A Passport with ingredients.

Hello Back World!

A world apart to many of you.  

 During our vacation to beautiful south, encountered the joy of beauty and artistic culinary masterpieces.  

Sharing number of qualities of Baja California, is my appreciation for the music and the hospitality which tense toward a happiest and joyful abundance. 

History of Baja, the beautiful peninsula northwestern Mexico was omitted from the deal during the American War in 1846 – 1848.  

 From the Pacific to the Mar de Cortez, this beautiful arid land has many secrets and stories to tell.  Bringing you to this magnificent place, writers as Carlos Fuentes, whom he was awarded the Cervantes Prize, the highest honor given to a Spanish-language writer and Daniel Reveles, who falling in love with the magical pueblo of Tecate wrote short stories about enchiladas, rice and beans, salsa and chips, tequila, lemon and salt.  

Food in Baja can be very eclectic, full of camaraderie and community… In this post a well-deserved chicken taco sitting on a bed of guacamole is what I am welcoming to my post. 

A Four million story and “Canvas” fillet

Fillet mignon as the heart of the loin and a “Four Million” romance is a symbol of a scrumptious treat which holds a social place in the gastronomic heart. Adding a lot of butter, mustard and black pepper creates a vehicle of “ canvas” flavors.

“Canvas” Voltair, French writer and philosopher – “Those who can make you believe absurdities, can make you commit atrocities.”

Canvas” Victor Hugo ~ “Les Mis,” an enthralling story of broken dreams, giving an enormous impulse of the heroic Neo classism.

Canvas” Gilbert Becaud , French singer and composer- “Et Maintenant”, a magnificent composition of “And now.”

Victor Hugo and Voltair and Becaud… Bienvenu ~ Welcome to my blog.

Don Quijote and the Paella.

Paella, a simple Valenciana rice dish with ancient roots from the 19th century.  Paella means “leftovers” and the dish where is cooked is also called ~ “Paella.”  

There is an old story of the Arab Moorish kings’ servants created this dish with the leftovers from royal banquets. 

From La Mancha, a vast area from Toledo towards Valencia, I am calling the Spaniards to accept my creation without the typical shellfish which is an icon to the real “Paella Valenciana” ~ The Valenciana way. This dish was created from short grain Spanish rice, chicken and vegetables that were cooked with the most expensive spice in the world saffron ~ derived from a purple flower “Crocus”.  

Don Quijote de la Mancha, a novel assumed to be written in the 1500’s calls for love, fantasy and devotion. This ingenious novel created by Miguel de Cervantes Saavedra, “Prince of wits”, has brought to my senses to make a “Paella.” 

Representing goodness, this fictional novel of Don Quijote de la Mancha, shows the Chivalric romantic love from Quixote to his Dulcinea, and the devotion of Sancho Panza to Don Quijote. 

Even without the windmills, This is magic!

Puebla’s battle and the Iztaccihuatl.

Chicken breast with poblano – stuffed hot peppers.

The poblano peppers had been roasted, peeled, deveined and seeded. The magic happens as it is stuffed into the chicken breast which has been padded in a light polenta-tempura mix.

Within this recipe, I am battling in nahuatl (language of the indigenas) the different flavors from the heat of the peppers… This is to be remembered as the “Batalla de Puebla.”
As us, in the USA celebrate “5 de Mayo”, the poblano peppers are here to enjoy the triumph of a battle won by the Mexican indigenes from the French army.

Puebla is a state in the highlands of south central Mexico, to enjoy one of the most beautiful volcanoes in the world is to know the story of a love legend between the warrior Popocatepetl and the empress Iztaccihuatl. These volcanoes can be seen from Puebla but, in a clear day, overlooked Mexico City is where the magic begins.

As an Aztec mythology, looking at “los volcanes”, clearly Popocatepetl sits watching her pregnant love Iztaccihuatl – empress of the Aztecs. What a magnificent view on a clear day!

Celebrating love and triumph!

The Volcanos! The Popocatepetle and the Iztaccihuatl.

Absobloodylootely – Bits’n Bobs

“Blimey” to a “scouser” ~ delicious to a Liverpudlian.

Fish – spiced with extra crispy Italian coating! Oh La La!!! Absobloodylootely delicious! The potato fries “chips” crunchy and flavorful… Even though we run to savor it, not to be confused with “we’d better chip to a location.”

