when you go grocery shopping and have no idea what you getting, sometimes you just have to go by taste, and an incredible amount of faith in mystery meat sausages.
(a mexican version of amatriciana sauce. not verified by mexicans, but hell, longaniza is pretty freaking mexican.)
serves 4 with linguine, or use as a sauce over vehicular foods (e.g. bread).
- olive oil
- a handful of longaniza, sliced and casings removed
- 1 onion, thinly sliced
- 500 g / 1 lb tomatoes, peeled, seeded and diced
- 1 serrano chilli, seeded and chopped
- salt and pepper
brush a flameproof casserole with oil, add the longaniza and break up into smaller pieces with a wooden spoon. cook over low heat until the fat runs.
add the onion and cook, stirring occasionally for 10 minutes until lightly browned.
add the tomatoes and chilli, season with salt and pepper. cover and simmer on low for about an hour, adding a little warm water if necessary.
so the indian summer
is was upon us, in a pretty big way. we’re talking 3 showers a day, sweat constantly dripping off my face.
having quickly realised my lack of foresight — then again, when was SF weather ever predictable? — meant that the delicious ice cold horchata should’ve been made 24 hours prior, i decided to find an easier, non-overnight version.
and here it is, sans almond and overnight wait. even the new roommates approve. that, or they were just really hot and thirsty. either way.
genius cantaloupe inclusion. sweaty golf claps all around.
horchata de arroz
yields 1.5 litres / 48 fl oz. recipe modified from here. hai, trip to oaxaca pls. beeline to the cooking courses, pls.
- 1 cup long grain rice
- 2 cups water
- 1 cinnamon stick
- 1/2 cup sugar
- 2 cups of cold water
- 1 can of evaporated milk (this comes in only one size at the meximarkets: 12 fl oz / 345 ml. either way, a little more evaporated milk never killed anyone. it’s mild and deeeeelicious.)
- diced cantaloupe
soak rice in water for about an hour.
pour the rice with its soaking water, along with the cinnamon and sugar into a blender. blend for about a minute. basically, the rice has to be completely pulverised into mush.
strain into a pitcher. there are a few ways of doing this, depending on how much patience you have:
- strain through a tea towel. please make sure the tea towel is clean.
- strain through a cheese cloth. these are a little harder to find, and also means your horchata will be a little gritty. some people are into that.
- strain through a cloth tea and coffee strainer. they’re like $3 at the meximarket. it takes a decent amount of time to strain, but it guarantees a silky smooth, grit-less horchata.
add the cold water and evaporated milk, and stir through. serve over ice and with diced cantaloupe on top.
so i made biscuits. and no, i don’t mean the crispy british variety / assortments. i mean the fluffy, piping hot, straight-out-of-the-oven biscuits that are normally used to mop up gravy and runny eggs. like savoury scones, i suppose.
the recipe called for 2 cups of all purpose flour, but i substituted one cup with spelt flour just for the hell of it. and surprisingly, it didn’t break.
spelt biscuits with thyme
modified from a bobby flay recipe. makes 6.
- 1 cup all-purpose flour
- 1 cup spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup cold buttermilk, plus some extra for brushing
- 2 tablespoons dried thyme
preheat oven to 230ºC / 450ºF.
combine flour, baking powder, baking soda and salt in a large bowl. mix through with a spatula until combined. scatter the cold butter pieces over the flour mixture; incorporate into the flour using your fingertips until it resembles a coarse meal. add the buttermilk and mix with the spatula until the mixture just begins to come together.
scrape the dough onto a lightly floured counter. pat the dough into a 3/4-inch / 1.5 cm thick rectangle. use a 2.5 inch / 5 cm round cutter (or a glass) to cut out biscuits. press together the scraps of dough, and repeat process.
place the biscuits on a baking sheet lined with parchment paper; brush the tops with buttermilk and sprinkle with thyme.
bake for 12 to 15 minutes or until lightly golden brown.