Height...... Makes all the difference in presentation....

It is often said that baking is science while cooking is art, I believe it. In the first you follow formulas, if you don't get the right "ratios", your results won't be good. It's all about how one element reacts with another giving the desired effect, but in cooking you get so much freedom and leeway that "your" creativity, style and passion have a chance to interpret ingredients and take them to places maybe no one has taken them before and if you add artistic sensibility to this, well, a dish presentation can be brought to "art". Indeed.

We have an old saying: "El amor entra por los ojos".... which means: "Love enters through the eyes" and if you apply this to Culinary Arts it definitely means that dish presentation or "plating" occupies a very important role in whatever you cook because if it's not well presented on the plate, taking into consideration colors, textures, ingredients, accents and most especially, height.... you could turn what could be an amazing dish that everyone wants to eat into a so-so meal that won't excite anyone. It could mean the difference between success and failure (or a good grade vs. a failing one if you apply this to Culinary training), or in the business world, could mean a popular selling offering that can deliver profits and acclaim. Who doesn't like great looking food?

You can get technical on the aspect of food presentation and there are several schools of thought on this from the "minimalist" to "architectural", "contemporary", "European", "classic", etc. that can get pretty involved and Culinary students are trained in so they can best recognize and produce successful "platings". You need to select the correct plate for the dish you are presenting, professionals prefer white plates in bold shapes (like you see in prominent restaurants), since white shows off the food better and busy plates tend to obscure the food. One of the Master Chefs that trained me taught me to "think with the results in mind". Think of the colors of your food, the main element, the sauce, the garnishes and how they will all come together to be pleasing not just to the taste but to the eye as well.

For the past couple of years there has been another element that has taken an important place in plating food: height. Now it's all about the height of the dish and how you can bring height into your dishes to better present them. Adding height to a dish makes for a bold statement drawing attention to the elements on the plate, creates interest plus it directs your sight exactly where you want it to go. So now you're asking yourself, how do I start? what will I need? how involved will all this be?

Never fear, these are easy to make, practical to serve and all you need is your imagination and some items. To make these little projects work you will need to use a free hand or maybe some empty cans of different sizes. Cut the tops and bottoms off (I have a can opener that cuts the outside of the can leaving a clean line and the tops to re-use), wash them really well (or you can use professional rings like the ones shown), molds, have vegetable spray on hand and your ingredients. Basics are: For Binders and to hold things together (yet don't go too wet or the stack will crumble): rice, pasta, avocado, couscous, potato, quinoa, wontons, cookies, crepes, etc. Then you will use any vegetable, meat, fish, cheese, fruit, seasonings or sauces you've planned on.

Now stacking food is not new, a long time ago "Timbales" or even "Terrines" functioned in this way by layering ingredients, adding texture and color to have a beautiful result. Same here, just with a new, more modern spin..... so let's see what we can come up with, ok? By the way, I love these, find them fun to do and enjoy showing them off. It never fails when you have company over or you do these for your family, once they see them.... they're impressed and delighted!

Here's an easy, pretty one: Zucchini Confetti Stack.- Lovely colors and a light texture combine to make a most attractive appetizer or side dish.

4 zucchini
1 sweet red bell pepper
½ cup whipping cream
½ cup shredded Swiss cheese
2 large fresh eggs
1 tablespoon olive oil
salt and pepper

Slice zucchini lengthwise, thinly, save the middle two slices from each one. Chop the rest. Steam or blanch all zucchini and carefully remove the middle slices and dry on paper towel. Strain rest of zucchini until dry. Dice the red pepper finely and saute in the olive oil, until soft. Make a mixture with all of the ingredients, minus the middle slices and half of the pepper dice.

Butter, oil or spray your molds. Place in each mold two slices of the zucchini, arranging them as a cross on the bottom of the mold and up the sides. Fill the mold with the mixture and bake the in water bath for approximately 20 minutes at 400F degrees. Carefully invert them on individual plates. Sprinkle them with the saved pepper dice. You could serve with a little sauce, aioli if you like or you could add some shrimp, crab meat or ?
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Avocado, Sweet Potato and Quinoa Salad.- The flavors coalesce to bring you amazing colors and an amazing dish!

1 cup quinoa, cooked in vegetable stock and cooled to room temperature
1/2 jalapeño, minced
1/4 cup plus 1 tablespoon fresh cilantro, minced
1 sweet potato, peeled and cut into 1/4-inch dice
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Canola Oil
2 corn tortillas, cut into 1/4-inch strips
1 teaspoon Cajun seasoning
Juice of one lime
2 tomatillos in olive oil, skins removed
1 tablespoon rice vinegar
1 teaspoon light agave nectar
2 avocados, diced

In a medium bowl place quinoa, jalapeño, 1 tablespoon cilantro, 1 tablespoon extra-virgin olive oil, lime juice, and salt and pepper to taste, and toss to combine. Preheat the oven to 400F. In a small bowl, toss the sweet potatoes with 2 teaspoons olive oil, and season with salt and pepper to taste. Spread a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.

Lower the oven temperature to 350F. In a small bowl, toss the tomatillos with 1 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, 1/4 cup cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons olive oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste. Pour 2 inches of canola oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.

Place a 3-inch mold in the center of one of 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each. Place 2 more tortilla strips perpendicular on top of those. Top them with the microgreens and drizzle the dressing around.
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Asian Crab Stack with Tomato Gazpacho.- Lovely color and sophisticated flavors, in other words, a hit!

Crab Salad:
4oz white crab meat
1/4 cup crème fraiche
1 tbs Dijon grain mustard
1tsp mayonnaise
1tbs chopped chives
Mix the ingredients together and chill

Salsa:
½ mango diced
2 avocados diced
1tsp finely chopped chile (no seeds)
1tbs chopped coriander
1tbs finely chopped red onions
1tbs lime juice
1tsp chopped pickled ginger
Mix all the ingredients together and keep in the fridge

Gaspacho:
4 vine ripe tomatoes
1 clove of garlic
1 spring of tarragon
1 spring of basil
1 red pepper
1 cucumber with skin off and seeds off
1 red chilli chopped with the seeds
1 tbs cherry vinegar
½ juice of a lemon
olive oil
Salt to taste

Put all the vegetables in a blender and process until smooth, strain through a fine sieve and finish with the olive oil, vinegar and lemon juice. Season and put in the fridge. Now build the stack in metal rings, first add the salsa then the crab mix and top it up with cream fraiche to seal.

Serve it with the gazpacho, very cold, and a drizzle of olive oil.
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You can also build these "free form" without the use of molds or cans just by using things like Phyllo Dough, Fried Wontons, crepes, blinis, grilled veggies, tomato or bell pepper slices since you use these to make the "levels"..... then you add one ingredient, top it off with a sauce or cream or cheese, add another level and so on.... done in a jiffy and looks incredible! Here is an example:

Phyllo, Salmon, Onion and Greens Salad.- A wonderful first course or an elegant supper.....

Phyllo, baked to a golden brown with butter, add some pine nuts and dill, 4 in squares
Onion, caramelized in butter and oil until deep brown. Add some sugar and balsamic vinegar
Have the salmon sliced and ready
Goat cheese in thin slices, 1/8" thick, chilled
Chives, chopped, chilled and 2 left long for garnish
Microgreens, mixed greens, mesclun
Vinaigrette of your choice
Sour Cream
Caviar

When you're ready to assemble and serve (these don't keep well so be ready to serve), cut the phyllo diagonally into triangles. Select your plates and lay them out. Line your plates with the greens that have been lightly tossed in your vinaigrette. Place a phyllo triangle on top of the greens in the center. Top with salmon and 1 tbl of the onion. On goes another phyllo triangle, this time pointing the tips in another direction as the first. A slice of cheese now goes on top, followed by salmon and onions. The third phyllo triangle goes on, facing the points in another direction, the last slice of salmon now is placed with another tablespoon of onions.

