 The Kitchen - " Le Cucina Santiago"
Intro to 'Cucina Santiago' and
News Updates about Claudia Santiago & Friends New Recipie Book
(please see about submitting your recipie below - also links to online recipies!)
Okay...so I'm admiting it...I love food! Phew that felt good!
So now that I've admitted it and over my denial, I proudly welcome you to my Kitchen:
"Cucina Santiago"
where we are NOT afraid of flavours of the world or making mistakes aaand it's lots of fun!
Everytime I let my friends know on Twitter or Facebook what I'm making for dinner, baking or whatever (which I love to do BTW), I can hardly believe how many people want a recipe (BTW - I also learned how to spell it right recently...but I always used to spell it RECIPIE... haaaa). Anyways, so I figured I'd start putting together a Claudia Santiago Cookbook - with all my recipies and also include some from my friends. I also have on my heart to help the needy...so I'll be donating a percentage of this book to help continue to help those suffering in Haiti.
Okay, so you might know that
Julia Child (Joooooliaaa) wrote a book "The Joy of Cooking"
- well, one day my husband was asking me - Honey...what did you put in it this, it is amazing. I honestly said "Je Ne Sais Quoi"!
Dictionary says:
je ne sais quoi French [ʒənsekwa]
n
A quality or attribute that is difficult to describe or express
[literally: I don't know what]
...hahahaaa...Because really, I didn't know!!
I am a very creative type, and so NOT like Julia Child.... I tend to cringe at 'rigid' recipies...they just are not my thing..
When I was little and lived in Chile, my grandma used to make food for all of us, but also the many 'ghetto' kids that came to her door. She always made amazing food, and I would watch her put in alittle of this, a little of that!...who knows, maybe that's where I got it from....I always look in my fridge and in the cupboards and start experimenting ...a little of this, a little of that.... so in the end... "Je Ne Sais Quoi"! BUT - BRAVO! I have to say, I haven't had tooo many flops, and it's usually "BON APPETIT!"
So, all that to say that the Coobook I am creating, right now, I am thinking I may call it :
The Joy of International Cuisine
"JE NE SAIS QUOI: A Little 'o This A Little 'o That"
'Recipies' by Claudia Santiago and Friends
So I am compiling my recipies - and asking for your input.
I am wanting this cookbook to be fun, practical, creative and a community project - even recipies in other languages, cultures etc. So here we go...I will post some, and would love you to send me some too..
Please send RECIPIES - yes, that is how I continue to spell it! LOL
(Disclosure and your Agreement when submitting:
"I understand that my submission(s) may or may not be chosen for printing in the cookbook. If it is chosen, my name will appear as the submitting party, but I will not withhold any rights or copyrights to my submitted material. Full permission is granted for permission is release to reprint, distribute, online or otherwise".
Bon Appetit! Buen Provecho!
~ Le Cucina Santiago ~
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FEATURE RECIPIE
Here is a Wonderful Recipie I tried...loved it! Hope you enjoy... "BON APPETIT" - "BUEN PROVECHO"!
SEND ME A MESSAGE ON FACEBOOK AND LET ME KNOW IF YOU TRIED IT AND ALSO IF YOU SUBMITTED A 'RECIPIE'! hahaha....Gracias! ---- CS
Blueberry Rhubarb Crumble
□ 3 c. fresh or frozen blueberries
□ 2 c. fresh rhubarb, cut into 1 inch pieces or 2 c. frozen cut rhubarb
□ 1 1/2 c. regular rolled oats
□ 2/3 c. brown sugar, packed
□ 1/2 c. all-purpose flour
□ 1/2 c. butter
□ 1/2 c. sugar
□ 2 tbsp. all-purpose flour
□ Whipped cream
Thaw fruit, if frozen. Do not drain. For crust, in a large mixing bowl combine the oats, brown sugar and the 1/2 cup flour. With a pastry cutter or fork, cut butter into oat mixture until mixture resembles coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a greased 9 x 9 inch baking pan. Bake in a 350 degree oven 10 to 15 minutes or until light brown.
Meanwhile, for filling, in a large mixing bowl, combine the blueberries and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. Spoon atop baked crust. Sprinkle with reserved crumb mixture. Bake in a 350 degree oven 45 to 50 minutes or until golden. Serve warm with whipped cream. (Makes 6 servings.)
Courtesy of Cooks.com
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MORE ONLINE RECIPIES
My friend also filled me in on a wonderful Online Recipie Website called RecipeZaar.com - I checked it out and love it! When you click on a certain group category, you can also choose a subcategory within each - for example, if you can find a list of the low fat recipies within that category - it's awesome!
If you have any other sites you like to use, let me know! |
ATTENTION MEN!
I will also be having a section in the new Recipie Book for the Guys! This can be your fav barbeque recipie, your ultimate breakfast,... or whatever you want!
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