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Articles by Denisse Oller
Tacos de pescado estilo Baja con pico de gallo y salsa blanca
6 porciones INGREDIENTES 1½ libras de filetes de tilapia u otro pescado blanco. 1 taza de harina común. 1 cucharadita de sal. 1/2 cucharadita de condimento Old Bay. 1/2 cucharadita de orégano seco. 1/2 cucharadita de ajo en polvo. 1/4 cucharadita de pimienta negra fresca molida. 1 taza de cerveza. Aceite de canola para freír. Tortillas de maíz azul. Hojas de lechuga iceberg (escarola) trozadas PREPARACIÓN Mezclar la harina con el condimento Old Bay, el orégano, el ajo en polvo, la sal y la pimienta.
Fanesca, an Ecuadoran Soup with Codfish, Pumpkin and Vegetables
Yes, we know that Fanesca is eaten during Holy Week in Ecuador. But who said we couldn't share such a delicious recipe any time of the year? In fact, in Ecuador, Fanesca is a dish often prepared to celebrate and thank Mother Earth for the food provided. This recipe dates back to pre-Columbian times in Ecuador. The indigenous people celebrated Muchuc Nina, or New Fire Day, around the month of March to celebrate the new harvest and the equinox solstice.
Summer Rice Salad
In summer, the body often asks for salads of all kinds and dishes at room temperature. This healthy and simple rice salad recipe is suitable for the weather. Rice salad is perfect for a barbecue or beach party. It's also a great way to enjoy more vegetables and fiber. We use brown rice in this recipe for and fiber content. It also has more body, which helps when mixing it with the other ingredients.
Shrimp Asopao with Pigeon Peas
The exact origins of the asopao are not entirely clear. The slow cooking of rice in stock is present in an infinite variety of traditional dishes, and each country has its own. But the asopao with pigeon peas is as Puerto Rican as our beloved native coquí frog. To the traditional fish stock recipe (which can also be made with meat, chicken, or vegetables), Puerto Rico added its distinctive touch to the gandules, or pigeon peas, an essential ingredient of our island cuisine.
Caldo Tlalpeño
This Mexican soup stands out for the variety of ingredients that go into it. There are quite a few stories as to the origins of el Caldo Tlalpeño, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital. According to the legend, el Caldo Tlalpeño was improvised for the enjoyment of President Santa Ana. This could explain the presence of such diverse ingredients as corn, chickpeas, and chayote squash.
Pan de Jamón Venezolano (Venezuelan Ham Bread)
This bread is a favorite in Venezuela, especially during the holiday season! Yields 8 servings Ingredients: For the dough: 1 cup of 2% (reduced-fat) milk, warm 1 (¼-oz.) envelope active dry yeast 2 tablespoons sugar 1 ½ pounds bread flour 2 teaspoons salt 3 large eggs, lightly beaten ¼ lb. butter, melted For the filling: 1 lb. thick-sliced deli ham (¼-inch thick) 8 oz. thick-sliced mozzarella cheese (¼-inch thick) 2 oz. raisins 4 oz. red bell pepper, sliced 5 oz.
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
If you're a fan of lasagna, you have to try pastelón. This Puerto Rican lasagna, also popular in the Dominican Republic, is made with layers of plantains instead of pasta. The result is a delicious blend of flavors and textures. Unlike lasagna, pastelón is both sweet and savory. The riper the plantains, the sweeter the dish will be. In Puerto Rico and many parts of the Caribbean, sweet, ripe plantains, also known as maduros, are a common accompaniment to beef, chicken, seafood and other savory foods.
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Salmon Burgers With Pink Aioli Sauce
DIRECTIONS 1. Combine the salmon, bread crumbs and egg in a glass bowl and mix. 2. Add the parsley, bell pepper and mustard and beat well. 3. Season with salt and pepper to taste. 4. Form ½-inch-thick patties. 5. Preheat the grill at medium-high heat. 6. Toast the buns and put them aside. 7. Grill the salmon patties for 3 to 4 minutes per side or until browned. DIRECTIONS 1. Combine all ingredients in a food processor and blend until creamy and smooth. 2.
Arroz con Leche con Ron | Hispanic Kitchen
Recipes > Sweets > Arroz con Leche con Ron Arroz con Leche con Ron User Rating Votes: 0 Rating: 0 You: Rate this recipe! | Rate Recipe Prep Time: 10 minutos Cook Time: 30 minutos Yields: 6-8 porciones Difficulty: Super Easy Ingredients 8 onzas de arroz de grano corto1 lata de leche evaporada 12 onzas1 lata de leche condensada 14 onzas1 lata de leche de coco 13.5 onzas14 onzas de leche entera1 taza de agua3 ramas de canela1½ onzas de pasas1 cucharadita de clavo de olor2 onzas de coco de ron o...
