PBH Cookbook Take Three

margaritac says on Mar 13, 2009, 12:37:

plenty of interest in a cookbook and also plenty of interest in cooking in general...
for example would be great if someone can translate all the beef cuts into Colombian: rib eye etc.

also wondering why pretty much all the breads I make here using US recipes tend to not rise as much as they should. could be a lower gluten count in the flour? i use regular white and brown flour and do the correct conversions for yeast (active vs instant).

cheers

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Loggi says on Mar 13, 2009, 12:57:

Had the same problem with the flour. Make sure it says Trigo

Live for the moments you can't put into words

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Desideria (Moderator) (Trustee board) says on Mar 13, 2009, 12:58:

Lower gluten and higher altitude can be the problem

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Bill Turley (Moderator) (Trustee board) (☼Travelguide writer) says on Mar 13, 2009, 13:11:

boomer says on Mar 13, 2009, 15:05:

Count me in!

orgullo_de_colombia

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TravelFamily says on Mar 13, 2009, 15:30:

I am interested! I'd love to see some favorite pressure cooker recipes since I've joined the masses here and got one.

The World is a book, and those who do not travel read only a page. ~St. Augustine~

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Bill Turley (Moderator) (Trustee board) (☼Travelguide writer) says on Mar 13, 2009, 17:42:

adrimm (Moderator) (☼Travelguide writer) says on Mar 13, 2009, 21:57:

Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Mar 13, 2009, 23:55:

Darloup (☼Travelguide writer) says on Mar 14, 2009, 00:37:

Darloup (☼Travelguide writer) says on Mar 14, 2009, 01:18:

Desideria (Moderator) (Trustee board) says on Mar 14, 2009, 02:38:

The list is great, but I don't really know what to do with that. To translate all those recipes into English and add them as their own category? (Authentic Colombian recipes from the mountains and plains, seacoasts and river valleys, jungles and deserts)

My original idea was a PBH cookbook, recipes contributed by our members, original or adapted, Colombian cooking in exile and expat cooking in Colombia.

What are the copywright rules about recipes?

Also I want to include a chapter about ingredients and techniques, meat charts and metric conversion tables.

Yes Peter, I need help. I don't know where to start.

Cheers

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 03:01:

Bill Turley (Moderator) (Trustee board) (☼Travelguide writer) says on Mar 14, 2009, 05:42:

honey says on Mar 14, 2009, 08:21:

Desi,

I also like your originial idea of a PBH cookbook. My head is swimming with recipes for both "sections" - Expat/Exile. Perhaps you would consider a further breakdown by entree/desserts/drinks/bakery...or something like that.

It would also be nice if contributors made the recipes and took pictures of the finished product, to submit with the recipe. Kind of a "PBH tested" endorsement. I don't know what you had decided about pictures, in any case these are just some thoughts.

I would like to offer my help for whatever you may need. I love these kind of projects, and I know I could definitely help with the translating.

Life is what happens when you're busy making plans - John Lennon.

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ferran says on Mar 14, 2009, 10:38:

Desi if you wish I can be of very valuable help. Im a professional Chef and in the proccess of writing my own book, at this point, the recipes are the last things to think about. here is a few points to take notice, also who will finance this work, you need a proposal, why is this book a good idea, is it free or for sale, how would people have access to it. If you like send me a pm and we can talk about it.

A- The meaning of the book
B- Breakdown of chapters
C- How many chapters
D- Photos
C- The general layout of the book (mapping it)

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 11:06:

Desideria (Moderator) (Trustee board) says on Mar 14, 2009, 11:19:

Honey, ferran, Bill. Darloup, everybody....
keep sending the recipes; I'm still mainly interested in PBH cooking, exile and expat, but there will be a section for authentic Colombian recipes from different regions.
Ferran, I'll be sending you a pm soon.

But, I've been thinking to have it published by one of those print-on-demand web publishers.

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 11:50:

adrimm (Moderator) (☼Travelguide writer) says on Mar 14, 2009, 13:25:

Desideria (Moderator) (Trustee board) says on Mar 14, 2009, 13:35:

There are a few different ideas still floating around about this cookbook:
1) a collection of our favorite Colombian recipes
2) expat/exile cooking (Colombian cuisine in focus, but also international recipes adapted to Colombian ingredients)
3) original recipes created or adapted by our members

all of the above???

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adrimm (Moderator) (☼Travelguide writer) says on Mar 14, 2009, 13:46:

Darloup (☼Travelguide writer) says on Mar 14, 2009, 13:53:

boomer says on Mar 14, 2009, 14:07:

Here's a great one for ya'll.

