Odeliza Jacoba Recipes

Mahalo Chicos,

Egg in a sour dough bread bowl was an idea I came up with on the fly. After my gym time, I’d pass by this ‘confeterria’-bakery- on my way back home. So I decided to check it out and the smells of the freshly baked crispy bread and ‘bizcochos’ – cookies and the like- were so tempting that I had to eat with my eyes and by everything I could possibly carry. It has allot to do with my gym time and being ravenously hungry after.

One of the items I had to purchase was a round sour dough which I decided to make into a bread bowl. Since its still rather warm, I thought to create an frittata instead and use the bread bowl as the crust.

I paired it with a simple Mediterranean style ensalada and some fresh cut pineapples for dessert. It turned out to be such a hit with my other half that he wanted to make certain I write the recipe down.

My initial idea was to start taking photos of my dishes, since we finally have our digital camera cable fixed. So I hope you bare with me as this is all rather new for me.

Prep time: less than 10 minutes

Cook time: about 45 to one hour

Serves: up to four people or two people with leftovers

What you’ll need:

1. One medium sour dough bread shaped like a bowl
2. 4 egg whites and 1 yolk
3. 1/2 c whole milk
4. 1/4 c diced red onions
5. 1/4 c roughly chopped fresh cilantro or parsley
6. 1/2 c diced green olives
7. 1/2 c fresh ricotta cheese
8. 1 small container of creama queso acetunas (cream cheese with olive flavor) or plain cream cheese or any cream cheese you have in your area with some flavoring that is not sweet.
9. A few cherry tomatoes cut in half
10. Dried red pepper flakes
11. Freshly ground sea salt and black and white peppercorns
12. Fresh Basil
13. Some extra virgin olive oil
14. Some balsamic vinegar
15. 1/2 c shredded parmesan cheese

What to do:

1. Cut a whole on top of the bread so that you can create a bowl shape. Scoop out the inner parts of the bread to create a deep whole. Ensure that you do not create a whole at the bottom.

2. Preheat the oven at 100 Celsius for 15 minutes. You just want to cook the bread bowl so that its a bit crispy, but not too tough. Spread some olive oil on the bread bowl and then place it in the already warmed oven.

3. While the bread bowl is in the oven prepare the egg mixture. Place the eggs in a medium bowl and beat until mixed. Then place milk a bit at a time into the eggs.

4. Once the milk and eggs are thoroughly mixed, add the ricotta and mix well. You want it to be a bit on the clumpy side, unless of course you prefer a more smooth mixture in that case you can use a food processor. Since this dish was an new idea I decided to make it a bit ‘rustico’.

5. Take the already prepped filling of cherry tomatoes, cilantro and red onions and fold into the egg mixture. Then, mix in the creama queso, add the dried chili flakes and some fresh ground sea salt and white and black peppercorns.

6. Your bread bowl should already be done by now. Remove it from the oven, and slowly ladle some of the egg mixture inside. Then top it off with some fresh parmesan cheese.

7. Now place the entire thing inside the oven and bake for about 20-25 minutes. After about 15 minutes, take it out, take a fork to the middle to see if it comes out clean. If not and the egg mixture still looks soft, continue to bake. Being careful not to burn the bread as you can see I did and not over cook the eggs. Which I made sure I did not.

Allow to cool once done and cut in any shape you desire. Garnish with some extra virgin olive oil, salt and pepper, balsamic and some fresh basil.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

A Pacific Islander favorite, Deep Fried Sweet Banana with Coconut Ice Cream. Totally bad for you in so many ways, but really ummy. I’d recommend to serve this dish after a really spice, salty, savory dish, like some curry.

Prep time: about 10 minutes or less

Cook time: about 20 t0 30 minutes or less

Serves: up to 4 people

What you’ll need:

1. a shallow frying pan
2. a spatula
3. a plate to hold the already battered bananas
4. a plate with a few paper towels placed on top
5. two bowls for dipping the flour and beaten egg
6. individual serving bowls
7. 4 c vanilla ice cream (1 c per person)
8. 1 c sweetened powdered coconuts
9. 1 c toasted slivered almonds
10. 4 hard bananas (1 banana per person)
11.  2 c white flour
12. 1 egg beaten
13. 1 t dark brown sugar
14. 1 t powdered cinnamon
15. vegetable oil or grape seed oil (enough for deep frying)

What to do:

1. Cut the unripened bananas each in half
2. Mix the dark brown sugar and powdered cinnamon with the white flour in one dipping bowl. Then place the egg in a separate dipping bowl ensure its beaten. Set aside on reserved plate.
3. Heat the frying pan with enough oil to cover the bananas. Ensure that the oil is very hot.
4. One at a time, dip the already cut banana in the flour mixture, lightly on the egg and finally back to the flour mixture and set aside. Repeat this systems until you’ve finished all the bananas.
5. Now one at a time, using your spatula place each battered banana in the very hot frying pan. Turn the heat a bit lower and frying the battered bananas a few at a time flip once on each side. Take your spatula and remove the bananas that already cooked and place on the plate with paper towels. Continue this systems until all your bananas are done.
6. Once your guest or your special someone is ready to eat dessert, prep the fried bananas. Take your individual serving dishes and put one scoop of the vanilla ice cream, place two pieces of the fried banana on top in a pretty fashion, sprinkle the sweetened shredded coconut and toasted slivered almonds. Serve.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Welcome to another addition on my Healthy Indian Cooking. Today I’d like to share with you another famous side dish or accompaniment of mine. Saffron Rice. Sounds luxurious does it not?

I like to pair this Saffron Rice with most of my curries from Thailand, Singapore, Indonesia as it tastes so wonderful together.

Prep Time: less than 5 minutes 

Cook Time: about 60 minutes

Serves: up to 4 people

What you’ll need:

1. a rice cooker
2. a serving dish
3. 4 c of long grain brown or white rice
4. 6 c of vegetable broth if you do not have in hand use water
5. salt and pepper
6. 1 t of Saffron threads lightly crush and dissolved in water, reserve the water and thread for cooking.
7. 2 T Turmeric Powder

What to do:

1. wash the rice of your choice several times to ensure you’ve removed as much of the starchy white substance. Then in the same container you’ll use from the rice cooker soak the rice with the vegetable broth or water for a few minutes.
2. add reserved saffron liquid and threads into the soaking rice. mix to ensure the ingredients soak in.
3. mix the turmeric powder into the rice.
4. add a bit of salt and pepper. Turn on the rice cooker and after serve warm or room temperature.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Two of my all time favorite combinations are green beans and carrots. I enjoy incorporating said veggies to allot of my dishes. As a side dish I like to keep them simple.

My green beans and carrots side dish can pair with many main dishes from all over the globe.

Prep time: Less than 5 minutes

Cook time: Less than 10 minutes

What you’ll need:

1. a basket for steaming the veggies and a pot with enough water
2. serving dish
3. small bowl to mix the dressing
4. about 12 cleaned fresh green beans
5. 2 medium or 1 large carrot peeled and cut into sticks about the size of the green beans
6. 1 c roasted walnuts
7. 1 T mustard or Dijon mustard
8. extra virgin olive oil
9. 1/2 t red wine vinegar
10. 1 t black sesame seeds
11. 1 t balsamic vinegar
12. salt and pepper to taste

What to do:

1. bring the pot with enough water to a boil
2. place the carrots in the steam basket and place on top of the open pot of boiling water.
3. steam for a few minutes until the carrots are slightly tender.
4. remove and replace with the green beans and steam. Set aside the two veggies for later.
5. in the small mixing bowl add; mustard, two vinegars, salt and pepper, olive oil and walnuts until incorporated.
6. place the green beans and carrots on the serving dish and dress the vegetables with the dressing. Garnish with black sesame seeds.

Enjoy!

Ciao,

Odeliza Jacoba

Odeliza

Mahalo,

Here is one of my all time popular festive occasion desserts its called Pineapple Boat Fruit Salad. I like to mix a bit of the Pacific Island Flavor along with some South Asian Flare to give it a “Hapa Hapa” (mixed heritage in Hawaiian) just like me.

Its a dish that takes a bit of prep time to make, but to assemble is rather simple. I like to prep everything at least 30 minutes before a party then lay it out once everyone is ready to eat dessert.

Its also a great date night dessert your special someone will think you’ve spent hours on making it. The tastes is fresh like a tropical paradise holiday that can whisk you away to that special holiday you so ever need to take.

