Heat up your vegetarian dip with this recipe from Salsas and Moles, Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...
Salsa Verde (Cooked Tomatillo Salsa with Cilantro and Jalapeño)
Makes about 3 cups
Native green tomatillos are the most widely used base for salsas throughout Mexico. They have a tart-sweet taste that greatly enhances other flavors. The most common is the green tomatillo, but cooks love to use tiny purple tomatillos de milpa (milperas), and yellow tomatillos are prized and expensive.
This typically simple salsa verde will become a staple in your repertoire. At the store, choose firm tomatillos with their papery husks intact. Before using, remove the husks and wash off the sticky film under cold running water.
6 medium tomatillos, husked and washed
1 clove garlic
1⁄2 white onion cut into 1-inch chunks
1 large jalapeno or serrano chile, stemmed and cut into 1-inch pieces
1 teaspoon kosher salt
10 sprigs cilantro, stemmed
Place the tomatillos, garlic, onion, jalapeño, and salt in a 11⁄2-quart saucepan. Add just enough water to barely cover the tomatillos and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have softened and the tip of a knife can be inserted, about 5 minutes; do not overcook.
Drain off the cooking water and transfer the contents of the saucepan to a blender, along with the cilantro leaves. Pulse the salsa until smooth. You will still be able to see some seeds, along with flecks of cilantro. Taste and adjust the seasoning as desired.
Serving Ideas: Spoon this salsa onto anything and everything— eggs, simmered or grilled meats, tacos, quesadillas, or huaraches (masa cakes) with beans and cheese. This is the salsa used to make classic chilaquiles verdes as well as elegant, rich enchiladas suizas: corn tortillas stuffed with chicken and cheese and bathed in tart salsa verde and rich Mexican-style crema. Salsa verde is also the base for chicken or pork chile verde.
Jelly-filled muffins, our take on the doughnut-shop favorite, make our customers almost giddy when they come in for their morning coffee. The muffins are baked, not fried, but just like doughnuts, they are finished with a vanilla-flavored glaze.
3 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder, preferably aluminum-free 1 1/2 teaspoons baking soda 1/4 teaspoon fine sea salt 1/4 teaspoon ground cardamom 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups sour cream, at room temperature About 1/3 cup jam (any kind) For the Glaze 2 cups confectioners’ sugar 3 to 4 tablespoons whole milk 1/2 teaspoon pure vanilla extract
1. Position a rack in the middle of the oven and preheat the oven to 350°F. Spray 12 standard muffin cups with nonstick spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the mixer speed down to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until blended.
4. With the mixer on low, add the flour mixture in thirds, mixing until just combined and scraping down the sides of the bowl as necessary. Add the sour cream and mix until combined, about 1 minute.
5. Scoop 2 tablespoons of batter into each muffin cup and spread it over the bottom of the cup. Spoon 1 heaping teaspoon of jam into the center of each. Top each one off with another 2 tablespoons of batter, making sure to cover the jam.
6. Bake for 20 to 25 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for about 15 minutes.
Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers’ market.
The waiting game can be almost unbearable, but once they are finally ripe, the reward justifi es the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fi ne-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.
2 ounces reposado tequila
2 ounces Paula’s Texas Orange
2 ounces persimmon puree
1 ounce freshly squeezed lime juice
Combine all the liquid ingredients in a mixing glass and shake vigorously with ice to chill and emulsify. Strain onto fresh ice in a pint glass rimmed with cinnamon-sugar-cayenne rim.
Since persimmons are not in season, maybe Alphonso mangoes might do the trick as a substitute?
(* Recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan- Andrews McMeel Publishing, June 2013- reproduced with permission of publisher)
Salsa Cinco de Mayo away with this recipe from Salsas and Moles, Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...
Makes about 1 cup
The sweeter the fruit in a salsa, the hotter the chile has to be, and honey-sweet ripe mango is best matched with searing-hot habanero. But if habaneros are too hot for you, try substituting a minced serrano chile. I sometimes vary this salsa by including a couple of small mint leaves or a leaf of basil, minced and stirred in at the last moment.
1⁄2 ripe mango, peeled, pitted and diced into 1/4 inch pieces
1 tablespoon finely diced red bell pepper
1 tablespoon finely diced red onion
1⁄4 teaspoon very finely minced habanero chile
1 and 1/2 teaspoons fresh squeezed lime juice
2 teaspoons white vinegar
1/8 teaspoon salt
1 sprig cilantro, stemmed and minced
1/2 Roma tomato, diced into 1/4 inch pieces (optional)
1/4 teaspoon sugar (optional)
Combine all the ingredients in a bowl and taste. Season strongly; if the mangoes are not too sweet, you may want to add the 1⁄4 teaspoon of sugar. If you happen to have any leftovers, stir then taste and adjust the seasoning as desired before serving.
Serving Ideas: This classic salsa is good by itself, but it is a perfect complement to seafood of any kind. Try adding it to a green salad along with some diced cucumber and a light vinaigrette.
Imagine a New York subway-MTA map that would include a line running to Albany and it gives you a sense of where this train line stands.
The R3 line of Rodalies de Barcelona, the commuter rail and metro service for Barcelona metropolitan area, runs all the way from Latour de Carol (La Tor de Querol in Catalan) to Barcelona...(end of the line in top right corner of the map).
If you travel from Toulouse to Barcelona, it is a scenic if longer (yet cheaper, at most half price from faster route) alternative through the Pyrenees.
You can book first leg from Toulouse to Latour de Carol-Enveitg (3 hours trip) via SNCF ... Tickets for R3 part can only be purchased I believe in train stations...
Daily, 4 R3 trains run from Barcelona (6:27, 9:56, 12:38, 15:06) and 5 R3 trains from Latour de Carol to Barcelona (8:50, 10:48, 13:34, 17:13, 18:52) ...Trip takes a little over 3 hours.
One of my main chagrins at wine tastings and events is the paucity of food.
It will not be the case at Raw Fair, the natural wine event in London created by Isabelle Legeron.
2015 edition (May 17) will have an appetizing line-up of food offerings:
"Three of London’s top natural wine venues will be onsite serving a delicious array of dishes. The latest addition to the booming Hackney dining scene, The Richmond, will be hosting a Raw Fish Bar, all freshly caught in Cornwall. Rawduck, known for producing their own in-house pickles and ferments will be serving up enticing salads and you can enjoy a selection of top charcuterie from Antidote, London’s original natural wine bar.
The capital is a hub for artisan food producers of the highest quality and they’ll be out in force at RAW. Sample the likes of Hansen-Lydersen salmon, sustainably sourced from the Faroe Islands and smoked in Stoke Newington, a range of cheeses from Bermonsey-based Kappacasein Dairy and Mons Cheesemongers and handmade croissants, brownies and other sweet treats from The Little Bread Pedlar, who deliver their wares to cafes across the city by bicycle. Other not-to-be-missed delicacies include Maldon Oysters and traditional handmade pasta from pastificio Burro e Salvia, based in Shoreditch & East Dulwich. Rude Health , purveyors of delicious, healthy cereals and snacks, will be on hand, providing each wine producer with their Mini Thins - the perfect palate cleanser."