I’m visiting my cousins in Switzerland and they suggested we make Mexican food (probably since I come from California, or just because Mexican food is delicious). We decided to make tacos de carne asada (using the meat marinade from this book), but we needed a decent salsa to top it. My usual go to salsa verde, was not accessible using the ingredients from Coop or Migros. We decided to use the cousin of the tomatillo, the gooseberry, to make the salsa instead. I put together the ingredients and had my younger cousin blend them. The tacos were delicious and we had mangos with chamoy for dessert.
- 9 Gooseberries (Topped and Tailed)
- 2 Small Onions (Sliced in Half)
- ½ to 1 Bulb of Garlic (Sliced in Half)
- 4 Hot Red Chilis (Any Kind Works Really*) with the stems removed
- Bunch of Cilantro Chopped (About 1 C)
- Salt and Pepper
- Olive Oil
- Vegetable Stock
*I just asked my cousin which chili was hottest while we were shopping so I don’t remember the name, any would work though as long as it is hot
- Heat the oven to 200°C/400°
- On a greased or parchment paper covered tray lay out the gooseberries, onions, garlic and chilis.
- Drizzle them with olive oil and some salt and pepper.
- Cook them for 10-15 minutes until they start to look charred.
- Remove the garlic paper and then blend them with the cilantro, adding the stock as needed, to form your desired consistency.
- Enjoy with chips or on tacos.
Last night I was making dinner for guests and thought I could save time by using a food processor on the potatoes. That was stupid and they became gluey, which is gross. I would be ashamed to serve them and decided I needed to make another starch, and fast. This salad includes all my favorite parts of grain salads I’ve tried in the past and is dead easy to put together.
Serves four as a side.
- 1 1/3 C Dried Israeli Couscous
- 1 3/4 C Boiling Water
- 1 T Olive Oil
- 1/4 C Chopped Sweet Onion
- 1 t Sumac
- 3 T Red Wine Vinegar
- 1/4 C Sultanas
- 1/4 C Crumbled Bulgarian Feta (or any other Feta, theirs is just my current favorite)
- 1/4 C Toasted Pine Nuts
- 1/4 C Minced Parsley
- Put the couscous and oil in a sauce pan and brown them. Then add the boiling water and simmer until cooked for about 12 minutes.
- While it is cooking, mix together the onion, sumac and red wine vinegar in a small bowl. If the red wine vinegar doesn’t completely cover the onions add water to make it do so. Let this sit.
- Fluff the couscous when it is done cooking. Drain the onions and mix them in. Mix the rest of the ingredients in.
- It’s best served hot.
I really like corn and have been craving corn cakes lately. Last year I made these with my Grandmamam, but I wanted to try something new this time. I like mixing miso with corn so I decided to base the rest of what I did around that. I also really like chives so I made them the main flavor.
- 1 1/2 C Frozen Corn Kernels
- 1/3 C of Roughly Chopped Chives
- 2/3 C Flour
- ⅓ C Masa Harina
- 1 t Baking Powder
- 2 Dried Kashmiri Chilis
- 1 t Brown sugar
- 1 Beaten Egg
- 3 T Greek Yogurt
- 1/2 C Milk
- 1 T White Miso
- 2 T Butter
- Oil for Cooking
- Add the corn and chives to a food processor and turn it on. After they have been combined, add the flours, baking powder, chilis, and brown sugar. After this has all been combined in the food processor, set aside.
- Melt the butter in a sauce pan, and then add the miso and mix it together a litte.
- In another bowl, mix the egg, yogurt, milk, and miso-butter.
- Add the we ingredients to the food processor and combine.
- Cook like you would pancakes and then enjoy!
I’m participating in Fandom Foodie’s Mario Month (more info here). While I wish I could get real honey mushrooms, sadly I’ll just have to settle for run of the mill supermarket ‘shrooms. I used to play Paper Mario and the Thousand Year Door, but could never get very far as my Game Cube did not have an SD to save my data on. I no longer play the game, but I’ll relive my memories by making a Honey-Shroom “Cake” inspired by honey shrooms and shroom cake. This dish is not a true cake, but a sweet potato dish, as I thought the mushrooms would complement the potato better than a traditional cake (but maybe that would work well too). I left the amounts of sweeteners and butter un-precise so people could get them to their own tastes.
Bottom & Top Layer
- 1 C Mashed Sweet Potato
- Date Molasses to taste
- Salted Butter to taste
- 1/2 C Mashed Sweet Potato
- Honey to taste
- Salted Butter to taste
- 6 Cremini Mushrooms (Cut in thirds)
- 2 T Butter
- 1 T Olive Oil
- 1 t Thyme
- Salt to taste
- Honey to taste
- Mix together the ingredients for the layers in two separate bowls.
- Melt the butter in a pan. Mix in the rest of the ingredients save the honey and cook the mushrooms to your satisfaction. Add honey to taste.
- Make a triangle with half of the bottom & top layer mixture.
- Layer half the middle layer mixture on top of this.
- Place mushrooms on top of this middle layer.
- Cover this with the rest of the middle layer mixture.
- Cover this with the rest of the bottom & top layer mixture.
- Garnish this with the remaining mushrooms.
I like mango and tomatillo, so this salsa seems a natural thing for me. My mother also likes it so I use it when I make tacos for her and also made it for her birthday.
- ½ Onion
- 3 Basil Leaves
- 3 ½ Small Tomatillos
- 1 Small Red Hot Pepper
- 1 Mango
- Dash Black Pepper
- Dash Fish Sauce
- Smattering Blue Agave Syrup
- Half a Lime
- Cube or chop all your fruits and vegetables (save for the lime) and add to a bowl.
- Squeeze the lime half over all this and mix in the rest of the ingredients.
I also made this mash as part of my senior project. Its poem can be found here.
- 8 Small Multicolored Potatoes
- 1 Small Parsnip
- 4 Carrots
- 1 ¼ C Half&Half
- 3 Scallions
- 1 Small Onion
- Salt and Pepper to Taste
- Peel your potatoes, parsnips, and carrots. Then cut them into 1 centimeter cubes.
- Boil the turnips for 10 minutes, then add the carrots and potatoes and boil for 15 more minutes. Boil them longer if needed.
- Mash the vegetables.
- Chop the onion.
- Cook the onion with the dairy in a separate pot on the stove for 5 minutes.
- Mix the onion-dairy mixture into the mashed vegetables.
- Chop up the scallions and mix them in.
- Add salt and pepper to taste.
Perfect for fried rolls and the like, it originates from my great aunt’s son’s somebody’s… dim sum dipping sauce recipe.
- 3 t Sugar
- 1 t Water
- 2 dl/ 3/4 C + 2 T Orange Juice
- 1 t Soy Sauce
- 2 t Ketchup
- 2 Minced Cloves of Garlic
- 1 Minced t Ginger
- Small Hot Pepper (Minced)
- Corn starch to thicken
- Mix together sugar and water over heat in a saucepan on the stove until caramelized to a light brown.
- Add the orange juice, mix and cover for a bit on low.
- Turn off the heat and add the the soy sauce, ketchup, ginger, garlic, and hot pepper. Mix to combine.
- Turn a little heat on and add the cornstarch to thicken. It keeps well in the fridge.