Pura Vida Cooking

8/9/2019 Pura Vida Cooking

1/13

Recipes for a Pura Vida


2/13

Gordon Ramsays Beef StewINGREDIENTS

1 lb top sirloin (or better) cut into large chunks

2-3 cloves of garlic (minced)sprigs of fresh thyme1 onion1 lb mushrooms (quartered)yellow mustard (for brushing meat)salt (to taste)pepper (to taste)red wine vinegar (few good glugs)1 tablespoon tomato puree (or tomato paste)1 tablespoon crme fraiche 2 Cups Beef Stock

fresh cilantro (chopped)olive oil

DIRECTIONS

The secret to making this dish fast and tasty is to cook everythingin the same pan.

1. Add the onions, garlic, and thyme to a large heavy pan andcook until the onions are translucent. Set aside on a plate.

2. Quarter the mushrooms and saut till soft; set aside on thesame plate as the onions.

3. Rub the meat with salt and pepper then add to simmering hotoil. Brush the meat with yellow mustard. Brown meat on allsides, then set aside on your plate from earlier.

4. Pour some red wine vinegar into the pan and then add tomatopuree. Mix in beef stock and crme fraiche. Stir well and bringto a simmer, then put the meat back into the pan. Pour all of theother cooked ingredients back into the pan and heat thoroughly

while stirring. Add Cilantro and stir for 60 seconds.

5. Serve with rustic bread and enjoy!


3/13

Costa Rican Raisin Cake

Serves 9

INGREDIENTS

1tablespoon cornstarch cup freshly brewedcoffee cup granulated sugar,divided1 cup seedless raisins cup chopped nuts cup butter cup dark brown sugar

2 eggs, beaten2 cups flour1 teaspoons cream oftartar1 teaspoons baking soda cup milk1 teaspoon vanilla extract

DIRECTIONS

1. Mix cornstarch and coffee in

saucepan until smooth.

2. Add cup sugar and cookover low heat, stirringconstantly until thickened.

3. Add raisins and nuts and setaside while preparing batter.

4. Beat butter until soft andfluffy.

5. Add brown sugar andremaining white sugar andcontinue beating until thickand light in color.

6. Add cream of tartar andbaking soda together and addalternately with milk.

7. Pour half of the batterinto a buttered 8-inch

square pan.9. Spread with raisinmixture and cover withremaining batter.

10. Bake in preheated350F oven for 40 minutesor until knife comes outclean.

11. Cool and turn out ofpan and cut into ninesquares.


4/13

Churros & ChocolateServes 4Makes 16 x 3-4 inch churros

INGREDIENTS

CHURROS

250g plain flourPinch of salt50g unsalted butter200ml water

HOT CHOCOLATE

150g dark chocolate (70% cocoasolids) plus extra for grating300ml double cream1 vanilla pod, split2 stick cinnamon red chilli, unchopped1 orange, 3-4 pieces of peel only

SUGAR & CINNAMON

Approx 50g caster sugar fordusting

Approx 3 tsp ground cinnamon300ml vegetable oil for deepfryingPiping bag with a star nozzle

DIRECTIONS

1. Place the flour and salt in amixing bowl. Melt the butter in asmall saucepan and add the waterand bring to the boil. Straight

away pour this into the flour andmix using an electric whisk tomake a smooth paste. Thefinished paste should slowly dropfrom the whisk; if the mixture istoo dry, add up to 3 tablespoonsof warm water to loosen themixture slightly. Cover with clingfilm and place in the fridge to

+ 2. To make the spiced chocolatebreak the chocolate into aheatproof bowl; heat the doublecream in a saucepan with thevanilla pod, cinnamon stick,orange peel and chilli and bringto the boil. Strain the peel andspices from the cream onto thebroken pieces of chocolate. Stiruntil the heat from the hotcream has melted the chocolatecompletely.

3. Mix caster sugar and some

ground cinnamon on a plate toroll the churros through oncecooked.

4. Spoon the churros paste intoa sturdy piping bag fitted withstar nozzle and chill until readyto use. Heat vegetable oil in adeep fat fryer or heavybottomed pan to 180C. Deepfry the churros a few at a time:pipe out 3-4 inch lengthsdirectly into the hot oil anddeep fry for approximately 4minutes until golden brown andcooked through.

