I have wanderlust. Yes, I am enjoying being back in the routine. I'm really enjoying my
great, yet intense new job, and I'm enjoying just being with the boys. But, late at night, in the dim of my computer light in my room, I start fantasizing and perusing...
Homeforexchange.com and while not accepting an offer yet, I am astounded at the volume and quality of people who want to come to Brooklyn for a week, a month, a summer, a year! Even if I can't pull it off, it's fun to look. Maybe this summer....Paris....? And it's FREE! One thing I know is there had better be a bit more skiing before spring. I will save my pennies to get a few more trips in.
In the meantime, here are a few recipes I've been experimenting with:
- Shredded red cabbage and celery root with lime/shallot/cilantro vinaigrette, queso fresca, roasted pumpkin seeds, roasted corn. Really really good.
- Roasted pineapple with maple syrup and cayenne over pancetta. I don't have this one quite right yet but there is something really yummy here.
- Puerto Rican Beans: @Pk's boss is Puerto Rican and his wife let me watch her make these incredible beans (while she made me do tequila shots - I'm not kidding.) The beans were incredible...if I remember correctly. Anyway:
First, make the Sofrito: Recau (or cilantro), onions, garlic, ajillo peppers, red bell peppers. Food processor until well blended thick, granular sauce. I didn't use any measurements, just to taste. I made a big batch and froze the rest in ice cube trays
Saute onions, add sofrito, add pink beans which have been soaking overnight, cover with water, bring to a boil, add tomato paste, and salt and simmer for 3-4 hours, until beans are tender. Add water as needed to keep saucy consistency
. Add potatoes in last 15 minutes and top with cilantro before serving.
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