Posts tagged Oil Cup
Christmas Eve salad: Ensalada de noche buena
Feb 6th
Lettuce, beets and jicama are usually part of a Mexican Christmas Eve salad, or ensalada de Noche Buena.
© Daniel Wheeler, 2009
This salad is open to individual interpretation, with the only constants being the beets and the lettuce. Pineapple and bananas are frequently added in tropical climates, apples and jicama in cooler regions. The ingredients should be artfully arranged on a large platter and tossed after it has reached the table.
Here is a basic version from Central Mexico; feel free to create your own version.
Ingredients
1 head lettuce1 pound small beets, cooked, peeled and thinly sliced1 jicama, cut into matchsticks4 oranges, peeled and sliced into rounds4 apples, sliced into thin wedges3 limes, 1 juiced and 2 cut into wedges½ cup olive oil¼ cup white wine vinegar (pear infused white balsamic is good here)1 cup chopped dry roasted peanuts
Line a large platter with the lettuce, either torn or separated into leaves, as desired. Arrange the beets, jicama, oranges and apples on the lettuce. Sprinkle with the lime juice.
Bring the platter to the table, dress with a mixture of the olive oil and vinegar and toss lightly. Serve on salad dishes, topping each serving with a sprinkling of peanuts. Serves 8.
Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
A Mexican Christmas dinner: Tamales, turkey, tejocotes
Mexican huazontle tart with pasilla chile: Tarta de huazontle con chile pasilla
Aug 14th
Fresh huazontle with dried pasilla chiles
© Daniel Wheeler, 2010
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 the dough:
3 cups plus 2 tablespoons flour1 teaspoon salt2 ½ sticks cold butter, cut into ½ inch chunks2/3 cup ice water
Mix the flour and salt. Add the butter and cut it in with a pastry blender, or pulse in a food processor, until the butter is the size of small peas.
Add the ice water and mix just until a dough forms. Do not overmix.
Divide the dough into 2 balls, flatten into discs, and wrap each in plastic wrap. Refrigerate for 1-2 hours.
For the tart:
3 cups huazontle bud clusters (the tops, with stems and leaves removed)4 ounces pasilla chiles, seeds removed, soaked in hot water until soft2 garlic cloves, chopped¼ cup mild olive oil½ cup chopped onionsalt and pepper to taste6 ounces sliced queso fresco, or use fresh mozzarella (not regular)1 egg yolk, lightly beaten
Cook the huazontles in boiling water until tender. Drain and set aside.
In a blender, puree the chiles with the garlic and just enough of the chile soaking water to move the blades. The puree should be thick.
In a large skillet, heat the oil, add the onion and sauté until soft. Add the chile puree and continue cooking over low heat for 10 minutes, stirring frequently. Add the cooked huazontles and salt and pepper to taste. Cook for another 5 minutes. Remove from heat and allow to cool.
Roll out one of the dough discs on a floured surface and place it in a 9 inch pie pan.
Fill with ½ of the huazontle mixture. Place the sliced cheese on it, and add the remaining huazontle mixture. Roll out the second dough disc and cover the tart, pressing the edges together.
Brush the surface of the dough with the egg yolk and prick it in a few places with a fork.
Let the tart rest in the refrigerator for 1 hour. Bake at 350°F for 20-30 minutes or until golden brown. Serve hot. Makes 6 main dish size wedges.
Link to source article
Mexico’s Aztec spinach is healthy, fresh and local: Can you say huazontle?
