Recipes for a Pura Vida

Gordon Ramsays Beef Stew

INGREDIENTS

1 lb top sirloin (or better) cut into large chunks

2-3 cloves of garlic (minced)
sprigs of fresh thyme
1 onion
1 lb mushrooms (quartered)
yellow mustard (for brushing meat)
salt (to taste)
pepper (to taste)
red wine vinegar (few good glugs)
1 tablespoon tomato puree (or tomato paste)
1 tablespoon crme fraiche 2 Cups Beef Stock
fresh cilantro (chopped)
olive oil
DIRECTIONS
The secret to making this dish fast and tasty is to cook everything
in the same pan.

1. Add the onions, garlic, and thyme to a large heavy pan and
cook until the onions are translucent. Set aside on a plate.

2. Quarter the mushrooms and saut till soft; set aside on the
same plate as the onions.
3. Rub the meat with salt and pepper then add to simmering hot
oil. Brush the meat with yellow mustard. Brown meat on all
sides, then set aside on your plate from earlier.

4. Pour some red wine vinegar into the pan and then add tomato
puree. Mix in beef stock and crme fraiche. Stir well and bring
to a simmer, then put the meat back into the pan. Pour all of the
other cooked ingredients back into the pan and heat thoroughly
while stirring. Add Cilantro and stir for 60 seconds.
5. Serve with rustic bread and enjoy!

2
 Costa Rican Raisin Cake
Serves 9 DIRECTIONS
7. Pour half of the batter
into a buttered 8-inch
INGREDIENTS 1. Mix cornstarch and coffee in
square pan.
saucepan until smooth.
1 tablespoon cornstarch 9. Spread with raisin
cup freshly brewed 2. Add cup sugar and cook
mixture and cover with
coffee over low heat, stirring
remaining batter.
cup granulated sugar, constantly until thickened.
divided 10. Bake in preheated
3. Add raisins and nuts and set
1 cup seedless raisins 350F oven for 40 minutes
aside while preparing batter.
cup chopped nuts or until knife comes out
cup butter 4. Beat butter until soft and clean.
cup dark brown sugar fluffy.
2 eggs, beaten 11. Cool and turn out of
2 cups flour 5. Add brown sugar and pan and cut into nine
1 teaspoons cream of remaining white sugar and squares.
tartar continue beating until thick
1 teaspoons baking soda and light in color.
cup milk
6. Add cream of tartar and
1 teaspoon vanilla extract
baking soda together and add
alternately with milk.

3
 Churros & Chocolate
+Serves

PURA VIDA
4
2. To make the spiced chocolate
Makes 16 x 3-4 inch churros
break the chocolate into a
INGREDIENTS heatproof bowl; heat the double
cream in a saucepan with the
CHURROS vanilla pod, cinnamon stick,
orange peel and chilli and bring
250g plain flour
to the boil. Strain the peel and
Pinch of salt
spices from the cream onto the
50g unsalted butter
broken pieces of chocolate. Stir
200ml water
until the heat from the hot
cream has melted the chocolate
HOT CHOCOLATE
completely.
150g dark chocolate (70% cocoa
3. Mix caster sugar and some
solids) plus extra for grating
ground cinnamon on a plate to
300ml double cream
roll the churros through once
1 vanilla pod, split
cooked.
2 stick cinnamon
red chilli, unchopped 4. Spoon the churros paste into
1 orange, 3-4 pieces of peel only a sturdy piping bag fitted with
star nozzle and chill until ready
SUGAR & CINNAMON to use. Heat vegetable oil in a
deep fat fryer or heavy
Approx 50g caster sugar for
bottomed pan to 180C. Deep
dusting
fry the churros a few at a time:
Approx 3 tsp ground cinnamon
pipe out 3-4 inch lengths
300ml vegetable oil for deep
directly into the hot oil and
frying
deep fry for approximately 4
Piping bag with a star nozzle
minutes until golden brown and
DIRECTIONS cooked through.

