Tasting the Big Apple, South-American Style (far, way far South)

My journey in a new country always starts in the kitchen. I honestly cannot say that I’ve settled anywhere until I have tried the restaurants, browsed the supermarkets, got acquainted with the new ingredients and cooked some of the local recipes. 

 I got to New York almost 6 months ago from Uruguay, one of the smallest and southernmost countries in South America, and there was definitely a lot to take in. For someone who’s lived her entire life in a city with 1.5 million people, NY’s nearly 8M can seem quite daunting. Montevideo, the capital of Uruguay, is a quiet city overlooking a river “as wide as a sea”. Its pace is slow and its people enjoy beautiful vistas of the sea from the Rambla, the city’s famous riverside promenade. People of all ages gather there in the summer to enjoy a traditional mate infusion with bizcochos, a pastry specialty made with flour and cow fat or butter, which can be either sweet or savory and is truly delicious. 

 Uruguay is definitely not the typical Latin culture one immediately pictures upon hearing the word, with those rich, spicy tastes and sultry tropical fruits and flavors. Geographically speaking, it is closer to the South Pole than to the Equator, but is not as extreme as either. So, while we don’t get to enjoy the beauty of white winters, you can also forget all about growing mangoes and papayas. As far as the weather, we have the luxury of dampness, cold and wind, but we’ll never witness a hurricane or have our front doors blocked by snow. As for culinary preferences, there is one thing people love above all: meat. And a side of potatoes. But mostly just massive amounts of meat. 

For example, most kids adore Milanesas with a side of french fries. Many grown-ups indulge them just to have an excuse to eat them themselves. Here’s a simple recipe that will get you a real Uruguayan milanesa in practically no time.

INGREDIENTS

 1 pound of beef eye round roast or any other lean meat of your choice

1 ½ cup of bread crumbs

1-2 eggs, as necessary

salt and pepper to taste

1 garlic clove, minced (optional)

2 tablespoons of parsley, finely chopped (optional)

Have your butcher cut the meat in slices of about a quarter of an inch and tenderize the meat. If you would rather buy a whole piece of beef eye round roast, you can easily cut it by putting it in the freezer for about an hour and then slicing it vertically with a very sharp knife. If you don’t have a tenderizer, you can put a slice of plastic film over each slice and then hit it with the back of a kitchen knife (be careful to cover the sharp end with a kitchen towel before you start pounding!) or a wooden spoon.

 Beat the eggs lightly and add a pinch of salt and black pepper. On another container, mix the bread crumbs with the garlic and parsley. 

Sprinkle each slice of meat with salt and pepper and then create a work station to make things easier: over your kitchen counter, place the container with the meat slices, the bowl with the eggs, the bowl with the bread crumbs and an empty plate. This is how you make them: take a slice of meat, dip it thoroughly in the egg mixture and then place it in the bowl with the breadcrumbs, making sure you press them so that they cover the meat perfectly. Start piling up those milanesas on the plate as they are ready for the pan.  

 Heat up a frying pan with about an inch of a good frying oil and test the temperature by throwing a very small bit of breaded meat in the oil. When bubbles start forming around it, you can put the milanesas in, keeping a medium-high heat. Cook each side for about 3 minutes or until golden brown. Drain them well and put them on a plate with a paper towel to soak up excess oil. Be sure to change the oil every 2 or 3 batches of milanesas. Another healthy alternative is to cook them in a pre-heated oven to medium on a greased pan for about ten minutes. You can sprinkle them with some olive oil to make them tastier and crunchier. And you can also make them out of fish filets, chicken breast or even eggplants!

The Spanish (or should I say Uruguayan?) translation for french fries is papas fritas. You can make them yourself for a healthier and tastier treat!! If you want them to cook super fast, just slice them round and thin. Be sure to add a pinch of salt while they’re in the oil to make them crunchier!

Serve your milanesas con papas fritas with a side of bitter greens with this easy honey mustard dressing: 2 table spoons of coarse ground mustard (or “moutarde a la ancienne”), 1 table spoon of honey, 2 table spoons of flax-seed oil (it’s packed with both Omega 3 and Omega 6), a pinch of salt and pepper. Get a couple of lemon wedges on the table to sprinkle over your milanesas, and get ready to enjoy this traditional taste of the far south!

Casa Latina

UPDATING YOUR DÉCOR FOR 2010: FUN TIPS AND IDEAS

It’s not always about redecorating your space, which can be so much work and so much money, but about shifting things around, putting away accessories that are over for you (for the moment), but are worth saving for the next redo! In my own home, for example, I have learned that I don’t need to display everything that I have (thank God for storage space!) and that buying a few new pieces and changing some pillows or adding a throw in a different color can create a fun and energetic vibe. That’s also why I like accessories and small side tables, because they are easy to move around and can add extra warmth plus added surface for a drink. Or a few coffee table books that cost so little (if you don’t already have them) and become an interesting conversation piece or focal point. I have a couple of quick ideas that I’d like to share. If you take action and use one or two of the tips that I mention below, you’ll get a refreshed space in no time!

Lifestyling by Maria Gabriele Brito offers personalized attention for men and women, helping New Yorkers and visitors to the city alike, live a richer, more luxurious life.  In the areas of wine, fashion, interior décor and art, Maria can help you find what you need, plan an event, take you shopping and gallery-hopping, or arrange a wine tasting.  If you don’t have time, not sure where to look, or just need some advice from an expert, Maria Gabriela Brito is you perfect source.  For more information visit www.mariabrito.com.

 Monterey Bay Aquarium’s Seafood Watch Program has been the most trusted source of information for consumers on sustainable seafood options for the past ten years.

Seafood Watch is now offering delicious, environmentally-friendly seafood recipes by some of the nation’s leading chefs, including Rick Moonen (celebrity chef, restaurateur, and author) and Alex Guarnaschelli (chef of Butter Restaurant in New York City and host of the new Food Network show “Alex’s Day Off”). A new recipe is offered each month.                                                                                                                                                                                   

This month’s recipe made available today is Grilled Oysters with Wasabi and Miso from David Anderson, executive chef of the Portola Restaurant at the Monterey Bay Aquarium, who originally started out as a student guide at the Aquarium as a teenager. Farmed oysters are on Seafood Watch’s “Super Green” list because they are not only one of the most sustainable types of seafood but are also one of the healthiest, packed with Omega-3s. Individuals can sign up to receive the new recipes each month.

 Seventy percent of the world’s fisheries are either in decline or are already fished at their capacity. Many fish species contain high amounts of toxins like mercury and PCBs. Seafood Watch makes choosing seafood a lot easier through its sustainable recipes and pocket guides.

We hope you’ll help us spread the word about MBA’s exclusive sustainable seafood recipe available at http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/.

Other recipes on the Web site include Chef Rick Moonen’s chicken-fried catfish with green tartar Sauce and Asian Slaw and Chef Alex Guarnaschelli’s baked clams with bacon.  

Over two dozen top chefs recently signed Seafood Watch’s pledge to only serve sustainable seafood items and to recruit industry peers and their customers to join the cause. Some of the signers are Rick Bayless, Susan Spicier, Alton Brown, Suzanne Goin and Rick Moonen. From the pledge:

Ocean wildlife is threatened today as never before by human activities. And nothing exacts a greater price than the scope and scale of global fishing to feed our growing global appetite for seafood…Through our menu choices, our purchasing decisions and the platform we enjoy to reach the public, we are in a unique position to help turn the tide.

Sustainable Seafood Recipes

Grilled Oysters with Miso and Wasabi

In this elegant, but easy-to-prepare dish, grilled oysters are paired with melt-in-your-mouth crystals of miso gel and spicy wasabi-flavored crème fraÎche. David Anderson, Executive Chef of the Monterey Bay Aquarium’s Portola Restaurants, recommends serving the oysters in their shells for a beautiful, natural presentation, or in shooter glasses for an edgier look.

Farmed oysters are available year-round and can be served raw, smoked, canned or frozen. Most oyster farming operations are very well managed and produce a sustainable product. Farmed oysters are on the Seafood Watch green Seafood Watch green “Best Choices” list.