Quinoa With Raisins, Tomato, Chives and Garbanzo Beans
PREPARATION 1. Soak the quinoa in warm water for 5 minutes. Then rinse it until the water runs clear and drain. 2. Boil 4 cups of water in a medium saucepan; add the quinoa and salt. Cover the pan, lower the heat to medium-low and cook until the grains are almost transparent, approximately 15 minutes. 3. Remove it with a large spoon. 4. Put the quinoa in a large bowl, add in the rest of the ingredients and mix. 5. Adjust the flavors and let it settle for about 5 minutes before serving. PREPARATION 1.
Autumn Pumpkin Cream With Meat Rolls
Pour oil into a casserole over medium heat and then add the onion. Cook without browning 3 to 4 minutes. Add garlic, carrot, ginger and pumpkin and cook another 2 to 3 minutes. Pour the chicken broth and season with salt and pepper. Cook covered with lid over medium heat for 30 minutes. Remove from heat and cool soup. Place in blender (in portions) and blend until creamy. Adjust taste. Pour into bowl and garnish with toasted seeds.
Barbecued Steak With Watercress Salad
PREPARATION 1. Take the meat out of the refrigerator 30 minutes prior to grilling it and season it with salt and pepper to taste. 2. Heat up the grill on high heat and grill the meat 4 minutes per side for medium to well-done meat. If you like it well-done, increase the grilling time to 5-6 minutes per side. 3. Cut the meat in thin strips and serve it with the salad. PREPARATION Mix the salad ingredients together in a bowl and add the vinaigrette dressing. Serve with the meat. PREPARATION 1.
Edible Garden a Delicious Place to Visit
En español | When you stroll through the New York Botanical Garden, you might think that the Garden of Eden probably looked like this. That’s no exaggeration: More than 1 million magnificent, well-tended plants thrive on the garden's 250 acres. Some are strange and intriguing, others are simple and colorful, their fruit within arm's reach. Yet all the plants blend in beautifully with the luxuriant landscape.
Pineapple Mojito
DIRECTIONS Simple syrup Heat equal parts of water and sugar until syrup is dissolved. Add mint. Set aside overnight or at least one hour. Refrigerate before using. You may also like: More recipes from Hispanic cooking expert Denisse Oller.
Mexican Drinks for the Holiday Season
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Pork Roast With Sweet Plantain Stuffing
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Stuffed Baked Hen
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Peruvian Style-Shrimp Gumbo - AARP VIVA - AARP
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Roasted Vegetable Medley
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Thanksgiving Recipe Ideas, Roast Turkey With Andouille Sausage
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Bread Pudding With Dried Fruit
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Chicken Roulade Recipe - AARP VIVA - AARP
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Fishermen's Spanish Rice
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Puerto Rican Festive Rice
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Sweetened Grapefruit Rinds
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Mango Pisco Sour Cocktail
Sugar Syrup Put the sugar and water in a small saucepan and stir over medium heat until the sugar is dissolved. Let the syrup cool to room temperature. You may also like: More recipes from Hispanic cooking expert Denisse Oller.
Fish Recipe of Grouper in Spicy Tomatillo Sauce
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Chef Diana Kennedy: The Queen of Mexican Cuisine
En español | Our Hispanic cooking and nutrition expert, Denisse Oller, journeyed to Zitacuaro, Michoacan, to interview Diana Kennedy, who has spent over 50 years researching Mexican gastronomy and collecting ancestral recipes. The 88-year-old British-born chef talks about her early years in Mexico, her most recent book, Oaxaca al Gusto, and much more.
Chicken Pot Pie - AARP VIVA - AARP
1. Remove excess fat from chicken breasts. Season with salt, pepper and paprika. Place in a plastic sealable bag, and marinate with the Worcestershire sauce and garlic. Place in refrigerator for at least 1 hour. 3. In a medium-size pan, sear chicken in 1 tablespoon of hot oil for approximately 3 minutes on each side. Remove from heat and set aside. 4. Pour the remaining tablespoon of oil in the pan, and cook at medium-low heat. Add onion and cook for 2 minutes until translucent.
