Like all art... the purpose of the culinary arts is to elicit an emotional response in observers.
Food elicits joy. My food is not so unlike everyone else's, in this regard. I cook to show my friends and my family that I love them. It's the only way I know how.
But my food serves another purpose. It elicits horror and confusion. I cook for the realization that food is bigger than us-- that it contains wonders beyond our imagination.
This is also how I show my love.
#cooking
#KitchenCenobite
Quinoa pears.
2 cups of washed, rinsed quinoa. 4 cups water. 1/4 cup of olive oil. 2 pounds of pureed pears-- I prefer bartletts or anjou. 1 pound of crumbled feta or goat chevre mixed in. Cinnamon, cardamoms, ground cloves to taste. Agave nectar to taste-- I go with 3-4 tbsp.
Preheat oven to 350F. Sprinkle 1/2 pound of cheese crumbles and 1/2 pound of shredded parmesan-asiago on top.
Bake 1 hour. Allow to thicken 1 hour.
So. I gotta simplify that banana burrito recipe.
The raisins don't work. They never have, and they never will work: they don't absorb enough of the hot pepper juice in either the marination or the candying process to be worth the effort and the texture just isn't great.
I'm going to stick to the "two mole" format. Safe mole for people who don't like the spice, and thermonuclear for the ones who know how to party. No more crushed nuts in the mole.
Recipe follows.
Got my brother-in-law to taste the blue chili. He's the one who convinced me to enter the chili cookoff this year... possibly unintentionally, but I am blaming him anyway. It's funnier that way.
He heated it up, tasted a spoonful. Gave it a minute, took another spoonful.
And pronounced that it "wasn't bad" but also something that he would never refer to as a chili.
I'll take it.
V.K. Farfalle 🦋 (He/Him)