Panamanian Style Ropa Vieja

Hello everyone, I hope you are having a beautiful month of February this month I want to share one of my favorite meals when I visit home. It’s one of the easiest to recreate because it is ingredients are easy to find and the flavor still transports me home. I still strongly believe the best ingredients make the best meals, don’t  you agree. So, last weekend I went to the Famers Market and brought wagyu skirt steak from one our favorite meat vendors Ranger Cattle and you have to take my word on this one but all their meats are AMAZING!!!

creative picks

Tip: If you own a pressure cooker or instant pot you can make this recipe a lot faster in there 😉





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Thank you for visiting my blog! Chef Daisy 




How to Make Cultured European​ Style Butter


Hi there,

So today I want to share how to make homemade European style cultured butter!

Homemade butter is one of the easiest things to make and today I’m going to share with you a simple recipe of how to make cultured butter. Cultured butter is commonly used in Europe and is made by allowing the cream to ferment for around 12-16 hours. During the fermentation, the bacteria present in the milk makes contact with the air and transforms the milk sugar into lactic acid, giving the butter a much richer flavor!

What is the difference between European butter and American butter?

In the US the percentage of butterfat in is regulated in the final product and American butter is not cultured so you can expect a more neutral flavor. European-style butter refers to a cultured butter that has developed flavor in the cream for about 16 hours to achieve at least 82 percent butterfat. Traditionally the butter is allowed to ferment to achieve a light sour and tangy taste. This process is similar to bread making in that the slower process produces a much more delicious final product. So many things like smoked meat, bread making, a good braise and now butter benefit from taking the extra time!

What do I need?

Flora & Fauna

I hope you have fun making this butter and enjoy the rich, tangy, and flavorful butter.

  1. Mix the heavy cream + buttermilk + and a pinch of salt in a small glass mason jar covered with a lid. Leave on the kitchen counter for 16 hours or more. 


2.  This is how the mixture should look after the 16-hour mark. At this point, you can add the mixture to the food processor or blender. Blend for 1 1/2  to 2 minutes until you see a thicker consistency separate from the buttermilk (liquid) on top. You can save the buttermilk if you would like for future recipes. 

IMG_9557 IMG_9558


3.  Place the butter mixture in a colander with 2 sheets of cheesecloth and press the liquid out.  Rinse quickly with ice-cold water; this will help solidify the butter a bit more and rinse off the buttermilk.  Press again to make sure all the water is out. Next, turn the cheesecloth into a ball and squeeze a few more times to extract as much of the liquid that you can. 


4. Transfer to a clean countertop and work the butter by pressing a few times more with a plastic bench scraper trying to get any liquid out of the butter. 


5. Transfer your butter to a desirable container and chill. 


Extra tip:

If you want to impress your guests with homemade butter you can bring it to next level by making a compound butter. This is perfect to spread on slices of bread, hot vegetables or meats.

Few examples:

Zest of a Lemon+ 1 Tbsp Dill

cinnamon +  nutmeg + brown sugar + grated star anise + sea salt

cilantro Lime +lemon +chives +rosmary





Sustainable Living and The Future of Our Food

2017 Farfa

Hello everyone!

Today I want to share with you the amazing experience I had a the 2017 Farm and Food Leadership conference in McKinney, Texas, hosted by Farm and Ranch Freedom Alliance (FARFA). FARFA is a national organization that supports independent family farmers and is working to protect the food supply for American consumers.

It was two full days of exciting information which appealed to chefs, farmers and food lovers but really can apply to everyone. In the conference we touched on a variety of topics like climate change, farmer’s markets, living a farm to table lifestyle, genetically modified organisms (GMO) but the overall theme was consistent throughout: getting better connected to our food and learning where it comes from will lead us to more delicious and healthy future.

I’m excited to share some of the information with you because I believe that we can help make a positive change. Farmers are part of the backbone of America but their jobs do not come without challenges? The conference spotlighted the incredible work of our local farmers and their great contributions to the economy but also to our lives through every meal we eat. So if these farmers are so important to us what do we need to know to help them?

2. A little boy sits staring at his bruised knees

  • Awareness of the crazy weather patters can help manage our expectations of what local food is available. We are accustomed to seeing anything that we want at the grocery store but much of that produce is trucked in from thousands of miles away and just is not as fresh or nutrient dense.
  • Each season in our area has a variety of produce that grows naturally and when we plan our menus using those ingredients we will see an immediate improvement in our health and the quality of our cooking. Remember the first key to cooking a good dish is using the best ingredients!
  • Culture is making eating healthy and local easier all the time. Most cities now have at least one farmers market to visit and visiting that farmers market will get you connected with your community and give you a great insight into where your food really comes from and begin to understand what challenges your local farmers encounter.
  • Farming is hard labor and our farmers do it with great pride. When we see prices at farmers markets that are a little more it might be easy to ask yourself why is that ingredient so expensive but a better question might be how and why are the supermarkets selling them so cheap.
  • Talking to the vendors at the farmers markets on how to prepare the food they are selling is a great resource! There are also so many books out there that will inspire you to use the ingredients you find in season at your market. I love “Cooking from the Farmers’ Market” by Jodi Liano & Tasha DeSerio
  • Challenge yourself and I will challenge myself to know where my food is coming from. You will find that learning where you food comes from will help you create amazing food but you’ll also end up cultivating wonderful friendships within your community too!

I strongly believe if we all take action as consumers to understand more about the food we are eating and sharing with our family and friends, we will create a ripple that will impact our community and our environment in incredible ways. Eating local and getting to know our neighbors, teaching our children about food and setting examples on a healthy relationship with food is going to put us on a path to LOVING food and experiencing the joy of food again.


Spicy Summer Salsa with Canary Melon

Last weekend at the Farmers Market I was given a canary melon, and I will be honest with you, even though I am a chef, I have never tasted it. So I was really curious about that melon I haven’t eaten before; I was curious about the texture, flavor, and health benefits of it. I got to work to see how I could incorporate this new ingredient into my menu for the week. I really like the idea of mixing sweet and spicy so I decided to make a spicy melon salsa to top my flaky pan seared blackened cod. I really enjoyed the way the sweetness of the melon played off of the spice from the Serrano pepper in the salsa and the melon had a fresh, cooling effect next to the piquant blackened cod!

Here are the highlights that I found out about the melon:
  • The name comes from its bright yellow color, which resembles that of the Canary Islands. You will find that this melon is often marketed as the Juan Canary melon and can be found in various sizes and shapes. This melon is commonly found in parts of Asia, Japan, South Korea, and Morocco.
  • Canary melons are an excellent source of fiber, with 10 grams per 1/2-cup serving.
  • Canary melons are high in vitamin C, meeting 50 percent of the daily value.
  • In addition to being a good source of vitamin C, canary melons are also rich in vitamin A. A 1/2-cup serving meets 50 percent of the daily value for vitamin A. You need adequate intake of vitamin A for eye health.

It’s amazing all the cool ingredients that you can find at your local farmers market to create a seasonal meal. With a little bit more research, you can find out the fun facts about that specific ingredient and be surprised of all the natural ways you are nourishing your body by just eating what’s in season.

I challenge you this month to go to your local farmer market and create at least one meal a week with your local seasonal ingredients.