Fish & chips with a green mix salad and “cabbage” not brain dead~ nor catatonic state.

In a personal note, trying to be “gabby”or “gaga” enjoyed this dish as much as I did writing in British – English. Not rubbish… but truth. Perhaps a “caff” coffee to finish this meal is a call to order. Cheers!

John Lennon, “Imagine” life with you amongst us. You are missed.

Puerto Madryn meets Babaria.

“Empanadas hojaldradas” baked in a phyllo – dough, stuffed with mince beef, tomato, green olives and Bavarian herbs, releasing a wonderful aroma. The meat has been cooked with tangy German flavors reminding me of traditional dinners at a friend’s house where Astor Piazzolla’s bandoneon was playing the tango and Gerry Mulligan’s saxophone joining in.

Years of solitude” ~ a piece of music in the background created an Argentine – German masterpiece. The original album “Summit” was recorded and released in Milan, Italy in 1974. Bravo Astor! – Bravo Gerry!

Getting back to the present, on the north of The Patagonia, we stopped to an empanada lunch. As we enjoy them, we thought about the miracle of nature as Puerto Madryn being the gateway to whales and penguins.


Tuna croquets in a summer – perfect day with tropical flavors.

Giving the past a place in the present is one of my earliest memories by relaxing on my grandma’s deck and enjoying tuna and crab croquets in a bed of greens. Whether they are served at a family picnic or in dining room, the aroma brings you directly to Hawaii. Providing a deep well of inspiration, these cakes combine culinary traditions… Hawaiian red salt (Alaea) and spices from the Hawaiian Islands, result of the migration from the first Polynesians to western settlers.

Aloha!!! An enchanting beautiful language ~ “alo” meaning sharing ~ “ha” meaning life/ energy. Yes! sharing my life with you through this post is my intention. Aloha…..

Israel Kamakawiwo’ole, your “Over the rainbow” accompany and inspired me.

Claude Debussy among Camille Saint-Saens

Halibut is too often overlooked for its mild flavor. It is a rather delicate fish which requires strong flavors. In this preparation, sitting on a bed of creamy – herb sauce and giving spiciness to the fish, a honey Aleppo Pepper seasoning completed this French masterpiece.

Zucchini flower blossoms stuffed with cheese ~ a very delicate flower with memorable taste.

Debussy wrote romantic harmonies unfolding comparisons to musicians during the impressionist times… Yes, bringing the 1890s to this century, this dish is my “Claire de Lune” and “Le Cygne” (The Swan).

Saltimbocca a la Romana

“Roma was not build in a day” — not indeed. Saltimbocca did.

Saltimbocca a la Romana, (Jump to the mouth) Roman – style veal. Vitello wrap in sage and prosciutto cooked in white dry wine… It is a fabulous combination of tastes which brings sweetness, bitterness and sourness to this delicious dish. As a side dish, egg noodles in a pesto sauce.

The beautiful city of Rome is a real – life collage of epicurean masterpieces very close to my heart. A legend says, not only the brothers Romulus and Remus founded the magnificent city but, it was a woman called Roma traveling from Troy when the city fell. As a woman myself and fond of this magnificent city, cooking, speaking the language and listening to the music brings me to this fascinating era.

“La Dolce Vita stroll” and the light of Fellini is present in this dish.

Ci Veddiamo bella Roma.

Washoku on the works….

Traditional food of Japan is based on rice, as has been influences by China since around 300 BC when Japanese learned how to grow rice. The emphasis on pickled dishes and sauces often adds to fish, chicken or beef.
The Jomon Period ~rice farming is brought to Japan in honor of Shinto goddess Amaterasu ~ Ancient Japan.

Japanese food explores the individual roles for two basic tastes- salty and bitter. To bring these tastes, needs work to discover the taste and affinities from one to another. Japanese cuisine has been influenced by customs but has been refined by our eating habits in America, where I am a Wasabi fan.

Chicken Teriyaki on rice, miso soup and vegetable – crab sushi wrapped in rice paper… and, of course… A serrano chili pepper on top to bring the Latin on me.

kon’niciwa Soshite Tanoshi ~ Hi & Enjoy

An award to Mikey Ross and Erica Lembo for the magnificent gift.