Chiles Anchos Rellenos de Queso (Cheese-Filled Poblano Chiles)

Feliz Cumpleaños
My family is a bit different. I think we have well established that, but if we need any further proof, here it is…

I celebrated my 29th birthday (again) this past May, and my gift from my sister was a culinary tour of the Hispanic grocery stores, bakeries and butchers in Sonoma. Not your usual gift, but it totally beats a new sweater. It was typical us…and we had a blast.

Because of my Mexican food habit, I am no stranger to Hispanic grocery stores. In fact I shop at my local Mom and Pop all the time for the things we just don’t carry here. (As much as I would love to have anything and everything, it’s just not possible.) And for the warm tortillas…(My god, the warm tortillas!)

As a card carrying Foodie, or maybe because that’s how I roll, I have never felt the intimidation that others in our tour group felt about shopping at one of these establishments. Granted, I feel pretty at home in grocery stores, but I always figured any language barrier could be solved by hand gestures at the least and a love of food at best. So it surprised me that some of the other food lovers among us were missing out on really great culinary experiences because of fear of looking out of place or unknowledgeable. The good news? That was resolved that afternoon.

The panaderias (bakeries) and the carnicerias (butchers) are a whole different world of new and interesting. Here you will find the legit pastries and cuts of meat that you won’t find anywhere else–and the best thing is that, for the most part, the people who work there will happily explain how to prepare their products. We were given quite an education by the proprietors, and more than a few ideas for what to make for dinner.

We were also fortunate to enjoy lunch at a local restaurant, Rancho Viejo. If you are ever in Sonoma and looking for some place to stop and grab a bite, I definitely recommend it. The Cochinita Pibil (Pork slow cooked in Banana Leaves) was fantastic, as were the Chili Rellenos.

Chiles Anchos Rellenos de Queso (or Cheese-Filled Poblano Chiles recipe)
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Jelly, Marmalade & Jam

Each of these recipes gives a different spin on delicious spreadable treats. Lavender and Lemon Jelly is a classic recipe with a flavorful twist, Red Onion Marmalade goes with savories, and finally, Fresh Strawberry Chia Jam can be prepared in minutes and left to set while you are making breakfast.

Never-Fail Biscuits and Strawberry Freezer Jam

Jammin’ Biscuits

My grandmother was a canner. Growing up, I remember every summer she would can her tomatoes and the fresh peaches that she picked herself in Brentwood. She also made an incredible blackberry jam from the bramble I once fell into as a child. (No es bueno.) Alas, that recipe has been lost. I’ve looked for it everywhere, but I am starting to think that she didn’t have it written down—and made it from memory. Gam did it the old school way, too, with melted wax on top of the jam. So good…

I started canning about 8 years ago, mainly because the apricot tree in the backyard of our old house produced so many apricots one year that I had to do something. I just couldn’t bring myself to throw them out. I brought some here to the store to share, but even that didn’t put a dent in the quantity. So I made jam. Lots of it. I was hooked on canning.

In the following years, I kept making jam, but I also started making pickles and chutneys and also canning the tomatoes from my garden. When those crops were exceptionally big I made salsas and tomato sauces. It was work, but tasting the flavor of my summer tomatoes in January made the hard, hot work worth it.

This year, sadly, I won’t be doing much canning or preserving— at least not as much as in previous summers for two reasons. The first is I don’t have a garden. With the water restrictions, I decided it just wasn’t worth planting a big garden and fighting that battle. The second reason is I just don’t have time. For the next five weeks, there is something going on every weekend, sometimes more than one event. I barely know what day it is most of the time.

I can’t just not do anything, so I’m going the quick and easy route. Freezer jam is great and you can do it if you find a free hour. (For me, that’s midnight). We are crazy for strawberry jam in my house—especially when you spoon it on warm, fresh (and really quick!) biscuits. Yum…

Strawberry Freezer Jam
Makes about 5 (8 oz) half pints
Adapted from FreshPreserving.com, the Ball website Read more…

Amy’s Guacamole

A Bowl of Somethin’ Super
Perhaps you haven’t heard, but the Super Bowl is this weekend. I admit I like the Super Bowl and everything that goes with it. The Food, the Commercials, the betting pools. All of it. I am also one of those people who actually likes to watch the game.

After decades of going to Super Bowl parties or having people over at my place, I have finally figured out that I prefer to be in my own home, on my own couch, with a Coke, not a Pepsi, and actually watching the game without having to shush people or turn the volume up to 80. This Sunday I will be doing just that with my Patriot fan husband. (Go ahead. Boo if you must.) But don’t think for one minute that we will be scrimping on the snackage. It may just be the five of us, but we’re going big, baby.

We have done numerous things for our Super Bowl feasting over the years. Chili. Pulled Pork. Baby Back Ribs. After serious soul searching and heated family debates, it has been decided that this year we will be having a Make Your Own Nachos bar. It may sound simple but these are not your average nachos. Sure, we could go with the basic cheese and chips with salsa, but that would be for amateurs. We take our nachos very seriously and we all like different toppings. Our ingredient list could feed a small country. There are numerous different kinds of chips, cheeses, beans, no beans, meats, and salsas. Pickled jalapeños, fresh jalapeños, no jalapeños. It’s Tex-Mex anarchy.

One thing that we do all agree on is there absolutely–the world will tilt on its axis if it’s not there–must be guacamole on the nachos. And if you ask my husband, it must be my guacamole. (Yeah. He’s a keeper.) There ain’t nothin’ better than fresh guacamole with fresh chips. Mine is SO easy to make. Just make sure the avocados are super ripe…but not brown.

Amy’s Guacamole Read more…