Potatoe Leek Zoopa

This was very successfully tried the other day for the first time with mostly fresh veggies from the garden ('cept the taters). You will need:
several medium leeks (4 - 3/4 in. diameter leeks or equivalent. The more the merrier!)
6 yukon gold potatoes (fist size)
1 med onion
4 cups veggie/chicken broth
1-2 cup milk
2 cloves garlic
2 tbsp butter/oil
1/2 cup fresh parsley
a small pinch of thyme and rosemary(very easy on the rosemary as it is a strong spice)
salt & pepper
A food processor or blender

Finely chop onions, garlic, and leeks(I usualy go a little above where it turns green but sample it periodically while cutting to make sure it isnt too tough). Sautee for 3-4 min in 2 tbsp butter.
Skin and coarsely chop potatoes, boil for 5 min (or until soft but not to a mashable point yet). Add half cooked potatoes, broth, and saute mix to a pot and simmer for 10-15 min. Chop parsley, thyme, rosemary, and add salt & pepper in the last 5 minutes of simmer. Once cooked, add entire mixture (or in parts if you have a lower volume blender/food processor) to blender/food processor and puree. Add the milk to this mixture until it smooths out to the desired texture. Water can be added if need be to smooth it out more. This made enough for 6+ people in a 4 course meal.

Caesar a la Nueva Mexicana

One of my favorite go-to meals is Caesar Salad. After 4 years of college though, the classic Caesar gets a bit drab. So, here is my own spicy twist...

Spicy Tequila Lime Chicken Caesar Salad with Grilled Veggies

Chicken Breast
Tequila
Lime Juice
Limes
Romaine Lettuce
Red and Yellow Bell Peppers
Purple Onion
Caesar Dressing (I like Trader Joes Vegan Dressing!)
Red Chile Pepper Flakes
Parmesan Cheese


*Marinate the chicken in a mixture of lime juice, chile flakes and tequila
*Slice up the veggies and toss them with a bit of lime juice. Grill all of the veggies and set aside on a plate to cool.
*Grill the chicken, adding more tequila/lime marinade as needed. Slice up and set aside with veggies.
*Tear up the romaine lettuce and place in a giant bowl. Add the dressing, chile flakes, and cheese. Toss until coated, and pour out onto a plate.
*Top with veggies, chicken, and more cheese and chile flakes.
*Enjoy!

Aristic Response

This is part of a  project I did for class. I had to create a piece of art about who I learned to do something...I chose cooking; Cómo Aprendí Cocinar. I will put up a picture of the whole piece. I translated it into English but it doesn't sound as pretty :(

The recipes of a woman are like her, always changing and developing.

 

In the beginning, I only the know the secretes of my mom. She taught me how make my grandmother’s Ruggalach. Even though I never met her I still prepare her cookies today.

 

Since then I have many memories of time spent in the kitchen with numerous women (and a few men)

 

Thanks to them and their knowledge about cooking  and food I now cook with pleasure and pride.

 

With the sounds of pots and smells of spices in the background I have learned about similarities and diferences in ingredients, preferences and perspectives.

 

They are my mothers, my sisters and my friends and I carry all they have taught me in my recipe book and my soul

 

The truth is that one shares much more than food in the kitchen.

Who I am has formed in mnay ways becuase of the time I have spent with these people cooking and chatting.

 

I am like a recipe: those who have shared their secrets with me, not only  about the kitchen, but also about life, are the ingredients.

 

 

Amazing Burritos

The other day, I was inspired to make burritos when Grandma took me to Vallarta (the Mexican grocery store down here).

First,I asked Paco how to make beans in a crockpot, and she explained that you just put beans, water, onion, garlic, and bacon in the pot and cook. Easy enough! I threw it all in overnight on low, and the smell in the morning was amazing! I decided to make refried beans, so I dumped the beans directly into a blender and pulsed until they were pretty smooth. Next, I heated a pan with oil, and yes, refried the beans for about 15-20 minutes. Super easy and delicious!

I also made spanish rice. I know that this probably isn't really the right way to make it, but it is how my Mexican roommates from studying abroad taught me. First, I cooked some white rice. Next I blended some tomatoes, onion, and garlic in a food processor until smooth. I added the tomato mixture to the rice (it will be soupy- you can add water to it if needed), and cooked for another 10 minutes or so. Normally, I would add some chili but Grandma doesn't do spicy so I added lime and cilantro instead for extra flavor.

Lastly, I made salsa verde from tomatillos. I took off the tomatillo husk and cut each one in half. I placed the cut tomatillos (cut side down) on an oiled pan and baked them on about 400 until the skins started browning. Then I put them in the food processor with a little onion, lime, sugar, salt and cilantro. Tasty!

Other items I included in my burritos: I cooked some peppers and squash, oaxaca cheese, avocado, lime, and cilantro. In case you haven't noticed by now, I don't use measurements when I cook. I have a small bowl handy and taste as I go. That way, my food tastes how I want it to in the end. I know that some people find that frustrating, but hey, I have no idea how much salt I added. I added enough so that it tasted right to me.

Tamale Making Extravaganza

Last weekend the place to be in Corvallis was the tamale making class. We made more tamales than you can even imagine and they were amazing. María the teacher was really great. We made 4 different kinds of Tamales which were are delicious! This is more of a picture than a recipe blog, mostly because I am too lazy to type it out...

Pie for Dinner

Sorry Ian, this is hardly a BBQ recipe. I have to say I'm pretty excited that it's getting to that time of year though! But I made this tasty pie a couple weeks ago and have been meaning to post it. Anyhow, my mother gave me her old copy of the Moosewood Cookbook a few months ago. I love this cookbook, I've read it cover to cover, yet I rarely cook out of it. I've decided to change that starting with the Spinach Ricotta Pie.


The Moosewood's Spinach Ricotta Pie

Yield: One 9" pie

Cut together 1 cup of flour and 1/3 cup of cold unsalted butter and ¼ t. salt. Then add about 3 Tbs. cold buttermilk and mix together lightly. Gather together into a disk, wrap and chill for at least an hour.

Roll out into a thin disc to fill a 9" pie pan and set aside.

The Filling:

1 lb. ricotta cheese
3 eggs, beaten
½ lb. chopped spinach – sautéed in butter with black pepper, ½ tsp. salt and ½ tsp. butter.
1 small onion, diced
3 tbs. flour
½ c. grated sharp cheese
dash nutmeg

1 c. sour cream
paprika

Mix everything together, blending well. Spread into unbaked pie shell. Top with sour cream, spreading to the edges. Sprinkle generously with paprika.

Bake in a 375 degree oven for 40-45 minutes.

BBQ season

hey, Col and I got a BBQ, so that leads me to two things:
1) Can you all post any nummy bbq type recipies you have up your sleeves (marinades, shishkibab combos, weird craziness that I can't even think of...)
2) You all need to come over to enjoy the next sunny day and try out said recipies.