RecipesRecipeshttp://www.three-bowls.com/recipes/2009-08-05T17:05:47ZSquarespaceBotana de Papas Locas aka “Crazy Potato Snack”http://www.three-bowls.com/recipes/botana-de-papas-locas-aka-crazy-potato-snack.htmlLeslie Seaton2009-08-04T23:24:54Z2009-08-04T23:24:54Z

For original post with pictures, click here.

Adapted from My Mexico by Diana Kennedy 

  • 1 lb small new potatoes
  • ¼ cup pineapple or other mild fruity vinegar
  • 3 Tbls olive oil
  • 2 medium white onions, thinly sliced
  • 2 tsp chile de arbol
  • 1 lime
  • Salt to taste 
  1. Put potatoes in large pot, cover with water, add vinegar and large pinch of salt.Bring to boil and cook cover over medium heat for about 20 minutes until just tender, then drain.
  2. Heat the olive oil in large skillet over medium heat. Add potatoes and fry for about 5 minutes until lightly browned.
  3. Add onions and chile powder and cook, stirring occasionally to preventing sticking and burning, until the onions have lost their raw smell, about 5-10 minutes.
  4. Remove from heat, squeeze lime juice over it, salt to taste, and toss.

 

]]>Zucchini Michoacan Style via Diana Kennedyhttp://www.three-bowls.com/recipes/zucchini-michoacan-style-via-diana-kennedy.htmlLeslie Seaton2009-08-04T23:22:18Z2009-08-04T23:22:18Z

To see original posting with pictures, click here.
Adapted from My Mexico by Diana Kennedy.
  • 2 Tbl olive oil
  • 2 lbs zucchini, trimmed and diced
  • ½ cup water
  • 1 medium white onion, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup chopped cilantro (stems okay)
  • 3 poblano chiles OR 1 jalapeno+1 green bell pepper, charred (can do this under broiled or over flame on as stove), peeled, deveined, seeded and roughly chopped
  • 1 cup sour cream
  • ½ cup queso anejo OR queso fresco, but queso anejo strongly preferred
  • S&P to taste 
  1. Heat oil in large dutch oven, add zucchini and sprinkle with salt. Cook over medium heat, stirring occasionally for about five minutes.Should be cooked but not soft.
  2. Blend together the water, onion, garlic, cilantro and peppers.Blend until smooth.
  3. Add liquid to pan, stirring well.Cover and cook over medium heat for about 10 minutes, stirring occasionally. Add more water if it seems dry, but Kennedy cautions it should be “moist, but not too juicy.”
  4. Stir in sour cream, simmer for 5 minutes more.Taste/season, sprinkle with queso, serve.
]]>Orange Pomegranate Molasses Salad Dressinghttp://www.three-bowls.com/recipes/orange-pomegranate-molasses-salad-dressing.htmlLeslie Seaton2009-06-07T07:39:20Z2009-06-07T07:39:20ZYield: 1/2 cup

Ingredients

  • 2 Tbl pomegranate molasses 
  • 5 Tbl olive oil
  • 1 Tbl Trader Joe's Orange Muscat Champange Vinegar (if you don't have, use a couple tsp of white wine vinegar and a splash of OJ)
  • Salt and freshly ground black pepper

Process:  Combine all ingredients in a jar, shake well.

Advanced Prep: Can be kept in fridge for 1-2 weeks, shake well before using.

]]>Orange-Blossom Almond Frozen Yogurthttp://www.three-bowls.com/recipes/orange-blossom-almond-frozen-yogurt.htmlLeslie Seaton2009-06-07T07:16:36Z2009-06-07T07:16:36Z(Original post with story here.)

Ingredients

  • 2 tsp cornstarch
  • 1 ¼ C sugar
  • 1 ½ C whole milk
  • 2 tsp almond extract
  • 1 lg egg yolk
  • 1 to 1 ½ Tbls orange flower water (start with the lower amount first and taste to see how you like the floral note)
  • 2 cup whole milk yogurt (like Greek God)
  • ¾ C finely chopped blanched almonds

Process

  1. Whisk together cornstarch and 1 cup of the sugar in a heavy saucepan, then whisk in milk slowly. Bring to a boil over moderate heat, continuing to whisk. Add almond extract and simmer for 2 minutes, whisking occasionally.
  2. Whisk the remaining ¼ cup of sugar into the egg yolk. Add the milk to the yolk in a slow stream, whisking constantly. Return the milk mixture to the saucepan, and cook over moderate heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula and/or a candy thermometer reaches 170 degrees.
  3. Pour the custard through a mesh strainer into a clean bowl. Add the orange flower water and yogurt and whisk to combine well. Chill in refrigerate for several hours or overnight.Freeze in ice cream maker according to manufacturer’s instructions, adding in chopped almonds at the point at which they recommend adding mix-ins.
]]>Candied Nuts for Saladhttp://www.three-bowls.com/recipes/candied-nuts-for-salad.htmlLeslie Seaton2009-06-06T08:35:45Z2009-06-06T08:35:45ZNote: these won't be your perfectly crisp nuts with that nice hard sugar shell of your storebought, but they are so delicious I don't think you'll mind.

Yield: 1 cup nuts

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 1 cup coarsely chopped walnuts, hazelnuts or pecans
  • 1 Tbl butter + a little for the pan
  • Kosher salt

Process

  1. Preheat oven to 350 degrees and lightly butter a medium to large cookie sheet.
  2. In a small heavy saucepan, simmer water and sugar over medium heat, stirring until the sugar is dissolved.
  3. Add nuts to syrup and simmer for one minute.
  4. Remove nuts from syrup with slotted spoon and arrange on prepared baking sheet in one layer.
  5. Bake for about 15 minutes in oven, until nuts are golden (watch carefully to ensure they do not burn).
  6. Toss nuts with the butter, sprinkle on kosher salt to taste and cool.

