BiotaPR
  • Posted by alexxlab
  • May 29, 2021
  • 0 Comments

Cocina criolla carmen aboy valldejuli: Valldejuli, Carmen: 9780882894294: Amazon.com: Books

Puerto Rican Cookbook Cocina Criolla Begins With Many Details & Sofrito




Legendary Puerto Rican Cookbook Cocina Criolla Begins With Many Details & Sofrito!

Paid Advertisement

Carmen Aboy Valldejuli was a detailed chef. Her most famous Puerto Rican Cookbook Cocina Criolla has stood the test of time for over 7 decades. When you open the beginnings of this book you can see why. It’s laden with details that you don’t find in today’s cookbook.

Mike Gonzalez with his Grandmother Petra Gonzalez

Puerto Rican Cookbook Cocina Criolla

As promised, I am going to take you on a step by step journey of the Puerto Rican Cookbook Cocina Criolla. The world-renowned Puerto Rican recipe book was recently given to me by my 93-year-old Grandmother, Petra Prado-Gonzalez. She gave it to me on June 1st of this year – after I discovered it was her secret cookbook of Puerto Rican ingredients – that was given to her as a wedding gift nearly 7 decades ago. The book is a bit worn but still in pretty good condition. My initial thumb through brought back memories of my boyhood days in Miami, where she would cook up Arroz con Pollo with white rice – topped with black beans and we’d finish it off with some amazing flan. She might even marinate the chicken in some Puerto Rican Mojo just to make me smile.

  • Equipo de Cocina Capitulo 1
  • Equipo de Cocina Page 3

Today’s cookbooks are more about flash, superstar chefs, and the brand that they’re beholden to. But this book is so basic in its principles that it screams authenticity. Chef Valldejuli gives you every detail from utensils, pots, pans, measuring cups to thermometers that you’ll need to make your meal right.

Paid Advertisement

Support the Hispanic Food Network

You can buy Cocina Criolla in PDF. It’s also available in Spanish…or English. But when I searched the internet it’s not that easy to find. So check out various sites to see what you come with. Me personally I love books available in PDF form because I can easily save them in a folder on my desktop, I can email them to myself for casual reading, and best of all scroll through very fast.

The pages before the first chapter finishes with a paragraph on Sofrito. The Puerto Rican cooking base for just about everything.

The world-renowned Puerto Rican recipe book was recently given to me by my 93-year-old Grandmother, Petra Prado-Gonzalez

So as I leave you with another journey of Cocina Criolla, I will post this Sofrito recipe. I hope you have the opportunity to get your hands on this amazing cookbook if you haven’t already. Love, Laugh and Enjoy one another. See you soon. Mike G

Ingredients

  • 2 medium green bell peppers (stemmed and seeded)
  • 1 red bell pepper (stemmed and seeded)
  • 2 large tomatoes
  • 2 medium onions (peeled)
  • 1 head of garlic (peeled)
  • 1 bunch fresh cilantro leaves
  • 1/2 bunch fresh parsley leaves

Steps to Make It

  1. Gather the ingredients.
  2. Chop the ingredients into sizes that are small enough to fit into a food processor ​or blender. You don’t have to dice them finely as you will be processing them. Focus on removing the seeds and any tougher stems that might leave grit in the finished sofrito.
  3. Place the chopped ingredients into a food processor or blender. You can process in batches if your food processor isn’t big enough to accommodate everything at once.
  4. Blend all ingredients well. You want the finished sofrito to be finely processed. If you’re not familiar with sofrito, think of it as being the consistency of pesto, a thick paste.
  5. Once blended, your sofrito is ready to use. For immediate use, store the sofrito in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions.
  6. Use the sofrito with rice, stews, beans, or protein and enjoy.

Tips

  • If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time while blending. Use as little liquid as possible, because you don’t want the sofrito to be too runny. The tomatoes will provide some juice, so you may want to ensure they are in the mix before adding any liquid.
  • For future use, you can freeze the sofrito to use at any time. Depending on how much you use in a recipe, you may want to freeze it in 1/4 to 1/2 cup portions or freeze it in an ice-cube tray for 2-tablespoon cubes. After the cubes are frozen, place them in a freezer bag. They should be good for up to a year frozen.

Sofrito Recipe from Cocina Criolla

Recipe Author : Mike Gonzalez

The Puerto Rican cooking base for just about everything.

