Friday, July 31, 2009
An Embarrassment of Mangoes by Ann Vanderhoof
In 'An Embarrassment of Mangoes', you get to travel with Ann and Steve as they venture out into the Caribbean. Putting their careers on hold, Ann and Steve take a 2 year sail on their boat, Receta, and visit such wonderful places such as the Bahamas, Granada, and the Dominican Republic. Basically, this book is put together from Ann's journal as she makes the voyage. Also, this book offers some great recipes that really add an excellent element to the book. Here's a few of my favorite recipe:
Luperon Papaya Salsa pg 101/102
Serve alongside grilled chicken or fish.
1/2 large ripe papaya, diced (about 2 cups)
1/2 cucumber, peeled, seeded, and diced
1/2 small red onion, thinly sliced and separated into 1/2 rings
3 tablespoons finely chopped fresh cilantro
1/2 small hot red 0r green pepper, seeded and finely chopped
1 lime, juiced
3 tablespoons fruity olive oil
Salt and freshly ground black pepper
1. Combine papaya, cucumber, onion, cilantro, and hot pepper. Set aside.
2. Whisk together the oil and half the lime juice, and season to taste with salt and pepper. Tass with papaya mixture.
3. Taste before serving and adjust flavor with additional lime juice.
Serves 4. I added mango. Yellow or White onion can be used instead.
Coo-Coo (Caribbean Polenta) pg 131
3 cups coconut milk
1 tablespoon butter
1/2 teaspoon salt
1 cup yellow cornmeal
1. In a large saucepan over medium heat, combine coconut milk, butter, and salt. Bring to a boil.
2. Gradually stir in cornmeal. Lower heat and cook for about 5-10 minutes, stirring constantly, until mixture thickens and leaves the sides of the pan.
3. Pour the mixture into a greased 8x8 inch pan. Allow to set for a few minutes, then cut into squares and serve warm.
Serves 6 to 8. If you are really adventurous add okra. Thinly slice 4 okras and cook in the coconut milk until soft, before adding the cornmeal. Slices of coo-coo are also excellent grilled. Brush lightly with olive oil and grill until crisp on both sides.