La Platicona Habla: Tastes, Passions and Pursuits

I always wanted to try a Spanish Torta, but I never had a seasoned cast iron pan lying around until this last weekend when the Baking Master decided to make cornbread in a cast iron pan.

You will need:

- 6 red potatoes, scrubbed and sliced into 1/4 inch rounds
- 2 small yellow onions, halved and thinly sliced
- 1/4 c olive oil, plus extra to roast potato slices
- 8 eggs (use large brown eggs)
- herbs (rosemary works great)

Preheat oven to 450 degrees
Step One: toss potatoes and onions in 3 tbsp of olive oil with salt and pepper to taste; spread onto a baking sheet and roast for 20-25 minutes or until golden.

Step Two: Lower temperature to 350

Step Three: Whisk eggs with salt and pepper. Scrape cooled potatoes and onions into egg mixture.

Step Four: Heave 1/4 c olive oil in cast iron pan over a stove burner on high heat. Pour in the potato and egg mixture and cook stove top for 1 minute. Place pan in the oven and bake for 20 minutes or until the center is firm to the touch. Remove and serve warm.

Labels: eggs, onion, potato, spices

I tried to use the last of the swiss chard bundles I bought on sale last week from Whole Foods. In doing so, I decided to revise a recipe I saw in Lidia Bastianich's cookbook for arugula and potato soup. I deviated a little, and it appears that this was not so wise as the roomie did not care for the creamy texture. The dish is still very tasty, but sans the cream (although Rick Bayless has a very similar recipe that uses cream). I say, divide the soup and try a batch with and without the cream and judge for yourself.

You will need:
- 1 bunch of swiss chard, washed and cut into ribbons
- 1 yellow onion, halved and thinly sliced
- 2 or 3 potatoes, scrubbed and thinly sliced into rounds
- 3 cloves of garlic
- 4 c of vegetable stock
- salt and pepper to taste, and a few pinches of chile piquin (crushed red pepper)
- olive oil or vegetable oil
- optional 1/2 c of cream

Step One: In a large stock pot, add 4 tbsp of olive or vegetable oil and heat over medium-high heat. Add the sliced potatoes, salt, and pepper. Cook the potatoes until golden brown, stirring every few minutes to avoid sticking. I cooked these potato rounds for about 8 minutes (after the oil and pan were hot)

Step Two: Add the onions and minced garlic cloves and cook for another 4-6 minutes or until the onions soften. Add the swiss chard and toss. Cover the pan and cook for about 3 minutes so the chard just begins to wilt.

Step Three: Pour in the stock. At this point, you can let this soup cook for 5-7 minutes, or until the stock is nice and hot, or you can also add the cream. Add chile piquin to taste and enjoy. You can also add a nice handful of fresh grated Parmesan to taste.

I thought that the soup was rather tasty with the cream. The purpose of cooking the potatoes in advance is to give them a crispy texture and withstand the stock. I think that this soup is a lot like the Roman Beet Greens soup, and the main difference being that the swiss chard is a little more hearty and gives a better texture, even after sitting in the fridge overnight. Again, the cream is entirely optional, so experiment a little and see what you think.

Labels: cream, potato, soup, swiss chard

Penne never gets old--especially dressed with some red onions and balsamic vinegar. This pasta is best served just warm, but you can also make it cold. I decided to use tri-colored bell peppers for this recipe as green peppers tend not to be as sweet and tender as the yellow, red, and orange pepers.

You will need:

- 4 cups of cooked penne pasta
- 3 thinly sliced bell peppers
- 1 small red onion, sliced
- 2 cloves of garlic, minced
- 5 tbsp of Balsamic vinegar whisked into 4 tbsp of olive oil
- seasonal herbs such as chopped fresh Italian parsley, fresh thyme, or fresh basil.
- 1/2 c of freshly grated Parmesan cheese

Step One: In a saute pan, add 3 tbsp of olive oil, the garlic, peppers, and onions. Cover this pan with a lid or piece of foil and cook over medium heat for 7-10 minutes or until the vegetables are cooked, but still have a crunchy bite.

Step Two: Add the herbs and balsamic/olive oil mixture and cook for another 3-5 minutes until warmed through. Remove the pan from the heat and add the cooked penne pasta and Parmesan cheese, mixing until thoroughly incorporated. Serve while still warm.

Labels: bell pepper, herbs, onion, pasta, spices

I decided to take a cue from the Baking Master and try making some scones myself just to see how good/bad they turned out. To my utter surprise, they were quite edible.
I also chose a recipe from Once Upon a Tart, and decided on Cranberry Scones with Sugared Topping. The result was a delicious hearty scone with a beautiful finish on top. I remade the recipe over the weekend using only a pastry cutter instead of the food processor to cut the butter and was met with the same great results. The key to good results for this recipe are very cold butter that is cubed, a metal mixing bowl if doing this by hand that you put in the refrigerator to keep the ingredients cold, and speed. These scones should be prepared quickly and popped into a piping hot oven (no peeking!).

You will need
- 3 c of flour
- 1/2 c of sugar
- 1 tablespoon of baking powder
- 1/4 tsp of salt
- 20 tbsp of butter (2 1/2 sticks) cubed and COLD
- 3/4 c cranberries
- 2 eggs
- 1/2 c buttermilk
- 1 egg + 1 tbsp cream whisked for topping + sugar crystals

Preheat oven to 400 degrees

Step One: combine the dry ingredients in a food processor or bowl with a pastry cutter. Add butter and pulse for 2 minutes until there are only crumbs and lumps of butter. If doing this by hand, cut the butter quickly into fine crumbs (about 5 minutes to do this well).

Step Two: In another bowl, whisk the eggs and buttermilk, then add cranberries.

Step Three: Place the flour/butter mixture in a large bowl and make a well. Pour in the eggs and buttermilk mixture and mix with a spoon. The texture is really lumpy and thick, so don't worry if it is not smooth and creamy.

Step Four: Place 1/2 c scoops of the dough onto a cookie sheet. Press each scone down with your hand and then brush each with the cream/egg wash. Dust each scone with crystalized sugar.

Bake for 15 minutes at 400 degrees. Check scones to see if stiff. Bake for another 5 minutes or until the scones are golden.
Remove quickly from the oven and let the scones cool. Eat with joy.

20-25 minutes

Labels: cranberries, dessert, scones

I love to eat mashed potatoes, but often times I get carried away and I end up boiling too many potatoes. I usually leave these sad, naked little tubers in the refrigerator and never look at them again until they need to be tossed into the rubbish bin. So, to avoid another tragic execution I decided to put some leftover potatoes to work as faux potato latkes. The "refried" critters are a great side dish or snack and complement a soup, or go well with fried eggs (mmm).

You will need:

- 2 cups of leftover mashed potatoes
- 2 eggs, well blended
- handful of chopped Italian parsley
- handful of finely diced onions (red or green)
- 2 cloves of minced garlic
- oil for frying and a good frying pan (cast iron works best)

Step One: Mix the potatoes and half the egg mixture together to form a sticky consistency. Use a potato masher or fork to do this as an electric blender will make the mixture too liquidy. Add the remaining egg mixture if consistency is too dry and patties will not form in your hand. Add the parsley, onions, garlic, and mix well.

Step Two: In a cast iron pan, place enough vegetable oil in the pan to rise 1/2 inch. Heat this oil over medium heat for 5 minutes.

Step Three: Form small handfuls of the potato mixture in your hand to make patties. Fry the patties in the oil for 2 minutes on each side or until golden brown. Remove and drain on a plate lined with paper towels.

Consider adding things to these patties to make them hardier, such as peas or diced carrots. There are also several herbs and spices that can make these potato patties more savory, so experiment away.

Labels: eggs, patties, potato

Here he is again, this time making a "real" mushroom soup that surprisingly contains no cream. The only problem I had with this recipe was that I had a very hard time finding dry porcini mushrooms. I finally had success at Whole Foods, although I am sure I could have found them at an Italian or import gourmet grocer much cheaper. The good thing was that Whole Foods had a wide selection of mushrooms, so I was able get all of my ingredients at once.

You will need:
- 1 package of dried porcini mushrooms
- 2 handfuls of fresh (washed) oyster, chitake (shiitake?), and cremini mushrooms, chopped
- 2 cloves of garlic, minced
- 1/2 red onion, diced
- 2 tbsp of butter
- 3 tbsp of olive oil
- handful of fresh thyme, leaves picked over
- 4 c of chicken or vegetable stock
- handful of fresh flat leaf parsley
- 1 lemon, zest and juice
- Optional: 2 tbsp of marscapone, or substitute 3 tbsp of heavy whipping cream

Step one: Place the porcini in a bowl and pour 2 c of boiling water over it, soaking while you cook.

Step Two: In a large stock pot combine the olive oil, garlic, onion, butter, thyme, and mushrooms over medium heat. Cook for 4-6 minutes or until mushrooms start to sweat. Stir and add your soaked, chopped porcini mushrooms (drain well first, reserving liquid). Season with salt and pepper.

Step Three: Add the rest of your porcini reserve liquid, stock, white wine and simmer over medium heat for 20 minutes.

Step Four: After cooking, remove half of the soup and puree it in a blender; return puree to the pot. Add parsley and marscapone or cream. Serve the soup in bowls with a crostini toast, a squeeze of lemon juice and pinch of lemon zest.

This soup is a bit of a labor of love, so if you don't feel like going through the trouble of finding porcini mushrooms, I suggest leaving this soup to the more inspired cooks.

Labels: cream, mushrooms, soup

I recently went on a 5 day adventure with a friend of mine through Rocky Mountain National Park, and then an intense 4 day, three night backpacking trip through the Never Summer Wilderness, specifically the 20 mile Bowen-Baker Gulch loop. This trip provided breath-taking views of the Rocky Mountains, especially upon our ascent of Parika Peak (pictured) that took us to the top of the Continental Divide. I haven't gone on this type of hiking/camping trip since high school and the most challenging part of this backpacking trip was certainly the backpacking part. We hiked about 5 miles per day with all the food, clothes, and shelter we needed on our backs. What I learned on this trip is that food is very heavy--especially when you have to carry several days worth, along with everything you need in an ordinary kitchen like pots, pans, a heating element, serving utensils, cutting board, and measuring cups.

This is where my friend Brian comes in. Brian is a camping cook extraordinaire. I hadn't the slightest idea how to put together a camping stove, pretty much just a single burner with a small can of propane attached, or to filter water for eating and drinking. Brian came up with a detailed menu for three square meals per day out there on the trail. Here is a sample of what we ate:

Breakfast: Pancakes (yes, pancakes) with syrup, butter, and bananas, Brian used Krusteaz brand instant pancakes; breakfast sandwiches consisting of English muffins, eggs, and bacon; oatmeal with granola crunch and brown sugar.
What was most impressive, however, were some of the little gadgets that provided us fresh brewed coffee in the morning, and our clean water.

Lunch: Bagels with cured salami; Peanut Butter and Jelly sandwiches; Roast Beef sandwiches; Black Bean and Spanish Rice burritos.

Dinner: Pad Thai from Backpacker's Pantry conveniently in a package where all you do is add water; Angel Hair Pasta with Pesto Sauce; corn meal fried trout (that I caught in Parika Lake); chicken and rice (from Lipton/Knorr instant rice dishes).

Snacks: Lara Bars (mmm, so good!) made up of dates and other fruits, no fillers, no preservatives, gluten free, and delicious; Clif Bars that I found particularly tasty like the oatmeal walnut flavor; cashews; dried fruit.

Some essentials that I thought were indispensable in this portable kitchen are as follows:

- Portable Camping Stove (basically a burner with a line feeding into a fuel container); check out Jet Boil products or rent one from REI.
- Sweetwater portable water filter or iodine tablets for cleansing water
- 2 stackable pots and 1 portable egg pan (nonstick pan for pancakes)
- 1 pair of leather gloves (for handling pots)
- 1 sharp utility knife
- set of cooking utensils (spatula and large spoon)
- portable cutting board (get a round one that fits inside the stackable pots)
- 2 Nalgene bottles for storing filtered water for cooking
- Press-Bot Coffee Press that fits in your Nalgene and makes for a great cup of french press coffee
- travel mug with handle
- camping dishes (stainless steel) and set of silverware or spork
- a 1/4 cup measuring cup (plastic)
- dishtowel

It sounds like a lot, but to my surprise these items were very portable, stackable, and small. I hope that on your next backpacking journey, you are able to use this list as a starter list for assembling your kitchen on the go. Thanks for all the good food Brian.

Labels: backpacking, camping, coffee, granola bars, packaged foods

I wasn't sure how to rescue the baby carrots that were wasting away in the "rotter bins" as my roomie likes to call them, so I undertook the task of making them into a carrot soup puree. Rather than find a recipe, I did my usual stroll through Whole Foods Market and wrote down the ingredients in their carrot soup sitting in the deli section. I added my own touch, namely curry powder, turmeric, and white wine, and was pleased with the result. This soup has a heavy root taste that is cooled down by the spicy curry powder. Carrot soup isn't for everyone, but if you would also like to put those party favors to use, here is one way to do it.

You will need:
- 2 cups of baby carrots
- 1 yellow onion, sliced
- 2 cloves garlic, crushed
- 2 thumb size pieces of ginger, grated with a zester (this is not essential, but takes away the heavy taste of the carrots)
- 3 tbsp of butter
- 1 tbsp of curry powder
- 1 tsp of turmeric
- 1/2 c of white wine
- 4 c of vegetable stock
- optional 1/2 c of cream
- salt to taste

Step One: In a heavy bottom stock pot, heat butter, onions, garlic, ginger, and carrots over medium heat. Cover pot with a lid, stirring every few minutes until carrots are tender (about 15-20 minutes).

Step Two: Add white wine, turmeric, and curry powder and cook for five minutes. Ladle carrots into a food processor or blender and puree. If the mixture is too thick to puree, simply add some vegetable stock to loosen. Puree all carrots and return mixture to stock pot, slowly pouring in vegetable stock (add cream if using optional ingredient). Cook until warmed through, serving with a side of warm bread or a simple salad.

Overall I have to admit that this soup was a bit "rooty" for lack of a better description, however, cooking the carrots through until they are very soft is important for reducing this taste and getting a sweeter flavor from the carrots. Also, very old and dry carrots will be bitter, resulting in a not-so-pleasant taste.

Labels: carrots, curry, soup