Sopa de Frijol Negro con Fideos Secos
Black Bean Soup with Dry Pasta

In Mexico, Fideo refers to a vermicelli-like pasta often used in soups. In this case, the recipe is a "dry" pasta, meaning it is NOT a soup.

Sopa de Frijol Negro con Chile Chipotle
Black Bean Soup with Chipotle Chile

4 cups cooked black turtle beans with broth, or 3 cans beans, drained and rinsed
1 medium onion, chopped coarsely
2 garlic cloves, chopped
2 Roma tomatoes, chopped coarsely
2 chipotle chiles en adobo, or to taste
1/2 tsp dried epazote
1 Tbsp vegetable oil
1 1/2 cups Fideos Secos (recipe below) for garnish
1/2 cup Fresh or Feta cheese, crumbled

In blender jar, combine onion, garlic, tomatoes and chipotles. Blend until very smooth. In Dutch oven or large pot, heat vegetable oil. Cook sauce for about 10 minutes, or until tomatoes change colour. Add beans and broth (if using canned beans, add some chicken stock to give it a brothy consistency) along with epazote, and season with salt. Using an immersion blender, process soup until it is very smooth. Simmer 10-15 minutes to allow flavours to blend. Adjust seasonings and serve, garnished with dry pasta and crumbled fresh or feta cheese.


Fideos Secos a la Mexicana
Dry Pasta, Mexican Style

250 g short, thin pasta, or broken spaghettini
2 roma tomatoes, chopped
1/4 large white onion, chopped
1 medium garlic clove, chopped
3 Tbsp chipotle chile in adobo
150 gr chorizo sausage, without skin, broken up
1 Tbsp oil
2 -3 cups chicken stock
100 gr Fresh or Feta cheese, crumbled
Salt and pepper to taste
Cilantro or epazote leaves for garnish
1/2 cup crema or crème fraîche
Slices of avocado (optional)

Puree the tomatoes, onion, garlic and chiles in blender. Process until very smooth.

Heat oil in a lidded pan or casserole. Add chorizo and saute over medium-low heat until golden - be careful not to burn. Reserving the oil and fat in the pan, drain the chorizo on paper towels. Add a little more oil to the pan if necessary, heat and add pasta. Cook over medium heat, stirring with until golden brown (about 5 minutes). Drain excess oil.

Add puree, and cook until sauce changes colour. Add chicken broth, starting with 2 cups and adding more only if needed. Cook, covered over low heat, about 5 minutes. Uncover and cook longer until liquid evaporates and pasta is cooked but not mushy. Check and adjust seasonings, adding more chipotle if you wish. Serve hot, with chorizo and all garnishes arranged on top.

Strawberry Mascarpone Tart

2 1/2 cups Maria cookie crumbs, or Graham cracker crumbs
1/4 cup piloncillo, grated finely, or dark brown sugar
1/2 cup unsalted butter, melted
1 cup whipping cream
2 Tbsp sugar
1 cup mascarpone cheese
2 Tbsp sugar
3 cups strawberries, hulled and chopped
2-4 Tbsp sugar, or to taste

In medium bowl, mix chopped strawberries and 2-4 Tbsp sugar. Let macerate for about an hour.

In medium bowl, mix cookie crumbs, piloncillo and butter. Mix well and pat onto a 9” tart pan with removable bottom, or pie plate. Bake in 350°F oven for 15 minutes, or until golden brown. Remove from oven and cool completely.

In large mixer bowl, whip cream until you have soft peaks. Add 2 Tbsp sugar and combine well. Scrape whipped cream onto large bowl. In same mixer bowl, beat mascarpone and 2 Tbsp sugar until well blended. Add juice from macerated strawberries and mix well. Add the chopped strawberries and mix briefly, so the strawberries break up a bit. Scrape out onto the whipped cream bowl. Fold ingredients very well, until everything is well combined.

Spread strawberry cream mixture onto cooled tart shell. Refrigerate overnight. Serve cold.

Spring Linguine with Asparagus and Breadcrumbs

150 gr asparagus, trimmed and chopped, leaving tips intact
1/2 cup fresh bread crumbs
1 clove garlic, minced
1 small shallot, halved and cut crosswise into paper thin slices
320 g linguine pasta
5 Tbsp olive oil, divided
4 Tbsp white wine
salt and pepper to taste

Cook shallots in 3 Tbsp olive oil until translucent, then add asparagus and sauté briefly. Add garlic and toss for a minute. Add splash of wine, then salt and pepper. Reserve.
In separate pan, heat 2 Tbsp olive oil and sauté bread crumbs until golden. Set aside until ready to use.
Cook linguine in boiling salted water until al dente, then drain and toss with asparagus mixture.
Plate and then top with golden breadcrumbs.
Serves 2.

Maple Praline Sticky Buns

Dough:
1/2 cup lukewarm water
2 teaspoons active dry yeast
1 1/2 cups lukewarm milk
1/2 cup unsalted butter, melted
1/2 cup sugar
1 1/2 teaspoons salt
2 large eggs
5 1/2 cups all-purpose flour, approximately

Topping:
1/2 cup maple syrup, divided
1 cup pecans, toasted, chopped, divided

Filling:
4 1/2 teaspoons ground cinnamon
1 cup golden brown sugar
3/4 cup unsalted butter, softened
2 cups pecans, toasted, chopped

For dough: stir lukewarm water and yeast in large bowl to blend. Whisk in lukewarm milk, melted butter, sugar and salt, then eggs. Add enough flour, 1/2 cup at a time, to form smooth dough. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl with plastic wrap. Refrigerate overnight.

