One-Pan Swordfish w/ Ratatouille

This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.

Over the years I've mentioned my penchant for seafood, which I think really took hold after my trip to Scotland's Inner Hebrides. I imagine any coastal location has a way of making you a believer—eating seafood moments after it was pulled from the water is an experience that everyone should have at least once in their life. But alas, I don't reside in a coastal area.

Fortunately it's easy to get your hands on good quality fresh and frozen seafood in this day and age. Flavor factor aside, eating fish and seafood just makes me feel a tad more virtuous. While I'm sure that's part mindset, it's actually a truth, since seafood is high in Omega-3s, healthy fats that are essential for heart and brain health.

Grilled Veggie Sandwich w/ Goat Cheese (aka The Frodo) inspired by Baker's Blues

Nine years! That's how long I've hoped that, and waited for, this book to come out. Back in the summer of 2006, I devoured the first two books in this trilogy by Judith Ryan Hendricks while occupying a quilt in my backyard, sounds of my then 2,3, and 8 year old kids somewhat muted in the background. I couldn't put them down. They were the catalyst for my need to bake bread. If it weren't for those little ones who kept me so tired, I'm pretty sure I would have found work in a bakery, where I had to be in at 3am.

I'd actually logged a little early morning bakery time during my culinary apprenticeship a number of years before that—and enjoyed it—but these books just sucked me in and brought it to a whole 'nother level. Of course, I was also set to move to Seattle and just insert myself into Wyn's life. (I have been to Seattle since then, and wouldn't have regretted the move one little bit.) I purchased a copy of The Tassajara Bread Book, which was/is very important to Wyn, online immediately.

Although it took some time and practice...and 4 or so more years to actually completely conquer my fear of yeast (not to mention sourdough)...I've now shared 130+ yeast bread recipes right here on All Roads Lead to the Kitchen. Any time somebody asks me why I started baking bread, I tell them about the books Bread Alone and The Baker's Apprentice, and that summer 9 years ago.

Summer Vegetable Goulash

A couple of weeks ago, a friend mentioned that she'd been trying to make a good vegetarian version of goulash, but she hadn't gotten it quite right yet. I made a few suggestions for when she was ready to try again, and then went back to business as usual. Or not. The thought of a vegetarian goulash niggled at the back of my mind for a solid week, until I decided I needed to make some in my own kitchen.

It's funny though, because at first I thought - vegetarian goulash!? The thought was basically an oxymoron in my mind. I mean, I grew up in the Midwest, and in these parts, hearty stews and casseroles always had meat in them. When I thought goulash, I thought ground beef in a paprika-spiked tomato base over noodles that was "lightened" up by stirring through a big scoop of sour cream...and then finished with melty cheese.

But the more I thought about it, the more I wanted to try a meatless version. With the abundance of summer vegetables in evidence on my kitchen counter and table, as well as dotting the road with stands every few miles, now was definitely the time to do it.

Zucchini Cheddar Bread

Happy National Zucchini Day! With zucchini madness in full effect right now, I'm constantly on the hunt for new and exciting ways to use zucchini. As much as I love a good zucchini quick bread, after already making four loaves in the past couple of weeks, I decided to incorporate zucchini into a savory yeasted loaf. Three loaves, actually.

You may remember last November when I shared this Spice-Swirled Cranberry Sweet Potato Bread as part of the Three Loaves Movement. Three Loaves encourages the use of sustainable and seasonal ingredients, and I can't think of anything more appropriate to the season than zucchini!

One loaf for my family. One loaf for a friend. One for someone in need. This recipe makes three large free-form loaves—as in, 2 pounds each. While it tastes delicious alone, it's pretty darn tasty toasted, as the bread for a grilled cheese sandwich, and alongside a nice brothy bowl of soup.

Savory Tomato and Zucchini Pie

It's the last Friday of the month, and you know what that means - Friday Pie Day! But really, where did July go? I blinked and somehow here we are. Summer "vacation" seemed so much longer when I was a kid. Now we're just a few weeks away from my own kids heading back for another school year.

But aside from that pending doom, what other two things can you count on when the last day of July is staring you in the face? Tomatoes and zucchini, that's what! It's funny, because I've gotten pretty lazy (busy really, but I could have carved out some time somewhere...) and haven't planted a garden in about 4 years. Yet, my kitchen is still overrun with zucchini thanks to my neighbors. And personally, I don't think one could ever have to many fresh from the backyard tomatoes.

