Bites & Starters
Alas, I have finally found some beautiful plump fresh tomatillos at a local Mexican market here in the States. I doggedly attempted to grow tomatillos year after year in my garden in Thailand , but with very little success. The maturing tomatillos always fell prey to marauding aphids or scummed to a feathery mold just about the time they were looking ripe and ready to pluck from the vine.
So I’ve been dreaming about making my favorite roasted tomtillo salsa for years on end. Nothing could be simpler really. A couple of ingredients thrown under the broiler or onto the grill, tossed into a blender and voila. You have a gorgeous tart fresh green salsa that enlivens so many loved regional Mexican dishes.
Tomatillos originate from Mexico and have been cultivated since pre-Columbian times by the Maya and Aztec cultures. Tomatillos are from the nightshade family with the fruit encased in a parchment like covering that is removed before use. Tomatillos, though larger, reassemble cape gooseberries, also a nightshade that has been cultivated by the Incas in Peru.
Fresh tomatillos are available in the US in Mexican markets, at Whole Foods, in some super markets, and online. They are also available canned, but I urge you to seek out the fresh tomatillos which have a decidedly more tantalizing zesty flavor of their very own.
Roasted Tomatillo Salsa Verde is delicious served with tortilla chips, with grilled meats, fish, and vegetables, tacos, enchiladas, tamales, empanadas, and quesadillas filled with Mexico’s renowned regional cheeses.
This is a quick and easy recipe that you will find yourself making again and again.
Roasted Tomatillo Salsa Verde
makes about 2 cups
- 6 to 8 plump fresh tomatillos, husk removed, and rinsed
- 1 large clove garlic, skin on
- 3 to 4 fresh serrano chiles
- 3 tablespoons finely diced onions
- 2-3 tablespoons finely sliced cilantro leaves
- ½ teaspoon flaked sea salt or more to taste
Position an oven rack about four inches below the broiler and preheat.
Place the tomatillos, garlic clove, and the serrano chiles centered on a baking tray and place under the preheated broiler. Broil for 4 to 5 minutes, or until the tomatillos, garlic, and chiles are beginning to char and deeply colored. Turn the tomatillos, garlic, and chiles over and broil another 4 or 5 minutes until deeply colored.
Promptly remove the tray from the oven and set aside. Transfer the chiles to a small bowl, cover with cling film, and set aside to sweat.
Remove the stems from the tomatillos and remove any loose chard skin and discard. Cut the tomatillos into pieces and place them in a blender or food processor.
Remove the charred skin from the garlic and discard. Mince the garlic and add it to the tomatillos in the blender or processor and pulse until the contents are relatively pureed, but still with some texture.
Once the chiles are cool enough to handle remove the chard skin and discard. Slice the chiles open lengthwise and scrape out most of the seeds and discard. Quarter the chiles and slice and dice them.
Add the diced chiles to the pureed toamatillo mixture and pulse until the chiles are combined.
Transfer the tomatillo mixture to a small bowl and add the diced onions and the sliced cilantro leaves. Stir to combine and then add salt to taste and stir until well combined.
You can add a small amount of cold water to thin the salsa if needed.
The salsa is then ready to serve or you can transfer the salsa to a non-reactive bowl or container, cover, and refrigerate for 3 or 4 days.
Serve the salsa chilled or at room temperature depending on the application.
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.
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.
This is a Key lime tart I’ve been making for 30 some years that never fails to please and it couldn’t be easier to make. There is no baking involved so the tart can be completed in less than an hour. The filling is a simple fresh lime curd that is then poured into a crumb crust and refrigerated…and Voila!
The Florida Keys, and Key West in particular, have enjoyed a legendary notoriety associated with the novelist Ernest Hemingway and a bunch of his famous, as well as infamous, cronies that used to hang out until the wee hours of the morning at Sloppy Joe’s and Captain Tony’s in Key West in the 30’s and 40’s. So, by association, the Key lime pie is fondly embraced as an American classic with a smooth creamy custard like filling made with Florida Key lime juice and sweetened condensed milk. The sweetened condensed milk adds a certain element of decadence to the pie, but I myself much prefer the unadulterated flavor of lime curd filling just as it is.
