Recipe: 16 Decisions

As a recipe creator and writer I have had my fair share of encounters with recipes.  I say repeatedly how recipes are not needed in the food world and it’s ideas that are more important.  However I want to say here and now, I was wrong.  Maya Angelou taught me, Once you know better you do better.  So I must with that share with you the one recipe I have found that seems to work and that is full proof.

The Grameen Bank is a Nobel Peace Prize winning microfinance organization and community development bank started in Bangladash.  The organizations makes small loans, requiring no collateral.  The goal of the bank is to help impoverished women by providing them with one of the most powerful tools of change, money or as we call it in on modern day world, credit.  The loans are provided and all the women must do in return is follow the “16 Decisions”, that inevitably are the best decisions one can make in life, or as I call it my favorite recipe and finally one that works no matter what!

Ingredients & Directions

1. We shall follow and advance the four principles of Grameen Bank — Discipline, Unity, Courage and Hard work – in all walks of out lives.
2. Prosperity we shall bring to our families.
3. We shall not live in dilapidated houses. We shall repair our houses and work towards constructing new houses at the earliest.
4. We shall grow vegetables all the year round. We shall eat plenty of them and sell the surplus.
5. During the plantation seasons, we shall plant as many seedlings as possible
6. We shall plan to keep our families small. We shall minimize our expenditures. We shall look after our health.
7. We shall educate our children and ensure that they can earn to pay for their education
8. We shall always keep our children and the environment clean.
9. We shall build and use pit-latrines.
10. We shall drink water from tubewells. If it is not available, we shall boil water or use alum.
11. We shall not take any dowry at our sons’ weddings, neither shall we give any dowry at our daughters wedding. We shall keep our centre free from the curse of dowry. We shall not practice child marriage.
12. We shall not inflict any injustice on anyone, neither shall we allow anyone to do so.
13. We shall collectively undertake bigger investments for higher incomes.
14. We shall always be ready to help each other. If anyone is in difficulty, we shall all help him or her.
15. If we come to know of any breach of discipline in any centre, we shall all go there and help restore discipline.
16. We shall take part in all social activities collectively.

And for those of you who live in the “modern industrialized” world and think these 16 decisions don’t apply to you, take a deeper and closer look at what each decisions actually represents.

Use Imagination and Intuition-Ideas Instead of Recipes

Recipes have a way of stifling people and when I teach I really try to emphasize this fact and the fact that focusing more on basic skills, flavor profiling and ideas is more important.  Ideas instead of recipes will allow for  greater success, success not only defined as the favorable flavor of the food, but the experience of selecting the goods, preparing them and savoring them with family and friends.  Since I was young cooking has always been about ideas.  My first cooking ideas were born from necessity and hunger.  Having to feed myself, with cupboards filled with boxed macaroni and cheese (powdered kind) which I despised, I began to figure out how one cold make magical meals with what little is available.  My first successes in kitchen creativity were my own rendition of the quick box of kraft.  I used egg noodles, cream of chicken soup, green onions and spices.  It was quick and good and it started my passion for idea cooking that has since blossomed into one of the most creative and exciting endeavors I could imagine.

This winter I have been playing with a lot of root vegetables in cocktails.  The ideas that are born while strolling through a farmers market, browsing a food magazine or remembering flavors from my past experiences, are thrilling.  My excursions in root vegetables and seasonal drinking have lead me down various creative paths and this is where I ended up with a god selection of the main winter root vegetables!

A bit of insight to my method.  First I cam up with a list of the root vegetables that I wanted to feature, then I listed down the flavor profiles and wrote down ideas and thoughts for each.  Conducted a little research and slowly but surely the details poured out.  Then decided to do a bit of testing, tweaking, tinkering and walla!

Here are my ideas and the recipes that came from them. Cheers!

Beets

Ginger -Beet Cava with  Fresh Tarragon Orange Zest

This idea was born from my love of beets and oranges together.  I enjoy the spiciness of the ginger with the beets and felt it would cut down on making anything to sweet, which I’m not too fond of.  The best part of this idea (besides the amazing earthy and bright flavor is the vibrant color that the beets lend to this winter dazzler.

Parsnips

Maple & Roasted Parsnip Champagne

I don’t know about any of you but I often get sick of roasted roots after a while.  I like the idea of maple roasted roots, but one day while drinking a maple soda that I liked I thought, why not make a roasted root soda?  An thus this idea was born.  Whether you drink it with seltzer or champagne ( champagne for me) the sweet caramelized flavor of the parsnips married with the maple are warm and inviting and celebrate winter to the utmost.

Turnips

The Dirty Turnip

I love pickled turnips and love the idea of James Bond drinking a root vegetable martini in the next Bond movie.  I’m not a big martini fan, so I tend to like mine dirty and this idea gives the drinker a very fresh and crisp cocktail that is both strong and bold, just like Daniel Craig.

Sweet Potatoes

Sweet Potato Mash

Bourbon is a spirit I’m learning to enjoy more and more and this idea came to me based on the word neat.  With that one word the entire process from the infusion to the way it is served to even the drop of balsamic syrup.  This is one of my favorite ideas of all the root drinks.

Rutabagas

Swedish Apple-Rottabagge

The rutabaga idea came to me with my love of shrub making combined with my Sweedish roots and we do know that the Swedes love rutabagas.  This bright cabbage-y tasting vegetable was somewhat difficult to nail down at first I had all sorts of directions on this one but in the end I like the apple and caraway  route for additional flavor enhancers. It reminds me of a tasty pot of boiled pork, apples, caraway and rutabagas I had once.

Celery Root

El Romero- Italian Celery Root Citrus Coolers

This drink is my epitome of my everyday drink, bright and citrusy, herbaceous and with a slightly bitter or earthy undertone.  Celery root is one of my favorite root vegetables and for me it signifies a very clean and bright flavor which also reminds me of winters abundance of citrus.  The perfect companions in the cold dark winter.

Salsify

Orange Salsify Negroni

Everyone loves a good negroni, except me, which is why I love the ideas that came out in this drink.  First off, I didn’t use campari, which is the part of a traditional negroni I hate.  I used cynar an Italian bitter with predominant artichoke flavors.  Immediately I had the idea to use salsify in the negroni and to also take slivers of the salsify and dry it for natural swizzle sticks!

Visionary Thinking in Old School Environments

Reinventing The Taco

Sometimes visionary thinking is utilitarian as well as creative and radical.  My ventures in taco making were really just that.  I, like most people, love tacos and the idea of the taco in general.  I am not one of those people who thinks food needs to be authentic or stay true to its roots, I think the contrary that food is meant to be shared and not only on our tables but in the essence of flavor, technique, and ingredients.  My taco making is essentially the sharing of all the ideas that have been brought before me.  Now I have to be honest, my taco “base” information or experience is pretty intense.  Starting as a girl from southern California, where tacos are a staple item, and moving through several years of living in and traveling extensively through Latin America, my Latin flavor profile and ingredient knowledge is as deep and true as it gets.  As I moved through life I began to see many of my favorite flavors and ideas that I’d pick up along my travels merging together in unique and interesting ways.  My tacos slowly evolved and then suddenly, as I began to make more drastic eating changes, my taco making morphed into what it is now.  A result of seriously seasonal and less meat paved the way for what is my signature “greenmarket taco”.  As I put down my preconceived notions of what  a taco should be I was able to make tacos what I wanted them to be, which was and is seriously enjoyable and delicious.  It’s true that in general the idea of a roasted turnip taco might not seem so exciting but that is only because you have limitation to your idea of flavors.  I have been able to incorporate seasonal to where I live with ingredients in my taco making and utilize a creative depth of options for even  the taco holder, utilizing whole wheat flour and even some local sprouted corn tortillas which are my new breakfast favorite.  Here are some of my latest and greatest creations perfect for the late fall ahead.  The recipes all are quick and simple like a good taco should be, except for a few sauces I typically keep on hand and make on weekends.  The Peruvian cilantro Sauce is a staple in my house!

A true taco artist or taco visionary will never forget that the ingredients and options in style and form are pretty much limitless.

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija cheese

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½  cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well mixed.  Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight.  Arrange the mixture on a large baking sheet and place in the oven to roast.  Roast for about 30 minutes or until the turnips are tender and the chicken is done.  Shred the chicken chunks and mix together well.  Place some of the chicken and turnip mixture on warm quinoa tortillas ( heat my tortillas up on my gas stove right over the open flame!) place a little cotija cheese and pepper sauce on the top.

Pumpkin Taquitos with Dried Cherry Mole Sauce

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh Local Ricotta Cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl.  Toss in a few tablespoons avocado oil until lightly coated.  Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char.  Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos.  Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla.  Place seam side down on the baking sheet.  ( No need to clean the baking sheet first!) Repeat until all the tortillas are used.  Place in the oven and bake for another 15 minutes or until golden brown.  Remove sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the dried cherry mole sauce over the top.

Dried Cherry Mole

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat  or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425˚F.

In a large bowl  combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat.  Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces.  Place in blender and blend until smooth.

Roasted Cauliflower  & Spinach Whole Wheat Tacos with Tomatillo Sauce

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese, I use a local raw jalapeno

Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.   Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets.  Place on a baking sheet and bake until tender and slightly browned about 35 minutes.  In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked.  Heat the tortillas up on a gas stove preferably or in the oven.  Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese.  Juice a little lime juice on it and tomatillo sauce and serve!

Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

Serves 6-8

Ingredients

1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri  (recipe follows)

Directions

Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside.  In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil.  Lay the vegetable mixture  across  a baking sheet and place.  Bake for about 20 minutes until the vegetables are just about tender.  Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage.  Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices.  Heat up the whole wheat tortillas on a gas grill.  Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups

Ingredients

1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper

Directions

Mix together all ingredients and let stand for at least two hours before serving.

Pan Fried (Herbal) Cod Tacos with “Baja Style”  Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt.  Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside.  Pre pare a three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko.  Heat a large skillet with oil and the dried chili to a medium to high heat.  Dip the cod in the egg mixture making sure it is well coated.  Next dip it in the flour and make sure it gets well coated.  Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next.  Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side.  Repeat with all the fish.  Let and excess grease drain off by placing fish  on paper towels.  Heat the tortillas over a gas stove flipping and charring a little.  Break the cod up into large pieces and place a few pieces on the tortilla.  Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style”  Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½  cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth.  Add the mayo and process a few seconds until mixed and smooth.

Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas

Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil.  Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char.  Take out of the oven and toss together in a large bowl with the spinach.  Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet.  Crack the yolk if you want that cooked through.  Place in the oven and bake another 4-5 five minutes or until the eggs are cooked.  Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

Come join me in one of my seasonal taco making classes at Ger-

Another Year of Coloring Outside the Lines—Successfully

An Herbal “Lunch At Ger-Nis”

Menu

Sorrel & Lemon Soda Pop
Ginger-Mint Black Iced Tea
Spring  Radishes with Chervil Butter & Herbal Citrus Salts
Asparagus & Mint Zepole/Ramp & Mint Zepole and  Chili Mint Honey
Spring Herb & Pea , Garlic &  Edible Flower Croutons and Lemon Bitters
Red Dandelion Greens ,Goat Cheese & Mint Beet Ravioli, Orange Shallot Butter
Herbal Pink Peppercorn  Pavlovas, Rhubarb Rosemary Ice Cream, Lavender Beet Syrup

“You may have just out done Dan Barber with that dessert”

-A Lunch at Ger-Nis Guest

I am not a chef and have never been one, never wanted to be, and do not think I ever will; want to be or be. But, I do crave the ability to showcase my creativity (coloring outside the lines) to people in this style of setting and am always looking for unique and new ways to demonstrate my creative culinary chops.  On Friday April the 13^th,  just a few days after my birthday, I was given such an opportunity by none other than our new office mates; Kitchensurfing.  In honor of our “Herbalicous Birthday month at Ger-Nis I decided to host an Herbal Lunch at Ger-Nis, also brining attention to the daily lunch antics we have named accordingly.  As usual I take an opportunity like this and decide to go outside my comfort zone, challenging myself and my creativity and creating something new and special, based on all that I have learned and seen.  Most people would probably play it safe, especially when cooking live for 20 people is not what you do on a daily basis, but I reveled in the idea of challenging myself to see what I was really made of, both in terms of execution and creativity.  So of course I decided to make the menu fiercely herbal.  The idea behind that being to both cause the people to doubt that it could work and demonstrate how a plethora of herb usage in a 4 course menu  can be pretty spectacular.

I often tell students in my classes, cooking, like most things in life (outside relationships) is logical and if we approach cooking in this logical fashion it can be quite simple.  Using our mind in cooking is important especially during the execution process.  So the first thing that I needed to do was think about a menu that would be executable in terms of costs, prep, labor, ingredients and still deliver the message of herbal spring that I desperately wanted to do.   For me the planning stage is quite simple as I basically do this everyday, not only in the classes but running a perishable import business for as long as I have has made me an expert and rapid and cost effective logistics of any execution process.

