Batalla de Puebla

Hello hello blogosphere. I'm here to deliver the much anticipated blog post about the most celebrated Mexican holiday in the United States--notice I didn't say America because I feel strongly against the definition of a country with the name of a continent. Ironically, it is also the least celebrated holiday in Mexico.

That's right folks, 5 de Mayo is not a work holiday in Mexico, it is not a lets-wear-sombreros-and-drink-margaritas day, and it most certainly not our 4th of July. What it is, is a day to commemorate the first battle in which Mexico defeated France; and a day of hope for the Mexican military forces. Go nuts with the Wikipedia article here.

That said, I have to admit that this holiday is a great opportunity to showcase Mexican gastronomy. It is great motivation for any passionate foodie--and even more for us Mexicans--to put together a gourmet meal. And this year was no exception: I'm proud to say (or write) that for the first time ever, I made a batch of traditional green salsa from scratch.

You may be laughing at the fact that my super proud moment consisted of throwing some ingredients into a blender and simmering the mixture for a while, but salsa is everywhere in Mexican cuisine. It is in enchiladas and chilaquiles, and huevos rancheros and enfrijoladas; atop tacos and molletes, and sopes and fajitas. It is a great dressing for meat and an even better dip for totopos (tortilla chips). If you have salsa, you're all set.

Here my is meal for my cinco de mayo: marinated fajitas, mango pico de gallo, loaded guacamole Enjoy!

Marinated Chicken Fajitas with Lime (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes + marinating.
Makes about 6 servings.

• 4 tablespoons olive oil
• 1 tablespoon chili powder
• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch thick slices
• 2 large bell peppers, cut into 1/2-inch thick strips
• 1 large white onion, halved and sliced lengthwise

1. In a large bowl, whisk 3 tablespoons olive oil, garlic salt and chili powder in a large bowl. Add chicken, bell peppers and onion. Season with salt and pepper and toss to coat. Place in a Ziploc bag and let stand in the refrigerator for at least one hour and up to four hours. 
2. Heat remaining olive oil over medium high heat in a large saucepan or wok. Add chicken and vegetables and cook, flipping once or twice, until chicken is done, about 5 minutes. Serve hot with tortillas, guac and salsa.

Eggplant & Tomatoes

I've been bad about cooking. Very bad. But what can I say, just as some days (or weeks) I feel the sudden urge to cook or bake, there is others when I feel reluctant to do so.

This has been one of those weeks.

All week long I have been in the "I would much rather order in or buy a salad somewhere" mood. Except for Tuesday. Tuesday was a good day cooking-wise.

I recently came across a recipe of breadless bruschetta on Smitten Kitchen. Eggplant, tomatoes and cheese. My immediate thought, "I need to make this asap." And I did. Less than a week after reading the post on SK, I made my own.

I made a few alterations (which coincidentally were the same thing that SK recommended) since I didn't have all the ingredients. Turns out, the substitutions were delicious.

This eggplant based open-faced-sandwich is a perfect appetizer, side or light supper. Try it!

Eggplant with Diced Tomato and Feta (adapted from Smitten Kitchen)

• 1 tablespoon olive oil + 2 teaspoons
• 1 large eggplant, in 1/3 inch slices
• 2 large tomatoes, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 1 1/2 tablespoons drained capers
• 3 tablespoons fresh parsley leaves, minced
• 2 tablespoons white wine vinegar
• S & P

1. Preheat the oven to 425 F. Coat a rimmed baking sheet with olive oil using a brush or paper towel. Place eggplant slices on baking sheet in a single layer. Season with S & P. Place in oven and roast for 25-30 minutes. Flip eggplant slices and check underside to see if it is browned, blistery and puffy. If not, roast a little longer.
2. Once cooked, flip eggplant and season other side with S & P. Return to oven and roast for 10-12 more minutes. Again, check to see that slices are done.
3. Meanwhile, combine tomatoes, feta cheese, onion, capers, parsley, and vinegar in a large bowl. Season with S & P. Add 2 teaspoons olive oil.
4. Place eggplant slices on plate and top with tomato melange. Serve immediately.

The Picnic Series: Tomato Hand Pies

It's summertime. The temperature is rising, but still has not gotten to the annoying heat that makes you want to become best friends with the AC; a breeze is lightly blowing, still allowing for that hat to stay on your head, while pushing the clouds away to reveal a blue sky. There is a tree-shaded spot on the grass overlooking the Charles River. In other words, it's the perfect scene for an afternoon picnic.

I'm not trying to brag about yesterday, but in a sense I think it is something to brag about. Around 4 p.m., six of us headed towards the Charles River Esplanade to finally have the picnic that I've anticipating for weeks.

