A beutiful ritual experience honoring nature elements. An old magestic almendro tree is the percfect companion and the caribbean ocean the perfect backdrop to this simple and yet powerful wedding ceremony!!!! ♥
Caribbean Spoon cooking is dedicated to the promotion of the traditional foods, arts, music and dance of the people of African descent around the Caribbean coast of Costa Rica. We will research on the traditions and teach about the influences of the various cultures that have with time become also part of the local culture. As part of the new organic and natural food conscious movement we encourage the new generations to adjust their commitments to utilized foods from the local crops.
Saturday, February 4, 2012
Thursday, July 21, 2011
Caribbean Spoon Lobster Bisque
I love bisques because they have all the flavor from the lobster, shrimp or what ever you decide to make it from and all the veggies as well but is fine and elegant to serve. I highly recommend this choice for any formal reception. Is a sure way to impress your guests.
Step 1
3-pound live lobster, 1 medium onion, celery rib, carrot, vine-ripened tomato, head garlic, olive oil, chopped fresh tarragon leaves, chopped fresh thyme leaves, bay leaf, black peppercorns, brandy, dry Sherry, fish stock* (Made with the lobster heads) tomato paste, heavy cream, water
Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.
Step 2
Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock. Simmer mixture, uncovered, stirring occasionally, 1 hour.
Step 3
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper. Close your eyes... for the first taste...sip slowly and enjoy!!!
Step 1
3-pound live lobster, 1 medium onion, celery rib, carrot, vine-ripened tomato, head garlic, olive oil, chopped fresh tarragon leaves, chopped fresh thyme leaves, bay leaf, black peppercorns, brandy, dry Sherry, fish stock* (Made with the lobster heads) tomato paste, heavy cream, water
Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.
Step 2
Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock. Simmer mixture, uncovered, stirring occasionally, 1 hour.
Step 3
Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper. Close your eyes... for the first taste...sip slowly and enjoy!!!
Wednesday, July 20, 2011
Lets EAT with all our sences
Why are Apples, avocado, chocolate and raspberry routinely served as a love-inducing food. Both the color and the combo of sweet and sour lend itself to those states of amour. We often associate the foods we consume with our states of mind and this is when we put to use our natural instinctive.
For the color RED relates to passion, Is the color of THE ROOT Chakra,Earth, Physical identity, oriented to self-preservation. Located at the base of the spine, this chakra forms our foundation. It represents the element earth, and is therefore related to our survival instincts, and to our sense of grounding and connection to our bodies and the physical plane. Ideally this chakra brings us health, prosperity, security, and dynamic presence.
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| Eating by colors has a healing benefit to whats lacking in our daily life! |
The ORANGE relates to our emotional identity, oriented to self-gratification. Is the second chakra, located in the abdomen, lower back, and sexual organs, is related to the element water, and to emotions and sexuality. It connects us to others through feeling, desire, sensation, and movement. Ideally this chakra brings us fluidity and grace, depth of feeling, sexual fulfillment, and the ability to accept change.
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| Mangoes are mainly used as a sweet ingredients and yet its sweet and sour flavor makes it ideal to use as a savory ingredient as well |
The GREEN love and heart chakra our ability to love. Air, Social identity, oriented to self-acceptance. Is the middle chakra, related to love and is the integrator of opposites in the psyche: mind and body, male and female, persona and shadow, ego and unity. A healthy fourth chakra allows us to love deeply, feel compassion, have a deep sense of peace and centeredness. Emotional issues: Love, joy, inner peace. and chocolates
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| Cacao is the fruit from where chocolate is made is flavor is tangy and creamy. Chocolate naturally has a bitter flavor so ideally it can be prepared sweet, savory and spicy as well! |
CHOCOLATE contains high levels of beneficial chemicals and antidioxants such as Seratonin, Phenylethylaminea, Pentamer and flavonoids. It is also high in essential trace elements, minerals and vitamins such as iron, calcium, potassium, vitamins A. B1, C, D, and E as well as many nutrients. Cocoa powder is also the highest known natural source of Magnesium.
Because it contains Seratonin and Phenylethylamine, chocolate can be good for mental health. These substances are 'mood lifting' agents which are released naturally into our system by the human brain when we are feeling happy or in love. Eating chocolate also releases Seratonin and Phenylethylamine into the system, thus (as all chocoholics know), when we are feeling down or depressed chocolate can provide a 'lift', instantly improving our mental state.
Studies indicate that a chemical found in chocolate called Pentamer help can protect against cancer.
Chocolate is very high in anidioxants in the form of flavanoids Also found in lesser amounts in tea, fruit and red wine, studies indicate they protect the heart and arteries from damage by free radicals.
Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual problems, otherwise known as PMT or PMS. This condition is caused by a pre-menstrual drop in progesterone levels and it's this which precipitates the violent mood swings familiar to so many women (and their families). Adding magnesium to the diet has been proved to increase pre-menstrual progesterone levels, helping to reduce or even eliminate the problem.
There are benefits for men too, as well as the high Magnesium and flavanoids content which are beneficial for the heart, arteries and hypertension, studies indicate that the cocoa butter in high quality chocolate, although technically a 'saturated fat', does not fur up the arteries or contribute to high cholesterol levels.
CHOCOLATE is an unsurpassed nutritional source, providing high levels of vitamins, minerals and nutrients, a single chocolate chip can provide enough energy for the average man to walk about 170' or 50m. Napoleon carried chocolate with him on his campaigns and today most armies provide chocolate in daily ration packs for soldiers in the field. For over 100 years the British, army have issued soldiers with emergency or 'Iron Rations' of chocolate, containing very high levels of cocoa (80%+), for use in emergencies. Each 'iron ration' of 8oz's – 227g of chocolate can not only provide enough nutrition to keep a soldier going for 7 days or more, it also helps keep up moral in difficult circumstances.
Because it contains Seratonin and Phenylethylamine, chocolate can be good for mental health. These substances are 'mood lifting' agents which are released naturally into our system by the human brain when we are feeling happy or in love. Eating chocolate also releases Seratonin and Phenylethylamine into the system, thus (as all chocoholics know), when we are feeling down or depressed chocolate can provide a 'lift', instantly improving our mental state.
Studies indicate that a chemical found in chocolate called Pentamer help can protect against cancer.
Chocolate is very high in anidioxants in the form of flavanoids Also found in lesser amounts in tea, fruit and red wine, studies indicate they protect the heart and arteries from damage by free radicals.
Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual problems, otherwise known as PMT or PMS. This condition is caused by a pre-menstrual drop in progesterone levels and it's this which precipitates the violent mood swings familiar to so many women (and their families). Adding magnesium to the diet has been proved to increase pre-menstrual progesterone levels, helping to reduce or even eliminate the problem.
There are benefits for men too, as well as the high Magnesium and flavanoids content which are beneficial for the heart, arteries and hypertension, studies indicate that the cocoa butter in high quality chocolate, although technically a 'saturated fat', does not fur up the arteries or contribute to high cholesterol levels.
CHOCOLATE is an unsurpassed nutritional source, providing high levels of vitamins, minerals and nutrients, a single chocolate chip can provide enough energy for the average man to walk about 170' or 50m. Napoleon carried chocolate with him on his campaigns and today most armies provide chocolate in daily ration packs for soldiers in the field. For over 100 years the British, army have issued soldiers with emergency or 'Iron Rations' of chocolate, containing very high levels of cocoa (80%+), for use in emergencies. Each 'iron ration' of 8oz's – 227g of chocolate can not only provide enough nutrition to keep a soldier going for 7 days or more, it also helps keep up moral in difficult circumstances.
Our body will scream to consume those flavor, colors and or qualities that a particular food naturally has. So when it said that we eat with our eyes is not only true but often our feelings or moods are a major decision maker!
Thursday, July 7, 2011
CARIBBEAN SPOON VIP EVENT IN SAN JOSE
A Caribbean Food Tasting
with honor guests
Mr. Mayor Johnny Araya and Ex Minister of Security Mr. Fernando Berrocal S.
with honor guests
Mr. Mayor Johnny Araya and Ex Minister of Security Mr. Fernando Berrocal S.
