Chicken Brodo

Chicken Brodo

From braising to roasting, grilling, sautéing, or poaching, chicken is so universal and I just can get tired of it. In my house, we eat at least once a week, and I make chicken stock and chicken brodo from the bones every time a chicken is served. I have adapted this recipe to this situation- carcass from a chicken that was dinner.

I suggest creating a habit: every time you cook a chicken for dinner, don’t toss the bones out. Not even the bones that were in your husband’s or children’s plate. Make chicken brodo! Even a very small amount of bones, from 1 little bird, will yield about 2 cups of bordo. And with that small amount, it only takes 30 minutes to make brodo. Bird by bird, my freezer is stocked with chicken brodo.

And what is the difference between chicken stock and chicken brodo, you might ask? There is a very fine line between the two. Chicken brodo is chicken stock that has been seasoned and simmered longer than chicken stock. Chicken stock is used for cooking, brodo is used for drinking, like tea. But can you cook with chicken brodo? You can, just remember the brodo is already seasoned.

 

Chicken Brodo

Makes 3 to 4 cups

 

2 tablespoons olive oil

1 to 2 pounds of chicken bones from a rotisserie chicken

1 onion, peeled and quartered

1 carrot, peeled and cut into chunks

1 stalk of celery, cut into chunks

2 cloves garlic, peeled

2 to 3 bay leaves

Kosher Salt

Freshly ground black pepper

Freshly ground nutmeg

 

  1. Remove excess fat from the bones. In a large stockpot, add the olive oil over medium heat. Add the bones, vegetables, and bay leaves. Season with salt, pepper, and nutmeg. Cook stirring occasionally with a wooden spoon until bones are hot and vegetables are cooked about 20 minutes. Add enough cold water to cover the bones, about 1 inch above the amount of bones. Don’t add too much water, or the brodo will be watery and lacking flavor. Bring to a boil over high heat, then immediately reduce the heat to low and simmer gently for about 30 to 45 minutes, skimming the foam occasionally.
  2. Taste and adjust the seasoning of the liquid. When the brodo has a rich, bright chicken flavor, remove the bones and vegetables with a slotted spoon and strain the stock, first through a medium strainer then through a fine-mesh strainer.
  3. Place the brodo over an ice bath then chill in the refrigerator for 12 to 24 hours – chilled is the best way to judge the quality of the liquid. The more gelatinous, the better. Carefully remove any fat that accumulates on the top and discard it. Divide the brodo into several small plastic containers, label them, and store them in the refrigerator for up to 4 days or in the freezer for up to 6 months.

 

 

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Superbowl Snacks

Hearts of Palm & Spinach Dip

Super Bowl Sunday! The biggest sports day of the year is here! You can’t watch the game without some delicious snacks. Before the pandemic, I used to host sports parties in my house when my son would bring a bunch of friends home to sit and scream in front of a TV. Growing boys would show up hungry and I needed to feed them.

Now with Covid, it’s just our family, but I still like to prepare foods like chicken wings and dips. Especially this dip. A cousin of the Artichoke-Spinach, this Hearts of Palm & Spinach Dip is the perfect venue and it’s approved by many American boys. You can make it ahead of time and simply stick it in the oven during game time. Serve with whole wheat pita chips or any other chip of your preference. You can find this recipe and many others in my cookbook Latin Superfoods.

Hearts of Palm Spinach Dip

 

Hearts of Palm & Spinach Dip

Serves 6 people

 

3 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 large onion, finely chopped (about 1 ½ cups)

Kosher salt and freshly ground black pepper

Freshly ground nutmeg

Two 14-ounce cans hearts of palm, drained, rinsed, and pat dry

One 10-ounce package of frozen spinach, thawed and excess liquid drained

½ cup light sour cream

1 cup light mayonnaise

½ cup light cream cheese

¼ cup freshly grated Parmesan cheese

Equipment: one 7  X 11-inch baking dish lightly coated with cooking spray

  • In a medium skillet warm the olive oil and cook the garlic until it just starts to turn golden brown, about 2 minutes. Add the onion, season with salt, pepper, freshly ground nutmeg and cook until soft and translucent, stirring occasionally for another 3 to 5 minutes. Transfer to a plate and cool completely.
  • Combine the hearts of palm, spinach, sour cream, mayonnaise, cream cheese, Parmesan, and the onion mixture in the bowl of a food processor and buzz until the mixture is smooth and homogeneous. Season again with salt and pepper. Spread the mixture into the baking dish. At this point, you can cover with plastic wrap and refrigerate for up to 3 days ahead of time.
  • Preheat the oven to 350˚F. Bake until hot and bubbly, about 20 to 25 minutes. Serve hot with pita, crackers, or tortillas.

 

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Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

This is an American classic that I absolutely love: Broccoli-Cheddar Soup. In fact, Broccoli-Cheddar anything! Some ingredients were simply made for each other. The epitome of a gentle contrast, this match offers a thoughtful balance in many applications. In January, why not go for the soup?

The chunky texture of this soup with a creamy cheesy flavor is reveling.

I love packing a mountain of flavors from different vegetables, in this case, not just broccoli, but onions, garlic, carrots and celery into the soup. Each spoonful has enough flavor to satisfy. I like to add even more cheese on top of the bowl and let it melt with the heat of the soup.

There is a forever argument in my household: for my husband and son, soup is never a complete meal. They need more sustenance than soup. Growing boys need to eat, and I guess the men in the house need a piece of protein. On the other hand, for the ladies (my daughter and I), this soup is absolutely complete; delicious and fulfilling. We need nothing else. Maybe a piece of bread and that’s about it.

Adjust to the needs of your household. It might be appetizer or a main course. I like using in non-traditional soup bowls, like this one in the photo.

A word on the broth: if there is one ingredient that can elevate your cooking by many points, it’s chicken stock. There is a wide variety of broths available in the store today, but if you can buy the home-made version, that’s the best. If you can make your own chicken stock, even better!

And finally, a word about the cheese: be sure to buy a fresh block of orange cheddar and grade it yourself, as it packs so much more flavor than the pre-shredded. This is a recipe to cook often and one to hold on to. Inspired by AllRecipes.

 

Broccoli-Cheddar Soup

 

Serves 4

 

3 tablespoons butter

2 garlic cloves, minced

½ onion, chopped

2 tablespoons all-purpose flour

1 cup half and half

1 ½ cups chicken broth

Kosher salt and fresh black pepper

freshly ground nutmeg

2 cups chopped broccoli

1 carrot, chopped

1 celery stalk, chopped

1¼ cups shredded mild Cheddar cheese

 

Melt butter in a stock pot over medium-high heat. Add the garlic and cook until it’s just golden, about 2 minutes. Add the onions and cook, stirring occasionally with a wooden spoon until translucent.

Whisk in the flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add the half and half to onion mixture, stirring until mixture is smooth.

Add the chicken broth and season with salt, black pepper and nutmeg.

Reduce the heat to medium and simmer the mixture until thickened, about 10 minutes. Add the broccoli, carrot and celery.

Reduce the heat to low, cover the pot and simmer until the vegetables are tender yet crisp, about 20 minutes.

Add the cheddar cheese to the soup and cook, stirring occasionally until cheese melts, about 5 minutes.

Serve hot in individual bowls.

 

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site;

If you like what you read, make sure to share this story with someone who cares about this topic;

If haven’t bought a copy of Latin Superfoods, you can find it on Amazon;

I’d love to connect with you! Please do send comments and suggestions,

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

Green Goddess Sandwich

Green Goddess Sandwich

This Green Goddess Sandwich is featured in one of the photos I supplied for Best Leftovers Ever, a new competition show on Netflix in which I participate. You can catch me on episode 8, called Bland to Flavor Bombe. In the first few moments of the episode, I talk a little bit about cooking for my kids and how we incorporate leftovers all the time. (No, I don’t make this sandiwch on the show.)

Zero food waste is the name of the game. It’s the theme of the show, it’s the idea of this sandwich, and it’s something I practice every single day in my house.

Inspired by a recipe from Bon Appetit, this sandwich proves that the secret to creating delicious meals, even in the winter, is to be creative with the simple things. Especially this time of the year, when I’m indoors a lot, I want to feel really good about what I put inside my body.

(Speaking of Bon Appetit, a magazine I LOVE to cook from, check out the recent article I wrote for them about Brigadeiros.)

Every ingredient has a variable opportunity. While I love to use Mozzarella cheese, many other types of cheeses go well in the sandwich: Minas cheese (from Brazil), for sure, Feta cheese, or goat cheese. Arugula can be substituted for fresh spinach, fresh basil or green lettuce. The multi-grain bread is my favorite option, but if white bread is what you have in the fridge, go for it.

The Green Goddess spread is a beauty. It’s a sauce, it’s a spread, it’s a dip. It’s one of the most versatile sauces invented in recent times; the taste is fresh and sharp. Keep the recipe and use it as salad dressing as well.

Ready to start cooking in 2021? Ready to incorporate leftovers and turn them into incredible meals? Give yourself an ultimatum. No more take out dinners. No more junk food. Start cooking today! Your health is altogether the effect of your own choices.

 

Green Goddess Sandwich

Makes 2

 

For the Spread:

¼ cup basil

½ cup parsley

¼ cup mayonnaise

¼ cup plain Greek yogurt

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

 

For the Sandwich:

4 slices multigrain bread

¼ English cucumber, thinly sliced

1 avocado, thinly sliced

8 oz mozzarella, sliced ¼-inch thick

2 cups arugula

 

  • Make the Green Goddess Spread: Place the basil, parsley, mayonnaise, yogurt, and lemon in a blender. Add the olive oil in a steady stream. Season with salt and pepper.
  • Place the cucumber in a small bowl. Sprinkle with salt and let it drain for at least 20 minutes, until it becomes crunchy. Toss with olive oil.
  • Spread one side of each slice of bread with the Green goddess spread. Divide avocado between 2 slices of bread. Season with salt and pepper. Top with cucumbers, mozzarella, arugula, and close the sandwich.

 

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

I’d love to know what you think about this article. Please send an e-mail. I’d love to connect with you.

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See you next time!

Leticia

 

 

 

 

Brigadeiros

How To Make Brigadeiros

What’s that? A truffle? A fudge? You want to know the recipe everyone is talking about, clicking, pinning, and drooling over the internet more than any other this week? BRIGADEIROS! Silky, chewy, fuggy, and chocolaty, brigadeiro, is an undiscovered candy from Brazil waiting to become your next vice.

I’m over the moon and beside myself to tell you some awesome news:

Thanks to Bon Appetit, now anyone who loves chocolate can make brigadeiros!

Just think about all the occasions we have for giving a gift; a bridal shower, housewarming, mother’s day, father’s day—this holiday season!

Tangible expressions of caring and love can be wrapped and given in so many ways. And now, you can add Brigadeiros to the list.

Because a handmade gift, especially a food gift like Brigadeiros, represents creative energy and time spent in the kitchen—like a homemade hug!

Find the article here.

Brigadeiros

Photos on this post are a credit to Bon Appetit. Photo by Laura Murray, Food Styling by Micah Morton

 

Thanks for reading and browsing my site!

Make sure to share this story with someone who cares about this topic.

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

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Leticia

Eggnog Cocktail

Eggnog Recipe

This season, I’m here to help you craft the new chapter of your unique cooking story. The rich bold tastes of the season, the unique ingredients, and some very special occasions are designed and curated to be an integral part of the moments that matter—like sitting by the fireplace drinking an eggnog cocktail.

Raise your hands if you heard about eggnog many times before but never made it, and don’t know when or how to drink it? Welcome! You’re not alone. This delicious drink is one of the greatest pleasures of the Holiday season, unknown to a lot of people.

Many international cuisines have a version of eggnog cocktail. In France, it’s called Lait de Poule or “hen’s milk”. In Mexico, it’s called Rompope and it’s made with Tequila and sometimes Mezcal.

In Brazil, it’s called Licor de Ovos and it’s mostly prepared with cachaca. I have to admit I didn’t grow up drinking eggnog, as no one in my family used to make it. But as my taste buds evolved and I moved to a winter climate region like New England, eggnog fits the Holiday season like a glove.

In the U.S, the drink is so popular that is even sold in cartons at the supermarket this time of year. As always, the homemade version is so much better, and you can add whatever alcohol you want, in the dosage you want.

Most recipes for eggnog call for whole milk and heavy cream. While I certainly enjoyed the taste of the recipe prepared this way, I also noticed that it made it so filling that I could barely eat anything after drinking it. On a quest to make a lighter version, I opted to use coconut milk instead, still delivering a smooth, delicious, and satisfying drink

I like to add rum to my eggnog, but as you can see, the drink is receptive to a wide variety of liquors. So, go ahead, follow the recipe as a guideline, and add your favorite alcohol.

As this year we’re all confined at home, it might be a great idea to sit around the fire with the family and enjoy a round of eggnog while talking about life.

At least we’re done talking about the elections!

 

Eggnog Cocktail

 

Serves 6 to 8

 

4 cups coconut milk, divided

¾ cup (160g) organic cane sugar

5 large egg yolks

½ teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

1 cup heavy cream

¾ cup dark rum

 

  • In a saucepan, heat 2 cups of coconut milk, but don’t boil.
  • In a bowl, whisk the sugar and egg yolks until nice and thick.
  • Pour some of the warm milk into the yolk mixture, whisk well, and then pour the rest. Return this mixture back to the pan and cook over low heat, stirring constantly with a wooden spoon, until thickened and smooth. Turn off the heat, add the cinnamon and nutmeg and stir in the cream.
  • Transfer the mixture to a bowl over ice water. Stir occasionally until chilled, then add rum and the remaining 2 cups coconut milk. You can prepare the recipe up to 3 days ahead of time. Bring to room temperature 30 minutes before serving. Serve slightly chilled, or at cool room temperature with a small dollop of whipped cream on top and a dash of ground cinnamon.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please do send comments and suggestions.

If you prepare any of the recipes on the site, snap a photo and send it to me!

If you’re looking to buy a copy of my latest cookbook Latin Superfoods, you can buy it here.

Let’s connect on social media!

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Contact me

And remember always,

See you next time!

Leticia

 

 

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