Battling the summer heat!

As the weather warms up, we don’t want to spend too much time in the kitchen and we crave fresh, delicious, and simple food. This unusual shrimp salad fits the bill: garlicky, spicy, and with a punch of citrus that complements the flavours very nicely. 

I’m not usually known for mixing fruit in savoury dishes, but sometimes I cook by colour. After a long, cold winter in Canada, the meals coming out of my kitchen start to look, and even feel a bit tired. That means that the weather getting warmer also brings a colour injection into my food. I do not claim to seek health benefits by doing a cook by colour diet, I just like bright hues that will make my food look way more appealing and taste more exciting.

This unusual shrimp salad is garlicky and spicy, with a blast of grapefruit that complements the flavours very nicely. I could not resist the beautiful combination that red cooked shrimp, pink grapefruit, green chile and cilantro make on the plate. It is a visually stunning dish, especially if you use fairly large shrimp and leave the tails on.

If we break apart this recipe, we could say it’s a batch of Camarones al Mojo de Ajo, or Garlic Shrimp, with the addition of grapefruit, chiles and cilantro, plus a bit of vinaigrette. Adding a little grapefruit zest to the vinaigrette enhances that somewhat bitter undertone of the grapefruit and pairs beautifully with the shrimp and garlic.

The beauty of this recipe is it can be eaten at room temperature, or even a tiny bit warm. So you don’t have to worry too much about timing here. You can make the dressing well ahead of time, and keep it at room temperature until you are ready to plate. Once you are ready to serve, alternate your shrimp and grapefruit segments on the plate, taking care not to toss them too much, as the segments will fall apart, then drizzle the dressing on top. Serve with a loaf of your favourite baguette to mop up those juices and enjoy!

Ensalada de Camarones con Toronja
Warm Shrimp and Grapefruit Salad

900g  medium shrimp, peeled but with tails left intact
3 Tbsp olive oil
4 garlic cloves, minced
2 jalapeño or Serrano chiles (with seeds), thinly sliced crosswise
½ tsp kosher salt
¼ cup grapefruit juice
¾ tsp kosher salt, or to taste
¼ tsp ground pepper
1 tsp grapefruit zest
1/3 cup extra virgin olive oil
4 grapefruits, peeled and cut into segments
¼ cup cilantro leaves

Zest one grapefruit. Reserve 1 tsp zest. Cut pith from grapefruits and work over a bowl to catch any juices as you segment each grapefruit. Set segments aside on a plate. Measure ¼ cup grapefruit juice in bowl and add kosher salt and pepper. Mix well to dissolve salt. Add grapefruit zest and start whisking extra virgin olive oil in a thin stream until dressing is emulsified. Adjust seasoning if needed. Reserve.

Heat medium skillet over medium heat. Add oil and jalapeño or serrano chile and cook for one minute.  Add garlic and cook for another minute, until garlic is fragrant, but take care not to burn it. Add shrimp and toss constantly for two minutes, or just until they turn pink. Season with salt and remove to a plate.

On serving platter, arrange grapefruit segments and shrimp and then drizzle dressing over shrimp and fruit. Sprinkle with cilantro leaves and serve immediately with a loaf of warm bread.

Serves 4-5
Recipe was first published at www.thelatinkitchen.com

Corn is King!

Maize, or Corn, was domesticated in Mexico many thousands of years ago. Corn has always been the quintessential ingredient - being the staple crop of all Mexicans, along with beans and chiles. After the Spanish conquest, corn travelled to Europe and from there it spread to other countries. It also travelled north of the border. Corn became a popular crop because of its ability to grow in varied climatic conditions, and it became a staple food in places like Africa, Latin America and within the native populations of North America.

While corn in Mexico is less sweet than its North-American cousin, this recipe made with young sweet corn is still delicious.

I live in Canada, where the seasons are quite marked, so by the time summer finally arrives, I crave fresh, delicious food that is easy to make and is impressive on the taste department. I also don’t want to spend hours in the kitchen when I could be outside enjoying the sunshine. This recipe fits the bill!

One of the pleasures of summers in Canada is buying super fresh, seasonal produce from local markets, and corn is always a star ingredient. While you could take a shortcut and use frozen corn, this recipe is infinitely better if you make it with fresh. Cook the ears in plenty of salted water until tender, then cut the kernels off the cob and separate kernels to use in the salad.

This is one of those dishes that everyone likes, and the beauty of it is you can make most of it ahead of time. The only ingredient you must add just before serving is the avocado. So go ahead and enjoy your friends when they show up for the party, because you won’t be stuck in the kitchen while they have all the fun!

Ensalada de Elote con Tomate y Aguacate
Corn salad with Tomatoes and Avocado

2 cups cooked fresh corn kernels, from about 3 large ears of corn
14 grape tomatoes, halved lengthwise
3 green onions, white and pale green parts, sliced thinly crosswise
1 Jalapeño chile, minced
¼ cup chopped cilantro
1 ripe avocado, peeled and diced
½ tsp kosher Salt
1/8 tsp black pepper
1 Tbsp  plus 1 tsp red wine vinegar
2-3 Tbsp olive oil

In medium bowl combine corn, tomatoes, green onions, jalapeño chile and cilantro, mix well. Add red wine vinegar, olive oil, salt and pepper, and mix to combine. Add avocado and mix gently until well combined. Serve cold or at room temperature.

Pickled chiles? Yes please!

May in Ottawa may not seem like the time to make pickled anything, but I got my hands on a bunch of beautiful serrano chiles, so that's exactly what I'm going to do today!

