Tomatillo Salsa Step by Step

November 5, 2006 // 1 Comment

I think should explain the salsa I described previously a little more in depth.  Take these ingredients and place them on a medium high comal or skillet: 2 slices of red onion, 2 cloves of unpeeled garlic, 2 serrano chiles and some tomatillos in their husks. Allow them to roast and get soft. The onions will start to caramelize. Flip the onions when they’re done and move the other (Click for more)

Tomatillos Milperos

November 3, 2006 // 5 Comments

If you grow tomatillos (tomates  verdes, Physalis ixocarpa) once, you’ll probably have them for life. If only one of the fruits falls to the ground, your future will most likely include tomatillos. Mine are a mix of plants from the nursery, seed companies and even trips to Mexico. They tend to be smaller, sweeter and mostly purple when fully ripe. A milpero is a cornfield and it’s (Click for more)

Tarahumara Tekomari Runner Beans

November 1, 2006 // 2 Comments

I love big fat runner beans like Runner Cannellini and Scarlet Runners. They are meaty and often exude a delicious pot liquor. They are great in a chile sauce, with wild mushrooms or just topped with olive oil and a dry cheese.  When I got these seeds from the Seed Savers Exchange, I was pretty thrilled, but in the garden, they were the last beans to germinate and I assumed they were a lost (Click for more)

Small tacos with Orca beans and Chorizo

October 25, 2006 // 4 Comments

('m back on he road so here's an "encore post" from the past) For breakfast this fine Sunday I made these little tacos, starting with tortillas made from fresh masa. Then a spoonful of Orca beans, chorizo from the Fatted Calf, shredded cheese, Cholula hot sauce and a touch of crema. The Orca beans look like black beans but they're very closely related to Ansazi. They have a (Click for more)

Vacacita Beans Revisited

October 23, 2006 // 4 Comments

I was walking through the trial gardens with some friends, mostly to collect sunflower seeds, when my eagle eyes spied some actual bean pods among the foliage of the Vacacita beans. These beans have so far been non-existent despite some glorious plants and I had written them off as a loss. Now I think I have at least enough seed to try again next year, hopefully much earlier in the (Click for more)

Bean spread

October 19, 2006 // 2 Comments

Snack-a-licious! This is leftover pureed Royal Coronas with some smoked bittersweet Spanish paprika, topped with some lump crab, drizzled with Bariani olive oil and then finished with endive from California Vegetable Specialties (endive supplier to the stars!) for dipping and scooping. 2 Nights later: Leftover crab Mini tortillas, Happy Girl salsa (I was too lazy and it’s very good), the (Click for more)

Purslane

October 17, 2006 // 3 Comments

I first encountered purslane in the books of Diana Kennedy. In Spanish, it’s known as verdolagas and often teamed with pork and tomatillos for what must be  a tangy stew that I’ve never tried. I found it in my garden when I took up tomato-growing and was pleased that the succulent weed came up so easily by the root. Once I identified it as purslane, I took the weeds to the farmers (Click for more)

Sardines and avocado

October 16, 2006 // 0 Comments

I had a similar plate of this in Mexico City this last Spring but Paula Wolfert has a similar version in her book The Slow Mediterranean Kitchen. It works as a light dinner or an appetizer plate. The ingredients are: canned sardines, sliced avocado, large white runner beans in a simple vinaigrette, thin red onion rings, pickled jalapeño peppers and a small stack of mini tortillas. You could (Click for more)

Cascabel chile sauce

October 11, 2006 // 0 Comments

This is one of the easiest salsas imaginable. It’s nutty and has a very mild heat. I’ve been putting it in a squeeze bottle and smothering my eggs with it. Last night I used it with a little beer to de-glaze a pan that had turkey cutlets frying in it earlier. Take about 10 cascabel chiles and remove the stems and seeds, reserving the seeds. Toast on a hot comal or grill untul gently (Click for more)

Dinner Party inspired by Frida and Diego.

October 10, 2006 // 2 Comments

I used to be a fairly good host but life took over and I tend to take the easy way out these days. One pot, not too much time, not too much trouble. Maybe you will join me in questioning my sanity. What’s the point of working so hard if not to also enjoy breaking bread (or fresh corn tortillas) with dear friends, new friends and loved ones? Am I working six days a week in order to (Click for more)
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