¡Cuba Libre!
Inspired by a virtual conversation with Taylor and Carrie, I decided to celebrate my Cuban culinary heritage for the first time by making a spicy shrimp stew this evening. Epicurious seems to do right by Claudia, and has done me right in the past, so I considered it trustworthy. Glad I did; this recipe was great! (served with homemade italian herb bread and my grandmother's spinach)
A few caveats:
(1) buying shrimp in late fall in Michigan is going to be expensive; you've gotta want it.
(2) if you make this dish, be sure to give the stew time to reduce and thicken (i.e., ignore their minute recommendations... patience, young padawan).
Enjoy!
A few caveats:
(1) buying shrimp in late fall in Michigan is going to be expensive; you've gotta want it.
(2) if you make this dish, be sure to give the stew time to reduce and thicken (i.e., ignore their minute recommendations... patience, young padawan).
Enjoy!
posted by richard | 7:55 PM
3 Comments:
I think the big thing about the reduction times listed in recipes is that our kitchen setups are different mainly in:
1) we don't have big enough cookware on average (most people have 10 in fry and sautee pans, while cooks usually seem to use 12 in)
2) electric range vs. gas
My 10" skillet really doesn't see much action unless I'm scrambling eggs. I use my 12s much more often.
Love epicurious. My mother got us a subscription to Bon Appetit soon after we married, and I love that I can look the older recipes up online instead of having to sort through 4 years worth of magazines, plus it gives me the chance to try out Gourmet recipes too, so yay for epicurious.
The title made me laugh. My roommate, whose father was born in Cuba, stood up at her graduation and shouted "Viva Cuba Libre!"
Another Cuban meal I enjoy, prepared by my roommate's grandmother is her Cuban tamale. It's not like a regular tamale, more like a mushy cornbread with ham in it...I tried out one recipe I found but it didn't taste the same. This sounds good though
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