La Platicona Habla: Tastes, Passions and Pursuits

1000 pardons for my gross neglect of this cooking blog this past week. I have been away on vacation and will remain incognito for at least another week. Understanding that you may need something to tie you over, I give you this fabulous post about my super-fabulous Virgin of Guadalupe apron. The Baking Master was kind enough to bestow this beautiful apron upon me recently. She slaved away behind her sewing machine, and created the most amazing apron I've ever seen: the apron features an overhead bib front that can fold down beneath the skirt if you want only a half apron; 2 large front pockets to store cooking utensils or the phone; long tie backs; and the ever-sexy red lace finish. If you are jealous, unfortunately, there is no cure other than to beg Baking Fool to conjure her domestic skills and create an equally fantastic forties arpon for you too, but don't hold your breath.

If you absolutely must have a copy-cat apron, I suggest you go to Taos or Santa Fe and purchase your very own Virgy cloth and sew your own. I got this cloth from Common Thread in Taos for ten dollars a yard (yikes!) but worth every penny. This fabric store offers a lot of colors with this print, and they also feature Dia de los Muertos cloth, and Frida Kahlo cloth. My only complaint is that the service is absolutely awful--but hopefully when you go, the service will be much improved.

Thank you Baking Master.

Labels: kitchen accessories

Looking through the recipe index for this blog, I realized that the noble bell pepper has been sadly neglected. To remedy the situation, I give you the Fajita post. I know some of you reading this blog do not eat meat or fish, so feel free to simply exclude the shrimp detail because these tri colored bell peppers are the star of these fajitas.

And for you gluten-free/lactose free eaters? Corn tortillas (check ingredients on the back to ensure that no flour was used to finish them off), and beans make this meal healthy and edible for you too. Now how about that? A dish to please all the picky eaters/diet restricted types in your life. Don't thank me, just pass on this URL to your friends.

You will need:

- 3 bell peppers: green, red, yellow, sliced
- 1 red onion, halved then sliced
- 3 cloves of minced garlic
- 1 jalapeno pepper, sliced
- 1/2 lime
- large handful of chopped Italian parsley or cilantro
- 3 tbsp of vegetable oil or olive oil
- 1 lb of deveined shrimp
- 1 can of black beans
- 1 pkg of corn tortillas

Step One: In a large skillet, heat the oil over medium-high heat until oil begins to spatter. Add the garlic, onions, jalapenos, and bell peppers. Season with salt. Cook this, stirring every few minutes, for 8-10 minutes or until the bell peppers begin to tenderize.

Step Two: Add the deveined shrimp directly into the veggies, and squeeze the lime over them for added flavor. Cook this only for 2 minutes, stirring, and turn off the heat. Add the chopped cilantro or Italian parsley, tossing everything about. Cover with foil.

Step Three: While things are heating up with the bell peppers, take another skillet or a comal and heat to medium. "Cook" each corn tortilla on each side for 45 seconds, or until the tortilla becomes very soft. You MAY NOT heat these tortillas in the microwave because they will become dry and brittle. Heating the tortillas one-by-one in a skillet on each side will ensure the proper pliability for eating the fajitas like little tacos.

Step Four: In a small pot, heat 2 tablespoons of vegetable oil, 1 clove of minced garlic over medium heat until oil is hot. Add the can of beans and season with salt. I cooked these beans for about 7-10 minutes while the vegetables cooked and they were perfect for my fajitas.

Serve these veggies in a big bowl, with the side of warmed tortillas covered by a clean dish towel to retain heat, and the side of beans. I ate these fajitas with tomatillo salsa and guacamole. They are oh so yummy for the end of summer.

Labels: bell pepper, corn tortillas, fajitas, seafood, shrimp

I usually like to make swiss chard one way, and one way only: with garbanzo beans, carrots, onions, red pepper flakes, lemon, and tomato. I took these same ingredients and decided to alter a recipe I found in a cookbook for vegetable curry and was met with a successful delight. If you've never had chard, it is sort of like a heavy duty spinach and not as muddy. If you like curry, than this recipe is definitely for you.

You will need:
- 1 can of coconut milk
- 1/2 c of white wine
- 1 or 2 ripe tomatoes, chopped
- 1 small white or yellow onion, sliced
- 2 tbsp of curry powder
- 1 tsp of cumin powder
- 1 can of garbanzo beans
- 2 carrots, finely sliced
- 1 handful of cilantro or Italian parsley
- 1 bunch of swiss chard washed and chopped
- 3 cloves of crushed garlic
- 4 tbsp of vegetable oil (you can also use olive oil)
Optional: 1 tbsp of turmeric powder, 1 tsp of mustard seeds

Step One: In the oil, cook up the garlic and half of the sliced onions over medium heat. While that sautes, blend the tomatoes and remaining onions in a food processor or blender. Pour this mixture into the pan with the garlic and onions. Add the curry powder, cumin, and salt and pepper to taste (add other optional ingredients here). Cook for another 5-7 minutes.

