Download Cooking the Cuban Way: Culturally Authentic Foods, Including by Alison Behnke, Victor Manuel Valens PDF

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By Alison Behnke, Victor Manuel Valens

Offers recipes for dishes, equivalent to Bird's Nest Soup, Stargazy Pie, and Hopping John, from 11 diverse nations. comprises lists of cooking utensils, phrases, and targeted elements.

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Extra info for Cooking the Cuban Way: Culturally Authentic Foods, Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Sample text

Remove shrimp from pan and place on a serving dish. Spoon juices over shrimp and garnish with chopped parsley. Preparation time: 5 to 10 minutes Cooking time: 5 to 10 minutes Serves 4 *Frozen shrimp usually come deveined. If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail.

Use a potato peeler or zester to gently remove peel in small strips from the lime. Try to avoid getting the white pith, which has a bitter taste. Chop or mince the peel with a knife for even smaller pieces. 58 1. Use a strainer to rinse rice in cold water until water runs almost clear. Place rice, water, and salt in a large saucepan and bring to a boil over high heat. Reduce heat, cover, and simmer 20 minutes, or until water is gone and rice is tender. 2. Add cinnamon stick and grated lime peel.

Butter, melted 3. Lightly oil six ramekins. Divide sauce evenly among ramekins. * Drizzle a bit of melted butter over each egg. 4. Place dishes in oven and bake for 10 to 12 minutes, or until the whites of the eggs are completely opaque and white, and the yolks are still a bit runny. Remove from oven, season with additional salt and pepper if desired, and serve immediately. *To make this step easier, try cracking each egg onto a saucer or small plate and sliding it gently into the ramekin. Preparation time: 20 minutes Cooking and baking time: 35 to 40 minutes Serves 6 55 Desserts In a country that abounds with fresh fruit, it’s not surprising that many Cuban meals end with a fruit course, from pineapple rings and wedges of mango to slices of juicy guava and melon.

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