L A
F L O R
D E
cookbook
N O C H E
Cattleya trianae
L A
F L O R
D E
N O C H E
La Flor de Noche is a celebration of the elegance and strength of Colombian mothers. Though at times they can be percieved as subdued and quiet, they are lively and passionate when dealing with what is important to them. At La Flor de Noche our goal is to live up to who these mothers are as loving and dedicated women.
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a variety of ways to cook
p l รกta n o s
Plantains have long been a staple in most Colombian households. The plant gets its own section because, it is present with every meal though it is mainly a side dish. They can be cooked green or ripe and have a special place in La Flor de Noche's heart.
Banano
P l áta n o s A sa d o s co n Bocadillo y Queso Plantains are eaten all over Colombia and South America. This delicious vegetable is made in different ways. Plátanos Asados con Bocadillo y Queso make a delicious side dish.
ingredients
1.
Preheat the oven to 400°, cut the ends of the plantains and peel.
2.
Place them in a baking dish and brushed with the butter, bake for 30 to 40 minutes.
3.
Remove from the oven and slice the plantains lengthwise but not go all the way trough, stuff them with the guava paste and cheese slices.
4.
Return to the oven and bake 10 more minutes until the cheese melts and serve.
4 very ripe plantains 1 tablespoon melted butter 4 slices of guava paste ½ inch thick 4 slices of mozzarella cheese ½ inch thick
Maduros Maduros are sweet plantains that are fried only once. In spanish “maduros” means “ripe”. We serve them as a side with all of the entrees. The addition of the maduros makes any ordinary meal a special sweet tangy treat.
ingredients
1.
Peel the plantains and cut diagonal into about ½ inch thick slices.
2.
In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
3.
Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
3 Large very ripe plantains ½ cup vegetable oil
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Pataco n e s Patacones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. In most Colombian homes and restaurants they are served as a side dish for fish dishes or as an appetizer with guacamole, hogao or ají.
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Ingredients
1.
Peel the plantains and cut cross-wise into 1/2” slices
3 green bananas Sufficient oil for frying Salt
2.
In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
3.
Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
4.
Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.
5.
Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.
6.
Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.
Plรกtano
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a diverse and simple collection of
entremĂŠs
These recipes come straight from the heart of La Flor de Noche and are the dishes that remind us where we come from. These are classic Colombian plates that are easy to make side dishes but also have the capability to stand on their own. They are expression of love from our founder .
Arroz Blanco Arroz Blanco is the perfect pairing with any Colombian meal. At La Flor de Noche we provide arroz blanco as a side dish with almost everything we serve.
Ingredients
1.
Place the white rice, 2 cups of water, onion, salt and vegetable oil, in a pot all at once. Stir a little just once and now.
2 cups of water
2.
Put the pot on high heat and bring to a boil.
Half of Spanish Onion
3.
Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
1 cup of white rice
1 teaspoon of salt 1 tablespoon of vegetable oil
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Arroz
Frijoles Rojos
F RI j o l e s A n t i o q u e ñ o s Frijoles Antioqueños is a common dish from the Antioquia region. Few meals are as truly Colombian as this. We serve it over rice or as part of our famous Colombian dish “Bandeja Paisa” which is a huge meal including, paisa pinto beans, white rice, ripe plantain, Colombian chorizo, avocado, chicharron (pork fritters), ground beef and fried egg.
ingredients 1 pound dry red beans,
½ teaspoon achiote powder
soaked overnight
1 teaspoon ground cumin
1 yellow onion, diced
4 cups of water
3 scallions, diced
4 cups chicken, beef or vegetable broth
5 garlic cloves, crushed 1 red bell pepper, diced 1 green bell pepper, diced 1 cup of diced and peeled tomatoes
2 large carrots, peeled and diced 1/4 cup finely chopped cilantro or parsley Salt and pepper to taste
1.
Place the onions, scallions, garlic, red pepper, green pepper and tomatoes in the food processor. Process for a couple minutes. Set aside.
2.
