ROASTED SHRIMP IN CAZUELA
Steps:
- Preheat the oven to 400 degrees F.
- Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
- Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.
CAZUELA
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the key ingredients - batata (white sweet potato), pumpkin and coconut milk - and the traditional cooking process speak to the island's African ancestry. Flavored with ginger, cloves, cinnamon and anise, this dish also includes spices brought to the Caribbean during the spice trade. Cazuela has been prepared since at least the 19th century, and today it's largely reserved for holidays. This version is an adaptation of the classic, with sweet plantain added for flavor, and a tip for using canned ingredients. While this dessert may seem challenging at first glance, it is incredibly adaptable and can be prepared days in advance in a casserole dish, ramekins or even foil cupcake tins.
Provided by Von Diaz
Categories pies and tarts, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
- Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
- While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
- Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
- Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
- Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.
CAZUELA
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)
If you like pumpkin pie but want something just a little different give this a try. The filling does take time but it is well worth the effort.
Provided by curly top
Categories Pie
Time 2h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peel sweet potatoes and cut into chunks.
- Place in shallow baking pan in 1/2 inch water.
- Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
- Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
- Remove sweet potatoes from baking pan and mash.
- Process in blender until smooth.
- Strain the baking liquid, discarding the solids.
- Reserve 1/4 cup liquid, add fresh water if needed.
- If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
- Filling:.
- Beat together sweet potato and pumpkin purees until well blended.
- Beat in eggs, melted butter and reserved spice liquid.
- In separate bowl mix together the sugars, flour and salt.
- Add the sugar-flour mix to the pumpkin and stir until well blended.
- Blend in coconut milk.
- Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
- If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
- Let pie cool completely before topping.
- Topping:.
- On high speed beat cream and sugar until high peak form.
Nutrition Facts : Calories 621.5, Fat 32.3, SaturatedFat 18.5, Cholesterol 135, Sodium 482.4, Carbohydrate 79.2, Fiber 3.9, Sugar 47.8, Protein 6.8
PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA
Provided by Elaine Louie
Categories casseroles, side dish
Time 2h15m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
- In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
- In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
- Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 29 grams, TransFat 0 grams
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