Step Two: Add the carrots and garbanzo beans to the pan and saute for 5 minutes. Cool off this mixture by adding the white wine and coconut milk. Let this simmer for 10 minutes (you may need to increase the heat to medium high). Add the swiss chard and Italian parsley at last and cook covered (use foil or a lid) for 5 minutes or until the chard begins to wilt.
Serve this dish over steamed brown or white rice.

Labels: coconut milk, curry, garbanzo beans, swiss chard

Jaime Oliver has completely taken over my kitchen. Seriously, I need to put the book down already, but I can't help reaching for it right before I go grocery shopping and finding something absolutely delicious for dinner that I must try. This bok choy dish is one of those random creations of his that I had to attempt because those left over rice noodles from the spring rolls I made are still in my cupboard. I've altered some of the flavors here, and you should too. If you have a gluten allergy, this is a great dish that is sure to satisfy.

You will need:
- 1 4oz package of rice noodles
- 1 tbsp of sesame oil
- 1 tbsp of chile garlic sauce (in Asian food aisle, it has a picture of a rooster on it and is bright red)
- optional: 4 oz of beef sirloin cut into thin strips
- olive oil
- 1/2 red onion, sliced
- chile piquin
- 3 cloves of garlic, minced
- 1 thumb sized piece of ginger, grated
- 1 package of shiitake mushrooms (2 large handfuls)
- 1 c of chicken or vegetable stock
- 1 c of white wine
- 1 bok choy, rinsed and chopped up (or 4 baby bok choy)

Step One: Take noodles, place in a small pot of boiling water and cook for 4 minutes. Take off of the heat and let finish cooking until limp. Drain and set aside.

Step Two: In a saute pan, cook garlic, 3 tbsp of olive oil, and onions until the onions soften. If you have beef, add it to the pan and cook it until meat is to the color you like it (I suggest medium rare). Add bok choy, stock, wine, chile piquin, ginger and cook for 5 minutes (cover). Add torn shiitake mushrooms here and cook until just about soft.

Step Three: Toss rice noodles with chile garlic sauce & sesame oil. Serve in bowls and cover with bok choy mixture.

Labels: bok choy, mushrooms, rice noodles

So you've used the beet greens, I hope, and are now wondering how to salvage those naked little bulbs in your veggie bin before they rot. Now, before you decide to abandon them to a moldy fate, I implore you to give them this one chance to redeem themselves as a wonderful salad.

Beets have a very "rooty" taste and when cooked, the texture is nothing like a potato but more like . . . well, I can't really say there is anything like a cooked beet. If you've ever had beets from a can, fresh beets are slightly more crunchy and have more of that characteristic minerally taste to them. I used my "leftover" beet bulbs to create a quick shredded salad. You can be as creative as you'd like to be and add it to a regular green salad, or cubed rather than shredded tossed with cooked, chilled asparagus. The possibilities are endless.

You will need:

- 5-8 beets, stems removed, washed
- 1 can of small mandarin oranges
- 4 tbsp of red or white wine vinegar
- 6 tbsp of olive oil
- salt & pepper to taste
- 1 tsp of sugar

Step One: In a pot of water (about4 cups), place the beets and cook over medium-high heat for about 35-45 minutes or until very tender. Remove from heat, drain, and plunge into an ice bath.

Step Two: After the beets are chilled, peel them and shred the bulbs on a cheese grater or cube up for tossed salad. Mix the oil, vinegar, salt, pepper, and sugar in a separate bowl. Drizzle over the beets and toss with small mandarin oranges.

You can eat the beets like this, or take these beets and sprinkle them over a salad. If you have a good beet recipe, please share. I am also trying to find a recipe for creamed beets to make with latkes. Mmmm.

Labels: beets, oranges, salad

I was so sad that the NY Times decided to place their review of Ann Quatrano's restaurant outside of Atlanta into the Times Select edition on-line requiring purchase. Lucky for me, however, I downloaded the recipe for her classic eggs in cream while it was still free and I give it to you--my dear and loyal reader--free again.

This recipe is served best with a side of roasted heirloom tomatoes. Alas, there were no heirloom tomatoes in the grocery store today, so I made do with vine ripened tomatoes instead.

For the Roasted Tomatoes:
- 3 sprigs of rosemary, picked and minced
- 4 vine ripened tomatoes, halved
- 6 cloves of garlic
- 1/4 c olive oil
- salt and pepper to taste

For the tomatoes: Heat the oven to 350 degrees. Spread the tomatoes, rosemary, and garlic on a baking sheet. Drizzle with olive oil and bake for 20-25 minutes until tomatoes are wrinkled and collapsing.

For the Shirred Eggs:
- 1/2 c heavy cream
- 8 large farm fresh eggs
- 3 tbsp of finely minced herbs (Italian parsley, rosemary, tarragon, chervil, use your imagination here)
- 4 ramekins

Step One: Boil a small pot of hot water (about 4 cups). Keep hot.

