Estamos aprendiendo a cocinar comida mexicana

First off, a tourism update: yesterday, Kristen and I climbed up to visit El Pipila, the statue that overlooks the city, depicting a miner who fought in the first battle for independence. (Click on the link, if you're interested - his story is kind of cool.) Since the statue is at the top of the hill (Guanajuato, you may recall, is built in the valley between two small mountains):

we had beautiful views of the city, the photos of which really don't do it justice. I was longing for a panoramic lens. But here's a view of the city anyway, where you can see el jardin (green triangle in bottom right corner), the main basilica were we heard Mass on Sunday (big yellow building) and the university (above the church, kind of looks like a castle):

It was too close to take a good distance shot of El Pipila, and the sun was kind of back-lighting it anyway, so maybe this weekend, I'll take a picture of the statue from the town: he kind of hovers over the city. But here's what he looks like up close:

Yesterday I mentioned that we started taking cooking classes this week. The school runs these classes every week, and last week everything they cooked smelled so good that we just had to sign up. Also, the cooking facilities in our hostel are adequate but limited, and we were getting a little tired of eating out for every lunch and dinner. I'm going to be blogging about these classes this week, partly to share with you all and partly so I have the recipes written down somewhere! We didn't think of photographing our food yesterday (which is a shame, because it looked - and was - delicious), but hopefully we'll remember for the rest of the week.

Our instructor, Ana (who also works at the hostel in the mornings) is our instructor, and yesterday we chose four dishes we wanted to make from her list. (You can look forward to descriptions and recipes of enchiladas, gorditas and sopa de chayote (a squash that's very popular here), among other dishes I can't remember now.) Monday's dish was sopes de pollo, thick cornmeal tortillas shaped into little shallow bowls and filled with beans, chicken and cheese, and topped with salsa. We'll be making these when we get back for sure - they were totally fabulous. (Recipes below.)

Today's dish was not nearly as exciting, although it was very good: we browned chicken pieces in butter and mustard, then added boiled chopped vegetables (broccoli, carrots, chayote (a popular kind of squash here), summer squash and corn) to the dish and simmered it all in a sauce of roma tomatoes, two chicken boullion cubes, some garlic, some salt and some water, blended until pureed. Potatoes are traditionally added to the mix, but one of the women in the class is allergic to potatoes, so we didn't add them today. Definitely comfort food:

Our next culinary adventure is going to be tomorrow's breakfast. After dinner tonight, we finally broke down and bought a jar of cajeta, the goat's milk caramel that everyone seems to love here. We had been told numerous times that cajeta is eaten for breakfast with pan tostado, which I had mentally translated as toasted bread, or just simply toast. When we stopped at a bakery this evening, and inquired as the best bread with which to eat cajeta (and, incidentally, this question was posed and answered entirely in Spanish, which I was really excited about), we were directed to the grocery store next door, in order to buy this:


You may notice two things about this item. One: the brand name is BIMBO, which frankly I'm finding pretty hilarious. Two: it's pre-toasted wonder bread in a bag. We'll let you know how this goes.
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Sopes de pollo
(not to be confused with sopa de pollo, as almost happened at dinner the other night. Good enunciation, I've found, is key.)

For the tortillas:
Some finely ground cornmeal (it looked like maybe half a kilo?) mixed with enough water to form a soft, pliable dough.

Take approx 2-3 tablespoons of dough and roll into a ball; flatten evenly by hand or with Ana's awesome tortilla press. Cook disks in a dry hot pan until slightly browned on both sides, flipping once, then place over an open flame until they puff up slightly, cooking on both sides. Carefully flatten the tortillas and scrunch the edges up to form a shallow lip, to hold the fillings.

Fill the sopes with a refried beans, shredded chicken, and shredded lettuce. Drizzle some crema over top, and crumble on some queso ranchero. Finish with a dollop of either salsa verde or salsa roja.

Salsa Roja

10-12 chiles pullas, dried (there will be some coming home with us; they're at the market for 25 pesos per quarter kilo)
2 cloves garlic, peeled
8 tomatillos, halved or quartered
salt to taste
water

Toast the dried chiles over an open flame, until lightly browned, about 30 seconds on each side. Pull off the stem and toss into a blender whole. Saute the tomatillos in a touch of oil until fairly well blackened. Add to the blender and throw in the garlic. Add some salt and enough water to cover; blend the salsa until it's very finely minced. Consistency should be very liquid; the salsa should be able to be poured easily.

Salsa Verde
8-10 tomatillos, halved or quartered
8 fresh serrano chiles, stems cut off but otherwise whole
1/2 bunch fresh cilantro
2 cloves garlic, peeled
salt
water

Place tomatillos and chiles in a small pot with enough water to cover; boil briskly for several minutes. Roughly chop the cilantro. Place the chiles, tomatillos, cilantro and garlic in a blender and add enough of the cooking water to cover. Blend until a similar consistency as the salsa roja is reached.

it's back to sleep to re-dream me

I actually have a couple of hours free tonight, and I am too tired to knit. Even surfing Ravelry is making me feel exhausted. Send help. Or possibly caffeine.

Recent happy-making things have been:

- Attending my sister Katherine's college graduation this weekend! Spent less than 24 hours in Rhode Island, but I was able to celebrate with her and my family the night before and see her all dressed up in cap and gown. (Sadly, I had to drive back to catch my plane before she walked, but I was able to wave at her during the procession.) (I'm not sure she reads this at all, but if you're reading, Katherine, congratulations again!)

- Less life-changing, but Ben and I have excavated the office closet and set up a workable desk situation for me. No more laptop at the dining room table! And I got to page through all my old college notes before recycling them, and let me tell you, not only was my handwriting neater and my notes far more carefully taken, I was a lot smarter four years ago. At the very least, I knew far more calculus. (However, I also apparently thought jokes about safer math through parenthesis usage were funny enough to scrawl in the margins of my notes. So it maybe evens out.)

- We also made a lot of pesto and I managed to document the process before returning Jen's camera. (Incidentally ... expect a lot of text here until I find someone who can fix a digital camera for less than $200.) But for now, pictures!

This is just under half of the basil we went through - the other half is already stripped off the stems and soaking in the other sink.

One finished batch with more basil leaves and cheese waiting behind it. (I think I minced something like 20 cloves of garlic that day as well. Our pesto is not particularly subtle.)

The fruits of our labors. As we manage to do every time, we vastly under-oiled it, so the effective volume of this batch is far greater, since we're adding oil to it as we use it. (We've finally figured out it's because the pesto heats up in the processor and we go by texture - which is obviously much firmer once it sits in the fridge for a while. We're learning.)

- Also, we went to see "Prince Caspian" last night and, people, it was excellent! I didn't love the first Narnia movie, actually - I thought the effects were simultaneously overdone and not very good, and the pacing was a bit off, but this one is fantastic. (Also, I am completely envious of Susan's badass-ness and amazing outfits, although where I'd be able to wear a cut-on-the-bias chain mail shirt and leather bustier is ... probably no place I'd want to be, come to think of it. She looked great, though, and I am completely smitten by her archery skills.) The rest of the cast was very good, too, although Caspian's accent was a bit irritating at times (mostly the times it faded in and out during the same scene). It was good enough that I broke out our omnibus edition of The Chronicles of Narnia last night and re-read a bit of The Lion... last night before bed. (I seem to recall Prince Caspian being not that good, and I didn't want to spoil the movie experience.) At any rate, I'm excited that the summer movies are starting to come out, although I'm not even sure what else is on the horizon.

- And it's off to bed with me - when I left tonight, we were four patients over our cap. I don't think tomorrow's going to be any better - we've already got a number of patients waiting in the internal medicine wings for as soon as we discharge our current patients. Wish me luck.

title from "Wake Up Exhausted" by Tegan and Sara. Yes, it's a link to a Grey's Anatomy fan vid. I can't help where these girls got their big break. (Have liked them for years! Since they toured with Ben Folds! God, I'm so curmudgeonly some days.)

when May is rushing over you

Eight pounds of strawberries? Is, for the record, an enormous quantity of strawberries. If you were wondering. (Seriously. If you ever find yourself standing in Costco, telling yourself that maybe you might need the second gigantic box of fruit, you don't. Trust me.)

