I have a couple of announcements before we dive into today's recipe. First! It feels a bit surreal, but there are only two weeks until Near & Far is released. And, related to the release, there are a number of events in the works. The first will be held on my home turf at CAMINO on 9/17 - there are a handful of seats left (and already so many of my favorite people in one room!) - can't wait to celebrate with each of you! For a full (evolving) list of events & signings you can check this page. On the recipe front, this chile relish has been a staple this summer. It's the sort of thing you can grab to slather on all sorts of simple, quick preparations to add a bit of magic and flavor. It adds depth, raisiny-chile flavor, color, and dimension. You can serve it as written, or separate the chile from the chile oil to serve. I'll list all the ways I've used it down below. Enjoy!...Continue>>
Highlight: Late-Summer Favorites
There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.
More Recent Recipes
I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash.
An overdue favorites list, and a few favorite things from around the house...