Aboy Hardcover Cookery Rican

Carmen Aboy Valldejuli Cookbooks, Recipes and Biography | Eat Your Books

Are you a food lover looking for some inspiration in the kitchen? Look no further! Carmen Aboy Valldejuli is a renowned chef and author known for her delicious Puerto Rican recipes. With a collection of cookbooks to her name, Carmen has shared her culinary expertise with the world. If you’re ready to explore the flavors of Puerto Rican cuisine, Carmen Aboy Valldejuli’s cookbooks are a must-have addition to your collection.

One of Carmen’s most popular cookbooks is “The Art of Caribbean Cookery.” This vintage 1960’s Caribbean cookbook is a treasure trove of traditional recipes from the region. Flipping through its pages will transport you to the exotic flavors and vibrant spices of the Caribbean. From savory dishes like jerk chicken to sweet treats like pineapple upside-down cake, this cookbook has it all. Whether you’re planning a Caribbean-themed dinner party or simply want to try your hand at something new, “The Art of Caribbean Cookery” is a fantastic resource.

Carmen Aboy Valldejuli Cookbooks, Recipes and Biography | Eat Your Books

Another cookbook by Carmen Aboy Valldejuli worth mentioning is “Juntos en la Cocina.” This book takes a closer look at the culinary traditions of Puerto Rico, showcasing authentic recipes passed down through generations. From hearty stews to comforting soups, “Juntos en la Cocina” is a celebration of Puerto Rican home cooking. With detailed instructions and beautiful photographs, this cookbook is a great resource for anyone looking to explore the rich flavors of Puerto Rican cuisine.

Puerto Rican Cookery by Carmen Aboy Valldejuli (1983, Hardcover)

For those who prefer a more traditional approach to cooking, “Puerto Rican Cookery” by Carmen Aboy Valldejuli is a classic choice. Originally published in 1983, this hardcover cookbook has stood the test of time. Filled with treasured recipes from Puerto Rico, this book is a staple in many kitchens. Whether you’re craving a plate of arroz con gandules or want to try your hand at making tostones, “Puerto Rican Cookery” will guide you every step of the way.

Pin on Adventures in Baking

If you have a sweet tooth, you’ll love Carmen Aboy Valldejuli’s baking creations. Her cookbook “Adventures in Baking” is a delightful collection of recipes for cakes, cookies, and pastries that will satisfy any craving. From fluffy coconut cakes to gooey chocolate chip cookies, Carmen’s baking recipes are sure to impress. With clear instructions and helpful tips, “Adventures in Baking” is a great resource for both novice and experienced bakers alike.

These are just a few of the cookbooks by Carmen Aboy Valldejuli that are available. Each one offers a unique perspective on Puerto Rican cuisine and will inspire you to get creative in the kitchen. So grab a copy of Carmen’s cookbooks, gather your ingredients, and start cooking up a storm!

Recipe:

VEGAN GLUTEN FREE PUERTO RICAN PASTELES

Ingredients:

• 3 green plantains, peeled and grated
• 1 cup yautia (taro root), peeled and grated
• 1 cup calabaza (West Indian pumpkin), peeled and grated
• 1 cup green banana, peeled and grated
• 1 cup grated fresh coconut
• 1 onion, grated
• 4 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp annatto oil
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder

Instructions:

1. In a large bowl, combine the grated plantains, yautia, calabaza, green banana, coconut, onion, garlic, vegetable broth, annatto oil, salt, oregano, cumin, and chili powder. Mix well to combine.
2. Take a banana leaf or parchment paper and cut it into rectangles of about 10x8 inches.
3. Place about 1/2 cup of the mixture onto the center of each rectangle and shape it into a rectangular shape.
4. Wrap the banana leaf or parchment paper tightly around the mixture, folding the edges to seal it securely.
5. Steam the pasteles in a large pot for about 1 hour, or until the mixture is firm and cooked through.
6. Remove the pasteles from the pot and let them cool for a few minutes before unwrapping and serving.

How to prepare:

Preparing Puerto Rican pasteles is a labor of love. It takes time and effort, but the end result is well worth it. The process involves grating a variety of root vegetables and combining them with grated coconut, onion, garlic, and a blend of spices. The mixture is then wrapped in banana leaves or parchment paper and steamed until cooked through. The end result is a delicious and hearty dish that is perfect for special occasions or family gatherings.

Preparation time: 2 hours

Servings: 6

Nutrition Facts:

Calories: 250

Carbohydrates: 30g

Protein: 4g

Fat: 12g

Tips:

• Make sure to use green, unripe plantains for the best texture.
• You can find banana leaves and annatto oil at your local Latin or Caribbean grocery store.
• Feel free to customize the filling by adding cooked meat or seafood.
• Leftover pasteles can be stored in the refrigerator for up to 3 days or frozen for longer shelf life.

FAQs:

Q: Can I use frozen grated coconut?

A: Yes, you can use frozen grated coconut if fresh is not available. Just make sure to thaw it before using.

Q: Can I steam the pasteles in a pressure cooker?

A: Yes, you can use a pressure cooker to steam the pasteles. Follow the manufacturer’s instructions for steaming.

Q: Can I make pasteles in advance and freeze them?

A: Yes, pasteles can be made in advance and frozen. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.

Now that you have the recipes and tips, it’s time to start cooking with Carmen Aboy Valldejuli’s delicious Puerto Rican cookbooks. Get ready to embark on a culinary journey filled with bold flavors, vibrant spices, and mouthwatering dishes. Happy cooking!