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Featured, Kitchen

Ice Cream & Mangoes

May 29, 2020

Obsessions and more obsessions and white chocolate ripples

Often when I share that I don’t really love eating mangoes, people gasp. I’m more than certain they are thinking, “how is it possible that this woman represents an entire mango brand,  leading its recipe development when she doesn’t like mangoes?”

In my mind I still feel like I am the best person for the job. I don’t love sitting around eating sweet ripe mangoes, but I love coming up with creative ways to incorporate them into recipes and enjoying them in various forms other than the pure sweet fruit. I love the flavor, texture and opportunity mangoes give to me. I am not needed in order to teach people how to eat a fresh mango. I’m far more useful in the instruction of how to add them to everyday cooking, and recipes, demonstrating their extraordinary versatility by incorporating them into just about anything.

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Featured, Kitchen

Mango “Quarentini’s”

May 19, 2020

Pick your poison: from classic to weird mango cocktails & mocktails
to keep you at home for the long haul

Wherever you are and whatever your viewpoint is on quarantine or no quarantine, mask or no mask… one thing that most can agree on is that a cocktail at home tastes rather good these days. More and more people are advancing their bar skills alongside their cooking and baking skills, and it’s a sweet deal for mangoes, which make a perfect cocktail and mocktail additive in their many various forms. Continue Reading…

Featured, Kitchen

Ataulfo Swirl Meringue Cookies

March 30, 2020

A simple crunch cookie your kids can make!

I recently found myself with some leftover egg whites from an ice cream project I did – which you can find on my other blog My Herbal Roots. So, I wanted to try an idea that had been swirling around in my head (pun intended; they’re great fun!).

Years ago, while teaching classes at my culinary center in Brooklyn, we attempted to flavor French meringue cookies with different fresh ingredients. We knew that it was difficult, but we felt that it could be done if we had the right texture and consistency. To a certain extent, we were right; however, it is more true that dried powders work best for flavoring meringue because the meringue will fall apart if you add something with too much moisture. It’s still possible, though, especially with thick paste like fresh sauces. We cooked down blueberries, raspberries, strawberries, tomatoes, and many other items until they were a thick, fresh tasting pastes and added those to the meringue batter. We got pretty good results. Continue Reading…

Featured, Kitchen, People

The Making of a Mango Queen

December 24, 2019

A destiny of connecting  dots between farmers, culture, food, and joy

Originally this was going to be a quick recipe post, but I ended up spending the better part of the day to contemplate and write. As it goes, this mango cake recipe revealed to me the story of my destiny. As you may have learned by now, most of my recipes are not just recipes. Instead, most contain an anecdote or some personal truth that is revealed to me once I get the opportunity to write the recipe down…

Today I received a text from a longtime friend talking about fate.  This text randomly flashed me back to times as a little girl in Nicaragua, memories full of parrots and feelings of mango-joy. Today’s flashback clarified how long mango-joy has been a part of my life – the result of fate and destiny working together as partners. I guess that running joke of me as the mango queen isn’t far from the truth.

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Featured, Kitchen, People

Pie Spice, The Flavor of Fall

November 20, 2019

Gracefully extracting the warming tones of a tropical mango for our Thanksgiving table

If you haven’t worked in marketing, you may not be able to empathize with how pressurized it can become – to have to constantly churn out new, creative (and IMO hopefully) useful content. In the food business that means new recipe ideas and techniques to simplify them. In produce that means tips on storage, handling, and usage, as well as flavor profiles, textures, and a fruit or a vegetable’s unique quirks. If you’re like me and want content to be genuine, it’s even more difficult. Mango-infused Thanksgiving ideas are not easy to come by, but I think we managed to pull it off.  Continue Reading…

Culture, Featured, Kitchen, People

Día de Muertos

November 1, 2019

Mi padre es tu padre

Para una versión en inglés haga clic aquí

Una de las cosas que nos conecta a todos en esta vida es la muerte, la comida es otra. Desde que mi padre falleció hace unos años, me di cuenta que me conecto con ciertas personas de manera más auténtica, especialmente aquellas cuyos padres, a quienes también estaban cerca, hayan muerto. Para muchos de nosotros el sentimiento de “vacío” que ahora llevamos dentro de nosotros nos conecta…de alguna manera nos magnetiza. La pérdida en general nos conecta, lo que tiende a recordarme que la vida debería.

