Sometimes I can’t resist indulging my penchant for cheese.
High on the list of things to do today was to fire up the charcoal grill and roast Hatch chiles. I also wanted to include Hatch chiles somehow in todays menu. The first thing that came to mind was a Hatch chili pepper sauce over butternut squash enchiladas. I brushed slices of squash with coconut … More Butternut Squash Enchiladas With Hatch Chile Sauce
This is not the sort of thing I usually make. Every once in awhile I get a wild notion to attempt something in an area I have no business delving into. I generally leave the dessert making to Faye. Unlike me, she has the patience to actually follow a recipe and produce delectable treats. I … More Fig Thingies
They look like parsnips but they’re not. Having never used parsley root before, I had to try them. It wasn’t long before the next meal was due to be on the table so there wasn’t time for much thought to go into it. The raw parsley root has a mild fresh flavor with a hint … More Portobello Mushrooms Stuffed With Parsley Root & Walnuts
Look what I found! Hatch Chiles are ubiquitous out West but this is the first I’ve run across them in this part of the country. I’m open to suggestions…
Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.
Oh my… Faye made these Kahlua Chocolate Walnut Squares today. After I tried one she said, “These are really good, aren’t they!?” I said, “Yes, they are! Don’t ever make anything like that again!”
This post isn’t about any particular dish per se, but about preparing components useful for a variety of dishes. I don’t shy away from projects which involve stretches of time and/or multiple procedures even if they don’t necessarily occur on the same day. I found this green molé powder a couple years ago and it … More Tomatillo Salsa & Molé Powder
It was an ordinary salad: iceberg lettuce butter lettuce radicchio cilantro jalapeño mushrooms red onions grape tomatoes garbanzos The dressing wasn’t so ordinary: spring onions (white parts) fresh French tarragon garlic clove apple cider vinegar honey yellow mustard olive oil salt xanthan gum If you like fennel salad you would probably like this dressing.
It was a simple breakfast before we headed out for a drive through the North and South Carolina countryside. We ended up in Gaffney, SC at El Michoacan Mexican Restaurant. The building looks like a classic old American diner. It was the tail end of the lunch hour and it was very busy yet the … More El Michoacan, a melding of Mexican restaurant and classic American diner