So I decided on the basic menu and understood it would be both memorable and tasty and executable and cost effective.  I planned my prep and did my grocery lists, as usual and is our normal system.  I decided that I would do most of the work myself as I enjoy cooking and sometimes don’t get to do it as much as I would like.  We had several events happening in the same week, including our big Herbalicious Birthday Bash at Louis 649 (it was my birthday party as well) and had to do quite a bit of prep for that, in addition to having a live tasting for 50 bloggers all over the country and 8 winemakers in Chile for the Wines of Chile the night before the luncheon.  So time was tight for prep.  The one factor I didn’t include in my plan was the all day hangover I had on Wednesday after the Herbalicious Birthday bash.  Wednesday was the day I was supposed to do a lot of the prep for the luncheon, but I was literally useless.  So I got up a bit extra early and decided to just tackle it all Thursday and had not planned for help so sat tediously in the kitchen moving from one thing to the next including all the food I needed to prep for the wines of Chile.  Like all things when you put attention to it, it eventually concludes as did all the work I needed to do.  The kitchen was cleaned and studio ready by 5 pm when the wines of Chile folks arrived.

The next morning we arrived at Ger-Nis and began to set up for the luncheon, it was relaxed, well planned and easy to do, especially as we are used to setting up for events like this, just usually for other chefs.  As the guests arrived we made sure they had something to eat, as is so necessary when guest arrive anywhere, people are hungry, feed them, wet their appetite!  The rest was smooth and perfectly executed and I believe everyone had a great time and enjoyed the herbs in their meal immensely.  We had rave reviews and I think many of the skeptics who viewed the menu as vegetarian and overly herbal, certainly missed out.  As usual we created a perfect ambiance for our event and people had a great time.  Even Sadie snuck in on the action which always adds a little thrill and excitement to the Ger-Nis experience.

I felt great about the event, happy that I challenged myself and brought a level of creativity to my cooking that we new and special for the event, I think that adds energy to the plate and into your patrons mouths and souls.  I couldn’t have asked for a more creative birthday week with the luncheon as the gran finale.

There is but one lesson here and that is color outside the lines………………………………

To get all the herbalicious recipes check out this link!

My Fear of Freedom Suffocation Conquered Through Restraint – Go Figure…

We have just finished our series with Tamar Adler, based on her latest best seller, An Everlasting Meal, Cooking with Economy and Grace and I have to admit I learned a enormous amount about restraint inside the kitchen from her and the experience of tagging along in her class, as I know all of the students did.  I think one of the most important lessons that I learned around this time and certainly Tamar was a major influence is that talented people are all around us, and when we find them and are lucky enough to learn from them, take advantage of it.  It think especially in the culinary world people get funny about learning techniques and skills and ideas from others, thinking it is a type of culinary espionage, but the truth is, if you are talented it is partially because of you and partially because there were others to learn from along the way.  We are all part of each other’s work essentially and cooking and working alongside Tamar, I learned to deepen my talents, refine them and restraint many of them as well.  Salt and olive oil she taught me not to ration but use loosely and often.  But she also taught me how to utilize the “items” natural flavor more and refine it.  I think that is most how I would describe Tamar’s flavors, deeply simple yet refined.  Her methods are simple and no fuss, like I like, yet she knows how to extract the flavor of the beet or the essence of the potato just with water, herbs and salt.  She taught me to look at my cooking a little differently and exercise a little restraint.  All of this learning from Tamar has come at a time where so many positive changes are taking shape in my cooking and my artistry is developing along with my mental and spiritual prowess!

Here is a recipe I created just for Tamar and I think it is some of my most refined work, yet I use ingredient I have paired several times, this time my flavors were all grown up and filled with sharp humble tones.  So without further a due, here is  this months recipe of the month, The Adler Beet!

The Adler Beet

Makes 1 cocktail

As I embarked on my creation process for a cocktail concoction for Tamar Adler’s last class in her series at Ger-Nis, an Everlasting Meal, I knew it had to be vibrant and down to earth, secretively refined and smart, just like she is.  I knew it needed to be local and seasonal and utilized things we typically have on hand as home cooks.  So for this special cocktail created just for Tamar, I thought about the heavenly pairing of beets and oranges, one of my favorite couples, and knew a drink that emulated all of Tamar’s qualities and philosophies could be achieved.  So here it is, I think we captured her essence, at least for now.

Ingredients

Shaved or cracked ice
10 fresh mint leaves, torn into itty bitty pieces
1 tablespoon sugar
2 ounces fresh orange juice, cara cara preferably
2 ounces local gin  (Brooklyn Gin, New York Distilling Co.)
½ ounce lemon juice
1 ounce Ginger Beet Honey (recipe follows)
Orange Peel
Bittermans Ginger, Black Pepper All Spice Bitters (ore equivalent, peppery spicy exotic bitters)
Few dashes of gratitude

Directions

In a shaker filled with shaved ice, combine the mint and the sugar and shake vigorously muddling the mint into the sugar and ice.  Add the orange juice, gin and lemon juice and shake vigorously again.  Add the ginger beet honey into the shaker and stir.  Strain into a low ball glass that has had the rim rubbed with the orange peel and with one ice chunk inside.  Garnish with the orange peel and 3-4 drops of the bitters.  Then add a few dashes of gratitude towards all the good folks who made your ingredients and of course to the chef who made your drink.  Bottoms up.

Ginger Beet Honey

Makes 2 cups of syrup

Ingredients

½ cup ginger pieces, sliced into thin slices (peels on)
2 beets, peeled and chopped
1 tablespoon orange zest
1 teaspoon cracked black pepper
¾ cup water
½ cup sugar
½ cup honey

Directions

In a medium saucepan, combine the ginger, beets, zest, black pepper, water and sugar and bring to a boil.  Reduce the temperature to simmer and cook for approximately 10 minutes.  Take off heat and allow standing until totally cool.  Strain and discard the beet and ginger pieces.  In a mason jar, combine the honey and the beet syrup and shake until incorporated.

Big Game, Hunting, Cowboys & Rugged Stuff…………..

Right before I traveled to Wyoming I had a dose of my annual epiphany or resolution-type thinking and had decided that I would try to eat less meat.  This is a “resolution” I often make.  It’s not about the planet, I had given up factory produced meats and fish a long time ago, with the exception of traveling to places where I can’t always control what I eat or where it comes from.  I always come to this decision in thinking about my weight.  I find myself to be heavier at the end of each year and in fact am typically at my heaviest each December, and it always causes some reflection that is sometimes not as realistic as I would like.  Leave it to the world to show me multiple choices and different angles!  As I traveled to Wyoming for Christmas and New Year’s, I ended up re-discovering meat, specifically wild game, something I didn’t have much experience with, but had had many thoughts about over the years when I considered meat-eating.  In Wyoming the majority of people hunt, and unlike other places, the food is valued with the whole animal often being utilized.  I found this experience rewarding and hunting, for the first time, made sense.  A good majority of the people I met hunted, killed, butchered, froze, preserved and cooked their game.  I was inspired by it all to learn about the game in Wyoming, what it tasted like and how to use it.  Here is what I learned!

Elk

Elk is a naturally lean meat that is very low in fat and cholesterol.  It goes without saying that wild elk are antibiotic and hormone-free with no preservatives.  The meat is similar to beef, but higher in protein and tastes very similar, albeit a tad bit gamier.  Often made into sausage, jerky and steaks, elk is a delicious meat.  In Wyoming it is prevalent and easy to buy, but outside of Wyoming and the West it is more difficult to find in the mainstream grocers, which proves location is everything.  Here are a few of the Elk recipes I learned and created while on my trip.

 Beer Braised Onions and Elk Shanks

Serves 6

 Ingredients

½ cup flour
1 tablespoon cracked black pepper
2 teaspoons salt
1 teaspoon cayenne
6 pounds elk shank cut into 2-3 inch long pieces
5 tablespoon canola or grape seed oil
3 tablespoons butter
3 cloves garlic, chopped
2 medium yellow onion, sliced in half and sliced
3 celery stalks, chopped small
3 medium carrots, chopped small
3 medium gold beets, peeled and chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh parsley leaves chopped
1 tablespoon tomatoes paste
3 medium tomatoes, cored and chopped
1 dark amber beer
3 cups chicken or beef or vegetable stock
3 fresh bay leaves

 Directions

 In a small bowl mix the flour, pepper, cayenne  and salt until well combined.  Toss the mixture over the elk shanks until they are evenly coated.  Heat the oil and butter in a large Dutch oven on high heat.   Add Add the elk shanks and brown  all over turning every few minutes.  When brown remove from pan and add the garlic and onions, sauté until the onions are slightly brown or about 5 minutes, stirring often.  Add the carrots, celery and gold beets and continue to sauté for a few more mintues   Reduce heat to a medium low and add herbs and  tomato paste and stir well.  Add the tomatoes, beer and stock and the elk shanks back into the pot. Throw the bay leaves in cover, bring to a boil and reduce heat to low.  Cook for about 2 ½ – 3 hours or until elk shanks are falling of the bone completely.  Serve over polenta or potato puree.