But, now I have 16 half-pint jars of jam cooling on our dining room table. And two cookie trays full of quartered strawberries in the freezer. And, unrelatedly, I may be developing seasonal allergies. I think I'm going to be in bed inside the hour.


For those of you in Cleveland, let me know if you prefer strawberry preserves (whole fruits in jelly, basically) or strawberry-blueberry-raspberry jam. The jam fairy will be making deliveries this week.

title from "These Are the Days," 10000 Maniacs.

step from the road to the sea to the sky

So the laptop is back home again, virus-free and with freshly-vacuumed hardware. I therefore have access to my food pictures, which may or may not be interesting to you, but... I have no real knitting news, so cooking will have to do.

Ben and I made fresh pasta last Sunday, inspired by Brandon's birthday party fun, and made possible by Lola's generous donation of her pasta machine. (Thank you!) We ate half of it on Sunday, and it was... just okay, which was disappointing. I didn't help matters with the sauce I had made, which was not my finest effort, and the texture of the pasta was sort of soft and rubbery and blah. Which was kind of a bummer after spending two hours preparing it. But! We made the rest of the batch on Thursday with an alfredo-type sauce, and it was fantastic - either the pasta seasoned itself in the fridge a little, or we kept a closer eye on the cooking of it or something, but it was very satisfying and something we will definitely do again. We also made garlic cheese bread, more or less on the fly, and that also turned out very well. So, for your culinary enjoyment, some recipes:

Almost Guilt-Free Cream Sauce (no, really):
1. Make a roux: melt 1-2 tbsp butter in a saucepan over medium heat, and stir in 1-2 tbsp flour. Cook with more-or-less continuous stirring, until a paste forms, and keep cooking for at least 3-5 minutes, so the flour won't taste raw. (The paste may thin out some as it cooks, but that's fine.)
2. Season the roux: for a plain alfredo-type sauce, I like to use white pepper (just for the lack of black specks, but black pepper is fine), a dash of salt and about 1/8 tsp nutmeg.
3. Gradually stir in about 1.5 cups milk (I usually use 1%) and keep stirring until well-blended, making sure you stir/whisk out any lumps from the roux. Keep stirring over medium heat until almost ready to serve.
4. Just before serving, add 1/2 c grated parmesan cheese, and stir until well combined. Remove from heat and toss over cooked pasta.

This sauce actually takes almost no time to make (I usually put the pasta water on to boil and then start the sauce, and it's done well before the pasta is) and, given the small amount of butter and the lowfat milk, it's actually not that bad for you - certainly an improvement over the traditional "equal parts butter, heavy cream and parmesan cheese" alfredo sauce recipes. We've used it as is, and we've also added to it - cooked chopped spinach and diced dried tomatoes are a tasty addition. We've also made a southwest-inspired pasta dish using this as a base, and adding chili and chipotle powder to the sauce, and tossing the pasta with black beans and sauteed diced peppers and onions. Anyway, it's one of our staple, easy weeknight meals, and I thought I'd pass it along.

Garlic Cheese Bread
1. Slice 1/2 baguette lengthwise, completely separating the halves. (We used the Stone Oven's Pugliese baguette, which is of course consistently delicious).
2. Mince 3 large cloves garlic and place in small microwavable bowl/ramekin with 1 1/2 tbsp butter, maybe 1 tsp Italian seasoning and black pepper to taste. (We also added a tsp or two of Trader Joe's crushed garlic, because we seriously love garlic in this household.)
3. Microwave on high for 10-15 seconds. Stir and microwave for another 10 sec or so, until the butter is all melted and the garlic a bit cooked, so it loses that acrid, raw-garlic taste.
4. Stir in about 1 tbsp olive oil to the mix, and spread on both cut sides of the bread. (I usually use a spoon to drop the butter-and-garlic mixture on, then spread it around with the back of the spoon - I've found this works better for me than a brush.)
5. Season further with Italian seasoning or pepper if it needs it. (I'm obsessive and fill in the spots with inadequate spice coverage.)
6. Top breads with maybe 4 oz total grated mozzarella cheese (NOT fresh unless you really squeeze the life out of it, as it will be too watery. TJ's "fresh" mozzarella is actually a good compromise)
7. Bake in preheated 375 deg F oven until cheese is melted and browned.