In a large pot over medium heat, add the beans, water, broth, carrots and processed vegetables and carrots. Slightly cover and simmer for 1 1/2 hours.
3.
Add the achiote powder, ground cumin, salt and pepper. Cook for another 5 minutes, stirring occasionally.
4.
Simmer for 30 to 40 minutes more or until the beans are tender. Season with salt and pepper.
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Ceviche de camarón Ceviche de Camarón is a refreshing taste of the coast of Colombia enjoyed throughout the country. The shrimp is marinated in lime and orange juice, with red onions tomatoe and cliantro.
ingredients
1.
Soak the onion slices in salt water for about 10 minutes, rinse well and drain.
2.
Mix all the ingredients together in large bowl and let it sit in the fridge for 1 to 2 hours.
3.
Serve with chifles or patacones
1 pound of cooked shrimp 1 red onions sliced very thinly 4 tomatoes sliced very thinly or diced 1 bell pepper , diced 3 juiced limes 1 juiced orange ½ cup of ketchup or ½ cup of freshly blended tomato juice (for a fresher style ceviche) 1 bunch of cilantro chopped very finely Salt, pepper and oil (sunflower or light olive oil)
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Camarรณnes
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colombian familial home classic
P r i m e r p l at o
Food represents heritage and tradition for Colombians. Our owner was lucky to grow up in a family who loves to cook and the memories of cooking and eating together are always in her mind and her heart. At La Flor de Noche we want every meal that you eat and smell to reminded of you of our restaurant.
Pollo
Arroz con pollo Arroz con Pollo or rice with chicken was one of our owners favorite recipes when growing up. Her family would gather and make it together during big events. In South America Arroz con Pollo is one of the most popular dishes, but every country has their own variation.
ingredients Chicken and Stock
Salt and Pepper
1 tablespoon tomato paste
2 whole chicken breast, bone in and skin removed
Rice
1 chicken bouillon tablet
2 tablespoons olive oil
2 ½ cups chicken stock
¼ cup chopped onion
½ tablespoon sazon goya with azafran
1 scallion ½ white onion 2 garlic cloves ½ tablespoon ground cumin ½ tablespoon sazon Goya with azafran 1 bay leaf
1 garlic clove, minced ¼ cup chopped red bell pepper
¼ cup chopped fresh cilantro ½ cup frozen peas
¼ cup chopped green pepper
½ cup frozen diced carrots
1 cup long- grain white rice
½ cup frozen diced green beans
1.
Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
2.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
3.
Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
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Pollo Asado Pollo Asado or roasted chicken is a classic of Colombian EntrĂŠes that will create aromas of chicken, beer, onion and spices together that always smell delicious! Remember, it is important to let the chicken marinate overnight for better flavor.
ingredients
1.
1 whole chicken (about 5 pounds)
In a food processor, place the scallions, garlic, cilantro, thyme, cumin, oregano, salt and pepper. Process to a paste.
2.
Place the chicken in a large plastic bowl, brush with the vegetable oil and add the marinade evenly.
3.
Tie the chicken legs with kitchen string and refrigerate the chicken overnight.
3 garlic cloves
4.
The next day when you are ready to roast the chicken:
1 tablespoon ground cumin
5.
Preheat the oven to 425F.
1/4 teaspoon dried oregano
6.
Place the chicken in a roasting pan and add the beer. Roast the chicken for about 1 hour and 30 minutes or until the skin is crispy and the chicken juices run clear when you cut between a leg and thigh.
7.
Remove the chicken from the roasting pan and place on a plate. Cover with aluminum foil and let it rest for about 15 minutes. Serve with your favorite potatoes.
3 scallions 1 tablespoon vegetable oil
1/4 cup cilantro 1/2 teaspoon fresh thyme Salt and pepper 1 cup beer
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Cilantro
Cerdo
Chicharrón Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the famous “Bandeja Paisa”. You can find pork bellies in the United States in Latin or Asian supermarkets.
ingredients
1.