Elk & Cranberry Stew

Serves 6

 Ingredients

 2 tablespoons canola oil
2 cloves garlic, chopped fine
1 medium onion, chopped small
½ cup celery, chopped fine
2 pounds elk stew meat, chopped in  1 inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
3 cups beef broth
2 cups cranberry beans, cooked or canned
½ cup fresh cranberries
2 tablespoons maple syrup
Spinach (optional)

 Directions

 In a large soup pan heat oil to a medium high heat.  Add the onions and garlic and cook until semi translucent or about 4 minutes.  Add the celery and elk meat and continue to sauté until the meat is browned on all sides, stirring the entire time.  Season with salt, pepper and cayenne.  Add in the herbs and the broth as well as the beans and maple syrup and stir well.  Bring to a boil, reduce heat and allow to cook for about 1 hour or until elk is tender.  Add spinach leaves if desired.

 Moose

Once a staple in the diet of Native  Americans, and for many years moose was rarely seen in modern life.  Today moose is making somewhat of a come back.  These gigantic herbivores offer a super tender and flavorful meat that is hard to compare although it is often compared to veal.  It is extremely high in protein, much more than beef and even elk and is especially low in fat.  Moose meat is enjoyed in all avenues but the roasts are especially tender and flavorful, beyond the tenderness of any  wild game meat. 

 Blackberry Moose Tamales

Makes 20 tamales

Ingredients

For the  blackberry moose4 small red dried chilies
2 ancho dried peppers
4 pasilla dried peppers
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 teaspoon all spice
1 teaspoon cinnamon
1 teaspoon coriander, cracked
½ teaspoon anise seeds
1 ½  pound moose roast
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the blackberry mole sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
2 cups chicken stock
1/3 cup blackberries

Directions 

For the moose

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 2 hour or until moose  is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the moose by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside and let soak up its own juice.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the blackberry  sauce

Preheat oven to 425˚F.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth add blackberries and blend again until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Herby Moose Meatballs

Serves 6-8 

Ingredients

For the Meatballs

2 pounds ground moose
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten
Olive oil

For the Sauce

 
Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 pounds plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground moose  with garlic, fresh herbs, salt, pepper, and chili flakes.
Use hands to mix well and combine ingredients. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal, and the currants. Again, mix very well using hands. Add the beaten eggs, and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind together.

Form mixture into about 1 to 1¼-inch balls, and set aside.

In a large and deep heavy bottom pan, heat a few tablespoons of olive oil on high heat. Sauté meatballs in batches until all are well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan, and add another tablespoons of olive oil if necessary. Sauté the garlic until translucent, about 1 to 2 minutes. Add the fresh herbs and tomatoes, stirring well to loosen the meatball scraps from the bottom of the pan. Add the red wine, salt, and pepper, again stirring to deglaze the pan. Bring to a low boil for about 5 minutes. Turn to low heat, and add the meatballs to the sauce, stirring gently until the meatballs are covered by the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta or pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375°F oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Moose, Venison or Elk  Country Fried Steak

Serves 4

Ingredients

4  – 9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½  cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat.  Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed.    Heat the oil to a high heat in a cast iron pan.   Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat.  Next dip the meat in the egg mixture and then toss it in the cast iron pan.  Cooking on each side for about 4 minutes each or until golden brown.  Place the cooked meat on paper towels to drain. After cooking each elk or venison piece.   Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it.  Whisk in the buttermilk and cook until thick, stirring often.  Season with salt and pepper to taste and drizzle the sauce over the steak!

Buffalo

Buffalo meat and eating dates back to the times when the only inhabitants of the USA were the Native Americans .  Buffalo are to this day still raised traditionally, thriving on the western grasslands.  Buffalo  has a very similar taste to beef but buffalo is sweeter and lighter in flavor and less fat and greasy.  Buffalo is one of the few game meats that doesn’t taste gamey.  With 9-% less fat than beef and 50% less cholesterol it is a severely healthier meat,  Higher in protein, iron and al the omega and amino acids as well.  One of the most interesting aspects of buffalo meat is that they are naturally reisitant to disease and grow faster than cattle, truly a modern and ancient meat!

Buffalo Burgers

Makes 4 burgers

Ingredients

 1 pound ground buffalo meat 
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped 
1 tablespoon ground mustard powder 
2 tablespoon Worcestershire sauce 
salt/pepper

Directions

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice

Buffalo Bean Burritos

Makes 6 burritos

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 pound buffalo steak , cubed in ½ inch cibes
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.

In a large sauté pan, heat oil over medium high heat. Sauté onions peppers and buffalo, 5 to 7 minutes of until meat is cooked through.. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cook, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

When Even A Whisk Can’t fix it…………..

