Monthly Archives: May 2012
As a follow up to our story on the chiles rellenos and other delicacies served at El Cardenal, here is a recipe straight from another Mexican kitchen for you to prepare your own while you get there. This is a great option for a vegetarian dish and you can be creative by adding your own sazón.
Verónica, a mom in México City, sent us a few ideas to create this family favorite:
Time Required: 30 minutes.
You will need:
- 10 peppers (fresh Guajillo, Anaheim or Poblano will do)
- 1 cup of refried beans
- 2 plantains
- 1 cup of sour cream
- 5 eggs
- ½ cup of flour
- ¼ lb. of cotija cheese
For the sauce:
- 5 medium Roma tomatoes,
- 1 clove of garlic
- ¼ chopped sweet onion
- Salt to taste
- Roast the peppers on a grill until skin is blistered. Remove from heat and let cool off. Once cool, peel the skin delicately not to tear the peppers. Handle very carefully as not to burn yourself! Some like to put the roasted peppers in a plastic bag as they cool to make the skin-peeling process easier. Alternatively, skip and boil the peppers
- Using a spoon, remove the seeds and white membrane. The membrane is the spiciest part of the pepper! Be careful not to touch your face or eyes.
- Fry the plantains and mix them with the beans and cheese. Stuff the peppers with this mixture.
- Whip one egg white per pepper to create a batter. Coat the peppers with flour and then dip them in the batter.
- Fry the peppers in a pan and drain.
If you chose to add a sauce:
- Boil the onions, garlic and tomatoes in salted water until soft, blanch and peel the tomatoes.
- Put in the blender and mix with a little bit of water.
Serve with the sauce and sour cream. Add a side of white rice.
Julio Cortázar is one of my favorite writers. I particularly enjoy the way in which he is able to unravel the story he made you believe he had woven, and then, in one or two sentences, he turns it around to put an entirely new book in your hands.
In the heart of Chicago’s meat-packing district, Moto Restaurant, seems understated. It should, as the food at this cozy, chic-yet-unpretentious establishment, is an incredibly stimulating multisensory event for both mind and palate.
From an edible zen garden, to a dessert that looks like egg drop soup complete with an egg yolk that is actually mango, the 15-course meal is an adventure that comes with specially-designed utensils that hold aromatic herbs, and a leather glove smoked with vanilla beans to accompany a treat called “smell the glove”. The aromas, while not in the food, are designed to enhance the flavor of the dish on the plate.
If you plan on going, forget everything you know about food. Really. Moto is like a short story by Cortázar; a place where you know you will be surprised- you will get to drink your veggies and eat your coffee.
Although the onset of lactose intolerance is one of the constant reminders that we are not children anymore, we decided to celebrate el Día del Niño by baking one of my favorite childhood treats- pastel de tres leches! Here is a delicious, easy-to-make recipe that will make you smile no matter how old you are! ¡Feliz Día del Niño!
Lactose Free Tres Leches Cake
Prep Time: 15 Min
Start to Finish: 3 Hr 55 Min
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1 1/4 cups original-flavored soy milk
2 teaspoons almond extract
Tres Leches Topping
1 cup original-flavored soy milk
1 cup almond milk
1 container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1/2 cup toasted sliced almonds
2 cups fresh raspberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together 1 cup soy milk, almond milk and yogurt. Slowly pour over top of cake. Cover; refrigerate 3 to 4 hours or until milk mixture is absorbed into cake. Top with almonds and raspberries. Store covered in refrigerator.
1 Serving: Calories 330 (Calories from Fat 120); Total Fat 13g; Cholesterol 60mg; Sodium 330mg; Potassium 160mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 6g
% Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 20%; Iron 10%; Vitamin D 15%
Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Very Lean Meat, 2 1/2 Fat