In honor of my birthday, I want to share a piece of me with you.
It, like me, is far less complicated than it seems.
Recipes to follow:
Blood Orange Vanilla Chiffon Layer Cake
Mango Cream Cheese Frosting
I turned 45 today, and it’s been a most rewarding experience—undoubtedly because I continue to throw down in an earnest effort to be my most authentic self and express gratitude for all that life has given me thus far. Of course, none of it would be possible without those in my life that actively reciprocate and love back. As my most authentic self, I experience more joy and am able to spread it to others. This cake gives a nod to my efforts toward personal authenticity. In sincere fashion, it embodies great flavor, and, like most things in life, it didn’t come easily.
Making sauce to combat kitchen food waste…
We’ve all been there. Herbs wilt rapidly in the fridge. Garlic and ginger dry up in a flash. Mangoes and avocados ripen on the countertop before we are ready to use them. These things always seem happen at a time when the idea of a mango smoothie or avocado toast makes our noses crinkle. Organic produce (and produce in general) is not cheap. There is a lot of energy that goes into the production of food, plus a significant amount of logistical labor involved in moving food from the source to your kitchen. Throwing away food is like throwing away money, effort and even dreams.
And a mango-meringue tartlet
Having close female friends is one of the more rewarding and sustaining events we women can experience throughout life. Loving and devoted allies, they can often provide the compassion for ourselves that we let dissipate in times of stress or high anxiety, which can be more frequent and more severe as we get older and struggle to move through life and its challenges in work, family and intimate personal relationships. A loyal, long time female friend can come and go in close physical proximity, but she is always there to remind us of who we are, in moments when we need most to be reminded.
The Perfect Rainy Day Baking Challenge
It’s been rainy here in the Bay Area the last few days, and I’ve been drinking a lot of tea to keep warm and cozy. It’s been the perfect time to perfect and TASTE test a recipe I have been working on in the Crespo Organic Kitchen this winter- Mango Madeleines.
Madeleine cookies are little French cakes made with a lot of butter and often served with afternoon tea. They are soft and spongy in the middle and little chewy on the outside, a lovely variation of textures. Most folks outside of France consider them more of a cookie than a cake. They are by all counts, pretty damn exquisite, in texture and flavor.
“It’s going to catch on like wildfire…”
Sometime in the 1940s the Moscow Mule was invented. The exact moment of conception depends on who you ask. I like to believe the story that involves John Gilbert Martin of the Heublein Group—of A1 Sauce and canned mixed cocktail fame, and who acquired the rights of Smirnoff Vodka (from the Smirnov family who fled Russia). The vodka was notoriously crappy, which translated into a great acquisition price. The part that followed, aka trying to get Americans to drink it, was no small task. Even though Smirnoff was created in Connecticut, Hollywood became the birthplace of the mule.
(Mango Tomatillo Guacamole Taquero)
I have four favorite sauces in my taco repertoire: Mango-Habañero Sauce, Peruvian Cilantro Sauce, Tomatillo Sauce and Guacamole Taquero. This sauce combines all four and makes it into one smooth and creamy condiment. Bonus feature: it can soak up a handful of items on the way to becoming food waste.
I made rib eye tacos with this sauce and impressed a special guest. The concoction is quite eggs-celent on morning huevos rancheros and leftovers make the perfect companion for chips-all-week. The sauce ended up being used to glaze a roasted chicken dinner, of which the carcass and leftover meat ended up being used in a Pozole Chicken Soup. The sauce that glazed the roasted chicken gave a really nice added flavor to the soup.
A vibrant and bold juicy proposition for using up your kent mangoes
It’s peak kent mango season in Mexico and kent mangoes are incredibly juicy and sweet with vibrant orange flesh. Personally, they are not my favorite eating mangoes, they are far too sweet. But I quite like them for juicier and sweeter endeavors, like popsicles and slushies!
Even though I would never recommend juicing mangoes; their flesh makes puree more than it makes juice, the kent varietal works incredible well in a juicer. Because it has so few fibers and is extremely juicy, the puree just glides right through the juicer instead of getting held up in the pulp section as it does with most other varietals. The final consistency ends up being more of a thick, silky nectar, which is perfect for this healthy and bold looking mango and turmeric slushy!
Creative Mango Popsicle Recipes: Taste tested by adults, kids and dogs!
Kids, adults, and even dogs, love the refreshing, ice-cold flavor of fresh fruit popsicles on a steamy summer day. A mango’s natural sweetness and tropical vibrancy is the perfect component for healthy, naturally sweet popsicles that you can eat day and night!
A sweet & tropical blaze for your Memorial Day Cookout
Every year in late spring, on the very last Monday in May, Americans celebrate Memorial Day. It’s a day where we honor serviceman who sacrificed their lives in American military operations. It’s a holiday that falls on the cusp of summer, and, for most, a BBQ weekend that signals that the long-awaited summer season has finally arrived.
The holiday has morphed over the years and turned into a long, three-day weekend, where, in addition to remembering our fallen soldiers, Americans celebrate, with fervent enthusiasm, the great American tradition of the BBQ or cookout.
This weekend, as you hang your flag at half-staff until noon, fire up the BBQ, grab your favorite people, and take advantage of the copious amounts of mangoes available at this time of year to add a tropical twist to your celebration.
Rhubarb meets mangoes in this perceivingly exotic and versatile compote!
In the old days, the processes of canning and jarring were essential to preserving the harvest well past winter. Today, as the world has access to most ingredients most of the time, preserving has become less essential and more of an exciting culinary trick. Making jams and compotes is one of the best ways to extend the life of your favorite seasonal fruit past the curfew nature has set for it. The creativity inspired by the blank canvas of making your own appeals to me most. I can add herbs, spices, booze… I can go sweet, tart, spicy, tropical… (See: Mango Jam).