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ABUELO RUM and Luis Garizábalo meet in Panamanian Gala






ABUELO RUM 
and 

Luis  Garizábalo 

meet in Panamanian Gala  

.
Two artisanal products came together in a GALA event. Thanks to the ABUELO Rum Company, we were able to make an amazing rum tasting that included a NAPOLEON RUM, 15 years ages, not yet in the Market.  
We had a VARELA RUM TASTING event, with the most global group of people. Aged from Millenials to Baby Boomers. From far away places like India, France and the Americas it was as perfect as we wished it was.

Thanks to Luis Garizábalo, we had the option of tasting the four rums in glass as well as in wooden containers as is traditionally used in the Colombian Caribbean hometown of mine, Barranquilla.
It is amazing how Colombian artisans can make almost anything you want, perfectly.
With time and patience they work magic with their hands. Love keeps them doing their favorite pieces. They are small, sometimes overlooked but this one time they made a very special occasion one of high glamour the perfect moment.

The delicious Panamanian Rums we tasted were the following. We include the Abuelo 7 years, with which we prepared ABUELO LIBRE, the newest in rum drinks inPanama.

Three rum curators from RON ABUELO, from VARELA Rums in Panama gave the initial taste and aromas they configure in production.


ABUELO 7 años:
Aroma: intenso, aromas complejos, madera mediana, frutas secas (dátiles y uva pasa)
Sabor: muy suave, balance entre madera, sabores tostados y frutosos.
ABUELO 7 years
Aroma: intense woody and fruity notes. (dates and raisins) 
Palate: Very smooth,  balance between wood, toasted  fruity flavors

ABUELO 12 años:
Aroma: mucha complejidad, notas dulces-vaillinosas y especies
Sabor: balance máximo entre notas frutales, añejas, dulces y muy largo acabado.
ABUELO 12 years
Aroma: Complex, sweet vanilla notes, spices
Palate: Perfect balance between fruity, mellow fruit, somewhat sweet and long lasting back taste of aged rum.

ABUELO CENTURIA:
Aroma: notas complejas y acarameladas, alta madera y leve tostado
Sabor: largo acabado, sabor semi-dulce y maderoso.

ABUELO CENTURIA:
Aroma: caramel, highly woody and light toasted nose
Sabor: very long mouth feel and after taste, semi-sweet and woody

ABUELO NAPOLEON, is part of a new 15 YEARS finish Collection RUM, soon to be out in the market. Brown rum distilled from molasses. Aged 15 Cognac barrels flown in from France. New to the market in 2014, this 15 year old rum is the latest rum bottled under the Abuelo label. Almond, buttery notes with complex tannic flavors are amazing and new to the RUM palates. 

NAPOLEÓN:
Nose:  Aromas of new leather, buttery and dry notes
Palate:  Slight almond and complex tannic flavors


Pachi´s Blog en Creative Culinary

My daughter´s wedding food by Cuquita Arias in Panamá

Hello again from Pachi the Colombian Cook 

This time I write about the wonderful woman who was able to read my mind and create with me the most spectacular sit down dinner for my daughter´s wedding.

We met twice for conversation and details of what I wanted and came up with the following menus. One for the sit down dinner and another for the late night partiers. 
The latter a completely Latin pulled beef and guandú rice with plantains.Soon I will post those pictures too, since I haven´t got them yet. 

Thanks to Chef Cuquita Arias de Calvo  and the Bristol Hotel for a perfect job that showed all the love placed into each and every plate. 

Last but not least an amazing wedding and sweet concoction set, decorated with real orchids over a matte frosting. Simple and beautiful.

Pachi

Pachi´s Blog en Creative Culinary

DR CLYDE METHOD and PACHI

As you are well aware, the world is desperately struggling to loose weight and keep it off. 


Dr. Clyde and I are creating an invaluable nutrition resource so our readers can raise their metabolic rate and loose weight for life.
Our plan is the much-needed solution for all busy people battling with weight loss. With clear guidance on putting meals together to drive metabolism and on cooking techniques to get the most out of every minute in the kitchen, readers are expected to see just how simple the science and the culinary arts can be. Detailed yet straightforward explanations on the role of protein, fats and carbs, as well as recipes, tables and charts will be lifesaving tools forever.