Butter two 9” inch round baking pans. Pour a generous 1/4 cup maple syrup over bottom of each baking pan and sprinkle with 1/2 cup pecans on each pan.

Turn dough out onto floured surface, do not punch down dough. Sprinkle dough lightly with flour. Roll out dough to 14" rectangle. Spread the softened butter over dough, leaving 1/2" plain border on all sides. Sprinkle with the brown sugar, cinnamon and pecans. Roll up jelly-roll style, enclosing filling completely and pinching edges closed. Cut rolled dough crosswise into 12 rounds, each about 1 1/4" thick. Place 6 rounds per pan, cut side down and evenly spaced atop maple syrup and pecans in pans (rounds will be small at this point and will not cover the whole pan).

Cover pans loosely with plastic wrap. Let dough rise in warm draft-free area until dough rounds are touching, about 45 minutes.

Meanwhile, position rack in center of oven and preheat to 400°F. Bake buns 10 minutes. Reduce oven temperature to 375°F. Continue to bake buns until golden brown, about 15-20 minutes longer.

Immediately place large plate over pans with buns. Invert buns onto plates. Cool at least 15 minutes. Serve warm or at room temperature. Makes 12 very large buns.

ALMENDRAS GARAPIÑADAS - Sugared Almonds

3 cups almonds
1 cup sugar
1/4 cup water
1/2 tsp cinnamon
1 tsp vanilla

In heavy pot, combine sugar, water, vanilla and cinnamon. Bring to a boil and then add almonds. Stir constantly until the sugar coats the almonds and looks opaque.  Continue stirring until the sugar begins to melt again and becomes glossy.
Turn out almonds onto a greased tray and stir continuously while they cool, otherwise, they will all stick together.

CAPONATA SICILIANA - Sicilian Eggplant Stew

4 Italian eggplants, diced
1 red bell pepper, diced
2 ribs celery, chopped
1 small onion, peeled and diced
2 tomatoes, diced
2 cloves garlic, minced
1/2 cup green olives
2 Tbsp capers
2 Tbsp raisins (optional)
2 Tbsp toasted pine nuts (optional)
3 Tbsp sugar
3 Tbsp white wine vinegar
Olive oil
Salt and pepper to taste
a few sprigs of fresh parsley, chopped

In large pan heat olive oil. Add eggplant and season with salt. Cook until eggplant is golden. Remove from pan and add bell peppers to pan. Cook until peppers are soft and then add celery, onion and garlic and cook until onions are translucent, then add tomatoes and cook until they break down. Add the eggplant back to the pan and then add the olives, capers, raisins, pine nuts, sugar, vinegar and salt and pepper to taste. Simmer until all vegetables are tender and at the end sprinkle with parsley. Serve with lots of crusty bread.

CROQUETAS DE PAPA Y AMARANTO - Potato and Amaranth Croquettes

1 Kg potaoes, cooked
125 mozzarella or Monterrey Jack cheese, shredded
4 Tbsp all-purpose flour, or more
2 eggs, lightly beaten, separated
1/4 cup fresh cilantro leaves, chopped
1 cup popped amaranth (amaranth cereal)
Salt and pepper to taste
1 cup dry bread crumbs
Canola oil, as necessary for frying 

Peel and mash the potatoes in large bowl. Add the cheese, flour, 1 egg, cilantro, amaranth, salt and pepper and mix well. If the mixture seems too loose to form croquettes, add additional flour as necessary. Allow the mixture to cool.
Form into round croquettes, 1/4" high, 2-3" in diameter. Dip them in the other beaten egg, coat with breadcrumbs and allow to dry thoroughly on a rack at room temperature.
In a large skillet, heat the oil until hot but not smoking, and cook the croquettes, a few at a time, turning carefully to brown them on both sides.
This can be done ahead of time and the croquettes re-heated in a 400º F oven.
Serve with red or green salsa.
Serves 6-8.

TAMALES OAXAQUEÑOS - Oaxacan Tamales

For the dough:
3 1/2 cups Maseca mixed with 2 ¼ cups warm water
1 1/2 cups Mexican lard, softened
1 1/2 tsp baking powder
1 Tbsp salt
1 cup chicken stock

Filling:
Shredded chicken mixed in with Mole
Banana leaves for wrapping

In mixer bowl combine lard, baking powder and salt. Set speed to medium and beat until light and fluffy.

Add the masa little by little, and then reduce the speed and add 1 cup broth. Beat for another minute and grab a little bit of dough and drop it into a glass of cold water. If it floats, the dough is ready, if not, beat a few more minutes. Taste dough for salt and add more if needed.

Defrost banana leaves and trim tough centre stems.  Cut into 10” pieces and then spread some dough in the centre of each piece. Spoon some filling in the centre of the dough and then fold both sides over the filling, then folding in the ends. Tie with string of banana leaf. Place tamales in steamer basket that has been lined with scraps of banana leaf.  Do not stack them up.  Cover with more scraps of banana leaf and then cover the steamer.  Steam for 1 to 1 ½ hours, or until the banana leaf comes away from the filling easily and the dough is firm. Serve with Salsa.
Tamales can be frozen and reheated by steaming.

CHILE DE UÑA - Tomatillo Salad with Chipotle Chiles

10 tomatillos, peeled, washed well and diced
1 small onion, minced
1 chipotle chile in adobo, minced
1/2 cup feta cheese, crumbled
Salt if needed
Sugar if needed
Corn chips or tostadas to serve

In medium bowl, combine tomatillos, onion and chipotles.  Mix well. Add feta cheese and mix gently. Check your seasonings and add salt if necessary. If salad is too acidic, add a pinch of sugar.

