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PBH Cookbook

Babygirl and I have started working on the PBH Cookbook. We think it should be in English, since most of our contributors are fluent in English. We'll be editing and translating the recipes to make them easy to understand for people who are not as fluent in Spanglish as some others, me included. We're considering adding a translation of the recipes in Spanish to the end.

Babygirl is already working on templates and I have started translating, editing, proofreading recipes you guys have provided.

A couple of ideas:
We want to personalize this community cookbook by writing a personal introduction of every contributor, with as much or as little introduction you will provide. perhaps you'd like to write the introductions yourselves? With a photo of yourselves, location, place of birth?

How do you think we should categorize the recipes? There should be room for Bill Turley's Chicken A La Orange Soda or Recipes in Exile, Original Colombian Recipes like Sancocho de Gallina Valluno, Huskies soups (international Kitchen) and much, much more.

We need suggestions and ideas.

And meanwhile, let's get some recipes!
They can be pm'd to me or Babygirl or posted here on the thread. Personal blurbs can be pm'ed to me or her.

So, send us your best Colombian recipes, your adaptation on Colombian recipes in exile, your adapations of your home country recipes prepared in Colombia, your own original recipes!

By Desi1 (Moderator) (Trustee board) on Nov 3, 2008, 06:14 in Friendly Talkzone.

Desi1 (Moderator) (Trustee board) says on Nov 3, 2008, 06:15:

Bmp

A fronte praecipitium a tergo lupi

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kat1 (Moderator) (Trustee board) says on Nov 3, 2008, 06:17:

what about my leche asada huh! ok i am off with my recipe to somewhere ......jeje

Desi but i hope this don't turn out in people googling recipes and posting it in here.

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Desi1 (Moderator) (Trustee board) says on Nov 3, 2008, 07:51:

I've got your Leche Asada already down. Do you have a picture of it?
Yes, I see what you mean about googling recipes and posting them as their own; variations of traditional recipes are welcome, as long as you have actually TRIED ithem yourself and they turned out good.

A fronte praecipitium a tergo lupi

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Tolú says on Nov 3, 2008, 07:53:

I'd like to participate.

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Desi1 (Moderator) (Trustee board) says on Nov 3, 2008, 07:59:

Sure, with your chicken recipe from the other thread? (You may submit several recipes, of course)

A fronte praecipitium a tergo lupi

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boomer says on Nov 3, 2008, 10:49:

Here ya go Desi -

Hot & Spicy Salpicón de Pescado

1 pound skinless fish filets (any white fish)
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 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.

Boomer

orgullo_de_colombia

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Desi1 (Moderator) (Trustee board) says on Nov 3, 2008, 11:16:

Thanks boomer.
Got it.

A fronte praecipitium a tergo lupi

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Peter (Moderator) (Trustee board) (Dev team) (☼Travelguide writer) says on Nov 3, 2008, 12:11:

Sounds wonderful! Do you plan to get it printed with one of the book printers (like lulu.com)?

Poor but snappy

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Desi1 (Moderator) (Trustee board) says on Nov 3, 2008, 12:15:

Babygirl can answer that question.
(I think that's the original plan)
Unless you want to pay for its publishing in hardcover deluxe edition.

A fronte praecipitium a tergo lupi

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babygirl says on Nov 3, 2008, 14:07:

lulu.com eh? I just checked it out briefly that looks wicked! This is way better than trying to fund print and fulfillment somehow. (that's my work background, so I think I was over complicating things a wee bit)
I didn't even know this site existed! Thanks Peter. I can't wait to browse this site a bit more when I'm not illegally using the internet at work...hahaha.

Canadian Girls Kick Ass!

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boomer says on Nov 3, 2008, 14:44:

Here's another for ya Desi.

Arroz con coco (quick & easy version)

2 tablespoons veg oil
3 cups long grain white rice uncooked (Not minute rice)
2 1/3 cups water
1 cup "ceme de coco" (coco lopez brand) here in the states
1 cup coke (or any cola)
1 cup raisins (white or dark)
1/2 cup coconut flakes (optional)

directions:
add all ingredients into non stick rice cooker, stir and flip the switch.
about 15 min later, your eating.