Advanced Prep: Can be kept in airtight container in fridge for 1-2 weeks.

 

]]>SuperPower Salad Dressinghttp://www.three-bowls.com/recipes/superpower-salad-dressing.htmlLeslie Seaton2009-06-06T07:36:39Z2009-06-06T07:36:39ZYield: about 1/3 cup

Ingredients

  • 2-6 garlic cloves, depending on your love of garlic, pressed or minced
  • 1 Tbl whole-grain mustard
  • 2 Tbl balsamic vinegar
  • 3 Tbl cup extra-virgin olive oil
  • Salt and pepper

Process: Place all ingredients into a jar and shake.

Advanced Prep: Can be kept in fridge for about a week or so.

]]>Sunburst Squash and Mushroom Souphttp://www.three-bowls.com/recipes/sunburst-squash-and-mushroom-soup.htmlLeslie Seaton2009-06-06T06:55:00Z2009-06-06T06:55:00ZThis is not my recipe, it was posted on the Pioneer Organics site but since they were bought by Spud, the link no longer works.  I googled to see if it has been published elsewhere to no avail.  So here is my copy of it.  If this is your recipe, I would love to give proper attribution and link as many people come to this site searching for sunburst squash recipes, so email me and I'll be sure to give you credit!

Yield: 4-6

Ingredients

  • 3 Tbls extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 pound sunburst squash, sliced
  • 2 cloves garlic, minced
  • 1/3 pound button or crimini mushrooms, minced
  • 1 large potato, cut into 1/4-inch cubes
  • 2 tsp fresh thyme, minced or 1/2 tsp dried thyme
  • 4 to 6 cupes stock or water
  • Salt and pepper to taste
  • Fresh lemon juice or vinegar to taste

Process

In a soup pot over medium-high heat, heat olive oil.  Add onion and cooking until it starts to soften. Add squash, garlic, mushrooms, potato, thyme and a pinch of salt and cook until squash is soft.  Add stock or water, bring to a boil, lower heat to simmer and cook until potato is soft.  Blend to a puree in a blender or using a stick immersion blender. Adjust consistency with water or stock, and season with lemon juice or vinegar, salt and pepper.

Variation: You may substitute cream or milk for some of the stock if you like.

 

]]>Mushroom Potato Souphttp://www.three-bowls.com/recipes/mushroom-potato-soup.htmlLeslie Seaton2009-06-06T06:33:08Z2009-06-06T06:33:08ZYield: 6-8 servings

Ingredients

  • 3 Tbls extra virgin olive oil
  • 1 large onion, chopped
  • 5 cups sliced mushrooms (I use crimini)
  • 5 cloves garlic, minced
  • 2 large potatoes, cut into cubes (I do not peel mine just to get the extra nutrients, but you could for a smoother texture)
  • 2 Tbls minced fresh thyme
  • 6 cups Roasted Vegetable Stock (ideal) or other stock or water
  • Lemon juice or mild vinegar
  • Salt and pepper

Process

  1. Heat olive oil in a large soup pot over medium-high heat.
  2. Add onion and cook until they have softened, lost the raw smell but have not started to brown.
  3. Add the mushrooms, garlic, potato, thyme and a pinch of salt.  Cook until the mushrooms have softened and started to release liquid.
  4. Add the stock or water, bring to a boil, lower heat to simmer and cook until potato is soft.  Taste often and season as needed with salt and pepper.
  5. Puree with an immersion blender or in a regular blender.
  6. Season to taste with lemon juice or vinegar and salt and pepper and serve.

Advanced Prep Notes: Freezes very well, I make big pots of this often and keep it in freezer for quick meals.

]]>Rosemary Lemon Sorbethttp://www.three-bowls.com/recipes/rosemary-lemon-sorbet.htmlLeslie Seaton2009-05-03T05:56:28Z2009-05-03T05:56:28ZBased on this Food and Wine recipe by John Currence

Yield: About 3 cups

Ingredients

  • 2 cups water
  • 3/4 cup sugar
  • 3 rosemary sprigs
  • Finely grated zest of 2 lemons
  • 1/2 cup fresh lemon juice

Process

  1. In a medium saucepan, bring the water, sugar and rosemary to a boil.
  2. Cover and simmer over low heat for 5 minutes.
  3. Discard the rosemary,  add the zest and let the syrup cool to room temperature.
  4. Add the lemon juice and refrigerate overnight.
  5. Freeze in an ice cream maker according to machine's directions or you could also try to go the granita route with it (I have not tried, but might be an option if you have no ice cream maker.  Granita method here.)
]]>Carrot Dressing a la Dojo's Restauranthttp://www.three-bowls.com/recipes/carrot-dressing-a-la-dojos-restaurant.htmlLeslie Seaton2009-04-19T20:31:30Z2009-04-19T20:31:30ZThe blog Take Back the Kitchen did the work of reverse engineering Dojo's carrot dressing.  I made a few tweaks to use what I had on hand, but I am sure the original version is equally, if not more, delicious.  That version uses tofu as the main source of body, mine uses tahini, so keep that in mind based on your preferences, what's in your fridge, allergies, etc.

Ingredients 

  • 4 medium carrots, peeled
  • 3 Tbl mirin
  • 2 Tbl Japanese rice vinegar
  • 3 Tbl soy sauce
  • 2 Tbl finely grated fresh ginger
  • 1/2 inch slice red onion
  • 3 cloves garlic
  • 3 Tbl tahini
  • Salt to taste

Process 

  1. Combine all ingredients in food processor and puree until smooth.

Advanced Prep Notes: I haven't pushed the envelope with leaving this around, but I think it should be good for about a week or so in the fridge.

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