I spent the morning and early afternoon cooking. It was exhausting, I'm not going to lie, but it was well worth it. The back ache and sore feet paid off when I was sitting on the esplanade enjoying a well deserved banquet.

I will post the recipes in different posts because I think each deserves it's own moment of glory (or at least this first recipe does).

These individual pies are delicious. Time-consuming? Yes, but they will impress your taste buds and leave you wanting to make them again. Also, they're perfect for a picnic since they require no cutlery; yet they still taste as if they were from a restaurant's main-course menu. Enjoy!

Tomato Hand Pies (adapted from Martha Stewart)

• 1 recipe Pate Brisee (recipe below)
• 2 1/2 lbs. tomatoes, cored, sliced 1/4 inch thick crosswise
• 1 medium onion, quartered lengthwise, sliced crosswise
• 3 tablespoons olive oil
• S & P
• 1/3 cup pitted black olives, chopped
• 3/4 cup crumbled feta cheese
• 1 large egg yolk
• 1 tablespoon water

1. Preheat oven to 400 F.
2. On a lightly floured surface, carefully roll out dough into two 1/8 inch thick rectangles. With a pairing knife, cut 12 4-inch squares of dough. Line a muffin tin with squares, carefully pressing them down and to the sides; leave overhang. Refrigerate for 30 minutes.
3. Arrange tomato and onion slices on two rimmed baking sheets and drizzle with olive oil. sprinkle with salt and pepper. Cook for 30 minutes, until tomatoes begin to shrivel and onions become golden, switching sheets halfway. Let cool completely and transfer to a bowl. Stir to combine and set aside.
4. Reduce oven heat to 375 F.
5. Divide half of the olives and feta cheese among the muffin cups. Top with 2 tablespoons of the tomato and onion mixture, if there is more left, distribute it evenly. Add remaining olives and feta to each muffin cup. Fold corners of dough towards center.
6. Whisk egg yolk with water and brush pies lightly. Cook pies for 50 minutes or until crust is golden brown and insides are sizzling. Cool completely on rack before removing from tins.

Pate Brisee (adapted from Martha Stewart)

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 sticks cold butter, cut into small pieces
• 1/4-1/2 ice-cold cup water

1. In a large bowl, combine flour and salt. Add butter and mix with hands, pressing pieces with flour mixture to create a coarse meal.
2. Slowly add half of the water and mix dough until just incorporated. Do not over mix. If more water is needed, add in small portions.
3. Separate dough in two. On a floured surface, shape each into squares and wrap with plastic. Refrigerate dough for at least one hour (or freeze up to one month).

Shrimp Salad & Potato Side

The problem with blogging during finals is that I do not study. I keep telling myself, if you cook now, then you will have time to study later. But when later comes around, all I want to do is post the pictures of what I had for dinner. When that is done, I want to figure out what recipe I should make for tomorrow. And so a vicious cycle of food blogging takes over my afternoon study time.


I am so ready for it to be summer already. Yes, I am going to be taking classes for a month, and yes, I will be interning at Gatehouse Media; but I will also be enjoying the warmth (sometimes exaggerated heat) of a Boston summer. By this I mean going running every morning, walking around the city dressed in skirts and flowy dresses, and enjoying my roof-deck to the fullest!


But before the summer arrives, I have yet to pass (and ace) two exams. And I also have to cook my way through this week. 


Now that spring weather is actually here and the days are getting sunny and warm--with the exception of those horrible rainy days--, I have had cravings for fresh dishes. That means fruits and vegetables; and more vegetables. But I also find seafood perfect for spring or summer dishes. 


So last night I decided to make a shrimp salad. It was similar to a ceviche, but with less of a seafood flavor (which certainly makes it more appetizing for me). As a side, I made a crispy potato dish at my roommate's request. 

Let me just say thanks to my roommate for peeling the potatoes. She did the arduous job of preparing the ingredients for what turned out to be quite a delicious dish (if you like potatoes at least). Anyways, I wouldn't necessarily pair these dished together for a dinner, but I wanted to try out the shrimp salad and Amanda wanted the potatoes, so in the name of practicality, I made both.


Zesty Shrimp Salad (adapted from Skinny Taste)

• 1 tablespoon finely chopped red onion
• Juice of 1 lime
• 1/2 teaspoon olive oil
• 1/2 lb. jumbo shrimp, cooked, peeled, and deveined, chopped into 3 parts
• 1 tomato, diced
• 1/2 avocado, diced
• 1/2 jalapeno, without seeds, finely chopped
• 1/2 teaspoon finely chopped cilantro, plus more for garnish
• S & P

1. In a small bowl, combine onion, lime juice, and olive oil. Season with S & P and let sit for at least 5 minutes to mellow onion flavor.
2. In a separate bowl, mix shrimp, avocado, and tomato. Add jalapeno and cilantro along with onion marinade. Toss to combine and season with S & P. Serve cold.