5. Remove the crispy churroswith a slotted spoon and drainany excess oil. Place thedrained churros directly onto

the plate of sugar and cinnamonand coat generously while theyare still warm.

6. Divide the hot chocolate into4 serving glasses, and place on asmall plate alongside 4 coatedchurros. Garnish dish withgrated chocolate and serve.

PU

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V

IDA


5/13

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6/13

Yucca with Garlic Sauce(Yuca con Mo o)

Serves 4-6

INGREDIENTS

1 lbs yucca root, halved & in chunks1 teaspoon salt1 lime, juice of6 garlic cloves, mashed1 teaspoon salt13

cup fresh lemon juice cup olive oil

1 onion, chopped fine

DIRECTIONS

1. Place yucca in saucepan; until yucca isjust covered, add salt and lime juice andbring to a boil.

2. Reduce heat, cover and simmer untiltender--about 30 minutes.

3. Drain and keep warm. Mash garliccloves into salt with mortar and pestle (oruse food processor).

4. Add garlic, lemon juice, and onions toolive oil in a separate pan, heat untilbubbling, then pour over yucca.

5. Toss yucca & sauce "lightly" cooking tosaut over medium heat until barelybrown.


7/13

CostaRican

StuffedTortillasMakes 20 Tortillas

INGREDIENTS

1 lb any meat (chicken,pork, or fish)salt & pepper (as desired)20 corn tortillas

SPINACH & CABBAGESALAD

2 cups spinach & cabbage,shredded1 cup diced tomato1 cup diced mango3 tablespoons freshcoriander, chopped2 teaspoons lemon juice,

fresh2 teaspoons olive oil

DIRECTIONS

1. Salad: Mix all theingredients together(spinach, tomato,coriander, salt, pepper,and olive oil).Make thisslaw just before serving

the tortillas.

2. Place a tablespoon ofthe shredded meat on awarm tortilla; top withsalad.

3. Roll up and serve.


8/13

Scorchin Fruit Salad

Serves 20

INGREDIENTS

FRUIT1 jicama (cubed)4 kiwi (sliced)2 mangos (cubed)2 lbs fresh strawberries(sliced)2 lbs red grapes (halved)

lemon juice

DRESSING cup fresh strawberries1 tablespoon sugar1 tablespoon raspberryvinegar13

cup vanilla yogurt teaspoon poppy seeds

DIRECTIONS

Mix fruit in a large bowl andsprinkle with lemon juice. Ina blender, mix cupstrawberries, vinegar, sugar,and yogurt and blend untilsmooth. Add poppy seedsand mix in blender or stir inby hand. Pour dressing overfruit, stir, and serve.

Mango Pico de Gallo

Serves 4

INGREDIENTS

1 cup small cubes of mango -1 large jalapeno pepper( without seeds is a nice,mild-medium heat) cup chopped cilantro of a medium red onion,finely choppedJuice of 1 lime2 cloves garlic, mincedKosher or sea salt to taste

DIRECTIONS

Combine all ingredients andserve.

One of the sources for the

name "rooster's beak" couldbe the beak-like shape andthe red color of the chiliesused to make it. Anothersuggested etymology is thatpico is derived from the verbpicarwhich has twomeanings: 1) to mince orchop, and 2) to bite, sting orpeck.

Sweet & SavoryCoconut Rice

INGREDIENTS

2 cups Jasmine rice1 can coconut milk2 cups water1 teaspoon Kosher saltSplash of white vinegar2-3 teaspoons white sugarHandful of chopped green

onionschopped green onion topsBlack pepper to taste

DIRECTIONS

1. Combine rice, coconutmilk, water, salt, vinegar,and sugar in a saucepanand bring to a boil.

2. Turn heat to low andcover for 20 minutes oruntil most of the liquid isabsorbed. Allow to standfor 5 minutes.

3. Add green onions, blackpepper, and additionalsalt if necessary.


9/13

HomemadeClif Bars

Makes 12 Bars

INGREDIENTS

1 cups crisp rice cereal1 cup uncooked oats2 tablespoons ground flaxseed cup finely chopped driedfruit cup finely chopped nuts orseeds13

cup brown rice syrup cup nut butter1 teaspoon vanilla extract teaspoon cinnamon

DIRECTIONS

1. Combine the rice cereal,oats, flaxseed meal, driedfruit, and nuts in a large bowl.

2. Combine the syrup and nutbutter in a small saucepan overmedium heat, stirring untilmelted and well-blended(alternatively, microwave insmall microwave-safe bowl 30-60 seconds until melted). Stirin vanilla until blended.