To garnish, put some sour cream, caviar, sprinkle with some chives, and some pine nuts. Drizzle a little vinaigrette over everything and rest 2 whole chive spears on the side of the stack so they point upward. Serve.
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So now you're asking: "just salads?", "vegetables only?"..... Of course not, here are some combinations you can try:

For appetizers or starters:

• Cellophane noodles, mushrooms, ginger and scallops
• Tiny crepes with apples, duck and wild mushrooms, nuts
• Truffled mashed potatoes with caviar and lobster

For the salad course:

• Pancetta, avocado and shrimp with pineapple or mango salsa
• Mushroom, Gruyere, spinach with barley
• Shrimp, roasted peppers and quinoa
• Sushi and rice

Main courses:

• Couscous with apricot glazed lamb and red onions
• Grilled fillet, garlic mashed potatoes, leeks and red wine sauce
• Sausage, red cabbage, apple and fruit coulis

For dessert:

• Brownies with grilled bananas, whipped cream, nuts and melted caramel sauce
• Pound cake, caramelized peaches, vanilla custard, whipped cream and berry coulis
• Phyllo, rhubarb & strawberries, peppered creme anglaise topped with toasted almonds

As you become more familiar with ingredients you can use as a "binder" and the unlimited combinations of ingredients, sauces and garnishes, you will see there are no limits to the kinds of stacks you can create. Let your imagination soar and have fun with these.... get your family involved and see who can create the wildest combinations and the good part is that once you're done, you've got something great to eat! So let's play with our food.....

A Bit of Wine, Some Cheese and Thee.... Mmmmm

Yesterday was my market crawl all over the valley so I organized my list, my menu's but most of all made sure we had a good brunch before setting off so we didn't but impulse items brought on by being hungry. #1 of the prepared shopper's list: never shop hungry, makes you do crazy things..... I know that all too well, lol, getting crazy, non-nutritious things that look amazing.....

After getting lots of fruits and vegetables at the Mexican markets, proteins from a few others, we hit Trader Joe's for whole coffee beans. Just ground dark beans first thing in the morning is a thing of beauty for us.... the aroma is amazing so we make sure to scope out good values on quality beans and this month it was Trader Joe's, except that walking in there can be hazardous to your budget just seeing the imported wines featured as well as their selection of yogurts, nuts and cheeses and as mere mortals, we sucumbed to the siren call of the cheese and wine.

When you talk about cheese you've opened up a virtual Pandora's box of possibilities into the realm of amazing flavors, textures and applications. What can you do with cheese? What kind? What for? I could go on and on.... from France, Italy, Greece, US, Eastern Europe...... and depending on what you're planning, well, suffice to say it could take a while but for some reason I was in the mood for some Goat Cheese and Joe's had a special on French Chevre of all kinds: with honey, ash, herbs, chilies but all I could see was the plain Chevre I could transform into our "perfect" blend at home. Of course I also picked up some crusty baguettes, some fresh herbs and as soon as I got home got busy oven drying some tomatoes to intensify their flavors so they too could bring additional flavor to our little party, chill the wine and we're almost there.

First, let me give you a little background on this most popular food. Goat's milk is often consumed by those that have a low tolerance to cow's milk because it's assimilated better by them so you see young children, the elderly and those that are ill, drinking it. Goat's milk is the closest to human milk too, and most of the world consumes it, except the US where cow's milk is the rule, you see goat's milk cheeses being popular elsewhere, especially in places where refrigeration might be a problem and with the addition of salt as a preservative, goat cheese is prevalent. When compared to cow's milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has less calories, it has a full, rich and creamy flavor. Now thanks to the artisan movement and the new food culture here in the US, more and more goat cheese producers can be found, so domestic goat cheese will become (maybe) a widely available product very soon.

Most people think goat cheese is salty because of using salt to preserve it yet natural goat cheese isn't salty at all. Feta, my all time favorite cheese, which comes in a salted brine, is sometimes accused of this but I love the Eastern European versions of Feta which come IN the brine, they are wonderful!

Goat cheese is incredibly easy to make and is one of the earliest dairy products ever made. You just let the raw milk naturally curdle, you drain and press the curds. You can also use rennet to cause this action or use an acid like vinegar or lemon juice too. Home cooks all over the world make their own soft cheese and simply hang it up for several days, in cheesecloth, to cure and drain. If you want an aged product then you can brine it to create a rind and then store it in a cool place for several months and it will get done. Unfortunately in the US people mistrust raw milk so you'd have a harder time finding ingredients, but if there are farms close to you, you're in luck. Plus, you don't need raw milk to make goat's cheese so whatever goat milk you can find at your local A&P will do nicely.

Heat will soften the cheese but it doesn't act the same as cow's cheese yet the flavors imparted by the goat cheese are more tart and lend themselves well to the addition of many other flavors which complement them. If you have an aged goat cheese with a rind, you can bake in an oven and it will give you a gooey cheese which you could pair with roasted garlic to spread on some great bread.... this simple offering is quite a treat. There are so many goat cheese producing countries in the world as there are stars in the sky, some famous while others are just regional favorites, yet all impart that wonderful tart taste we've all come to enjoy.

Want to try making you own "easy as pie" goat cheese? Takes about 2 hours, very little equipment (you'll need a pot and a candy/instant read thermometer and some cheesecloth), here's the recipe:
NOTE: You can also use unbleached muslin, linen handkerchiefs, butter muslin, 100% cotton handkerchiefs, rinse or wash them really well to insure it's clean and won't impart any flavors (watch the detergent and don't use softener unless you want your cheese Downy soft). If you want to use this as "ricotta" or sweeter version for desserts, omit the garlic.

How to make Goat Cheese.- So easy, how can you not try this? This will make 8 oz cheese.

2 qts goat's milk
1/4 cup lemon juice, must be fresh squeezed or can use vinegar (or rennet), can add more
1/2 clove garlic, fresh grated
A few pinches coarse salt
Herbs (optional) but recommended: Rosemary, chives, parsley, cilantro, herbs de Provence, fennel fronds, dill, and other non-herbs like dried apricots, figs, prunes, etc.

Fill a stainless steel (or other non-reactive pan) saucepan with goat's milk. Heat gradually until it reaches 180F. Watch closely. It shouldn't take more than about 15 minutes.

Once it's up to temperature, remove from heat and stir in the lemon juice. Let stand until it starts to curdle, about 30 seconds. It won't curdle like cottage cheese curdles. It's more like a little clumping. Don't add a lot of lemon juice, thinking nothing happened. You can add some extra drops if needed. Line a colander with 3-4 layers of cheesecloth, this seems to be the consensus. You'll lose precious goat cheese if the cloth is too loose. Put it over a large bowl to catch the whey as it drips. You can use the whey as a soup base or make bread with it. Ladle milk into the lined colander. Pull up and tie the four corners of the cheesecloth together and hang on the handle of a wooden spoon to drip out, over the bowl.

Allow the whey to drain until a ricotta like consistency is obtained inside the cloth, about 1 to 1.5 hours. Transfer to a bowl and add in salt, garlic, and any flavors you'd like. Can be stored in an airtight container in the fridge, zip lock bag or similar (if it lasts that long) but I should tell you that after a few days, the consistency isn't great or as smooth as at the beginning, so try and use it up. Experiment with herbs, spices and flavors so you have your favorites that you can whip up quickly, you'll be glad you did.
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How can you enjoy Goat Cheese? Let's count the ways....

