Sweet and Savory Fried Plantains

Let’s talk about snack foods. I am definitely one of those people who likes to be munching on something tasty a few times a day. I typically like to go the “healthier” route and nom on carrot sticks and hummus but once in a while I crave something fried, something sweet and something salty. That’s where these puppies come into play. I first discovered my love for fried plantains during my backpacking trip to South America and became instantly addicted. There is also the spicy aji salsa, which adds a bit of acid, spice and creaminess to your palate.

Traditionally, fried plantains or {Tostones} are a favorite snack and side dish in Puerto Rico, Cuba and other Latin American countries. Tostones are salted and eaten much like potato chips or French fries but, in my opinion, are so much better. Trust me, you’ll get addicted! 

{For step-by-step cooking instructions check out my video below}

{Pics taken by my bro, Ariel Ceja. Orale!}

Sweet and Savory Fried Plantains dipped in a spicy Aji Salsa

Serves 4 people - Level Easy

Ingredients for fried plantains:

• 3 large ripe plantains
• Oil for frying
• Salt/water mixture
• Salt to taste after frying

Preparation:

Heat the oil to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. Tip: Put the sliced plantains in a bowl of salt water for 5 minutes. This will make them crisp and golden brown when frying.

Fry the slices in the hot oil for 3 minutes. They should be a golden brown in color, crisp on the edges and semi-soft in the center. Remove the plantain slices with a slotted spoon and drain on paper towels. Set aside.

Ingredients for aji salsa:

• 1/2 head of romaine lettuce
• 3 jalapenos, fire roasted and deseeded
• 1/4 cup mayonnaise
• 3 green onions, coarsely chopped
• 1/2 bunch of cilantro, chopped
• 2 garlic cloves
• Juice from 2 limes
• Salt and pepper to taste

Preparation:

Fire roast the 3 jalapeno chiles on a comal or griddle. Then, roughly chop the chiles, lettuce, garlic, cilantro & green onions. Add all of the ingredients in a food processor or blender. Blend for 3-4 minutes on a medium level. Lastly, add salt and pepper to taste. Serve the tostones on a platter and put the aji dipping sauce in a little container.

Tip: Pair the scrumptious appetizer with Ceja wines and enjoy!

Fashion Meets Food

Little Lemon Souffles/Rochas Yellow Sunshine Bag

Happy Friday! Get ready for an entirely nonsensical post combining my love for food and fashion. I am constantly craving and coveting the most delicious recipes and fabulous fashion trends that the world has to offer. You might be thinking, “outfits good enough to eat? Food good enough to… umm… wear?” No matter! Just allow your mouth to water and your inner fashionista to take over and enjoy it for what it is.

Blood Orange, Beet & Fennel Salad/Bright Pink Street Style

Holy GuacamOLE!/Kelly Green Street Style

Grilled Brie, Thyme Honey & Figs/Bohemian Chic Street Style

Nectarine Pizza With Basil & Balsamic/Stripe + Pattern Street Style

Orange Soda Float/Spring Street Style

P.s. This weekend I’ll be in SF for the BlogShop Bootcamp with Bri Emery of designlovefest + photographer Angela Kohler. I’m uber excited & ready for the weekend to begin!

I Left My Heart in San Francisco

Youthful, artful, hip, eclectic, cultured, radical, sexy and green – San Francisco is all that & more!

San Francisco is a city with such character and charm it's impossible not to fall head over heels for it as I did back in 2003. I spent a few glorious years during college exploring, living and falling in love with this city. Here are a few of my favorite things, places and advice for people visiting or living in SF {staying away from the tourist traps}:

1. If someone told you they were moving to SF, what advice would you give them? Sell your car and buy a bike and a muni pass {or even a Vespa}. Oh yes, and bring lots of layers to wear.

2. Favorite {casual} places to eat? Burma Superstar{Outer Richmond}, Naan -N- Curry{several locations + BYOB},Pluto’s {Marina/Cow Hollow}, Taqueria Cancun{Mission},Tony’s Pizza Napoletana{North Beach},Nopalito{Lower Haight}.