I'm sharing with you a post I wrote for The Latin Kitchen on the most delicious pickled vegetables en escabeche that I made in Mexico last year with my Nana's harvest or red-ripe Jalapeños.

Pickling food by mixing with vinegar has been a method of preservation for thousands of years. Vinegar is considered an acid, and that’s why it prevents bacteria from forming in food. In the age before refrigeration, mixing food with vinegar was a perfect way to preserve food.

The practice of combining food and vinegar comes from the Arabic world, where they usually used this method to preserve fish. From there, the practice went to Spain, and from Spain it came to the New World.

In the New World, the method was adopted to include local ingredients and it evolved in different countries to make different dishes. By definition, an Escabeche will have vinegar, oil, herbs and spices. Whether it is made with fish, meat or vegetables, it is the cook’s choice.

In Mexico, we have a few types of escabeches, but none more famous and popular than our Chiles en escabeche, whether mixed with other vegetables or not. This is a food item that is never absent from any Mexican fridge or pantry. But escabeches are not merely “pickled” vegetables, they must have olive oil, herbs and spices, and that is the main difference between a true escabeche and ordinary pickled vegetables.

It is very easy to go to the grocery store to buy chiles in escabeche in a can, but making them at home is very easy and the results are delicious. In fact, once you start making them, you will not want to buy them again, as they are far superior in taste, and the best part is you know what exactly is in your food.

A batch of these veggies will make enough to last a couple of months, so it is well worth the effort. Eat them with tortas, hamburgers, sandwiches or pizza.

Chiles y Verduras en Escabeche
Pickled Jalapeños and Vegetables

½ cup olive oil
1 lb jalapeño chiles
1 large onion, cut into thick julienne
3 small carrots, peeled and cut into ¼” rounds
1 small cauliflower, cut into small florets
2 cups white vinegar
1 cup water
1 heaping Tbsp Mexican oregano
4 bay leaves
2 Tbsp kosher salt, or to taste

If you want whole chiles, prick them all over with the tip of a sharp knife. If you want slices, stem chiles and cut into quarters lengthwise.

In large saucepan, heat olive oil. Add onions and cook just until softened, about 3 minutes. Add carrots and chiles and cook for 5 minutes. Add vinegar, water, salt, cauliflower, oregano and bay leaves. Bring mixture to a boil and then simmer, uncovered, for 10 minutes. Taste for seasoning and add more salt if needed.

Spoon vegetables into clean glass jars and let cool completely. When cool, cover and store in the fridge at least 24 hours, to let mixture pickle completely.

Makes about 2 litres
Recipe was first featured at www.thelatinkitchen.com

Perfect BBQ fare!

This is undoubtedly the most satisfying and perfect BBQ (Spring/Summer) fare: grill + meat + citrus. The easiest recipe ever is this ribeye aguachile that is very popular in Monterrey, Mexico. Excellent local beef in the area, and a passion for grilling created an adaptation from the delicious seafood aguachile served in the West coast.

The simplest of ingredients make this a delicious recipe, but because it’s so simple, you must have the best steak you can find. Go to your butcher and buy the most beautiful ribeye in his counter. It should be at least 1” thick, but even better if it’s up to 2” thick, especially if you love your meat on the rare side.

Next secret is to grill your steak to perfection. If this is not your forte, then enlist the help of a handy instant-read thermometer. Cook your steak for 3 minutes on the first side, and another 3 on the second side. Insert the tip of the thermometer in the middle of the steak (don’t let it go through, leave the tip of the thermometer right in the middle of the steak) and read the temperature: it should be at 136°F, and no more than 140°F, for medium rare.

Immediately take your steak off the grill and let rest a couple of minutes before you cut it across the grain. The secret of this recipe is that the steak finishes resting in the lime juice and chile mixture, so the flavors impregnate the meat.

Decorate your platter with the cucumber on one corner and the onions on the opposite corner. Plate the steak down the center and pour the lime juice and chile mixture over it. Serve right away to your hungry guests.  Pass the tostadas or corn chips around the table. Trust me, your meat-eating friends will love it!

Aguachile de Ribeye
Ribeye Aguachile

1 ribeye steak, 1 ½” thick
Salt and pepper
¼ cup fresh lime juice
1 Tbsp soy sauce
A few drops Maggi sauce
1 jalapeño or Serrano chile, minced
1/3 of an English cucumber, thinly sliced
1/3 cup thinly sliced red onion

In small bowl, combine lime juice with soy sauce and chiles. Season steak on both sides with salt and pepper.

Heat up your grill (or griddle on stove) and cook steak for about 3 minutes per side, until it is barely medium rare.

Remove from grill and slice crosswise into ¼” slices.

On medium rectangular platter, arrange cucumbers decoratively on one corner, and mound red onions on the opposite corner.

Arrange steak slices down the center and pour lime juice mixture over steak. Let sit for 5 minutes. Serve with tostadas.

Serves 2
This recipe was first featured at www.thelatinkitchen.com

Something sweet for Mom today!

On a day like today, it is only fitting to celebrate the most important person in our lives. Make these Sweet Potatoes for Mom and she will be very happy - not only because they are delicious, but also they are good for you!

Sweet potatoes are native to Latin America, and they have been part of the Mexican diet for thousands of years. Their Spanish name, Camote, derives from the Nahuatl camotli, and they are either white or yellow-fleshed tubers.

By tradition, sweet potatoes are used for making candies, and Mexican cooks produce many different varieties of sweet potato treats, from crystallized sweet potatoes (sold whole or in thick slices), Camotes de Santa Clara (puréed and cooked with sugar syrup, then moulded into small cigar-shaped bars), baked or roasted.

In central Mexico, and especially in Mexico City, you can still find street vendors who have mobile wood ovens. These ovens are like a push cart, and the owners bake sweet potatoes and often plantains in these ovens. As they move slowly down the street, they emit loud, piercing whistles that announce they are around, so you can come out and buy their delicious  treats.

These roasted camotes and plantains are simply served drizzled with condensed milk, jam, chocolate or honey. They are a simple but delicious treat, warm just out of the oven.

This traditional Mexican dessert is actually good for you, since sweet potatoes are a pretty healthy veggie. For my version of Camotes Asados, I have drawn from my memories of these treats I enjoyed as a child, and from the native flavour combinations of my hometown of Monterrey, where piloncillo and pecans are abundant and popular ingredients in the local gastronomy.

These camotes asados, roasted in a hot oven until tender and soft, served with melted butter and chopped piloncillo, then sprinkled with chopped pecans taste almost like pie, without the guilt of all the calories that come with pastry! And since they are so good for you, go ahead and drizzle some crema over the top.

Happy Mother's Day to all the beautiful, talented, special, multi-tasking Moms out there!

Camotes Asados
Roasted Sweet Potatoes with Crema and Pecans
 

6 small sweet potatoes, scrubbed well
¾ cup crema
6 tsp unsalted butter
6 tsp chopped piloncillo or raw brown sugar
¾ cup chopped toasted pecans

Scrub sweet potatoes well, then place in a large saucepan and top with water. Bring to a boil and simmer for 15 minutes. Transfer sweet potatoes to a baking tray and bake in a pre-heated 350°F oven for another 20-30 minutes, or until they are tender and you can pierce them easily with the tip of a knife.To serve, cut each sweet potato open and top with butter. As butter melts, sprinkle piloncillo or brown sugar on top. Drizzle crema on top and garnish with toasted pecans. Sprinkle a little more piloncillo on top and serve immediately.

Serves 6
This recipe was first published at www.thelatinkitchen.com

Cinco de Mayo!

What is the best way to celebrate Cinco de Mayo? Well, I think the best and only way is to make tacos!! And these tacos are absolutely delicious!

Queso Flameado is one of the most beloved dishes in Mexico, both in restaurants and homes alike. There is something indescribably delicious about a mound of melted cheese, but when you top it with spicy chorizo and sautéed onions, then it just becomes irresistible. Put all that in a warm tortilla, top with a spoonful of spicy salsa, and you will be transported to taco heaven!

It is said this dish originated in northern Mexico and southern United States, where it was prepared in the fields or camps over fires. As it evolved and became “chic”, it was finished with a “flambé”, as the name Flameado suggests: alcohol poured over the top being ignited and the flames would melt the cheese and char the chorizo. I’m all for ease of preparation, so I prefer to bake the cheese until it is nice and bubbly, no need to broil or flambé.

If you’d rather skip the meat, then you can use other toppings for your cheese. Sautéed mushrooms with sliced onions and Jalapeño chiles would make a delicious alternative, as well as roasted Poblano chiles sautéed with sliced onions and corn.

As for the cheese, the best in my opinion is a cheese that will become stringy as it melts, such as Mexican Chihuahua, Oaxaca or Menonita, but North American whole milk Mozzarella, Brick or Monterey Jack are great alternatives. I tend to stay away from Cheddar because it becomes extremely oily as it melts, but if you like the flavour, you could combine some cheddar with the mozzarella.

The Salsa and Tortillas are equally important for this dish. A spicy flavourful salsa is a must here. Whether it’s a roasted tomato salsa or a fresh green salsa, it is important that it be nice and spicy so that it enhances the creamy flavour of the cheese. Use the freshest tortillas you can get your hands on: flour or corn, your choice. Get some friends together for Cinco de Mayo and enjoy some of the best tacos you have ever had!

Queso Flameado
Melted Cheese with Onions and Chorizo

2 cups grated mozzarella, brick or Monterey Jack cheese
1 cup raw Mexican chorizo
1 small onion, minced

In saucepan, cook chorizo in a bit of water, breaking it up into small bits. Once the water evaporates, the chorizo will have rendered down and it will brown in its own fat.

Add chopped onion and cook until onion is very soft. Reserve mixture.

Place cheese in a heatproof bowl and sprinkle the chorizo onion mixture on top. Bake in a 375°F oven until melted and bubbly, about 15 minutes. Serve immediately with tortillas and salsa on the side.

* Instead of chorizo, you can use sautéed mushrooms or roasted and peeled poblano pepper strips on the cheese.

This recipe was first featured at www.thelatinkitchen.com

Memories of Sundays with my Grandparents

As a child growing up in Mexico, my Sunday afternoons were spent with my maternal grandparents. They were members of the Casino Monterrey, an exclusive club where they had lavish buffets every Sunday at lunch. Knowing the grandchildren were visiting after lunch, they always brought us a doggie bag with dessert, and my favourite was a type of Flan called Queso Napolitano.

I never procured that recipe for the flan, but I remember it being fairly firm, with some crunch and it had a bit of alcohol. Years later, as an adult, I started to play around with flan recipes in the hopes of recreating that dish. After many tries, I came up with my version of the Queso Napolitano.

Flan, or Queso Napolitano, refers to a flan that has cream cheese as an ingredient. My version uses Monterey Jack or Brick cheese instead, making it perhaps a tiny bit less sweet than it would be if we were to use cream cheese. The rest of the ingredients are common enough - sugar for the caramel, milk, condensed milk and eggs. In addition to that, I add pecans and brandy. Once everything goes into the blender and is poured onto the mold, the pecans rise to the surface and create a sort of crust that once unmolded will be at the bottom. The brandy gives it sophistication and pairs perfectly well with the creaminess of the flan and the almost burnt sugar taste of the caramel.