3. Pour nut butter mixture overcereal mixture, stirring untilcoated. Press mixture firmly

into a greased 8-inch squarepan using a large square of waxpaper.

4. Cool in pan on a wire rackand chill at least 30 minutes tohelp it set. Cut into 12 bars.Wrap bars tightly in plasticwrap and store in therefrigerator.


10/13

+

The jars used in this recipe are half-pint short and squatty canningjars.

Step 1: Pie DoughThe first thing you'll need is dough. You can use any pie dough you like.

Step 2: Make a topper and line the jarRoll out a small handful of dough. This is just for the tops of your pies,so eyeball about that much. Grab the ring part of your jar and use that

as your cookie cutter. Brilliant, right? Cut out the tops and set aside.

Another option is to make a crumb topping.

Crumb Topping (for 4-6 pies) cup brown sugar cup flour2 tablespoons oats tablespoon cinnamon3 tablespoons cold butter

Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir.

Sin le Servin Pie in a JarBASIC RECIPE FOR 4 PIES

2 cups prepared fruit (pitted, diced, peeled, etc.)2 tablespoons sugar- brown or white (use more or less depending on sweetness of fruit)

2 tablespoons flour- (more if fruit is super juicy like cherries, less if it's pretty dry)1 tablespoon butter (divided between the pies)

Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest, etc

Step 3: Fill er upYou'll need about cup filling for each jar. You can use any fillingyour little pie-craving heart desires. When your filling is allcombined, divide it between the jars and dot a pat of butter on top(about tablespoon).

Step 4: Top it offMake sure your "lid" has a vent so steam can escape. You can use aknife to make a couple of slits or a tiny cookie cutter to make it

decorative. Brush pie tops with butter and sprinkle with sugar.

Step 5: Freeze em!When your pies are all done and topped, place metal lids back onand seal them tight. Then pop these little cuties in the freezer.

Step 6: Bake em!Remove lids from jars and place jars on a baking sheet. Place bakingsheet in a COLD oven. Turn the oven to 375. Bake for 50-60

minutes, or until the tops are golden brown and the middles arebubbly. If you're baking them fresh, they take about 45 minutes.


11/13

Serves 6

INGREDIENTS

1 cup of cooked rice1 cup of cooked black beans1 chopped onion (medium)1 chopped red pepper (small)2 cloves of garlic (chopped)1 tablespoon oil cup chopped cilantro

4 tablespoons Salsa Lizano (orWorcestershire sauce)1 tablespoon seasoning: ginger, corianderand cuminPinch of black pepper

DIRECTIONS

1. Fry onion, red pepper, garlic, andcilantro in vegetable oil for 3 minutes.2. Pour in the beans and add the sauce,black pepper and seasoning. Let it cook fora few minutes, but dont let it dry out.3. Pour in the cooked rice and mix into thebeans.4. Garnish with some chopped cilantro or

green onions.

Enjoy with sour cream, platanos, or eggs.

Gallo Pinto

Spotted Rooster


12/13

CO

STA

R

IC

Simple BreadMakes 2 Loaves

INGREDIENTS

5-6 cups all-purpose flour2 tablespoons of dry yeast2 tablespoons brown sugar1 tablespoon salt2 cups hot water (120-130F)A cake pan of hot water

DIRECTIONS

1. Mix 3 cups of the flour withthe yeast, sugar and salt. Pourin the hot water and beat 100strokes (or 3 minutes with amixer).

2. Stir in remaining flour untilthe dough loses stickiness.Knead for 8 minutes. Place

dough in a greased bowl andcover with a warm dampcloth. Let rise for 15 minutesin a warm spot.

3. Punch down and divide thedough into two pieces. Shapeinto round loaves and place ona greased baking sheet. Cut an

"X" in each loaf with a wetknife.

4. Place loaves in the middle ofa COLD oven. Place a pan ofhot water on the lowestshelf. Heat oven to 400F andbake 40-50 minutes until golden


13/13

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Pura Vida Cooking

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