Travel Eats

Entries in easy (2)


Posole Pronto!

If you are lucky enough to be able to get your hands on some of this incredible salsa made in Austin, TX you have the ability to make a seriously quick posole.  It is sold at all Texas Costco locations, and the ingredient list is all real food.  I was able to come home from work and have this on the table in about 30 minutes.  Sophie was initally dubious--"what are those white things?" "hominy, it tastes like corn" "what kind of cheese is that?" "goat, you like it".  She finished her bowl without further complaint.  This made enough for a picky 12 year old, a hungry man who didn't get his pre-dinner snack because I forbade it, and me.

2 boneless/skinless chicken breasts, cubed

2 cups chicken stock

1 cup tomatillo salsa

1/2 poblano pepper cut into 1/4" dice

2 cloves garlic, minced

1 can (14-15oz.) white hominy

olive oil

salt and pepper

1 cup chopped cilantro

1/2 cup crumbled goat cheese

sliced radish

Heat 2-3 TBS olive oil in heavy skillet over medium heat.  Saute chicken til browned lightly, then add poblano and garlic and additional oil if necessary to prevent sticking.  Saute until fragrant.  Add chicken stock, hominy and bring to a simmer, continue to simmer until chicken is cooked completely ~15 minutes.  Add tomatillo salsa and heat through.

Garnish with cilantro, radish and goat cheese crumbles.


If Lily Pulitzer Was a Pasta Dish

Pink and green.  Lily Pulitzer and The Preppy Handbook.  Shades of my youth.  These gorgeous French breakfast radishes from Springfield Farm were an inspiration.  Combined with their greens and some arugula from my garden that has miraculously survived the heat and drought they made me think of madras and penny loafers.

 Modified from Rozanne Gold's recipe in Radically Simple because I didn't have perciatelli or a lot of radish greens.

Penne with French Breakfast Radishes, Arugula, Bacon and Parmesan

1 bunch French breakfast radishes with greens

Enough arugula to make ~2 cups chopped greens with radish greens

8 oz dried penne

4 slices of bacon, cooked and crumbled

Extra virgin olive oil

1/2 cup freshly grated parmesan plus more for topping if desired

Remove greens from radishes and combine with arugula.  Rinse and dry well, chop coarsely.  Slice radishes in 1/8" rounds until you have about one cup of sliced radishes.  I saved the remainder to slice and eat on buttered bread with salt.

Bring salted water to boil in heavy pot.  Cook penne for ~11 minutes. Drain, saving ~1 cup pasta cooking water.  Using the same pot you cooked the pasta in heat 2 tablespoons olive oil over medium-hi.  Add radishes and greens and saute for approximately 5 minutes until the greens are wilted and the radishes tender.

Add pasta and reserved cooking water and cook for additional 1-2 minutes.  Add parmesan and bacon. Stir and serve with more parmesan if desired.

The cooking mellows the heat of the radishes and arugula. They are still peppery but less so.  The bacon and cheese add a nice salty touch.  I didn't need to add any additional seasoning.