Slow Sweet Heat Roasted Pork Loin and "Salsa" for sandwiches, etc.

I think I'm going through one of those phases.  You know the one I'm talking about right?  Sort of like over-exertion...stress...blank-mind...overflowing-mind...no motivation to write...type of phase.  I want to sit down and bang out a fun, interesting, delicious post...yet I sit in front of the keyboard and draw a blank.  Ugh.  So much I want to share, yet...  So, I may let the food do the talking for a few posts not that that's a bad thing.  Does anybody else feel it?  Bueller?  Bueller?  Well, at least feel this pork in your mouth...it's rock 'n roll.

Slow Sweet Heat Roasted Pork Loin 

w/ "Salsa"

from the kitchen of girlichef

~3½ lb. Pork Loin

rub:

1 Tbs. sweet paprika

1 Tbs. dried, minced onion

1 tsp. ground cumin

1 tsp. dried oregano leaf, crushed

1 tsp. fennel seeds, pounded in mortar

1 tsp. garlic salt

½ tsp. ground mace

½ tsp. ground allspice

½ tsp. black peppercorns, pounded in mortar

Habañero Honey

Olive Oil

4-5 smallish tomatillos

2 smallish onions, halved

1 head garlic, halved

2 c. gingerale, divided

If your pork loin has a good layer of fat, score it in a diamond pattern with a sharp knife.  Combine all of the rub ingredients and rub evenly around the pork loin.  Set it on a rack in a roasting pan and let sit at room temperature for 30-60 minutes.

Preheat oven to 475° F during last 15 minutes that the pork sits.  Throw the tomatillos, onion, and garlic in the bottom of the pan.  Drizzle a good amount of habañero honey all over the top of the pork, then drizzle with olive oil.  Pour 1 c. of gingerale in bottom of pan.  Place on middle rack of oven.  Once you've shut the oven door, immediately lower heat to 350° F.  Roast for ~1½ hrs.

Remove roast from oven, drizzle with some more habañero honey and pour last cup of gingerale into pan.  Put back in oven and roast for another 30-45 minutes, or until done to your liking.  Remove from oven and let rest for ~10 minutes.

Remove pork from pan, then pour all of the pan juices and veggies into a blender jar and blend to combine.  This will form the "salsa" for dipping or spreading, which is an fabulous mixture of slightly sweet and low, creeping heat.

The crust on the outside has that same slow creeping heat...so if you peel off a piece from the outside...have a glass of milk ready to wash it down...it can be pretty fiery (depending on how much habañero honey you used).

Our favorite way to eat this was to take some good, crusty buns and spread them with a good layer of the "salsa", then heap on the pork once we sliced it very thinly, and pile on any veggies and cheese we felt like...lettuce, avocado, manchego, and pickled banana peppers was an especially delicious combo!  We also used it in quesedillas.  It is such a great pork for slicing and layering.

*I'm sharing this post with:

Squash, Bacon, Cranberry, & Gorgonzola Salad w/ Warm Cider Maple Vinaigrette and Candied Pecans {Share Our Strength Holiday Table}

Two sets of sleepy eyes wearily scan the kitchen for something to dull the pain they feel in their bellies.  Frankie spies a couple of now crisp tortillas on an old, chipped plate next to the stove.  He sprinkles one with salt then folds it in half and hands it to his younger sister, then does the same with the second one before taking a crunchy bite.  Some coffee remains in the bottom of a pot on the stove, left by their parents who were up and gone on the search for work at the crack of dawn that morning.  Once Frankie and his little sister have finished the coffee and tortillas, they start their long walk to school...in the same rumpled clothes that they woke up in.  Before they even make it to the schoolyard, Frankie's little sister tugs on his sleeve.  "I'm hungry, Frankie."  Frankie picks a fight...winner gets one of the losers tacos.  He knew he'd win.  He didn't have any other choice.  The look on his sisters face is worth the punishment Mr. Stern will hand out.  The lessons pass while Frankie fidgets uncomfortably in his hard chair.  He realizes that Mr. Stern has called on him and is waiting on an answer to the math problem he's written on the board.  Frankie doesn't know the answer...he can't concentrate...he doesn't even remember how to work the problem.  He takes the punishment that is doled out, willing the bell that symbolizes fresh air to ring.  On the walk home, he plucks a couple of oblong fruit from one of his neighbors trees and hopes that his mom found a house to clean...or that his dad is home from playing music next to the big market.  He silently pleads with the brightest hope that they will eat dinner tonight.

