Archive for the recipe Category

Huevos Rancheros like nena used to make

Posted in family, food, recipe, Uncategorized with tags , , , , , , on May 3, 2011 by bosquechica

Only better. I’ve modified this recipe to suit my own taste. No relatives are allowed to complain about these changes unless they’ve tried it. Consider that either an invitation or a threat.

So. “Huevos Rancheros” is Spanish for “Ranch Eggs”. That’s all. It means different things in different regions, and this version comes from my great-grandmother, Isidra Ybarra y de Valle, of Sabinas Hidalgo in the state of Nuevo Leon, in northern Mexico. I think she made it up, though – per family report, she had no domestic skills at all until the family moved to the United States in 1915 and, apparently, did not bring their cook with them.

Ingredients:

  • 6 tomatoes
  • 1 sweet yellow onion
  • 2 garlic cloves
  • 5 guerito chiles, bottled in vinegar
  • cumin
  • oregano
  • eggs
  • olive oil
  • 4 cups water
  • shredded Mexican cheese (cheddar, jack, asadero blend)

Directions:

In a large skillet, heat oil. Add diced onions and garlic, sautee until clear and soft. Add diced tomatoes, sliced guerito chiles. Cook on medium heat for about five minutes. Pour some of the liquid from the bottle of gueritos into the skillet, add four cups of water. Bring to a full boil, then reduce to a medium heat. Add cumin and oregano. Reduce to a fresh vegetable soup consistency – brothy and chunky, but not thick! When your kitchen is steamy and smells of chiles and vinegar, drop the eggs in the broth and poach them. Spoon the warm broth, the tomatoes and chiles over the eggs to seal in the heat while poaching. Turn gently once for a fully poached egg white.

Heat corn tortillas in skillet. When warm and soft, place tortilla(s) in a pasta bowl, spoon the eggs and huevos over the tortillas. Top with cheese, and pour the rest of the soup over the eggs.

 This is a very spicy version of Huevos Rancheros; the gueritos are sharp and quite delicious, if you like heat and you like vinegar. They can be found in many grocery stores in the Mexican food section or sometimes in the condiments aisle.

The changes I’ve made have included taking the time to reduce the broth, and the cheese is an addition that complements the chiles and restrains the heat just slightly. For some reason, my mom has always served this with rye krisps instead of tortillas. This makes no sense to me, and I can’t imagine what she was thinking. Corn tortillas – that’s the way it ought to be done. This recipe makes 2-4 servings.

Try it, let me know what you think. I assume I will not be sent to family recipe hell for my changes, or at least not for long.

Salud!

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Red chile-spinach enchiladas

Posted in food, recipe with tags , , , , , , , on May 3, 2011 by bosquechica

 

This is a favorite dish in the sunny southwest and can be made mild to hot – know how to choose your chile! It’s possible to buy a quart or two of prepared red chile sauce at any number of New Mexican restaurants and Mexican grocers throughout New Mexico. If you are sadly unable to acquire your sauce RTE, I’ve included a basic recipe here. Don’t used canned enchilada sauce – it’s just wrong. This sauce does not have tomatoes in it – it is a very basic sauce made with a roux and the chile puree. New Mexican enchiladas are typically made flat, not rolled. Quite like a lasagna with ooomph.

This recipe is easily assembled once the sauce is ready. The baby spinach does not need to be pre-cooked, just layer it along with the other ingredients. This recipe makes 8-12 servings.

  • 1 lb. fresh baby spinach
  • 1 to 1.5 quarts red chile sauce
  • corn tortillas
  • olive oil
  • Mexican shredded cheese blend, to taste

Red chile sauce:

  • two cartons frozen raw red chile puree (Bueno)
  • olive oil
  • flour
  • garlic
  • onion
  • cumin
  • oregano

The sauce: Cook the onions and garlic in olive oil until soft, set aside. In a large skillet, heat the olive oil, add flour and brown. Add the thawed red chile and whisk until you have a smooth, creamy texture, adding water as needed to adjust the consistency. Stir in the garlic, onion, oregano and cumin.

To assemble:

Preheat oven to 375F. Lightly grease a  9×12 baking dish. Dip corn tortillas one at a time in the warm red sauce then lay flat in the dish (two-two-two covers the bottom). Add a layer of uncooked spinach. Cover with red sauce, sprinkle cheese blend on top. Repeat: tortilla-spinach-red sauce-cheese until pan is full. Last layer will need to be compressed a bit and covered with the last of the red and a dash more cheese.

Bake, covered, for one hour. Uncover in last 15 minutes to give a little crisp to the top. Let rest a few minutes before serving.

Wish I had a picture. In the absence of one, I’ll fill in with a picture from Jemez Springs and will pop in a picture of the dish next time I make it. This is a healthy, sustaining meal, good for the mouth and not particularly difficult. The spinach is fabulous with the red sauce. A favorite at Chez Bosquechica.

Have una cerveza, some guacamole and chips while you’re cooking. Life is good, que no?

Colcannon

Posted in farm, food, home, how to, nice things, recipe with tags , , , , on December 30, 2009 by bosquechica

Ni geal an gaire ach san ait a mbionn anbiadh

(Laughter is gayest where the food is best)

 

Ingredients

Potatoes, 1 lb.
Kale, 1 lb.
Olive oil, eyeball it
Salt and pepper, to taste
Chives or green onions, fresh
1/2 cup butter
1 cup milk

Directions:

Boil the potatoes whole, peels on (I like Yukon Gold for mashed potatoes, but this is a matter of taste). Mash and mix with milk and butter to a pleasing consistency.