Pecans and brandy are my Mexican version, but when I worked at the restaurant, I used to make the Italian equivalent using hazelnuts instead of pecans, and Frangelico instead of brandy. If you prefer to use almonds, then go ahead and use Amaretto. All those versions are delicious. Serve it at your next party and you’ll have your guests complimenting you on your drool-worthy dessert. Little do they know it is a snap to make!

Queso Napolitano
Cheese Flan with Pecans and Brandy

Caramel:
1 cup sugar

Flan:
150g Brick or Monterey Jack cheese, grated
1 can sweetened condensed milk
1 ¼ cups milk
4 eggs
1/2 cup pecans
2 Tbsp Brandy

Preheat oven to 325°F.

In medium frying pan, heat sugar over medium heat. Do not stir!  Let sugar melt and start to caramelize. You can shake or swirl the pan, but do not stir with a spoon.  When sugar is a nice light brown colour, carefully pour caramel onto a rectangular pyrex (loaf pan size), tilting to make sure it coats the bottom and up the sides a little bit. Set aside.

In blender jar, combine grated cheese, condensed milk, milk, eggs, pecans and brandy. Process until very smooth.  Pour over prepared caramel in pan.

Place in the oven inside a larger pan, like a roasting pan. Prepare a water bath by filling the large pan with boiling water that comes 2/3 up the sides of the pyrex. Bake for 1 – 1 ¼ hr, or until a toothpick inserted in the centre comes out clean.

Refrigerate a minimum of 4 hours, but preferably overnight. Run a knife around the edges and then invert onto a serving platter, making sure you catch all the nice syrup.  Serve chilled.

Makes 1 loaf sized flan.
This recipe was first published at www.thelatinkitchen.com

Nana's signature salsa

Salsa is one of those things that have as many versions as authors, or in this case - cooks. Each person makes a Salsa his or her way, adding their own “sazón” or taste, to the mix.

I can attribute this recipe to my Nana. She is an outstanding cook. I could even call her a “Mayora”.  Mayoras are Mexican women who were raised in the kitchen, having knowledge passed down to them by their mothers and grandmothers, so they, in turn can pass this knowledge on to the younger generations, helping to keep our traditions alive. By my Nana’s side, I learned many secrets of our Mexican ingredients and techniques, and learned to love our traditions and rituals.

I firmly believe each person has his or her own touch while cooking. Two people can make the same recipe using the same ingredients and techniques, and the outcome can be subtly different. This is my case with this particular table salsa. It is one of those recipes my Nana whips up without even thinking, and even though it is so simple, it always tastes divine. When I make this, it does not quite taste the same as hers, but it is still a great recipe. At home, there is always a bowl of this salsa at the table - for breakfast, lunch or dinner - it goes with everything.

The flavours here are everyday Mexican - tomatillos, tomatoes, onion, and garlic. Jalapeños and a touch of the very hot northern Piquín chiles make up the spice.  This salsa could not be easier - cook the fresh vegetables in water until softened, then blend with the dried Piquín chiles until smooth. Season to taste, and you’re done. It is so easy, there is no reason not to have a bowl of Salsa Casera in your fridge waiting to accompany all your meals. 

Salsa Casera
House Salsa

6 tomatillos, husked and rinsed very well
2 vine tomatoes
1 small onion, peeled and halved
2 cloves garlic, peeled
1 Jalapeño or Serrano chile
1 tsp dried Piquín chiles
Salt to taste

In a medium saucepan, place whole tomatillos, whole tomatoes, halved onion, whole garlic and whole Jalapeño or Serrano chile. Add enough water to cover all the vegetables by at least 1 inch. Bring to a boil and then simmer until vegetables are tender, but not falling apart, about 10 minutes.

Take vegetables out of the cooking water and place in blender jar. Add piquín chiles to blender and process until very smooth. Add salt to taste.

Pour salsa onto a bowl and serve at room temperature with your favourite dish.

Makes about 2 1/2 cups
This recipe was first published at www.thelatinkitchen.com

Delicious Agua Fresca

I had a very fortunate youth in Mexico, in terms of gastronomic variety. My Nana was (and still is) a traditional cook, and as such, all the food that came out of her kitchen was authentic, natural, and 100% made-from-scratch. Living on a ranch, we had a bounty of fruits and vegetables, meat was plentiful, and we had the luxury of having home-made tortillas every day. One could say I was spoiled. Yes.

Needless to say, those memories have stayed with me and have made me the cook that I am today. I cook the same way as Nana. I like to use local ingredients when possible, keep to the traditional food, and always cook from scratch.

Soft drinks have never had a place in my home, not even when I entertain. I love to make drinks and Aguas Frescas are a favourite way to incorporate fruit in my everyday meals. You can make Aguas Frescas with a plethora of fruits, from cucumber and kiwi to papaya, mango and strawberry. Soursop is another favourite, but Guava tops the list for me. Limonadas are a specific type of Aguas Frescas that are based on a simple water and citrus combination - we're talking lime or lemon. But we can enhance Limonadas by adding other fruits.

Beautifully ripe guavas are exceptionally fragrant and sweet. They are in season between October and March, when they will be at their best. Fortunately for me north of the border, they are available almost year-round, so I can make this Limonada anytime I get the craving.

