Taste the Love Catering

07/06/2021

Most of all, be kind!

05/16/2021

Nature's cereal. Yum

05/16/2021

05/09/2021

Best start to finish! I love my boys. They give me purpose!

04/30/2021

The makings of a great dinner! Sancocho y un pastelon de trifongo! Toma!

09/04/2020

Salted Cod Fritters (Bacalaitos)

(Recipe yields 10 to 12 fritters)

1 1/2 cups of Flour
1/2 Tbls baking powder
1 Packet of Sazon with annato
1/4 tsp adobo
A Pinch of salt
1 1/2 cups water
1 packet of b***d salted cod (I use the Tropical brand.)
Canola oil for fyring

First you want to rinse off your cod filets and put them in a pot of water to boil 30 min. I usually drain the water out in sink after the first 15 min and add fresh water to boil for another 15 min. This helps reduce the saltiness.

While your salted cod filets are boiling, add all of your dry ingredients to a bowl then add your water. Don't be afraid to taste the batter and adjust taste to your liking but keep in mind that the cooked salted cod will add flavor and salt as well. Your batter should be just a little thinner than pancake batter.

After your cod is cooked, drain water and run through cool water to make fish easy to break down without burning your fingers. Add all of the broken down fish pieces to your batter. And mix.

In a frying pan, add enough canola oil (at least a quarter of the height of your pan) to fry your fritters and heat on medium high heat.

Once the oil is hot, with a laddle, pour your fritter just like a 4 inch pancake and fry until golden brown. Usually 1 to 1 1/2 minutes on each side until golden brown. You can fit about 3 fritters at a time in a large frying pan.

Lay fritters on dish lined with paper towels and eat immediately. They're not very good cold!

The texture should be crispy on the outside and chewy on the inside.

Make them and tell me what you think!

Taste the Love!

01/24/2020

You must be born this way. ~joy luck club

07/18/2019

When you cook out of love, you can taste it!!!

01/12/2018

Oh Tasty...you've done it again. Such a clever idea. In love ❤❤❤ with this idea.

01/02/2018

The before and after. Eggplant parmesan with a great glass of wine is all I need on this cold night. Guilty pleasures!

01/02/2018

It doesn't take long to whip up something yummy like the start of eggplant parmesan. Finished product to follow.

12/30/2017

Throughout my food journey and while embracing my 45 years of wisdom, I have discovered that I have become lactose intolerant and as much as I love my dairy, I knew that I had to come up with other ways to still enjoy the foods I love. So yesterday I went to the health food store and bought raw cashews. I left them soaking overnight in a container and this morning I made my very own cashew half and half creamer for my coffee. It was velvety & creamy and made my cup of coffee delightful and luscious. Best part of it... my tummy was doing a happy dance. Here's how I made this creamer:

All you need is
1 cup of raw cashews
1 cup of water
A container with lid

Soak cashews in water overnight then place in blender with the same water they soaked in and blend for about a min. Add about two to three tablespoons of water to acheive the right consistency. The consistency should come out as thick as a drinkable yogurt. Then it's ready to use. Refrigerate in a glass mason jar.

I hope you enjoy it as much as me.