Saturday, December 3, 2011

Apple Pecan Brie

I made this last night for a signing at The Kitchen Sync in Wenatchee. Not only is it incredibly easy, I can easily attribute at least a couple book sales to this recipe. The customers bit into it, picked up the book and stumbled out the door, overcome with the pure goodness of a sweet, caramel sauce, crunchy pecan and tart apple over rich, creamy Brie. 

Morgan Fraser at the Kitchen Sync in Wenatchee, showing off her books and the Apple Pecan Brie recipe she made from Savoring Leavenworth for the occasion!




Apple Pecan Brie

Contributed to Savoring Leavenworth: Pairing Local with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristin Wood, Icicle Ridge Winery.

Prep time: 10 minutes
Cook time: 8 minutes
Serves: 8

1/2 cup butter (1 stick)
1/3 cup brown sugar
1/3 cup white sugar
1 Granny Smith apple, diced
1/3 cup golden raisins
1/2 cup pecans, chopped
1 tablespoon lemon juice
1 wheel Brie cheese

Combine butter, brown sugar, white sugar, apple, golden raisins, pecans and lemon juice in a saucepan over medium-high heat. Bring to a boil and let boil for a few minutes. Pour the warm sauce over Brie and serve with crackers.
For best results, make the sauce ahead of time and warm it up when ready to serve.











Wine Pairing Suggestions:
Icicle Ridge Winery Ice Riesling
Pasek Cellars Blackberry Dessert Wine

Wine Tip:

Typically a wine should be sweeter than the food it’s paired with. Try this recipe with an ice wine or dessert wine.

Friday, November 18, 2011

Warm Your Winter Days with Mexican Mole

It's cold out there, and it's supposed to get even colder this weekend -- single digits! Hot chocolate is one of my favorite winter drinks, but even better than that is a savory chocolate sauce you can EAT. Is there anything better, I ask you? I think not.

Mole (moe-LAY) is a rich Mexican sauce, usually served on chicken over rice. The chocolate flavor is very subtle in this dish, but it does the trick: warm, comforting, nutty, with a sweet chocolate finish.



The timing on this dish is very important. I recommend having all your ingredients chopped and laid out beforehand to add to the pan as needed. I usually freeze the leftovers in an ice cube tray to use for single servings later.

Mole Enchiladas at South Restaurant in Leavenworth. 

Mole de Oaxaca

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere (available for purchase on Nov. 25!) by Cappy Bond & Price Gledhill, South Restaurant

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 6-8

5 ancho chilies (dried)
10 pasilla chilies (dried)
15 guajillo chilies (dried)
1/2 cup olive oil, divided
1/4 cup raisins
1/4 cup almonds
1/4 cup sesame seeds
1/4 teaspoon ground cloves
1/2 stick cinnamon
2 cloves garlic, chopped
1 piece Mexican egg bread, torn into pieces
1 plantain, or banana, sliced
2 tomatoes, cut in half
4-1/4 cups chicken broth, divided
1/2 cup Mexican chocolate, chopped
1 lb. boneless chicken breasts, grilled or broiled

Clean the outside of the chilies with a damp cloth. Use scissors to cut off the stems and cut up the side of the chilies to remove the seeds and veins.

Heat 1/4 cup olive oil in a pan and fry the chilies until they begin to darken and become crispy. Place them in a bowl lined with paper towels.

In the same pan, heat the raisins until they puff up and start to brown. Remove them from the pan. Add the almonds and fry until they start to brown. Add the sesame seeds, ground clove, cinnamon, and garlic and cook until the almonds are a dark brown. Remove from the pan. Add the bread and fry until the remaining oil has been absorbed; remove from pan. Add 1/4 cup more oil and fry the plantain until golden brown.

In a separate dry pan, roast the tomato halves on medium heat until they start to brown. Combine the raisins, almond mixture, bread, plantain and tomatoes in a blender with 1 cup chicken broth and blend until smooth. Transfer to a bowl.

Puree the fried chilies in the blender with 1-1/2 cups chicken broth until smooth.
Pour any remaining oil from the pan into a deep pot and add the chili paste. Cook on medium heat, stirring constantly, for about 3 minutes. Add the nut and spice mixture and stir for 3 more minutes. Add chocolate and stir until melted, about 5 minutes. Add additional chicken broth and cook for another 5 minutes or until the mole starts to bubble. Season with salt to taste and serve over chicken.

Wine Pairing Suggestions:
‘37 Cellars Pepper Bridge Merlot
Eagle Creek Winery Merlot

Monday, November 7, 2011

Long Beach Clam Chowder

It's about that time...time to start eating warm, filling soups that will help sustain you through the winter months. This recipe was contributed to Savoring Chelan by Jean Haskell of Antoine Creek Vineyards in Chelan and will do just that. 

This is a clam chowder recipe that we made with Razor clams from the Washington Coast when we had John and Jan Little of Rio Vista Wines for dinner. It goes well with their white wines that use our grapes.

Prep time: 45 minutes
Cook time: 20 minutes
Serves 10-12

1/2 pound diced slab bacon
2 tablespoons unsalted butter
2 large onions, peeled and diced
1/4 cup flour
2 cups clam broth, or 2 jars (2 cups) clam nectar
4 pounds diced potatoes
1 1/2 teaspoons dried thyme
Ground pepper
24-32 cleaned Razor clams, coarsely chopped
2 cups milk
2 cups heavy cream or whipping cream
3 tablespoons chopped Italian parsley

Cook bacon in soup pot over low heat until wilted and slightly browned. Add butter and onions; cook until onions turn clear. Add flour and cook another 5 minutes. Add the broth, potatoes, thyme, and pepper. Simmer until potatoes can be easily pierced with fork but are still firm, adding more water as needed for preferred consistency (up to 2 cups).
Add the clams and bring the mixture back to a simmer. Add the milk and cream. Stir constantly over very low heat until the soup is hot but not boiling; if it boils the soup will curdle. Serve immediately, topped with fresh parsley.

Local wine pairing suggestions:
Rio Vista Viognier (Antoine Creek Vineyards)*
Hard Row to Hoe Primitivo
Tsillan Cellars Estate Pinot Grigio

Monday, October 31, 2011

Nana's Pumpkin Chiffon Pie

Although this recipe is mostly used in our family on Thanksgiving, I thought the fact that it was pumpkin made it a good one for Halloween use. Besides, as far as I'm concerned, pie is adult person candy. I'd much rather you handed me this pie than a Snickers bar any day of the week. It's a pumpkin pie, but much lighter and airier. Once you try it, I think you'll agree.

NOTE: The "chiffon" part of the pie calls for beaten eggs whites, raw. Raw egg can contain salmonella. You can either use pasteurized egg whites or substitute the beaten egg whites for whipped cream (although the end product will be a little different).

Pumpkin Chiffon Pie
3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 t teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 egg yolks, beaten slightly
2/3 cup evaporated milk
1 1/4 cup canned pumpkin
3 egg whites
1/4 cup granulated sugar
1 baked 9" pastry shell (see recipe below)

In a sauce pan, combine brown sugar, gelatin, salt and spices. Set aside. Combine egg yolks and milk. Stir into brown sugar mix. Let stand a few minutes.
Heat the mixture over medium high heat, stirring constantly until it comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned - about an hour.
Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating to form stiff peaks. Fold pumpkin mixture thoroughly into egg whites.
Turn into cooked crust, chill until firm. Top with a dollop of whipped cream!




Nana's Pie Crust
Prep time: 1 hour 30 minutes
Set time: 45 minutes to 12 hours
Cook time: 30 minutes (optional)
Makes two single crusts

2-1/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco OR butter (butter is the healthier option)
1 egg
1-1/2 teaspoons cider vinegar
1/4 cup cold water

Combine the flour, salt and shortening in large bowl. Blend with a pastry blender, pastry cutter or knives until crumbly.
In a small bowl, whisk together the egg, cider vinegar and water. Drizzle over the flour mixture and mix thoroughly. The dough will be soft and a little sticky. If it’s too sticky, add a little more flour.
Shape the dough into two patties, wrap in plastic wrap and place in the freezer for 45 minutes, or in the refrigerator overnight.

Unbaked crust
When chilled, take one patty out of the refrigerator and roll out on a floured surface. The crust should be slightly bigger than the pie pan. When you’re finished with the first crust, repeat process with the second crust.
Fill the crust with the filling and bake according to the pie recipe.

Pre-baked crust
For a pre-baked crust, preheat the oven to 350°F. Press the crust firmly into the pie pan and freeze the crust until chilled, or for at least 30 minutes. This keeps the crust from slipping down the sides of the pan.
When the pie crust is chilled, line it with parchment paper, wax paper or aluminum foil. Fill the crust at least two-thirds full with weights: dry beans, rice, or stainless-steel pie weights. Bake with the weights for 20 minutes. Remove from the oven, cool for a few minutes and carefully remove pie weights. Poke holes in the bottom of the pie crust with a fork and bake for an additional 10 minutes without the weights until the crust is golden brown. Cool completely before filling. You can cover the edges of the pie with aluminum foil during baking to keep the edges from drying out or burning.

Monday, October 24, 2011

Easy Minestrone Soup

They say the first hard frost will be tonight...there's nothing like the hearty minestrone soup Jan Little from Rio Vista Wines contributed to Savoring Chelan to ward off the pending winter chill.

"This easy soup is just bursting with the flavor of fresh vegetables, which can be varied depending on what is seasonally available. If time allows, substitute fresh veggies for canned. My 11 grandchildren clamor for me to make this. What better way for them to get their vegetables?" ~ Jan Little, Rio Vista Winery

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves 12

2 pounds ground beef
1 large onion (about 1 cup), chopped
2 cloves garlic, finely chopped
1 can (28 oz.) whole tomatoes
1 can (15 oz.) kidney beans
1 can (12 oz.) whole-kernel corn
2 stalks celery (about 1 cup), sliced
2 cups shredded cabbage     (about 1/4 head)
2 small zucchini (about 2 cups), sliced
1/2 cup uncooked elbow macaroni or broken spaghetti
3 cups water
1/2 cup red wine or water
2 teaspoons instant beef bouillon
1-1/2 teaspoons salt
3-1/2 teaspoons Italian seasoning
Freshly grated Parmesan cheese for topping

Cook and stir ground beef, onion and garlic in Dutch oven or skillet until beef is light brown; drain. Stir in tomatoes (with liquid), kidney beans (with liquid) and remaining ingredients; break up tomatoes with fork.
Heat to boiling; reduce to medium heat. Cover and simmer, stirring occasionally, until macaroni and vegetables are tender, about 10 minutes.
Serve in large soup bowls topped with grated Parmesan cheese with the breadstick recipe below.


Recipe Tips
After browning beef, stir in all ingredients except macaroni, cover and refrigerate. 20 minutes before serving, add macaroni and continue cooking.
Substitute any fresh or favorite vegetables that are in season, such as asparagus or carrots.
To make breadsticks to go with the soup, cut a loaf of French bread in half, then into 4-inch long pieces. Cut each piece into 3 sticks. Brush cut sides with melted butter and sprinkle with Parmesan cheese. Bake sticks on ungreased pan at 450˚F until golden brown, about 8 minutes.         Makes 30 bread sticks.

Wednesday, October 5, 2011

Chipotle Butternut Squash Soup


According to the cool cloud cover, it's soup season. This is a recipe I made up last winter, combining a lot of my favorite things: butternut squash, smoky chipotle peppers, and creamy coconut milk. Although it may sound strange, don't leave out the Granny Smith apple if you can help it; it adds just the right amount of tartness to the dish. If you make the recipe with vegetable broth and omit the sour cream or yogurt topping, you've got a delicious vegan recipe. You can also add red peppers or your other favorite veggies, and you can easily substitute the coconut milk for cream.

Prep time: 20 minutes
Cook time: 1 hour
Serves 6-8

1 butternut squash
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
4 large cloves garlic, diced
1 red onion, diced
4 stalks celery, diced
6 carrots, diced
1 Granny Smith apple, cored and diced
1/4 cup golden raisins
1 quart chicken or vegetable broth
13.5 oz. can coconut milk or light coconut milk
1 can Chipotle peppers in adobo sauce (canned)
Sour cream or plain yogurt for topping

Preheat the oven to 400°F. Cut the butternut squash or pumpkin in half lengthwise and remove the seeds. Place the halves face-up on a cookie sheet, drizzle with olive oil and add salt and pepper. Bake the squash for 30-45 minutes, or until a fork easily goes through the flesh.
Meanwhile, heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add the garlic and allow to brown slightly. Add the onion and cook for 5-7 minutes or until tender. Add the celery, carrots, apple and raisins, stirring to coat. Cook for 10-12 minutes.
Add the chicken or vegetable broth and coconut milk. Open the can of chipotle peppers and add ONE OR TWO ONLY to the soup, depending on how hot you like it. Pour in some of the sauce, but remember it will get HOTTER that it is initially. Simmer the soup on medium-low heat until the squash is done.
When the squash is done, allow to cool enough to handle. Scoop out the flesh and add to the soup.
Pour batches of the soup into a blender or food processor to puree. Be careful – the soup will be HOT. When all the soup has been pureed, add salt and pepper to taste.
Serve in bowls with a dollop of sour cream or plain yogurt. If you like an even sweeter end result, mix honey into the sour cream or yogurt. Serve immediately or freeze to enjoy later.