So, I thought this would be a good time to combine the two and make one savory pie. I also added basil, another thing that just screams summer. I should have just called it Summer Pie!

Garlicky Duck Stir-Fry inspired by Eat Drink Man Woman

"Eat, drink, man, woman. Basic human desires."

This month's Food 'n Flix pick is a true "foodie movie". A delight for the senses, Eat Drink Man Woman is set in Taiwan and centers around widowed Master Chef Chu and his three unmarried adult daughters who still live at home. Each Sunday they come together to connect over a lovingly crafted elaborate family meal. The daughters are being pulled in their own directions by love and careers while they notice that their father's once flawless food is starting to lack flavor because he has lost his sense of taste.

Sound familiar? Well, if you haven't seen this 1994 release before, maybe you've seen the 2001 flick Tortilla Soup. Tortilla Soup is the American remake that features a Mexican-American family living in Southern California. I think both movies are equally delicious in their own right.

Triple-Chocolate Brownie Cookies with Zucchini

As if the fact that they are studded with zucchini, white chocolate, and walnuts weren't tempting enough, these cookies also have the fudgy, chewy texture of a brownie. Let's just call that double-your-pleasure.

I've mentioned this before, but I thought it was worth saying again—I have some pretty great neighbors. For many reasons, but why I bring it up now is because of our little "food trade system" we've fallen into over the years. For the most part, they share raw produce and I share prepared food. This would be because they tend to their garden and even forage for mushrooms once a year, while I seem to spend all of my time in the kitchen developing and testing recipes.

They hand over large bags (seriously) of produce, and I come back at them with jars, boxes, and plates of jams, preserves, breads, and other baked goods. It's a fairly great system. I like to offer up  goods from my "wild garden" like grapes, mint, chamomile, compost squash, and wild garlic, but lately that's all I seem to have since time is something I'm always chasing and rarely catching up with. I've never been fond of running.

Grilled Zucchini Salad with Sea Salt and Lemon Zest

Who's ready to break out their grill? Oh wait, you never put it away? Me neither. Well, to be fair, we roll ours into the garage for storage once it's cool (I don't have a patio), so it's "put away", but never out of commission. I've been known to grill in the middle of winter with the snow falling all around me. It's a pretty awesome experience, actually. If you've never done it, I recommend trying it at least once. The heat from the grill creates a little bubble of warmth in the midst of all the white. You may just decide to grill all winter long.

That being said, I grew up around the grill. Summer meant parties and cook-outs.  I can't remember there ever being a grill-master in our midst, everybody just took turns. Now, that being said, I didn't really even realize that there was such an art to grilling until I was an adult. Our kind of grilling was always lighting the charcoal, waiting for it to turn gray, and then throwing our food on.

For the most part, that's still how I do it today. But I now understand and admire the skill and dedication it takes to be a true master of the grill. So, when I had the chance to be part of the blog tour to introduce Grill To Perfection by Andy Husbands, Chris Hart, and Andrea Pyenson, I jumped at the chance. The blue ribbon on the front cover says everything: "35 Time Kansas City BBQ Society Grand Champions". Nice.

Zucchini Fritters

Do you feel a sort of pride when you hear about a fellow food blogger...especially one that you sort of "know"...is coming out with a book?  Oddly enough, I do.  I  mean sure, I also feel a teensy-tinsy bit jealous.  But hey, it's my own fault that I have not yet devoted the time and energy it takes to develop my own book, right?  Right.  But still that sense of camaraderie and kinship prevails.  And that was definitely the case when I heard that the incredibly sweet Faith from An Edible Mosaic would be releasing her cookbook by the same name this November.

So yes, I was excited when Brandy asked me if I'd like to participate in A Mid-East Feast.  This would be a chance for me to fall in love with Faith's book before it was even available to the public.  Over the next four weeks, we will be trying out a few of the recipes and writing a review.  You're in store for something good!  First up, we're trying out these Zucchini Fritters, or Ejet Kousa.

You say fritter, I say frittata.  Or mini, flat omelet.  I pictured something else entirely...at least in texture.  I mean, I saw the picture of these little fritters in the book, so visually I knew what to expect.  But in my mind, I was picturing biting into those doughy-style fritters that I am so familiar with.  But when I saw the batter, I immediately thought omelet or frittata.  And as I scooped portions into the pan, they looked and spread like an omelet.  And then I couldn't resist burning my fingertips to rip into the first one out of the pan.  And the gloriously eggy bite filled with the flavors of onion, garlic, and zucchini tasted like a frittata.