Prep time: Less the 30 minutes

Cook time: Less than 4 minutes

Serves: Up to four people

What you’ll need:

1. sharp knife
2. sauce pot or small pot
3. flat simple serving dish
4. non active cold bowl
5. small ice cream scooper or fruit scooper
6. 1 large and firm pineapple
7. 1 mango
8. 2 bananas
9. 1 papaya
10. 1 honey dew
11. 6 T granulated sugar
12. 1 1/4 c water
13. 1 piece star anise
14. 1 inch cinnamon stick
15. 1 clove
16. 1/2 c lemon juice plus 1 cup for reserve
17. 2 fresh mint sprigs

What to do:

1. Bring the sauce pot to low heat with the water and add the herbs, lemon juice, and sugar mixing well until the sugar has dissolved. This should take about 2 to 3 minutes. Once done, set aside to cool until ready to serve.
2. 30 to 20 minutes before your party guest arrive start cutting the fruits. Save the banana for last.
3. Cut in half the honey dew, remove the seeds and with the scooper scope out little round shape balls from the honey dew. Place in a cold bowl.
4. Then with the same rinsed scooper, cut in half the papaya, remove the seeds and scope out some more little round shaped balls. Also place in the same cold bowl as the honey dew.
5. The mango can be cut in four sides, with each side; slice horizontally and vertically to create small shape squares. Do this to all four sides of the mango once done, scope out with a spoon. Place in the cold bowl with the already cut fruit.
6. To prevent from browning the already prepped fruit, splash a bit of lemon juice through out.
7. Cut the pineapple in half length wise to resemble a shape of a boat. Leave the green trunk part of the pineapple which adds to the exotic look of the boat. Use a large or sturdy spoon and begin to hallow out each half of the pineapple. Save the pineapple flesh for later. Splash a bit of lemon juice onto the already cored halves of the pineapple and set aside.
8. Finally cube the bananas in small square shapes add a bit of lemon juice and set aside, do not put in the same cold bowl as it might turn brown or rather make all the other fruits turn brown.
9. When your guest are ready to have dessert fold the sweet sauce along with the already cubed bananas into the cold fruit bowl. I like to be very gentle when I am folding the sauce and fruits together because I noticed that they tend to bruise easily and fall apart.
10. Now tip the fruit mixture onto each half of the already cored pineapple ensuring the there is an even amount of distribution. Serve right away.

Enjoy,

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Remember when I posted about some soy products I purchased at Disco? Well, this is an update to one of the three soy products. The “Hamburger”mostly made from wheat gluten, the color, texture and shape were executed well. However, the flavor was ghastly.

I tried it to make a teriyaki flavored burger out of it and the soy patty still came out vile.

Enough said.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

I try to go to the super mercado at least once a week, where before during my Personal Chef business I would go about ah, every day. So once a week is a relaxer for me. It’s so funny because from the produce clerk through the check out clerk they always say to me in Spanish, “Cuando Tiempo?” which basically means “it’s been a while.” That just goes to show how often I go.

Anyways, now on the rare occasion that I do shop for groceries I am always on the look out for their new products. Specially pertaining to items Vegetarian and familiar products such as Cheddar Cheese, Hot Sauce and the likes.

This time, I spotted vegan products which is rather “rare” in Montevideo, Uruguay. For this country prides its self with free range-grazed cattle. Where most bistros consider Ham as the other vegetarian option. Get the point?

Located in the freezer section in between the frozen fish and frozen vegetables there is a rather tiny section on vegan foods.

I spotted some battered soy patties, plain soy patties and soy dogs. Not quite the type to purchase frozen foods, I had to buy all three and give it a try.

I am a bit scared to prepare it. For I have no idea what these flavors consist of and if I were to prepare a meal I’d want to at least know what the heck I am using.

So, I think before I even incorporate said products into any recipes I am going to just taste it plain.  I’ll let you know what I find and what you can do with these soy products if such things can be done.

Till then.

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

Ah, something that takes me back to my childhood days, Okra cooked in so many different ways; deep fried, sauteed, curried and so much memorable flavors.

Today is Tuesday market there is a market everyday in Montevideo, Uruguay it just depends on where you live. We live in the Punta Caretas area and right around the corner on the street William there is the farmer’s market every Tuesday rain or holiday.

Close to the fish guy, well, there are two fish guys, the one nearest to the street Elluari there is a produce stand that sells Okra! Wow!

The price for said luxury is 65 pesos per kilo I purchased half a kilo as I imagine I will be the only one eating it.

Though adventuresome with “exotic flavors” as my other half may be, I highly doubt he’ll enjoy my okra dish as much as I do.

Also, I at the same said stand, the lady sells real red Jalapenos, I purchased a kilo, but I forgot how much it was. I can’t imagine that it would be any more than 35 pesos per kilo.

That’s it.

Ciao,

Odeliza Jacoba

Odeliza