Arroz con Tomate De Lujo

1can corn - drained (save liquid)
1can black beans -- drained (save liquid)
1/2 cup green bell pepper -- chopped
1/2 cup onion -- chopped
1 clove garlic -- minced
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
3 tablespoons olive oil or veg oil
1 1/3 cups long grain rice (Not minute rice)
1 1/2 cups tomatoes -- chopped or (1 can) -- drained (save liquld)
1/2 cup brown sugar
1 1/2 tablespoons worchestershire sauce
1 1/2 tablespoons chile powder
1 or 2 small jalapeños or chile peppers seeded & diced (As you like)
1 teaspoon salt
1 teaspoon cilantro -- chopped
1/2 teaspoon black pepper
2 3/4 cups liquid -- (from corn, beans, tomatoes, water)

350 degrees -- pre heated oven
In a skillet, sautee green pepper, jalapenos, onion, garlic, rice, basil and rosemary
in hot oil until rice turns golden brown. Empty skillet into a lightly greased baking
dish, add remaining ingredients, stir, bake covered for 1 1/4 hours or until rice is tender.

orgullo_de_colombia

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Desideria (Moderator) (Trustee board) says on Mar 14, 2009, 14:10:

I will have to test that one:) Sounds great. It's also vegetarian.

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sloopskipper says on Mar 14, 2009, 14:17:

Desi, maybe you wouldn't have to work your little fingers to the bone, typing the recipes.

Maybe by creating an editable template in something like Acrobat you could let the members do the heavy lifting. Peter could post it and people could enter their recipes and fotos(?) in a standardized format. Then you'd be ready to publish online, or on paper.

There are many online cookbooks like http://www.cooks.com/rec/view/0,1939,159191-245204,00.html on the internet, for formatting ideas.

Seems that some people think "everybody's outa step but me".

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boomer says on Mar 14, 2009, 14:18:

Another delicious dish!

Hot & Spicy Salpicón de Pescado

2 pounds fish filets (any white fish) we use Mojarra
cooking spray
1/2 cup minced onion
1/2 cup bell pepper (green, red or yellow) diced
1/2 jalapeño, seeded and minced (1 if small)
1/4 cup chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1/4 cup lime juice
1 tablespoon Worcestershire sauce
1 can tomatoes, diced
2 cloves garlic, crushed and minced
1/3 cup sugar
1 tablespoon chili powder
Salt and pepper to taste
(Pinch of cayenne pepper optional)

Preparation:

Season fish with salt and pepper.
Place a heavy nonstick skillet over medium heat; spray with cooking spray.
Gently sauté fish, turning to cook both sides, until fish flakes easily with a fork.
Remove from the pan and set aside to cool.
Shred (and debone) fish by hand and place in a bowl and set aside.

In same skillet, combine onion, jalapeño, bell pepper, olive oil & garlic. Sauté until tender.
Add lime juice, worchestershire, tomatoes, sugar, chili powder, cilantro and salt & pepper.
Cook over medium heat until it starts to bubble, reduce heat to low and simmer 10 min.
Add shreaded fish and simmer 5 more min.

Serve warm over white rice with a side of yuca topped with sour cream & a tall glass of lemonade.

orgullo_de_colombia

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 14:22:

boomer says on Mar 14, 2009, 14:59:

You can add browned ground beef to the "Arroz con Tomate De Lujo" recipe and use it for a one dish meal!
It's great that way! I even make this in a rice cooker (quick & easy)

orgullo_de_colombia

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boomer says on Mar 14, 2009, 15:07:

Zucchini A La Boomer


2 1/2 pounds zucchini, washed /sliced /not peeled
1/2 cup green pepper diced
1/2 cup onion chopped
3 tablespoons butter or margarine melted
3 large tomatoes chopped
3 tablespoons all-purpose flour
1/3 cup sugar
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup bread crumbs (any flavor)
1/2 cup cheddar cheese shredded

Cook zucchini in small amount of water in a covered saucepan about 8
minutes. Drain and place zucchini in greased 2-quart casserole.
Saute green pepper and onion in melted butter until limp but not brown. Add
tomatoes, sugar &cayenne pepper; sprinkle with flour and stir well. Cook an additional 2 to 3
minues or until vegetables are tender. Season with salt & pepper.
Spoon mixture over the zucchini. Combine crumbs and cheddar cheese and
sprinkle over casserole. Bake at 350 degrees F. for 30 minutes or until
cheese is melted and mixture is bubbly.

Goce!!!

orgullo_de_colombia

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 15:08:

Hey Boomer, I've always tried to compare Colombian (or even Venezuelan) rice to the other varieties in the world (I too have a FRENCH-WRITTEN Colombian recipes page on my blog: http://www.darloup.com/blog/?page_id=1740

What's the best rice alternative for those living outside Colombia? US long-grain rice (parboiled or not)? Italian round rice? Etc?

Better to have tried and failed than having regrets all your life about what you MIGHT have missed

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boomer says on Mar 14, 2009, 15:14:

I only use long grain. It's easier to experiment with a common rice.

orgullo_de_colombia

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boomer says on Mar 14, 2009, 15:16:

Try making a yellow rice by adding a packet of "Goya con Azafran". Does wonders in Paella!

orgullo_de_colombia

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Darloup (☼Travelguide writer) says on Mar 14, 2009, 15:22:

boomer says on Mar 14, 2009, 16:09:

"bake covered for 1 1/4 hours or until rice is tender" refers to the fact that not all ovens cook at the same rate even though the temp is set at 350 degrees. The liquid needs to dissipate. ( 75 min works for me)
The total drainage from the corn, black beans & tomatos water = 2 3/4 cups

But hey, you can experiment with the baking time in the oven. Whatever works for you.

orgullo_de_colombia

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boomer says on Mar 14, 2009, 16:10:

Oh ya, I use a 9x13 baking dish and cover it with alum foil.

orgullo_de_colombia

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sloopskipper says on Mar 14, 2009, 16:49:

Does anybody ever use Jasmine (Japan ?) or Basmati (India ?) rice, or sticky?

