Orange Soup

During the days immediately following my brother’s passing, our apartment was filled with family and friend cleaning, cooking, singing, hugging, and doing anything they could to help us heal. My three aunts who, along with my mother and two other sisters, grew up on a kibbutz in the northern part of Israel, made us this soup, which is a soup frequently prepared for children who don’t like vegetables, but who find the orange color difficult to resist.

Serves 4

Ingredients

2 yams (peeled & chopped into 1 inch pieces)
2.5 cups squash (peeled & chopped into 1 inch pieces)
3 carrots (peeled & chopped into 1 inch pieces)
2 small potatoes (peeled & chopped into 1 inch pieces)
1 medium onion (chopped in small pieces)
10 cloves garlic (cut in half)
2 tablespoons olive oil
7 cups water
salt & pepper to taste
3 sprigs of cilantro or parsley

Method:

1. Add vegetables, garlic, onion, oil, and water to a pot.
2. Bring to a boil, then allow to simmer until vegetables are soft.
3. Let cool a bit, then puree in a blender or food processor.
4. Return to stove, add salt and pepper to taste and reheat.
5. Slice cilantro or parsley in thin ribbons and put on top of soup to serve.

(With 4 servings, each serving is worth 6 points in Weight Watchers)

Menu de Año Nuevo 2007 / 2007 New Year’s Menu

Menu de Cena de Año Nuevo 2007

Hagar Shirman & Dyango Chávez Cutiño
East Boston, December 29, 2007

Saladito / Savory Snack

Bocaditos con Pasta de Aceituna / Sandwiches with Olive Spread

Plato Principal / Main Course

Chuletas de Puerco Criollas / Cuban Pork Chops

Acompañantes / Side Dishes

Tostones / Double-Fried Plantains

Congri / Rice with Red Beans
Yuca con Mojo / Yuca with Garlic-Lemon Sauce

Ensalada / Salad

Postres / Desserts

Flan de Queso / Custard Cheesecake

Buñuelos de Navidad / Christmas Fritters
Macarrón de Coco y Almendras / Coconut-Almond Macaroons

Drinks

Rum

Wine

Beer

Sodas

Coffee

Tea

Buñuelos Cubanos (Cuban Fritters)

This was the one of three desserts from our New Year’s dinner 2007. For the full menu, see this post.

Makes about 36 smallish fritters

Part 1: The Buñuelos

Ingredients:

3 pounds of a mix of yuca, malanga, squash, sweet potato and plantains
2 eggs
1 tablespoon of grated orange of lemon rind
Flour as needed (may be about 2-3 cups)
Oil for deep frying

Method:

1. Peel the vegetables and cook them in boiling water until just soft (if cooking yucca, remember to remove the woody parts).
2. Drain water and put the cooked vegetables through a food processor or blender until pureed.
3. Beat the two eggs with a fork and mix into the puree.
4. Mix the “dough” by hand and slowly add flour until the mix no longer sticks to the hands.
5. Roll the dough into a thin tube.
6. Take about 10 inches of the tube and make a figure eight (8).
7. Heat the oil and fry until golden.
8. Put into a shallow pan or tray.

Part 2: The Syrup (Almibar)

Ingredients:

1 cup of sugar
1/2 cup of water
One or more of the following: 1 stick of cinnamon, teaspoon of vanilla, 1/2 teaspoon anise seeds, grated lemon rind

Method:

1. Put ingredients into a small pan over medium heat.
2. Cook while constantly mixing until syrup thickens slightly.
3. Pour over buñuelos.

(Adapted from Estela de Jesus)

Flan de Queso (Custard Cheesecake)

This “flan” that I first tasted in Guadalajara, Mexico, is perhaps closer to an American cheesecake in texture, but still retains the caramel flavor associated with a traditional flan. This was one of three desserts for our New Year’s dinner 2007. For the full menu, see this post.

Serves 12.

Part 1: Caramel

Ingredients

3/4 cup white sugar
1/2 teaspoon lemon rind

Method:

1. Put sugar and lemon rind in a small metal pan.
2. Continue stirring over medium high-heat until the sugar melts into a light brown syrup.
3. Quickly pour into a pyrex dish and move dish around to cover the bottom and sides. The syrup will harden into a shell, but during the baking, will melt to create a caramel sauce for the custard.

Part 2: Custard

Ingredients:

1 can condensed milk
1 can evaporated milk
2-3 tablespoons of natural vanilla flavoring
5 medium eggs
7 oz (almost 1 package) cream cheese

Method:

1. Beat eggs and mix with other ingredients in a blender.
2. Pour mixture into caramel-lined pyrex.
3. Bake in a water bath (”bain-marie”) at 325 degrees F for about 1-1.5 hour, until the custard is set.
   

   Tips for cooking custards in a bain-marie, from The Joy of Cooking:
   - Use a roasting pan large enough to accommodate the pyrex comfortably
   - The pyrex dish should not touch the bottom or walls of the pan. This can be achieved either by setting a cake rack in the pan or covering the pan bottom.
   - Set the pyrex in the dry pan and put the pan into the preheated oven, then pour enough scalding-hot tap water into the pan to reach 1/2-2/3 of the way up the side of the pyrex.
   - The custard is set once the center appears quivery when the cup is gently shaken. Test for doneness by inserting a knife two thirds of the way from the side of the dish toward the center. The knife should come out practically clean.

