Ingredients:
* 1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig)
* 1 medium onion, chopped
* 2 tomatoes, chopped
* 3 stalks celery, chopped
* 1 carrot, chopped
* 2 quarts of water
* 3 pounds shin and marrow bones of beef
Preparation:
Preheat oven to 350°F. Place the bones in a roasting pan,bake 30 minutes,until bones are browned. Place bones and remaining ingredients in a pot.Bring to a boil,then reduce heat to medium,uncover, and simmer for three hours.Strain the stock though a fine,sieve lined with 2 layers of damp cheesecloth.Serve and enjoy.
Ingredients:
* 1 cup apple juice
* 1 ripe plantain, peeled and cut into 1/4 inch slices
* 3 cups chicken stock
* 1 tsp salt
* 1/2 tsp ground white pepper
* 1 tsp ground cumin
* 2 tsp ground coriander
* 2 large onions, dried
* 4 tbs butter
* 1 calabaza, approximately 3 pounds.
Preparation:
Preheat oven to 350F. Cut calabaza in half,the remove and discard seeds.Place the calabaza flesh side down on a cookie sheet and bake approximately 30 minutes.While the pumpkin is baking,melt the butter over medium heat in a large soup pot.Add the onions,coriander,cumin, pepper,and salt.Cover and cook until the onions are soft, about 20 minutes.Add the chicken stock,bring to a boil.Add sliced plantain.Cover and reduce heat.Simmer ten minutes.Remove calabaza from over and allow to cool. Scoop out calabaza flesh,breaking it into small pieces.Add apple juice and simmer for 1/2 hour.Pour soup through a strainer,reserving the liquid in a large pot.Process in a food processor, return puree liquid to pot.Serve and enjoy.
Ingredients:
* 2 chicken bullions (or home made chicken stock)
* 5 cups of water
* 3/4 lb of chicken breast, boneless and skinless; cut to small bite size cubes.
* 1 carrot peeled and sliced crosswise
* 3 tsp of butter
* 1 cup of cooked white rice
* salt
* pepper
* fresh parsley, chopped
* 2 celery stalks, chopped fine
* 1 large onion, chopped fine
Preparation:
In a stock pot bring the water to a boil and add the bullions, 1/2 tsp salt and the cut chicken.Set heat to low and let simmer.
In a small pan sauté with butter the onions,carrots and celery until the onions are translucent and the carrots tender. Add to the stock pot and simmer for another 25 minutes.Add the rice and let simmer for 5 more minutes.Taste and adjust for salt and pepper.Garnish with chopped parsley when serving.
Ingredients:
* Chopped fresh parsley or cilantro
* 1/2 cup white wine
* 3 cups peeled and seeded tomatoes
* 1 cup small white beans, clean and soaked overnight
* 2 and 1/2 cups chicken stock
* 6 cups water
* 1 medium onion, diced
* 1 pork hock, with skin removed
* 2 tbs butter
Preparation:
In a sauté pan, melt the butter over medium heat.Add the ham hock and sauté until brown on both sides. Add the onion and sauté until brown.Add two cups of water to the sauté pan, stir, scraping the bottom of the pan, until the ingredients are well combined. Remove from the stove and set aside. In a soup pot, bring the remaining cups of water and chicken stock to a boil. In a strainer, drain the soaked beans and rinse them under cold running water.Add the beans, tomatoes, and wine, and the ham hock, onion , and juice from the sauté pan to pot. Reduce heat to medium. Cover and simmer for 2 to 3 hours. Remove ham hock from pot, allow to cool slightly, cut the meat from the bone. Add meat to soup.
Ingredients:
* 1 bouquet garni (made with 1 thyme sprig, 5 black peppercorns, and a parsley sprig, tied up together in a 4-inch square of cheesecloth)
* 2 celery stalks
* 3 carrots
* 4 whole garlic cloves
* 2 large onions
* 2 quarts water
* 2 whole chicken carcasses
Preparation:
Place the chicken in a pot and cover the water.Add the onions,garlic,carrots,celery,and bouquet garni,and salt and pepper.Bring to a boil over high heat.Skim off any scum that comes to the surface. Reduce heat and simmer for four hours. Strain stock through a strainer.Degrease with a ladle (the fat, after it comes to surface).Serve and enjoy.
