I had some jalapeño cream salsa at La Vecindad in Hillcrest, and decided I wanted to try to make it. The version I found a recipe for online didn’t include any cream, butter, or avocado––just roasted jalapeño, onion, and cilantro.
While watching an episode of Salt, fat, acid, heat, I learned that miso can be used as a base for tomato sauce. Since then, I’ve been using miso paste in every tomato sauce I make, along with a couple of dried shiitake mushrooms. The combination of these ingredients makes the sauce much richer. Briefly: I… Continue reading Pasta with miso-based tomato sauce
Used this recipe to make ramen.
Pam gave me a mortar and pestle for my birthday. I use it frequently. It is a good addition.
A hearty, wholesome meal.
Served with a cayenne sauce. (Note: this was made before I learned how to make “chipotle crema”, which is far superior.)
Eggs poached in a mixture of tomato sauce, bell peppers, jalapeño peppers, and onions.
I stewed some tomatoes and mushrooms for basically all day, along with some garlic, salt, and peas. By the end of the day, a delicious, rich sauce had been produced. I ate the sauce atop a bed of spaghetti and beneath a blanket of Parmesan Reggiano cheese and basil leaves.
Pasta, spinach, habanero, peas. tomatoes, cheese, and egg.
Thai Salad: First fry some eggs (4). Then fry some Thai chilis and garlic. Then mix it with some salad greens. Pour on a mixture of fish sauce, soy sauce, brown sugar, and cinnamon. Stir, eat.