Family Dinners

I probably shouldn't make such a big deal about it, but I do. Family Dinners are super important to me.

It has nothing to do with surveys or statistics. Although statistics are on the side of regular family dinners for keeping families connected and eating well.

Family Dinners are kind of sacred around here.

Confession: I don't always cook Cuban. But I do cook a lot. And there are always vegetables and salads and lots of variety in the main dishes, although we're mostly unapologetic carnivores.

My rules are that 1) dinner must be delicious and 2) phones must be off. The exception to the turning-off-phone rule is that you may take photos of your food, and you may even Instagram it, which everyone knows is why God gave us smart phones.

I know the Family Dinner thing is hopelessly old-fashioned. But as everyone has gotten busier, it seems to be the only place where we consistently connect and share as a family. I miss not having my older kids here as much, as they've gotten on with their busy lives. But when they are here we make it a point to have a feast.

In the interest of full disclosure, we also order pizza and take out Chinese food. But even then, we sit at our places and slow down enough to spend time together. Did I tell you that everyone has their own place at the table? (I know. Shut up.)

Ironically, yesterday, as I was working on this post, I had a terrible fibro episode. I did not even make dinner and every man was on his own. Those times make me glad that we have so many everybody-sit-down-together type meals. The free-for-all is much more the exception, rather than the rule.

I think the need to feed people and have them around the table comes from my happiest memories of my Cuban childhood. The Family Table was sacred. There was always lively conversation and delicious food. I wish we had more moments like this in our lives. This is why I've become so intentional in making Dinner Time so important.

In the Movie of My Life, most of the scenes and family exchanges will take place around the dinner table. In that silver-screen-fantasy there will also be someone else who cleans up after the meal, but that's not important right now.

When I see the faces of the ones I love best as they laugh and share and we listen to the stories about who said what and how their days went, there's no question that this is a good and solid tradition.

The only question left is: "What's for dessert?"

#LookAtMyFood

Are you one of those people that buys a cookbook based on the ability to see the finished dish in color? I totally am.

I guess it's because my learning style is primarily visual. When something is being described to me, I "see" it in my mind's eye. This is also why I can't watch R-rated movies where things are too graphic, but that's not important right now.

So, back to food. (My favorite topic.)

Food blogging (for me) takes quite a bit more effort than just writing about my life or my opinions or my feelings.

First, there's quite a bit of preparation. I have to make sure my kitchen is clean. Because, "hello!" I'm going to be oversharing this with all of cyber-space.

Then I have to have the ingredients out, have my camera-person (usually Lucy) ready to get the perfect shot and there's some styling to do, too. Wiping off a streak of sauce or making the mound of rice look "just so."

This is all happening while the family is smelling whatever is cooking and impatiently asking, "Can we eat yet?" even though they know that there won't be any eating before the documenting and oversharing is done.

Now that I've gotten into the habit of always photographing my food, and oversharing it all over social media, I've found that I take a lot of pictures of my food even when I'm not posting recipes. Particularly when it's Cuban food.

Maybe I'm just trying to re-live the magic of whatever awesome meal I'm currently eating. Or maybe I know that other people who love Cuban food as much as I do will appreciate how thoughtful I am to overshare my food with you.

And sometimes I overshare even if it isn't Cuban food.

Sometimes it's just breakfast.

I think it's because I have a natural gift of hospitality and  oversharing comes naturally.

So, if you'd like to join me in my oversharing, please look for me on Facebook, or Pinterest, or Twitter, or Instagram.

I'm the one with the delicious looking feed. (I swear. They call these things "feeds." Coincidence?)

I'm Marta. Oversharing my food since 2006.

Happy Birthday, Julia!

The list of my culinary heroes is long. There is good old Nitza Villapol, who, in spite of her embrace of communism, is still the definitive Cuban cook. Her Cocina Al Minuto is a must-have in every Cuban kitchen.

Of course, there are the Three Guys from Miami, that I had the opportunity to meet in Miami a few years ago. Click here for that story.

And my good friend, cookbook author and now the newest Real Housewife of Miami (who will undoubtedly add some class to that show, but that's not important right now), Ana Quincoces. Her fabulous, ¡Sabor! A Passion for Cuban Cuisine should be in everyone's cookbook library.