Seems that some people think "everybody's outa step but me".

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Desideria (Moderator) (Trustee board) says on Mar 14, 2009, 16:51:

I use Basmati and Black Rice.

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sloopskipper says on Mar 14, 2009, 17:10:

I just bought some Basmati. I have not had it for some years, but my wife used both (probably Basmati for curries). The Jasmine is nice, and it is very aromatic, while cooking.

I wonder if black rice is what we call wild rice? We bought that, combined with white rice to stuff little Rock Cornish Game Hens.

Seems that some people think "everybody's outa step but me".

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Desideria (Moderator) (Trustee board) says on Mar 15, 2009, 05:42:

I don't know, this was something new I found at the supermarket, it's a mix of whole grain basmati and something called black rice, which is also whole grain and a variety especially popular in Thailand and Indonesia. Nice, nutty flavor and a longer cooking time than regular rice.

Jasmin rice is nice too, but I have grown tired of the fragrance.

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sloopskipper says on Mar 15, 2009, 06:23:

I just learned that "Wild Rice" is not actually rice.

It grows mostly in the northern U.S. & Canada, and parts of Asia. In this article they also refer to the nutty flavor so it may well be what you have found, as it is also sold mixed with white rice (but probably not Basmati in the U.S.):

http://www.wildrice.org/iwrawebsite/html/wildricehistory.html

Seems that some people think "everybody's outa step but me".

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Desideria (Moderator) (Trustee board) says on Mar 15, 2009, 06:33:

Black rice
From Wikipedia, the free encyclopedia
Jump to: navigation, search

Raw black riceFor the Valencian dish, see Arroz negro.
Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content [1] [2]. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

In China, noodles made from black rice have recently begun being produced. At least one United States bread company has also begun producing "Chinese Black Rice" bread. It shares the deep tyrian color of cooked black rice.

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sloopskipper says on Mar 15, 2009, 06:45:

This company offers both so, although similar, it seems they are probably not the same:

http://www.marxfoods.com/Bulk-Black-Forbidden-Rice

Seems that some people think "everybody's outa step but me".

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Miguel_Clavo says on Mar 15, 2009, 11:22:

maybe dwmte7 can provide his recipe for Green Brownies?.....=)

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Desideria (Moderator) (Trustee board) says on Mar 15, 2009, 11:42:

Or oldbongo for his salsa cucaracha....wonder if the old guy is still alive.

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Miguel_Clavo says on Mar 15, 2009, 11:46:

yeah....what ever happened to him? didnt he change his screen name here? or maybe he forgot who he was here on PBH? or maybe his young wife is calling all the shots now as he gets older..jajajjaj..

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Desideria (Moderator) (Trustee board) says on Mar 15, 2009, 11:50:

I believe that his "commandente" has been calling the shots from day one.
The last we heard was when he was training some pigs to fly over Kat1's home and drop pearls....perhaps the "commendante" found out.

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Darloup (☼Travelguide writer) says on Mar 15, 2009, 15:08:

Desideria (Moderator) (Trustee board) says on Mar 15, 2009, 15:11:

That will be my contribution; the sancocho de gallina valluno is one of my best dishes. I will also include sancocho de cola and sancocho de pescado.

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Darloup (☼Travelguide writer) says on Mar 15, 2009, 15:59:

Darloup (☼Travelguide writer) says on Mar 17, 2009, 17:14:

Medellin Traveler says on Mar 17, 2009, 18:09:

Taste Of Colombia: International Flavors

http://medellin-colombia.blogspot.com/2009/03/taste-of-colombia-intern...

Discover Medellin, Antioquia - Colombia www.medellintraveler.com

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Desideria (Moderator) (Trustee board) says on Mar 17, 2009, 21:52:

Darloup. sorry, you'll get one today.
MT. thanks. Will include paisa beans.

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oldbongo says on Mar 18, 2009, 10:39:

okay.....since you asked...
he is still alive,...but barely.
he had a nice coronary occlusion, PCI and stent,.so now it's recommended to limit arepa de huevo to one annually.
and refrain from stress, like fretting over that shameless, two-timing tart, KAT, who shot oldbongos' flying pig and ate him.
.........fried him into chicharrones.
oldbongo used to be oldgringo but renounced any association with americanismo due to visa stupidity.
la comandante is still running the show after seven years of unwedded torture.
we still live in bongcouver, retarded, in the institution, home of worlds best budnicks, which in his humble opinion,
should not be wasted in green brownies, rather, great brownies require fresh dark afghan charas for rich dark flavour........
sorry, the formula for salsa cucaracha is only available to the priestly class of rastafarian thai sea gypsies.
....none of you qualify.

colombian contribution.....aguardiente and cinnamon soaked turtle steak from providence island.
.....................................stewed conch and fried breadfruit from san andres island
.....................................rondon.
.....................................dill pickles from winnipeg.

