I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 13, 2016

Puerto Rican Fish Salad

1/2 lb. salt cod
6 or 7 potatoes, peeled and cubed
1 red or Spanish onion, sliced into rings
1 avocado, cubed
2 tomatoes, cubed
1/2 cup olive oil
Salt and pepper to taste

Cover salt cod in pan with water and bring to boil.  Pour off water and cover with fresh water.  Bring to boil.  Repeat until fish is not too salty OR use any other large-flaked fish, poached in salted water, cooled and flaked.  Cover potatoes with water, boil until tender.  Drain and season with salt and pepper.  Place warm potatoes on serving platter.  Top with flaked fish and sliced onions. Scatter chopped tomato across top.  Put cubed avocado around sides.  Pour 1/2 cup olive oil over all.

This recipe is from Carolyn and Paul Cave's friend Pedro Cruz.  He is from Puerto Rico, but lived in Washington, D.C., for a while.  He fixed dinner for the Caves and us when we were visiting there one fall.  This was our favorite dish and we always remember Pedro and the good time we had when we prepare it.

 
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