Follow us! The project is divided in two parts, the science by DR CLYDE and the hands-on cooking guide by PACHI
  
Dr. Clyde Wilson, PhD                                               Patricia McCausland, CCP


Pachi´s Blog en Creative Culinary

WHAT MAKES US HUMAN…WE COOK!

It was amazing to receive this email from Dr. Clyde Wilson this morning…

Hello Patricia,
Although the first half of this talk is focused on how brains are different between different species, roughly half-way or 2/3 through it the speaker all of a sudden shows that without cooking we could never have eaten enough to grow our brains to where they are.  Cooking was required for our evolution to conscious human beings.  That is intense

Clyde

Dr. CLyde and I are writing a book for all of you who want to increase your metabolic rate. As I was writing my prologue I included this paragraph:

 Humans have fed themselves for ever; even when there were no fancy stores, ovens, knives and cutting boards.  Breads and pasta were prepared by civilizations way back. Many coats of arms show fruits and vegetables overflowing from cornucopias. We are innately good cooks; we know what we like; we are attracted to certain types of flavor, sweet, sour, salty and tart. Maybe a mix of all of them is best as it has been shown with the sixth sense, Umami. So lets go ahead and mix, mix ingredients to prepare foods that we think we might like. Lets feel free to add spices and herbs, peppers and oils. Lets go into the kitchen and grab whatever we have found interesting in the market, that beautiful food that was in season, and cut it up, add some quality seasonings, cook it or try it raw, laugh and live the bounty this world has given us for our lifetime. Before any specific cooking book was written, humans found a way to cook in the best possible way for their own palates. Lets do that!”

Now check the TED TALKS link here to understand what I mean.
Let’s all enjoy cooking our way.
Pachi´s Blog en Creative Culinary

Will seasoning chicken beat the battle against Obesity?


There are many battles to be fought when obesity comes to the table, but, there is one good and inexpensive food whose image could be easily changed, and beat. CHICKEN!

People view chicken as an unchallenged food, not only because it is inexpensive, but because it is usually very bland. Chicken pieces that are sold fresh or frozen are mainly breasts.  Wing, Drumsticks chops and tenderloin or filets are rarely bought for home cooking. Most of the chicken legs are exported to third world countries and sold for pennies, filets or tenderloins are now starting to be sold on their own but are not found everywhere. On the other hand in many countries, chicken is regarded as a very expensive food even though it still has no pzazzz. It is not chic to serve chicken at any social event.

In my opinion,
chicken could be the savior of many family meals, at a very low cost and with almost no cooking skill needed. Chicken on its own has no characteristic flavor; some people say the chicken they buy tastes like plastic, others say it tastes bland, and even the ones that buy the free range and unprocessed highest quality chicken say it can be ¨just chicken¨.

Chicken can be exciting, colorful, delicious…think of a piece of herb roasted chicken, a tandoori or a Latin onion and tomato smothered one. (translate the page on the top right hand)

The first thing that needs to be done is to wash chicken pieces in order to remove some of the flavors brought about different types of packaging. Processed, frozen and plastic bagged plain skinless chicken pieces can smell, taste and look like plastic. You can immediately tell when a restaurant uses processed skinless breasts the minute you see them. Some can look like the pieces nutritionists use to show patients  portion sizes. Some are all identical, look cloned, which feels like being invited to eat at the Jetsons (the TV show from the 90’s or to a TV dinner from the 70″S), to a person who is used to eating natural chicken pieces. Organic, unprocessed chicken needs to be washed and patted dry too.

The second and most important flavor defining step is to season the chicken. Chicken placed in a pan with salt and pepper tastes like salt and pepper. Even if you use the best oil to cook it. There are many ways to season chicken that will make you fall in love with it again. This means no excess pepper, no excess spice

and flavors that can come through when eating chicken. Flavors that are sensual, make you feel, smell, touch and taste a delicious food that you used to eat many years ago. It is not necessary for chicken to be organic, though I’d rather eat the organic ones, but regular supermarket whole chickens can be prepared in less that 3 minutes, refrigerated for the evening or for the next day. Place them on a zipper bag and simple bake the whole bird on a cheap baking pan, even a disposable one and enjoy a marvelous dinner for 4. Smaller pieces can be seasoned for 20 to 30 minutes or overnight too. Season your weekly portions and freeze them; then defrost them under running water or refrigerated during the day.

