Posted by Matthew A. Gonzalez | Well, what do you think?
I was invited to a BBQ the other day and needed something to take so I didn’t look like a fool. So, as always, I did some research and made and found an easy, albeit labor-intensive, salsa recipe. Nothing beats nice, fresh salsa.
Posted by Matthew A. Gonzalez | Well, what do you think?
Here are this week’s links. There’s just one seasonal link up about making art with Easter candy. Speaking of art, check out the awesome illustrations that accompany the recipes and articles on Kitchenscraps. My favorite link of the week has to be from A Kitchen Affair about cast iron cookware. Don’t forget to check out my recipes for mashed potatoes and flan.
Posted by Matthew A. Gonzalez | Well, what do you think?
I’m slowly, but surely, venturing into the land of desserts, concentrating on those of the Cuban variety. I researched some different recipes online and looked a recipe up in my trusty Cocina Criolla book. I decided to give my mom a call to ask her a couple of questions about the whole process, mostly wondering what a “baño de María” was — apparently it’s Spanish for double boiling, but she brushed off the recipe I was going to use and gave me my late grandmother’s recipe.
Posted by Matthew A. Gonzalez | Well, what do you think?
Noel and I were wondering why we waste our money with pre-made mashed potatoes when a small bag of red potatoes costs less than the instant stuff and yields a much better product. So Noel decided to re-purpose a recipe for twice-baked potatoes her mom gave her a while back and made these really simple and really tasty mashed potatoes.
Posted by Matthew A. Gonzalez | Well, what do you think?
I had some fun with some curry sauce this week. I showed you how to make some sweet, tangy yellow curry and what you could cook with it. I found some cool links on food photography, new local Gainesville restaurant, a few tips on becoming a better cooks and a few others. I also came across a new trend — recipes 140 characters at a time.
Posted by Matthew A. Gonzalez | Well, what do you think?
Earlier this week, I posted a recipe for yellow curry, but here is something you can make with the curry. I made this for a friend of mine who happens to be vegan. I didn’t want to make the same old crap I always make for him, so I went with something a little different.
Posted by Matthew A. Gonzalez | Well, what do you think?
I hosted my vegan friend last week and was hoping to make him something other than pasta because I figured that vegans must get pretty fed up with being fed pasta every time they go over a friend’s house. So I settled on making him some sort of curried dinner. I thought back on some curried dishes I’d had at a Gainesville restaurant called Indian Cuisine. I did some research and looked over quite a few recipes for yellow curry. I mixed and matched some ideas all the while thinking of the yellow curry I’d eaten and tried to make something similar: not-too-spicy with lots of cilantro.
Posted by Matthew A. Gonzalez | Well, what do you think?
It’s nice to be back into the swing of things. It’s great going out of town, but I like having a routine, and I like cooking for myself. So with Austin behind me, here’s this week’s recipes, articles and links.
Posted by Matthew A. Gonzalez | Well, what do you think?
At the end of any lunch or dinner I eat out at a Cuban restaurant, I always order a cortadito. It’s a good gauge on a meal. A lot of times it’ll be an indicator of whether to leave a good tip or just a normal tip because it’s usually the waiter or waitress that’ll make it. The drink is simple and thought of more as a dessert than a pick-me-up.
Posted by Matthew A. Gonzalez | Well, what do you think?
Some of my friends think it’s weird that I like to eat bananas with my steaks, chicken or other meaty dishes, but the truth of the matter is, bananas are a wonderful pallet cleanser. I suppose that’s the reason why Cubans and other Hispanics it’s such a tradition to serve sweet, ripe, fried plantains with their meals.
My name is Matthew Gonzalez, and I am a Web designer who happens to enjoy cooking.
I wouldn't exactly call this a blog. It's just a collection of my recipes.
Even though updates will come on a when-I-have-time-and-money basis, feel free to e-mail me.