Ingredients:
* Sour cream and chopped scallion for garnish
* 1 cup heavy cream
* 1/2 tsp salt
* 7 cups water
* 4 cups peeled and diced yucca
* 4 cups chopped mild onion
Preparation:
In a saucepan, bring onions, yucca,and water to a boil.Reduce heat to low, add 1/2 tsp salt, stir, cover and simmer 20 to 30 minutes.When the yucca is tender, remove from heat and puree in a food processor or blender.Stir in heavy cream.Transfer to bowl cover with plastic wrap,chill for two to three hours.Serve and enjoy.
Ingredients:
* 1 leek
* 1/2 small onion
* 1 tbs. butter
* 1 lb. potatoes
* 1 1/2 cups water
* 1 1/2 cups consommé
* 1 cup milk
* 1 cup thin cream
* 1 tbs salt
* 1/8 tbs. pepper
Preparation:
Finely slice leek and onion.These should give 3/4 cup leek and 1/4 onion.Cook onion and leek melted butter until tender.Add finely sliced potato and the water.Cook for 20 or 30 mins. or until potatoes are soft.Add consommé and cook over medium heat for a further 10 mins. Osterize all ingredients.Add hot milk and cream.Season with salt and pepper and store in refrigerator until very cold.Serve in cold cups and sprinkle with chives or chopped spring onions.
Ingredients:
* 3 large ripe plantains, peeled and slice diagonally into 1 and 1/2 inch pieces.
* 1 tbs butter
* Juice from 1/2 lemon
* 4 cups of water
Preparation:
In a large sauté pan, melt the butter over medium heat. Add plantains, flat side down,sauté until lightly browned.Transfer to the work bowl of a food processor and puree until smooth.Add 1 cup of water and transfer to saucepan.Whisk in remaining 3 cups until low boil.Simmer ten minutes. Serve and enjoy.
Ingredients:
* 1/4 cup olive oil
* 3 cloves garlic
* 1 onion
* 1 green pepper
* 1/2 lb. shrimp
* 1 lb. red snapper
* 1 lb. kingfish
* sprig of parsley
* 1 cup fresh tomato
* 4 cloves
* 1 bay leaf
* 1/2 tsp. curry powder
* 1 tbs. salt
* 1 lb. potatoes
* 4 cups broiling water
* 1 tsp. saffron
* 1/4 cup dry wine
Preparation:
Fry garlic cloves in hot oil until golden.Remove the garlic and sauté onion and pepper.Add peeled shrimp and cook lightly.Add fish and sliced potatoes and the remaining ingredients, except the wine and saffron.Place the saffron on the lid of the pan or in the oven until brown.Crush and dissolve in a little broth, add to soup and cook over low heat for 25 min.The potatoes should be soft and the fish in one piece.Add wine.Serve with toast or fried bread.
Ingredients:
* 1 lb. chick peas
* 5 liters water
* 1 lb. round beef
* 1 soup bone
* 1 ham bone
* 1/2 chicken
* 1 piece salami
* 1/4 lb. bacon
* 1/2 ham
* 1 lb. potatoes
* 1 lb. small onions
* 1 leek
* 3 bunches collards
* 1 turnip
* 1 green pepper
* 6 tomatoes
* salt and pepper to season
Preparation:
Soak the chick peas in water for a couple of hours and rinse in clean water. Bring the water to boil and add the chick peas, beef, chicken bones, salami, ham, and bacon together with the onion, pepper and tomatoes, (if desired, these last three ingredients may be first fried and added when the chick peas are cooked). When the chick peas and meat are half cooked, add the remaining ingredients and cook over low heat until everything is tender.
This stew is served in three parts. First the strained broth, to which bread, noodles or rice may be added. Secondly the vegetables and then the meat.
