One of those little strip malls on Mayfield is harboring a hidden Thai treasure. Brian and I have now eaten at Bangkok Thai Cuisine twice, and it has quickly become a favorite. The food has been consistently extremely good, and it is conveniently close to our home (our other favorite restaurant for hot food is Mekong River, which delivers great Vietnamese dishes).
Nestled between Chinese take-out and a beverage store, a quick peek in the door reveals that this little gem offers something more than the outer facade projects. The atmosphere is serene and upscale. The menu is varied and offers something for everyone. For us, an important factor is that we can get food that is actually quite spicy and still seasoned appropriately (not just about the heat).
At our first meal out, Brian ordered the Pad Ped with Pork (four star heat, though I think they held back on the heat a little, not trusting that we really meant it when we said hot). Pad Ped has galingal, lime leaf, eggplant, bell pepper, string bean, baby corn and basil, served with rice on the side. I ordered the Green Noodles Curry (three star heat, which I found quite enjoyable). Their version has sliced chicken, pineapple, grape tomatoes, onions, yellow squash, bell peppers, curry and coconut milk, and is served over green flat noodles. Although the portions were generous, I found that I just had to finish the entire meal on the spot -- something I almost never do. Of course, I can blame some of that on my pregnancy at the time, but really the flavors were just so good I didn't want to stop eating.
Our second meal, just a few weeks ago, was equally enjoyable. Brian's Mother, Karen, agreed to babysit her granddaughter, but we were too tired to stay out long enough for more than a meal. So, we headed to Bangkok. Brian started with Devil soup, which was served at five star heat. Finally a soup that really appealed to Brian's heat-buds! It had curry leaf, shrimp and scallops. I tasted a few sips, and though it was plenty hot, the flavor was excellent. Brian's entree was the Green Curry and Bamboo Shoots with Half Duck, containing eggplant, string beans, basil and green peppers. I was able to snag a piece of eggplant and almost wished I had ordered that, too. However, my meal of Mango Curry with Shrimp was outstanding and satisfied my Jones for mango. Again, I managed to vacuum up everything on the plate -- feeling quite rotund after the meal, though I am no longer pregnant!
I'd like to also mention that the service is efficient and friendly. Water gets refilled regularly without asking and we've always been asked if we're happy with the meal. The dinner prices are reasonable (entrees ranging between $9 and $15) and the atmosphere is very pleasant. Give it a try the next time you want to try something a little different! Sorry I don't have any pics, but we just get too distracted by the food itself when we eat out and I always forget to get a shot.
Our friend Nancy has also posted a great review of this restaurant on her blog: Fun Playing with Food. http://funplayingwithfood.blogspot.com/2007/11/playing-with-lunch-food.html
Tuesday, August 12, 2008
Wednesday, July 9, 2008
Savannah's a little chile!
We had some fun last night taking pics of Savannah dressed as a chile pepper. Enjoy!
Tuesday, July 8, 2008
Not fully baked, but perfectly done!
Well, the bun in my oven wasn't fully baked, but she sure was ready to come out! We're thrilled to announce the addition of Savannah Sada Marks to our family on June 11, 2008, 11:53 p.m., 5 lbs 10 oz, 18.5 inches long. She was in a bit of a hurry to arrive (31 days!), is healthy and getting bigger every day.As all proud parents surely are, we're convinced that ours is the most beautiful and talented baby ever. She was born with light brown/blond hair and bright blue eyes.
We aren't quite ready with the baby room yet, as there's still a bit of painting yet to do. She's rooming with us, though, which is making for some very long nights. The upside for me is that Brian has been cooking up a storm to help keep me well fed and give us the energy we need to survive.
His recent kitchen adventures include Smoked ribs and chicken (come on, it's grilling season -- of course we've been firing up the locomotive!), a Middle-eastern feast of herbed lamb patties with couscous, spiced green beans and carrots, and grilled yellow squash & onions (our recipes used Ras Al Hanout, Zaa'Tar and Fire Dust seasonings, as well as parsley, chives and basil from our garden), Pasta with a spicy tomato sausage sauce, Lardons (deep fried cubes of home-cured bacon that are amazing on its own or in a salad), Homemade roast beef hash... the list goes on. Every night there's yet another wonderful meal, and he's had to fit that in between his share of feedings and extra hours required recently at the store. (Doesn't he look like he's ready to eat an overstuffed burrito in this picture?)
