Never heard of sweet corn ice cream? Well then, you’re in for an ice cream flavor revelation. As my collection of American Southwest and Mexican cookbooks grew over the years, I occasionally encountered this “oddity” in one or another of the dessert chapters. Finally, I searched the web and lo and behold, the word is out.
You know the flavor contrast you get when you bite into a perfect caramel apple—first rich, creamy, sweet caramel, and then bracingly tart, juicy apple? Add half a dozen spices and that’s what this caramel sauce tastes like. At first, you think, “Oh yeah, luxuriously rich, wonderfully spiced caramel,” and then POW, the acidity of the reduced apple cider kicks in and your mouth goes, “Hey, whoa, what’s happening here?” I love this double-punch effect.
Like most of the baby boom generation, I grew up on the ubiquitous American iceberg lettuce salad with the usual assortment of dreary bottled dressings. It was only in adulthood that I discovered that fruit could be used to good effect in a salad—beyond those ghastly sweet coconut and marshmallow concoctions that sat high and proud on every family buffet of my youth.
Every fall, I look forward to the arrival of a huge variety of chile peppers at Northwest farmers markets—Poblano, Anaheim, Hatch, Cubanelle, Mesilla, Padron, New Mex Joe, Jalapeno, Crimson Lee, Serrano, Sweet Banana, Hungarian Hot Wax, and Hot Mexican to name a few–along with the gas-fired drum roaster that makes quick work of roasting them.
Northwest farmers markets were overflowing with fresh peaches this past weekend. And the selection is just beginning.
So far, I’ve seen Red Rose, Suncrest, Angelus, August Lady, Blushing Star, Snow Giant, Hale, Red Gold, Regina, September Snow, Summer Lady, and Yukon varieties. There are so many choices that making a decision is difficult. I sampled peaches at the Portland Farmers Market on Saturday and then again at the Hillsdale Farmers Market on Sunday.
After last week’s post, I had a fridge full of Perfect Homemade Mayonnaise, and the super-delicious variation, Chipotle & Roasted Red Pepper Rouille, demanded attention.
Of course, I could have just slathered it on a heap of grilled vegetables or corn on the cob, but there was also a ½ pound of cold-smoked salmon staring at me every time I opened the fridge door. I imagined the two would taste great together but nothing came immediately to mind.
If mayonnaise has a season, it is definitely summer. I use more mayonnaise in summer than in the other three seasons combined. Where would pasta and potato salads be without mayonnaise? Or a grilled hamburger? Or grilled vegetables?
I can’t imagine these and a host of other dishes without mayonnaise or one of its endless variations. Imagine summer without garlicky Aioli and dill pickle-laden Tartar Sauce. Not possible. And where would our Northwest seafood soups be without the requisite swirl of roasted red bell pepper and garlic mayonnaise, otherwise known as Rouille?
True confession: Until two weeks ago, I had never heard of an arepa. And I certainly couldn’t pronounce it. Now this is weird, because entire shelves of my cookbook library are dedicated to the cuisines of Mexico, South America, the Caribbean, Cuba, and the American Southwest. (This girl can make a mean tortilla and even meaner tamale–yes, she can.) You would think that somewhere in all that reading and cooking, I would have encountered the crusty little Venezuelan or Columbian cornmeal cake called an arepa. But no, didn’t happen.
When the sun comes out from behind the grey cloud cover that often blankets Western Washington and Oregon, one of my first thoughts (after the obvious Thank You God) is “Let’s have a picnic.” Is there anything more deeply nurturing than gathering a friend or two and heading into glorious nature with a treasure trove of great things to eat and drink? Not in my book.
This post began as a response to repeated requests from a tenacious reader for The Best Ever Butterscotch Pudding (her words). She was impressed with Ultimate Vanilla Pudding (Perfect Stovetop Custard) and Ultimate Chocolate Pudding and wanted the same perfect results with a butterscotch flavor. She had tried a few recipes on the web but was disappointed in the results.
Farro has taken Portland, Oregon by storm. I see it on menus all over town. I’m a little late to the party, this being only my third farro post to date, but I plan to make up for it in the months ahead. We have fallen in love with the nutty flavor and chewy texture of this crazy-good-for-you grain, and like the rest of Portland at the moment, can’t seem to get enough of it.
I know, I know! Molten Chocolate Cake, or Lava Cake, as it is sometimes called, is so YESTERDAY. I am almost perturbed today when I see one on a dessert menu.
I mean, really, can’t the pastry chef think of SOMETHING ELSE? Haven’t we moved beyond warm, fragrant, oozing, fudgy chocolate soufflé cakes and their requisite ice cream accompaniments?
It’s All Chocolate! All Month! in the LunaCafe OtherWorldly Kitchen. As usual during the Month of Love, I am covered in chocolate: milk chocolate, semi-sweet chocolate, bittersweet chocolate, white chocolate, and unsweetened cocoa powder. All in an effort to come up with the most delectable, memorable Valentine’s Day dessert ever.
Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.
Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.
Over the years, I have eaten this much-lauded soup in every restaurant and café I could find it. I love the concept—toasted chiles, tomatoes, garlic, corn tortillas, and cumin soup base with fried tortillas, avocado, and sour cream embellishments—but not always the execution. Restaurant renditions vary considerably, as do recipes in American Southwest and Mexican cookbooks.
With New Year’s parties coming up, it’s time to corral all your favorite appetizer recipes and decide which ones will make the cut this year. If you’re planning a standing-room-only cocktail party, tasty tidbits that can be finished off in one or two bites are de riqueur. Since there are only 1-2 bites to each tidbit, those bites must SING. Which means big, bold, memorable flavors that keep all of your senses awake and wanting more.
This Thanksgiving, I give thanks to Zuni Café culinary goddess, Judy Rodgers, for turning me on to dry salt curing. had wet brined poultry and pork for years before trying the salt curing process Chef Rodgers describes in The Zuni Café Cookbook. To compare the two methods, I conducted several tests, and to my palate, salt-curing wins. Although both methods have advantages, you just can’t beat salt-curing for ease and juiciness of the cooked meat.