Serve with chips or tostadas, or if desired, serve on a lettuce cup, along with a slice of fresh cheese.

MOLLETES DE LUJO - Deluxe open-faced bean and cheese sandwiches

1 baguette
1 cup shredded mozzarella or brick cheese
2 cups diced cooked steak
1 cup black or pinto beans, mashed
1 avocado, peeled and sliced
Sour cream
Salsa

Split baguette in half horizontally and spread liberally with beans. Sprinkle diced steak over beans and top with lots of shredded cheese. Bake in a preheated 350 F oven for 15 minutes or until cheese is melted and starting to brown a bit.
Cut baguette into small serving portions and top with sliced avocado, dollops of sour cream and salsa. Serve hot.

1 cup red onion, thinly sliced into rings
1 habanero chile, thinly sliced
1 tsp vegetable oil
4 Tbsp white vinegar
2 Tbsp orange juice + 1 Tbsp grapefruit juice
1 tsp oregano
Salt to taste

Blanch onions and chile in plenty of boiling salted water for 2 minutes. Drain. Heat a sauté pan and add oil. Fry onion-chile mixture briefly (do not brown) in oil, then remove to a bowl and add vinegar, juice, oregano and salt to taste.
Marinate at least 1 hour. Serve with Pibil.

QUINOA PILAF

Quinoa was used in Pre-Columbian times by the natives of the Andes. The grain is quite amazing, because it is a complete protein in itself. If you serve this pilaf with broiled salmon you will have a pretty healthy and well-rounded meal.

1 cup raw organic quinoa
1 Tbsp olive or vegetable oil
2 garlic cloves, minced
1 large shallot, minced
5-6 sun-dried tomatoes, minced
1 bell pepper, roasted, skinned and minced
2 cups low sodium chicken or vegetable broth, or water
Salt to taste
Cilantro or parsley, chopped, for garnish

Rinse quinoa in sieve under running water for about 3 minutes. This will remove the saponin, a substance that covers it and makes it taste bitter. Drain.

In saucepan, heat oil and sauté shallot and garlic for 2 minutes, or until translucent. Do not burn. Add quinoa and cook for a minute, just to coat it with oil, and then add sun-dried tomatoes and bell peppers. Cook for 2 minutes and then add broth and salt to taste.

Bring liquid to a gentle boil and then turn heat down. Simmer, covered, for about 18-20 minutes, until the grains are tender and all the liquid has been absorbed. When it’s cooked, leave covered and rest for about 5 minutes. Fluff with a fork and serve warm.

TAMALES NORTEÑOS - Northern Style Tamales

For the dough:
3 1/2 cups Maseca mixed with 2 1/4 cups warm water
1 1/4 cups Mexican lard, softened
1 1/2 tsp baking powder
1 Tbsp salt
1 cup chicken stock

Filling:
Shredded chicken mixed in salsa verde
Corn husks for wrapping

In mixer bowl combine lard, baking powder and salt. Set speed to medium and beat until light and fluffy.
Add the masa little by little, and then reduce the speed and add 1 cup broth. Beat for another minute and grab a little bit of dough and drop it into a glass of cold water. If it floats, the dough is ready, if not, beat a few more minutes.
Taste dough for salt and add more if needed.

Soak corn husks in hot water for 20 minutes or until soft and pliable, drain. Spread some dough in the bottom two thirds of each husk (away from the pointy end). Spoon some filling in the centre of the dough and then fold both sides over the filling, then folding in the pointy end. Tie with string of corn husk. Place tamales open sides up in steamer basket that has been lined with scraps of corn husk.  Do not stack them.  Cover with more scraps of corn husk and then cover the steamer.  Steam for 1 to 1 1/2 hours, or until the corn husk comes away from the filling easily and the dough is firm. Serve with Salsa. 
Tamales can be frozen and reheated by steaming.


SALSA DE FRESADILLA PARA TAMALES DE POLLO - Green Tomatillo Salsa for Chicken filling for Tamales

10-15 tomatillos, or 1 can tomatillos
1 slice onion
1/2 bunch cilantro
Salt to taste
1 tsp. chicken bouillion
1 tsp. vegetable oil

3 cups shredded chicken

Clean tomatillos from its husks and place in a saucepan with water to cover.  Cook 10 minutes.  (if using canned tomatillos, omit this step).  Place tomatillos and cilantro in blender and process until smooth.  Heat oil in saucepan and add salsa, salt, chicken bouillion and onion.  If using canned tomatillos, you may not need to add salt. Cook for 10 minutes.

Mix chicken with enough salsa to moisten, but the filling should not be too watery. Use for making tacos or for filling tamales.

PECAN CHEESE BALL

250 g cream cheese, softened
2 cups grated aged cheddar cheese
1/2 tsp ancho chile powder (optional)
1/2 cup chopped toasted pecans
2 cloves garlic, minced

2/3 cup chopped toasted pecans
1/2 cup fresh parsley, minced
1 tsp mild paprika

In mixer bowl, beat cream cheese until it’s soft. Add grated cheddar, ancho chile powder (if using), garlic and 1/2 cup pecans. Mix until well combined. Shape cheese mixture into a ball or log.

In another bowl mix 1 cup pecans, parsley and paprika.  Roll cheese ball in this mixture until coated well.  Wrap in plastic wrap until ready to serve. Serve with crackers.

BAKED FRENCH TOAST WITH PECANS AND MAPLE SYRUP

1/2 cup unsalted butter
1/2 cup packed brown sugar
1/2 cup maple syrup
1 cup coarsely chopped pecans

8 eggs
1 1/2 cups whole milk or half and half
1 tsp ground cinnamon
1 tsp vanilla extract
1 1-lb loaf egg bread, cut into 1 1/4" slices

Stir butter, brown sugar and 1/2 cup syrup in saucepan and stir until sugar is dissolved.  Transfer to a 13 x 9 x 2 inch glass baking pan.  Sprinkle pecans over butter mixture.
Whisk eggs, milk, cinnamon and vanilla into a large bowl to blend.  Dip bread slices into the mixture and then arrange in single layer in prepared dish.  Pour remaining egg mixture over bread and cover with plastic wrap.  Refrigerate overnight.
Preheat oven to 350 F.  Bake uncovered until golden brown and puffed and knife inserted in the centre comes out clean, about 40 minutes.  Cut into 8-12 pieces. Serve pecan-side up with additional maple syrup or sprinkled with powdered sugar.

PEACH, PLUM AND MANGO TART

Pastry:
2 1/2 cups all-purpose flour
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup cold unsalted butter, cut into small chunks
1/4 cup cold shortening, cut into small chunks
1/4 cup buttermilk

Filling:
4 white fleshed peaches, peeled, pitted and cut in wedges
4 plums, peeled, pitted and cut in wedges
3 Atulfo mangos, peeled and cut into thin pieces
Scant 1/4 cup all-purpose flour
1/4 cup granulated sugar
1/2 tsp ground ginger
1 tsp pure vanilla extract
2 tsp unsalted butter
2-3 Tbsp buttermilk for brushing
1 Tbsp granulated sugar for sprinkling

Preheat oven to 350°F.
In medium bowl combine flour, sugar and salt. Add butter and shortening . Cut fat into the flour mixture using a pastry cutter or two knives. When mixture resembles coarse meal, add buttermilk and mix lightly with a fork to combine. Using hands, bring dough together to make a smooth ball. Cut ball in half and wrap one half in plastic wrap - you can freeze this one and use at a later date. Roll the other half into a circle 1/8” thick. Place dough disc in fridge to cool until ready to use.

In medium bowl combine cut fruit, then add flour, sugar, ginger, cinnamon and vanilla. Mix well and then pour over pastry, mounding over the centre, and leaving at least 2” of dough free along the edges.  Bring sides up towards the centre, pleating dough as needed. Dot with pieces of unsalted butter. Brush dough with buttermilk and sprinkle with granulated sugar.

Bake in preheated oven for 35-40 minutes, or until golden and juices are bubbling. Cool on wire rack and serve at room temperature with vanilla ice cream or whipped cream.

DISCADA
You can use a regular wok to do this recipe. Dice everything about the same size so it cooks evenly.

125 g bacon, cut into 1/4" pieces
1/2 kg prime rib steak, diced to 1/4" dice
1/2 kg pork shoulder, diced to 1/4" dice
125 g kielbassa, diced to 1/4" dice
1 large Spanish onion, sliced thinly into half moons
4 cloves garlic, sliced thinly
1 bell pepper, diced
250 g mushrooms, cut into quarters
6 new potatoes, diced and parboiled until tender
3 plum tomatoes, diced
Salt and pepper to taste
1 cup beer
2/3 cup cilantro leaves and stems, chopped
Tortillas and Salsa to serve

Preheat disc or wok and sauté bacon until softened, about 4 minutes. Move to the side of disc and add pork. Cook pork until no longer pink, about 5 minutes and move to the side of disc. Add beef and cook 4 minutes and move to the side of disc. Add onions, garlic and bell pepper and cook until onions are translucent and move to side of disc. Add potatoes and mushrooms and cook until mushrooms release their liquid and are soft. Move to the side of disc. Add tomatoes and cook until tomatoes break down. Mix all ingredients together and pour in the beer and, then season to taste with salt and pepper. Sprinkle cilantro just before serving with lots of tortillas and salsa to make tacos.

BARBECUE RIBS
I like to use Pork Back ribs for this recipe. You can make this in the oven,
baking ribs at 300°F for 2-3 hours, until tender.

3-4 racks pork back ribs, cleaned of silverskin and membrane on the bone side removed (about 1 kg each)

Paste:
3 Tbsp ancho chile powder
1/2 tsp salt
1 Tbsp black pepper
4 cloves garlic, minced
5 Tbsp olive oil

Barbecue Sauce:
1 cup crushed piloncillo or packed dark brown sugar
1 cup water
1/2 small can chipotle chiles in adobo, minced

Mix paste ingredients and spread over racks, more on the meat side than the bone side. Marinate at least 30 minutes or up to overnight.

To make the barbecue sauce, in a small saucepan, combine brown sugar and water and bring to a boil. Add chipotles and simmer until the sauce has thickened. Remove from heat and place in glass jar. Sauce will keep refrigerated for a few weeks.

Prepare charcoal (or pre-heat gas barbecue) to a temperature between 250 and 300°F. In charcoal barbecue, place briquets on one third of grate and place a tin pan on the other two thirds of the grate. Fill pan half-way with warm water. Place ribs over tin pan on grate (indirect heat). Grill covered with vent open for about an hour and then add more unlit charcoal to the fire. At this time, you can baste ribs for the first time.

After another hour, add more unlit charcoal to the fire. Baste ribs again and let them cook for another hour, maintaining heat by opening and closing vent on lid.
After three hours check for doneness and if meat pulls off the bone, they are ready. Baste them again and place them over direct heat to crisp the sauce. Then remove from grill and let rest, covered for about 10 minutes before serving.

