A couple of weeks ago I was craving Asian (especially Korean) cuisine. I satisfied myself with additions of gochujang (Korean hot pepper sauce) here and there, and imitation Korean BBQ (using left-over lamb and making ssamjang substituting soy sauce for the fermented soybean paste, which I had forgotten to buy at the local Korean grocery store).
I've since moved onto a taste for Mexican flavours. This is going to be a challenge, seeing as my husband decided long before I met him that tomatoes were not part of God's prelapsarian creation.
I have located a Latin American grocery store in the city called LaTortilleria, and I can't wait to try their freshly made corn tortillas, made simply with corn and traces of lime.
The other preparation I'm immersing myself in is to accumulate a few Latin American-inspired recipes. Such as:
Mexican Eggs
Chicken Enchiladas Verdes
a list of Mexican recipes
a possibly better list of Mexican recipes
I also stumbled on a very non-Mexican recipe I'd like to try someday:
Dukkah Baked Eggs
But really what I should be focusing on is tonight's Chicken Soup. I made some homemade chicken stock after Saturday's deliciously moist chicken roast. I froze three large yoghurt containers' worth, and still have about a litre and a half. What with my spicy tooth, I think I'll try a bit of a twist on the traditional recipe, inspired by a couple of recipes:
Spicy Chicken Tomato Soup
Mexican Chicken Soup
Mama Jean's Chicken Noodle Soup
Obviously, any tomato is going to have to be heavily disguised.
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