When chicken is seasoned it needs no sauce to go with it, it is delicious on its own. Serve it with a simple green salad, a baked potato and your choice of vegetable. Make the chicken be the centerpiece of your dinner and give your family the protein it needs. Leave them satisfied with a delicious meal and sit comfortably with them on the table.

Baking chicken is the best way to cook it without having to check on it. The same holds for chicken pieces and even chicken wings. Whole chicken and pieces with skin, which I cook with all the time, even if I discard the cooked skin, should be seasoned beneath the skin. If any poultry is seasoned on the skin, it will loose all its taste once the skin is gone. Also is the seasoning is placed over the skin, the chicken meat will not be seasoned at all. This is a simple TIP for all of us with palates that love tasty delicious food!

Enjoy many recipes at www.pachi.us
remember to translate on the top L.
Pachi
Pachi´s Blog en Creative Culinary

A Grand Simple Dinner for Family and Friends

Last night I had people over and wanted to give them an easy all baked delicious dinner. Early on I seasoned two whole chickens with some yogurt blended with herbs and pepper. Placed it into the birds´skin and left them refrigerated all day. At 5 p.m. when I came back I took them out of the fridge with 12 Roma tomatoes, some sprigs of thyme I had frozen, a can of Spanish Artichoke hearts in olive oil and brown rice.
For starters I turned the oven, a gas range, on at 300F while I cut the tomatoes in half. Placed them on an olive oil sprayed baking pan and sprinkled them with salt, pepper, olive oil and placed the sprigs of thyme over them. Placed them in the oven and prepared the rice. My whole grain brown rice is prepared identically as my white rice, with twice the water than rice, only I cover it, place it in low immediately after the water comes to a boil and leave it unopened for 50 minutes. Then it is perfectly open and delicious. By then the chicken pan was room temperature, so I sprinkled some good quality salt and I placed them in the oven. I also added red wine to the pan to cover all the surface with about 1/8 of an inch.
Two hours later I had two whole chickens baked and the tomatoes were deliciously sweet and aromatic. I covered the chickens with foil for 5 minutes while I served the table. the tomatoes went into a platter and immediately I placed the drained artichoke hearts on the baking pan where the tomatoes had been cooked, swirled the pan and placed them bake in the oven with the heat now increased to 400.
I served the rice with a tablespoon of picadillo or Latin Salsa, the wine roasted tomato halves with a mozzarella cut into pieces

, the chickens and removed the artichoke hearts from the oven and placed them onto a small serving dish.
Voilá a delicious meal all baked, no stress, healthy and aromatic, sweet, delicious, savory and one where we could all sit at the table together.

Best wishes cooking for friends and family.

Pachi

Pachi´s Blog en Creative Culinary

Passion for Coffee KINDLE ed in Spanish

PASION por el CAFE

Passion for Coffee

Paixao pelo Café

All the images in this book have been taken during the actual creative recipe experience. My original recipes from all my experience as a Pastry Chef and the pictures taken in the kitchen during a whole year while making each one of the recipes, the first trials and the final recipes as they were written. The images and the stories of the people in the coffee plantations are also true to life, real people with real names and true stories of their life around the amazing life of the highest quality grade coffee in the world. The recipes of the sweet chapters are all classical with some of my own creations and they are as they should be prepared with the highest quality ingredients, such as eggs, real butter, cream, 70% or higher grade chocolate etc. The recipes on the Savory chapters, salads, main dishes, are all very light and extremely easy to prepare.
Just this past Wednesday I was at a Whole Foods store in Cambridge, Massachusetts and bought a coffee syrup which you can use if you prefer to use an all ready, natural, high quality coffee syrup in the recipes.