CREAM CURRANT SCONES
You can make this recipe without the currants, using instead the zest of
one large orange and some dried cranberries.

2 cups all purpose flour
2 Tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/3 cup unsalted butter, cold, cut into squares
1 large egg
1 large egg yolk
1/2 cup heavy cream (approx)
1/2 cup currants, soaked in hot water for 10 minutes, then drained and tossed with 1 Tbsp flour
1 egg white, lightly beaten
Sanding or granulated sugar

In large bowl, combine flour, sugar, baking powder and salt. Add butter and mix until mixture resembles coarse meal. Add currants to dry mix.
In a 2-cup measure, combine the egg, egg yolk and enough cream to make 1 cup of liquid. Beat lightly with a fork. Add this liquid to dry ingredients to make a manageable dough.
Place dough on a board and knead lightly, with the tips of the fingers until dough is fairly smooth.
Roll out or pat onto a circle, making the dough 1/2" thick. Cut circle into 8 triangles. Place on ungreased baking sheet. Brush with beaten egg white and sprinkle with sanding sugar.
Bake in a preheated 425 F oven for 12-14 minutes, or until lightly golden. Cool on rack for a couple of minutes and serve warm with jam and cream.
Makes 8 large scones.

HOT CROSS BUNS
You can make this recipe without candied peel, using instead the zest
of one large orange.

1 tsp sugar
1/2 cup warm water
2 Tbsp quick rise yeast
3/4 cup milk
1/4 cup butter
1/3 cup sugar
1/2 tsp salt
2 eggs, plus one yolk
1 1/2 tsp ground cinnamon
1/2 ground nutmeg
1/2 tsp ground allspice
4 cups all purpose flour
1 cup currants or raisins (or a mixture including candied peel)
1 egg yolk mixed in with 1 Tbsp water for egg wash

Fondant:
1 cup icing sugar
1/2 tsp vanilla
Enough water to make a thick paste

In cup dissolve 1 tsp sugar in warm water and add yeast. Let proof for 5 minutes or until frothy. In another cup, combine milk, butter, sugar and salt, and microwave for 45 seconds just to melt butter. Cool to lukewarm.

In large mixing bowl, beat eggs and yolk together and add yeast mixture and milk mixture.

Mix spices into 2 cups of the flour, then add to liquid mixture. Mix well until your dough is smooth and elastic. Add currants or raisins and candied peel or orange zest. Gradually add enough remaining flour to make a soft dough (it will be sticky at this point).

Shape dough into a ball and place in a large greased bowl, turning dough to grease all over. Cover and let rise in warm place until doubled in size, about 1 1/2 hrs. Punch down, shape into a ball and let rest 10 minutes longer.

With bench scraper or sharp knife, cut dough into 16 pieces. Shape each piece into a smooth ball, and place on greased baking sheets or stones. Flatten each bun to about 3/4” thickness.  Cover with a clean tea towel and let rest until doubled in size, about 45 minutes. With a sharp knife, cut a cross in top of each bun. Brush buns with egg wash. Let rest for 10 minutes, then bake in 375°F oven for about 20 minutes, or until well browned.

Fondant: Mix icing sugar with vanilla and then add enough water to make a stiff paste. Place fondant in a small Ziploc bag and cut a tiny corner out. Pipe crosses on cooled buns.

MEDALLONES DE PUERCO EN SALSA VERDE
Pork Medallions in Green Salsa

3 pork tenderloins
1 lb. tomatillos, husked and rinsed, (or 1 can tomatillos, drained)
1 medium onion, chopped
3 cloves garlic, chopped
2 Jalapeño chiles, chopped
1 cup cilantro, stems included, chopped
Salt to taste
2 Tbsp canola oil

In blender container, combine tomatillos, onion, garlic, chiles and cilantro. Blend until very smooth.
In large sauté pan, heat oil and then brown pork tenderloins. Do not crowd in the pan, if necessary, do this in batches. Remove from pan and reserve.
Add salsa to the pan, and scrape any brown bits stuck to the bottom. Season with salt to taste. Cook for 5 minutes or until the salsa starts to turn olive green.
Place pork tenderloins back in the pan and place in a 400° F oven for about 15-20 minutes, or until the pork is barely pink inside (if you do not have an oven-proof pan, you can place the pork and salsa in a Pyrex and bake as directed).
Remove pork from oven and let rest for 5 minutes. Slice into medallions and serve with salsa along with rice.

LIMONCELLO TRIFLE

4 ladyfingers
1 Tbsp Limoncello

Cream:
2 eggs yolks
1/4 cup superfine sugar
2 Tbsp lemon zest
3/4 cup heavy cream

2 cups berries
1/4 sugar
2 Tbsp limoncello

Beat egg yolks and sugar until thick and creamy. Add lemon zest. Set small bowl over a saucepan with 1” of water. Bring the water to simmer (without touching the bowl) and whisk the egg mixture until light and foamy. Remove from heat and let cool. In a separate bowl, whip cream until soft peaks form. Fold cream gently into egg yolk mixture.
In separate small bowl, mix berries with sugar and limoncello. Macerate for 1/2 hour.
Brush ladyfingers with limoncello and break into big pieces. Place ladyfingers on bottom of 2 decorative glasses (martini or margarita glasses work really well). Spoon cream over biscuits and then place berries on top. Refrigerate until ready to serve.