While the Key lime certainly holds a certain cache, this type of lime is easily found throughout the West Indies, Mexico, and as far afield as Thailand. Obviously certified Key limes are going to be hard to find, so when you go shopping what you want to look out for are smaller thin skinned limes which will have a more acidic intense lime flavor and aroma than the larger Persian limes you are probably more familiar with. Bottled Key lime juice is available, but don’t be tempted. There is no substitute for freshly squeezed lime juice for this recipe.
Key Lime Tart
The following recipe works equally well using lemon juice or try using fresh passion fruit juice. (click here for recipe)
Needed: one 9 or 10 inch tart pan
- 1 ½ to 2 cups crumbs made from either Graham Crackers or Digestive biscuits
- 1/3 cup sugar
- 1/3 teaspoon sea salt
- 6 tablespoons/ 3 oz/ 85 g unsalted butter, melted
Break up the crackers or digestive biscuits into the work bowl of a food processor and pulse until you have a fine crumb. Add the sugar and salt and pulse until combined. Then pour the melted butter over the crumbs and pulse until the crumbs just begin to clump together.
Press the crumb mixture into the tart pan, being sure to distribute the crumbs evenly, so the crust has an overall uniform thickness.
Transfer the crumb lined pan to the refrigerator and chill until the crust has firmed up, about 40 minutes.
Lime Curd Filling:
Zest a couple of the limes before you juice them and set the zest aside.
- 4 eggs
- 4 egg yolks
- 2/3 cup sugar
- 1 cup freshly squeezed lime juice, strained
- 6 tablespoons (3 ounces/ 85 g) unsalted butter, cut into small cubes
Choose a non reactive stainless mixing bowl the will fit snugly over a wide pan placed below it.
Partially fill the wide pan with water and place it over medium heat on the stove top. Heat the water without coming to a boil.
meanwhile place the eggs, egg yolks, and sugar into the mixing bowl and whisk together until the sugar is thoroughly combined. Then add the lime juice and whisk until completely incorporated into the egg mixture.
Place the bowl over the hot water (being sure the water is not boiling below) creating a Ban Marie. Whisk the mixture in a continuous circular motion without creating a froth. After a few minutes the mixture will begin thicken rather quickly, so once the mixture has the consistency of a soft custard like curd, promptly remove the bowl from the heat. Scatter the small cubes of butter over the surface and once melted gently fold the butter into the curd until completely incorporated.
Remove the chilled crumb crust from the refrigerator and pour the lime curd filling into the crust shell. Giggle the pan gently to even out the filling and, if necessary, gently smooth the surface with a spatula.
Distribute the lime zest over the surface and return the pie to the refrigerator until the filling has firmed up. You can then cover the pie with cling film and refrigerate until you are ready to serve.
As pictured serve the tart with a strained strawberry or raspberry puree along with a dollop of sour cream or crème fraiche.
2019 is The Year of the Pig in the Chinese Zodiac and calendar. The pig symbolizes wealth and good fortune which bodes well for the year ahead!
In China the New Year is a week long holiday where families either return home to celebrate or seize the opportunity to travel together during holiday. Tens of thousands of visitors from mainland China will be arriving here in Thailand as I write to join in the local celebrations. Here in Chiang Mai both locals and tourists alike will be flocking to Kad Luang Market, also known as Talat Worarot, to stock up on local products of every description for the coming celebrations. The market is also adjacent to one of several Chinese temples here in Chiang Mai where throngs of local celebrants will gather on the eve of the New Year to usher in a year of prosperity, happiness, and auspiciousness.
Of course food plays a big part in the Chinese New Year festivities including many traditional dishes with symbolic significance. A typical New Year’s meal “nian ye” may include as many as twelve or more dishes including spring rolls, dumplings, steamed fish, steamed chicken, assorted rice cakes, hot pots, and noodle dishes. A feast for the eyes as well as the taste buds awaits.
Having picked up freshly made long noodles, dried Chinese mushrooms, fresh mushrooms, Chinese cabbage, Hong Kong kale, fresh ginger root, an assortment of spices, herbs, shaoxing rice wine, Chinkiang black vinegar, and dried chiles in the old market this morning, a simple long noodle soup is now in the making. I’m by no means claiming authenticity here, but a long noodle soup, the long noodles being a symbol of longevity are, in spirit at least, what you might find included in a Chinese New Year’s meal. Otherwise this is a simple healthy Chinese noodle soup that you can make with a dash of longevity thrown in to enjoy anytime of the year!