In American alone, 17 million children do not have the means to get proper nutrition. 
Lack of proper nutrition means that children are more likely to get sick...and that it takes them longer to get better.  Lack of proper nutrition means that they are more susceptible to catching a cold or getting an ear infection.  They're more likely to experience fatigue and headaches.  Proper nutrition is essential for children...it helps them concentrate in school...without a good meal, how can they learn!?  Lack of proper nutrition predisposes kids to both emotional and behavioral difficulties and problems...it causes anxiousness and aggressiveness.  Teens who don't get enough to eat are less likely to get along well with others and get suspended from school.  ONE IN FOUR CHILDREN IN AMERICA TODAY IS FACING HUNGER*. I can make a difference.  You can make a difference. WE can make a difference.

This week, more than 50 bloggers are setting our virtual tables and Sharing Our Strength to raise awareness about childhood hunger in the United States during this holiday season.  Our table will be set over the course of a week.  It started Monday with appetizers, Tuesday with drinks, and today we are bringing out the salads.  I feel blessed beyond belief to be able to set food on my table and share it with you today.  Please, join us in our fight to help end childhood hunger in America.  No Kid Hungry.

Squash, Bacon, Cranberry, and Gorgonzola Salad 

w/ Warm Cider Maple Vinaigrette & Candied Pecans

from the kitchen of girlichef

Once the butternut squash, pecans, and bacon are cooked and the vinaigrette is made, the salad goes together quickly.  Be sure to have everything out and ready right before service.  Since this is tossed in a warm vinaigrette, you want to dress it at the last moment.  Also, this is a very free-form salad, so I've listed approximate amounts you'll need per person so that you can easily adapt it to fit your needs.  No need to peel the butternut squash, once roasted it gets all chewy and delicious!

~1 oz. Mixed lettuce greens  

(choose a variety of colors, shapes, & textures...like mesclun, frisee, radicchio, baby spinach, mixed baby greens or spring greens, arugula, dandelion greens...you choose what is available to you)

~¼ lb. Butternut Squash- unpeeled, seeds removed, cubed

olive oil, salt, pepper for roasting squash

~1 Tbs. dried cranberries

~¼ c. bacon- cooked & crumbled

~2 Tbs. Gorgonzola, crumbled

handful candied Pecans (recipe follows)

Warm Maple Cider Vinaigrette, as needed (recipe follows)

Preheat oven 450° F.  Line a sheet tray with parchment paper.  Toss cubed squash w/ a drizzle of olive oil, a couple pinches of salt and gratings of black pepper.  Place in hot oven and roast, tossing it around about halfway through, ~30 minutes or until tender and caramelized a bit.  Remove from oven.  

When you're ready to serve, toss a portion of your lettuce greens with enough warm vinaigrette to coat lightly and toss...you don't want your lettuce to drown, have a light hand...you can always add more.  Tumble the rest of your ingredients over the salad and enjoy!  You will probably have a bit of vinaigrette left over, but it refrigerates well.  Simply re-heat it and shake it up when you want to use it again.

Warm Cider Maple Vinaigrette 

adapted from Ina Garten
yield: ~3 ½ c.


3 c. apple cider
½ c. apple cider vinegar
~½ c. shallots, minced
1 ½ c. olive oil
½ c. maple syrup
2 Tbs. Dijon mustard
Sea salt
Freshly ground black pepper

Place apple cider, apple cider vinegar, and shallots in a medium pot and bring to a boil.  Lower to a simmer until reduced by a bit more than half…almost two thirds.  Whisk in olive oil, maple syrup, and Dijon.  Season to taste with salt and pepper.  Dress salad while warm or let cool, transfer to jar and store in refrigerator.



Spiced, Candied Pecans
makes ~3 c.


3 c. Pecan halves
1 c. sugar
½ c. water
1½ tsp. orange zest
½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
good grating nutmeg
pinch ground allspice

Bring everything except nuts to a boil.  Reduce heat to medium and let it bubble away until it is very reduced and sticky, watching closely.  When the liquid is near evaporation, toss in the pecans and stir around quickly.  Spread them out on a parchment lined baking sheet to cool.  Break apart any halved that stuck together.  Try to resist!

*Appetizers*

Gourmet

The Italian Dish

Recipe Girl
Neo-Homesteading

Family Friendly

Family Fresh Cooking

Giving Up on Perfect

Vegetarian

Two Peas and Their Pod

Smith Bites

Gluten Free

La Fuji Mama

Wenderly

 

*Drinks*

Gourmet

Food Woolf
The Gringo Chapin

Neo-Homesteading 

  Family Friendly
Three Many Cooks
Fat Wuz Here

  Vegetarian
Lexies Kitchen
Simply Sugar and Gluten Free

  Gluten Free

Gluten Free Easily

*Salads*

Gourmet

The Bitten Word
girlichef

  Family Friendly
Food For My Family

  Vegetarian
Glugle Gluten-Free

  Gluten Free
Add a Pinch
Gluten Free Diva

Over the next few days we'll add Soups, Entrees, Sides, & Desserts to our table...please click HERE to see them.

