ROSE PETAL, MARSHMALLOW, MANGO AND PISTACHIO ICE CREAM
Helado de pétalo de rosas, malvavisco, mango y pistache
2 1/2 cups whole milk
1/2 cup heavy cream
1 1/2 cups loosely packed rose petals, rinsed
1 10-oz bag mini-marshmallows
3 cups, or 1 1/2 lbs, or about 3 mangos, peeled and diced
6 egg yolks
1/2 cup roughly chopped pistachios, toasted
Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.
In a large mixing bowl, whisk the egg yolks until they become thick and spongy.
Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.
Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.
Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.
Pati takes you to Xochimilco, the legendary floating gardens of Mexico, and sprinkles a few flowers into some impressive but easy Mexican recipes.
STREET-STYLE CUT-UP FRUITS & VEGETABLES
Frutas y verduras de carrito
1 to 2 large mangoes
4 large carrots
Dried ground chile such as piquín or Tajín
3 limes, or more to taste
Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.
Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April. We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.
As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.
Continue reading Running to Catch the Fresh Fruit Cart!
I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned, that you never know what foods you are going to like the best.
Continue reading Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli
Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli
When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.
Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.
When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.
When all else fails, I make one up.
Continue reading A True Mexican Collectible: Versatile Summertime Salsas…
A True Mexican Collectible: Versatile Summertime Salsas…