Another food blog…SALSA!

Monday, 7 September, 2009

I am a HUGE fan of fresh fruits and vegetables, and making them into things. I make bruschetta (which I did write a recipe for) and I also make salsa and guacamole. My salsa recipe is something that I have recently begun making, so it’s really in a state of flux, I guess.

I recently had the chance to make some, again. My mother had a cookout at her house for Labor Day–which we celebrated on Sunday, since Mom had to work–and my sister volunteered me to make some salsa. I obliged happily, and made a rather BIG bowl of it (since Mom wants some to keep, all the time!).

This recipe is something that I played with, at my dad’s house when I visited him in late spring. He had some fresh-off-the-tree limes, and I wanted to do something. I bought some standard ingredients, and my brother mentioned tomatillos. They weren’t something I’d ever considered, so I decided to try it out.

Here’s the recipe. The amounts are from the most recent batch I made, which was huge. You might want to try smaller amounts in yours. You can vary the amounts of different ingredients, according to your tastes.

1 large red onion
5 mid-sized on the vine tomatoes
5 mid-sized tomatillos (they are rather small, to begin with)
1 head of garlic
1 bunch of cilantro
1 1/2 jalapeno peppers (mid-to-large sized)
2 limes
salt and pepper

-I chop everything by hand, since I like my salsa chunky. It breaks most chips! I chop everything–usually starting with the worst, the onion. I do the tomatoes last, as they are the messiest. Then I salt them, while they are on the top, to help them further release the juices. Afterward, I juice the limes into the bowl, and mix. It tastes much better if it has some time to sit, and stew.

This salsa has been a hit at gatherings. I don’t make it as much as I’d like. The high garlic and onion content can be rough on the breath, too.


On cooking

Tuesday, 10 February, 2009

I am not really a cook.  Not by any means.  I do, however, enjoy spending time in the kitchen.  I am usually delegated the task of chopping up vegetables or cheese or whatever have you.  Believe it or not, I enjoy doing these things.  I don’t really know what that says about me, but, it’s fun.  Being there in the kitchen, singing along–there is always music playing in our kitchen when we are cooking, or just chatting.

And while I am not a cook, I do like to make things.  As long as there isn’t any raw meat preparation involved.  I make fresh items like salsas, guacamole and tomato bruschetta.  All of these, though, are things we only have rarely, so I don’t get a chance to make them often.  Not to mention that the ingredients for guacamole can be a little on the expensive side.  Mostly the avocados.

Last night I got to make bruschetta.  Actually, this was on the insistance of my sister.  I hadn’t made it since last year, so it was a good time.  We planned a meal around it that included cheese ravioli (frozen, but, I do want to learn to make pasta!!),  the bruschetta, and some fried aubergine (though the store’s aubergine selection was not good, so we went without that).

It all turned out rather well.  Barring that we had to go to get a new baguette–the one we bought a couple days ago was just too hard to do anything with.  Come today, there were leftovers.  All this is really the reason I wrote this blog.  Yes.  That’s right!  I am going to share a recipe.  I probably shouldn’t have written a whole spiel.  I should’ve gotten right to the point.

Anyway, this is a recipe for the delicious leftovers I made for today’s lunch.  And I guess it’s a recipe for the tomato bruschetta topping I make, as well, since that took part in today’s lunch.  Anyway, here it is.

Browned ravioli with aromatics

12 Ravioli (I used cheese, and they are the small ones, hence the amount)

Olive oil

Parmesan cheese (to taste)

Tomato Bruschetta

[-4 roma tomatoes]

[-4 cloves of garlic]

[-1/2 red onion]

[-olive oil (as needed for liquid)]

[-cilantro (to taste–I use it for the brightness, most bruschetta recipes use basil)]

[-salt and pepper (to taste)]

[-roughly chop and mix all the above ingredients in a bow, and add olive oil to make is as sauce-like as you want]

Heat some olive oil in a skillet on about medium.  When oil is hot, place ravioli in the pan.  Allow both sides of the ravioli to brown.  When both sides have browned to your liking, add the tomato brushetta topping and warm through.  Add Parmesan cheese on top after you plate it.

I got the idea to make this when I saw that there were going to be quite an amount of leftovers.  The freshness of the topping goes well with the mild flavors of the cheese ravioli.  It not quite a sauce, but, it works rather well.