HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, February 19, 2015

Rick Bayless' Authentic Pork Tinga

Photo Courtesy of Food and Wine Magazine




Do you have recipes that sit there tempting you but that look too winter-y when you discover them on the first warm day of Spring?  That’s what happened to me with Rick Bayless’ flawless recipe for Pork Tinga.  But the other day, I was going to be farther over on the West Side than usual and decided to make a pilgrimage to Esposito Pork Shop to get what I needed to make the dish, a perfect antidote to cold weather. It is warming, rich and almost chili-like.   Tiny potatoes give the dish a lot of body.  Chorizo sausage gives an amazing depth of flavor. And of course, there are the tomatoes and chipotle peppers enlivening the sauce. Served with flour tortillas, it can be used to stuff them with tinga and cheese and avocado. 

Tuesday, February 17, 2015

Floyd Cardoz' Indian-Spiced Tomato and Egg Casserole

         
Chef Floyd Cardoz and one of his dishes from
his latest restaurant, White Street
As many of you know,  New York's winter has been not as unforgiving as the one Boston is suffering through.  But it is incredibly cold here and not expected to get much warmer anytime soon.  Times like these, I look for comfort food that will warm the body and bring a sense of well-being with it.  My thoughts turned to Indian food recently with its rich spices all of which bring a lively heat to their dishes.  The irony of India being a source of cold-weather cooking is not lost on me.  India ranks the 8 hottest country in the world, beaten out by much of the Arabian peninsula and North Africa. (Libya comes in at #1.)  But what is also true is that eating spicy foods raises your internal temperature. Your blood circulation increases, you may start actually sweating.  The effect of this in summer is that sweat, which usually starts on your face, evaporates and in doing so, cools you down.  In winter, the idea of raising one’s internal temperature certainly has its appeal.  So I turned to Floyd Cardoz, one of New York’s most celebrated Indian chefs for a recipe that I served at brunch but would make a wonderful “Breakfast for Dinner”.  It’s meatless, gluten-free, vegetarian and stunningly warming and delicious.