Crispy Potato Roast (adapted from Martha Stewart)

• 1 1/2 tablespoons unsalted butter, melted
• 1 1/2 tablespoons extra-virgin olive oil
• 2 pounds russet potatoes, peeled
• 2 shallots, thickly sliced lengthwise
• S & P
• 1 teaspoon red-pepper flakes 
• 4 thyme sprigs

1. Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush baking dishes (I used two 4-cup Pyrex containers; but if you double the recipe you can work with a bigger round dish) with butter mixture.
2. Slice potatoes thinly crosswise, using a mandoline or a vegetable peeler. Arrange potatoes in baking dish, packing them close together so they stay vertical. Wedge shallots in between potatoes and sprinkle pepper flakes over potatoes. Brush potatoes with remaining butter and oil.
3. Bake potatoes for about 75 minutes. Add thyme sprigs and return potatoes to oven until cooked through and crisp, about 30 minutes more.

Sopa de Tortilla

I never realized how much I missed soup until last night. Soups are one of my favorite dishes, and I don't have them enough here in Boston.

I grew up with large three-course lunches. Soup followed by meat and side, followed by dessert; dinner on the other hand would be just a simple quesadilla or a bowl of cereal. When I came to the US I had to adopt a whole new way of eating, scratch that, I am still trying to adopt it. I am slowly adapting to the small-lunch-large-dinner way of eating, but I still find myself confused when its mid-afternoon and I'm suddenly starving since I had a small lunch. 

Anyways, there's two reasons why I don't have soup as much here as I do at home. First of all, soup takes a while to make. It's not very hard to make, but it takes time and organization. And then there's the fact that I'm not used to having a large dinner. Its weird enough to have a large dish for dinner, and adding soup to the mix just confuses me even more. 

But yesterday I found the solution: soup can be a meal on its own. 

I am happy to say that after my success making tortilla soup yesterday, you will be seeing many more steaming bowl of soup around here from now on.

Ok, so now the specifics. The roomie was craving tortilla soup last night, so I grabbed my How To Cook Everything book and looked it up. Yes, I know I should've just called my mom and asked her for a Mexican recipe instead, but the book was so convenient and it definitely paid off.

The recipe is pretty easy to follow and with a few tweaks it turned out to be just like a traditional sopa de tortilla.

Tortilla Soup (adapted from How To Cook Everything by Mark Bittman)

• 2 chiles (jalapeno, cayenne or any other depending on how hot you want the soup)
• 1 1/2 lbs. tomatoes without core and halved
• 2 tablespoons canola oil
• 1 large onion thinly sliced
• 1 large shallot chopped
• S & P
• 4 cups chicken stock
• Tortilla strips (see recipe below)
• Cheese and sour cream (optional)

1. Preheat oven to 500 F or turn on broiler. Place chiles and tomatoes on baking sheet and roast until charred. Flip over and roast again, about 15 minutes total (if you don't have a broiler). Remove from oven. Once cooled, remove seed from chiles and chop. 
2. In a large pot heat oil over medium heat. Add onions and shallots and cook until golden and soft, about 5 minutes. Add tomatoes and chiles and season with S & P.
3. Mash tomatoes with the back of a spoon (wooden preferably) and stir to combine. Add chicken stock and adjust heat so that soup simmers. Cook for about 20-30 minutes while simmering.
4. Serve hot with tortilla strips, sour cream, and cheese.

Tortilla Strips

• Corn tortillas (each one yields about 24 strips)
• Cooking oil

1. Preheat oven to 400 F. Stack tortillas and cut into 1/2 strips. Cut strips again so that they are about 1 - 1 1/2 inch in length.
2. Place tortilla strips on rimmed baking sheet and spray with cooking oil. Cook in oven for about 10 minutes, shaking and rotating baking sheets halfway through.
3. Let cool and serve with soup.

Asparagus Tomato & Cheese Fusili

I have been doing internship hunting and job applications all afternoon long (except not really because I found myself procrastinating way more than I usually do). The whole "stumbling" thing is starting to become a serious problem. Nevertheless, it helps my blogging career.

Ok, so the original plan for today was a crispy chicken recipe (one which I will not share today so that I don't spoil a future post), but I forgot that the chicken in my fridge had been there for almost a week. So because of my lack of organization I had to resort to a back-up quick recipe. Pasta.

I need to make it clear that I won't usually make pasta dishes because every time I make one I feel like I am missing something from my dinner. I used to be a pasta lover, but I have realized that it doesn't satisfy me as much as it did before. I end up full but not content. The thing is though that pasta is easy and usually pretty quick. Because of that and the fact that I had tagged several yummy-looking pasta dishes I decided to make some for dinner.

