Happy 40th Birthday, Versailles! (An homage and a giveaway.)

“I need a blurb from you about Versailles.”

This request came from my friend (the amazing Cuban chef and cookbook author) Ana Quincoces. She was working on a TOP SECRET project and thought I might have something to say about my favorite Cuban restaurant in Miami.

Me: “Tell me what you're doing, so I can put it in context.”

That's when she began to reveal that she was working on a.....(wait for it....) Versailles Cookbook! *insert heavenly choir here*

Me: “Seriously? What a cool project. I suppose I could give you a blurb. But if we're talking Versailles on Calle Ocho, I could do an entire homage without breaking a sweat, but that's not important right now.”

Versailles. It's usually the first place we visit when we arrive in Miami (Hello, Cuban food!) and the last place, too. (Pan con Bistec for the plane ride home.)

Versailles. The first item on our long list of Miami Rules.

Versailles. Of the iconic etched mirrors and the perfect cortadito.

Versailles. Always packed at any time of the night or day. Filled with the sounds of my people. Their loud and inimitable voices raised in conversation, argument, and laughter.

Versailles. The geographical epicenter of our exile.

Me: “I wrote a post about why I couldn't live in Miami and my lack of self-control when it comes to Cuban food in general and Versailles in particular.”

Me, quoting myself: “It's like the Cuban Mecca and I am a faithful pilgrim.”

The next thing I know, I'm being quoted in the Miami Herald in an article titled Versailles: 40 years serving food with a side of politics. (I know. Shut. UP.)

From the article:

“When no one knew who he was, Julio Iglesias used to come and sit here and eat,” Valls Sr. remembers.

Former Gov. Jeb Bush is still a regular, and “although I’m a Republican,” Valls Sr. notes, President Clinton has been here three times. Famous chefs like the Food Network’s Bobby Flay make Versailles a mandatory pitstop on visits to Miami.

“It’s like the Cuban Mecca and I am a faithful pilgrim,” says Californian Marta Darby, who writes the blog “My Big, Fat, Cuban Family.”

Read more: http://www.miamiherald.com/2011/07/10/2306781_p2/40-years-serving-food-with-a-side.html#ixzz1RrVPxtbo

(emphasis mine)

I'd like to just point out right now that they mention me in the same section as the other famous people who have eaten there, but that's not important right now. ;-)

Ana: “I think we got your blurb.”

Then she went on to tell me that she's still working on the Versailles book and that they're having a big party at the Calle Ocho restaurant this week to celebrate and that they're hoping that....(wait for it....) Andy Garcia will write the forward.

• Thing 1) Out-of-my-skin excited to be included in this wonderful project.
• Thing 2) Andy Garcia and I might be published in the same book. (One degree closer, people.)
• Thing 3) Versailles is 40 years old.

I think we need to celebrate, don't you? I wish the Versailles book existed already and I had that to give away, but it has not been published yet, but I do have the next best thing:

An autographed copy of Ana's iconic Cuban Cookbook: Sabor! A Passion for Cuban Cuisine. (Thank, Ana!)

Of course, I'm especially proud of having My Big, Fat, Cuban Family Torrejas featured in this beautiful cookbook, but that's not important right now, either.

(Page 204 - 205, por si las moscas....)  =D

So, to enter this comment drawing, answer the following question:

• When you celebrate a special occasion, what's on the menu?

Remember that if you want to enter the drawing for the cookbook, you must leave a comment on this post and I'll choose a winner on Sunday, July 17th, 2011 at 5 pm Pacific.

Happy Birthday, Versailles!

Con muchisimo cariño,

Marta

Authentic Cuban Cuisine - A Winner

Thank you all for sharing the magnificence of the cooks in your family.  I particularly like the quote:

“What is patriotism but the love of the food one ate as a child?”

It seems particularly appropriate based on your answers. The food that was made and served with such love in our childhoods has taken a place of honor and importance in our memories. Again, thank you for sharing that and trusting me with your memories.

