Squash Seed Dip

recipe # 125

This is a modified version of Diana Kennedy's Pumpkin seed dip recipe or sikil-p'ak which you can find here.
Squash Seed Dip
Yield: 6 Servings
1 c. raw squash seeds
¼ c. cashews
1 Chile habanero; or any fresh hot green chile, wiped clean
2 md tomatoes; broiled
1 ½ ts Salt; or to taste
2 tb (heaping) chopped coriander leaves
1/4 c. grilled and chopped onions
⅔ c beef, chicken or veg. broth
Tortilla chips and maybe sour cream

MAKES 1.5 CUPS Heat a thick frying pan or comal and toast the seeds, turning them constantly, until the hulls are well browned and crisp (some types of seeds will start to pop open).

Add cashews and toast for one minute more. Set them aside to cool off.

Meanwhile, toast the chile, turning it from time to time until it is blistered and black-brown in spots.

Using an electric coffee/spice grinder, grind the toasted seeds, together with the salt to a coarse powder. Transfer to a small serving bowl.

In a food processor blend the tomatoes briefly with 1/3 cup of the stock. Add the ground seeds, together with the coriander, chopped onions, and whole chile ( if you prefer a more picante dish, blend the chile with the tomatoes before mixing them with the seeds).

Serve it at room temperature, as a dip. The mixture should have the consistency of mayonnaise. If it is too thick, you may have to add a little more broth to dilute it.


It looks like cat food, doesn't it? It tastes pretty good. It has a nice slow heat and it is great with beer. I think that a dollop of sour cream wouldn't hurt either. Switching out almonds for cashews would be good too.

Anyway, it is a nice thing to do with your squash seeds or a good alternative to just plain old toasted pumpkins seeds.

tags technorati : mexican food, dip, snacks

Eating at NYC Decompression 2006

I have very little to report from Decompression 2006. I was there for only 4 hours during the day with the kids. I left before the party even really started. We planned on going back for the big fun and the long haul into morning. There was going to be Sparks all night and french toast served for breakfast. But, a bus hit our van on the way home. No one was hurt, but we didn't feel like going out again after that.

Still, I did have one wonderful thing:

Dub Pies. Meat and mushroom. Amazingly good meat and mushroom filling (comes in meat and cheese or vege too) in a very flakey almost pastry crust. Mr. Dub Pie was giving them out in small brown paper bags to all the volunteers early in the afternoon. Lovely treat. Thanks.

Photos from the kids lounge here.

Mint Coca Leaf Ice Cream

recipe #124

According to wikipedia you can use coca leaf for flavor as long as you don't use any of the alkaloids. So, that is what I'm doing. . . just using the flavor. . . which tastes like green tea.

I found the the mate/tea in Sunset Park, the source of many things good in Brooklyn.

Here is the recipe:
Mint Coca Tea Ice Cream
1.5 cup light cream
3 tbsp coca tea or crushed dried coca leaf
.5 cup of chopped fresh mint leaf
2 egg yolks
.5 cup granulated sugar

1. In a saucepan over medium-low heat, bring cream to a simmer. Remove from heat. Stir in tea and mint leaves and let stand for 10 minutes.

2. In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Gradually whisk in cream mixture.

3. Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boll. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until cold.

4. Transfer to an ice cream maker and freeze according to manufacturer's instructions.

serves 4

It is good. Basically the same thing as green tea ice cream, but has a slightly alfalfa smell to it.
I'm going eat the whole thing tonight and see if it has any effect whatsoever. Doubtful.

tags technorati : coca, ice cream

Bánh mì Nem Nuong

recipe #123

This is my second attempt at a great Bánh mì. Bánh mì version #1 is here.

I'm a tiny bit ashamed of where I got this recipe, but after looking at a few other recipes for these meatballs they appear to be very authentic.

Nem Nuong aka Vietnamese BBQ Pork Meatballs
* 1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice
* 1/2 cup finely chopped shallots
* 3 tablespoons minced garlic
* 4 teaspoons sugar
* 2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam)
* 1 1/4 teaspoons freshly ground black pepper
* 5 tablespoons short-grain glutinous rice, such as sushi rice
* 4 ounces pork fat, cubed
* Vegetable oil
* 6 to 8 (8-inch) bamboo skewers, soaked in warm water for at least 30 minutes
In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.

Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.

Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.

Preheat a grill to medium-low.

Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.

Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.

Yield: about 25 meatballs

As I live in a small apartment in Brooklyn, I have no grill. So, I used the grill side of my griddle and cooked these babies in duck fat left over from the vit quay I made last week. Pork and duck fat. Almost as good as actually grilled pork and duck fat.

This sandwich was very good. But really, it needs that layer of pate. And it needs a lighter baguette.

Over the next few days I'm going to be making the pate that goes on these sandwiches and trying out what Corinne Trang calls a Bánh mì or Siagon baguette.

And today I'm going to Sunset Park to search out the cold cuts that go on the most standard of Bánh mì.

tags technorati : Bánh mì, vietnamese food, pork

Hard Cider: Part 2

homebrew

21 days ago I put up what I was hoping would turn into delicious booze. Yesterday, in celebration of Halloween and because the time was up, I took it out of its cool dark place and through some cheese cloth poured it into a glass.

