Thursday, February 11, 2010
From Eric: "Laura mentioned mole - here is what we do here - I cut the boneless skinless chicken into strips and saute them with the onions in olive oil. As they cook I drain part of the drippings and juices off and using them begin melting the mole concentrate in a sauce pan. Using additional chicken stock and a wire whisk I blend a copious amount of sauce adding a bit of finely ground coffee and maybe some ground Santa Fe or Guajillo chile, for Mole Poblano, but not for the Mole Verde. The I combine with the sauteed chicken, cook, and serve."
Tuesday, February 2, 2010
I slice the eggplant like this, these cook really fast. I saute plenty of chopped onions in olive oil first, then add the eggplant. This is done because the eggplant flesh is very porous and will absorb oil to such a degree that many surfaces will remain dry. The onion provides its own lubrication which coats the eggplant better.
Monday, February 1, 2010
Start with plenty of onions sauteed in olive oil, add chopped garlic. Add roasted red pepper, chopped, pitted Kalamata olives, optionally add capers, increase heat! Add fresh herbs - including some ground anise seed- when it is sticky and just starting to burn, deglaze with red wine, watch out for splashing and boiling, a possible safety hazard. Reduce the wine mixture a bit then stir in canned marinara sauce. Can be used on pasta, greens, sauteed eggplant, etc. or combine all.