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Category: Dinner

Coconut Mung Bean Soup

December 6, 2016

This is a soup I discovered in a cookbook about 10 years ago when I was searching for delicious foods that would be healing to my system. The combination of flavors remind me of Thai and Indian cooking, blending the spice and heat of fresh ginger and curry with the cooling sweetness of coconut and cilantro, … More Coconut Mung Bean Soup

Red Lentil & Carrot Dal with Raw Beet Raita

June 9, 2016

I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita

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Salsa Roja, roasted to add to one of my favorite El Salvadoran foods, homemade pupusas. . Last of the luscious ox heart tomatoes, tons of freshly dried oregano, spicy pepper, onion, and loads of garlic. Roasting it all and then blending on high to attempt to create the creamy tomato sauce I remember from my favorite pupuseria in New Mexico. . One of my great friends, also El Salvadoran, first took me to this little place in Santa Fe where the bill would be maybe $7 for 2 of us, and we’d be happily full at the end. . Fermented spicy cabbage and homemade salsa roja topped the warm, perfectly fried corn cakes filled with calabacitas or revueltas or mashed beans. The juxtaposition of warm corn cakes with crunchy cortido (fermented cabbage) and the tomato sauce was always perfect, especially on cold days. . So now I’ll recreate them in my style, one day hoping to get even close to the flavors that place shared with me for so many years.

You make it easy to remember what it feels like...to unfurl

Running through the fields until dark, picking flowers and greens and roots , preserving the harvest in a rush; seemingly endless projects with ever-flowing olive oil, tomatoes roasting into the night, corn to braid and squash to cure, herbs hanging from every possible outcrop, pounds of beans waiting in their papery shells. . And the snow brings effortless peace, quiet and the last of the blurring verdant rush to a standstill and suddenly there’s tea and honey and rolling in the endless crystalline mounds; full-hearted in the arms of another season of growth and death and rebirth.

Salsa Roja, roasted to add to one of my favorite El Salvadoran foods, homemade pupusas. . Last of the luscious ox heart tomatoes, tons of freshly dried oregano, spicy pepper, onion, and loads of garlic. Roasting it all and then blending on high to attempt to create the creamy tomato sauce I remember from my favorite pupuseria in New Mexico. . One of my great friends, also El Salvadoran, first took me to this little place in Santa Fe where the bill would be maybe $7 for 2 of us, and we’d be happily full at the end. . Fermented spicy cabbage and homemade salsa roja topped the warm, perfectly fried corn cakes filled with calabacitas or revueltas or mashed beans. The juxtaposition of warm corn cakes with crunchy cortido (fermented cabbage) and the tomato sauce was always perfect, especially on cold days. . So now I’ll recreate them in my style, one day hoping to get even close to the flavors that place shared with me for so many years.

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