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Preparing the Salted Fish Bacalao in this case. Soaked over night, changing water several times. Boil before using. I like to make it very fine and mix later with Akee, Okra or fritters.
This was the preparations for the "mondongo" It was first soaked on lemon juice and washed several times and than boiled for a cople of hours. Later by adding onions, red pepper, yañpi, yucca, tiquisque, achiote, apio, perejil, ajo, salt and pepper it turn into this delicious soup underneath
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| The Pejibaye was used to make a "Crema de Pejibaye" I like to make mine with coconut milk, a little nutmeg, pepper and salt to taste. |
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| This is "Fruta de Pan" or "Bread Fruit" In the old days people would set it over the open fire to bake it. I put it in the oven and bake it similar results. Than we peel it slice it thing and fried it. I literally used it as the substitute of the bread for our dinner! |
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Tapa style servings gave us the chance to taste all the flavorful dishes! Here is the Fruta de pan, Okra and crema de pejiballe. |
Sopa de Mondongo y el tradicional patty de carne
Ceviche de Reina y Cordero
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| Pan Bon |
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| Plantinta |
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| Guests where smiling and enjoying the evening! |
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| Caribbean Spoon and Ex Minister of Security Fernando Berrocal. |
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| Caribbean Spoon getting feed backs from honorable guests! |
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| Caribbean Spoon and guests |
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| Caribbean Spoon with Mr Mayor Johnny Araya a satisfied customer. |
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| The waiting Stuff of Hotel Crown Plaza where attentive, professional and pleasant to work with |
Tuesday, July 5, 2011
MENU PARA / for Expo Integral - Puerto Viejo
Sábado/ Saturday 9 de Julio/July
at 3:00pm
MENU PARA / for Expo Integral para
Shakty Yoga Studio - Puerto Viejo
Delicious tastings
· Pizza de yucca
· Jalapeño Poppers
· Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
· Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce
· Apple Crisp with Amaretto
· Papaya kebabs with a ginger lemon sauce
Probaditas Deliciosas
· Pizza de yuca
· Jalapeño rellenos con queso
· Palitos de calabacín crujiente con parmesano con salsa marinara
· Berenjena y mozzarella con salsa marinara rostizada
· Manzana crujiente con Amaretto
· Kebabs de papaya con salsa de limón y jengibre
BEBIDAS / drinks
· Natural Ginger Ale
· “Sorrel” Te frio de flor de Jamaica con limón y jengibre.
Saturday, July 2, 2011
COOKING CLASS IN GAIA'S ECOLOGICAL CULTURAL CENTER
A CARIBBEAN & CALIPSO NIGHT
CARIBBEAN COOKING CLASS AND DINNER WITH CALYPSO MUSIC
Caribbean Spoon took the pan and pot to the streets as first of a series of cultural community events Caribbean Spoon inaugurated a community effort to get together, learn and dance to our hearts content. The turn out was not exactly what we expected but we certainly had fun and enjoy the company of those that came to learn and enjoy!!!! Picture speak Lauder that words.....enjoy!
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| Our Inspiration GAIA mother earth empowering, respecting, abundance and love lot of it! |
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| GAIA Ecological Cultural Center in Playa Chiquita, Puerto Viejo, South Caribbean Coast COSTA RICA |
Organic bountiful basket.
It was my pleasure to take part of this Beautiful event and community effort.
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| we started to cook early and quietly! |
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| knifes, chopping boards, |
Onions, carrots and red peppers for the Caribbean Sauce.
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| Sharing some history of my passion for cooking |
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| The MAIN ingredient for the night " Fresh Coconut Milk" |
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| Milking the grated coconut |
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| stirring the rice and getting ready for the rice & peas! This is the roots way, on an open fire! |
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| Making the Ginger Ale, boiling sliced ginger |
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| We fried the fish fillets in coconut oil but olive oil is also a good choice! |
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| We cover the fish with yucca flower for this amazing golden result |
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| The result was scrumptiously delicious!!! |
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