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Cottage cheese had its moment, but kefir cheese is the one I keep coming back to.
It’s creamy, fermented, naturally rich in probiotics, and just sharp enough to make a piece of sourdough feel more considered.
I spread it thick, then add chili oil for heat, honey for balance, and flaky salt for texture. Simple, but not boring. Although, by itself it’s just as good.
Skip the cottage cheese. Save this instead. ❤️
Puerto Rican food has always held more than what appears on the plate. It has always been shaped by an immense amount of rich history. So, when it gets reduced to fried food, dismissed as heavy, or flattened into only comfort food, the loss is not in how it is described but in everything that description refuses to acknowledge.
It’s personal to me. I’ve been slowly recovering my own mother’s recipes, the ones I lost when I lost her, and it has made me understand just how much the food I grew up with was never just food. It was, and still is, so much more than that. So much of it was passed down through hands that rarely wrote anything down, including my family’s, which makes me wonder how much more will disappear if we don’t begin preserving the traditional recipes that hold our history and the lives that made us.
Puerto Rican food does not need to be defended. It simply deserves to be understood.
#puertoricancooking #puertoricanfood #puertoricanrecipes
Years of brunches, and this is the one thing I always bring. Leeks, red pepper, prosciutto, and crumbled goat cheese in a cast-iron pan. Stovetop sauté, oven-finished. Topped with fresh herbs. 30 minutes, start to finish. Holds at room temperature and travels well.
Save this for your next brunch.
Leeks, Prosciutto & Crumbled Goat Cheese Frittata Recipe.
Ingredients
6 large eggs
2 tbsp milk or cream
1 tbsp olive oil
1 tbsp butter
1 small leek, thinly sliced (white and light green parts only)
½ red bell pepper, diced
2 slices prosciutto, torn into small pieces
2–3 oz goat cheese, crumbled
Salt and pepper, to taste
Fresh herbs (dill, chives, or thyme), chopped, for garnish
Method
Preheat oven to 375°F (190°C).
Prep and chop the vegetables. Tear the prosciutto.
Whisk eggs and milk/cream. Season with salt and pepper. Set aside.
Heat olive oil and butter in an 8” oven-safe skillet over medium. Add leeks and bell pepper. Sauté until softened, 5–7 minutes.
Add torn prosciutto. Cook 2 more minutes, stirring occasionally.
Turn off heat. Let vegetables cool 5 minutes.
Spread vegetables and prosciutto evenly in the skillet. Pour egg mixture over them.
Cook on stovetop 2–3 minutes, until edges begin to set.
Sprinkle crumbled goat cheese evenly over top.
Transfer skillet to oven. Bake 8–10 minutes, until set in the center and golden on top. (Insert a toothpick. If it comes out clean, it’s done.)
Cool slightly. Garnish with fresh herbs.
#brunchrecipes #frittata #eggrecipes #brunchideas
A few months after my mom’s passing, her Sopa de Pollo was on repeat. It was seemingly the only thing that provided some sort of comfort for me.
I had watched her make it for years, but never wrote it down. So I slowly recovered it by sitting with my memory of it, asking my grandmother and aunt, and testing until it tasted just like hers.
I’ll never know if it’s exactly how she made it, but it does feel like when I do, she’s right there with me.
In case you need to find comfort in comfort food, comment “sopa” and I’ll send you my mom’s recipe. Share this with a friend who might need it, too, especially as we approach Mother’s Day.
Mom, I hope you’re watching. Happy Mother’s day!
#sopadepollo #puertoricanrecipes #comfortfood #intentionalcooking #cookbookrecipes
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