Step Two: In a separate small sauce pan, combine cream with salt and pepper over medium heat until just steaming.

Step Three: Place 1 tbsp of cream in each of 4 ramekins (small porcelien baking bowls that hold about 1 cup). Crack 2 eggs in each ramekin, keeping yolks intact. Top with 1 tbsp of cream and sprink herbs over each. Repeat until all 4 ramekins are filled.

Step Four: Place the ramekins in a small roasting pan (or cake pan), and gently pour that boiling water into the roasting pan (not in your ramekins, silly!) so that the water comes halfway up the sides of ramekins. Bake at 350 degrees until eggs are just set, about 20-30 minutes.

To serve: Place ramekins on a plate with 2 halves of the roasted tomatoes and a side of bread. The taste of these eggs is fantastic, as long as you don't overcook them like I did!

Labels: breakfast, cream, eggs

For some reason 2 bunches of red beets decided to jump into my shopping cart as I quickly passed them buy in search of porcini mushrooms, and even more curious, I bought them without any inclination of what to do with these bulbs of fuscia bitterness. I searched all of my cookbooks, and would you believe that only one cookbook had a recipe? And would you believe that the recipe had nothing to do with the beets, but rather the beet greens?!

Yes, I was shocked to learn that the green stalks of the beets are edible, and in fact are more common to eat than spinach in many places throughout Britain and Italy (the bulb is sadly discarded or used merely for its intense fuscia colored juice). So, here is a Mario Batali quick and easy soup featuring the beet greens. The taste is slightly spicy, like how arugula can be spicy or a bit peppery. It may sound odd, but the flavor is rather aromatic and goes wonderfully with bread and salad (the bonus feature is that it took all of 20 minutes to cook).

You will need:

- 1/4 c of olive oil
- 2 cloves minced garlic
- 1 small onion, finely sliced
- 2 medium potatoes, peeled and cut into 1/2 inch thick dice
- 1/2 tsp red pepper flakes
- 4 cups of washed and sliced beet greens (about 2 bunches of beets will do the trick)
- 1 c white wine
- 1/2 c vegetable or chicken stock
- 1 1/2 c of water
- 1 bay leaf
- grated parmesan

In a large stock pot, combine olive oil, garlic cloves, onion and cook over medium-high heat until soft, about 8 minutes. Add the potatoes, salt to taste, red pepper flakes, and the green beet leafs. Stir in the stock, water, wine, and bay leaf, simmering for 15 minutes or until the potatoes are tender.

Serve in bowls with grated parmesan over the top and crostini or fresh french bread.

Labels: beets, onion, potato

Mario Batali has a most wonderful chickpea soup recipe featuring the diverse medly of rosemary, saffron, and thyme. The only complaint I have is that the recipe seems simple enough, but I found myself having to make the tomato base separately in order to complete this soup. My recommendation is that you make the tomato sauce in advance and use it in this soup when you are ready.

I've modified this recipe to what I had in the cupboard and the veg bins, so feel free to do the same.

The Tomato Sauce:
- 1 large 28 ounce can of whole tomatoes
- 4 cloves of garlic, crushed
- 1/2 white or yellow onion, diced
- 1 large carrot, shredded
- 1/4 c olive oil
- 3 tsp dry thyme, or 3 tbsp fresh thyme
- salt to taste

Step One: in a heavy sauce pot, combine the onions, garlic, olive oil, and thyme over medium heat and cook for 8-10 minutes or until onions are golden. Add carrot and cook for another 5 minutes.

Step Two: Add the tomatoes, cushing them with your hands. Simmer this over medium-high heat for 15-20 minutes. This sauce is good refrigerated for 1 week.


For the Chickpea Soup, you will need:
- 1 can of chickpeas (garbanzo beans)
- 3 crushed garlic cloves
- 2 sprigs of rosemary, finely chopped
- 2 pinches of saffron threads
- 3 c of hot water
- 1 c of white wine
- 1/2 tsp of red pepper flakes
- 3/4 c of tubetti pasta or similarly small pasta shapes
- All of tomato sauce, above

Step One: In a sauce pot, saute the garbanzo beans, garlic, and olive oil over medium heat for 5-7 minutes. Add the white wine, rosemary, and saffron threads and cook for another 5 minutes.

Step Two: Add the tomato sauce, and 1 c of water. Bring this to a boil over medium-high heat and add the pasta shapes. Cook for designated cooking time on the pasta box and then add red pepper flakes to finish off.

The flavor of this soup is best finished off with fresh chopped basil, italian parsley, or parmesan cheese. One word of caution: be sure to remove the pot from the heat when the cooking times end because the pasta shapes will continue to cook and become bloated, ruining your soup.

Labels: garbanzo beans, pasta, soup, tomatoes