My list of favorites however, begins and ends with Julia. *stands and applauds*

Julia Child - Mastering the Art of French Cooking. We had a dog-eared copy in the kitchen for as long as I can remember. My older sisters being the ones who discovered how amazingly simple Julia's kitchen techniques really were.

I realize it was the film, Julie & Julia that brought Julia Child back into popularity. (I may or may not have cried when Julie finds out her blog has become famous. I know. Shut up.) But it's Julia's delicious and simple recipes that will forever keep her at the top of everyone's Best Chef Ever list.

Today she would have been 100 years old. Google had this beautiful graphic commemorating the event, which made me totally happy.

In honor of Julia's birthday, permit me to share one of my favorite super simple and awesomely delicious go-to sauces, lifted directly from Mastering the Art of French Cooking, 50th Anniversary Edition.

Blender Hollandaise Sauce

• 1/2 lb. unsalted butter
• 6 egg yolks
• 4–6 tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground white pepper

1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.

2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.

It will totally make your asparagus sing. This Hollandaise Sauce (in a blender, people!) will also add the Wow-factor in your Eggs Benedict with Hollandaise. Trust me on this.

Can I just tell you that I love how she takes an incredibly difficult careful-or-you-will-surely-mess-this-up-so-easily sauce and makes it completely idiot-proof? That was her gift. And this cook, in particular, is grateful for her genius.

Thank you, Julia. You still rock.

Lucy and The Wardrobe (and the Mamey Smoothie)

I was in Burbank with my girls recently. Our intention was to get a quick bite (and some provisions to bring home) from Portos. Portos is a divine Cuban Bakery that's not too close to where we live, but very drivable in a pinch. And we had business in Burbank so we weren't even cheating.

Of course we were deluding ourselves. A trip to Portos takes time and great care and planning. And we always spend lots of time enjoying all the wonderful Cuban sandwiches and pastries. It's a treat to be relished with great relish.

As soon as we walked in we saw... The Photo.

Mamey Smoothie? GUAT??

The world began moving in slow motion.
Must. Try. The. Smoothie.

So my girls and I ordered sandwiches (Pan con Bistec for me, Ropa Vieja for Lucy, Pan con Lechon for Amy) and, of course, mamey smoothies for all!

We were privileged to visit the Disney Archives a bit later. And we got to touch the wardrobe. You know THE WARDROBE. From "The Lion, The Witch, and The Wardrobe!"

So, just to recap: Mamey Smoothies from Portos and the Disney Archives all in one Magical Night. Oh, and the smoothies? To die for!

Everything couldn't have been more perfect. In fact, I wouldn't have been surprised to step into the wardrobe to find La Calle Ocho on the other side. (Quick departure into that fantasy....makes me laugh out loud at the thought.)

Or maybe that was wishful thinking? Either way, we got our smoothies and a trip around the Disney Pictures Backlot. Win/Win.

What a wonderful way to spend a summer day. (And night.)

No run-ins with any Ice Queen either, but that's not important right now. Que Rico!

It's Not Easy Being Green - Avocados from Mexico

Growing up Cuban meant we didn't eat many salads. And by "many," I mean, "none."

For the most part, the only time green things appeared on our plates were the tiny, diced pieces of bell pepper in our sofrito. (For the uninformed, sofrito is at the beginning of most Cuban dishes. Sauteed onion, garlic, and green bell pepper form the basis of the magic that is Cuban food, but that's not important right now.)

We add asparagus to our Arroz con Pollo and I think that pretty much ends our venture into "green" territory.

The exception being that on special occasions, we were treated to An Avocado Salad. *insert heavenly choir here*

Having grown up here in California makes me partial to the beautiful dark-skinned Avocados from Mexico (as opposed to the big, fat, smooth ones from South Florida). Don't judge me. I also make a pretty mean guacamole.

Today, Mexico is the only place in the world where avocado trees naturally bloom four times a year. Which means that we get avocados here pretty much year-round. (Thank you, God.)

But every now and then I want my Avocados from Mexico to taste, well, Cuban. And this is my go-to salad. Don't you love it when I share?

Buen Provecho!

CUBAN-STYLE AVOCADO SALAD

• 2 ripe avocados, sliced
• 1/2 large sweet red onion, sliced into rings
• Sea salt
• Fresh cilantro, chopped

Dressing:

• 1/4 cup olive oil
• Juice of 3 limes (about 1/4 cup)
• 1 red bell pepper, diced
• 1/2 packet of Sazón Goya Complete
• Salt & pepper to taste

1) Blanch the bell pepper by putting in a small bowl and microwaving on high for about 40 seconds. Let cool.

2) For the dressing, whisk together the olive oil, lime juice, Sazón Goya Complete and the cooled red bell pepper.

3) Arrange red onions on a plate, top with sliced avocados.

4) Salt the avocados.

5) Pour dressing over everything.

6) Top with fresh cilantro.

It totally feels like a special occasion, doesn't it?

Find many more avocado recipes (including mine!) on the Avocados from Mexico site.

{Disclaimer: I am being compensated by Avocados from Mexico for this campaign. Isn't that totally awesome?}

Ponzu Roasted Pork

When I'm cooking Cuban food, I have my familiar go-to items. I can make a good sofrito (sauté onion, garlic, bell pepper) in my sleep. And usually my marinade of choice is Bitter Orange (Naranja Agria). That is, until I found Ponzu.

*cue angelic chorus*

I am crazy-in-love with the citrusy goodness that is Ponzu. It's a lot like my beloved bitter orange, but with a lovely can't-quite-put-my-finger-on-it (I think they call it "umami") flavor. So, when the good folks at Mitsukan asked me if I had a favorite Ponzu recipe I would like to share, I was way ahead of the game.

I had already been experimenting with Ponzu for a while. And while chicken is a quick and easy no-brainer, it was the Pork Roast that really got my family's attention. Because I'm Cuban, pork is my favorite white meat. I'm determined to use the Ponzu as a substitute for Bitter Orange whenever possible.

I'm also determined to eat pork whenever possible, but that's not important right now. ;-)

Ponzu Roasted Pork

INGREDIENTS:

• 1 three pound pork sirloin roast
• 1/4 cup Mitsukan Ponzu
• sea salt
• 4 garlic cloves - crushed
• 3 Tbsp. brown sugar
• 1/4 cup water

    1. Preheat oven to 325º degrees F.

    2. Pour most of the Ponzu on the pork roast - reserve about 3 Tbsp. of the ponzu to make the sauce.

   

    3. Salt the roast heavily and sprinkle with crushed garlic.

    4. Cover with plastic wrap and marinate for about one hour. (Longer if you have the time.)

    5. Place the roast in a cast iron or heavy bottom pan.

    6. Roast at 325º for 45 minutes. Basting occasionally with sauce. Turn if desired.

    7. Continue roasting for another 45 minutes, or until internal temperature of the roast reaches 155-160º.

    8. Remove roast to platter to rest before slicing.

    9. While roast is resting, strain juices into sauce pan. Add brown sugar and water. Stir until sugar is melted and mixture starts to bubble.

    10. Pour glaze over roasted pork.

    11. Serve immediately over white rice.

    

Buen Provecho!

By the way, this recipe can easily be made in the crockpot. Use a little more ponzu and salt liberally. If you can, turn the roast over halfway through cooking. Cook on high for 4-5 hours or on low for 6-8 hours. You can easily make the glaze with the drippings.

I prefer this recipe roasted because the roast slices better. But in the crockpot, you will have melt-in-your-mouth-falling-apart awesomeness.

{Disclaimer. Thanks to Mitsukan for providing the delicious ponzu marinade for my own culinary pleasure and review. They did compensate me for trying the product. The opinion that it is awesome, is my own.}

The pork roast was to die for. The family kept asking, "What did you do differently?"

"It was nothing at all. I just added some magic." *blushes and takes a bow*

La Merienda (A giveaway)

It's around 3 o'clock in the afternoon. Lunch was over a few hours ago, but it's still too early for dinner and you're already hungry again. What do you do?

You must have a tasty little snack in the afternoon to hold you over until dinner, of course. Growing up Cuban in the 60's and 70's, the three o'clock hour meant it was time for "La Merienda." (Think English Tea Time. But not.) Loosely translated, "an afternoon snack."

Nestlé Abuelita has offered to help me start my own Merienda tradition and they've provided samples of Nestle Abuelita Hot Chocolate. (Yes, please!)

I was going to make an elaborate dessert for this Merienda to serve with the Abuelita Hot Chocolate, but Lucy beat me to it.

She grabbed some Cuban crackers ("galletas"), guava paste, cream cheese, her brother, and of course, her video camera....

Here are my kids, enjoying their Merienda in their own inimitable way.

I'm happy to report that the tradition of the Merienda is now alive and well again in my home. The (delicious!) Nestlé Abuelita Hot Chocolate is here to stay as part of our daily tradition.

Today's giveaway is a Nestlé Abuelita gift pack which values at $50 and includes:

• Nestle Abuelita Instant and Nestle Abuelita Granulado product (to try and review!)
• Two coffee/hot chocolate mugs (to share your merienda cup with a friend!)
• One hot chocolate spoon (for a perfect mix)
• A set of recipe cards for use with your Nestle Abuelita product (for snack inspirations!)
• Nestle note cards (so you can invite your friend to your next Merienda)

The point of the Merienda was just to connect, catch up with our day and have a little something to hold us over until dinnertime. I like the informal formality of it. I like that it's a great time for us to connect. And I also like that no one gets to dinnertime starving and half-crazed, but that's not important right now.

Do you remember growing up with this tradition? Tell me.

1) To enter this drawing for the Nestlé Abuelita Gift Pack, please leave a comment on this post and answer  one or both of the following questions:

• Do you currently partake in a daily afternoon snack break or “merienda”? What does your merienda look like?
• Who would you invite to join you?  If you could enjoy a daily “virtual Merienda” with a friend or family member who lives further away, who would it be?

Please leave your comment on this post and I'll choose a winner on Saturday, April 7th, 2011 at 8pm PST.

2) For an extra entry, please go "like" Abuelita on Facebook and come back and leave me another comment telling me:  

• "I like Abuelita!"

So that's not one, but two entries apiece. You're welcome. If you're nice, I may throw in some galletas, too. ;-)

{Disclaimer: Nestlé has graciously provided a "merienda" gift pack as a gift to me and one as a giveaway.  It's my own opinion that we should make Abuelita a daily merienda tradition.}

It's the Little Things (A Giveaway from IMUSA)

 Growing up Cuban has always meant turning normal size things into the diminutive form.

When there were Everest-sized mountains of sandwiches, they were called "bocaditos." Or "just a mouthful." Lies. It took more than "just a bite" to consume these particular delicacies.

We don't just drink café, we have a "cafecito." (A little coffee.) Or an espresso topped with steamed milk is called a "cortadito," no matter what size it is. "Cortadito" translates to "little cut." (Don't ask me why this makes any sense.)

We don't eat just eat papas fritas (French fries), we enjoy "papitas fritas." Can you see just how much cuter and much more appetizing they are when you add the "-ita"?

Your adorable Cuban grandmother is not just your abuela, she is your "abuelita."

Everything seems much more adorable and cuter with the addition of the diminutive suffix.

Add an "-ito" or "-ita" to something and it becomes small and precious. In Cuban circles, I'm not just Marta, I'm "Martita," Or "Martica."  See how much cuter I am when I'm called Mini Marta.?  ;-)

I have Cuban diminutives on the brain because my friends at IMUSA USA have released a line of Mini Cookware. Yes, I said, MINI. I know. Shut up.

WARNING: Cuteness overload coming up...

Cazuelitas! Sarténcitas! GUAT? How fabulously cute are these?

The mini line is perfect for making scaled down or "-ito" versions of your favorite recipes. Ideal for singles, empty nesters and college-bound cooks. (Miss Lucy has taken to making herself two perfect, little pancakes each day on that perfect, little mini griddle. Yes, pancakes-itos!) I could weep from the cuteness of it all.

It comes in some deliciously rich Spice Line colors (think Fiesta) including: Chili Pepper Red, Cilantro Green, Sazon Orange, Saffron Yellow and Tropical Blue.

The IMUSA USA Mini Cookware product line includes the following:

• 1/2 qt. mini casserole 
• 1/2 qt. covered saucepan
• 6" grill pan,
• 2 pc. cookware sets of 6.5" griddle & 6" fry pan

Can it get any better than this?? Yes! How about if we do a comment giveaway for a set of these? (I knew you'd like that.)

1) To enter this drawing, please leave a comment on this post and answer one or all of the following questions:

• What can you see yourself making in any or all of these beautiful mini cookware pieces?
• What color Mini Cookware would you choose? 
• What's your favorite word to add an "-ito" to?

