Quick Meals

Molettes

Molettes

 

Molletes are a must have for a quick breakfast or a snack on the run just about anywhere in Mexico.

The Mollete is an antequera round bread from the Andalusian region of southern Spain. There the mollete is sliced into halves, spread with with butter or lard, and topped with savory meats and cheeses. The Spanish took the  molette with them to the new world where the Mexicans adapted the idea and made it their own. Molletes are in essence  Mexico’s bruscetta. Usually associated with northern Mexico but molletes are popular throughout the country.

Mxican molettes are made with crusty oval shaped bollilos, also known as pan Frances, that were introduced to Mexico by French Emperor Maxmillion’s cooks. Maxmillio’s reign was short lived. He was executed in 1866, but the Bollilos went on to become Mexico’s favorite bread and sold in panaderieas throughout the country.

Mexican molletes are so easy to make. Slice a bolillo in half lengthwise, butter the cut side and toast until golden brown. Top with refried beans, scatter grated cheese over the top and return to the oven until the cheese has melted. Serve with a salsa fresca and your done.

If the thought of cooking dried beans is putting you off by all means use canned refried beans instead. I have fond memories perfectly delicious canned refried beans on numerous camping trips.

You are probably thinking to yourself, it’s just beans on toast, so what’s the big deal?” Well, you’re just going to have to trust me on this one. This is an addictive taste of Mexico you are going to be making again and again, and again I promise you.

 

Molletes:  serves 4

  • 4 bolillos or other oval shaped crusty rolls, sliced in half lengthwise
  • 2 tablespoons butter at room temperature
  • 1 garlic clove peeled
  • 2 cups refried beans (click here for recipe), or canned
  • 1 ½ cups shredded cheese; a Mexican cheese if available, or provolone,or Monterrey Jack
  • salsa fresca (see recipe below)

Preheat oven to 375 f/ 190 c

Slice the bolillos lengthwise and place them on a baking tray cut side facing upward. Spread butter evenly over the cut side surfaces and transfer the baking tray to the oven and bake until the surface is a light golden brown, about 12 to 15 minutes.

Remove the tray from the oven and rub the garlic clove over the toasted surface. Discard the remaining garlic.

Spread the refried beans over the bollilos generously and top with shredded cheese.

Turn the broiler on in the oven and move the oven rack to the upper position. Place the tray of molletes under the broiler and broil until the cheese is melted and lightly colored.

Serve at once with a spicy salsa fresca 

 

Salasa Fresca with Roasted Radishes  makes about 2 cups

This is a a favorite Salas Fresca with a hint of smoky flavor and earthy heat from the radishes.

Salsa Fresca with roasted Radishes

Salsa Fresca with roasted Radishes

Prepare the salsa at least an hour before serving and chill.

  • 6 radishes, flame roasted
  • 2-3 jalapeno chiles, flame roasted
  • 1 medium size onion flame roasted
  • 4 tomatoes, flame roasted
  • 3 tablespoons chopped cilantro leaves
  • 2 to 3 tablespoons fresh lime juice
  • 1 teaspoon sea salt + more to taste

Heat up an outdoor grill or place a grill rack over a gas burner on the stove top.

Place the radishes, jalapenos, onion, and tomatoes over the hottest part of the grill, or flame on the stove top, and grill all until the skin is charred and blistered on all sides. Transfer to a large bowl and cover with cling film and set aside to sweat.

Once cool enough to handle rub or peel away the charred skin of all.

Slice the radishes and then dice and transfer to a non-reactive bowl.

Slice the jalapenos open lengthwise and remove the seeds and veins. Slice into thin strips and then dice, and add to the bowl.

Remove the outer layer of the onion, dice, and add to the bowl.

Slip the skin off the tomatoes and quarter them. Remove seeds, dice. and add to the bowl.

Add the chopped cilantro, lime juice, and salt and stir to combine. Taste and add more lime juice and salt if needed.

Cover and refrigerate until ready to serve.

 

Chocolate Oatmeal with Toasted Almonds & Greek Yogurt

Chocolate Oatmeal with Toasted Almonds & Greek Yogurt

 

I resently found myself reading an article in the Bangkok Post entitled “Yes, adults can have chocolate for breakfast” by my favorite NY Times food columnist Melissa Clark. Well, yes indeed…why not? I was in the kitchen early the following morning cooking up Melissa’s recipe which turned out exactly as described and, as always, was absolutely delicious.

In the article Melissa cuts right to the chase. “…there will always be something grey and Dickensian about a bowl of morning porridge. ” Who hasn’t had those very same thoughts while stirring and peering into the saucepan of simmering opaque pasty grey oatmeal. Unless that is you add chocolate.” There is  the game changer!

