This post shares another recipe from my book and some info on the highly productive food cultivation system that was utilized by the Triple Alliance (aka 'Aztec') people called Chinampas
It takes a while to make but can make for a fun experience in the kitchen if you like enjoying the poetry for the senses that are offered during the process of creating :)
The post above actually provides the other half of a recipe which is in the ebook (the mole sauce) so I am glad you have access to the recipe for the dry spice mix component (which I forgot to delete the reference to in the ebook) now too!
Wow I never knew Mole had the potential to have so many ingredients. Packed full of goodness. I’ve only had it a few times in Mexico, never since and so it’ll be something to possibly look forward to when we start harvesting cacao (a reminder for me to check my one fruiting tree this morning!). It is possible that we never get the cacao to the kitchen since we ended up eating all the raw beans last time!
Actually it’s funny, because you mention using the cacao from Kristen Krash and I’ve been following them for a year or so, she’s good, she recognizes the importance of soil, water and ecological health.
Not sure what variety, it’s definitely not the crillo, maybe Forestaro (going from google pics here!) they could be some bastard variety. We picked our first one yesterday and ate the sweet fleshy outside, a little tart, but mostly sweet. If you’ve ever had sugar-apple (atis here I’m the Philippines which is one of my favourite fruits) it’s similar to that. The seeds of the one we ate yesterday were quite bitter (compared to some we got given last month which were really nice and which I’m replanting the seeds from). The seeds from yesterday are out drying in the sun and I’ll roast half and plant the rest. I doubt we will ever go as far as to make chocolate. The cocoa nibs are just such an excellent snack that it seems a shame to not eat them like that
Terrific post!
Mmmmmm.... mole. I had some in Mexico, a few times... you can hardly ever find it in the states, at least not in WA state. ;)
Thanks for all this good stuff!!
Thanks! I am glad you enjoyed the post.
It takes a while to make but can make for a fun experience in the kitchen if you like enjoying the poetry for the senses that are offered during the process of creating :)
I love to cook. It's like art, you can do so many interesting things!
I love your page, and I am going to buy your book when I am able!
Interesting gardening info too. Thanks
Thanks for the comment Jennifer :)
The post above actually provides the other half of a recipe which is in the ebook (the mole sauce) so I am glad you have access to the recipe for the dry spice mix component (which I forgot to delete the reference to in the ebook) now too!
Wow I never knew Mole had the potential to have so many ingredients. Packed full of goodness. I’ve only had it a few times in Mexico, never since and so it’ll be something to possibly look forward to when we start harvesting cacao (a reminder for me to check my one fruiting tree this morning!). It is possible that we never get the cacao to the kitchen since we ended up eating all the raw beans last time!
That is so awesome you guys are growing Cacao! I have never tried the fresh beans before, how would you describe their flavor?
Do you know what varieties of Cacao you are growing?
Actually it’s funny, because you mention using the cacao from Kristen Krash and I’ve been following them for a year or so, she’s good, she recognizes the importance of soil, water and ecological health.
Not sure what variety, it’s definitely not the crillo, maybe Forestaro (going from google pics here!) they could be some bastard variety. We picked our first one yesterday and ate the sweet fleshy outside, a little tart, but mostly sweet. If you’ve ever had sugar-apple (atis here I’m the Philippines which is one of my favourite fruits) it’s similar to that. The seeds of the one we ate yesterday were quite bitter (compared to some we got given last month which were really nice and which I’m replanting the seeds from). The seeds from yesterday are out drying in the sun and I’ll roast half and plant the rest. I doubt we will ever go as far as to make chocolate. The cocoa nibs are just such an excellent snack that it seems a shame to not eat them like that
That looks yum.
Any great soups, I've been experimenting with Pho last 6 years.
Thanks! :)
Yes I love soups! I think I have about 15 soup recipes in my book!
I shared a soup recipe that shares some themes and flavors with Vietnamese Pho recently which you may like https://gavinmounsey.substack.com/p/vegetarian-khao-poon-a-recipe-from
My next post is actually going to be another soup, my favorite soup of all time in fact. It is based on a Mayan recipe called Sopa de Lima :)
Please come over RIGHT NOW and make some? ;)