Leah Rodrigues
My passion is food. I have studied culinary arts for the past 10 years, and have remained dedicated to food studies while I pursued a degree at UCLA. I earned a Bachelors of Arts in Spanish and Portuguese and Anthropology. My self study has given me background in culinary regions, international cuisine, trends in the food industry, chefs and cookbooks, and best of all−how to eat well. I attended the Professional Culinary Program at Westlake Culinary Institute where I learned proper food preparation techniques, and got an insiders’ view on the gourmet food world. I was awarded a Fulbright scholarship and have spent the last 9 months living in Spain, researching the Mediterranean diet and European culinary traditions. This has given me the opportunity to freelance for In Madrid, an English monthly publication. Also, I have spent time traveling to different European countries, documenting the different tastes and food culture of each place. I hope that my passion for food and cooking will inspire you to get into the kitchen and create. Read more on my blog at http://www.appetitedelight.blogspot.com/
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Posts by Leah Rodrigues
May 12, 2011
Bacon has risen above the ranks of its fellows and become a celebrity. I do not know why America has become bacon obsessed. I mean, we all know the salty crunchy strips are tasty but then again...
May 11, 2011
Polenta is cooked ground cornmeal, a common Italian side dish (also known as grits in the United States). It is usually served creamy, as a base for meat dishes. When you grill polenta, it develops...
May 11, 2011
Pesto should be a staple ingredient in all households. It is the epitome of the versatile sauce. You use it as a pasta sauce, mix it with mayonnaise for a spread, or put it on top of a nice piece...
May 11, 2011
Churros are not just fair food, you can make these treats at home. The dough is a pate choux or cooked dough. It is the same dough used for cream puffs and eclairs. Mexican churros are covered in...
May 11, 2011
Chipotle peppers are smoked jalapeno chile. They are available canned in adobo sauce (made from oregano, salt, garlic, and vinegar) and dried. They have a smoky quality and can be quite spicy....
May 10, 2011
Ropa Vieja translates to "old clothes" in Spanish. This dish originated in the Canary Islands of Spain but through immigration arrived to Cuba, where it is now the national dish. The meat is cooked...
May 10, 2011
Sometimes all you want to do is curl up on the couch with a big bowl of pasta. There is something about this comfort food that makes you feel instantly relaxed after your first bite. Pasta is a crowd...
May 10, 2011
Don't spend any more money on those over-sweetened flavored liquors, make them yourself at home. This is so ridiculously easy and cheap; I am surprised we (the public) have not caught on sooner....
May 10, 2011
In Ania Catalano's new book Baking with Agave Nectar, she has a recipe for black bean brownies with agave nectar. If agave nectar is unavailable or too expensive in your area, substitute with honey...
May 9, 2011
Fictitious Twitter character Ruth Bourdain won a James Beard award this Friday May 6th in the category of humor writing, a new addition this year, and he/she did not show up to receive his/her award...
May 9, 2011
This olive oil cake dense and rich, imbued with the flavors of the Mediterranean. According to Portuguese food writer, David Leite, you should make this cake a day in advance as it gets better with...
May 9, 2011
Paella is known as Spain's national dish. It can be made a hundred different ways, vegetarian, seafood, or with squid ink. One ingredient is always essential- saffron. Saffron gives the rice a...
May 8, 2011
Pasta alla carbonara is the ultimate indulgence. You have the richness from the pancetta, the creaminess from the egg yolk, and wonderful salty flavor from Pecorino cheese. If you cannot find...
May 8, 2011
The weather is warming up and what better way to take advantage of it then by making gelato. The flavor of Mascarpone is similar to that of cream cheese but a little less tart. Strawberries and...
May 8, 2011
Every year the James Beard Foundation holds an awards ceremony honoring the best of the best in the food world. The nominees were released in March and the winners are being announced on May 6th...
May 7, 2011
Panna cotta is an Italian dessert made with cream and gelatin. It is often served with caramel, chocolate, or berries. This dessert can be made in minutes but the gelatin needs time to set so plan...
May 7, 2011
Peas are the signal that spring has arrived. They are sweet green pearls that sing with butter or mint. I make this fresh pea sauce every year around this time. And, yes I do go through the...
May 7, 2011
Bruschetta is essentially a piece of bread that is grilled or toasted, rubbed with garlic, and then topped with cheese, a vegetable, a piece of meat or all three. The possibilities are endless with...
May 7, 2011
A frittata is an egg based dish such as an omelet, quiche, or Spanish tortilla. You can add whatever ingredient you like, literally. This is a great Mother’s Day brunch dish because you can prep...
May 6, 2011
Fish en papillote is a healthy and easy dinner option. Also, this dish is quite impressive when cut at the table at your next dinner party dinner party. Switch up the vegetables and aromatics. Add...
May 6, 2011
This recipe takes an American classic and gives it a Mexican flair. Chipotle pepper imparts a smoky flavor. I prefer to use ground chicken or turkey instead because I feel the chipotle flavor comes...
May 6, 2011
The individual portion of tiramisu makes this dessert extra special. Serve this Italian favorite at your next party. Individual Tiramisu 8 ounces mascarpone cheese 1/4 cup confectioners’ sugar...
May 5, 2011
Try this meatless version of one of America's favorite dishes. A delicious way to get more veggie in your life. Try this delicious Garden Lasagna with fresh mushrooms, zucchini, tomatoes, and herbs...
May 5, 2011
Sole meuniere was Julia Child's first taste of French food. If she hadn't had such a delicious meal, who knows if she would have gone on to write her magnum opus, Mastering the Art of French Cooking...
May 5, 2011
Fruit salsa does not have to be something you only eat at a high end Mexican restaurant. Add one of these salsa to your Cinco de Mayo menu. They are also nice a top a piece of fish or chicken. I...
