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Because most
culinary, foodie,
and dining columns
feature recipes, my
dilemma has been to
find a way for
Foodie File to
do the same, but in
a unique way that
will reflect my
experiences as well
as interest the
patrons of Baltimore
Foodies.
The beginnings of my
life as a “Foodie”
can be traced to my
somewhat
unconventional
childhood. As a
first-generation
American, son of a
German mother and
Latvian father, I
was exposed to the
cuisine and customs
of their native
lands from a very
early age, and my
first idea for
Foodie File was
to feature dishes
unique to Germany
and Latvia.
However, for the
last month, another
country that had a
huge influence on my
childhood has been
in the news - Aruba.
I grew up in Aruba,
living there from
age one to age nine,
and have returned
for many visits over
the years. What
happened on the
island this spring
is a tragedy, and my
heart goes out to
the parents of the
missing young woman,
but the terrible
incident is
anomalous. Aruba is
one of the safest
islands in the
Caribbean, and I
would not hesitate
to recommend it to
anyone. The climate
is amazing, the
beaches are
beautiful, and the
people are the
nicest and most
polite you will find
anywhere. I cherish
the time I spent on
the small island.
Because of my
affection for Aruba,
this week I have
decided to feature
recipes from the
land of my fondest
childhood memories.
A bit of history is
in order. In the mid
through late 1900s,
Aruba was not known
for its tourism, but
for its industry,
specifically oil
refining. Crude was
brought in from
Venezuela, refined
in Aruba, and
shipped out. When my
family lived there
during the 1960s,
the refinery, Lago
Oil & Transport, was
run by Standard Oil,
my father’s
employer. Standard
Oil was later
renamed Esso. (Exxon
never caught on
overseas.)
Esso built a town on
Aruba for its
workers, Seroe
Colorado (also
referred to as the
colony). The colony
included the
refinery, offices,
hospital,
residential housing,
schools, bowling
lanes, social club -
everything needed
for the employees
and their families
who came from around
the world. On our
street, I remember
Dutch, American,
Indonesian, English,
and Canadian
neighbors.
 Also
inside the colony
was a
multi-denominational
church.
Every few years, the
church compiled a
cookbook of recipes
from employees,
their wives, and the
locals to be sold as
a fundraiser. This
book has become a
highly desirable
collectible to
former Lago
employees and
families (also known
as Lagoites). Copies
sell on eBay,
infrequently, and
bring in very
healthy bids. I am
proud to own the May
1962 edition,
autographed by one
of the ladies whose
recipe is included.
So, if you will
indulge me, I’d like
to present the
introduction from
“Aruba Home
Cooking,” along with
a few recipes. I
hope you enjoy.
I welcome your
thoughts, comments,
and feedback. In
future issues of
Foodie File, I
intend to highlight
recipes from Germany
and Latvia, but if
you would like me to
include more of the
Aruban recipes, let
me know.
Thanks again and
cheers. |
| Aruba Home Cooking |
| Published by |
| The Womens’ Guild |
| of |
| Lago Community Church |
| |
| Seroe Colorado |
| Aruba, Netherlands Antilles |
| May 1962 |
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INTRODUCTION |
| Gathered beneath our cover depicting a solitary Kwigi tree in the Aruba cunucu is a recipe collection compiled through contributions made by housewives residing now or formerly in Aruba. These bits of culinary art are favorites of families and guests - the pride of the kitchens from whence they came. Here they are for us to share and enjoy - to become favorites in kitchens everywhere. |
| The variety of recipes is based not only on contributions received but also on the availability of certain foods in Aruba. A sauce or combination of spices or seasonings transform an everyday staple into an interesting entrée or accompaniment. Our island heritage has afforded us the opportunity to familiarize ourselves with the customs and, fortunately, the cuisine of a cosmopolitan population. |
|
It is with great pleasure we present this book to you. We sincerely hope that it will become a real aid in your menu planning and also a food souvenir of your many friends and memories of Aruba as they are represented on these pages. |
| Cookbook Committee |
| Women’s’ Guild, Lago Community Church |
| Aruba, Netherland Antilles |
| Carne Stoba |
| 2 to 2½ lbs. mutton, with bone, cut for stew (preferably Aruban sheep) |
| 4 to 5 Carrots |
1 Small White Cabbage |
| 4 to 5 Onions |
1 Stalk Celery |
| 2 Sweet Peppers |
1 Stalk Leeks |
| 2 Tomatoes |
Salt, Pepper, Butter |
| 8 Potatoes |
|
| Clean meat and vegetables. |
| Cut carrots, onions, sweet peppers, tomatoes, celery and leek into pieces, not too small. |
| Cut potatoes in 4-6 pieces. |
| Slice cabbage. |
| Put meat and vegetables together in a cast iron pan (Dutch Oven). |
| Add 50 gr. Butter, then salt and pepper to taste. |
| Cook covered and slowly for 2 – 2½ hours. |
| Contributed by Mrs. Dora Schult |
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| Baked Plantains |
| 2 Plantains |
½ Tsp. Cinnamon |
| 1/3 Cup Brown Sugar |
½ Tsp. Nutmeg |
| ¼ Pound Butter |
¼ Cup Water |
|
| Peel, slice and arrange plantains in baking dish. |
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Combine all remaining ingredients in a sauce pan, and boil until syrupy. |
| Pour over plantains. |
| Bake in a slow oven (325 degrees) until plantains are tender. |
| Lower heat and keep warm to serve. |
| Contributed by Nancy Denton |
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| Aruba “Pastechis” |
| ¼ Cup Chopped Onions |
1 Tsp. Salt |
| 2 Chopped Garlic Cloves |
1 Cup Cooked Shrimp |
| 2 Tbsp. Butter |
Enough dough for 2 pie-crusts |
| ½ Tsp. Butter |
Frying oil |
|
| Saute’ the onions and the garlic in the butter until golden brown. Add pepper and salt. |
| Cut the shrimps into small pieces and add to the onions. Stir and cool. |
| Divide the dough in two equal parts. |
| Roll each part of the dough 1/8” thick and cut into 7 to 8 equal pieces. |
| Divide the shrimp-filling in two and spread over the 7 pieces of dough. |
| Wet the edges of the dough, fold over and stick together. |
| Do the same with the other part of the dough and shrimp. |
| Fry the pastchi about three minutes in the oil (hot) until golden brown. |
| Let them drip and they are ready to serve |
| Contributed by F. Schendstok |
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| Crema Arubiana |
| 2 Eggs (separated) |
1 Lemon Peel |
| 5 Tbsp. Granulated Sugar |
4 Cups Milk |
| 3 Tbsp. Flour |
Toasted Almonds |
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| In a deep pot mix 2 eggs yolks, 5 T. sugar and 3 T. flour. Add milk little by little. |
| Put this mixture on a low fire and cook while stirring. |
| When the mixture is smooth and done, take it off the fire and let cool. |
| Mean time add grated lemon peel and the white of eggs. |
| The white should stand in peaks, add a little at a time, mixing very well but lightly. |
| Put the cream in your most lovely dessert dishes and put them in the refrigerator. |
| Before serving, decorate this desert with the toasted almonds. |
| The shell will come off easily by putting the almonds in warm water. |
| After that, put them on a baking sheet and toast them lightly in the oven. |
| Contributed by Elisabeth Hartog |
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