The Diversified Table
With a Latin Twist
by
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Garlic Malanga Soup with Cilantro Cream Serves 4 • 2 pounds Malanga • 1 Vidalia onion (small dice) • 5 garlic cloves (minced) • 1 tablespoon olive oil • 6 cups vegetable stock • ½ cup heavy cream • ½ teaspoon Kosher salt • ¼ teaspoon pepper • Cilantro Cream (recipe below) o 8 ounces sour cream o ¼ cup cilantro o ¼ teaspoon Kosher salt o 1/8 teaspoon white pepper o 1/8 teaspoon lime juice 1. Peel, wash and cut the Malanga into small pieces 2. In a large dutch oven on medium high heat add the olive oil and saute the onion until translucent, about 4-5 minutes 3. Add the garlic and cook for another 2 minutes and then add the Malanga and the broth and boil until the Malanga is tender, about 30- 40 minutes 4. Remove from the heat and blend with an emulsion blender or in a food processor until creamy 5. Put back on the heat on low and add the cream, salt and pepper and stir well 6. Serve with a dollop of cilantro cream in the middle Ali’s Black Beans Serves 4-6 My husband loves his rice and beans, so of course I had to have a recipe that would knock his socks f and after many trials, this is it. Not only is this recipe good as a side dish with rice or alone, it is better the next day, it can be turned into a soup or a sauce by pureeing it. 1 Red pepper (small dice) 1 green pepper (small dice) 1 Vidalia onion (small dice) 3 cloves garlic (minced) 3 tablespoon olive oil 1 teaspoon red wine vinegar ¼ teaspoon cumin ½ teaspoon Kosher Salt ¼ teaspoon pepper ¼ teaspoon turmeric ¼ teaspoon smoked paprika ¼ teaspoon onion powder ¼ teaspoon garlic powder 2 bay leaves 2 cans black beans (El Ebor is my favorite) – don’t drain 1 ½ tablespoon fresh chopped cilantro Directions: 1. In a medium sauce pan, on medium heat, add the oil, onion and peppers and cook until the onion is translucent (about 5-6 minutes) 2. Add the garlic and cook for a few more minutes (about 1-2 minutes) 3. Add the black beans and stir well mix all the ingredients 4. Add the cumin, salt, pepper, turmeric, smoked paprika, onion powder and garlic powder and mix everything well 5. Add the bay leaves, cover the pan and lower the heat to simmer 6. Simmer for at least 30 minutes 7. Add the red wine vinegar and cilantro and stir well 8. Keep covered until ready to eat and remove bay leaves before serving
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About the Book
Caterer and restaurateur Alina Freyre had just completed a culinary school certificate program when she received a call from the doctor that her son had been diagnosed with diabetes. Determined to transform the way she viewed food, Alina closed her businesses and took a break from professional cooking until her family gifted her with a journal to log her experimental recipes. In that moment, Alina realized that she needed to find a way to make cooking more intimate. In a collection that combines tips, techniques, stories, and memories with simple recipes that are staples in her home and at dinner parties, Alina leads home cooks down a delicious path lined with a variety of spices, herbs, fruits, and vegetables that bring Latin flavors to life and encourage healthy eating. Her recipes include such diverse dishes as bacon and cheddar croqueta, empanadas, mariquitas, Cuban chili, butternut squash hash, picadillo, and guava and cream cheese ice cream. Included are instructions on how to create separate dishes from one recipe by changing or adding an ingredient. The Diversified Table offers recipes and stories from a Latin home cook that encourage anyone to embrace a different culture at the table and a more intimate form of creating comforting meals.
About the Author
Alina Freyre was born to Cuban parents and raised in Miami, Florida. She is a mother, wife, realtor, interior designer, and entrepreneur who manages a construction company with her husband. In 2008, she attended Le Cordon Bleu to learn the basics of the culinary profession, and has owned a catering company and a bistro. The Diversified Table is her first cookbook.