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Culture, Featured, Kitchen, People

Day of the Dead

November 1, 2019

Mi padre es tu padre, celebrate life

Click HERE for a version of the post in Spanish

One of the things that connects us all in this life is food and certainly thats a big one for me, death is another obvious connector. I noticed since my father passed a few years back that I connect with certain people more authentically, especially with those whose fathers, to whom they too were close, have passed. For many of us the feeling of “lack” that we now carry inside us, connects us…magnetizes us. Loss in general connects us, which tends to somehow trigger and remind me that to celebrate life.

I think the ancient and traditional Day of the Dead (“Día de Muertos”) ceremonies, beliefs and celebrations practiced throughout Mexico – and many parts of the world where Mexican populations live and work – are a wonderful example of just that. Day of the Dead customs or traditions seem totally undervalued in Western culture, and as I have been contemplating my own aging and my own sense of belonging (especially after my father passed shortly before a serious breakup), I feel a yearning for more ritual, more tradition and more community in my own life. When I look at so many of the traditions of the world that date back thousands of years, I see so many of them still thriving today in connecting people. I see the Mexican population today, not so as much “religious” but as extremely spiritual people,  moving, and evolving through this life as best they can with  their family, loved ones,  and communities  front and center to it all…and I think that’s beautiful. Continue Reading…

Featured, Kitchen

Whiskey Mango BBQ Sauce

October 26, 2019

A California power outage miracle recipe……And It Was All Yellow

I had intended to post this recipe a few weeks ago, when the weather was warmer in most places around the country.  But I think the recipe is still relevant for a few reasons, tomatoes are still flourishing in California and the recipe is not as much a BBQ recipe, as its cooked mostly in the oven and simply finished on the grill.

I think the real relevance is more the story of how the recipe came to be and the coincidence in that I sit here posting this, hunkered down inside yet again, despite a beautifully warm day outside, because of the  gigantic smoke wall heading my way.  Massive California fires are blaring a few hours north of me and I am set to lose power at any moment. This recipe happened by happenstance originally in the last forced power outage, so it seems fitting to be finishing the writing and posting of it now, hopefully before the power goes out. Continue Reading…

Featured, Kitchen

Fresh Summer Thai with Mangoes

July 30, 2019

Make vibrant and tasty  Thai dishes in a flash

This past weekend I re-discovered the beauty of some old recipes I had written years ago for Ger-Nis while re-purposing them for a mango cooking class I taught at the Sacramento Natural Foods Coop, which also happens to be one of my favorite grocery stores in the country.

The class,  part of Crespo Organic Summer Mango Mania events, Fresh Summer Thai, featuring mangoes- reminded me of how lucky we are to have Mexican mangoes in peak season in the dead of our summer time. It also reminded me how Thai inspired recipes are some of the tastiest, healthiest and easiest recipes to whip up when it’s hot. I tend to forget how hot it gets throughout the USA and Canada, because I live in the one part of the country where cool foggy summers are the norm, where hot soup feels comforting  to eat on the 4th of July.

These recipes were revamped from one of my most popular classes back in Brooklyn, where hot steamy summers were the norm and these refreshing, mango-centric dishes offered a cooling and joyful effect.  By using them in the class myself, I  was able to make some new alterations to the recipes and improve them. Making them even more tastier and even simpler than they were before!

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Featured, Kitchen, News

Bolinas Summer Mango Mania

June 16, 2019

#MuchosMangoes are coming to Bolinas….RIDE THE WAVE…..

The Crespo Organic Kitchen, the culinary education arm of Crespo Organic Mangoes and part of my produce, marketing and education company- Ger-Nis Culinary  & Herb Center  is located in the beautiful northern, surf and art village of  Bolinas, California. This summer we are celebrating mangoes BIG TIME in our own backyard. Giving back to the many lovers we have discovered here and even some we may have had part of building. The town of Bolinas throws a gigantic weeklong party to celebrate the 4th of July and we thought there was no better time to provide them with and celebrate Crespo Organic Summer Mango Mania! Between July 3rd and July 7th Bolinas will be dripping in sweet organic mangoes…. we encourage you all to come, join in and ride the wave.

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