The freeze dried coffee I used is made in Colombia at an amazing plant in the middle of the coffee growing regions of Chinchiná, Caldas in Colombia. Its brand name is Buendía but you might find it under many names, produced in Colombia.
Enjoy an amazing array of new flavors and textures all infused with the magnificent aroma, taste and nutritional qualities of the great red ben, Coffee.

Pachi´s Blog en Creative Culinary

Menus of Change 2013 Summit, Harvard and CIA

Creative Culinary at Menus of Change
Summit 2013
Yesterday I arrived from Cambridge after attending the Summit MENUS OF CHANGE 2013 -The Business of Healthy, Sustainable and Delicious Food Choices. The attendance of those there showed the great interest from the medical, industrial, institutional, and culinary communities in getting together to solve a problem of great human and economic proportions that the Unites States has to resolve. Moreover, being the United States, the one country that leads the world  as the most innovative global society, this is of great importance. Every other country wants to follow its footsteps; if unsolved this could render a world with lower life expectancy. 

Menus of Change is the democratic way of solving this unstoppable problem. It is a dramatic change towards the positive in the new era we are entering. Obesity and all of its terrible consequences are issues to be taken very seriously as this Summit has shown. The US exports its solutions for feeding humanity both socially, as aid, and emotionally, as it exports the American dream. Sometimes this can perfect, as it has been, the most humane way to help third World countries abolish famine and disease. At its worst, citizens from other countries follow the excesses and bad habits that come  from learning to produce and consume food and others, (i.e. serving and shipping containers, plastic bags, soda cans, etc.) in excess. Unhealthy chains of restaurants use methods to produce, pack and store foods for longer shelf life and more intense flavor, with the use of artificial colors, chemicals, pesticides and GMOs. As countries grow, so does their need to be like Americans and obesity rates grow, i.e. China. Equally, as immigrants arrive in the US their weights increase; second generation Americans are just as obese  or heavier than the average American.

Menus of Change is the first summit, of many to come, that addresses this issue from the perspective of all parts of society as well as public policy. It takes the WHOLE to change social patterns. Solutions must be inclusive to achieve the desired goals. It is in this respect that I believe I met my reason for being at the Summit. Creative Culinary was born after I was a producer of wholesale bakery products for 18 years, (with no problems in sight such as less clean water and high footprint thoughts). Creative Culinary, has, since 1996, taught students, parents, community leaders, health institutions and special children to look at food as their friend, and yes, as their fuel for life. Good fuel, healthy life, good driving; bad fuel, car jiggers and so does the body. Many countries still need food to develop their populations physically and mentally. In the United States, in the past century, food has evolved from being a commodity needed to sustain the growing American population, to creating an obese and sick population. Other countries where humans still use their bodies as a method of transportation, job fulfillment and family development, still need food for fuel. Many children of the world walk for hours to get to school, their parents’ work is mainly hard labor in very hot and humid climates, others in cold and indifferent lands and their mothers must provide them with sustenance for a life to come. 
Each of us who attended the summit has their own journey in a new world of sustainable and healthy foods and well balanced diets. The goal: a society where we all care. By having gotten us all together in a room for 3 days of presentations from all sides of the industry we have all learned that we are all on the same path. It is much more effective when we each feel the passion that drives others through bumpy roads. Together we will work on implementing the principles and concepts of the general operation in each of our own sectors.
Let Menus of Change 2013, the Harvard and Culinary Institute of America initiative be a drop in the ocean that creates waves that touch all of our planet.
Patricia McCausland
PRESENTERS

Below it the list of 2013 speakers and panelists with links to each person’s biography. Information about 2014 presenters will be added early in 2014.