1. Spread on toast or bagels.
2. Top green salads with crumbled cheese, or with slices briefly warmed in the oven.
3. Use goat cheese in lasagna.
4. Swirl or layer with pesto to spread on crackers.
5. Substitute for cream cheese in dips.
6. For a simple pasta sauce, mix goat cheese with pesto.
7. Mix with your favorite Salsa.
8. Slice goat cheese, warm in the oven, arrange in a pool of chocolate sauce on a dessert plate, and sprinkle with chopped nuts.
9. Use in omelettes, blintzes, danishes, croissants, burritos, cannolis, etc.
10. Use in place of sour cream on baked potatoes.
11. Place a 5-ounce goat cheese round in a pint jar, cut in half. Add garlic, cloves, parsley, a few peppercorns, a spring of thyme, and 1/2 of a bay leaf, some red pepper flakes. Cover all with extra-virgin olive oil and let sit for a few days. Serve with crackers or bread.

Mango Salsa Served with Goat Cheese.- Here's a great way to enjoy goat cheese!

Mango-Pepper Salsa
Goat Cheese Rounds
Coarsely ground black pepper
Fresh Chives

Make Mango Pepper Salsa:
3 mangos, peeled, pitted, diced
2 jalapenos or serrano peppers, seeded, deveined, and very finely chopped
Juice of 2 limes
2 tablespoons extra-virgin olive oil
sal to taste
2 teaspoons freshly ground black pepper

In a large bowl, gently toss mango, chile peppers, lime juice, olive oil, salt, and pepper. Taste and adjust seasonings. Refrigerate until ready to serve. Prepare Goat Cheese Medallions. These may be prepared in advanced and refrigerated, covered, until ready to bake and serve.

Goat Cheese Medallions
2 (7-inch) soft goat cheese logs
2/3 cup extra-virgin olive oil
1/2 cup fine bread crumbs
2/3 cup coarsely chopped toasted hazelnuts
1 teaspoon coarsely ground black pepper

To toast hazelnuts: Preheat oven to 350F. Place whole hazelnuts in a large baking pan and bake, stirring frequently, for 10 to 15 minutes or until lightly toasted (watch carefully to keep nuts from burning). Remove from oven immediately and wrap nuts in a double thickness of paper toweling. Place wrapped nuts in a resealable plastic bag; seal bag and allow nuts to steam for 5 minutes. Roll enclosed nuts back and forth on a hard surface to remove skins. Remove nuts from bag and toweling; discard skins.

Preheat oven to 400F. Cut the goat cheese into 1/2-inch slices. (Use dental floss or fishing wire or string to slice the cheese logs cleanly. Pour olive oil into a small bowl; dip goat cheese slices into olive oil and coat both sides of each slice. In another small bowl, combine bread crumbs, hazelnuts, and pepper; place the olive oil coated goat cheese slices into the crumb mixture (gently pat nut mixture onto the goat cheese, turning to coat all sides). Place the prepared goat cheese medallions on a non-stick or lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 5 to 6 minutes or until the cheese softens slightly. Remove from oven and serve immediately with the Salsa

Using individual serving plates, layer 3 tablespoons Mango Pepper Salsa in the center of each plate. Sprinkle coarse black pepper over salsa and around the plate. Place two hot Goat Cheese Medallions onto the top of the salsa on each plate. Sprinkle with snipped chives or cross two chive stems across each other and place on top of the goat cheese medallions. Serve immediately.
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Goat Cheese Cheesecake Appetizers.- This makes a great first course or a cocktail party
offering!

1/2 cup fresh homemade bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 oz cream cheese, room temperature
5 oz soft goat cheese
1 egg, beaten lightly
1 tablespoon chopped fresh chives, plus more for garnish
1 teaspoon finely diced red bell pepper, for garnish

Preheat the oven to 350F. Butter eighteen 1/8 cup mini-muffin cups. In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper; stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.

With an electric mixer, beat the cream cheese until light and fluffy. Add the goat cheese; beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Divide the goat cheese mixture between the mini-muffin cups and smooth the tops. Top the cheesecakes with the diced red peppers. Bake approximately 15 minutes or until puffed. Remove from oven and let cool on a rack for 5 minutes, un-mold. You can put them on a lettuce leaf or other base for serving.
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I hope I can inspire you to try some of these, you'll be rewarded by wonderful food to share or just consume.... the good thing with goat cheese is that it doesn't need a lot of additions to deliver full flavor, a good bread, some wine and you'll be ready! Easy to prepare, quick to make, flavor plus and a real crowd favorite... what more could you ask for? You can serve it for a special occasion or simply on a weeknight and treat yourself, a cocktail party or a backyard chill out evening.... it's all good.

Sending everyone best wishes for a lovely summer... we'll talk soon.

Nos vamos de Tapas!!... Or what you must do in Spain....

Again it seemed time got away from me, took me hostage really, when I realized I'd not posted in quite a while. Very unlike me since I look at my posts as a type of life journal of sorts that keeps me on schedule and semi-organized.... kind of, not really..... tangents anyone?

After much stress and upheaval it finally happened and we managed to get it all to "jell" (is that even a word?), anyway, last Saturday night Rene was able to get on a flight and leave for New York where he will undergo a very rigorous and challenging three year culinary course at THE premier culinary college, The Culinary Institute of America, at their main campus which is located in one of my favorite areas of the USA, the Hudson Valley..... I am so happy he will fulfill this dream (while obtaining a first-class education in all things culinary) which will give him the skills to truly compete in this ever challenging career. He's called several times now while settling in, being the first time he's been away from home and being the youngest of our kids has left us with an "empty nest"..... we're not at a loss, not at all, we're overjoyed for he sounds positive, hopeful and full of enthusiasm..... giving me twinges of envy (the good kind) as I recall my university days of old filled with amazing memories I have treasured during my lifetime- so I hope he too will gather lovely memories of his school days forever....

With Rene's parting it means our diets will change to no longer include so many "yummies" and instead offer a more healthful approach to food, so I am reorganizing the kitchen and menus to reflect our simpler approach yet upping the flavor quotient as always. With this in mind I mention that during my last forays into the latest food trends, awards, competitions and such things, Spain has yet again conquered not only everyone's imaginations but has pushed the bar into what food can aspire to be, especially the northern area of the country (Basque country) where the best restaurants (of the world!) and the most innovative Chefs come from for sometime now too. Now I don't have the set up to produce some of this very avant garde cuisine by any means but I can recognize innovation when I see it yet the flavors of the country shine like never before with accentuated taste and lovely accents that make us all sit up and take notice. So let's see what all the fuss is about, ok? You're in for a treat!

What do you do if you visit Spain? Why, go out for Tapas, of course! A very traditional way to spend an evening whether you're a local or just visiting is to stop in to one of the many food outlets in town (any town at all), ask for a "cana y una tapa" (a beer and a small bite) and indulge in any one of the many small offerings they have on hand. From roasted vegetables, seafood, meats or fresh food, the flavors they bring together are nothing if not spectacular. You eat one or two and off you go to the next Tapas place to practice what is almost a national pastime: "el tapeo" or the custom to go from bar to bar (or tabernas) sampling their dishes and having a drink; you walk, you drink and eat, you walk some more and then eat a little more.... music, good company and wonderful food in small, rustic places offering amazing eats. I love it!

So you're probably thinking, what do they eat that's so great?.... Why am I mentioning this now? Because during the first half of the month of May, there's a "De Tapas en Madrid" event that one of the local beer companies is sponsoring to get everyone out and about. Madrid is one of the #1 places for nightlife in the world and the streets come alive after 10pm when everyone is out and about. They'll give you a a tapa and a beer for 2,40 euros, which is about $1.43 US. Not bad, heh? They're not even charging for the ambiance which is amazing! Let's take a look at what you could find: "Huevo de codorniz sobre wok de gambas" (quail egg over a shrimp wok); "brocheta de carne de buey con alioli de miel" (Beef satay with honey aioli); "ravioli de morcilla y manzana sobre salsa romesco" (black pudding & apple ravioli with romesco sauce); "milhoja de berenjenas" (eggplant in filo purses).. Every bar will also try and come up with their very own presentation in hopes of winning the coveted "best of tapas" prize which will be chosen by all who are tasting.... sounds like fun to me!

