Rancho Aurora Garlic Soup

Rancho Aurora Garlic Soup

Dave DeWitt Recipes Leave a Comment

This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf. Look for it in Latin markets but if unavailable, watercress is the best substitute. Serve this soup with a dark beer like Negra Modelo and cornbread. Read Dave DeWitt’s entire spicy spring soup article here.

Ingredients

2 heads garlic, cloves peeled and thinly sliced
1 tablespoon olive oil
1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress
6 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite stock
2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles
Salt and white pepper to taste
3 bay leaves
1 bunch celery leaves, coarsely chopped
20 toasted bread cubes or croutons
20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack
Garnish: grated Parmesan cheese

Instructions

Sauté the garlic in the olive oil in a soup pot until slightly browned, about 10 minutes. Add the hoja santa or watercress and sauté for 30 seconds. Add the stock, chile (if using), salt, pepper, and bay leaves and simmer for a half an hour. Remove the bay leaves and chile. Add the celery leaves just before serving.

Place 5 cubes of bread and five of cheese in 4 individual soup bowls and ladle in the soup. Sprinkle with Parmesan cheese and serve.

Ngapi Ye (Hot Burmese Anchovy Sauce)

Dave DeWitt Recipes Leave a Comment

This highly aromatic Burmese sauce is commonly used to heat up Southeast
Asian curries. Shrimp or prawn paste may be substituted for the
fermented dried fish if you can’t find it at the Asian market. In a
pinch, use canned anchovy fillets.

Ingredients

2 cups fermented dried fish or anchovies
1/2 cup water
1/4 cup shrimp powder (available in Asian markets)
1 teaspoon cayenne
2 tablespoons lime juice
6 cloves garlic, minced

Instructions

In a saucepan, bring the fish and water to a boil, then reduce the heat,
simmer for five minutes, and mash the fish. Remove from the heat and
when the mixture cools, add the remaining ingredients and stir well.

Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Borneo’s Forest Food

Article and Location Photos by Victor Paul Borg

 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, finely chopped
  • 1 small can bamboo shoots (or the fresh equivalent)
  • 1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
  • 1/2 cup dried-salted Asian-style anchovies
  • 1/2 cup water
  • 1 tablespoon Oyster sauce
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.

    Wild Mushrooms in Spices and Dried Anchovies

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Borneo’s Forest Food

    Article and Location Photos by Victor Paul Borg

     

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, seeds and stems removed, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup wild mushrooms
  • 1/2 cup dried-salted Asian-style anchovies
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, add the ginger, chiles and garlic and stir on a medium-high flame for 30 seconds.Add the rest of the ingredients, lower the flame to simmering, cover, and cook for 4 minutes (this process will allow some water from the mushrooms to form in the dish).

    White Chocolate Ancho Chile Ice Cream

    Dave DeWitt Recipes Leave a Comment

    This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.

    Ingredients

    • 3 ancho chiles, stems removed

    • ½ teaspoon ground cinnamon

    • 1/4 teaspoon ground cloves

    • 6 ounces (2 bars) good quality white chocolate such as Tobler or Lindt

    • 2 cups heavy cream

    • 2 cups milk

    • 3/4 cup sugar

    • 1 vanilla bean

    • 6 egg yolks

    • Cinnamon stick and shaved dark semisweet chocolate for garnish

    Instructions

    Cover the chiles with hot water and let them soak until pliable, about 30 minutes. Remove the chiles and discard the stems and seeds. Place the chiles in a blender or food processor and puree finely with a little of the soaking water. Stir in the cinnamon and cloves.

    Melt the chocolate in a double boiler over hot water.

    In a medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape some of the seeds into the mixture. Bring the mixture to a boil.

    While whisking the egg yolks in a bowl, pour in about one third of the hot milk mixture. Reheat the remaining milk and add the egg yolks. Heat for 1 minute, whisking constantly.

    Strain the mixture into a bowl. Stir in the chiles and chocolate, and chill for 15 minutes in the freezer.

    Freeze in an ice cream maker according to the manufacturer&rquo;s instructions. Serve garnished with a cinnamon stick and the shaved chocolate.