JennyChef

Crema de Elote (Corn soup or corn chowder)

The other night we had some new wonderful friends over for dinner... it all begun with a last minute cancelation of our sitter and having to "improvise" to still see our friends. As it was to be expected, we decided to move dinner to our new place in the city and from there the feast took off.

I was trying to prepare something that would feel like fall without really getting too wintery so I opted for a corn soup which is one of my youngest daughter's favorite soup and vegetable.

This is a very simple recipe that you can prepare rather fast and the flavors are just wonderful so now that the fall is here, give it a try I can assure you it won't disappoint you!

Provecho

 

Ingredients:

3 lb. fresh corn on the cob

1/2 medium size white onion roughly chopped/cubed

1 cup heavy whipping cream

1-2 cups chicken broth

1 tbsp butter

Salt to taste 

Freshly ground pepper and chives to serve

 

Directions:

• Clean the fresh corn, remove husks and rinse it off. To make it easier to boil and also to peel, cut the cobs in halves
• In a big simmering pot, place all the corn and boil until fully cooked, soft and tender. Set aside, remove cobs from the hot water and let them cool down a bit (to make them easier to handle)
• In a pot put the onion with 1 tbsp vegetable oil and saute for 3-4 minutes without getting it brown
• When the corn has cooled, clean the cobs with a knife from top to bottom; when the corn is cooked is so much easier to remove from the cob as opposed when you try to do this while is fresh (it will jump everywhere!). Set the kernels in a bowl
• In the food processor or blender (I personally use the blender for pretty much everything and love mine!) put 2/3 of the corn kernels, the onion and the heavy cream. Liquefy for 1 minute until fully incorporated. Add some of the chicken broth to make it a bit runny and it's easier to strain
• Put the butter in a pot and melt at low heat. Add the corn puree as you strain it to avoid big pieces of the corn in the soup (this will give a much more velvety texture without chunks of fiber attacking your mouth), then add the reserved corn kernels to bring texture to the soup and the remaining chicken broth if any left
• Simmer for additional 10 minutes to incorporate all flavors. Salt to taste and set aside. 
• When you are ready to serve you may garnish with some chives

Enjoy!

Pozole

Mexico is such a country filled with diversity on its people and flavors. Every region has its own staples of foods that make them special to visit and taste. Pozole without a doubt is a traditional dish of the center-south of Mexico as opposed of the north where I am coming from; I always enjoy visiting family in Jalisco and have that amazing pozole jaliciense in the cenadurias that you find all around the cities.

Story tells that pozole was born in Chilapa Guerrero during the XVIII century. During an important visit from aristocracy, the kitchen in preparation for the big event cooked ahead of time large quantities of nixtamal (corn preparation to make corn tortillas) but there were not enough people to help and grind it and make corn tortilla dough. Under stress and the situation that they would spoil the empty the whole grains into a big pot, added chicken, spices and herbs originating this national dish... whether this is true or not (everybody has its own version of what really happened) the country has been taking pride of the dish and making red (pozole rojo) or green (pozole verde) variations adding their own touch  in flavors and texture to make it unique yet based on the same of corn, vegetable and meat.

 

Don't forget to serve it with salsa on the side if you are not making it verde or rojo and fresh lime wedges to make sure all flavors incorporate and give you the experience you deserve.

 

Provecho!

 

Ingredients:

1 whole chicken cut in pieces (with skin, need it to flavor broth)

1/2 white onion

3 garlic cloves

4 tsp salt

1 bunch fresh cilantro

Water

1 pork loin of about 2lb

1 lb. pork leg

2 lb. whole hominy, fully cooked (can be canned but rinsed and drain)

2 tbsp mexican dry oregano

1 cup finely chopped onions

1 tsp-2 tbsp ground chilli powder (optional and to taste)

 

Directions:

 

• In a large stocking pot put the chicken in pieces with the 1/2 white onion, garlic, salt and cilantro. Cover ingredients with water.
•  Bring to a boil then simmer for about 30 minutes or until the chicken is fully cooked and tender. Remove from heat, take the chicken pieces out to skin them and shred the chicken. Reserve the broth you should have about 6-8 cups of it
• In a large pot put the pork loin (pork round is another option but you need a lean piece of pok that's why pork loin is the best option) and leg. Cover with water and simmer for 1 or 1 1/2 hours until fully cooked and easy to shred. Without shredding or removing the pork pieces add the hominy and simmer for another 30 minutes to incorporate flavors. Remove from heat, remove pork and shred
• Add the reserved chicken broth and shredded chicken to this pot, season to taste, cover and simmer for 30 minutes to allow all flavors to incorporate
• Serve topped with the finely chopped onion, chilly powder (or salsa verde or green as I describe below) and fresh lime wedges, tostadas, thin radish slices and shredded lettuce or cabagge