Guavas are high in Vitamin C - higher than oranges, all the more reason to use them. The addition of Chia seeds in the lemonade boosts its nutritional value even more. This super seed has ancient roots in Mexico. Chia seeds are high in calcium and rich in Omega 3’s and antioxidants. When you use Chia, make sure to let it sit for at least 6 hours, for the gel-like coating to develop so you can get the most health benefits out of it.

Make this Guava Lemonade with Chia and you will have a healthy drink with deep traditions in Mexico. It is delicious. 

Limonada de Guayaba con Chia
Guava Lemonade with Chia Seeds

6 to 8 very ripe fresh guava
1/2 cup sugar, plus extra to taste as needed
juice of 2 lemons
2 tablespoons chia seeds

Wash guavas and trim ends. Cut into chunks. Place in blender container with 2 cups water. Process until very smooth adding up to 1 additional cup water as needed and then press through a strainer into a pitcher. Discard the seeds and solids in the strainer.

Add 1/2 cup sugar and the lemon juice to the pitcher. Pour in enough water to make 3 litres. Taste and add more sugar as needed and stir until the sugar is completely dissolved.

Add the chia seeds and mix well. The chia seeds will swell in size as they sit in the liquid, so it’s better to wait a couple of hours before serving. Serve chilled.

Makes about 2 litres
Recipe was first featured at www.thelatinkitchen.com

Something Sweet for the Weekend

Pan de Elote is a traditional corn bread made in Monterrey, Mexico. When you walk through fairs or street markets, you will invariably find the Pan de Elote vendor displaying golden loaves of sweet bread. The shapes vary - they can be the regular rectangular loaf shape, or they can be round or even individual sized. Some have pecans, some have cajeta, and they are all sweet and delicious.

There are so many ways to make Pan de Elote that it really comes down to each cook’s choice. I have collected recipes from many of my friends and they all are slightly different. Some have more flour, some have less; some have condensed milk, some only regular milk; some have more eggs than others, but all of them are made with fresh corn, and all are made in the blender, which makes this a no-fuss dessert.

Some people make their bread sweet, some people make it more on the savoury side. My version resembles a pudding more than a bread, making it a decadent, yet easy-to-make dessert that comes together very quickly.

In the region around Monterrey, pecan trees are abundant, so we tend to include this ingredient in many desserts. For me, corn bread has to have pecans somewhere - whether in the dough, or sprinkled on top. My version of Pan de Elote is presented generously drizzled with cajeta and chopped toasted pecans. You could also top it with a dollop of whipped cream or even a scoop of ice cream, but I leave that up to you.

Make a batch of Pan de Elote and serve it to your friends on your next dinner party. They will fall in love with it. Provecho!

Pan de Elote estilo Monterrey
Corn Bread, Monterrey Style

3 ½ - 4 cups fresh corn kernels, from 4-6 ears of tender corn
1 can sweetened condensed milk
4 eggs
¼ cup all purpose flour
3 tsp baking powder
1 tsp vanilla
1/8 tsp salt
¾ cup melted unsalted butter + 2 Tbsp more for greasing pans

Garnish:
½ cup chopped pecans
½ cup cajeta

Preheat oven to 350°F.
Cut kernels off ears of corn to measure 3 ½ - 4 cups. In blender container, place corn, condensed milk, eggs, vanilla, flour, baking powder and salt. Blend until combined. Add melted butter and process a bit more, but it should not be completely smooth, it should have texture.

Line pans with parchment paper (2 - 8 x 8 pans, pie plates or loaf pans). Place 1 Tbsp butter in each of the two pans. Place pans in oven and heat butter for 5 minutes. Bring pans out and slowly pour half of the mixture in each pan, so butter does not splatter. Place pans in the oven and bake from 45-60 minutes, or until tester inserted in centre comes out clean.

Let corn bread cool in pan for about 5 minutes. Cut into squares and serve warm or at room temperature, topped with chopped pecans and drizzled with cajeta.

Serves 10-12
This recipe was first featured at www.thelatinkitchen.com

Easy and delicious weeknight dinner

Most of us lead extremely busy lives, especially when we are driving our kids back and forth from one activity to another. Sometimes we want to eat a simple meal, but one that is comforting and satisfying. This Sopa de Lentejas comes together very quickly. Perfect for a quick dinner, it makes great leftovers to take to the office for lunch the next day.

Sopa de Lentejas con Tocino y Verduras
Lentil Soup with Bacon and Vegetables

½ lb bacon, cut into ¼” pieces
1 medium onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 jalapeño chile, minced
1 white potato, peeled and diced small
1 large tomato, diced
1 ½ cups brown lentils
6-8 cups chicken stock
1 Tbsp kosher salt
½ cup chopped cilantro

In a large saucepan, cook bacon over medium heat until it renders most of its fat, but is not too crunchy, about 5 minutes. Remove all but 2 Tbsp bacon fat. Add chopped onion, carrot, garlic and chile and sauté until onion is translucent about 3 minutes. Add potatoes and cook another 3 minutes. Add tomatoes and cook until they start to break down, about 4 minutes. Add lentils and 6 cups chicken stock. Add 1 Tbsp salt and bring to a boil. Turn down heat and simmer, covered partially, until lentils soften, 30-40 minutes. If soup looks like it needs more liquid, add 1-2 cups chicken stock. Adjust seasoning and just before serving, add chopped cilantro. Serve with lime wedges.  

Serves 6-8

Cooking the food of my memories

Born and raised in Mexico, and having left my country more than 20 years ago, I am proud to say I still cook like I ate when I lived in Monterrey.

