13 Sunday May 2012
Posted in Meandering Thoughts, Uncategorized
What I wish for on Mother’s Day, I have, a happy and healthy son who is a beautiful human being.
I was blessed with a mother whom I shared an amazing and complete relationship with, I have a lovely step-mother, mother-in-law and a step-mother-in-law.
All that I could ever want in the mom department, I have, which is the peace, love and beautiful relationships that already exist in my life and I wish the same for all of the mothers in the world.
Happy Mother’s Day! xx Eva
09 Wednesday May 2012
Posted in Breakfast, Dessert, Uncategorized
Tags
Almond and Lemon Torta, Berry Roulade, Blueberry Scones, Cinnamon Buns, Eggs Benedict, Huevos Rancheros, Lemon squares, Mother's Day, Panettone French Toast
Want to spoil your mum on Mother’s Day? Cook up a scrumptious dish for her and celebrate the extraordinary woman that she is. Breakfast in bed or brunch with the family is a wonderful way to make that fabulous lady who put up with so much of your shenanigans, feel special. So go ahead and spoil her silly!
Dutch Baby Pancake with Organic Berries
Panettone or Challah French Toast
Huevos Rancheros~Hernandez Style
Italian Almond & Lemon Curd Torta
04 Friday May 2012
Posted in Lunch & Dinner, Uncategorized
Tags
Ancho Chile Sauce, Ancho Honey Chile Sauce, Avocado-Mango Salsa, Blackened Salmon, Cinco de Mayo, Fish Tacos, Homemade Tortilla Recipe, Mango Salsa, Salmon Tacos, San Antonio Tortillas
After much anticipation, we have arrived at our new home in Colorado! Waking up to the sun drenched Rockies and breezy crystal clear blue skies feels amazing!
As much as we are working at it, unpacking and getting our kitchen pulled together is slow going, but we are making progress! Our grill is up and going and we have the basics so here goes!
These tacos are made with homemade San Antonio style tortillas which are different from traditional Mexican tortillas as they have a bit of baking soda added which makes them cook up a little thicker than the tortillas you will find in the grocery store. I have such vivid memories of my grandmother and great-grandmother in the tiny kitchen of their house in San Antonio, patting out and rolling tortillas. They would make them using vegetable shortening or, if we were lucky, butter from the ranch which was a real treat as it gave them a rich and unique flavor.
Obviously, these are not Grandma’s tacos as her’s were filled with spicy ground beef. This is a fresh version of the fish taco filled with organic veggies, grilled blackened salmon, topped with a wonderful avocado-mango salsa and served with sweet & spicy ancho sauce – add a couple of beers and we are two very happy people!
A tasty and healthy dinner cooked and served outdoors…muy bueno! And, it is a perfect dish for the upcoming Cinco de Mayo! Olé!
San Antonio Style Tortillas
INGREDIENTS
2 cups all-purpose flour
1 teaspoons baking powder
2 tablespoons olive oil
1 tablespoon butter
3/4 cups warm milk
1/2 teaspoon salt
DIRECTIONS
Mix together the flour, baking powder, salt.
Add the olive oil and butter to the warm milk and let sit until the butter is melted. Stir the milk mixture into the dry ingredients until a loose, sticky ball is formed.
Knead the dough for two minutes on a lightly floured surface. Dough should be pliable.
Place dough in a bowl and cover with a damp cloth for 20 minutes.
After the dough has rested, break off eight sections and roll them into balls. Place the dough balls on a flat surface, making sure they aren’t touching, and then cover them with a damp cloth or paper towel for 10-15 minutes. Allowing the dough to rest and relax will make it easier to roll out so don’t skip this step.
After dough has rested, one at a time, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling-pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough or it may become tough. Keep rolled-out tortillas covered until ready to cook.
