This is referred to as a tart in Mexico, although, having two crusts, it is more like a pie made with tart dough. It makes a good lunch or light supper, with a soup or salad. The recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella De’Angeli and Giorgio D’Angeli. Ingredients For […]
Continue ReadingThis is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisiny Mexican ancho chiles. Ingredients 1 pork butt roast, about 3-4 pounds (in Mexico, ask for pierna) tied at intervals Salt and pepper 3 tablespoons corn oil 6 large cloves garlic, peeled and chopped 3 […]
Continue ReadingPear is one of the best fruits for incorporating into flan. The soft texture of the cooked pears combines perfectly with this Mexican custard. Ingredients Sugar to caramelize mold, about ½ cup 2 large pears, cored, peeled and cut into chunks 2 tablespoons sugar Juice of ½ lemon ½ cup La Lechera sweetened condensed milk […]
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This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice. Ingredients 1 4-pound boneless pork loin roast 3 cloves garlic, minced 1 teaspoon dried thyme leaves 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 3 large, […]
Continue ReadingChia’s natural ability to gel makes it perfect for vegans or anyone else adverse to using commercial gelatins made with animal hooves. Use any kind of fruit juice, including those that aren’t available in packaged gelatin powder flavors, like pomegranate and cranberry. This chia fruit gelatin is not as thick as gels made with commercial […]
Continue ReadingRidiculously simple to make and fun to eat, this chia coconut pudding could also be prepared with almond milk. Ingredients 4 tablespoons chia seeds 1 cup coconut milk 1 tablespoon honey or agave nectar In a bowl, combine seeds with coconut milk. Whisk every 5 minutes to prevent clumping. After 30 minutes, stir in the […]
Continue ReadingThis is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the frozen food section of some supermarkets. Ingredients 1 ½ cups mango puree 2 tablespoons honey 2 tablespoons […]
Continue ReadingThis is a very traditional Spanish Christmas stuffing that I have been served here in Cholula. Although most of the chestnuts sold today are exported by Italy, there has been a recent resurgence in the chestnut industry in California, possibly paving the way for greater availability of fresh chestnuts. The vacuum-packed chestnuts can be used […]
Continue ReadingThis is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine. Ingredients 6 large cloves garlic, peeled ½ teaspoon black peppercorns, crushed 1 cup dried jamaica 4 cups water 2 sprigs fresh rosemary 1 bay laurel leaf 2 tablespoons sugar 1 leg of lamb, 6-8 […]
Continue ReadingThis elegant libation could easily serve as an after-dinner drink, coffee and dessert all in one. Since it is served in a mug, why not present it in an attractive new one, as one of Mom’s gifts? Ingredients: 1 oz. gold tequila 1/2 oz. Grand Marnier 6 oz. coffee Whipped cream, ground nutmeg and ground […]
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