La Cocina Colombiana: Mi Proyecto

        It is interesting to read about the works of famous Hispanic writers, poets, and play writers.  Today, I have an interesting assignment for all of you. Each student has to make a seven to ten minute presentation, in Spanish, describing and preparing a Hispanic dish. Hint: Think along the lines of a cooking session. OJO: There are no partners, and no two people can prepare the same dish! 

This is how each students should conduct their project:

1.) Writing Component and discussion during the presentation: research the history of the country's  food such as where the region is located, what types of animals, vegetation,, and sea food exist there, how is the food grown, imports, exports, traditional dishes, meal times, restaurant reviews etc. Give detailed descriptions, and examples so that all of our mouths are watery.

2.) Select a dish of your choice, and explain how to prepare the dish in the Spanish language.

This is the dish that I prepared last semester at Stockton.

 La Cocina Colombiana (Colombian Food)

Recipe: El Dip de Atun

Ingredients:  

2 (5 oz) Cans tuna, drained

1 tablespoon chopped onion

2 tablespoon mustard

¼ teaspoon ground cumin

1/3 cup cream cheese

¼ cup crème fraiche o crema de leche

3 tablespoons chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh cilantro

Salt and pepper (http://www.mycolombianrecipes.com/tuna-dip-dip-de-atun)

Directions

1. Place all the ingredients in the food processor and process until smooth.

2. Transfer to a serving bowl and sprinkle fresh parsley on top. Serve with crostini or fresh raw vegetables. However, I served jalapeño pita chips, and pineapple with this dish.

Suerte!!!!!!!!!!!!!!!