In a medium-hot dry skillet, cook the tortilla about thirty seconds on each side until it begins to puff up a bit. Keep cooked tortillas covered wrapped in a clean dishcloth or napkin until ready to eat. They can be reheated in a dry skillet, over a gas-burner flame or in the oven wrapped in foil. Makes eight tortillas.
Blackened Salmon Tacos
INGREDIENTS
1 tablespoon smoky paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon brown sugar
1 teaspoon salt
1/4 cup fresh cilantro leaves, chopped
1 pound salmon filet, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 cups romaine lettuce, shredded
2 cups red or green cabbage, finely shredded
1 cup crumbled goat cheese
1 package of store-bought or homemade tortillas
DIRECTIONS
In a small bowl, mix the smoky paprika, cayenne, cumin, brown sugar and salt. Sprinkle a heavy layer of the mixture on the flesh side of salmon, pressing it firmly into the flesh. Allow to sit uncovered while you prepare the rest of the meal.
Heat a heavy-bottomed ovenproof pan or cast iron skillet over medium heat on the stove, or as we do, set a cast iron pan on a rack over a charcoal grill, then add the oil. When the oil begins to smoke, carefully add the salmon flesh side down. Cook for approximately 7-9 minutes per side, depending on how well done you like your fish.
Using two forks, break up the cooked salmon into chunks, toss with the cilantro.
I like to serve tacos family or buffet style so everyone to make up their tacos as they like. Serve the salmon with warm tortillas, shredded lettuce, cabbage, avocado – mango salsa (recipe below), ancho-honey sauce (recipe below), cheese and grilled asparagus that can simply be washed, dried, brushed with a little olive oil, seasoned with salt and pepper and grilled for a minute or so.
Avocado~Mango Salsa
2 cups mango, peeled and diced
1 ripe avocado, peeled and diced
1 cup red bell pepper, diced small
1/4 cup green onions, sliced thin or red onions, diced small
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice
4 teaspoons olive oil
Salt & pepper to taste
Toss all of the ingredients together and chill for at least one hour.
The finishing touch on this dish is a drizzle of sweet & spicy ancho chile sauce in the tacos.
Sweet & Spicy Ancho Chile Sauce
Mix together 1/2 teaspoon ancho chile powder, 2 tablespoons hot water and 1/2 tablespoon honey. Stir until the honey is dissolved and then allow to cool to room temperature. Serve in a small bowl with a spoon or in a small dispenser with a spout.
15 Sunday Apr 2012
Posted in Breakfast, Lunch & Dinner, Meandering Thoughts, Uncategorized
A couple of weeks ago we had dinner in Baltimore with my two nieces – one who lives in New York and the other who recently moved to Baltimore.
We were chatting about how these two beauties were feeling about where they are in their lives, when one of the girls said, “my parents just want me to be successful and I’m not so sure how to do that”. She was comparing herself to her sister, her cousins and even to her parents, using other’s definitions of success as a measure for herself. The truth is, her parents, like most, want their daughter to be happy and lead a fulfilling life.
The conversation got me thinking about “success” and how we determine what that means to us. Clearly my one niece is struggling with what that means to her.
This morning, over breakfast with my son in a Brooklyn bistro, I was curious to find out what his thoughts were on success. I wondered if happiness would be consideration of fulfillment for him as it is for me.
I don’t know the key to success, but the key to failure is trying to please everybody.
- Bill Cosby
Sean said that success to him was to have the ability do whatever he wanted to do which he explained, would take “lots and lots of money”. He agreed that the individual defines success in one’s life and he gave the example of someone who devotes their life to charitable service such as joining the Peace Corps or someone like Mother Teresa. Both would certainly be considered successful as they achieved what they wanted in their chosen field and in life.
Success is the progressive realization of predetermined, worthwhile, personal goals.
