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KCP Alumni 1978 help the Community




Our class of 78 got together to celebrate a long lasting friendship and decided to leave a footprint on our sister school, La Escuelita del Bosque. This school has more than 600 poor children from our hometown Barranquilla. We raised enough funds to help the babies have a change of location which will enable them to have a cooler section of the school with nicer climate conditions.

Thanks to all who helped.
Pachi´s Blog en Creative Culinary

KCP Alumni 1978 help the Community




Our class of 78 got together to celebrate a long lasting friendship and decided to leave a footprint on our sister school, La Escuelita del Bosque. This school has more than 600 poor children from our hometown Barranquilla. We raised enough funds to help the babies have a change of location which will enable them to have a cooler section of the school with nicer climate conditions.

Thanks to all who helped.
Pachi´s Blog en Creative Culinary

30th Graduation Anniversary




Tomorrow is the big day! Our 30th Hish School Anniversary and we will meet back home in Barranquilla. We have been sending emails back and forth trying to find all of our class and we hope most of us will be there.

We have printed out a copy of Student Cooking 101 for fund raising to bring our sister school some fresh air in the form of fans. We hope to have sold 1000 books at 5 dollars a piece to leave a little hope to those who’ve been going through learning in very hot conditions.
See a  picture of us then.
Enjoy them.
Pachi
Pachi´s Blog en Creative Culinary

30th Graduation Anniversary




Tomorrow is the big day! Our 30th Hish School Anniversary and we will meet back home in Barranquilla. We have been sending emails back and forth trying to find all of our class and we hope most of us will be there.

We have printed out a copy of Student Cooking 101 for fund raising to bring our sister school some fresh air in the form of fans. We hope to have sold 1000 books at 5 dollars a piece to leave a little hope to those who’ve been going through learning in very hot conditions.
See a  picture of us then.
Enjoy them.
Pachi
Pachi´s Blog en Creative Culinary

Arepa con Huevo, Egg filled arepa




Thank you Vanessa for writing to me and telling me about your experience with my book Secrets of Colombian Cooking. It is wonderful to be able to give remembrance and joy to many expatriates like me and others wanting to relive many of our wonderful tastes straight from our homes and to share them with others.

This moning a group of friends got together and had a special breakfast of Colombian Cooking. We had cheese arepas, grated green plantain Arañitas, chorizo, white farmer´s cheese, suero which is our creme fraiche, avocado ají, and a variety of fruit. Coffee with milk, and Diet Coke were.
¨I am so happy to have bought your book ¨Secrets of Colombian Cooking¨. My parents are from Cartagena, so I know Colombian cuisine well, unfortunately, we can only enjoy it in restaurants. My mother is a terrible cook. She was never one for the kitchen and so she only ever learned one or two recipes. I made ´Arepa con huevo´ this morning and they were so good. (This is something my mother has unsuccessfully tried, she can´t get her arepas to puff right, and so the egg goes everywhere but in the arepa). Anyways, I just wanted to thank you for writing such a great recipe book! I enjoy you youtube videos as well!!! Keep up the good work!¨
Vanessa
Pachi´s Blog en Creative Culinary

Arepa con Huevo, Egg filled arepa




Thank you Vanessa for writing to me and telling me about your experience with my book Secrets of Colombian Cooking. It is wonderful to be able to give remembrance and joy to many expatriates like me and others wanting to relive many of our wonderful tastes straight from our homes and to share them with others.

This moning a group of friends got together and had a special breakfast of Colombian Cooking. We had cheese arepas, grated green plantain Arañitas, chorizo, white farmer´s cheese, suero which is our creme fraiche, avocado ají, and a variety of fruit. Coffee with milk, and Diet Coke were.
¨I am so happy to have bought your book ¨Secrets of Colombian Cooking¨. My parents are from Cartagena, so I know Colombian cuisine well, unfortunately, we can only enjoy it in restaurants. My mother is a terrible cook. She was never one for the kitchen and so she only ever learned one or two recipes. I made ´Arepa con huevo´ this morning and they were so good. (This is something my mother has unsuccessfully tried, she can´t get her arepas to puff right, and so the egg goes everywhere but in the arepa). Anyways, I just wanted to thank you for writing such a great recipe book! I enjoy you youtube videos as well!!! Keep up the good work!¨
Vanessa
Pachi´s Blog en Creative Culinary

To all aspiring chefs



To all young aspiring chefs!

I was asked this morning in a email from my web page if I thought a 16 year old that loves cooking yet dislikes certain veggies and foods will be able to be a chef.
Here is my answer.
Dear Writer,
When I was 16, I had beeb working for 3 years at my mothers bakery, as I was a great outliner and was able to draw anything on a birthday card directly onto a frosted cake. I then had that job on a part time basis as well as doing the actual filling with color frosting or piping gel.
I believe at that time I wasnt to keen on certaing veggies like eggplant which I adore nowadays and even artichockes. There is time for everything and I suggest you keep an open mind and try to taste things when possible. Little by little your palate will grow to like almost all foods. To this day there is one thing I don’t really like and that is mondongo, a favorite of many in my family and our country. I had to learn how to make it and taste to get the best for my first Colombian Cookbook.
If you want to know how poosible it is for you to be a great chef, find a summer job at a restaurant and don’t be dissappointed if you start washing dishes and peeling carrots. I remember my first job peeling a whole 100 pound bag of carrots to peel. If you enjoy being in a kitchen, with all sorts of people working in a certain strange unisom, to create wonderful dishes for others to enjoy… then you will be a great chef…
Best wishes,
Pachi
Pachi´s Blog en Creative Culinary

To all aspiring chefs



To all young aspiring chefs!

I was asked this morning in a email from my web page if I thought a 16 year old that loves cooking yet dislikes certain veggies and foods will be able to be a chef.
Here is my answer.
Dear Writer,
When I was 16, I had beeb working for 3 years at my mothers bakery, as I was a great outliner and was able to draw anything on a birthday card directly onto a frosted cake. I then had that job on a part time basis as well as doing the actual filling with color frosting or piping gel.
I believe at that time I wasnt to keen on certaing veggies like eggplant which I adore nowadays and even artichockes. There is time for everything and I suggest you keep an open mind and try to taste things when possible. Little by little your palate will grow to like almost all foods. To this day there is one thing I don’t really like and that is mondongo, a favorite of many in my family and our country. I had to learn how to make it and taste to get the best for my first Colombian Cookbook.
If you want to know how poosible it is for you to be a great chef, find a summer job at a restaurant and don’t be dissappointed if you start washing dishes and peeling carrots. I remember my first job peeling a whole 100 pound bag of carrots to peel. If you enjoy being in a kitchen, with all sorts of people working in a certain strange unisom, to create wonderful dishes for others to enjoy… then you will be a great chef…
Best wishes,
Pachi
Pachi´s Blog en Creative Culinary

Chontaduro y Pixbae






Chontaduro o Pixbae

Cooking this fruit from the hearts of palm tree is the best. This delicacy can be eaten with salt or honey. I bought two large bunches, one greener than the other so I can cook them weeks apart. They served as my decoration for the my husband´s birthday party.
To cook this fruit, remove them from the branch and cover them with water, add 1 talespoon of salt, cover and cook over medium low heat for 2 hours or until tender.
Click on the title for the recipe!!!
Pachi´s Blog en Creative Culinary

Chontaduro y Pixbae






Chontaduro o Pixbae

Cooking this fruit from the hearts of palm tree is the best. This delicacy can be eaten with salt or honey. I bought two large bunches, one greener than the other so I can cook them weeks apart. They served as my decoration for the my husband´s birthday party.
To cook this fruit, remove them from the branch and cover them with water, add 1 talespoon of salt, cover and cook over medium low heat for 2 hours or until tender.
Click on the title for the recipe!!!
Pachi´s Blog en Creative Culinary

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patricia

Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.