A Note on Saftey

Full disclosure in regards to my post on the slaw requires that I tell you when shredding the cabbage I was having trouble removing the particularly thick core. I pushed the knife down too hard and had my finger stabilizing the cabbage from the wrong place. I put a good 3/4" wide chop solidly into my left index finger.

I briefly considered going to the hospital to get stitches but ended up deciding on basic home first aid. In the end all was well, minus the awkward bandage and inability to chop anything else or wash dishes due to a lack of a hand.

Accidents happen, but remember, you are not an ingredient or a seasoning. Be careful, go as slowly as you need to, and BE CAREFUL. Better to burn something or get dinner on the table a little late than lose a finger. It's also a good idea to keep a first aid kit in the kitchen and know some basic first aid for cuts and burns. Hopefully you won't need it, but it will certainly come in handy when you do.

First aid graphic is free clip art.

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Shades of Green

This slaw is just so good it would be cruel of me not to share. Cool, crisp, and fresh, it was the perfect foil to Sunday's dark, sweet, savory mole.

I hesitated to share this recipe because I didn't really do anything to it. But the fact of the matter is is that it is so simple and well crafted there isn't really anything to do to it. The only difference in the version I made versus the original recipe is that I used green cabbage instead of red (the store was sold out of red). I'm also including the size cabbage you should use, because a 'head' of cabbage can vary quite a bit.

Without further ado, Green Onion Slaw.

Green Onion Slaw
Recipe by Bobby Flay via Smitten Kitchen

Notes: Onion and cabbage can be prepped ahead of time and held in the fridge. The dressing will separate so it should be made just before serving as per SK's suggestion, though the ingredients can be measured/prepped ahead(chopping green onion, removing serrano stems). Leftovers can be kept a day or two in the fridge and retain flavor, but the dressing will separate and the texture will become less smooth.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles, whole (do not de-seed), stems removed
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head cabbage, finely shredded (red or green, 1.5-2 lbs)
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.

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It's My Party and I'll Die if I Want To

Mi casa es su casa on Sunday, May 16th, for a low-key and informal celebration of my 25th birthday. There will be food. There will be music. There will be drinks. There will be board games. There may even be cake.

Please bring yourself, your empty stomach, and something to share.

Yes, that is correct, I recently had a little birthday and Sunday was my party. There was food, games, laughter, and a minimum of bloodshed (more about that next time). It was an intimate gathering of friends and exactly what I wanted. A BIG thank you to all my friends who were there and there in spirit.



















It was a great fiesta and I got to do two of my favorite things - cook, and feed people. Look for the slaw and mole recipes later this week.

*All photos of people courtesy of J. Buchleitner (because I forgot to take pics after we ate). Opening picture is a found image - I cannot seem find this image again or its owner. If this is your image please let me know if you would like me to take it down, if it is okay to leave up please let me know how to credit you!

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Death by Caramel (and Chocolate)

I don't really like chocolate. How can you not like chocolate you may ask? Chocolate is nice, but most chocolate just bores me. When I do want chocolate though, I want it rich, dark, and bitter, like moist earth. You can describe my favorite coffee similarly. I usually prefer my chocolate in small, "just right" sized proportions and I prefer that it not stand alone. I love the bitterness to be offset by a bite of sweetness from a piece of fruit, or the toothsome meatiness of a bit of nut.

Of course there is another way to go.



Caramel. Sweet, silky, luxurious caramel. Soft, chewy, buttery, caramelized caramel. Caramel and a hint of spice. Dulce de leche caramel. Pair it with dark 70% or higher chocolate, and you are headed towards a mighty fine dessert.

I recently had the opportunity to make a batch of brownies as a going away gift for a coworker friend of mine. I think the brownies I came out with may not have been what the rest of my coworkers expected, but I certainly enjoyed them and I think the departing friend did as well which is enough for me.



Actually, to be perfectly honest, I may have found myself trying not to lick a tin can, and instead hunting down every food item in the house that would taste good with the residual batter in the bowl or the residual caramel in the measuring cup, particularly the caramel, after making these brownies. They are THAT good.

I started with David Lebovitz' recipe for dulce de leche brownies. Then I adapted. Because its what I do. A touch of extra vanilla here, a sprinkle of ground canella (Mexican cinnamon) there, and replacing the regular chocolate with 50% extra-dark and 50% Mexican chocolate, the last of my stash from Oaxaca.



The next time you are in need of some serious chocolate, a dessert that doesn't soft shoe around, try these brownies. Cut them into small squares, and have just one (or two, or three - whatever is just right for you) with a cold glass of milk, a nice cup of coffee, or even a glass of red wine. If you're looking for death by chocolate, there are worse ways you could go.

Dulce de Leche Brownies
10.5 Tbs butter, plus extra to grease the pan
4 oz. dark chocolate
4 oz. Mexican chocolate
1/3 cup cocoa powder
4 eggs
1 1/3 cups sugar
1.5 tsp vanilla (I may have run out of vanilla and used half vanilla/half dark rum)
1.5 tsp cinnamon, preferably ground canela
1 1/3 cups flour
1/2 cup heavy cream
1 1/3 cups Dulce de Leche*

1) Line a 13x9in pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over the sides, use two overlapping sheets of foil. Grease the bottom and sides of the foil with some butter or non-stick spray.

2) Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth.

3) Add in the eggs one at a time, then stir in the sugar, vanilla, cinnamon, and then the flour.

4) Spread half of the batter into the prepared pan. Drop one-third of the Dulce de Leche evenly over the brownie batter and drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

5) Bake in a 350 degree oven for 35 to 45 minutes. The brownies should feel just-slightly firm when done. Remove from the oven and cool completely.

According to David, these brownies become better the second day, and will keep well for up to 3 days.

*To make your own dulce de leche at home, take one 14oz can of sweetened condensed milk, remove the label, and cut two holes in the top with a can opener. Place in a medium sauce pan and fill saucepan with water one inch from the rim of the can. Simmer over medium-low heat for 2-4 hours depending on how thick you want your caramel (I used about 2.5 hours for the caramel in these brownies), refilling water as necessary. One 14oz can makes just enough caramel for the brownies.

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Veggies with Flair

Not to get to stereotyped here on The Rose on Fire, but I thought that in honor of Cinco de Mayo I would post the instructiones for enchiladas. My most recent batch was vegetarian and sinfully delicious.



The best part about enchiladas is that they are so adaptable, and adaptable is my favorite kind of recipe. This time I used spinach, corn, black beans, and green sauce. Next time I may use chicken, cheese and red sauce. Vegetables, meat, cheese, sauce, the possibilities are endless.



These are great for a party or a potluck, but are easy enough to be weeknight meal friendly. If you aren't making these to share you will receive the added bonus of leftovers. Don't feel too bad when you then find yourself the envy of the lunchroom. It's the little things that help you make it though the day.

Veggie Verde Enchiladas

This is really more of a method than a recipe. I am giving the specifics for the batch that I made but switch out any of the ingredients you like. Each enchilada will hold a just over a quarter cup of filling.

12 standard sized corn tortillas, yellow or white
1 15 oz can of green enchilada sauce
2 small onions (or 1 medium, or 1/2 large), 1/4 dice
3-4 cloves garlic, crushed
2 jalepenos, fine dice
10-16 oz (1 1b) spinach
1 15 oz can of black beans, drained and rinsed
1 7.5 oz can corn kernels, drained
1 tsp chile powder
8 oz cheese
Oil, vegetable, canola, or corn

Extras:
Cilantro
Salsa
Guacamole or Avocado
Sour Cream or Plain Yogurt
Black Olives

Create the filling
1) Begin to soften the onion over medium heat with a tablespoon or two of oil in a large frying pan. When onions begin to turn translucent, add garlic and jalapeno cook until all ingredients start to soften.

2) Add cleaned (and torn if necessary) spinach in large handfuls and cook until thoroughly wilted. Turn off heat.

3) In the frying pan if large enough, or in a large bowl add drained and rinsed beans and drained corn kernels to the spinach mixture and thoroughly combine.

Build the enchiladas
4) Spread a little oil and enchilada sauce on the bottom of a 13x9 baking dish. A couple heavy handed table spoons of each, to give yourself a base.

5) Heat a few more tablespoons of oil in a clean frying pan. Dip a tortilla in the oil (heated) for a few seconds on each side to soften it. The tortilla should be pretty pliable, but not falling apart. This may take some trial and error.

6) Place the heated tortilla in your baking dish flattened out and spread approximately 1/4 cup of the vegetable mixture somewhat evenly in a line across the center of the tortilla. Sprinkle on slightly less than a tablespoon of cheese.

7) Roll the tortilla around the filling and rotate so it lies seam side down. The rolls should be tight, but not too tight. You don’t want the filling to come out, but you don’t want the tortilla to break either.

8) Repeat steps 5-7 until your pan is filled.

Bake
9) Finish the pan by pouring your sauce (warmed a little is good) over the pan of enchiladas (make sure it is well covered, it is okay if you don't use the whole can). Sprinkle your remaining cheese on top.

10) Bake in the oven at 350F until the cheese is bubbly and melted and the edges turn a little brown.

Serve with your choice of toppings including cilantro, salsa, avocado, olives and/or sour cream. Leftovers can be reheated in the oven or microwave, or they can be pan-fried the next day and eaten for breakfast.

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