- Paul J. Meyer
When I look at my son and my nieces I see three smart, kind and compassionate young adults doing exactly what they should be doing, exploring life and the world. This journey is a process of self-discovery so when I see my son thriving socially, engaged in his work, traveling and fully responsible for himself, I see a successful and happy person. He is living a life different from what I would choose for myself, but that is the point. Wanting to make our parents, spouses or other significant members of our circle proud of us by what we accomplish, our financial security and professional prestige are not true appraisals of success. Real success requires personal reflection to determine what is meaningful to you and any measurements are set by your goals alone.
So to my strong, beautiful and wise niece, I’ll quote Steve Jobs who put work and life in such perspective in his speech to a graduating class at Stanford:
Remembering that I’ll be dead soon is the most important tool I’ve ever encountered to help me make the big choices in life. Because almost everything _ all external expectations, all pride, all fear of embarrassment or failure – these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap of thinking you have something to lose. You are already naked. There is no reason not to follow your heart.
Your time is limited, so don’t waste it living someone else’s life. Don’t be trapped by dogma which is living with the results of other people’s thinking. Don’t let the noise of others’ opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.
- Steve Jobs
Define your life and your happiness by what is meaningful to you.
A little something about our day in the city – I was trying to keep my French bistro breakfast in Brooklyn on the healthy side with the granola, fruit and yogurt…
…and then I saw the baskets of freshly baked pain au chocolat and thought I had died and gone to heaven. When one of those baskets arrived at our table, I did like those skinny French women do and just had a bite…or two.
We passed these two fashionistas on Grand Street and I so wanted to follow them to find out where they were going to dressed like that. Were they heading out for the day or just coming in from the evening?
A quick jaunt over the Brooklyn Bridge for some time in the city.
And later, to Eataly. If you come to New York, this is a must see and eat location. We stopped off at the roof top brewery and restaurant Berreria for some cheese, and beer tasting. The assortment of cheese was served with bread, olive oil and honey sprinkled with hazelnuts…we were swooning this was so tasty.
A view of the city skyline from the brewery…
…and a deli case full of pastas, “I’ll have a pound of each please”.
Next, on to Fishs Eddy. This is one of the most unusual kitchen stores that I’ve been to. It is sassy and fun with products that would make Martha Stewart blush!
Ceramic hands to hold your hand towels…
Mugs for those who need an attitude adjustment.
Off we go through the Holland Tunnel on our way back to home after a fun day, NYC style!
Next stop Maryland and then on to Colorado!
31 Saturday Mar 2012
Posted in Breakfast, Dessert, Uncategorized
Tags
Almond Cake, Almond Torta, Capri, Italy, Lemon Cake, Lemon Curd, Limoncello
Like Limoncello, this torta reigns from southern Italy. It is simple and satisfying as a dessert served with a dollop of lemon curd on the side or afternoon treat served with a spot of iced or hot tea.
Almond & Lemon Curd Torta
For the lemon curd:
INGREDIENTS
3/4 cup sugar
1 egg yolk
3 large organic eggs
1/2 teaspoon vanilla
2 large lemons, juiced (a little less than 1/2 cup)
Zest from 2 lemons (1 heaping tablespoon)
4 Tbsp. unsalted butter
Pinch of salt
DIRECTIONS
In a heavy bottomed saucepan, whisk together sugar, eggs, egg yolk, lemon juice and zest over low to medium heat. Keep whisking while the mixture heats for about 3-5 minutes until it begins to thicken. Turn off heat and add cold butter in by the tablespoon while continuing to whisk until all of the butter is incorporated.
Place the curd into a glass bowl or container and cover.* Chill for least 4 hours or overnight.
* Do not cover with plastic wrap allowing wrap to touch the curd. While this practice recommended in many recipes, it contaminates the curd with chemicals from the wrap. Simply cover the container with lid, parchment, or foil and allow the curd to form a “skin” as it cools and then remove the thin top layer before using.
