Eggplant Parmesan or Parmigiana di Melanzane is a classic Italian dish, and for vegetarians, one of the most satisfying plates you could imagine. Usually offered as an appetizer, although in restaurants I will eat this as my main course, add a salad and warm crusty Italian bread you have a complete meal. As with many recipes there are a few tricks, details of preparation that are passed down from generation to generation. Eggplant Parmesan is a prime example of a very straightforward recipe but with variations ranging from a quick and simple Deli version to a plate worthy of gourmet fine dining. How does the home cook decide which techniques to use?
Tiramisu, with a name that sounds like a Japanese movie monster, this Italian, coffee-flavored dessert, is one of my favorites. You will find this extraordinary scrumptious dessert in better Italian restaurants around the world. While most of my experience has been limited to Italian restaurants in Mexico City, I began to realize that numerous variations of Tiramisu exist. For me finding the perfect tiramisu has become the quest.
Chiles en Nogada is a very famous Mexican dish from the state of Puebla, served on September 16 to celebrate Mexican Independence Day. Because this plate is very time consuming to prepare it is seldom prepared in the home. In fact, may Mexicans have never even tried this national dish. The three colors of the Mexican flag are represented with: green from the chili, white from the nut sauce and red from the pomegranate seeds.
What is Chiles en Nogada? Well, ¨chiles¨ refere to the large green poblano chiles, and ¨nogada¨ comes from the Spanish word for nut tree, nogal, which is a type of walnut tree. Chiles en Nogada consists of poblano chiles filled with a picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and then sprinkled with bright red pomegranate seeds.
Chiles en Nogada is served cold or at room temperature, and can be found offered in restaurants for a month or so, or as long as there are pomegranate seeds available.
For the recipe click here; pbase.com/alsadventures/chilesennogada
When was the last time you made Vegetable Broth? That´s what I thought. And how about canned or boxed broth on the shelf? Strike two. Got Veggie Broth? I didn’t think so! Broth is a key ingredient not just in Mexican food, but in so many recipes including soups, sauces, and rice dishes that I would find it impossible not to have at least one bottle in the fridge. Why settle for bouillon cubes when you can have homemade broth where you can be certain of all the ingredients?
If you´re vegetarian and have, or will be traveling to Mexico or other Latin countries, you´ll quickly realize that the diets of these cultures are heavily meat-based. In Mexico City, while searching for vegetarian restaurants you will undoubtedly discover Yug Vegetariano.
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