Boomer

orgullo_de_colombia

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pavo says on Nov 4, 2008, 05:14:

My favorite Beef Marinade for BBQ in Colombia:

Marinade for LOMO a la Parrilla

1 Beer
1/3 Cup Panela or Brown Sugar or even Maple Syrup
1/2 Cup Soy Sauce
2-3 Crushed Garlic Pieces
1 tsp salt
Dash of Cinnamon
1 chopped Medium Onion
1 Long Onion chopped

Place ingredients in a large bowl. Add entire LOMO de res and let sit for 24 hours. Cook over charcol turning frequently.

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pavo says on Nov 4, 2008, 05:14:

LOMO al Trapo (A Colombian Meat Specialty)

1 Lomo
Sea Salt or Regular Salt
2 Beers
100% pure cotton rags clean
String

Wrap the rags around the beef lomo entero and tie with strings. Place in a large bowl and add beers and lots of salt. Don't be shy with the salt. Use around 1 full cup of salt. Let sit for 10 minutes to a couple hours. Place the Meat in the fireplace over hot coals. Turn after 17 minutes and cook the other side 17 minutes. The outer layer will become very hard. Break with a hammer and serve.

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Desi1 (Moderator) (Trustee board) says on Nov 4, 2008, 12:24:

We can get the books printed at Lulu for a hardcover the cost would be about 20 dollars, for paperback about 15 dollars. Once the book is done you guys can order your copies from there. We need pictures of the dishes, I'd much prefer your own original snapshots of the plates you prepared, personalized introductions of the recipe providers or at least a handle and descrption of the location and the origin of the recipe.

This far the following people have expressed their desire to be in the cookbook:
Bill Turley
Kat1
Tolú
Boomer
Huskie
Pavo

Agmed, do you want to be in the book with yiur recipe if bread pudding with arequipe topping?

Who did I forget?
Well, yes , myself, you'll get my best sancocho recipe.

We need LOTS of other people and LOTS of recipes.

Colombians living in USA, Europe, all over the world and their best recipes or adaptations of Colombian recipes to local ingredients.

Gringos of any nationality (expats) living in Colombia and their best recipes (Colombian or from their home countries adapted to Colombian ingredients)

The best recipes from everybody's own kitchens and their mums', grannies', tias' and neighbour ladies' kitchens.

Serving suggestions. Photos. Categories (Soups, main dishes, desserts)

Keep'em coming!

A fronte praecipitium a tergo lupi

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Cerealkiller says on Nov 4, 2008, 13:03:

I can't cook to save my life BUT I have a suggestion. Why don't you guys have a little traditional colombian xmas menu, with bunuelos and natilla... I am planning a Colombian x-mas dinner this year and I just know these two because I never really celebrated x-mas. Perhaps I am not alone on the clueless boat???

Conservatives are not necessarily stupid, but most stupid people are conservatives -John Stuart Mill

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Bill Turley (Trustee board) (☼Travelguide writer) says on Nov 5, 2008, 07:54:

I deffinately want a copy in either format. I have not been able to cook my dish here because my wife put many things of mine (and hers) is a bodega which is literally filled to the ceiling so it is almost impossibe to find things. So I cant photograph it.

Mr. Bill Somondoco

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Mononoke28 says on Nov 5, 2008, 10:32:

I don't follow any traditional recipes for buñuelos or natilla since I just buy the boxes and go, even when I was in Colombia I bought them at the Éxito and we were good to go.

But I have a book of Colombian recipes and I'll post them here when I get home.

Diana

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Desi1 (Moderator) (Trustee board) says on Nov 12, 2008, 21:23:

Babygirl?

A fronte praecipitium a tergo lupi

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Piapo says on Nov 13, 2008, 05:42:

Quien tiene la receta de la natilla y los buñuelos?

