Coconut Flan

Coconut FlanIngredients:

2 cans full fat coconut milk
6 eggs, room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons shredded coconut (optional garnish)

Directions:

In a small saucepan heat the coconut milk until bubbling – careful to reduce the heat so it doesn’t bubble over! Simmer gently for 15 minutes or until total volume decreases by ⅓ original volume. Add in ½ cup sugar and whisk until dissolved.

Remove from heat and stir in vanilla and salt. Allow the mixture to cool while you make your caramel and your water bath.

Water bath:

Preheat the oven to 325 degrees and fill a baking dish with water just under half way up the side. Place in the oven.

Caramel:

In a small sauce pan heat remaining ½ cup sugar with water over medium high heat until completely dissolved and bubbling. Stir frequently to prevent burning. Once the mixture is syrupy move quickly to pour equally into 6 ramekins or one deep pie dish.

Whisk eggs together until evenly mixed in a medium sized bowl. Slowly, pour a stream of the coconut mixture into the eggs, whisking constantly so the eggs don’t cook. It helps to do this a little at a time or have someone help you pour while you whisk.

Pour flan mixture into caramel-lined pan or ramekins. Place into hot water bath in oven and bake for 45-50 minutes, or until custard is set (middle might be slightly wiggly still, which is ok).

Cool for 15 minutes, then chill in the fridge for at least 1 hour (preferably 3 hours or more).

To serve, run a knife alongside the pan or ramekins and carefully invert onto a plate, allowing the caramel to flow over the custard. Sprinkle with shredded coconut and serve!

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Spicy Black Beans and Yellow Rice

beans and riceIngredients:

For Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
½ medium onion, diced
1 jalapeno pepper, deseeded and chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
Freshly ground black pepper

For Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Directions:

For the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 ½ hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

Jicama Slaw

Jicama SlawFor those of you not familiar with jicama, you don’t know what you’re missing! Jicama, (HEE-kah-ma) also known as Mexican Yam or Mexican Turnip is the name of a native Mexican vine that has an edible tuberous root. The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. You can find it year-round in the produce section of many supermarkets and Latin American markets. Select firm, dry jicama roots. Skin should not appear shrivelled, bruised, or blemished.

Ingredients:

1 large jicama, peeled and finely shredded
½ napa cabbage, finely shredded*
2 carrots, shredded
½ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
½ cup canola oil
Salt and freshly ground black pepper
¼ cup finely chopped cilantro leaves*

Directions:

Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for at least 15 minutes before serving.

* Click here to learn how to properly inspect a Napa Cabbage and cilantro.

Buen día de Reposo (Good Shabbos!)

Hola mis amigos! Today is Mexican day! Today’s Shabbos menu is all based on a Latin palate. A little spice, a little smoke… and some sweetness thrown in! Personally, I LOVE Mexican food! Always have.. except for the dreaded cilantro! Aka the “scary spice”, cilantro tends to be used heavily in Latin cuisine. I find that in most cases, you can omit it or substitute with parsley. Yes, I know, this no longer makes it authentic, but I’m a Jewish girl from Canada, how authentic was it really going to be? So to all native Latinos out there, please forgive me, and enjoy!
Mexican Menu