1 ½ pounds pork belly with meat, washed and cut into 4 pieces
Place the pork belly pieces, skin side down on a work surface and then make 1 ½ inch crosswise cuts on each piece, being careful not to cut through the skin.
2.
Rub the pork belly strips with baking soda and place in a medium saucepan. Add the water and salt. Cook over medium-low heat until the water evaporates.
3.
When all the water is evaporated increase the heat to medium and cook the chicharrones for about 15 to 20 minutes or until they are golden and crispy.
1 teaspoon baking soda ½ teaspoon salt 2 cups water
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AREPAS Arepas are one of the most popular foods in Colombia. Served in almost every home and are the equivalent of tortillas in Mexico and bread in Italy. Our owner's mother would make arepas almost every day when she was growing up. There are different versions of arepas throughout Colombia, every region having its own variation.
ingredients
1.
Combine the cornmeal, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for five minutes.
2.
Knead with your hands for about 3 minutes moistening your hands with water as you work.
3.
Form 4 small balls with the dough. Place each ball between 2 plastic bags and with a flat pot cover flatten to Âź inch.
4.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.
1 cup white or yellow arepa flour 1 cup warm boiled water Any amount of any cheese 2 tbsp butter Pinch salt
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MaĂz
Salmรณn
S a L M ON DULCE Salmon is one of the easiest foods to prepare in the kitchen. It can be prepared many different ways using the same basic method, but using a variety of different ingredients and flavors. Sometimes the best recipes are the simplest, and this is one of those dishes.
ingredients
1.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
2.
In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
3.
Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.
4 (6– 7 oz) skinless salmon fillets 2 Tablespoons olive oil ¼ cup brown sugar ¼ cup soy sauce 3 garlic cloves, minced juice of one lemon 1 teaspoon salt ½ teaspoon pepper garnish with sliced lemons and chopped parsley if desired
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Sancocho Trifรกsico Sancocho is basically a very thick soup made with root vegetables and different kinds of meats, in a broth, usually flavored with herbs (cilantro or parsley), combined with achiote, garlic, onion, scallions and bell peppers. It is almost a stew, but still considered a soup.
ingredients 1 cup chopped onions 1 red bell pepper, finely chopped 4 garlic cloves, minced 1 teaspoon ground cumin 1/4 teaspoon ground achiote 3 ears fresh corn, cut into 3 pieces
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12 cups of water or more if necesary
4 medium white potatoes, peeled and cut in half
8 pieces of chicken
1 pound frozen or fresh yuca cut into big pieces
1 pound of pork meat or pork ribs 1 pound of beef cut into pieces 2 green plantains, peeled and cut crosswise into 2 inch pieces
1/4 cup chopped fresh cilantro 1/4 teaspoon ground pepper 1 teaspoon salt
1.
Place the onions, pepper, garlic and cumin in the blender with 1/4 cup of water.
2.
In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes.
3.
Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
4.
Taste and adjust the seasoning. Serve in large soup bowls, dividing the meat and chicken and vegetables evenly.
Ajo
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classic home and holiday
postres
Flan de leche Flan de Leche is the dessert of Colombian childhood and is one of the most popular desserts in all of South America. It is made from three different kinds of milk to make it into the creamy custard.
ingredients
1.
To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
2.
Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
3.
Preheat the oven to 350° F.
4.
In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
5.
Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
6.
Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
7.
Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
8.
To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
1 cup sugar ¼ cup water 5 Whole eggs 2 egg yolks 1 can sweetened condensed milk 1 cup whole milk 1 cup heavy cream 1 ½ tablespoon sugar 1 tablespoon vanilla extract
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Vainilla
Yu c a
B UÑELOS Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee. Traditionally they are made with Costeño cheese (Queso Costeño) which is a Colombian white cheese that is a little saltier and harder that Queso Fresco.
ingredients
1.
Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft dough is obtained.
3/4 cup cornstarch
2.
Form small balls using your hands.
1/4 cup yucca flour or tapioca starch
3.
In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil. Cover the pot and after about 3 to 4 minutes, turn the heat up and fry until golden brown.