Of course, that's all Brian. All I've made lately is milk, reserved for one very special member of our household -- and I don't mean either of the cats!Thanks for putting up with my recent silence and the lack of recipes lately. As you can see, I've been a little busy.
We're working on dreaming up a spice blend in Savannah's honor. Got any ideas? Feel free to add a comment to this post.
Friday, June 6, 2008
Smokin' Times at the Rib Cook-offs
Our Summer really got going on Memorial Day weekend, as the air filled with the heady scent of smoking ribs. Brian was thrilled to be featured in a pre-Memorial Day article in the Free Times, especially since they actually did a lot of research and took the time to get the particulars right about the differences between grilling, barbequing and smoking, as well as pointing out that REAL barbeque does not fall off the bone, but rather it should have a little more texture than that -- make you tug a bit before it comes cleanly off the bone. What you get then is a little chewiness along with the melt-in-the-mouth moistness of properly cooked pork. Here's the article online: http://www.freetimes.com/stories/15/55/smoking-is-good-for-you.
OK, off my soapbox for now and on to the events!
Barbeque in Berea
On Saturday, Brian and I headed to the Berea Rib Cook-off. The weather was absolutely beautiful and we couldn't have asked for a more perfect day to wander around, indulge our most porkifying eating fantasies and, of course, see if we could snag a few new sauces for the store.
The advantages we see to the Berea Cook-off is that it is more casual and less expensive, with free parking tossed in, though the walk was long if you didn't know how to find the back lots. If you want to avoid huge crowds and long lines, this is the one for you. However, be warned that the music is certainly more "rustic" and less professional -- which translated to pretty bad, in our opinion. One band's lyrics went quite a way beyond what we'd consider a family event (something about losing his virginity via a hole in the wall and never looking back).
As for the barbeque, it was a mixed bag. Of the samples we tried, only a few offered properly cooked ribs, though the sauces weren't all that exciting. A few had great sauces, but they were not yet bottling them, so we couldn't buy any. One exception was Cowboy from Ft. Worth, TX, from whom we managed to snag a few cases of barbeque sauce and salsa.
Oddly, the highlights of the trip were our visits to the deep-fried candy stand and a spiced nut stand. Now, when I say deep fried, I don't mean funnel cakes. No, this was more serious stuff -- Twinkies... Snickers Bars... and, oh God, Oreos! Pregnant or not, this was not something to be missed. Brian ordered a Twinkie and I got the Oreos. The Twinkies are frozen on skewers, dipped in batter and then deep fried. The freezing part is important because it makes the filling stick to the skewer better. I managed to get a bite and thought that was decadent. But then, my Oreos showed up and I just about died and went to heaven. Not only were they deep fried, but they were finished with Hershey's syrup and sprinkled with powdered sugar. Even Brian agreed that these were the most unbelievably indulgent thing he could think of next to a barrel of pig candy! The spiced nuts were a nice item to take home -- I'm a sucker for a sweet and salty snack now and again.
Judging Ribs Downtown
Sunday took us to our now annual gig as judges at the Marc's Great American Rib Cook-off. There, we met up with friends, donned our official Rib Judge jackets, took the official Rib Judge oath (we take that very seriously) and sampled 10 different ribs and sauces. Behind the scenes, you might be interested to know that we do not know whose ribs and sauces we are sampling. They are simply marked with numbers in serving order. I was a little afraid that I wouldn't have enough space in my tummy (the baby's getting pretty big now) to manage them all, so I was cautious about how many bites to take from each item. They serve you a single rib at a time with only bread and water to help clear your palate. Then they bring out the sauces in little cups. We judge based on appearance, aroma, texture and overall flavor. It really is a privilege to do this, and the overall quality of the ribs this year was outstanding. It was tough to decide which ones we liked the best. Now, there are always different preferences, which is why they have many judges -- to balance out the opinions and come up with a clear winner.
