cassava) *
water
salt
juice of one lemon
mojo criollo sauce
(see recipe below)
Place frozen yuca in a large pot. Cover with water and sprinkle with salt. Boil for at least 1 hour. Meanwhile, prepare mojo criollo .
Â
When the yuca is very tender, remove it from the water with a slotted spoon, and arrange on a platter. Sprinkle with lemon juice, salt to taste, and pour mojo criollo on top. Serve immediately.
M OJO C RIOLLO S AUCE
4 lg. onions, peeled and sliced
6 garlic cloves, peeled and sliced
1 cup olive oil
4 bay leaves
1 tsp. peppercorns
In a large saucepan, sauté onions and garlic in olive oil until the onions are soft, but still white. Add bay leaves and peppercorns, and simmer covered for ½ hour.
Serves 8.
Have an adult help you when frying or boiling.
Â
Florâs Bacalao a la VizcaÃna
C ODFISH S TEW
G UATEMALA
1 lb. dried, salted codfish fillets *
water
One 6-oz. can tomato paste
½ cup olive oil
¼ cup pimento-stuffed Spanish olives
1 tbs. capers
2 garlic cloves, peeled and crushed
1 bay leaf
4 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
Cover codfish in water and soak for 4 hours, changing the water twice. Drain well. Place codfish in a pot with 8 cups of water, and boil for 15 minutes. Drain and let cool. Discard skin and bones, and then shred the flesh.
Mix tomato paste with 1 cup water and olive oil, and stir until paste is smooth. Add olives, capers, garlic, and bay leaf to the tomato mixture.
In a large frying pan, arrange alternate layers of tomato mixture, potatoes, codfish, and onions. Bring to a boil over medium-high heat and cover. Turn heat to low, and cook for 30 minutes or until potatoes are tender. Transfer to a serving platter.
Serves 4 to 6.
Have an adult help you when frying or boiling.
Florâs Torrejas
G UATEMALAN T OAST
G UATEMALA
T OAST
½ lb. French bread
1 cup milk
ground cinnamon to taste
3 eggs, lightly beaten
vegetable oil, for panfrying
To prepare torrejas , cut bread into ½ inch-thick slices. Dip each slice in milk. Remove with a slotted spoon and place on a cookie sheet. Sprinkle both sides of the bread with cinnamon. Dip into beaten eggs and remove with a slotted spoon. Fry bread slices in hot oil until both sides are golden brown. Remove. Drain onabsorbent paper towels and place several slices in each dessert bowl. Serve with syrup ( see recipe below ).
S YRUP
2 cups sugar
1 cup water
¼ tsp. salt
1 thin cinnamon stick
peel of 1 lime, grated
For the syrup, mix sugar, water, salt, cinnamon stick, and lime peel in a saucepan. Boil over high heat without stirring until syrup thickens slightly, about 20 minutes. Pour syrup over toast. Allow the syrup to cool a little before serving. Enjoy torrejas with a tall glass of milk.
Serves 4.
Have an adult help you when frying or boiling.
Florâs Horchata
S ESAME D RINK
G UATEMALA
1 cup sesame seeds
6 cups water
½ cup sugar
ice
Soak sesame seeds in 4 cups of water for 3 hours. Drain well. Crush seeds in a food processor or with a mortar. Add seeds to 2 cups of lukewarm water, mix, and squeeze the mixture through a muslin cloth into a pot. Add sugar, mix, and refrigerate to chill. Stir well. Serve in a tall glass with ice.
Serves 4.
Â
Fernandoâs Tortilla Española
S PANISH O MELET
C UBA
¼ cup olive oil
1 lg. onion, peeled and chopped
1¼ tsp. salt
1 Spanish chorizo * , skinless and minced (optional)
1 lb. new potatoes, washed and cut in small irregular shapes
6 lg. eggs
1 / 8 tsp. ground pepper
Place oil, onion, ¼ tsp. salt, and chorizo (optional) in a 10-inch nonstick frying pan. Sauté for 10 minutes over low heat, stirring occasionally. Strain in a colander, reserving oil. Set onions aside and pour oil back into pan. Add potatoes and ¼ tsp. salt. Turn heat to high, then when mixture sizzles, cover and cook over low heat until potatoes are tender, about 25 minutes. Remove
water
salt
juice of one lemon
mojo criollo sauce
(see recipe below)
Place frozen yuca in a large pot. Cover with water and sprinkle with salt. Boil for at least 1 hour. Meanwhile, prepare mojo criollo .