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Mononoke28 says on Nov 13, 2008, 11:47:

Les prometo que se las coloco esta noche. Es que se me olvida. =\

Diana

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huskie says on Nov 13, 2008, 14:30:

Natilla

Image and video hosting by TinyPic

Ingredientes
1 litro de leche
1/2 libra de panela o raspadura, bien quebrada
1 astilla grande de canela
2 paquetes de fécula de maíz de 90 gramos cada uno

Preparación
Poner a hervir un litro de leche, media libra de panela o raspadura, 1 astilla grande de canela. Cuando esté hirviendo agregar 2 paquetes de fécula de maíz disuelta en un poco de agua o leche. Batir seguido y cuando revuelva y vea el fondo de la olla o de la paila, retire del fogón y la pone en los recipientes con canela en polvo por encima. Tambien se le puede agregar un poco de coco rayado.
Tiempo preparación: 30 min. para 4 personas

BUÑUELOS
Image and video hosting by TinyPic

Tiempo de preparación: 20 minutos

Porciones: 8/10 porciones

Ingredientes:

2 libras de queso fresco, molido
1 ½ de harina de maíz
2 huevos batidos
¼ de taza de leche
1 cucharadita de azúcar
Aceite
Preparación:

Se mezclan todos los ingredientes, se amasan hasta lograr una masa suave. Se forman bolitas con las manos húmedas y se ponen a freír en aceite caliente (bien caliente). Se deja que doren y se ponen a escurrir en papel absorbente.

Nota: la prueba para verificar que el aceite está bien caliente, es poner una pequeña bolita de la masa, si ésta sube a la superficie inmediatamente, esto indica que el aceite ya está con la temperatura adecuada.

UMUM Good

"Great spirits have always encountered violent opposition from mediocre minds-"

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Mononoke28 says on Nov 13, 2008, 16:37:

Llegué a mi casay ahí mismo me acordé pero huskie se adelantó. =D

Yo también le echo coco rallado a la natilla y omito las uvas pasas.

Diana

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Mononoke28 says on Nov 13, 2008, 16:43:

Mazamorra
(para 6 personas)

INGREDIENTES
1 libra de maíz peto
6 tazas de agua
1 panela
5 tazas de leche

INSTRUCCIONES
- Poner el maíz en una olla, cubrirlo con el agua y dejarlo en remojo durante unas 12 horas.
- Una vez remojado, cocinar a fuego alto durante 2 horas.
- Raspar finamente la panela, incorporarla a la olla con el maíz y continuar cocinando durante unos 15 minutos más.
- Mientras tanto, hervir la leche en una cacerola a fuego medio y colarla.
- Añadir la leche a la olla con el maíz y la panela y, cuando rompa a hervir de nuevo, apagar el fuego y dejar reposar unos 5 minutos.
- Antes de servir espolvorearla con más panela rallada.

Comer con bocadillo =D

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<p><em>Diana</em></p>
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Mononoke28 says on Nov 13, 2008, 16:57:

Sopa de costilla
(para 4 personas)

INGREDIENTES
1 libra de costilla de res
7 tazas de agua
3 cucharadas de aceite
2 cebollas peladas (finamente picadas)
1 tomate grande pelado y picado
2 papas medianas
Perejil ó cilantro frescos, picado
Sal al gusto

INSTRUCCIONES
- Lavar la costilla y cortarla en trozos regulares. Aprox. 1½ x 1½ pulgadas.
- Poner los trozos de costilla en una olla, cubrirlos con el agua, sazonar con sal al gusto y cocinar a fuego medio hasta que la carne esté tierna, retirando frecuentemente la espuma que se forme en la superficie.
- Calentar el aceite en una sartén a fuego alto, cocinar las cebollas y, cuando estén transparentes, incorporar el tomate; cocinar y añadir este hogao a la olla.
- Pelar las papas, cortarlas por la mitad e incorporarlas a la olla con la carne. Rectificar de sal, si fuera necesario, y continuar cocinando hasta que las papas estén en su punto.
- Servir la sopa bien caliente, salpicada con el perejil o el cilantro picado.

