Here is another great vegan tamale recipe from my sister, Diane. Because it’s vegan, the recipe eliminates the Parmesan or Romano cheese found in most pesto recipes. This is also on our menu at Tamara’s Tamales, and it keeps our vegan customers happy. It’s also delicious made with carrots instead of potatoes. Cut four large carrots into strips and parboil them before assembling the tamales.
MAKES 12 TAMALES
1 very large potato, any type 3/4 cup olive oil 7 fresh jalapeños, deveined and seeded 3 large cloves garlic 1/4 cup toasted pine nuts 1 bunch cilantro 1/4 teaspoon salt 3 cups Vegan Masa (page 26)
Peel and cut the potato lengthwise into 1/4-inch “French fry” strips. Heat 1/4 cup of the olive oil in a skillet over medium heat, add the potato, and fry until browned on all sides, about 20 minutes. Set aside to cool.
In food processor, process the jalapeños, garlic, pine nuts, cilantro, remaining 1/2 cup olive oil, and salt until smooth.
Assemble the tamales (see pages 5-6), using 1/4 cup masa, 4 or 5 strips of potato, and 2 heaping tablespoons jalapeño pesto for each tamale. Transfer to a steamer and steam for 50 minutes.
This masa is for those who follow plant-based diets or just prefer using olive oil to lard or butter. You may also use this masa to make vegan pupusas and tortillas. The results have the same texture and excellent taste.
MAKES 30 TO 60 TAMALES, DEPENDING ON SIZE
1 cup margarine or vegetable shortening, chilled, or olive oil 21/2 pounds stone ground fresh masa (unprepared) 2 cups vegetable stock 11/2 teaspoons salt 2 to 4 tablespoons dried mushroom powder, store-bought or homemade (see Note)
If you use the margarine or shortening, place it in a mixing bowl and whip for 2 to 3 minutes, until light and fluffy.
Add the masa and beat for 1 minute more, then add the stock, a little at a time, then add the salt and mushroom powder to taste. Continue beating for 2 to 4 minutes, or until a pinch of masa floats to the top of a cup of water.
If using the olive oil, pour it into shallow casserole dish, cover, and place in the freezer for at least 24 hours.
Remove right before using. It should be frozen to the hard stage. The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking. Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes. Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.
Note: Making homemade mushroom powder is simple. Place any type of dried mushrooms in a food processor and process into a fine powder.
Learned from Assaboots 'Tabi' history that "Shigeki Tanaka, 19, Hiroshima survivor, wins the 1951 Boston Marathon with a time of 02:22:45 . He ran in Jikatabis manufactured by a small business in Kobe called Onlstuka Tiger which would later become Asics."
Shoe fits like a sock for Tokyo Thursdays # 299
English edition of Florent Chavouet illustrated guide to Tokyo, Tokyo on Foot was released in U.S by Tuttle Publishing.
Adobo and escabeche are the two most common types of acidic marinades used in Spanish cooking, and their use in preserving seafood dates back to antiquity. In Andalusia, adobo shows up most famously in this dish: cazón, or dogfish, is cubed and marinated in a mixture of olive oil, sherry vinegar, garlic, and spices. It’s then dredged in flour, quickly fried, and served hot with a squeeze of lemon and a (mandatory, in my book) glass of fino or manzanilla to balance out the tangy, decadent fish. • • •
1. pounds swordfish or monkfish fillet, skin removed Olive oil 1⁄3 cup sherry vinegar 1 tablespoon water 3 cloves garlic, chopped . teaspoon smoked Spanish paprika . teaspoon cumin 1 teaspoon oregano 2 bay leaves . teaspoon ground black pepper 1⁄3 teaspoon salt Flour
Cut the swordfish into 1-inch cubes and place in a nonreactive bowl. In a separate bowl, mix together 3 tablespoons of the oil and the vinegar, water, garlic, paprika, cumin, oregano, bay, pepper, and salt. Pour this mixture over the fish, turning to coat each piece. Cover with plastic wrap and refrigerate overnight.
When ready to cook, drain the fish well and blot the pieces to remove excess marinade. Put the flour in a shallow bowl and set aside.
In a 12-inch pan over medium-high heat, heat . inch of oil until shimmering but not quite smoking.
Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden, about 1 minute per side. As the pieces finish cooking, remove them to a plate lined with paper towels to drain.
Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.
Just when you need it, here's a 30 minute cake recipe by Cal Peternell, a chef of Chez Panisse in Twelve Recipes (William Morrow, October 2014)...
...For that special occasion you just remembered as you walked through the door.
Maybe you forgot his or her birthday, or maybe you didn’t forget, maybe you never even knew, but jeez, it’s today, really? This cake won’t work for a kid’s birthday—that calls for more . . . of everything—but if you just got home, dinner isn’t even made, and it turns out it is someone special’s day, you just have to bust out a cake, and this one is all from the pantry and requires minimal gear and cleanup. Send him out for a pint of ice cream or suggest she use the shower first—this cake can be in the oven before your celebrant gets back. Thirty minutes later and it’s out and cooling on the counter. Fair warning: this cake is like that guy who never moves out of his parents’ house—born there, no matter how ready it seems, it falls to pieces when you try to get it out. Cut into wedges and lever them out individually, then cover your tracks with vanilla ice cream or plain or chocolate whipped cream (page 267).
1½ cups all-purpose flour 1 cup sugar 1⁄8 cup unsweetened cocoa ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon finely ground coffee beans (optional) 1 teaspoon pure vanilla extract 1 tablespoon red or white wine vinegar 1⁄3 cup vegetable oil
Preheat the oven to 350˚F.
Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk. Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth. Put in the oven and start checking for doneness in 20 minutes (see page 252); the cake should be done at around 30 minutes.
Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting. Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream. Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted. Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar. Refrigerate until well chilled and then whip until thick and smooth. Be sure the cake is completely cooled before spreading on. If it’s a warm day and you’re not eating the cake right away, refrigerate it or the chocolate cream will melt right off.
(* Recipe excerpted from Twelve Recipes by Cal Peternell -William Morrow, October 2014)