FrugivoreMag.com: Baked Eggs in Enchilada Sauce

Baked Eggs in Enchilada Sauce

Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic Italian-inspired sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor. Read more

Baked Eggs in Enchilada Sauce

Baked Eggs in Enchilada Sauce

Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic garden tomato sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor.

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Make Friends with this Garden Tomato Sauce with Pappardelle Pasta

Summer Tomato Sauce

Why become friends with the neighbor who has a large vegetable garden? You want to make this tomato sauce. It’s a simple recipe, but it requires the best ingredients. The best ingredients are garden fresh–minutes from being picked off the vine. At this time of year, gardens are overflowing with an abundance of overripe tomatoes, zucchini, eggplants, tender herbs, summer squash, and bell peppers. They’re the classic ingredients for making a simple, summer tomato sauce. Read more

Spicy Saffron Heirloom Tomato Sauce with Clams and Shrimp

Spicy Saffron Heirloom Tomato Sauce with Clams and Shrimp over Spaghetti
Spicy Saffron Heirloom Tomato Sauce with Clams and Shrimp over Spaghetti

There was a “to do” list written for a productive, busy day. There’s a design proposal that needs to be delivered to a client. The food blog needs a new post. Pictures need to be downloaded. Work beckons my creative-thinking skills. All I want to do is lie down and sleep. I admire all my coworkers and friends who were able to leave out of town for at least a week this summer for a real vacation. New York City has been my vacation hot spot for years.

Despite being stressed from all of life’s beauties and fiascoes, the boyfriend casually announced he was going to the beach. He coyly smiled, “You can come, too.” He knew there was a slight chance, a break or a second option of me saying yes. Beating the odds, I said, “I’m getting my swimsuit.” I needed a break. Some rest. Splashy fun. This was my only chance of escaping from this summer’s excessive heat for a few salty airs of change. Read more

There are no short cuts to making Chicken Mole Enchiladas

Chicken Mole Enchiladas

This is a faux, non-traditional Mole sauce, because a slower cooker, a food processor, a blender and store-brought grounded spices were used to shorten the prepping time. The tomato sauce is the fool’s proof technique of preventing a bitter taste. If these steps in this recipe appear laborious, then compare the prepping steps of a traditional mole sauce.

Traditional mole sauces require time, commitment, and attention to details. There are many versions representing Mexico’s regions. Each tedious step is crucial to the final result. It’s not a last minute sauce made on a weekday, nor is it a soup that uses old ingredients before they spoil (Many delicious chili recipes are made by “cleaning out the fridge” with old ingredients). Spices are brought whole and individually toasted before grinding them finely with a mortar and a pestle. The bitterest chocolate is used not for its false look of sweetness, but its inner soul of taste. Corn tortilla shells are fried to a crisp and turned into a mealy texture. Along with corn tortillas, nuts and sesame seeds thicken the sauce to harmonize the complex ingredients, and its raw taste will melt away. Ancho chilies are seeded, because the seeds will add to much spicy heat to the pot. Mole sauce requires a weekend of prepping and cooking. It’s why it’s traditionally made for weddings and special occasions.

Using a slow cooker allows other projects requiring the same amount of time, commitment and attention to details to be completed as a traditional mole sauce. Depending on a schedule, the sauce will cook in a slow cooker for at least four hours on high to ten hours on low heat. That’s many hours of freelance work that could be completed. Prep the ingredients in the morning for an exotic meal in the evening. It’s nice to appear as if I have my life together all of the time.

Update:
Between freelance projects and personal commitments, this was the best weekend to make a mole sauce. Simply not true. As stated above,

Traditional mole sauces require time, commitment, and attention to details.

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