Posts Tagged With: Summer squash

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

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Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Fu Yung with Local Veggies

 

 

 

 

 

 

 

 

 

 

No matter how beautiful local veggies are, dreaming up something new and exciting to make with the same characters over and over again can be a challenge. Amy here with my latest attempt to use beautiful Tucson CSA napa cabbage (Sleeping Frog Farm) and summer squash (Crooked Sky Farm). And what to do when you have only ONE tiny ear of sweet corn? I also had ripe serrano chiles from a friend and a handful of blanched tender Foothills Palo Verde seeds. See Martha’s post for more on desert legumes.

This week’s inspiration came from my mom, who remembered the Fu Yung we used to make in our family Chinese feasts. Aunts, uncles and cousins would cook all day to make complicated meals from many world cuisines. I’ve been attempting recipes in this book since I was in high school. Following and diverting from this and a handful of other recipes is how I learned to cook.

I also had lots of eggs from watching the neighbor’s chickens. Perfect!

The first step to not skip in this recipe is to marinate thinly sliced meat in soy sauce, rice wine and cornstarch for at least 15 minutes. It calls for beef but I used half that amount of pork.

Instead of meat, strongly flavored dried Chinese mushrooms are excellent. Just soak in water, cut in tiny strips and add them with the rest of the veggies. Save the mushroom soaking liquid to make the sauce. Yum!

Cut all the veggies. This is not the dish to start cooking the longer cooking items before you cut the others. The original recipe called for spring onion and a little fresh ginger. I used carrot, cabbage, golden zucchini, young onion tops and bottoms, sweet corn and tender blanched palo verde seeds. For spice, I used garlic, ripe serrano and lots of ginger.

Then beat eggs, cornstarch and a splash of water. Next time I’ll mix the cornstarch and water before the eggs to prevent difficult to remove lumps.

In a small saucepan, measure all the sauce ingredients and set aside: chicken or mushroom broth, oyster sauce (or mushroom sauce), rice wine, sesame oil and cornstarch.

Bring everything close to the stove.

In place of a wok, I use a very large skillet on high to cook the meat in a little oil. When browned but not necessarily cooked through, remove from the pan and set aside.

Add a little more oil and cook the garlic, ginger and chile. Add the veggies and stir fry for just a minute!

Gently heat a well seasoned cast iron or nonstick pan with low or rounded sides. Splash on a bit of cooking oil and toasted sesame oil. Add the meat and veggies in an even layer and pour the eggs over all. Cook gently until almost set and browning on the bottom. Slide onto a plate. Cover with a another plate and invert. Slide back onto the pan and cook through. If there are more veggies than the eggs can hold together, it will be messy. The book suggests cutting in wedges and flipping each, but it is not as pretty.

Serve the prettiest side up, you decide. Sometime while waiting for the eggs to set, heat the sauce while whisking, until thick. Keep warm.

Cut in wedges with a pizza cutter and serve with the sauce. Of course it is best right away, but it makes a great cold breakfast or lunch. Enjoy!

Veggie and Pork (or Chinese Mushroom) Fu Yung

 

1 1/2 oz thinly sliced pork or dried, soaked Chinese mushrooms

 

Marinate for at least 15 minutes in:

2 teaspoons light soy sauce

1 teaspoon rice wine or dry sherry

1 1/2 teaspoons corn starch

 

Veggies:

Your choice! About 1 cup after stir frying

Fresh ginger, garlic and green onion to taste

 

Egg mixture:

5 large eggs

2 teaspoons cornstarch

1 tablespoon water

 

Sauce:

1/4 cup chicken broth or mushroom soaking liquid from above

2 teaspoons light soy sauce

1 tablespoon oyster (or mushroom) sauce

1 teaspoon rice wine or dry sherry

1/4 teaspoon sugar

1 teaspoon toasted sesame oil

1/2 teaspoon cornstarch

 

For frying:

Mild cooking oil, like canola or peanut

Toasted sesame oil

 

Categories: Cooking, Sonoran Native, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Soup Weather: Adobo Mixed Veggie Stew

013 Hello, this is Amy. I always love a bowl of hot soup, but especially when evenings are cool. We’ve been camping in the yard this week with our new dog, Leila and eating lots of soup. I have many basic templates and here is one of the easiest. Adobo powder really brings together the disparate characters in the veggie drawer. The entire CSA share in one big pot!A1 tin

Adobo refers to many different things around the world. It comes from the word adobar, to marinate. Made into a sauce (especially with vinegar) or used dry, it does make an excellent marinade. Mano Y Metate Adobo is made with Santa Cruz Chili, hot. This is very special chile from Tumacacori, Arizona. That bright red color! I pair that with a little chile ancho for depth. Sesame seed and organic corn tortilla meal give the finished soup or sauce some body. Cumin and Mexican oregano are two of the standout spices, with cloves and Mexican cinnamon in the background. Five flavors: spicy chile, the little bit of ancho has a hint of bitter, plenty of salt and evaporated cane juice for balance. All that’s missing is sour from a lime wedge squeezed into the bowl.

A2 pdr

To make a soup, put a tin of Adobo powder and a few tablespoons of oil in a soup pot.

A3 paste

Cook over medium heat until it turns a shade darker in color and smells fragrant.

a4diced veg

I have listed below some of the specific vegetables I used simply because I love them. Use what you have and love. Fresh or leftover meat is a great addition. Every single ingredient in this recipe is optional.

a5add veggies

Add the longer cooking veggies and stir to prevent sticking. Before it burns, add a quart of water or broth. When making Adobo into a sauce, I insist upon using broth. However, for this soup water works fine.

a6blue posole

Add the quicker cooking veggies as inspired, including precooked posole or beans, if using. I cook the posole and beans separately to ensure that they cook thoroughly but not at the expense of overcooking the tender veggies.

a7 soup cooking

When everything is tender, salt to taste. Garnish with lime wedges, avocado, thinly sliced white or green onion and cilantro.

Ingredients:

Mano Y Metate Adobo Powder
Cooking oil, like mild olive
Water or broth
Summer squash (zucchini, patty pan)
Winter squash (Delicata)
Potatoes (Red LaSoda, Yukon Gold, Purple)
Sweet Potato (Beauregard)
Sweet peppers (various colors and shapes)
Chiles (roasted and peeled, or diced and sautéed in oil first)
Tomatillo
Onion (red)
Garlic
Blue posole (heirloom dry posole available from NS/S or Flor de Mayo. The Savor Sisters promise at least one post soon about traditional posole.)
White Tepary Beans
Salt
Lime wedges, green onion, avocado and cilantro for garnish

Mac and Leila

Mac and Leila

Categories: Cooking, herbs, Southwest Food | Tags: , , , , , , , , , , , , , , , | Leave a comment

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