Here is the thing about eating seasonal: You eat it while it’s fresh and you eat it ’til it’s gone.
I’ve pretty much been living this mantra all week long thanks to a batch of Hatch chiles I was gifted that resulted in an unofficial Hatch chile week in my kitchen, on my dinner table and here on the bloggity blog.
I was gifted these pretty little peppers by my friend Amanda, who brought them to me from New Mexico where Hatch chiles are authentically grown. Because it’s hard to get them fresh and locally here in Utah, I was thrilled! What a great hostess gift for a heat seeking foodie, don’t you think?
With so many options of how to put these chiles to work, I took to my Facebook page and asked you what recipes you wanted to see. Along with the favorites chile topped cheeseburgers, chile rellenos and enchiladas, here’s what you had to say:
Lisa said: “Green chile stew. I use the recipe from the Santa Fe school of cooking. Delish!” (I’m freezing some chiles so I can make Amanda’s version of this in the slow cooker this winter after a chilly ski day.)
Heather asked for: “Salsa verde!” Check that! Get my recipe for Hatch Chile Salsa Verde here. P.S. You’ll need it for this recipe, too!
Faye requested: “Hatch Chili and Chorizo Frittata.” I’m putting it on a to-make list.
Christopher may have been the most adventuresome of the group and a dyed in the wool Hatch chile lover. He said: “I roasted 25lb. I use them in eggs, smoothies, ice cream, hot and sour soup, stews, rice and bean burritos. I go through about a 1lb every week.” The man likes it spicy.
In then end, I had some great ideas to work with. But my husband ended up trumping them all with his request for a homemade Chile Verde.
Whether you like them hot, sweet or somewhere in between, roasting chile peppers takes any variety of peppers to a whole new level.
The closest I’ve been able to get my hands on real deal Hatch chiles has been when Whole Foods loads up their inventory. But when my friend Amanda visited me recently (her Instagram gives me serious wanderlust), she brought with her a big bag of Hatch chile peppers.
She had just visited her man’s family in New Mexico and the actual city of Hatch (yep, there’s a real town for them!) where chile pepper season is at it’s height. With a trip in her sights to come my way, she knew I’d be pleased as punch to put some bone fide, straight from NM chiles to work in some upcoming recipes.
Right now. It’s happening. And there’s no better time to take advantage of it—of every single, last, bit(e).
There’s truly no better—and easier—time of year to eat seasonal. Fresh fruit is literally falling from the trees and the bounty of the summer harvest is at full throttle, artfully displayed in droves at farmer’s markets in small towns and big cities alike. Even grocery store produce tastes fresher and looks better. It’s here for one and all to savor.
This week we’re all recovering from the last bash of summer and dreaming of the fall harvest of tomatoes, apples and dare I say, pumpkins? Don’t shoot the messenger, but it’s here folks!
We’re back after our break to bring you another list of 5 food blogs I’m reading now. Because I’m often asked about new food blogs I’ve discovered, who I’m reading now, and where to find inspiration for great recipes and beautiful food photography, I’m happy to share a few that are always highlights of my blog reader.
Following is a short list of just some of the food blogs I’m following now. Some might be more well known, some could be flying under the radar. Either way, they’re spots on the web totally worthy of your precious time.
And thank you so much for reading FoodieCrush and these faves. You guys make my day. XO
If you’re like me, cooking is simply part of life’s continuing education. Just when I think, “I’ve got this down pat,” or “There’s no possible way this could taste any better,” I get schooled once again.
Take for example the basic, elemental pasta sauce. The one that is so simple it works as the foundation for so many tomato-based recipes where other ingredients do the glitzy red-carpet-look-at-me-I’m-the-star work and the tomato sauce simply shines in the background.
I thought I knew this recipe just by intuition and from following recipes handed down to me from family or ones I’d learned from my hoarder’s collection of magazines.
But I have just discovered, I was doing it all wrong.