Comments on A Hungry Bear Won't Dance: Enchiladas Verde with Tempeh, Leeks, Goat Cheese, ...

magnificient it looks amazing by the decor and i c...

2009-12-23T08:28:09.136-05:00

magnificient it looks amazing by the decor and i can guess it tasty too!!!!

Will you promote my blog? I will gladly promote yo...

2009-12-18T10:22:47.257-05:00

Will you promote my blog? I will gladly promote yours as well if you like.
http://hawkscorner.blogspot.com/

This looks so tasty!!

2009-12-16T17:01:29.573-05:00

This looks so tasty!!

Chef E, Nope, not vegetarian, but I cook and eat ...

2009-12-14T04:12:09.911-05:00

Chef E,

Nope, not vegetarian, but I cook and eat a lot of veggie stuff because it's healthier, less expensive, and easier on the planet. Neighbors! How lovely. Are you a chef somewhere in the neighborhood? I'm glad you've found my blog, and thanks for the wonderful comments.

Banu

I am wondering if you are vegetarian? I read the p...

2009-12-13T18:25:36.267-05:00

I am wondering if you are vegetarian? I read the profile, so I see we are neighbors, and wondering if being a dancer is why you eat so healthy, I love it and am trying myself to eat more high fiber and vegetarian meals...I cook meat for hubby, but really eat the other side of diet...

2009-12-10T07:34:34.004-05:00

This comment has been removed by a blog administrator.

I haven't made it, but that was one of the rec...

2009-10-06T21:42:50.228-04:00

I haven't made it, but that was one of the recipes I was looking at. I'll try it very soon.

Fritz, This sounds great. Thanks, I'll try it...

2009-10-06T20:57:01.289-04:00

Fritz,

This sounds great. Thanks, I'll try it. Have you ever made Circassian chicken with walnut sauce? I too, like the heat, so I add more cayenne than is called for. Thanks for reminding me of Turkish nut sauces; I'll blog about this recipe soon!

Banu

Goodness! Those are some elaborate and delicious-...

2009-10-04T17:59:49.369-04:00

Goodness! Those are some elaborate and delicious-sounding enchiladas!

A couple of nights ago I made some Oaxaca-styled winter-squash soup that lifted my spirits. You might enjoy messing with variations on this. In a blender, I pureed:
- flesh from a couple of roasted acorn squash
- roasted onions and garlic
- oil-toasted ancho, guajillo and mulato peppers
- toasted almonds, peanuts, pepitas and sesame seeds
- Enough stock to thin this to a thick-soup or thin-mole texture
- A little tomato paste for added umami
- salt, pepper and cayenne to taste.

This cut right through the overcast, at least for a while.

You could also skew this West African or Catalan by messing with the pepper and nut combinations.

I spent this afternoon reading Turkish nut-sauce recipes while sitting at the pool during my kids' swimming lessons. Lots of inspiration but lacking the capsicum I crave...