into 4 pieces 

2 garlic cloves 

1 tablespoons cumin 

¼ cup of chopped cilantro
2 ½ teaspoons salt

Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well. 

Soak the beans using one of these two methods: 
Traditional soaking method: In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight. 

Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour. 

Drain soaked beans and transfer to a large pot and add 2 cups of water. Blend 2 tomatoes, half the onion, half the bell pepper and one garlic clove with 2 cups of water, add to the pot. Repeat with remaining 2 cups of water. Add salt, stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Add meat and cumin and stir well. Bring back to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally to blend the flavors.  Taste beans to ensure they are fully cooked. Add more salt and/or cumin if needed. Once fully cooked add cilantro and stir.

Serve stew with warm corn tortillas and be careful not to burn your tongue!

Cook's tip: You can use beef as a substitute for pork. I have made this dish with oxtail as well.

the beauty of fruit

I love fruit…A LOT! Growing up we always had fruit at home, it was the perfect substitute for any sweet cravings I may have had. Pears—love them! Blueberries—love them! Mangos—ADORE THEM! Really, I don’t think there is any fruit I do not like. I can think of multiple ways of eating my fruit: in my yogurt, in my cereal, in my crepes, in my ice cream, in my salad, in my wine, with my meat…yeah, with meat! The possibilities are endless. However, the best way of eating them for me is fresh—there is nothing better than fresh fruit. It is marvelous to admire the multiple colors on the skin of a fresh peach, or listen to the crunch of an apple as you take your first bite, or even enjoy the ceremony of peeling a banana as you gently try to keep it intact. Sincerely, it is all of this that makes eating a fresh fruit such a pleasant experience.

However, when you are seeking to do something different with fruit, Fruit en Papillote is one of the many ways you can get creative. It is a perfect way to combine the flavors that fruit has to offer and embellish it with a hint of spices.  This is really quick and easy to do. 

Fruit en Papillote

Place fruit on a large piece of parchment paper. Add any seasonal fruits to your liking. Sprinkle some sugar over the fruit, add a cinnamon stick, vanilla bean, and some lemon zest. Let it sit for 5 minutes. Create a pouch with the parchment paper, closing it over the fruit and flipping the sides under. Bake at 400° F for 20 minutes. Let it cool for 10 minutes before serving. I served the fruit over some Greek yogurt with honey. Yum, enjoy!

a confession...

Arroz con leche (Rice with milk)

me quiero casar (I want to get married)
con una señorita que sepa bailar (with a young lady who knows how to dance)
que sepa coser, que sepa planchar (who knows how to sew, who knows how to iron)
que sepa abrir la puerta para ir a jugar. (who knows how to open up the door to go out and play).


I would always sing this song as a little girl with my sister and my mom. I was never sure what the meaning behind this song was…was it meant to teach little kids what was expected from a good wife? Who knows! All I knew was that my abuelita  Maria del Carmen,  a gentle woman with soft skin and long salt- and-pepper hair, was not going to teach me to be a good wife because she refused to teach me to cook (granted, I was only five years old) .  She was known for being an amazing cook; her dishes always displayed a simple perfection, a good balance of flavors and always a sprinkle of affection. She was able to take her meager food allowance and multiply it to feed an army; there was always enough food for a hungry wanderer.



Abuelita gracefully dominated the kitchen as the most talented orchestra conductor; stern conductor that is. She had rules that were never to be broken; rule number 1: no kids in the kitchen, period! We all know how enticing such a kitchen can become to a curious little girl like myself…especially one with such a rule! My mission became to sit by the kitchen door and ask my abuelita over and over “can I help?” Of course I knew the answer, but I figured if she saw how badly I wanted to cut the onion, she would one day cave in. Truth be told, I wanted to experience the same emotions that everyone experienced when they cut the sweet crystal ball. Somehow it evoked aching memories of past loves and sweet tears would roll down their check as they laughed and blamed it on the innocent onion. Did I have a past love at the age of five…yeah, I had three. Two twins from my classroom that were cute and chubby with black curls sprouting from their head. I could not decide which one I liked so I decided I had a better chance if I liked them both. My third love, a handsome light-haired boy I would call canchito (little blond one) who lived a block away from abuelita’s house. How was I going to learn to become a good wife and marry one of my three loves if abuelita did not teach me to cook? I asked again, “can I help?” mildly annoying abuelita as I was distracting her from the task of accomplishing rule number 2: do not burn the tortillas! I was as persistent as I was curious, but I was facing a woman whose rules were NOT meant to be broken.

