Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Tuesday, January 15, 2008

Cooking with Gas

I was on the couch clutching my belly when K walked into the living room.

"Ugh!" I groaned. "Chick peas are not my friends."

As he drew nearer his nose wrinkled up as it encountered The Mighty Wind.

He backed away to keep his hair from melting, regained his composure and said,

"Well... if they aren't YOUR friends then I KNOW they are no friends of mine."

[So much for that sweet, little Moroccan chicken recipe...]

What to cook now?

Yesterday Amy asked for easy, delicious, crock-pot recipes on her blog and if you click right here you'll see all the yummy looking ideas people left for her.

Oh, the jealous!!!

Who will leave delicious recipe ideas in my comments?


{{{{You are getting sleepy...}}}}

{{{{You are being HYPNOTIZED...}}}}

{{{{You are completely under my power...}}}}

{{{{You are leaving a recipe for a delicious main dish in my comments....}}}}


Lying on the couch suffering The Revenge of The Chick Pea, I thought about my recipes and it occurred to me that I have the world's best recipe for Posole, the traditional southwestern soup of soups.

Every time I see a published recipe for Posole I read it and think,

"Puh-lease. Are you serious?! That is but a poor imitation of Posole."

That the people should be given an inferior recipe... THE INJUSTICE!!

I raised my fist in the air and shouted,


So here it is...

Pork Posole

4 pasilla chiles, stemmed and seeded (you can also use Ancho, but Pasilla is better)
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
(Chicken is also good)
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans yellow hominy, undrained (in the canned veggie aisle)
6 tablespoons minced fresh cilantro
6 lime slices
6 tablespoons sliced radishes (optional)
6 tablespoons chopped green onions (optional)

Heat a cast-iron skillet over high heat.

Place chiles in pan; flatten with a spatula.

Cook 10 seconds on each side or until blackened.

Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft.

Place chile mixture in a blender or food processor; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant.

Place toasted cumin seeds in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat.

Add pork; cook 5 minutes, browning on all sides.

Remove pork from pan.

Reduce heat to medium.

Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently.

Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer.

Cook 30 minutes or until pork is tender.

Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon cilantro and squeeze a lime wedge into it.

Garnish with radish and green onion if you wish.

Yield: 6 servings

Sunday, June 24, 2007

Something Fresh

My friend Elke is driving her husband Michael crazy.

He does most of the cooking, but looks to her for inspiration.

Lately, whenever he asks what she'd like to eat for dinner, all she says is,

"something FRESH."

[I could go to such a naughty place with this post... but that's not what I'm going to do, you Gutter Mind! I am going to a WHOLESOME, FRESH place.]

When asked to explain or define "fresh," she only offers,

"You KNOW, something with vegetables in it."

Michael is expected to reinterpret this direction every evening and come up with a meal that will satisfy her request.

help Michael, friends.

It's summer time.

There is an abundance of "fresh" available.

What should we eat?

I'll post a recipe and then you post one, okay?

[If you want, I mean, you know, I'm not BOSSY or anything.] [Love

[My mom is laughing at me denying that I'm bossy. I'm so bossy.]


If you post a recipe for feeding Elke in the FRESH way, please link back to this post so that Michael (and anyone else) can benefit from the whole of the freshness.

Feel free to post a photo of yourself enjoying the freshness.

Like this --


Without further rambling, here's my FRESH recipe for Michael...

[I'm calling this recipe "Jackass Gazpacho" as a private joke for Grandma Seattle.]

Here it is...

Jackass Gazpacho

Two carrots
Two stalks celery
One cucumber
Two Anaheim peppers
One bunch radishes
One small-to-medium yellow onion
Worcestershire sauce
Balsamic vinegar
Olive oil
One quart tomato juice

Cut vegetables into small chunks and feed into a blender one handful at a time, with half a cup of tomato juice to lubricate the mixture.

Grind vegetables at medium pulse setting -- for a chunky texture, do three or four pulses of no more than a second or two each. The longer the pulse, the closer to puree you'll get. You'll have to experiment to see how you like it. (One option to the blender method, which will guarantee the consistency you want, is to take a very large, VERY sharp butcher knife and dice them by hand.)

After all the vegetables have been ground up and put in a glass bowl, pour in any remaining tomato juice. Season with 1/2 cup balsamic vinegar, two tablespoons olive oil, one teaspoon Tabasco sauce, some of that
Worcestershire sauce and salt/pepper to taste.

Two other recommendations: Use a glass pitcher to store it in the refrigerator, OR a plastic pitcher that you can designate as your permanent gazpacho pitcher. If you put this stuff in plastic, it will smell like gazpacho forevermore. Second, let it sit in the fridge for a day or two so tastes meld a bit (and the onion taste mellows out; it can be sharp at first.)

Sometimes I pour it into a glass and drink it. A more elegant presentation at dinnertime is to put it into a shallow soup bowl, and decorate it with stripped green onion, cilantro and a small dollop of sour cream. I've also occasionally added very thinly sliced strips of pre-ripe avocado -- a nice touch.

To make it more of a meal, toss in diced chicken, shrimp or tofu.

Wednesday, May 23, 2007

Oh, right. Sharing is NICE.

Last night, as a special treat, I bought myself a box of organic blackberries.

I imagined that today I would sit by myself in the middle of the work day and savor each fat berry.

Blackberries are my favorite fruit. I would eat them all the time if only a tiny box didn't cost $437 million dollars.

Oh, to live in Seattle where the blackberries grow like weeds...

My southern-raised Granny makes excellent
blackberry dumplings.

She has made them for our family for as long as I can remember and there have been many, many times that she has made them just for me.

I bet
she didn't always feel like rolling out the dough. She always did it anyway.

This morning, The Rooster had THE INSATIABLE HUNGER.

She ate a plate full of eggs, a packet of cheese and four thick slices of Hebrew National Beef Salami. Then she asked for more cheese.

We went to the refrigerator together and she saw my berries.

"I want berries," she said.

[Of course.]

I took them out and set them in front of her at the little table in the kitchen.

I sat with her and watched wistfully as each plump berry disappeared into her small mouth.

One by one she ate them all up.

Oddly, I enjoyed them almost as much as if I had eaten them myself.


Granny’s Blackberry Dumplings

3 cups sifted flour
1 1/2 teaspoon salt
1 cup shortening (butter, margarine or Crisco)
1 egg (beaten)
1 teaspoon vinegar
1/2 cup ice water

Freshly picked blackberries

Mix flour, salt and shortening.

In a separate bowl, mix egg, vinegar and ice water.

Mix the flour mixture with the egg mixture and refrigerate dough overnight.

Divide dough into 10 - 12 small balls. Roll each ball out into a circular shape. Fill with as many blackberries as you can and add 1/4 cup sugar and a pat of butter. Fold the dough around the berries, sugar and butter to form a dumpling.

Put the dumplings in a baking dish together.

Cook for 10 minutes in a pre-heated oven at 450 degrees. After 10 minutes, reduce heat to 350 and cook for an additional 40 minutes.