The Mexican diet has historically consisted of beans, corn, pumpkin, tomatoes and chiles: all vegetables that grew in the "milpa", or vegetable parcel. Not everyone could afford much meat or cheese, but beans and corn were - and are - very affordable. Best of all, beans are full of protein and fibre, and are very good for our bodies.

Because beans are so common, we are very creative on the ways to cook and eat them. After all, no one wants to eat refried beans every day of the week! Mexican cooks are very good at presenting the humble legume in different guises for lunch or dinner on a daily basis.

One of the most delicious ways to make soup is to turn the vegetables into a cream, and this recipe is a very good example. It is also popular with picky children who turn their noses up at the sight of mashed beans.

You can make this soup with canned beans, though I highly recommend making a large pot of beans yourself. It is much cheaper and infinitely healthier. This recipe uses evaporated milk for a creamy texture and mouthfeel; if you prefer, you can substitute whipping cream instead, but I don't find it necessary.

Like all Mexican soups, a very important part of the recipe is the garnish, and in the case of this soup, it is an essential part of the dish. Bacon bits add a rich meatiness, while the cheese gives a salty tang. The avocado adds a buttery softness and the crema brings everything together.

I hope you make this soup. It makes the perfect lunch or starter for dinner.

Cream of Pinto Bean

5 cups cooked pinto or black beans, with 1 cup of their broth
1 medium onion, diced
2 cloves garlic, chopped
1 roma tomato, diced
2 sprigs fresh epazote, or ½ tsp dried
¾ cup evaporated milk
1 tsp ancho chile powder
1 Tbsp lard or vegetable oil
½ tsp kosher salt, or to taste

Garnish:
1 avocado, cubed
½ cup fresh, feta or panela cheese, cubed
½ cup crumbled cooked bacon or chicharrón
½ cup crema

In medium saucepan, heat 1 Tbsp lard or vegetable oil. Cook onion over medium high heat for a few minutes, or until it starts to brown on the edges. Add garlic and cook for another minute. Add tomatoes and cook for 5 minutes, or until they become saucy. Transfer mixture to blender container and add beans and their broth. Blend until completely smooth, adding more bean broth or water if needed to make mixture blend properly.

In same saucepan, cook bean mixture over medium heat, adding epazote, ancho chile powder and salt. Bring to a boil and then turn heat down to simmer and cook, uncovered, for 10 minutes, to allow flavors to blend.  Add evaporated milk and simmer for 5 minutes more. Taste for seasoning and add more salt if needed.

To serve, ladle soup into shallow bowls and garnish with avocado, cheese, bacon or chicharrón and a drizzle of crema on top. 

Serves 4 to 6
This recipe was first featured at www.thelatinkitchen.com

A little Mexican fare to celebrate Spring.

There are so many types of Enchiladas in Mexico, and they are all delicious. This recipe makes a fast and easy lunch or light dinner meal that comes together quickly, and even faster if you already have the ingredients on hand. The secret to this recipe is an amazing tomato sauce.

Entomatadas

Salsa:
4 hothouse tomatoes
1 large Spanish onion, peeled and cut into quarters
2 garlic cloves, unpeeled
1 Jalapeño chile
¾ tsp salt, or to taste
1 tsp vegetable oil
12 corn tortillas
¼ cup vegetable oil
3 cups queso fresco or farmer’s cheese, crumbled
1 small onion, minced
½ cup chopped cilantro leaves

Garnish:
½ cup queso fresco or farmer’s cheese, crumbled
1 small onion, thinly sliced into rings
1 avocado, thinly sliced

On dry comal or griddle, roast whole tomatoes, onions, Jalapeño chile and garlic, turning often until completely charred, about 15 minutes. Peel garlic and then transfer tomatoes, onion, chile and garlic to blender container and blend until smooth. Season to taste with salt.

On medium saucepan, heat 1 tsp vegetable oil and cook salsa, until flavors completely blend, for about 10 minutes. Keep warm.

On medium frying pan, heat ¼ cup vegetable oil. Soft-fry tortillas for 20 seconds, only until they soften and warm up. Drain on paper towels and keep warm until all tortillas are done.

Mix queso fresco with minced onion and set aside.

To assemble plates:

Dip one tortilla at a time in salsa and place on plate. Fill with some queso fresco and onion mixture. Fold tortilla in half. Continue with another two tortillas per plate. Spoon a pool of salsa on plate and arrange the three enchiladas over salsa. Spoon more salsa over enchiladas, garnish with crumbled cheese and onion rings. Arrange a few avocado slices on the side. Serve immediately.

Serves 4

Thinking of Home...

Some of the earliest memories I have are of food. Specifically, food that came out of my Nana’s kitchen. As incredible as it seems today, Nana used to make tortillas EVERY DAY. We were spoiled beyond belief!

While we were at school, Nana would be in the kitchen, getting ready for what is in Mexico our big meal, around 2pm. As soon as we came home, we would gather around the kitchen table to enjoy our lunch. She would always make our favourite food, and invariably, there would be a simple dessert, like these Sugar Tortillas.

These sweet little tortillas are a favourite treat of mine, comfort food at its best. They are like a cross between a cookie and a biscuit.  They are super fast to make if you use a tortilla press. Ask your little ones to help you press the dough, they will have a fun time at it.

Vanilla was not present in Nana’s recipe, but I like the flavour when I use it. You can use extract or ground vanilla bean, which gives the dough a pretty speckled look.

You cook these tortillas on the griddle, just like you do corn or flour tortillas. In just 25 minutes, you can have a platter of these treats, ready to delight your little ones. If you eat them while they’re warm, they will be soft… but if you eat them once they’ve cooled off, they will be crispy. You decide how you like them best. I cannot resist eating one or two as they come off the griddle! Store them in a tin to keep them nice and crispy. Serve them smeared with cajeta for dessert, or plain with a cold glass of milk. Either way, they are delicious!

