Cooking With Ideas

Posole Adventures

Italy HIll is one of many producers that appear at the Canandaigua Farmer's Market on Beeman street, across from what used tobe a truly wonderful mexican restaurant called Rio Tomatlan. (It appears to have had a fire and the sign says a place called Nick's Chophouse is opening there. I loved Rio Tomatlan. See my 2009 review here. Let us know in the comments if you know anything?)

In any case, my point is more about Italy HIll produce, which is a terrific provider of local provisions from popcorn to new potatoes and more. Recently, on a too-early-for-me Saturday morning, I purchased a bag of posole (which came with the tablespoons of lime to follow the directions carefully provided by the Italy Hill folks).It looked like a bag filled with what I used to call "indian corn" -- a multicolored set of corn kernels. They were beautiful, red, black, yellow kernels. I bought it in part because of my yearning for food adventures, and in part because my partner used to love the posole at, you guessed it, Rio Tomatlan. 

Eventually, I decided to go for broke. I searched the internet and discovered a variety of ways to cook posole. I looked at red, green and clear polsoles. I decided on a green one involving tomatillos and . . . pork. (The latter should surprise no one. I bought ingredients. And, then I turned to converting the corn kernels I had into hominy which is the ingredient that is the corn of posole. 

This took me longer than it ought to because I was hesitant. The first step is to bring the kernels to a simmer for 40 minutes to an hour, with the lime powder in with them. I think I did not get the simmer going hard enough. I was afraid of boiling the things. The next step was to let it sit and steep over night. I did that. Then one washes vigorously to take part of the kernel off. This so did not work. So, I have to admit it, I ended up cooking the kernels again and again, washing between times. This seems to have worked. I let them steep again over night.

And then I did the next step of cooking til the kernels "blossomed" like flowers - which is what the directions said to do. I THINK I am there. (Well, I mean I think the corn is there.)I am not sure. Here's why: They still do not look like the mushy white kernels I have seen in canned hominy, but. . . . often fresher versions do not look like canned versions of things to me so. . . ) I have eaten a few "raw" and they have the toothy-ness I think hominy in posole is supposed to have. 

Next: I am going to make the stew. Whether it will be Rick Bayless quality or not, it has certainly been an adventure so far. You never know what you will learn when you take your next food adventure, and who knows what I will learn from the next steps. All because Italy Hill plus Rio Tomatlan inspired me to try. 

 

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A Place Called Cure

New Hampshire again. Portsmouth this time, for a short visit -- very short -- and then off again. I dropped off Shimer material and did a few other things. And, I ate at a place named Cure. 

I did not set off for a cure, but the menu outside drew us in -- partly because of things that were on the dinner menu that it turned out we could not have. The place was about to close, but they did allow us in to eat -- and we ate well, despite not being able to have some things on the dinner menu we wanted. They did break this "rule" to give us a lobster matrini -- and it was terrific! Not, it was not a drink (I had a blueberry cosmopolitan); it was lobster salad in a martini glass. And, as someone who is not a HUGE fan of lobster, I can say this: if this is how I had first encountered lobster, I would know already that I love it! (And yes, if you think about the sentence it makes sense.) The lobster was sweet, and neither rubbery nor slimey (two conditions I have encountered lobster in in the past). It tasted amazingly wonderful. 

I also ate a wedge salad; this one came with the requisite bacon and blue cheese, but also chopped tomatoes, cucumber and hard boiled egg. My partner had a lovely salad -- a frisee salad with lardons and a poached egg -- and I indulged in some corn and shrimp chowder, which was also amazing. 

I should also note that the ambience was nice. THere were dining options inside and outside, but we went for the incldue, which was a brickwalled, small area that felt both cozy and intimate. And, it felt homey. 

So> the Cure did cure my heart ache that day over elder care. But, it also just was terrifically tasty. I would recommend this over a number of the web finds I had looked at for lunch. 

Small Bites as a (THE) Solution to Dining (and Cooking ) Dilemmas

I have taken to calling some of the meals I present "bits and bobs." NO matter what the meal, making a bit of this and a bit of something else and a bit of a third thing -- well, it is partly about portion control, it is partly about creativity with whatever is in the refrigerator and pantry, and it is partly making the plate look good. It is "bits and bobs," a sometimes irritating phrase and often apt for what is emerging from the kitchen wherever I am at any given moment. 