And you know what?  It was fantastic - what a pleasant surprise!  Although I can picture myself lighting up at just the thought of them in the morning, you can also add them to an appetizer (or maza) platter.  Add a stack of flatbreads, some briny olives, and either some juicy, ripe slices of tomatoes sprinkled with salt and pepper or some nice tomato jam...you're golden.

Zucchini Fritters {EJET KOUSA}

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: saute appetizer side snack vegetarian sugar-free nut-free soy-free zucchini eggs Middle Eastern

Ingredients (serves: 4 as a part of a maza platter or 2 as a meal)

• 2 tablespoons olive oil
• 1 onion, diced
• ¾ lb (350 g) zucchini (about 1 medium), grated
• 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
• 4 large eggs
• 4 tablespoons all-purpose flour
• ½ bunch fresh parsley, minced
• Pinch of freshly ground black pepper
• Canola oil, for frying

Instructions

Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.

Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.

Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.

Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.

Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

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I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic.  Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating.  Join us as we try a few of Faith's recipes and get cozy with this beautiful book.  If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!

Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel  

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Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté

 This week was back-to-school week in our house.  The first couple days were a haze of dentist appointments, orientations, and shopping trips for school clothes and list of school supplies long enough to fill a whole school bus.  Wednesday marked D-day (for them) and mama-gets-her-me-time-back Day (for me).   By the time Wednesday evening rolled around, the kids were all pooped from having to wake up early and then endure a whole day of learning.  I was pooped from the glorious sense of quiet in the house non-stop craziness days leading up to Wednesday.  And what, then I have to make dinner at a decent hour on top of everything else?  Sheesh.

Okay, since a mother's (or father's) work is never done, I have to plan a few quick meals to get us through the majority of our weeknight dinners.  A few of my favorite short-cuts are:

• Cooking up a large batch of meat and/or beans on Sunday.  Make a big batch of pulled pork or beef in the crockpot, and divide it into smaller portions.  Keep some in the fridge and some in the freezer.  Same goes for chicken, though I like to poach large batches of breasts and then store them in their cooking broth in the fridge.  Make a pound or two of beans and divide those into smaller portions, as well.  Throughout the week, use the meat and beans to make quick meals like tacos, quesadillas, sandwiches, omelets, salads, etc.
• Cleaning and cutting vegetables and storing them (ready-to-eat) in the vegetable bin of the refrigerator.  Pull out veggies for snacking on raw, or add them to stir-fries or soups.  Sometimes I'll cut a few different shapes (matchsticks, coins, diced) if I'm thinking far enough ahead for certain "applications" I want to use them in.
• Cooking large batches of grains to eat throughout the week.  From rice (for fried rice or to heat up and serve with a stir-fry or other dish) to barley (soups, salads) to couscous or quinoa.  Cook, cool, and store in smaller portions in the fridge.
• Make a couple pitchers of different Agua Frescas.  Since it's still hot out, the kids always go straight for the fridge when they get home in search of a cold drink.
• Bake a batch of cookies, bars, and bread.  Store them in airtight containers to add to lunches or use for after-school snacks for the week.  If you make a large batch of bread (up to 3 loaves), use one for toast and sandwiches right away.  Wrap one tight and freeze it for the end of the week.  Cut the other one into cubes for bread budding, croutons and bread crumbs, or to make a strata (put in fridge night before and bake in the morning for breakfasts).
• Make a batch of either breakfast burritos or beans & greens burritos and freeze them.  This will make quick breakfasts and dinners for the week.

This particular meal goes together in 30 minutes (at most) if you've helped yourself out earlier in the week by storing some cut veggies and poached chicken breast in the fridge.  And to save yourself a little more time after the meal...use paper plates.  Not the most eco-conscious suggestion, but I admit it.  I use them when I'm just not in the mood for dishes.

Shredded Chicken in Peanut Sauce Tacos

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 10 minutes

Keywords: blender simmer condiment entree chicken peanuts American Mexican

Ingredients (serves 4-6)

• 2 large Roma tomatoes, cored
• 2 scant cups roasted peanuts (unsalted or lightly salted)
• 1 Tbs. peanut butter
• 1 chipotle en adobo + 2 Tbs. of the adobo sauce
• ~1½ c. chicken stock or broth
• salt
• freshly ground pepper
• ~3 c. cooked, shredded chicken
• corn tortillas, warmed

Instructions

Place tomatoes, peanuts, peanut butter, chipotles and adobo sauce, and 1 cup of the chicken stock in a blender and puree until smooth. If sauce seems too thick to move, gradually add in a little more of the chicken stock. Season to taste with salt and pepper.

