Tuesday, December 15, 2009
Tuesday, December 8, 2009
- 9 mulato chiles
- 7 pasilla chiles
- 6 ancho chiles
- 1 cup plus 9 tablespoons lard + additional as needed
- 5 tomatillos, husked and cooked until soft
- 5 whole cloves
- 20 whole black peppercorns
- 1- inch piece of a Mexican cinnamon stick
- 1 teaspoon dry Mexican oregano
- 1 tablespoon seeds from the chiles, toasted
- 1/2 teaspoon anise seeds, toasted
- 1/4 teaspoon coriander seeds, toasted
- 8 tablespoons sesame seeds, toasted
- 4 garlic cloves, roasted
- 3 tablespoons raisins
- 20 whole pecans
- 20 whole almonds, blanched
- 1/4 cup pumpkin seeds
- 2 corn tortillas, torn into pieces
- 3 stale French rolls, cut into 1-inch slices
- 2 plantains, peeled
- 1 bunch thyme, chopped
- 1 cone piloncillo
- 6 - 7 cups chicken stock, as needed
- 1 1/2 ounces Taza Chocolate Mexicano, chopped
1. Clean the chiles by removing stems, veins and seeds; reserve 1 tablespoon of the seeds. Toast chiles in a dry skillet until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Put chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes.
2. Drain chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste.
3. In a heavy casserole heat 1/2 cup lard over medium heat and add chile puree (be careful it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
4. Puree tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add seed mixture and garlic to the pureed tomatillos and blend until smooth. Set aside.
5. Heat 6 tablespoons lard in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds and pecans to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pecans, pumpkins seeds, tortillas, thyme and bread to the tomatillo puree and blend, using 1 to 2 cups chicken stock, as needed, to make a smooth sauce. This may have to be done in batches.
6. In a heavy casserole, heat 3 tablespoons oil over medium heat. Add chile puree, tomatillo puree, piloncillo and Mexican chocolate (it will splatter). Cook over medium heat for about 15 minutes, stirring often.
7. Add remaining 5 cups chicken stock, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on bottom.
Thursday, December 3, 2009
I hope you had a great holiday with your families. Thank you so much for what you do."
That made our day.
Thursday, November 26, 2009
Wednesday, November 18, 2009
Monday, November 16, 2009
Wednesday, October 28, 2009
"Contrary to the dogmas of raw-foods enthusiasts, cooked cuisine was central to the biological and social evolution of humanity, argues this interesting new book. Harvard biological anthropologist Wrangham dates the breakthrough in human evolution to a moment 1.8 million years ago, when, he conjectures, our forebears tamed fire and began cooking.
Starting with Homo erectus these innovations drove anatomical and physiological changes that make us adapted to eating cooked food the way cows are adapted to eating grass. By making food more digestible and easier to extract energy from, cooking enabled hominids' jaws, teeth and guts to shrink, freeing up calories to fuel their expanding brains. It also gave rise to pair bonding and table manners, and liberated mankind from the drudgery of chewing.
This accessible book ranges across nutritional science, paleontology and studies of ape behavior and hunter-gatherer societies; the result is a compelling analysis of natural history and of cooking's role in daily life. Wrangham offers an interesting take on evolution—suggesting that, rather than humans creating civilized technology, civilized technology created us."
Saturday, October 10, 2009
Thursday, September 3, 2009
Take a look at this beautiful fruit tray we recently completed for a catering order.
We here at Zaleski & Horvath MarketCafe are ready and able to help you with all of your catering needs! From colorful fruit trays, like the one shown here, to passed appetizers for your black-tie event; we can cater to your needs. Our coffee catering will bring some zing to your next meeting and our sandwich trays are great for parties and get-togethers. These are just a few examples of the many catering options we can do for you.
We offer catering for all types of events and for events of all sizes. The catering section of our menu is only a sample of what we can do for you! Stop in today to discuss your catering needs.
**Please note: Since we are committed to using the freshest ingredients, we request 48 hours notice for any catering order to ensure product availability and quality.
Monday, August 31, 2009
Milder, but with just the same creamy texture as La Peral, Cabrales or Valdeon. Covadonga is a delicious blue cheese from Spain. Made from a blend of pasteurized cow and sheep’s milk, it is fresh, mildly spicy and delicately salty. Blue veined with medium flecks of Penicilium Roqueforti and no rind, it is perfect for salads, on grilled meats, with fresh mushrooms, on pasta and rice dishes.
- Region: El Escorial
- Cheese Type: Soft Blue
- Milk Type: Blend of pasteurized Cow & Sheep's Milk
- Aged: 2-3 Months
Thursday, August 20, 2009
Tuesday, July 28, 2009
Time: 45 minutes
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced thin
- 3 cloves garlic, sliced
- 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
- 3 cups canned San Marzano tomatoes (about a 28-ounce can)
- 1/2 teaspoon red chili flakes, or to taste
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 pound bucatini.
- Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
- Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
- Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Guanciale is often associated with dishes of Roman origin like Buccatini all’ Amatriciana or Spaghetti alla Carbonara. A key feature is the collagen in the meat. In combination with the creamy fat, the collagen gives anything cooked with guanciale a smooth, silky, succulent covering. For example, you can braise vegetables with it to make a voluptuous and healthful fresh vegetable pasta sauce—something as simple as leeks, guanciale, and a splash of white wine; great served on fresh or egg pasta.
Tuesday, July 21, 2009
We invite you to join us for a sampling of Alpine-style cheeses from across the world on Saturday July 25 at 3:00 p.m.
We will be showcasing Tarentaise from Vermont, Gruyère from Switzerland and Organic Fleur de la Terre from Indiana.
Thursday, July 16, 2009
Sunday, June 28, 2009
Monday, April 13, 2009
On Thursday, April 16th, please join us and Jerry Heimerl from Saxon Homestead Creamery for a delicious and informative cheese tasting. With Cheeses like "Big Ed" your palete will thank you.
Thursday, April 16
Thursday, March 26, 2009
Thursday, March 5, 2009
Monday, February 16, 2009
Thursday, February 12, 2009
Sunday, February 8, 2009
Friday, January 16, 2009
We are also testing some of our Z&H Your Second Kitchen prepared dishes, so those are also available for dinner tonight, along with our 'As Seen on TV' deli fare.
Have a great day.