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Posts Tagged ‘food porn’

Easter Sunday, Peter Cottontail, with a little help from his friends, hippity hopped his way to Casita Colibrí, bringing platters full of Easter joy.

Easter eggs dyed with hibiscus, chili, turmeric, and beets with designs imprinted by cilantro, parsley, epazote and bougainvillea.
Marinated and roasted pork shoulder with organic baby carrots, potatoes, and shallots from the Sierra Norte.
Peter Cottontail’s favorite salad of radishes, cucumber, bell peppers, onions, and lettuce.
Choux pastry filled with creamy coffee with caramelized peanut cream.

A muchisimas gracias to my many-times-mentioned friend, neighbor, and talented cocinera, Kalisa, who dyed the eggs and prepared all but the dessert. The latter yummy decadent delight was purchased from Masea Trigo y Maíz. To quote another rabbit, “That’s all folks!”

(ps) My alebrije rabbit is by Bertha Cruz from San Antonio Arrazola, Oaxaca.

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It’s been a whole month, so I figured it’s about time to again showcase the culinary creations by my friend, neighbor, and cocinera extraordinaire, Kalisa. If you can’t take the mouthwatering temptation, I advise you to step away from the blog post now.

January 4, 2021 – Flor de Frijolón salad.
January 4, 2021 – Pork pozole.
January 10, 2021 – Quiche Lorraine.
January 10, 2021 – Chicken wings.
January 17, 2021 – Cassoulet with duck, sausage, pork, and organic French Tarbais beans.
January 23, 2021 – Picadillo stuffed cabbage leaves.
February 3, 2021 – Pan seared Norwegian salmon in brown butter lemon sauce accompanied by baby new potatoes and carrots.
February 3, 2021 – Mixed berry tart.

Just so you know, the last two are not everyday fare — they were for my birthday. (Please, don’t ask.) I think Kalisa outdid herself!

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Today, besides being Groundhog Day, it is the Christian holy day, Día de la Candelaria (aka, Candlemas, Presentation of Jesus at/in the Temple, and Feast of the Purification of the Virgin). In Mexico, tradition calls for families to bring their Niño Dios (baby Jesus), decked out in new clothes, to the church to be blessed. Alas, in the time of Covid-19, the Servicios de Salud de Oaxaca (health department) has called upon Oaxaqueños not to gather this year and, while the doors of the Cathedral will be open, the faithful are asked to stay home if their Niño Dios was blessed in previous years.

Tamales from Levadura de Olla Restaurante: Tamal Adobo, Tamal Chile Ajo, Tamal Mole Negro, Chancleta Guajolote, and Tamal de Fiesta (not in order)

Custom also calls for the person who bit into the baby Jesus figurine hidden in the Rosca de Reyes (3 Kings Cake) during Día de los Reyes Magos to host a tamalada on Candelaria. As I write, tamales are steaming all over the state. The virus will not stop the cocineras of Oaxaca from rising before the crack of dawn to make and serve tamales. As I previously mentioned, I munched down on a figurine. And I wasn’t the only one — my neighbor and friend Kalisa also had the “pleasure.” I must confess, we took the easy way out and pre-ordered our tamales from Levadura de Olla Restaurante. I can’t wait to eat them!

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Kalisa, my many times mentioned friend, neighbor, and cook extraordinaire, outdid herself in December.

December 4, 2020 – Chicken cutlets
December 12, 2020 – Honoring Hanukkah with sweet and savory latkes and rugelach
December 24, 2020 – Shrimp fettuccine on Christmas Eve
December 25, 2020 – Socially distanced Christmas dining on the terrace
December 25, 2020 – Pork loin for Christmas dinner
December 25, 2020 – Glazed carrots with mint
December 25, 2020 – Polenta
December 25, 2020 – My contribution of a garden greens salad
December 25, 2020 – The piece de resistance, Kalisa’s poached pear and frangipane tart
December 31, 2020 – New Year’s Eve dinner of paella with shrimp, chicken, sausage, asparagus, and fresh peas

It was a challenging but definitely delicious year!

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What an unusual yet lovely (and delicious) Thanksgiving 2020 was.

Cranberry/pear relish bubbling on the stove.

After the fact, I realized this was only the second Thanksgiving I’ve shared with just one other person. Childhood dinners were filled with parents, grandparents, aunts, uncles, and cousins. Even the Thanksgiving I spent in Denmark, the international school I attended prepared a turkey with all the fixin’s dinner — to the delight of the American students and curiosity of the other international students and Danes. Once married, we hosted or joined family and/or friends — and that has been my tradition ever since, even here in Oaxaca.

Sage dressing with whole wheat bread, celery, onions, and carrots.