*source- Share our Strength

Interview with Molly O'Neill author of One Big Table

"I'd love to take a Culinary Tour of the world...bit by bit, morsel by morsel... connecting, learning, sharing, forming new friendships..."  Do you know who said this?  I did.  Yup.  That's my dream job.  I always thought I could start smaller...while the kids are still young and in school.  Stay in the U.S....visit different regions and talk to the people...immerse myself in their culture for a brief, intense period of time.  Well.  I have yet to be able to do that (call me, Saveur!), but that is EXACTLY what Molly O'Neill, former food columnist for The New York Times, did...for the past decade!  What motivated her?  She was investigating reports that Americans had stopped cooking at home. From planned destinations to once stumbled upon by chance, Ms. O'Neill found herself in the midst of a proud people.  From those whose families have lived here for generations to newly transplanted Americans, the people she met took her into their homes, their communities, their trailers, their cultures, their KITCHENS!  They cooked for her, with her, and around her.  They dusted of old family recipes to share.  Ten years...20,000 contributions...300,000 miles...later, Molly O'Neill brings us One Big Table.  600 recipes, stories from the real people she met, and pieces of gastronomic history, culture, & lore are interspersed with vintage food ads, posters...and plenty of one of my favorite things to read--- food memory!  I think that Ms. O'Neill disproved the theory that Americans don't cook at home anymore.  This big, delicious, glorious melting pot is still bubbling away happily.

Although Ms. O'Neill is very busy promoting One Big Table right now, she was gracious enough to give a bit of her time to answer a few questions I had about the book.  I had a second page of questions, but unfortunately they went unseen...learning experience...next time I will put down number of pages.  Just in case the interview seems to lack "closure", that is the reason.  Thanks again, Molly!  Check out my questions...and her responses...

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I read somewhere that you were a chef before you went into writing.  Is this true, and if so, do you have a preference for one or the other more…or do you like a combination of both (cooking & writing)?  I ask because I’d love to know a bit more about what inspired or drove you to begin this decade-long journey.

I was a poet and a painter. I started cooking to pay the rent, and I went to school in Paris at La Varenne. Professional writing and professional cooking have a lot in common. Both are adrenaline-driven, deadline work and both require more than is humanly possible. If you are not doing it for a living, cooking can be a meditative experience. The same is true of writing. Both are part of a well-balanced professional diet for me.

I can’t see a connection between the above and my motivation for getting to know America. (Side note from me: I guess I was just trying to understand more about Molly's background...what drove her...in my head, it connected...) But when I finished my first book, The New York Cookbook, I knew then that I wanted to take the same approach to the nation. Perhaps because I like a challenge, or maybe because I am grandiose. Or maybe because I like people and find their stories endlessly fascinating and for me, food is a window into daily life. Of course, my appetite to know America may also be ascribed to the fact that I grew up in Columbus, Ohio—when the city was the test-market capital for new food products in the United States.

When you set out on your quest, did you have any idea of how enormous it would become?  Of how many years it would take to complete?

I knew that the challenge was way big. I underestimated several things, though. I underestimated the complexity of choosing between recipes and stories to find not only the best expression of a moment or place in American culture, but also the right note for the book. I also underestimated how radically cooking and eating in the United Sates would shift within the course of the project.   

How did you decide which towns/cities/regions you would visit?

I was led around by tips and letters and news articles, by word-of-mouth and sometimes by being tired or lost and getting lucky. 

Do you have any favorite places or people that you met on the quest (ones that really stand out)?

I made many new friends—my New Year’s card list has doubled each year over the past few years. I have a bad habit of buying houses and moving into places within hours of pulling into town (at least in my mind). I am, in other words, place-promiscuous. In the past ten years, I've fallen seriously for the Rio Grande Valley, New Orleans, Pass Christian and Greenwood in Mississippi, Chapel Hill, Asheville, Ocracoke and the Outer Banks of North Carolina, and the area around Walland, Tennessee. I am smitten with the Eastern Shore of Virginia, Granville, Ohio, Chicago, Minneapolis, both Portlands (Maine and Oregon), and Seattle. Not to mention Livingston, Montana and the hills outside of Santa Fe, New Mexico, Austin, Texas, Stonington, Maine, south Florida, the high plains of south Colorado, the mountains of Utah, and Mobile, Alabama.

How in the world did you keep track of all the recipes submitted and how many did you test yourself? 

I kept folders that matched the chapters in the book and only put in recipes that I knew we would test. I cook from the recipes before and after they are tested. Like most serious cooks, I am constitutionally incapable of following recipes and therefore am not a good test cook. I've had the good fortune to work with remarkable test cooks and recipe editors, and the good sense to let them do their job. Being a control freak, I can't help following them around and retesting things, though.

How did you decide which ones would wind up in the book?

In many different ways. First, there are the dishes that changed the way I looked at an ingredient or a person or a place or a traditional recipe. Then there are the recipes that express particular places that are central to the chapter in the book and to the story of eating in America. In these cases, I looked for the most unusual rendition of a dish, the most delicious but also the most idiosyncratic variation on a well-known theme. And then there were the stories people told—if they added something essential to the understanding of cooking in America, the recipes were a shoo-in. 

Do you have any horror stories from the road?

Fewer from the actual road than the air. I now have a seven-hour rule: If I can drive there in seven hours, I do. Air travel these days has given me a new appreciation of Edgar Allan Poe and makes me wonder if Kafka was not secretly a U.S. citizen who flew a lot.   

Did you find that the average home cook brings meals from the soul…or that they simply cook out of necessity?  Or is there a difference? 

Both are true. Sometimes there is a difference and sometimes there isn't. One of the certainties of cooking in America is that every fact is countered by a diametrically opposed fact that is equally viable and true.

Was there a common thread that ties together all the regional home cooks across the U.S?  Other than the obvious…food?

Americans are optimists. We can't help ourselves. We really and truly believe that the best is yet to come.   

What role does food play in your life?  Do you spend more time in your kitchen or eating out?  Will this change with what you’ve discovered/witnessed while researching and writing One Big Table?

When I am at my house in upstate NY, I cook. When I am in NYC or on the road, I usually eat out. I prefer to cook, but I can't stand the idea that I might miss something really tasty that somebody else is cooking.

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photo by Fred Conrad via S&S

So, how 'bout you?  Are you interested in sharing your holiday culinary traditions?  Perhaps some favorite family recipes for the holidays?  Then you are in luck!  On Friday, December 10th, from 4 -6 pm (EST), join in the holiday Twitter party...where people from all over will be joining Molly (@onebigtable) to do just that!  Use the hashtag #onebigtable and be a part of the conversation!  What's even cooler is that a Simon & Schuster will be giving away copies of the book both before and during the party! Don't miss your chance at possibly adding a (free!) copy of this wonderful tome to your culinary library. 

*I received this book free of charge to review from the publisher, but the opinions given in this post are all mine.

This post is part of the Hearth and Soul Hop vol. 26  & Wander Food Wednesday

Soft, Pull-Apart Poppy Seed Rolls

On the highest shelf of my laundry room, in my basement, sits a big, somewhat heavy decorative kitchen appliance. I borrowed it from my mom years ago. Or she asked me to hold it. I don't really remember how I became the proud co-owner of that seemingly ancient now off-white appliance. It made the move to our new house with us more than a year and a half ago. It never complains of its fate. It never mysteriously jumps from its perch or complains of boredom. Nope. It is very unassuming. It sits there contently...with the quiet knowledge that one day it will be called upon again. Called upon to do that job it is meant to do.

Little Stars with Butter and Parmesan

 When I saw that Deb had cooked up some fun, simple pasta with Giada...I knew that I was going to invite her back into my kitchen this week to do more of the same.  I mean, this one would be impossible to mess up, right?  No lemon zest combined with hard boiled eggs.  No super sweet, uncooked frosting.  Even Teeth couldn't put an outrageous as in gross spin on tiny, little star-shaped pasta, could she?  The integrity and pure comfort factor of warm pasta tossed with soft butter and wisps of freshly grated Parmesan remains intact.  Although I think everybody in the house prefers a "bigger" noodle of sorts {quick, double eyebrow raise}, it's always fun to break away from the norm and eat cute little pastas in various shapes...it brings out the kid in the adults...and can't fail to touch your heart.  Giada and I seem to get along best when we stick to basics like pasta and polenta...and booze . I guess we were both winners this week. 

Little Stars with Butter and Parmesan

from Everyday Pasta by Giada De Laurentiis
makes ~4 (1/2 cup) servings

1 c. (~6 oz) Stelline (little star-shaped pasta) or other small pasta shapes

4 Tbs. freshly grated Parmesan cheese

~2 Tbs. unsalted butter, at room temp

sea salt

Bring a large saucepan of salted water to a boil. Add  pasta and cook to al dente, stirring now and again to prevent pasta from sticking together, ~8 minutes, then drain. 