Just so you know, I read each and every answer. You made me smile (and made me a little hungry, but that's not important right now) as I read who it was in your family that made the delicious dish of your choice. I also laughed out loud at Maggie's memory of her mother being really great at making reservations. That was hysterical!

Now, without further ado, the winner of the Authentic Cuban Cuisine Cookbook is..........(drum roll, please)...........

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Melanie Perez-Lopez said...

My mother-in-law made a wonderful ropa vieja. I never understood the name, but loved the food!

Reply July 08, 2011 at 03:19 PM

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Congratulations, Melanie! You're so going to love it! Please send me an email with HEY, MARTA! I WON STUFF ON YOUR BLOG  in the subject line (so I don't accidentally delete it) and your snail mail address so that I can send out the cookbook ASAP.

For the rest of you, here's my conversation with the author, Martha Abreau Cortina, about where you can get your own copy. I'll also add a link to my sidebar. Do it. It's a wonderful addition to any Cuban cookbook collection.

She says, “It's available in Amazon.com, Books-A-Million stores and online; Barnes & Noble. Some book stores might not have them at the stores, but they will order it on request because it is in their catalogs. The more cutomers that request it in Barnes & Noble, the better chance they will have it at their stores soon. Thanks!”

Thank you again for sharing your memories with me and for playing along. I love giving things away, mostly because of your overwhelmingly positive responses. Thank you to Martha and to Pelican Publishing Company for making this giveaway possible.

I have lots more very cool stuff to give away this summer, so stay tuned. I may even have to start calling this The Summer of the Fabulous MBFCF Giveaways^®.   ;-)

Besos,

Marta

Authentic Cuban Cuisine - A Cookbook Giveaway

As you know, I am an unabashed Lover of All Things Cuban. Particularly Cuban food.

And if there's something I might just love more than Cuban food, it's Cuban Cookbooks.

I have quite a nice collection, too. I often refer to all of them when I'm making a dish my own. I use them almost like text books, laying them all out on the table and making notes, like:

• I would skip this ingredient.
• Must try this!!!
• I would add _______ here before cooking.
• I think the sofrito would be better with red peppers added.
• This might be tastier with lard instead of butter. (It doesn't happen, often, but it happens.)

And on it goes, until I practice and play and eventually create a Cuban dish that tastes just like I want it to.

I recently received a beautiful Cuban cookbook so that I could review it.

It's called Authentic Cuban Cuisine and the author, Martha Abreau Cortina grew up watching her mother cook. The recipes featured in her book were collected from her mother, aunts, and friends. A graduate of the University of Miami, she has been teaching in the Miami-Dade County Public School system for more than twenty-five years. She lives in Miramar, Florida

I dove into it as you would dive into a cool swimming pool on a hot summer's day. I read it cover to cover and when I went to add my notations, they were mostly “Must try this!!!” notes. Win!

The recipes are all old-Cuban-school delicious. Every single one makes you think, “This sounds just like the ___________ (*fill in the blank*) my grandmother/mom/aunt/neighbor/madrina used to make.”

I'm so happy to have this book in my collection and of course, I'm excited to share it with you, too.

So, let's do a giveaway!

For a chance to win this gorgeous Cuban cookbook, Authentic Cuban Cuisine by Martha Abreau Cortina, please leave a comment on this post and answer the following:

My grandmother/mom/aunt/neighbor/madrina makes the best ______________.  *fill in the blank

I'll choose a winner on Sunday, July 10th at 5 pm. Until then, good luck and...

Buen Provecho!

[Disclaimer: The cookbook was sent to me for my review, the opinion that it is a wonderful addition to any cookbook collection is my own.] =D

Chimichurri Recipe of Awesomeness® - Rising to the challenge

I'm pleased to tell you that I've been included to take part in a series of Cooking Challenges by Holland House^® and Mizkan^® along with several other Latina bloggers.

