![]() “Tamarind really became the perfect vehicle to develop this recipe,” she adds, “and then the onions and the freshness of the mint. ![]() In order to get the sour note of the original, she turned to tamarind paste instead of vinegar. This advertisement has not loaded yet, but your article continues below. And once I tried it, it was the juiciest,” says Velásquez. “I loved it, but when we (first) made it, I was really hesitant about the cooking time. Inspired by a recipe for slowly braised tenderloin in vinegar from a cookbook she worked on - Caroline Chambers’ Just Married - Velásquez arrived at her own version. 'The feast is always big': Mariana Velasquez on the generosity of Colombian cuisine.Cook this: Pastel 'Gloria' - guava paste and feta cheese pastries - from Colombiana.Cook this: Roasted chicken and coriander empanadas from Colombiana.“Some fall cooking is always a good way to get through it.”Īccompanied by 10 other dishes in her Colombian-ish chapter - including soupy pearl barley with mushrooms and chorizo rice and toasted angel hair pilaf with ground beef, capers and raisins and grilled corn salad with scallops and juicy tomatoes - this braise isn’t “quintessentially Colombian,” yet bears touches from the Bogotá native’s heritage. “I (didn’t) want summer to end, but one of the ways that I get myself motivated and lifts my spirits is I’ll turn the oven back on,” says Velásquez. ![]() Manage Print Subscription / Tax Receipt.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |