• Sunday AUGUST 15, 2010 >> Night in Havana
  
• Sunday SEPTEMBER 12, 2010 >> Latin Dishes for Everyday
• Sunday OCTOBER 10, 2010 >> Night in Havana
• Sunday NOVEMBER 7, 2010 >> Latin One Pot Meal
  
• Tuesday DECEMBER 28, 2010 >> From Tapas to Antojitos
  

When: April 9-11, 2010.
Where: Escambron Beach, San Juan.

• Sunday APRIL 25 6pm - 10pm >> Latin Dishes for Everyday
  
• Sunday MARCH 14 6pm - 10pm >> Elegant Latin Table
  
• Saturday FEBRUARY 13 6pm - 10pm >> St. Valentine’s celebration! From Tapas to Antojitos

• Sunday JANUARY 10 6pm - 10pm >> Night in Havana

• Sunday NOVEMBER 15 6pm - 10pm >> Night in Havana

1 teaspoon Canola Oil
1 medium Spanish onion, cut into small squares
1 medium carrot cut into small squares
2 garlic cloves, peeled and cut into very small pieces
½ chipotle pepper in adobo cut in bits
4 cups of chicken broth
1 29 oz can of pumpkin purée (or 2 cans of 15 oz each one)
1 teaspoon ginger, small dice
1 tablespoon cilantro leaves
1 cup of 2% milk
Salt and pepper to taste
1 teaspoon low-fat sour cream
Toasted pumpkin seeds

Preparation

Pour the oil in warm medium pot, add the onion and saute at medium-low heat for 3-4 minutes. Once transparent, add the carrot, garlic and chipotle and cook another 2-3 minutes. Add the chicken broth, pumpkin purée, ginger, cilantro and salt/pepper to taste. Cook covered at medium heat for 30 minutes.

Remove from the heat , let cool at room temperature and then place in the blender in batches, if necessary, until you arrive at a creamy consistency. Adjust the seasoning.

Serve in a bowl and spread toasted pumpkin seeds on top. Finish with a spoonful of sour cream.

Enjoy!

]]> http://www.denisseoller.com/2009/10/09/autumn-pumpkin-cream/feed/ http://www.denisseoller.com/2009/09/18/the-2009-vendy-awards/ http://www.denisseoller.com/2009/09/18/the-2009-vendy-awards/#comments Fri, 18 Sep 2009 16:50:40 +0000 Denisse's Editorial Team http://www.denisseoller.com/?p=1478 The Vendy Awards is an intense cook-off between the best sidewalks chefs in New York City! This year, Denisse Oller will join its impressive group of judges!

The Vendy Awards will take place on Saturday, September 26th, 2009 from 2pm to 7pm at the Queens Museum of Art, outdoors near the Unisphere in Flushing Meadows Corona Park.

• Cooking demonstrations are available for corporate groups and specialty markets.

• Available to represent and showcase high-end products in the cooking/lifestyle field.

• Available to write (magazines, web, books) and speak (web, print, television, radio) in English and Spanish about topics such as food, Latin cooking, attending a culinary school (where now I am instructor!), local, sustainable agriculture and green living.

• I accept banners and ads for products and services relevant to my website and to my viewers.

• For more information please contact me at Denisse@DenisseTable.com.

Ingredients

3 mature Hass avocados
¼ cup half and half cream
4 cups chicken broth
Juice of 1 lemon
½ tspn white pepper
1 tspn salt
1 tbsp chopped coriander
Corn tortillas

Ingredients for the carnitas

3 skinless chicken breasts
1 tbsp ground chili
½ tspn ground oregano
½ tspn ground cumin
1 medium onion chopped into small chunks
2 mashed garlic heads
2 tbsp vegetal oil
1 tbsp salt

Soup preparation

Place avocados, cream and chicken broth in a blender. Blend until it is creamy, add lemon juice.

Heat the rest of the broth on a pan. Slowly, add the mix of the avocados, season with salt and pepper and sprinkle some coriander.

Meat preparation

Marinate the chicken with the other spices the previous night.

Heat the oil on a medium saucepan and cook the chicken 2 minutes, until golden brown.

Add onion, garlic and salt and stir to mix ingredients. Cover the saucepan and cook over a medium heat for 10 minutes, uncover and continue cooking until the chicken has absorved all its juice.

Cut the breasts into slices and serve on the warm tortillas together with the soup.