Magic Ancho Chile Relish

Magic Ancho Chile Relish


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>>

Broiled Saffron Dates

Broiled Saffron Dates

If you've been to my house at any point in recent months, you've likely had these dates - broiled with saffron, almond extract, ghee, and a bit of salt. They're unctuous, sweet goodness.

Events!

Events!


Highlight: Late-Summer Favorites

Heirloom Tomato Salad

Heirloom Tomato Salad

My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

The bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper.

Sautéed Zucchini

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Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted gold slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for a bit of crunch.

Sopa Verde de Elote

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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.


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