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ategory of Francisco's Food

Recipe: White Lychee Tea

Tuesday, July 7th, 2009

Photo: foodistablog

A recipe results from an experiment.

White Lychee Tea

Ingredients:
3 individual tea bags of white tea
6 lychees (Fresh are best, but canned will do)

Instructions:
1. Boil the tea bags according to package instructions, placing three lychees in the pot or kettle.
2. Allow the tea to steep as per package instructions.
3. Once the tea has cooled to room temperature, pour the tea and the three lychees into a bottle or pitcher, then refrigerate.
4. When cool, serve tea in tall glasses, garnished with a lychee.

In Defense of Books/En Defensa de los Libros

Monday, March 2nd, 2009

Text & Photos: Francisco Collazo
[vease abajo para la version en espanol]
*

According to my recollection, there wasn’t a single book in my house growing up. The only book I recall seeing—when I was already beyond childhood—was an old English-Spanish dictionary and an illustrated bible for adolescents, which, if I recall correctly, was missing its cover and had dog-eared pages.

So I’m not sure where my tremendous appetite and great love for books came from. I read books for pleasure, no matter the subject: math, history, religion—they all give me great pleasure, and I submerge myself for hours and days in their pages, studying a subject without the obligation of doing so for a test or a class. My intention isn’t to prepare for a university admissions test or for work.

The ability to travel to other places and to know other histories is both refreshing and strengthening. When I travel in the city, I’m always accompanied by at least one book… usually two. I recall a time when I encountered a friend I hadn’t seen in many years, who said that the first image that came to his mind when he thought of me was a book. “Surely you’re a professor of something!” he said. Well, not exactly… I don’t have to teach anyone anything.

A few weeks ago, I got together with some friends. In their work and in their spare time, the computer is their inseparable companion, just as a book is for me. In one of our conversations, they argued that computers—and the Internet in particular—had given the kiss of death to the written word and the book industry. They went on to profess the innumerable benefits of the Internet, citing that it was better for the environment and for trees, was more democractic, more accessible to the people, more convenient, etc.

As they talked with such certainty, confidence, and determination, I was consumed by each blow they were giving to books, to my books, to paper. It was a surprise attack, and it took some time for me to recover before I could defend against it. I felt like a lawyer must feel before a judge when incriminating evidence is introduced at the last minute. I had to look for a defense while walking from one side of the courtroom to the other. My mind wandered at an extraordinary rate, looking for satisfactory evidence to save the book. I knew that books were at risk because of people like my friends.

“That will never happen!” I told them.

“It already is,” they replied. “Look how many newspapers have gone under. You don’t see that newspapers are online because nobody buys them!”

That was the spear that pierced my vital organs. “Yes, yes, but…” I said, fumbling for words.

They’re young, in their 20s, born and raised in the cyberage, with different concepts of books. All the information they want is at their fingertips, on their computer screens, whether at home or outside.

I think back to my experience in my old school. I remember seeing the writings of Che and copies of Jose Marti’s writing in Havana. The letters of Frida Kahlo to Diego Rivera in Mexico City. Post cards and photos of Pablo Neruda, with his own signature, in the house of a friend in Puerto Rico. Letters, notes, and documents of Bolivar in Colombia. Kerouac’s “On the Road” manuscript in New York. And many more….

It’s true that you can find all these online, but you won’t get the same feeling as will come over you when you’re standing face to face with the original. You can see the stains, erasures, the creative process of the writer right in front of your eyes. There’s something indescribable in the experience of paper and ink. There’s something of intrinsic value in the printing of words on paper. Perhaps that’s why it was so important for me to get copies of The New York Times when Barack Obama was elected president. I wasn’t satisfied with simply keeping a copy on my computer’s memory.

After exchanging so many ideas, we all agreed that paper and computers serve different functions. We decided that some things will change, while others will remain with us for posterity.

Before parting, we assured one another that our friendship would last for many more years, that we’d always continue to look for a way to get together and share the same spirit of joy, but I wanted to ask just one favor. “What is it?” they asked. “Whatever happens,” I said, “just don’t send me an e-card! I detest them!”

**
Que yo recuerde en mi casa de nino no encontre ni un libro. De hecho, el unico libro que recuerdo haber visto despues de grande fue un viejo diccionario Ingles/Espanol y una biblia ilustrada para adolescentes que si mal no recuerdo sus hojas estaban maltratadas y su caratula desaparecida.

No se por donde me viene ese tremendo apetito y ese amor tan grande por los libros. Leo los libros por placer, no importa el sujeto que este trate: matematicas, historia, religion, todos ellos me dan un profundo placer y me sumerjo por horas y dias estudiando el sujeto sin que tenga que estudiarlo para un examen o un trabajo de clase. No intento prepararme para un examen de ingreso en la universidad y mi trabajo no se relaciona con nada de esto remotamente.

La habilidad de viajar a otros lugares y conocer otras historias es tan refrescante y fortalecente a la vez. En mis viajes diarios por la ciudad los hago siempre acompanado de un libro o a veces dos para ser exacto. Recuerdo que una vez un amigo que hacia mucho tiempo que no veia me recordo en Nueva York que cuando se recordaba de mi lo primero que le venia a la mente era la imagen de un libro y me comento que ya a estas alturas deberia ser profesor de algo! Bueno, no exactamente, no le tengo que ensenar a nadie.

Hace algunas semanas me reuni con unos amigos que en sus tiempos libres y en su trabajo la computadora es un companero inseparable de la misma manera que el libro es para mi. Recuerdo que en una de las conversaciones que tuvimos mencionaron que las computadoras y el internet en especial le habian dado un golpe de muerte a la prensa escrita en papel y la industria del libro. Pasaron a profesar los incalculables beneficios de la red electronica, citando que era mejor para el medio ambiente, los arboles, mas democratico, mas accesible a las masas, conveniente, etc.

De hecho mientras ellos hablaban con tanta firmeza, confianza y determinacion yo me iba consumiendo con cada punalada certera que les daban al libro, a mi libro, al papel. Fue un ataque de sorpresa que me tomo tiempo en recuperarme para defenderlo. Me senti como se siente un abogado ante un juez cuando a este le introducen evidencias incriminatorias que le fueron escondidas hasta el mismo dia del juicio final. Tenia que buscar una defensa mientras caminaba de un lado a otro en la sala de juicio. Mi mente vagaba a una velocidad extraordinaria para buscar una evidencia satisfactoria que salvar al libro, al papel. Sabia que era en personas como mis amigos que todo lo que se habia hecho en papel hasta hoy estaba en peligro!

-Eso nunca va a pasar!-les dije.
-Ya esta pasando- fue su respuesta. -Mira cuantos periodicos se ha ido a la quiebra. Tu no ves que los periodicos ahora estan en la red porque nadie los compra!- Ese fue un lanza que me atravezo los organos vitales con un certero disparo. Si, si pero…..les dije mientras me recuperaba.

Ellos son jovenes, en sus 20 a mas decir, crecidos en la cibernetica con diferentes conceptos del libro. Todas las informaciones la tienen en la punta de sus dedos y en la pantalla de su computadora, en su casa, o fuera de ella. Yo pienso en mi experiencia con la vieja escuela. Recuerdo haber visto la muestra de los escritos del Che y copias de Jose Marti en La Habana, las cartas de Frida Kahlo a Diego Rivera en La Ciudad de Mexico, postales y fotos de Pablo Neruda con su firma original en casa de un amigo en Puerto Rico. Cartas, notas y documentos de Bolivar en Cartagena, el manuscrito de Jack Kerouac cuando escribio “On the Road,” entre muchos mas.

No es menos cierto que todos estos los podrias obtener en la red, pero no obtendria esa sensacion de estar frente a frente con la original, poder ver las manchas, los borrones, el proceso creativo de su creador delante de tus ojos. Hay algo indescriptible en esta experiencia de papel y tinta. Hay algo de valor intrinsico en la impresion en papel. Quizas fue para mi imprescindible obtener copias de “Los Tiempos de Nueva York” en su edicion en papel de la victoria de Barack Obama. No me conformaria yo en guardarla en la memoria de mi computadora.

Al final de tantas ideas, acordamos todos que los dos cumplen funciones diferentes. Decidimos que algo va a desaparecer pero otras se quedaran con nosotros para la posteridad. Les deje saber a manera de cierre que nuestra amistad seguiria por muchos mas anos y que estaria siempre buscando una manera de reunirnos de nuevo con el mismo espiritud alegre y jovial pero, le pedia una sola cosa de favor- Que es?-me preguntan- -Que pase lo que pase no me envien una postal electronica; que a estas las detesto!-

One Ingredient, Four Recipes: Grapefruit

Saturday, December 6th, 2008

Text & Photos by Francisco Collazo

There are some foods we become so accustomed to using in one way that we have a hard time thinking of other ways to use them.

One of my favorite things to do in the kitchen is experiment with these ingredients, pushing them to their limits to see how they can be used.

People love seeing these foods presented in ways they’ve never seen them before, with combinations that have never touched their palates.

Today, I’m starting an occasional series called “One Ingredient, Four Recipes.” I’ll be taking a single item and sharing four recipes I’ve invented or modified to use that ingredient in surprising and delicious dishes.

The first ingredient is grapefruit.

This week, Julie and I are in Puerto Rico, where our friends’ yard is full of fruit trees: plantains, mangos, papaya, and more. It’s grapefruit season, and the round sun-colored fruits are falling from the trees, leaving a blanket of yellow on the grass each morning.

Julie goes out and collects the grapefruit and makes fresh-squeezed juice. But since there are so many and we don’t want them to go to waste, I started to think of other ways to use them. Here are 5 recipes:

Grapefruit Martini

(serves 2-4, depending upon the size of your martini glasses)

-4 shots of vodka (Absolut has Ruby Red Grapefruit Vodka, but that’s not necessary)
-2 shots of Cointreau
-juice of 1 or 2 grapefruits (will depend entirely on how much juice each grapefruit has; if the grapefruit seems rather dry, use the juice of two).
-ice

Put all ingredients in a shaker. Shake well. If you don’t want any pulp in your martini, put a fine mesh strainer over the martini glass and pour the mix through it. You can garnish with a half slice of grapefruit or a cherry. I also really like to garnish martinis with wild hibiscus flowers, which impart a nice garnet color to the drink and surprise people because they’re so unusual. You can order tWild Hibiscus Flowers in Syrup on Amazon.

Grapefruit Garlic Chili Marinade

Citrus juices form the base of many marinades, and fresh squeezed grapefruit juice makes a great marinade for fish, chicken, and pork. This recipe for a spicy, tart marinade gives you enough to coat two pieces of fish, chicken, or pork; double the recipe for four.

-juice from 4 grapefruit
-3 cloves of garlic, chopped fine
-1.5 heaping teaspoons of chili powder. Alternately, if you have fresh jalapenos, I’d recommend roasting them on the stove top, deseeding them, chopping them finely and then adding to the marinade.
-If you happen to have any fresh herbs like cilantro or flat leaf parsley on hand, chop a generous handful and add it to the mix.
-2 teaspoons of honey (honey helps balance out the tartness of the grapefruit)

Once you’ve made your marinade, put it into a flat plastic or glass container and lay your fish, chicken, or pork on the bottom. Cover with marinade and let it sit for 3-24 hours. Then, remove the meat from the marinade and grill it to taste, either on a BBQ grill or on your stove top in a grill pan.

Grapefruit Ginger Vinaigrette

Like marinades, citrus fruit juices make good bases for salad dressings. One of my favorites at any time of year is a grapefruit ginger vinaigrette. Serves four.

-1 cup of olive oil
-1/2 cup of white balsamic vinegar
-Juice of 2-3 grapefruit (again, depending on how juicy your grapefruit are)
1/2 teaspoon of fresh grated ginger
-White pepper to taste

Mix well and toss salad with light coating of the dressing.

Baked Grapefruit

I was determined to come up with a way to use grapefruit for dessert!

Did you know you can actually bake grapefruit?! Yes, you can! It’s the simplest dessert but because few people have ever thought about baking grapefruit, they’re totally impressed!

-Cut a grapefruit in half.
-Sprinkle each half with brown sugar or drizzle lightly with honey.
-Sprinkle some cinnamon or cardamom over the top. You could also place a cinnamon stick in the center of each grapefruit half while it bakes, and the essence will seep into the citrus. For an easy but impressive touch, trade the cinnamon for a piece of star anise, placed right on the top of the grapefruit, in the center.
-Bake the grapefruit for about 10-15 minutes on 375F, or just until golden, then serve on a plate or in a bowl.

Do you think you might try these recipes? You don’t have to be in Puerto Rico to find grapefruit this time of year; citrus is one of the few fruits available in winter that is consistently good. Can you think of other ways to use grapefruit? Share your ideas below!

Passports With Purpose

Monday, December 1st, 2008

Text & Photos: Julie Schwietert Collazo

Francisco and I are always interested in people who are able to transform an amazing idea into an even more amazing project that makes a tangible, positive difference in people’s lives.

So we’re proud to be participating in Passports With Purpose, which starts today and runs through the end of December.

Passports with Purpose is the idea of four travel bloggers who got together for coffee and a chat about how they wanted to use the blogging platform to support a cause they all cared about.

A few hours later, they’d mapped out a plan: they’d contact their readers, fellow bloggers, former employers, and other people in their vast networks, and engage them to participate in a raffle, with all proceeds going to the organization, Heifer International.

Heifer International is a cause we’re happy to get behind, as the organization is committed to ending hunger through sustainable, poverty-fighting practices.

All the prizes in the Passports with Purpose raffle are donated, all raffle tickets cost $10, and all transactions take place online through the site First Giving.

Right now, 49 different prize packs, ranging in value from $20 to more than $400, are up for grabs; raffle winners will be drawn on December 29 and notified on December 30.

To support the project, Francisco is offering a cooking class and dinner for four to raffle participants from New York City!

If you didn’t already know this, Francisco is a private chef. This year alone he has cooked his way around Cuba, Colombia, Mexico, Puerto Rico, and New York, teaching cooking classes or making amazing meals in kitchens as diverse as the Whole Foods Culinary Center, Villa Sevilla, Casa Amarilla , and the Southern Food and Beverage Museum.

To win, just visit this page and look for the code that matches Francisco’s prize pack. Then, make your donation through First Giving, and be sure to enter that code!

Questions? Leave a note in the comments below!

Cream of Basil Soup Recipe

Saturday, November 8th, 2008

Text by Francisco Collazo
Photo by Julie Schwietert Collazo
*
With all the excitement of our election night blogging experience at NPR, it’s taken us awhile to follow up on a request from a student in my cooking class to post a recipe for my cream of basil soup.

We first tasted cream of basil soup at the extraordinary Hotel Villa Ganz in Guadalajara, Mexico a couple months ago. At the time, we weren’t sure what the soup was. We spent 10 minutes guessing the ingredients and finally realized that the unexpected flavor of the soup was attributable to basil. An easy soup to make, and one that’s surprising and pleasing to guests because of its uniqueness, I decided to replicate the soup by devising my own recipe…and adding a final flourish.

Ingredients:

2 Tablespoons of olive oil
3 cups of broth (vegetable or chicken)
1 clove of garlic, minced (or in a paste after roasting in the oven, which is even better!)
1 cup of heavy cream
1.5 cups of basil leaves, chopped fine
1 medium onion, minced
salt and pepper to taste
1/4 teaspoon of anise seed (optional)
chile serrano to garnish (1 per serving) (optional)
*
Directions:

1. In a saucepan or soup pot, sautee the minced onion and the garlic in the 2 Tb. of olive oil just until golden.
2. Add basil to the onion and garlic mixture; sautee for two minutes.
3. Add broth to the basil/onion/garlic mixture. Bring to a boil and then lower the heat. Simmer for five minutes then remove from heat and allow to cool.
4. Once the soup is cool, puree in a blender or using an immersion blender.
5. After blending, return the soup to the pot and heat on medium.
6. Add the heavy cream and anise seed. Cook until the soup thickens somewhat; stir continuously during this process.
7. Remove from heat and serve.
8. If you’d like to make the dish slightly more impressive, roast serrano chiles on the stove and garnish each bowl of soup with a single chile (uncut and unseeded).
9. Serve and enjoy!