Â
When the yuca is very tender, remove it from the water with a slotted spoon, and arrange on a platter. Sprinkle with lemon juice, salt to taste, and pour mojo criollo on top. Serve immediately.
M OJO C RIOLLO S AUCE
4 lg. onions, peeled and sliced
6 garlic cloves, peeled and sliced
1 cup olive oil
4 bay leaves
1 tsp. peppercorns
In a large saucepan, sauté onions and garlic in olive oil until the onions are soft, but still white. Add bay leaves and peppercorns, and simmer covered for ½ hour.
Serves 8.
Have an adult help you when frying or boiling.
Â
Florâs Bacalao a la VizcaÃna
C ODFISH S TEW
G UATEMALA
1 lb. dried, salted codfish fillets *
water
One 6-oz. can tomato paste
½ cup olive oil
¼ cup pimento-stuffed Spanish olives
1 tbs. capers
2 garlic cloves, peeled and crushed
1 bay leaf
4 medium potatoes, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
Cover codfish in water and soak for 4 hours, changing the water twice. Drain well. Place codfish in a pot with 8 cups of water, and boil for 15 minutes. Drain and let cool. Discard skin and bones, and then shred the flesh.
Mix tomato paste with 1 cup water and olive oil, and stir until paste is smooth. Add olives, capers, garlic, and bay leaf to the tomato mixture.
In a large frying pan, arrange alternate layers of tomato mixture, potatoes, codfish, and onions. Bring to a boil over medium-high heat and cover. Turn heat to low, and cook for 30 minutes or until potatoes are tender. Transfer to a serving platter.
Serves 4 to 6.
Have an adult help you when frying or boiling.
Florâs Torrejas
G UATEMALAN T OAST
G UATEMALA
T OAST
½ lb. French bread
1 cup milk
ground cinnamon to taste
3 eggs, lightly beaten
vegetable oil, for panfrying
To prepare torrejas , cut bread into ½ inch-thick slices. Dip each slice in milk. Remove with a slotted spoon and place on a cookie sheet. Sprinkle both sides of the bread with cinnamon. Dip into beaten eggs and remove with a slotted spoon. Fry bread slices in hot oil until both sides are golden brown. Remove. Drain onabsorbent paper towels and place several slices in each dessert bowl. Serve with syrup ( see recipe below ).
S YRUP
2 cups sugar
1 cup water
¼ tsp. salt
1 thin cinnamon stick
peel of 1 lime, grated
For the syrup, mix sugar, water, salt, cinnamon stick, and lime peel in a saucepan. Boil over high heat without stirring until syrup thickens slightly, about 20 minutes. Pour syrup over toast. Allow the syrup to cool a little before serving. Enjoy torrejas with a tall glass of milk.
Serves 4.
Have an adult help you when frying or boiling.
Florâs Horchata
S ESAME D RINK
G UATEMALA
1 cup sesame seeds
6 cups water
½ cup sugar
ice
Soak sesame seeds in 4 cups of water for 3 hours. Drain well. Crush seeds in a food processor or with a mortar. Add seeds to 2 cups of lukewarm water, mix, and squeeze the mixture through a muslin cloth into a pot. Add sugar, mix, and refrigerate to chill. Stir well. Serve in a tall glass with ice.
Serves 4.
Â
Fernandoâs Tortilla Española
S PANISH O MELET
C UBA
¼ cup olive oil
1 lg. onion, peeled and chopped
1¼ tsp. salt
1 Spanish chorizo * , skinless and minced (optional)
1 lb. new potatoes, washed and cut in small irregular shapes
6 lg. eggs
1 / 8 tsp. ground pepper
Place oil, onion, ¼ tsp. salt, and chorizo (optional) in a 10-inch nonstick frying pan. Sauté for 10 minutes over low heat, stirring occasionally. Strain in a colander, reserving oil. Set onions aside and pour oil back into pan. Add potatoes and ¼ tsp. salt. Turn heat to high, then when mixture sizzles, cover and cook over low heat until potatoes are tender, about 25 minutes. Remove
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