Vegetarian Cannelloni
2. Boil cannelloni in salted water for 7 minutes (or as recommended by manufacturer). Keep sheets separated to prevent them from sticking together. Remove sheets with a skimmer and blanch in cold water. Place over a kitchen towel to dry. 3. Rinse and drain the spinach. Cut in thin strips and dry with paper towel. Set aside. 4. Heat oil in a large pan and brown onions for 2–3 minutes. Add garlic, cook for one minute and immediately add paprika. Mix until onion and garlic blend well with the paprika. 5.
Causa Gitana Roll
PREPARATION 1. Peel and cook the potatoes in salted water. Mash until puréed. Season with salt and white pepper, lime juice, yellow chili and olive oil. 2. Mix the tuna with the mayonnaise, chopped onion, red pepper, olives, hard-boiled eggs and parsley. 3. Spread a thin layer of mashed potatoes on the wax paper. Spread a layer of the tuna mixture over the mashed potatoes. Roll up as a Swiss roll, and cover the completed roll with the same wax paper. 4.
Red Snapper Stuffed With Shrimp
1. Heat 1 tablespoon of olive oil in a medium-sized frying pan. Add the onion and garlic, and cook for 2–3 minutes at medium heat. 2. Add the olives, red pepper and shrimp. Season with salt and pepper to taste, and cook 2–3 minutes at medium heat until shrimp turns pink. 3. Add wine and cook for one additional minute. 4. Let the mixture cool to room temperature. Fish: 1. Season the red snapper with lemon, salt and pepper. 2. Stuff the red snapper with the shrimp, and close with toothpicks. 3.
Drunken Turkey With Pisco
PREPARATION Cleaning and Brining 1. Wash the turkey and remove giblets from the body cavity. 2. Mix the salt, sugar, black peppercorn and water. 3. Place the turkey in the plastic bag and add liquid mixture. Close the bag and refrigerate for 20–24 hours. 4. Remove the turkey from the brine, rinse and dry. Marinating 5. Crush the garlic and mix with the thyme, oregano, cumin and red chile until a paste is formed. Rub the entire turkey, including its body cavity, with this mixture. 6.
Meatballs in Rustic Tomato Sauce
DIRECTIONS 1. Mix all ingredients, except flour and oil, in a large bowl. Season well. 2. Shape into meatballs of approximately 1½ inches in diameter. Coat meatballs lightly with flour. 3. Pour oil into a large skillet. Add meatballs and brown on all sides. 4. Remove from skillet and set aside. DIRECTIONS 1. Pour olive oil into skillet used to brown the meatballs. 2. Add diced Spanish onion and sauté 3 to 4 minutes until translucent.
Mexican Shredded Chicken in Smoky Tomato Sauce
1. Shred the chicken and set aside. 2. Finely slice one onion into rounds and sauté in oil on a skillet over medium heat until soft. 3. While the onion browns, dice the other onion. In a blender, combine the tomatoes, garlic, the diced onion, the chipotle peppers in adobo sauce and the jalapeño vinegar, and blend. Add water if necessary and season to taste. 4. Add the blended sauce to the skillet where the onion is sautéing and adjust the seasonings. 5.
Pork Tenderloin in Cilantro Sauce
DIRECTIONS 1. Preheat the oven to 375º F. 2. Place the thyme, garlic, oregano, parsley, salt and pepper in a mortar. Crush well with the pestle to create a paste. Spread the paste on the tenderloins, covering all sides. Cover the tenderloins in plastic wrap and refrigerate for 1 to 4 hours. 3. Remove the tenderloins from the refrigerator and discard the excess marinade. 4. Heat a large frying pan on medium-high. Add the oil and brown the tenderloins 3 minutes on each side. 5.
Three potato recipes, Latin American style
DIRECTIONS Preheat oven to 350ºF. In a large bowl, season potatoes with salt, pepper and rosemary. In an ovenproof frying pan, heat 2 tablespoons of olive oil; add potatoes and garlic. Sauté for 5–8 minutes. Add lemon juice and lemon slices to potatoes. Bake for 30–35 minutes until potatoes turn golden-brown and are fully cooked (an inserted toothpick should come out clean). Let rest for a few minutes. Serve as a side dish to meat or fish. Next: Potatos with Huancaína, a traditional dish from Peru. >>
Pork Tenderloin With Romesco Sauce
In a small frying pan, slightly toast chile over medium heat for 2–3 minutes. Place chile in a glass bowl and add boiling water. Cover with plastic and let rest for approximately 10 minutes. Drain water and set aside. Broil pepper directly over the burner, rotating until it is completely black. Place in a paper bag for approximately 10–15 minutes. Remove chile from bag and clean by hand, rubbing off the skin, veins and seeds. Do not rinse.
Wahoo Fish in Curry and Coconut Milk
Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.