After the tasting was over, we wandered around the event, catching up with friends and picking up sauces as we could get them. The music was much, much better and the crowds were clearly keeping each of the rib stands hopping -- a good thing if you want to get a fresh, quality rib. Another beautiful day in Cleveland! Who would have thought?
Want to see a few pictures of the judging? Check out the blog for Q104's Rebecca Wilde: http://q104rebeccawilde.blogspot.com/2008/05/rib-burn-offjudgin-ribs.html. She actually caught a pretty good side shot of my burgeoning belly and another of Brian in his "I'm already a redneck and don't need more sun on it" straw hat.
OK, off my soapbox for now and on to the events!
Barbeque in Berea
On Saturday, Brian and I headed to the Berea Rib Cook-off. The weather was absolutely beautiful and we couldn't have asked for a more perfect day to wander around, indulge our most porkifying eating fantasies and, of course, see if we could snag a few new sauces for the store.
The advantages we see to the Berea Cook-off is that it is more casual and less expensive, with free parking tossed in, though the walk was long if you didn't know how to find the back lots. If you want to avoid huge crowds and long lines, this is the one for you. However, be warned that the music is certainly more "rustic" and less professional -- which translated to pretty bad, in our opinion. One band's lyrics went quite a way beyond what we'd consider a family event (something about losing his virginity via a hole in the wall and never looking back).
As for the barbeque, it was a mixed bag. Of the samples we tried, only a few offered properly cooked ribs, though the sauces weren't all that exciting. A few had great sauces, but they were not yet bottling them, so we couldn't buy any. One exception was Cowboy from Ft. Worth, TX, from whom we managed to snag a few cases of barbeque sauce and salsa.
Oddly, the highlights of the trip were our visits to the deep-fried candy stand and a spiced nut stand. Now, when I say deep fried, I don't mean funnel cakes. No, this was more serious stuff -- Twinkies... Snickers Bars... and, oh God, Oreos! Pregnant or not, this was not something to be missed. Brian ordered a Twinkie and I got the Oreos. The Twinkies are frozen on skewers, dipped in batter and then deep fried. The freezing part is important because it makes the filling stick to the skewer better. I managed to get a bite and thought that was decadent. But then, my Oreos showed up and I just about died and went to heaven. Not only were they deep fried, but they were finished with Hershey's syrup and sprinkled with powdered sugar. Even Brian agreed that these were the most unbelievably indulgent thing he could think of next to a barrel of pig candy! The spiced nuts were a nice item to take home -- I'm a sucker for a sweet and salty snack now and again.
Judging Ribs Downtown
Sunday took us to our now annual gig as judges at the Marc's Great American Rib Cook-off. There, we met up with friends, donned our official Rib Judge jackets, took the official Rib Judge oath (we take that very seriously) and sampled 10 different ribs and sauces. Behind the scenes, you might be interested to know that we do not know whose ribs and sauces we are sampling. They are simply marked with numbers in serving order. I was a little afraid that I wouldn't have enough space in my tummy (the baby's getting pretty big now) to manage them all, so I was cautious about how many bites to take from each item. They serve you a single rib at a time with only bread and water to help clear your palate. Then they bring out the sauces in little cups. We judge based on appearance, aroma, texture and overall flavor. It really is a privilege to do this, and the overall quality of the ribs this year was outstanding. It was tough to decide which ones we liked the best. Now, there are always different preferences, which is why they have many judges -- to balance out the opinions and come up with a clear winner.
After the tasting was over, we wandered around the event, catching up with friends and picking up sauces as we could get them. The music was much, much better and the crowds were clearly keeping each of the rib stands hopping -- a good thing if you want to get a fresh, quality rib. Another beautiful day in Cleveland! Who would have thought?
Want to see a few pictures of the judging? Check out the blog for Q104's Rebecca Wilde: http://q104rebeccawilde.blogspot.com/2008/05/rib-burn-offjudgin-ribs.html. She actually caught a pretty good side shot of my burgeoning belly and another of Brian in his "I'm already a redneck and don't need more sun on it" straw hat.