3. If a tourist had one day to spend in SF, what would you tell them to see? Start off the day by walking around the Castro, Inner Mission, and Dolores Park. In the late afternoon take a cab to Washington Square and walk up Telegraph Hill, {stopping for a gelato and cappuccino}. Then pass through narrow Varennes Street and up to the base of Coit Tower to admire the breezy view of the Bay.

4. Favorite places to shop? Fillmore Street {high end shops with old time beauty}, Haight Street {recycled, vintage clothing stores}, Hayes Valley {chic vintage clothing & local artwork}, Mission St – Valencia & 16th {Funky & eclectic shopping}.

5. What's the best thing about SF? The lack of pretension for such a cosmopolitan city, the bustling yet comfortable activity in the streets, squares and parks and the diverse food scene the city has to offer.

daliacejasanfrancisco

SF Street Style {Marc NY Jacket, Alice + Olivia Shorts, Steve Madden Boots, Banana Republic Hat, Theory Aviators, Melie Bianco Purse}

P.S. There you have it dolls, now go out and explore!

An Afternoon at Domaine Chandon

Living in the Napa Valley definitely has its perks. If you are a foodie & wino, this is an obvious destination to live or to visit. People assume that I drink wine for breakfast, lunch and dinner but, thankfully, that is not true{no vino lush over here!}. When family and friends visit, that’s actually the time to go wine tasting and, when we go, a must stop is Domaine Chandon for some of their delicious bubbly.

I have to say that Domaine Chandon has some of the most elegant and beautiful grounds in the valley with their lush forest setting, beautiful ponds, and giant trees that surround the property. Domain Chandon also houses étoile, the only fine dining restaurant within a winery in Napa Valley, and one of my favorites. I spent two summers in college working at étoile as a hostess so this restaurant holds a special place in my heart.

{Max Studio Dress, Steve Madden Boots, Forever 21 Blazer, Barneys New York Belt, Vintage Bag, Anthropologie Necklace & Ring}.

Tortilla Soup

 I love soup! It’s one of the most comforting things to eat and sharing my homemade Tortilla Soup recipe was pretty much a no brainer. It’s a flavorful dish that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Like so many other dishes in Mexico, Tortilla Soup varies by region, but as a general rule the soup begins with the earthy dark Pasilla chile. You will also taste the softening crunch of toasty corn tortillas, soul-satisfying broth and creamy-rich avocado and queso – I mean, it is seriously so good. I could honestly consume this soup a few times a week {especially on a rainy, blustery day like today}.

With its rich layers of intriguing flavors, vibrant color presentation and tantalizing aromas, this soup is sure to create a cozy and satisfying feeling. 

{For step-by-step cooking directions watch my video below!}

Tortilla Soup a la Dalia

{Serves 4-6 people}

Ingredients:

• 1 large dried Pasilla (negro) chile, stemmed and seeded
• One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, optional
• 1 large ripe avocado
• 1/2 cups (6 ounces) shredded Mexican cheese (like Chihuahua, quesadilla or asadero)
• ½ cup of roughly broken tortilla chips
• 1/2 cup Mexican crema or creme fraîche for garnish
• 1 chipotle canned chile
• 1 large lime, cut into 6 wedges
• ½ bunch of cilantro

Directions:

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. {Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again}. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice - a food processor will work, though it won’t completely puree the chile.

Heat the oil in a medium {4-quart} saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon {depending on the saltiness of the broth}.

Just before serving, add the avocado, cheese and tortilla chips between serving bowls. Lastly, ladle the soup into the bowls, garnish with the crema, cilantro & add the lime juice. Enjoy with a glass of Ceja Vineyards “Vino de Casa” red blend. 

Dalia's Chef’s Tips: For meat lovers, incorporate two boneless skinless chicken breasts {shredded} and add to the simmering broth just before serving.