Sunday Conversations – La Bahia Bakery

Brunch On The Go
A little bit of Puerto Rico 🇵🇷 on the Northwest side of Tampa.
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Today we were on a mission and trying our best to adhere to the 🌎 of Social Distancing 🗨


We’re rollin and I’m talking about how hungry I am and I spot La Bahia Bakery as I have probably 30 times driving in the area. We thought about stopping several times but never did, simply because we were tired of being fooled. Yes, a lot times you will visit an establishment expecting to receive say, Puertorican Cuisine and you are sadly disappointed.
I’m happy to say, we felt like we were back on the Island. The food looked good and the sweets looked even better. The ladies at the counter were courteous so we were anxious to see if the eats would past the test.

I’m a bacalao connoisseur and my eyes could not look past it. I was offered a taste test and I can honestly say I would serve it in place of my own. It was fresh, full of flavour & thick like I like it!


The Pan Sabao (light, airy & sweet bread of Puerto Rico) was fresh! I could have just eaten it right out of the bag.
I was surprised when we saw the Canoas Con Carne Molida (sweet plantains opened like a canoe and filled with seasoned ground beef & topped with cheese).


Our Cafe Con Leche was good, you add your own sugar. They’re using op grade equipment!
I did pick up the last 4 cookies and cream cupcakes to take home to my daughters and the youngest one’s girlfriends. They were munching and talking about the layers of chocolate. I would take that as a sign of approval!

Take your family for breakfast, lunch and an early dinner. We agreed, that this fairly new establishment is now apart of neighborhood go-to resturant list. As long as they keep the quality of food and service like it is, they can only get better!

Tampa Bay welcome La Bahia Bakery!

Fine Dining at Home

Just because we’re home, it doesn’t mean that we can’t enjoy an nice meal that could easily be served in the restaurant you visit for special occasions, when friends and family visit or just to make you feel good. It’s up to us to bring fine dining to our own dining rooms and that is what I’ve done.

Just because we’re home, it doesn’t mean that we can’t enjoy a nice meal that could easily be served in the restaurant you visit for special occasions, when friends and family visit or just to make you feel good.

It’s up to us to bring fine dining to our own dining rooms and that is exactly what I did.

I prepared Steelhead Trout, roasted Vidalia Onion and a fresh Rainbow Salad, accompanied by an earthy Montepulciano d’Abruzzo.

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Steelhead Trout, also known as Rainbow Trout is one of the healthiest types of seafood you can eat. It is full of Vitamin B12, Vitamin D, and Omega-3 fatty acids and yet low in mercury.

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Most, generally serve fish with a Chardonnay or a Pinot Grigio. I chose the Montepulciano d’Abruzzo 2013 because I think it elevated the way in which I prepared my Trout, that I marinated using vibrant herbs and spices. The Montepulciano d’Abruzzo (the only red d.o.c. Italy) provided the savory element and accompanied well with the sweet tones from the onion and my rainbow salad.

This dinner was everything! One thing is for sure and two thing’s for certain.  You can expect this lovely meal to be served at one of my future dinner parties.

Ciao!

Lasagna Anyone

I’m always in the kitchen making a superfied version of something awesome.  I like food, I love food, in fact I actually adore food!  So it’s nothing for me to feel a vibe and start a movement in the Cocina.

For the New Year, I debuted my famous Cabbage Lasagne/Lasagna and it was a hit on Instagram, in my home and basically all over the world (in my head).  I wanted to share this recipe with you and hopefully spark your flame in the kitchen.  I’m a Pescatarian that knows her way around the garden of food and I’m all for sharing the details of deliciousness with you.

Here’s what you need to make my Cabbage Lasagna.  A totally good vegetarian meal that your family will love.

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2 packs of meatless meatballs, baked and then cut in half. Cut and saute 1 large onion, 1 package of mushrooms, 1 cup of shredded carrots, 4 – 6 garlic cloves sliced thinly. Cut up 4 – 6 vine ripe tomatoes in chunk form and add to the veggies along with 1 carton of vegetable broth and saute on low heat.

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Once you have sauteed for 15 minutes add the meatballs and simmer. You may have to add more vegetable broth. Add your favorite spices to taste during this process.  If you are not in to making your own sauce, pick up your favorite pasta sauce at your local grocery.  Most every sauce I make is from scratch, it’s work but we’ll worth it.

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Get a large cabbage and peal off the layers, rinse and pat dry.  Get your favorite cheese ready.  I use Parmesan, Asiago and Ramano.  From here you layer accordingly, sauce, cabbage, sauce and cheese.  Bake at °375 for 30 minutes. Let it sit for at least 30 – 45 minutes or so because it will be juicy from the sauce and the cabbage.  Serve your family this deliciousness with a nice salad.

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Let me know how yours turned out.  My family did indeed love it.  We usually have leftovers and there were none!