Wednesday, April 9, 2008
Dinner at 2182
Just got back from dinner with two girlfriends at 2182 Bistro & Wine Bar in Brecksville (http://www.2182bistroandwinebar.com/)
Our reservation was for 7, and I was the last to arrive. The entrance is unassuming, but once you're in it feels very intimate. There seemed to be only about 10-15 tables, with a small bar and a communal bar/chef's table in the middle. Cozy, but not crowded. There were only a few diners at 7, but the place really picked up around 8, and just about every seat was filled by the time we left at about 9.
Our server was very attentive, and I appreciated the short menu. It really is difficult to select something and trust it will be good if a menu is 10 pages long. Although the menu is short, the items on it are far from simple. Not able to drink wine, I asked for an alternative. They do carry a few Izze sodas, and the pomegranate one accompanied my meal well. One of my friends ordered a glass of cabernet (don't remember which one, but it was one of two house cabs available, and she seemed pleased).
The Appetizer selections were heavy on the shellfish, and I was sad to not be able to try the oysters (3 months to go!). However, we did decide to share an order of escargot with shallots, bacon, mushrooms and red wine, and served over a roasted head of garlic. The flavors were strong, almost overpowering the escargot, but it was cooked perfectly and could convert anyone who is a bit sqeamish about eating snails into a fan of escargot.
A lovely baguette was served in a paper bag for our enjoyment, with a metal ramekin of softened butter. Very good bread! Luckily, we're a sharing bunch, as the baguette in a bag would have been a challenge to those who prefer that others not touch their food.
Of the Petits Plats (small plates), we shared the Mushroom leek and goat cheese tartlet with a brandy cream sauce. This was very rich and absolutely fantastic. I could have been quite satisfied with that and a salad for lunch or dinner. However, it tasted as if the calorie count was astronomical, but my 1/3 portion left me craving more.
Luckily, my dinner entree provided sufficient distraction. I had the fish of the day - a seared halibut over asparagus and tomato rissotto. Having recently been somewhat disappointed in another restaurant's rissotto, I was hesitant, but ultimately decided that any restaurant that dealt with foie gras and pork belly confit could probably produce a pretty good rissotto -- I was right. The sear on the halibut was perfectly browned and crispy. There was a rich, fruity sauce on the bottom of the plate, which I should have asked about. It was tasty, but not really necessary with the other flavors, as the seasoning of both the halibut and rissotto was very well done.
One of my friends had the Brandy-flamed Scampi and Mussels and the other had the Hanger Steak. Both pretty much cleaned their plates and said very nice things about their meals.
Afterwards, I had a cup of decaf (very tasty decaf, I must say) and a slice of lemon cheesecake that was served with a fruit syrup/sauce and some fresh blueberries. The cheesecake was tasty, but perhaps not light enough for my taste -- I tend to like a more airy cheesecake, than the heavier New York style.
In all, the prices were very reasonable for the quality of food, and I am eager to take Brian there to try the Seared Slider (have to find out for ourselves if the combination of foie gras and truffles is too much, or just truly decadent), the Maple Leaf Farms duck breast (does it compare to the one we had at John Palmer's Bistro 44?), the Charcuterie board (Brian's idea of heaven) and Artisan cheese board (my idea of heaven), and round out the meal with a Cassoulet with white beans, duck confit, pork belly confit, truffles and foie gras. This one has to wait until after Savannah is born, as it is a meal that requires a really good red wine to quaff with it.
In all, a lovely night out and a great time to catch up with the gals. I highly recommend this place if you're looking for a very tasty meal in a romantic atmosphere, good service and want to keep the price for 2 under $100. Sorry there are no pics, but I'm just not comfortable doing that. You'll have to either go there yourself or check out their Web site. Cheers!
Our reservation was for 7, and I was the last to arrive. The entrance is unassuming, but once you're in it feels very intimate. There seemed to be only about 10-15 tables, with a small bar and a communal bar/chef's table in the middle. Cozy, but not crowded. There were only a few diners at 7, but the place really picked up around 8, and just about every seat was filled by the time we left at about 9.