This one isn't maybe all that good for you, but it did turn out to be very, very tasty.

Culinary exploits planned for this weekend include learning how to brew beer from a friend who brews and making strawberry jam from the pounds of strawberries that tempted us in Costco. And maybe some strawberry-blueberry jam, as I still have some of last summer's blueberries frozen in the fridge. (I really need to start trusting that I've frozen enough fruit, and eat this stuff in December, too.)

We were going to make pesto, but the basil that Zagara's had on Thursday disappeared by the time I went back Friday afternoon, so that will have to wait a few weeks. (I think I scared the poor guy in Zagara's, asking him where their basil comes from and what the season is like, and when will I be able to buy 10 bunches, and if I call and ask, will someone know if it's in yet? Last summer's pesto ran out a month ago, and we're going through withdrawal.)

I thought I had pictures of the bread I baked a few weeks ago, but I can't seem to find them. Maybe I'll have to do some baking this weekend, too.

title from "Snow [Hey, Oh]", Red Hot Chili Peppers

I want to wreck my stockings in some juke box dive

(Or, you know, be able to stay awake past 10 pm. That would be fun, too.)

There's something about cold rainy days that make me want to cook comfort food and listen to Joni Mitchell albums. Luckily, the weather is completely awful here (just cold enough that it's not quite snowing, but not really raining either) and I got out just after 5 today, so.... there's cornbread and muffins in the oven, and chili simmering on the stove. (If you're reading this and haven't had dinner yet, feel free to stop by around 8:30.) I really do enjoy this first part of winter, when snuggling up with a sweater and tea is not yet necessary to maintain my circulation and so it's just cozily comfortable.

Internal medicine has been tremendously fun, if time-consuming (see above re: my usual bedtime these days) and I'll be sorry to leave it behind and switch to surgery next week. I haven't quite figured out how to blog about my patients without violating HIPAA about six million ways, but I haven't had any crazy cases yet, so it really hasn't been an issue. I did hear today that we have the city's first influenza case in house now - 'tis the season.

I actually got some knitting accomplished over Thanksgiving - the shrug is finished (Karen, remind me to return your needles - thanks!) and I've finished 5 of the 7 repeats of Ben's scarf, so we're making progress. Photos pending.

I hope everyone had a lovely Thanksgiving!

My other expensive and time consuming hobby

The unbloggable knitting proceeds - although I really need to get back to my seafoam stitch scarf and finish it up, as it's getting cool enough here to start wearing it. Since I've started knitting, I definitely appreciate the charms of cooler weather more!

Since I have no pretty knitting pictures to post, I'll share a recipe for my roasted red pepper cream sauce instead. I know Lola was asking after this, so: free to a good home. I meant to take pictures when we made this pasta over the weekend, and failed to do so. But this sauce ends up being a delightful bright orange color, and it looks great with some chopped parsley sprinkled over. It's not entirely my creation - my roommate Jane, when I studied abroad, made her family recipe a few times, and I loved it. This version is what I've cobbled together from my memories of her recipe, plus the addition of garlic and some spiciness. Now that I think about it, I don't think she bothered with a roux, either, and just blended all the cream with the peppers, but if you're using milk rather than cream, the roux helps to thicken the sauce nicely.

