This week: Autumn Treats!
Sorry about the huge pic of acorn cakelets– I just haven’t mastered that sizing thing yet – as much as Liz has tried to help me!- so I excuse myself by thinking that you really do need to see the detail ;-)
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I am in LOVE with those Acorn treats! Wow!
Calavasa means pumpkin or squash
Dio de los Muertes is a time of remembering the dead and returning the harvest.
Offerings are made to the dead.
I looked online for the acorn pan! It’s show’s the pan is available at several places (Bed Bath Beyond, Kohls, Amazon)... I definitely would love to have the pan!!!
Thank you for another wonderful Cooking Thread.
We had a parish festival last Sunday, with different ethnic foods served, and there was a delicious Mexican soup with little white bits that tasted like potatoes but not quite - they were some kind of grain. I asked the cook and she said “corn.”
No hulls - aha! First time I ever had hominy. And thanks to Chef Google and Chef Wing-it, on Monday we had Pozole Verde con Pollo. Which you have to say in Spanish, because Green Hominy and Chicken Soup does not taste nearly as good. The Hominy isn’t green anyway; the soup is.
1 qt good quality chicken broth
1 29 oz can hominy, drained and rinsed.
some quantity of chicken breast - anywhere from 1/4 lb to 3 lb.
1/2 cup thin sliced white onion
2 largish garlic cloves, minced
1/2 tsp each oregano, ground cumin, marjoram
salt to taste
Put the hominy, onions and garlic in the pot, pour in the broth and put the chicken in on top. Poach the chicken until it is done, which depends on how much you put in. Then remove the chicken and cube it or shred it, as you like, and return a reasonable amount to pot. (See? You didn’t have to cut up raw chicken.) If you cooked a lot of chicken, save some for another meal.
Now the salsa. In a blender, mix:
5-6 tomatillos
1 Tbsp white onion
fresh, seeded jalapeno or other pepper, to taste - my jalapeno had no heat at all
juice of 1/2 lime
a good handful of cilantro leaves.
Slice a green lettuce into thin ribbons. Maybe some kale or bokchoi, too. Slice up a couple more limes. Avocados slices optional.
Serve the soup in bowls with room on top. Let the diners stir in some salsa and lime juice, and top with a generous amount of lettuce ribbons.
Did you do those acorn goodies?? Those are AWESOME!!
I made this two days ago and everyone loved it. Had a real fall feel to it (even though it’s over 90 every day still). African Peanut Stew. Easy and different. We used chicken broth so ours wasn’t vegan.
http://www.budgetbytes.com/2014/08/african-peanut-stew-vegan/
Traveling this morning back to California-will check in when I can. Love fall recipes. We had the most extraordinary arugula last night for dinner from the garden. Best salad ever!
I don’t mind witches and skeletons but those masks just freak me out. I think it has to do with flowers for the eyes or maybe they look too much like freaky clowns.
I’ll stick to my autumn leaves cookie cutters and molds.