Fedele BauccioCEO of Bon Appetit Management Company (Palo Alto, CA)
Rick BaylessChef-Owner of Frontera Grill, Topolobampo, and XOCO (Chicago, IL)
Jeremy BearmanExecutive Chef at Rouge Tomate (New York, NY)
JoAnne BerkenkampConsultant on building healthy, sustainable food systems (Minneapolis, MN)
Jane BlackAuthor and Journalist (Brooklyn, NY)
Sheila BowmanSenior Manager of Outreach and Education for the Monterey Bay Aquarium’s Seafood Watch (Monterey, CA)
Nicki Briggs, MS, RDChief Communications Officer for Agro Farma (Norwich, NY)
Lisa Carlson, MS, RDDevelopment Nutritionist in Research and Development for Unilever Food Solutions, North America (Lisle, IL)
Stephanie ChenevertGlobal Marketing Manager, Food Services Team at Google, Inc. (Mountain View, CA)
Lilian Cheung, ScD, RDDirector of Health Promotion and Communication, Editorial Director of Nutrition Source at the Harvard School of Public Health—Department of Nutrition (Boston, MA)
Gail Christopher, PhDVice President for Programs at the W.K. Kellogg Foundation (Battle Creek, MI)
Sierra B. ClarkDoctoral candidate in the Department of Nutrition, Food Studies, and Public Health at New York University (Washington, DC)
Jorge Leon Collazo ’82Executive Chef for New York City Public Schools (New York, NY)
Christy ConslerSenior Vice President of Human Resources and Corporate Sustainability at Jamba Juice (Pleasanton, CA)
Stefano CordovaSenior Vice President of F&B Innovation and Executive Chef at Au Bon Pain (Boston, MA)
Cheryl DahleFounder and Executive Director of Future of Fish (Bethesda, MD)
Greg DrescherVice President of Strategic Initiatives & Industry Leadership at The Culinary Institute of America (St. Helena, CA)
Mark Erickson ’77Provost of The Culinary Institute of America (Hyde Park, NY)
Debra EschmeyerCo-founder and Partnerships & Policy Director of FoodCorps (New Knoxville, OH)
Maria FeichtChief Brand Officer and Executive Team Member for Au Bon Pain (Boston, MA)
David FellerFounder and CEO of Yummly (Palo Alto, CA)
Julio Frenk, MDDean of Faculty at the Harvard School of Public Health and T & G Angelopoulos Professor of Public Health and International Development (Cambridge, MA)
Christopher Gardner, PhDAssociate Professor of Medicine at Stanford University, Director of the Nutrition Studies Group and the Postdoctoral Research Fellow Training Program at Stanford Prevention Research Center (Palo Alto, CA)
Victor A. L. Gielisse, DBA, CMC, CHEVice President of Advancement & Business Development at The Culinary Institute of America (Hyde Park, NY)
Danielle GouldFounder and CEO of Food+Tech Connect (New York, NY)
Harvey HartmanFounder and Chairman of The Hartman Group (Bellevue, WA)
Frank Hu, MD, PhDProfessor of Nutrition and Epidemiology and co-director of the obesity epidemiology and prevention program at the Harvard School of Public Health, Professor of Medicine at the Harvard Medical School and Brigham and Women’s Hospital (Boston, MA)
Andrea IllyChairman and CEO of illycaffè (Trieste, Italy)
Betty Izumi, PhD, MPH, RDAssistant Professor in the School of Community Health at Portland State University (Portland, OR)
Wayne B. Jonas, MDPresident and CEO of Samueli Institute (Alexandria, VA)
Sam KassExecutive Director of Let’s Move and Assistant Chef at the White House (Washington, DC)
Michael KaufmanPresident of Centerplate Restaurant Group (Chappaqua, NY)
Ellen KennedyManager of Environment and Climate Change for Calvert Investments (Bethesda, MD)
Diane KochilasConsulting Chef, Cookbook Author (Athens, Greece and New York, NY)
Kristy Lambrou, MS, RD, CDNSPE Certified Culinary Nutritionist for Rouge Tomate (New York, NY)
June Jo LeeVice President of Strategic Insights for The Hartman Group (Bellevue, WA)
David S. Ludwig, MD, PhDPediatrician and Researcher at Children’s Hospital, Professor of Pediatrics at Harvard Medical School, and Professor of Nutrition at Harvard School of Public Health (Boston, MA)
Simon MarshallPresident of Unilever Food Solutions, North America (Lisle, IL)
John MitchellVice President of Product Development at LYFE Kitchen, Retail (Mill Valley, CA)
Randy RiceSeafood Technical Program Director for Alaska Seafood Marketing Institute (Seattle, WA)
Jason Riis, PhDAssistant Professor of Business Administration at Harvard Business School (Cambridge, MA)
Eric Rimm, ScDAssociate Professor, Epidemology and Nutrition, Harvard School of Public Health and Harvard Medical School; Director of the Program in Cardiovascular Epidemiology (Boston, MA)
William RosenzweigManaging Partner, Physic Ventures, LLC; (San Francisco, CA)
Tim Ryan ’77, CMC, Ed.DPresident of The Culinary Institute of America (Hyde Park, NY)
Suvir SaranChef, Consultant, and Author (New York, NY)
Barton SeaverDirector of the Healthy & Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health (Cambridge, MA)
Pam Smith, RDNutritionist, Consultant, Author, Radio Host
Sal SunseriPartner/Owner of P&J Oyster Company (New Orleans, LA)
Rafi Taherian, CECExecutive Director of Yale Dining (New Haven, CT)
Kirsten Saenz TobeyFounder and Chief Innovation Officer for Revolution Foods (Berkeley, CA)
Ken ToongExecutive Director of University of Massachusetts Auxiliary Enterprises (Amherst, MA)
Peter TruittPresident of Truitt Brothers, Inc. (Salem, OR)
Scott UehleinVice President of Food & Beverage and Corporate Chef for Canyon Ranch (Tucson, AZ)
Arlin WassermanChair of the Menus of Change Sustainable Business Leadership Council, Principal and Founder of Changing Tastes (Gaithersburg, MD)
Matthew WeingartenExecutive Chef and Culinary Director for Unique Solutions at Sodexo
James D. WhiteChairman, CEO, and President of Jamba Juice Company (Emeryville, CA)
Walter Willett, MD, DrPHChair of Menus of Change Scientific and Technical Advisory Council, Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health, Professor of Medicine at Harvard Medical School (Boston, MA)
Rick WolffDirector of Culinary Innovation, H. M. S. Host (Lancaster, PA)
Olivia WuCommunity Manager, Food Team, Google, Inc. (Mountain View, CA)
Marc ZammitVice President of Corporate Sustainability for Compass Group USA (Los Gatos, CA)
Anthony ZolezziConsultant, environmental entrepreneur, author (New York, NY)