When failure happens in our lives or in the kitchen there are several other messages to be found.  As I have explained a little bit I am an emotional cooker!  Some where their emotions on their sleeves I put mine in my food.  So it makes sense to me that up until this recent time in my life my cooking has been bold, bright, acidic, spicy, garlicky and certainly vibrantly herbaceous.  But as I have begin to settle down with my emotions somewhat or at least learn about how they affect me positively and negatively, my cooking has become clearer and clearer I supposed somewhat like my mind. Of course I am still bold and so is my cooking I just understand that where one uses that boldness is key, the potency of the acid is ideal and the amount of heat and what part of the tongue dictates the amount of pleasure that is extended in a spicy dish.  I’m learning to use feelings as an additional part of the dish, not the dish itself, which is a reflection on how I am trying to exist in my “real” life, observing the feelings, experiencing them but separating them from my being. As I have been working on this in my personal life lately and giving it a great deal of attention I have had some amazing cooking breakthroughs, as well as some big failures, which I assume are part of the process in gaining comfort in doing something different, having a different part of my body lead me on my culinary trail.

On a recent random day at the center, with farro heavily on my mind and some gorgonzola cheese I had been nibbling on that needed a better home than the garbage which was where it was going to go if we didn’t use up soon, I had a revelation recipe.  I stood up and knew exactly the dish I wanted to make it was nothing like the dishes I usually make.  I had bought some amazing Satur Farms kale that morning and with some leftover grapes form a Bollywood drink we made for a class I went to work.  It was if I had made this dish a million times and I knew exactly what I wanted to accomplish and the flavors which I wanted enhanced.  The textures, the scents, the entire revelation including the sensory experience for the taster as well as my sensory experiences as the maker was moving to optimal experience.  It was as Oprah would say an AH-HA moment for me, just cooking with no emotion somewhat robotic in a way but more like coming from deep inside, my center perhaps, on this moment in the kitchen I was connected to my center and it showed.

This is the result……..

Roasted Grape & Red Onion Kale Farro with Gorgonzola
Serves 4

Ingredients

1 medium red onion, chopped small
2 cups red grapes, halved
1 tablespoon thyme leaves
1 chicken thigh, boneless, skinless, chopped fine (optional)
1 tablespoon black pepper, freshly cracked
2 tablespoons honey
2 tablespoons currant vinegar
2 tablespoons olive oil
2 cups purple and Tuscan kale, chopped small
2 cups farro, cooked
Salt

Directions

Preheat oven to 400° F. In a large bowl toss together the onions, grapes, chicken, thyme, black pepper, honey, currant vinegar, honey and season with salt. Lay out on a unlined baking sheet and cook for about 10 minutes or until the items are slightly browned and roasted. Immediately after the grape mixture has come out of the oven, place it over the kale in a large bowl and toss well allowing the kale to par cook or wilt. Add the cooked farro (which should still be warm) and toss together until well mixed. Season with salt and garnish with a few gorgonzola crumbles!

My New Favorite Tool in the Kitchen & In Life!

Discovery of the Unexpected & It’s Growth

Bakdoonsiyyeh (Palestinian Parsley Salad)

I was happy to discover a new recipe and even happier to discover a new tasty and exquisitely simple one at that!  This Palestinian recipe that we first tried in Jordan and then in Jaffa was a big hit with me and again a very nutritious and simply salad that can also be topped over fish and meats and chicken and I have been just eating it as a salad with a few greens added to it as well.  It’s a great way to utlize leftover parsley in the fridge and it can be made thick and course or into a paste like a pesto.  Its bright, flavorful nad again packed with nutrition.

Bakdoonsiyyeh (Palestinian Parsley Salad)

Makes 4 cups of salad

Ingredients
 

2 cloves galic, chopped fine
Juice of 2 lemons
¾ cup tahini
2 teaspoons salt
3  ½ cups fresh parsley leaves (about 2 bunches)
 

Directions
In a mixing bowl whisk together the lemon juice, tahini, garlic and salt until a smooth sauce is made.  You can add a little bit of water if needed and if it is too thick.  Add the parsley leaves and toss until all the parsley is well coated.  Serve over grilled meats, fish and toss into salads!

Pondering the Meaning of Family, Earthquakes, Hurricanes & Gratitude with Friends

When we ponder family and the meaning of family we often find ourselves indulging in thoughts of the past and grand memories, most of them revolve around or include food and friends.  For me in my life the definition of family is very different that the “text book” definition as I indicated on the welcome page.  My non immediate New York  “family” is slowly underway, I spent the last 9 years in NYC working and then as my followers remember I realized a “family” is a necessary part of happiness and sustainable everyday life, So my focus has shifted, my life has opened to the thought and idea of friendships, some sincere and deep and some frivolous, all with worth and value in the spectrum and all readily available once I put myself out there.

