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By mlb, on September 19th, 2010%
Here are two accompaniments that I made recently (for different meals), that I really liked but they seemed really short for single posts. So, I bundled them up in one super-unrelated post!
The enchilada sauce I made for, uh, tostadas, which you can see in the title image. Does this make it tostada sauce? Anyway, it was very good. I thought it was a little spicy/harsh after the initial 15 minutes simmering time, so I added a pinch of sugar. I think that helped round it out. I also made the sauce about 5 hours before I needed it, which I think made the sauce perfect by the time I was ready to use it. I recommend doing that, or even making it overnight. It’s really great after the flavors have a chance to meld and stuff.
#1 Easy Enchilada Sauce
Adapted from a recipe by Emeril Lagasse
3 tbsp . . . → Read More: Two Completely Unrelated Sauce-Type Things
By mlb, on June 12th, 2010%
Okay, so this is not the most season-appropriate dish ever but if you lived in Portland, you’d understand. We have been rainy and a little cold, although today and tomorrow are promising to be nice, sunny and *gasp* Summer-ish!
If you do have a day that is not so hot, this is a great thing to do with your oven and stovetop. I have even made the chicken version of the posole in the crockpot before, when it was too hot to simmer it stovetop.
The vegetable broth you do need the oven for, so either wait for a cool day, roast your veggies in the morning, or throw caution to the wind and crank up your oven in a 90 degree day!
Roasted Vegetable Stock
Adapted from a recipe in Gourmet Magazine
3/4 lb cremini mushrooms, halved
1 red onion, chopped
3 carrots, cut into 1-inch pieces
1 red bell pepper, cut . . . → Read More: The Best Roasted Vegetable Stock & What To Do With It
By mlb, on April 5th, 2010%
I once spent the better part of a day making a Rick Bayless Mole Sauce recipe. Hours and hours and the end result was…fine. Which I’m pretty sure had much more to do with my execution than the recipe, but there it is. I wasn’t in love with it and jwa actually didn’t like it. Then I make this recipe not expecting much and it is really good. I guess you just never know.
Of course I have absolutely no problem spending all day on a sauce, but I’m okay taking a short cut or two, which is no way should be interpreted as a “semi-homemade’ anything. Seriously. Don’t make me come over there.
Anyway, even though this is “easy” it still takes about an hour or so to prepare. I also found it very beneficial to make the sauce earlier in the day so it has 4+ . . . → Read More: Easy Mole Sauce (and what to do with it)
By mlb, on October 20th, 2009%
The main recipe here is originally from the Portland restaurant Meat Cheese Bread. It was in our local paper, in the weekly food section. I saw it, made Homer Simpson type sounds as I thought about how good it must be, and promptly decided to give it a try.
That said, I tweaked it a bit. Not so much for taste or anything, more due to what ingredients I had and the level of time on a Wednesday that I had to devote to this. Mainly, I crock-potted it while working, so that when I came home, the house would smell so good that I would almost fall over after stepping through the doorway.
One Saturday or Sunday, I will try this in the oven but it did work pretty well for me to turn it on low in the AM before leaving for work (7:00 AM) and . . . → Read More: Experiments in Pulled Pork — Sandwiches (and then Enchiladas)
By mlb, on June 26th, 2009%
I made this the other night based on what I had in the fridge, freezer and assorted cabinets. Two cans of black beans? Check. Actually, I have five cans of black beans in the cabinet. Every time I go to the store, I can’t remember if I have black beans, so I buy another can. *sigh*
Anyway, to continue, a bag in the freezer of about 1 cup fire-roasted, diced tomatoes? Check. Jalapeno that I really need to use…? Well, you get the idea. For a things-I-need-to-use-in-the-kitchen project, it turned out really tasty!
Pretty Good Black Bean Soup
1 1/2 tsp cumin seeds
1 tbsp olive oil
3 slices Canadian bacon, diced (you can skip this, or substitute sausage, bacon, some other kind of pork product, etc…)
1 small white onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1 cup fire-roasted, diced tomatoes (with juice)
1 jalapeno, roasted, peeled & diced
5 cups chicken or vegetable . . . → Read More: Pretty Good Black Bean Soup
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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