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Miguel_Clavo says on Mar 18, 2009, 11:22:

TFF.....well, i am happy that you are still alive and kicking, OB/OG.....looks like your mind has not suffered one bit!!! your internet ears must still be very good...you heard Desi and I posting about you! jajajja........

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Desideria (Moderator) (Trustee board) says on Mar 18, 2009, 11:24:

Bongo, good of you not to kick the bucket before sharing a couple of those salmon recipes with us. I know, I know, we're still best at preparing salmon in Scandinavia but you Canucks are not totally in the dark either.
(Just one stent? Glad you got that sorted out)

Cheers!

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Desideria (Moderator) (Trustee board) says on Mar 18, 2009, 11:31:

Here's an uncomplicated variant of sancocho de pescado, from the Pacific Coast. I have not tried it but it sounds pretty much like the stuff I ate once at the market place of Buenaventura and it was the best fish soup I've ever eaten in Colombia.

Sancocho de pescado tumaqueño (Mariana)
(10 personas)
6lb. de pargo rojo, partido en postas (rebanadas al través)
1 tz cebolla larga picada,
1 Cucharada ajo,
1 tomate mediano picado
1 cebolla cabezona morada grande rallada,
un tomate chonto (pequeño) rallado,
6 hojas de culantro cimarrón,
pimienta, color, comino
4 a 5 plátanos verdes "jechos" (en su punto…) en pedacitos,
un plátano verde licuado,
2 lb de yuca en trozos
2 paquetes de leche de coco (una taza)
Limpie el pescado y parta en pedazos como de a uno por persona (mas la repetición!), pero NO le quite el hueso! Ponga a hervir una olla grande de agua con la cabeza y la cola del pescado; luego cuele y bote los huesos.

Añada el culantro y el plátano partido, y cocine un rato. Añada la yuca y el plátano licuado (para que espese la sopa).

Añada la cebolla y el tomate rallado; añada la leche de coco. Deje hervir una vez.

Coloque el pescado encima del caldo, tape la olla y deje hervir suavemente 20 a 30 minutos, para que el vapor del caldo cocine el pescado.

Prepare un "guiso" o refrito con la cebolla larga y el tomate chonto picado, con aceite, sal, pimienta, comino y color, y cilantro picado. Vierta sobre la sopa en el momento de servir

PARA SERVIR: Ponga un pedazo de pescado y dos trozos de yuca en cada plato, complete con caldo y plátano. Pase aguacate y ají.

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Desideria (Moderator) (Trustee board) says on Mar 18, 2009, 11:37:

Here's another recipe, from the Atlantic Coast.

Sancocho de pescado


Categoria: Caldos y sopas
Tipo de comida: Costa Atlantica
Número de porciones: 8
Tiempo de preparación: 150 minutos

Ingredientes:

3.5 libras de filetes de róbalo
1 diente de ajo machacado
3 cucharadas de cebolla cabezona rallada
1/2 cucharadita de pimienta
3 cucharadas de cebolla larga picada
1 cucharada de cilantro picado
2 unidades de cocos medianos
1tazas de agua
1 taza de cebolla cabezona blanca picada
3/4 taza de cebolla larga


La noche anterior, coloque en un recipiente de vidrio o plástico el pescado con el ajo, las 3 cucharadas de cebolla cabezona, la ½ cucharadita de pimienta, las 3 cucharadas de cebolla larga y el cilantro picado.


Tape y refrigere hasta el momento de prepararlo.


Saque el agua de los cocos y guárdela.


Parta los cocos y rállelos con la cáscara oscura.


Caliente el agua y cuando hierva viértala sobre el coco rallado.


Exprima con las manos hasta tener un agua lechosa, cuélela en una olla exprimiendo bien.



Guarde la leche y el bagazo del coco.

Caliente las 10 tazas de agua y viértalas sobre el bagazo del coco.



En la olla en que va a adelantar la preparación cuele esta agua exprimiendo bien el bagazo.

Añada las cebollas, el cilantro, el color, sal y pimienta al gusto, el ñame, la yuca y el plátano.



Llévela a fuego medio y haga hervir.

Tape y cocine durante 1 hora aproximadamente.


Añada la leche del coco que sacó al principio mezcle, tape nuevamente y continúe la cocción durante 30 minutos.



Adicione el pescado con los aliños y con los jugos que soltó y cocine durante otra ½ hora.

Retire el ramo de cilantro y verifique la sazón.


(I make my own sancocho de pescado just basically like any other sancocho, escept that I don't overcook the fish, but take it out of the pot as soon as it's done and use fish stock to make the flavour more robust. I also add unsweetened coconut milk from can towards the end of the procedure.)

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oldbongo says on Mar 18, 2009, 11:50:

nice concession desi...
since you asked..
dill is worshipped in pickles, but abhorred on salmon.
try this: take a nice sockeye or red spring filet, and soak it overnite in a marinade of;
olive oil,
soy sauce
garlic
pepper
maple syrup
scotch whiskey
wrap in foil and bake
.........this is not your delicate poached pink mush with dill cream
thank you...one stent only, please.

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Desideria (Moderator) (Trustee board) says on Mar 18, 2009, 12:09:

Juniper-smoked grilled laxfillet with grilled lemons and plenty of DILL and other herbs. Delicious.

Bongo, your recipe is pretty similar to one of my own favorite salmon recipes, sans maple syrup and whiskey. I add a little fresh ground ginger in the marinade. You don't happen to have a picture of the dish? May I use it in the PBH cookbook?

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oldbongo says on Mar 18, 2009, 12:31:

sorry...no foto
if maple syrup and whiskey are not available, use aguardiente antioqueno
go to you tube and look up "filleting 2 king salmon

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Desideria (Moderator) (Trustee board) says on Mar 18, 2009, 12:36:

Not a problem with the availability. It's just a different recipe. I will test it and let you know.

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Darloup (☼Travelguide writer) says on Mar 19, 2009, 17:58:

Desideria (Moderator) (Trustee board) says on Mar 20, 2009, 10:52:

I don't know, Darloup. Sometimes the simplest explanations are the right ones; perhaps robalo is more abundant in the Caribbean and pargo rojo off the coast of Tumaco where the first recipe comes from. I would think any white fish should do nicely.

I can't even remember what kind of fish I threw in the pot when I made mine last. I'm pretty positive it wasn't either one.

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Darloup (☼Travelguide writer) says on Mar 21, 2009, 15:18:

Desideria (Moderator) (Trustee board) says on Mar 21, 2009, 16:35:

http://www.fishbase.org/Summary/SpeciesSummary.php?id=5491

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sloopskipper says on Mar 21, 2009, 17:29:

Is that something like a North American White Sucker (freshwater mullet)?.

Seems that some people think "everybody's outa step but me".

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Darloup (☼Travelguide writer) says on Mar 21, 2009, 17:59:

Desideria (Moderator) (Trustee board) says on Mar 22, 2009, 02:40:

Bocachico is not one of my favorites either. I like sweet-water fish only when it comes from cold water rivers and lakes.
i have an idea that pargo is cheaper on the Pacific coast; that's what I remember from my days of shopping at Galeria Alameda in Cali. That corvina and robalo were more expensive than pargo rojo. That would explain why the recipe from Tumaco calls for pargo. Perhaps it's the most common available fish down there.

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Desideria (Moderator) (Trustee board) says on Mar 22, 2009, 02:45:

Yup, pargo rojo is a Pacific Ocean fish, that's why it would be more expensive on the Atlantic side.
http://www.elanzuelo.com/la_pesca/especies/pargorojo.htm

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Desideria (Moderator) (Trustee board) says on Mar 22, 2009, 02:54:

Ok....I was a little surprised at my findings too....

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Desideria (Moderator) (Trustee board) says on Mar 22, 2009, 03:01:

It loks like there are two varieties of snappers on the pacific side (yellow and Jordan's) and one on the Atlantic (the Southern red Snapper). All of them are called pargo rojo in Colombia.

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ferran says on Mar 22, 2009, 08:02:

Snapper is a fish that can be found anywhere, there is a large variety in the snapper family. Desi, fresh fish in any city of the interior of the country will be more expensive than coastal cities. Sancocho de pescado that goes by the name of viudo de pescado also, is mostly made with fresh water fish, bocachico or bagre, from the Magdalena or El Cauca, I usually make my sancocho with fish heads, anything but Salmon. I have had Colombian friends tell me the best Sancocho they have ever had, little tricks my friends little tricks, I have tons of recepies that work, I will post them later.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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sloopskipper says on Mar 22, 2009, 08:24:

My favorite, in my short stay in Cartagena, was consuelo con mariscos. I like it so much I ate it nearly every day and didn't discover many other Colombian specialties.

Seems that some people think "everybody's outa step but me".

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Desideria (Moderator) (Trustee board) says on Mar 22, 2009, 08:42:

Sancocho de pescado (con coco) and viudo de pescado are two different dishes, I think.Sancocho de pescado is from the coasts (both pacific and Caribbean) and prepared with salt water fish and coconut milk, viudo de pescado is from the Magdalena River Valley and made with capaz or bocachico; the fish and the vegetables are served on a plate with "hogao" and the caldo separately.

Sloopie, are you sure it wasn't cazuela de mariscos? They make a mean cazuela over on the Pacific side too. I've got the recipe in my blog.
http://desiscookingcolombian-pirjomarjut.blogspot.com/

A fronte praecipitium a tergo lupi

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ferran says on Mar 22, 2009, 08:46:

Hey sloop, consuelo must of been hot, to have her every day with seafood, WOW......... that is a Colombian specialty

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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sloopskipper says on Mar 22, 2009, 09:09:

I can imagine that recipe would be similar, but I think it was consuelo de mariscos. It was hot, but I have no aversion to soup in warm weather. I have seen 108F in Pennsylvania (but don't look for soup when it's THAT hot, LOL).


La Cocina de Socorro


It had a few small langostas.

Seems that some people think "everybody's outa step but me".

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ferran says on Mar 22, 2009, 09:26:

Sloop I have been in both, Socorros is much better, the turtle at Socorros is fantastic, and yes, I had cazuela de mariscos at La Cocina de Socorro, its ok had much better, Cazuela de Mariscos is a Spanish dish.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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sloopskipper says on Mar 22, 2009, 10:41:

Socorros is a very restaurant, and I ate there twice.

Cazuela & consuelo are similar recipes, or different names for the same dish?

