It’s mango season! During this time of year mango trees are literally dropping fruit at your feet. Monkeys, parrots, iguanas, butterflies, & humans feast on them and yet, if you’re lucky enough to have a nearby tree or two, you’ll still find yourself actually tripping over fallen mangoes. Don’t let that fruit go to waste. If you don’t have a tree handy you can buy them cheaply at the supermarket, the farmers market, or off the back of a truck.

Here’s a quick recipe for Mango Chutney that will last about a month refrigerated & goes great on Curried Chicken Burgers (below). Make the chutney before you start the burgers so it has time to cool to room temperature.
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Filed under: Cooking Corner on March 25th, 2011
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By Bill Dwyer

Cabbage rolls are a favorite of mine, having grown up with a Polish mother. I guess that puts them in the category of comfort food for me. It’s a good dish to make here in Costa Rica because the ingredients are both cheap and readily available (except for caraway seeds, which are only sporadically available).

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Filed under: Cooking Corner on February 14th, 2011
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This is an easy dish that doesn’t take a lot of time and is full of flavor. Basically, it is pasta smothered in a cheese sauce topped with sautéed meat and veggies. The trick is to cook everything gently and watch carefully to make sure nothing overcooks.

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Filed under: Cooking Corner on January 19th, 2011
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By Paul Rees

In the gourmet pizza world, the key to creating a great pizza is limiting yourself to 2 or 3 delicious key ingredients. In my pizza world, the key to a great pizza is small amounts of lots of ingredients so every bite is unique little explosion of different flavour combinations. In addition, this crunchy, flavourful cornmeal crust is strong enough to hold it all without dumping it in your lap.

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Filed under: Cooking Corner on December 21st, 2010
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By Paul Rees

So, I think that after my last two calorie-packed recipes (Rene’s Banana Chocolate Chip Cake & Tiquisque Fritos) I’d give you a recipe that’s a little more healthful, but still satisfying and with lots of flavor. These noodles are also delicious with grilled pork tenderloin or steak.

(Serves 2 – 3)

Chicken Ingredients

• 2 boneless chicken breasts with tenders, fat, & skin removed, lightly score both sides with 2 or 3 shallow cuts
• 1 clove garlic, mashed
• ½ tsp. ginger, mashed
• ½ tsp dried thyme
• ¼ tsp balsamic vinegar
• Pinch paprika
• 2 Tbs olive oil
• 3 Tbs barbeque sauce

Udon Noodle Ingredients

• 6 oz (180 g) udon noodles
• 2 cloves garlic, mashed
• 1.2 tsp ginger, mashed
• 2 Tbs lightly crushed peanuts
• 1 C carrots finely sliced lengthwise into 2” pieces
• ½ C finely sliced red onion or chopped green onion
• 1 C red pepper finely sliced lengthwise into 2” pieces
• 1 ½ C green beans, cut diagonally into 1“ pieces
• ½ C cucumber, peeled, seeded, finely sliced lengthwise into 2” pieces
• 4 or 5 sliced mushrooms
• ¼ C fresh basil, finely chopped
• 2 Tbs lime juice
• 1 – 2 Tbs hot sauce (to taste)
• ¼ C soy sauce
• ¼ C pineapple juice or chicken broth
• 1 Tbs sesame oil
• 1 Tbs olive oil
• Spray oil
• 3 Tbs chopped cilantro

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Filed under: Cooking Corner on November 15th, 2010
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By Paul Rees

Tired of French fries? Wondering how to cook those dirty brown tubers you see in all the markets?

In Costa Rica they’re called Tiquisque. Around the world, they belong to a crop as important and widely eaten as rice and potatoes. Although slightly different species, they’re most commonly called Taro, Ñampi, Dasheen, and Cocoyam among other local names. Growing wild or in the garden they’re known as Elephant Ears.

Tiquisque

Tiquisque are a good source of fiber, vitamins B6, C, & E, and minerals potassium and manganese among others. However, they also contain Calcium oxalate which is poisonous when raw but rendered harmless when cooked. Calcium oxalate can also be a skin irritant, so wear gloves during preparation if you have sensitive skin.

Tiquisque are available in every food store in Quepos – Manuel Antonio, and probably Costa Rica. When buying them, they must be firm without any soft or rotting spots. The freshest still have purple growing tips at one end. When cut open, they’re creamy white with tiny pink striations in the flesh, and begin immediately to sweat starchy white sap. Green season seems to be the best time to buy Tiquisque because I’ve been seeing some beautiful ones over the last couple of months. During the dry season they’re often dried out, thick skinned, and slightly spongy. An old soft Tiquisque does not make good fritos.

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Filed under: Cooking Corner on September 16th, 2010
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One of my first, and best, jobs was at Daiter’s Creamery & Deli in Kensington Market in Toronto. Daiter’s was a family-owned Jewish dairy that made the top quality cottage cheese, sour cream, farmer’s cheese, cream cheese, & yogurt. The deli was a busy, raucous place that sold dozens of types of cheese, cured meats, lox, herring salads, bagels, fresh-baked breads, new pickles, matzo crackers, gefilte fish; an unending feast for all the senses, especially for a budding foodie like me. The place was staffed mostly by high-school and college students and overseen by the family matriarch, Rene Daiter, who, when she wasn’t managing the store, spent endless hours cooking for her family…and for us kids. Read More…

Filed under: Cooking Corner on July 21st, 2010
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