Shrimp Stew With Pigeon Peas
En español 4–6 servingsINGREDIENTS 1 cup short grain white rice 4 cups fish stock, warmed 14-ounce bag frozen pigeon peas (may substitute green peas) 1½ pounds medium shrimp, tail off, cut in half 1 teaspoon Old Bay seasoning Sofrito 2 tablespoons olive oil 1 teaspoon Bijol 1 medium Spanish onion, diced ½ red pepper, julienned 3 garlic cloves, diced ½ pound cooked ham, cut into medium pieces 2 plum tomatoes, seeded and cored, diced 3 small sweet peppers or ½ Cubannelle sweet pepper, seeded...
Plantain and Okra Stew
DIRECTIONS Rinse okra well in water. Cut in ½-inch rounds and place in deep dish. Spray with lemon juice, mix and let rest for 10 minutes. Strain and set liquid aside. Cut unpeeled plantains in 1-inch pieces and boil. When tender, remove from heat and cool. Peel skin, mash and make small 1-inch diameter plantains balls. Brown pork in oil in a large pan. Salt chicken with ½ teaspoon salt and brown for 2 minutes on each side. Remove from heat and set aside.
Does stereotyping in TV sitcoms promote acceptance?
Cartoon-like characters who accentuate the traits of various ethnic, gender or regional groups have long been a staple of television sitcoms. Think Cam, Mitch and Gloria in "Modern Family." Think Raj in "The Big Bang Theory." Think Fred Sanford in "Sanford and Son" and Archie Bunker in "All in the Family." But can stereotypes, especially those used in good humor in popular culture, be used to promote tolerance? Can those stereotypes be used in the service of equality?
Coconut rice and Sauteed snapper fillet with mojo picón sauce by chef ...
Pat fish fillet dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish about 3 minutes, or until golden brown. Turn fish over and cook 2 minutes more, or until just cooked through. *The mild, slightly sweet flavor and firm yet tender texture of most white fish fillets take well to light seasoning and a quick sauté. Alternatives include sole, flounder, tilapia, fresh cod, and red snapper Slice the garlic cloves.
Caribbean Lasagna
En español |Denisse Oller’s recipe for Caribbean Lasagna includes an ingredient essential for Latin flavor: banana. 1 cup vegetable oil for frying and 1 tablespoon to fry the beef and pork Butter or oil to grease the pan DIRECTIONS Preheat oven to 350°F. In a saucepan, heat the oil and sauté the onion over low heat until almost transparent, approximately 5 minutes. Add garlic and cook for 2 to 3 minutes until soft.
Baja Style Fish Tacos With Pico De Gallo and White Sauce
1. Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended. 2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour canola oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350° F. 3. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown.
Guisado de la cocina francesa, receta de fricasé de pollo con ciruelas y pasas
GETTY IMAGES Facebook Twitter LinkedIn Rinde 6 porciones Ingredientes 1 pollo de 3 libras, cortado en pedazos 2 cucharadas de aceite de canola 2 cucharadas de azúcar Jugo de 1 limón verde 1 cebolla mediana, picada en daditos pequeños 2 tomates Roma, sin semillas, cortados en daditos 4 dientes de ajo picados finamente 2 zanahorias pequeñas, una cortada en daditos pequeños y la otra en rebanadas 2 ramas de apio, limpias y cortadas: 1 en daditos muy finitos, 1 en rodajitas finitas 1 cucharadita...
Desamargado de toronja
GETTY IMAGES Facebook Twitter LinkedIn Sirve: 10-12 personas INGREDIENTES 4 toronjas rosadas partidas en 8 medias lunas 5 litros de agua 3 tazas de azúcar 1 onza de jengibre fresco 1 astilla de canela 2 clavos de olor Queso blanco para acompañar Membresía de AARP: $12 por tu primer año cuando te inscribes en la renovación automática. Obtén acceso inmediato a productos exclusivos para socios y cientos de descuentos, una segunda membresía gratis y una suscripción a AARP The Magazine.
Desamargado de toronja - Postre colombiano
Video: Sabores con Denisse Oller: desamargado de toronja Facebook Twitter LinkedIn En la tradición culinaria de nuestra cultura hispana, los postres con frutas representan una variedad de ofertas e imaginación inconmensurable. Desde las tortas con frutillas hasta las mermeladas pasando por membrillos y pasteles, podemos decir que de todas las frutas se hace dulce. Pero se equivocan los que piensan que un postre se logra únicamente aprovechando el azúcar de la fruta.
Pan de muerto - Receta para Día de los Muertos - Noche de brujas
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