A Costa Rican Fish Feast - Home Cooked Meal

On our recent vacation to Costa Rica we rented a house in Playa Flamingo on the Northern Pacific Coast. While I do love to cook, it's not one of those things that I like to do in a strange house on vacation. (I can be a snob when it comes to pans and cooking utensils, a sharp knife, etc) But, I did warm up to the idea after we figured out that the sun set very early (5:30 or so) and the not so great roads became even more treacherous after dark! So, instead of venturing out into the jungles of Costa Rica at night along with the howler monkeys we arranged to have several meals in our house.

Early one day Ralph and I went exploring only to find the one and only fish market in the area. A local excursion guide showed us the way to a little house where the fish was abundant in her own personal freezer type chest which sat on her front porch! When she opened this chest our eyes probably got as big as saucers! She had quite the collection of every type of fish that was caught in the area. Corvina (sea bass), slabs of fresh mahi mahi, bags of prawns, snapper and tuna. Yum! We decided on a large chunk of mahi mahi about two feet in length!

On the way home we stopped at the local market for items that would complete the meal. Back at the house everyone pitched in to help, with lots of chopping, marinating, attempting to fire up the grill, table setting, attempting to fire up the grill, again! Evidently there was a problem with our barbecue, so without a blink, plan B was implemented. Stove top grilling the chunks of marinated mahi mahi would have to do and it did. With our concerted efforts we sat down to a wonderful home cooked meal of grilled mahi mahi, gallitos de papa (potatoes) papaya and chips and guacamole.

Our marinade included:

juice of lime

garlic

mandarin juice and zest

cilantro,

olive oil

onion

Cost of meal around $20.00

Dining in Costa Rica, at home with good friends, PRICELESS!

Pumpkin Gnocchi - Pasta of the month

November's pasta of the month is a "first" for me. I've had pumpkin ravioli several times , however, I didn't want to be too ambitious on my initial attempt. I have made a vow to myself to try many culinary "firsts". One will be homemade tortillas; another will be my quest for the lasagna I was served in Costa Rica, of all places. I have been gathering different recipes on a good hearty bolognese sauce. After the perfection of the best sauce I will construct the remainder of the lasagna. Hopefully by Christmas I should have a lasagna equal to the best!

Until then, I tried pumpkin gnocchi which proved to be extremely easy. Of course the appearance wasn't the best but the taste was not bad for the first attempt! I served them with a brown butter sage sauce which is a nice compliment to the subtle pumpkin flavored chewy goodness of the gnocchi.

The ingredients are probably in your pantry right now, so why not give it a try!

1 (15 oz) can of pumpkin puree

2 3/4 cup flour

1/4 tsp nutmeg

salt and pepper to taste.

Mix all the above to a good consistency which is neither sticky nor loose. You may need to add extra flour. Then divide into about 6 pieces. Roll each piece into a rope about 1 inch in diameter using a lightly floured surface. Slice the rope into 1 inch pieces. I only used half this recipe to cook enough for 2 hungry adults with leftovers. Refrigerate or freeze the rest for later use. To cook the gnocchi, place them in a large pot of lightly salted water. Bring water to a slow boil, add the gnocchi and cook until they rise to the top. Serve with the sauce of your choice. Very simple but elegant. Your family will think you were in the kitchen all day!

This recipe guide was found on Foodista.com

Happy Holiday Appetizers

Thanksgiving came and went without a hitch. The family gathered and gave thanks and no drama was to be seen. And we had a surprise visit from my dear sister from Southern California! Very nice! My parents always put on a great meal with turkey and all the traditional trimmings including the absolute best stuffing on the planet, in my opinion! I am working on getting that recipe so I'll be able to carry on the tradition someday.

My mother made, not one, but three pies this year and I have to say her pie crust is the best, also. When I was young I remember I would eat everything except the crust. But, these days it's a pleasure to taste her flaky crust. So, we had our choice of pumpkin, pumpkin turtle or homemade pecan pie. Now, I'm not good with choices, so, I tried pecan and pumpkin. And, yes, I should have started with dessert first! Wonderful, both of them! I'm always thankful for my family and the lovely dinners they provide each year. I know they work hard and probably collapsed into bed as we all left. But, I appreciate them and their efforts immensely!

