A Pasta Made Exclusively from Black Beans?

black bean spaghetti, heirloom tomato, garlic, basil

black bean pasta
heirloom tomato, garlic, basil, red pepper flakes, olive oil

The noodles are marketed as “Organic Black Bean Spaghetti Shape” but the shape is actually closer to a cross between linguini and capellini. A long flat skinny noodle. The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way.

I was not expecting to be impressed, but it turns out that this pasta substitute is actually good. Really good. Love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. I think my gluten-free friends will be extra happy at our next Italian-themed dinner party…

black bean pasta recipe

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ensalada de papas a la huancaina (peruvian-style salad with potato cake, egg, and yellow chile)

ensalada de papas a la huancaina (peruvian-style salad with potato cake, egg, and yellow chile)
ensalada de papas a la huancaina

peruvian-style salad with walnut, olive, feta, lime
yellow potato cake with aji amarillo, cilantro
poached egg, huancaina sauce

Starting with some yellow-yellow potatoes I set out to put a new twist on the Peruvian Papas a la Huancaina, a classic potato dish with a spicy cream sauce from the city of Huancayo. The sauce is traditionally made with evaporated milk and vegetable oil, here I lighten the recipe by using non-fat Greek yogurt instead. Rather than slice, I form the potatoes into a cake flavored with the hot fruity aji amarillo paste – and I replace the usual hard-boiled egg garnish with one that is poached taking this from a side dish or first course into a main vegetarian meal.

ensalada de papas a la huancaina recipe

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Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Grilled Yellow Squash, Roasted Hatch New Mexico Chiles
White Corn, Onion, Oregano, Cumin

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms carries this fresh crop of Hatch chiles. Unlike other chiles, those grown in Hatch, New Mexico are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out.

My adaptation of the traditional New Mexico side dish calabacitas comes from my favorite New Mexico blogger, MJ of MJ’s Kitchen. Her Southern and Southwestern dishes are second to none and she is an expert on chiles!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make calabacitas with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles Recipe

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Chèvre Chaud Salad, Limoncello Dressing

Chèvre Chaud with Grape Arugula Salad, Limoncello Dressing
Chèvre Chaud over a Salad of  Arugula, Grapes, and Marcona Almonds
Limoncello Rosemary Dressing

How did this fall off my radar? Often, I would serve a Salade de Chèvre Chaud at dinner parties. It’s been years  – but now, fried goat cheese back. This time with arugula, grapes, marcona almonds, and a zippy limoncello rosemary dressing.

Food Network is featuring grapes this week, so I was thinking about foods that might pair well: goat cheese, almonds, lemon, rosemary, arugula, alcohol… Alcohol? Yes – like wine, cognac, brandy, rum. How about limoncello? The dressing is bold, lemony, and definitely zippy.  It adds unexpected character and balances the rich fried cheese. All the ingredients just came together and voilà – this bodacious “adult” salad was born.

Chèvre Chaud Recipe

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Palate Pleaser: Frozen Fig with Rose, Almond, Rosemary

Frozen Fig with Rose, Almond, Rosemary

Palate Pleaser: Frozen Fig with Rose, Almond, Rosemary

Fresh ripe California Black Mission Figs are frozen overnight then run through my trusty vintage Champion Juicer. The result is pure fig, but you would swear it is gelato. The texture is extraordinarily creamy and custardy. I add a whisper of rose water to add to the mystery. Then the frozen fig is topped with salty marcona almonds, fresh piney rosemary, sweet rose crystals and a slice of fresh California Kadota fig. Petite glasses of this palate pleaser are presented on a platter lined with fresh fig leaves and rose petals.

Frozen Fig with Rose, Almond, Rosemary Recipe

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