Seems that some people think "everybody's outa step but me".

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Darloup (☼Travelguide writer) says on Mar 23, 2009, 20:38:

Darloup (☼Travelguide writer) says on Mar 23, 2009, 20:48:

For those of you who don't know "arrow de lisa', here is a link: http://es.wikipedia.org/wiki/Arroz_de_lisa

But then I won't be drawn into an argument between Barranquilleras and Tomasinas!

Better to have tried and failed than having regrets all your life about what you MIGHT have missed

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whitewidow says on Mar 24, 2009, 20:20:

sapo misses raaay. he has to pick on somebody and has an affinity for the euros.

I'm no doper! I just play one on TV.

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Darloup (☼Travelguide writer) says on Mar 25, 2009, 16:52:

Darloup (☼Travelguide writer) says on Mar 25, 2009, 16:56:

Darloup (☼Travelguide writer) says on Mar 25, 2009, 17:02:

Desideria (Moderator) (Trustee board) says on Mar 25, 2009, 21:47:

Sapito, you have to stop harassing people. You perhaps think that you are funny. I think you are just annoying. You're not ruining my cookbook sticky with a personal vendetta. Darloup perhaps has you on ignore, but I have to keep on reading this nonsense.

And yes, fishheads are used all over the planet in making fish stock.

A fronte praecipitium a tergo lupi

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Darloup (☼Travelguide writer) says on Mar 26, 2009, 05:06:

Desideria (Moderator) (Trustee board) says on Mar 26, 2009, 05:55:

Darloup, when you buy fish at the market don't they sell the head with the rest of the fish? Or are all fish beheaded? (Here you can always buy fish with only the stomach cavity emptied, head, tail, fins and even scales still attached to the fish. We make stock using the heads, tails and fins, often also with the backbone when the fish has been filleted.

(Fish 'eads, fish 'eads roly poly fish 'eads.....swimming on the top of the soup, small beady eyes still staring at you...)

A fronte praecipitium a tergo lupi

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whitewidow says on Mar 26, 2009, 06:27:

you guys are making me hungry. however, fish heads do not sound that appealing. is that a european thing?

I'm no doper! I just play one on TV.

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Darloup (☼Travelguide writer) says on Mar 26, 2009, 06:30:

Darloup (☼Travelguide writer) says on Mar 26, 2009, 07:48:

Whitewidow,

Actually fish heads soups are quite common in Asia (e.g.: http://www.pinoycook.net/fish-head-soup/). You use fish heads only.

Also, in Greece, the poorer people also make fish heads soups as the fishermen tend to give them away in the mornings when they sell their catch.

In fact, there are quite many dishes (and not only soups) based on fish heads! Stew: http://www.regit.com/regirest/malaysia/recipe/clayfihd.htm. Curry: http://www.malaysianfood.net/recipes/recipefishheadcurry.htm
etc...

That's why I was (and still am) wondering whether there are sancocho recipes using fish heads ONLY.

But I agree with you - it doesn't much appeal to me although, apparently, it's the tastiest part of the fish!

Better to have tried and failed than having regrets all your life about what you MIGHT have missed

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ferran says on Mar 26, 2009, 08:14:

Fish heads are used for stocks because of the strong flavor you can get out of them, also like Sapo says to not waste the rest of the fish, spine and fins. there is also parts of the fish heads that are a delicacy, the cheeks, throat and the meat underneath the throat, it is the best part of the fish, not fishy at all, in Spain we called it Kokotxas.
Darloup there has to be a seafood store near you, go in and ask them to save you the fish heads and bones (spine) they usually sell them very cheap, I have done that everywhere, in Medellin I go to the whole sale seafood places around The Mayorista and get those fish parts, usually for free, as I buy allot of seafood for my food presentations.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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ferran says on Mar 26, 2009, 08:38:

Sapo I agree with you, nothing surpasses the seafood of the Mediterrenean, Colombian Sancocho is a whole different thing, I like it for the yuca and potatoes, in some areas they put green platanos, the cilantro gives it that special flavor, nothing like a fish sancocho after a night out, you have it around noon, squeeze lime juice in it, and also some fine fresh shreded cabbage, a nice hot Arepa and a few ice cold Club Colombias, after finishing, you jump back in bed with your honey for some fun and a siesta. Aaaaah thats Colombia..............

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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ferran says on Mar 26, 2009, 09:15:

Cilantro, either you love it or hate it, I happen to like it, I used to have a live in Dutch girlfriend in NY that just hated Cilantro, she said it tasted like bar soap or cheap perfume and refused to kiss me whenever i ate Cilantro, it became a good excuse for me when ever I had my escapades, sorry honey I ate plenty of Cilantro, it worked pretty well.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Desideria (Moderator) (Trustee board) says on Mar 26, 2009, 09:20:

Sapito you'd probably like the cilantro they sell in the supermarkets here. It looks like cilantro, it says "koriander" on the plastic wrap, it's grown in Denmark...but it doesn't taste or smell like ANYTHING.

Cilantro is one of my all-time favorite herbs. A sancocho without cilantro is just soup.
I can live without arepas, though.