Pour into a medium-large skillet (preferably something non-stick or well-seasoned) and add the shredded chicken over medium heat; stir to combine. Heat until sauce begins to boil, then reduce heat to a gentle simmer for 5-10 minutes.

Remove from heat and transfer to a serving platter. Serve with warm corn tortillas for wrapping into a taco. Add any toppings you like...cool, crispy lettuce is a wonderful contrast.

inspired by Mexican Made Easy

Corn & Zucchini Sauté

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Keywords: saute side bacon corn zucchini Mexican American summer

Ingredients (serves 4-6)

• 4 strips bacon, cut into ¼" strips
• ~½ c. red onion, ¼" dice
• 3 cloves garlic, minced
• 2 medium tomatoes, cored, seeded, & chopped
• 2 c. (from ~2 ears) fresh sweet corn, kernels cut from cob
• ~1 lb. small zucchini, ¼" dice
• small handful cilantro, chopped
• salt
• freshly ground pepper

Instructions

Cook bacon in a medium skillet over medium heat until it just starts to turn crisp, stirring, ~5 minutes. Lift out bacon with a slotted spoon and set on a paper towel-lined plate to drain. If there's more than a couple of tablespoons of grease in the pan, drain off any extra and leave ~2 tablespoons in the pan.

Add onion and saute until translucent, ~5 minutes. (The smell of onions cooking in bacon fat is enough to drive me wild. You?) Add garlic and cook for another minute. Add zucchini and corn and cook, stirring for another 3 minutes. Add in tomato and continue to cook for a couple more minutes, or until zucchini is tender, but not soggy.

Stir in cilantro and season to taste with salt and pepper. Toss in bacon and serve.

adapted from Mexican Made Easy

Ratatouille (...summer in a dish) #CookforJulia

Yesterday, the kids had Julia Child to thank for what quickly (and somewhat surprisingly) became their new favorite dish of the summer.  I, on the other hand, think that while Julia deserves ample props, a little grey rat named Remy probably deserves my thanks.

Really - and here's why...

A casserole dish heavy with layers of vibrant summer vegetables is a beautiful sight.  Especially if it smells as wildly mouthwatering as ratatouille does once all of those veggies start mingling with a little olive oil and herb.  It's almost enough to drive a person mad with desire.  Well, drive ME mad with desire, anyway.

But when it comes to the kids, they're not as easily seduced.  Yes, they loved stopping by the road-side stand to choose fat tomatoes, zucchini, and summer squash.  And as the layers started falling from the knife, they were intrigued.  And  sure, once everything began to come together, they couldn't resist peeking in the pot to see if those vegetables were really producing that awesome smell.

But I'm pretty sure what sold it was when they asked me what I was making.  And I told them Ratatouille.  Well.  Any child worth their spit perks up when they hear the word Ratatouille.  That piqued their interest.  HOOK.

Fast forward to supper time.  I received no objections.  Quite the opposite, actually.  I received uplifted plates waiting for a helping of ratatouille.  The younger kids both said they'd like a small serving to start with.  So I dished up small servings.  LINE.

Less than thirty seconds later, both plates were empty.  Mmmmmmmm's and I LOOOOVE ratatouille's were lilting through the air.  And requests for MORE RATATOUILLE were in my ear.  Aaaahhhh.  The beauty of it.

They both said it was the best dish they've had in a long time. And it was all vegetables. Oh yeah, that is what I like to hear. SINKER.

 So, thank you Julia. And thank you little grey rat named Remy - because while you were never mentioned, I know my kids and I know that at the mere mention of the word Ratatouille they thought of you. And then fell in love with ratatouille.

Ratatouille

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 1-1½ hours

Keywords: simmer saute entree side vegan vegetables herbs French summer

Ingredients (serves 4-6)

• 1 lb. eggplant
• ½ lb. zucchini
• ½ lb. yellow summer squash
• ~7 Tbs. olive oil, divided
• ½ lb. yellow onion, thinly sliced
• 1 large (to equal ~1 cup) green bell peppers, sliced
• 2 fat cloves garlic, peeled & smashed
• ~1 lb. firm, ripe, red tomatoes , peeled seeded & juiced
• 3 Tbs. minced parsley
• salt
• ground black pepper

Instructions

Cut the eggplant, zucchini, and summer squash into slices of even thickness - I went thicker than ¼-inch but thinner than ½-inch. Place them all in a large bowl and sprinkle with about 1½ teaspoons of salt and toss. Let stand for 30 minutes, then drain. Lay out a double-thickness of paper towels and lay out the slices in a single layer. Blot the tops with another double-layer. You want to absorb as much water as you can, so press gently.

