Life is good in paradise. The rainy season has begun with a meow making everything gorgeously green.
I've been laying low for a couple of months working on our fun new web site, which is oh-ficially launched!
We now have cool interactive spherical 360° Virtual Tours where you can choose to zoom in on a detail, look up to the sky or click on an information button to learn more. You can begin your tour in the Great Room then click on the “Pool” button for a 360° tour of the pool. From there you can head out to the beach. I swear - when you're left-brain challenged - it takes a village to create a new web site. Kissed a couple of frogs along the way but finally found Prince Paul to set it up, Prince Josh to shoot the virtual tours and Princess Cindy to market. Grateful, grateful, grateful.
One of our new features includes access to 1-2 minute viewer-driven FAQ videos. We've also created vacation packages like our Baby Boomer's Adventure & Learning Package complete with a guided tour of Manuel Antonio National Park and a river expedition with Costa Rica's famous Crocodile Man. Our Family Package includes the Canopy Safari, surf lessons for land-locked teens and a family vacation portrait. The Girlfriend's Getaway includes a Spa Day, Private Wine Tasting and a cooking class with Chef Desiree. Explore more here. Please share our new site with everyone you know who can benefit from a stress-free vacation in paradise.
Speaking of Chef Desiree, in this issue she shares her yum recipe for Vegetable Empanadas, which meets the "3 B" standards of Costa Rica: “Bueno (good), "Bonito" (beautiful) and "Barato" (inexpensive). For those of you who have yet to experience Chef Desiree's international cuisine – you're in for a treat.
Which leads us to David Goldberger, featured in our Guest Video Spotlight and on our new web site. Chef Desiree made Vegetable Empanadas for the Goldberger family when they stayed at our Discovery Beach House. Larry, Diane, David, Ryana, Dylan, Jeff and Amanda loved them!
Finally, my Vlog features the most adorable baby porcupine. He or she (how would I know?) was right outside our Monkey House door. Every day is still an adventure.
Until we meet again…
Paradise Awaits!
P.S. A warm PURA VIDA welcome to each new reader since our last issue and a huge GRACIAS to all of our faithful readers - you make this fun!
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WHAT'S COOKIN' IN PARADISE?
Vegetable Filled Empanadas
By Chef Desiree Brassert
During their recent visit, the Goldberger family absolutely loved these little savory treats. Here I am rolling out the puff pastry and making sure that the work surface is generously floured!
Ingredients
1 package of store-bought frozen puff pastry* thawed and rolled out slightly
2 cups of cooked spinach, with liquid completely squeezed out
1 medium sized onion
1 box of button mushrooms
1/2 lb. of shredded cheddar cheese
Salt, pepper, and a little nutmeg
Filling:
Sauté the chopped onion in a little olive oil until fragrant.
Add sliced mushrooms until cooked and liquid is absorbed.
Add chopped spinach, seasonings and let cool.
Mix in the cheese.
To assemble:
Use the rim of a wine glass to cut the dough into rounds. This makes the perfect cocktail size empanada.
Fill the circle with a small amount of filling. Too much filling will make it difficult to close.
Press down the edges of the dough in the form of a semi circle (a little water will seal the edges together).
Crimp the edges with a fork and trim the empanada with scissors if necessary.
Brush the tops with an egg wash made with one whole egg and bake at 350 degrees until golden.
Now watch how fast they disappear from your next buffet table!
See you next issue with more What's Cooking in Paradise recipes!
