Yams vs. Sweet Potatoes: What's the Difference? / Ñames vs. Batatas: ¿Cuál es la diferencia?
Why Ripe Limes Are NOT Green / Por qué los limones (verdes) maduros no son verdes
I also invite you to watch "Amalfi Coast Lemon - How Does It Grow?"
También te invito a ver "Limones de la Costa de Amalfi - ¿Cómo se cultivan?
NATIVE DISH / PLATILLO NATIVO: Georgian Khachapuri Bread / El pan Khachapuri de Georgia
(Si el video te ha inspirado, mira la receta de Kachapuri en 196 flavors)
Filmmaker friends who worked with Katie on "Georgian Bread" only had more questions about the star of the movie, Khachapuri, a buttery cheese bread she grew up eating. To entertain them, she began to bake this beloved staple during her house parties and wrap parties. Katie takes us to a café in Bay Ridge that faithfully continues this culinary tradition in the form of Acharuli Khachapuri--a boat-shaped cheese bread that allows the eater to mix raw eggs with hot cheese and butter inside the face of the bread."
Los amigos cineastas que trabajaron con Katie en “El pan georgiano” tenían preguntas sobre el plato protagonista de la película, el Khachapuri, un pan de queso con mantequilla que Katie creció comiendo. Para entretenerlos, Katie comenzó a hornear este pan durante las fiestas en su casa y en las fiestas de despedida. En este video ella nos lleva a un café en Bay Ridge que continúa fielmente esta tradición culinaria en forma de Acharuli Khachapuri, un pan de queso en forma de bote que permite al comensal mezclar huevos crudos con queso caliente y mantequilla dentro del pan.
Hallacas venezolanas / Venezuelan Hallacas (corn dough stuffed with a meat filling and wrapped in plantain leaves)
English Translation
Ingredients for 50 hallacas
MEAT
- 2.5 kilograms of pork (~5.5 pounds)
HEN
- 2 hens of 2 kilograms each (~4.5 pounds each)
GUISO (filling for the hallacas)
Step 1
- 1 cup of oil
- 6 cups of onions
- 4 cups of leek (the white part)
- 2 cups of green onions (green and white parts)
- ½ cup of garlic cloves
- ½ cup of capers
Step 2
- 4 cups of diced red bell peppers
- 4 ½ cups of diced tomatoes
- 5 sweet peppers, finely chopped
- 1 tsp of hot pepper, finely chopped
- 250 grams (~1/2 pound) of pickled vegetables
- 2 cups of marsala
- ¾ cups of balsamic vinegar
- 125 cc (~4 oz) of Worcestershire sauce
- 250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")
- 1 and ½ tbsp of paprika
- 1 tbsp of freshly ground black pepper
- 3.5 tbsp of salt
- 2 cups of chicken or hen broth
- ¾ cups of mustard
DOUGH
Step 1
- 2.5 kilograms (~5.5 pound) of bacon slab diced
- 1 and ½ cups of water
- 2 tsp of salt
Step 2
- 1 and ½ cups of annatto seeds
Step 3
- 1750 grams (~3.85 pound) of pre-cooked cornmeal
- ~3 and ½ tsp of salt
- Chicken or hen broth
- 2 and ½ cups of pork fat
TOPPINGS
- 1 kilogram (~2.25 pound) of grilled bell peppers
- 75 grams (~0.16 pound) of peeled whole almonds
- 500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
- 125 grams (~0.27 pound) of small capers soaked in water to remove salt
- 375 grams (~0.82 pound) of pitted green olives through water
- 250 grams (1/2 pound) of black raisins
For each hallaca:
- 2 thin slices of grilled bell peppers
- 2 almonds
- 2 onion wheels
- 8 small capers
- 2 olives
- 6 raisins