Last week, we had our last session of Mucho Gusto: Cuban Cuisine.  The course, which was an introduction to Cuban cooking, featured my Nuevo Cuban cuisine — a lighter, healthier take on traditional Latin food.

Preparing for and teaching the class was a lot of work, but it was also a really joyful time for me.  I loved my students and they really seemed to enjoy the course and each other’s company.  In addition to learning the basics of the cuisine in our first two sessions, we discussed Cuba’s history and how it’s intertwined with American history and Cuban culture – the island’s cultural heritage and its influence on music, art, dance, literature, sports and more.

In our last session, building on knowledges and skills that had been practiced by students, we prepared a few dishes that are a bit more complicated.  We began by making Ensalada de Papas y Vegetales (a cooked vegetable and potato salad which we made with fresh asparagus, carrots, broccoli and potatoes.  That recipe is outlined below.  We prepared Arroz con Pollo (Chicken and Rice) and Paella de Mucho Gusto (my version of the traditional Spanish dish featuring Chicken, Chorizo & Seafood) for our entrées and Flan de Leche Clasico (Crème Caramel) for our dessert.

Several class members brought bottles of wine to share with their colleagues over dinner, so it was a very festive occasion.  Over our delicious dinner, we had an opportunity to discuss the current situation on the island, how average Cuban’s spend their days and what people’s lives are like and the evolving relationship between our government and theirs.

We parted company with hugs and promises to stay in touch – a truly fun and magical experience.

Ensalada de Papas y Vegetales (Potato and Vegetable Salad)

Great for cookouts or picnics, this hearty salad is as pretty as it is delicious.  By cooking the vegetables separately, each can be cooked just the way you like it, and the carrots and asparagus will retain their bright colors.

Serves: 8

• 3 large potatoes – pared and cut into bite-size pieces
• 5 medium carrots
• ½ pound fresh asparagus

For the dressing:

• ¼ cup olive oil
• ½ cup white vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the garnish:

• 1 head green or red leaf lettuce
• 1 small red onion (peeled and thinly sliced)
• 1 tablespoon chopped parsley

1. Put potatoes in a large pot, cover them with water and bring to a boil.
2. Reduce the heat, cover and cook for about 20 minutes or until just tender.  Drain and set aside.
3. While potatoes are cooking, pare the carrots and cut into ½” rings, and prepare the asparagus by breaking off the ends and cutting into bite size pieces.
4. Transfer the carrots to a small bowl, cover with plastic wrap and microwave on high for 2 to 3 minutes.
5. Transfer the asparagus to a small bowl, cover with plastic wrap and microwave for 1 to 2 minutes.
6. Combine the ingredients for the salad dressing.
7. When the vegetables are cool, toss them together with the dressing and refrigerate until chilled.
8. Serve on a bed of lettuce leaves, garnish the top with red onion slices and chopped parsley.

VARIATION — substitute your favorite vegetables for the carrots and asparagus.

HELPFUL HINT — Need a salad in a hurry?  Thaw a package of frozen vegetables (e.g. broccoli, carrots and green beans), add the onion and toss with the dressing in this recipe – that’s it, no cooking – quick, delicious and nutritious.

As fresh produce can be very expensive, purchasing frozen fruits and vegetables for daily use is a smart and economical alternative.  Because frozen food processors are located close to the fields, frozen fruits and vegetables are in reality much fresher than the fresh produce at the supermarket which was picked days ago and has been trucked across the country.

Last week, I met with my students for the second session of Mucho Gusto: Cuban Cuisine. The class I am teaching about my “Nuevo Cuban cuisine” (a healthier take on traditional Latin recipes) at our local Adult and Community Education program. Once again, we had a good session and a great time. I love my students and the class. This session we focused on more of the basics of Cuban cuisine and prepared several recipes.

As it was a very cool night, we got started with a little hot chocolate.

¡Delicioso! Nothing warms you up like hot chocolate; it always conjures up happy childhood memories for me. And, seeing the chocolatey-marshmallowey mustaches on the faces of adults makes me smile.

After quickly reviewing what we learned last week and hearing students stories about their culinary adventures since our last meeting, we went to work.

We began by making the desserts (mango mousse and key lime pie) we would enjoy at the end of the meal, as both needed time to chill and set up in the refrigerator after preparation.

Next, we made a sofrtito; what I consider the “corazon y alma” (heart and soul) of Cuban cooking. Nearly every savory Cuban dish begins with the sofrito ( a sauté of olive oil, onion, green pepper and garlic seasoned with salt, pepper, cumin and oregano). The sofrito became the base for the picadillo (Cuban-style ground beef hash) that would be our entrée. And, then we pulled together a delicious and healthy pasta with grilled vegetables dish that complemented and completed our meal.

As we enjoyed fruits of our labors in the kitchen, we discussed Cuban culture – focusing on the significant contributions of Cuban artists, musicians, dancers, writers and others to our collective cultural experience.

Last weekend, we had the pleasure of hosting a brunch at our house for Fenway Community Health’s Diversity Committee.  I love working with the Fenway.  The staff is great and lots of fun.  I’ve done lots of catering and Personal Chef jobs for them over the years, and I always enjoy meeting and getting acquainted with the people associated with the organization.  The Fenway is an exciting and dynamic organization that does not see or set limits on how it can contribute to the overall health of the larger community both locally and nationally.

The health center does incredible work.  They are a special jewel in Boston’s healthcare community, providing high quality comprehensive healthcare in a warm and welcoming environment to a very diverse population living and working in the city and beyond.  Fenway takes a special interest in LGBT health matters and has become a respected, national authority on delivery of healthcare to this often underserved group.

Its research arm, The Fenway Institute, published the first medical textbook focused on LGBT people.  A recognized leader in HIV/AIDS education, prevention, treatment and research since the beginning, the Institute operates the nation’s first community-based HIV research program, which has been conducting long-term epidemiological research since 1985.

To learn more about the important work Fenway Health, check out their website
http://www.fenwayhealth.org/site/PageServer

The brunch went well, and I think everyone enjoyed the meal.  I made two giant tortillas (Spanish-style omelets), a vegetarian one featuring sweet plantains and potatoes and one with ham and chorizo.  I also made torrejas (Cuban-style French toast) with homemade syrup.  In addition, one of the participants brought the perfect compliment to these dishes — a fruit plate with a delicious dipping sauce.   These dishes all worked really great for this working brunch.  As each of the items is as delicious cold as it is hot, it is perfect for a stationery buffet that guests can partake of at their leisure.