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Rich and oh so flavorful…
Salsa Macha
Since spending a week at Rancho La Puerta this fall I can’t get enough of their Salsa Macha. Chef Reyna generously shared her recipe which revs up any simple meal with a earthy, slightly spicy, dark sauce. The richness comes from the addition of healthy fats of sesame seeds and olive oil.
Last night I served this salsa as a topping for white beans stewed in a bit of their cooking liquid along with sautéed kale, cabbage, leeks, onion and garlic. The combo was heavenly with a sprinkle of Parmesan …..and it took me all of 20-minutes tops with the pre-cooked beans (or simply use canned Cannellini).
I’ve also enjoyed the salsa with sweet potatoes roasted in large chucks then tossed hot with lots of spinach. The sauce is also great on any steamed or roasted vegetable side, or plain baked or grilled meat poultry of seafood. The ingredients are easily found in your grocer’s Ethnic Foods aisle.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Category: Salsa
- Method: Stovetop
Ingredients
- 20 árbol chiles*
- 2 ancho chiles
- 4 garlic cloves
- 1 tablespoon sesame seeds
- 1 cup extra virgin olive oil
- Sea salt, to taste
Instructions
- Break open the dried chiles to release and remove (most of) the seeds*.
- Heat up a medium skillet and toast the shards of chiles and garlic, add the sesame seeds and toast covered for a couple minutes.
- Add the olive oil and turn off the heat. Let the mixture steep in the oil until completely cool.
- Using a rubber spatula, transfer to a blender or food processor. Blend and place in an airtight container or glass jar until ready to serve.
Notes
Adapted from Chef Reyna, Rancho La Puerta
* If you want to make mild salsa remove most of the seeds or you can substitute árbol chiles with guajillo chiles, or additional ancho chiles.
Bonus: It keeps in the fridge for 2-weeks, but I bet it will not last that long!
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Fennel, Leek and Potato Soup
Fennel, Leek and Potato Soup
As I write this I want to go heat up a bowl…Enough said! Cashews take the place of cream in this warm twist on traditional vichyssoise.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
- 1 tablespoon butter or olive oil
- 2 cups chopped fennel bulb
- 2 cups thinly sliced leek (about 2 large)
- 1 cubed peeled baking potato
- ⅓ cup raw cashews
- 1 ¼ cups water
- ½ teaspoon salt
- ¼ teaspoon fennel seeds
- ⅛ teaspoon black pepper
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetarian
- Fennel fronds (optional)
Instructions
- Melt the butter or pour oil in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes.
- Add potato, cashews, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
- Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl. Repeat procedure with remaining soup.
- Return puréed soup to pan; simmer 5 minutes or until slightly thick, if needed.
- Garnish with fennel fronds, if desired.
Simple Soup for Fall
Creamy Carrot Soup
The sweet earthy flavor and the hearty texture unique to root vegetables are magnified in this simple, yet oh so good soup adapted from a recipe by Chef Barbara Fenzi.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1 cup coarsely chopped onion
- 1 clove finely chopped garlic
- ¾ lbs. carrots (about 3 large), peeled and sliced
- 1 cup chopped tomatoes (canned, with the juices, may be used)
- 1 Serrano or jalapeño chile, seeded and diced (sub in ancho or poblano chile if you prefer a milder flavor)
- 3 cups vegetable stock
- ¼ cup freshly squeezed orange juice, strained
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tablespoons pumpkin seeds, toasted, for topping (optional)
- 1 tablespoons pomegranate seeds, for topping (optional)
- 2 tablespoons chopped cilantro, for topping (optional)
Instructions
- In a medium saucepan, heat the oil over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, tomatoes, Serrano, and stock. Bring to a boil over high heat; cover, reduce heat to low, and simmer until carrots are very tender, 45 minutes to an hour.
- Put into a blender, in batches, if necessary, and purée until smooth.
- Stir in the juices and season with salt and pepper and additional juice, as desired.
- Top with toasted pumpkin seeds, cilantro or pomegranate seeds, if desired.