Earlier in the year I picked up some fresh giant enoki mushrooms. I thinly sliced and air dried the mushrooms, and put them into a glass container for later use. The flavor that they added to this soupish-stew was pretty decent, a bit earthy.
I don't like how soggy pasta gets in most noodle soup dishes, so I cooked the pasta and the soup separately, adding the cooked pasta right to the soup immediately before serving. I think this ingredient combination came out quite well. You'll find all sorts of traditional vegetable ingredients missing from my soups/stews because I simply don't like them, but adapt away if you like. I also like my pasta cooked just past al dente.
The ingredients:
4-6 cups of water
1/2 cup red wine
1/3 lb beef stew meat
1/4 to 1/2 cup dried or fresh mushrooms
generous dashes of garlic powder
1 tbsp soy sauce
1 cup tomato sauce, fresh or canned*
1 bay leaf
1/2 cup cut corn
1-2 organic carrots, roughly chopped
1. Bring water to boil. Add all ingredients except for the corn and pasta.
2. In a separate pot, boil as much water as you want to cook pasta. You don't have to use celantini pasta, you can use any type of small bite-sized pasta if you wish. I am using celantini pasta because I've never cooked it before and thought I'd give it a try. When the pasta is done, either by the pasta's instructions or your measure of taste, drain and set aside.
3. When the soup is just about done, add the corn and cook for about 3-5 minutes. When you're about to serve the soup, stir in enough pasta for each person (about 1/4 to 1/2 cup cooked pasta per person). Serve hot.
Prep time: 10 minutes
Cook time: 30 minutes to mosh all the flavors together
*For canned tomato sauce, try to use one that has natural or no sugar in it and no corn syrup.
Otherwise known as Corn Tortillas with Melted Chocolate. This is one item I haven't seen offered at any Latin-American restaurants or ethnic supermarkets in California, or the continental US for that matter. This recipe is adapted from an article on Basque country foods Saveur Magazine, issue #102. What I was able to make in my kitchen came comparably close to Saveur's photo of the dish.
Here are my ingredient ratio tweaks:
1 cup masa harina
1/2 tsp sugar
3/4 cup water
2 tbsp extra virgin olive oil
1.5 oz semisweet chocolate, roughly chopped
The original recipe features salt in the corn flour dough, but I added sugar because this is a dessert. Per masa harina cup, the amount of water that I use is more because I live in an arid part of southern California where even the ice cubes in my freezer tend to evaporate.
Directions:
1. Stir together masa harina, sugar and water; but gradually add the water, stirring with each 1/8 cup. It is possible that all the water might not be used so don't add it all at once. When the dough comes together, you should be able to work it by hand. It will have the texture of playdoh.
2. Roll the dough into a large ball and cut into quarters. For each quarter of dough, roll it into a ball and flatten it with the palm of your hand on a sheet of wax paper (if you use wax paper, you won't need an offset spatula to remove it; just peel off the wax paper and you're set). Press out the dough until it is roughly 5 or 6 inches in diameter. Repeat with another quarter dough piece.
3. Roughly chop semisweet chocolate and set aside.
The next step for the tortillas and chocolate have two possible methods, 4a and 4b. I used 4a, but 4b seems more practical and less messy to deal with.
4a. Heat skillet (for tortillas, I use a round 8-inch cast iron pan), then add the oil and let the oil heat up. Turn stove to "low" because you want to slowcook the tortilla so that it cooks entirely through from one side. Add one tortilla, put the chocolate on top of that, and the second tortilla on top of the chocolate. You can gently lift one edge of the bottom tortilla to check its brownedness, about 3-5 mins. Flip the tortilla sandwich and cook the other side of the tortilla. When that has browned, remove from heat and serve.
4b. Add oil to skillet over medium heat. Lay a tortilla in the skillet and cook, flipping once until lightly browned. About 3-4 minutes per side, depending on the thickness of the tortilla. Transfer tortilla to a plate and put some chopped chocolate along half of the tortilla. Fold in half and let the heat from the tortilla melt the chocolate. Repeat with the remaining tortillas and chocolate. Serve hot.
Photos:
