Archive for September, 2015

Picadillo Stuffed Peppers

September 29th, 2015 No Comments

  Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’.  Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos.  How handy is that?  A way to use your regional ingredients in a delicious one-dish wonder with rice, or as a filling for tacos or savory pastry empanadas.  The word Picadillo comes from the Spanish word ‘picar’ which can mean to grind, chop, sting or peck.   Though the hash is generally made with meat

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Lemongrass Pork Patties

September 22nd, 2015 1 Comment

    How do you learn about a culture?  Travel to the region and wander around indulging in street food. Street-vendor food in Mexico like the carne asada tacos in Hermosillo and churros in Tepic shaped some of my greatest food memories ever and have influenced my food choices my whole life.  Street food is always what people miss about their home countries, and after tasting these lemongrass wonders I would almost make the monumental effort to overcome my fear of flying over an ocean to experience real

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Herbed Fruit

September 15th, 2015 No Comments

  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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Black Bean Salad

September 8th, 2015 No Comments

  First a little blast of color from local edible flowers.     These are a pile of late summer flowers grown by my friends at Canoe Creek Produce that I used as garnish on salads and an appetizer for a wedding a couple of weeks ago.  I see runner bean flowers, calendula petals, bachelor buttons, snapdragons, and I’m not sure what else.  They were so stunning I had to share them with you.       And even more stunning color brought to

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Ancho BBQ Sauce… or is it Chutney?

September 1st, 2015 No Comments

  It’s kind of a chutney, kind of a móle, kind of a ketchup…don’t let the label inhibit you.  It’s tasty and it goes well with warm things, that’s the most important thing to remember.   Anchos are dried Poblano peppers.  They generally have only the mildest of heat, but exhibit a rich depth that is almost sweet and even fruit-like.  Scott and I sometimes use them puréed in chocolate cakes as a secret ingredient to give a bit of warmth but without overpowering the experience.

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