Bits and bobs -- google it -- and you will find this definition. And yes, I know that dribs and drabs sounds worse, and that the original likely pointed to kinds of coins. Here, though, it is a solution to dining and cooking dilemmas. 

What counts, you ask? Here an examples of a bits and bobs plate for brunch:

Potato salad made with 2 potatoes, one egg, a dollop of mayonnaise, and whatever easily chopped veggies are in the drawer, served on top of a bit of chiffonaded whatever else is in the fridge. I like radish when you have it, but see below 

Roasted mushrooms (at around 375 degrees, with olive oil and salt til they take on a real roasted quality), mixed with lavish amounts of parsley, and served atop a thin slice of feta or cheddar (or whatever you have in the fridge.

Very thinly sliced radish (preferably a large black one, but hey, this is a bits and bobs plate), laid on the place, with fresh peas (I think that is what a neighbor left for us) chopped into a salad dressed with rice vinegar

And, I am not sure what else would go on this plate. It probably needs a protein of some sort. And perhaps a bit of a fruit salad? In that case, I would take a small container, put in some water, some sugar, and some minced ginger or mint or basil. Shake like made into simple syrup. And, pour over a small amount of blueberries. Garnish with a leaf from the heb! 

And what to drink? Perhaps a mimosa?

Hmmm. Ideas? 

Remember: only a bit of each, with a bit defined as a few mouthfuls. Except, perhaps, the mimosa. 

 

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The Dancing Lion and the Cafe la Reine

I was in New Hampshire recently and I had to eat. These things happen. So, I searched for a coffee bar (well, we did) and found an excellent one called Cafe La Reine. (At some point I got it that Manchester, NH is also known as queen city so the names of various sandwiches -- including the Freddy Mercury -- made sense to me! And I have to admit ti: the coffee was swell). 

On our first visit (and there were many), we were distracted by a place next door. The place: The Dancing Lion. No place is perfect. But, this (and the Cafe La reine)  is near perfection. They truly make chocolate that is beautiful, that is incredibly tasty, and that is available as drink, eat, and be merry. 

Several things are crucial to this valuation as an amazing place. First: the display of chocolates includes chocolate boxes. Do not think those heavy waxy ones one can buy in a supermarket. Think light, and think beautifully painted. One was so amazing I was not persuaded it was chocolate even though I was repeatedly told it was. In addition, the display included a face molded from chocolate and some bits that were based on very old molds for weddings. (The latter a bit too heterosexual but hey, nothing is, as I say, perfect.) Second: On our arrival there were two delightful dogs visiting (both poodles). Any place that is that open seems to me to be improved. 

But there are two more reasons to be positive. The chocolate espresso drinks -- iced -- are amazing. They are made with drinking chocolate and espresso. And thus, there is NO dairy. There was a certain tartness to the chocolate, which meant the drinks were not overwhelmingly sweet in the face of hot days. And, the chocolates themselves - ranging from tasting squares to small truffles -- were inventive, and amazingly different from one another. The range of chocolates being used was itself an education. And, the "kitchen sink" brownie -- gluten free -- was . . . I become redundant. 

I should also say that on our initial visit, the owner told us a lot (and I mean a lot) about the chocolates as well as advising us on various places to eat and visit in Manchester. We owe him a bit of thanks for that -- but his peers owe him even more. 

Down sides? Yes, there are two. One is that this is most definitely not a fast service place. This is in part because the folks are very very chatty and because they take their time. This is a good thing, but also a problematic thing, on occasion. Second: this place is expensive. We dropped about $65 on our first visit. (Note, it was not our last.) Was it worth it? Yes. But, if I were a local, I would buy one piece of chocolate at a time. 

Where are these places? Manchester, NH on Elm Street. Check them out if you are there! 

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Coming Soon -- from Bibliochef

Well, I seem erratic on this site, but here we go again. Thank you those of you who are regular readers -- and please let those around you know that we are back! 

Here are a few things to expect in coming weeks and months:

 

1. A review of the single best chocolate shop I have ever been to

2. Italy Hill's Posole and adventures with it . . . . 

3. Small Bites as a (the?) Solution to Cooking Dilemmas

4. A place called Cure

5. Some posts from the past return -- for your reading and commenting pleasure! 

And, of course, a few surprises here and there! 

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