Heat about 4 tablespoons of olive oil in a 10 to 12-inch skillet over medium-high heat. Add eggplant one layer at a time and sauté for approximately 1 minute per side, until lightly browned. Repeat with all of eggplant, zucchini, and summer squash. As they are done, remove them to a dish.

Lower heat to medium and add another 2-3 tablespoons olive oil. When oil is hot, add onions and green peppers and cook slowly until tender, ~10 minutes. Stir in garlic and season with salt and pepper to taste.

Slice tomato pulp into 3/8-inch strips.. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juices. Uncover, baste tomatoes with some of the juices and then raise heat and boil for several moments to let juice almost entirely evaporate.

Place ⅓ of the tomato mixture in the bottom of a 2½-quart fireproof casserole dish that is at least 2½-inches deep and sprinkle with ⅓ of the parsley. Arrange half of the eggplant, zucchini, and summer squash over that. Repeat layers, ending with parsley.

Cover casserole and simmer over low heat for 10 minutes. Uncover, raise heat a bit, and continue to cook uncovered, basting occasionally with rendered juices for ~15 minutes longer.

Serve hot, warm, or cold. Not only does ratatouille make a perfect accompaniment for a simple meat, fish, or chicken dish, it makes a fabulous meal all on its own with a loaf of crusty bread for sopping up the juices and a bottle of wine to wash it all down.

adapted from Mastering the Art of French Cooking

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That would be recipe number three from book number three towards my personal goal of cooking one recipe from all seven of my Julia cookbooks during #CookforJulia.  And another favorite.

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Caldo de Res ...or is it Mole de Olla!? {Red Chile Beef Soup w/ Vegetables}

Caldo de Res and Mole de Olla are not necessarily the same thing.  But since dishes vary from region to region, sometimes they can overlap.  The recipe that I based this Caldo de Res on was actually labeled Mole de Olla.  But mi esposo and local Mexican friends tell me NO!  It's not Mole de Olla, it's Caldo de Res.  Confused much?  I asked hubby just what the difference is...and he says he doesn't really know.  I tried researching it a bit, but when I find pictures or descriptions of one or the other, they somewhat overlap.  Perhaps some regions leave the chiles out of their Caldo de Res?*  Perhaps some leave it out of their Olla de Mole?  After a few hours of hair pulling and trying to figure out here from there, I just gave in and decided it could be either-or.  I really do think it boils down to who is making it.  Methods seems to vary from region to region, city to city, family to family, and cook to cook.

When I talked about the different types of moles the other day, I mentioned that although not a sauce, Mole de Olla still qualifies as a mole in the broader sense of its original meaning of stew or sauce.  Looking at the meaning of the terms...Olla is actually the name of the pot that something is (traditionally) cooked in ...a tall, narrow earthenware pot.  So, originally...a soupy mole that simmered in an olla.  A caldo is basically a soup or broth.  So...a meaty broth in this case, if you will.

Yeah.  I'm still not any closer to deciphering the two.  I'd love to hear your thoughts on either.  If you've tried them.  If you make them.  What is your version, or the version you know you like?  And if you know the region of Mexico your version came from, I'd love to know that as well.  No matter the name, this is a rich, brothy soup laden with meat, chile, and veggies that is sure to satisfy.

Caldo de Res (or Mole de Olla)

Red Chile Beef Soup w/ Vegetables

inspired by & adapted from Rick Bayless's Mexican Kitchen

yield: ~3 quarts

1 lb. boneless beef chuck roast, cut into 1½" chunks

1½ lb. oxtails, in 2" pcs.

