Menu Items

Thursday, March 24, 2011

Sourdough pita bread.

So 1970's, man.
I remember pita pockets back in the health food craze of the 70's. Stuffed with sprouts, felafel, chopped salad, tuna salad...whatever leftovers were in the icebox. They were sort of a novelty when we were kids. But having made fresh ones...fresh sourdough ones, it's no longer a novelty but a staple in our home.

Sunday, March 6, 2011

Chili garlic salt


Please pass the salt. 
Salt is a necessary component, if not the most necessary component, in cooking. It enhances and balances flavor. In baking it adds structure to the dough by strengthening the gluten, among other things. And it's been a food preservative for centuries. The list goes on - and we undoubtedly consume too much of it.

This is a way to not only add the salt component to your cooking but also add tons of flavor. I found this recipe from La Parilla: The Mexican Grill by Reed Hearon. Think of it like Mexico's version of Herbes de Provence or Garam Masala. It's one of many seasoning mixtures used in Mexican cuisine and are called Recados. It's been indispensable in my kitchen. I've been making it for years and can't imagine not having some on hand.