Thursday, September 29, 2011

Savoring Leavenworth Sneak Peek: Salsa Verde

Photo by Richard Uhlhorn

I have a good reason for not posting the last couple weeks: I've been completing the final touches for Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere. Regardless of what anyone might tell you, it's a lot of work to finish a recipe book; I barely noticed that the sun rose and set for about three weeks.

BUT I have a peace offering for you: a recipe. From Savoring Leavenworth. Before it's even published! And it's from South, one of Leavenworth's most well-known and popular restaurants.
I figured it was the perfect recipe for football season. It's great with tortilla chips and you'll impress your friends without much work at all.

Note: Savoring Leavenworth will be available for purchase in November 2011. Stay tuned for more information.


South's Salsa Verde

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Serves: 10

12 tomatillos, peeled and cut in half
1 whole onion, cut in half
4 cloves garlic
1/2 head romaine lettuce, roughly chopped
3 Serrano peppers, seeds removed
1/2 cup cilantro (1 bunch)
1/8 teaspoon salt

Heat a fry pan or griddle on the stove to medium heat. You do not need oil. Place the tomatillos, and onion, cut side down, on the pan and let cook until they turn brown and the tomatillos begin to soften.
Once the tomatillos and onion are browned, put them in a blender or food processor with the garlic, lettuce, peppers, cilantro and salt. Blend until smooth, but be careful – the salsa will be HOT!
For best results, chill and serve with chips, over enchiladas or with quesadillas.

Recipe Tip
Tomatillos are a tart green tomato with a papery covering that are used in many Mexican salsas. They are available at most grocery stores in the produce section.

Try this recipe with these local wines:
Cascadia Winery Roussanne
Stemilt Creek Winery Sweet Adelaide White Blend

Wednesday, September 7, 2011

Nana's Apple Pie with Homemade Crust

Photo by Kasey Koski

It's a late season for apples, but I just can't hold off anymore. I was at the Farmer's Market this morning and saw early Golden Delicious and thought, "Hooray! I can finally send out the apple pie recipe!"
My grandmother grew up in Cowiche, WA, outside of Yakima. Nana was an amazing cook but an even better baker; she was probably making this pie from the local apples since she was very young. More than 15 years after Nana’s death, the whole family still talks about the magic she created in the kitchen. We use her pie recipes at Thanksgiving and Christmas, but they're best in September and August, when Golden Delicious are harvested. Her homemade pie crust recipe is below the apple pie recipe.


Nana's Apple Pie
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Serves 8

2 single uncooked pie crusts (see Nana’s Pie Crust recipe below)
5 large Golden Delicious apples, cored, peeled and sliced
1 cup sugar
1 teaspoon cinnamon
3 tablespoons butter
Garnish
Vanilla ice cream, whipped cream or sharp cheddar cheese

Preheat oven to 425°F. Carefully place an uncooked pie crust in a 9-inch pie pan and fill the pan with the sliced apples. Sprinkle cinnamon and sugar over the apples. Divide the butter into 10 small pieces and place them on top of the apple mixture. Roll out the second crust, place it over the apples and cut off all but about a 3/4 inch of dough around the edges. Seal the edges with your fingers or a fork.
Cut diagonal slits in top crust for venting during cooking. Brush the top of the pie with milk and sprinkle with a little sugar.
Bake for 15 minutes at 425°F. Lower the temperature to 350°F and bake for 1 hour or until top is golden brown. 
Serve the pie hot with vanilla ice cream, whipped cream (see recipe on page 79) or topped with a slice of cheese.

Nana's Pie Crust
Prep time: 1 hour 30 minutes
Set time: 45 minutes to 12 hours
Cook time: 30 minutes (optional)
Makes two single crusts

2-1/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco
1 egg
1-1/2 teaspoons cider vinegar
1/4 cup cold water

Combine the flour, salt and shortening in large bowl. Blend with a pastry blender, pastry cutter or knives until crumbly.
In a small bowl, whisk together the egg, cider vinegar and water. Drizzle over the flour mixture and mix thoroughly. The dough will be soft and a little sticky. If it’s too sticky, add a little more flour.
Shape the dough into two patties, wrap in plastic wrap and place in the freezer for 45 minutes, or in the refrigerator overnight.

Unbaked crust
When chilled, take one patty out of the refrigerator and roll out on a floured surface. The crust should be slightly bigger than the pie pan. When you’re finished with the first crust, repeat process with the second crust.
Fill the crust with the filling and bake according to the pie recipe.

Pre-baked crust
For a pre-baked crust, preheat the oven to 350°F. Press the crust firmly into the pie pan and freeze the crust until chilled, or for at least 30 minutes. This keeps the crust from slipping down the sides of the pan.
When the pie crust is chilled, line it with parchment paper, wax paper or aluminum foil. Fill the crust at least two-thirds full with weights: dry beans, rice, or stainless-steel pie weights. Bake with the weights for 20 minutes. Remove from the oven, cool for a few minutes and carefully remove pie weights. Poke holes in the bottom of the pie crust with a fork and bake for an additional 10 minutes without the weights until the crust is golden brown. Cool completely before filling. You can cover the edges of the pie with aluminum foil during baking to keep the edges from drying out or burning.

This recipe was first published in Savoring Chelan: Pairing Local Wines with Regional Recipes.

Monday, August 29, 2011

Local Myth Greek Salad


I went for a walk this morning and felt the heat starting to cook me, even though it was only 9 a.m. When it's this hot, salads are the only thing that won't make you sweatier in your kitchen. This one, from the popular and delicious Local Myth Pizza in Chelan, is guaranteed to be delicious and well worth the time it takes to put it together.


Local Myth Greek Salad
Prep time: 20 minutes
Set time: 12 hours (optional)
Serves 6-8

Dressing
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon whole black peppercorns
1/4 cup mayonnaise
2 teaspoons fresh-squeezed lemon juice
1-2 cloves of garlic
3/4 cup extra virgin olive oil

Salad
8 cups romaine hearts (a family-sized bag)
1/3 cup Kalamata olives, pitted and torn into pieces, or wedges
1/3 cup red onion, cut into quarters and sliced thin
1/3 cup Feta cheese
1/2 cup Roma tomatoes, thinly sliced, or halved cherry tomatoes
1 teaspoon toasted pine nuts (see recipe tips for toasting directions)
Pepperoncini peppers for garnish

Put all dressing ingredients except for the olive oil in a blender and mix well. Slowly add the olive oil to emulsify the dressing (to make it thick and creamy.) If it comes out runny, you have ‘broken’ it. The dressing will still taste okay, but the creamy look and feel is lost.
For best results, refrigerate the dressing overnight and add more olive oil if needed.
Wash, dry, and chill the romaine hearts for 10 minutes before cutting them into large pieces. Put the cut romaine in a mixing bowl and add the dressing. Add olives, red onion, feta and tomatoes. Toss the salad until thoroughly coated with dressing. Garnish with pepperoncinis and pine nuts.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Art Sill, co-owner of Local Myth Pizza in Chelan.




Tuesday, August 16, 2011

Karma Vineyards Green Goddess Dressing



I just recently moved to Wenatchee, and my house is literally 3 blocks from the Columbia Street Farmer's Markets on Wednesdays and Saturdays. On those mornings, I simply throw on some flip flops, grab a bag and go wander amongst the vendors. I inevitably come back with more than I could possibly eat before the next market day, but I can't help it.
Thankfully I eat whole meals of vegetables, and my juicer and blender have been busy. As much as I eat vegetables year-round, however, I am not usually a fan of salads -- I like my veggies sauteed, mostly with just garlic, olive oil, salt and pepper. The only time this changes is in the summer, when the fresh salad greens are out. When it's fresh, I want it raw, and Karma's dressing -- packed with fresh pungent herbs -- is just the way to compliment the fresh flavors.

Prep time: 15 minutes
Serves 8

1/4 cup Greek yogurt or plain yogurt
2 cups mayonnaise
1/4 cup fresh parsley
1/4 cup fresh thyme
1/4 cup fresh tarragon
1/4 cup fresh-squeezed lemon juice
1/2 tablespoon raw sugar
2 shallots, peeled and chopped in half
2 cloves garlic, peeled and crushed
 
Put all ingredients in blender or food processor and blend until smooth. Serve over your favorite salad greens. The dressing will keep for up to two weeks in the refrigerator.

Recipe tip: If substituting dried herbs for fresh, use 1/3 as much.

Try pairing your salad with Karma Vineyards Estate Gewürztraminer or their Methode Champenoise.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Amilee Cappell Olson for Karma Kafé.
Note: Karma Kafé at Karma Vineyards is now 18 Brix Restaurant, under the direction of Executive Chef Brant Jones. You can visit Amilee Cappell Olson at the Red Apple Market in Chelan.

Monday, August 8, 2011

Terrie’s Famous Hummus With a Kick



The carrots are out at the Farmer’s Markets, and they are DELICIOUS. Hummus is a fantastic healthy dip for any fresh veggies, and one of my personal favorites with fresh carrots. It’s also great with celery, peppers, pita chips, bread, or on wraps as a spread.

Prep time: 10 minutes
Serves 4

1 can garbanzo beans (16 oz.)
2 tablespoons Tahini
3 cloves garlic
1 tablespoon honey
1/8 teaspoon or less African cayenne pepper
Small bunch cilantro

Open the can of garbanzo beans, pour out half the liquid, and put the rest in food processor. Add Tahini, garlic, honey and African cayenne; blend until smooth and creamy. Throw a handful of fresh cilantro in at the end for taste and color.

Recipe Tips
Try substituting peanut butter for Tahini.
Take the green growth out of the center of the garlic clove; it makes it bitter.

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Terrie Holm-Nielsen, co-owner and designer at Columbia Furniture in Chelan and Wenatchee.

Wednesday, July 27, 2011

Agua de Limón (Mexican Limeade)

I keep going back and forth between posting recipes for hot weather or cold weather – mainly following the North Central Washington weather pattern, which does not seem to be following a pattern at all.
Today, however, it’s warm out, so I’m going with a warm weather recipe that is one of my favorites. It could be that I was thinking about this because I’m going camping on the Methow River this weekend, and there is nothing like fresh limeade to quench the thirst of the camper/riverfloater, especially if you spike it with your favorite alcohol.

The nice thing about making your own limeade is that you get to control the sugar and lime content. I, for one, like my limeade very tart, so feel free to add more sugar or less lime as needed.

A secret to easy limeade is the lime juicer. Available for under $20 at most places that carry kitchen tools, it makes juicing the limes easy, fast and painless. Simply cut the lime in half, insert the halves cut side down, and squeeze.



Mexican Limeade

Makes 2 liters

Juice from 4 fresh limes (about 1/2 cup)
1/2 cup sugar (or more or less to taste)
2 liters bubbly water or plain water

Mix the lime juice and sugar together before pouring into a large pitcher. Mix in the bubbly water, stirring until the sugar is completely dissolved. Add more sugar as needed to taste, or you can add 1 cup of crushed fresh soft fruit or berries for a more natural sweetener. Raspberries and peaches are my favorite additions, but you can also add cherries, nectarines, strawberries, blackberries, or any other fruit that's fresh and delicious.

Serve over ice and garnished with lime wedges.

Like what you're reading? Please share it with friends!

Thursday, July 21, 2011

Fruit Salsa Salad

The great thing about salads is that you can throw in whatever fruits and vegetables you find at your local farmer's market, in your garden, or in the grocery store if need be. This recipe, from the owners of the Culinary Apple in Chelan, lends well to fresh substitutions.

Fruit Salsa Salad
Prep time: 30 minutes
Serves 6

Fruit Salsa
1/2 cup chopped sweet onion
2 tablespoons chopped cilantro
2 medium diced Fuji apples
2 cups blueberries
1 fresh orange, peeled, sectioned and cut into small pieces

Dressing
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil
3 tablespoons apple juice
1/3 cup red wine vinegar

Garnish
1 1/4 cups mixed baby salad greens
1/2 cup crumbled Gorgonzola cheese

Gently stir all fruit salsa ingredients together.
Whisk dressing ingredients together, pour over the fruit salsa and let stand for 10 minutes.
Divide the greens onto 6 chilled plates, spoon fruit salsa over salad greens and top with cheese.

Recipe contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Mary Weldy of the Culinary Apple in Chelan. Click here for their website and to buy Savoring Chelan from their online store.

Monday, July 11, 2011

Farmer's Market Fresh Salsa

Although summer has taken its time reaching us this year, my craving for fresh cold fruits and vegetables hasn't been put off by the lack of heat. The Farmer's Markets in Central Washington are the perfect place to get the fresh ingredients for this salsa recipe from Karl Koester at Four Lakes Winery. A list of some of Central Washington Farmer's Markets is below.

Prep time: 30 minutes
Marinating time: 12 hours (optional)
Serves 10

6 large diced tomatoes
1/2 cup diced garlic
1 diced jalapeño
1/2 cup chopped cilantro
3/4 cup chopped onions
1/4 cup chopped leeks
1/4 cup chopped scallions
2 cups chopped cabbage
Juice from two limes
1-1/2 tablespoons salt
Dash of pepper

Mix all ingredients together in large bowl. Add any other of your favorite fruits or vegetables, such as carrots, peaches or nectarines.
Serve fresh or let sit overnight in the refrigerator to let the flavors come together.
Serve with chips or tostadas.


Central Washington Farmer's Markets
Note: this is not an exhaustive list of the Central Washington Farmer's Markets. If you know of others or have different information on the markets listed below, please email me at morgan {at} savoringchelan.com.

Wenatchee:
Sunday, 10 a.m. to 3 p.m., Wenatchee Memorial Park,
Wednesday, 8 a.m. to 1 p.m., Columbia Street,
Thursday, 3 p.m. to 7 p.m., Methow Park
Saturday, 8 a.m. to 1 p.m., Columbia Street

Leavenworth:
Wednesday: 3 p.m. to 6 p.m., Haymarket Square (7th and Cherokee)
Saturday: 7 a.m. to 11 a.m., Haymarket Square (7th and Cherokee)
http://www.wenatcheefarmersmarket.com/

Chelan:
Thursday, 4 p.m. to 7 p.m., next to Riverwalk Park
Wednesday, 8:30 a.m. to noon, next to Lake Chelan Chamber of Commerce
Saturday, 8:30 a.m. to noon, next to Lake Chelan Chamber of Commerce

Manson:
Saturday, 8:30 a.m. to noon, next to Lake Chelan Chamber of Commerce

Twisp:
Saturday, 8 a.m. to noon, Twisp Community Center

Monday, July 4, 2011

Diving on the Yucatan

Life Appreciation Recipe:

4 parts diving in a unique natural phenomenon
1 part snorkeling with giant sea turtles
1 part Salsa dance lessons next to the beach
2 heaping servings amazing ceviche
1 serving octopus in garlic butter
1 Australian dive master
Dash sunburn

Directions: Head to the Yucatan Peninsula in Mexico. Combine all ingredients with sand. Mix until blended and enjoy for four days, or as long as humanly possible. Pair with cold Mexican beer on the beach at sunset.

After my first dive in Tulum with my friend Nicole, we surfaced from the underground cavern and she asked me if I liked it.
“There was just one problem,” I told her. “You forgot to show me how to sign, ‘this ROCKS’.”
You see, when you’re wearing a regulator (the mask that lets you breathe out of the tanks on your back) it is impossible to talk. You must settle for a very limited spectrum of hand signals, such as “Ok,” (ok hand signal) “Air at 1000,” (holding up 1 finger) “Hey, I need your attention,” (waving your flashlight quickly back and forth) "Look," (pointing at your eyes, then at the item) and “Get me OUT of here,” (Thumb up sign).

Nicole, like a good dive leader, kept looking back at me during our first dive in the Los Ojos Cenote and asking me if I was ok, and I had to very simply tell her that yes, I was ok. I liken this to the man of your dreams telling you that he won the lottery, then asking you if you are willing to spend the rest of your life with him diving in cenotes or doing whatever you damn well please, and all you’re allowed to do is nod your head once if you accept.

Yes, I will admit that diving is not for everyone, especially diving in cenotes, which are, basically, underwater caves. However, I would like you to suspend your creepy crawly, there’s-gotta-be-a-monster-in-there claustrophobia for just a moment so I can try, TRY to convey my four dives in Tulum. I say “try” because much like when I was underwater, there are never going to be enough words – or pictures, for that matter – to convey what I found underground.

Cenotes are part of an underground river system on the Yucatan Peninsula. Basically, the roof falls in on these underground caverns, making them accessible from the surface. Depending on how close they are to the ocean, they are a mix of freshwater and salt water, often in layers.

The Dos Ojos Cenote is partially covered: it opens like a cave (it has a roof) and has a pool of clear cold fresh water in it that you can snorkel in without ever really going underground. There are two lines to follow if you’re diving in Dos Ojos – they are literally strings strung into the underground caverns from the entrance, and you follow them through stalactites and stalagmites, sometimes with no daylight and only your flashlight to keep you company, and sometimes with sunlight pouring in from various openings, either in the water or in the rock overhead.

Entrance to Dos Ojos Cenote. You can't see my face because I'm smiling so big it the light blots out my features.

This first dive was my first in four years, since the best day of my life diving on the Great Barrier Reef in Australia. I was slightly nervous, but really just more excited about being able to do this with Nicole, who was my roommate when I was a ski instructor in Colorado and had gotten certified last year to lead people through the cenotes.

I had forgotten what diving felt like: when you’re doing it right, you float at any depth you wish. You can drop inches or feet by simply expelling your breath, and rise up by inhaling. The world I followed her through was dark and shadowed, and I had only my breath for company. I kept craning my neck to see what was around me, which is no small feat when you're swimming with a tank on your back. When I looked up, I saw our air bubbles gathering in the cracks of the rock overhead and reflecting our lights like tiny shards of broken mirror that slipped and moved from one place to another, looking for an escape.
I was free. There was nothing to life but the sound of my own breathing, the small beam of light in front of me, and the shadowed caverns that surrounded me. I felt a swelling in my heart so intense I hardly knew what to do with myself. When the light came in, it was blue, but ALL shades of blue: teals, deep blues and iridescent blues. The fish were transparent when I shone my light on them: their spines glowed green inside their skins.
We surfaced at one point in an underground bat cave, and at the end, out in the open pool but still underwater, we fed the tiny transparent fish with the rotting fruit on the bottom.
You’re supposed to conserve your air while diving by not making unnecessary movements, but at the end of the dive Nicole gave me the go-ahead to do flips since we were almost done and I didn’t need to conserve my air. She must have been able to tell I could hardly stay still, I was so excited with what we’d seen.

Casa Cenote was an entirely different experience; to compare them would be useless. This one was open to the sky, and the mangrove tree roots wrapped down into the water like millions of woody fingers. If Dos Ojos was awash with blue, Casa Cenote was a world of different variations of green. Red-green algae coated the floor, the walls, the rocks, like a red beard that grew long and untamed and undulated with the tide that came from the ocean 50 feet away.

Algae in Casa Cenote.
Photo by Luis Leal, Dos Ojos Dive Center

Nicole and I (she's in front of me; I'm in yellow) in Casa Cenote.
Photo by Luis Leal, Dos Ojos Dive Center


The crabs had bright blue legs and triangle-shaped bodies, and became tenacious in conveying that you were going to be sorry you were in their territory. The caves off to the sides of the cenote were littered with the evidence of passing marine life: tiny tracks snaking through the slime, turtle bones piled behind a rock, slick mangrove roots covered in fungi, animal cocoons and, as always, the swaying algae.
At the bottom of one cave was a halocline layer: where the heavier sea water meets the freshwater, a layer of underwater mist forms. When you're in it, it looks like you're straining to see out of a windshield in the pouring rain: like the water is streaking across the world in front of you, and all you need to do was clear your vision.
The Mayans used to believe that the cenotes were an entrance to the underworld, and I believe it: it felt as if the world WAS somewhere far away, and the gateway to another amazing dimension lay on the other side of that cloud.