To make the Torta:
INGREDIENTS
1 1/3 cup sliced almonds
1 cup blanched almonds, lightly toasted
2 cup organic all-purpose flour ( I like King Arthur Organic Unbleached Flour)
2 tsp. baking powder
3/4 tsp. salt
2 sticks of organic unsalted butter, room temperature (16 tablespoons)
2 cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
6 large organic eggs, room temperature
Confectioner’s sugar for dusting
Preheat oven to 350°F.
Butter the bottom of a 9-inch round springform pan and line the bottom with a circle of baking parchment and butter the paper. Sprinkle and gently press half the sliced almonds against the bottom and sides of the pan. Put the pan in the freezer while you prepare the rest of the ingredients.
In the food processor combine the blanched toasted almonds, flour, baking powder and salt. Process for 15-20 seconds, until finely chopped.
In a medium bowl beat the butter, sugar, vanilla extract and almond extract for about 2-3 minutes, until creamy and light colored.
In a separate bowl, beat eggs with the mixer for 5 minutes until thick and frothy.
With a fork mix the almond and flour mixture into the butter mixture until blended. Add beaten eggs and stir until just smooth.
Transfer into prepared pan and smooth into an even layer. Spoon 1/2 of the lemon curd on top of the batter to about 1/2-inch from the side of the pan in an even layer. Sprinkle the remaining sliced almonds over the top of the batter.
Bake for 50-55 minutes until the cake tester or toothpick inserted in the center comes out almost clean. Cool in the pan until warm to the touch. Before removing from pan, run a thin-bladed knife around the edge of the pan to loosen the sides. Peel off the parchment paper from the bottom and dust the torta with confectioners’ sugar before serving.
Serve with the remaining lemon curd.
27 Tuesday Mar 2012
Posted in Breakfast, Dessert, Meandering Thoughts, Uncategorized
Tags
Baked Goods, Blueberries, Blueberry Muffins, Blueberry Scones, Breakfast Scones, Life Changes, Transitions
Life is always in transition, sometimes more dramatically than others. Ric and I are on the eve of such a change. With our kids grown and thriving, we are on the move to Colorado. It’s time for us to focus on what is meaningful to us as a couple, living within an active and healthy community with less time spent sitting in cars getting to and from places, more cycling, skiing, and enjoying the outdoors is what awaits us, as well as family, longtime friends and new ones to be met.
With all of that said, change is always bittersweet as there is a process of letting go that goes hand in hand with moving forward, which can be difficult and even painful.
While our kids are grown and as Ric puts it, “They used to chase us down and now we have to chase them if we want to see them”, we still cherish visits that the closeness of geographical proximity to them affords us. However, we are hoping that with the enticement of a hip little town in the Rockies, where winter and summer sports abound, cool people kick back and some of the best restaurants can be found, all only minutes from our doorstep, we will still have a houseful of family and friends a good lot of the time. And, of course, there will always be a hearty home cooked meal as part of the deal.
Blueberry Scones
INGREDIENTS
1 2/3 cups flour
2 tablespoon sugar
3 teaspoons baking powder
7 tablespoons unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup cream
3/4 cup fresh or frozen blueberries, washed and dusted with a bit of flour
Egg wash: 1 egg mixed with 2 tablespoons of milk or cream
Preheat oven to 390 degrees.
DIRECTIONS
In a food processor, pulse the flour, sugar, baking powder and a pinch of salt until mixed. Add the butter and pulse until roughly combined (there should still be tiny bits of butter in the flour mixture).
In a small bowl, lightly beat together the eggs, cream and vanilla.
Place the flour and butter mixture in a large bowl, add the cream and eggs and lightly mix with a fork until just barely combined. Add in the blueberries and gently toss until the blueberries are evenly distributed.
Turn dough out onto a baking sheet that has been lined with a Silpat or baking parchment. Form dough into approximately a 10-inch round. Cut the dough into 8 wedges without separating the round of dough.
Brush dough with egg wash and sprinkle with additional sugar if you like a little extra sweetness.
Bake for 15-20 minutes or until golden.
