cilantro tagged posts

The summer is almost over (with 2 weeks left to it), but the summer food does not have to go. Summer comes with all these fresh veggies at their peak of ripeness giving us endless possibilities for creative cooking, that does not have to be confined in the salad making. In this recipe I am making a dish that is largely inspired by a Raw Food class I recently attended in New York City. The class is regularly offered in California by Gisselle Gordon, but if you are lucky you might catch Gisselle in one of her trips. My views on Raw Food as a diet perspective are outlined in the previous posts, but regardless the fact that I largely disagree with the claims, I cannot overlook the taste aspects of it especially what it comes loaded with fresh ingredients in a way you have never seen before. This is actually a great way to few all these diets, focus on the taste and the appearance of the food, don't dismiss them just because you don't agree with their claims. It is called being open-minded, and in the culinary world it can take you very very far.

Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…

This is the second very special post. It is one other special recipe that was made for some good friends long time ago and it was promised that will be featured on the blog. Promises in a way work like thermodynamics. They tell you if something is going to happen and in what degree, but not when. Time is the elusive dimension that although very interesting does not belong to this blog. Here we talk food… Speaking of which… This is recipe the was kinda featured before to the blog, but never full. It is based largely on the meatloaf cake that I made before for Kathryn for her birthday. This one is very particular, however. Oaklianna, a dear friend, is among the people that have the intolerance to gluten the wheat protein. Damian, her then boyfriend, had always been vegetarian and never head meat. So the plan for the alternative cake had to find another base. That base is non-other than the best thing that ever happened to soy, tempeh.

Exposure to various cuisine is the portal to understanding and embracing cultures around the world. The flavors represent not only the people’s lifestyle and philosophy but their attitude towards life. And I don ‘t speak of the food you eat when you go out, or the food you make when you have guests. I talk about the food you eat when you are wearing your pajamas and your hair is all messed up. I am talking about real down to home food that is family, nationality and you… Thee real you. The food you eat from a house in India, Bolivia, Ecuador, Greece, Russia, Pakistan and you think you are back home. For a split second that house becomes your home. 

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The summer is here and nothing reminds of summer better that the fresh veggies, the cold refreshing food and the porch snacking. Among probably the most common foods that can compete as the most summery food snacks is salsa. The mexican traditional food that took over the world. It is refreshing, easy to make, and a good way to polish your knife skills.