Speaking of starters, my contribution to the dinner was appetizers. I wanted to try something different and a bit non-traditional for us. With an Italian twist I put together Spanakopitas. Little phyllo filled spinach and cheese bundles that, again in my opinion, melted in your mouth. While I don't recommend these for a quick easy recipe, there are ways to streamline, always. The store where I shopped did not have the small phyllo ready made shells to create my planned easy appetizers, so last minute I diverted to the time consuming phyllo dough which can be very tricky to work with. I won't go through the whole process of technique but basically you put a dollop of filling onto butter brushed layered strips of phyllo and fold over as if folding a flag. After the first few it did get easier and I had a rhythm going. Here is the filling recipe I created.

In large skillet saute 1/2 c onion in 1 T oil. Set aside. Mix together the following ingredients:

10 oz thawed, drained and squeezed chopped spinach

8 oz cream cheese

2/3 cup crumbled feta cheese

1/2 c crab meat

2 slices panchetta, cooked and crumbled

1 egg

1/8 tsp grated nutmeg

pepper

Add the onion and mix thoroughly (hands okay). You can either use pre-made phyllo cups or be more ambitious using regular sheets of phyllo dough. After filling the vessel of your choice, bake at 350 degrees for about 18 minutes. (phyllo cups may take less time). The pictures above are the rejects or "testers". But, after sampling they were declared "exquisite" and mouthwatering and worthy for 10+ family members. Thanks, my wonderful family for allowing me to experiment on you, once again!

Oh, the places you'll go and the people you'll meet

After our trip to Costa Rica I've had more time to reflect on our journey. One of the things about traveling with my husband (other than, never a dull moment) is that he tends to drink copious amounts of water. As he is always hydrated, that water needs to come out sometime, somewhere! I no longer have to wonder when the next bathroom stop will be. It will be soon and God knows where.

On our trip to Italy one of many bathroom stops was at Carlo's house in the rollings hills of Tuscany near Montalcino. My husband urgently did a "bat turn" onto a country road thinking we were going to a winery. Of course, there would be a pit stop at the winery. It turned out to be something out of a movie as we rounded the curve to Carlo's home. With soothing opera music playing we peered into the courtyard where Carlo was lounging amidst the Italian cypress and rose covered vines.

He hesitantly strolled over to our car. (It helped that we had rented a mercedes.) He welcomed us and proceeded to tell his story. One by one we excused ourselves to search for the guest bathroom in his villa. He also brought us down into his wine cellar where he produced his wine called Gia. Of course we purchased a few bottles since he was so obliging when he didn't have to leave his lounge chair for the American intruders!

Now, in Costa Rica we went to check out some of the beaches near Playa Flamingo where we had rented a house. Playa Grande was on our list so we ventured off in that direction. The beach is well know for its giant waves and surfers so we wanted to see it for ourselves. The town itself was a collection of surf shops and a few restaurants so we continued down the road. (drinking water the whole time) You guessed it, a pit stop was looming in our future! It was becoming jungle like as we approached more civilization near the actual beach. We stumbled upon our next stop which was an oasis, of sorts, called CANTARANA Hotel and Restaurant. The plan would be to order a drink so we could use their facilities without the guilt!

We were met by Marion and Freddy as we climbed the stairs to the open aired restaurant. We ordered a beer and margarita. With a puzzled look on his face Freddy proceeded to come up with some of the ingredients but not all. In all fairness I need to mention that the hotel was just opening up for the season and things were not stocked yet. We got to talking about their "story" and became friends. Between Ralph and Freddy they came up with a new cocktail we named "Freddy goes to the beach". I vowed I would write about our new drink and our experience so here's to you, Freddy, Marion and Reinhard, our gracious hosts for an hour in the jungles of Playa Grande. Thank you for your warm welcome.

When I got home I checked out the rooms at the Hotel Cantarana. The website is http://www.hotel-cantarana.com/ They appear to be as immaculate as the beautiful grounds, and the bathroom! The new drink consists of tequila, orange/fruit drink, fresh lime juice and ice, blended!

