Category: Food & Wine

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My Best Salsa for Kristin

Salsa made with love for Kristin

I decided to play around with Salsas, primarily looking for something simple yet recognizable. There were certain given items when you look at a recipe like this… but there were a few ingredients that are very important to me… the least of which is GARLIC!

So, here is what I am enjoying as I write this blog:

‘Salsa for  Kristin‘

STEP ONE:
the juice of one lime
1 — large white sweet onion
1 — bunch cilantro (no stems)
4 — Chipolte Chilies
1/4 cup Garlic ( or more!)

STEP TWO:
place above mixture in your food processor and reduce to your preferred consistancy

STEP THREE:
move mixture to a large bowl and add:
2 — cans diced tomatoes ( with garlic/bell peppers)

STEP 4:
Season to your taste with the following —
Salt & Pepper
Adobo Sauce (from the can of Chipoltes)

for a even little more zest… add a dash or so of Parika and/or Cayenne Pepper

Next, break out the bag of chips (or make your own which is much better) and a little beer and watch a game!

Roger Freberg

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What REALLY is Mexican Lasagna?

LaHermosaLaurasMexicanLasagna

The short answer is… WHO KNOWS?

I think nearly everyone has tried something called “Mexican Lasagna” or at least heard of it. However, like some of the other dishes I have written about… Beef Stroganoff and Chicken Tetrazinni for example… often the name is the only thing that any of the recipes have in common. Sometimes the recipes become so blurred as in the case of the Stroganoff and the Tetrazinni that the only difference is that one has beef and the other has chicken… this is just wrong.

In any event, researching something called “Mexican Lasagna” was particularly challenging. This would indicate to me that the recipe is a ‘fusion.’ That is… it is a concept that came from two different cultural identities. The word ‘Lasagna’ — for example — can be traced back to the Roman and then back to the original Greek meaning ‘ cooking pot.’ This should sound familiar… we use the name ‘casserole’ to describe almost anything that is cooked in a dish.

So what is “Mexican Lasagna?”

The way most of us today think of Lasagna is as food served in layers. In the case of Italian Lasagna, we have basic layers of noodles and cheese. Many Mexican Lasagnas have layers of cheese slipped between deep fried corn tortilla strips… although this isn’t always the case. Adding to the confusion, there are several dishes that resemble ‘Mexican Lasagna’ under the names of ‘Chicken Mexicali’ or ‘Mexican Cheese Bake’ and the like.

On Saturday, we will be fixing “Mexican Lasagna” and in the true spirit of ‘fusion’ cooking… it will take the best — I believe– of all worlds!

Roger Freberg

the best wine for the occasion? I would suggest something hearty … but beer (Tres Equis if you can find it) is wonderful!

NOTE: to those who have emailed me… I will post our recipe late Saturday, thanks!

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A Great Chef has many Sources & Cookbooks!

one of the secrets that makes a great chef

One of the little secrets I learned a long long time ago was the mark of a great chef… finding the best sources of their ingredients! The other little secret…. if you can’t invent a great idea…. borrow one!

Obviously, in every chef’s secret library are hundreds of cookbooks and with the internet …. the ability to review interesting ideas , recipes and cultural offerings is virtually limitless. Here are three interesting cookbooks from an age gone by that offer some timeless ideas to enhance any modern table.

Helen Corbitt’s Cookbook

“Creative recipes that can be prepared quickly from a few ingredients, from first woman to win food service industry’s Golden Plate Award, and then Director of Restaurants at Neiman-Marcus.”

Her philosophy could be summed up with her often quoted statement that “every woman can cook.”

St. Francis hotel Cookbook ( 1910 or 1919)

“Hirtzler originally published The Hotel St. Francis Cook Book in 1910. Organized as a year’s worth of Breakfast, Luncheon, and Dinner menus with recipes displayed next to each menu, the cookbook served as a scrapbook of St. Francis occasions, as well as a recipe collection”

the Epicurean

“The Epicurean, a Complete Treatise of Analytical and Practical Studies 1894 3,500 recipes from master chef Charles Ranhofer of Delmonico’s, turn-of-the-century America’s best restaurant. Also many techniques known only to professional chefs. Includes 800 illustrations.”

Just as a suggestion, you can find these cookbooks and others at ABEBOOKS.com.

Now cook!

Roger Freberg

NOTE: Quotes from various sources at Abebooks.com

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White House Chef

the White House Chef
The book “White House Chef” is a remarkable look into two administrations in a way that few people could visualize… from the epicurean needs of the First families.

Walter Scheib was the executive chef of the White House under two administrations: President Clinton’s and then into President Bush’s Administration.

Chef Walter Scheib may have suffered the affliction many of us do in the presence of celebrities… he was impressed by everything… except — fortunately for him — that which was right before his eyes in the kitchen. To his credit, he modernized everything in his purview…. adding a truly American accent to what, how ,where and why things were served at the White House.

The book never set out to be a ‘kiss and tell’ opus … although there are plenty of those if one wants to read about any administration. However, Chef Scheib’s book provides an excellent insight into a man, his obvious love of his work and his ability to adapt to the changing needs and tastes of those he served.

There are also plenty of ‘stories’ about what happened to Chef Scheib as the top ‘toque’ and WHO was hired next… but politics may have something to do with it as someone wrote that Walter may be remembered in history as “Hillary Clinton’s Chef.”

An enjoyable read on a rainy day!

Roger Freberg

Although it may be a celebrity worship of my own… I was pleased to have an autographed copy… Here’s  Chef Walter Scheib’s Site!

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Seafood Paella will Conquer Your Heart!

the best Paella this side of Espana!

For those who have been following this blog, you probably realize that I have lost some weight (90 plus pounds) on Jenny Craig! However, now that we are on “maintenance” ( we’ve reached our goal weight), we tend to let things go one day a week… usually on the weekends.

This gives us a chance to dust off some of our old recipes and experiment with some new ideas… once again, it was time for “Paella” with our own hearty twist!

I have the green handle and the red handle pans from Spain… and I love them all! But the key to any Paella… is how it is receive!

Happy Folks with Paella!
Everyone loved the Paella… so Dad was pleased.

We call our Paella…”El Cid”… because it was born to conquer your heart!

Roger Freberg

Oh yes, no shells in our Paella!