chipotle tagged posts

The summer is almost over (with 2 weeks left to it), but the summer food does not have to go. Summer comes with all these fresh veggies at their peak of ripeness giving us endless possibilities for creative cooking, that does not have to be confined in the salad making. In this recipe I am making a dish that is largely inspired by a Raw Food class I recently attended in New York City. The class is regularly offered in California by Gisselle Gordon, but if you are lucky you might catch Gisselle in one of her trips. My views on Raw Food as a diet perspective are outlined in the previous posts, but regardless the fact that I largely disagree with the claims, I cannot overlook the taste aspects of it especially what it comes loaded with fresh ingredients in a way you have never seen before. This is actually a great way to few all these diets, focus on the taste and the appearance of the food, don't dismiss them just because you don't agree with their claims. It is called being open-minded, and in the culinary world it can take you very very far.

This is the second very special post. It is one other special recipe that was made for some good friends long time ago and it was promised that will be featured on the blog. Promises in a way work like thermodynamics. They tell you if something is going to happen and in what degree, but not when. Time is the elusive dimension that although very interesting does not belong to this blog. Here we talk food… Speaking of which… This is recipe the was kinda featured before to the blog, but never full. It is based largely on the meatloaf cake that I made before for Kathryn for her birthday. This one is very particular, however. Oaklianna, a dear friend, is among the people that have the intolerance to gluten the wheat protein. Damian, her then boyfriend, had always been vegetarian and never head meat. So the plan for the alternative cake had to find another base. That base is non-other than the best thing that ever happened to soy, tempeh.

Risotto is one of the most well known dishes of the italian cuisine. There are many elements involved in making risotto and frankly making a risotto quickly is like making fat free butter. But there is no reason why we cannot replicate the taste, and the texture of the risotto in an alternative dish. The two basic structural elements of the risotto texture are the chewy, but cooked, rice, and a very creamy texture. The creamy texture, although there is the addition of the a little cream, come mainly from the rice. Rice… A quintessential class of a grain that literally changed the world. A grain that for centuries has been the power of an entire continent, the asian condiment that is, and there was no surprise that it took over the world. It is a commodity became a stable item in may different cuisines. I am happy to say that we already dealt with it in this blog with rice recipes. Today we will not.

The summer is here and nothing reminds of summer better that the fresh veggies, the cold refreshing food and the porch snacking. Among probably the most common foods that can compete as the most summery food snacks is salsa. The mexican traditional food that took over the world. It is refreshing, easy to make, and a good way to polish your knife skills. 

After a busy month, and a big absence I am back with more recipes. As you probably guessed by the tittle, I am going to speak for the condiments, those creamy things that are on every fast food table and on every refrigerator. The trinity of those condiments are the mustard, the ketchup, and the mayonnaise. All those condiments, are very easy to make, but for some reason we have been taught that they only come in jar. Well they don ‘t!!! They are easy to make and they are so flavorful, that once you try them, you will never go back to the store bought again. Well you might go, but you will not like it. 

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