Friday, January 16, 2015

Champis Crudos


Champis Crudos


One more receta for the homies before we shed these layers and begin a new cycle of work.

This one is intended to offer some delicious and diverse ways to prepare mushrooms raw.

In LA and Seattle, I’ve found the best selection of affordable and often times, wild/organic, mushrooms at Thai/Vietnamese/Japanese/Korean/Chinese markets; Ranch 99’s; and Farmers Markets.

Below are several varieties that are great for raw dishes:

Wood Ear mushrooms are the first ones that come to mind. They’re hella earthy and moist. Make great salad components. Tear them up by hand into small bite size pieces and lightly marinate in tamari sauce or Bragg’s amino acids, fresh ginger zest and Sambal-Olek chili paste for spice. You can even add a small splash of sesame oil. Serve it with some kelp noodles and fresh sliced scallions and jalapenos.

King Oyster Mushrooms are huge and easy to slice length-wise thin almost shaved if you have a fancy mandolin. Plus there texture is soft and no so fibrous as other shrooms. I learned this recipe working at an Italian restaurant in LA. Its more involved but well worth it. Everything gets sliced super thin and tossed with arugula (or massaged kale or spinach), extra virgin olive oil and lemon juice: artichokes (the baby ones, peeled to the heart and shaved/sliced thin, soaked in lemon juice and water—drain before adding to salad); shaved fennel; and thin sliced asparagus. Toss with salt and pepper.


Criminis or baby portabellas, sliced thin, and marinated in balsamic vinegar, extra virgin olive oil, dash of chili flakes, fresh chopped Italian parsley, salt and pepper.  Can be added to most greens, I’d prefer in some fresh baby spinach with some aguacate and fresh cherry or grape tomatoes.  

Provecho!

Wednesday, October 1, 2014

Creamy Sopa de calabaza con champis

Pinchef's Creamy Sopa de calabaza con champis

Base

1qrt/litro vegetable/mushroom broth/caldo de vida/vegetal*

2 cups/tazas oven roasted squash/calabaza horneada (butternut or spaghetti o castilla)

Seasoning/sazón

I cup/taza sliced carrots/zanahoria
1/4 cup/taza diced onion/cebolla
1 Tbl/cucharada fresh minced garlic/ajo
2Tbl avocado oil aceite de aguacate (o la de 1-2-3)
2 Tbl/cucharada fresh ginger pulp/jengibre
Dash/pizca of nutmeg/Nuez moscada



Garnish/toque final

1 cup/taza diced oven roasted delicata squash/calabaza rayada horneada ( for garnish )

2 cups chanterelles/champis setas ó rebozuelos (pulled apart in threads)

Method/métado; cooking with intention/guizando con intención

Burn some sage and play this track by Slivio Rodriguez while keeping all the disappeared in our good thoughts, that they are found alive and well! Quema un poco tu incensio de copal y pon esta rola de Victor Heredia interpretado por Silvio Rodriguez y Pablo Milanes. Y pienso en lxs desaparecidxs, que se presentan con vida! http://youtu.be/9uQTV5_dins

Sauté the onion, carrots and garlic in the oil.
Guiza el ajo, cebolla y zanahoria en el aceite.

Add in the roasted squash pulp. Then the broth.
Agrega la calabaza horneada. Y después el caldo.

Season with ginger and nutmeg.
Sazona con jengibre y nuez moscada.

Serve with sautéed chanterelles and roasted delicata.

Servir con rebozuelos y/ó setas guizados con calabaza rayada.

Vale. Salud y Provecho!
Copyleft todo para tod@s!

Sopa Aztlán y Caldo de Vida

Asi que te aburriste de las quesadillas? Jaja y yo acá antojeandolas. Bueno, aquí te paso una receta ancestral del pinchef:

Sopa Aztlán
Totopos, de bolsa o recien hechos, según tu ritmo de tiempo
2 litros de caldo de vegetal*
medio kilo Xitomatl
7 Xile guajillo
1 Xile de arbol o mora
4 dientes de ajo
1 xile jalapeño, picado
1 pimentón rojo, picado
2 zanahorias, picado
2 tazas de champis, "zetas" mis preferidos
una cebolla (blanca, amarilla o morada) picada
un manojo de Cilantro

*Caldo de Vida (vegetal)
4 cebollas
un manojo de zanahorias
un manojo de apio
un ajo entero
2 hojas de laurel
2 cucharadas de sal

Métado

Para empezar, recomiendo poner esta rola:http://soundcloud.com/chantiollinmx/izcoatl-canto-florido-la para empezar.

Picas todas las verduras y las hechas a hervir en agua por una hora mas o menos. Lo cuelas y ya esta listo para hacer sopas, caldos, moles, y salsas.