4.
Remove from the oil and drain on a plate lined with paper towels. Serve.
Vegetable oil for frying
1 cup finely grated feta cheese 1/2 cup finely grated queso fresco 2 eggs 1/4 teaspoon baking powder 2 tablespoons sugar Pinch salt 1 tablespoon milk
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NATILLA Natilla is a sweet custard that is traditionally served during Colombian Christmas gatherings. There are many variations of this dish throughout the country but this Natilla is our owners mother's recipe and is very special to us.
ingredients
1.
Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
2.
Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
3.
Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over mediumlow heat. When the milk is a little warm, but not boiling, add the coconut mixture.
4.
When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
5.
Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.
3 cups whole milk 1 cup + 2 tablespoons of cornstarch 1 cup coconut milk ½ cup grated coconut 2 cinnamon sticks 1 can (14 oz) condensed milk ½ teaspoon vanilla extract 1/3 cup sugar or to taste Pinch salt 1 tablespoon butter Cinnamon powder to taste
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Coco
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alcoholic and nonalcoholic
B E B IDAS
Drink in the memories of our family and friends. Our bebidas feature sour notes of lemon kissed with the sweetness of elderflower, the warmth of cocoa married with cinnamon, and a n o v e ra l l b a l a n c e o f C o l o m b i a n f l a v o rs e n c as e d i n d e l i c i o us b e v e ra g es.
Refajo Refajo is a popular Colombian cocktail made with beer and “Colombiana�, which is a soda from Colombia. It is a very simple recipe but refreshing and delicious. It is very popular in Colombiaand it is a great with our asados or grilled meats.
ingredients
1.
Mix all the ingredients serve and enjoy.
1 liter Colombiana Soda 2 liter beer 4 cups ice 3 aguardiente shots (optional)
Lemonada de Coco Limonada de Coco from Cartagena is both refreshing and delcious. This non alcoholic beverage is perfect on a hot day and has just the right amount of sour and sweet.
ingredients
1.
Place all the ingredients in a blender until smooth
1 cup cream of coconut
2.
Serve immediately and enjoy.
2 1/2 cups crushed iced Juice of 3 limes 2 tablespoons of sugar or to your taste 44
Limรณn
Flor de SaĂşco
Marta Marta is uses elderflower and Maracuja which is round and dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. This drink holds all of the qualities of our owner's abuela Marta who is warm hearted and kind but firm when she needs to be.
ingredients
1.
1 shot of Vodka
Combine the ingredients in a Collins glass 3/4 full of cracked ice. Stir briefly, top with the soda
2 tablespoons Maracuja , juice 1 tablesppon Elderflower 1 teaspoon Sugar syrup 2 shots of Elderflower liquor ½ cup of club soda
RUTH Ruth uses the guava fruit which generally has a pronounced fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, tasting something between pear and strawberry. This drink was designed based off our owner's mother. Who is sharp whitted but also very sweet and nerturing.
ingredients 2 teaspoons Guava , puree
1.
Add all ingredients in a shaker with ice. Shake and strain into a chilled glass.
1 teaspoon Lemongrass 1 tablespoon Cachaça 1 tsp Bergamot juice 2 teaspoons Cranberry juice 47
C h o co l at e Sa n ta f e r e ñ o Chocolate Santafereño is popular all around Colombia,especially in Bogotá, the countries capital. Hot chocolate is a staple in almost every Colombian home. You can drink this hot chocolate at breakfast with arepa and cheese and sometimes an evening snack with Colombian pastries or bread and cheese.
ingredients
1.
Heat the milk in a saucepan on medium heat to just below the simmering point, add the chocolate. When the chocolate is melted, add the sugar and cinnamon.
2.
Whisk vigorously or transfer to a blender. Reheat gently and serve immediately.
4 ½ cups whole milk 2 ½ tablespoons sugar or to your taste ¼ teaspoon ground cinnamon 5 ounces sweet chocolate, chopped
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Grano de Cacao