So maybe you can't just jump on a plane and spend some time in Madrid but you could have your own "Tapas and Beer" event at home, don't you think? Get some friends together and make a party out of it and come up with your own fabulous "tapas"..... I'll give you some ideas to start with (remember I posted the Romesco Sauce and onions last time? you can do these on the grill on a lovely Spring evening...) but here are some more ideas.... and look around this blog for even more recipes you can make your own too.....

Cauliflower Tostas.- Use your favorite baguette or toast triangles or crackers for this, low in calories and you can even use any leftovers you have....

Cook cauliflower well, if you want to avoid the smell then add some milk soaked bread to the cooking liquid or some bay leaves. Run through a food mill or make a smooth puree, for 1 cup puree add 2-3 tbsp sour cream, some Tabasco or other hot sauce drops, salt and pepper and smear on the bread. Top with some chopped chives and presto!
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Avocado with Everything!.- Who doesn't like guacamole or avocado slices? Great and very tasty, make your favorite but don't forget to add lime juice so it won't oxidize. You can add vegetables, tuna, crab, shrimp or your favorite and serve it as a filling for avocados or on toast or crackers. With or without heat, it's a crowd favorite.
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Beef, Chicken, Shrimp or Veggie Satays.- Just use bamboo skewers and add as little or as much to these and you'll have a lovely offering. Partner up with pineapple or other fruit, red bell peppers, onions, Basil leaves, tomatoes.... Offer a nice dipping sauce like BBQ, Sweet N Sour, Hot Thai, Soy or even Ranch.... you've got a party all set.
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Olives in all colors.- What goes better with beer? Olives of course! Green, Black, Calamata, stuffed with a variety of tasty bits like almonds, jalapeno, tuna, pineapple, pimento or whatever you like they're amazing with beer and drinks. Make a great vinaigrette and allow them to marinate at least 30-60 minutes and watch them disappear.... Add red onion, herbs, crushed garlic, oregano, olive oil....Mmmmmm!
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Cheese is always welcome!.- Put some tomatoes in the oven, sliced, and let them bake at 200F for 2-3 hours or even more and they'll get dried and sweet.... serve them over toasty Goat cheese or cream cheese even, you'll love them. How about fruit slices with a strong cheese (like Gorgonzola), some olive oil and pepper and let them get soft and warm....
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Bruschettas.- All you need is some good bread, toast it on the grill or oven, rub a cut garlic glove over it and then top with: olive oil, tomato, Basil, salt & pepper - or - Arugula, Balsamic and some shredded Parmesan - or - Mash some canned sardines and add mustard, olive oil and chives - or - Canned tuna, capers, red onion and a little mayo or aioli all mixed together and topped with chopped parsley - or - Poblano chile strips over some Manchego cheese. Any or all of these will make your party something special....
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I've given you some easy ideas for a quick get-together. Spanish Tapas are more involved and would require more work but I can give these if you'd like, just drop me a line on the comment space and I will be more than glad to send you lots more. I'm sure you can devise your own creations from these just taking into account that they must be small plates, easy to eat while standing around, must go well with drinks and be full of flavor.... just add some friends and stir....

Hoping everyone is well, happy and looking forward to Spring and the coming Summer. If you've got ideas for more foods or recipes you'd like to see posted, drop me a line and I'll me more than glad to get started on them. Wishing you great food, we'll talk soon....

Spain has become THE Culinary center of the world....

For many years there wasn't a doubt as to where the new tendencies in food would come from: France, of course, right? Except that little by little something magical happened which turned the culinary scene on its head and made everyone sit up and take notice of the domination executed by Spain. Yes, Spain and not the Madrid area even but the North, the Basque area of the country is where the most intriguing, amazing and new tendencies have come from. This has literally brought this once quiet and sleepy part of Spain into the forefront of anyone who is interested in good food, and what good food can be.

Of course, no conversation about the new food scene can be considered complete without mentioning the most innovative Chef that has come along in a long time: Ferran Adria. He is the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world. He has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience." Although people refer to him as working in molecular gastronomy, there is confusion, but in any case his restaurant is renowned for new techniques that have revolutionized the world of food.

There are other best of the world restaurants in this area as well: Arzak, Mugaritz, El Celler de Can Roca, Martin Berastegui and Asador Etxebarri. Should you have the chance to go to Spain and wish to visit these Top 50 Restaurants of the World restaurants, be sure to make reservations with months of advance as they have limited hours and schedules, but always worth the experience. You might be surprised to see the location of these lauded food shrines too, not glitzy or showy at all but instead focusing on comfort and of course "the food". Meals take hours and offer many courses and are guaranteed to blow your mind.....

So let's take a look at some of the traditional food from Spain and revel in the flavors of our Mother country, shall we? These are by no means molecular gastronomy but just great dishes you're sure to enjoy!

Ajoblanco con Higos y Uvas (Garlic Soup with Figs and Grapes) .- What's more traditional than this garlic soup? You'll love it!

6 oz almonds, peeled
6 cups water
6 tablespoons extra virgin olive oil
3 tablespoons Sherry Vinegar (from Jerez if possible)
1 piece of stale bread
1 handful of grapes, peeled
4 fresh figs, cut in quarters
1/2-1 garlic clove
Salt to taste

Put the almonds, bread and garlic in blender / food processor / food mill and process until the
almonds are finely ground. Add water little by little until the soup is liquid. Add the oil at this time along with the vinegar and add a little salt. Check to see that the soup is nicely thickened and that the seasoning is pleasing.

Serve in soup bowls, topping with the grapes and figs.
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Patatas a la Riojana (Rioja Potatoes).- Very traditional, very flavorful, very wonderful....

2 1/2 lbs potatoes, peeled and sliced
8 oz chorizo (Spanish style is best)
1 onion, chopped
2 green Bell Peppers, sliced and de-seeded
2 tablespoons Pimenton, Spanish Smoked Paprika, if not use regular Paprika
2 red Bell Peppers, sliced and de-seeded
2 garlic cloves, chopped
Olive Oil
1 Bay Leaf
1 Hot Pepper, or use crushed red pepper flakes
Salt to taste
1/2 cup Parsley, chopped

Using a large cazuela or Dutch Oven, we place it on a med-high heat. Add some oil and fry the onion and garlic for 1 minute. Add green peppers and potatoes mixing well for 2-3 minutes. Add the Paprika, Bay Leaf, hot pepper, red bell pepper, chorizo and we cover with water so the potatoes are covered. Allow to come to a boil then turn down the heat to simmer for about 30 minutes or until the potatoes are done. Check the seasonings, add salt and add some parsley.

Serve in bowls insuring everyone gets chorizo and top with fresh Parsley.
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Salsa Romesco.- From the Barcelona region comes this most amazing sauce that although traditionally served with Calcots (charred onions) is great on everything, even toast! There will be a flavor change due to no Romesco Peppers in the US (smaller and hardier than red bell peppers) but worth making anyway.....