Serve with butter and jam or lemon curd.
25 Sunday Mar 2012
Posted in Lunch & Dinner, Uncategorized
Tags
My son, nephew and I made our way through the winding cobblestone roads of the Tuscan hill town of Siena, Italy to the only hotel room we could find available for the evening, a single room high up in a medieval stone building with three twin beds in a row and a bathroom so small the you could take a shower, brush your teeth and sit on the toilet all at the same time. It made for an amusing evening and morning, but we were there to explore and we were all game to bunk up if it meant we could spend the night in this historic and stunning town.
As it turned out, we arrived the evening before the bareback horse race known as Il Palio where ten horses race around the town square ridden by jockeys dressed in jester-like costumes. Siena retains a ward-centric culture from medieval times. Each ward (contrada) is represented by an animal or mascot, and has its own boundary and distinct identity. Ward rivalries run rampant during the Palio as ten of the contradas are represented in the race.
As we walked through the streets looking for a restaurant for dinner, we saw that each street was lined with rows of long tables filled with townspeople dining and celebrating in anticipation of the big race. With family pride showing by way of brightly colored flags that hung from each home and scarves tied around clan member’s necks, it was impossible for us not to feel as if we had stumbled upon a true gem of an experience as spectators of this ancient ritual.
We made our way to the town square or Piazza del Campo, where couples lounged on the cobblestones, eating out of picnic hampers as children ran around and danced to the music of a small orchestra off to the side. We lay down on the ground, looking up at the stars, listening to the music and laughter.
When the music stopped, we made our way through the streets until we came upon a little restaurant where the interior looked like a cross between a cave and a wine cellar. There we had one of the freshest and most delicious meals that I had ever had. The veggies were harvested from the gardens only hours before, salads were dressed with a simple drizzle of fruity olive oil and aged balsamic vinegar, and we were served freshly made pasta, handcrafted cheeses and rich red wine. The three of us oohed and aaahed our way through the meal and then meandered our way back to the hotel where we slept soundly side-by-side.
We woke to the bright sunshine and the sounds of the crowds already making their way to the town square for the races. After climbing back and forth over each other’s beds as we got ourselves together, we were soon amongst the throngs of people walking through the streets along with parades of families proudly escorting their horses to the church where they would enter and be blessed before the race. Next the horses emerged from the church onto the track and soon after a gunshot was sounded the horses and jesters were making their way around the track with the crowds cheering them on. It was over in a matter of minutes but the festivities carried on.
I love the Italian lifestyle which is passionate, colorful and friendly. The culture takes time to enjoy the bounty of the earth, the food that they have taken care in preparing, the wine and the people in their lives. It’s something us Americans could do more of, slow down, enjoy and appreciate all that we have.
Vegetable Bolognese Ragu
INGREDIENTS
1/2-ounce dried porcini mushrooms
1 cups hot water
3 carrots, peeled and chopped into 1/2 inch rounds
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 garlic cloves
1/4 cup olive oil
1/2 teaspoons fresh thyme leaves, washed and leaves pulled from stems
2 teaspoons fresh oregano leaves, washed and chopped
2 teaspoons salt
1/8 – 1/4 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
4 ounces assorted mushrooms (shitaki, crimini or button), stemmed and chopped
3 tablespoons tomato paste
1 tablespoon capers, drained
1/2 cup red wine
1/2 teaspoon sugar
1 14.5 ounce can crushed tomatoes (I like Muir Glen Organic Fire Roasted Crushed Tomatoes)
2 tablespoons butter
1/2 cup cream (optional)
1 pound pasta
1/2 cup Parmesan cheese, grated
DIRECTIONS
Place the dried mushrooms in a small bowl and cover with 1 cup very hot water. Set aside and let the mushrooms soften.