Toss hot pasta with butter and Parmesan, then add salt to taste.  I served with a bit of chopped parsley, for color.

*This post is linked to:
Presto Pasta Nights is being hosted by Rachel of The Crispy Cook this week!

*Be sure to enter my Tate's Bake Shop Cookbook & Cookie Gift Pack Giveaway by TODAY AT 6pm (Sunday Dec. 5)...it's good stuff...keep it or check someone off your holiday shopping list!*

Tortilla Soup Quest roundup #3 (&Tortilla Soup #8 from ATK)

Thanks so much to everybody who joined in on my quest to find the ULTIMATE Tortilla Soup since I started this challenge...I have found so many amazing and varied versions!  Each one has made my mouth water, in turn...and there's still half a year to go.  This is the third roundup in the series...check out these delicious versions from the past couple months of the quest!  Simply click on title of soup in photo caption to go directly to each Tortilla Soup post and recipe!

Wendy from Around My Family Table warmed up from some crazy storms with her Chicken Tortilla Soup.  She says... "We love this soup. It is so quick and easy to put together, even at the last minute because I usually have everything on hand. I love those type of dishes, don't you?" Why yes, yes, I do.

Chicken Tortilla Soup from Around My Family Table

I'm not sure why I'd never thought to make a Tortilla Soup in my slow cooker, but once I saw that Kim from The Ungourmet post her slow cooker version, I knew it was in my future! This was her "first attempt at tortilla soup and I have to say, it was pretty darn good." Indeed.

Slow Cooker Tortilla Soup from The Ungourmet

The Soup queen herself, Deb from Kahakai Kitchen included her quick & easy blender version of Tortilla Soup in her Souper Sundays: Year in Soup post using her VitaMix.  Of this version...and she's tried others...she says, "Simple, fast and full of great flavor.  It is amazing how quickly the blender makes a satisfying, tasty soup."  I want a VitaMix---and this soup!

Quick & Easy Blender Tortilla Soup from Kahakai Kitchen

Christy from Fudge Ripple tried her first Tortilla Soup at a Mexican tourist trap once upon a time, and since she "can't just hop a plane to Mexico when a craving hits..."  she makes her own version "which closely resembles my memory of the perfect tortilla soup.  Now if I could just conjure up a spell that could mimic the fresh sea breeze....life would be perfect."  Ah yeah, yours and mine both, my friend ;-)...because I'd totally make you share that spell with me!

Fudge Ripple's Favorite Tortilla Soup

When Alex from A Moderate Life conjures up memories of Tortilla Soup from her favorite Mexican restaurant and heads into the kitchen, results are fabulous with her creamy version of this classic...she says "The soup is a cream based bisque with a few shreds of tortilla sprinkled across the top. It is simply amazing and defies description. All I know is when I taste it, and by the way, they gave us a free taste the first time we came in for dinner, as they obviously know it will sell itself 10 times over, but I digress, when I taste it, my heart opens up and my soul says “Ya baby!”." I concur.

A Moderate Life's Creamy Tortilla Soup

Although she gives her daughter credit for this recipe, it was Brenda's big bowl of tortilla soup with chicken over at Sense of Home that had my mouth watering!  She says..."This soup is so amazingly fresh and tasty, it wakes up your taste buds.  What is really great is this takes so little time to make you can easily make this after work.  The key is to plan ahead so you have the fresh ingredients on hand."  I'm pretty sure I could eat this version any meal---any day!  I'm all about planning ahead.  Sometimes.

Chicken Tortilla Soup from Sense of Home

Debbie from The Friday Friends brings her second submission to my challenge with this delicious Black Bean Tortilla Soup...and it was a bit "healthified" compared to her previous attempt. She says, "I was prepared not to like it.  Not to like it at all...until, the Handyman said, "this is really good", So I tasted it and guess what?  I liked it too!  It had a great taste.  A great broth and some fresh chilies and lime.  We both had seconds."  Sheesh, after that, I just wish I had firsts!

Black Bean Tortilla Soup from The Friday Friends

Of her super simple Tortilla Soup, Audrey from Homemaking On A Whim says "I love this recipe. Seriously, it's just about my favorite recipe ever. It's delicious, and better yet, EASY. I always have the stuff to make it on hand, and I usually have at least a couple of the toppings on hand as well. " Personally, I was intrigued by the use of Italian Dressing and Tomato Sauce in her version...go check it out!

A super simple Tortilla Soup from Homemaking On A Whim

Although she didn't include a picture in this post, Katie from Mexican Wildflower totally had my mouth watering with her delicious Sopa de Tortilla Verde...a green version...sure to become a fast favorite!

Using some Pace Picante Sauce that I (Heather from girlichef) received as a product to try and review, I made a Spicy Southwest Tortilla Soup that was simple, tasty, and definitely worth making again.

Spicy Southwest Tortilla Soup from right here at girlichef

I am convinced that the Madison House Chef is on the same wavelength as me, because using leftover turkey and turkey stock from Thanksgiving was totally swimming around in my mind when I opened up her post in which she used both in her version of Tortilla Soup...yum!

The Madison House Chef brings us a Tortilla Soup w/ turkey

Thanks so much for joining me everybody!  Don't forget, the quest continues for another six months, so keep 'em coming!!
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Here's the latest version I tried...good...but not the best...

Tortilla Soup

from Cooking at Home with America's Test Kitchen

makes ~9 c.

tortilla strips

8 (6") corn tortillas, cut into ½" wide strips

1 Tbs. vegetable oil

salt

soup

4 bone-in, skin on chicken thighs (~1¼ lbs.), skin removed and well trimmed of excess fat

8 c. low-sodium chicken broth

1 very large white onion (~1 lb.), trim, peel & quarter

4 medium garlic cloves, peeled

2 sprigs fresh epazote

salt

2 medium tomatoes, cored & quartered

½ medium jalapeño

1 chipotle chile in adobo, plus up to 1 Tbs. adobo sauce

1 Tbs. vegetable oil

garnishes

lime wedges

avocado, peel, pit & dice

monterey jack, diced

fresh cilantro leaves

jalapeño chile, minced

For tortilla strips:  Adjust an oven rack to middle position; heat to 425°F.  Spread tortilla strips on a rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, ~14 mins, rotating and shaking pan halfway through.  Sprinkle lightly with salt and transfer to paper towel lined plate.

For the soup:  While the tortilla strips bake, bring the chicken, broth 2 onion quarters, 2 garlic cloves, the epazote, and ½ tsp. salt to a boil over med-high heat in a large saucepan; reduce heat to low, cover and simmer until chicken is just cooked through, about 20 mins.  Transfer chicken to a large plate.  Pour broth through a fine-mesh strainer; discard the solids in the strainer.  When cool enough to handle, shred chicken into bite-size pieces; discard the bones.

Purée tomatoes, remaining onion and garlic, jalapeño, chipotle chile, and 1 tsp. of adobo sauce in food processor until smooth.  Heat oil in Dutch oven over high heat until oil shimmers.  Add purée & 1/8 tsp. of salt, and cook, stirring frequently until mixture has darkened, ~10 mins.  Stir in strained broth and bring to a boil, reduce heat to low and simmer to blend flavors, ~15 mins.  Taste and add more adobo sauce if desired.  Add shredded chicken and simmer until heated through, ~5 mins.

To serve, place tortilla strips in bottom of bowl, ladle in hot soup, and pass garnishes.

*(speaking of the soup queen...) I'm sending this soup over to my friend, Deb at Kahakai Kitchen for Souper Sundays this week!

*Be sure to enter my Tate's Bake Shop Cookbook & Cookie Gift Pack Giveaway by Sunday Dec. 12...it's good stuff...keep it or check someone off your holiday shopping list!*

Little Donkeys stuffed with Beans, Kale & Chorizo...otherwise known as Beans 'n Greens Burritos w/ Chorizo

Let's talk burritos today.  Little donkeys.  Delicious.  Little.  Donkeys.  There are countless versions of how the name burrito came to be.  Some say that a burrito resembles a donkey's ear.  Others say it resembles the rolled up packs or bedrolls that a donkey carries.  My personal favorite version* is the story of a man named Juan Mendez who, during the period of the Mexican Revolution (1910-1921), sold tacos at a roadside stand.  Now, I don't know the reason...perhaps he lost his stand or decided delivery would pay better...but when he needed to transport his tacos, he would wrap the food in large homemade flour tortillas to keep it safe; he would then wrap each one up in individual towels.  Then he would hop on his donkey and go around the city...his food safely wrapped inside of the flour tortillas.  People came from afar to find this food of the burrito (food of the little donkey) and the rest, as they say...is history.  Also called tacos de harina (wheat flour tacos), burritos are the ultimate street food- warm, deliciously spiced meats, beans, vegetables, and/or cheeses all contained in a hand-held cylinder.  So yes, "wrap" is basically just another name for a burrito, as well.