Our server was very attentive, and I appreciated the short menu. It really is difficult to select something and trust it will be good if a menu is 10 pages long. Although the menu is short, the items on it are far from simple. Not able to drink wine, I asked for an alternative. They do carry a few Izze sodas, and the pomegranate one accompanied my meal well. One of my friends ordered a glass of cabernet (don't remember which one, but it was one of two house cabs available, and she seemed pleased).
The Appetizer selections were heavy on the shellfish, and I was sad to not be able to try the oysters (3 months to go!). However, we did decide to share an order of escargot with shallots, bacon, mushrooms and red wine, and served over a roasted head of garlic. The flavors were strong, almost overpowering the escargot, but it was cooked perfectly and could convert anyone who is a bit sqeamish about eating snails into a fan of escargot.
A lovely baguette was served in a paper bag for our enjoyment, with a metal ramekin of softened butter. Very good bread! Luckily, we're a sharing bunch, as the baguette in a bag would have been a challenge to those who prefer that others not touch their food.
Of the Petits Plats (small plates), we shared the Mushroom leek and goat cheese tartlet with a brandy cream sauce. This was very rich and absolutely fantastic. I could have been quite satisfied with that and a salad for lunch or dinner. However, it tasted as if the calorie count was astronomical, but my 1/3 portion left me craving more.
Luckily, my dinner entree provided sufficient distraction. I had the fish of the day - a seared halibut over asparagus and tomato rissotto. Having recently been somewhat disappointed in another restaurant's rissotto, I was hesitant, but ultimately decided that any restaurant that dealt with foie gras and pork belly confit could probably produce a pretty good rissotto -- I was right. The sear on the halibut was perfectly browned and crispy. There was a rich, fruity sauce on the bottom of the plate, which I should have asked about. It was tasty, but not really necessary with the other flavors, as the seasoning of both the halibut and rissotto was very well done.
One of my friends had the Brandy-flamed Scampi and Mussels and the other had the Hanger Steak. Both pretty much cleaned their plates and said very nice things about their meals.
Afterwards, I had a cup of decaf (very tasty decaf, I must say) and a slice of lemon cheesecake that was served with a fruit syrup/sauce and some fresh blueberries. The cheesecake was tasty, but perhaps not light enough for my taste -- I tend to like a more airy cheesecake, than the heavier New York style.
In all, the prices were very reasonable for the quality of food, and I am eager to take Brian there to try the Seared Slider (have to find out for ourselves if the combination of foie gras and truffles is too much, or just truly decadent), the Maple Leaf Farms duck breast (does it compare to the one we had at John Palmer's Bistro 44?), the Charcuterie board (Brian's idea of heaven) and Artisan cheese board (my idea of heaven), and round out the meal with a Cassoulet with white beans, duck confit, pork belly confit, truffles and foie gras. This one has to wait until after Savannah is born, as it is a meal that requires a really good red wine to quaff with it.
In all, a lovely night out and a great time to catch up with the gals. I highly recommend this place if you're looking for a very tasty meal in a romantic atmosphere, good service and want to keep the price for 2 under $100. Sorry there are no pics, but I'm just not comfortable doing that. You'll have to either go there yourself or check out their Web site. Cheers!
Sunday, March 30, 2008
Limoncello
Over the winter holidays, Brian made Limoncello as a gift for our families. The recipe is actually pretty easy, as long as you make it about a month ahead and are the proud owner of a Microplane grater.
We bought a huge bag of lemons at Costco (about 20-25 lemons), which Brian zested with the Microplane. This is absolutely the most labor-intensive part of the process, but well worth it. I suggest inviting a few friends over who will gladly help with the grating in return for a bottle of the end product later. If they also happen to own a Microplane, ask them to bring it and the process will go faster. Additional incentive is an immediate reward of a sip of your last batch of Limoncello before they go (but after the grating is done unless you want your guests to leave with grated fingertips!).