Spicy Italian Sausage, Bean and Spinach Soup

The title says it all! If you're looking for the easiest homemade soup for those cold nights this is the best! Yesterday, as the snow was flying I thought it was best to make a nice pot of soup. This week the temperatures are forecasted to reach a whopping 28 degrees as the high. Hopefully, this soup will warm my soul as well as my body. I was just getting used to the balmy beach weather of Costa Rica and now this!

I've been making this recipe for my family since 1998, so it has stood the test of time. And did I tell you it takes about 25 minutes from start to finish. If you are one of those culinary challenged individuals, you can make this soup too!

Ingredients:

4 hot or mild Italian sausage, cut into 1/2 inch pieces

1/2 cup yellow onion, chopped

2 19 oz cans cannellini beans, drained and rinsed

2 cups chopped fresh spinach

1 cup chicken broth, reduced sodium

1/4 c white wine

1 tsp thyme

In a large pot cook the sausage and onion for about 7 minutes , stirring often. Add the beans, spinach, broth, wine and thyme. Bring to a boil, then reduce the heat and continue to cook for 10 more minutes. Serve in bowls and sprinkle with Parmesan if you wish, along with some fresh crusty bread. I like to add a litle more heat with red pepper flakes, too Makes about 4 servings. I told you it was simple!!

A Culinary Tour of Costa Rica....a condensed version

Zeno and his prized lasagna

cerviche

volcano rice

Typical Tican Meal

Zeno's lasagna

While I am back from the jungle, rain forest and beaches of Costa Rica, I am finding it difficult to settle back into the kitchen and blog about it. So, I will attempt to describe a culinary tour of Costa Rica. If you go there do not expect it to be one of the culinary wonders of the world. There seems to be a bounty of shrimp, mahi mahi, snapper and corvina or sea bass. I definitely had my fill of cerviche. Next on the menu would be beans, beans, rice & beans, rice and chicken, etc. A traditional breakfast included gallo pinto which is pretty much rice and beans, a little spice and an egg on top. I do like my oatmeal! You may have an appetizer of fried yuca, I believe a kind of root from Africa, or plantains. The coffee is very good. Some of the best coffee beans come from the highlands just outside of San Jose, its largest city.

Costa Rica is known for its pristine beaches, jungles, activities such as whitewater rafting, rappelling, zip line tours, hiking, surfing, waterfalls, thermal hot springs, howler monkeys, many snakes, hummingbirds, butterflies, volcanoes, beautiful flowers, orchids and even its peaceful friendly people. The food is not why you travel to this "garden of Eden". If you want varied and exquisite meals, go to Italy or France.

We did have a pleasant surprise awaiting us in Tamarindo. Our last night near the beach we stumbled upon an Italian Trattoria called El Lugarcito owned by an animated gentleman named Zeno. He showed us his lasagna and we were sold, at least I was. As much as we tried we were unable to get the recipe. (He probably doesn't have one.) So the game begins. I will make it my new challenge to duplicate this one. He was also very generous with his wine, orange flan and homemade Limoncello. Simply the best meal we had in Costa Rica and, of course, it was Italian. Go figure!

Melt in your Mouth Snapper

As you can tell I'm cooking fish and more fish! I can't get enough of it! I must have been a fisherman in a past life. If I were to pick one word to describe this meal it would be "simple". There is nothing elaborate about it. Simply salt and pepper the fillets, grate fresh ginger root to your taste, and dust lightly with flour. Place in a pan along with 1-2 T olive oil. Fry on each side for about 7 minutes depending on their thickness. I made a side dish of swiss chard sauteed with raisins and garlic and was finished within 30 minutes!

Easy Salmon Pockets-Costa Rican Style

The inspiration for this fish feast came from way back in my memory. I was a campfire girl lots of years ago, and actually a Bluebird before that! I learned many things and was fortunate to go to Summer Camp. If my memory serves me well (sometimes not!), our troop made a kind of "Hobo stew'. We wrapped hamburger, potatoes, carrots, onions and seasonings together in foil and barbecued or baked them. No cleanup. Very smart troop leader! Anyway, That's where I got the idea for these salmon packets or pockets.

