CookingDiva

Love hurts when you have to leave. It really does, it is more like dreaming about the minutes spent there. The time inhaling the breeze, the breeze inhaling sunset, sometimes sunshine. Sometimes it goes through a sieve and leaves only the poem, the most beautiful thought. The truth.

Then, what? ...Empanadas?... LOL Yes!

I am back home after visiting Aruba. It reminded me of my years spent in Cancún, México, ...you know, island breeze and sunshine. Sometimes mosquitos, BUT, that is another story!

It was great to dress up and re-design the all time favorites of Cuba's Cookin'. It was something between sweet and sour. It was something more than serving meals, more than feeding your hunger. I will tell you more about my time spent at Cuba's Cookin' later. Now let me share one of the tasty loves of Latin American street food.: Empanadas de Maíz con Ropa Vieja!

In a country that had been hit in the recent years by an overwhelming real estate growth and inmigration, in the midst of it all, the melting pot of races feed their souls with a sence of liberty. The silent manifesto of our always-evolving culture, is to create a nation whose people are originally from all over the world, and while preserving our roots, they tremendowsly contribute to the expression of universality.

Today more than ever I treasure the heritage our ancestors planted in the land of long ago, which now we realize is what saved (some of) us of becoming air minded. Love, honestly and respect for others is the secret, without that we would be murdering the essence of life, what our ancestors used to overcome adversity.

Panama: Feliz mes de la Patria!
November 3: Independence of Panama from Colombia
November 4: Day of the Flag
November 28: Independence of Panama from Spain

A big hug!

Melissa

P.S. Never miss an opportunity to share a meal with your loved ones, because it is the best time to tell stories, and to tell you the truth...it is a great way to learn about any culture!

Now, with a bright spirit of celebration, we are sharing this delicious recipe we have created with the colors of the Panamanian flag: RED, BLUE and WHITE! Hope you like it!

Celebration Tri-Color Shortbread

Ingredients:
• 2 1/4 cup all purpose flour
• 1/2 cup glutinous rice flour
• 1 cup + 2 TBS butter (I used salted butter) at room temperature
• 1 cup powdered sugar (confectioners' sugar)
• 5+ drops red food coloring
• 5+ drops blue food coloring
• 1/4 teaspoon almond extract
• 1/4 teaspoon anise extract
• 1/4 teaspoon coconut flavouring
• 1 egg white, slighttly beaten

Directions:
1. Sift together flours into medium size bowl.
2. Beat together butter and powdered sugar until creamy. Then, on low speed, gradually mix in the flour mixture until well combined and soft dough forms. Divide the dough in three portions of same size.
3. Knead red food coloring and almond extract into one thrid of the dough. Add more drops of red food coloring if necessary until reach desired shade.
4. Knead blue food coloring and anise essence into one third of the dough. Knead coconut extract into the third half.
5. Flatten doughs into a disk and wrap each separately in plastic wrap, refrigerate until dough is firm.
6. Roll each batch of dough between waxed paper into an even square, 1 inch high. Refriferate on a baking sheet if dough becomes too soft.

7. Remove top piece of waxed paper from one of the doughs, brush with egg white. Remove waxed paper from top of the second dough and invert onto first dough. Remove top piece of waxed paper from the third dough, brush with egg white and invert onto second dough. If the dough is too soft , wrap it in plastic wrap and refrigerate for several hours or overnight.
8. Pre-heat oven to 375 for 10 minutes.
9. Cut dough crosswise into 1/4 - 1/2 inch thick slices. Place slices on ungreased cookie sheets (1 inch apart) and bake for 10 minutes or until edges are light brown.

TIP: if using unsalted butter, add 1/2 tsp salt to the dry ingredients and sift together.
TIP for the HOLIDAYS: to bake some of these delicious and easy to prepare cookies for the holidays, just use green food coloring instead of the blue, and follow directions above.

It has been a long time since I last surrendered to the fragrant aroma of the delicious "Bienmesabe." It was not because I was on a diet program or something absurd like -that-, it was because it is an uncommon Panamanian dessert prepared less and less mostly in the counrtyside. It takes almost a day to prepare in a wood stove, stirring constantly. But, the result is fantastic, delicious and such an unique flavour.

It is prepared using fresh raw milk from happy caws, rice, raspadura (panela) and spices. Cooking it at low temperature for long hours, stirring with a wood long spoon makes the trick for this sweet. Then, we make rounds using a leaf called "bijao" which we use for covering rices or stews, and desserts of course. We place the small round on top of a piece of bijao and let it cool completely before eating. Although I would easy devour a few warm if I am around. LOL!

But, what is the panela?, where does it come from?, and what can we prepare with it? Good question! ...I knew that your fancy would be triggered by my almost inadequate suspicion of your panela ignorance. Right? Do not take it personally, because you are not the only one. I know that it is a sad situation to be in, but I promise you will get over it. Well,...if you stick with us at least until you finish reading this post Tricky huh? Read the CookingDiva on Raspadura now!

First I found it at the "Mirador" going to the town of Volcan, about 45 minutes from Boquete. Then, I discovered at the Bus station in David a few days ago when I dropped off some friends that were visiting in town. Oh my my dear sweet tooth, I am so glad I have it haha! It was difficult to take the time to take the photos, but the end came when my tastebuds danced of pure happiness!

Afortunados los que hemos probado "Bienmesabe"! Pasaron muchos años desde la última vez que mis papilas disfrutaran de la textura única de este postre tradicional Panameño, y no fué porque escogiera privarme por seguir una dieta absurda de esas muchas que he hecho en mi vida, sino porque cada vez este dulce es más escaso.

El procedimiento para prepararlo es largo, toma casi un día de cocimiento en fogón de leña, revolviendo constantemente con un cucharón de madera de mango largo para no quemarse el cocinero.

Se prepara utilizando leche cruda, arroz blanco, raspadura (piloncillo, panela) y especias. El cocinarlo por largas horas a fuego lento es el secreto de la textura y sabor único de este dulce. Luego de alcanzados textura y sabor buscados, se coloca una porción en "circulos" hechos con una hoja proveniente de una planta llamada "bijao" que se utiliza en la cocina tradicional Panameña para tapar arroces y otros platos, incluyendo postres por supuesto! Al utilizar esta hoja, lo cocinado adquiere un aroma único ahumado.

Para los que visitan la provincia de Chiriquí, podrán encontrar venta de este delicioso dulce en el "Mirador" casi llegando al pueblo de Volcán, al igual que en la terminal de autobuses en la ciudad de David.

Que tengan una dulce semana!
Chef Melissa