The original recipe was only with asparagus and cheese, but there was a lonely tomato about to go bad in my fridge so I decided to incorporate it.

Asparagus Tomato and Cheese Fusilli (adapted from Cooking Light)

• 8 oz. uncooked fusilli
• 2 tablespoons olive oil
• 2 1/2 cups sliced asparagus (about 2 inches long)
• 1 tablespoon red onion, finely chopped
• 1 cup organic chicken broth
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tomato, cubed
• 1/4 cup grated Pecorino cheese, plus extra for topping
• S & P

1. Cook pasta according to instructions. Drain and set aside.
2. Heat oil in a large saucepan over medium high heat. Add asparagus and season with S & P. Cook for about 3 minutes or until tender crisp, stirring occasionally. Remove from heat and set aside. Keep saucepan warm and add chicken broth, onion, lemon zest, and lemon juice. Cook for about 6 minutes, or until sauce is reduced to about 1/2 cup, stirring occasionally.
3. Reduce heat to low and add tomato, asparagus, and cheese. Mix until combined and remove from heat. Serve topped with freshly grated or shave cheese.

Tacos de Pollo (semi-real)

When most of my friends from BU think of tacos, they think hard shell lettuce-topped cream-and-cheese-sprinkled mince-meat-filled hard shells served with chips, guac and salsa on the side. Contrary to their belief, those are not tacos.

Let start with the basics. There is no such as a "hard shell" in Mexico. A crispy tortilla, otherwise known as a "tostada" is flat and served with beans, cheese, and chicken (or other variations), but you will most likely never see an u-shaped hard shell in an authentic Mexican plate.
That being said, a tacos is really just a corn tortilla wrapped around your choice of meat. Usually there is no lettuce, cream or cheese involved. But, there's also another type of taco, which some people call "flautas." I'm talking about shredded chicken rolled up in a tortilla and fried until perfectly crispy. These are served with lettuce, cream, cheese, guac, and salsa.
So there you have it, Mexican cuisine 101.
Yesterday my roommate wanted a Mexican dinner, so I decided to go all out and make her chicken tacos, rice, beans, and pico de gallo from scratch (with Trader Joe's guac since I couldn't find ripe avocados).
I wasn't able to find corn tortillas, so I substituted with flour ones, but ideally the tacos would have corn tortillas, and the rice would be red.

Chicken Taquitos

• 2 large boneless skinless chicken breasts
• 1/2 white onion cut into chunks
• 1 shallot cut into big pieces
• 1 tablespoon cumin
• Chile powder to taste
• S & P

1. Place onion, shallots and chicken breasts in a large pot and cover with water. Add cumin, chili powder and S & P. 
2. Cover pot and bring water to a boil, getting rid of any foam if necessary.
3. Reduce heat and simmer with pot slightly uncovered until chicken is cooked through, about 30 mins.
4. Remove chicken from water and let cool on a plate. Shred chicken with fingers.
5. Place about 4 tablespoons of chicken on each tortilla (depending on the size) and roll, securing with a toothpick.
6. Heat canola oil in a saucepan on medium-high heat. Fry each taco until golden. Remove tacos from oil and pat down with paper towels before serving.

Pico de Gallo

• 4 large tomatoes
• 1/2 onion (I used red, but white works as well)
• 1/3 cup chopped cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons olive oil
• Chile powder or jalapenos (optional)
• S & P

1. Cut tomatoes into 1 inch cubes (or smaller if you want the pico to be more like salsa) and place in a large bowl. Finely chop onion and add to tomatoes. Add cilantro, lime juice and olive oil. Mix well.
2. Add chile powder and S & P to taste. Mix well. Serve or reserve in the fridge for later.

I took the rice recipe from Epicurious. Quick and easy Mexican White Rice

Did you say steak?

I am amazed with myself. I f yo know me well enough, you know I don't usually eat steak. Well, tonight I not only had steak, I cooked it!

I found this delicious recipe in a Gourmet Magazine (I am not happy about the fact that it has been discontinued for a while now!!) and decided to give it a try.

Here is the link to the Steak with Pan-Seared Cherry Tomatoes (I didn't use Porterhouse steak because we had some others in the freezer).

As a side I made Oven Roasted Asparagus.

Its a very simple recipe:

• 1 bunch aspargus
• 1 1/2 tbsp olive oil
• salt & pepper

1. Place oven rack in lower third of the oven and preheat to 500 F.
2. Toss asparagus (ends cut) with olive oil in a lined baking sheet. Season with S & P.
3. Cook asparagus until tender, 8-14 minutes, shaking sheet once around halfway.