2) For an extra entry, please go "like" IMUSA USA on Facebook and come back and leave me another comment telling me:  

• "I like IMUSA USA!"

So that's not one, but two entries apiece. You're welcome.

Remember that if you want to enter the drawing for this adorable IMUSA Mini Cookware set (and trust me, you do), you must leave a comment (plus the 2nd comment if you do the Facebook liking thing) on this post and I'll choose a winner on Sunday, March 4th 2011 at 8 PST.

I just got home from my trip to Nashville, which I'll tell you all about next week when I'm all recovered. In the meantime, I'm thinking that for breakfast tomorrow, I'm going to be making a delicious English-muffin-egg-and-ham sandwich-ito for myself using all this mini cuteness.

And for the record, I'm still totally into the Orange (!).

 Hasta lueguito!  ;-)

Modern Day Thank You Notes

I have a love/hate relationship with the digital age we live in.

I kind of hate that unless your phone is turned completely off anyone can find you at any time. For the record, I never, ever turn my phone off. Not while I have kids out in the world, which is most all the time, but that's not important right now.

But I love when friends send me photos and we can share exactly what we're doing at any given time. It's the modern-day "thinking of you" greeting card.

In December, Lucy and I made vats and vats of Cuban eggnog, or Creme de Vie. I packaged it in the best, most beautiful bottles I could find and made custom tags to attach to them.

We delivered the local ones and I sent them out to friends that don't live in our immediate area code, too.

In this modern age, the "thank you" usually comes electronically (and I'm absolutely fine with that) and many times the gratitude comes with a photo.

Like this one, with the note that read:

"Thank you for the yummy treat and the beautiful bottle too! xoxo"

That's my dear friend, Desi Arnaz Jr. (be still my foolish heart!) sipping some of my famous Creme de Vie. *sigh*

He can keep the bottle. I'll keep the "xoxo."  ;-)

Orange(!) is the new black. (A Giveaway)

I am waiting (a little impatiently) for my fabulous new kitchen appliances to be delivered. I think we're still about a week out from that. You would think I'd be totally content now since I'm getting all new appliances, but you know how it is, suddenly everything starts looking like it needs upgrading or replacing. *sigh*

There is, however, one item in my kitchen that still makes me completely happy and that is my IMUSA USA Orange(!) caldero. I use it constantly and am always looking for new recipes to make in it.

Arroz con pollo. Carne con papas. Sopa de pollo. All made in my beautiful Orange(!) caldero. I am starting to think it has magical properties because everything I've made in it tastes amazing. I have to add that I also go ahead and put the Orange(!) caldero straight on the table, not because I'm lazy (shut up. I'm not!), but because it's so seriously beautiful.

My good friend, Chef Ana (don't-hate-me-because-I'm-beautiful) Quincoces shares her recipe for some amazing Pulled Pork Sliders in her Orange(!) caldero.

Brilliant, no?

Doesn't that just make you want this beautiful Orange(!) caldero to cook something fabulous in?

Here's your chance.

My friends over at IMUSA USA have graciously partnered with MBFCF to host this giveaway for a beautiful Orange(!) caldero.

Oooh! Yes, please!

Usually, I would only ask you to leave a comment to enter the drawing for the giveaway item, but I want to give you each a couple of chances, so....

1) To enter this drawing, please leave a comment on this post and answer the following question:

• What favorite recipe of yours will taste fabulous when made in this beautiful Orange(!) caldero?

2) For an extra entry, please go "like" IMUSA USA on Facebook and come back and leave me another comment telling me:  

• "I like IMUSA USA!"

So that's not one, but two entries apiece. Yes, I'm generous like that, but that's not important right now.

Remember that if you want to enter the drawing for this beautiful Orange(!) caldero, you must leave a comment (plus the 2nd comment if you do the Facebook liking thing) on this post and I'll choose a winner on Monday, January 16th 2011 at 8 PST.

Buen Provecho! And thanks, IMUSA USA!

This fabulous Orange(!) caldero is also available at all Macy's stores.  

{Disclaimer: IMUSA USA very generously sent me that beautiful Orange(!) caldero for my own use and to review the product and also offered one as a giveaway for one lucky MBFCF reader. The opinion that it is fabulous is my own.}