MEDITERRANEAN LENTIL SALAD

1 can lentils, drained and rinsed well
1 large tomato, diced
3 green onions, thinly sliced
a few sprigs of parsley, minced
a few sprigs of mint, minced (optional)
1/2 cup Feta cheese, crumbled
juice of 1 lemon
4-5 Tbsp extra virgin olive oil
Salt and pepper to taste

In large bowl, combine lentils, tomato, green onion, parsley and Feta cheese. Drizzle with the juice of 1 lemon and olive oil.  Season with salt and pepper and mix well. Let salad sit in fridge for about an hour. Serve cold or at room temperature with pita bread.

PAN DE MUERTO OAXAQUEÑO - Oaxacan Day of the Dead Bread

In Oaxaca, every family has their own recipe for this bread. If you do not add
the aniseed, this bread is called Pan de Yema - Egg Bread.

4 cups all purpose flour
2 1/2 Tbsp active dry yeast (quick rising)
1/2 cup sugar
1/4 tsp salt
1/2 tsp aniseed
grated rind of 1 orange
3 eggs
1/4 cup vegetable shortening or lard, softened
2 Tbsp unsalted butter, softened
1 cup warm water
1 Tbsp sesame seeds for garnish

In bowl of electric mixer fit with paddle attachment, mix flour, yeast, sugar, salt and aniseed. Add orange rind, eggs, shortening or lard, butter and water.

Mix until all ingredients are combined and then switch to dough hook. Mix on medium speed for about 10-15 minutes, or until dough no longer sticks to the sides of the bowl.

Place dough on a large greased bowl, making sure the dough is coated with oil all over, so it does not dry out.  Cover with a tea towel and let rise in warm place until doubled in bulk, about 1 hour.

Punch out dough and knead for a couple of minutes. Split dough in two pieces and place on 2 greased or parchment-covered baking sheets. Moisten tops of breads and sprinkle with sesame seeds. Let breads rise for about 15 minutes and then make a cross cut on top with a sharp knife. Let rise for another 15 minutes, or until the breads are doubled in bulk.

Preheat oven to 350°F. Bake breads about 30 minutes or until golden brown and when tapped underneath there is a hollow sound. Cool breads on a rack for at least 1 hour. Do not cut breads while still warm or they will deflate.

Serve with a cup of Mexican Hot Chocolate.

PANZANELLA - Tuscan Bread Salad

2 cups dry crusty bread, cubed
1 large tomato, cut into chunks
1/2 cup thinly sliced red onion
3/4 cup cucumber, cut into chunks
1 small bell pepper, cut into chunks
Torn basil leaves (optional)
Chives, cut into 1” pieces (optional)
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
Salt and pepper to taste

Place bread in large salad bowl. Sprinkle or mist with enough water to moisten bread. Add tomato and sprinkle with salt. Let sit for 10 minutes. Add rest of vegetables, then drizzle with vinegar and olive oil. Toss to coat. Add salt and pepper to taste. Add fresh herbs and serve at room temperature.

HEIRLOOM TOMATO SALAD

Variety of heirloom tomatoes, sliced
Handful of baby lettuces
Handful of basil leaves, torn
Handful of chives, chopped
Sea salt to taste
Splash of balsamic vinegar
Splash of extra virgin olive oil

On a large platter, place baby lettuces, topped by sliced tomatoes. Sprinkle sea salt over tomatoes and let stand a few minutes. Sprinkle with a splash of balsamic vinegar and extra virgin olive oil. Sprinkle basil and chives over tomatoes. Eat at room temperature.

AGUA DE MELON - Cantaloupe Cooler

Flesh from 1 small cantaloupe, cubed
1/2 cup sugar, or to taste
1.5 L water
1/4 cup mint leaves, optional

Place cantaloupe, sugar, water and mint (if using) in blender container.
Blend until mixture is very smooth. Strain through a sieve if you do not like pulp. Pour onto a 2 L pitcher. Chill before serving.

MIXED BERRY TRIFLE

Custard:
2 cups light cream
1/4 cup granulated sugar
4 egg yolks
1 vanilla bean, split in half and seeds scraped out

Small pound cake, cut in large cubes
1/3 cup sherry
3 cups mixed berries, like strawberries, raspberries, blueberries, blackberries
2 cups whipping cream
Icing sugar to taste

Custard: in heavy saucepan, heat cream, sugar and vanilla bean almost to the boiling point. In separate bowl, beat egg yolks. Stir heated cream into the egg yolks very slowly. Return mixture to the saucepan and cook mixture without boiling over low heat, stirring constantly until custard starts to thicken. Strain into a bowl, cover with plastic wrap placed directly over the surface of the custard and chill for a couple of hours. Custard will thicken slightly as it chills.

Whip cream in chilled bowl and add icing sugar to taste. Set aside until ready to assemble the trifle.

In trifle bowl, place a layer of pound cake, then brush with sherry. Top with some custard, then some whipped cream. Sprinkle berries on top. Continue in this fashion building layers. Finish with cream and berries for garnish. Chill until ready to serve.

CAPELLINI CON LANGOSTA - Capellini with lobster

2 cooked lobsters (1 lb each), meat sliced, roe and head scraped out and reserved (lobster cooking water reserved for cooking pasta)
2 vine-ripe tomatoes, chopped finely
3 large cloves garlic, minced
1 dried hot chile, crumbled
Juice of 1 lemon
Juice of 1/2 an orange
1/2 cup dry white wine
4 Tbsp extra virgin olive oil
Salt to taste
Chopped parsley or chives
350 g capellini pasta

In large frying pan, heat olive oil and sauté garlic and dried chile until fragrant, about 1 minute. Add tomatoes and cook until they break down.  Season with a little bit of salt. Add lobster meat, roe and head scrapings. Add white wine and reduce on high heat for one minute, then add lemon and orange juices.