As with the more of my experimental booze projects, I make my husband try it first.
And I observe his reaction:

not bad

He 'said' it was good and actually came back for more. A friend of mine came over later and she said, 'I don't know' a couple of times which I'm pretty sure means, 'not awesome'.

It wasn't bad. It also wasn't wonderful. It was encouraging. Next time around I'm going to use champagne yeast and only the smallest amount of sugar. I'm going to get going on that. If it put it up in the next couple of days it will be ready in time for Thanksgiving.

Hard Cider: Part 1

tags technorati : hard cider, booze

Why would a recipe name annoy me so?

a not annyoing sandwich

recipe #122

When I first saw this recipe, it annoyed me. Pretty much everything that mentions right off the bat that it has roasted red peppers annoys me. Esspecially if the roated red peppers aren't a very important part of the dish. There is something very faux-fancy/mid-90s about it. I guess soon I will be annoyed when recipe titles announce that a dish has fennel and shallots in it.

Or maybe I was just in an annoyed mood.

Anyway.
This recipe is annoying. It is much more picky and precious than it needs be. You can replace the RRP with anything you like or skip them all together.

Recipe wording aside, the sandwich is tasty. Mighty tasty.

Here is the annoying recipe from epicurious.com
Chicken and Roasted Red Pepper Sandwich with Cilantro Relish
10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread

Poach chicken:
Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.

Roast bell peppers:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.

While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.

Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

Makes 6 sandwiches.

a not annoying sandwich spread

Avocados in this 'relish' make it extra good. I also used chipoltes instead of suggested peppers.

tags technorati : sandwich, cilantro, roasted red peppers

What kind of Squash is this?

And is it good, fair or bad to eat?

Smut Quesadilla and Tortilla Soup

corn smut

recipe # 119 & 120

I was in Mexico City the first time I heard of huitlacoche. There was a huitlacoche caesar salad on the menu and after learning what huitlacoche was, I decided that I wasn't ready for it.

That was 10 years ago when I was a much more pedestrian eater. Now I am. So I found some in Sunset Park, Brooklyn. It was in a Goya can. I was with my sister, who told me that even from a can it was pretty good.

As my sister pointed out to me, huitlacoche (also known as corn smut and the corn mushroom) is INFECTED corn, not rotten corn. Nice to know. I love rotten. But infected. . .

As my sister suggested, I made quesadillas with it:
Smut Quesadillas
a bunch of corn tortillas
a can of huitlacoche
oaxacan string cheese or montery jack cheese
onions
avocados
cilantro

make a quesadilla with any combination of those ingredients. Add a squeeze of fresh lime, sour cream and some salt.

And I made tortilla soup (one of my very favortie soups) to go with it.

Tortilla Soup
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

I got that recipe from here.

Serves 4.

The soup was fine. Not great. I have had it 10 times better.

The smut was not so great.

Strike one was that it was from a can.
Strike two was that it didn't taste great like so many people told me it did.
Strike three is that it looked like sludge. I was hoping for the huge engourged pieces of corn that looked like fat ticks. None of that. Just sludge.

I am going to try this again, but not until I find some fresh. Maybe in LA.

tags technorati : mexican food, odd food, soup

Hoe Cakes

hos gotta eat too.

recipe # 121

More fun named breakfast food. . .

So named, not because they are Ho Food, but because you can prepare them on the back of a garden tool named a hoe.

Hoe Cakes
1 1/2 c. corn meal
1 c. all-purpose flour
1/4 c. Crisco oil
1 1/4 c. buttermilk
1/3 c. sugar
2 eggs, beaten
1 tsp. salt
1 tsp. soda

Combine cornmeal, flour, sugar, salt and soda in medium bowl. Add eggs, oil and buttermilk.
Stir just until ingredients are moistened. Pour into heavily oiled skillet 1/4 cup of batter for
each hoe cake. Fry over medium-high heat 1 or 2 minutes or until golden brown on each
side. Use additional oil if necessary. Drain on paper towels. Serve immediately.

The recipe I found for these was followed with a bible quote from genisis that I will not post here, but feel free to look at it here.

Hoe cakes are the opposite of a crepe. I think that if one were to eat them with your pinky up it would make sense that they would get a beat down. These things are heavy, filling and can be made quickly over high heat or slowly over low heat. A good camp recipe. They would be very good savory, say with hobo beans or pork. But what isn't good with pork?

tags technorati : breakfast, pancakes, ho

Scotch Woodcock

scotch woodcock, indeed

recipe #118

I made this recipe for 2 reasons. The first and most obvious is because of it's name. The second it because the eggs sounded so delux. This Scottish breakfast/brunch is just terrible for you (except for the nice amount of omega-3 in it). Never make this for someone on lipitor.

It is another fun recipe from my old Joy of Cooking:
Scotch Woodcock
Toast:
--2 slices of bread
Cut into fingers, butter well and spread with a thin layer of:
--Anchovy paste
Beat together:
--3 or 4 egg yolks
--1/2 cup of cream
--1/8 teaspoon pepper
--1/8 teaspoon salt
Melt in a double boiler:
--2 tablespoons of butter
Add egg mixture and scramble until creamy. Arrange the anchovy toast on a hot dish and cover with egg mixture.
Garnish with:
--Chopped parsley

The eggs were fantastic. Use only a very thin layer of anchovy paste unless you love anchovies. It isn't bad. It is actually pretty good, but I think this is the only time I'm going to make this.