Books'n'at

Name this blog!

I used a gift certificate from work to pick up two food-related books this weekend: The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz, and The Indian Grocery Store Demystified by Linda Bladholm. Haven't cooked anything from the Mexican book yet, but it seems, in my limited understanding, like a reasonably comprehensive guide to Mexico City cooking. Should be fun. The Bladholm book...

OK, here's the thing about the Bladholm book. The introductory material is fairly Orientalist.
Here's an example of what I mean:

You pull open the door and a string of brass bells jangle, ushering you into
another land. The heady aromas of cardamom, black pepper, perfumed
incense, and rose-scented sweets fill the air. You are surrounded by
exotic provisions with colorful wrappers and labels. The strains of a
sitar resonate from a far corner. There is the rustle of a saree...

And so on and so forth. This is worthless at best and racist at worst. However, the explanations of various spices, their origins, uses and alternate names, are incredibly useful, as are the sections on cooking instruments and produce that are hard to find in the US. I'll at least stop confusing kalonji with black cumin!

If you're going to be in Philadelphia this weekend (and I am not), the White Dog Foundation is sponsoring a local food event at Yard's Brewery:

Yards Kick Off Event:

All Local Ingredient Cheese Steaks
(Pastured Beef and Veg.) * Hand Crafted Ales * Live Music * Dunk Local Food
Leaders in Dunk Tank

Sunday, July 15th 2:00pm - 6:30pm

2439 Amber Street, Philadelphia, PA. Located in the
Kensington neighborhood of Philly. The brewery entrance is on Martha Street
close to Hagert St.

There will be a dunk tank at the event in which Local Food
Leaders (including Judy Wicks) from Fair Food, Farm to City, Reading Terminal
Market, The Book & The Cook and The Food Trust will be submerged — that is,
provided you can hit the target.

Quick Chicken Molé Tacos

I wasn't going to blog this dish-- it's just too damn easy-- but then, maybe that's what you're looking for. This is a staple in our house; it's pretty much what I make when I don't feel like cooking. It is neither authentic nor Slow Food, but it is quick and tasty, and gluten-free as well. My friend Lynn was over last night, and we needed some ballast before going out for martinis, so this is what I made.

1 lb boneless chicken filets
Trader Joe's Red Molé Sauce
Shredded cheddar cheese (told you it wasn't authentic!)
Sour cream
Corn tortillas

Chop some chicken into 1-inch cubes. I used chicken filets from Trader Joe's-- a boneless cut is easiest. Heat a small amount of oil in your cast iron pan, just enough to cover the bottom. Throw in the chicken and let it start to brown. When it's not totally raw anymore, add a few generous spoonfuls of molé and stir to coat the chicken. (I'm looking forward to learning to make my own molé, but TJ's will do for now; you can also get good ones in the Goya aisle at your local grocery or Latin American foods store, but they won't be gluten free like TJ's is.) Cook, stirring periodically, until the chicken is cooked through.

Meanwhile, if you have a gas stove, you can make your tortillas tasty. Put a tortilla directly on the burner and put the flame on medium. Use tongs to flip it once it gets just a little charred. Try not to let it catch on fire. Do this until all of your tortillas are toasted and just a bit crispy.

(If you don't have a gas stove, put your tortillas on a plate, cover with a moist paper towel and microwave for about 30 seconds.)

Assemble tacos and top with sour cream and cheese. Tomatoes, lettuce, or guacamole are also good; if you want to be a little more authentic about it, top with chopped cilantro and raw onions. Serve hot, with cold beer.

Guacamole

I made guacamole this afternoon for a picnic our friends Wayne and Jen threw in New Jersey. It's always a hit at parties, and it's actually really easy. You just get the best, ripest avocadoes you can find, mash them up with a potato masher, and mix in chopped garlic (a few cloves, depending on your taste), onions or shallots (optional-- I usually don't bother) and cilantro (as much as you like-- also optional). Then add a generous amount of salt and lime juice—just keep tasting it till it seems right to you. Don't be shy about the salt, the avocadoes really suck it in. It's really all about good quality ingredients. Also, if you can, make it a bit ahead of time and let it sit (covered, with the plastic touching it) so the flavors can blend together.

By the way, do you know the best way to pit and slice an avocado? I learned this from Alton Brown. First, get yourself a ripe avocado. If you make a fist and feel the flesh underneath your thumb, that's about how the avocado should feel when you squeeze it (gently). Use a large chef's knife. Slice down the middle of the top of the avocado until you reach the pit. Then bring your knife around in a circle until you've cut the whole thing in half around the pit. Grab each side in one hand and twist, and it'll come right apart (if it's ripe). To remove the pit, take your knife and hack it with a bit of force into the middle of the pit. Twist the knife and the pit will come off, then pinch the knife and push down on the pit to remove it from the knife blade. To remove the flesh from the skin, score the flesh into cubes-- just carve a grid into the avocado flesh with your knife. Remove any brown spots with your knife. Then use a spoon to scoop the cubes right into your bowl.

Serve with tortilla chips.