All you need to create these pockets is a piece of foil and the following ingredients.

1 tsp minced ginger

1 tsp minced garlic

salmon filet (card size)

1 slice onion (optional)

salt and pepper

handful of fresh spinach

drizzle of olive oil

drizzle of honey (optional)

Lay the filet on the foil and add the spices first, drizzle of honey, spinach and finish with the oil. Wrap up and place on a baking sheet. Bake for 25-30 minutes or less at 375. They will steam cook in the foil and be very moist. Enjoy! Pura Vida!!

Hail to the French Bruschetta!

Hail to the French! I know that phrase might make some people's blood boil, but, like it or not it is my heritage. I've been researching my family tree for years now and I finally made the connection to the generation that came from France to New France, near Quebec. Very interesting to go back that far (1500's to this date) and learn about the history and day to day living of these brave people. I'm sure one of my next trips may be to France or at least Quebec and the Aroostook, Maine area.

Until then I will create some bruschetta that has a French twist to it. The ingredient that screams French is goat cheese which I learned came from the area my ancestors were from. Goats were brought to the La Rochelle, Poitou, France area by the Moors in the 8th century. The goat cheese adds a buttery flavor to these appetizers. We actually had them as a main course along with a fresh salad! This one is a keeper!

In a large skillet saute the following ingredients on medium heat with about 3 T olive oil to start.

1 clove garlic, minced

1 T onion, minced

4 small portabello mushrooms, diced

4 small tomatoes, diced

1/2 tsp herb de Provence

1 slice of panchetta, cook and crumble beforehand

1 package frozen spinach, defrosted, drained and cut up

salt and pepper to taste

Finishing ingredients:

chevre or goat cheese, enough to top each round.

toasted baguette slices

Lay out toasted bread slices onto sheet pan. Add mounds of above mixture to each and top with goat cheese. Place into broiler on low for a few minutes only to warm through. Bon Appetit!

First Time Spring Rolls

I love all cuisines. Mexican, Italian, Chinese, French and the list goes on! I especially like Thai food but my hubby has never been too keen on it. There was a time when my son and I would go out to lunch and there would never be a question as to what type of food it would be. Of course, Thai! One time while looking at the extensive menu I ordered spring rolls. When they were brought to the table I'm sure my expression was "Hmm, did I order those?" There must be some mistake. I was expecting egg rolls, fried and greasy. What appeared before me were transparent veggie filled healthy rolls!

With all the many slim down plans I've been on over the years, I've found some great substitutions for my favorites without sacrificing too much flavor. I do love egg rolls, however, I am slowly developing a taste for the lighter version, spring rolls. It's a no brainer for me. I can easily eat 4 spring rolls to one egg roll, calorically speaking, and not feel the guilt!

While a good amount of prep work goes into this recipe, the actual rolling process goes quickly. It is worth it. You can choose your filling and dipping sauces. You can make these ahead of time so they would be great for entertaining!

I recommend that you do all prep work first and put each ingredient into small ramekin type bowls. This just speeds the process.

Ingredients:

1 c rice vermicelli, cooked, drained and chopped

8 rice wrappers

8 large shrimp, cooked and cut in half lengthwise

1/4 c basil, regular or Thai

1 c grated carrots (I used a potato peeler)

1/2 cup green onions, thinly sliced and cut into 1-2 inch lengths

1/2 c cilantro, chopped

3/4 c lettuce, thinly sliced and chopped

Boil the vermicelli for about 5 minutes, drain and set aside. Place very warm water into a large glass pie plate. Dip one wrapper at a time to soften. Place on flat surface and fill the middle area with 2 pieces of shrimp, rice vermicelli, basil, carrots, onions and cilantro. Now, the fun part is wrapping them up. This takes practice. Roll each side over then roll up. Repeat the process. Makes about 8 rolls at 4 inches long. Dip in either Plum sauce or Thai sweet chili sauce or both. Not bad for my first try and I will be making more of these!