Place the carrots, onion, red bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables, thyme, oregano, sugar, salt, pepper and pepper flakes and then cook, stirring occasionally for about 10 minutes. Strain the porcini mushrooms, reserving the liquid. Coarsely chop the porcini mushrooms and add them along with the fresh mushrooms to the pot and give it a good stir.
Mix in the tomato paste, capers, reserved porcini mushroom liquid and red wine. Bring the liquid to a simmer and let the mixture cook until the liquid is reduced by half, about 15 minutes. Stir in the butter, and cream if you’d like a richer rose sauce.
Basic Egg Pasta
INGREDIENTS
2 cups white flour, plus extra for working the dough
3 large eggs
1 tablespoon olive oil
1/4 teaspoon salt
DIRECTIONS
Put all ingredients into the food processor in the order given and process quickly until a ball forms and it pulls away cleanly from the sides of the container – 30 seconds or so.
If it appears to be sticky, remove the top and sprinkle one tablespoon of flour. Process briefly until it pulls away from the sides. If you plan to use it right away, let it rest for 30 minutes covered with a kitchen towel. Wrap in plastic and store in the refrigerator until needed.
If you have a pasta roller, you can use that as directed and do as Ric does, use a sharp knife or pizza knife to cut the 3/4 inch ribbons of pasta.
Or to roll out the dough by hand, place it on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling-pin. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes. To cut the pasta, dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices.
Unwrap the noodles; dust with flour or semolina and gently toss to separate and set aside until ready to cook or freeze in freezer bags for up to 2 months.
To assemble dish, bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (about 1-2 minutes), drain, toss with a bit of olive oil and then salt and pepper to taste. Place pasta in a bowl, top with the ragu and a sprinkle of parmesan and fresh basil.
21 Wednesday Mar 2012
Posted in Meandering Thoughts, Uncategorized
It was in a room at the Montage Hotel in Laguna Beach, California, a room overlooking the Pacific where we all gathered for one last impromptu visit in August of 2004. The room was filled with quiet giggles, roaring laughter and meaningful conversations. In the center of it all, my mother, regally reclined on a bed in her white crocheted sweater, looking elegant as ever. There was a philanthropist and his wife dressed in black-tie as they had just come from a formal wedding, my mother’s dearest friends Christy and Sheldon who had just flown in from Greenwich, Connecticut on a moments notice, an Irish beauty and her Arab prince of a husband looking as if they had just stepped off a yacht, a yogi monk and my stepfather amongst the group who had gathered knowing that this was a send off of sorts. Everyone in the room was aware that my mother had a week or less to live and yet the room was a raucous and significant celebration of love.
It was a relaxed evening with friends scattered on sofas and chairs and others flopped on the bed alongside my mother. She was frail at this point but she was enjoying the magical evening all meant for her and she was radiant with her cheeks still rosy and the ever present sparkle in her eyes.
The festivities went late into the night until one by one her friends left, most of them thinking that they may still have time to see her in the coming days, although that was not to be the case. However, Christy and Sheldon knew that they would see her the next day as they were also staying at the hotel for another day before returning to the east coast.
The next evening at sunset when Christy and Sheldon came to say their final good-byes it was painfully emotional. How do you say good-bye to your closest friends for the last time? It was gut-wrenching. Wanting to give my mother and her friend some time to themselves, my step-father, Sheldon and I stepped inside and left the two spiritual sisters on the patio to talk as the palm trees swayed in the breeze and the sun was slowly lowering itself in the sky.
Fast forward to June 10, 2011, as the sun was setting in Greenwich, Connecticut and I was getting ready to be married to Ric at the home of Christy and Sheldon when Christy came somewhat breathlessly into the room only minutes before the ceremony to ask me if we could move the ceremony to a different location outside in the garden. I agreed, not so concerned with the logistics, this day was a dream, I was getting ready to be married to the love of my life, I wasn’t hung up on where I was to be standing when it happened.
