The Hemingway Cookbook by Craig Boreth

Author:Craig Boreth [Boreth, Craig]
Language: eng
Format: epub, mobi, azw3
Tags: General, Cooking, American, Literary Criticism, Essays, Regional & Ethnic, C429, Extratorrents, Kat
ISBN: 9781556522970
Publisher: Chicago Review Press
Published: 1998-11-01T00:00:00+00:00

THE MENU

La Perla de San Francisco Café Menu

Black Bean Soup

Beef Stew with Boiled Potatoes

Hatuey Beer

Black Bean Soup

I would like to thank Teresa Merenges-Berry for her assistance with this and several other traditional Cuban recipes in this chapter. She embodies the spirit and character of Cuba and its flavorful and spirited cuisine. Feel free to adjust all of the seasonings to taste. Teresa claims, happily and with a certain degree of pride, that her preparation of this dish has never tasted the same twice. This recipe will create a thick soup that is wonderful by itself or served over rice.

6 SERVINGS

1 pound dry black beans

3 large green bell peppers

1 bay leaf

3 tablespoons olive oil

1½ cups chopped onion

3 cloves garlic, chopped

1 tablespoon cumin

1 tablespoon chopped fresh or ½ teaspoon crushed dried oregano

4–5 small cilantro leaves

Salt

1 tablespoon vinegar

Hot sauce

Rinse the beans, removing any stones. Place the beans in a large bowl and cover with cold water to about 2 inches above the beans. Let soak overnight. Rinse the beans and place them in a large stockpot. Cover the beans once again with cold water to 2 inches above the top. Add one whole green pepper and the bay leaf to the pot. Bring the pot to a boil. Reduce heat, cover, and simmer for about 1 hour, or until the beans are tender. Discard the pepper and the bay leaf.

Wash, seed, and cube the 2 remaining peppers. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the peppers and cook for 1 minute. Add the onion and cook for 1 minute. Add the garlic and cook for 1 minute more. Stir the vegetables into the beans. Add the cumin, oregano, cilantro, and salt to taste. Cook, uncovered, for about 30 minutes, or until thickened to taste. Add the vinegar and hot sauce and adjust seasonings to taste.

Beef Stew with Boiled Potatoes

This recipe for beef stew and potatoes is based on Gregorio Fuentes’s version. It is among the handful of treasured secrets that he shared with Mary Hemingway over the years of their acquaintance.5 As was characteristic of Fuentes’s cooking style, it is simply prepared, with just a touch of magic. Mary recalls that Gregorio usually served this dish with white rice. While he never seemed to measure the rice, water, or timing, it always seemed perfectly prepared. She fondly remembers lounging on the afterdeck aboard the Pilar, when suddenly Gregorio would leap down to the galley and remove the pot from the fire. His secret was the smell. When the rice began to “smell faintly, barely noticeably, of mothballs,” then it was cooked to perfection. I would suggest following the directions on the package, as not all of us are blessed with Gregorio’s gastronomic inspiration.

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