La CUCINA VIGNETO ....... LIKE WATER FOR CHOCOLATE

Each year I use the pomegranates left over from Christmas decorations to make "Chiles in Walnut Sauce". A recipe from the book "Like Water for Chocolate" by Laura Esquirel.
"Like Water for Chocolate" was the best selling book in Mexico in 1990. It was also made into a film. I loved both the book and the film. It is a romantic story about love that can never be and also about the joy of cooking for the people you love. The kitchen scenes - oooohhh la la! Each chapter gives a recipe at the beginning and then weaves it's way around to the art of cooking said recipe.
To follow up the Chiles in Walnut Sauce - I pulled out another of my favorite cookbooks, "Mexican Cookbook" by Erna Fergusson, published by The University of New Mexico Press, Albuquerque, New Mexico 1945. I found this cookbook in a thrift store - it was like finding gold. I paid 50 cents for it. There are handwritten notations on many of the pages.
So anyway - Natillas for dessert. Natillas are similar to Ile Flottante. I used Vanilla Bean Paste instead of Vanilla Extract. You can also add a little toasted coconut.
CHILES IN WALNUT SAUCE (CHILIES EN NOGADA)

25 chiles poblanas

8 pomegranates

100 cashew nuts

100 grams aged fresh cheese

1 kilo ground steak

100 grams raisins

1/4 kilo almonds

1/4 kilo walnuts

1/2 kilo tomatoes

2 medium onions

2 candied citrons

1 peach

1 apple

cumin

white pepper

salt

sugar

heavy cream

As you can see this serves a large group! I usually make it for 4 to 6 servings. The instructions take up an entire chapter including shelling the nuts and peeling the skins off the walnuts.

A shorter version:

Roast and peel the chiles - Remove seeds - set aside

Saute onions in a little bit of olive oil until translucent

Add the ground steak and spices. Cook until browned then add the raisins, chopped tomatoes, citrons, peach and apple.

Stuff the chiles with the steak mixture.

Walnut Sauce

Place the nuts in the food processor and pulse until they are finely ground.

Heat the heavy cream until just warm enough to melt the shredded cheese. Add the ground nuts to the sauce.

Spoon the Walnut Sauce over the stuffed chiles and garnish with Pomegranate seeds.

NATILLAS

5 eggs

5 tablespoons granulated sugar

4 cups scalded milk

1/4 teaspoon salt

1/4 teaspoon cinnamon

3 tablespoons powdered sugar

1 teaspoon vanilla

Beat the yolks of the 5 eggs, and the whites of 2 eggs slightly. add the granulated sugar, salt, and cinnamon and slowly pour in the scalded milk. Cook in a double boiler, stirring constantly until the mixture thickens and coats the spoon. Add the vanilla. Pour in a deep dish or custard cups.

Beat very stiff the whites of the remaining eggs. Add powdered sugar. Drop by spoonfuls on a pan of boiling water and steam until firm. Top the custard with meringue and dust with cinnamon.

Photography By: Ryannan Bryer de Hickman

Sotto Il Monte Vineyards

Feliz Navidad..................San Antonio

Christmas in San Antonio is about as good as it gets in my book. Steeped in culture and rich in history. It was warm and balmy on the 23rd when we took a stroll along the beautifully lit River Walk. At 10:30 we were still at the outdoor bar at the Westin having a glass of wine. By 11:00 the rain started to fall - we retreated inside.

The next two days were a little more chilly. More suited to a hot toddy in front of the fire. Jim baked his family recipe for Brötchen (yeast rolls) and I made a traditional holiday dinner.
The day after Christmas was bright and beautiful, so we went to see "The Arts of the Missions of Northern New Spain" exhibit at The San Antonio Art Museum. After that, on to brunch at the Liberty Bar. Today has been another stellar day - so it was off for a marathon visit to the Missions of San Antonio this afternoon.
When Texas was "New Spain" the Franciscans and Spaniards established the first mission in San Antonio in 1718. There are five in all. The Alamo (top photo - with the Christmas tree). Mission San Jose (above) is the largest of the missions.Mariachis entertained the crowds at Mission San Jose.
San Jose, like all the missions, was built with local materials in an interesting mix of architectural styles.
Ornate carvings surround the doors and windows. Frescos were painted inside and out.



Mission San Juan is just down the road. Much smaller in scale and set amid the live oaks, it is known for las campanas (the bells).Mission Espada (below) is also small in scale, surrounded by acequias. These gravity fed irrigation ditches were key to supplying the crops, vineyards and orchards with water in this hot climate.
Mission Concepción (below) may be my favorite of all. It is currently under renovation. They are restoring the Frescos in the main chapel.
I love this partictular room - every time I see it I think "Wine Cellar"!




I hope your holiday was a lovely one.

Photography By: Ryannan Bryer de Hickman

Sotto Il Monte Vineyards

Traveling Shoes....Vieux Carré

This month we found ourselves in New Orleans on a business/pleasure trip. It is "Photo" month in The Big Easy for Photo Nola. We have been to New Orleans a few times, but this was the first time since Katrina. In the Vieux Carré, not much had changed, a few empty shops and some of the restaurants we have previously gone to were no longer there. It was a bit cold and rainy the entire time, but there was still plenty to see and do.
Jackson Square and the French Quarter...............................................






While there is a great deal of shopping that can be done in New Orleans, only one place held my attention. "Antiques de Provence" owned by the very elegant Cynthia W. Nunez, who has impeccable taste in French Interiurs and Jardins.


Her three stores are filled with beautiful French antiques, mirrors, lighting, olive jars and garden furniture.


Where to stay? We have stayed at a few different hotels in New Orleans. My only request this time when Jim made the reservations was: "I don't want a room with floral linens!" That's what I look for these days in a hotel. White sheets and a duvet that is washed daily. This proved a little challenging but Jim came up with a great hotel at a great rate. The Omni hotel is in the center of the French Quarter on Royal Street.

The lobby was elegant and tasteful..............................................
With terrific views in all directions................................................
Our room - small, but charming with 10 foot ceilings and tall windows that opened up to the courtyard below.
And for Princess and the Pea here - a comfortable bed and white linens.

Where to eat? You can't go to New Orleans without stopping in at Cafe du Monde for beignets and coffee.
A standout place for lunch was "Chochon Butcher" where Chef Donald Link and partners Chef Stephen Stryjewski and Chef Warren Stephens specialize in house made artisan meats and sausages made on premise. Located in the Warehouse District they also offer up an eclectic list of wines selected by wine buyer Joe Briand.
We had a couple of glasses of a Sparkling Thevenet Blanc de Blancs, Burgundy, France, to go along with some of the best sandwiches we have ever tasted. I highly recommend this restaurant.



I also liked "Stanley" on Jackson Square for breakfast.

And the Napoleon Bar, located just across the street from the Omni Hotel.
What to do? There is plenty to do at night with all the great venues for music. I like to wander around the Garden District during the day and admire the architecture..........................

There was a Christmas house tour in the Garden District that I would loved to have gone to, just didn't have the time.



Oh, to get behind those garden gates! Maybe next time.
Photography By: Ryannan Bryer de Hickman

Sotto Il Monte Vineyards