The idea of mixing grain with chocolate has been around since the Maya and Aztecs’ invented atole. Atole is a warm gruel made with corn based masa harina (corn meal/ flour) flavored with chocolate, panela (unrefined cane sugar), and canella (cinnamon). That said, a chocolate oatmeal is still  a bit of a revelation that turns oatmeal into a much more enticing prospect for breakfast along with some added health benefits a well. Unsweetened cocoa powder is naturally fat free and loaded with antioxidants. Just try to keep the sweetener of choice to a minimum.  Bitter sweet is better than too sweet!

Before continuing, a quick rundown on oats available for making oatmeal. There are steel cut oats, rolled oats, and instant oats. Steel cut means the whole oat groat is cut into smaller pieces. It resembles rice and will have a pronounced bite when cooked.For rolled oats, the whole oat groats are steamed and then rolled to flatten them. Rolled oats will cook faster while still retaining a bite. Quick, or instant, oats are precooked groats that are dried, and rolled. They cook faster, but most of the texture is lost in the process.The cooked quick oatmeal tends to be mushy.

Melisssa’s recipe calls for steel cut oats, but rolled oats are more readily available and work just fine with a slightly shortened cooking time.

To read Melissa Clark’s article and recipe (click here)

 

Brown Butter Chocolate Oatmeal (Recipe; Melissa Clark, NY Times)        makes 4 servings

 

Rolled oats sauted in butter

Ingredients:

  • 2 tbsp unsalted butter
  • 1 ½ cups steel-cut oats
  • 3 tbsp unsweetened cocoa powder, preferably Dutch-process
  • ¼ tsp fine sea salt
  • 4 1/2 cups water, or 2 1/4 cups water and 2 1/4 cups milk
  • Raw sugar, honey or maple syrup to taste

Toppings:

Cream, milk or coconut milk

  • Butter
  • Flaky sea salt
  • Sliced bananas
  • Shredded coconut
  • Sliced dates
  • Sliced avocado

Preparation:

1  In a medium saucepan, melt the butter over medium heat. Let cook, swirling occasionally, until it turns a deep golden brown and smells nutty, 2 to 4 minutes. You’ll know it’s close when the bubbling quiets down as the moisture cooks off. Add oats and saute until they turn golden at the edges, 2 to 4 minutes. Scrape the sauted buttered oats into a bowl and reserve.

2  To the same pot (no need to rinse it out first) add 4 ½ cups water (or half water and half milk) and bring to a boil. Add the cocoa powder and whisk well to dissolve lumps. Whisk in buttered oats and salt.

3  Lower to a gentle simmer. Let cook stirring occasionally until the oatmeal begins to thicken, Then stir more frequently until done to taste, 20 to 30 minutes. Turn off the heat, cover the pot, and let sit for 5 minutes. Check the thickness, thin with boiling water if needed. Stir in sweetener to taste and serve with toppings of your choice.

 

Egg & Olive Sandwich with Pickled Watermelon Rind

Egg & Olive Sandwich with Pickled Watermelon Rind

 

Summer’s soaring heat has already arrived here in Thailand so it’s timely to think about cooling it down in the kitchen with some easy summertime chilled favorites.

You can call me old fashioned, but what came to mind where a couple of dog days of summer lunchtime favorites that my mother used to make up for us when we were kids. Egg and olive sandwiches, pickled watermelon rind, and a tall pitcher of lemon iced tea were all set out on the old Victorian oak kitchen table where lunchtime was always peppered with lots of chatter and wild laughter. Lunch was then topped off with strawberry ice cream cones for all! An hour later we were all running off to the creek for a swim. Those were the halcyon days of summers past!

With the glow of those summer days on my mind I couldn’t help thinking about how beautiful the forms and colors of the ingredients are as I gathered them together while recalling the recipe as I remember it to be. Cooking does have this wonderful narrative that captures your imagination as you work from garden to table. You may well have your very own favorite recipe for an egg and olive sandwich What ever the case, this is a sandwich that may have fallen through the cracks of time, but it is a splendid old time favorite that is well worth a deserved revival.

 

Egg & Olive Sandwich    makes 3 to 4

Chinese celery& broad leaf parsley

Chinese celery& broad leaf parsley

  • sliced white bread (or my preference panini), lightly toasted
  • 4 hard boiled organic eggs
  • 8 pimento stuffed olives, sliced into thin rounds
  • 1/3 cup finely diced young tender celery (or Chinese celery; not to be confused with coriander/cilantro)
  • 2 tablespoons finely sliced broad leaf parsley
  • 1/3 cup mayonnaise + more for spreading
  • ½ teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • sea salt to taste
  • several twists of ground white pepper
  • iceberg lettuce

As mentioned my alternative for white bread is panini, which I like for its soft billowy texture and slight scent of olive oil. 