Roasted Red Pepper Cream Sauce

1 medium yellow onion, roughly diced
3 red bell peppers, roasted with skins, seeds, etc removed* (or 1 12 oz jar of same)
3 cloves garlic, roughly minced
1/2 - 1 tsp crushed red pepper flakes (depending on your heat tolerance)
3/4 c milk or cream, divided (I've used 1% milk just fine here)
1 tbsp olive oil
1 tbsp butter
1 tbsp flour
Parmesan cheese, black pepper, salt, to taste
1/2 c chopped parsley leaves (optional)

Heat the olive oil in a large saucepan; saute onion, garlic, red pepper flakes and black pepper until onions are softened and translucent. Roughly chop the peppers and add to onions, heating through. Place mixture in blender, add approximately 1/4 c milk/cream and blend until a smooth puree is achieved. Reserve in blender.

In the saucepan, melt butter over medium heat; add flour and cook the resulting roux, stirring continuously, for 2-3 minutes. Slowly add the remaining milk/cream in several-tablespoon increments, stirring well and allowing the sauce to thicken.

Once all the milk/cream is incorporated, add the onion-pepper mixture back to the saucepan, stirring well to combine and heating through. Season to taste with additional black pepper, salt and/or Parmesan cheese.

Toss over 1 lb dried pasta, cooked, and garnish with chopped parsley (or, in our house, more Parmesan cheese).


*To roast bell peppers, I usually core and seed the peppers, slicing them top-to-bottom into thirds or quarters. Line a baking sheet with foil, place the peppers skin side up, and stick under a preheated broiler for 6 to 10 minutes, until the skins are completely blackened. Fold the foil tightly around the peppers and let them sit for 15 or so minutes, to steam the skins off, then peel them when they're cool enough to handle. I particularly love this method because a) I don't have to hunt around for a paper bag, b) I don't have to turn the peppers around constantly while in the oven and c) the baking sheet doesn't get covered in sticky pepper juices. I am all about the easy clean-up. Those of you lucky enough to live with gas appliances get to just scorch them on the stovetop, but this is a pretty good method for those of us with electric ranges.

Hmm. Thursday Odds and Ends

(I'm obviously going to need work on coming up with titles to these things.)

I've been sick the last few days (nothing like an upper respiratory infection to get you in the mood for fall!), so I haven't really done anything exciting or blog-worthy. I was feeling crappy enough that I didn't really want to read or knit. This may have been due to the fact, however, that the current book is Tolkien's The Silmarillion and no knitting is more tedious to me than the back half of a scarf.

However, I do have a cool link to share! Denise McClune wrote today about the concepts of "kind," "nice," and "good" and the differences among them. Interesting stuff. I was reminded while reading that I do want to look up Stephen Post's new book, Why Good Things Happen to Good People. Stephen was a co-lecturer for the bioethics class I took freshman year, and the faculty member of our weekly Science of Clinical Practice class during the first two years of med school. His research is primarily on altruism, which is just a cool topic to be studying, and his descriptions of the book sounded interesting.

I do have a few knitting projects percolating that, unfortunately, will be un-bloggable, as they are gifts for people who might potentially be reading this. (And now all eight of you think you're getting knitted goodies. Um. Maybe? Leave a request in the comments :) ) Photos may be published when the gifts are given, though, just to prove I haven't been a slacker.

Well, I think that's all that's happened recently - I'm going to go back to work and try to make up for coughing my way through working hours earlier this week.

Edited to add: Ooh! I'm a culinary genius! Well, not really, but I just made a very yummy lunch out of leftovers that I'd like to make on purpose sometime. I had made stuffed acorn squash last night, and had leftover stuffing kicking around (rice, quinoa and bulgur wheat with diced onions, eggplant, apple and a ton of spices) that I mixed into this afternoon's Campbell's Select butternut squash soup. The soup was not great on its own (more salt than squash, I think), but with the stuffing mixed in, the saltiness was somewhat tempered and soup became nice and sludgy. Or, err, hearty, I guess. Like a stew. Anyway, it turned out to be pretty tasty, and I'd like to try this grain-and-squash soup concept again, so I figured I'd jot it down here so I might actually remember it.