Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:
Sean's Passion Fruit Cocktail1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.
Avocado EnchiladasThe list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.
Recipe: Spicy Lime Cucumber and Cantaloupe
I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.- 1 medium-sized cantaloupe
- 2 English cucumbers, peeled, cut in half lengthwise and seeded
- 2 large or 3 medium limes
- kosher or coarse salt
- chili powder
- toothpicks
- Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
- Cut the cucumber into large, haphazard slices.
- Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
- Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
- Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.
Recipe: Black Bean Mole with SeitanMole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons dried oregano
- 1 tablespoon sesame seeds
- 2 tablespoons pure ground Pasilla chili powder
- 1 cup cooked black beans (rinsed if using canned)
- 1 cup chopped tomatoes
- 1 cup vegetable stock
- 1 teaspoon honey
- 1/4 cup cilantro leaves, loosely packed
- 2 teaspoons lime juice
- 2 tablespoons butter
- Salt and pepper
In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.
Recipe: Black Bean Salad or Taco FillingThis could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.- 2 cans black beans, drained, about 30 ounces
- 1 (15-ounce) can corn, drained
- 2 Roma tomatoes, diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup diced green onions
- 1/4 cup diced pineapple
- 1 tablespoon chopped cilantro leaves
- 1 jalapeno, seeded and minced
- 4 tablespoons sherry vinegar
- Juice of 1/2 lime
- 3 tablespoons honey
- 1 tablespoons salt
- 1 teaspoon black pepper
- Pinch ground cumin
Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.
Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.- 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
- 4 cups creamy rajas, recipe follows
Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
CREAMY RAJAS
- 1/2 cup olive oil
- 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
- 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
- 1 cup heavy cream
- 3/4 cup grated Manchego or Monterey Jack cheese
- 2/3 cup grated Cotija, Romano or Parmesan cheese
In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.
Recipe: Tres Leches Cake This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.- Unsalted butter, room temperature, for baking dish
- 6 large eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour, sifted
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1 tablespoon confectioners' sugar
Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.
To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.
Mangez!
