shelora

July 22, 2004

Hi Esperanza,

Thanks for that. Do you always use a poblano no matter what you are stuffing it with? I was thinking of using the ancho chile to stuff with the picadillo. I like its raisiny quality that goes so well with the mixture of pork, capers and olives, etc.

I know that look you are speaking about. For the longest time, I would only use ancho chiles to make chile rellenos. When I told this to a chile vendor in Oaxaca, she gave me that look. It just pierced right through me. She only used the chile pasilla de Oaxaca for her chile rellenos.

The more I look at the my menu, the more I think I will do the picadillo.

I live in Victoria, British Columbia, Canada and the humidity is not that high and the only air conditioning we have is opening all the windows.

hasta pronto

July 21, 2004

In the Art of by D.K., she speaks about the Mole Amarillo. "Either pork, chicken, or beef can be used, the only difference being the final flavouring herbs: hoja santa, cilantro or pitiona respectively."

Would I be committing some grave error if I was to use chicken with hoja santa?

Next questions is, I'm cooking a dinner this Saturday for six people and the weather is supposed to be in the upper 30degrees (Celsius). I'm starting to think a mole would be too heavy. Do you think perhaps a picadillo of pork or chicken stuffed in anchos would be better?

Shelora

July 15, 2004

This is a whole other fun topic - diner food.

Well, White Spot, they do toast their burger buns and they do have sauteed onions, but where is that beef coming from and those fries are not hand cut, how often is that deep fat fryer changed, how many different foods are fried in that oil and how are those potatoes grown?

A word on Sysco aka Satan. They are now in Mexico and probably other countries in South America, delivering the same GMO food products. That is a sad state of affairs.

S

July 15, 2004

Abrazos and besitos to you all. Great posts and I did read the egullet article. I made a stew last week with it - pork ribs, tomatillos and verdolagas. Good but not great. I think I will simplify my approach with your ideas - simply pan wilted and I will comb the NY times for that anchovy recipe - anchovies are so good.

S

July 15, 2004

Being a "CHEF" as oppose to a "cook"; a chef to me is someone who engineers a menu, develops all the concepts research and style that goes into the menu, does he or she actually have to cook, well??
To me a good cook is someone who opens the fridge and looks inside, not much there, so what!!... they can make any thing out of nothing, 30 minutes later you have a great meal, now that is a chef to me.
You rock, stovetop. Excellent definition.
I know so many young chefs that eat at Subway or McDonald's on their days off. I don't get it.
I've eaten my way through many cultures, since I was a young'un and cooking in restaurants in my 30's inspired me even more to experiment, cook, cook, cook, eat, eat, eat and travel.
There must be a way to inspire young chefs and cooks. Maybe it could take the form of inspirational retreats/food and food culture spas.
It wouldn't even have to be in foreign lands, we've got most of it right here in Canada. The retreats would involve tours of farms and outdoor markets in cities across the country coupled with hands on workshops, dining in homes and restaurants that serve excellent ethnic foods.
Getting to the roots of the cuisines of the world, as it were.
Unfortunately they don't teach much of that in cooking school. Shame, really.
Shelora

July 14, 2004

I'm sure you could eat it, but could you digest it?

My husband works as a medical photographer and I'm haunted by what he said over the dinner table one evening. - yes, I know, the dinner table of all places. The #1 thing found in people's stomach during autopsy is kernel corn.

I love everything done with corn in Mexico, but every since this story, I have an aversion to corn niblets.

Sorry if that was too gross for morning reading, but I just had to share.

s

July 14, 2004

That's really funny, mr. busboy.

While the $34. burger at the Diva makes for a good media scrum, can't chefs dig deeper in their creative unconscious and make something really dazzling and new? Or has it all been done?

What the heck is wrong with a burger made with quality beef, great bread, mustard, grilled onions and killer cheese with a price tag, of let's say, $20.? With some excellent organic fries and onion rings, perhaps fried in duck fat.

s

July 14, 2004

(It was inspired by Daniel Boulud's burger).

Inspired or ripped off?

July 14, 2004

Interesting project, let us know what the manufacturer says. I've never heard of the outer hull being used in a recipe. I would think it is undigestible and would make great compost for your garden or pig feed.

s

July 13, 2004

Last time I checked, Mayordomo - that wonderfully popular chocolate and mole producer in Oaxaca - came out with their moles in jars for the U.S. market.