In a large glass jar he found at a craft store, Brian combined the zest with a 750 ml. bottle of Everclear and a 750 ml. bottle of high-proof Vodka. You can't buy Everclear in Ohio, but we travel to Kentucky frequently, and you can pick up a bottle at any liquor store there. Brian would prefer to use all Everclear, but this version is plenty strong, as it is. If you want an end product that won't knock you on your knees, you can just use high-proof Vodka for the whole thing. Cover tightly.
[At this point, you have a lot of zested lemons, so this is a great time to squeeze some lemon juice and either freeze it or make a really big batch of homemade lemonade. It is a also a good excuse to make lemon bars, citrus pound cake, etc... ]
Let the zest and alcohol mixture steep in a cool, dark place for 4-6 weeks, agitating the bottle from time to time. You can go as little as 2 weeks, but the longer you steep the alcohol in the lemon zest, the stronger the lemon flavor will come through.
Strain the mixture through several layers of fine cheesecloth or a couple of coffee filters into to another container and set aside. In a large stainless soup pot, boil 4 cups water and 4 cups sugar until the sugar is well dissolved. Cool to room temperature and add to the flavored alcohol. Mix thoroughly and then decant into small, air-sealed bottles. You can sometimes find these at World Market or even Linens-N-Things, or you can special order a case online.
Make your own labels using clear Avery address labels from an office supply store. I recommend those partly because I work for Avery Dennison, but mostly because they seem to adhere better to the bottles, which I wipe with alcohol first to get off any oils from shipping and handling. Another alternative is to make a hang tag label with colored card stock and foiled twisties (floral area of craft store) or fabric pony-tail holders (drugstore)
We store our Limoncello in the fridge or freezer, as it is best served very cold in small liqueur glasses. This both creates a nice presentation and limits consumption. The sweet lemon flavor masks the strength of the booze, so go easy. A few shots of this stuff and you'll be speaking Italian (or at least think you are)!
We bought a huge bag of lemons at Costco (about 20-25 lemons), which Brian zested with the Microplane. This is absolutely the most labor-intensive part of the process, but well worth it. I suggest inviting a few friends over who will gladly help with the grating in return for a bottle of the end product later. If they also happen to own a Microplane, ask them to bring it and the process will go faster. Additional incentive is an immediate reward of a sip of your last batch of Limoncello before they go (but after the grating is done unless you want your guests to leave with grated fingertips!).
In a large glass jar he found at a craft store, Brian combined the zest with a 750 ml. bottle of Everclear and a 750 ml. bottle of high-proof Vodka. You can't buy Everclear in Ohio, but we travel to Kentucky frequently, and you can pick up a bottle at any liquor store there. Brian would prefer to use all Everclear, but this version is plenty strong, as it is. If you want an end product that won't knock you on your knees, you can just use high-proof Vodka for the whole thing. Cover tightly.
[At this point, you have a lot of zested lemons, so this is a great time to squeeze some lemon juice and either freeze it or make a really big batch of homemade lemonade. It is a also a good excuse to make lemon bars, citrus pound cake, etc... ]
Let the zest and alcohol mixture steep in a cool, dark place for 4-6 weeks, agitating the bottle from time to time. You can go as little as 2 weeks, but the longer you steep the alcohol in the lemon zest, the stronger the lemon flavor will come through.
Strain the mixture through several layers of fine cheesecloth or a couple of coffee filters into to another container and set aside. In a large stainless soup pot, boil 4 cups water and 4 cups sugar until the sugar is well dissolved. Cool to room temperature and add to the flavored alcohol. Mix thoroughly and then decant into small, air-sealed bottles. You can sometimes find these at World Market or even Linens-N-Things, or you can special order a case online.
Make your own labels using clear Avery address labels from an office supply store. I recommend those partly because I work for Avery Dennison, but mostly because they seem to adhere better to the bottles, which I wipe with alcohol first to get off any oils from shipping and handling. Another alternative is to make a hang tag label with colored card stock and foiled twisties (floral area of craft store) or fabric pony-tail holders (drugstore)
We store our Limoncello in the fridge or freezer, as it is best served very cold in small liqueur glasses. This both creates a nice presentation and limits consumption. The sweet lemon flavor masks the strength of the booze, so go easy. A few shots of this stuff and you'll be speaking Italian (or at least think you are)!
