Yeny, Miguel, and Yaneisi rehearsing with Oba Ilú in the space the group shared with Cabildo Quisicuaba in the Los Sitios neighborhood of Havana in 2011. In this image they are rehearsing congo folklore.
Yogurt Potato Salad
9 lbs. potatoes, A.P.
1 qt. cucumber, pared, seeded & diced
1 qt. hard-cooked eggs chopped
2 c. celery, sliced
1 1/2 c. green onion, chopped
1/2 c. parsley, minced
3/4 yogurt, plain
3/4 c. cider vinegar
3 T. sugar
3 T. salt
1 T. dry mustard
1 1/2 tsp. celery seed
3/4 tsp. pepper
Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats.
Yield: 50 servings, about 1/2 cup each
YORKSHIRE PUDDING---1.
(To eat like vegetables with beef roast.)
For 1 pt. of milk take 3 eggs, 3 cups of flour and a pinch of salt. Stir to a smooth batter and pour into the skillet around the roast 1/2 hour before it is done.
Mrs. C. W. Wagner.
YORKSHIRE PUDDING---2.
One heaping tablespoonful of flour, 3 eggs, 1/2 cup of beef drippings, salt to taste. Mix the flour with a little milk, beat in the eggs with a beater, pour the drippings into a hot pan and mix the batter well into it. Serve very hot with roast beef, on the same dish.
Mrs. W. J. Herdman.
YORKSHIRE PUDDING---3.
Two cups of flour, stir in 2 teaspoonsfuls of baking powder, 1/2 teaspoonful of salt, add slowly 1 qt. of milk, stir in 3 beaten eggs. Pour in the pan 1/2 hour before the meat is done.
Dr. Mosher.
Your Basic Tomato Soup
Plain:
Heat stock. Add tomato sauce. Tamari to taste. Pinch of Basil, Garlic, oregano.
Cook all together for at least thirty minutes then it is ready to go.
Dressed:
You can put anything in a good tomato soup.
Rice-Barley-Alphabets-Noodles. Simply add 1 cup of whatever to a boiling stock before you've added the tomato sauce and spices, lower the heat and let simmer for an hour.
Then, if you like, add vegetables -> onions, carrots, celery, zucchini, spinach, green beans....
Cook all together until tender.
Tamari to taste. Serve.
Black Magic Brownies
Chopped unsweetened chocolate 1 cup plus 1 Tbsp 195 g
Unsalted butter ¾ cup plus 2 Tbsp 195 g
Pastry flour 1 ½ cups 218 g
Baking powder 1 tsp
Large eggs 4
Granulated sugar 2 ¾ cups 540 g
Sea salt 1 tsp
Vanilla extract 2 tsp
Magic Brownies
Walnut pieces 1 ¼ cups 150 g
Buenos Aires Brownies
Dulce de leche 3 cups plus 6 Tbsp 546 g
Demerara sugar for sprinkling top
Sea salt for sprinkling top (optional)
1. Preheat the oven to 350 degrees F[180 degrees C]. Spray a 9-by-13-in [23-by-33-cm] pan with nonstick cooking spray.
2. In a double boiler, melt the chocolate and butter. Set aside.
3. In a medium bowl, combine the pastry flour and baking powder. Mix with a whisk to eliminate any lumps of flour and to distribute the baking powder evenly.
4. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with a whisk until well combined and aerated, about 5 minutes. If you are using a stand mixer, use the whisk attachment on medium speed for this step. Add the melted chocolate/butter mixture to the egg mixture and whisk to combine evenly. Stir in the dry ingredients, using a rubber spatula. If using a stand mixer, use the paddle attachment for this step and mix on a low speed.
5. If you are making Black Magic Brownies, you are done mixing and can move on to step 6. If you are making Magic Brownies, toast the walnuts. Place the walnuts on a sheet tray in a 325 degree F [165 degree C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool. Add the toasted walnuts to the batter and mix gently simply to distribute them evenly, then go to step 6. For Buenos Aires Brownies, see the directions that follow.
6. Pour the batter into the prepared pan. Carefully spread it to the corners of the pan in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center is clean.
7. Remove from the oven and cool on a cooling rack for at least an hour. Cut into 12 squares, using a sharp knife to avoid crushing the top. Chilling the brownies before cutting may help the squares look more beautiful, but they taste better at room temperature.
Buenos Aires Brownies
1. Warm the dulce de leche slightly, on the stove or in a microwave. This will make it more spreadable. Place two-thirds of the brownie batter in the pan and spread evenly to cover the bottom. Spread the dulce de leche out evenly over this layer of batter. Top with the remaining brownie batter and spread to cover the dulce de leche. Sprinkle the top with Demerara sugar. If you like sweet and salty desserts, also sprinkle with a little sea salt.
