Supper staples: calabacitas. Zucchini cooked with epazote, chiles and tomato. Spoon onto a corn tostada with crema and coriander. Repeat x10.
Fideo seco. This is the first time I made this dish which so clearly draws on spanish fideua origins. Technique wise it’s basically a risotto. Toast the fideo in oil before constantly stirring with the salsa until cooked and leave to rest. Massive differences lie (obviously, being Mexico) in the salsa. This is roasted tomatoes, onion, garlic, chipotle and guajillo chiles. Then topped with crema del rancho, queso fresco and avocado. Also highly recommend frying your salsa in a high-sided pan so it doesn’t spit over the whole kitchen, not like my shallow pan so it looks good for the photo.
One of my favourite things to eat straight from the fridge at the moment: pineapple and turmeric kraut. Hitting all those healthy eating trends. Funky sweet and sour notes after a two week ferment. One of the pickles that formed part of our Indian summer dinners. This also totally inspired by @london_fermentary. Hope I’m doing it justice as yet to try theirs.
Para mi fue una decisión difícil no incluir pasta en nuestras cenas la semana pasada. Menos mal que lo logré en el postre! Un dulce asombroso por su textura y ligereza después de tantos platillos de verduras, arroz y pan. Vermicelli cocido en leche de coco y cardamomo; mango en una miel fermentada, flor de jamaica y pistachos. Pruébalo la próxima vez que te antoja un arroz con leche!
Couldn’t have an Indian feast without some poppadoms to kick it off. @meerasodha excellent chickpea flour recipe, also went with some wild mushroom samosas, and beetroot pakoras as snacks for our dinners last week. The dips ⏰: spicy tomato-tamarind chutney, fermented beet and cumin raita, fermented habanero and tomato pico de gallo, coriander and peanut chutney.
Yet to make one of these look anywhere near pretty but hey, it tastes decent. Crostata with a guava and rosemary jam filling. @emikodavies excellent pastry recipe, although I'm not sure what Artusi would make of my Mexican filling 😬