I am not sure the foodies are genetically different from other people. I have a hunch that it has to do with many things but that eating a variety of foods while you are growing up is a good start, although not the only piece to the puzzle. My mom did not like to cook and we had a variation of one of three or four meals every night. I was not allowed in the kitchen because I was messy. My kids hardly ever have eaten the same thing twice. They all have helped and do help in the kitchen and are exposed to a variety of tastes and textures, as well as cultures through the food we eat. Kyrie is an expressive foodie. You can see it on her when she eats. She is a picky eater, not that she refuses to eat something but she won’t eat more than a few bites of anything that isn’t to her liking. Yesterday she had a hot fudge sundae. Apparently it hit the spot:

Is that not the picture of a true foodie? I just love that picture!

Anyway. So, if you want to be a little more experimental here are the basics I think you should have. Everyone is going to have different ideas, of course, so take what you like and add what you like! These are not in any particular order or priority.

1. Smoked Salt- This adds a layer of flavor that makes a difference in many foods. I have heard you can smoke it yourself but I haven’t done that yet.
2. Chipotle Granules- I get the Archer Farms ones at Target. These are not canned but are dried chipotle in a tiny dice. You find them in the spices section. Adds smoky spicy heat.
3. Several kinds of cinnamon- Head over to Penzey’s and choose a couple of the varietal cinnamons.
4. Wasabi- A Japanese horseradish, wasabi comes in paste and powdered form. I prefer the powdered and you can add it to so many things for an intense heat. It doesn’t burn your tongue so much, but like horseradish, it clears your sinuses. Wasabi Mayo is a fantastic dip for raw snap peas, and one of my new addictions.
5. Turbinado sugar- even if you aren’t interested in the health benefits, turbinado sugar is a nice, large crystal that adds texture when sprinkled on cookies. It melts down beautifully for creme brulees, and it is wonderful sprinkled over the crust of breads before baking.
6. Fleur de Sel- a flaked sea salt, Fleur de Sel adds unique flavor to all kinds of things, including caramels and truffles.
7. A good balsamic vinegar, preferably one in white and one dark. Don’t be afraid to pay a little more for this than you would normally…it is worth it.
8. Local honey, raw and in as many flavors as is available in your area.
9. Culinary lavender buds
10. Rose water
11. Lavender, Violet, Rose, and Elderberry Monin Syrups make wonderful flavorings and additions to Italian sodas, cakes, pies, custards, ice creams, and anything else…
12. Loose leaf Earl Grey Tea, another great flavoring ingredient
13. Pink, white, green, red, and black peppercorns…but not mixed
14. Five spice powder
15. Garam masala
16. Walnut oil
17. Smoked sesame oil
18. Jalapeno jelly
19. Bottled Key lime juice
20. Agave
21. Gluten (to help bread rise)
22. A variety of flours: rye, graham, whole wheat, teff, etc…
23. A variety of fresh peppers: anaheim, poblano, jalapeno,bonnet, serrano…
24. Artichokes, canned or fozen
25. Fontina cheese
26. Smoked Gouda, Edam cheeses
27. Whole milk buttermilk
28. Truffle infused oil
29. Kosher salt (should just be in everyone’s pantry)
30. Wheat berries for pilafs and such
31. Peanut oil- do not use anything else ever for frying! I use peanut oil for almost everything.
32. Several varieties of olives
33. Macadamia nuts
34. Pignoli (pine nuts)
35. Fresh rosemary
36. Fresh sage
37. Fresh lemongrass
38. Finishing salt
39. Heirloom tomatoes
40. Heirloom potatoes: rose, purple, etc
41. Orzo, and any other pasta that you haven’t tried. Try flavored pastas, whole grain pastas, etc.
42. Fresh fennel
43. The organic baby leaf salads: herbs, mixed greens, etc.
44. Seeds for sprouting. There are a ton of different kinds.
45. Ice Cream salt
46. Edible gold flake
47. Edible glitter/metallic sprinkles
48. Fondant
49. Vanilla pods
50. Cardamom

image:maryeaudet

Post from: Baking Delights

While many of you may not think of cheese flautas as being basic they are a fantastic easier-than-you-think addition to your cooking repertoire.

They go together in minutes, nearly everyone loves them, and the filling variations are endless; cheese, cheese and chile, cheese and chicken, chicken and chile, left over beef, taco..the list is endless and can end up with such interesting variations as brie, chipotle, and pecan…or mushroom and parmesan…

You can have your own Mexican Restaurant at home.

If you aren’t hooked yet, then consider that they can be everything from an appetizer, to a snack…main course to dessert (can you imagine pecan praline flautas with cinnamon ice cream?)  There ya go..now you’re getting it!

The hardest thing about flautas is holding them together while they are frying.  There are a few ways to do it.  You can secure the rolls with toothpicks or you can hold them partially in the hot oil and wait for the heat to glue them together.  I use the latter method but I would suggest the toothpick method to use at first.

Some people use a layer of oil in the frying pan.  I prefer using the deep fryer, I think you get more consistent results.

So, here is the basic recipe. Use any variation that appeals to you.  If you have 15 minutes you have time to make these for dinner.

Cheese Flautas

8 ozs grated cheese

4 tbs canned chiles (or chipotle, or…)

12 corn tortillas

Deep fryer heated to 375F

Warm the tortillas in a microwave until they are pliable.  Keep them covered so they stay warm.  Place 1 tbs cheese and a sprinkle of the chiles down the center of the tortilla.  FOld in the ends and then roll so that the cheese is sealed inside.  Secure with toothpicks.

Repeat

*Tip: lower the basket slowly into the oil to keep them form unwrapping!

Fry a few at a time until crispy and golden.  Allow to drain, turn out on absorbent toweling and serve hot with salsa, queso, or ranch dip.

Need a bigger meal?

For a more substantial meal add Chicken Tortilla Soup , a salad, and finish with Sopapillas!

Is that all? You bet! That is it.  You can use any type of tortillas you like.  Breakfast, lunch or dinner…Slow food that is FAST!

image:marye audet

Post from: Baking Delights