The first challenge was to use one of many Holland House products to create A Latino 4th of July on the Grill. To be honest, Eric is the Grill-meister around here. I am just Hero Support. What to do?

Eric: “I'll grill the steak and you should make that awesome Cuban chimichurri sauce of yours.”

Me: “Are you referring to my Chimichurri Dipping Sauce of Awesomeness^®?”

So I began with the Holland House White Wine Vinegar.....

and the rest.....is Awesomeness. ;-)

So, for your 4th of July Grilling pleasure - Cuban style....

Chimichurri Dipping Sauce Recipe of Awesomeness^®

• 1 bunch of cilantro leaves (or Italian Parsley)
• 8 cloves of garlic (peeled)
• 1/4 cup Holland House White Wine Vinegar
• Juice of one lime
• 1/2 cup white onion
• 1/4 cup roasted red pepper strips
• 3 Tbsp. oregano
• 2/3 cup olive oil
• Salt & pepper to taste

1. Put all ingredients EXCEPT the olive oil in blender or food processor and pulse to a thick mixture. (Do not over-process!)
2. Remove from processor and whisk in olive oil - very important!
3. Add salt and pepper liberally.
4. Serve over fresh grilled steak or use as a dipping sauce for bread.

WARNING: Chimichurri Dipping Sauce of Awesomeness^® is highly addicting. Don't say I didn't warn you. =D

Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. I also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are my very own.

The hunt for Cuban food continues...Hello, Havana Kitchen!

As you know, we live a few area codes away from the nearest restaurants serving Cuban food. Of course, this has become the impetus for me to actually cook Cuban food regularly, but that's not important right now.

Last week, Eric and I got to escape to Temecula's Wine Country for a few days. Temecula is only about an hour and a half drive away from us. But it feels like a world away. There are miles and miles of beautiful vineyards and the requisite wine tasting that goes along with that.

We particularly enjoyed the Mount Palomar Winery and Leonesse Cellars Winery. They encouraged us to walk through the vines. There's something a little magical about strolling through a vineyard. It feels abundant and more than a little Mediterranean. Seriously. We totally felt like we had "escaped."

We took some much needed time to relax in Old Town and do a lot of nothing.

(I particularly love this photo I took of Eric with the Hipstamatic app on my iPhone. Pretty sweet, no?)

We did a lot of reading and walking and coffee-having and wine tasting. It was pretty ideal all around.

There was only one thing missing from this perfect getaway....Cuban food.

So I asked 1000 of my closest friends (=D) on Facebook if anyone in the Temecula area knew of a good Cuban restaurant.

Obviously, Havana Kitchen was the name that came up over and over again, so we Googled and GPS'd and thanked God for smart phones (!) as we located the address to this Havana Kitchen that seemed so promising.

Havana Kitchen is located at:

41775 Elm Street #401
Murrieta, CA 92562

Hidden, and I do mean hidden - it took us a good 15 minutes to believe the sign - in an industrial park on a non-descript road we finally saw this sign on a door and felt like we had struck gold. Here's their fabulous logo with promises of Cuban amazingness inside.

"Eric, go check to see if it's a real place." (That's how unassuming it looks. Did I mention they're in an industrial park?)

We tentatively pushed open the door....

The ambience was perfect. All rich colors and salsa music. And then, the aroma hit us....

The perfect this-is-exactly-what-a-Cuban-restaurant-should-smell-like fragrance of mouth-watering sofrito.

The menu was all we wanted it to be. "Bistec de palomilla, please."  I ordered without thinking. I could almost taste the Trifecta of Cuban Awesomeness that is Onion-Garlic-Pepper. Palomilla and empanadas are my go-to's in a Cuban restaurant. If they can get those right, it's a winner in my book.

Add maduros, frijoles negros and arroz blanco, yuca frita, and an ice cold Coca-cola to the mix and it's a total WIN.

