Tag Archives: weather

Pozole

Standard

There are flood warnings all over Los Angeles today, so after a soaking trip to the farmer’s market and a mid-day trip to the South Bay for dim sum with my parents, we decided to hole up inside with the dogs.

March Madness for Paco, and pozole-making for me!

I usually use Tori Ritchie’s recipe for New Mexican-style turkey pozole, but after watching someone make pozole with a puree of onions, garlic, and herbs on Diners, Drive-Ins, and Dives, I had to incorporate that technique into my recipe. (I was unable to find the exact recipe online, unfortunately.)  I loved the idea of a fresher, more onion-y flavor. After some internet research, I have found that this technique is most commonly used in pozole verde, which also incorporates tomatillos and jalapenos, but I decided to use it in my pozole rojo anyway.  The result was delicious, and perfect for a stormy afternoon.

Pozole

2-3 turkey drumsticks (2 1/2 lbs)
kosher salt
pepper
1 T vegetable oil
4 c water
2 c chicken stock
1 bay leaf
1 tsp dried oregano
1 T New Mexico chili powder
1 onion, diced
1 T fresh oregano
4 cloves garlic
1 32 oz can hominy, rinsed and drained

Garnish:
shredded green cabbage
red onion, finely chopped
radishes, sliced
cilantro
fried corn tortillas or chips
avocado
lime

Rinse the turkey and pat dry with paper towels. Season thoroughly with kosher salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the turkey and brown, making sure that the turkey releases from the bottom of the pan before you try to flip it. Brown the turkey on all sides.

Add the water to the pot, bring to a boil, then reduce to a simmer. Add the bay leaf, New Mexico chili, dried oregano, and some additional salt, and allow to simmer for an hour and a half, until the turkey meat is falling off the bone.

Meanwhile, place the onion, garlic, fresh oregano, and one cup of the turkey’s cooking liquid into a blender. Blend until the mixture is a chunky liquid.

When the turkey is cooked, remove it from the pot and leave it on a plate to cool.

Pour the onion puree into the soup pot and continue to simmer for 30 more minutes. When the turkey is cool enough to handle, shred the meat and discard the skin and bones. Add the turkey meat and the rinsed hominy to the pot, and bring everything back to a simmer.

Serve with all of the garnishes on the side so that people can create their own perfect bowl pozole. Personally, I like LOTS of lime, onion, and cilantro, a few chips, and a few pieces of avocado.  Buen provecho!

Advertisements

Corned beef and cabbage for St. Patrick’s Day!

Standard

Inspired by a rainy weekend and my friend Amara, I decided to make corned beef hash and cabbage for a festive St. Patrick’s Day meal. Although I did not think of it in time to brine a fresh brisket, a store-bought corned beef did the trick.

Corned Beef and Cabbage

3 lbs corned beef brisket or round (or brine your own!)
bay leaf
1 tsp dry mustard
1 tsp kosher salt
1 tsp black pepper
4 sprigs of fresh thyme
1 onion, diced
5 large carrots, in thick slices
6 pieces celery, coarsely chopped
(optional) 1 pound of peeled, diced potatoes
1 small head of green cabbage, cored and cut into 8 wedges

Rinse the corned beef thoroughly to remove the brine. Place the meat in a large dutch oven, then add the mustard, bay leaf, salt, pepper, and thyme to the pot. Add enough cold water to the pot to just cover the meat. Bring the water to a simmer and simmer, covered, for 3 hours.

Add the onion, carrots, and celery to the pot and return to a simmer. (If you are adding diced potatoes, you can add them here as well.) Simmer uncovered for 15 minutes. Add the cabbage wedges to the pot and allow to cook for an additional 20-30 minutes, until the cabbage is tender.

When the meat it tender, remove it from the pot and allow to rest for 10 minutes. Remove the excess fat from the meat and cut into thick slices. Arrange on a platter surrounded by the cooking liquid and vegetables. If you did not include the potatoes, serve with mashed, roasted, or boiled potatoes, and spicy mustard on the side.

Broccoli, cauliflower, cheese soup

Standard

There has been half a head of fancy organic local cauliflower languishing in our vegetable crisper, and we added some fancy organic local broccoli to the collection on Sunday. Since it’s a chilly 61 degrees in Los Angeles today, I’m making a broccoli, cauliflower, and cheese soup for lunch. My version will be healthy-ish, as I like to preface a meat-heavy dinner with a vegetarian lunch.

We use 1% milk, so I added a couple of tablespoons of cream for richness. You can probably skip this step if you use whole milk, or add more if you prefer a richer soup.

Broccoli, Cauliflower, and Cheese Soup

1/2 onion, diced
2 cloves garlic, minced
2 T butter
2 T flour
Kosher salt
Black pepper
2 cups of milk
2 cups of chicken stock
(optional) Half-and-half or heavy cream for richness
5 cups of broccoli and cauliflower florets
3/4 c (or more) shredded sharp cheddar cheese
Nutmeg or mace

Melt the butter over medium heat. Saute the onion and garlic in the butter until soft, seasoning with salt and pepper. Add the flour stir into the butter to make a roux. Allow the flour to cook for about 30 seconds to a minute.

Add the milk, chicken stock, and cream or half-and half. Bring to a simmer, then add the broccoli and cauliflower. Cover and simmer for 20 to 30 minutes.

When the vegetables are soft, you can puree the soup in a blender or use a potato masher to break up the florets. Add the cheese and stir until melted.

Taste and season with nutmeg or mace and black pepper. Serve with lots of Tabasco!

Finally gave in to the comfy call of Uggs!

Standard

For the past ten years or so, I have been completely indifferent to the Uggs trend. However, my in-laws generously gave me a Nordstrom gift card for my birthday, and I decided to use it towards a pair of sweater Uggs! They arrived on Monday, and I have no idea why I’d been holding out for so long.

The thing that convinced me is that they’re designed to be worn without socks. I despise wearing socks, and I try to be in sock-free situations at all times (i.e., wearing flip flops). However, sometimes I have to walk the dogs, go to the grocery store, or go to yoga on a chilly Southern California morning/evening. (Life is hard, I know.)

I don’t usually wear shoes inside, but these were so cozy and new that I couldn’t resist.

Mussels with shallots and white wine

Standard

When it’s cold out and Paco and I want to eat something relatively light, we love mussels steamed with shallots and white wine.  I usually make a vegetable on the side and eat this with toasted baguette, so I will make 1 pound of mussels per person. You can make half a pound if this is a first course or part of a heartier meal. It would be great with a simple pasta.

Mussels with Shallots and White Wine
Adapted from Ronald Johnson’s Company Fare

2 lbs mussels, soaked in cold salt water to release the sand, and scrubbed if any beards remain
1 T butter
1 T olive oil
1 shallot, finely chopped
pinch of dried thyme
1/2 dried bay leaf
1 c white wine
kosher salt
black pepper
1/4 c fresh parsley, chopped

Heat the butter and olive oil in a 3-quart pot over medium heat.  Add the shallot and saute for a minute or two, then season with salt, pepper, and thyme.  Add the bay leaf and wine allow to cook for a minute or so.

Add the mussels and stir them around the pot. Cover the pot and allow the mussels to steam for 5 minutes, until all of them are open. Sprinkle parsley over the mussels, and serve family style or ladle some mussels and broth into wide bowls.