The next day, we went with Nicole’s boss Luis to The Pit, a cenote deep in the jungle and far away from the sea, snorkelers, and most other people.
The entrance to The Pit is a relatively small opening – probably 30 feet wide by about 10 feet across – that looks like a rip in the earth’s surface. You have to leap off a 15-foot ledge to get into it, and put on your gear floating on the top of the water.
We hit it just about 10 a.m., after walking in on a rocky road followed by mosquitoes and having our gear brought in by a 19-year-old and his dog on an all-terrain four-wheeler. The sun kept breaking through the canopy and the clouds to illuminate the water, and it shone far down below us – much further than you would think possible from the tiny rip you enter through.
After half an hour of adjusting and fixing gear, we finally began to descend. All of a sudden I realized how big the cavern was: it extended back away from the entrance and down, like we had let ourselves into a huge cathedral through the roof without knowing how far it would be to the floor.

The immense cavern of The Pit. There are four of us following each other across the light from the entrance. I'm second from the front.
Photo by Luis Leal, Dos Ojos Dive Center

In the other cenotes we were under low hanging roofs; in The Pit we were floating in the middle of nothing. There is no way to describe it, except that it must be similar to what you would feel in space, weightless and insignificant, and in the middle of something massive and older than time; The Pit had seen many things and many people, and was unimpressed. Its fish stayed near the surface entrance because that’s where the food was; the rest of the cavern was nothing but clear cold water bathed in blue light.
When I thought we were near the bottom, we reached a halocline layer, and dropped right through it. It was much like passing through a cloud in an airplane, without being surrounded by metal. We could still see the sunlight from the underside, but it was muted, like sunlight didn’t matter to this place.
Nicole led us around the walls while her boss Luis took pictures. They had warned me ahead of time, but it was still amazing when I saw it: a human jaw bone, with two molars still intact, recently confirmed to be from the ice age and possibly the oldest evidence of early man in the area to date. I floated above it in awe, willing myself not to drop on top of it and crush it.
We explored the cave for an hour, slowly working our way up the walls. There was a line of where the water used to reach up to for who knows how many thousands of years, and entrances to other caves off to one side. The Pit was discovered by someone coming IN from exploring another cenote through one of these caves, and I can only imagine the wonder he felt discovering this monstrous well of light.
Once again, I was unable to convey my wonder. I had to hold all my thoughts and excitement inside and try not to let my heartbeat race because it would use up my air. All I could do was breathe, and look around me. I was one of five people in The Pit, but the experience was all my own: I couldn’t share my thoughts with anyone, so they stayed mine and simply grew and expanded until the filled The Pit all by themselves.
I think now it wouldn’t have been as amazing if I could have spoken. The forced silence kept me from distracting myself from sharing my experience with everyone else, and I just got to feel it as it was happening.
We had gone deep enough that we had to have a decompression stop at the end of the dive – we hung out near the entrance but about 15 feet deep for about 10 minutes, watching the fish surround us and bathing in the underwater sunlight. Every time the light hit me, I felt something akin to disbelief: I don’t know why I was lucky enough to experience this when so many others aren’t, but I wouldn’t trade it for the world.

Photo by Luis Leal, Dos Ojos Dive Center

Monday, June 27, 2011

Letting Myself Be Human

Dear Readers,

This will be the second week I won't be posting. Sometimes you have to admit that you're only human and that you need a break, and this is one of those times. I just got back from an incredible trip to the Yucatan Peninsula, and when I do write again I will have a lot of amazing things to talk about and pictures to show, but for now I need to rest.

Thanks for understanding.

Love and human kisses
Morgan

Monday, June 13, 2011

Sweet Potato Enchiladas

I consider myself a concoctionist. When I'm hungry, I open the fridge, pull out whatever looks appetizing, and concoct something to eat out of it. At one point I was working at a company in Bellevue, and every day one of the girls in my group would ask me what strange-looking thing was in my Tupperware for lunch that day. My answer was usually something like, "Morgan's Concoction #473...mashed squash with golden raisins, spinach, red peppers and cheese."
The problem with being a concoctionist is that you can rarely reproduce your concoctions, because you're just throwing stuff in a pot, stirring it up, and adjusting spices and seasonings to make it edible. Even if I usually manage to make something delicious, it doesn't mean I could make it again.
My first repeated concoction was for Sweet Potato Enchiladas. I got the idea after my friend Tara made acorn squash burritos for a road trip we were going on, and it got me thinking about what else you could use for filling in a tortilla. I love sweet potatoes, so I started playing around with the idea, and eventually figured out something I liked and made so much I actually remembered it and wrote it down.
Now I bring it to most potlucks I'm invited to, and it's usually a huge success.
Like any great concoction, this recipe is not set in stone: add more of your favorite vegetables, or chicken, or use fruit juice and leave out the cheese to make it vegan. It's also really good if slather sour cream on the tortillas before you fill them. However, if you make it as-is, it's pretty healthy, low calorie, high in vitamins, and vegetarian. Enjoy!

Morgan's Sweet Potato Enchiladas

1/4 cup olive oil
2 cloves garlic, diced
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon red chili flakes
1 teaspoon cinnamon
2 red peppers, diced
1 white onion, diced
5-7 pickled jalapeño wheels, diced (optional)
1/4 cup golden raisins
4-6 large sweet potatoes or yams, peeled and diced
1-2 cups fruit juice or chicken broth

10-20 tortillas, depending on their size

2 12 oz. jar of salsa, fruit salsa recommended (mango or peach)

2 cups sharp cheddar, shredded

Cilantro

Pour olive oil into a large pot, crock pot or rice cooker and turn on medium/high heat. Add garlic, salt, pepper and red chili flakes. Let cook until the garlic starts to brown and add cinnamon.

Add the peppers, onion, jalapeño and raisins and stir until coated with the oil and spices. Let the mixture cook with the lid off until the onions have begun to turn clear and the red peppers are softened. It’s ok if some of them start to brown. Slowly add in the diced sweet potatoes, mixing them into the peppers and onion mixture until they’re lightly coated.

Once the sweet potatoes have started to brown, add 1-1/2 cups fruit juice (peach, orange, pineapple, apple, etc.), water or chicken broth (depending on how sweet you want it), cover and cook on medium heat until the sweet potatoes are softened enough to mash, about 30 minutes. Stir occasionally to keep the mix from burning on the bottom. If it starts to burn, add more fruit juice or water.

Preheat oven to 350°F and grease a 9”x13” baking dish. Heat a griddle or large fry pan over medium heat (no oil needed) and use it to heat the tortillas for about 30 seconds a side, turning once. After each tortilla is lightly browned or starts to puff up (or, if using corn tortillas, if the edges start to curl) fill it with the sweet potato mixture, fold it into a roll and place it in the baking dish, fold side down.

Once you have filled the pan, cover the enchiladas with salsa. Sprinkle cheese over the top and bake in the oven for about 20 minutes, or until the cheese and salsa start to bubble. Broil for an additional 5 minutes, or until the cheese starts to bubble and brown. (Watch it so it doesn’t burn!)