I introduced myself before I ordered the pastelitos de guayaba for dessert.

"Hi, I'm Marta from My Big, Fat, Cuban Family."

"¿Que? Marta!!" I was greeted like an old friend. Hugs and Cuban kisses followed. "Lunch is on the house." (I felt sooo accidentally cool.)

It just doesn't get any better than this. ;-)

{Disclaimer: The generous folks at Havana Kitchen treated us to this amazing lunch. However, the opinion that Havana Kitchen is The Best Cuban Restaurant in Southern California is my own. =D}

We didn't get to taste it, but rumor has it that they are also famous for their flan. AND (can this get any better?) you can order it online. Click here for the link.

Buen Provecho!

How to make Cuban coffee with KILLER espuma. You're welcome.

Making Cuban coffee is more art than science.

I think I learned how to make Cuban coffee when I was about 8 years old and able to maneuver in the kitchen without hurting anything. It wasn't just a matter of making the coffee itself, there had to be a frothy topping to that café and just the right amount of sweetness. Of course, like anything else, some people can make it happen with apparently less effort than others. Hence the artistry.

My dad always smelled of a pleasant mix of Vitalis, puros, and Bustelo. If Cuban music is the soundtrack of my life, the aroma of freshly brewed espresso is the fragrance.

Obviously, you can use a fancy espresso machine to get your café made for you at the press of a button. But I'm from the old espresso-maker-on-the-stovetop school of Cuban coffee making.

Why?

Because of the ESPUMA. That's what we call the frothy stuff on top. (I would say "espumita," but the stuff I'm talking about is much more powerful than the diminutive suggests.) Killer Espuma - I should trademark that! - is a matter of personal pride in our family. Today, my daughter, Amy Kikita, who is The Official Family Killer Espuma^® Maker will share her secret for the Perfect Cuban Espresso with Killer Espuma^®.  ;-)

(By the way, she doesn't really talk like that, but that's not important right now.)

In keeping with today's theme of All Things Coffee, I am grateful for the generous folks at IMUSA^® for providing today's fabulous giveaway gifts.

Thing 1) An old-school (of course!) Aluminum Espresso CoffeeMaker in RED. (It's the same as the beautiful red one in the video.) Along with a set of four RED espresso cups & saucers.

Thing 2) A nine piece Stainless Steel Espresso Set. Beautiful, no?

They also have a wonderful and varied line of espresso related items. Check that out right here.

So, for a chance to win one of the two featured prizes above, please leave a comment on this post and answer one or both of the following questions:

• Do you use a new-fangled espresso machine to make your café, or are you an old-school stovetopper, like me?
• Do you like your espresso with Killer Espuma^®?  ;-)

I'll choose 2 winners on Thursday, June 16th at 6 pm Pacific Time.

Thank you, IMUSA^®!

(cross-posted at Babalú blog)

Cooking With the Troops (a lo Cubano)

I've gotten the opportunity to do many cool things because of this blog. I continue to be amazed at what this particular platform has afforded me in my life.

Just when I thought it couldn't get any better, I received an invitation that knocked the wind out of me and left me sitting on the ground weeping like the little girl I am.

Val from Babalú Blog and I have been invited to participate in an event called Cooking With the Troops.

As you know, I am Babalú Blog's resident cook. (*takes bow*) It's there that Marta's Cuban American Kitchen was born.

I usually cook Cuban meals for my family and friends. But the largest crowd I've ever cooked for has been about 40 people.

On July 15th, Val and I will be pulling out all the stops to provide an honest-to-goodness-Ay-Dios-mio-que-rico Cuban feast for some very special men and women in our Armed Forces.

Val: "Let's go whole hog* and put on a very Cuban Nochebuena-type feast." (*pun intended)

Me: "You get the pigs and I'll do the rest*." (*freaks out just a little bit, but that's not important right now.)

