Recipe(tried): A Terrace in the Sky.

A TERRACE IN THE SKY

There is wonderful restaurant in the Carite Forest of Puerto Rico, not far from Cayey, known as Jajome Terrace. The restaurant is located so high in the mountains that if you look from its balcony far away you can see the sea, whether you look to the north or to the south. The climate is so cold that you have to use sweaters during the whole year. Like many other buildings in the area, it sometimes uses a rustic chimney, built by the original owners. The Casa de Veraneo del Gobernador (Governor’s Summer Home) is not far from the restaurant.

A nun and priest, who broke their vows and married, were the original owners of Jajome Terrace. They were from the New Orleans Area. After their marriage, and living in an extremely conservative society because of the time, they left for Puerto Rico, with the wish of establishing here. Their first home was later converted into the restaurant. Afterwards, they constructed, deep into the forest, but not far from the restaurant a very beautiful home. It was such a pleasure to visit during those times. I went frequently with my parents and easily took to Creole food. I remember distinctly the Gumbos, Ettouffes, and wonderful desserts. Perhaps, that was my first experience in real foreign food.

I also remember how perfectly she trained the local boys from the area to serve in the restaurant. He was the Chef. She was the soul that moved and inspired everything. After 10 or more years, she became sick with cancer and died. He was heartbroken. Soon after her death, he sold the restaurant and moved back to the United States. I never heard from him again. Now, it is a typical restaurant with an extremely beautiful view and a moving history. The last time I was there, I was so moved that now it is somewhat difficult for me to return. Perhaps, someday I will be able to return without thinking about my young and handsome father, my beautiful mother, and that exceptional couple that proved that love really makes the difference. My recreation of one typical menu, as interpreted by her magic hand and cuisine, follows. Buen Provecho!

LIGHT SPINACH CREAM SOUP

1 tb butter
1 lb chopped spinach
1 chicken stock cube
4 garlic cloves
1 chopped onion
water
cup Rice Nestum Cereal
salt and pepper to taste
chopped prosciutto (1/2 cup or to taste)
1 chopped tomato
2 green onions chopped
4 tb ground Parmesan

In a big soup pot, heat the butter and saut the spinach. Add the chicken stock cube, garlic and onion and continue cooking with the spinach. Cover with water and boil. Drain the solids, reserving the liquid, and process, adding the cereal, and return to the soup. Simmer. In a bowl, mix the chopped prosciutto, tomato, green onion and Parmesan. Taste for seasoning. Serve with a teaspoon of the salsa mixture in the top.

CHAYOTE AND SALT COD SALAD

1 cup peeled, boiled and cubed chayote
lb desalted cod (leave overnight in water in the refrigerator, changing water twice)
red onion chopped
2 garlic cloves, crushed
cup Balsamic vinegar
1/3 cup extra virgin olive oil
cup well chopped (minced) cilantrillo
cup fresh basil
1 tsp brown sugar
1/8 tsp ground cumin
salt and pepper to taste

Saut the onion and garlic in a little olive oil. Add the desalted cod. Retire from heat. Add the other ingredients and season to taste. Be careful with the salt, because of the cod. Refrigerate, covered, for at least three hours before serving.

CARIBE SEAFOOD STEW

1 cup Sofrito
1 red pimento, chopped
3 garlic cloves, crushed
2 chicken stock cubes
4 cups of water
1 can of chopped tomatoes
1 tb fresh thyme
salt and pepper to taste
1 bay leaf
2 lbs precooked seafood
chopped cilantrillo to taste
juice from one lemon

In a skillet, saut the sofrito, red pepper and garlic. Add the stock cube, water, undrained chopped tomatoes can, thyme, a pinch of salt, pepper and bay leaf. Heat until it boils. Reduce and simmer. Add the seafood, some cilantrillo and the lemon juice. Cook for a few minutes to blend well the flavors. Adjust seasonings and serve garnished with chopped cilantrillo. Serve accompanied by white rice and Spicy Potatoes (Recipe Follows).

SPICY POTATOES

5 potatoes, peeled, cubed and boiled for easy assembling
2 tb olive oil
5 garlic cloves, crushed in the mortar
1 tb lemon juice
2 tb chopped parsley
salt and pepper to taste

Saut the potatoes in a skillet in the olive oil. Add the garlic, moving constantly. Add the lemon juice and the parsley or chopped cilantrillo. Cook until somewhat crusty. Adjust seasonings and serve hot.

I remember that in so many luscious desserts, she served a wonderful bread pudding with a caramel rum sauce, that was served hot. Unfortunately I don’t have the recipe. I will never forget the original owners of Jajome Terrace.