6 oz almonds, toasted
6 oz hazelnuts, toasted
2.5 oz pine nuts
2 walnuts
1 onion
8 tomatoes
1/2 a head of garlic (yes, half)
5 Romesco Peppers (dried) or red bell peppers
1 tablespoon smoked Paprika, ground
1 garlic clove, pressed thru garlic press
1 teaspoon of sugar or to taste
1 teaspoon hot pepper, ground or to taste (cayenne?)
1 cup olive oil
1/2 cup red wine vinegar
Salt to taste

On a grill, char the onion, tomatoes, garlic and red bell peppers. You can use your oven at about 400 F (200 C) for 30 minutes or so. Cool the vegetables and then peel them (do not run under water). In a food processor, add the nuts, process a little- add the vegetables and process, then the seasonings. You finish with olive oil which you add slowly in a thin stream so the sauce comes together. You can add a piece of bread and mix it in to help with the consistency too if you like. Continue processing until it's well mixed but still rustic. Add the vinegar and salt at the very end, taste it to adjust to your taste.
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Calcots.- Onions from Cataluna, a type of spring onion grown there. Calçotades, feasts at which the humble calçot is the star attraction, are held all over Catalonia from midwinter to early spring. However, the region of Tarragona and particularly the tiny town of Valls (an hour and a half outside of Barcelona) are the cradle of the custom. Calçots are trimmed and laid out on large racks, char-grilled in batches over a small bonfire made from the vines of the grapes that were harvested, wrapped in newspapers to keep warm and then served in traditional clay roof tiles, whose shape fits the long onions perfectly. The coals that remain after grilling the calçots are used to prepare the roasted meats and sausages served as the second course. First, you slide off the charred outer coating of the calçot with one hand, holding on to the green ends with the other. Then, you dip the newly uncovered pearly white end into salvitxada or romesco sauce, traditional sauces that indispensably accompany calçots. Finally, you tilt your head back and lower the dangling calçots into your mouth, biting off the white portion and discarding the ends. The flavor is rich, creamy and beguilingly sweet. The most popular spots to experience calçotades are masies, large rural estates that have been converted into restaurants. There, calçots are more likely to be grown on-site and grilled over outdoor fires in the traditional manner.

To do at home: Using a grill or charcoal grill (wood is better), you lay lots and lot of spring onions with the tips cut off on the grill until they char or turn black. You then wrap them in a couple of sheets of newspaper, tightly wrapped, and lay them inside a thermos chest (usually used for cold foods at the park) so they can steam for 30-60 minutes. Then, package by package is unrolled and you follow the technique explained above. Don't forget to supply lots and lots of red wine, happy people, crusty bread and other goodies to make it into a feast.
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Bunuelos de Bacalao (Fried Cod Balls).- In Spain, Cod is King and there is no argument, so for those of us that love Cod, it's amazing! Try these easy and tasty Cod balls, you'll be glad you did....

1 lb Cod (usually salted and soaked) I prefer fresh
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
2 garlic cloves, chopped
Orly Paste (see below)
Olive oil

Orly Paste.- 1 lb flour / 2 cups beer / 1 teaspoon olive oil / salt to taste.
Mix everything well until smooth. Use for breading and frying.

Make the Orly paste and have it ready for use.

Shred the Cod and insure it's not wet. Dry with paper towels if needed. In a pan with a little oil, medium heat, add the onion, pepper, garlic and stir until almost golden, then add the Cod allow it cook slightly.

Drain this well and mix with the prepared Orly paste. Using two spoons, make balls of the Cod mix and fry in a generous amount of hot oil. Drain well before serving. Serve hot.
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That was a nice little food trip that brought back good memories of time spent in Spain and the food that you find there, of course, there is so much more to discover and I hope if you ever have the opportunity of visiting Spain, you will search out the amazing food and experience their traditions for yourself.

Wishing everyone a lovely Easter, full of peace, renewal and good cheer. Talk soon.....

Some Lovely Little Things..... and Easy Too!

We're in a Oriental mood, something we get often and it really doesn't matter which type. Could be Chinese, Thai, Japanese or whatever as long as those particular flavors are there and we satiate our tastes. For one of our practicals, Rene made pot stickers and with those in mind we started running down a list of old favorites and came up with some that I thought you'd like, were easy to make and deliver not just the "punch" you need but can be made for company or any weekend.

Tasty little tidbits, fresh flavors, wonderful spices and flavorings..... always welcome and everyone seems to enjoy them equally, even the kids will like these! Perfect for game snacks, a lazy weekend at home or an impromptu cocktail party.... you'll see how satisfying they can be, for everyone.

Feel free to substitute and use your favorite ingredients, you'll see how flexible and versatile these recipes are. If you like more heat, go ahead and add it, same goes for sweetness or salt, make these customized to your family's tastes and enjoy!

So let's get started, ok?

Pot Stickers.- Wonderful flavor, delicate and pretty amazing!

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh ginger
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock

Preheat oven to 200 degrees. Combine the first 11 ingredients in a medium-size mixing bowl. Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet-pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately. You can serve with your favorite sauce on the side.
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Shu Mai.- A very popular appetizer that you'll love!

Makes about 40 dumplings, serving 6 to 8 as an appetizer. The dumplings may be frozen for up to 3 months; cook them straight from the freezer for about an extra 5 minutes.

2 tablespoons soy sauce
1/2 teaspoon unflavored powdered gelatin
1 pound boneless country-style pork ribs, cut into 1-inch pieces
(or use lean, ground pork)
1/2 pound shrimp, peeled, tails removed and halved lengthwise
1/4 cup water chestnuts, chopped
4 dried shiitake mushrooms, in hot water 30 min, squeezed dry, cut small dice
2 tablespoons cornstarch
2 tablespoons minced fresh cilantro leaves
1 tablespoon toasted sesame oil
1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 pound) package 5 1/2 inch square egg roll wrappers
1/4 cup carrot, finely grated (optional)

Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to bloom, about 5 minutes. Meanwhile, place half of pork in food processor and pulse until coarsely ground into approximate 1/8-inch pieces, about ten 1-second pulses; transfer to large bowl. Add shrimp and remaining pork to food processor and pulse until coarsely chopped into approximate ¼-inch pieces, about five 1-second pulses. Transfer to bowl with more finely ground pork. Stir in soy sauce mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper. Divide egg roll wrappers into 3 stacks (6 to 7 per stack). Using 3-inch biscuit cutter, cut two 3-inch rounds from each stack of egg roll wrappers (you should have 40 to 42 rounds). Cover rounds with moist paper towels to prevent drying. Working with 6 rounds at a time, brush edges of each round lightly with water. Place heaping tablespoon of filling into center of each round. Following illustrations below, form dumplings, crimping wrapper around sides of filling and leaving top exposed. Transfer to parchment-lined baking sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling. Top center of each dumpling with pinch of grated carrot, if using. Cut piece of parchment slightly smaller than diameter of steamer basket and place in basket. Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray. Place batches of dumplings on parchment liner, making sure they are not touching. Set steamer over simmering water and cook, covered, until no longer pink, 8 to 10 minutes. Serve immediately with chili oil.
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Vegetarian Steamed Dumplings.- Another well known and loved appetizer.

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Preheat the oven to 200 degrees. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
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Thai Pork Lettuce Wraps.- These can be made with almost any protein, like the other one's too, and make an excellent lunch, brunch or dinner offering. Fresh and healthy!

Serve 6 as an appetizer or 4 as a main course.
1 pork tenderloin (about 1 lb), trimmed, cut into 1-inch chunks
(or use ground pork, chicken, small shrimp, stir fry vegetables, etc.)
2 1/2 tablespoons fish sauce
1 tablespoon white rice
1/4 cup low-sodium chicken broth
2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
3 tablespoons juice from 2 limes
2 teaspoons sugar
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh mint leaves
3 tablespoons roughly chopped fresh cilantro leaves
1 head Bibb lettuce, washed and dried, leaves separated and left whole

Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.

Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).

Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1½ minutes longer. Transfer pork to large bowl; let cool 10 minutes.

Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves using each leaf instead of tortillas.
NOTE: These are super flexible and an type of protein works great, even tofu and veggie items!
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After reading these I'm sure you can see about feeling free to substitute ingredients, right? You can use your refrigerator leftovers and turn them into something pretty great, eliminating waste and saving money at the same time. Depending on your dietary needs, you can allow for these as well. Have friends, partners or kids join in the assembly and make it a group project. You'll get done in no time at all, everyone will enjoy it and sharing the results will be appreciated by all!

So go ahead and make these your family's choice for an Asian Night and savor something unusual that can be fun too! Hope you enjoy them....

Sauces, Condiments, School and Everything Else......

