Cookstr.com

Daisy Martinez

Daisy Martinez
Did you know?

Daisy's latest book, Daisy: Morning, Noon and Night, Bringing Your Family Together with Everyday Latin Dishes hit the stores on March 2. The book features Daisy's personal take on Latin classics and New Latin cooking and has menus for every occasion.

Daisy Martinez
Daisy's Featured Recipe
Twenty-Minute Shellfish Sauté with Parsley Garlic Sauce

Click here for recipe

Daisy Maria Martinez was born to Puerto Rican parents in Brooklyn, New York, where she lived at her grandmother's house until she was almost five years old. Her extended family included relatives from Central America, Spain, and other parts of the Spanish-speaking world. Growing up in the household of her abuela inspired Daisy to appreciate the joys to be unraveled in the kitchen. Between her grandmother, Valentina, and her mother, Conchita, Daisy learned first hand how the kitchen can be the happiest room in the household.

 

While attending Long Island University, Daisy met and married her husband, Jerry, and immersed herself in raising and nurturing her family. During these years, entertaining played a large part in their lives.

 

In 1998, Daisy matriculated at the French Culinary Institute.  After graduating she worked with A La Carte Communications as a prep-kitchen chef on the set of PBS's Lidia's Italian-American Kitchen. During the same period she worked as a private chef in New York City and started her own catering company, The Passionate Palate.

 

Eventually Daisy was given her own PBS series, Daisy Cooks! She is often featured as a guest on other TV shows and travels all over the U.S. and abroad for cooking demonstrations and book signings. She has been a regular contributor to Every Day with Rachel Ray, Siempre Mujer, and Reader's Digest's Selecciones magazines.

 

In 2005, Daisy published Daisy Cooks! Latin Flavors That Will Rock Your World. The book was an IACP nominee and winner of the Best Latino Cuisine Cookbook in the World by the Gourmand World Cookbook Awards.

 

While celebrating life and family through food, Daisy is intensely proud of her Puerto Rican heritage and is active in the Latino community, visiting schools and participating in philanthropic events.

 

Before she studied cooking, she was a model and an actress. She was the "Martinez Valero Girl” for a Spanish shoe company and acted in American and Spanish-language commercials.

 

Daisy’s embrace of her cultural roots and knowledge of the spectrum of Latin cuisine are vividly communicated through her television show and cookbook. Daisy's website: http://www.chefdaisymartinez.com/

 

 

 

 

Latest Recipes

Sofrito

This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make and uses ingredient...

(1 Votes)

Achiote Oil

Annatto seeds, known as achiote in Spanish, are small, irregularly shaped, deep-reddish-colored seeds about the size of a lentil. They gr...

(1 Votes)

Twenty-Minute Shellfish Sauté with Parsley Garlic Sauce

Although Spanish in origin, this dish is very popular with the Martinez family, especially my mother, who until recently favored traditio...

(1 Votes)

Wet Rub for Meats and Poultry

You’ll hear me say over and over how a simple thing like sofrito will change your life. This is another one of those little life-changing...

(1 Votes)

Salt Cod Fritters

Make these fritters when you find yourself with odds and ends of soaked and cooked salt cod. The pieces of cod have to be finely shredded...

(1 Votes)

Cuban Black Bean Soup

I like a little heat in my black bean soup, so I add a tiny piece of Scotch bonnet chili pepper. If you don’t, leave it out. This is such...

(1 Votes)

Black Beans

Most people soak their beans before cooking them—my mother always got it together to soak hers the night before—but I don’t. It takes lo...

(1 Votes)

Spicy Pineapple Vinegar

References are made to vinagre—a condiment that gives sparkle, a citrus-fruity tinge, heat, and aroma—throughout this book. It takes just...

(1 Votes)

Chicken Broth

This is the way I make chicken broth—with a whole chicken cut into pieces. These pieces are plucked out and recycled into any number of c...

(1 Votes)

Rice with Spanish Sausages

Fabulous and simple as this is, it never fails to bring the house down. Rice has such a mellow flavor that it can frame whatever goes in ...

(1 Votes)

Chickpeas and Swiss Chard

Italians combine all kinds of beans with all kinds of greens and cook them very simply. This is my variation on that theme. You can make ...

(1 Votes)

Fresh Cod with Clam Broth 

Mild cod is the ideal fish to serve in a briny clam broth bath, especially when it is given a blast of freshness at the end with cilantro...

(1 Votes)

Noodle Paella

I enjoyed a beautiful version of this dish on a gorgeous balmy afternoon at the piers of Barcelona, within view of the statue of Christop...

(1 Votes)

Pork Braised in Guajillo Chile Sauce

Most pork is very lean, so I try to find cuts of pork with a little fat in them; they braise better and stay moister that way. You might...

(1 Votes)

Puerto Rican Roast Pork Shoulder

If you were to ask me, “What does Christmas smell like?” I wouldn’t say “pine” or “fresh snow,” I would say, “Pernil.” By the time my ki...

(1 Votes)

Cuban Sandwich

If you have a panini maker or grilled sandwich maker, this is a good place to use it. Be generous with the meat—make it as if it’s for so...

(1 Votes)

“Old Clothes”

This dish gets its name from the shredded texture of the beef, which resembles clothes so worn they’re falling apart. If you’re Cuban, pl...

(1 Votes)

Coconut Sorbet

This recipe is so easy that my nine-year-old daughter Angela makes it by herself from start to finish.

(1 Votes)

Almond Cake

It is said that the origin of this cake is the pilgrimage town of Santiago, a city in northwest Spain that is famous for the road where m...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password