Sunday, March 2, 2008
Brisket Pot Luck Dinner
On Friday, our Temple (Israel ner Tamid on Lander) hosted its annual Brisket Pot Luck Dinner. This year was even better, as we had two representatives from Mr. Brisket there to judge the briskets (www.misterbrisket.com).Brian and I decided to go against the flow and present a dry-cooked, smoked brisket, instead of the more traditional Jewish-style wet brisket. On Thursday, Mr. Brisket delivered a 3 lb. brisket to us. Brian treated it to a liberal sprinkling of Mesquite Magic seasoning. With the weather fluctuations and wet conditions, Brian was not up to staying up all night to nurse it all the way through on the smoker. So, he put it in the oven, covered, with a little liquid smoke, for about 10 hours at 200 degrees F, then he finished it on the smoker outside with a quick sear. After slicing on our slicer (one of the most frivolous kitchen purchases we've ever made, though it does come in VERY handy about four to six times a year), we layered the brisket in a dish to transport, soaking each layer in Head Country Marinade to keep it moist. Head Country is a dark marinade from Oklahoma that is particularly good on beef.
As a side dish, I made a simple hummus recipe from the America's Test Kitchen Cookbook. The ingredients are pretty basic: rinsed canned chick peas (garbanzo beans), tahini (we found a very nice one from Israel), extra virgin olive oil, fresh minced garlic, lemon juice, cayenne chile powder and salt. I added a large spoonful of roasted sweet red pepper paste for color and an extra burst of flavor. I don't really stick to the recipe with the quantities in the recipe, because I use a different size can of chick peas and tend to go heavier on the garlic. The key to this one is to puree it all together long enough in the food processor so it is smooth and creamy, and the olive oil doesn't separate when it sits for a while. Then, it is just chill and serve.
To go with the hummus, I made toast triangles with a mini-loaf of honey wheat bread, cut on the diagonal, brushed with olive oil, sprinkled with Greek seasoning and then toasted in the oven at 400 degrees F for about 5 minutes. Next time, I'd probably go with a more traditional pita or at least use a rye or pumpernickel party loaf, instead of the sweeter honey wheat, but there were no complaints (I just knew it could be better). I also included some garlic melba toasts on the tray. In the past, I've decorated the hummus with minced parsley or cilantro, or diced sweet red peppers. But we just didn't have time this time, as I had been not feeling well the latter half of the week and had a ton of office work I was committed to finishing by the end of the day.
Brian decided that one side dish wasn't enough, so he also put out a tray of Xochitl tortilla chips with a bowl of our Peach Blueberry Merlot Salsa. By the end, there was nothing to take home from any of the dishes we brought, so that was a good sign.While we did not win the judging, that wasn't really the point for us. We got to taste about 12 different briskets and a load of wonderful sides including corn pudding/cake, roasted potatoes, rice & mushrooms, cooked red cabbage salad - almost like a sauerkraut, spinach souffle... the list goes on and on! And a few tasty sweet Jello dishes that I used to help clear the palate between tastes of brisket. All in all, it was fantastic and a great way to get to know some other members of the Temple. What a tasty welcome to the weekend!
Wednesday, February 27, 2008
Chile Peppers: Ancho, New Mexico, Chiltepin, Pequin
Recently, I received an inquiry from a customer regarding chile peppers.
Hello Heather. Can you please advise me on how to use some chile peppers I received in a beautiful gift basket? I’d like to know what dishes to use them in, how much and how hot they are. We do like spicy. Here are the names: Chile – New Mexico, Chile – Chiltepin, Chile – Ancho, Chile – Pequin. I appreciate the advice. Thank You, Angie
~ ~ ~ ~ ~
Hi Angie!
We're glad you are enjoying the basket and hope you'll have some fun with the chiles. I'll take it mild to hot.
To use dried chiles, you can either just toss them whole (destemmed) or chopped directly into a dish that has a lot of liquid, and they will rehydrate as they cook. Or, you can pre-rehydrate them by placing the chiles in a resealable bag with a little warm water, then wait at least a half hour. If the dried chile is still flexible, it is easy to remove the seeds, if you like, by slitting it down one side and using a spoon or paring knife to scrape out the seeds. That will reduce the heat level of whatever dish you are making.
The Ancho chile is basically a dried Poblano, which is a very mild variety. This one is great for adding a deep, almost chocolaty flavor to a dish.
The New Mexico chile is a medium heat chile that is great to use for making homemade chili. This is the same chile as the Anaheim or California chile, just grown in New Mexico. Like wines, the same variety of chile can have a different flavor based on where it is grown (terroir in the world of viniculture).
The Chiltepin or Tepin chile is quite spicy, so I'd use in dishes sparingly. It is one of the two state chiles of Texas. You can crush the whole chiles and keep the seeds to get a much hotter version of pepper flakes for pizza. It is also great for adding heat to chili and soups.
The Pequin is a chile from Mexico. Its small size means it is quite hot (not quite as hot as a habanero, but significantly hotter than most other chile peppers out there). My husband, Brian, likes to toss a small number into a pot of chili to make "firecracker" chili, meaning that every once in a while, instead of what you thought was a bean, you get a little hot firecracker going off in your mouth. This holiday season I made chile vinegar with it, simply by tossing a tablespoon or two of Pequins into a jar of white vinegar.
You can make good chile oils with any of the dried chiles, just go to a site like http://www.epicurious.com/ to make sure you do it in a way that is bacteria-free. No worries with the spiced vinegars, as nothing can grow in that much acid.
I hope this is helpful, and if you ever run into a question while you're cooking, feel free to call the store at 216-291-3450.
Happy cooking!
Heather
Hello Heather. Can you please advise me on how to use some chile peppers I received in a beautiful gift basket? I’d like to know what dishes to use them in, how much and how hot they are. We do like spicy. Here are the names: Chile – New Mexico, Chile – Chiltepin, Chile – Ancho, Chile – Pequin. I appreciate the advice. Thank You, Angie
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Hi Angie!
We're glad you are enjoying the basket and hope you'll have some fun with the chiles. I'll take it mild to hot.
To use dried chiles, you can either just toss them whole (destemmed) or chopped directly into a dish that has a lot of liquid, and they will rehydrate as they cook. Or, you can pre-rehydrate them by placing the chiles in a resealable bag with a little warm water, then wait at least a half hour. If the dried chile is still flexible, it is easy to remove the seeds, if you like, by slitting it down one side and using a spoon or paring knife to scrape out the seeds. That will reduce the heat level of whatever dish you are making.
The Ancho chile is basically a dried Poblano, which is a very mild variety. This one is great for adding a deep, almost chocolaty flavor to a dish.
The New Mexico chile is a medium heat chile that is great to use for making homemade chili. This is the same chile as the Anaheim or California chile, just grown in New Mexico. Like wines, the same variety of chile can have a different flavor based on where it is grown (terroir in the world of viniculture).
The Chiltepin or Tepin chile is quite spicy, so I'd use in dishes sparingly. It is one of the two state chiles of Texas. You can crush the whole chiles and keep the seeds to get a much hotter version of pepper flakes for pizza. It is also great for adding heat to chili and soups.
The Pequin is a chile from Mexico. Its small size means it is quite hot (not quite as hot as a habanero, but significantly hotter than most other chile peppers out there). My husband, Brian, likes to toss a small number into a pot of chili to make "firecracker" chili, meaning that every once in a while, instead of what you thought was a bean, you get a little hot firecracker going off in your mouth. This holiday season I made chile vinegar with it, simply by tossing a tablespoon or two of Pequins into a jar of white vinegar.You can make good chile oils with any of the dried chiles, just go to a site like http://www.epicurious.com/ to make sure you do it in a way that is bacteria-free. No worries with the spiced vinegars, as nothing can grow in that much acid.
I hope this is helpful, and if you ever run into a question while you're cooking, feel free to call the store at 216-291-3450.
Happy cooking!
Heather
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