This recipe makes two full pans of enchiladas. If you don’t anticipate eating all of them at once, place the enchiladas in the pan, top them with salsa and cheese and freeze for later use. You will need to bake them for at least 45 minutes if they’re frozen.

Sunday, June 5, 2011

How to Cut a Mango



We talk about all the ways to cook, bake, fry or toss a fruit, but we rarely talk about just eating a fruit, just as nature made it.
We talk about ways to enhance a fruit’s flavor, or adding them to traditionally savory dishes where they might not belong, or making them into desserts and adding sugar until they turn into a hyperactive version of what we were looking for, complete with a high and a crash.
We talk about incorporating more fruit into our diets, but we rarely talk about the pure, unadulterated pleasure of enjoying a fruit ALL BY ITSELF.
Yes, you can derive comfort from a traditionally prepared dish, and get satisfaction from sitting with a group of people around a table laden with deliciously prepared foods, but there is something viscerally amazing about plucking a fruit simply to eat it by yourself, with your bare hands, while its juice runs down your chin.
Fortunately, many fruits seem to be created with just the hand in mind: apples and pears especially seem to be just the right size to hold in your hand and eat your way around; if you’re lucky you’ll only get one hand covered in sticky fruit juice. Cherries are an even easier fruit to devour – you can pop them into your mouth whole and simply chew around the pit. One of my favorite fruits, however, is not quite as easy to eat: the mango.
As far as tropical fruits go, the mango does not travel well. It is best – like all fruits – fresh from the tree, during its harvest season – in Southern Mexico, throughout most of May. Regardless of how or where you get your mango, its rubbery skin is not meant for eating, and its monstrous pit makes it hard to cut up.
It took me a long time to finally ask someone for a good way to cut a mango, but once I did I was glad. Once you know the trick, it is much easier to want to enjoy them on a regular basis.



You start by cutting the mango in thirds: stand it on its end and cut just to one side of the center, therefore slicing all the flesh off one side of the pit. Repeat on the other side, so you have two sides of just flesh with a flat egg-shaped piece with the pit in the middle.



You can either scoop the flesh out of the two sides of the mango, or you can score it to get cubes. You do this the same way you would an avocado: cut vertical strips into the mango flesh down to the skin, then horizontal strips to create what look like squares.


Turn the mango skin inside out, and cut the mango squares off the skin into a bowl.



For the flesh around the pit, peel the outer strip of skin off, then take a bite (it’s so delicious, how can you avoid it?)



Cut the flesh off the sides of the pit; you can also cut any additional flesh off the front and back if you didn’t cut close enough when you cut it into thirds.





Mangoes are good in many things, but for best results, take a spoon and the bowl full of mango squares and eat them all by themselves. Feel free to let the juice drip down your chin.

Thursday, May 26, 2011

Goodbye, Oprah: Comfort Food You Wouldn't Approve Of

I won't lie: I'm not an Oprah fan. I don't mean that as in I don't like her, I mean very simply that I am not part of her fan club, and I don't regularly watch her show. Nevertheless, I understand the momentousness of the fact that Oprah will not be a television staple anymore: whether you want to or not, you have to admit that she is a media icon that has not only shaped popular culture but has made some lucky artists, writers and everyday people incredibly famous.
So even though I am not part of the Oprah fan club, this blog post is dedicated to all my friends and acquaintances whose lives became a less awesome because Oprah is retiring. Instead of telling you to buck up, I'm going to do something very un-Oprah-esque: recommend super carb-heavy, creamy comfort food.
Last week I said that the pork tenderloin is my favorite recipe in Savoring Chelan, but it is very closely followed by Fire Pasta.
The Fire Pasta recipe came to me from Campbell's Resort in Chelan, but its fame did not start there. The Fire Pasta sauce was originally found on Breasts of Fire, a chicken breast dish served a Gucci's, a well-loved but now defunct restaurant and bar in Chelan. In all of its incarnations, it is a local Chelan favorite, and was once made for me on a second date as a way to sway my affections. (It worked).
Fire Pasta is not for the weak of tongue: the main sauce ingredients are Frank's hot sauce and >>swoon<< whipping cream. (Perhaps you will best appreciate this meal if you are also a little angry that Oprah is abandoning you...I'm not a therapist, but perhaps the fiery heat could help you release your inner cranky abandoned child). It is very good if you saute some of your favorite vegetables, but the beauty of the Fire Pasta is that it is incredibly good with no other accompaniment than some bread to soak it up with and possibly a glass or two of your favorite wine. So goodbye, Oprah. Best of luck in all your future endeavors, and I hope you don't hold this comfort against me.

Photo by Richard Uhlhorn

Fire Pasta
Recipe contributed to Savoring Chelan by Troy Nesvacil, chef at Campbell’s Resort.

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4

One 12 oz. package pasta, preferably fettuccini or linguini
1/4 cup olive oil
3 cups chicken (1 pound), cut into 2-inch strips
1 teaspoon salt
2 teaspoons pepper
3/4 cup Worcestershire sauce
1-1/4 cups Frank’s hot sauce
3 cups heavy whipping cream
1 tablespoon and 1 teaspoon red chili flakes

Hotel butter: whip the following ingredients until doubled in volume
2 tablespoons softened butter
1/4 teaspoon lemon juice
1 clove fresh minced garlic
Pinch salt and pepper

Garnish
Parmesan
Parsley

Prepare pasta according to package directions. While it’s cooking, sauté olive oil, chicken, salt and pepper in a pan until the chicken is browned on both sides. Remove the chicken from the pan; set aside. To deglaze, add the Worcestershire and hot sauce to the pan with the leftover oil; mix all ingredients until hot and blended. Add in the whipping cream and red chili flakes and add the chicken to finish cooking. Simmer the mixture until it is reduced into a thick sauce; adding 2 tablespoons of Parmesan will quicken the process. Drain the cooked pasta and toss with hotel butter first, then add in the sauce. Garnish with Parmesan and parsley.

