Year-End Picadillo

2009 seems like a blur now that it is coming to a close. When in doubt over how I spent the year, I can go back to old posts and reminisce about the guavas I steamed in vain one cold January evening or the ridiculous amount of brain power I devoted to how to make the perfect lentil puree for a nine-month-old. It’s funny to think I used to set Malanga Baby on the kitchen floor on a Mexican blanket with some toys spread around her while I did my thing. Now, she runs all over the house while I cook, so there’s no time to meditate over perfecting the process. In fact, there has been many a night on which I have burnt rice or undercooked soba noodles as a result of trying to be in three rooms at once while the stove is going. (The woman who cooked all of Julia Child’s recipes in a year certainly did not have a toddler to distract her.)

If anything is clear, however, it’s that I still subscribe to the not-so-original idea that food is a kind of home. I began my foray into off-the-beaten path baby foods with malanga, the taste of which practically brings my grandmother Aya back into the room with me when it hits my tongue. Every time I feed my daughter, I hope her palate is archiving these moments and that one day, she’ll be who-knows-where and have a big plate of, say, picadillo, and think of home.

Picadillo is a basic Cuban dish that probably varies a little from family to family. Sadly, in modern Cuba, it’s very hard to come by beef, so it’s often made with chicken or soy beef. You could try substituting ground turkey if you like. Malanga Baby enjoyed her picadillo tonight with a side of carrots and brown rice for dinner. (That’s the tomato sauce from the picadillo all over her face and hands in the picture.) In honor of Malanga Baby’s aversion to olives, I left them out of her plate.

Picadillo (Malanga Mama’s home recipe)

Ingredients

1 lb. ground beef (lean is best)- seasoned with black pepper, cumin &
salt OR with Goya brand Adobo (a ready made seasoning)
¼ to half of 1 onion, peeled and chopped
2 garlic cloves, minced
1 small can Goya tomato sauce
Approx. 1/4 cup dry wine
Green olives stuffed with red pimentos
Raisins
Vegetable or olive oil for frying the onion & garlic

Optional ingredients-
Goya brand "sofrito" (it's an orangey mixture sold in the Hispanic
foods aisle of major grocery stores)
Capers

METHOD

1. Season the beef, set aside.

2. Chop the onion and garlic (or use garlic press). Fry the onion in a
large skillet with oil until translucent. Add the garlic and a heaping
spoonful of sofrito (if using) and cook, careful not to burn the
garlic.

3. Add the beef, breaking it up well with a wooden spoon. Turn heat down
a bit. Stir beef often.

4. When the beef is nearly cooked, drain the fat from
the pan and stir in the dry wine (you may use a little less or more
than a 1/4 cup, eyeball this, the mixture should not be too watery),
cook for a couple of minutes more (if you put too much wine in, allow
it to evaporate a bit) and add the tomato sauce, stirring everything
together. Cook for a few more minutes and add the olives and raisins
at the end (and capers, if using). Taste to see if it needs more salt
or seasoning.

SERVE WITH

Rice (cook this separately)

Plantains in any form (maduros or tostones) make a nice side dish