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Martha Vincent
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Cuban Styled Tamales
Here is a family recipe for Cuban-styled tamales (from Santiago de Cuba: "a-yakas") that I prepared for the Rasta party-not-a-party at John Webb's. My mom taught me how to make this, one of my childhood favorite recipes but with my own flare for the naked. I hope you enjoy this scrumptiliiiicious dish.
This is a recipe I have adjusted and worked on since 1997 when I used a bread machine to make my dough. I lived in different parts of the country from Browning , Montana to Colorado Springs, Colorado to the East coast and had to constantly adjust for altitude. I have since retired the bread machine because it wastes the bottom 2 inches of product to allow for the mixing paddle and at the time by finishing the loaves in a conventional oven you got more bread. Nowadays, I make (2) loaves of bread at a time and freeze one. I buy either the 25 or the 50 pound sacks of bread flour from Costco. We buy maybe a half a dozen store bought loaves a year, the rest comes from my kitchen with other flavors to include white and a jewish seed rye that is pretty gosh darn great! Whole grain breads do not rise as expected so fine tuning the wheat flour and gluten until you reach individual preferences. The oat flour gives the bread a silky texture and the anti-oxidants in oats help preserve the finished product. I am using a Kitchen Aide Professional-6 stand mixer and I have the oven lined with 6 inch non-glazed quarry tiles.If you want to skip the aluminum foil tent turn the oven down to maybe 350. If you eliminate the oil you 'll have a product that toasts up more like an english muffin and if you increase the gluten you get a bread that is slightly coarse. Have fun, it's only flour.
Here is a recipe idea I got off the dish (yuk-yuk) while feeding my daughter one afternoon. Most of you are familiar with fresh Basil pesto and served over the pasta of your choice. The nice thing about pestos is that they are non-cooking that can be prepared in a flash of a pan. Most recipes I found used an assortment of substitutes for fresh basil from broccoli and asparagus to mint (yuk!). I used Asiago cheese instead of freshly grated parmeseana and some white trouffle oil. Use the best ingredients for this one such as extra extra virgin olive oil, pine nuts, salt (for chrissakes Vince, salt is salt!) to bring out each flavor for a richly rewarding dish you can make in a jiffy. Bon appetite!
FOCACCI VINNI PANNINI BREAD
NEW YORK HOME-SLICE PIZZA
VINCENESS QUICHE