Cooking With the Troops is a not for profit organization dedicated to providing aid, comfort, and support to US and Allied military troops and their families via special culinary events throughout the country.

Val and I will be cooking this very authentic Cuban meal for over 250 wounded veterans. I can't even begin to describe the honor this is for me, personally. We look forward to giving back just a little bit to those who risk so much for the freedoms we enjoy and sometimes take for granted.

The very generous folks at La Caja China have donated two pig roasting boxes so that Val can cook two whole lechónes for those very special men and women and their families. I'll be in charge of the rest of the menu with lots of help from my new best friends, the good folks at Conchita Foods.

The menu is as follows: (Pace yourself. Your mouth will be watering uncontrollably as you read.)

• Lechón Asado a lo Cubano
• Arroz Blanco
• Frijoles Negros
• Platanos Maduros Fritos
• Yuca con Mojo Criollo
• Marta's Pastelitos de Guayaba® =D

Of course, I'm bringing my big, fat, Cuban family to help. Eric and the kids are totally on board.

This from our friend and event coordinator, Laughing Wolf:

Cooking with the Troops is up to something.
In our tradition (of all of one year) of doing things a bit differently, we are going to tell you what we are up to, but not where. And, we may not tell you a few other things.

What we will tell you is that we are going to feed the troops. In fact, we are going to do it for most of a day here in July. We will also say that this will be a first time doing an event at this location. With your help, it won't be the last time either.

Lunch is being done by Val Prieto of Babalu Blog, who will be roasting two whole hogs, authentic Cuban style, in roasters donated by Caja China . Marta Darby of Marta's Cuban American Kitchen will be preparing genuine Cuban sides, and we are planning on them feeding 250 at the least. If you've read Babalu Blog, then you've read about the delicious Cuban cuisine these two do. Now, we have a chance for some very special troops to get to taste it.

Dinner is being done for an estimated 150 by Ellen Adams. Ellen is a 20-year Air Force veteran who used her education benefits to attend culinary schools in the U.S. and in Italy. She has got some great ideas, and plans something a little lighter for the evening. We will have more on that soon.

Want to help? Then hit the donate button as that always helps. We want to kick out the stops on this event, and also do the same on some future events.

Don't expect us to say a lot more until we have done this. Our preference is to tell you we've done something, not hit you with a lot of "gonna do's" and such. If you want to read a lot more about what we've done, hit that donation link a time or three.

If you are a regular reader and can donate even a small amount, please do. This is an extremely worthy cause.

As for me, I am in turns excited, scared, delighted, and humbled by the enormity of the honor and the task at hand. But compared to the sacrifice these men and women have made for us and for this great country, baking 300 pastelitos de guayaba is childs play.

For the love of guava...

WARNING: I've used a lot (!) of exclamation points in the following post. Such was my level of excitement...

In my family of origin and in the Cuban home where I grew up, we always had a couple of items in the pantry:

1. Cans of leche condensada (sweetened condensed milk).
2. Bars of guava paste.

I'm guessing that the way we used those two culinary (?) items might seem questionable to those outside of our culture, but they were staples in our home.

I'm also guessing that guava might be an acquired taste.

This doesn't, however, diminish my love for guava in any form, particularly when it comes to desserts.

Exhibit A - Pastelito de Guayaba from the nearest Portos Cuban Bakery:

The following exchange started when a fan of MBFCF posted the following photo on my Facebook fan page. (By the way, if you don't follow MyBigFatCubanFamily on Facebook, you really should. But that's not important right now.)

"Look!" My friend, Maria Prieto, tagged me in a photo:

They look like Fig Newtons, but made with guava?

GUAT?!!

I decided that I Must. Have. These. Sadly, this guavaliciousness is only to be found 3,ooo miles away... in Miami.

Then another friend posted this ad from Sedanos. Which I'm pretty sure only exists in Miami, which, again, is 3,000 miles away from me.

