About This Blog
This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.
Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...
Thank you and enjoy!
Bean Salad With Czech Black Chile Dressing
I set about making a salad with the last of my Ojo de Cabra beans from Rancho Gordo. I put a couple of whole dried Czech Blacks into the bean cooking pot. The pot liquor didn't pick up much chile flavor though. But, I still didn't give up on them. The pods had softened but not split or fallen apart so I removed the stems, cut the pods open, removed the seeds, and then scraped the softened flesh from the skins. Then I pureed the flesh with some sherry vinegar and a clove of garlic from the pot of beans and incorporated that into a dressing with olive oil, ground cumin, and dried oregano. The salad consisted of the beans, some cut-up leftover roast chicken, sliced celery, thin sliced red onion, and cherry tomato halves. Wow, it was really tasty! The chiles added a very pleasant, subtle warmth. Still didn't have a distinctive chile flavor, but the warmth was just sooo perfect.