a little gem right over the hill (texas street). the way to your heart is through you stomach...they won over my heart at the sdsu farmer's market on thursdays. then they opened a restaurant and they kept my heart - for as long as they are in business.
http://www.flavorsofeastafrica.com/
totally recommend all of their veggies, but my personal faves are the nyoyo (hominy and kidney beans) and the dengu (lentils), with the sambusas (spicy lentils). i probably eat there monthly and stop off of the farmer's market stand more often than that. and i totally recommend them (check the yelp account...5 stars all the way).
Monday, November 28, 2011
Sunday, November 27, 2011
i am thankful indeed
happy thanksgiving! this is my favorite holiday of the entire year because the whole point is food! (well, the whole point is to be thankful for what you have and since i have all this wonderful food, for that i an thankful indeed!)
this year, i made the green bean casserole (again). it is delicious and i am happy to make it. but it is not too exciting for me...and so i baked. of course!
chipotle apple pecan cake
this cake is delicious and different. it smells and looks like an apple spice cake. and it is. but about three bites in and you start to taste the heat. it is not overpowering but it is present. and it is wonderful! fall is a wonderful time for the hot spices--cinnamon, ginger, cloves, nutmeg. they warm you up from the inside out. but the addition of chipotle pepper turns that up a couple of notches.
i baked this for a family dinner...but i knew that i could not wait overnight to east a piece. an easy solution: pour 1/3 cup of the batter into a individual bundt bake pan and enjoy whenever i want. which was almost immediately!
3 c flour
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp ground chipotle pepper
3/4 tsp ground ginger
1/2 tsp ground white pepper
1/4 tsp salt
1/8 tsp ground cloves
1 1/2 c cooking oil
1 3/4 c sugar
3 eggs
1 tbsp vanilla
3 large sweet-tart apples peeled, cored, and diced
1 c chopped pecans, toasted
1. preheat over to 325. lightly coat 10" fluted tube pan with cooking spray, lightly sprinkle with flour. set aside. in a bowl, combine the flour, cinnamon, nutmeg, baking soda, chipotle, ginger, pepper, salt, and cloves. set aside.
2. in a mixing bowl, beat oil and sugar until combined. add eggs, one at a time, beating well after each addition. beat in vanilla and flour mixture. stir in apples and pecans. spoon batter into pan.
3. bake 1 1/4 hours, until toothpick comes out clean. meanwhile prepare spicy caramel glaze. cool cake in pan 10 minutes, invert on rack. place rack over a baking sheet. drizzle warm cake with glaze. cool completely before serving.
spicy caramel glaze:
in a saucepan cobine 1/2 c packed brown sugar, 1/4 c butter, 1/4 c whipping cream, and 1/2 tsp ground chipotle pepper. bring to a boil, stirring occasionally. boil gently 2 minutes. remove from heat. stir in 1 tsp vanilla. let stand 1 1/4 hours until slightly thickened. drizzle over warm cake.
(my compliments to better homes and garden)
this year, i made the green bean casserole (again). it is delicious and i am happy to make it. but it is not too exciting for me...and so i baked. of course!
chipotle apple pecan cake
this cake is delicious and different. it smells and looks like an apple spice cake. and it is. but about three bites in and you start to taste the heat. it is not overpowering but it is present. and it is wonderful! fall is a wonderful time for the hot spices--cinnamon, ginger, cloves, nutmeg. they warm you up from the inside out. but the addition of chipotle pepper turns that up a couple of notches.
i baked this for a family dinner...but i knew that i could not wait overnight to east a piece. an easy solution: pour 1/3 cup of the batter into a individual bundt bake pan and enjoy whenever i want. which was almost immediately!
3 c flour
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp ground chipotle pepper
3/4 tsp ground ginger
1/2 tsp ground white pepper
1/4 tsp salt
1/8 tsp ground cloves
1 1/2 c cooking oil
1 3/4 c sugar
3 eggs
1 tbsp vanilla
3 large sweet-tart apples peeled, cored, and diced
1 c chopped pecans, toasted
1. preheat over to 325. lightly coat 10" fluted tube pan with cooking spray, lightly sprinkle with flour. set aside. in a bowl, combine the flour, cinnamon, nutmeg, baking soda, chipotle, ginger, pepper, salt, and cloves. set aside.
2. in a mixing bowl, beat oil and sugar until combined. add eggs, one at a time, beating well after each addition. beat in vanilla and flour mixture. stir in apples and pecans. spoon batter into pan.
3. bake 1 1/4 hours, until toothpick comes out clean. meanwhile prepare spicy caramel glaze. cool cake in pan 10 minutes, invert on rack. place rack over a baking sheet. drizzle warm cake with glaze. cool completely before serving.
spicy caramel glaze:
in a saucepan cobine 1/2 c packed brown sugar, 1/4 c butter, 1/4 c whipping cream, and 1/2 tsp ground chipotle pepper. bring to a boil, stirring occasionally. boil gently 2 minutes. remove from heat. stir in 1 tsp vanilla. let stand 1 1/4 hours until slightly thickened. drizzle over warm cake.
(my compliments to better homes and garden)
Tuesday, November 22, 2011
four mushroom-cheese baked penne
i found this recipe in one of my food magazines...four different types of cheese and four different mushrooms. it's like mac and cheese for big kids! i have been in the mood for mac and cheese since last friday night. went out to dinner at the west coast tavern (neither of us had ever been). they had a mac and cheese du jour...and i didn't order it. i know...say wha?!? why not?!? of course the only thing i could think about in the last four days was mac and cheese. last night...victory was mine.
brunching with the baby out of the belly
food was ancillary to this story but i had to start again somewhere and this seemed perfect! love you aidan!
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