Keeping Covid-19 protocols in mind, Kalisa, my (now famous) friend, neighbor, and cocinera extraordinaire and I decided we would persevere in an attempt to carry on with an albeit downsized celebration of just the two of us on my terrace. For the main course, we ruled out turkey, discarded chicken as not special, and settled on repeating the success of rabbit — concluding it would go well with my cranberry/pear relish and sage dressing. And, who knows? The indigenous peoples may have proffered rabbit to the starving and clueless foreigners.

Roast rabbit à la Kalisa.

So, we made our own pilgrimage up to Pochote Mercado Orgánico in Colonia Reforma to again purchase the criollo rabbit Kalisa would be preparing. A couple of days later, at Mercado IV Centenario, we happened upon camotes/sweet potatoes to be used for her “pumpkin” cheesecake. Unlike my first several Thanksgivings here, when bags of fresh cranberries could only be found at Mercado Hidalgo, I was able to purchase all the ingredients for my cranberry/pear relish at Mercado Benito Juárez. As for the dressing, I still had some Bell’s Seasoning brought from the USA a couple of years ago, and the rest was easily found. Looking at our menu, it occurred to me that perhaps we needed something green. That was easily solved with some baby lettuce from my garden (alas, no photo).

Pumpkin cheesecake with caramel topping.

And so it was, a Thanksgiving where two friends gave thanks for our very present blessings — friendship, health, abundance, and being welcomed into the beautiful and loving arms of Oaxaca.

Two friends giving thanks on a rooftop terrace in Oaxaca.

By the way, the place settings were for photo-op purposes only. We retired with filled plates and glasses of wine to the south end of the terrace where we could sit and eat 8 feet apart.

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It’s been a whole month since I’ve delved into the food porn photo archive. With Thanksgiving only two days away, what better time for a few of my dinners from the past ten days.

Rabbit served on a bed of fettuccine.
Eggplant, anchovy, and goat cheese pizza topped with arugula.
Roasted chicken served with tortillas (of course), guacamole, pickled red onions, and green salsa.

And, what better time to express my gratitude for having such a great and talented friend and neighbor who delights in sharing her culinary artistry with others. ¡Muchisimas gracias Kalisa!

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Last night’s socially distanced dining on the terrace featured pozole!

Bowls of pozole with garnishes of avocado, cilantro with onions, cabbage, salsa, limes, and peppers waiting to be added.

My kind of comfort food. Thanks, Kalisa!

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Given that the socially distanced dining on the terrace ice was broken earlier in the month, the entertaining continued with the arrival of L, my BFF since we were twelve. Kalisa — neighbor, friend, and cocinera extraordinaria – rose to the occasion and the three of us have been eating extremely well.

October 6, 2020 – Chicken and black bean memelas, huitlachoche and corn empanadas, salsas, and sautéed squash.
October 8, 2020 – Heirloom tomatoes, pickled onions, and queso fresco, accompanied by Parmesan Crisps hand carried from California.
October 8, 2020 – Guacamole, pickled onions, salsas, and peanuts.
October 8, 2020 – Tostadas of chicken and pork with spinach and guacamole.
October 14, 2020 – Chicken mole accompanied by rice and black beans.
October 18, 2020 – Salad of cucumber, onion, and peppers.
October 18, 2020 – Squash, fresh basil, huitlacoche, and cheese lasagna.

Lest you be concerned about the intervening dinners, the quantities were huge, doggie bags were taken back to our respective apartments, and leftovers continue to be happily consumed.

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Last week, after seven months of Casita Colibrí being a visitor free zone, friends from California came to dine. Socially distanced seating was set up at the south end of the terrace.

The counter at the north end of the terraced was used as the staging area for food and drink.

We took turns selecting the fabulous fare prepared by my previously mentioned friend and neighbor, Kalisa.

Blue corn tortillas, guacamole, cucumber, and salsas to start.
Huitlacoche quesadillas.
Poblano chile strips with goat cheese.
Chicken wings.

Masks stayed on, except when eating, and early evening quickly turned into night as we talked and laughed and enjoyed each other’s company. It had been so long!

Kalisa, the visiting couple, and I had so much fun, we did it again two nights later. And, yes, there was mezcal both nights!

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Up until last week, under semáforo rojo (red stoplight), dining at Oaxaca’s much celebrated restaurants had been prohibited and food-to-go became a new and popular option. The Facebook group, Taste Of Oaxaca! soon was filled with restaurant takeout and/or delivery menu options. It was really quite wonderful to see how creative restaurants and chefs became in trying to maintain their businesses, keep staff employed, and meet the needs of their clientele. However, I was blessed with an alternative — mi amiga y vecina (my friend and neighbor), Kalisa, whose passion is cooking and sharing her flavorful fare.

While living in the age of Covid-19, at least I’ve been eating well — and this is just a small sample! By the way, rumor has it that tonight I will be going up and over the rooftop with my bowl in hand for pozole rojo. Yummm…

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