POZOLE ROJO (RED SALSA)

10 guajillo peppers cleaned, rinsed and seeded

1/2 cup water

1/4 white onion

4 garlic cloves

3-4 tbsp oil

 

• Rehydrate peppers in hot water for about 20 minutes. Drain and make a paste in the food processor or blender along the onion, garlic and water
• In a skillet heat the oil then add the chile paste and saute for 5 minutes, reduce heat and simmer for another 5-10 minutes.
• You may add this salsa when you are adding the chicken stock and shredded chicken to the pozole or serve on the side for desired heat

POZOLE VERDE ( GREEN SALSA)

2 cups shelled pumpkin seeds (pepitas) toasted

1-3 serrano peppers depending on the desired heat

1 lb. fresh tomatillos, husked

1/2 cup shredded lettuce

3 radish leaves (stems)

1/4 white onion

1/2 cup chicken broth

2 tbsp vegetable or canola oil

Salt to taste

 

• In a skillet brown the pepitas until they slightly turn brown but making sure they don't get burned. Grind them in the food processor or blender until becomes a paste
• In a pot with boiling wter add the serrano peppers and cook them for 5-10 minutes to soften, add the tomatillos and simmer for another 5 minutes. Drain
• Make a puree with the tomatillo and serrano peppers along the chicken broth, lettce, radish stems and onion.
• In a hot skillet put the oil, add the tomatillo and pepita paste and incorporate allowing to simmer for 3-5 minutes
• Salt to taste and add to pozole either when adding chicken broth and meat or serve on the side to desired heat

 

 

Soups on the way!

Getting ready for the next upcoming cooking class... with this weather it's the perfect fit for a soup theme... come and join me if you can, spaces are filling up quickly! Call Martin's at 269-429-1711 or visit the website to sign up!

Pay de Mango (mango pie)

 

I think I've been talking about this recipe for the last couple weeks or so but lacking to post the recipe.. well wait no more because here it is. I first made it for the first time when my good friends came to visit from London, tried with fresh mangoes as I couldn't find canned and thinking it would taste better because they were fresh but I have to say that the pie was nice but not so great... so for the girls night I had with my friends couple weeks ago where we had a cooking class, I asked them to be my guinea pigs and try some adjustments to the recipe so I could make it taste better and have better texture when eating it... wonderful success and everybody liked the result so here it is!

Provecho

 

Ingredients:

3 15 oz. canned mangoes in heavy syrup

1/2 cup of the heavy syrup (reserved from the mangoes)

1 can of sweet condensed milk

12oz. vanilla wafers (Nilla works very good)

3/4 stick of butter, melted

3 eggs

 

Directions:

 

• Preheat the oven at 390F
• Grind/finely crush the cookies (blender works fine). Pour them in a bowl. 
• Melt the butter and pour it over the crushed cookies and stir to make a ball (like dough). Transfer to a pie or spring form mold previously buttered or sprayed to prevent sticking of the crust and press the cookie mix down to the bottom. 
• Take one of the cans and slice the mangos thinly. Arrange them on top of the cookie crust making sure you cover the surface (don't throw them randomly try to make sure they are straight and not overlaping so the pie cuts nice when slicing)
• In the blender mix all the remaining ingredients: sweet condensed milk, eggs, drained mango slices and heavy syrup.
• Pour the milky mix into the crust with the sliced mangoes.
• Bake at 390F for 15 minutes then lower the heat and bake for another 45 minutes at 300F. Remove from oven and allow to cool completely
• Once cold, put it in the refrigerator for at least 3 hours before serving so it's chilled (tastes better) also make sure you have plenty of time before serving (preferably make it the day before) so it doesn't have an eggy aftertaste
• You can top it with whipped cream or just serve it as is

  

 

Sopa de Lima (Lime soup)

If you were here yesterday, I mentioned that I've been craving this soup.. it's a typical soup from the south of Mexico (Yucatan peninsula) an its base, needless to say are limes since they are native and abundant in that region... the south of Mexico is so rich in fruits and vegetables that I find hard to not fall in love with all the recipes and flavors that the region has to offer.

I am sure since we are now exposed to so many varieties of flavors, fruits, vegetables and seasonings from all over the world that you know limes and this recipe must use them so don't try to replace them with lemons because the flavor will not be delivered. Surprisingly, this soup is not spicy but it's because it has an interesting blend of spices where heat is not necessarily a key ingredient but always welcomed if that's what you like. I would suggest to seed and devein a habanero (if you really want to stick with the region) and make thin stripes that you can use as garnish but be cautious with those peppers, they are very spicy. I always say, respect the peppers... try them and then you decide if it's too hot or not for you but don't underestimate.

Take this journey to the Yucatan peninsula with me... I am actually after this on my way to buy the remaining groceries and will have it for dinner...

Buen provecho y fin de semana!

Ingredients:

2 lb. chicken breast (I prefer organic, cage free)

8-10 cups of water

4 cloves of garlic

1/2 white onion

1 bunch of fresh cilantro

1 tbsp kosher salt

2-4 chicken livers (optional)

1 small stick of Mexican cinnamon

1/2 tsp ground cumin

1 1/2 tsp. Mexican ground oregano (it does make a difference, it's a lot more fragrant)

1/2 purple onion, finely chopped

1/2 green bell pepper, finely chopped

2 cups tomatoes, finely chopped

4-6 limes depending how juicy they are

2 whole cloves

1 tbsp. olive oil

2 cubes of chicken bouillon 

To garnish:

Mexican cream (optional)

Cubed avocados

Lime wedges

Fresh tortilla stripes, fried (like for a tortilla soup, check the recipe at the blog)

Directions:

• In a large pot put the chicken breast (previously rinsed and cleaned), the water, chicken bouillon, garlic, onion, cilantro and salt. Bring to a boil then simmer the chicken for about 20 minutes or until you pinch it with a fork or knife and no blood comes out when you remove it. Set aside, keep the broth (it's your soup!) and put the chicken on a plate to allow to cool
• When the chicken is cooled, shred it and set aside.
• In a skillet, put the spices (cumin, cinnamon stick, cloves and oregano) and roast (heat to release fragrance, flavors and oils) for 2-3 minutes then ground them in a blender or food processor with 1/2 cup of the reserved broth to create your "condiment paste". If you don't have a way to ground these, then replace the cinnamon stick for 1/2 tsp ground cinnamon and 1/8 tsp ground cloves then follow the same "heating" process and paste with the broth then set aside.
•  In the pot where you are going to make the soup, put the heat the oil then add the onions and saute for 10 minutes or until they start getting translucent. Add the green pepper and saute for another 3-5 minutes at medium heat. Add the tomatoes then reduce heat and let it simmer for 10 minutes stirring occasionally.
• Add the rest of the reserved broth (remove the big piece of onion and garlic cloves!) and the condiment paste you have made. 
• Bring to a boil then add the limes cut in slices (wide length) reserving one lime for plating (about 10 slices). Add the shredded chicken and chicken livers. Season to taste and simmer for 20 minutes.
• When ready to serve, place a slice of lime at the bottom, pour the hot soup on top then top with the avocado and tortilla strips. To finish the touch you can add a tsp of Mexican cream or put it on the table so your guests decide.

Caldo Tlalpeno (Tlalpan style soup)

As I mentioned earlier on my post, this soup is typical of central Mexico, more specific Tlalpan that now is part of the immense Mexico city but it was a separate town at its time. It has a slight smoked flavor without overpowering and of course.. you can add a spoon of Mexican cream right on top when serving along some lime slices... my mouth is watering!!!!

Provecho

Ingredients:

2 lb. chicken breast (I like to use organic and cage free)

6 cups of water

1 can of chickpeas or about 1 1/2 cups of chickpeas, cooked

3 cloves of garlic

2 tbsp vegetable/canola oil

3 carrots, chopped in small pieces

1/2 white onion, finely chopped plus the other 1/2 whole

1-2 chipotle peppers, minced (depending on the desired heat, after all this will give that "smoky" flavor to the soup besides heat.)