Now, at the age of 27, I must confess to abuelita that I did break into her kitchen one day. She was out running an errand and my Tia was in charge of making diner. I knew my Tia would cave in, and she easily did as she saw no fault in letting three young girls help in the kitchen. My sister, my cousin and I enjoyed every second of it! I don’t know what they were thinking, but I know I was delighted to be participating in the concert of cooking dinner. I even wore abuelita's cooing apron as I danced around the kitchen with a toothless smile.

Unfortunately, abuelita passed away and I was never able to record her recipes. Luckily my mother knows a few of them. When I visited Guatemala back in 2005 (after 15 years of being gone) I tried to ask my Tia for some of abuelita’s recipes, but as expected, her response was, “just add a little bit of this and a little bit of that.” In order not to let the few of the recipes I know banish…I am committed to record them in this blog.

The following is the recipe for my abuelita’s Arroz con Leche. Depending on her mood she sometimes added raisins to this lovely treat.

Arroz con Leche

This recipe takes more than 11/2 hours to cook.

4 oz of short-grain rice
4 cups of water
4 cups of hot milk
1 cinnamon stick
1/2 cup sugar
1/2 teaspoon salt
ground cinnamon

Boil water with cinnamon stick and salt. Bring down to a simmer and add rice and sugar; cook for 45 minutes stirring frequently. Add hot milk and continue to cook at a simmer for 45-60 minutes. Don;t forget to stir the rice every so often.

Divide the Arroz con Leche in bowls or cups and top with ground cinnamon. Buen provecho! 

a random memory

I moved to the US when I was 6 years old; my previous home, Guatemala City. Before leaving Guatemala I very well remember having a dream of the place that was soon to become my home – a clean street, homes surrounded by white fences, front lawns, and a brick house. This dream has been engraved in my memory as it affected my little six year old heart. I remember waking up from the dream with excitement…I had never seen the US, how is it that I was able to envision such a place? Then I remember the picture that mom had sent us from the US, standing in the same street I would soon be standing at a few weeks later. “I was there!” I remember thinking to myself and I became really overjoyed.

The day before, I stood in front of my first grade class with a knot in my throat as my teacher announced to the class that I was soon leaving. She said, “Karla and her siblings are leaving to the US, to go meet their mother who lives there now.” I felt the cold stare of all the emotionless children in the room, but me, I was grinding my teeth, clutching my fists and flexing my butt in order not to let a tear fall from my eye. If you know me well you would know this is pretty hard to do.  I cry easily out of any emotion: happiness, sadness, anger, excitement….you name it! I am like a handkerchief that has never dried up, you wring it up and tears fall out.

Back to that joyful morning, the excitement was not due to the beautiful city I was soon to roam, or the beautiful lawn I was soon to play on. No, no…it came from the realization that my next door neighbor, Rafa, was no longer going to be my neighbor. What? Really Tita, this is what excites you? Again, if you know me you would know that I am the biggest scaredy cat in the world!

Rafa was a strange person. He lived in the house next to my abuelitos’ house with his drunken brother and niece. He was tall (relative to my family, a giant!) and skinny and he had some mental issues that my six year old mind could not comprehend. He scared me for being different; I would run to hide under my abuelito’s bed at the sight of him. In my mind I thought Rafa was a kid-eating-giant who did not like vegetables. He liked short and stubby little kids with big cheeks and feet shaped like tamales…huhum…someone like me!

What woke me up that morning was Rafa. He  ruined my dream by coming out of the red brick house and chased me until I had no other alternative but to wake up as my abuelito's bed was nowhere in sight. “I am going to the US and I am not taking you Rafa!” I was at peace…

Now that I am older I realize that Rafa was still a giant, as I am only 4 feet and 11 (and a HALF) inches tall, but definitely not a monster. If he were still alive I would apologize for having such terrifying thoughts of him and as a reconciliatory meal I would prepare him my signature salad as I am sure it would convince him that veggies are in fact delicious!  If he were in the US I would open up the doors to my house and let him into my kitchen, and as we ate our salad I would welcomely say, “enjoy,  my dear friend!”