(I'm starting to take this personally...)

They're even on sale! Why, oh why, do I live 3,000 miles away from this guavaliciousness?

At almost the same time, I got an email from Reader Grace with the following photo:

And another from Geraldine raving about the guavalicious goodness of these forbidden treats. (3,000 miles away, people!)

And then this one from the lovely Christina Flores-Pina. Her blog is called La Cocina de Christina, and you want to go check it out. Trust me. (She can probably even tell you how many Weight Watchers points in these, because she knows stuff and is cool that way.)

The taunts photos were coming from everywhere. *heavy sigh*

But then, because MBFCF readers are fabulous that way....the offers started coming in, too....

My friend, Maria, who happens to live in Miami and near a place that sells the forbidden fruit bites, offered to send me some.

Umm....YES!

{Special NOTE: Maria is the fabulous artist, Maria Soto Robbins - here's a link to her artsy blog, who made the beautiful pendants that my daughters and I love and wear most all the time. Please check out her wonderful ETSY shop, art by msr, and give her some love.}

And another from Reader Gladys in New Jersey. (New Jersey, you might have noticed, is still 3,000 miles away from me. Just sayin.')

So now, I've got quite the stash of the fabulously amazing Conchita Guava Bites! (<--That exclamation point is actually part of their logo, but that's not important right now.)

And while we're on the subject, to the Conchita Guava Bites! (<--again) People, I'd just like to say that I'd really love a lifetime supply of these beauties for all this free press I'm giving you and also because the nearest store that carries these is 3,000 miles away. Just consider it, please. That is all.  ;-)

And to those of you who have so generously offered to help me maintain my guava habit, muchisimos besos!

And for those of you who would like to join in on the relajo that is MBFCF fan page, please "like" us on El Feisbu. Even if you're 3,ooo miles away. =D

¡Sabor! Hot Giveaway Winners

Congratulations to the 2 lucky winners of the ¡Sabor! Cookbook.

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Ileana said...

If I was a chef, I would be famous for my Everything But the Kitchen Sink-PAELLA baby! And maybe your favorite might be anything with dulce de leche. ;-)

Reply February 28, 2011 at 12:48 PM

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sonia said...

My specialty? Lasagna con platanos maduros of course! Or maybe my jamon in mango sauce? Great contest and glad to see you're feeling better!!!

Reply March 01, 2011 at 06:10 AM

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I chose the winners by entering the number of entries (not the accidental duplicates, of course) into the True Random Number Generator at Random.org.

Congratulations! Please contact me by sending an email with your snail-mail address and put HEY, MARTA! I WON STUFF ON YOUR BLOG! In the subject line.

As for the rest of you: Thanks for entering and please SHARE some of those fabulous recipes!

Buen Provecho!

Choices, choices....

I don't usually have trouble making choices. In fact, I'm pretty clear on my personal tastes.

For example, given a choice of items in different colors, my eye (and by extension, my hand) will always choose the RED thing.

I will (9 out of 10 times) choose shoes for comfort rather than fashion.

If I have to choose a movie, it will be a light, romantic comedy, rather than an intense action adventure.

I'm not saying that I don't like or wear other colors besides red, or that I don't own high heels (Hello, Cuban woman!) or that I don't like a thriller every now and then. I'm just saying I have preferences, like most people, that are boringly predictably my own.

Given a choice between steak and chicken, I will absolutely always choose the red meat.

It depends, of course, on the restaurant, but if the menu has a beef option, that will usually be my first choice.

Unless, of course, the menu has a PAN CON MANTEQUILLA featuring CUBAN TOAST option....

At this point, the rest of the world goes a little hazy as all other choices go out the window in favor of the Cuban Bread and Butter alternative.

All bets are off now. I might even choose to wear my purple suede high heels today. ;-)

[Note: Porto's Bakery has opened a shop a mere 40 minute drive from us. Thank you, God.]