Please Rate this Recipe

Be the First to Rate This Recipe

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course Condiment

Cuisine Puerto Rican

  • 2 medium green bell peppers stemmed and seeded
  • 1 medium red bell pepper stemmed and seeded
  • 2 large tomatoes
  • 2 medium onions peeled
  • 1 head garlic peeled
  • 1 bunch cilantro
  • 1/2 bunch fresh parsley leaves

  • Gather the ingredients. Sofrito recipe ingredients

  • Chop the ingredients into sizes that are small enough to fit into a food processor ​or blender. You don’t have to dice them finely as you will be processing them. Focus on removing the seeds and any tougher stems that might leave grit in the finished sofrito.Chopping garlic and onion

  • Place the chopped ingredients into a food processor or blender. You can process in batches if your food processor isn’t big enough to accommodate everything at once. Put chopped ingredients into a blender

  • Blend all ingredients well. You want the finished sofrito to be finely processed. If you’re not familiar with sofrito, think of it as being the consistency of pesto, a thick paste. Blend well

  • Once blended, your sofrito is ready to use. For immediate use, store the sofrito in a glass container. Plastic containers are not ideal because plastic will absorb the odor of garlic and onions. Fresh sofrito in jars

  • Use the sofrito with rice, stews, beans, or protein and enjoy.

If you find it necessary to add liquid, you may add water or olive oil a tablespoon at a time while blending. Use as little liquid as possible, because you don’t want the sofrito to be too runny. The tomatoes will provide some juice, so you may want to ensure they are in the mix before adding any liquid.

For future use, you can freeze the sofrito to use at any time. Depending on how much you use in a recipe, you may want to freeze it in 1/4 to 1/2 cup portions or freeze it in an ice-cube tray for 2-tablespoon cubes. After the cubes are frozen, place them in a freezer bag. They should be good for up to a year frozen.

Keyword Sofrito

Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don’t forget to subscribe to our email list for more recipes!

Recipe Roundup Weekly Newsletter

Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.

We will NEVER sell or share your email address
Use the unsubscribe link in those emails to opt-out at any time.

Processing…

Success! You’re on the list.

Whoops! There was an error and we couldn’t process your subscription. Please reload the page and try again.

Paid Advertisement


  • TAGS
  • Cocina Criolla book


Previous articleIntroduction of Legendary Puerto Rican Cookbook Cocina Criolla

Next articleArroz Congri ~ White Rice and Beans, in 5 Minutes

Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.

Cocina Criolla | Eat Your Books








  • Recipes (388)

  • Notes (8)

  • Reviews (0)

  • Bookshelves (291)

  • More Detail

Search this book for Recipes »




Book OrderA – ZZ – ARatingBuzz








  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli







  • from
    Puerto Rican Cookery
    Puerto Rican Cookery
    by Carmen Aboy Valldejuli




Notes about this book




  • JMILDER

    on January 22, 2012

    Make sure this book comes up when users search under “Puerto Rico”–right now it only comes up if the search is “Puerto Rican”. I almost didn’t find it. Thanks!





  • ycblazek

    on August 24, 2011

    Great recipes! Carmen Aboy Valldejuli was considered the Julia Child of Puerto Rico. I wanted to cook like my mother and I found this to be the best cookbook to imitate her cooking. It is written in both English and Spanish. I’m happy to also find a lot of the ingredients needed for the recipes in the US. You may need to go to an Ethnic store to find them.





  • jen kalb

    on July 09, 2010

    Careful, detailed recipes that produce delicious classic dishes

Notes about Recipes in this book


  • Breaded chops (Chuletas empanadas)



  • Chicken fricassée (Pollo en fricasé)



  • Puerto Rican beef stew (Carne guisada Puertorriqueña)



  • Lasagne a la San Juan (Lasagna a la San Juan)



  • Caribbean rice with chicken (Arroz con pollo)



You must Create an Account or Sign In to add a note to this book.

Reviews about this book

Publishers Text



Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, has sold more than 200,000 copies and has special appeal to those who enjoy the island’s cuisine. In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de éstos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria práctica y útil y por la forma detallada y característica de sus rectas es, de por sí, único en su clase. Cocina Criolla solucionará muchas problemas domésticos y por lo tanto, está llamad a ser un libro indespensable en el hogar.

The English edition of this book, Puerto Rican Cookery, has 130,000 copies in print and is also available from Pelican.

Other cookbooks by this author


  • Cocina Criolla



  • Juntos en la Cocina (Nueva Edición Revisada)



  • Puerto Rican Cookery


Member Rating


Average rating of 2.5 by 1 person

Categories

  • Beginners & how-to

  • Puerto Rican


Request Eat Your Books to
Index this book.
Your request will be added to the indexing chart.

Request EYB to Index



I would like to Index this book myself.

Leave a Reply

Your email address will not be published. Required fields are marked *

2024 © All rights reserved