Cooking the Cuban Way by Alison Behnke;Victor Manuel Valens

Author:Alison Behnke;Victor Manuel Valens
Language: eng
Format: mobi
Tags: Vegetarian cookery
ISBN: 9780822541295
Publisher: IB Dave's Library
Published: 2004-03-15T08:00:00+00:00

S t a p l e s a n d S i d e D i s h e s

A few staples form the basis of Cuban cooking. These include cre

ole sauce—a tomato sauce flavored with olive oil, garlic, and oregano—black beans, and white rice. A variety of side dishes usu

ally round out meals of meat or fish. Filling, starch-based dishes are prepared with the island’s native produce, such as yucca, plantains, and potatoes. Other delicious starchy vegetables, such as the yamlike root vegetables malanga and boniato, also add flavor and substance to Cuban meals.

Most Cuban side dishes can be eaten with any meal. In fact, vari

ous preparations of beans and rice, the most common side dishes, are present at nearly every meal—breakfast, lunch, and dinner. Served in larger portions, rice and beans and other side dishes can also make satisfying main courses. Try pairing a few of these tasty offerings with a salad or meatless soup to create a delicious vegetar

ian meal.

These crispy fried plantains (recipe on pages 46–47) are a tasty treat anytime, whether as a light snack, appetizer, or side dish.

39

Creole Sauce/ Salsa Criolla

This flavorful sauce is the foundation of many Cuban dishes. Spanish in origin, it is named for the criollos, or Cubans of European heritage.This recipe is the one used by author Victor Manuel Valens at his restaurant.

4 tbsp. olive oil

1. Heat oil in a large saucepan or

skillet over medium-high heat. Add

1 large yellow onion, sliced into

onion, green pepper, and garlic.

narrow wedges

Sauté 3 to 4 minutes, or until onion

1 large green bell pepper, seeded

and green pepper are soft.

and cut into ø-inch-wide strips

2. Add tomato sauce, vinegar,

6 to 8 cloves garlic, peeled and

oregano, and salt and pepper.

minced

Reduce heat, cover, and simmer 10

2 c. tomato sauce

to 15 minutes.*

1 c. red wine vinegar

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes

¥ tsp. oregano

Makes about 3 cups

salt and pepper to taste

*Because creole sauce is used in so many recipes,

you may want to make a batch and store it when

you’re planning to do some Cuban cooking. If the

sauce is placed in a tightly sealed container and

refrigerated, it will keep for five to seven days.

40

Cuban White Rice/ Arroz Blanco Cubano

White rice is a Cuban staple, and it goes well with many entrées. 1¥ c. long-grain white rice

1. Put rice in a strainer and rinse in

cold water until water runs almost

1 tbsp. olive oil

clear.

1 clove garlic, peeled and crushed

2. In a large saucepan, heat oil over

2 c. water

medium heat. Add garlic and sauté

¥ tsp. salt

2 minutes, or until garlic is brown

but not burned. Use a slotted spoon

to remove garlic and discard. (The

garlic is used only to flavor the oil.)

3. Add rice to pan. Stir carefully to

coat rice lightly with oil. Add water

and salt and raise heat to high.

Bring to a boil, return heat to

medium-low, and cover pan.

Simmer for 25 minutes, adding

water if necessary, until rice is

tender and fluffy.

Preparation time: 5 minutes

Cooking time: 35 minutes

Serves 4 to 6

41

Yellow Rice/ Arroz Amarillo

Saffron gives this rice dish its color and its name.Yellow rice is often paired with black beans or chicken.

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