4. Cool to room temperature, then cover and put in the refrigerator for at least 4 hour.
5. To unmold: quickly dip the pyrex into hot water, loosen around the edge with a knife and turn upside down over a big plate that is deep or wide enough to catch the caramel syrup.

Yuca con Mojo (Yuca with Garlic Sauce)

This was one of the side dishes for our New Year’s dinner 2007. For the full menu, see this post.

Serves 6

Part 1: Cooking the Yuca

Ingredients:

2 pounds yuca
Water to fill a large pot
Juice of one lemon/lime
1 1/2 teaspoon salt

Method:

1. Put water to heat in a large pot.
2. Peel and wash the yuca. Remove any tough fibrous parts from the yuca.
3. Cut the yuca into 2-3 inch chunks, then cut a cross about a 1/2 inch deep into the ends of each chunk. This will help the yuca split into nicely shaped pieces as it cooks.
4. Add the yuca to the hot (not yet boiling) water.
5. When the water boils, drain the water, then add cold water to the yuca and bring to boiling again. Repeat this 2-3 times until the yuca is soft. This will prevent the yuca from becoming “slimy”.
6. When the yuca is soft, add salt.

Part 2: The Mojo

Ingredients:

6 cloves of garlic (crushed)
1 onion (finely chopped)
1 teaspoon oregano (ground or leaves)
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup olive oil
1/3 cup lemon juice
1 tablespoon orange juice

Method:

1. Combine all the ingredients in a small pan.
2. Heat until bubbling and pour over the yuca.
3. Gently mix the yuca and all ingredients, and let it cook until the yuca is lightly browned.

(Adapted from Estela de Jesus)

Congri (Red Beans & Rice)

Serves 4 to 6

Part 1: The Beans

Ingredients:

1 cup dried small red beans
1⁄2 small onion
1 bay leaf
2 cloves garlic
2 tablespoon fresh cilantro
1⁄2 teaspoon ground cumin

Method:

1. Place beans in a large bowl with enough water to cover by 2-3 inches. Soak overnight.
2. Drain beans and rinse. Place in a large pot with 5 cups water, onion half, bayleaf, cilantro, 1⁄2 tsp. cumin, and 2 whole garlic cloves. Bring to a boil over medium-high heat. Reduce heat to medium and cover pot. Simmer for about 50 minutes, stirring occasionally, until beans are tender. Season to taste with salt and pepper.
3. Drain beans, saving cooking liquid. Remove onion, bell pepper, cilantro, and garlic from pot and discard.

Part 2: The Rice

Ingredients:

11⁄2 cup white rice
Bean cooking liquid (and/or chicken stock or water if not enough liquid is left)

Method:

1. Use a strainer to rinse rice in cold water until water runs almost clear.
2. Place 2.5 cups of the bean-cooking liquid in a heavy saucepan and bring to a boil. Add rice and return to a boil.
3. Reduce heat to medium low, cover, and simmer 20 minutes, or until almost all the liquid is absorbed.
4. Remove pan from heat, and fluff rice with a fork.

Part 3: The Sofrito

Ingredients:

2 slices bacon (finally chopped) OPTIONAL
2 tbsp. olive oil
2 tablespoons tomato paste
2 medium yellow onions (chopped)
1 red or green bell pepper (seeded and chopped)
4 cloves garlic (minced)
1⁄2 teaspoon oregano
1⁄2 teaspoon cumin
salt and pepper to taste

Method:

1. In a large, deep skillet, heat oil over medium-high heat.
2. Sautee the bacon until crispy.
3. Add oil, onions, bell pepper, garlic, tomato paste, cumin, and oregano and sauté 5 minutes, or until onions are soft and just beginning to brown.
4. Stir in beans and rice, and cook until heated through.
5. Add salt and pepper to taste, and serve hot.

(Adapted from Cookery Database with tips from Estela de Jesus and Margot Cutiño Salazar)

Chuletas De Puerco Criollas (Cuban Pork Chops)

This was the main dish of our New Year’s dinner 2007. For the full menu, see this post.

Serves 4 very generously

Ingredients:

8 thin center cut pork chops
Freshly ground black pepper & salt to taste
4 cloves of garlic (crushed)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup orange juice
1/3 cup lime juice
2 large onions (thinly sliced)
2-3 tablesppons grapeseed oil or another oil with a high burning point
1/2 cup dry sherry (can substitute for dry white wine)

Method:

1. Season the chops with salt and pepper.
2. Mix the crushed garlic with the oregano and cumin, and rub into the chops.
3. Place chops in a nonreactive bowl, pour the orange and lime juice over them, and cover with the sliced onions.
4. Cover and refrigerate 2 to 3 hours.
5. Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade.
6. In a large skillet, heat the oil over medium heat until hot, then quickly brown each chop on both sides. Leave chops in a roasting pan. Note: this can be done up to one hour before serving.
7. Remove excess oil from the skillet where chops were browned, then add the sherry and reserved marinade, including the onions. Cook for about ten minutes.
8. Fifteen minutes before serving, put chops into a hot oven (350-400 degrees F) until firm and no longer pink (7-10 minutes- be ware of overcooking).
9. Heat the sauce and serve on top.

(Adapted from Food Down Under with Hillel’s advice)