Update

Well, I’ve left the great state of NY to go back to Puerto Rico. It feels like a step back for me, but really I’ve done it as en effort to reestablish what I want in this life. As much as this is home, I so wanted to claim my own livelihood elsewhere and were better than the Big Apple?

While I am here I hope to do something with my family farm (free range chicken eggs maybe) and finally start establishing myself as a freelancer. After the great lay off of 2011, I was dead set and determined to find something in my field before I sub came to a join in another. After trying in NY I finally decided that the only way to do that would be in PR and thus I am sitting at a Starbucks in San Juan, writing this blog.

As much as I love this island’s spirit and the food that fills its belly, sometimes I feel like it’s stuck and needs help pushing forward. Could I be a person to help do this, who knows? All I know is that I am dead set and determined to get my life back in order ASAP whether here or anywhere. I will always love NY and I will miss it more than I could ever begin to express. But for now, I am here and I will forever hanker for more, strive for more and never settle for less. I hope that you will continue with me through this journey as I continue to find my place.

Here’s to the future!

XO
Sarah Nicole

Thanksgiving a la Boricua

I’m in the process of finalizing the Thanksgiving menu which I am trying to keep short. In an effort to sate the taste buds and traditions of two very different cultural backgrounds, I decided to keep it strictly American with the addition of one Puerto Rican dish: arroz con gandules (rice with pigeon peas).

Usually also on the menu would be some sort of salad rather than a green bean anything. A ham is always in order, but usually a beauteously large canned one, dressed up with pineapple and cherries instead of a more Californian, Honey Baked Ham. And then to guild the lilly, there would also be the addition of a picadillo style stuffing.

Rather than go for a monster sized feast, we chose to tread lightly and simply add our quintessential celebratory rice dish. Peasant food that knows no economical bounds as both the rich and poor love it just as well.

This site has a great recipe

Try it and buen provecho!

Nutty, Sweet and Delicious!

There’s just something that beurre noisette (black butter) adds to food that cannot be explained. It’s almost likes its a form umami in its own right. In this video, chef Toni Lynn Dickinson from my Alma Mater, The French Culinary Institute at The International Culinary Center, shows us how to make a classically French, financier — a small cake with lots of flavor punch. In addition, she gives a quick recipe on how to make sorbet. Enjoy!