Swiss Chard Stew

I made this stew in order that my dinner of fried cheese pastries have a glancing acquaintance with the principles of good nutrition. This recipe is also from Puerto Rican Dishes (Waverly Press, 1956) and include ingredients found in many of the recipes in the book, especially the base of ham, onion, tomato and pepper (there is a soffrito recipe earlier in the book which uses these things and two kinds of pork). In fact, although some of the recipes in this book may be similar, they help give the reader an idea of popular flavours combinations, much like an Italian cookbook will repeatedly demonstrate the love of basil, garlic and parmesan.

Pastelillos de queso

First pie of Pie Month and I decided to try one of the most delicious pastries of all – the small, deep-fried cheese-filled Latino Pastry. I have happy memories of scoffing the Argentinian version, empanadas, in Buenos Aires last year, along with plenty of beer.

Puerto-Rican Dishes was published in 1956 by Waverly Press (who also published the Good Housekeeping Cookery Compendium). I bought it in Leakey’s in Inverness last summer and it’s obviously well-travelled, as there is a second price written on the inside cover – $3.50.