Ingredients

• (Serves 4)
• 24 farm-raised oysters
• 2 cups prepared miso soup
• 1 package powdered gelatin
• 1 cup crème fraÎche (sour cream can be substituted)
• 2 tablespoons wasabi paste

Directions

Scrub each oyster under cold water with a brush.*

Place the oysters on a hot grill for 5-10 minutes or until you see steam or bubbles coming from the oysters. (This step can also be done in a 500-degree oven.)

Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.

Pour the miso soup through a strainer.

Sprinkle the gelatin over ¼ cup of the cold miso soup and allow to set for 5-10 minutes.

Bring the remaining miso soup to a slow simmer and add the gelatin mixture, stirring to dissolve. Pour into a shallow bowl and chill in the refrigerator until set (about 30 minutes).

Whip the crème fraÎche until it’s thick like whipped cream, then add the wasabi to taste, stirring to combine.

Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.

Roughly chop the miso gel with the tines of a fork to forms “crystals” (or chop into small pieces) and divide among the oysters. Top with a small amount of the wasabi crème fraîche and serve immediately.

* For safety reasons, discard any raw oysters that are open.

About Monterey Bay Aquarium’s Seafood Watch Program

Monterey Bay Aquarium’s Seafood Watch Program is the most trusted and recognized resource for sustainable seafood recommendations. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria. Since 1999, we’ve distributed tens of millions of pocket guides with environmentally-friendly seafood choices, our iPhone application has been downloaded nearly 175,000 times, and we have close to 200 partners across North America to build awareness to ocean-friendly seafood choices, include leading chefs, zoos, aquariums, restaurants, retailers, universities, food co-ops, seafood suppliers, and more. For more information, please visit http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.

There are many links between environmental health and your own personal health. It’s a very intuitive idea. If a chemical pesticide is meant to kill pests, like bugs and bacteria, that same chemical will likely kill other things, too. Most pesticides aren’t designed to only target one species of pest. If that were the case, farmers would need to purchase multiple chemicals. Instead, most pesticides are a universal killer. So, if the pesticide will kill another living organism like a bug, one might reason that it is capable of killing or doing harm to other organisms.

A good rule of thumb to rule out these harmful chemicals in your environment is to look at the safety of ingredients in the products that you use. Many people are now adhering to the rule that, if you can’t drink it, don’t use it. That’s not to say that you should guzzle down a  household cleaner. It’s more an idea that the products that you use in your home should be safe enough to go inside of your body, since they will end up on your body in some form. In fact, EnviroCitizen.org has found many eco-friendly, safe alternatives to conventional household cleaners and products that really are safe to drink!

For example, two classic cleaners that have been around for decades are baking soda and vinegar. Baking soda is completely edible as you add it to recipes when baking and cooking. It’s a wonderfully abrasive product, which means that it can help you get rid of tough stains or stuck-on food. For example, if you mix baking soda with enough water to form a paste, the paste effectively cleans crusty, tough grease off of your stove!

Vinegar is also completely edible, also used in many common recipes. You can clean practically anything with a diluted mixture of vinegar and water. It’s a disinfectant, so it works great to clean counters, floors and windows. To make sure that your windows have a streak-free finish, wipe them with newspaper and a vinegar mixture.

These are great examples of how you can clean (and even disinfect) your home with products that really are safe enough to consume. By doing so, EnviroCitizen.org believes you’ll have a healthy, clean home without the environmental and health risks associated with conventional cleaners and products.

EnviroCitizen.org strives to deliver everything you could possibly want that’s green along with tons of information, complemented by a strong sense of community. Always check www.EnviroCitizen.org  first when searching for anything green.

Get your matchmaking started by understanding the “personality traits” of these popular options:

• Cellular (or honeycomb) shades have unique air-trapping “cells” that expand and contract like an accordion when open and closed. When open, the accordion-like cells create an air barrier between the shade and the window, providing a cushion of insulation.
• Wood and faux wood blinds allow precision light control through tilt and lift ability, and with a wide range of finishes available, it is easy to coordinate with existing wood finishes such as furniture, cabinets and flooring.
• Roman shades blend fabric for the timeless silhouette of drapery with the performance qualities of a traditional shade, adding rich texture, depth and a dramatic presentation to any window.
• Natural shades come in a variety of fabrics blended with natural elements and soft materials such as jute, bamboo, reeds, grasses and other textiles.
• Roller shades bring contemporary yet classic styles in a variety of fabrics and screens, with opacities ranging from sheer to complete light block out. They add simple lines and sophisticated style for any number of living spaces.

