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On The Road: The Luquillo Kioskos

Well, I've been pretty negligent about updating this blog. Let me explain, right around the time the posts started falling off, I started travelling for work. Like a lot. TripIt tells me it was almost 150k miles. As you can imagine, that doesn't leave me much time to blog, but more importantly, it didn't leave me much time to eat meals at home. But, I really miss blogging and I realized, why don't I blog about some of the interesting things I eat while on the road. Yes, sometimes it's just lots of fast food. But no matter where I go from Rome to Salt Lake City, I try to eat something unique and interesting. I'm going to start documenting this under a new "On the road" section of the blog. First up, a trip I actually took for FUN (shocking): Puerto Rico. We spent a few days in Old San Juan (and actually had our best meal at a breakfast place called Caficultura , I highly recommend the sweet potato crepes), but I want to tell you about is the food in a

Hamantaschen (Jewish Shortbread Cookies)

UPDATE 2016: with new pictures, a video, and new filling idea! Purim may be over, but I think Hamantaschen are a delicious year-round treat. What are Hamantaschen, you may be wondering? They are a delicious fruit (or chocolate or poppyseed) filled cookie that you eat on the Jewish holiday, Purim. They are folded into triangles to represent the triangular hat that the story's villain (Haman) wore. Like many of my Jewish recipes, I use Joan Nathan's version (unless I have a traditional family recipe for it). Hamantaschen adapted from the Jewish Holiday Kitchen Makes about 36 Ingredients 2/3 cup pareve margarine or butter 1/2 cup sugar 1 egg 1/2 teaspoon vanilla 2 1/2-3 cups sifted unbleached all-purpose flour 1 teaspoon baking powder Dash of salt http://boomtoasted.tumblr.com/post/141093507740/making-hamentaschen-couldnt-wait-until-purim Instructions Cream the shortening with sugar (we do this in the mixer ) until the sugar is totally incor

The Risotto Challenge: Hominy and Mushroom Risotto with Chipotle Glazed Chicken

The risotto challenge continues, this time with hominy and a Latin-inspired risotto! This was one of my favorite risottos yet, the hominy came out very creamy with the queso fresco and the chicken just a little bit spicy. Hominy and Mushroom Risotto with Chipotle Glazed Chicken Ingredients FOR THE RISOTTO: 6-8 oz mushrooms 1 medium onion, diced 2-3 cloves garlic, minced 1 1/2 cups hominy soaked overnight, then drained, dried, and pulsed in the food processor until in rice-sized pieces 1/2 cup of white wine 4-5 cups chicken broth 1/2 cup grated queso fresco Salt and pepper to taste FOR THE CHICKEN: 2 chipotle peppers 1 clove minced garlic 2 tablespoons honey 4 tablespoons balsamic vinegar Instructions FOR THE RISOTTO: Saute the mushrooms in olive oil in a large pan. Pull them out and soften the onion in the pan with salt and pepper. And garlic and saute for another 30 seconds. Add the hominy and cook for two minutes until lightly toasted. De-glaze the pan

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