Chop the kale fine, the chives as well.  Sautee together until they are well cooked.

Serve the mashed potatoes in a round scoop. Make a hole in the middle and pour in a bit of melted butter. Top with the kale. Salt and pepper to taste. This is a simple recipe, but delicious and sustaining. For all that.

Variations:
Beer gravy: here’s a vegetarian version – make a standard roux, add miso and a stout beer. This is a strong gravy, not to everyone’s taste, but complements the kale nicely.
Bacon or pancetta – well cooked, sprinkled on top.
Green cabbage instead of kale.

Do enjoy.

 

Tippy-toe

Posted in community, family, farm, food, garden, gay, politics, random, recipe, this-n-that with tags , , , , , , , , on October 17, 2009 by bosquechica

I’m sneaking into my neglected non-fiction blog because it seems more private. Also because I’m about to make a colcannon as soon as the kitchen is under control, and this is a great place to post recipes. Also because I have an urge to say hostile things about the crazy religious right, which I won’t actually say right now, what with the colcannon and all, but just be aware, all of you crazies, that my patience is wearing thin. Damn you all, and pass the gravy.

I’ll let you know how the colcannon turns out.

This is what you do

Posted in food, how to, nice things, recipe, this-n-that with tags , , , , , , , , on August 1, 2009 by bosquechica

flying fish
Great weekends involve a little nice food, some rest, some play, a few lightweight retail adventures, time with the garden and the pets, and happy weather. So far this weekend I’ve: gone on a bike ride, made a pineapple smoothie, bought curtain hardware at Lowe’s and fancy smoothie straws at Party City. Then we had a tower of tuna millefuille on top of a bed of spinach for lunch, with fresh made carrot-apple-lemon-ginger juice on ice in tall glasses (with fancy straws), watched a little movie in the heat of the day and took a quick nap. Now we are going to pick up the porch swing and hang the curtains.

Tuna Millefeuille

Sashimi grade tuna
Mozzarella
Basil
Olive oil
Lemon
Olives
Roasted red bell peppers
Flying fish roe
Crispy pecan crackers, optional

Chop the olives and mix with basil, olive oil and lemon. Slice the roasted red bells and toss in with the olive mixture. Salt and pepper lightly.

Slice the tuna and the mozzarella both in 1/2 to 1 inch slices. Stack the tuna, the olive/basil mixture, and the mozzarella in alternating levels, until it is 3 or 4 inches high.

Pretty it up by topping with basil leaves, ribboned carrots and roe. Drizzle with olive oil and serve stacked high.

This is an approximation of a dish at Noda’s Japanese Restaurant in Rio Rancho (891-4378), which has both the best and the most original Japanese food in New Mexico, in my opinion (which is fairly well informed, I will say without undue modesty). The crackers at Noda’s are homemade, crispy and dense, with pecans, seeds and something else… they would be tough to replicate, I think.

Mmm. Now you may happily continue your weekend.

Caprese salad with goat cheese

Posted in food, garden, how to, nice things, recipe, seasonal, Uncategorized with tags , , , , , , , on September 20, 2008 by bosquechica

Ingredients:

Fresh tomatoes
Fresh Basil
Olive Oil
Salt
Pepper
Fresh Goat Cheese

Preparation:

Wash and dry basil. Pluck into small leaves. Slice tomatoes, lay flat on a platter. Place basil leaves neatly and prettily on each tomato slice. top with a small bit of fresh goat cheese (feta, mozarella or chevre all work well). Drizzle with olive oil. Add salt and fresh ground pepper. Serve as an appetizer.

This recipe is a variation on the traditional caprese, which uses cow’s milk mozzarella. If you are a fan of goat cheese, you will find this variation absolutely delightful.

(Pictured is a mozzarella caprese from Wikipedia.)

Eggplant. I love it.

Posted in family, farm, food, garden, how to, life, nice things, recipe, seasonal with tags , , , on August 22, 2008 by bosquechica

Oven-fried eggplant. Quick, easy, tasty.

Ingredients:

1 Eggplant
1/2 C Grated Parmesan
2 T Mayonnaise
Salt

Preparation:

Preheat oven to 425F.
Slice eggplant in thin circles (one-half to one inch)
Salt the slices and place them in a colander on their sides.
Let sit for 30 minutes. (The point of salting is to drain away the bitter liquids you sometimes get in eggplant. I’m not sure it’s really necessary if fresh-off-the-vine.) Rinse the salt off and pat dry.

Put the eggplant in a large bowl and add 2 T mayonnaise. Mix to lightly coat each slice. Add the parmesan and toss to distribute.

Lay the eggplant slices on a lightly greased cookie sheet. Place in oven on highest rack. Flip after 10 minutes and cook for 10 minutes more.

These come out light and crispy, and have been known to convert even the most fearful of eggplant-o-phobes.

We’ll have these for dinner this evening with rice and lamp chops.

Bonus round:
The French word for eggplant is aubergine. In Spanish it is berenjena.

Question:
I believe we have a regional variation on the Spanish word, but I cannot remember what it is. Anyone?

Nutritional Information:
Eggplant is one of those wildly healthy foods. Read all about it right here.