Before I walked out of the room, I had a quiet conversation with my mother. I had felt her spirit with me all day and I knew that she was there…somewhere, I could feel her. Since I had not met Ric before her passing, she never had the chance to meet him, but as Ric has been told many times by people who knew her well, she would have absolutely adored him. I then made my way down the winding staircase on the arms of my father and stepfather past the small gathering of friends and family to my handsome groom, waiting for me outside on a brick patio overlooking the stream that ran through the property.
It was a few days later when I spoke with Christy that she shared with me why she had the sudden urge to move the wedding outdoors.
During that last visit with my mother, on the balcony of the Montage, watching the sun setting over the sea, Christy pragmatically asked, “Well, if I won’t be able to speak with you physically, how are you going to communicate with me?”, and my mother answered, “through the water”. Just before the wedding was to begin she remembered this last conversation and wanted Ric and me to be near the stream during the ceremony – so we would be closer to the water, therefore, closer to my mother.
So to my mother on her birthday-
I am forever in gratitude for you gracing my life with your always breathtaking presence and for the joyful honor and experience of being your daughter. Blessed are the heavens that you adorn and wherever that may be, I wish you peace and love.
Eva
17 Saturday Mar 2012
Posted in Lunch & Dinner, Uncategorized
I have a real passion for Mexican food fused with a French twist. I love the delicate nature of French cuisine mixed with the comforting textures of Mexican dishes, the exceptional use of herbs in French along with the directness of seasoning with chilies in Mexican foods. In both Mexican and French cooking, it’s all about the sauce. Whether it is an intensely flavored reduction, a smooth cream based bisque or a chunky and hearty sauce, pairing the flavors of the course is paramount with both cuisines.
Tamales are the ultimate comfort food as far as I’m concerned. Steeped in tradition and symbolism, they were eaten by the Aztec and Mayan civilizations as far back as 8000 BC. In Mexico they are eaten during holidays such as Christmas, Day of the Dead, Las Posadas, La Candelaria and Mexican Independence Day.
Last weekend we made these beautiful tamales filled with cheese and a confit of onions and peppers cooked slowly over low heat, which concentrates and intensifies the flavors. The French style sauce was delicate and smooth…absolutely scrumptious, so much so, that I barely had a chance to photograph the tamales before Ric and I dove in and polished them off.
Caramelized Onion & Red Pepper Tamales with Sauce Vert
To caramelize the onion and pepper:
2 tablespoons of olive oil
1 tablespoon white balsamic vinegar (or another type of light-colored vinegar)
1 red bell pepper, seeded and sliced into thin strips
1 red onion, peeled and sliced lengthwise in narrow wedges
A pinch of sugar
If you’d like a little extra heat, add 1/2 – 1 finely diced jalapeno chile to the confit.
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions and peppers. Coat the bottom of the pan with olive oil and turn heat on to medium. Add the onion and pepper slices and stir to coat with the oil. Spread the vegetables out evenly over the pan and let cook, stirring occasionally for 10 minutes or so. Add the tablespoon of light-colored vinegar. Season with a bit of salt and pepper and a pinch of sugar. Turn heat to low.
Let simmer on the lowest heat possible for 45 minutes to an hour, stirring every few minutes, until the onions are reduced and browned and the peppers are soft.
Place husks in large pot or large bowl; add hot water to cover and let soften for at least a half hour until soft and pliable.
For the tamale dough:
INGREDIENTS
4 cups sweet corn kernels
1/2 cup butter, cut into small pieces
1 cup Bob’s Red Mill masa harina
1/2 cup Bob’s Red Mill stone ground cornmeal
1/4 teaspoon sugar
1 teaspoon baking powder
1 teaspoon salt
Pinch of cayenne
1/4-1/2 cup milk
DIRECTIONS
Using food processor, mix the corn meal, salt, sugar, masa harina, baking powder, and cayenne by pulsing a couple of times. Add in the butter, pulse until it is fully incorporated and then add in the corn and pulse again a few times. Pour in milk, and pulse again forming tender dough.
