3 posts tagged “onion”
Now that tomatoes are in season, at least in warmer areas of the world, fresh salsa is now in season. Meghan and I had a few tomatoes that needed to be used so salsa they became. I purposely chose a Rick Bayless recipe as I (and the James Beard Foundation) respect his cooking, but I was disappointed when his jarred salsa was a big letdown. This fresh salsa recipe is excellent in flavor and would go well with other smoky flavors.
This is roasted tomato jalapeno salsa, meaning the tomatoes, jalapeno and garlic are all roasted; the tomatoes under the broiler and the jalapeno and garlic in a dry skillet.
Below are the ingredients list as well as a video and photos.
1 lb tomatoes
1 large or 2 medium jalapeno chiles
3 garlic cloves, unpeeled
1/2 t salt, to taste
1/2 small onion
1/3 C fresh chopped cilantro
1/4 t cider vinegar
Juice of 1/2 lime - I added
Below is a quick movie I put together of the process, but for better quality go to my flickr page to view it.
Turn the oven to broil and preheat a cast iron skillet on the stove. Put the tomatoes under the broiler and the jalapeno and garlic into the dry skillet.
Destem the jalapeno and peel the tomatoes.
Flavors are best if it is left at room temperature for a few hours to let everything mingle.
This is a quick and easy yeast rising bread that requires little kneading. The herbs and onion add just enough savoriness and depth without any of them outshining or overpowering the balance of flavors.
0.5 C milk - I used yogurt
1.5 T sugar - I used honey
1 t salt
1 T butter - I used chunky natural apple sauce
1 package yeast
0.5 C warm water
2.25 C flour, whole wheat or white - I used whole wheat
0.5 small onion, minced
0.5 t dried dill
1 t crushed, dried rosemary
Scald the milk, followed by the honey, salt and applesauce then cool to room temp. Dissolve the yeast in warm water in a large bowl. Add the room temp milk mixture, flour, herbs and minced onion. Stir all ingredients with a wooden spoon, coat the dough ball with olive oil and cover with a towel to rise.
After the dough triples in size beat down for a few minutes and put into a greased loaf pan. I cut slits in the top of it before baking this time, but it did not rise enough while baking for them to have any real effect.
Let stand for 10 minutes in a warm place then bake at 350 for about an hour.
I think the substitutions I made this time hindered it from rising properly. Whole wheat flour is difficult to get to rise in the same way as all purpose flour as well. I liked the flavor of the yogurt, but next time I think I will add a little more water and maybe add the honey to the yeast/water to help it proof. This bread pairs well with a hearty and savory soup, as I mentioned below in the garlic pea soup post.
No, I have not been fasting, however I obviously have taken a break from blogging food. Classes two nights a week, studying for the LSAT with greater fervor, and a rough cold have been recent additions to my routine as of late that have pushed blogging to the bottom of the priority list. I am beginning to feel human again from my cold shifting from stuffed head and chest to coughing out the rest. Below are a few pictures and words.
A hot bowl of spicy noodles is one trick I've found to flush out a head cold, or to at minimum release acute pressure. It doesn't leave you with the medicine head feeling, and although I have enjoyed hanging out with Katie's new friend, it does not involve chugging vinegar. The noodle above are a slurry of what we had on hand, consisting of (with measurements approximated)
a pinch (spray) olive oil
1/2-1 sweet onion
2-4 cloves of garlic
1 green pepper
Saute the above ingredients for a few minutes until the onions are clarified...go easy on the garlic at this point if you're not a big garlic fan because more is to come. Next add
1 quart (4 C) water
2-4 T soy sauce
2 T oyster sauce
3 C kidney beans (pre-cooked)
1 T chili sauce
2 T chili garlic sauce
1-2 T grated ginger
Allow this to come to a boil and add a handful or two of thin rice noodles and some lime juice. I also threw in a handful of bean sprouts for good measure. Cover, if not already, take off the heat and allow to sit until it is cool enough to eat. The noodles take about 5 minutes to cook from the ambient temperature of the water, but it takes another 5-10 minutes past that until it is cool enough to eat. Then test for seasoning - I added more chili sauce and a little more soy, plus some sriracha sauce as I ate. Finally get some Kleenex and get ready to be able to b r e a t h e.
Left overs are usually reheated for the same dramatic clearing and warming effect - not to mention delicious flavor. The recipe varies depending upon what we have on hand or what I feel like, but a few things I can think of adding in the past are spinach, peanuts, peanut butter, tofu, green beans, corn. This also can be enjoyed anytime, not just to clear your head as it warms you up while you eat and clears your colon the next day.