Gorditas de Azúcar

2 cups flour
1/2 cup shortening or butter
1/2 cup sugar
1/2 tsp baking powder
1 egg
¼ cup milk
1 tsp vanilla extract

In a large bowl, mix dry ingredients.  Add shortening or butter and mix well, working dough with your hands.  Add egg, milk and vanilla and knead until you have a smooth dough that’s not sticky.

Divide dough into 24 pieces the size of a ping pong ball.  Press with a tortilla press until they are about 3’ wide and ¼’ thick.

Cook over medium heat on an un-greased griddle for about 1 minute and then turn over with a spatula and cook for another minute.  The tortilla should be nicely browned on both sides.

Place on a wire rack and let cool.  These tortillas are soft when warm but harden to a crisp when cool.

Store in a tin for 3-4 days
Makes 24 Gorditas de Azúcar

Recipe was first featured at www.thelatinkitchen.com.

Comfort Food at its best

Winters in Canada are very long, and even though this winter has been relatively mild, it still feels like it's been 10 years since we had nice, mild days. With the harsh weather, many of us get sick, and when we're not feeling so hot, an easy but delicious soup is always welcome.

That is where this recipe comes in. When I lived back home, my Nana would make this Sopa Aguada at least once a week. It is very simple to make, but very delicious and totally comforting.

I hope you make this Sopa Aguada soon!

Sopa Aguada, a.k.a. Pasta Soup

1 tsp. Vegetable oil
1 cup small pasta, such as filini, stars, etc.
1 plum tomato, chopped
1/2 small onion, chopped
1 sprig cilantro
1 Jalapeño chile, optional
1 carrot, peeled and diced
1 white potato, peeled and diced
1.5 L chicken broth
Salt to taste
Lime wedges to serve
Chipotle chiles or Salsa for garnish
Avocado and/or  queso fresco for garnish

In blender container, place tomato and onion. Blend until smooth.

In deep saucepan, heat the oil and sauté the pasta until golden.  Add the tomato sauce and cook for a 4 minutes.  Add the broth, cilantro, chile, carrot and potato. Season to taste with salt. Bring to a light boil.  Cover and turn the heat down to a simmer. Cook for about 10-12 minutes, until vegetables and pasta are tender. 

Ladle hot soup into bowls and sprinkle with lime juice. Garnish with salsa or chipotle chiles,  avocado chunks and cheese, or a combination of these. Serve with tortillas on the side.

Serves 4 to 6
Recipe was first published at www.thelatinkitchen.com

PAN DE MUERTO - Day of the Dead Bread

I love this time of year - not because of Halloween, but because of the Day of the Dead. Apart from the actual celebration being part of UNESCO World Heritage - which is exciting and important, I love it because of what it represents. In Mexico, we see this festivity as a time to be happy and to remember and honour the loved ones that have left us.

The most representative thing about this celebration is the shrine or altar. These altars can be very simple or very complex, and can be built at the cemetery, at home or at work. They all have something in common: they contain food and drink - what the person or persons used to love in life, plus candles, pictures, flowers, and bread, among other things.

One of the items that must be included in the altars is the "Pan de Muerto", or Day of the Dead Bread. In most of Mexico, it is a round loaf decorated with bones and skull, but in Oaxaca it is a simple round loaf decorated with sesame seeds. In other regions of Mexico, the breads adopt different shapes, but in all cases, it is a rich eggy dough that is slightly sweet and delicious, made for enjoying with a mug of frothy Mexican hot chocolate.

The Oaxacan loaf is flavoured with aniseed and orange rind, while the other more common loaf is often flavoured with orange blossom water (or zest), or not at all. In recent years, bakeries in Mexico started making the traditional loaves filled with pastry cream or cajeta.

I love the flavours of the Oaxacan bread, but I also love the look of the decorated loaf, so taking a little bit of creative licence, I merged them both in this recipe.

In the finished product, we have the rich, eggy dough flavoured with aniseed and orange that I love so much, but it is shaped in the traditional way with bones and skull.It is a bit of a process, since this recipe requires a starter, but the end result is worth it.

To make this Pan de Muerto you need:

Starter:

2 cups flour 

3/4 tsp salt 

1/4 cup sugar

3/4 Tbsp active dry yeast

1/3  cup water

2 eggs



Dough:

Starter

1/2 cup sugar

7 Tbsp butter

2 cups flour

4 egg yolks + 1 Tbsp water

1/8 cup water

grated rind of 1 orange

½ tsp anise seeds



Glaze:

2 egg yolks



Garnish:

melted butter

¼ cup sugar




Starter: dissolve yeast in water and when it’s foamy add the rest of the ingredients, beating well until it’s mixed thoroughly.  Place in a greased bowl and let rise, covered,  until doubled.  Starter can mature overnight in fridge.  Next day, bring to room temperature before working with it.



Place starter, sugar, butter, egg yolks, water, orange rind and anise seeds in mixer bowl.

Mix well using the dough hook.

Start adding enough flour to make a sticky but manageable dough.

This is what the dough looks like. It is still very sticky at this point, but I like to take it out of the bowl and finish it by hand. I feel I have more control of the dough if I use my hands. Sometimes you can add too much flour if the machine does all the work for you, since it is harder to feel the texture of the dough.

Place the dough on a floured board and start kneading, adding flour as needed to make a smooth dough.

After a few minutes, the dough will look like this. At this point, it will not accept any more flour, so it is ready to rest.