 There is no better moment in which to understand the meaning of family than while getting together with both friends and family during rough times, we learn who is really our “family” when the shit hits the fan and in the last week, we New Yorkers understood this well as we experienced an earthquake, hurricane and even a tornado.  I spent the week with all sorts of friends and my new and old New York “family”, my distant “family” including my father and brothers kept in touch via phone, text and facebook always there to support and indulge me.  I had a big dinner party and invited a few friends and friends of friends and over a plethora of salsas and chipotle blackberry pork and a substantial amount of drinks, we shared, laughed and got to know each other better.  This act of sharing together creates bonds and builds them stronger it’s a pivotal part of building a strong non immediate family support system and for those who know me and have witnessed the past years of my life I am learning to truly embrace this idea and actively bring it onto my life.  Small steps create progress and slowly after nine years I am finally building this family here in NY!  Here are some of my best salsa recipes I created just for the occasion of sharing and caring, all unique and diverse as all my friends are!

Smoky & Fiery Chipotle Sauce
Makes 2-3 cups

 Ingredients

 1 can chipotle in adobo sauce
3 dried ancho chilies, crushed and stems removed
2 dried meco dried chipotle peppers (light colored), crushed and stems removed
3 dried black morita dried chipotle peppers (dark colored), crushed and stems removed
1 tablespoon ground cumin powder
2 teaspoon smoked paprika
2 teaspoons salt
1 cup rich pork stock or water, hot temperature
½ cup strong coffee

 Directions

 Place all all the ingredients in a saucepan and bring to a boil.  Reduce heat to a simmer and simmer for about 10-15 minutes or until dried chilies are soft and pliable.  Allow to cool and blend in a blender until totally smooth, adding more hot water or stick to make into a thinner consistency.

 Roasted Tomatillo, White Onion & Jalapeno Salsa

Makes 2-3 cups

 Ingredients

 10-12 medium tomatillos, quartered
1 medium white onion, peeled and quartered
2-3 jalapenos, cut in half and deseeded
2 pablano peppers, cut in half and deseeded
2 teaspoons salt
1 teaspoon cumin
Juice of 1 lime
¼ cup fresh cilantro leaves, chopped

 Directions

 Preheat oven to 400 ° F.  Place tomatillos and onions on a lined baking sheet.  On another lined baking sheet place the peppers, cut side down.  Roast the ingredients for about 15 minutes or until lightly charred.  Allow to cool a few minutes and chop tomatillos and onions very small and place in a medium bowl.  Remove the skin from the peppers and chop them fine and add them to the same bowl.  Season with salt and cumin and the juice of the lime, mix well and toss in cilantro leaves until mixed.

Pineapple, Red Onion Serrano Salsa
Makes 2-3 cups

 Ingredients

 1 ½ cup fresh pineapple, chopped small
1 small red onion, chopped small
2 serrano peppers, sliced thin
Juice of 2 limes
1 teaspoon salt (more to taste if needed)

 Directions

 Toss all ingredients together in a medium bowl and mix well.  Let stand  approximately 1 hour before serving, keep cold.

 Nectarine Green Bell Pepper Salsa
Makes 2-3 cups

 Ingredients

2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt 

 Directions

 In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well.  

 Spicy Peruvian Cilantro Sauce
Makes 2-3 cups

 Ingredients

 2 cups fresh cilantro leaves
2 cloves, garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt (more to taste)
Juice of 1 lime
¼ cup hot water (more as needed)

 Directions

 Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency.  Season to taste with salt.

Salsa Acapulceno
Makes 2-3 cups

 Ingredients

 4 roma or plum tomatoes, chopped small

¼ cup capers
½ cup green olives, pitted and chopped
1 small white onion, chopped small
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon salt
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh parsley leaves, chopped
3 tablespoons fresh cilantro leaves, chopped fine

 Directions

 Gently mix together all ingredients and let stand at least 10 minutes before serving.

 Heirloom Tomato Pico de Gallo
Makes 3 cups

 Ingredients

 2 cups heiloom cherry tomatoes, chopped fine
1/2 cup white onion, chopped very fine
½ cup red bell peppers, chopped very fine
½ cup cilantro leaves
1-2 jalapeño peppers, chopped fine and deseeded
1 teaspoon cumin
Juice of 3-4 limes
Salt

Directions

 Mix all ingredients in a medium mixing bowl until well combined. Add salt to taste.

Baked Corn & Wheat Cumin Cilantro Chips

 Ingredients

 10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

 Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.