Saturday, May 21, 2011

My Last Meal: Caribbean Pork Tenderloin, Amongst 8 Other Courses

The news has been overtaken the last couple days with The Rapture: the idea that the world is going to end at 6 p.m. EST on today, May 21. According to the theory, the estimate is based on calculations from the Bible, and it will start with a series of earthquakes that will systematically destroy the earth. Believers will be whisked away to heaven, but non-believers will be left behind for an additional five months of torturous living before the world implodes on October 21. Or so they say.
Someone asked me what I would do differently if it WERE the last day of my existence, and honestly there's not much I would change...except what I eat.
My last meal would be so huge, I would be in a food coma by the time the first earthquakes hit. Since I love food and wine, this should not surprise you. The more I thought about it, though, the more food I realized I want to eat again if the end is nigh.
It's a long list and includes many courses. I'd start out with chipotle butternut squash soup -- a new concoction of mine I came up with last year -- followed by about 4 main courses. My mom's prime rib is definitely on the top of the list (it's smothered in kosher salt and baked until the outside is a fatty, crusty goodness that makes your mouth water and your hands swell from the sodium content) and Kaspressknödel, a fried German potato pancake-type delicacy with three different types of cheese in it. Creme brulee would also be on my list, plus some good tequila and a Piña Colada.
But since I also have room for additional main courses -- it's my last day on earth, why not? -- I have to admit I would also want some Caribbean Pork Tenderloin.
It's hard to say, but here I go: it's my favorite recipe in Savoring Chelan. There's something about the stacks of marinated pork tenderloin topped with apple and sweet potato sauteed in butter and cinnamon that makes my mouth water every time I think about it.
That's not to say I would include a couple more of the recipes from the book if I had a last week to survive before the stores were looted, (can you say Fire Pasta and Chocolate Truffles?) but since I'm coming onto the rapture party a little late in the day, this is the one that makes the cut.

Caribbean Pork Tenderloin

Contributed by Ray Sandidge, winemaker for C.R. Sandidge Wines.

Prep time: 20 minutes
Marinade time: 1-2 hours
Cook time: 10 minutes
Serves 4

Two whole pork tenderloins

Marinade
1/2 white onion, chopped
2 tablespoons minced garlic
1/2 cup fresh cilantro, chopped
2 teaspoons ginger powder
1-1/2 teaspoons dried oregano
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons lemon juice
3 tablespoons soy sauce
6 tablespoons olive oil
1 teaspoon salt
2 tablespoons Balsamic vinegar

Sauté items
4 tablespoons butter
4 tablespoons brown sugar
2 whole apples, cored and cut into rounds (4 rounds per serving)
1 large sweet potato, peeled and cut into rounds (4 rounds per serving)

Garnish
Fresh chopped cilantro
Chopped pecans
Olive oil
Chopped green onion

Mix marinade items in a large glass or stainless steel mixing bowl. Cut pork tenderloins into 1 to 1-1/2 inch medallions and toss pork in the marinade until well coated. Refrigerate, covered, for 1 to 2 hours.
Remove pork medallions from marinade and grill 8 to 10 minutes, turning once. Sauté the apple and sweet potato slices in the butter with the brown sugar until lightly browned and softened.
Alternating sweet potato, pork, apple, sweet potato, pork and apple, make two stacks on the plate; you may need toothpicks. Garnish with cilantro, pecans, olive oil, green onion and serve with salad greens. Serve hot.

Thursday, May 19, 2011

Savoring Life in Oaxaca

For as long as I can remember, I’ve had a love affair with Mexico. It has a lot to do with where I grew up: the Chelan Valley in Central Washington State has a large Mexican population, so I was exposed to Mexican food and culture very early on.
My first friend in Manson was Edith Valdovinos, who lived next door with her family. Her mother used to cook tortillas on the burner of their stove, without a pan. I still think of that image when I flip tortillas with my hands and think about how long it took to burn the feeling out of my finger pads.

I wasn’t very old the first time I saw a live goat outside my neighbor’s house, and although I knew it was related to the stew I ate later, I tried not to think about it. The same neighbors first introduced me to ceviche, an amazing blend of cabbage, tomatoes, lime juice and shrimp -- at that point I picked out the jalapeños. I wasn’t always as good with spicy foods as I am now, but I still ate chips with just the very tip dipped in salsa.

In college I studied in Spain, but while I was there I realized how much I missed Mexican food. (The one time I thought I had found a Mexican restaurant in Mallorca with my family, they served us barbecue sauce when we asked for salsa and my hopes were dashed). The Spanish eat very few spicy foods, and I never realized how important even the option of spicy was to me until it was taken away. As soon as I got back, I went on a spice-tolerance rampage that has left me where I am today: I don’t even taste spiciness in what most people consider to be a hot dish.

I ended college with a semester-long internship in Guadalajara, Mexico. I hated the internship, but loved the street tacos and the humble tables under makeshift awnings where you could get the most delicious and inexpensive tortas and tamales, served on plastic plates covered in plastic bags that could be quickly torn off and replaced for the next customer. I discovered the stringy, fast-melting quesillo -- absolutely perfect for quesadillas -- and somewhere in there, I tried mole for the first time.

Holy mole, how you make my heart and my taste buds sing! A kitchen-sink sauce, mole comes in many flavors and colors, all depending on who’s cooking and what part of Mexico you’re in.

They’re most famous for mole in Oaxaca (Wa HA Ka), one of the best-known Mexican states for culinary delights. Each time I am in Oaxaca I am amazed and entranced by all the food I find here.

Even the smallest things they eat in Mexico amaze me. El Cafecito, a café with two locations in Puerto Escondido on the Oaxacan coast, serves fresh rolls with butter and salsa while you’re waiting for your meal. This may sound strange, but think about it again: a freshly baked roll – they have their own bakery – smothered with real butter and freshly-made salsa. Why wouldn’t it be good?

Oaxacan hot chocolate is another one of my favorite simple pleasures. It is a mixture of cocoa, sugar, cinnamon and sometimes almonds, all ground together and formed into discs or bars to be used for baking, in mole, or for hot chocolate. The secret of the Oaxacan hot chocolate is the whipping. They use a special kitchen tool called a molinillo to whip their hot chocolate: you hold the molinillo between your hands and rub your hands back and forth as if you were going to start a fire with it, and the loose wood pieces on the end whip the chocolate into a light, frothy frenzy. At Cafecito they serve it in a bowl with a spoon – it’s a meal to savor all in itself.

The fruit in Oaxaca -- mango, pineapple, papaya -- is incredibly flavorful all on its own. One of my favorite things to eat here, however, does improve with a little bit of doctoring: plantains.

Fried Plantains

In Mexico, plantains are called macho bananas (plátano macho). They’re huge and meaty, like a regular banana on steroids. They’re starchier than a regular banana, hold together better, and they aren’t as sweet. All of this makes them perfect for frying.

1-1/2 tablespoons butter
2 teaspoons sugar
1/4 teaspoon salt
1 plantain

Melt the butter in a frying pan on medium heat. Mix 1 teaspoon of sugar into the melted butter. Slice the plantain into 1/4-inch pieces and place them gently in the butter. Fry until golden brown – about 5 minutes – and sprinkle with the remaining sugar before flipping. Continue to fry until the other side is golden brown, remove to a plate and sprinkle lightly with salt. Serve hot.

Warning: as much as you may want to remove the excess butter, placing the plantains on a paper towel will just ensure that they stick to it – the butter/sugar mixture fuses well with paper towels.


Like this post? Share it with your friends using the links to the right! Thanks for your support!
-Morgan