As I sit at my computer to write this I have time to reflect on today's date which lets me know that I only have a couple of days before the end of my latest block of classes which makes me happy. Another milestone reached and so far, my GPA has remained intact. I've heard my next block is more than just challenging since it's referred to, with dread, as the pairing down class, designed to pressure everyone who won't be able to cut it "out in the world" and those that are just playing at cooking from those that will actually try and make a go of it. Some of our comrades took this course early (they're not in the full degree program) and 3 of the girls cried several times that first week. There are many stories such as this.....

Rene and I are looking forward to the challenge so we can be tested. We know we are up to it. We will do well, of that I have no doubts. No more recipes will be given out, no more hand holding (something I complained about) and no more "making nice". Good, about time. I can feel it and will be ready. Let's get going!!!! Who Hoo! But I've got finals next week, turning in the last projects early, making a cooking video "a la Food Channel" to present (making amped up Crab Cakes) and then we get our Spring Break which couldn't come at a worst time. We don't need to relax and slow down, we need to get going and speed up. Taking time off is never a good thing in this example, but whatever.....

In the meantime I'm still working on the Charcuterie Project I told you about, delving into the mysterious world of all things preserved, brined, salted, smoked and flavored. The more I get into it the more I wish I could wrangle out an Externship with someone who does all this for real so I could learn it from someone who knows their stuff. That would be amazing! But then I'd also like for Mario Batali to teach me Rustic Italian Cooking (I'm working on it) or someone like that, wouldn't that be great? I'd be willing to work for almost nothing and do the grunt work too just to learn..... Have someone like Eric Ripert teach me about Fish & Seafood..... Work in a lodge up in Alaska (fantastic fish!), or in Seattle? Opium dreams? Maybe, maybe not....

Today I'm waiting for dinner to get done and as usual I'm deciding on what sauce to make. I know I'm a saucier at heart and a wonderful, silky or rustic full flavor sauce melts my black little heart like nothing else.... well, maybe Kitty's antics come a close second.... but sauces are my weak spot no doubt about it. I'll do some research into what I need to do to get a posting in a place like that maybe..... very interesting how tangents suddenly appear.....MMmmm...

Speaking of sauces and condiments, here are some tasty bits for you to try, they're amazing!
I will let you in some comments as we go along and I hope you will consider these whenever you're looking for an "extra", ok? First of all is Mayonnaise. You might think it's just for sandwiches of salad but the truth is that it's a great all-purpose sauce that be used for anything, as long as it's good (Miracle Whip doesn't even count here, ok?) First rule is make your own. It takes a couple of minutes yet makes a world of difference. Add some flavorings and you're set. Use 1 egg yolk per 250 ml of oil, use a whisk or better still, a mortar and pestle and you'll get thick face-cream stuff. Add some lime, cumin, cayenne for Pork- Saffron and garlic for Fish- Lemon juice and Tarragon for Chicken- horseradish for Beef.... quick and easy.

Aioli.- A type of mayo using flavorings that brings this creamy mixture to heights without limit. Add roasted red peppers and it turns into "rouille" which is served with fish- Add some saffron infused water and it's extraordinary- use it with anything at all. You'll need:

1 large egg yolk (organic is always best)
1 1/2 tsp water
1/2 tsp white wine vinegar
1 tsp kosher salt
1 1/2 tbsp fresh lemon juice (or to your taste)
1 tsp garlic, minced or mashed to a paste
1 cup EV Olive oil

Mix the yolk, water, vinegar, salt, some drops of lemon juice and garlic in a medium bowl and whisk to combine. Whisk continuously while you drizzle in the oil, begin drop by drop, then thin stream (as it begins to thicken) until it's all incorporated. Taste and adjust seasonings. Add some drops of water if too thick. Don't forget to think of variations.

Chile Mustard.- I've seen a couple of different takes of this, but it's still pretty tasty.

1 Poblano Pepper, roasted, de-stemmed, de-seeded, peeled
1 Serrano Pepper (or Jalapeno, your choice of heat), roasted, de-stemmed, de-seeded, peeled
1 tbsp cumin (from seeds that were toasted and ground)
1 tsp thyme, dried, crushed
1 tbsp chile powder (Ancho chile powder or your choice), ground
1 tbsp Dry mustard powder
1/4 cup dark beer (or your choice)
3/4 cup lager
1/4 cup honey (or sugar, white or brown)
3 tbsp Tequila (or Pulque)
4 large egg yolks

Mince the Poblanos and Serranos fine. Using a bain marie (double boiler) add all the ingredients and stir to combine well. Continue to cook while your water simmers for about 20-25min or until it's smooth and thick, but maintain a calm whisk pace since you don't want to beat too much air into this. Once it's thick, remove from the heat and refrigerate, covered until cool.

How about making your own Sweet Pickles? I love these!

1 lb cucumbers, sliced
1/4 lb onions, sliced
1 cup vinegar (cider or white or your choice) or mix half and half
1-2 tbsp Kosher Salt
1/2 tsp mustard seeds
1 cup sugar (or more)
1 tsp celery seeds
1 tsp allspice berries
2 bay leaves
1/2 tsp whole black peppercorns
1-2 whole chile de arbol, dried (the little red ones, Thai ones too)
1/2 tsp cumin, ground

Put all the ingredients into a large pan and bring to a boil, then lower the heat and cook for about 15 minutes. Cool to room temperature, place in a large jar, cover and refrigerate.
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So many things to make and share there isn't enough time for it all. One thing takes you to another and then a tangent hits and you're off on another adventure..... you never know where you'll end up except that it's sure to be a tasty journey, right? So go ahead and make something great tonight and savor your results.... nothing comes close.

Wishing everyone a great weekend full of great food and drink. I think I'll make a wonderful Wine Vinaigrette to go with the Mixed Baby Greens, Goat Cheese and Bacon Curls and I've got a good White wine that will do very nicely (plus there's leftovers to drink too!). Also have a Creamy Poblano, Corn Pasta with a Garlic Cream Sauce on the stove and we're ready for a late night meal.... no school tomorrow so no worries. Have a great night! Talk soon....

Salumeria - Pork Parts and other tasty bits.........

I have always been interested in cured meats, that came out of left field didn't it? lol.... but coming from a Basque family on my father's side (and you know how "different" this makes people... I'm being nice now...) means a strong independent streak when it comes to things and food in particular, and my Dad loved his cured meats and would make all kinds of tasty bits every now and then and if I was in the area, was known to be his "accomplice".... I learned about meat, smokers, fishing, hunting, camping and related items and it gives me a good appreciation when artisan producers present quality products.

Buying meats this way though isn't very satisfying and I've always maintained that if you're serious about a particular kind of food you'll ultimately figure out a way to make your own and make it better plus it will be custom designed to suit your taste, your nutritional needs and special health concerns. This is how it is. Sure, once again we come to the inevitable question I get from everyone: "But it's so much work and takes such a long time"..... Stop it! So it takes time? Anything worth anything is worth working on and if you're really interested, you find the time. Period. So no whining, ok? It's all work and dedication or just go to the market and buy it.

Moving so much and having gotten rid of most of my equipment means it's more challenging yet it doesn't mean you need to get specialized equipment or you can't get it done, hey I've smoked fish on top of the stove and it was easy and wonderful. Just adapt and be flexible but most of all, be creative and stick to it. You'll get there, there is no doubt, I've proven this time and time again. It's worth it too.

Now your taste could range from making your own bacon to Salami, Pancetta or even Prosciutto. It's all good and possible. There are more and more shops opening up offering Artisanal products made with care and wholesome ingredients so it tells you that there are many of us out there that care about this. I wish I could find someone who could mentor me and teach me the old ways to produce these wonderful meats but for the time being, I am teaching myself with my Dad's way plus lots of books from the library and the good old Internet. So far, good stuff is the result and it's making us happy, happy but I know perfection is still ahead.

