Chipotle Chocolate Chunk Cookies

If I’m honest, the last few weeks have not been the best for me. Just the stuff of life. With a dash of frustration. A pinch of missed opportunity. And a cup and a half of failure.

No biggie.

But one of the major benefits of growing longer in the tooth is that you learn to self-soothe. Don’t you think?

So when I found myself on the couch at the end of last week, surrounded by no less than 3 empty cartons of Ben & Jerry’s Greek Frozen Yogurt, listening to the dulcet tones of Hanson, and weeping over a particularly emotional commercial for Tillamook cheese, I saw the writing on the wall. It was time to kick the self-soothe machine into high gear.

I hit the gym for some Sweat Therapy. I hit the stores for some Retail Therapy. I hit the business end of my remote control for some Reality Therapy. And, of course, I hit the kitchen for some Calorie Counseling.

You know, the usual recipe for feeling better in no time.

But what’s this?

What to do when all the usual suspects aren’t answering with the warm wash of comfort?

Peanut butter, pizza, impulse shoe shopping and Say Yes To The Dress don’t fail me now!

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Roasting Tomatoes

We roast a lot of tomatoes in our kitchen. When the springtime crop of tomatoes is on and popping, I frankly don’t know why everyone isn’t roasting tomatoes. Don’t get me wrong, fresh tomatoes have a very special place in the culinary pantheon. But roasting really brings the sweet flavor of the fruit home by intensifying it to an almost mind-blowing level.

That said, when it comes to roasting, each kitchen seems to have its own individual style. So today, let’s get scientific and break down the art and science of roasting tomatoes.

Come on! We’ve got some tomatoes to roast!

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A.’s Best Hot Sauce

Condiments are serious business in my kitchen. Very, very serious.

I appreciated sauces and salsas and the like before I met A., but things got a little crazy once we joined forces:  together we are a condiment consumption machine.

Oh look! I have more condiments in my fridge than actual food! I’m forced to consider how that will work out…  seasoning my ketchup with a little mustard? Brunching on Tabasco with a side of Sriracha?

That’s just gross. Even to a condiment lover like me.

But I think we have room for just one more sauce! Our favorite sauce! Hot sauce! And we are most definitely making our own today.

The problem with store-bought hot sauces is that they are basically just a blend of vinegar, salt and some sort of heat in differing proportions. I like something with just a little more flavor and just a little less salt. Making your own is a quick and easy way to take control of your hot sauce situation.

So we’re starting with some crushed tomatoes – they’re a good base for this sauce.

Our heat is going to come from a handful of chipotles in adobo sauce. Don’t worry – we’re going to strain the seeds out so the heat will be manageable.

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Vegetarian Texas Frito Pie

An Open Letter To The Makers Of Fritos

Dear M/M Frito,

Please stop making Frito chips so addictive. Please. I’m asking you nicely.

You’ve clearly put some time into making and marketing your product. And that’s just fine. But now I’m in need of some assistance and support, and you’re in a position to help.

Allow me to hit you with some knowledge.

Imagine sitting down with a bag of Fritos to a reality TV marathon (I’m seeking assistance elsewhere for my new X Factor addiction). Innocent enough.

You’ll just have a few of those chips, right?

You would never supplement that first bag of Fritos with a second bag of Fritos. No sir. No way.

So why are you waking up from your sweet dreams of Simon & Paula banter with a Frito mustache? And why is your head delicately cushioned by a pillow fashioned from Frito bags?

Why?

Shame spiral.

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Dirty Goldfish & Toasting Dried Chiles

Dirty, dirty goldfish. Just filthy.

Look at you with all of your ground cumin, garlic and toasted, crushed chiles.

Get it together, man. You’re a hot mess.

Whoa. Inappropriate. You really are a dirty birdie, aren’t you? Did I just see you give me the finger?

That’s it – you’re in a time out. I need to change the subject before you offend my delicate sensibilities.

I’ll come back to you after you’ve had a chance to think about your choices, mister.

It’s chile season here in the southwest, and today we’re talking dried chiles.

These are habaneros, New Mexican reds or chiles colorados, fiery chiles de árbol, and chipotles (moving clockwise from the bottom left).

Dried chiles are my seasoning of choice for breads, soups, and, of course, foul-mouthed fish crackers.

Working with dried chiles is not difficult, you just need to be sure to select the appropriate chile for your dish, and then toast the pods before grinding them.

I dry-toasted my chiles for several minutes on each side and then seeded and ground them together into a fine powder.

The chile powder shown above is the product of one chipotle pod, one chile colorado pod, and one chile de árbol.

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