For more information and ideas, visit www.levolor.com.

]]> http://www.casalatina.com/career-information-for-latinos/own-your-own-dream/feed/ 2 http://www.casalatina.com/interior-design-for-latinos/a-journey-from-blah-to-beautiful/ http://www.casalatina.com/interior-design-for-latinos/a-journey-from-blah-to-beautiful/#comments Thu, 28 May 2009 20:48:55 +0000 Family Circle's Magazine http://www.casalatina.com/?p=951 Marlene Pratt, a Casa Latina co-founder, believes that designing for a contemporary American lifestyle is much more than changing colors and buying new furniture. It is about integrating the many elements of a person’s life into their home.

When Marlene takes on a project, she does not just redecorate a space; she redesigns a lifestyle. She gets personal in order to understand who you are, where you are in your life, and where you want to go. Marlene works with each person to make their home an expression of who they are, interweaving their passions, beliefs and desires into the home’s fabrics, colors, textures and designs to create an intensely personal, yet functional, space.

Introduction by Nora Maria Diaz Bretherton

In this article Marlene was featured in Family Circle’s magazine:

A dream kitchen on a budget

Before drab wood, fussy wallpaper and clunky ceiling fixtures. Time for all to go!

Updated traditional was the aim of designer Marelene Pratt of The Home Depot, Long Island City, New York, location.

• Pumpkin paint gives walls a warm note.
• The taupe cabinetry lightens up the place
• Stainless-steel appliances blend right in
• Under-cabinet and recessed ceiling lights are sleek, subtle.

Time to update? This redo will inspire.  We challenged the experts at The Home Depot to use their design-installation expertise and turn a ho-hum kitchen into a beautiful and modern one, without breaking the bank.

The fridge was relocated (see page 120), to fit a larger range, a secondhand find.

• Silestone counters, a durable mix of manmade and natural material with edges that can be cut to style, look like stone.
• The lively backsplash is beige and white tumbled-marble tile.
• For texture and movement, tiles are arranged in a harlequin pattern on top, smaller rows of squares below, and separated by twisted-rope molding.

Before the refrigerator was crammed into a corner and the brown pulled the mood down.

Pratt put the entire wall to work by combining stock cabinetry for a totally custom effect:

• The darker piece looks like a hutch, with open shelving that can fit even a TV.
• Glass doors on either side allow for display of collectibles.
• Two-tone molding tops off the designer look.

Before too much wall space was going to waste. while the microwave ate up countertop space.

To make the most of this area:

• The new fridge is installed in an existing pantry with storage built around it.
• French doors, painted white, lend and airy touch.
• Wide-board flooring makes a rich footnote.
• Recessed lights replace a fan fixture to lift the ceiling.
• Base cabinets have angled corners to maximiza traffic flow as well as storage.

Before dark wood, gray linoleum, and a seldom-used table all call for some rethinking.

Pots and pans stay organized and out of sight in the extra-deep drawer of the center cabinet.  A sliver space to the left was captured for a built-in wine cubby that accommodates five bottles.

Planning tips for a pro:

Home Depot designer Marlene Pratt shares her expertise, outlining some key factors to consider when you start out.

1. Be a savvy client.  Before deciding on a contractor, get referrals from as many peolpe as possible.  Ask to see each candidate’s portafolio to get a picture of his or her results.
2. Remember, any work that will require tampering with gas lines must get approval from your city and/or county.  Different locales have different building codes, so you’ll need to do your homework.
3. Consider things that will make it easier to work in your kitchen, and your personal style.  Is the primary cook right- or left- handed?  Is a window over a sink a must?  These will have an impact on the positioning of work areas, built-in appliances, etc.  Are you comfy with clutter?  You might opt for open shelving.  If neatness is key, think solid cabinet doors and a close pantry.
4. For more aesthetic results, try not to stick to one style.  All contemporary or all traditional can be bland.  Imagine cabinets with crown molding that give them the feel of fine old furniture mixed with modern appliances.  You get the idea.