Desiree Brassert

Korean gochujang paste is my new obsession: think of a blend of sweet and spicy miso paste. I’ve seen it once at the mini price store (some years ago sighhh), but it does exist in San Jose. If you find it, grab it and share it with your loved ones.

This is a remake of the classic pecan pie with macadamias as the star ingredient. Serve it with a scoop of vanilla ice cream, and your guests will rave about about this awesome tropical dessert! For an 8 inch pie dish. CRUST Ingredients 1 1/4 cups flour, plus extra for

When bananas become old and mushy, they are perfect for this recipe. You will love how quickly and easily these loaves are prepared. Makes two 8 X 4 inch pans. Ingredients 6 tablespoons of soft butter 1 cup of sugar 2 eggs 2 large ripe bananas 2 teaspoons of vanilla

Years ago, I learned that Italian polenta is a finer version of those exact little “grits” so beloved in the US south. Here to satisfy those soul food cravings, this is comfort food at its best. The topping is extremely versatile so you can use your favorite proteins, sauces, or

After we thank our Jamaican friends for Bob Marley, we should also thank them for this Jerk seasoning recipe which is the absolute king of marinades. For 10 assorted bone-in chicken pieces. Marinade Ingredients 1 entire bunch of scallions(cebollino in Costa Rican) chopped to facilitate processing. 3 garlic cloves 1

This dish has become soooo popular worldwide, and here’s why; because of that deliciously decadent balancing act between comfort and blandness from the rice noodles, with the zest and pop of lime juice, hot peppers, sweet brown sugar, crunchy peanuts… Optimal when served immediately! 8 servings. Ingredients 1/2 cup of

A good friend gave me this surprisingly easy recipe and it’s been a hit every time that I make it. Allow for it to sit overnight and top it with the whipped cream right before serving. For 8 portions. Ingredients 1 package of 150 gm “cocanas” store-bought coconut cookies coarsely

By Desiree Brassert The cuisine of my mother’s country will never cease to amaze me with it’s unlikely marriage of clean-and-crisp with depth AND simplicity– a culinary menage-a-quatre! LOL! This recipe is very easy, all you need is to concentrate on the timing since it is best served immediately. 4

By Desiree Brassert This recipe is vegetarian, but you could also easily add flavored strips of meat or seafood to complete this one-bowl meal. Soba noodles are a true Japanese delicacy. Thin like spaghetti, they are made with buckwheat flour and their nutty flavor makes an excellent base for stir

By Desiree Brassert This classic recipe from New Orleans can be used as an alternative cocktail sauce for the typical ketchup and horseradish concoction, or as a dressing for a salad as pictured here. For 6 to 8 servings or 1 kg of medium sized peeled, deveined, and poached shrimp.

By Desiree Brassert The locally farmed and cured smoked trout is a great substitute for smoked salmon that only comes from distant and colder waters. Here’s a little spin on this classic bite-size appetizer. Note: Vegetarian options are applesauce and cinnamon, or sour cream.

By Desiree Brassert Elevate the humble chayote (or mirliton in Louisiana) with this Cajun-inspired recipe. The miniature version (or cocorro in these parts) makes for an attractive party appetizer or side dish. Try this unfailing southern technique of: boil–hollow–stuff–bake, and you’ll be on to something!

By Desiree BrassertBy Desiree Brassert We must be thankful that one of the hottest superfoods in the world is now readily available in our town. Not only is kale loaded with vitamins, but it is also known to lower cholesterol, fight certain cancers, and eliminate toxins. Here’s a quick and