I have used Chinese celery as blanched young celery is not available in Thailand.

 

Place the eggs in a saucepan and add water to  cover the eggs. Bring to a low boil and simmer for 10 minutes. This will insure that the yolks are soft.

Fill a bowl with water and add ice cubes. After simmering for 10 minutes, promptly transfer the eggs to the iced water bath.

When cool enough to handle, lightly bash the eggs and peel off the shells under cold running water and set aside.

Slice the eggs in half lengthwise, remove the yolks and gently chop them. Place them in a small bowl and set aside.

 

 

Slice the egg whites lengthwise and then slice into thirds crosswise and place in another bowl. Add the sliced olives, celery, and parsley and set aside.

In a small bowl combine the mayonnaise, lemon juice, Dijon Mustard, and salt and pepper. Whisk together until smooth. Taste and adjust seasonings to you liking.

Egg & Olive Salad

Egg & Olive Salad

Add the mayonnaise mixture to the bowl with the egg whites, olives, celery, and parsley and fold the mixture together until evenly coated.

Add the chopped egg yolks to the bowl and gently fold them in with out breaking them up if possible.
Cover the bowl with cling film and refrigerate until you are ready to make the sandwiches.

To assemble the sandwiches lightly toast the bread  or panini slices. Spread a thin layer of mayonnaise on the slices. Place iceberg lettuce on half the slices and top with the egg & olive salad mixture. Top with the remaining bread slice and serve.

As suggested serve with pickled watermelon rind (see recipe here) or pickles of choice.
…and don’t forget the strawberry ice cream cones afterwords!

Braised Chinese Sausage with Rice Glass Noodles

Braised Chinese Sausage with Rice Glass Noodles

 

Gong xi fa cai (Mandarin)…Kung hei fat choi (Cantonese)….a happy and prosperous lunar new year from my kitchen to yours!

The recipe that follows is probably more a figment of my imagination or a recreation of a dish I vaguely recall from the distant past. I am of course not Chinese  and make no claims for the authenticity of this recipe other than than to say it is one of my favorite Chinese inspired cold weather quick meals using lap cheong (Cantonese)/ la chang (Mandarin)/ Gun chiang (Thai), a dry Chinese sausage with a sweet and spiced flavor as the main ingredient. The aroma and warming flavors of this dish are sure to sooth away any of winter’s biting chill.

La Chang; Chinese sausage

La Chang; Chinese sausage

 

Braised Chinese Sausage with Glass Noodles serves 4

Have on hand a lidded ceramic baking casserole.

Preheat to oven to 350f/180c

  • 3-4 dry Chinese sausages
  • 2 tablespoons cold pressed peanut oil
  • 6 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons thinly sliced batons of young ginger
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 2 cups thinly sliced bok choy (or green cabbage)
  • 2 ½ cups chicken broth (heated)
  • 6 oz/180g dry glass rice noodles (rice vermicelli)
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • ½ teaspoon sugar
  • 1/3  teaspoon Chinese five spice powder (wu xiang fen) (see note)
  • fresh ground toasted Sichuan pepper  (hua jiao) to taste

Prick the sausages all over with a wooden skewer and place them in a large skillet along with about a cup of water. Bring to a boil, then lower the heat and simmer 10 minutes. Remove the sausages and set aside to cool. Discard the cooking water.

When the sausage is cool enough to handle thinly slice it on the diagonal and set aside.

Return the skillet to the stove set over medium heat. When hot add the oil. When the oil is nearly smoking add the onions, garlic, and ginger and saute while continuously stirring, until soft, about 2 minutes. Add the Shaoxing rice wine and saute until it is nearly evaporated.  Add the bok choy (or cabbage) and the sliced sausage and cook until the bok choy is wilted. Promptly add the hot broth and stir in the rice noodles. Then stir in the oyster sauce, soy sauce, sugar, 5 spice powder, and Sichuan pepper to taste. Cook until the noodles are wilted, about 1 minute.

Transfer the mixture to the baking casserole and cover with the lid. Place in the oven and bake 25 to 30 minutes or until most of the broth has been absorbed and the noodles are lightly browned around the edges.

Remove from the oven and serve in individual bowls!

Note: Five Spice Powder (wu xiang fen) is a seasoning mix of ground star anise, ground cassia bark (cinnamon), ground Sichuan pepper corns, ground fennel seeds, and ground ginger. There is no set recipe but equal parts of each ingredient works well. You can adjust the mix to suit your own tastes as well.

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