Pon a hervir agaua para los xitomatls y xiles. Los xitomatls solo los hiervo para pelarlos--como unos 2 minutos y se quitan del agua para pelar. a los xiles les quito sus semillas y ramita antes de hervirlos. Ya después les hiervo hasta que se suavicen como unos 15 minutos. en una olla guiso la cebolla con el pimentón, ajo, jalapeño, cilantro y las zanahorias hasta que se ven doraditos, caramelizado pues. Entonces hecho todo en la licuadora con un poco de caldo de vida no mas poquito para que se licúe bien. ten mucho cuidado que se te va salpicar el puree/caldo caliente. Use una toalla para tapar la licuadora antes de usar. Y asegurare que empiezas en el nivel mas bajo de velocidad. Ya después de que lo licúes bien lo regresas a la olla para echarle mas caldo de vida. Ahora vas a llenar la licuadora a la mitad con totopos y después el caldo que acabas de licuar, casi al mismo nivel de los totopos quieres llenar con caldo. Esto es para sacar el sabor de las tortillas doradas y también para dearle consistencia a la sopa. Y pues esta version te va salir bastante picosa! Jaja mmm ya se ma antojo!

O para servir en platos de barro con los champis guisados, totopos, aguacate, y crema o sin crema, y con queso rayado y limon.

Y provecho!







~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sopa Aztlan:
2 chiles anchos
3 chiles guajillos
3 carrots, chopped
2 celery stalks, chopped
3 roma tomatoes, diced
1 yellow onion, chopped
1 red bell pepper, chopped
1 chile Serrano, chopped
4 cloves of garlic, chopped
½ bunch of cilantro
1 aguacate, sliced
1 dozen tortillas de maiz
3 quarts veggie chicken broth

Method:
Heat 3 quarts of veggie broth and set aside. In a 5 quart pot heat 1 tablespoon of grapeseed oil and begin to sweat the carrots, celery, onion, bell pepper, chile Serrano, garlic and lastly the tomatoes. Allow these vegetables to cook down nicely…let the tomatoes thicken up and sweeten the mixture. Add enough caldo to cover the veggies. Bring the caldo to a boil and reduce to a simmer for 15 minutes.
Make totopos by cutting six tortillas into small pieces and frying them in pan then set aside. Cut the other six tortillas into small strips and fry those to garnish the sopa. Toast the chile ancho y guajillo (no stems and few seeds) on the comal. Char the cilantro on the comal (this will bring out a beautiful aroma and flavor from the cilantro). In a blender, puree the caldo with veggies, totopos and toasted chiles y cilantro. Adjust the consistency of the sopa with the remaining caldo, season and serve with totopos strips y aguacate!

Thursday, February 28, 2013

An excerpt from Another Way of Doing Health: Lessons From the Zapatista Autonomous Communities in Chiapas, Mexico (In forthcoming edited publication by Ashgate Press, Doing Nutrition Differently) by Chris Rodriguez

"Black Panther Party-Zapatista Foodways: Lessons from Home"         
          In the radical history of the United States we can see the potential of social movements that were able to feed their communities and challenge the corporate food regime and a racist political system. For example, the Black Panther Party was feeding almost a quarter of million youth across the United States per day through the Free Breakfast for Children Program (Patel 2011). This eventually placed them as the greatest threat to U.S. “internal security” which ultimately served as FBI director J. Edgar Hoover’s scare tactic to dismantle the movement through COINTELPRO. While the Free Breakfast for Children Program put men in the kitchens and in so doing attempted to confront the gender hierarchy and patriarchy within the Party, the Zapatista experience challenges us to think beyond a food system controlled by corporations. In Survival Pending Revolution: What the Black Panthers Can Teach the U.S. Food Movement Raj Patel provides some details as to what the “universal aspiration” of the Free Breakfast for Children Program “for a balanced diet” consisted of: “fresh fruit twice a week, and always a starch of toast or grits, protein of sausage, bacon or eggs, and a beverage of milk, juice, or hot chocolate […]” (Holt-Jimenez 2011, 123). While we can easily fall into dialectic debates over good/bad foods in mainstream science, I’d rather see the BPP Free Breakfast for Children Program as a critical and practical lesson that teaches us how autonomous control over a localized food system go hand in hand with the self-defense and self-determination of our communities in the U.S. The Standard American Diet (SAD), which is greatly processed and meat-based, is a patriarchal-capitalist food system that dates back to colonization. You see, just as rape came with conquest, so did the idea that the brown female body we call the land and everything that inhabits her dwellings like the (feminized) animals are for the taking. Since colonization, people of color have been under colonial occupation through the foods we have been forced to produce and consume. Trapped in this colonial food matrix of power, the land and all of our relations are equally part of the same labor force that drives production and consumption of a Eurocentric Standard American Diet—a SAD diet.