Acompañar con el inseparable arroz blanco. =D

Diana

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Mononoke28 says on Nov 13, 2008, 17:13:

Cóctel de camarones y aguacate
(para 4 personas)

INGREDIENTES
20 camarones
2 aguacates
Jugo de 2 limones amarillos
2 tomates
½ cebolla larga
½ cabeza de lechuga
1 taza de salsa rosada (mezcla de salsa de tomate y mayonesa)
Cilantro fresco picado

INSTRUCCIONES
- Cocinar los camarones en agua hirviendo salada durante 2 minutos, escurrirlos, pelarlos y picarlos, reservando 8 enteros.
- Partir los aguacates por la mitad y cortar la pulpa en trocitos, ponerla en un recipiente y rociarla con el jugo de limón para que no se oxide.
- Picar los tomates, la cebolla y la lechuga y mezclar estos ingredientes, con los camarones troceados y los aguacates.
- Distribuir en recipientes o copas individuales, repartir entre ellos los 8 camarones reservados enteros, añadir la salsa rosada y servir el cóctel salpicado con el cilantro finamente picado y decorado, si se desea con tajadas de aguacate.

Diana

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huskie says on Nov 14, 2008, 10:54:

Red Wine Poached Pears

Image and video hosting by TinyPic

Ingredients
1 lemon
1 orange
1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
8 cups water
1/2 cup honey
1 (1-inch) piece fresh ginger, sliced
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
1 bay leaf
6 Bartlett pears, peeled

Directions

Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.

Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.

Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.

Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.

Note: *Make sure the poaching liquid is kept below a simmer so that the delicate pears don't fall apart from the agitation of the liquid.

Use immediately or refrigerate and return to room temperature.

Serves 6
Cook time about 1 hour

I love this dessert
Cheers

"Great spirits have always encountered violent opposition from mediocre minds-"

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LilaM says on Nov 18, 2008, 11:18:

TUNA BURGERS
2 tuna cans
3 Table/s ketchup
4 ripped bread slices
1 Ts of oil to make the softer and easy to fry.
Mix all the ingredient until the mixture is soft. Put a pan with some oil, and then cook them like burgers. Delicious and healthy. Kids love it!!!

"You may be disappointed if you fail, but you are doomed if you don´t try" B. Sills

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Bill Turley (Trustee board) (☼Travelguide writer) says on Nov 18, 2008, 11:58:

Lila the last ingredient 1 tsp of what?

Mr. Bill Somondoco

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Mononoke28 says on Nov 18, 2008, 13:40:

Tea?

Diana

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gringojaime says on Nov 19, 2008, 09:34:

I'm becoming used to Colombian food. Mexican or other spicy foods are my favorite; love habaneros.

The only thing I've had in Colombian cuisine that I couldn't stomach was mondongo. It was in a really nice broth with cilantro; but I couldn't get past the texture.

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Mononoke28 says on Nov 19, 2008, 10:40:

I'm with ya, I can't eat it either. No wait, I CAN but I'd rather not. It's too mooshy and kinda icky.

Diana

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Bill Turley (Trustee board) (☼Travelguide writer) says on Nov 19, 2008, 12:36:

I totally agree about the intestines and I don't really like morcilla either

Mr. Bill Somondoco

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Mononoke28 says on Nov 19, 2008, 12:38:

Oh nooooooooo but morcilla is so deeeeeelicious! Great, now I want some with arepa. Thanks Bill! =\

Diana

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LilaM says on Nov 19, 2008, 17:39:

Of oil sorry bill to make it softer!!!

"You may be disappointed if you fail, but you are doomed if you don´t try" B. Sills

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Desi1 (Moderator) (Trustee board) says on Nov 19, 2008, 21:26:

LilaM there's something missing in your tuna burger recipe the last line on the list of ingredients seems to be missing.

