The main reason I chose to make Pozole is for the hominy, or what I’ve been describing as “big-ass corn”.
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Daring Braised Fennel
This month’s Daring Cooks’ challenge is to braise something. I’m not sure if I’ve ever braised anything before – maybe by accident. Instead of taking my chance with something meaty, I chose one of my favourite, under-appreciated veggies – fennel.
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Argentinian Alfajores with Dulce de Leche
This is me totally cheating, because I didn’t lift a finger to make these! Let’s say I delegated a little…
These alfajores are sweet and crumbly, and filled with tooth-shattering dulce de leche. Also, they are great with Scotch.
Mole Verde with Spicy Shrimp Enchiladas (Cooking with Épices de Cru, Pt. 2)
I suppose this post should be titled “Spicy Shrimp Enchiladas with Mole Verde”, but seriously it’s all about the mole verde.
It all started with a Valentine’s Day gift. I can tell that someone “gets” me, when they get me spices.
Continue reading Mole Verde with Spicy Shrimp Enchiladas (Cooking with Épices de Cru, Pt. 2)