I have purchased them when in Oaxaca, in plastic tubs. They sell the rojo and the negro. Top quality, depth of flavour, very balanced.

I believe it was someone in Chicago that started bringing them in. Hope they are still available, an excellent product.

shelora

July 10, 2004

Just purchased some verdolagas (otherwise known as Purslane) at the Farmers Market this morning.

D.K. in her book, The Essential Cuisines of Mexico, has a simple stew recipe for pork and purslane, which I will make tomorrow.

Have not found any other references for it in other cookbooks and I don't seem to recall eating it Mexico.

Can anyone out there speak about verdolagas and its uses in Mexico?

Esperanza? Theobroma?

July 10, 2004

Hello there,

Victoria has wonderful, so called "upscale" restaurants for you to try. Here are a few stellar recommendations from the downtown core. It will wet your appetitie. They all have excellent wine lists and knowledgable professional staff. You cannot go wrong. Unfortunately, alot of them are closed Sunday and Mondays. All are extremely popular with us locals, so do phone for reservations. Our chefs pride themselves on sourcing for the best in organic and locally grown ingredients. You are coming to the right place for some great food.

Let me know if you get bored with the upscale though because we have some great "downscale" restaurants as well.

Temple - small plates, big on flavour, had the island waterbuffalo osso buco last night - too die for. Closed Sunday

Brassierie L'ecole - French brasserie influences, excellent chef and French wine and beer list. closed Sunday and Monday

Cafe Brio - Award winning neighbourhood restaurant and chef. Dinner only. It's all fantastic. Excellent staff, wine list and room. Greg Hayes and Sylvia Marcolini are consumate hosts.

Zambri's - open for casual lunch and dinner. Chef Peter Zambri changes his menu daily. Italian influences, house made sausage and salumi not too be missed. Small but excellent Italian wine list by sommelier Frances Sidhu. Closed Sunday and Monday.

Fire and Ice at the new Marriott - Chef Jeff Keenliside, formerly of Cafe brio. Double thick cut brined pork chop topped with an island blue cheese, is not to be missed. Always open - great patio for sun.

These are my top picks from the downtown area. If you want to explore the outer regions, I've got some more for you. Just let me know. There could also be some wine dinners going on during the time you are here - usually held at listed restaurants - always a great way to try some great

B.C. wines, or there are always wine tastings going on at some of the wine stores downtown, another great way to spend an hour, before a dinner reservation.

Contact me closer to your dates and I'll let you know what is going on.

July 9, 2004

I have always found the mole negros and rojos to be earthy and rich with layers of flavour and a smooth velvety texture. The key is balance, with the myriad of ingredients involved in making a mole, it is a great art in not making it too salty, sweet, bitter or spicy.

I had one the other day at a Seattle Oaxacan restaurant that was much too sweet and took over all the other ingredients that can make a tamal Oaxaqueno a sublime experience. My suspicion is that is was also from the larder of Dona Maria. A big disappointment.

I'd like to pick up that book by Ricardo. Is it only in Spanish?

June 28, 2004

Can you site an example of a traditional and relatively plain fish taco? No accoutrements?

S

June 27, 2004

Tried the Rubios recipe for the fish taco batter. Hands down excellent. We had a feast for three the other day.

We fried fresh red snapper and served it up with the crema, shredded cabbage, radishes, salsa fresca and an arbol salsa, guacamole and lots of salads and hot corn tortillas.

Thanks for that inspiration.

s

June 26, 2004

Thanks Suzanne,

I've ordered that book and will recieve it sometime next week. I hope it has a recipe for bean sprout salad that I crave on a daily basis.

Shelora

June 26, 2004

I"m sure the farmers market in Oregon can set you up with some serious zucchini flower. I must say though I haven't quite worked out which squash flower is the best because I have had some that were too hairy, for want of a better word. Okay, maybe thorny or scratchy would be better.

The more delicate the better I think.

And if any of those organic farmers are growing a small round calabaza, so much the better.

I have tried the soups, but am going back to the drawing board to obtain a real sopa de guia with some tender tendrils of the squash plant, the blossoms and some good organic corn.

Have you ever made it? I bet with the heat you get in Oregon, you grow tasty corn.

I haven't heard of the chorreada, but it sounds damn tasty. Would that be skirt steak or tasajo that they use?

S

June 25, 2004

Hola!

Just devoured another favourite summertime treat that we first encountered on the streets in Oaxaca.

Corn tortillas on the comal with torn pieces of squash blossoms and fresh epazote. A bit of cheese (I used Monterey Jack as I can't get quesillo where I live) and sea salt. Presto, change-o, I am instantly transported to Oaxaca.

After four years, we know have serious leaves of epazote growing in our garden. For squash blossoms, we phone a local farmer to major amounts and a local tortilla maker supplies us with tortillas. In Oaxaca, you are asked if you want a bit of asiento - that yummy pork fat and bits - don't have that going on. Yet.

Truly an exquisite snack.

Anyone else have some seasonal favourites they would like to share?

Shelora

June 25, 2004

Many thanks for all the great info. It is strange that has only just emerged on the market. I have still to find a Canadian distributor for them.

How perishable do you think they are? Last time I purchased them in Seattle, I urged the employees to keep them in the fridge instead of on the shelves.

I've just found out they do sell them fried and salted in the package, but wouldn't they be tastier done just before eating them?

Thanks for the links as well.

Crack cocaine of the nut world, you say? Indeed. Can I use that?

S

June 25, 2004

Hello,

I am in love with Marcona almonds and would like some information on them. I first encountered them in a Portland restaurant and now purchase them in Seattle. I know nothing about their origin, except they are from Spain.

Is there a specific region they grow in, in Spain? Why can i only buy them blanched and whole?

Why are they so expensive?

Why have I only just heard of them? Are they used extensively in the cooking of Spain? How are they used, mostly?

Any help?

Shelora

June 23, 2004

Such a good question.

I have all of DK's books but the one I use the most is the now practically falling apart, The Art of. That woman is a goddess.

Next in line is her book, My Mexico. The mole de iguana recipe is KILLER, subsitituing pork for the iguan of course!

Ricky B's books I return to again and again for certain recipes - the older books especially, The Mexican Kitchen in particular.

A few others I treasure are Tequila, Cooking with the Spirit of Mexico, by Lucinda Hutson. Great party ideas and recipes using that wonderful elixir.

And the new Williams Sonoma mini book, Mexican (recipes by Marilyn Tausend) has a great cross section of recipes - the ceviche using salmon and scallops is exquisite. I tested many of the recipes for Marilyn. I can guarantee that they work no matter what.

Thanks everyone for all the inspiring words. This forum always makes my day.

Hasta pronto,

Shelora

June 23, 2004

You guys are the best!!! Thanks for all the info. Especially the review for La Carta de Oaxaca - I hope to get there, Oaxaca is the food I love the most!!

I should be able to come home with skads of food and good tequila!

I love Seattle!

Shelora

June 21, 2004

Hello,

Trying to navigate my way through the new Korean restaurants that have been popping up in our city.

Those little side dishes, I believe they are called Banchang (not quite sure of the spelling), have me really excited.

I have tried kimchee, which I love and the summer kimchee variety done with ginger. The taste I cannot get enough of though, are the bean sprouts done in a simple sesame dressing.

Does anyone have a recipe I could try at home. It seems to me the sprouts are cooked first, perhaps steamed?, then dressed in sesame - but not too much. I could just eat bowls of that.

Shelora

June 21, 2004

Hi there,

Thanks for the reply. I live in Victoria, canada and try to obtain ingredients for my kitchen whereever I go.

I cannot get good (in my opinion) tortillas in my hometown, since Seattle is on our itinerary I thought I would ask the gulletters for any tips on shopping.

I would make a trip for a must-see if it wasn't too far out of town. I do know the place you speak about in the Pike Place and a little further down the street, I recall a woman making good tortillas and cheeses. I am looking for queso fresco, chiles (good quality) and tortillas. I'm bringing a cooler.

I have placed this request on the Mexico forum as well.

Hope to hear from anyone else out there.

Shelora

June 21, 2004

Hello all,

Going to Seattle in two weeks and will need to stock up on a few ingredients. Since we won't have a car and will be staying in Belltown/Pike Place area, can anyone recommend places to buy fresh tortillas and cheeses close by? Any good latino markets, even a little ways out of town that I need to visit?

Muchas gracias!

Shelora

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