A fronte praecipitium a tergo lupi

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sloopskipper says on Mar 26, 2009, 09:41:

ferran says on Mar 26, 2009, 09:15 (today): flag

"Cilantro, either you love it or hate it, I happen to like it, I used to have a live in Dutch girlfriend in NY that just hated Cilantro, she said it tasted like bar soap or cheap perfume and refused to kiss me whenever i ate Cilantro, it became a good excuse for me when ever I had my escapades, sorry honey I ate plenty of Cilantro, it worked pretty well."

My Dutch wife said exactly the same thing, until she got used to it (about the soapy flavor, not the kissing part).

Seems that some people think "everybody's outa step but me".

0 funny, 0 helpful.

ferran says on Mar 26, 2009, 09:57:

Hey Sloop I think you are married to my ex, wow..........she likes cilantro now?

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Desideria (Moderator) (Trustee board) says on Mar 26, 2009, 13:09:

Fish soups are common world over...and traditionally people use every edible part of the fish and some that are not, just for flavour. I make the Scandinavian salmon soup and the Finnish pike soup, I may use the heads for stock or not, but I don't eat them or serve them. For the Colombian sancocho de pescado con coco, I suppose any fish would do, except salmon.
I still haven't tried my hand on bouillabasse, but I'm intrigued.

A fronte praecipitium a tergo lupi

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ferran says on Mar 26, 2009, 13:30:

Desi; I make my bouillabase with fish and shrimp stock, to serve I add white meat fish, shrimp, lobster, scallops, clams and mussels, leeks and perno, garnish with saffron allioli crostini.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Desideria (Moderator) (Trustee board) says on Mar 26, 2009, 13:38:

I would imagine a bouillabasse can be cooked on my wood-burning stove too. It's just that the list of ingredients is longer than my concentration span.

I was never overly impressed by any fish dishes in Colombia, except just sancocho de pescado con coco, ceviches and cazuela de mariscos. Viudo is just grossly overcooked and the fish has lost all texture and taste during the process.

A fronte praecipitium a tergo lupi

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ferran says on Mar 26, 2009, 13:58:

Sapo I know the guys by the mayorista in Medellin who sell seafood, with notice they can get me anything fresh, so I do get to eat the fresh raw seafood in Medellin with a nice bottle of Alsacean wine, Hmmmmmmmmmmmmmmm Goooooood

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

0 funny, 1 helpful.

billyb says on Mar 26, 2009, 19:42:

Cilantro rules.

"All I want to know is where I'm going to die, so I never go there" Unkown (at least to me) wise man.

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ferran says on Mar 26, 2009, 20:50:

Sapo, I can get fresh scallops, oysters, sea urchins, clams and fresh fish for ceviche, usually it comes from la costa, Ecuador or Peru. I can also get octopus for making salad.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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whitewidow says on Mar 26, 2009, 21:36:

"Cilantro rules"

- por eso!

I'm no doper! I just play one on TV.

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ferran says on Mar 26, 2009, 23:45:

What would Mexican cuisine be without Cilantro, and what about Asian? not to mention Indian cuisine, to have a sancocho without Cilantro or empanadas without aji con Cilantro or a Portuguese clam broth and chorizo without Cilantro is unimaginable, this simple aromatic three clover leaf has done wonders to the palate, its medicinal value has filled homeopatic books, eat Cilantro and sleep well.

CILANTRO RULES!!

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Desideria (Moderator) (Trustee board) says on Mar 27, 2009, 13:09:

Anybody have any good Colombian dessert recipes?

A fronte praecipitium a tergo lupi

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webmanco says on Mar 28, 2009, 08:40:

http://www.geomundos.com/sociedad/almorzadero/recetas-de-cocina-y-algo...

Hormigas culonas
En el amplio y variado recetario regional colombiano, existen numerosas recetas que constituyen verdadera "autenticidad gastronómica"; debido a sus ingredientes y al sistema de preparación; tal es el caso de un mote de palmito monteriano; las rellenas de guineo de Ocaña; o el atollado saperopo huilense; sin embargo, cada vez que se comenta dentro del país o fuera de él, sobre la debilidad gastronómica de nuestros coterráneos santandereanos, propios y extraños no dejan de cuestionar con marcada duda la veracidad del comentario.

Las "hormigas culonas" se han convertido en un exótico manjar de fama internacional. Se trata de una colonia de himenópteros cuyo tamaño permite —una vez cazadas— desprender el abdomen y las patas de la apetecible parte trasera. Una vez se tiene suficiente cantidad, se procede a engrasar una callana (tiesto de barro) y se ponen a tostar, revolviéndolas y cuidando de no dejarlas quemar. Se les rocía un poco de sal… y punto. Estas hormigas sólo aparecen por la época de Semana Santa, siempre en un día soleado que sigue a otro de intensa lluvia.

No hay extremo cierto o verdadero, porque los extremos opacan, enruedan, (lavan cerebros) verdades. Yotas

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Darloup (☼Travelguide writer) says on Mar 30, 2009, 11:10:

Darloup (☼Travelguide writer) says on Mar 30, 2009, 11:28:

Desideria (Moderator) (Trustee board) says on Mar 30, 2009, 11:34:

Ok, now let's see a fish fight robalo vs. pargo.

