Shirley was generous enough to give us her recipes. Her Mexican food restaurant on the main square in Oroville did good business. My dad, my brother and sister, and I, were regulars at Casa Vieja (house of the old woman). Shirley and her brother Chano were always happy to see us. Dad taught the three of us kids to say “Gracias por la cena” which meant thank you for the dinner.
This lunch had been repeated a few times because it’s so damn satisfying. It takes paying attention to timing to have everything ready at the same time, but when it all comes together, the homey colors, soulful flavors and fresh crunch make a most nourishing one-bowl meal.
To continue with the theme of Fall and all the wonderful colors, textures and flavors available during this time of year, here are a couple of warming stews, perfect for the cooling evenings.
They call it comfort food for a reason, yes? I would also call Lamb Stew soul food. Meat and potatoes. What more do you need.
There is a wonderful little – always busy – hole in the wall here in San Francisco called Burma Superstar. They have one dish on the menu that is a must-have, called Pork and Pumpkin Stew. The pumpkin is always a squash called kabocha. I love the gentle, mealy texture and the fact that you do not have to peel it. If you’ve never cooked with kabocha, you’re in for a treat.
Chicken Adobo is a favorite dish from the Philippines. Simple ingredients and a ton of flavor. Traditionally it’s cooked stovetop, boiled in its marinade, until the liquid goes away, the chicken gets a lovely, caramel burnish, and the flavors become a concentrated umami. I especially love biting into the whole peppercorns. No wonder it’s one of the most popular dishes.
Fall is my favorite time of year for cooking. It’s also my favorite time of year for color, and texture, and for getting warm. I love being cold, and then getting warm. The most warming things to eat are soups and stews. Plus I only need a bowl. A pot and a bowl. Simple. Bowl of something warm and a hunk of bread. Couldn’t get any better.
Here’s a lovely stew with a wonderful Middle Eastern profile. What I love about this recipe is you add a few side bowls filled with yummy condiments and everyone can custom make their own dinner. The crunch of cauliflower “breadcrumbs,” the tang of torn green olives, the creaminess of lemon-mint yogurt, and the pungency and surprising bite of preserved lemon – all add multi-dimensions to a bowl of hearty goodness. Make some this weekend.
As in “Who doesn’t love a…”
Following are recipes for three recent hits at work, a fave repeat I call my Cowboy Breakfast Bowl, his slightly healthier cousin, Quinoa Pesto Breakfast Bowl, and the set of sultry septuplets that live next door, Breakfast Roasted Ham Bowls.
Last night I led a cooking class for twenty-one people. This might have been class number thirty-six or fifty-two or twenty-eight, I’ve lost count. Public classes, private parties, corporate team building, ingredient-focused, allergenista-friendly, I’ve done all sorts. Cooking classes are one of my favorite things to do. I always get a strong sense of fulfilling my purpose in life, whatever that is. Lol. I get to connect with people and watch them connect with each other as we all participate in fighting for, and then accomplishing, something remarkable together. Everyone loves food. Food is sexy. Cooking is the new black, or maybe it’s the old, classic black that never goes out of style. Seems the majority of folks actually enjoy cooking to some degree, or at least have a romantic notion of being a cook. There’s always plenty of fun to be had.
Bullseye Records of Canada