Arugula Salad with Portobello Mushroom and Chevre


Disclaimer: I really do not measure the quantities of ingredients I use for this recipe...its simplicity allows you to adjust it to your preference.

Arugula, lets say a fist-full per person
1 lemon wedge
olive oil
balsamic vinegar
2 portobello mushrooms, stemmed and sliced (this is enough for 3 people)
1/2 red onion, thinly sliced
1 avocado, sliced
1 goat cheese log, cut to 1/2 inch slices
1 egg
1/2 cup bread crumbs
salt and fresh grounded pepper to taste

Place arugula in a deep bowl. Squeeze lemon wedge over arugula and drizzle with olive oil and salt. mix and let it sit.

In a deep plate, combine 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and fresh grounded pepper. Add mushrooms and onion and let it marinade for 10 minutes.

In a small bowl, whisk the egg for 30 seconds. Dip cheese in egg mixture and then cover with bread crumbs. Make one or two slices per person. In a small pan, heat some olive oil and cook the cheese, 1 to 2 minutes on each side. Set aside.

Saute mushrooms and onion in a pan over medium heat until both tender. Remove from heat. Divide arugula onto plates, add mushroom and onion to each plate and top with cheese and avocado slices.

Serves...it varies, if you add a little bit more mushrooms and onions it can serve up to six.

say no to thoughtless wastefulness!

Wow, it was hot today! A perfect day to eat something simple...something that did not require much cooking as the last thing I wanted was to heat up the house. A few days ago I decided to make chocolate chip cookies...yeah, cookies - not very Tita-like as I am not big on sweets, but I was experiencing a craving. Luckily I had all the ingredients at home to make them from scratch so I decided to break out the giant Kitchen Aid mixer and whip up some deliciousness. As I looked for all the ingredients I began looking at the rest of the stuff I had in my pantry...bread crumbs...oh, bread crumbs! What can I make with this? Wait, expiration date of 11/21/2010! I swear, sometimes I feel like I have ADD. I forgot about the cookies and began cleaning out my pantry, getting rid of everything that needed to be thrown away.

I hate being wasteful! I grew up with a mother that always reminded her kids of growing up poor in the slums of Guatemala City. "You know, we ate rice and beans every day of the week, we were lucky if we got some meat on Sundays!" Being born in Guatemala City and also living in the slums for the first 6 and a half years of my life, I never doubted her sad story...again, I hate being wasteful! After cleaning out the pantry I decided that my new goal was to use what I have at home, get creative with it before it goes to waste. As I cook more and more I am starting to understand what is essential in my house and what I don't need to stock up on. I actually have been following this rule for a while with my produce and with what I have in the fridge. I plan my meals around what I have; it has been working out great and it shows lovely in our finances. In case you are wondering, the cookies did get done.

I have been wanting to use the portobello mushrooms I had in the fridge; we usually have some as I love them in my salad. They looked too pretty to cut up so I decided to make burgers instead. The only thing I needed to get for this meal was some fresh Semifreddi's buns. Oh...since I did not have time to make some aioli, I mixed some leftover pesto with mayonnaise...yum, yum, yum! The cheese in the pesto eliminated any need to add cheese to the burger. Enjoy!

Portobello Mushroom Burgers

2 Portobello mushroom caps, stems removed

1/4 cup of olive oil

2 tablespoons of balsamic vinegar

salt and freshly ground black pepper

2 tablespoons of mayonnaise 

2 tablespoons of pesto (recipe to come)

2 hamburger buns, splited and toasted

1 tomato, sliced

1 avocado, sliced

1/2 cup of baby arugula

Preheat the grill to medium-high.

In a dish large enough to hold the mushrooms, mix olive oil and balsamic vinegar. Add mushrooms and make sure both sides are coated well, use a brush if necessary. Sprinkle evenly with salt and pepper. Let mushrooms marinate for 5 minutes. Grill mushrooms, soft side down, for 6 to 8 minutes, or until tender. 

In a small bowl combine mayonnaise and pesto. Spread mixture evenly over cut side of buns. Divide arugula evenly over bottom side of buns and add tomato slices. Place mushroom caps over tomatoes, top with avocado and cover with top of buns. 