Ingredients can be found in most Asian markets, in some super markets, or online. If you enjoy Asian food these staple ingredients are a must to have tucked away in your pantry.
Chinese Long Noodle Soup serves 4 to 6
- 4 skinless boneless chicken breasts, poached
- 4 ½ oz/128 g long noodles, fresh or dried
- 1 ½ quarts/ 1 ½ liters ginger flavored chicken stock
- 2 oz/57 g Chinese dried mushrooms
- 4 oz/ 113 g fresh mushrooms
- 1 tablespoon peanut oil
- 1 garlic clove, sliced
- 1 bunch young kale (Hong Kong kale), center ribs removed and leaves sliced
- 1 bunch Chinese cabbage or mustard greens, leaves and tender part of the stems sliced
- 1 bunch Chinese celery, leaves separated and stems sliced
- 1 or 2 whole dried red chile pods (optional)
- 2 tablespoons Shaoxing rice wine (or medium dry sherry)
- 2 tablespoons light soy sauce + more to taste
- ½ teaspoon toasted sesame oil
- 1 tablespoon Chinkiang Chinese black vinegar
- sea salt
- freshly ground Sichuan pepper
- ½ teaspoon sugar
- ¼ teaspoon 5 spice powder (optional)
- 1 bunch spring onions, thinly sliced
- lemon balm leaves (optional)
- Sichuan chili bean sauce (optional condiment)
- chili oil (optional condiment)
Place a saucepan half full of water on the stove top set over medium heat. Add a bay leaf, some salt, and a few peppercorns, and bring to a boil. Lower the heat and simmer a few minutes and then add the chicken breasts. Once the water comes back to a boil lower the heat to a simmer and cook the breasts for 12 minutes. Remove the pan from the heat, cover with a lid, and set aside to cool undisturbed. Once completely cool, pull the chicken apart into bite size pieces and set aside.
Bring a large saucepan full of water to a rolling boil and add salt. Drop the noodles into the boiling water and using tongs toss the noodles so they do not stick together while cooking. Cook until the noodles are al dente; about 4 minutes for fresh noodles or 10 to 12 minutes for dried noodles. Drain the noodles and set aside in a bowl to use later.
Place the stock in a wide pot ( a Dutch oven is ideal) on the stove top over low heat. If using a regular stock add several slices of fresh ginger root and simmer for 30 minutes. Then remove and discard the ginger. Reduce the heat to keep the stock warm while you prepare other ingredients.
Place the dried Chinese mushrooms in a small sauce pan and add water to just cover. Bring to a low simmer and cook until the mushrooms are nicely softened. Remove them from the pan with a slotted spoon and set aside to cool. When cool enough to handle, thinly slice the mushrooms and set aside to use later. Pour the cooking water into the pot with the stock.
Slice the fresh mushrooms thinly. Heat a medium skillet on the stove top and add the peanut oil.Toss in the the garlic and stir until the oil is flavored with the garlic. Then remove the garlic and discard. Add the sliced fresh mushrooms and stir continuously until the mushrooms have wilted and softened. Season with a little salt and continue to saute. When just lightly colored add the reserved dried mushrooms and stir until well combined. Then add the combined mushrooms to the pot with the stock. Bring the stock to a simmer and add the sliced kale and Chinese cabbage leaves and stems, the celery leaves and stems, and the whole dried chiles if using. Add the Shaoxing rice wine, soy sauce, sesame oil, Chinkcang black vinegar, sea salt and ground Sichuan pepper, sugar, 5 spice powder if using, and stir until well combined. Taste and adjust the seasoning to you liking and then stir in the sliced spring onions and continue to simmer for 10 minutes.
Add the pulled poached chicken and stir into the soup and simmer for another 5 minutes.
Remove the whole dried chiles if used and discard. The soup is now ready for serving.
Place portions of the noodles in individual soup bowls and ladle the soup over the noodles. Garnish with the lemon balm leaves (if using), and serve.
Place the Sichuan chili bean sauce and the chili oil on the table (if using)