1. Place the flour and salt in a 5. Remove the crispy churros

mixing bowl. Melt the butter in a with a slotted spoon and drain
small saucepan and add the water any excess oil. Place the
and bring to the boil. Straight drained churros directly onto
away pour this into the flour and the plate of sugar and cinnamon
mix using an electric whisk to and coat generously while they
make a smooth paste. The are still warm.
finished paste should slowly drop
6. Divide the hot chocolate into
from the whisk; if the mixture is
4 serving glasses, and place on a
too dry, add up to 3 tablespoons
small plate alongside 4 coated
of warm water to loosen the
churros. Garnish dish with
mixture slightly. Cover with cling
grated chocolate and serve.
film and place in the fridge to
rest for 30 minutes.
4
+

5
 Yucca with Garlic Sauce
(Yuca con Mojo)
Serves 4-6 DIRECTIONS
1. Place yucca in saucepan; until yucca is
INGREDIENTS just covered, add salt and lime juice and
bring to a boil.
1 lbs yucca root, halved & in chunks
1 teaspoon salt 2. Reduce heat, cover and simmer until
1 lime, juice of tender--about 30 minutes.
6 garlic cloves, mashed
1 teaspoon salt 3. Drain and keep warm. Mash garlic
1
3 cup fresh lemon juice cloves into salt with mortar and pestle (or
cup olive oil use food processor).
1 onion, chopped fine
4. Add garlic, lemon juice, and onions to
olive oil in a separate pan, heat until
bubbling, then pour over yucca.

5. Toss yucca & sauce "lightly" cooking to

saut over medium heat until barely
brown.

6
 Costa
Rican
Stuffed
Tortillas
Makes 20 Tortillas
INGREDIENTS
1 lb any meat (chicken,
pork, or fish)
salt & pepper (as desired)
20 corn tortillas
SPINACH & CABBAGE
SALAD
2 cups spinach & cabbage,
shredded
1 cup diced tomato
1 cup diced mango
3 tablespoons fresh
coriander, chopped
2 teaspoons lemon juice,
fresh
2 teaspoons olive oil
DIRECTIONS
1. Salad: Mix all the
ingredients together
(spinach, tomato,
coriander, salt, pepper,
and olive oil). Make this
slaw just before serving
the tortillas.
2. Place a tablespoon of
the shredded meat on a
warm tortilla; top with
salad.
3. Roll up and serve.

7
 Scorchin Fruit Salad
Serves 20
INGREDIENTS
FRUIT
1 jicama (cubed)
4 kiwi (sliced)
2 mangos (cubed)
2 lbs fresh strawberries
(sliced)
2 lbs red grapes (halved)
lemon juice
DRESSING
cup fresh strawberries
1 tablespoon sugar
1 tablespoon raspberry
vinegar
1
3 cup vanilla yogurt
teaspoon poppy seeds
DIRECTIONS
Mix fruit in a large bowl and
sprinkle with lemon juice. In
a blender, mix cup
strawberries, vinegar, sugar,
and yogurt and blend until
smooth. Add poppy seeds
and mix in blender or stir in
by hand. Pour dressing over
fruit, stir, and serve.
8
Sweet & Savory
Coconut Rice
INGREDIENTS
2 cups Jasmine rice
1 can coconut milk
2 cups water
1 teaspoon Kosher salt
Splash of white vinegar
2-3 teaspoons white sugar
Handful of chopped green
onions
chopped green onion tops
Black pepper to taste
DIRECTIONS
DIRECTIONS
1. Combine rice, coconut
milk, water, salt, vinegar,
and sugar in a saucepan
and bring to a boil.
2. Turn heat to low and
cover for 20 minutes or
until most of the liquid is
absorbed. Allow to stand used to make it. Another
for 5 minutes.
3. Add green onions, black
pepper, and additional
salt if necessary.
Mango Pico de Gallo
Serves 4
INGREDIENTS
1 cup small cubes of mango
-1 large jalapeno pepper
( without seeds is a nice,
mild-medium heat)
cup chopped cilantro
of a medium red onion,
finely chopped
Juice of 1 lime
2 cloves garlic, minced
Kosher or sea salt to taste
Combine all ingredients and
serve.
One of the sources for the
name "rooster's beak" could
be the beak-like shape and
the red color of the chilies
suggested etymology is that
pico is derived from the verb
picar which has two
meanings: 1) to mince or
chop, and 2) to bite, sting or
peck.
 Homemade
Clif Bars
Makes 12 Bars

INGREDIENTS

1 cups crisp rice cereal

1 cup uncooked oats
2 tablespoons ground flaxseed
cup finely chopped dried
fruit
cup finely chopped nuts or
seeds
1
3 cup brown rice syrup
cup nut butter
1 teaspoon vanilla extract
teaspoon cinnamon

DIRECTIONS

1. Combine the rice cereal,

oats, flaxseed meal, dried
fruit, and nuts in a large bowl.