While perusing one of my favorite new cookbooks, Mark Bittman's Food Matters Cookbook, I stumbled upon this soul-quenching, mouth-watering recipe for a burrito that made my toes curl in delight!  The deep green of the kale combined with earthy black beans...both of which are flavored with gorgeous, chile-flecked chorizo...oh man. Put a bit of creamy queso fresco over the whole thing and wrap it up in a homemade whole wheat tortilla...aaahhhhhh...these burritos are fantastic!  Plus, you could leave out the chorizo to make a meatless version...just sauté in a bit more olive oil.  The double-awesome thing about them is that they freeze very well.  I made a bunch of extras, wrapped them individually in wax paper (alternately, use foil), and then froze them in a freezer bag.  Mexi and I just pulled one or two out when we wanted a meal and re-heated each in the microwave (unwrapped) for ~2½ minutes.  We plan on making a new batch every couple of weeks, so that we will never be without one of these tasty little donkeys when the craving strikes.

Beans 'n Greens Burritos w/ Chorizo
slightly adapted from the Food Matters Cookbook by Mark Bittman
yield: ~8-10 burritos (depending on size of tortilla)


8-10 homemade whole wheat tortillas *see recipe below, or store bought
2 Tbs. olive oil
½ lb. fresh, homemade chorizo, or store bought
~1 Tbs. minced garlic
~1 Tbs. chipotle chile powder
sea salt
freshly ground black pepper
~1 lb. kale, roughly chopped
2 c. cooked or canned black beans, drained, liquid reserved
½ c. crumbled queso fresco
Pico de Gallo, for serving

Heat the oven to 350° F. Stack tortillas and roll them up in a sheet of foil.  Place them in the oven to warm while you cook the filling.

Place oil in a large, cast-iron skillet over medium heat.  When it's hot, add the chorizo and cook, stirring and breaking up the meat, until it is cooked through.  If the pan is very dry (which is more likely with homemade chorizo than storebought), add a bit more oil.  Add garlic and onion and continue cooking, stirring occasionally, until they are soft.  Sprinkle in chile powder, a bit of salt and pepper, and then add kale.  Cook, stirring from time to time until it wilts and releases liquid, ~5 minutes.  Stir in the black beans, mashing a bit with a fork or potato masher, adding a bit of the reserved bean liquid if mixture seems too dry.

To roll each burrito, lay a tortilla on a flat surface and divide the filling mixture evenly among the tortillas (amount you get will depend on size of tortilla) on the third closest to you.  Sprinkle on cheese.  Fold tortilla over from bottom to cover filling, then fold in the sides to fully enclose them; finish rolling and put burrito seam side down on  a plate.  Serve with pico de gallo on side.

Mostly Whole Wheat Tortillas

also from the Food Matters Cookbook

makes ~8 tortillas (again, depends on size)

1 c. whole wheat flour, plus more as needed

½ c. ap flour or bread flour

¼ tsp. salt

2 Tbs. lard, softened butter, or olive oil

~½ c. boiling water, more as needed

In a bowl or food processor, mix together flours & salt.  Stir or pulse in the fat.  Add water slowly, a bit at a time, until dough holds together in a ball.  Turn dough out onto lightly floured surface and knead until it becomes smooth and elastic (~4-5 mins. by hand or 1 min. in food processor).  Wrap dough in plastic and let rest at room temperature for at least 30 mins. or up to a couple hours (or in fridge for a few days).  Working with room temperature dough, divide into ~8 pieces.  Flatten each into a disk on a lightly floured surface, cover, rest again for a few minutes.  When ready to cook, roll each disk as thin as possible into circles 8" or more in diameter, stacking between sheets of wax paper or plastic as you work.  Put a large cast iron skillet over medium-high heat for ~5 mins.  Cook tortillas one at a time, until brown spots begin to appear on bottom, just under a minute; turn and cook on other side.  Each tortilla will only take a couple of minutes, total.  Wrap in a towel to keep warm...or let coo, wrap tightly and store in fridge for a few days (or freezer for up to a few months).

*source- Wikipedia

Slow Down Clock! -or- I've been watching cooking shows instead of making "holiday" progress...

