Tag Archives: Cuban

A Cuban Meal

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Music and food kind of go hand in hand in our house. Growing up, my parents could not have a backyard summer barbecue without the sounds of  classic Motown hits playing in the background. It was always Good Music, Good Food, Good People ……all in one place. that was the rule in our house and it still is.

And that is how I am feeling about  this song”Havana” right now.

If you haven’t heard the song Havana by now….then you have been living under a rock….literally.

Camila is the eponymous debut studio album by Cuban-American singer Camila Cabello, formerly of the singing group  Fifth Harmony. It was released on January 12, 2018, debuting at number one on the US Billboard 200. While the album is  primarily  contemporary pop, it incorporates elements of Latin music and R&B. Featuring the hit  “Havana“,  which has  topped charts in territories such as Australia, the United Kingdom and the United States.

And for me, the sultry sounds of “Havana” evokes memories of Cuba, 1950s cars, old dramatic buildings and of course the food, with its blend of Indigenous, African and European cultures that make it authentically ‘Cuban”.

The perfect marriage of music and food with a Cuban themed dinner party.

Make sure you have “Havana” as well as hits by Celicia Cruz and the Buena Vista Social Club playing in the background to set the mood for your  party.

 

 

Set the table with colorful eclectic dishes with a mix of modern and old world charm.

 Photo Credit: Williams Sonoma, 2017

Color-blocked linens inspired by the city’s famous cement tiles recall the colorful streets of Havana and add a festive touch to the table.

Start off with the meal with a chicken soup made with plantain dumplings, followed by an easy one-pot braised chicken fricassee that is paired with rice and black beans (traditionally known as Cristanos y Marranos)—a Cuban staple—and crispy fried plantains for a dinner menu that evokes a Caribbean getaway.

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                      Photo Credit: Williams Sonoma, 2017

 

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                      Photo Credit: Williams Sonoma, 2017

 

 

You should enjoy the meal with a mojito as your choice of drink.

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And last but not least, a caramel flan, as popular in Cuba as it is in Spain, makes a sweet ending to the meal.

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 Photo Credit: Williams Sonoma, 2017

 

 

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Cuban Chicken Soup with Plantain Dumplings

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Recipe adapted from the cookbook
Cuba! Recipes and Stories from the Cuban Kitchen
by Dan Goldberg, Andrea Kuhn and Jody Eddy
2016

The winter doldrums continue and there is nothing more perfect than a comforting bowl of chicken soup to warm your soul.

But wait!

This is not your grandmother’s chicken soup and dumpling recipe, unless you’re fortunate enough to have a Cuban grandmother. With its long simmering time and the addition of calabaza, a tiny orange-and-white squash, this is a wonderful way to warm up on a chilly day. The additional of Bijol, a traditional Cuban blend of ground achiote, cumin and corn flour, infuses the soup with a pleasant yellow color, but if you don’t have a Latin specialty market in the neighborhood, a pinch of turmeric makes a good substitute. The plantain dumplings are a lovely combination of sweet and savory, but they do not hold well. If you have leftover soup, the dumplings will completely disintegrate overnight. If you are not planning to eat all the soup in one dinner serving, add only enough dumplings to suit your hunger pangs, then freeze the soup without dumplings and whip them up whenever you are ready to dive into the leftovers.

And like every recipe, this soup has many variations throughout the Caribbean and Latin America. In Ecuador it is known as Caldo de Bolas and in Columbia, it is called  Sopa de Pollo y Platano Verde. Where as in Puerto Rico it takes on the name  Sopa De Pollo con Mofongo which is considered the Puerto Rican version of Matzah Ball Soup. Imagine that!

Serves 6 to 8

Ingredients:
For the Soup:
3 boneless, skinless chicken breasts*
1 yellow onion, diced
2 celery stalks, sliced 1/2 inch thick
2 carrots, sliced 1/2 inch thick
4 garlic cloves, very thinly sliced
2 1/2 quarts chicken stock
2 cups calabaza squash, cut into 1-inch dice
2 tomatoes, diced
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
1/2 teaspoon Bijol (optional)*
Salt and freshly ground pepper, to taste
2 Tablespoons chopped fresh flat-leaf parsley

For the plantain dumplings:
2 ripe plantains, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 egg
1/4 cup finely ground yellow cornmeal
1/4 cup rice flour

Directions:
In a large pot over high heat, combine the chicken, onion, celery, carrots and garlic. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer for 25 minutes.

Using tongs, remove the chicken from the pot and set aside to cool slightly. Using 2 fork, shred the chicken into bite-size pieces. Return the chicken to the pot and add the squash, tomatoes, cumin cinnamon and Bijol. Simmer over medium heat until the squash is tender, 10 to 15 minutes.

While the soup is simmering, make the dumplings: Place the plantains in a microwave-safe bowl with 2 teaspoons water and cover the bowl tightly with plastic wrap. Microwave until very soft, about 2 minutes. (If you don’t have a microwave, place the plantains in a fry pan with 1/3 cup  water, cover with a tight-fitting lid and cook over medium heat until the plantains are soft, 12 to 15 minutes. NOTE: Do not use any more water than this or  the plantain’s sweetness will leach out into the water. Sprinkle the plantains with the salt and pepper and mash them with a fork until smooth. Add  egg, cornmeal and rice flour to the plantain mixture until a combined. Roll the mashed plantain into smooth balls about 1 inch in diameter.

Drop the plantain dumplings into the soup and cook for 10 minutes. Remove the soup from the heat, season with salt and pepper, and stir in the parsley. Ladle into bowls and serve immediately.

*Cook’s Notes:
Six to seven bone-in chicken thighs can be substituted for the chicken breast if you like more flavor to the soup.

If Bijol or tumeric are not readily available, Goya Sazon Culantro y Achiote® seasoning is available in most major supermarkets and grocery stores. With its combination of garlic, cumin, coriander seed, it can be the perfect seasoning for this soup, also giving a vibrant red orange color that is visually appealing.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape