New York!

NewYork

This week we write to you from Long Island, NY where for the first time since we started our blog the three of us have been reunited. Adrian and I flew up for the weekend to visit Amanda who has been working on her master’s degree from Stony Brook University.

The frigid temperatures left us native Floridians no choice but to walk around with enough clothes on to look like the marshmallow man. We learned Long Islanders KNOW how to decorate their houses for Christmas. Intense lights and “winter wonderland displays” (as Amanda called them) were plentiful.

– Guillermo

Gemelli al Pesto

pesto pasta

We spent a day in New York City and ate at a wonderful little Italian restaurant named Il Piccolo Bufalo. Both Amanda and I ordered the pesto and their version was surprisingly quite tasty. So today we decided to post our own family pesto recipe. Our family has many different versions and they originate from different regions of Italy. This recipe comes from our mom’s cousin, Emilio Botto, who is outright inspirational in the kitchen. His Genovese style pesto is without a doubt our personal favorite. We hope to bring you many more of his recipes in the future.

– Guillermo

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Pumpkin Bread

Pumpkin Bread
Having been introduced to our family only recently, this week’s recipe definitely tops the list of holiday themed desserts. Ever since I moved up to Long Island, my girlfriend’s parents have been inviting me to family dinners several times a week. So it only seemed right that this week’s recipe was one of Ellen Salay’s. One of the most sought after desserts in her household, and now ours, this pumpkin bread will keep everyone coming back for more.

-Amanda

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Lemonade with angostura bitters

lemonade with angostura bitters

Angostura bitters were first made in a town called Angostura now named Ciudad Bolivar in Venezuela. When our dad was 5 years old his family moved to Trinidad and Tobago where his dad, our grandfather was hired to do surveying work for a new construction project. Our dad remembers going to the country club with his brothers and sisters where they would enjoy a delicious lemonade with a few drops of Angostura bitters. These aromatic bitters typically used in flavoring beverages have been produced in Trinidad and Tobago for more than 100 years.

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Plantain Cake (Tortilla de Platano)

Plantain Cake

The plantain cake comes from our dad’s side of the family. Our great grandmother, Eva Acevedo, brought it from Maracaibo, a city in the western region of Venezuela. She then taught our grandmother, Haydee, and it quickly became one of our dad’s favorite recipes. He loved it so much that when our parents immigrated to the United States our mom was tasked with learning how to make it. After countless attempts under her mother-in-law’s scrutiny, our mom finally perfected the plantain cake.

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Buttermilk Banana Pancakes

BananaPancakes

Sunday mornings scream “pancakes” in any household, whether a table full of hungry kids, or a significant, or not so significant other, waiting to be impressed. Careful though, because once everyone tries your fluffy buttermilk banana pancakes you’ll find yourself being asked to make them every weekend. If you’re not a huge banana fan, try using strawberries, or blueberries. Also for chocolate chip pancakes just add the chocolate chips into the batter. Be creative and let us know how they came out!

-Adrian

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Zucchini Frittata

Zucchini-Frittata

This week our mom, Maria Luisa, sent us her Zucchini Frittata recipe. When she was a young girl her grandmother, our great grandmother, would make this dish for family outings to the beach in Venezuela. They would bring it along for their picnic lunches and usually eat it cold, but at our house it is usually served hot. Some members of the family have gone down a healthier path and made this frittata in the oven, but we choose to follow tradition and cook it in a skillet on the stove.

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