So.  I've mentioned before that we now have cable...and I love watching me some Cooking Channel.  Well, more time in front of the boob tube equals  more time to look around the basement and realize how shabby it is.  I mean, I love it...we all do, we spend a lot of time down there (füsbol and a bar, remember!?)...but it's just not as "put together" as the upstairs is.  And that's not saying much, honestly.  But at least cords aren't stretching all over the place and the furniture basically matches.  Plus, that's where the good

telly is!  I mean...look at that picture up there...ugh.  I love that old table it's sitting on because it was my grandma's...and it's full of storage space, but a tv stand it is not!  I mean, I need to search out TV stands for flat screens.  They make those don't they?  Of course they do.  I know I can find one I love from CSN stores...like that one.  That one right there-------------------------------------------->
I mean come on, that would be a start...I could contain all of the wires behind and inside since I could stick the dvd player and hd box right in side...and add some movies, music, books, and other stuff for fun, as well. I could enter my foodie-show-induced comas in style.  Just sayin'.  Although I won't be getting that stand yet, I will be doing another CSN review soon.  Watch for it!  Now get off your butt and get some holiday shopping/baking/cooking/cheering accomplished!  I'm talking to myself.

*Be sure to enter my Tate's Bake Shop Cookbook & Cookie Gift Pack Giveaway by Sunday Dec. 12...it's good stuff...keep it or check someone off your holiday shopping list!*

Turkey Tetrazzini (after many years of waiting for leftover turkey!)

I'm gonna be honest with you.  This is the first year EVER that I've had enough turkey left over to make a whole separate dish.  Two, actually!  We cook a big bird every year, too...and often an extra breast.  We like to eat.  Plus, there's a bunch of us.  I mean sure...we usually have enough left to make a couple of good sandwiches, but this year...  I probably shouldn't be excited about it.  The whole reason we had so much turkey left over was because my brother and one of my sisters, niece, and nephew weren't able to make it to our family Thanksgiving dinner this year.  Don't worry, we sent them leftovers.  That said, I AM excited.  I can't help it!  They get me, though...so I know they're not offended that I'm happy about extra turkey at their expense.  I have been saving a recipe for Turkey Tetrazzini from Saveur Magazine for 4 years (that would be 37 issues ago) in hopes of making it with leftover Turkey Day turkey.  I'm sure you're wondering why I didn't just make some turkey so that I could make the dish.  I'm weird like that.  It just wouldn't have been the same. 

I know some of you may look at this recipe and balk at the ketchup...but seriously...it wouldn't be the same without it.  It adds this oddly addicting complexity.  It's one of those things that makes you cock your head and squint your eyes a bit in wonder while it's teasing its way across your tongue.  You're trying to make up your mind whether or not you're down with it.  So, after you've made your way through that first serving...you just go ahead and dish up another...because you must be thorough in your decision making.  I'm a believer- it is so good.  The kids loved it.  The grown-ups loved it.  I will be sure to make extra-extra turkey every year from here on out, so that making this Turkey Tetrazzini becomes an after-Thanksgiving tradition!

Turkey Tetrazzini

adapted from Saveur #97

2 Tbs. butter, divided, at room temperature
7 c. turkey stock/broth (or chicken)
1 red bell pepper, seeded & diced
1 large yellow onion, finely chopped
3 garlic cloves, minced

sea salt 

freshly ground black pepper
1 lb. (uncooked) whole grain spaghetti
4 c. (~1 lb) cooked, shredded turkey
2 c. peas, thawed if frozen
1 c. ketchup (homemade or your favorite, I like Simply Heinz)
7 oz. sautéed mushrooms (or a drained 8 oz. can)

2 c. sharp cheddar cheese, shredded

Preheat oven to 350°. Butter a deep casserole dish (~9x13") with 1 Tbs. of the butter. Combine broth, peppers, onions, and garlic in a large pot; bring to a boil and then salt the water. Add the spaghetti in uneven-ish broken pieces (~1/3's).  Cook until just al dente (time varies by brand- check your package). Turn off heat, then gently stir in remaining butter, turkey, peas, ketchup, and mushrooms.  Season to taste with salt and pepper.  Pour into buttered casserole dish and spread cheese evenly over the top.  Cook for ~30 mins, or until cheese is melted and liquid is bubbling.

Let the Turkey Tetrazzini cool a bit before serving.  There are juices that come out into the pan...but this is a good thing!  Once we ate our initial serving, I let it cool in the pan, then refrigerated it.  After it is completely cold, it is SUPER easy to cut into servings for reheating later (just use a thin-edged spatula to cut into large squares and transfer to smaller containers).  The pasta and other goodies soak up that "extra" liquid and keep the leftovers plenty moist. 

Do you have any must-have turkey left over dishes?  I'd LOOOOVE to know what they are...leave me a link in the comments if you've posted it!

*This post is linked to:
Ruth (creator of PPN) of Once Upon A Feast is hosting Presto Pasta Nights this week...