A Recipe for Pondering

IMG_7798

Just the other night, I sat across from a poet and tried to figure him out.  We talked about writing, both the craft and the urge to do it.  For him, writing is a personal endeavor, his intention being primarily to get the words out of his head and onto paper.  He is a writer who writes for himself. This strikes me as mysterious and I ponder the conversation while cooking a few days later. As I peel and chop vegetables, my mind wanders and I begin thinking about my friend, Valerie, who shared her tomato soup recipe with me recently.  It occurs to me that sharing recipes and cooking for others is much like writing a poem for a lover or reading a story to a child, the common denominator a desire to impart something earnest and special. … [Read more...]

Tomates Horneados

DSCN1436

  Print Tomates al Horno Author: Gilda Valdez Carbonaro Recipe type: Side dish Prep time:  10 mins Cook time:  1 hour 30 mins Total time:  1 hour 40 mins Serves: 8   These tomatoes are simple to make and beautiful to look at and have an incredible taste. Ingredients 10 medium-sized firm tomatoes cut in half Sea salt Olive oil to drizzle Dried oregano to sprinkle on tomatoes Parsley or cilantro for garnish Water to drizzle the bottom of pan Instructions Arrange the tomato halves on a baking pan or a cookie sheet that is not completely shallow Sprinkle the sea salt and the oregano Drizzle with olive oil evenly over all the tomatoes, as well as over the entire pan. Add a little water to mix in at the bottom of the pan to provide a little moisture. Bake in a 350 degree oven for about an hour, then turn off the oven and leave … [Read more...]

A Salsa Challenge

IMG_2371

In the U.S., most restaurants serve a variation of salsa ranchera and sometimes salsa verde, but there are many other exquisite and nuanced salsas to explore.  Diana Kennedy's The Essential Cuisines of Mexico contains recipes for over twenty different salsas, including a fiery salsa de chile habanero.  She writes It would be unthinkable to sit down to an authentic Mexican meal and not find a dish of sauce or some pickled jalapeños on the table; they are as common as salt and pepper.  I suppose it is not surprising given the great variety of chiles that are cultivated--and some grow wild--throughout Mexico.  There is a great difference, too, in the heat level, color, taste in chiles both fresh and dried.  The ways in which chiles are prepared, and the ingredients with which they are combined, are highly regional...I doubt that any other cuisine has such a variety of … [Read more...]