The Dominican Kitchen
Rock Point (Verlag)
978-1-63106-887-4 (ISBN)
Learn to make authentic, delicious, and easy Dominican meals with Vanessa Mota, creator of the popular food blog My Dominican Kitchen.
In The Dominican Kitchen, Vanessa Mota, creator of the popular blog My Dominican Kitchen, brings the everyday dishes she grew up with in the Dominican Republic to your busy life. Made with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, Europe, the Middle East, and China. Enjoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including:
Arepitas
Chulitos
Chimi burgers
Plátanos fritos
Sancocho
Pollo guisado
Empaguetadas
Flan de coco
Morir soñando
and more
Complete with step-by-step instructions, stunning photos, stories from the DR, and information for stocking your pantry, The Dominican Kitchen will have you enjoying this exciting cuisine right in your own home.
Vanessa Mota is an award-winning food photographer and content creator. Her love for food led her to create My Dominican Kitchen, a bilingual blog sharing traditional Dominican recipes and Latin-inspired meals for home cooks. She was born in Santo Domingo, the capital city of the Dominican Republic, and grew up in a matriarchal household surrounded by amazing cooks. Her interest in food began as a child visiting the farmers market with her mom and watching her grandmother and aunts cook delicious traditional Dominican meals. But it wasn’t until adulthood that Vanessa learned how to cook, while pregnant with her first child living in New York City and missing her family’s home cooking. She started her blog as a way to preserve her family’s recipes and share with the world the flavors of la comida criolla. She has been recognized as a top Food Photographer and Creator by Hispanicize, BlogHer, and Mom 2.0, and is a member of the 2021 fall class of Cafe Media’s Remarkable Voices. Vanessa lives in Northern New Jersey with her two children and their dog, Luna.
Introduction
The Dominican Pantry
Tools & Equipment
What Is Sofrito
How to Peel Plantains
snacks & sandwiches
Arepitas de Maíz (Cornmeal Fritters)
Arepitas de Yuca (Cassava Fritters)
Pastelitos de Pollo (Mini Chicken Empanadas)
Chulitos (Cassava Rolls)
Torrejas de Berenjenas (Fried Eggplant)
Kipes o Quipes (Kibbehs)
Pan de Yuca (Cassava Cake)
Yaniqueques (Fried Crispy Johnnycakes)
Pan con Aguacate (Avocado Sandwich)
Chimichurri (Chimi) Burger
Sandwich de Pierna (Pulled Pork Sandwich)
Shredded Chicken Filling
Ground Beef Filling
salads & sides
Ensalada de Aguacate (Avocado Salad)
Ensalada de Hojas o Ensalada Verde (Garden Salad)
Ensalada de Tayota, Zanahoria y Huevos (Chayote, Carrot, and Egg Salad)
Ensalada Rusa (Potato Salad)
Ensalada de Coditos (Macaroni Salad)
Arroz Blanco (White Rice)
Habichuelas Guisadas (Stewed Red Beans)
Gandules con Coco (Pigeon Peas with Coconut Milk)
Moro de Habichuelas Rojas (Rice with Beans)
Moro de Gandules con Coco (Rice, Pigeon Peas, and Coconut Milk)
Arroz con Fideos (Rice and Fried Noodles)
Yuca con Cebolla (Boiled Cassava with Onions)
Plátanos Fritos (Fried Plantains)
Guineítos (Savory Green Bananas)
Batatas Fritas (Fried Sweet Potatoes)
soups & stews
Asopao de Camarones (Shrimp and Rice Soup)
Sancocho Dominicano (Meat and Vegetable Stew)
Sopa de Mondongo (Tripe Stew)
Sopa de Pico y Pala (Chicken Soup)
Sopa de Pescado (Fish Soup)
Chapea de Gandules con Coco (Legumes, Rice, and Coconut Soup)
Sancocho de Habichuelas (Black Bean, Meat, and Vegetable Stew)
main dishes
Mangú con los Tres Golpes (Mashed Plantains with Eggs, Salami, and Fried Cheese)
Locrio de Pollo (Chicken and Rice)
Locrio de Longaniza (Rice with Dominican Sausage)
Locrio de Salami (Rice with Dominican Salami)
Locrio de Pica Pica (Rice with Spicy Sardines)
Chofán (Dominican Fried Rice) Pastelón de Plátano Maduro (Sweet Plantain and Beef Casserole)
Espaguetis Dominicanos (Dominican Spaghetti)
Tostones Rellenos (Stuffed Fried Green Plantains)
Pollo Guisado (Braised Chicken)
Rabo Encendido (Spicy Oxtail Stew)
Bistec Encebollado (Steak and Onions)
Chivo Guisado (Braised Goat)
Chicharrón de Pollo (Fried Chicken)
Hígado Encebollado (Liver with Onions)
Puerco Asado o Pernil (Roasted Pork Shoulder)
Pollo Horneado con Wasakaka (Roasted Chicken with Wasakaka Sauce)
Pescado Frito (Fried Fish)
Pescado en Coco (Fish in Coconut Sauce)
Bacalao con Huevos (Codfish and Eggs)
Camarones Guisados (Stewed Shrimp)
Masa de Cangrejo Guisado (Stewed Crabmeat)
Bacalao Guisado con Papas (Stewed Codfish with Potatoes)
Arenque con Huevos (Herring and Eggs)
desserts
Flan de Coco o Quesillo (Coconut Flan)
Habichuelas con Dulce
Dulce de Leche Cortada (Curdled Milk Fudge)
Jalea de Batata (Sweet Potato Pudding)
Plátanos al Caldero (Caramelized Ripe Plantains)
Arroz con Leche (Rice Pudding)
Jalao
Majarete (Corn Pudding)
Conconetes
Bizcocho Dominicano (Dominican Cake)
Pudín de Pan (Bread Pudding)
Pan de Maíz (Corn Bread)
Pan de Batata (Spiced Sweet Potato Cake)
drinks
Morir Soñando
Morir Soñando de Limón (Lime Morir Soñando)
Morir Soñando de Chinola (Passion Fruit Morir Soñando)
Batido de Lechosa (Papaya Shake)
Batido de Zapote (Mamey Shake)
Batido de Guineo (Banana Shake)
Jugo de Remolacha, Naranja y Zanahoria (Beet, Orange, and Carrot Juice)
Jugo de Chinola (Passion Fruit Juice)
Mamajuana
Avena Caliente (Hot Oat and Milk Drink)
Chocolate Caliente (Hot Chocolate)
Té de Jengibre (Ginger Tea)
Index
Acknowledgments
About the Author
| Erscheinungsdatum | 05.04.2023 |
|---|---|
| Zusatzinfo | 100+ color photos |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 980 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-63106-887-3 / 1631068873 |
| ISBN-13 | 978-1-63106-887-4 / 9781631068874 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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