Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.
Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading
Filed under Main Dish, Soup
So, I was making peanut butter pots de creme (recipe coming soon to a blog near you) and I ended up with 8 egg whites left. I really didn’t feel like making an angel food cake, or a pie or…
I decided to make pavlova. Continue reading
Cilantro swirled mashed potatoes are an easy and beautiful side dish that doesn’t take long to make.
I don’t know about you but my family has a mashed potato addiction and intervention is not totally unthinkable. I can make ten pounds of mashed potatoes as a side dish and they will evaporate the instant the bowl hits the table — it’s magical I tell ya. Continue reading
A few weeks ago I was invited to participate in the Marx Foods Chile Recipe Challenge. I was told I would recieve a box of a variety of dried chilies and I was to create an original recipe using at least one of them. As long as I posted it before September 9 I was good.
I was looking forward to it. After all, there are hundreds of different kinds of dried chilies but most people only know about a few of them. How cool is it to get to experiment with the unique flavors of unusual chilies?
One chile in particular intrigued me. It was a large, dark chile called a Mulato and the description said, “Mild. Flavor : chocolate and licorice.
I knew I wanted to use it in something baked. I wanted to use flavors that would not overpower the delicate chile flavors but would instead enhance it. Chocolate but not too much chocolate. Sweet but not too sweet. Muffins!
I was going to put chocolate chips in them but soon realized that my kids had snacked away my chocolate chip stash so I made them without. Feel free to add chocolate chips to yours; I’d suggest bittersweet. Continue reading