Jump to content

Nancy in Pátzcuaro

participating member
  • Content count

  • Joined

  • Last visited

Recent Profile Visitors

2,702 profile views
  1. Nancy in Pátzcuaro

    Papaya - Ripe? Unripe? Help needed.

    At first glance I thought it was a papaya, the kind we get here in México--much larger than the Hawaiian type. But as someone else (Lisa) mentioned that the stem gave it away. Too bad you didn't get more guidance from the gardener who gave it to your son. I guess I'd just pretend it's a cucumber and make a big salad. It looks crunchy-- Nancy in Pátzcuaro
  2. Nancy in Pátzcuaro

    Strange Pizza Toppings

    Oh my goodness. Has the DEA heard about this? Nancy in Patzcuaro
  3. Nancy in Pátzcuaro

    Strange Pizza Toppings

    Yes, Mexicans put ketchup on their pizzas, along with sliced pickled jalapenos, and mustard. Plain ol' yellow mustard. Normal toppings--hawaiian (though that's not normal in my book), Italian, pepperoni, plain cheese--but ketchup and mustard liberally applied. Yikes! Nancy in Patzcuaro
  4. The only wild mushroom we eat raw is claveriadelphus truncatus, which is sweet when raw. A few in a fruit salad is quite tasty. But as a general rule all wild ones get cooked. Nancy in Pátzcuaro
  5. Nancy in Pátzcuaro


    Here's a deliciously addictive recipe I found on the California fig producers website. I suppose it could be frozen but I doubt it would last that long, given how good it is. California Fig Bars 16 oz. figs, stemmed and chopped medium-fine 1/2 c. chopped walnuts 1/3 c. sugar 1/4 c. rum or orange juice (I used rum, of course) 2 Tbs. hot water 1/2 c. butter, softened 1 c. packed brown sugar 1 large egg 1-1/2 c. all purpose flour 1/2 tsp,. baking soda pinch of salt 1-1/4 c. old fashioned oats Heat oven to 350F. Coat a 13x9-inch baking pan with cooking spray. Combine figs, walnuts, sugar, rum and hot water; set aside. Beat together butter and sugar until creamy. Add egg and mix until smooth. Stir in flour, salt, and baking soda; blend in oats to make a soft dough. Reserve 1 c. of flour mixture. With floured fingertips, press thin even layer of remaining dough on the bottom of prepared pan. Firmly pat fig mixture over dough. Drop reserved dough by teaspoonfuls over top, allowing fig mixture to show between drops. Bake 30 minutes until golden brown. Cool completely in pan. Drizzle with rum glaze. Makes 36 bars. Rum Glaze: Stir together 1/2 c. powdered sugar and 3-4 tsp. rum or orange juice until smooth. In retrospect, I think I could have used less sugar, because these are pretty sweet, partially because the glaze is very sweet. Doesn't mean we didn't want to eat the entire pan, of course. I also think it would have been improved by the addition of an herbal element--thyme perhaps. Nancy in Pátzcuaro
  6. Nancy in Pátzcuaro

    Hatch Chili Peppers (Merged Topic)

    I've just been reading this thread and I have to say, the scent of roasting chiles, Hatch or otherwise, is one of my favorites. Who was it that said earlier that if Glade made a roasted chile air freshener it would be a sell-out success? What about perfume? I'd buy that! I recall shopping a couple of miles from where they were roasting chiles and I could smell that fragrance as if it were right next door. It draws you in like no other aroma. But now that we live in México I've become a fan of poblanos, which are large and thick-fleshed and roast beautifully. One tip I learned from our Spanish teacher is to rub the raw chiles with a little bit of oil before you roast them--it makes the skin bubble and separate from the flesh quickly. I roast mine directly on the burners of my gas stove. I agree it's tedious to roast a large quantity that way, but I think the outcome is better. I imagine it would also work with Hatch chiles, especially if you're worried that they are thin-fleshed. And if you are able to select your chiles individually, try to get flat ones with a long stem--they roast better with no curvy parts, and the stem gives you a good handle (until you burn it off, which I do frequently). Now I'm hungry for a New Mexican chile-cheeseburger! Nancy in Pátzcuaro
  7. Nancy in Pátzcuaro

