As I enter the large stainless steel kitchen, I see line cooks stuffing hens with mofongo (a Puerto Rican dish of mashed fried green plantains) and a pot of simmering stew with the savory scent taking over the space.  Orchestrating the culinary symphony, was Chef Maria, in her bright fuchsia chef coat and colorful chef’s clogs to match.  She has the contagious smile combined with a strong, command presence.

She begins to show me on how she makes her Puerto Rican take on ratatouille canapes, one of the most requested items on her event cocktail menu.  As she starts to chop the onion, she talks about her passion for food.  She began her career as a chef twenty-four years ago at what is now is known as El Conquistador Resort.  Although she has been with El Condado Plaza for sixteen years, she has traveled throughout the Caribbean and as far as Sri Lanka, collaborating with other chefs and drawing inspiration from her travels.

As I see her making the ratatouille, I quickly noticed this is a very Boricua (Puerto Rican) take on the dish.  The eggplant is grown locally in a farm in the center of Puerto Rico.  She also uses longaniza (a version of chorizo) and queso del país (local white cheese of Puerto Rico).  Although she serves a diverse audience on a daily basis, the tries to inject a touch of Puerto Rico with her menu items.  This is also seen in her ceviche, on which I detect sweet Puerto Rican mangoes.

I enjoyed hearing Maria’s stories as she chopped and sautéed.  Chef Maria has been working the kitchens of some of Puerto Rico’s most beloved properties for over two decades.  She says one of her favorite parts has been to cater weddings and then see other family members and siblings follow suit with the same menu at the hotel.  As the end of the demo, we snack on our canapes as we take a walk along the turquoise blue waters which line El Condado Plaza Hilton.  I bet there’s a daily dose of culinary inspiration with that amazing view!

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Casa Luca DC’s Broccolini with Toasted Pine Nut Pane Fritto & “Pesto”

Blanch the remaining stems for 3 minutes in salted, boiling water and shock in ice water in order to keep their bright green color.  Drain the stems & pat dry.  In a blender, combine the blanched stems, pine nuts, garlic, cheese & olive oil.  Blend until the pesto is smooth & creamy.  Season with salt & fresh pepper.

To finish the dish simply sauté the broccolini florettes with olive oil & garlic for a few minutes.  The stems will turn bright green and the florettes will be soft & tender. Before serving add the julienne of the broccolini leaves.  Spoon a bit of the “pesto” onto the bottom of your favorite serving dish and top with the broccolini.  Sprinkle the pane fritto on top and serve.

Executive Chef Erin Clarke grew up in the local area and has always had a passion for all things healthy.  Aside from being a chef, she has also educated children and family in healthy cooking via different food focused organizations.  I love how she brings out another side of Italian cooking, introducing us to delicious vegetarian and gluten-free dishes.  Buon appetito!

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