Place dough in an oiled bowl, and cover with a tea towel and let it rest, until doubled in bulk, 1-2 hours, depending on how hot your kitchen is.

After one or two hours, the dough will have risen until it has doubled in size. Time to continue...

Punch down the dough. Yes, literally. You want to remove all the air bubbles to continue working with the dough, so knead it a bit until there is no air left.

Divide your dough in up to three parts. I like making two smaller loaves so I can share, but if you want, you can make one large one, two medium ones or three small ones. In any case, for every loaf, you want to have a big piece of dough and from that one piece, you rip a piece about a third its size, so you can form the bones and skull.

Out of the small piece, make 4 pieces, one of them a bit larger than the other three. In this photo, I am making enough for two loaves.

Out of the smaller pieces, make ropes, and then press at intervals so your rope looks knobby. This will form the bones. The other larger piece, shape as a ball. Place the shaped pieces on parchment and they are ready for the next rising.

Shape the large piece of dough as a ball and place on parchment for the next rising.

Place a tea towel over the bread dough and let rise in a warm place, until it puffs up a bit more.

After an hour or so of rising, you can place the bones on the large loaves, pressing gently so they adhere. The "skulls" go right on top.

Brush shaped loaves gently with egg yolks, making sure you get in all the nooks and crannies. Bake loaves for 15-20 minutes, or until they sound hollow when tapped. If you think they are browning too fast, decrease the temperature to 350°F. Bring finished loaves out and let cool for a of minute on the baking trays.

Have your melted butter and sugar ready for when the loaves come out of the oven. As soon as you can handle the loaves, brush with melted butter. The loaves have to be hot for the sugar to stick to the melted butter on the loaf.

As soon as you brush them with butter, sprinkle liberally with sugar, so it sticks to the melted and warm butter.

Set parchment and loaves over a wire rack and let cool, at least two hours before you cut them.

Serve your Pan de Muerto with steaming mugs of Mexican hot chocolate. This bread is best enjoyed the day it's made, but if you wrap it properly, it can last for a day or two. If you have leftovers, warm them up a bit before serving.

I hope you make this bread and most of all, I hope you enjoy it!!

Feliz Dia de Muertos!

Maria Amalia

P.S. Notes from my testing:

This year I made a double batch of starter. With the first half, I made one batch of bread immediately after the starter had risen. The resulting bread was very good.

With the second half of the starter I made a second batch, but the starter rested for three days in the fridge, until I had time to make the second batch. I let the starter come to room temperature and continue to rise for a few hours before I used it.

This time around, I did not have a fresh orange for zest, so I used orange flower water - using 1 tsp in the recipe. I also increased the amount of aniseed to 1 tsp, instead of 1/2 tsp. The resulting bread was superior to the first batch in terms of texture. I thought the orange flavour was too subtle, so in future, if I use orange flower water, I will increase the amount to 1 Tbsp instead. I still believe using orange zest gives a better taste. I love the flavour of aniseed, so I think adding more is a great idea.

The other thing I did differently was that I rotated the trays after 17 minutes of baking, bringing the top tray to the bottom and the bottom one to the top rack in the oven. This gave the breads a more even cooking on the bottom crust.

A Meeting in the Kitchen

I had an interesting guest in my little kitchen, someone who asked me to make my Mole recipe so he could blog about it. I’m talking about the late Ron Eade, who was the food writer for the Citizen for many years. After he retired, he couldn’t sit still, so he started blogging.

I had met Ron in my DiVino Wine Studio days… he documented a dinner we made with an Italian guest Chef, but during that night, I was busy getting things done, and Ron judiciously stayed out of the kitchen.

Years later, after I’d left DiVino, Ron contacted me and asked if he could come cook with me. He wanted to know how Mole was made. I thought he was going to actually help me make the sauce, but no… he stood across the bar from my counter and watched me intently. He asked lots and lots of questions. I have to say, he grilled me for information. He even made a video of our session together. I had a good time with him. You can check the recipe and the video out by visiting his website.

He left that day with a litre-full of Mole sauce, which he then said he enjoyed with his family.

Months later, Ron “Liked” my Facebook page, and he sent me a private message saying he really liked my Mole recipe and thanked me for generously sharing it with him.

I am glad I got to cook and share my Mole with him. That is precisely what I love to do.

I hope Ron is having fun up in Heaven.

Help us Feed the Hope

I was very fortunate to participate in the campaign called "Help us Feed the Hope", from Catelli Pasta. I was asked to write a recipe with 5 ingredients plus the pasta. This recipe went into the cookbook called "Pasta Plus Five", and it was part of the campaign to raise awareness on hunger in Canada, and at the same time help folks at home cook fast, delicious, and nutritious meals. With every box of pasta sold at Sobeys and Metro in the months of March through May, Catelli donated one portion of pasta to food banks across Canada. Additionally, with every "Like" and "Share" on the Catelli Facebook page, Catelli donated one portion of pasta on behalf of the people who did this. The goal is to reach 1,000,000 portions. Up to this date, the number is at 793,207. Not bad at all!!

I was present at the Ottawa Food Bank when Catelli sent the donation. There were 3 large skids of pasta! The folks at the Food Bank told me that pasta is on the top 5 items used most, so this generous donation by Catelli will be helping a lot of people in need. Statistics tell us that around 850,000 Canadians go to food banks every month, and about 36% of those are youth and children. These are shocking numbers.

I was very excited to participate in this campaign and do my little bit to help the community. Thanks to all of you who followed me and participated in the campaign. If we all do our part, we can make the lives of many people a tiny bit better!