I discovered a new interest in cooking Mexican cuisine and a love for Diana Kennedy when, after making Victoria Wise's (read my review of her Vegetarian Table: Mexico) empanadas for a Cinco de Mayo party, I impulsively bought a poblano pepper plant with the intention of making homegrown chiles rellenos. My plant produced exactly 4 peppers, and... mission accomplished!
For tonight, I also made squash blossom quesadillas and arroz verde. Both are instant favorites. I'm delighted to have a simple recipe for the squash blossoms which always call to me at the market.
10 comments:
OMG.
You have to tell me what's in the arroz verde. I recognize thyme on the "ingredients plate" - but I'm not sure if that's the green I'm seeing in the rice.
Erk, I love that you're blogging about food. With mouth-watering color photographs, no less. THANK YOU!
Sally,
Thanks so so much!! The thyme went into the tomato broth and the epazote (the other green stuff you see in on the plate with the peppers) went into the squash blossom quesadillas. For arroz verde, I followed D. Kennedy's vague recipe in From My Mexican Kitchen: Techniques and Ingredients.
Rinse 1.5 c long-grain white rice. Fry it in vegetable oil over medium heat for about 5 minutes. Throw in some onion and garlic (a couple of Tbs) and fry for about 10 min. more, until the grains of rice sound brittle and just before they turn golden. Spoon out any excess oil. Throw in 1 c. pureed herbs and chiles, then 2.5 - 3 c. water or broth. Cover and cook over medium heat until the liquid is absorbed. Remove from heat and let sit 15 minutes.
For the puree, I used a bunch of cilantro, a roasted mild chile (a great big one), some parsley, and several green chard leaves. I swear that somewhere Kennedy recommends chard as a substitute for some Mexican herb, but looking through the book this morning, I only find an endless repetition of the clause, "There is no substitute for this herb." In The Essential Cuisine, her arroz verde is the same as above, except that she specifies the puree: 1 bunch flat-leaf parsley, several sprigs of cilantro, 3 large romaine lettuce leaves, 2 poblano chiles. Enjoy!!
Erk-
I too adore the current state of your blog. Makes me happy!
I'm curious to know how you feel about lard. My few mexican friends insist that it be present if the meal dares to be authentic.
And the image of the blossom is amazing. How do you look in this yellow? Would love to make you a shirt inspired by this photograph...
xo
I'm vegaquarian-- I eat fish and shellfish but no other meats-- so I never cook with lard. As I say in my review of Victoria Wise's book, "authentic cuisine" simply doesn't exist anywhere. I admire your friends' enthusiasm for lard, but it's not for me.
As for a shirt inspired by the photo: I can't say no!
did you take the image?
Yes! I did, mc.
All the better. Its really beautiful.
Excellent, love it! » » »
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Best regards from NY! » » »
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