First of all I'll say that I've read up many of Michael Ruhlman's posts on the subject of all things "pig" and his recipe for making your own bacon is amazing! I find pork belly at the local Korean Market at a reasonable price or this project wouldn't get off the ground, and the International Marketplace is responsible for the fresh herbs and spices that flavor the meats mentioned. Don't forget that I am on an even stricter budget due to the spikes in food prices of late but we are still making and enjoying amazing foods from all over the world on a regular basis due to our flexibility and creativity. Now the circle is complete and Rene is MY accomplice and we are having a great time! He is also VERY interested in all things cured meat.

Between Ruhlman's books (hope you don't mind my bastardizing your procedures Michael and take this as a tribute instead..) as well as many others, plus SO much information on the Web, this is what we've come up with....

Making Your Own Bacon at Home.- If you appreciate fantastic bacon, you will be happy! My favorite is Wild Boar Bacon but haven't been able to find fresh Boar meat... you can buy the bacon online....

You'll need:
Fresh pork belly, I followed the 5 lbs weight for this (if you want more or less, adjust)
1/4 cup Kosher Salt, coarse type (Ruhlman says to weigh it- 2 oz)
2 tsp Pink Curing Salt
4 tbl black pepper, coarsely ground or cracked
4-5 Bay Leaves, crumbled
1 tsp Nutmeg, fresh ground from a nut
6-12 Thyme Sprigs
3 tbl Juniper Berries, crushed (optional)
7-10 Garlic cloves, peeled, crushed or through a garlic press
1/2 cup Brown Sugar -or- Honey -or- Maple Sugar -or- your choice
Large Zip Lock Bags (2 Gal size) or aluminum foil or plastic wrap
NOTE: I've added red pepper flakes, regular sugar, cumin, mustard, etc. to vary the flavor and this is completely optional and up to you. This is just to get a different flavor.

In a large bowl put all the ingredients (after the pork belly) in an mix them all well. Put the pork belly in the zip lock bag (I've also used lots of plastic wrap when I've run out of zip lock bags), and rub the spice mix all over it, rubbing it well like you would a meat rub. Get as much of the air out of the bag and seal it up well. You could put this whole thing into another zip lock or wrap it up with plastic wrap so it's well sealed. Make room in your fridge and put it in there for at least a week. Every couple days or so, get it out and turn it while you "re-rub" the spices again.

After the week in the refrigerator, remove it from the fridge, take it out and rinse off the spices under cold water and dry it off with paper towels.

Turn the oven to 200 degrees F (or the lowest setting you have) and use a cookie/baking sheet to put the meat on. Let the meat sit in the oven for at least 90 minutes or if you use an instant read thermometer, it should read close to 150 degrees. Once it's there, take it out of the oven and allow to cool. If you're not using it right away, be sure to refrigerate it, otherwise, you're ready to begin using it.

Here are a couple of tips: I am not salty so too much salt makes it unpleasant for me. So go easy on the salt.

If you want smoked bacon then go ahead and follow directions for this. Just make sure you've cured it well. This can also be hung to dry like Salami if you like.
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Home-Made Salami.- Easy to prepare and satisfying to eat, here's a beginner's guide to making your own Salami.

3 lbs ground meat (pork / beef or ?)
1 tsp garlic powder (not garlic salt)
1 tsp onion salt
1 tsp red pepper flakes, very finely crushed
3 tbl Liquid Smoke
3 tbl Curing Salt
2 1/4 cups water

In a large bowl, mix all the ingredients except the meat, until they are really, really well combined. Add the meat and mix together with the spices, again, really, really well. You don't want to have a piece with more salt or pepper than another piece, so mix, blend, fold until it's evenly mixed and you can see even color all over.

Once it's well mixed, shape the meat into "logs", these can be small or good sized, it's up to you but half pound logs are fine or maybe three pound logs if you use it a little bit more. Cover tightly with aluminum foil, insuring it's well sealed and put it in your fridge for about 2 days.

Preheat oven to 325 degrees F and then place a wire rack in a deep baking pan. Pierce the logs with a fork or small knife all over before placing in the oven and then sit the logs in the wire rack and place in the oven to bake for about 1 hour and 45 minutes. Check the logs and if they seem too wet, unroll the foil and bake the logs for an additional 15 minute increments, but lowering the heat this time to the lowest setting your oven has, about 200 degrees. This is to dry out the logs.

The Salami is now ready yet don't despair if it's not exactly the same as the store bought ones. Don't forget that commercially prepared cured meats contain colorants and preservatives, plus chemicals and additives that affect the colors.
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I can promise to do a lot more research into this matter and let you know what I find. I'm experimenting on Duck & Lamb Prosciutto, Chorizo Espanol and other wonders, we'll see what we come up with, but as lots of other things, the trip is exciting while the arrival is comforting. I'll report back.

Sending everyone my best wishes for a wonderful weekend and I've already started working on future posts full of interesting new concepts so I hope you will keep checking back to see what I can come up with. Take care and talk soon.............

I Need Something Exotic and Wonderful......

One sure fire way to break the "Blah's..." is to take a trip to an exotic place. Sure, but how often can you really do that, right? So a poor man's escape could be to simply create the "ambiance" wherever you are and take an imaginary journey for an evening, leaving your daily lives behind and step into another world's colors, aromas, sounds, flavors and customs that will give you that needed lift without having to use a Passport, Visas or make travel arrangements.

Your "trip" could be as simple as making a meal or if you really want to put your imagination to work and go all out you could take it to the next level and really create another world at your house. Change the lighting, get the right music, create the ideal setting and let it take you away. It can be as elaborate as your imagination and budget can allow or as simple as you like. It could be an ideal way to celebrate a special occasion or create a "date night" for your mate or maybe just take the routine away from a otherwise routine weekday meal. You can make it fun, adventuresome, entertaining, educational and very tasty and take advantage of the trip to stir some interest in your family, maybe for a future trip you can actually plan or just as family night with endless learning possibilities.... think about it, where would YOU like to go?

My kids are no longer small so they don't need me to help them with homework, history, language, anthropology or any of that but you can see what I'm getting at, right? Learning can be fun and tasty. Maybe you've been wanting to try something new and haven't figured out a way to include your family in on it or maybe you want to plant the seed of possibility for next year's vacation. This could be a test drive of sorts..... Plus now, more than ever, most ingredients you need for almost anything are available at your local A&P so it's not only possible but quite easy to find all the information you'd need. At the very least it would be fun.

Since we're getting organized for moving next week, we're not making any plans until then and just laying low which to me makes the perfect opportunity to try something and this is what I've planned. I need to go to the store anyway so if I need anything extra it won't involve an extra trip. We're going to Iran for the evening because I love Persian food and I haven't made it in a while, saw a picture in one of my books and it set my mind to wandering. I've got some great candles and luminaries I haven't packed yet to set the mood along with some great World Music I can use and I found some material I'd gotten that I never got around to sew into anything and they are kind of exotic colored and will use to cover lamps and windows which should do great too! As soon as my menu is set we will be almost there......

When I lived in San Diego, there was a massive Iranian immigration wave during the 80's and especially in the La Jolla area where I lived, we got lots of new neighbors. My best friend's brother married the daughter of the Sha's right hand man and so their family became part of our circle. The ladies of the family taught me a lot of their dishes and we were fortunate to be invited to their meals, celebrations and daily life. We even attended a Persian school to learn Farsi but I've forgotten it now I'm ashamed to say. But the food remained with me and is one of our favorites due to the amazing flavors and colors. Ricardo's cousin (and one of mine) married into a prominent Persian family as well and they cook amazingly too!

I'm looking at my books and this is what I've come up with for our night's foray into the Middle Eastern World: Nothing too elaborate but different enough to give us a needed change. I could make a tent out back in the garden with lots of candles and we can sit on the carpet covered artificial grass, lay back on pillows and watch the stars while wonderful music wafts around us. Since family style is acceptable for this cuisine, it will make it easy for me to serve and everyone can serve themselves what they like. I will make a series of small dishes to nibble on and a couple main dishes. It will be fun and tasty!