A fronte praecipitium a tergo lupi

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LilaM says on Nov 20, 2008, 13:12:

Desi can you edit my comment is that I forgot to say that is 1 Ts of oil to make the softer and easy to frie can you help me with that??

"You may be disappointed if you fail, but you are doomed if you don´t try" B. Sills

0 funny, 1 helpful.

ixent (☼Travelguide writer) says on Nov 21, 2008, 02:19:

Seems like you would benefit from have a wiki-style editing system, like there is in place for the travelguide.

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Darloup (☼Travelguide writer) says on Nov 21, 2008, 11:10:

ARROZ DE COCO (alternative costeño recipe)

There are MANY recipes for ARROZ DE COCO (each family appears to have its own).

Here is a truly wonderful recipe, as communicated to me by bamacellist in a previous thread. It's not the easiest of recipe, but it will enable you to cook a genuine ARROZ DE COCO as prepared by the costeños (as I ate in Barranquilla! Bamacellist's recipe is truly authentic and I've successfuly preprared it many times back in France).

Ingredients:

- Rice
- Coconut milk (in a tin) - not the low fat version
- 1 x tablespoon of brown sugar
- 1 x teaspoon of salt (to taste)
- 1 x handful of raisins

Instructions:

For each cup dry rice use 2 cups of cococut milk.

Heat the coconut milk in a large pan over medium heat. You will need to stir it from time to time, and even more so as it starts to reduce. Eventually, and this does take a long time (like 15 minutes), it will caramelize and then separate into solid bits and into clear coconut oil. Keep stirring until the solid bits are a golden brown color.

Add into the mixture:
- a tablespoon of brown sugar
- the rice
- a teaspoon of salt

Stir the rice in the oil for a couple minutes until all the grains are coated (as if you were preparing a pilaf).

Add two cups of boiling water (for one cup of rice).

Continue to cook over medium heat until the rice has absorbed most of the water, stirring a little, but not working it too much (we're looking for the rice to be very moist, but with most of the water having been absorbed)

At this point:
- Toss is a small handful of raisins
- Reduce the heat to the lowest your stove can handle - use a diffuser if you have one - cover the pot and cook for a further 20 minutes.

This isn't like paella which often improves with reheating. You have to eat it as soon as it comes to the table. This is heavenly food, so that's not such a difficult task!

Again, full credits to bamacellist for the original recipe which I have SLIGHTLY adapted. The initial reduction of the coconut milk is what gives this recipe its brownish color and it's unique taste.

YUMMY!

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

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adrimm (☼Travelguide writer) says on Nov 27, 2008, 07:09:

Desi - I sent you a pm with a recipe, did you get it or would you prefer I post it here?

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Desi1 (Moderator) (Trustee board) says on Nov 27, 2008, 07:15:

Adrimm yes thank you I received it and copied it to my document I'm preparing. I forgot to reply to you, I'm sorry!

I will remove the sticker from this pretty soon, so all recipes you want to include should be mailed to me directly.

Thanx everybody, the book won't be out before Christmas, I'm going to be very very busy with my moving and work at the same time. Once I'm settled at the cottage in the woods I'll have plenty of time to work in the book on those long winter nights....
Cheers

A fronte praecipitium a tergo lupi

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Darloup (☼Travelguide writer) says on Dec 16, 2008, 15:01:

Hey Desi, put back the sticker on this thread, please...

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

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Darloup (☼Travelguide writer) says on Jan 3, 2009, 13:14:

What, no more recipes?

Someone please post the "arrow trifasico" recipe as prepaded over Xmas and the New Year in Colombia!

P.S.: I insist, this should be a sticky thread...

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

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me gusta bailar says on Jan 3, 2009, 15:04:

Hey Desi,
Just a few weeks ago my boyfriend taught me how to make delicious Aji Verde...the kind that you eat with empanadas. I don't have a pretty picture for you, but I could get one in time. Would you like me to PM the recipe to you?

Gringita con el corazon de Colombianita

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