~1 tsp. sea salt

2 small white onions, diced

4 garlic cloves, minced

3 bay leaves

¼ tsp. ground cumin

¼ tsp. freshly ground black pepper

⅛ tsp. ground cloves

~¾ oz. dried guajillo chiles, seeded & stemmed

~¾ oz. dried ancho chiles, seeded & stemmed

1 medium, very ripe tomato

small handful cilantro (or 5 sprigs epazote)

2 large carrots, sliced ¼" thick

2 medium zucchini, ½" dice

2 ears corn, husked & cut into 1" sections

4 oz. fresh green beans, snipped & halved

for serving:

white onion, finely diced

lime wedges

Place the meat in a large (should hold at least 6 quarts) soup pot or Dutch oven with 3 quarts of cold water.  Bring to a bowl, skimming of any gray scum/foam that rises to the top (these are the impurities and you don't want them in your soup).  Once the water is boiling, put heat on medium-low.  After the scum has all been skimmed off add salt, onion, garlic, bay leaves, cumin, pepper, and cloves to the pot.  Partially cover the pot and simmer it for ~1½ hours.  

While the broth is gently bubbling, rip the chiles open and toast them on a heavy skillet over medium heat for just a few seconds per side.  Place in a bowl and cover with very hot water.  Put a plate on top to keep the chiles submerged and let them sit for ~30 minutes.   Add chiles to the jar of a blender along with the tomato and 3 Tbs. of water.  Process until very smooth.  Strain through a medium-mesh sieve into a small bowl and set aside.

After the hour and a half is up, skim as much fat from the top of the broth as you can.  Stir in the chile puree and the cilantro (or epazote).  Partially cover again and simmer gently for another 30 minutes.

Uncover the pot and turn up the heat to medium-high.  Add the veggies and cook until just tender, ~10 minutes.  Taste and adjust seasonings, if necessary.

Ladle the soup into bowls, making sure to put some of everything in each bowl.  Pass the diced onion and lime wedges for everybody to add to their bowls as they like.

*Update: ...and yes, I'm told that Caldos usually are just the broth, without chile.  When you add chiles, it turns into the Mole.  Although, I'm guessing it has evolved over generations, like in my hubby's (and many others) family.  He grew up with chiles in his Caldo de Res.  But I do believe to be technically correct, without chile equals caldo and with equals mole. 

Today is the 3 year anniversary of Souper Sundays which is hosted weekly by my friend Deb of Kahakai Kitchen.  Be sure to head over there this evening and check out all of the wonderful soups (plus salads and sandwiches) she's rounding up for this celebration!

I am sharing this post with:

Guiso de Calabacitas, Verdolagas y Flor de Calabaza con Chorizo {Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo}

Come this time of year, I always find myself eating tacos stuffed with...whaddaya think...zucchini. Weird, right? I mean, such a rare item in the height of summer.  I comb the depths of the gardens and sparse farm stands in order to bring home this mysterious green vegetable...and sometimes its cousin with the yellow skin.  I'm always so pleased with myself when I'm able to hunt these shy rascals down.  And when their beautiful sister the squash blossom is hanging around?  Well, that's just a bonus.  When I saw a recipe for a dish using both, I knew I wanted to try it next time my chase proved fruitful.  I did want to include zucchini's friend, chorizo in the party...they always seem to get along so well...like they were meant for each other.  Soul mates, if you will.  Imagine my great shock when I ran into another of those wily, hard-to-get players, purslane.  I mean, how often do you see purslane creeping around in the middle of summer!?  I coaxed them all inside the house and added a few friends to make one fantastic party.  A party in a tortilla.  You may know it by its formal name- taco.

✽Yes, I'm being facetious.✽

Guiso de Calabacitas, Verdolagas y Flor de Calabazo con Chorizo

Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo
adapted from Saveur (May '11)
serves ~4

½ lb. fresh chorizo
olive oil
¼ sm. red onion, minced
2 cloves garlic, minced
½ jalapeño, minced
handful verdolagas (purslane), picked/trimmed
1 medium zucchini, halved, seeded & cut into half moons
1 medium summer squash, halved, seeded  cut into half moons
1 large tomato, chopped
small handful cilantro
~12 flor de calabaza (squash blossoms)
sea salt
freshly ground black pepper

queso fresco

Cook chorizo in a small skillet over medium heat until cooked through.  Drain and set aside.

In a large skillet, heat a couple glugs of olive oil over medium heat.  Add onion, garlic, and jalapeño and cook for ~5 minutes, or until soft.  Add both types of squash, purslane, and tomato to pan and cook until squash is just tender.

Run a sharp knife through the cilantro a few times and then throw the cilantro and squash blossoms into the skillet, gently "fold" them into the mixture and turn off the heat.  Season, to taste, with salt and pepper (going light on the salt, if you use it at all...remember the chorizo is seasoned).

Scoop into individual bowls and divide reserved chorizo evenly over each serving, then crumble as much queso fresco on top as you wish.  Serve with warm tortillas and some salsa.

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