    When friends won't share their recipes

    Do you remember that the old Gourmet magazine had a feature where people would request a recipe from a restaurant? There was usually a preamble saying that the person had requested (sometimes begged) the restaurant for the recipe but was refused--correctly, I thought at the time. Somehow Gourmet managed to get the recipe and published it. It was one thing if the request came from someone who didn't live in the area of the restaurant and was just passing through--I could be more sympathetic in that case--but sometimes it was from someone who frequented the restaurant on a regular basis. I recall thinking at the time that the restaurant succumbed to the allure of having their recipe, and their restaurant, published in such a prestigious magazine. I also suspect that most restaurants refused. Nancy in Pátzcuaro
  8. Nancy in Pátzcuaro


    I have a dehydrator, though I think I may have to cut some of these in half--they're huge. I've seen smaller plums. Thanks--N. in P.
  9. Nancy in Pátzcuaro


    Thanks for the idea about freezing them whole. And that ice cream recipe looks very good. Yum! N. in P.
  10. Nancy in Pátzcuaro

    Quince Paste in a Chutney?

    Of course! I'd forgotten about Ixtlahuacan de los Membrillos. As I recall it's north of the lake. We've never been to the fiesta though we've driven through the town. So you have no shortage of the fresh fruit to use if you get tired of the ate. Nancy in Pátzcuaro
  11. Nancy in Pátzcuaro


    My Spanish teacher brought me a bucket (literally) of fresh figs. These are the white or green type, green with a blush of brownish purple. I still have jam left from the last year when she brought me figs, so I'm looking for other ways to use them. And quickly--they're perfectly ripe. I have recipes for appetizers with blue cheese and a fig-walnut tart, but if anyone has a different way to use them, and ideally a way to preserve them for future use, I'd be quite grateful. She has 5 trees, so there's no shortage if I want more. Frankly I don't know what I'd do with 5 trees loaded with figs, and I don't know how she uses them other than to eat fresh and give the rest to the birds. Thanks for your ideas! Nancy in Pátzcuaro
  12. Nancy in Pátzcuaro

    Quince Paste in a Chutney?

    I don' t know how it is in hour neck of the woods in Ajijic, but here in Michoacán right now the mercado is full of women selling fresh quince (membrillos). Perhaps you could ask around to see if anyone has a tree or knows someone selling them in the markets so you could use the whole fruit, as you were accustomed to in Bisbee. I've already made a large batch of jam and I'm considering trying to make the paste, though the ate (paste) is readily available here. I also made a very tasty liqueur with it last year, using a basic limoncello recipe modified to use quince instead of lemon/lime rind. I have a lime tree so I used limes. I like your idea of using diced apple to simulate the chunkiness of chutney. What about using dried apples? Might intensify the apple flavor, if you think that would work. By letting the mixture cool before you add the quince paste you'd probably maintain the chunks of paste rather than melting them into the warm mixture. Are you planning to freeze this or otherwise preserve it, or will you just make the chutney as needed? It's strange--I'd never noticed quince in the mercado before, but for some reason this year I realized that the place was full of them. None of the big puestos, of course, just the village women on the street. Nancy in Pátzcuaro
  13. Nancy in Pátzcuaro

    Manitoulin — change is in the air.

    Great photos! Your aunt is a wonderful photographer and definitely has better equipment than we do. Nancy in Pátzcuaro
  14. Nancy in Pátzcuaro

    Manitoulin — change is in the air.

    Unfortunately, adult eagles will do more than steal food from osprey nests--they will carry away the young ospreys to feed their own young. Two years ago both chicks were taken from the nest on Hog Island, Maine, to the horror of the many people watching on a webcam at the time. The past year the osprey pair hatched 3 chicks, 2 of which were taken during the night by great horned owls and the third was so badly damaged by the attack that it now lives permanently in a rehab center. This year, only one of the three chicks has survived to fledge. The parent birds have been forced to fight both eagles and owls to protect their young. Nature red in tooth and claw indeed. Sorry to introduce such a downer to this topic-- Nancy in Pátzcuaro
  15. Nancy in Pátzcuaro

    Bloody chicken

    No apology necessary, no offense taken. N.