Bean and Chile Pupusas

I lived in Washington, D.C. for six years, three of which were in Mount Pleasant, a small neighborhood home to many of the Central American political refugees who arrived in the nation's Capitol in the early 1980s. True of many recent immigrant communities, they simply recreated their culture where they landed. Although Mount Pleasant street is only about eight blocks long, stepping onto it off of Columbia Road was like walking into a Latin American country. Latino men sat along the sidewalks all hours of the day, discussing anyone passing by, the weather, politics, or whatever took their fancy. In the little square towards the north end of the street it was not unusual to hear a trio or quartet playing guitar and singing traditional songs from whatever homeland from which they were estranged. Bodegas and restaurants doted the street and fresh fruit vendors hawked cut papayas, pineapple and mangos throughout the seasons. It was on this street that I first ate pupusas.

Quintessential street food, pupusas are little pockets of masa wrapped around refried beans and cheese or slow cooked pork, fried golden and crispy. Masa is the lyme-cooked cornmeal that is the staple of so many latino cuisines, central to making tamales and fresh made corn tortillas. And trust me when I tell you nothing compares to homemade. Having purchased some masa recently I decided to try my hand at making my own.

Refried Bean Tostadas

I have met people who will not eat Mexican food because they claim it's too messy. While that sounds like a silly reason for refusing a whole cuisine, I have to agree that tostadas certainly are a case in point: pile a fried corn tortilla high with beans, salsa, avocado, onions, cilantro and whatever else you fancy and take a bite. Pretty much guaranteed that something will not make it into your mouth!

But for me that is all the fun. First you get a taste of this open-faced delight and as some parts fall onto your plate you get to scoop up some more with your fork or a fried corn chip, reminding you of just how fun this meal is.

An additional bonus is that this can be a pantry meal - canned beans, salsa, guacamole - and that makes dinner super fast. On the other hand, with a bit of planning you can make your own homemade refried beans and feel pretty satisfied with your Mexican cooking know-how.

Chipotle Kale Pasta

What do you make when hunger hits you over the head and you are too lazy to go any further than your pantry? For me pasta is almost always the answer.

For this quick pantry dish I fished out some locally smoked jalapenos AKA chipotles, rehydrated them and sauteed them with a healthy dose of garlic and kale. The smokiness of the peppers was soothingly comforting on a chilly night and the heat - yup, they're still jalapenos! - warmed my bones on a deeper level.

Soy-rizo - Vegan Chorizo

Have you ever made a dish that you haven't made in ages but you remember as the most amazing food ever, only to find that time has not been kind and that your memories are much rosier than reality?

Not the case here!

This Soyrizo (soy chorizo) was one of my favorites years ago and when I made it again recently I feel in love all over again. Big happy sigh...I love it when that happens!

From The Best 125 Meatless Mexican Dishes, it is simple and almost a pantry dish, as long as you have dried ancho peppers in your pantry. After trying this, you will make it a point to never be without them! Ancho peppers are dried and smoked poblano peppers, dark red with a smoky flavor and just a bit of heat, they are the heart of this dish. You can find them in any latino grocery store or good spice store like Penzey's Spices.

Buttermilk Pie

Buttermilk waiting to be used up in the fridge?       Check.

Maple syrup looking a tad old?          Check.

Easy as pie recipe?                  Check.

Enter Maple Buttermilk Pie from 101 Cookbooks. So simple, so delicious, and if you bought the crust, a snap to make!

Of course being the DIY Queen that I am, the crust was homemade, and vegan at that! Chocolate and Zucchini featured a olive oil crust a while back and I have been waiting for the perfect time to make it. Ok, really, I have been putting it off, but when I finally did get around to it, I was sold! Really easy, so much less fat than a butter crust, and it is good both with a savory tart as well as this sweet treat.

Even if you think you're not a fan of maple syrup give this pie a try. With its 6 egg yolks it is more like custard; the maple syrup is more of a sweetener and with the lemon zest, the maple flavor does not overwhelm. Of course, knowing my palate, this is not a really sweet dessert. Definitely a keeper!

Thanksgiving Menu Suggestions: Part 2 - Appetizers and Desserts

Welcome to Part Deux of my Thanksgiving round up; Appetizers and Desserts. Let's dig in!

Marinated Olives Moroccan Style
Wow! These were so easy I almost felt guilty taking credit for them. They look so exotic but they are made with a few pantry items. Toss them all together and allow to marinate for 2 days and bring them to room temperature, and voila, you have fancy marinated olives!

Prosciutto Wrapped Dates
Ah, these were a lovely experiment that turned out beautifully. While the end result is less than gorgeous the taste is phenomenal! Slit dates open and stuff with goat cheese, wrap in decadence aka prosciutto and bake. Delicious!

Double Salmon Dip
This is a real treat for the salmon lovers - smoked and poached salmon is combined with herbs and cream to make this luscious dip. Make sure to get fresh herbs since they make all the difference!

Maple Rosemary Glazed Walnuts
These nuts are so simple and easy to whip up but so gourmet tasting! Be sure to make a large batch since they are so addictive people won't be able to stop eating them!

Classic Stuffed Mushrooms
These are simplicity itself - saute mushroom stems with garlic, butter, parsley and bread crumbs and stuff into the caps with some cheese and bake. While I have listed these as an appetizer, they could easily come to the big table as a side.

Almond Cake
As I mentioned in my original post, this dessert really wowed me. If you like almonds in your desserts then do yourself a favor and make this cake. Super easy and so delicious! It would be great with whipped cream, ice cream, or just some fruit as shown here. It makes a lovely alternative to the traditional apple or pumpkin pie or simply another choice!

Chocolate Ricotta Tart
Ricotta in desserts was a discovery of the Italians; whether the Sicilians can claim that particular brilliance I do not know, but it was Sicilian Americans who introduced it to me in the form of canolis. Thus, I pay tribute to them regardless of the authenticity! Either way, this tart is stupendous - rich, creamy and dense. If you're making something chocolate for your feast, make it this tart.

Goat Cheese, Walnut and Pear Galette This was one of my first fruit tart/galettes and I was so proud of how nicely it turned out. It has a rustic crust but inside is hidden so much elegant goodness that it will pleasantly surprise your diners. Choose bosc pears - yellow or red - for best results since they are ripe no matter how soft or hard they feel.

Happy Thanksgiving and may you enjoy every morsel and drop!

Hugs!