Cook capellini pasta in the water you used to cook the lobster and when it’s al dente, add to frying pan.  Mix thoroughly (if the pasta looks too dry, add a bit of the cooking water).

Serve warm, drizzled with extra virgin olive oil and garnished with lemon or orange slices and a bit of parsley or chives.

SOPES - Corn Flour Boats

2 cups Maseca
1 1/2 cup warm water (approximately)
1/2 tsp salt (optional)
Oil or a mixture of oil and lard or bacon drippings for frying
Filling of your choice or salsa, or chopped onion and fresh cheese

Mix corn flour with salt and water until you get a dough that’s not too sticky and not too dry.  Divide into 18 pieces  and shape into balls.  Cover with plastic to keep them from drying out.

In tortilla press, press balls of dough until they are about 1/4” thick.  Cook on an ungreased griddle for about 1 1/2 minutes and then turn and cook for about another minute.  This amount of time will only cook them halfway.  Remove to a wooden board and let cool just until manageable.  Pinch sides of boat to form a “wall” all around the boat. If you want a crisper Sope, you can remove the centre part after pinching sides of Sope. Let cool covered under a clean tea towel.  Repeat until finished. This can be done several hours prior to serving.

To serve: Heat just enough oil to cover the bottom of a heavy pan and fry the boats in a single layer flat side down. You can spoon some salsa directly onto the boats to heat up.  Place them on paper towels to absorb any oil and then just sprinkle with some chopped onions and fresh cheese and serve that way or fill with desired filling and serve.   Best eaten right after made, but still good when they’re warm.

MEZZE MANICHE A LA MEXICANA - Pasta with Chorizo, Tomatoes and Avocado and Pork Rind garnish

1 kg fresh tagliatelle pasta, cooked al dente
1 Tbsp vegetable oil
500 g raw Mexican chorizo
2 onions, minced
2 garlic cloves, minced
1 L crushed tomatoes (not Italian style)
250 mL whipping cream
Salt to taste
Sugar to taste

In dutch oven, heat 1 Tbsp oil and sauté onions and garlic until translucent. Add raw chorizo and cook 5 minutes, breaking up clumps of meat
Add crushed tomatoes and a bit of salt and sugar and simmer over low heat for about 20 minutes, stirring every so often.
Just before serving, add cream and mix well. Adjust seasonings. Serve over tagliatelle and garnish with avocado slices and crumbled pork rinds.

FARFALLE ALLA PIZZAIOLA -
Pasta Salad with Tomatoes, Olives and Oregano

500 g farfalle pasta, cooked al dente
1 small tub bocconcini (mozzarella "small bites", halved if too large)
1 package grape or cherry tomatoes, halved
1 cup Kalamata olives, pitted
4 cloves garlic, minced
lots of dried oregano
1/4 cup olive oil
Salt to taste

In shallow bowl, toss tomatoes with a bit of salt. Let stand for 5 minutes.  Add bocconcini, olives, garlic, oregano and olive oil. Let stand for 10 minutes, or until juices start to combine.  Add farfalle and toss well. Serve at room temperature.

GNOCCHI al RAGÙ - Potato Dumplings with Meat and Tomato Sauce

GNOCCHI

4 large russet (baking) potatoes, baked until tender and then put through the ricer
2 tsp salt
1 1/2 - 2 cups all purpose flour

In medium bowl, combine potatoes, salt and enough flour to make a smooth, manageable dough. Break a small piece of dough and shape into a rope. Cut 1/2" pieces off and roll down the tines of a fork, making an indentation on each gnocchi. Place on single layer on a floured baking sheet. Continue in the same manner with the rest of the dough. Shaped gnocchi can be refrigerated, uncovered, for several hours.


RAGÙ BOLOGNESE

1 medium onion, diced
3 cloves garlic, minced
1 large carrot, peeled and diced
2 stalks celery, diced
450 g ground veal
100 g bacon, chopped
2 tomatoes, finely chopped
3/4 cup dry red wine
1/2 cup stock, or more, if needed
Salt and black pepper to taste
Extra virgin olive oil
1 Tbsp butter

In medium saucepan, heat a bit of oil with the butter. Cook the bacon and then add the onion, garlic, carrot and celery. Cook until vegetables are translucent. Add the ground veal and cook until browned. Deglaze pan with the red wine. Let alcohol evaporate and add tomatoes. Cook for a few minutes until they start to break down. Add a bit of stock and season with salt and pepper. Bring mixture to a boil and then turn down to a simmer. Cook, covered, for about two hours, stirring periodically. Add more stock if mixture gets too dry.

Cook gnocchi in plenty of boiling, salted water. Gnocchi will float to the surface when they are cooked, in 2-3 minutes. Drain and add cooked gnocchi to the pan with sauce. Toss gently and sprinkle with grated Parmigiano Reggiano.

ROSCA DE REYES - Epiphany Bread

Recipe is the same as Pan de Muerto (see below)
Makes 2 large loaves (or 3 medium ones)

Crystallyzed fruit, for decoration (sugared figs, citron and/or orange peel)
4 egg yolks, slightly beaten
3 Tbsp unsalted butter, melted
1 recipe pan de muertos dough

Start after the long rising period. Divide the dough into two and then divide each halve into 2 or three parts. Make a long rope with each part and join the ends by moistening with a bit or water. Form a large circle. Set the roscas on the prepared sheets. Decorate with fruit and set aside to double in bulk.

Preheat oven to 400°F. Brush the top of the roscas with the egg yolks. Bake until well browned, about 15 minutes, tap the bottom of the roscas and if it sounds hollow, they're done. Remove from the oven and brush with melted butter. Sprinkle with sugar and return to oven for 5 more minutes. Set aside on a rack to cool.
Enjoy with a cup of Mexican Hot Chocolate.

PAN DE MUERTO - Day of the Dead Sweet Bread

Starter:
2 cups flour 
3/4 tsp salt 
1/4 cup sugar
3/4 Tbsp yeast
1/3  cup water
2 eggs

Dough:
Starter
1/2 cup sugar
7 Tbsp butter
2 cups flour|
4 egg yolks + 1 Tbsp water
1/8 cup water
grated rind of 1 orange
½ tsp anise seeds

Glaze:
2 egg yolks

Garnish:
melted butter
¼ cup sugar

Preheat oven to 375 F.
Starter: dissolve yeast in water and when it’s foamy add the rest of the ingredients, beating well until it’s mixed thoroughly.  Place in a greased bowl and let rise, covered,  until doubled.  Starter can stay overnight in fridge.  Next day, bring to room temperature before working with it.
Place starter, sugar, butter, egg yolks, water, orange rind and anise seeds in mixer bowl.  Mix well and then add enough flour to make a manageable dough.  Finish kneading by hand.
Place in greased bowl and let rise, covered, until doubled in size.  Punch down and knead for a few minutes to get bubbles out.  Divide in two.  From each half, cut 1/3 of the dough out to shape bones and skull.  The rest of the ball shape into a flat circle.  Place on a greased cookie sheet or stone.  From the reserved 1/3 of dough, shape a small circle (skull) and 3 strips that you will knead into a rope and form into the bones.  Place these pieces on a floured sheet.  Cover everything with oiled plastic wrap and set aside to rise until almost doubled in size.  Carefully place bones on bigger ball of dough, radially, like the spokes of a bike.  Place small ball of dough in the centre. Repeat for other half of dough.
Brush the breads with egg yolks and bake for about 15 – 20 minutes, or until the breads sound hollow when tapped.  If they are browning too fast, you can decrease temperature to 350 F.
When breads come out of the oven, brush with melted butter and sprinkle liberally with sugar. 
Serve with Mexican Hot Chocolate and Enjoy!
Makes 2 large loaves.

TAPA DE PIMIENTOS DEL PADRON - Sautéed Pimientos del Padrón - Tapa

20 pimientos del padrón, washed and dried
3 - 4 Tbsp olive oil
Coarse salt to taste

In large skillet, heat olive oil and then add pimientos. Sauté briefly until the skins get lightly browned and blistered.  Remove to a platter and sprinkle with coarse salt.  Eat warm.

FLAUTAS DE POLLO - Chicken Taquitos

Tortillas, preferably commercial thin tortillas
Cooked chicken, shredded finely in long strands
Oil for deep frying

If your tortillas are frozen, grab 10 at a time, wrap them in paper towels and microwave for about 1 minute, until softened.  If the tortillas are not frozen, you might want to run them under water to moisten them, and then proceed to the microwave.

Working quickly, place 1-2 Tbsp chicken in each tortilla, and roll up tightly, securing with one or two toothpicks.  Place inside a plastic bag or Tupperware, making sure they don’t dry out, or they might crack when you fry them.  If you’re making them as an hors d’ouvre, you can cut them in half crosswise before frying, to make them finger sized.

Heat oil in deep heavy pot, and fry taquitos in batches until they are golden brown. Drain on paper towels placed over newspaper.  Serve with Salsa verde con Aguacate.

SALSA VERDE FRESCA CON AGUACATE - Fresh Green Salsa with Avocado

10-12 tomatillos
1 garlic clove
1 slice onion, 1/2” thick
1 chile jalapeño, or to taste
1/2 cup cilantro
Salt to taste
1 avocado

 Place all ingredients in blender container. Process until very smooth.  Adjust seasonings. This salsa is traditional for Flautas.

CALDO DE HONGOS - Mushroom Soup

750 g mushrooms, cleaned and sliced (could be a mixture of wild and regular)
1 medium onion, finely chopped
2 garlic cloves, finely minced
1 chile jalapeño, finely chopped, or to taste
1/4 cup cilantro, chopped
2 Tbsp olive oil
2 L chicken broth

In large pot, heat olive oil and sauté the onions and chiles until translucent.  Add garlic and sauté for about 30 seconds, taking care not to burn it.  Add the mushrooms, give it a good stir and then cover pot briefly and cook over medium-low heat until mushrooms give out their juices. Add chicken broth, season with salt and pepper.  Add chopped cilantro and serve immediately.
Serves 6.

Other uses:
This mixture, before you add the broth, could be used as a filling for tacos, or as a filling for an omelet.

TORTILLAS DE AZÚCAR - Sugar Tortillas

4 cups flour
1 cup shortening
1 cup sugar
1 tsp baking powder
2 eggs
1/4 cup milk

In a large bowl, mix dry ingredients.  Add shortening and mix well.  Add eggs and milk and knead until you have a smooth dough that’s not sticky.
Make 24 balls of dough.  Roll out or press between sheets of plastic with a tortilla press until they are about 3" across and 1⁄4" thick.
Cook on a hot ungreased griddle for about 1 minute and then turn over.  Cook for another minute. The tortilla should be nicely browned (see picture).
Place in a clean tea towel and let cool.  These tortillas are soft when warm but harden to a crisp when cool. Store in a tin for 3-4 days if they last that long!