A fronte praecipitium a tergo lupi

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Darloup (☼Travelguide writer) says on Mar 30, 2009, 13:00:

Darloup (☼Travelguide writer) says on Mar 30, 2009, 13:11:

Darloup (☼Travelguide writer) says on Mar 30, 2009, 14:00:

Darloup (☼Travelguide writer) says on Apr 6, 2009, 14:04:

Miguel_Clavo says on Apr 6, 2009, 17:18:

billyb you are right again...CILANTRO RULES! the "cilantro" sold here in CTG is actually coriander and has NO odor or taste like Desi says...the first time i made carne asada tacos here i almost went ballistic when the "cilantro" from Carrefour was tasteless......what a big letdown...i brought my own mexican cilantro seeds and am trying to "grow my own"...jajajja...however, it is not doing so well here near the beach....=(

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Desideria (Moderator) (Trustee board) says on Apr 6, 2009, 21:35:

I'll try to grow my own cilatro this year too.

Here's another, related herb that is essential in a good sancocho: cilantro cimarron (known by many other names, even if I think 'culantro' is just a folksy corruption of the word cilantro)

A fronte praecipitium a tergo lupi

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Miguel_Clavo says on Apr 7, 2009, 15:38:

looks like i need to get one of these for my cilantro....jajajja..

http://www.aerogardenstore.com/promotion/index.php?promoName=catalog&p...

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Darloup (☼Travelguide writer) says on Apr 7, 2009, 15:48:

Miguel_Clavo says on Apr 8, 2009, 07:39:

not sure who was asking about Colombian Cookbooks being available in Colombia, but in El Centro CTG there is a bookstore next to La Vitrola which has about 50 of them....one is a series, and there are even 5 in English!.....FWIW

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Desideria (Moderator) (Trustee board) says on Apr 8, 2009, 08:03:

Sorry Darloup....nobody prepares anything like that especially during the Semana Santa in Cali...they make desamargado for Christmas but for Easter...nothing that I can think of.

A fronte praecipitium a tergo lupi

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Miguel_Clavo says on Apr 8, 2009, 08:09:

Darloup, you have to go visit the Palanqueras who have tables set up with only dulces in the Plaza de la Aduana in Cartagena....every year during this week there are numerous artisans with their wares to sell as well..most of the artisans are set up in the next door plaza, Plaza de Los Coches...they sell to all the Colombian tourists here in town......if i get a chance today i will take a photo of the tables....=)

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Darloup (☼Travelguide writer) says on Apr 8, 2009, 08:13:

ferran says on Apr 8, 2009, 08:17:

Suspiros I believe are an Eastern time candy, they are made from egg whites more commonly known as Meringue.

All truth goes through three phases. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self evident.

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Darloup (☼Travelguide writer) says on Apr 8, 2009, 08:24:

Desi, sorry, I didn't realise this was a Costa-only tradition (http://www.eltiempo.com/colombia/caribe/comer-dulces-es-una-tradicion-...)

Better to have tried and failed than having regrets all your life about what you MIGHT have missed

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Miguel_Clavo says on Apr 8, 2009, 19:53:

Darloup, got those photos but will post tomorrow..time to go parteeeeeeeeeeee in Cartagena!!!!!! jajajajja...

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

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Miguel_Clavo says on Apr 9, 2009, 08:44:

Here ya go, Darloup.....taken yesterday....

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

0 funny, 1 helpful.

Miguel_Clavo says on Apr 9, 2009, 08:44:

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

0 funny, 1 helpful.

Miguel_Clavo says on Apr 9, 2009, 08:45:

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

0 funny, 1 helpful.

Darloup (☼Travelguide writer) says on Apr 9, 2009, 09:19:

Miguel_Clavo says on Apr 9, 2009, 10:18:

no problem, Darloup

crap, i almost forgot, ....Gringoloid, the young women on the right in the first photo with the orange headwrap asked if i knew you...i told her i know OF you, but not in person....she said that she misses you and wants her Papi to return as soon as possible....i wasnt sure what she meant, but then i remembered the photo you posted of yourself a long time ago with her and her friend in Cartagena, so i thought she was sincere....so just passing it along, bro......i told her i would pass the request on.....=)......but ya know what was really weird about it?,,,,she had this blond haired little kid at her side.....oh, well, none of MY business, right? ..jajajjaa....................j/k

RVW orderded me to remove my tagline congratulating the PBH Mods New Golden Boys. Lame.

1 funny, 0 helpful.

webmanco says on Apr 9, 2009, 14:22:

I knew it El Sapo and el burro digo, Elmo are related. Thanks Darloup for the input.

El Sapo, el burro, el conejo jeje

No hay extremo cierto o verdadero, porque los extremos opacan, enruedan, (lavan cerebros) verdades. Yotas

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Darloup (☼Travelguide writer) says on Apr 9, 2009, 14:29:

webmanco says on Apr 9, 2009, 14:45:

Not at all

http://www.lossecretosdelabuelo.com/

No hay extremo cierto o verdadero, porque los extremos opacan, enruedan, (lavan cerebros) verdades. Yotas

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Darloup (☼Travelguide writer) says on Apr 9, 2009, 15:00:

Darloup (☼Travelguide writer) says on Apr 18, 2009, 07:00: