la gastronomia roja
La gastrónomia roja loves Slope Media! Happy 5th year anniversary! Text in pureed raspberry!
Read More
I have been waiting weeks for the sun to come out for just long enough that I could snap some photos. I am obsessive about my light- that is the difference between a bland photo and a photo that pops, that draws and seduces people. I checked the weather last night and woke up at 9 AM this morning just to shoot pictures of these gingersnaps I made a few days ago when it...
Read More
Transitioning from heavy winter foods to lighter fare is always tricky when it is still snowing in the spring. Almonds add a delicate hint of aromatic nutty flavor to many baked goods, pastries and desserts, but also link winter foods to spring foods when combined with other flavors like a twist of orange or cooler temperatures such as in icecream . The sophisticated p...
Read More
What do you do when you have less than 10 items of food in your pantry and are struck by an Ithaca snowstorm, with absolutely no means to reach a grocery store? You get a little creative for lunch (in order not to starve):
I was limited to a little bit of butter, flour, milk, frozen pureed butternut winter squash, a couple bouillon cubes, apples and frozen brussel...
Read More
I love Martha Stewart. So it was only natural that I made adapted Valentine's Day shortbread from her website. Since Cornell's beloved Dairy Bar has closed up shop for renovations, I've also been on an ice cream making binge in preparation for the warmer weather. Newly designed flavors include chocolate cinnamon orange zest and mint dark chocolate chip ice creams,...
Read More
While ginger itself originates from Asia, gingerbread may have been introduced to Western Europe by 11th-century crusaders returning from the eastern Mediterranean. Afavorite at medieval European festivals and fairs to our table around the holidays, gingerbread is a warm, spicy treat, whose scent invites childhood nostalgia of the cozy great indoors protecting us from...
Read More
A mild variation on hazelnut biscotti, but this time it's a cup of silvered almonds instead of hazelnuts, plus 2 tsp. of Gran Marnier ( or any other orange flavored liqueur or extract), and 1 Tbs. of freshly grated orange zest to infuse the flower with delicate orange flavor. A pinch of additional flour may be necessary to avoid the consistency of the dough from becomi...
Read More
When I am feeling a bit down, I turn to baking. Much like the character Izzie from Grey's Anatomy, I found myself baking night after night after night during finals week to relieve myself of mounting stress. The great thing about this is that my problem solves itself: I bake, I share with my friends, and I feel better.
What is more social and more easy to share tha...
Read More
Being from Panama, Thanksgiving always felt like a borrowed holiday among my family. Instead of turkey, years past have brought lobster, roasted chicken, lamb as the much-awaited centerpiece to our evening meal. A year ago I was in Segovia, Spain, celebrating Thanksgiving from far away with cochinillo, or roasted suckling pig and glass after glass of rioja. This year, we...
Read More
The process of inspiration starts.
Day 7949 of My Life: consider leaving the warm, cozy confines of my bed for 20 minutes, realize I will be late to class once again, and run to the kitchen to microwave my usual boring gruel of hot high fiber cereal with a mashed banana and a swirl of agave syrup to survive the next couple of hours of class, library, class.
Day 7950: I...
Read More