2. Combine the syrup and nut

butter in a small saucepan over
medium heat, stirring until
melted and well-blended
(alternatively, microwave in
small microwave-safe bowl 30-
60 seconds until melted). Stir
in vanilla until blended.

3. Pour nut butter mixture over

cereal mixture, stirring until
coated. Press mixture firmly
into a greased 8-inch square
pan using a large square of wax
paper.

4. Cool in pan on a wire rack

and chill at least 30 minutes to
help it set. Cut into 12 bars.
Wrap bars tightly in plastic
wrap and store in the
refrigerator.

9
 + Single Serving Pie in a Jar
BASIC RECIPE FOR 4 PIES
2 cups prepared fruit (pitted, diced, peeled, etc.)
2 tablespoons sugar- brown or white (use more or less depending on sweetness of fruit)
2 tablespoons flour- (more if fruit is super juicy like cherries, less if it's pretty dry)
1 tablespoon butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest, etc

The jars used in this recipe are half-pint short and squatty canning
jars.

Step 1: Pie Dough

The first thing you'll need is dough. You can use any pie dough you like.

Step 2: Make a topper and line the jar

Roll out a small handful of dough. This is just for the tops of your pies,
so eyeball about that much. Grab the ring part of your jar and use that
as your cookie cutter. Brilliant, right? Cut out the tops and set aside.

Step 3: Fill er up
You'll need about cup filling for each jar. You can use any filling
your little pie-craving heart desires. When your filling is all
combined, divide it between the jars and dot a pat of butter on top
(about tablespoon).

Step 4: Top it off

Make sure your "lid" has a vent so steam can escape. You can use a
knife to make a couple of slits or a tiny cookie cutter to make it
decorative. Brush pie tops with butter and sprinkle with sugar.

Another option is to make a crumb topping.

Crumb Topping (for 4-6 pies)
cup brown sugar
cup flour
2 tablespoons oats
tablespoon cinnamon
3 tablespoons cold butter

Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir.

Step 5: Freeze em!

When your pies are all done and topped, place metal lids back on
and seal them tight. Then pop these little cuties in the freezer.

Step 6: Bake em!

Remove lids from jars and place jars on a baking sheet. Place baking
sheet in a COLD oven. Turn the oven to 375. Bake for 50-60
minutes, or until the tops are golden brown and the middles are
bubbly. If you're baking them fresh, they take about 45 minutes.

10
 Gallo Pinto
Spotted Rooster
Serves 6 DIRECTIONS
INGREDIENTS 1. Fry onion, red pepper, garlic, and
cilantro in vegetable oil for 3 minutes.
1 cup of cooked rice
2. Pour in the beans and add the sauce,
1 cup of cooked black beans
black pepper and seasoning. Let it cook for
1 chopped onion (medium)
a few minutes, but dont let it dry out.
1 chopped red pepper (small)
3. Pour in the cooked rice and mix into the
2 cloves of garlic (chopped)
beans.
1 tablespoon oil
4. Garnish with some chopped cilantro or
cup chopped cilantro
green onions.
4 tablespoons Salsa Lizano (or
Worcestershire sauce) Enjoy with sour cream, platanos, or eggs.
1 tablespoon seasoning: ginger, coriander
and cumin
Pinch of black pepper

11
 Simple Bread
COSTA RICA
Makes 2 Loaves
INGREDIENTS
5-6 cups all-purpose flour
2 tablespoons of dry yeast
2 tablespoons brown sugar
1 tablespoon salt
2 cups hot water (120-130F)
A cake pan of hot water
DIRECTIONS
1. Mix 3 cups of the flour with
the yeast, sugar and salt. Pour
in the hot water and beat 100
strokes (or 3 minutes with a
mixer).

2. Stir in remaining flour until

the dough loses stickiness.
Knead for 8 minutes. Place
dough in a greased bowl and
cover with a warm damp
cloth. Let rise for 15 minutes
in a warm spot.

3. Punch down and divide the

dough into two pieces. Shape
into round loaves and place on
a greased baking sheet. Cut an
"X" in each loaf with a wet
knife.

4. Place loaves in the middle of

a COLD oven. Place a pan of
hot water on the lowest
shelf. Heat oven to 400F and
bake 40-50 minutes until golden
12
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