Vale and I at Puerto Rico Food and Wine...
I’ve written 10 different blogs, erased them and rewritten them all. Didn’t like ‘em… So here, short and sweet. One of my culinary assistants, Valeria, who also happens to be a part of the family since she’s been dating my cousin for 6 (freakin’) years, was leaving for Florence, Italy to attend the Scuola Di Cucina Internazionale Apicus (cooking school) and right before she left, we got together at my aunt Martha’s house (her boyfriends mom) and she made the most incredible roasted poblano risotto. Of course I told her that before she set foot on that plane, she had to type-up and send the recipe for me to post on my blog. Vale is back and, jeeze louise, a lot happened while she was away. We are now working on developing menus and recipes for the 3rd season of Mexican Made Easy for Food Network, Random House has asked me to write a second book, I’ve moved, the rat graduated from Kindergarten, I partnered with Sauza and am doing appearances on Sabado Gigante, Despierta America and Que Sabor for the products I endorse for Unilever and a whole lot more. Life is looking good right about now and I’m doing nothing but enjoying it because you never know what tomorrow may bring… Besos amigos, hasta la prox… Chela
Roasted Poblano and Corn Risotto
5 ½ cups (or more if needed) Chicken Stock
4 tbsp unsalted butter
1 cup finely chopped onion
3 Roasted poblano peppers, charred, peeled, seeded, and cut into ¼ inch cubes
1 ear of corn, kernels removed
1 ½ cups Arborio rice
½ cup dry white wine
½ cup Parmesan cheese (have more for serving)
Bring stock to simmer. Remove from heat. Keep warm.
Melt 4 tbsp butter over medium heat. Add onion; sauté until soft and golden, add poblanos and corn and sauté. Sprinkle with salt and freshly ground black pepper. Add rice and stir 2 minutes. Add wine and let cook until absorbed, about 1 minute. Add 1 ½ cup warm stock; cook until absorbed, stirring often. Add about ½ cupful at a time, allowing each addition to be absorbed before adding more (and stirring often, this will result in a creamy risotto, because the starches from the rice develop while stirring.) Rice has to be tender and creamy. Remove from heat and add cheese. Serve immediately.
The rat graduating from kindergarten with aunt Vivi and little Viv...
Sabado Gigante with Don Francisco for ViveMejor.com
Marcela, somos casi paisanas (yo de Ensenada) y ex-alumnas CETYS… he seguido tu trayectoria desde que estuviste en Martha Stewart ademas tenemos conocidos en comun. En verdad que te admiro por todo tu exito y te deseo lo mejor!! Me encanta lo sencilla y honesta que eres, te conoci en algun momento de compras y eres muy linda! Te deseo exito en todo…
I have recently started watching your show and I’ve gotta say it has quickly become one of my favorites on the network (You Claire and Giada all the way lol) . I will soon be trying some of your recipes and im super super excited for it. I love how relatable you are and it makes your show a joy to watch! Congrats on the third season!
marcela, love the show !! is that the torreo en playas in the backround of your show. are you up in the condos above the pay road ?? we have been trying to figure it out. marie @ bestwishesmarie@hotmail.com
Hola Marcela! Felicidades en tu exito. Te almiro muchismo y me encanta tu programa. A mi tambien como tu la cocina es mi pasion. Yo cocino muy tradicional y tus resetas son mas facil y delisosas. Nuestro mexico tiene varidad en los platillos tradicionales por cada estado. Me encanta aprender y ensenar. Tus resetas son mis secretos para mis amistades y amigos. Te deseo lo mejor y mucho exito!
I just discovered this blog! I love all things Mexico and really enjoy Mexican Made Easy and have made most of the recipes at home. I had a quick question - what blender and food processor does Marcela prefer? Thank you!
Sounds like a great risotto. Do you think roasting the corn at the same time as the peppers would overpower the dish? Reading the recipe, that was the first thing that came to mind. Also, replacing a 1/2 cup of stock with fresh squeezed lemon juice or maybe some lemoncello.
Marcela, I discovered your show only a month or so ago. I wish that Food Network would have promoted it more so I could have found it sooner. I love Mexico and visit for 4-5 month stays every year. Your cheerfulness and uplifting attitude is great and of course, so are your recipes. A long time ago, I had a strange but fantastic chile relleno dish in the village of San Sebastían Bernal that had a mixture of Mexican crema and fruit but I had no idea what I was eating. It was one of those dishes that helped me realize that Mexican food is not all about cheese, salsa, rice, beans, and tortillas. I finally think that I found the recipe on your Day of the Dead show. Thank you for reminding me of that wonderful day spent in San Sebastían Bernal and teaching me how to make this wonderful dish. Although I am from NY, I will be passing though SD and TJ this weekend and will surely once again think of your show and that dish, and I will smile as I pass though your hometowns.