Pachi´s Blog en Creative Culinary

The Cookbooks of the FUTURE

The Cookbooks of the FUTURE

With all the Internet access of free recipes, people believe cookbooks will disappear.

Relax, this will not happen, as it did not happen to radio went television showed up. We will want printed material, at least for a couple of generations. There is nothing like walking into a bookstore, sitting there, drinking some coffee and looking through a book. It may be, if the book is very good, that is, has important, long living information, that we might buy both the printed and the e-book.

There are two kinds of cookbook readers. Those that like to look at the images, and get ideas and go ahead and cook something like it someday. Then there is a second group that buys the books to use them in the kitchen and actually do the recipes as they are written in the book. What will each choose? I could guess that the ones that actually cook, might use the e’format if they don´t care about taking the tablet to the kitchen and letting flour and eggs near it. Then again, the ones that like to look at the books roughly and keep them, as a future reference might want to hold to the written format, just because the e’book becomes a file. How long will these files last? Will the format change? Will we be able to read the books 10 years, 20 years from now?

Or will e’books change as music formats did with time; reels, cassettes, cd´s, dvd´s and mp3´s.

One thing is for sure going to happen. Content is going to change. Young readers want to do different things with cookbooks. Some want nothing to do with them, others want to discover what the mystery is, some only have them as decoration … we need to find out what kind of content and format they want. There will definitely be shrinkage of the amount of topics. This might actually be good for the industry, to sell more books from fewer authors. Not fair to many, but we must adapt. Quick cooking guides, there are millions; in print, on the web, and in free media. Companies selling products will be ones to gear customers towards written formats as they are ones that can keep using cookbooks as a part of their marketing and sales. I think people want to touch things that are given to them and product makers can give them away or sell them one on one.

Let us see what happens, but the fact that companies keep 30% of books on the Internet is not at all bad. Most writers only get a very small percentage of sales anyways. Who gets the money might be different depending on product innovations we might not even think of today. i.e. ipod!

Some publishers, owning book clubs have the biggest sales and can jump from paper to electronic sales, and have done so, but they must be very creative.

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.