Place a steamer into a large pot with enough water (about 2 inches) to reach bottom of insert.
Tear 3-4 large husks into 1/4-inch-wide strips to use as ties and set aside.
Grate 1/2 pound cheese such as Monterey Jack or a Colby Jack.
Assembling the tamales:
There are a couple of ways to do this, I prefer to use my hands by spreading 2 to 3 tablespoonfuls of dough on one slightly damp hand, then placing a piece of cheese and a tablespoonful of the filling in the center. Using both hands, press the corn meal around the filling creating a bullet shaped pellet. Place the dough on an open husk, fold the long sides of husk over the dough and then fold the sides over, making a rectangular package that can be tied up with the husk strips. Repeat.
You could also spread the masa directly on the corn husk making a 4 inch square, then place the filling in the center and fold the wrapper up, enclosing the filling in the masa.
Loosely arrange the tamales on the steamer being careful not to over-crowd the tamales as they will expand while they cook. Bring the water in the pot to a boil and then reduce to a strong simmer. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 30 minutes. Let stand 10 minutes.
Tamales can be frozen after steaming once they have cooled and then resteamed or microwaved for a minute or so. Freeze them by placing them on a cookie sheet for a half hour in the freezer and then once they have hardened a bit, place then in a plastic bag or air-tight container.
Sauce
1/4 pound spinach, washed, blanched in boiling water until wilted and drained
4 poblano peppers, roasted, cleaned and seeded
1/2 cup chopped cilantro
1/2 cup chicken or vegetable broth
1/2 cup cream
Salt
Place the peppers, spinach, cilantro and broth in a food processor and puree until completely smooth. Pour puree into a saucepan and heat to just below boiling. Add the cream and heat through. Season with salt and pepper to taste. Remove from heat.
To serve:
Place a few spoonfuls of the sauce on a plate and then place unwrapped tamales on the sauce. Garnish with cilantro.
04 Sunday Mar 2012
Posted in Dessert, Uncategorized
Here is another spring berry treat that is easy to make, looks pretty and is luscious! With just a hint of lemon and sweet juicy raspberries, how can you go wrong?
For the kisses:
4 eggs
1 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
Zest from 1 lemon
Prepare 2 cookie sheets by lining with non-stick parchment or a Silpat.
In a small bowl, mix together the flower, baking powder and salt.
Place the eggs, vanilla, lemon zest and sugar in a bowl and beat with and electric mixer for 8-10 minutes until tripled in volume. Gently fold in the flour mixture with the eggs, vanilla and sugar.
Using a pastry bag or a plastic bag with a corner cut off, pipe 1-1/2 inch circles on the baking sheets with at least 2 inches in between the circles. Make sure to use all of the batter at once. Place the baking sheets in the oven and bake for 10-12 minutes until the cookies are a very light golden brown. Remove from oven.
Gently remove cookies from the pan and cool in a rack.
For the cream:
A handful of fresh raspberries – 3-4 ounces
1/2 pint whipping cream
1/2 teaspoon vanilla
1-2 tablespoons of confectioners sugar, plus extra for dusting
Whip the cream, vanilla and sugar in a bowl until very stiff.
Take the raspberries and break them apart by hand into little pieces and add them to the whipped cream, folding them in until combined.
To assemble the Kisses & Cream:
Place a dollop of the cream mixure on one half of the cookie and then top with another cookie, pressing them together lightly.
Dust with powdered sugar and serve.
OR
For frozen kisses and cream:
Instead of the whipping cream, use the following…
1 pint vanilla ice cream
A handful of fresh raspberries – 3-4 ounces
Break up the raspberries by gently pulling them apart, breaking each raspberry into pieces. Allow the ice cream to soften just enough to be able to stir in the raspberries without breaking them too much. Place a scoop of ice cream on one cookie and then cover with another and freeze.
Makes 24