Makes two burgers. 

clams, summer and remembrance

Saudade is a word in Portuguese that speak about longing and yearning - a deep state of nostalgia for something or someone that is greatly missed.  Eu tenho saudades de Portugal - I miss and think of Portugal quite frequently. It all began with dance - of course! - my hips were not satisfied until I taught myself how to samba dance. This then led to my desire to learn more about the dance and its history...which led to my interest in Brazil...then to learn Portuguese. My opportunity came when I started my undergraduate studies at UC Berkeley. I decided to take Portuguese my first semester with hopes that one day I would travel to the marvelous country of Brazil. Travel I did, but not to Brazil. All summer programs were canceled the summer of 2006 except for the program in Portugal...it never crossed my mind to go but hey, Portugal is the motherland of the language so why not go, heh?

Brilliant of me to have gone, I fell in love with the country! My good luck sailed me there once again while traveling on a cruise around the world in 2007. The bread and pastries...heavenly! Just thinking of pastéis de nata makes my mouth water, oh and what I would give to have the 175-plus-year-old recipe of the saintly Pastéis de Belém. Note to self: find a Portuguese bakery in the Bay Area.

Back to Saudade, the summer has come and with it brings a longing to travel. One of my favorite things to do when I travel is explore the cuisine of the country, appreciate their local ingredients and jot down notes in my journal for my kitchen's sake. This summer, my travel is limited due to the arrival of Baby Gabe, thus I have chosen to do some exploring in the kitchen.

Clams remind me of summer and of Cataplana, which reminds me of Portugal and of traveling. Cataplana is a Portuguese seafood dish that is from the Algarve Coast. The name is derived from the cookware that is used to prepare the dish, made of copper and shaped like two clamshells. Tony could not stop smiling as he ate this dish...Cataplana will now remind me of my sweetheart's smile on a nice summer day...

Clam and Pork Cataplana

Recipe from my favorite Magazine of all time, Dish (NZ), made with a few changes because...I cannot follow a recipe without adding a little bit of this and a little bit of that!

3 lbs or 4 dozen small clams in the shell
3/4 lbs boneless pork loin or fillet, diced
2 tablespoons olive oil
1 tablespoon sweet smoked paprika
1 red bell pepper, chopped
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
1/2 teaspoons chilly flakes
2 tablespoons tomato paste
1 bay leaf
1/2 cup white wine or water
1.4 cup chopped flat-leaf parsley
sea salt and freshly ground pepper

Soak the clams in cold water for 10 minutes then drain.

Heat the olive oil in a cataplana (substitute: wok or deep saute pan). Add the pork and smoked paprika, season and cook for 2 minutes over a high heat until lightly golden and just cooked through. Remove with a slotted spoon and set aside.

Add the onion, red pepper, garlic, rosemary, chilli flakes, tomato paste and the bay leaf to the pan and cook until the onion is soft, adding a splash of water if the pan is too r=dry. add the wine and or the water and the clams and turn to coat in the onion mixture. Cover and cook until the clams have opened. Stir in the pork and the parsley, season and tip into a larger bowl. Serve with plenty of grilled bread for mopping up the juices.

Serves 4.

thank you...here is a chair!

When we got pregnant everyone was so happy for us. Herbert and Lindsey were so thrilled as they had just gone through the whole experience themselves; their little bundle of joy was just 2 months old. I am sure they felt happy that little Michayla would soon have a cousin with whom to play with. I know I was happy at the idea that they would grow up together and I could just picture them as two mischievous little monkeys. Lindsey quickly took me under her wing and began telling me of all the things I needed to prepare for, not only during the pregnancy but also after the birth. She began gathering things she no longer needed and would send me home with goodies for the new baby and for myself. It was a little overwhelming at first…what will I do with all this stuff? But as an inexperienced soon-to-be-mother, I had trust that mama Lindsey knew what was best. Oh, my god did we get hooked up. Really! Everything that they gave us was so useful and I cannot believe how much money it saved us. All I have to say is thank you Herbert, Lindsey and little Michayla, you guys are AWESOME!

As a thank you gift I redid a chair that would go perfectly in their new home. It really looks beautiful!