Persian Jeweled Rice (Javaher Polow).- This is a celebratory dish full of wonderful contrasts, totally worth making and sharing.

2 1/2 cups basmati rice, rinsed and soak in 5 cups of water with 2 tbl of salt for at least 2 hours
1 medium onion, slice thin
1/2 cup sliced pistachios, soak in water to soften
1/2 cup slivered almonds, peeled
1 cup sour cherries (or cranberries), pitted, rough chop
1/2 cup raisins, regular and golden
2 medium-size carrots, cut in very thin slices
2 large oranges, orange peel only cut in very thin slices
1/2 cup sugar
1/2 teaspoon saffron in 3 tablespoons of hot water
1/3 teaspoon ground cardamom
1/ teaspoon ground cumin
1/2 teaspoon rose petals, dried and crushed
1/3 teaspoon turmeric
Sugar as needed
Salt
Water
Butter and/or Oil

Bring 8 cups of water to a boil on med-high heat and pour in rice. Let boil for about 7-10 minutes or until the rice grains are "al dente". Drain and rinse with cold water.

Peel oranges. Cut the rind into very thin stripes and put in cold water for 10 minutes. Drain and repeat twice. Combine 1/2 cup of sugar and a cup of water in a pan, boil gently until the sugar dissolves completely and begins to thicken. Add orange zest and carrots and cook for 15-20 minutes on low heat. Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, cook onions until golden brown, add turmeric and stir. Add cherries and cook for 5 minutes on lower heat then add raisins, sprinkle a tablespoon of sugar on top and mix. Mix in the carrots and orange zest. Add the spices, taste and adjust seasonings. Add pistachios and almonds. Make sure everything mixed well.

In a large non-stick pot, heat about 3 tablespoons of oil over medium-high heat. Put the mixed rice into a pyramid shape. Gently sprinkle 1/2 cup of water over the top. Sprinkle the saffron over the rice before putting the lid on. Cover, and insure it's well sealed. If you have to put towels or foil around the cover to prevent steam escaping. Cook on med-high heat for 10-15 minutes, lower the heat to simmer when you see steam. Cook for another 40-50 minutes. Don't open the lid before the rice is done cooking. To serve, mound rice on a serving platter. Garnish and serve warm.
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Koofteh Tabrizi (Herbed Meat & Rice Balls).- Aromatic and full of flavor, these meatballs will give you another way to bring amazing food to your table!

1 lb ground beef (or just use the beef)
1 lb veal
1 1/2 cup rice, raw,well rinsed
2 eggs
1 tsp salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, finely chopped
2-3 garlic cloves, chopped fine
1/2 cup dill, fresh
1/2 cup onion, chopped fine
1/2 cup fruits (cherries or prunes or raisins, etc.) chopped fine and stuck inside the meatballs

BROTH
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomato, chopped
1 can, 16oz, tomato sauce
1 teaspoon salt
5 cups water
1 cup peas(fresh or frozen)

Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour.

To make the broth, heat the oil in a pan, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm-- with the meatballs in the broth.
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Taboulleh Salad.- A most refreshing and healthful way to add new flavors into your diet. Loaded with flavor, cool and crunchy! I love serving it with the inside leaves of Romaine Lettuce and eaten as "wraps".....

1 cup of uncooked bulgur wheat
2 cups of fresh parsley, leaves only, chopped fine
handful of fresh mint, leaves only, chopped fine
3 green onions, sliced thin
1-2 cloves of garlic (optional), chopped fine
1 tomato, seeded, chopped fine
1 cucumber, seeded, chopped fine
2 lemons, juiced
olive oil to taste
salt & pepper
Some Romaine Lettuce leaves, washed

In a bowl, cover your bulgur wheat with 2 cups of boiling water. Let it stand until all of the water has been absorbed (about a half-hour). Remove as many stems as possible from the parsley and mint, and process in the food processor or just chop by hand. Finely mince your other vegetables. Other veggies may also be added, per your tastes and what you have on hand. Toss your fresh herbs and vegetables in with the cooked bulgur, and add your lemon juice and olive oil to form a light dressing. Toss well. Salt to taste. Chill for about 15 minutes or longer to blend flavors.
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Lentil Salad.-Another economical and healthful addition you will appreciate.

1 lb lentils, small are best
1 qt water
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/4 cup red onion, chopped fine
2 tbl parsley, leaves only, chopped fine
2 tomatoes, seeded, chopped fine (optional)
olive oil to taste
lemon juice to taste (or you can use red wine vinegar)
salt and pepper to taste

Rinse and drain lentils. Put in pan with water to cook, bring to a boil, reduce heat and cook until tender but not falling apart, about 20-25 minutes. Drain and place in bowl.

Add the rest of the ingredients to the bowl and toss, insuring everything is well seasoned. Serve on a bed of lettuce either warm or cold. You can also add an unlimited amount of other vegetables you like.
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Wheatberries, Poblanos and Pecans.- A wonderful side dish, full of flavor and very easy and fun.

1 lb whole wheatberries, rinsed and soaked overnight in cold water
2 qt water
olive oil to taste
salt and pepper to taste
1/4 cup pecans, chopped
1 poblano pepper, roasted, seeded, peeled and cut in small squares

Drain the berries and place them in a pot to cook with the water. Bring to a boil and simmer until tender but still have some bite to them, about 45-60 min. Let them rest off heat for about 10 min, then drain.

Heat the olive oil in a pan and add the pecans, toast them slightly to bring out their flavor, about 1-2 min. Add the poblanos and saute another minute, then add the wheatberries and mix to combine well. Season and serve.
NOTE: I like to add Pomagranate Seeds to this if they are available. Amazing!
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Tahini Yogurt Dressing.- Smooth, cool and a great addition to any salad, sandwich or wrap. Use as a dip, instead of sour cream or in almost anything you like!

1 cup plain yogurt (we like Greek style)
2-3 tbl Tahini sauce (Sesame Paste), sold in the imported food isle in jars or cans
3-4 tbl lemon juice or to taste

Mix all ingredients together and taste to adjust to your taste.
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Falafel.- A chickpea based "meat", this nutritionally rich recipe is great tasting too. Make it into meatballs, or cilinders or flat patties on pita bread, load it up and enjoy! You can find dry mixes in your grocer's shelves now too and in bulk at Whole Foods. But here is a natural version in case you want to try it, it's definitely worth making.

2 lb chickpeas or gabanzos (fresh and cooked, drained or canned, drained is fine too)
4-5 garlic cloves, peeled
5-6 green onions, chopped fine
4 tbl parsley, leaves only, chopped
2 tsp cumin, ground
2 tsp coriander, ground
1/4 tsp cayenne
2 tsp salt
1 tsp pepper, ground
1-2 tbl Tahini Sauce (sesame paste)
2 eggs, lightly beaten
2-3 oz soft bread crumbs

Put chickpeas into a food processor (or blender) and chop well but don't puree. Add the remaining ingredients and mix well.

Use an ice cream scoop and make 2oz balls which you can flatten for a patty or leave as is or make any shape you like. Handle lightly and not too much since this will dry them out and then they will break apart. Deep fry in hot oil until brown and crisp.

Serve with soft Pita bread and top with fresh tomato, onion, cucumber slices. Add Tahini Yogurt Dressing on top and enjoy! A meatless wonder that can stretch your budget while giving you amazing flavors.
NOTE: These make amazing little appetizers to serve at parties with their dipping sauce. Or just serve as patties with the veggies on the side. Vegetarians love them! Or make the patties and freeze them so you can have them available for a quick veggie burger, really great!
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What to have for dessert? Fruit Salads, Baklava, Halvah, Cheese and Honey, sweet mint tea.... So light up the candles, put on that exotic music and turn the lights down low..... the trip is just about to start and you're in for a lovely time! Plus what lovely leftovers we will have too!
Best wishes to everyone, talk soon......