1 string of epazote (optional and if available)

2 cubes of chicken broth

Salt to season

To garnish:

freshly chopped cilantro

Mexican cream

Lime slices

Chopped serrano (or jalapeno) peppers

Diced tomatoes (fresh)

Thinly sliced white cabbage

Avocado cut in cubes

White rice, cooked

Directions:

• In a large pot put the water with the chicken breast, chickpeas and garlic and the whole 1/2 onion you didn't chop. Add about 2 tbsp of salt and cook the chicken for about 20 minutes or until you pinch it with a fork or small knife and no blood comes out of it. Remove from heat and take the chicken out so it cools (if you are short in time a quick tip is to put the chicken on a plate and put it in the freezer for 5 minutes so it cools off right away). Shred the chicken and set aside.
• In a skillet with the oil put the onions and carrots and cook for about 5 minutes or until the onion starts looking translucent. Pour them over the broth where you cooked the chicken
• Add the chipotle peppers, if you don't want the soup to get too spicy you may remove seeds from the peppers if not you can roughly chop them and add to the soup
• Add the epazote, season accordingly and let it simmer for 20-30 minutes so all flavors blend into the soup (and the chicken gets the flavor!)
• When ready to serve, put about 1 tbsp of the rice in the bowl, add some of the shredded chicken then pour the soup on top.
• Serve immediately and encourage people to add all the items listed above for garnishing as it's part of the soup or assemble the plates for them and let them experience the soup... I would only suggest you not adding the lime for them, taste and quantity can vary from person to person so let them have their opinion on that
• If you remove the chicken (shredded) this can be a great vegetarian soup as well!

   

Caldo de Oso (seafood stew)

Well today we are having a more "grown up" soup or maybe if you make the pepper puree and leave on the side, you can serve it to the entire family.. after all that's the way that they used to serve this soup at my house.

What is wonderful about soups is that they can compliment your meal or they can become the meal itself. During lent, my family has typically follow the "traditional" protocol. We fast on Fridays and the Holy days close to Easter time and of course, we don't eat red meats on those days. My mother's side of the family has had the tradition to get together for lunch every Friday at one of my aunt and uncle's house (they rotate houses). During lent, I remember this soup being served as your meal; filled with seafood, fish and hot peppers that with some Chihuahua cheese on top and fresh corn tortillas I couldn't complain! specially when I was older and could really appreciate the flavors and work that requires to make a great meal.

It doesn't mean that you need to wait until lent (if you follow that religious belief) to try this... I think it's an excellent soup that is filling, super healthy and delicious!

Provecho!

Ingredients:

1 lb. tilapia filets, cut in medium size cubes (or red trout, red ruby)

1 tsp fresh thyme

1 tsp dried Mexican oregano

6 cups of water plus a cube of seafood bullion 

1/2 lb. raw shrimp

4 guajillo peppers

1 lb. roma tomatoes, peeled and diced

 3 tbsp olive oil

1/2 white onion

2-3 garlic cloves

1/2 lb. mussels, rinsed and cleaned 

1/2 lb. calamari

1 bay leaf

Salt to season (I use kosher)

Lime slices for garnish and serve

Directions:

• Clean the fish and cut the fillets in medium size cubes (bite size). Set aside.
• In a large pot, put the water with the shrimp with the herbs. Bring to a boil and cook for about 15 minutes. Strain and reserve the broth. Clean the shrimp and set aside.
• In a small bowl, place the peppers and pour hot boiling water. Let them soak for 20-30 minutes making sure you put a small plate on the top so the peppers stay submerged at all times.
• In the blender, liquefy the peppers with the soaking water. Set aside. 
• In the blender, put 1/2 cup of the broth you reserved with the tomatoes and process until smooth.
• In a large pot, put the oil at medium heat. Add the onions finely chopped and saute until translucent. Add the garlic stirring constantly (the garlic burns rather quickly so be careful not to over cook it). Add the tomato puree and stir. Reduce heat to prevent splashing. Simmer for 15 minutes.
• Add the rest of the broth you had reserved, the fish cubes and seafood used. Bring to a boil then reduce heat to low for 20 minutes.
• If you don't want to serve the pepper sauce on the side, empty the sauce into the soup right before simmering for the last 20 minutes
• When serving, squeeze some fresh lime juice and put some fresh cilantro chopped on top. Serve with fresh or soft warm corn tortillas

Sopa de Fideos (Mexican style noodle soup)

If you remember last week or so I was sick... every time I am sick or somebody in my house I like to make this soup.. not sure if it's because it's very comforting for me and brings great memories from my childhood. Usually (here in the US) they make a very simple noodle and broth soup when you are sick but this version it's a lot more hearty and has a wonderful flavor.

I remember when I was growing up and we would go to my grandma's house (my father's mother) she would often make this soup and carne empanizada (breaded steak).. it was my absolute favorite soup in the world and she would make it with stars instead of noodles so it was "special". Couple months ago my grandmother past away... and in her memory and all the great moments she made me live during my childhood and entire life, I want to share this recipe with you. Maybe next time you feel down or sick you try it and warms up your heart and soul like it does to me.... te quiero abue!

Ingredients:

3-4 tomatoes

1/2 white onion

4 cloves of garlic

2 carrots, chopped or sliced (as you perfer)

1-2 tbsp  olive oil

2 cups of fideos, stars or even alphabet noodles (for Mexican brands, I always use LA MODERNA)

4-5 cups of water

2 cubes of chicken broth

Directions:

• In the blender (or food processor) put the tomatoes, onion and garlic. Process it until smooth and fully incorporated. Set aside
• In a large pot heat the oil (you know it's ready to start when you put a noodle and it starts bubbling right away). Add the fideos, stars or alphabet noodles you are using and cook until they start getting golden brown making sure you are STIRRING CONSTANTLY or they will get burned (it happens really quickly so watch out)
• When the noodles reach the desired color, pour the tomato paste you just made and stir right away (or it will start splashing!). Reduce heat and cover. Cook for 2-3 minutes when you start to see that the paste starts turning orangey color (cooked)
• Pour the carrots, water and chicken broth. Bring to a boil and simmer for 30 minutes

One of the most simple foods ever but I can guarantee you it won't disappoint you!

  

Frijoles negros de la olla

Usually frijoles de la olla simply means that the dry beans have been cooked from scratch and added sometimes some spices but basically it's just slowly simmered beans until they are fully cooked. The south of Mexico uses a lot more the black beans than the north, why is something I will ask my father when I see him next month and I will get back to you on that one.

The recipe uses epazote like a lot of dishes in south Mexico. Epazote is an herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent.

The south of Mexico specially Oaxaca and Tabasco, like to prepare black beans with herbs and spices so this is their version of frijoles de la olla using black beans rather than pinto. It doesn't mean that you can't use another type of beans but this dish is a piece of tradition... improvisation and innovation are the best tools you have to take from here.

Provecho!

Ingredients:

2 cups of black dry beans

10 cups of water

1/3 white onion

2 tbsp of pork lard or 3 stipes of bacon (you can replace either with just butter if vegetarian)

1 spring of fresh epazote

2 tsp salt

3 serrano peppers

Directions:

• Rinse the beans very, fill the pot with water where they are being rinsed. Let them soak for about 3 hours then drain (if you don't have that much time, bring the pot to a boil then immediately turn off, cover and let them rest for 20 minutes then draining the water)
• Place the beans in a pot, add the water, onion, lard or whatever "fat" you are using.
• Bring to a boil and then simmer at low heat for about 2 2 1/2 hours or until the beans are easy to squeeze when you press one (pick one with a spoon and squeeze it). If you see that the beans are drying out, add more water as necessary but make sure it's hot water.
• When beans are fully cook and tender, add the epazote, salt and peppers and let simmer for an additional 20 minutes uncovered.
• Season to taste

Arroz Negro (black rice)

Let's think outside the box for a little bit and welcome new ideas (vegetarian ideas) to enjoy rice. This recipe is not suggesting you to add the ink of the octopus and make it black rice (although I could entertain the idea and then have some pescado sarandeado on the side... sounds really good actually) but to use black beans.

In the south of Mexico black beans are more popular than where I am from. We usually and in the majority use pinto beans and you've probably seen already more recipes with that kind than black beans... but it doesn't mean that I don't enjoy black beans I actually really like them when I add spices to bring a complete different flavor than pinto beans. 

For this recipe, the remaining broth from your cooked black beans is what will give a great flavor and interesting flavor. Since black beans and peppers pair very good, make sure you slice or even dice if you want to spread the heat some serranos and put them on the rice.

Provecho!

Ingredients:

2 cups of rice (long rice)

2 roma tomatoes

1/4 medium size onion

1 garlic clove

1/2 cup of oil

3 cups of frijoles negros de la olla (black beans, check the blog how to prepare)

1 tsp salt 

2 serrano peppers

Directions:

• Soak the rice for about 5 minutes in hot water. Discard the water and strain until dry. 
• In the meantime, puree the tomatoes, onions and garlic. Strain the juice and set aside.
• Heat the oil in a saucepan and add the rice, saute until you see the rice starts looking translucent and the grains separate easily. Remove from heat and all excess of oil.
• Add the strained puree mix and simmer in medium heat for about 5 minutes stirring constantly.
• Add the bean broth and bring it to a boil. Add the serranos and salt.
• Simmer for 25 minutes or until all liquids are evaporated (if you start to see that the broth is evaporated too soon, add 1 cup of hot water)